https://x.com/JoshLekach/status/1787233115607355565
Taco Bell cooks their eggs in plastic bags pic.twitter.com/ypwwQsGRj9
— π΄ Josh Lekach π΄ (@JoshLekach) May 5, 2024
Very cool!:
You will own nothing and eat the plastic:
Imagine not using this an opportunity to transition and hit your bloat weight target:
We don't acknowledge your nonsense europoor language around these parts:
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Guy's shilling his masculinity grift in the replies lmao:
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how to find men in not gay way
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!femboys
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Nothing straighter than bussy.
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Only for tops ;)
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Shut up, you're ruining my shot at scoring some vice-grip "questioning" bussy.
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I would
rather die now than gain 7 years as a Frenchman 
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It's plastic. It'll break down and become ONE with your food.
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Plastic
is literally 
in the rain. It makes no difference, trying to mitigate it now is r-slurred 
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TB sous vides all of their proteins, that's why they're so consistently moist and tender
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You're a little confused.
Leftoids, especially those in the granola, mom, and plant-obsessed subcategories, go full schizo about plastic in food because they all have munchausen's and/or think le ebil rich corporations are careless enough to kill them with plastic touching food.
Rightoids, especially those in the "turning the frogs gay" (a category in itself), race-obsessed, and
categories, go full schizo about plastic in food because "i fighting demons alpha zyzz protein hardstyle gf we go jim schizo preworkout leanbeefpatty"/"muh gains" and/or because they think le ebil woke corporations are intentionally trying to poison them (and the rest of The Huwite Race).
Very different logic but the same end result.
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I don't care about the plastic, I care that those are barely "eggs" at that point
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βSous videβ = french for βunder vacuumβ, invented by french chef, used in french michelin star restaurants. The real problem is not the method but the processed gmo egg slop within. They eat better, exercise more, and have free healthcare/education lol. This guy is r-slurred
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Is this why Taco Bell makes me so horny
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!grillers
What's a good sous vide setup for a beginner?
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I rigged up a lizard heat lamp themoregulator to an old dumb crock pot. Cheap and easy sous vide.
I mean sure, there were some exposed 120 volt wires because I did a bit of work while intoxicated, but other than that it was a beaut.
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https://anovaculinary.com/products/anova-precision-cooker
https://www.amazon.com/Cambro-Containers-Lids-Food-Storage/dp/B07K5DGWNR/
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!grillers !masterchef
I see Anova has a countertop oven now, is it any good? Looking to replace my dying Breville.
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I have an Anova Culinary, a vacuum sealer, and one of these guys (make sure you get one with a lid to keep the heat in)
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You can get a bunch of ping pong balls and float them on top of the water and it works almost as well, plus it helps to keep the bag under
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Urban spillway pilled
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Step 1: Stick your balls in boiling water
Step 2: Done
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Facts
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I have the anova pro and love it. Use it for everything from single steaks to an entire 11 lb thanksgiving turkey last year. I think i bought a refurb off amazon and have no complaints. Had it for 2-3 years now
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1. Read this, the most insufferable cooking subreddit, until you are very angry: https://old.reddit.com/r/sousvide/
2. Put the sous vide machine in a trash bag.
3. Buy a fricking meat thermometer.
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Joule Turbo and vacuum sealer
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What does it mean
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Why do you guys boil eggs in plastic?
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Because the eggs come in plastic bags.
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skilled labor btw
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You're just jealous they're called Food Champions.
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Do people really not know what sous vide is? That's so funny lmfao
@CREAMY_DOG_ORGASM love sucking peepee
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Blaming sneed oils, nonstick pans, and plastics for being a fat frick.
i hope rightoids know that sous vide is a thing and that the micro plastics don't leech from those bags.
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They absolutely do. I worked on some nanotech projects and microplastics were the biggest source of contamination in all cases. Everything bleeds microplastics, literally every thing in your house, even if made from a different material, will have some r-slurred polymer coating that breaks down and gets into your lungs.
Now of course it's worth considering how much of a contribution it makes in terms of all the plastic that you ingest, and I can't answer that. Though I do know that you shouldn't be microwaving food in plastic vessels, even if they are food grade. Not sure if exposing them to hot water like that has similar effects, though I'd imagine it will probably leech into the water more than into the food.
Oh, also if you want to reduce the amount of microplastics in your house, start by getting rid of synthetic clothing. Those are actually made by the devil.
Sorry for the schizo rant but it's something that genuinely bothers me after I saw it first hand
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Tell me more about how synthetic clothes are causing microplastics in the house? Is this actually worse than synthetic shower curtains off gassing VOCs all day?
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See https://rdrama.net/h/food/post/266920/all-of-a-sudden-twitterinos-are/6363997#context
I unfortunately do not know what things are worse than others because the work I was doing wasn't about microplastic itself, it's just that it required very sterile environments and plastic pollution in the building was the biggest problem with it. I'm just commenting on the quantitative observatioms I made throughout those projects, so take it with some scepticism
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Ty bb
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Wdym by synthetic clothing?
