/ck/ - Food & Cooking

it's a real shame my wok couldnt handle it, I was hoping to cook eggs in hot salt like https://www.youtube.com/watch?v=gJz2Tgt3jvs
after doing the coffee

still working on it, reseasoning and reworking slowly
the batch of salt that did the deed doesn't have any metallic smells or anything oddly enough, so it should be find for other stuff, and at the very least, reprocessing.

i'm looking through my older stuff, I have quite a lot of cook ware you see
and I have quite a number of glass dishes as well as a cast iron pan of unknown cost or origin, probably a gift.
I can still do the ugandan eggs, but i won't be doing it on the stove top as I don't really feel great about putting a pie plate on a burner

>>12785965
of course I eat it
I don't think i've ever gotten food poisoning from anything i've cooked myself no, i'm actually quite careful.
Your sense of smell and taste are developed in such a way to prevent it, if you smell or taste something bad, chances are you're right. There are exceptions of course but i'm not making casu marzu.
the reason I'm careful isn't because i'm worried about making myself sick, that's quite difficult
I have a bit of a radical stance on food waste.
We over produce, and it gets thrown out anyways, so I don't dwell or bother people if they don't use their little bits here and there, but I hold myself to higher standards and benefit from it.
nearly anything can be reprocessed into something else, even given very limited equipment, but a lot of the time people are adding steps that don't make sense.
most obvious example is peeling potatoes for fries and mash, or buying jars of old tomato sauce in the middle of tomato season where you can get 8-9 pots of pastas worth of tomatoes for the cost of one jar, but that's entry level stuff.


though now that I think about it again, there have been some times where I shrugged with a 'eh i'm not using that much dairy' and given myself horrible stomach cramps from lactose intolerance.
bit diff tho