/ck/ - Food & Cooking

>>14809638
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>>14809640
Let's just say that there's no natural lakes around.

>>14809633
Well, if you want to talk, I'll be a sport and just answer nicely hoping you'll start doing so as well, for honest no one-upmanship. Not much, just wing it, the important thing is that mushrooms like dehydration for flavor, but at the same time, being too dry can have 2 negative consequences to mushrooms.

1) all the surface area of the cells and exposed flavor chemicals are exposed directly to oxidative stress, live bacteria, and mite breakdown.

2) being too dry can literally allow it to combust

But if you have ever tried to reconstitute a mushroom, you will find, it will NEVER return to its raw volume, no matter how slight or drastic in fluid loss or structural integrity loss.

>>14629770
fucking little gurl, aint yer? I bet you those fish are pickled too. PFFFFF. You've never eaten herring pickled a few days to a week refrigerated in salty olive oil? Tartar?


Kahshanka. Made in sausage casing of mostly blood, yes blood, then a bunch of liver and finally some roasted barely and shreds from kielbasa to fill and bind the rest into what looks like a bloody stool. but fried up with onions and mushrooms with over easy eggs, fresh made israeli salad, and my coffee Saturday mornings are THE perfect breakfast.

>>13678001
It has a fan mode and there's a hot exhaust vent behind so it and the microwave oven hot air mixes just above cabinet level. The microwave is just above. Also I wasn't broiling, 375 f is not even ignition temperature of wood. Are the coils going to reach combustion temperatures? Oh no!

Lastly, ITS CALLED A FIRE EXTINGUISHER

IT AINT EXPENSIVE!

>>13067061
Degenerate wasting bourbon on creamy cold desserty stuff when Irish rye is the clear choice for this type of spiking something that doesn't traditionally have alcohol.