Re: A three species breakfast--*Bos taurus, Sus domesticus and Gallus domesticus.*

On 12/7/2024 8:15 PM, dsi1 wrote:

On Sat, 7 Dec 2024 17:21:12 +0000, clams casino wrote:
 

On 12/7/2024 1:47 AM, dsi1 wrote:

On Fri, 6 Dec 2024 16:56:20 +0000, clams casino wrote:
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On 12/5/2024 11:32 PM, dsi1 wrote:

On Fri, 6 Dec 2024 1:40:04 +0000, clams casino wrote:
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On 12/5/2024 5:21 PM, Jim wrote:

clams casino wrote:

On 12/5/2024 4:11 PM, Jim wrote:

clams casino wrote:

On 12/5/2024 2:48 PM, Jim wrote:

Oh well, I hope he's hanging in there someplace.

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And may all his nursing aides have big boobies!
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...except the guys...

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They all will in Popeyes mind, at any rate!

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Penmart lives!

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Pen is prolly short for peni..oh never mind.

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Heh.

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Pens are good. I wanted to order some pens at PenIsland.net. I had the
darnedest time trying to order stuff. It took me a while to figure out
it was a fake site. They're probably trying to sell the domain name for
a gay porn site. I'm surprised that uncle didn't buy it.
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penisland.net

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( ꩜ ᯅ ꩜;) 
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"We Specialize In Wood
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We have been hand-crafting wooden pens for nearly three decades and our
designs have won multiple awards. From single pens to bulk orders,
virgin timber or reclaimed barn wood. Visit our wood page for further
information."
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https://www.penisland.net/faq.html
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Frequently Asked Questions
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Q: Do you ship internationally?
A: Absolutely! We have shipped packages to six of the seven continents.
If you live in Antarctica contact us for a special discount!
>
Q: Can I provide my own wood?
A: In most cases we can handle your wood. We do require all shipments to
be clean, free of parasites and pass all standard customs inspections.
>
🤭

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The site is just another mystery of the weird and wacky internet.

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Sheldon's shadow life...
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Dinner tonight was some burgers. I added some green bottle cheese to the
hamburger. Cellulose is packed with umami and it doesn't clump. Modern
food is amazing.

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And cheap too.
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https://photos.app.goo.gl/RJMAcGm3hUgbbKNm7

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Gravy up!

 I've been working on cabbage rolls. They are packed with flavor. Umami
is maximized with the addition of oyster sauce, Korean beef bullion
powder, Worcestershire sauce, and yellow sawdust. I'll probably add some
rice that's starting to decompose. Hee hee.
 https://photos.app.goo.gl/oLp2GrbM3DmpHjds9

I have to say, that is looking mighty appealing.
I'd do mine with kimchi and gochujang over the top, but that's just a whatever.
I wonder if a green chile enchilada souse might play well?
Same for the green sriracha souse.

https://www.thekitchn.com/what-exactly-is-koji-rice-228336

Ok, so this review really caught my attention:
MarianLibrarian
5.0 out of 5 stars Makes fantastic dry aged steaks!!!
Reviewed in the United States on July 5, 2018
Verified Purchase
"Makes excellent dry aged steaks. I ground up the koji and rubbed both sides of two very tough T-Bone steaks.
I then wrapped the steaks in a paper towel and made sure air could circulate around the steaks in the refrigerator.
I let the steaks "age for 48 hours. About two hours before grilling I washed the koji off the steaks and patted them dry.
I then made a marinade with Worcestershire sauce, mushroom soy sauce, garlic powder, and black pepper.
After soaking the steaks in the marinade for 90 minutes. When I pulled them out I let the excess marinade drain off. Just before cooking I sprinkled each side with additional garlic powder, pepper, sea salt and a light dusting of brown sugar.
I stacked the steaks covered on a tray for another twenty minutes or so awaiting the grill too heat up. We grilled the steaks about 13 minutes on each side. The steaks were very tender and delicious! I will definitely use this product again! (BTW- we had cooked another pair bought at the same time without the koji treatment and they tasted fine but they were very tough and hard to chew.-- The koji treated steaks had the texture of filet mignon throughout the cut. Next time I will try this on a skirt steak and round steak to see if it improves the texture."
I would never have considered using molded rice as a dry aging rub, but you know - results are what matter, and I do have a dry aging container that gets sporadic use.
TY for sharing this one!
🥩