IMO it’s a lot like garlic in that smells amazing when you’re hungry and about to eat it but kind of disgusting to smell outside of that context.
I guess I have a maybe above average sense of smell/taste, or perhaps just more honed from cooking and tasting coffee and spirits for their tasting notes and such.
Interesting. I find garlic delicious all of the time. Well except maybe when I’m feeling amorous and it’s on my beloved’s breath :p
I think I understand what you’re saying though. What is your experience of things like scented washing chemicals (deodorant/shampoo/soap/detergent) etc. Can you tolerate them? Or do you find them overwhelming?
what about vegetable decay, like compost. Aversive? or neutral?
Slow cooker needs liquid. The pork will produce some but you need to start with some. Did you start with a recipe from the net? That is the safest way to try something new.
Hopefully it’s thawed already because it will take two days to thaw all the way through in the fridge. 13 pounds is huge in the slow cooker, and should take about 13-14 hours on low or about 11-12 hours on high. Might be better off braising at 275-325 F in the oven, see this recipe for the general gist www.theseasonedmom.com/braised-pork-shoulder/. Should only be 4-5 hours this way and remain tender and juicy.
Thaw it…first off. Put it in a large tub in a sink, then fill with cold water, let the water run over it and drain (you want a continuous flow over the meat) until it is thawed. If you want to speed up the process when it has been in for a couple hours see if you can hack it in half (cautiously). Regardless, this should take at least 6hrs. Cut into small chunks, and place on hith in the slow cooker with some stock/seasoning. 4-6hrs should be ready.
Also, as it thaws you can remove chunks so that it thaws quicker, and what you remove can go into the slow cooker. Doesn’t need to be whole to cook since you’re going to pull it anyway.
I don’t know. I have such an extrem nasal septum curvature my cavernosa and smellbuds (Don’t know if any of those are correct translations) are totaly dysfunctional. I sat once when I was younger in the livingroom after school an was playing there for more than an hour and as my mother returned from the doctor with my brother who was sick she almost blacked out from the smell in there. my brother vomited right before they left and my mother had no time to clean it. I have smelled nothing. There are only few things strong enough for me to smell them. paprika for some reason. And I hate it.
You as a consumer will not ever buy GMO seeds, accidentally or intentionally. Because the genome is a protected product, farms who buy GMO seeds from companies like Bayer (formerly Monsanto) have to enter into a legal agreement with the seed supplier, and they buy massive quantities at a time. Many public seed companies proudly declare their seeds are non-GMO, but that’s true of all seeds you’d be purchasing.
The seedless plants that you as a consumer can buy are bred by creating a sterile hybrid between two non-sterile lineages. It’s essentially a “defect” in the children of the two lineages which prevents their progeny from developing seeds even though they still develop fruit.
Edit to answer the rest of your questions:
Legal to use biological waste: Use freely.
How the patents work: Patented plants are basically just a legal protection for the company that produces the seeds you’re buying. They’ve put a lot of work into generating lineages of pepper plants which can be cross-bred to produce seedless peppers, and their patent ensures that they are the only legal supplier of these plants (these specific plants–someone else could breed separate lineages and patent their plants without any issue). The USDA website and US Patent and Trademark Office website have more information, but I’ll summarize: You could be sued if you bought their patented seeds, grew pepper plants from those seeds, then created a business to propagate and sell those pepper plants. You, at home, growing food for you and your family/friends? No one cares. The patent only exists to prevent another company from taking the plant that the original company painstakingly bred and selling it as their own.
Implications for society: You can’t build a business selling their patented plants without a licensing agreement, I guess. Nothing odious about hybrids, and protecting specially-bred plants is enshrined in the Plant Patent Act of 1930, so it’s been around a long long time.
I’m always surprised that nobody worries about the random long-chain polymers created in the seasoning process which are then released into your food as you cook.
Yes, many long chain polymers are carcinogens. That makes them bad. Long chain polymers are what make commercial non-stick pans non-stick. Note: they are different long chain polymers, but still just a bunch of polymer hydrocarbons because…that’s what makes both of them non-stick.
I’ve done this. We used a big cookie jar on the counter and fermented for about a month (cold kitchen). It came out well, but we were kinda scared of it and the jar was always in our way so we never bothered again. We have local places that sell ‘raw’ sauerkraut and that is a better work/life balance for us.
Side note: there are 3 stages to fermentation with different bacteria taking the main stage in each. Check out this article and its links for even more details: makesauerkraut.com/how-long-to-ferment-sauerkraut…
I've had good luck with this seriouseats recipe that uses Dr. Pepper as a base. However I've only done it for at most 3 pounds of pork which takes 4-6 hours I think.
If you can get multiple crock pots try to split it up and maybe try some different sauces and recipes to make it faster and have people try multiple merhods
I just toss my enameled cast iron in my dishwasher every day, and deal with it being poorly seasoned by seasoning on the fly every time I cook on it. Scrubbing by hand isn’t that much work, but it’s still more than ten times the effort of just throwing it in the machine…
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