Apparently if you cook it fully like very hot temps it'll kill those spores but I don't want to be responsible for your death so dyor
you are a horrible person
perennial disappointment
I miss your workish/hobby blog posts and I bet iaafr would change his tune if you did em
wdym
gonna try to make tacos with ammoglio as salsa tonight. no idea if it's going to be good
The discing cooking and a few posts about work
not the greatest picture but it slaps
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I've been making something I call confetti soup which is just those dried whole chili peppers you get in Doritos sized bags sliced up with the bad end of scallions boiled with any wax potato and a chicken bouillon cube, maybe a sheet of dried seaweed if I have the time to let it come to a boil slowly. No picture
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made some of my secret sauce, you can't have the recipe just yet. i like to personally think of myself as the numeta of cuisine. i'll tell you that the bloodstone of this piece is GRATED dried mushrooms. you won't find this in any other cooking forum.
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Which one is the bad end exactly?
Dried seaweed? Do they farm those in big aquariums or do they harvest wild ones?
The green part is the bad part of the scallion obviously. I'm not sure where the seaweed comes from but I wouldn't be surprised
I like the green a lot. Why would you buy scallion instead of onions if you think the green part is bad?
Onions are disgusting outside of a mirepoix. Green onions are almost sweet and the sharpest edge is blunter than a cooked onion. I'll eat both ends but the white is superior in every use case
I suppose we are just too different culturally because I eat both whole raw onions and raw scallions.
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Onions are incredible someone cancel this guy
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