11/18 - Sending Sunday!

New Requester Profile!

Zanib [ATCYVD04RCIN7] Answer a brief survey about the metaphysical and meaning of life. - $1.00 | PANDA

Generous

Unrated

Unrated

$17.82 / hour
00:03:22 / completion time

Pros:
-Easy and Simple
-Fast Approving

Cons:

Qualifications:

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Not a mistake at all. I just upgraded my old, trusty slow cooker to a programmable one with a travel lid! It is being used right now and my house smells like cooking leeks. I love it!

Slow cookers are the best things next to baking something for making your house smell delish!

 

I've done a couple thousand for them and they usually take 4 to 5 days but they've all approved.

 

I have two slow cookers, but haven't used them in ages...not that there's anything wrong with them. I prefer using the dutch oven in the oven since I think it cooks a the food a little better and it's safer in some respects.

 

Safer?

 

If I was going to upgrade a slow cooker I would prob get a instapot pressure cooker that also is a slow cooker but

Slow cooking leaves raw meats in the 'danger zone' longer than traditional style cooking with a dutch oven ect.

 

Massimo Maoret [AGMAN1MDD4A1X] Scientific study - answer a few questions about you - $1.50 | PANDA

Unrated

Unrated

Unrated

$19.49 / hour
00:04:37 / completion time

Pros:
Good compensation

Cons:

Qualifications: Masters Exists ; HIT approval rate (%) > 95; Location In CA, US;

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Slightly. I don't really worry too much about the oven catching on fire, shorting out, or getting attacked my two hungry dogs and a fat cat, so leaving leaving the house isn't a problem with it cooking. Since the temp is so low, there's not really a chance of anything spontaneously combusting.

 

Ah. Yes. The raw meat issue. Just like with all meat cooking gotta make sure it's heated up enough to kill the bacteria. And mine heats up pretty fast, so...I don't think my meat stay in the danger zone long enough to be an issue. Well, if it does, we've been lucky!! but most meat I cook in it is cut up or crumbled so probably heats up faster. I don't use it to cook things like full chickens (hell, I never ever cook a full chicken. That's what the supermarket is for, lol...)

 

and lol, I'm the opposite. I'll leave the house with the crockpot on but the oven scares the shit out of me. But mine is a gas oven, so...yeah, I've seen flame-age from drips! And I may, or may not, have once or twice (or fifteen) times had to open doors and turn off smoke detectors because I've dripped onto the oven surface...

I is a goodish cook!

 

It isn't really as big of an issue as people make it out to be as long as you cook it all the way. It is more that restaurants need to be careful about it as it is bad news if they constantly screw it up.

 

Title: Evaluation of Context Words [ $ | $ ] PANDA
Requester: Semantica [A1VT3LKEV4DSIO]
TurkerView: [ $19.01 / hour ]
Description: Evaluate context words (to be explained).
Duration: 01:00:00
Available: 12
Reward: $1.00
Qualifications:

• Total approved HITs GreaterThan 100,
• Masters Exists [ Request | How to Use ]
• Location EqualTo US,

[3U58B6YJ5WUCWQ2RI4TXGJPH0J9N8I]​

 

My kid asked me the other day how Chipotle is still in business. I said because it tastes good. And the Chipotle diet is a great way to lose some weight really fast, so win-win overall.

 

e. coli is a quick way to lose weight

 

Gotta keep that oven clean!..haha. My oven is gas as well, but I'll cook a slow cooked meal at 225-250ish, which is well below the flash point of cooking oils and other greases (unless they leak out and get into the fire). Also have to make sure the dutch oven is large enough so it doesn't spill over when all the tasty meats and vegetables start filling it up with juices.

As for what @Randomacts said about the temp range, I think the biggest issue is holding food on the warm setting for a long time. If the lid is being opened and closed a bunch and your rude guest @SAJ keeps sticking the same fork used to eat with in the crock pot of swedish meatballs, then it may become a breeding ground for some new disease that we haven't heard of yet.

 

Chelsea Schein [A2T7MOU7IE9YJ7] Ratings of Behaviors(~ 3 minutes) - $0.32 | PANDA

Fair

Unrated

Unrated

$7.73 / hour
00:02:29 / completion time

Pros:

Cons:

Qualifications: Total approved HITs >= 100; Exc: [-960316733-116222] DoesNotExist ; Total approved HITs <= 100000; HIT approval rate (%) >= 95; Location In US;

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hoa nguyen [A74OCNJLKKLNO] Marketing Evaluation(~ 4 minutes) - $0.40 | PANDA

Underpaid

Unrated

Unrated

$4.04 / hour
00:05:56 / completion time

Pros:

Cons:

Qualifications: Total approved HITs >= 100; Exc: [957936021-116217] DoesNotExist ; SurveyGroup [330] DoesNotExist ; HIT approval rate (%) >= 98; Location In US;

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I just use it to cook in, not really serve from. Once it's cooked I cool it down enough to not be boiling, then put into dishes for freezing. I always make way more than we can eat in one sitting and freeze up the rest for night when I don't wanna cook (or have the time to cook). I have a whole chest freezer full up with single serving foods I have made. Love it. Especially having a teenage boy who eats like he's a bottomless pit.

 

Anyone know a good 5s script?