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My hunt for a reliable source of cured Italian meats is over
Found a guy in Facebook marketplace that makes the 16 hour round trip to NYC twice a week to bring back the good stuff. Cash only. Tells me his name is Vinny and meets you in a parking lot in his van like he's selling drugs, but the thing is a mobile Italian deli. He'll take orders and even pick up whole sandwiches if you pay. I'm rolling deep in hot capicola and guanciale now
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@Leaflord @Paultron Unironically ass-cancer is literally what happens from too much nitrated meat. I should start curing my own salami in my basement. I'll need to do something to keep my cat off it.
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@Leaflord no but the packages had the seals on em and tasting it i'm confident this is the same stuff you get in the city
this is what i've been hunting for a month
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I meant more like are those niggas using nitrated salts/cultured celery to cure their stuff or are they going through a real natural method that doesn't give you ass cancer
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Did you check how the meat is cured?
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@Leaflord @Paultron Leaf Lord being a true bro. Respect.
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Yes, hence why I keep drumming this point as much as possible.
Don't want the boys getting ass cancer, ironic or unironic.
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@tyler @Leaflord @Paultron Agreed as a hot sandwich emjoyer. I also like Italian 🤌🏻 style 🤌🏻— eating meas and cheeses without bread. I'll let you know what I find out.
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Do it and let me know.how.
Also cold sandwiches are not good.
This post was made by hot sandwich gang.
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@tyler @Leaflord @Paultron I'm skeptical of this because it uses "fruit extract" and "vegetable extract", which will probably mean celery salt type reactions which do the same thing. It appears bacterial fermentation methods tend to create nitrates, although I'm sure there's some way to promote an alternative. I will read up on this.
>Salt, Natural Fruit Extracts, Natural Spice Extract, Natural Vegetable Extract
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@tyler @Leaflord @Paultron @jeffcliff with the laugh react. Do you have any ideas? I know you've a biology background.
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@jeffcliff @Leaflord @tyler @Paultron Something in the sciences right?
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>I know you've a biology background.
lolno
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Yes you are right. If it has fruit or vegetable extracts then it is the same nitrosamine creating process.
There's no such thing as a non-nitrated "curing salt"
Just use regular salt and spices.
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@Leaflord @tyler @Paultron Regular salt would just dehydrate it, which is fine if that was the goal. The goal is both dehydration and fermentation via 'friendly' bacteria in a controlled manner. I read through the chemistry on it and it's basically impossible to prevent it, but there's some strategies worth exploring: aging and barrier. Aging the salami will reduce nitrosamines, as the substances either break down over time or are destroyed when consumed by bacteria (their presence impedes bacterial growth). This is where the barrier comes in as a secondary method of preservation. Some type of salting may be an option to prevent most bacteria from having a shot, or possibly a mold/yeast "crust" to outcompete and form a small biofilm on the skin. Either of these would possibly work, although both would make a weird "skin" and cause loss of salami. Will need to explore this further. Aging seems ideal to me, but I think it increases the risk of pathogenic bacteria entering the space. As long as general curing processes are followed correctly, the only bacteria you normally have to worry about getting into salami is staphylococcus, as basically everything else dies from the salinity.
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There is a proper method to do it. It all depends on what chemical interactions happen. I forget which minerals it's supposed to be, but one is with iron and the other is with something else. Nitrated salts interact with one while regular curing interacts with the other. Both lead to a nice red colour.
When done properly it is safe and will not get consumed by bad bacteria. Botulism comes from unsanitary curing environments and has been blown way out of proportion by corporations that needed an argument to keep nitrated curing going.
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@Leaflord @tyler @Paultron Botulism is anaerobic and normal food kitchen safety would totally prevent it. I'm sure industrial environments would be different, as they often are. If Giuseppe and Maria could have 11 kids while hanging salamis in their kitchen without anyone dying of botulism, I don't worry about it.
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@jeffcliff @Leaflord @tyler @Paultron hah... interesting.
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compsci
but i guess i've learned a thing or two about biology from stuff like chaitin / dawkins
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i was seriously considering signing up for a biology 101 class at uofs when covid looked like it might be over in oct '20
my sister in law got a biology degree and if *she* could do it. . .
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@jeffcliff @Leaflord @tyler @BowsacNoodle biology has a wide range of available degrees
there's the first two years of undergrad that's p easy, sometimes this is used as a minor for other degrees or career paths
if you are going for a four year they hate you with the Organic chem which is a major filter at a lot of schools (hope you like memorizing benzene ring structures lmao)
then there's med school route which will probably entail o-chem and a full anatomy course offer in addition to another field (law, politics, math) to be considered for induction into a decent program. some prospective docs i met on this path were super bright and some you could tell already would never be MDs
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@Paultron @jeffcliff @Leaflord @tyler I met some pre-med path fellas in undergrad and the most successful ones were minoring in business or accounting along with chemistry. The pure biology majors usually switched or did grad school because that's a challenging field with just a BS.
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@BowsacNoodle @jeffcliff @Leaflord @tyler met a lot of docs out there with business experience or just a sense for it. find these dudes running chains of little subletted joints in Target or Walmart but with enough income to buy surprisingly hi tier diagnostic gear
when i was schooling some of my classmates were aiming for med school but engaging in eng path shit for really no good reason other than it was valid to get the degree (same as the much easier/ less credit hour paths). being forced to calculate 3D fluid velocity profiles by hand on tests and looking over and seeing the regret on their face
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like i don't think i'd do a full degree
but i really do think that i could stand to get the basics, a chem101 [i read the chem101 textbook cover to cover] and biol101 and maybe biochem101 after the two. Then i'd think about it, but not really have a plan after.
reading drexler's #nanosystems rn and it's making me think about it more tbh
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@jeffcliff @Leaflord @tyler @Paultron Biology and chemistry usually click if you're a systemic thinker, which you seem to be.
>not really have a plan after
That is the tough part. There's a fair bit you can do with careers working with models and statistics in those fields, but most of it ends up begging for grant money (lying to maybe squeeze out a piss poor deliverable for the government) or working for big evil chem or drug.
Paultron-3030
BowserNoodle ☦️
Leaf Lord
Tyler
Jeff "never puts away anything, especially oven mitts" Cliff, Bringer of Nightmares 🦝🐙🇱🇧🧯
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