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   Chet (chet@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:17 JST Chet
   Man this Chinese guy makes some random shit that looks interesting. This one looks decent! Randomly found him and we have been watching some of the videos in awe. They also really eat like savages, just smacking, spitting things out.
   
   https://youtu.be/VRCjmyatdWA
   • Embed this notice
     dew_the_dew (dew_the_dew@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:05 JST dew_the_dew

     in reply to

     • Some German Guy
     • GabeLakmann
     • Manintoga
     okay if you want to waste the time and energy grind your fucking salt like you're fucking rachel ray or some shit
   • Embed this notice
     penguin (penguin@eveningzoo.club)'s status on Wednesday, 08-Mar-2023 14:18:05 JST penguin

     in reply to

     • Some German Guy
     • dew_the_dew
     • GabeLakmann
     • Manintoga
     fresh ground salt tho ???
   • Embed this notice
     GabeLakmann (gabelakmann@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:06 JST GabeLakmann

     in reply to

     • Some German Guy
     • dew_the_dew
     • Manintoga
     Yeah, most store bought food is over salted and not the good kind either.
     
     I'm hoping that you know what I mean by fresh ground though. I just grind it to get it to a different size depending on what I'm making and like I said before, I don't think most people would notice the difference to buy anything fancier than sea salt or the himalayan stuff.
     
     The main reason I like grinding my own salt instead of buying the iodized stuff or super coarse stuff is for salting meats.
   • Embed this notice
     GabeLakmann (gabelakmann@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:07 JST GabeLakmann

     in reply to

     • Some German Guy
     • dew_the_dew
     • Manintoga
     True, I just like to have coarse ground himalayan sea salt. The fresh ground kosher stuff is alright too. You're right about salt not losing anything though.
     
     There is a good Gordon Ramsay video that shows the basics to invest in to start cooking good food and it isn't as expensive as you think. It's still one of those "buy once, cry once" things though.
     
     German (or siwss) knives, French pans, etc.
   • Embed this notice
     dew_the_dew (dew_the_dew@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:07 JST dew_the_dew

     in reply to

     • Some German Guy
     • GabeLakmann
     • Manintoga
     there is no 'fresh ground' salt you buy a box of kosher and keep it in a small bowl on the counter and that's it fuck the pink Himalayan shit too it's expensive and you're only going to notice the difference if you're doing idk some kind of crudo or something. shut the fuck up about your fancy salt you aren't using maldon to give that extra crunch on your foie gras torchon or the black salt for the bit of sulfurous stench just spend the two dollars on the 1 lb box of kosher salt and most importantly learn how to fucking use it. tired of fucking home cooks giving me some soup or putting a tiny little bit on a piece of chicken or whatever and then saying some shit like 'oh tee hee i don't like things salty' but their cupboard is full with processed stuff that is guaranteed at that 1% salinity level that food scientists have determined to be optimal for flavor enhancement.
   • Embed this notice
     Some German Guy (some_german_guy@poa.st)'s status on Wednesday, 08-Mar-2023 14:18:08 JST Some German Guy

     in reply to

     • dew_the_dew
     • GabeLakmann
     • Manintoga
     @dew_the_dew @GabeLakmann @Chet @Manintoga salt mills are a thing.
     lakeshomecentre.co.uk/product/le-creuset-classic-salt-mill-copy/
   • Embed this notice
     dew_the_dew (dew_the_dew@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:08 JST dew_the_dew

     in reply to

     • Some German Guy
     • GabeLakmann
     • Manintoga
     yeah i know that's just dumb though it doesn't gain any quality there aren't aromatic compounds that degrade when exposed to air like with pepper and other spices
   • Embed this notice
     GabeLakmann (gabelakmann@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:09 JST GabeLakmann

     in reply to

     • Some German Guy
     • dew_the_dew
     • Manintoga
     He's right, using fresh ground salt, and other spices too, like that makes a big difference.
     
     Cooking for yourself is so much better than buying fast food type garbage and it takes about the same amount of time to cook "good" food as it does to cook bad food.
   • Embed this notice
     dew_the_dew (dew_the_dew@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:09 JST dew_the_dew

     in reply to

     • Some German Guy
     • GabeLakmann
     • Manintoga
     >fresh ground salt
     
     wat
   • Embed this notice
     Some German Guy (some_german_guy@poa.st)'s status on Wednesday, 08-Mar-2023 14:18:10 JST Some German Guy

     in reply to

     • dew_the_dew
     • Manintoga
     @dew_the_dew @Chet @Manintoga hmm thats a thing actually.
     never used a pressure cooker, always wanted to know what these things are capable off.
     in a way im still new to cooking, ive done it for decades, but only recently did i move from making food to making good food.
     think the difference between cooking because of hunger, and cooking as a hobby.
     sounds retarded but ive discovered deepfrying just last month.
     knowing that something exists and doing it are two very different things.
   • Embed this notice
     dew_the_dew (dew_the_dew@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:10 JST dew_the_dew

     in reply to

     • Some German Guy
     • Manintoga
     probably the most important thing to learn is how to salt and pretty much every home cook in burgerland has absolutely no idea how it's done because they think a few shakes of table salt from the shaker is going to do anything at all and then they wonder why the stuff at the restaurant tastes so much better and why they have such a hardon for le epic bacon and the potato chip aisle. generally speaking processed food (e.g. sausage) is going for about 1% salinity by weight and you can do this visualization exercise for yourself, but in professional kitchens we use kosher salt for 99% of things because it is a consistent granule size for a two or three finger pinch and you can see it on meat as you season.
     
