And we don’t even need to subscribe to their onlyfans
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Goddamnit.
I haven’t been able to eat eggs ever since someone explained they were chicken menstruation. And now, I have to contemplate avian necrobestial bathwater.
Fuck all you people, unsubbed.
resubbed… Damnit.
All those words are poetry.
all those words are poultry
You. I like you.
Isn’t it technically a fertilized egg at that point? Otherwise, when in the process could the egg get fertilized
Hens producing eggs for consumption aren’t exposed to roosters. Their eggs (typically) aren’t fertilized.
You’re eating chicken period, not aborted fetuses.
Oh. I wish you hadn’t told me that…
If you want fetuses, I’ve got just what you need!
Thanks but I have zero desire to click the link
Either way, that’s always highly disconcerting.
Tell me about it. I haven’t been able to eat breakfast food in years. Which kinda sucks, because my group hobby (hot air ballooning) is an early morning activity, and we usually finish up with breakfast.
Eh, this won’t stop me from making Jewish penicillin
Great. Now I’m hungry and pitching a tent.
Let he who doesn’t bathe with onions, carrots, celery, bay leaves, salt, and pepper cast the first stone.
I were to give a corpse a bath at what point does the water become broth?
About an hour after it starts boiling.
Excuse me, but you should really reduce that to a simmer after bringing it to a boil.
Doesn’t matter much, simmer and boil both have water at the same temp.
It does affect the texture and cook time.
If you’re planning to eat the corpse, keep it low so it doesn’t get chewy. If you’re just making broth or doesn’t really matter.
I agree. Low and slow, for sure.
Simmering is actually around 185F in most of the pot. There are some hot spots at the bottom of the pot that get hot enough to form water vapor, but at simmering temperatures, that vapor recondenses before breaking the surface.
“Boiling” starts around 205F. A rolling boil is around 210F.
What kinda altitude are we talking about here?
Sea level, but I’m describing the average temperature in the middle of the pot, not the temperature of the localized hot spots right above the burner.
At high altitude, the boiling and simmering points will be lower.
Warm corpse water
John Oliver once called chicken soup “salty bird water.”
Only if the marrow from one’s bones normally leaches out, and fat deposits between muscle fibers melt, in a bath, otherwise it’s cooking
Depends on how hot your bath water is.
Assuming you remove your bones and skin for a good soak as part of your bathing process, sure.
why would you remove the bones and skin to make a broth? that’s where all the flavor is
Gets a bit hard to chew If you don’t.
I want to carbonate chicken broth to make chicken soda.
Is that served cold or heated?
Chilled drinks hold on to carbonation much better. I would vote for cold, personally.
Arrested development - Hot Ham Water (Sorry YouTube link)
So watery!
And yet there’s a smack of ham to it!
You’ve apparently never had to give a chicken a bath for real.
It ain’t something you’d eat or drink
I don’t bath like you
What are you doing with your chickens???
For the record, all my chickens are over 18 weeks old and everything we do is consensual.
This belongs in Unpopular Opinions
Or BathThoughts.
More overcooked chicken soup.
