fossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish · 2 个月前150 Years of Cookingmander.xyzimagemessage-square63fedilinkarrow-up1676arrow-down16
arrow-up1670arrow-down1image150 Years of Cookingmander.xyzfossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish · 2 个月前message-square63fedilink
minus-squarebleistift2@sopuli.xyzlinkfedilinkEnglisharrow-up8·2 个月前Maybe in the olden days people liked their custards more fluid?
minus-squareRai@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up17·2 个月前Mayyyybe but generic store-bought eggs have TINY yolks compared to my chickens’, so I’m guessing it’s also the cruelty.
minus-squareursakhiin@beehaw.orglinkfedilinkEnglisharrow-up8·2 个月前That tracks, though. If chicken tastes like everything and we are losing things to extinction. Obviously, chicken has less to taste like.
Maybe in the olden days people liked their custards more fluid?
Mayyyybe but generic store-bought eggs have TINY yolks compared to my chickens’, so I’m guessing it’s also the cruelty.
That tracks, though. If chicken tastes like everything and we are losing things to extinction. Obviously, chicken has less to taste like.