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classic french shenanigans
food now has region lock 🥀🥀
widewine food DRM smh
I was profoundly skeptical when someone in my household brought home some “Cheese Storage Bags” that appeared to be made of wax paper. They cost around a dollar apiece, and since there’s really no way to clean them, they’re pretty much disposable. Insane scam, I thought. Someone just loves shopping, I thought.
But no, they absolutely worked, hard cheeses keep in the deli drawer way better in those bags. In the past I had tried wrapping cheese in wax paper or parchment paper, with little success. The stupid cheese bags were so much better. I can’t explain. Still mad about it. Also we need more cheese bags.
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.
This is a different thing. It’s because it’s aged as a cheese wheel in controlled conditions, when you buy it, it’s not a wheel anymore, it’s been opened and you buy a wedge, hence it’s open to contamination.
It’s still unlikely for a 7 year aged cheese to go bad in two weeks unleass you store it unrefrigerated, but if you vacuum seal it, it will last a long time.
I know with veggies you can ferment them in a jar with the right amount of salt in the water. You just can never let the ones in the jar touch the air or the bad bacteria takes over.
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.
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
Wow. How bad at food do you have to be to have cheese go bad in two weeks?
you didn’t even ask what cheese type. some spoil faster than others.
I don’t have to ask, it’s right there in the image: It’s an aged (hard) cheese.
Yeah how dare people let food that’s
checks notes
high in fats, sugars, and possibly moisture spoil so easily.
Ah, yes, the 8-year-old queso fresco.
