/ck/ - Food & Cooking

>>7822135
I don't know how it is going to taste, but I will let you know whenever it's done. Probably it will taste like egg yolk, but I'm hoping it doesn't just taste like the inside of a boiled egg.

>>7822099
I'm in downstate NY, so it's a bit more than $8 a pound, and I have bought some parmesan to have in my fridge as per your advice, so maybe combining both things will be good too.

>>7822074
Thank you will do the fresh cure thing, except I just tried to put less sugar than salt not measuring out exact ratios.

>>7822031
It is nice to hear that someone thinks it's worth it, most anons seem to think that waiting for something to cure is the worst thing in the world... it doesn't seem like a big deal to me at all. I would love to trick classy white bitches into hanging out with me so fingers crossed.


also here are the eggs so far. There are three yolks in there, put them in yesterday. I'm keeping them covered in the refrigerator. I broke either one or two of the three yolks when i cracked them