this post was submitted on 29 Dec 2024
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Showerthoughts

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[–] [email protected] 54 points 1 week ago* (last edited 1 week ago) (4 children)

oh no you fucking don't.

BATHING DOES NOT THERMALLY DENATURE THE PROTEINS IN YOUR MUSCULAR TISSUE AND FUCKING KILL YOU.

Furthermore there is no recipe for broth that involves SOAP nor do you bathe in LITERALLY BOILING WATER.

Boiling is NOT bathing and I will FIGHT anyone who tries to argue otherwise.

I WILL DIE ON THIS HILL
FUCK IT, I WILL KILL ON THIS HILL
THIS HILL IS MADE OF THE DEAD MOTHERFUCKERS WHO WERE WRONG

[–] [email protected] 15 points 1 week ago* (last edited 1 week ago) (1 children)

Idk, Japanese onsen baths are really, really hot. Maybe not literally boiling, but I felt like it was. And hot baths for sore muscles wouldn't be a whole thing if it wasn’t producing some kind of tenderizing effect.

(I'm mostly saying this in jest. Mostly.)

[–] [email protected] 3 points 1 week ago* (last edited 1 week ago) (2 children)

You're correct, this is why you should avoid going to ramen shops near onsens. They use the people broth from the onsens in their ramen to add a mushroomy, cheesy, porky flavor.

[–] [email protected] 2 points 6 days ago (1 children)

If you're adding mushroomy or cheesy flavor to the onsen then you're skipping an important step: scrubbing your filthy body thoroughly before getting in the tubs.
Pork flavor is normal because that's what we humans taste like. Do right by the ramen shops and clean yourself before adding your meats to the communal broth.

[–] [email protected] 1 points 6 days ago

I do clean myself before but how am I supposed to eat microwaved creminis with swiss cheese in a tub without dropping a few pieces

[–] [email protected] 4 points 1 week ago
[–] [email protected] 7 points 1 week ago

Best chicken broth is salty. Best baths are salty.

[–] [email protected] 6 points 1 week ago

I've never killed a chicken by making soup out of it.

[–] [email protected] 4 points 1 week ago

I will defend this hill with you, brother! You have my sword!

[–] [email protected] 33 points 1 week ago (9 children)

Goddamnit.

I haven't been able to eat eggs ever since someone explained they were chicken menstruation. And now, I have to contemplate avian necrobestial bathwater.

Fuck all you people, unsubbed.

resubbed... Damnit.

[–] AlecSadler 9 points 1 week ago (1 children)

All those words are poetry.

[–] [email protected] 10 points 1 week ago (1 children)

all those words are poultry

[–] AlecSadler 5 points 1 week ago

You. I like you.

[–] [email protected] 2 points 1 week ago (1 children)

Eh, this won't stop me from making Jewish penicillin

[–] [email protected] 2 points 1 week ago

Great. Now I'm hungry and pitching a tent.

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[–] [email protected] 16 points 1 week ago

Let he who doesn’t bathe with onions, carrots, celery, bay leaves, salt, and pepper cast the first stone.

[–] [email protected] 11 points 1 week ago (1 children)

I were to give a corpse a bath at what point does the water become broth?

[–] [email protected] 13 points 1 week ago (1 children)

About an hour after it starts boiling.

[–] [email protected] 13 points 1 week ago (1 children)

Excuse me, but you should really reduce that to a simmer after bringing it to a boil.

[–] [email protected] 2 points 1 week ago (2 children)

Doesn’t matter much, simmer and boil both have water at the same temp.

[–] [email protected] 5 points 1 week ago (1 children)

It does affect the texture and cook time.

[–] [email protected] 5 points 1 week ago (1 children)

If you're planning to eat the corpse, keep it low so it doesn't get chewy. If you're just making broth or doesn't really matter.

[–] [email protected] 2 points 1 week ago

I agree. Low and slow, for sure.

[–] [email protected] 3 points 1 week ago (1 children)

Simmering is actually around 185F in most of the pot. There are some hot spots at the bottom of the pot that get hot enough to form water vapor, but at simmering temperatures, that vapor recondenses before breaking the surface.

"Boiling" starts around 205F. A rolling boil is around 210F.

[–] [email protected] 3 points 1 week ago (1 children)

What kinda altitude are we talking about here?

[–] [email protected] 2 points 1 week ago

Sea level, but I'm describing the average temperature in the middle of the pot, not the temperature of the localized hot spots right above the burner.

At high altitude, the boiling and simmering points will be lower.

[–] [email protected] 7 points 1 week ago

Warm corpse water

[–] captain_aggravated 5 points 1 week ago

John Oliver once called chicken soup "salty bird water."

[–] [email protected] 5 points 1 week ago (1 children)

Only if the marrow from one's bones normally leaches out, and fat deposits between muscle fibers melt, in a bath, otherwise it's cooking

[–] [email protected] 3 points 1 week ago

Depends on how hot your bath water is.

[–] [email protected] 5 points 1 week ago (1 children)

Assuming you remove your bones and skin for a good soak as part of your bathing process, sure.

[–] [email protected] 1 points 1 week ago (1 children)

why would you remove the bones and skin to make a broth? that's where all the flavor is

[–] [email protected] 1 points 1 week ago

Gets a bit hard to chew If you don't.

[–] [email protected] 4 points 1 week ago (1 children)

I want to carbonate chicken broth to make chicken soda.

[–] [email protected] 3 points 1 week ago (1 children)

Is that served cold or heated?

[–] [email protected] 4 points 1 week ago* (last edited 1 week ago)

Chilled drinks hold on to carbonation much better. I would vote for cold, personally.

[–] [email protected] 3 points 1 week ago (1 children)
[–] [email protected] 3 points 1 week ago (1 children)
[–] [email protected] 3 points 1 week ago

And yet there’s a smack of ham to it!

[–] southsamurai 3 points 1 week ago

You've apparently never had to give a chicken a bath for real.

It ain't something you'd eat or drink

[–] [email protected] 2 points 1 week ago

I don't bath like you

[–] [email protected] 2 points 1 week ago (1 children)

What are you doing with your chickens???

[–] [email protected] 1 points 1 week ago* (last edited 1 week ago)

For the record, all my chickens are over 18 weeks old and everything we do is consensual.

[–] [email protected] 1 points 1 week ago

More overcooked chicken soup.

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