cold

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-10-08

Final complete day: 2026-10-08. Attention was 1.0% — this entity appeared in 5 of 508 analyzed posts/comments in the seven days ending that day (5 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-10-08 13:52 UTCComment

   That sour taste is the giveaway, mold doesn't usually go sour like that, it's more earthy or musty. Sounds like the sweet potato started fermenting somehow, maybe it was still warm when you sealed it up or the fridge isn't cold enough You'll probably be fine if you're not doubled over already, just keep an eye on it and drink some water

2. 2026-10-05 13:29 UTCComment

   People ask all the time, and it makes me curious how bad produce must be in certain areas. If your veggies go bad in 3 days, they were already well past their prime when you got them. If your vegetables are very fresh when you cut them (and you store them properly after cutting, so cold fridge, not leaving them out for ages), they'll easily last the week. The exception are certain "wet" vegetables like tomatoes or cucumbers. They either dry out, or go mushy. So those I don't prep, unless I use them within a day, two at the most. Lettuce would also not last long, because it's very thin. So it'll wilt quickly once you cut it. For reference, if you look at pre-cut vegetables in the store, those are also at least several days old. And they can be up to two weeks since they've been cut in the factory, before they expire.

3. 2026-10-05 01:00 UTCComment

   How does a microwave heat from the inside out? When I check my microwave food with my finger, the middle is still cold /least hot part of the food.

4. 2026-10-04 17:22 UTCPost

   6x dinners and lunches for the week - The weather this weekend meant a LOT more time prepping the garden for winter. Getting trees and shrubs in the ground, dead heading and pulling the last of the blooms, and harvesting the last of my lavender and chicory. Ireland has a way of sparkling in the autumn as the seasons change, so I have been trying to spend more time enjoying it! It also means as cold is coming, I am ready for cosy, delicious meals that warm the soul! This week, I had to do some extra prep as I will be working longer hours, and still need to find time to get my workouts in. As such, I basically just cooked two giant dishes we will be eating for the week. First: a slow braised lamb ragu... I completely messed it up by missing an entire can of tomatoes so it was nearly dried out when I took it out of the oven. Nothing some extra passata, beef stock, and pasta water couldn't fix. Next: a chicken leek pie, but i subbed a shortcrust in for the puff pastry as i think it will reheat so much nicer.

5. 2026-10-03 21:24 UTCComment

   The best way to keep your tortillas from getting soggy is to make sure the ingredients are cold before you roll them into a burrito. Then when you go to reheat it, wrap it in a damp paper towel and heat for 30 seconds at a time, flipping over to heat evenly without burning