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I was so used to bad news that i first managed to read something in the lines of the amount of fish in us waters reached all time low due to overfishing
I was so used to bad news that i first managed to read something in the lines of the amount of fish in us waters reached all time low due to overfishing
At least when you make soup yourself it good
I dont know, soup has always been a better idea than it first seemed to me
Just one paw of that cat could flatten whole cities
Yes but carbon steel in this context refers to steels with moderate carbon content(under what you would find in cast iron) and no chromium that would make it stainless steel
Typical carbon steel alloy is about 1% carbon and rest iron, cast iron pans are >2.5% carbon and stainless steel has usually about 15% chromium and few percent of other metals aswell
If you are really obsessed with getting a perfect finish then you could but i would just make sure no rust, put a bit of oil and keep cooking or heat up with the oil to put a fresh layer on the bottom if im feeling like it.
This pan is very clearly carbon steel as op stated. Carbon steel is never teflon and needs to be seasoned like cast iron pans
I think they are logitech’s switches and cherry mx
It always changes on the day but couple of my favourites are
-corpse reviver No. 2 -absinthe sour -pina colada -bloody mary( with gin instead of vodka and homemade chili sauce instead of tabasco)
Parry the platypus!
assuming the food was cooled properly it should be safe to eat for years but taste/texture might deteriorate, especially if not in airless containers some fats react with oxygen that affects the taste.
Also often the preferable way to defrost would be to just throw it in oven/pan/microwave.
i’d say from experience on making restaurant quantities of food generally the cooling starts to become a issue one should think about when the thickness of the mass you are cooling is higher than about 7 cm(~3in), when under that everything should be fine if you put the food in fridge/freezer in 1.5-2hours from reaching a temp under 75°C, ideally dont stack the containers. The goal is to have the food cool down to <6°C in under 4h if you want to have restaurant quality but even for restaurants it’s ok to go a couple hours above that limit.
Call me a gatekeeper but if a goth girl wouldn’t raid a roman settlement are they even a goth girl?
i have speakers from somewhere in the 1980’s made in the soviet union
it just continues forever until the ui either fails or doesnt
I would also like to add that the milk and foam separate very quickly. With my machine it starts even before the milk is fully ready, so i like to pour the steamed milk into another carafe and back then the taps to ensure it is properly mixed for best results.
freezing does not kill most bacteria and molds, just halts them
also how you cool the food, if you put the food in a well sealed cleaned container while over 75°C and keep covered while cooling and only open once you will consume the food will stay good for a lot longer than if you put it in a container when it’s already room temperature.
I would say they stay safe for at least 3 days, i have a memory that boiled shelled eggs stay good for 5-9 days so i would imagine fried ones stay good for about that long as well. (temp of the fridge, and how fast you cool it down will affect the exact time greatly)
but i think that reheating will degrade the texture of the fried eggs greatly enough that i wouldnt do it myself
Im quite sure something like that already exists