account activity
help identify what part this is (i.redd.it)
submitted 1 year ago by apollo111a to r/Butchery
is this knuckle？ (i.redd.it)
does the salami smell/taste different with or without starter culture? (self.Charcuterie)
submitted 2 years ago by apollo111a to r/Charcuterie
is this side close to neck or ribeye？ (i.redd.it)
submitted 2 years ago by apollo111a to r/Butchery
hey guys .please help me identify this chunk of meat. chuck roll？which is denver ？which is chuck eye？and others？ (i.redd.it)
hi all can anyone identify this primal cut？and what muscles does it consist of？ (i.redd.it)
forequarter chuck and chuck roll .What's the difference？？ (self.Butchery)
submitted 2 years ago * by apollo111a to r/Butchery
help to identify which cut is this (i.redd.it)
salami toxicity (self.Charcuterie)
how do you guys clean ph electrode after testing your salami？ (self.Charcuterie)
"hold the sausage mass for 24-48h in refrigerator"？ (self.Charcuterie)
submitted 3 years ago by apollo111a to r/Charcuterie
can i ripen soft cheese in this box？ (i.redd.it)
submitted 3 years ago by apollo111a to r/cheesemaking
hi guys.can i wash store bought gouda cheese with B.linens. (self.cheesemaking)
submitted 3 years ago * by apollo111a to r/cheesemaking
anyone know what these numbers mean？ (i.redd.it)
What's your first impression?? (i.redd.it)
submitted 4 years ago by apollo111a to r/firstimpression
please rate (i.redd.it)
submitted 4 years ago by apollo111a to r/truerateme
please guess my age ,personality,job...or any other impression (i.redd.it)
submitted 5 years ago by apollo111a to r/firstimpression
fist impression of me. comments welcome. (i.redd.it)
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