US egg safety seems a bit mad. Wash them to prevent salmonella -> removes the egg's natural coating -> makes it porous and susceptible to bacterial growth -> need to stay refrigerated all the time

Two hours?! I've got eggs in my cupboard that were probably laid 2 months ago!

Keep in mind that anything the USDA recommends is based on the assumption that all animal foods are produced in the worst factory farming conditions you can imagine.

Yeh I guess. We just vaccinate them, so have to deal with microchipped autistic chickens, but more room the fridge!

parents live nearby and went on a lengthy cruise, being olds who have memberships to both costco and sams club and drive over an hour each way to go them (lol) they had a ton of perishable food in the fridge so i grabbed it all

also went through their pantries as they tend to just buy stuff up, leave it in the pantry for a decade, then when you visit the subject of loving the coffee in vietnam comes up and my mom will mention "oh i can make us vietnamese coffee now" and of course the can of condensed milk she wants to open expired in 2004'''

so also just raiding their pantry with everything near expiry (there's a lot) with the intention of taking them shopping to replace it all with fresh stuff that they'll have another 5 years of "good storage" time

the main things have been asian rice noodles (they have so many old packets of pho style noodles and they aren't even asian and rarely eat the stuff), about 10 dozen eggs, a ton of peppers, and two gigantic tubs of ricotta cheese

so I've been making myself some version of pho a few times a week, having eggs nearly daily, and finding all kinds of uses for the spicy peppers and ricotta

really enjoy baking the peppers, chopping them up and then adding them to things where i'd otherwise be dousing in hot sauce, ie making tacos, just throw in a ton of the chopped peppers, having beans and rice, throw in a ton of those chopped peppers

ricotta I've tried all kinds of ways, first i tried subbing it for cream cheese on a bagel and that was ok but not good, as a sub for sour cream in tacos it's decent but lacks kick, tried adding it to sandwiches like pimento cheese and that was bust, mixing with salsa for a dip worked but it was kind of bland as it neutralized the heat so needed to add those peppers

best use of ricotta i found was in a crab rangoon kind of thing, liked it even more than the original with cream cheese - was a lot harder to cook, the wetness of the ricotta made it difficult to keep them firm while cooking but will stick with it until i perfect (also mixed in chives, chopped peppers, & ham)


with pho, i can make really good pho style noodles now, just start boiling water, throw in some kimchi and Vietnamese pickles and some ham, this makes it really brothy and then when it boils i throw in the noodles and when they are about half done start adding eggs (which i break after forming so the yoke permeates the soup), obviously adding chopped peppers, and the real key is oyster sauce which i love (i put oyster sauce on everything) but i guess hoisin would work fine in a pinch, also throw in some Chinese vinegar and it's been elite every time

sometime i sear porkchops and leave interior uncook, slice in strips and throw them in as well



big thing i discovered with the eggs is to make a sauce that's like 2 part mayo, 1 part spicy mustard, half part horseradish, 1 part hot sauce, & 1 part ketchup and that's like a faux hollaindaise sauce, an astley sauce if you will, because it's never gonna let you down and it takes seconds to make - would probably be a bit much on naked eggs, but since i nearly always have my eggs as open faced sandwiches on english muffins and are usually poached (2.5 min is the time IMO) then it's pretty dope

been enjoying this "have tons of random ingredients that i should eat now or they'll go bad or stay in my parents pantry for another decade" adventure, learning lots of new styles of cooking

Do Euros refrigerate eggs?
When I first moved to Thailand and saw all eggs are stored and sold at room temp I was taken aback. Storing eggs in 90 degree weather can't be safe? Since then it seems like most of the world leaves their eggs out at room temp.

Nah, well some people do, but that's probably just because there is the rack thing in the fridge door. Never seen supermarkets selling them from a fridge.

As long as they're not damaged and nothing can kind of get in them, they seem to be fine. I guess I probably would be a bit more wary if it was very hot and humid.

The FSA here fairly recently even ok-ed them for vulnerable people, which was traditionally always a concern:
Anyways, apologises for derailing, it was late and I though I was in the egg thread before.

u can google, its explained somewhere. It's been too long, i forgot the information at least a decade ago . The eggs in north america have something different that dont allow them to stay at room temperature. The thai ones are safe.

I’m in the US and leave my store-bought eggs on the counter and never refrigerate them. Haven’t gotten sick yet ( knock on wood)

What ingredients would be the basesauce for lo mein? Anybody know

nearly all Chinese sauces are some combination of the same base ingredients

salt
msg
vinegar
cooking wine
soy sauce
oyster sauce
sesame oil
5 spice
sugar (lot's of sugar in Chinese-American cuisine)
spicy peppers
cornstarch
pepper


https://www.recipetineats.com/lo-mein-noodles/ this here sounds about right

Correct.

Also add: Chicken stock, fermented chili paste, black bean/garlic sauce

Thanks.. I love lo mein.. I use oyster sauce alot lately it doesn't really taste to Chinese it tastes like a really good burger taste or marinade to me when I put it in noodles.. tonight I made Ramen with garlic butter and soy and oyster sauce

Fish sauce is on that list.

I still refrigerate eggs out of habit. Three dozen free eggs a week season just started for me. Usually boil one of those a week too.
Have never had a bad egg in my life except for once when I cracked a farm egg into a hot pan and it was all black and instantly stank the entire house to holy hell. One time event though.

i find it more efficient to boil multiple eggs at once

Yah you probably par-boil your spaghetti too.

sous vide at 111 degrees to keep things parallel