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150 Years of Cooking(mander.xyz)

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fossilesque@mander.xyz
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cooking@mander.xyz
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bleistift2@sopuli.xyz
8 points

Maybe in the olden days people liked their custards more fluid?

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Rai@lemmy.dbzer0.com
17 points

Mayyyybe but generic store-bought eggs have TINY yolks compared to my chickens’, so I’m guessing it’s also the cruelty.

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ursakhiin@beehaw.org
8 points

That tracks, though. If chicken tastes like everything and we are losing things to extinction. Obviously, chicken has less to taste like.

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Revan343@lemmy.ca
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Science of Cooking

!cooking@mander.xyz

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Welcome to c/cooking @ Mander.xyz!

We’re focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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