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Piriya ⚑🟧
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Bitcoin is the antidote to the Fiat poison.

How's that related to the pic?

I've always had this feeling that Bitcoiners tend to start talking about the same thing at about the same time.

This doesn't just apply to topics that have been raised on large stages.

Interesting hive mind.

nostr:nevent1qvzqqqqqqypzp6jhkf0h547xr47ap0mzgyfyffvq6ecfus4zqs506wql38hc6c7mqqsdp6lvkl7d47kr9qj8jurh9pju5p0fs8hy5r8akt7eq9gfvq26gkqk0j5a6

I broke my wrist a few months back now I can't keep it up.

Can do bench press.

It's healing well, should be able to get back to it before 100k

❀️❀️❀️

Ever since skirt became quite popular, it has become so hard to find.

Same here, I got mine confiscated on my flight back as I forgot I had it in my backpack. Wonder how it got through the first time.

"Imagination is more important than knowledge, for knowledge looks at the price of Bitcoin and sees a number below 60k. Imagination looks at the same number and envisions a future where value is not measured by its price, but by the freedom it brings."

-Albert Einstein (dnst)

I use them with everything.

But whenever I cook something like a 20%fat burger / mince I always get another bowl of tallow.

Might need to learn how to turn them into soaps next.

Trying different different techniques to render and store beef tallow.

Rendering: I like rendering beef fat at relatively low temperature in an oven or an airflyer, this gives a clear fat with very little beefy smell.

But if you get fat from frying, the fat can be brown and beefy. Which is also ok you can remove those later.

Removing water: there're two methods here, one is to heat the oil at a little over 100c or simmer over low heat to remove all the water. This yields good tallow with no wayer content but it retains all the beefy smell from rendering. The other method is just to let the fat rest, water and oil will separate into two layers, put it in the fridge to solidify the tallow and just lift it off, pat dry and place in a new container, this is good because a lot of the salt and smell will be removed along with the water.

If you end up with a brown and beefy tallow, you can fix this by adding in more water and salt and slowly heating up the tallow until it becomes completely liquid then rest until the tallow solidifies and remove the water again. (Be care ful and don't add water to hot oil, it'll explode) the salt water will absorb the color and smell from the tallow, leaving you with a more neutral, white, tallow you can use for everything.

In the picture, the one in the bottle was rendered in low heat, but I use simmering to remove water content, it smells like steak. The one in the small bowl is rendered on higher heat through cooking process, but was washed twice to remove colour and odour.

I heard people use black pepper / green beans to absorb more odour and add nitrate during the drying process. Haven't tried that.

Mostly from trimming, makro trimming is also good.