Like are nba style shorts fine to wear (I don't wear underwear). What about nba jerseys?
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Yes, they're fine to wear if you're an overweight middle-schooler.
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Oh I don't know anything about biological or health effects, but I doubt contact with the skin is bad. I'd worry about ingestion more.
The reason that I mentioned synthetic clothing is because it sheds the most bits out of anything. Just by the nature of being made of small fibers, it is easy for them to get torn and be shed through physical contact, and then to further degrade into actual microplastic. Those fiber predecessors is what I saw the most in the labs, and it even managed to make it's way into a cleanroom on couple of occasions
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So people working on your lab wearing a cotton poly blend are wrecking your work environment?
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Exactly
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Darn that sucks
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Probs not lol.
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Wall Street silver is my favorite rightoid account because he's this random Slav posting race bait from Canada 3 years after moving there.
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Has nothing at all with the unhealthy butt fast food, sody pop, and Cheetos I'm shoveling into my maw at all hours of the day. No, not that at all.
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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9885170/
https://www.endocrine.org/news-and-advocacy/news-room/2020/plastics-pose-threat-to-human-health
https://earthzine.org/microplastics-as-carriers-of-endocrine-disruptors/
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yes
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By steaming them in a plastic bag? I haven't been to that many upper echelon restaurants, but I really doubt it
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Yeah we can tell you haven't been to a lot of nice restaurants
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It looked stupid, how was I supposed to know it's an elite cooking skill?
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It's intuitive if you're not a brainlet, water conducts heat more effectively than air so it's like a better oven. The closest comparison would be a reverse sear where you cook a steak to rare in the oven then brown it on the stovetop
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Sous vide is definitely used in Michelin Star restaurants. If you don't have one, get one, you won't regret it
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Yeah I got factchecked hard on this one, I guess I'm just clueless
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That's less important than the fact that you now can start making the best fricking home cooked meals of your life
It's as easy as using a slow cooker/crockpot and a sous vide is like $50
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I dont care what freaky french name they give it, Im only eating steak thats been fire grilled
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You can grill it after you cook it in the sous vide. Helps you get a really high heat char.
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I dont want freaky french shit in my man-meat!!!
!slots100
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The alphabet? I told that teachin lady that the only letters I need to know are G, R, I and L
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No steam you put it in 135 degree water
And you get a perfect rare
then sear
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https://www.cdc.gov/foodsafety/keep-food-safe.html
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If you eat 145 degree steak that is absolutely haram. Standard sear to 125 then remove for most steaks (130 if it's a fattier cut like a ribeye and you to render it a little better)
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When I cook a strip, I salt it 5 days in advance and leave it uncovered on a plate in the fridge, and let it come to room temp 90 minutes before cooking.
I open the garage and turn on my car for 15 minutes and then shut it off.
Bon appetit !grillers !burgers !humans !alligatorfrickhouse
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The carbon monoxide is essential
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No the meat stays in the kitchen
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I dont make guidelines. Just tell about them to every !grillers These changes are recent.
Era of rare-medium is over. Dawn of medium well done is here.
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I am become violently ill, destroyer of meat
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Destroyer of bowels
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Prefer 130
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https://www.cdc.gov/foodsafety/keep-food-safe.html
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No one cares about these guidelines.
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These are foolproof, instantaneously safe temperatures. You can cook at lower temperatures for longer to get the same result, but the CDC is aiming for the lowest common denominator here.
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Actually they are recent changes after birdflu was found on cows.
Department of aggriculture and goverments food safety site both haf 145 for beef forever.
That was safety net.
Cdc had beef at lower. But now even they have been rised to 145.
It brings intresting question. Will it affect restaurants. If CDC recommends 145 for beef.
You should keep eye on that. Becouse there will be riots if US goverment goes after medium and rare beef stake.
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Have you considered the CDC is a bunch of cute twinks?
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https://en.wikipedia.org/wiki/Sous_vide
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Never heard of this. It's actually quite interesting
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People deffinetly go to taco bell for health reasons.
And no wonder US is so effeminate and buck broken. Enjoy your daily dose of estrogen
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who goes to taco bell for eggs tho
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Poor people.
Hard-working Americans
BIPOCs
Old people
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You can also cook with very little oil, you don't have to drown your food in a lake of corn oil every time you make dinner
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You can also use healthier oils like olive or avacado oil
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Cook it in butter and stop being foidbrained
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I sometimes use butter, butt sometimes I dont want butter flavour
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Have u tried beef tallow?
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No, is it good?
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I think so, some people use it instead of butter, depending on what u get it can have a more mild taste with eggs
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Snapshots:
https://x.com/JoshLekach/status/1787233115607355565:
ghostarchive.org
archive.org
archive.ph (click to archive)
You will own nothing and eat the plastic::
ghostarchive.org
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archive.ph (click to archive)
Imagine not using this an opportunity to transition and hit your bloat weight target::
ghostarchive.org
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archive.ph (click to archive)
We don't acknowledge your nonsense europoor language around these parts::
ghostarchive.org
archive.org
archive.ph (click to archive)
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