For others, in my accent drawer rhymes with door and or. All spelled differently to get the same sound. None of the three are spelled phonetically by the ‘rules’ of English. They should be drore, dore, and ore.

Would upvote twice if I could.

It is an indicator that you’re heading in the right direction or not on topic for your question. You don’t have to have an emotional response to data for it to relevant. You seem to be the kind to wallow in ignorance though since you ignored everything except the first thing I said.

You’re getting down voted because your comment is confusing music with musical notation. You can’t hear whether someone is playing a whole note or a quarter note. You can keep rhythm and say that note was 4 times longer than the last one. 1/4 notes will always be 1/4 the length of a whole note in the same song (assuming no time signature or tempo changes), but they don’t define a certain length of note in real time.

You just come back after candy getting hours. Why waste treat time tricking? That’s what sugar rushes are for

As long as the anglosphere doesn’t include the USA. Most people here would be able to guess what a sausage roll is but most wouldn’t have seen one.

I think the best bet would be following recipes. That means finding recipes that minimize ‘to taste’ instructions. A lot can be done by look and texture, so you can be decent enough for anyone who’s not a snob. Also, err on the side of too little salt and put some on the table.

Refreezing is fine for safety (if you thawed it correctly). The main reason not to freeze and thaw things multiple times is that tiny ice crystals do damage to the structure of the food each time freezing happens.

In meat, that damage makes your meat dry out easier when cooking. That’s normally a bad thing, bit it might actually be a good idea for making jerky.

In short, I would have no hesitation using refrozen meat to make jerky

Yes, there are vegan versions or replacements, and there are plenty of people (cooks) who won’t even register that a sauce might not be vegan and use them. Source: personal experience. If this isn’t a problem around you, I am happy you don’t have to scrutinized menus like that.

Off the top of my head - fish sauce, oyster sauce, and red coloring in other sauces

There is a difference between pain from an injury and muscle pain from excercise (DOMS). The former should be treated like a real injury where you give rest including very light exercise. Too much work could make the damage worse. The latter can be mostly ignored except for your own comfort.

Keep notes on what you do including outcomes. You can always reinstall, skip all of the extra crap you didn’t need to mess around with and have a good clean system without having to back track.

In my area, trash is screened and ladfilled. Some hair goes with that, but most enters the solids stream where it is treated then the treated residuals are applied to farms as a soil enhancer/fertilizer. Pretty cool that they don’t just send it to landfill imo

Comment content removed because it makes no sense without the parent comment

I looked it up and cooking oil definitely can boil in a physics/chemistry sense of the word. That temp is well above the smoke point. I agree that in a practical sense boiling oil is a fire ball before you’d ever have to worry about breathing too much oil vapor though.

Yep, 80C or 180F. I’m not sure if you can actually boil oil on a stove, but I do know that would be a bad idea. If you ever end up wanting to poach you might be able to do it in your oven on a very low setting rather than the stovetop.

If you keep your oil at the right temp (below boiling) the thing you’re cooking won’t ever brown. You get it cooked through evenly and infused with flavor from the poaching liquid. The texture and flavor will be much more like a boiled veggie than a sauted one. And usually if you’re poaching veggies you leave them in much larger chunks than you would saute - like even a whole carrot wouldn’t be weird.

It is actually the extreme heat that prevents sticking more than the oil. You can stir fry in a dry wok. The stirring is for even cooking.

Poaching in olive oil, butter, wine, etc would give a different flavor. I agree that water poached carrots would be just a slower way to cook carrots than boiling them.

Looks like we were typing at the same time. I totally agree with everything here.