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food now has region lock 🥀🥀
A lot of food tastes the best a short time before it spoils.
Fresh beef tastes good. One day old beef tastes like chewing on a rubber piece. Stored at the right temperature in a low moisture atmosphere for 4 weeks it turns into exclusive dry aged beef. One more week and it’s spoiled.
It tasts better before it spoils? Pffft please, who told you that?
And, here I’ve been leaving it out on the counter for a month before eating it. I just thought I didn’t like beef.
Ahh, high meat. A man of culture. Gut culture, that isn’t endemic.
Just put some salt on it
Dry-aged beef has spoiled. The trick to it is that you need a fairly large piece, like a whole leg or side, and then you trim off all the bad stuff on the outside. More simply, they don’t butcher it then age it. If you go buy a piece of dry-aged beef it’s gunna act a lot like any other piece of meat but if it hadn’t been butchered you could just keep aging it beyond when this individual piece would have gone bad.
H U M I D I T Y
Like Himalayan salt. Hundreds of thousands of years old, shelf life of 2 years…
The shelf life on any salt packaging is most likely for the package itself.
I suppose anyone gullible enough to buy Himalayan salt is also gullible enough to believe salt expires.
What’s wrong with preferring pink salt over table salt? It’s probably confirmation bias but I like the taste better and it isn’t any more expensive than decent rock salt.
Pink salt has a different mineralogy than other salt which does affect the flavor.
Part of eating is also visual enjoyment, so even if the texture/taste was exactly the same, you enjoying looking at it is also part of the experience.
Only thing is that table salt contains iodine which is something our body needs and generally we don’t get from a lot of other sources. So if you completely switch over to pink salt you might see problems with iodine deficiency.
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Its just sparkling mold.
classic french shenanigans
If it’s really dry cheese it might not like being in a refrigerator for long stretches of time. Can work with a hermetic container though.
Not the correct sort of fridge??
Ah, smeg
the cheese you get at the supermarket is not exactly cheese
depends on what you buy from there
