fossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish · 3 months ago150 Years of Cookingmander.xyzimagemessage-square49fedilinkarrow-up1679arrow-down16
arrow-up1673arrow-down1image150 Years of Cookingmander.xyzfossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish · 3 months agomessage-square49fedilink
minus-squarebleistift2@sopuli.xyzlinkfedilinkEnglisharrow-up8·3 months agoMaybe in the olden days people liked their custards more fluid?
minus-squareRai@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up17·3 months agoMayyyybe 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-up8·3 months agoThat 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.