I look forward to the introduction of the “hide” button on kbin. 😬
This is why I hate cooking porkchops, pork loin etc. Not because I am worried about feces getting in my food but that cooking pork is such a delicate procedure. Can’t cook it too little or you’ll run risk of illness, and can’t slightly overcook or it’s uncomfortably tough. Pork only gets slow-cooked in this house (besides bacon).
Bring on the lab meat!
16:31 is just the length of the video - could you give the actual timestamp of the science?
Correct, I try to list the video length when I post videos so as to give people an idea of how long the content is and if they have the time to view it.
As for the science…I find the entire video to be scientific, but I guess the hard biochemical analysis begins at 5:30
