I don’t know about y’all, but between food quality and food prices I’m basically vegetarian nowadays. (TikTok screencap)
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You mean after you remove all the mechanical pieces and spyware?
Asd people will get this.
Maybe just don’t eat meat then instead of sacrificing a living creature and then throwing most of it away.
I have been weirdly picky about meat my entire life. It took until recently to realize it was a 'tism thing.
I eat all the chicken except the feathers and beak.
Not very Asian of you.
At least they get through the bones and feet.
Maybe it’s a vegetarian thing but I almost never have to worry about eating stuff that’s off. Unless there’s visible mold on it, so long as it passes the sniff test and sometimes taste test if I’m feeling a little suspicious I’ll eat anything that’s been in the fridge over a week without any noticeable consequences.
I also eat veg when I go to that sketchy Indian take out place.
Super easy when you get fake chicken :3
I have a super easy solution for you OP
(don’t eat corpses)
What sick fuck eats a living animal?
You never cook your veggies?
You should be put in food jail. That’s food waste I cannot accept. A living being has been raised and slaughtered to accommodate you and you throw it away due to perceived funny ness? Where do you get your meat that that’s even a thing and why do you keep shopping there? Either it is all good or it is rotten. “Fresh” Meat is not sufficiently dry and solid to separate good and bad bits.
sir, this is a wendy’s
Sir, this is a Lemmy’s.
Amen. Lately we’ve started buying whole rotisserie chickens. There’s so much meat! I make sure I scrape the neck, the ribs, get all the brown meat around the spine and inside the ribcage, get that liver, there’s so much to eat. One chicken feeds the whole family of four, and then two people for lunch the next day. All for like 7 dollars.
Take all the bones and whatnot and freeze em. When you can, make a stock of those bones. So damn good.
Spine is so good for chicken stock
Tasty af when you get a rotisserie for $5.
Local store did sales a couple times a year for $3
While I entirely support stating “something was killed for this meme/video/tik-tok” we don’t know that the other 95% of the chicken isn’t off camera.
Friend this is a meme.
The way lemmy comments go full snark in the meme comms (which is 90% of lemmy comms) deserves a psych research grant.
memes are shitposts, yet half the comments are “not a meme, not a shitpost, you’re wrong!”
chill
I mean I don’t think it’s that deep. Can a joke not inspire conversation? Like, can a person not understand the levity, laugh, and then go “but really since you bring up the topic…”?
Friend this is meme comment chain.
For each real joke there is one person that will be offended. They often have valid points. Doesn’t mean you can’t laugh at a joke, even at that story of a black man whose school did take a trip to the cotton fields and have them pick cotton for fun. They tell it real well, too.
We lack broad social awareness of our relationship as digital neighbors. If anyone feels a narcissistic whim to rage rant, we should have a system like captcha on 4chan, only it forces the person to make a post in order to add the comment based on sentiment analysis. Everyone should be subjected to experiencing the effort required to make a post and specifically the toll of negativity and rage comments. The narcissistic negativity leads to the situation proven by the Prisoner’s Dilemma whereby everyone is brought down and suffers stagnation, regression, or collapse. ALL negative feedback systems are incapable of producing positive outcomes. So negativity directed at strangers on the internet is just shitting on everyone and especially the targeted victim of the abuse. It reflects a person without any real independent morality or ethics, when anonymity allows them to remove the masked cosplay of real world social pressures, and reveal the true ugliness of the raw person that resides within.
The size of supermarket chicken breasts after you cook off all the water padding
You gotta buy “air chilled” chicken. Water chilled chicken absorbs lots of extra water and shrinks like that.
wtf are these. Why would you need to chill a chicken. Are these precooked, then quenched like a sword ?
This is for raw processed chicken that you can buy at the grocery store. Processing plants need to chill raw meats before shipping to the store. So if you see a pack of chicken breasts, it was either water chilled or air chilled before packing and shipping.
But why did Americans come up with water chilled chicken?
You buy your watery chicken by weight.
That would of course explain it.
oh ok, thanks for the explanation
AND THEN YOU COOK IT IN A FUCKING TEFLON PAN
I am on steel now. It’s all that shitty cast iron promised to be. Heat and wait for the Leidenfrost.
The teflon is fine, you could eat it even, its the precursor chemicals which are harmful and the teflon will only break back down into those if you fuck up and heat the pan to nearly glowing.
