/ck/ - Food & Cooking

>>4847492
Can you aware me on this shit?

Oh, dude, I tried lacto-fermenting some lovely beets with whey from yogurt two summers ago. In a week I had a horrific purple mucus on my hands. It didn't smell off, but it was so snot-like that it made me wretch just to handle it. One of the only strange foods that I have never even dared to taste, and it was by my own doing...

I'm ashamed.

its new to me too anon. i dont know what the fuck is going to happen. most of you younger guys might not appreciate it, but when you hit 40, the same old stuff theyve been shoving down our throats gets old. and you might start looking to old school.

my generation went from gun smoke reruns to american idol and reality tv. i hope you new guys that love history still do some old school shit.

>>4847492
I am getting ready to make some sauerkraut in a few hours. I have done this many times OP. EVery thing looks fine with your progress.

Have fun with your botulism.

>>4848395
You really don't know what you're talking about do you?

>>4847492
>>4847549
What's the deal with the numbering of your threads OP?

>>4848410
Deadly, paralytic bacteria that thrives in an anaerobic environment and is tolerant to a wide range of pH, and is often found on raw vegetables?

No, no I have no idea. what I'm talking about.

>>4848426
>trying this hard

>>4848426
>nope.jpg
>not knowing that the botulism is killed by the good cultures

>>4847549
Yep. Imagine people actually knowing their way through the carcass of a farm animal. We wouldn't necessarily be throwing nearly as much edible stuff to be used in some other type of industry. We might even be able to down-size the number of heads (which would be good).

I'd love to learn how to butcher animals, cook it all properly, preserve food, etc. Not directly /ck/ -related, but fixing and maintaining your stuff are dying skills, as well.

>>4848424
im on blood pressure meds, so any time i post i take my reading as a way to monitor myself.

thx for the heads up its looking ok anon. it smells ok.
on a side note what is a good way to eat it?

>>4848716
Your diastolic number seems a little high to me.

>>4848733
127 isn't a high reading for someone with history of hypertension. 135 and above is getting worrisome. I have pts come in all the time with 130/83 and we never prescribe until it hits 140/90.

>>4848853
Lol wow I completely misread that, yeah diastolic is a bit high.