Anonymous
10/30/2025, 6:36:48 AM
No.82957942
>>82957878
Yup, pretty much. If you leave lye exposed to the air it'll absorb CO2 and become baking soda and sodium carbonate(which you get if you leave dry lye exposed to air iirc, it's very similar but less soluble in water). The akali metals and akali earth metals all do similar things like that. All of them in their metalic form react with oxygen and water to form oxide and hydroxide forms and then they love to absorb CO2 and form carbonates/bicarbonates(the difference is bicarbonate is CO2 + HO).
It doesn't run so much in the family though, just me and my grandpa B^). My uncle(not by blood) did too, he was also a biologist. I miss him. I seemed to have picked up a lot of my grandpa's culinary interests though. Also, I see. Gotta go with breaded meats for you to avoid the fat then! That and leaner meats.
Catfish tastes pretty mild. I can't really say the line of "it tastes like chicken", but it has a meaty taste that I only ever find in fish but isn't that grosser flavor you might have found in other seafood. That gameyness comes from blood in the meat, in my experience. If you properly bleed the fish then it doesn't taste like that at all, at least catfish won't. It's a very soft texture too, very tender. I didn't know you liked fishing though, I used to do it all of the time at my grandpa's. What's fishing like over there?
>why, whats wrong with sandwiches? do you just eat raw bread?
It's something about the feeling in my mouth once it's all chewed up. Raw bread is usually the issue, because grilled cheese or anything with cooked bread is usually fine. Usually I'll go with bagels for my bread needs though. Toasted and with cream cheese :).
Do you not like crab or lobster though? I can imagine with lobster the, well, you know with its tail can be gross. In crayfish you can actually remove their intestines before cooking them and I heard when roasted they'll taste like lobster. In Tasmania you guys have giant crayfish too!
Yup, pretty much. If you leave lye exposed to the air it'll absorb CO2 and become baking soda and sodium carbonate(which you get if you leave dry lye exposed to air iirc, it's very similar but less soluble in water). The akali metals and akali earth metals all do similar things like that. All of them in their metalic form react with oxygen and water to form oxide and hydroxide forms and then they love to absorb CO2 and form carbonates/bicarbonates(the difference is bicarbonate is CO2 + HO).
It doesn't run so much in the family though, just me and my grandpa B^). My uncle(not by blood) did too, he was also a biologist. I miss him. I seemed to have picked up a lot of my grandpa's culinary interests though. Also, I see. Gotta go with breaded meats for you to avoid the fat then! That and leaner meats.
Catfish tastes pretty mild. I can't really say the line of "it tastes like chicken", but it has a meaty taste that I only ever find in fish but isn't that grosser flavor you might have found in other seafood. That gameyness comes from blood in the meat, in my experience. If you properly bleed the fish then it doesn't taste like that at all, at least catfish won't. It's a very soft texture too, very tender. I didn't know you liked fishing though, I used to do it all of the time at my grandpa's. What's fishing like over there?
>why, whats wrong with sandwiches? do you just eat raw bread?
It's something about the feeling in my mouth once it's all chewed up. Raw bread is usually the issue, because grilled cheese or anything with cooked bread is usually fine. Usually I'll go with bagels for my bread needs though. Toasted and with cream cheese :).
Do you not like crab or lobster though? I can imagine with lobster the, well, you know with its tail can be gross. In crayfish you can actually remove their intestines before cooking them and I heard when roasted they'll taste like lobster. In Tasmania you guys have giant crayfish too!