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Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
Also, if mold is on part of the bread it is in all of it. Spore, y'alls.
Twins! Also thanks for spreading that important fact.
I'll eat just about anything once, but mold is where I draw the line. I absolutely understand my chef is probably going to taste/handle my food, I mean that's what I'm paying him for. I would actually rather the chef taste my food before it goes out to make sure it's properly seasoned/cooked.
Including cheese, dry aged beef, cured meats such as jamon/speck/prosciutto and all that?
Twins! Also thanks for spreading that important fact.
I'll eat just about anything once, but mold is where I draw the line. I absolutely understand my chef is probably going to taste/handle my food, I mean that's what I'm paying him for. I would actually rather the chef taste my food before it goes out to make sure it's properly seasoned/cooked.
Including cheese, dry aged beef, cured meats such as jamon/speck/prosciutto and all that?
If there is mold visibly growing on it?! No I won't eat that. Just no.
Including cheese, dry aged beef, cured meats such as jamon/speck/prosciutto and all that?
If there is mold visibly growing on it?! No I won't eat that. Just no.
That's the point of those techniques though. It takes certain types of spores to get the end product. While cheese is not a mold itself, in order to make some of the soft cheeses and certainly the different varieties of blue cheese, mold is added as an additional ingredient.
With dry aging of beef, the outside rots and intensifies the flavor of the beef. You can eat the white powdery mold on the outside of it just like you can when that is present on aged salamis and other highly specialized pork meats. However, that's different from nasty green mold that arrives/develops after the aging process.
Post by kingvamp999wrld on Jul 19, 2023 11:07:14 GMT -5
Happy National Hot Dog day, making some LA Mexican style dogs today and a corn salad. Might make some pupusas too, Prob will post a pic in the discord idk
If there is mold visibly growing on it?! No I won't eat that. Just no.
That's the point of those techniques though. It takes certain types of spores to get the end product. While cheese is not a mold itself, in order to make some of the soft cheeses and certainly the different varieties of blue cheese, mold is added as an additional ingredient.
With dry aging of beef, the outside rots and intensifies the flavor of the beef. You can eat the white powdery mold on the outside of it just like you can when that is present on aged salamis and other highly specialized pork meats. However, that's different from nasty green mold that arrives/develops after the aging process.
Good Mold
Nasty Mold
You KNOW what I am saying. We are talking visibly green, moldy ass mold growing on bread and cheese. Not the process in which they are making the meat or the cheese.
Twins! Also thanks for spreading that important fact.
I'll eat just about anything once, but mold is where I draw the line. I absolutely understand my chef is probably going to taste/handle my food, I mean that's what I'm paying him for. I would actually rather the chef taste my food before it goes out to make sure it's properly seasoned/cooked.
Including cheese, dry aged beef, cured meats such as jamon/speck/prosciutto and all that?
Oops, I meant on bread. I'm fine with the other stuff!
Happy National Hot Dog day, making some LA Mexican style dogs today and a corn salad. Might make some pupusas too, Prob will post a pic in the discord idk
Happy National Hot Dog day, making some LA Mexican style dogs today and a corn salad. Might make some pupusas too, Prob will post a pic in the discord idk
Local grocery store* started a tradition a long time ago of bringing in and roasting hatch chilies. Usually it’s august but it almost is so they were roasting them off today and I bought a couple packages. Put them in with some roasted mushrooms in Sip and feast’s [tm] easy cherry tomato pasta with basil and garlic. Of course it’s kicked up also with calabrians and other spices herbs and oils because I’m doing the cooking. But damn if a mostly vegetarian meal can hit that good I’m pretty happy about it. That’s such a killer base recipe with the slow toasted off garlic and then red pepper flakes in regular olive oil (plus chili oil) for the base. But it’s as easy as a recipe can be for the return.
So that’s bayou store Rouse’s. The grandpa and old owner got suckered into going to January 6 though he wasn’t running shit anymore. Some of us got pretty up in arms before the full story came out and caused Damoss to delete his account. I know he’s friends with some of the Rouses a couple generations down and they are all really cool. And I always loved that mfer in person so was sorry to be part of the offending people but I was gonna get my say. I didn’t shop there for a few months until it came out old man wasn’t involved in the store any more and then they doubled some of their commitments to minority employees and the NAACP defended him. So I lifted my boycott then.
Post by theAmberRhino on Jul 25, 2023 13:23:02 GMT -5
Made some clean out the fridge pad see ew last night. leftover steak, bok choy, onion, bell pepper, baby portabella mushrooms, green onion, garlic, bird's eye chili, fish sauce, ginger paste, all stir fried with some rice flake
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Finding breweries where you can post up a bar and there's industry people who nerd out and just pass out samples of crazy shit is so awesome. Today had an r&d unfruited new Glarus sour which had the cleanest finish I've had in a while.
I’ve only been to it once, and it was decent. I’d get the shrimp and grits or sweet heat chicken and French toast bites probably. Pineapple upside down pancakes look good too on the menu.
Finding breweries where you can post up a bar and there's industry people who nerd out and just pass out samples of crazy shit is so awesome. Today had an r&d unfruited new Glarus sour which had the cleanest finish I've had in a while.
we did a goat roast at the brewery for a benefit, shit was phenomenal!