Okay but does that matter? I recently saw a video from Veratasium about teflon and there they mentioned that teflon is too large to be absorbed by the body, it just comes out on the other end. It’s the smaller compounds used for producing teflon that are poisoning our water, bodies, and everything else with PFAS. Companies just dumping this poison into our water supply. If this is false I’m open to learn ofc.
With plastic tongs lol
That’s silicon
You mean silicone?
And no, it’s plastic. If they’re cheap ones they’re usually a wonderful combination of assorted plastics that happened to be at the Chinese recycling plant that day.
No, I actually know those kitchen tongs, they are silicone. Have you seen kitchen tongs that look exactly like those, and have felt them to be plastic? Unless you did, they are 100% silicone.
Also let’s not forget that the authors of that study were off by a factor of 10: https://nationalpost.com/news/canada/black-plastic
Yeah. Even with the amended study their recommendation is avoiding them like the plague as any amount of pthalates and fire retardants in your food is too much.
You know that exact pair?
You took this photo? I see black plastic ones often in shops. Example: https://www.ebay.com.au/itm/235276456186
You’ll note that nylon is a type of plastic.
Further, cooking with silicone is also very likely bad for your health so this is a really odd argument.
https://www.sciencedirect.com/science/article/pii/S0304389425025105
it’s plastic. If they’re cheap ones
It’s funny how you try to state fact then follow up with uncertainty.
Expanding on information for a subset is definitely not the same as contradicting it.
What’s wrong with plastic thongs?
Well beyond micro and macro plastics being deposited into your food, significant amounts of chemicals you don’t want to eat.
https://www.nytimes.com/wirecutter/reviews/toxic-black-plastic-kitchen-alternatives/
What’s wrong with teflon?
Its manufacturing requires relatively large quantities of fairly toxic and also very resistant chemicals. This means that when they enter the environment (and they will), they will poison it for a very long time, with consequences that are not yet fully understood.
In addition, it decomposes when heated above 260°C and can detach from the pan and get into your food. Keep in mind that almost all oils start to smoke well before reaching this temperature, so you should be able to tell when you’ve just ruined your pan.
In my opinion: hot stainless steel and a little butter will prevent food from sticking. This requires a (easy to learn, but still) technique, but once you got it, you can enjoy your stainless steel pan for basically forever.
Alright you’ve piqued my interest, what’s this technique? I have no problems with sticking on my buttered steel pan as is so I’m wondering if I already do something close.
Basically, the pan must be hot but not too hot.
It sounds kinda stupid, but before I got used to my current pans, I always had to add a small drop of water to check whether I could start. As soon as the water began to boil, the pan was hot enough to cook (but wouldn’t just burn everything into a crisp).
In theory, it’s really, really simple, but to be able to intuit the pans temperature, really felt like a boss move… for the first few times, until it just became second nature. I had to scrape off more than one egg before it clicked.
Oh well I guess I do that then lol. My technique (which is, I think, normal) is to melt my butter (probably too much) on like 2, really low, and then crank it to maybe 4.5-5ish and throw the food on as it warms up, then do the food cooking part (whatever that needs depending.)
Same problem for computing devices and plastic stuff then.
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Breast reduction surgery.
Does your dad know you are on social media?
I don’t know about y’all, but between food quality and food prices I’m basically anorexic nowadays. (meirl)
First I reduced quality, next I reduced variety, then I reduced quantity. Not sure what to do now. As Jurgis from The Jungle would say, I guess “I will work harder.”
Beans, rice, lentils, oat meal, almonds, some frozen mixed veggies, and some soy nuggets; that’s basically all I eat anymore due to the rising costs of food. And portion control as well because hot damn are costs flying up.
It’s dirt cheap and filling as hell, but damn do I miss going out to eat every weekend with the guys. We only go out once a month now and this last meet up we brought up not going out to eat but doing potlucks instead (which I’m down for for sure).
A 25 lb bag of rice is $10 at Costco. I rotate between several different curries/stews/proteins on a bed of rice and it’s delicious.
I’m not a vegetarian, but it’s very rare that my protein of choice is not pork, ground beef or chicken these days for cost reasons. I’d love to be able to buy steaks every now and then, but it’s just not worth it these days.
I made lamb shoulder for a relative’s birthday because it was noticeably cheaper.
I have been pretty much tofu exclusive since it costs about $1.79 a pound here
Plant based diets are cheaper and healthier presuming you eat correctly.
