Does some bagged lettuce have bacteria in them?

Depending on how much tobacco you want to re-hydrate, get a terra-cotta pot and break it into pieces and soak a piece (or several pieces) in distilled water. Put the soaked chunk(s) in a plastic zip-lock type bag with your tobacco. Leave it overnight and check the tobacco for moistness.

Be sure to use distilled water and a new pot to start. It might be a good idea to boil the terra-cotta in water for ten minutes or so in order to kill bacteria. Using tap water can introduce bacteria and chemicals (chlorine) into your tobacco. You do not want that.

The terra-cotta will prevent soaking your tobacco with too much water and causing mold.

There are seven basic types of lettuce, but there are hundreds of hybrids. The basic types are:

Looseleaf
Butterhead
Romaine
Buttercrunch
Batavian
Head Lettuce
Chinese Lettuce

See more at: http://www.grow-it-organically.com/lettuce-varieties.html#sthash.Ypp80caK.dpuf)

Please click 'HELPFUL' if so - thanks!

Hi Josephine,

I read that 85 g has 15 calories.

It depends what the bag is made of, some are made of plastic and I wouldn\'t recommend that you put your fresh produce directly into the bag. Also we tend to not think about washing bags so these reusable grocery bags can be breeding grounds for bacteria. I recommend watching this short video about bacteria in shopping bags.

I don't have a salad spinner at home. All I do it rinse the lettuce, leave it basically "standing up" inside of a collander and let the water drip off. If I don't have enough time to leave it til it drys on its own, I sometimes shake it out and then wrap in it paper towel for a few minutes.

3 Peach Halves at 81 calories = 243 calories + lettuce at 2 calories = 245 calories

385 calories total - above 245 calories = 140 calories

140 calories / 20 calories per ounce = 7 ounces of cottage cheese

Hi, getting a lettuce edging on knit is not in the settings . To get this effect, you need to stretch the fabric as you feed it thru the machine. Try it on a scrap first to get the right effect, then try it for real,

This bacteria (for most of us) is not harmful. Ive never heard of anyone becoming sick from this stuff but I suppose someone might have an allergy. I see it in Ice Machines that are in restaurants all the time. It seems more prevalent in ones that do a lot of baking where yeast or Bread is used a lot like Bakeries Pizza and Hamburger fast foods...places.
Do you store a bread doe in your refrigerator? The air communicates with the freezer air. This is how its transferred. Clean the reddish stuff out again. Clean and wipe the outer containers and the walls and ceiling and under crisper in the refrigerator. Then if your going to store anything that you use with yeast or other types of activator that puts off CO2 (I E Baking soda or power?) double bag it in plastic bags. See if this solves your problem. If the stuff comes back it must be in your water supply. Are you on a treated water supply?

Hope this helps if so please rate me accordingly and good luck.