     bland food infuriates me because it costs you next to nothing to season properly.
   • Embed this notice
     Some German Guy (some_german_guy@poa.st)'s status on Wednesday, 08-Mar-2023 14:18:10 JST Some German Guy

     in reply to

     • dew_the_dew
     • Manintoga
     @dew_the_dew @Chet @Manintoga i season the way i enjoy it, so far no one i cooked for ever complained.
     thing is though, taste is far from objective.
     if i were to cook for a guy from thailand, he would very likely call it bland because he is used to fundamentally different tastes.
     and not just taste eather, but how biology reacts to different things.
     soy might as well be poison for europeans, while milk is poison for everyone except europeans.
     chillis have been used as a preservative and dampener of foul tastes for thousands of years in asia, so they have barely any effect on them.
     while europe imported its first chilis only a few century's ago.
     and dont even get me startet how the different races react to alcohol.
     we simply are not the same.
   • Embed this notice
     dew_the_dew (dew_the_dew@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:11 JST dew_the_dew

     in reply to

     • Some German Guy
     • Manintoga
     i've done the braised pork belly stuff and for my money it's just better with a nitrate cure. it was fun to do some sous vide at like 140 or so for like 18 hours and then just sear all sides or drop in a deep fryer to finish, you end up with like bacon nugget gushers.
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     Some German Guy (some_german_guy@poa.st)'s status on Wednesday, 08-Mar-2023 14:18:11 JST Some German Guy

     in reply to

     • dew_the_dew
     • Manintoga
     @dew_the_dew @Chet @Manintoga slow cooked for 18 hours, jesus.
     bruh i work with a electric stove and frying pan, thats a bit beyond my means.
     the slowest ive ever cocked was a hunk of pork i simmered for 3 hours untill it fell apart, then added rice to the broth.
     i think you call that jamalaya or something, no joke we call it rice meat.
     kochwiki.org/wiki/Reisfleisch
     was pretty nice, but not worth the electrical bill.
   • Embed this notice
     dew_the_dew (dew_the_dew@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:11 JST dew_the_dew

     in reply to

     • Some German Guy
     • Manintoga
     if you're really worried about electricity use the instantpot type electronic pressure cookers are one of the most energy efficient ways to cook anything and when pressurized they will braise in about half the time.
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     Some German Guy (some_german_guy@poa.st)'s status on Wednesday, 08-Mar-2023 14:18:12 JST Some German Guy

     in reply to

     • Manintoga
     @Manintoga @Chet >implying i even have chilies like that.
     nah i know my capabilities, and im honestly curious how it would go with smoked paprika.
   • Embed this notice
     Chet (chet@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:15 JST Chet

     in reply to

     • Some German Guy
     It really is interesting, from the prep to watching them eat. This is actually pretty clean compared to what I have experienced. They eat like savages and the first time you experience it in person it's bizarre. You get accustomed to it I guess but it's really interesting watching the videos.
   • Embed this notice
     Some German Guy (some_german_guy@poa.st)'s status on Wednesday, 08-Mar-2023 14:18:15 JST Some German Guy

     in reply to
     @Chet i might try some of the recipes.
     what he does to the pork belly seems alight.
     youtube.com/watch?v=hTR_UPeShXg&ab_channel=%E4%B9%A1%E6%9D%91%E9%A3%9F%E5%8F%94
   • Embed this notice
     Manintoga (manintoga@poa.st)'s status on Wednesday, 08-Mar-2023 14:18:15 JST Manintoga

     in reply to

     • Some German Guy
     @Some_German_Guy @Chet First two words: "TOILETED THUNDER".
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     Some German Guy (some_german_guy@poa.st)'s status on Wednesday, 08-Mar-2023 14:18:16 JST Some German Guy

     in reply to

     • Some German Guy
     @Chet why the fuck is he shaving the pelt with a knife when he peels the outer layer after cooking anyway?
     fucking use fire like everyone did throughout history.
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     Chet (chet@nicecrew.digital)'s status on Wednesday, 08-Mar-2023 14:18:16 JST Chet

     in reply to

     • Some German Guy
     He used fire on the bulls head.. maybe he learned a new way later on?
     
     
     https://youtu.be/Jjk_frJ6RRk
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     Some German Guy (some_german_guy@poa.st)'s status on Wednesday, 08-Mar-2023 14:18:16 JST Some German Guy

     in reply to
     @Chet after watching him so far.
     there behavior is weirdly barbaric, as in how our people acted thousands of years ago.
     even simple details like not eating pieces of meat bigger then your fist.
     fascinating.
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     Some German Guy (some_german_guy@poa.st)'s status on Wednesday, 08-Mar-2023 14:18:17 JST Some German Guy

     in reply to
     @Chet im both horrified and intrigued.
     thanks for sharing.