Sometimes i get pretty angry at those invisible entities that eat my food without me seeing it, i just cooked it and just tried to eat, and somebody stole it from me 🤭
I’m mostly melting it right now, pizza, bread, etc
When i will be making some better cheese and more, i will try my best to check how can i share stuff i make with all the people i meet. For now, i’m doing it in Vietnam, so it would be a long trip for a piece of cheese to get to you 🤭
Japan absolutely has historically had salmonella issues, but they’ve done incredible work in the last thirty years, bringing their rate down by a lot. I don’t know how if the use of raw egg was rare when the salmonella rates were much higher though.
Consumption of turtle meat and chicken sashimi also plays a role in salmonella cases in Japan, but those foods are less common worldwide.
Spare a thought for our friends, the English-speaking lingustic prescriptivists. Your $0.02 can help these poor souls who cry out for etymologically sound lexicons while speaking a language with multiple words that are their own antonyms.
Hi, you’re not wrong! My fiance was going in for an overnight so we usually cook larger portions for an early dinner. That, and the barley ended up becoming a bit more sizable unintentionally with a full portion of mushrooms in it 😬
As for your comment, am American, am not fat 🤷🏻♂️
One of my favorite meals/snacks: sourdough baguette cut into small rounds with a sauce (mayonnaise, lemon juice, salt, a lot of basil, garlic, red pepper flakes, onion powder, and some oregano), tomato, zucchini, mozzarella cheese baked until cheese is browned. So delicious, especially if you use fresh basil and garlic and let the sauce sit in the fridge for a few hours beforehand
Yep I put it on before baking! You don’t have to refrigerate before baking, it just helps the flavors come together in the sauce more if you give it an hour or two and you don’t want to leave mayonnaise at room temp for that long. It’s perfectly okay to mix the sauce then immediately bake them. They form little open faced sandwiches that go bread > sauce > tomato > zucchini> mozzarella so the sauce doesn’t have much exposure to the air anyway and has the tomato juices to help keep it from drying out
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