Im quite sure something like that already exists

It always changes on the day but couple of my favourites are

-corpse reviver No. 2 -absinthe sour -pina colada -bloody mary( with gin instead of vodka and homemade chili sauce instead of tabasco)

assuming the food was cooled properly it should be safe to eat for years but taste/texture might deteriorate, especially if not in airless containers some fats react with oxygen that affects the taste.

Also often the preferable way to defrost would be to just throw it in oven/pan/microwave.

i’d say from experience on making restaurant quantities of food generally the cooling starts to become a issue one should think about when the thickness of the mass you are cooling is higher than about 7 cm(~3in), when under that everything should be fine if you put the food in fridge/freezer in 1.5-2hours from reaching a temp under 75°C, ideally dont stack the containers. The goal is to have the food cool down to <6°C in under 4h if you want to have restaurant quality but even for restaurants it’s ok to go a couple hours above that limit.

to the people struggling at getting it to work: best way for me at least is looking at my nose and getting the screen closer and farther from my face until the two pictures meet and then there is like a 30% chance your eyes can rocus on the combination picture instead of the original ones

From my understanding the big copyright owners basically have a stranglehold on youtube when negotiating how youtube should handle copyright stuff. The current copyright law was not designed to accommodate platforms such as youtube so if they don’t do as the copyright owners say it could result in a long court battle resulting in a decision that youtube itself is the one violating the law for being the one hosting the non-licensed content on their platform.

Not a lawyer and don’t even live in the US so i might not be the most reliable source on this though.

checked the math, fresh small roaster beans cost about 60€/kg these days, with 1 1.25dl cup taking about 7g of beans the cost of that coffee would be about 3.5€/l

i have speakers from somewhere in the 1980’s made in the soviet union

you dont need that many for at least julia child’s Beef Bourguignon recipe. 1 dutch oven/big pot for the stew, (1 saucepan/small-ish pot for parboiling bacon but you can use the main pot so optional) and 1 skillet for the onions and mushrooms(2 if you want to make both at same time but you got enough time anyway while the stew is stewing

i kinda want to steal that outfit for myself :3

would be more interesting to see how much more could those companies pay their employees if their profit was evenly distributed among them

that is a moccamaster machine so i think it has only simple electronics. i would be surprised if there were even a small microcontroller in that machine.

i see those mini peppers surprisingly often

freezing does not kill most bacteria and molds, just halts them

also how you cool the food, if you put the food in a well sealed cleaned container while over 75°C and keep covered while cooling and only open once you will consume the food will stay good for a lot longer than if you put it in a container when it’s already room temperature.

I would say they stay safe for at least 3 days, i have a memory that boiled shelled eggs stay good for 5-9 days so i would imagine fried ones stay good for about that long as well. (temp of the fridge, and how fast you cool it down will affect the exact time greatly)

but i think that reheating will degrade the texture of the fried eggs greatly enough that i wouldnt do it myself

isnt poop still pretty damn biotic tho

You cant just post a bread pic without also a crumb shot, we need to see the insides.

vinegar maybe?

i would imagine living somewhere tropical might be even better