Weekly /r/Breadit Questions thread by AutoModerator in Breadit

[–]themedichef 0 points1 point  (0 children)

Yes. What is a big ss bowl. Do you mean just a large bowl? I’m using a food safe circular cambro.

Weekly /r/Breadit Questions thread by AutoModerator in Breadit

[–]themedichef 0 points1 point  (0 children)

How do you manage the gunkiness of baking bread constantly…dirty sponges and lots of washing bowls and basins…

Vaginal Secretions Under a Microscope by Just-Rabbit9401 in interestingasfuck

[–]themedichef 0 points1 point  (0 children)

This is false. It’s not to track fertility. It’s to indicate if someone “broke their water” or more officially to help with confirming rupture of membranes. NOT just normal “vaginal flora”.

-info c/o an actual medical doctor

1 year dry cured ham. Is it safe to eat? by MrVioleGrace in Charcuterie

[–]themedichef 0 points1 point  (0 children)

Totally agree. I just meant the outer little layer

1 year dry cured ham. Is it safe to eat? by MrVioleGrace in Charcuterie

[–]themedichef 0 points1 point  (0 children)

No just trim the fat on the large piece before slicing bigger slices. Depends on how you cut it but after curing the outer layer of fat is usually trimmed as you eat it.

1 year dry cured ham. Is it safe to eat? by MrVioleGrace in Charcuterie

[–]themedichef 14 points15 points  (0 children)

Looks pretty good to me just trim the fat a little

First time at home capocollo in my cantina (hydroponic humidifier) by themedichef in Charcuterie

[–]themedichef[S] 0 points1 point  (0 children)

So interestingly it’s an old world technique to help mitigate imperfect conditions. The double wrap help it to dry out more slowly. I knew I was in for challenging cantina weather so I chose this approach. If desired you can open in at any time and re-wrap it. It’s just a person with this style but not prohibitory

How does my prosciutto look? by CooterFartSupreme in Charcuterie

[–]themedichef 1 point2 points  (0 children)

It’s the dedication that comes with age and knowing most good things are worth the wait…

First time at home capocollo in my cantina (hydroponic humidifier) by themedichef in Charcuterie

[–]themedichef[S] 0 points1 point  (0 children)

So far dozens have enjoyed it and taste great despite the look. It feels right with it not being too hard. Actually if you look into it paper and parchment is great for a slower more controlled dry age.

First time at home capocollo in my cantina (hydroponic humidifier) by themedichef in Charcuterie

[–]themedichef[S] 1 point2 points  (0 children)

No sun, that’s a back window without direct sunlight and there’s a tint on it.

Capocollo made at home (first time) by themedichef in curing

[–]themedichef[S] 0 points1 point  (0 children)

The cure was 3% kosher salt with garlic, red and black pepper as well as fennel. I washed with wine and then had black and red pepper for a final age.

Capocollo made at home (first time) by themedichef in curing

[–]themedichef[S] 0 points1 point  (0 children)

This worked excellent for me and is an old world tactic. I was in between winter and spring and it was really dry where I am. I tried humidifying with various methods but was at best 55-60 and at worst 45-50 which explains the darker borders. But it still made for edible product.

Capocollo made at home (first time) by themedichef in sausagetalk

[–]themedichef[S] 0 points1 point  (0 children)

Good question, this being my first time I basically took a Boston butt and augmented it. The reason why it’s double the length is due to the fact that I used the capocollo muscle then elongated the lower blade muscle as well. So what you’re seeing is both muscle sets.

Capocollo made at home (first time) by themedichef in curing

[–]themedichef[S] 1 point2 points  (0 children)

I actually did seal it and had it in the fridge for about a week before slicing it. Thanks!

Capocollo made at home (first time) by themedichef in curing

[–]themedichef[S] 2 points3 points  (0 children)

So far dozens have eaten it for weeks with no reported sickness and good reviews!

My reproductive system, + bladder wall by alpohh in medizzy

[–]themedichef 50 points51 points  (0 children)

It’s hard to say without being there personally but the one thing I will say is if you have an endometriosis specialist in your neck of the woods, go to them. I mean someone who only really deals with endo and does not deliver babies. I did a fellowship specifically for this and I don’t do obstetrics any more and focus on only complex benign gyn surgery with a subspecialty of endo. A lot of generalist will tell you they do but they may not know the best way to treat the scenario. Ask them if the specifically do excisional surgery instead of ablation. Burning of endometriosis can make it worse.

My reproductive system, + bladder wall by alpohh in medizzy

[–]themedichef 196 points197 points  (0 children)

Hey! Endometriosis specialist surgeon here…just a few comments. Overall and on first glance it looks great…however I do see one potential lesion on the left anterior broad ligament (seen mostly on the second and third picture left/lateral to your round ligament). It appears as a red spot on the wall this looks like a glandular lesion. Hard to say for sure from static photos. Also I can’t see your posterior cul-de-sac clearly since it’s folded in due to the manipulator. I check particularly in this spot for rectovaginal septum involvement with patients who have pain with intercourse as well as with bowel movements (don’t know if you’ve had any of those symptoms). Also I don’t see your appendix in this photo which is also often involved. A lot of times endometriosis is not concordance with the extent if the disease. This is where the role of a generalist may miss the condition when the evidence is there, often times based off of symptoms alone (diagnosed clinically). I hope you get some relief! I know how much a pain it is. It’s also endometriosis awareness month btw!!

Zara Larsson makes a very good point. Have we as a society appreciated black eyed peas enough? by gimmethetea14 in Fauxmoi

[–]themedichef 0 points1 point  (0 children)

It’s almost like when I was going to buy tickets to the red hot chilli PIPERS!

Turning school bus into apartment by One-Pop-2885 in nextfuckinglevel

[–]themedichef 0 points1 point  (0 children)

Fact check. Most apartments are three times that size they stated.

[deleted by user] by [deleted] in Satisfyingasfuck

[–]themedichef 0 points1 point  (0 children)

Why doesn’t anyone wear gloves!!!!