"Basalmic - Balsamic" - "Tumeric - Turmeric". Being a drummer, I can do the finger thing - not only in opposite directions but at different speeds. It's my only party trick. Guac on a burger is very common on many burger menus.
14:25 That's really just a formality. The thing you really have to look out for is bulging from the lid. Can lids and jar lids have those circles so it's easier to identify bulge. If a can or jar lid is bulging, the product wasn't treated and packaged properly, and is very highly likely contaminated with botulism. In the case of bulging lids, don't even open them. Botulism is a mold and you do not want to breath in any spores. Just through them out. If the lid even looks like it might be bulging, also through it out. Some people have tried pressure cooking the bad product, and even though that would kill the spores and bacteria, is will not eliminate the botulinum toxic already produced by the grow of the spores.
@@CorpseFreeKitchen It's very dangerous, but it proliferates in low oxygen environments, so mostly canned goods. Botulism isn't normally a problem for things like properly fermented vegetables. That's why things like kimchi, pickles, and such can last a long time.
12:37 If you can get you hands on a bushel of chilies, you can make your own. Siracha is different because traditionally, it was a fermented chile sauce. I don't know about now, I've had the new siracha, and it doesn't taste the same. Anyway, get you a bushel of chilies and do a standard fermentation. I do 2% salt by weight for quick ferments like sauerkraut, 2.5% for kimchi.... I think 4.5% for cucumber pickles. Higher salt content will preserve for longer, but it can't be any less that 2%.
Wow thanks so much for the info! I really want to get into fermenting things (projects projects projects lol), so I'll be saving that nugget of information for later!
Fair 😂 spoiler alert for future videos - it's actually come up with a few decent recipes! I have to change them up a little to add some fresh veggies and more protein though.
Oohh it would! That might be an instagram thing since it's not kitchen related 😂 I'm considering doing a page that's more personal life stuff and potentially outside of kitchen vegan things!
It seems to be all of them that I've tested, but brown rice is the most tolerable. White rice makes me miisseraablleeee! I can do it every now and then if that's my only option, but I try to avoid it if possible.
I love this idea! Seeing all your expired stuff is relatable lol. Oh and yes there was a Sriracha shortage but where I live the shortage is over!
Ooohh interesting! I still can't find the real stuff in stores 🤔
I can’t find Siracha yet either. Even, the not regular brands are still out.
18:38 It's always McCormick seasoning that I find in the back of my cabinet that 20 years old. LMFAO!!!
I know right 😂😂
15:11 Culantro is the perfect substitute for people with the soap gene. It still has the same citrus flavor that cilantro has.
Interesting 🤔🤔 I'll look into it!
Yay, new video!
Woohoo! I didn't get to do all the videos I wanted to do over the last couple of weeks. Turns out I'm a human with limited energy lol
@@CorpseFreeKitchen no energon cubes? Horrible autobot
"Basalmic - Balsamic" - "Tumeric - Turmeric". Being a drummer, I can do the finger thing - not only in opposite directions but at different speeds. It's my only party trick.
Guac on a burger is very common on many burger menus.
I'm bad about the turmeric one 🫣
14:25 That's really just a formality. The thing you really have to look out for is bulging from the lid. Can lids and jar lids have those circles so it's easier to identify bulge. If a can or jar lid is bulging, the product wasn't treated and packaged properly, and is very highly likely contaminated with botulism. In the case of bulging lids, don't even open them. Botulism is a mold and you do not want to breath in any spores. Just through them out. If the lid even looks like it might be bulging, also through it out.
Some people have tried pressure cooking the bad product, and even though that would kill the spores and bacteria, is will not eliminate the botulinum toxic already produced by the grow of the spores.
Omg that's so good to know! I've never heard of botulism 😱
I meant to type "throw them out."
@@CorpseFreeKitchen It's very dangerous, but it proliferates in low oxygen environments, so mostly canned goods. Botulism isn't normally a problem for things like properly fermented vegetables. That's why things like kimchi, pickles, and such can last a long time.
12:37 If you can get you hands on a bushel of chilies, you can make your own. Siracha is different because traditionally, it was a fermented chile sauce. I don't know about now, I've had the new siracha, and it doesn't taste the same.
Anyway, get you a bushel of chilies and do a standard fermentation. I do 2% salt by weight for quick ferments like sauerkraut, 2.5% for kimchi.... I think 4.5% for cucumber pickles. Higher salt content will preserve for longer, but it can't be any less that 2%.
Wow thanks so much for the info! I really want to get into fermenting things (projects projects projects lol), so I'll be saving that nugget of information for later!
@@CorpseFreeKitchen Also, it's at least 2% by weight of all the fresh ingredients, whether it be onion, ginger, or garlic, anything fresh.
Yup, I gotta do a "stock take" of all my dry goods too, but not gonna trust an AI to make something out of it!
Fair 😂 spoiler alert for future videos - it's actually come up with a few decent recipes! I have to change them up a little to add some fresh veggies and more protein though.
Guacamole on burgers is my thing. 😅
I looooove it with a black bean patty!
Tattoo tour (of the ones you can show on RUclips, obvs) might be a fun video, now that you mention it
Oohh it would! That might be an instagram thing since it's not kitchen related 😂 I'm considering doing a page that's more personal life stuff and potentially outside of kitchen vegan things!
6:03 Is it just me or is that island insanely close to your frig?
Yeah it's on wheels 😂 I rolled it over there!
1:29 Oh, that is disappointing. Do you have a problem with all rice types or just certain rices?
It seems to be all of them that I've tested, but brown rice is the most tolerable. White rice makes me miisseraablleeee! I can do it every now and then if that's my only option, but I try to avoid it if possible.
Can I take you out on a date. ❤. Your laugh btw is super cute. K byeeeee
Aww thank you! ☺️ maybe!
@@CorpseFreeKitchen ❤️🔥🥰