What the FRICK is wrong with mayos?!

give me some suggestions for what food to seal, ala this https://rdrama.net/h/food/post/221873/an-epic-tale-of-mcds-burgers

edit: i mean more like meme foods to seal btw

Sorry, the lighting in my kitchen is still ugly.

Anyway, since it's holiday season, here's a basic and extremely flexible recipe for stock you can make with leftover poultry carcasses and maybe poultry meat. Instead of making it immediately after roasting the bird, you can do it once you know how much leftover meat you're going to finish from your roast(s) so you can throw meat scraps in too. I've also included added alt instructions for making stock with cheap fresh chicken meat if you don't have carcasses.

It's incredibly easy to make stock so this more serves as a reminder that you can and should. Once you make it you should reserve it for soups or stews that really benefit from homemade stock, like caldo verde or ribollita or whatever.

Ingredients

• One large turkey carcass or 1-2 smaller poultry carcasses + as much leftover meat as you have (for this stock, I used a small turkey + duck carcass plus some leftover turkey. Turkey makes a particularly good stock)

• Alternative fresh meat stock: 1-2lb chicken feet, scrubbed and nails cut off + a family pack of wings and/or drumsticks. You can forgo the feet if you're a pussey. If you only have the carcass of one chicken or duck and no leftover meat, you can use fresh wings/drumsticks in addition to that.

• 4 little, 2 medium, or 1 huge non-red onions

• 1 big carrot or 2 little carrots

• 1 little bulb of garlic or 1/2 large bulb of garlic

• 1-2 celery stalks

• fresh herbs -- parsley is a must, but you can add whatever else you need; if you know what you're going to use the stock for then check the ingredients for it and include you think might taste good (I added thyme and sage in addition to parsley this time)

• 1 large bay leaf

• a swig of acid (i used 2 leftover lemon wedges this time; apple cider vinegar or white vinegar are fine)

• a slice or two of fresh ginger

• a few peppercorns (optional)

• 1-2 dried shiitake mushrooms (can also sub with a smaller amount of dried bolete/porcini) (optional)

• water

Instructions

• chop the onions into halves or quarters; do the same to the carrots and celery and throw into pot

• if you're using a whole bulb of garlic, halve the whole bulb and throw it all into pot; if not, peel the garlic cloves, crush or halve, and throw into pot (if you see black mold on the garlic skins then use the latter instructions even if you're adding a whole bulb)

• dump your bones and scraps into the pot, along with all of the remaining dry ingredients

• add water until it covers the bones with a swig of the acid you're using

• simmer covered for ~6 hrs, stirring every so often. Adjust dry ingredients and acid to taste if the stock tastes too mild every few hours. after a while, the meat should be falling apart and the smaller bones should get weak; I like to break the bones for extra flavor when possible.

• you can uncover and boil down the liquid if you don't think it'll fit into a container you have; just stir more frequently to make sure that nothing's sitting unboiled on the surface for too long

• after a few hours, the stock should get sticky from collagen. if it's not then you either don't have enough meat or have too much water. In this case, uncover and boil it down (though you will end up with less stock)

• once you've reached the 6 hr mark, turn off the heat, let cool, then pour it into a container through a colander

• you need to chill it so the fat rises and solidifies. skim the fat off the top when you're ready to use it. a proper homemade stock will have a consistency ranging from half-cooled jello to a rigid gelatin mold. if it's the latter then you can usually add some water when you're using the stock and it'll still taste pretty strong; if it's the former then you're more likely to have to add more stock or a bullion cube when you're using it.

If you adulterate it with water or stock, it should be good for 2 different soup/stew recipes. It should also keep for a while, though the last stock I made with carcasses from the freezer spoiled quickly.

Fan of BIPOC? Looking to get a headstart on your party? Tired of the same premade shit from cartons? Well guess what - I've found a nifty little thing for you!

TL;DW: Ethanol (AKA the thing in your beer/wine/cocktail that makes you feel the funny feeling) can act as a preservative, especially in high concentrations. That, along with the other property of being able to kill germs and other microbes through protein denaturation (i.e breaks down protein, which ultimately causes the cells to lose function and eventually dry out), means that by combining liquor (rum/brandy/whiskey/whatever you use) into an egg BIPOC recipe (especially one that doesn't require heating and stirring/tempering of the eggs like others) and letting it age in the fridge for some time, you not only reduce the risk of getting sick (for whatever bacteria that may contaminate the BIPOC will be greatly if not totally killed off), but you also can make your egg BIPOC even more flavorful and rich, giving even more depth to the concoction!

Granted, this does require a lot of booze , and there is always the risk that raw eggs have , so if you're cautious, then maybe consider an alternative. But hey, if YOU have the time, money, and ability to do this...why not take a chance? Sure beats having yet another glass of the prepackaged stuff, I'd say...

!boozers !christmaschads Happy Holidays!

Ttongsul is a traditional Korean medicine with a 9% alcohol content. The poo of a human child between 4 and 7 years old is refrigerated for 3-4 days, mixed with water, divided into smaller pieces, and fermented overnight. The vat with the poo starts to smell incredibly strongly of feces, even worse than the first day of fermentation. The poo/water mixture is poured through a sieve and is mixed with 70% boiled non-glutinous rice, 30% glutinous rice, and yeast. The non-glutinous rice contains a lot of protein, important for the fermentation process. The glutinous rice is there for its supposed anti-inflammatory and pain-relieving properties, as well as to improve the taste. The fermentation process activates the good bacteria and kills the bad bacteria. 

The resulting mixture is left to ferment for at least seven days in a clay pot, wrapped in a blanket to maintain a temperature of 30 to 37 degrees Celsius. If not fermented enough, it's dangerous to drink, but when perfectly ripe, this alcoholic drink is claimed to cure pain, broken bones, bruises, inflammation, and even epilepsy. The yellow-brownish liquid is strained and looks like a combination of sewer slime and vomit, potentially with small pieces of poo still floating around. taste is a bit sour and similar to rice wine. Poo wine has a faint poo smell and can leave a poo smell on your breath. It contains about 9% alcohol. The smell and the visual appearance of this alcoholic drink are worse than the actual taste of it.