It's the dunk tank.
This is where you come to post big-brained hot takes by chuds, libs, or even fellow leftists, and tear them to itty-bitty pieces with precision dunkstrikes.
Rule 1: All posts must include links to the subject matter, and no identifying information should be redacted.
Rule 2: If your source is a reactionary website, please use archive.is instead of linking directly.
Rule 3: No sectarianism.
Rule 4: TERF/SWERFs Not Welcome
Rule 5: No ableism of any kind (that includes stuff like libt*rd)
Rule 6: Do not post fellow hexbears.
Rule 7: Do not individually target other instances' admins or moderators.
Rule 8: The subject of a post cannot be low hanging fruit, that is comments/posts made by a private person that have low amount of upvotes/likes/views. Comments/Posts made on other instances that are accessible from hexbear are an exception to this. Posts that do not meet this requirement can be posted to [email protected]
Rule 9: if you post ironic rage bait im going to make a personal visit to your house to make sure you never make this mistake again
Russian companies are reported to be increasingly using a food additive that is banned in the country—"meat glue" or transglutaminase—to cut production costs.
rofl how do those sanctions taste ruzzians??
Transglutaminase was also banned by the European Union in 2010
It has been banned for use in food production in Russia since 2020
It is still permitted for use in the United States.
from the wiki page:
Man-made horrors beyond my comprehension
Last when i checked shrimps were made by other shrimps
99% of molecular cuisine "chefs" are just unimaginative hacks and nerds who think putting a science experiment without any reference to the signifiers of food, territory and taste on a plate is the height of cuisine.
These people looked at what Ferran Adrià was doing and missed the point entirely, and this is just one of the examples.
Fuck molecular cuisine, it should've died in 2009.
I know a guy who used to be a driver for Heston and he told me Heston's secret to the perfect steak. It's was the dumbest thing I've ever heard. Cook the steak for seventeen seconds per side and flip some arbitrary amount of times.
So basically, cooking a steak the way anyone else would, but while being really pedantic about meaningless specifics like the exact number of seconds to cook per side
God I can't stand those "the perfect way to do X". It's the ultimate objectification of an inherently relational experience, the one of making, tasting and sharing food.
Entirely agree. I bet Heston's steak is mid at best. My dad cooked the best steak
What's next, a celibate frenchman?
I feel like that's just worse in every way than just cooking the shrimp normally and serving them with real pasta. Even if it wasn't the big shrimp but like the really tiny bug sized ones I imagine you'd be better off making like little cubes of krill loaf and frying that in butter and lemon with lots of garlic and ginger and serving that with pasta in some kind of strong aioli.
That just sounds like a shitty version of fish cakes!