The blog article: " Crockpots, Slow Cooking Dried Beans & Phytohaemagglutinin" suggests:
The above information is sourced from Wikipedia. Low acid foods, such as beans that have been stored incorrectly, can be a source of botulism. Most microorganism, or microbes, can be greatly reduced by proper cooking. Insufficient cooking, such as in a slow cooker at 80 ☌/ 176 ☏ can increase this danger and raise the available haemagglutinating units (hau) up to fivefold. The amount of phytohaemagglutinin can be reduced to safe levels by correct cooking (boiling for at least 30 minutes at 100 ☌/ 212 ☏). Poisoning can be induced from as few as five raw beans. This decision is a source of continuous commentary on social media, but breakfast burritos are specifically the top-selling items in nine of the 12 states where there are Maverik locations.Phytohaemagglutinin is found in the highest concentrations in uncooked red kidney beans and white kidney beans (also known as cannellini), and it is also found in lower quantities in many other types of green beans and other common beans (Phaseolus vulgaris), as well as broad beans (Vicia faba) such as fava beans. (aka the "mother of all burritos," stuffed with eggs, hash browns, and practically every kind of breakfast meat). However, fans are hard-pressed to come to a consensus on which filling is best choices include barbecue steak and tots, carnitas, tomatillo chicken, "chorcheezo" (Chef Kyle's favorite, loaded with pepper jack, eggs, and chorizo), bacon and egg, and the M.O.A.B. Lore describes burritos as "the core" of Maverik's menu, and his customers would no doubt agree. those are widely accepted, so we can do bold flavors, and that's one of the things that's been fun." "We have a long leash in terms of strong flavors- spicy flavors-because of our demographic and our footprint geographically," Lore says. Much of the spread is inspired by Tex-Mex: Fresh cilantro, Maverik-made guac, burnt ends and smoked meats, beans cooked from scratch, chipotle mayo, pepper jack cheese. So, what better time than now to get to know the chorizo-slinging roadside stop that seems to be sweeping half the nation? The Utah-based brand is about to double its footprint, too, announcing in April that it has acquired all 400 locations of the popular Midwestern chain Kum & Go. A decade later, the franchise doles out some 24,000 burritos a day across almost 400 locations in 12 states, from Nebraska to California. This is the result of Maverik’s decision to enlist the help of gourmet chef Kyle Lore almost 10 years ago, relying on his expertise to develop a menu so tasty that peckish motorists would be compelled to pass up the usual burgers and fries for gas station cuisine. We’re talking made-to-order street tacos and burritos, cookies baked in-house with whole ingredients, loaded nachos, and steaming bowls of chili mac.
If you’re picturing sad, shriveled hot dogs rotating on a rack, you’ve got the wrong idea. But what is it about Adventure's First Stop that makes Maverik enthusiasts declare it the " happiest place on Earth"? The only way to find out is by sinking your teeth into one of Chef Kyle's famous creations. The motorway mainstays teem with devotees seduced by its signature arched signage and familiar timber frame. To drive the fiery expanses, crag-flanked freeways, and bison-filled plains of the American Intermountain West means passing one Maverik gas station after another.
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