Cheese

Comments

• MeatPilot@lemmy.world ⁨4⁩ ⁨months⁩ ago

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  • user1234@lemmynsfw.com ⁨4⁩ ⁨months⁩ ago

    Thank you for posting this.

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• Psythik@lemmy.world ⁨4⁩ ⁨months⁩ ago

  Just nuke it in the microwave until it turns into molten lava.

  Now all the bacteria is dead and you can enjoy some ancient Egyptian nachos.

  (Don’t actually do this)

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  • remer@lemmy.world ⁨4⁩ ⁨months⁩ ago

    But some bacteria produce toxins that survive moderate heating 😢

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    • Psythik@lemmy.world ⁨4⁩ ⁨months⁩ ago

      Hence why you keep nuking until the molten lava stage is reached.

      (but again, don’t do this. I’m joking)

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    • HeyThisIsntTheYMCA@lemmy.world ⁨4⁩ ⁨months⁩ ago

      that’s why we have a Mikey

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• smeg@feddit.uk ⁨4⁩ ⁨months⁩ ago

  We can still eat the ancient honey though, right?

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• Darkassassin07@lemmy.ca ⁨4⁩ ⁨months⁩ ago

  If the sarcophagus still has ‘juice’ in it, I think you might be a little early for archeology…

  Pretty sure that’s just grave robbing

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  • hakunawazo@lemmy.world ⁨4⁩ ⁨months⁩ ago

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  • Kolanaki@yiffit.net ⁨4⁩ ⁨months⁩ ago

    Ordinary Sausage makes mummy sausages.

    “That’s the mummy water!”

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• Hikermick@lemmy.world ⁨4⁩ ⁨months⁩ ago

  What, the pharaoh didn’t eat the cheese in the afterlife? It’s like leaving cookies and milk for santa and the mf-er didn’t bother to eat it

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• criticon@lemmy.ca ⁨4⁩ ⁨months⁩ ago

  At least you can make bread from old yeast

  smithsonianmag.com/…/bread-was-made-using-4500-ye…

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  • roguetrick@lemmy.world ⁨4⁩ ⁨months⁩ ago

    He cultivated the yeast for a week using unfiltered olive oil, hand-milled barley and einkorn, one of the earliest forms of wheat, until he had a starter, like that used to make sourdough bread.

    This is so dumb. It’s highly likely the yeast he actually cultivated was the active yeast living already on the barley.

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    • southsamurai@sh.itjust.works ⁨4⁩ ⁨months⁩ ago

      Yeah, might work if the starter he used was fully isolated, but I kinda doubt that was done.

      But it always kinda trips me out how even experienced bakers think sourdough has to have some kind of magic seed to work as sourdough. It doesn’t matter what you start with, the flour you feed with, and the environment you’re in are going to have yeast already present, so you’ll eventually end up with whatever is in those being what’s doing the work, not what was in the inoculation.

      Same with the lactobacilli, whatever strain is present locally is going to end up as the working strain.

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  • flora_explora@beehaw.org ⁨4⁩ ⁨months⁩ ago

    Fascinating read, thanks!

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• FateOfTheCrow@lemmy.blahaj.zone ⁨4⁩ ⁨months⁩ ago

  We are born of the cheese, made men by the cheese, undone by the cheese, fear the old cheese.

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• Edge004@lemm.ee ⁨4⁩ ⁨months⁩ ago

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• veganpizza69@lemmy.world ⁨4⁩ ⁨months⁩ ago

  I invite all cheese lovers to try Adipocere.

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