„Apothekensterben“… zumindest in meiner kleinen Ecke der Welt hat jedes Kaff mindestens 3 davon. Hier würde ich eher von gesunder Konsolidierung sprechen.
Ein Großteil existiert eh nur Dank der spendierfreudigen Globuli-Gemeinde.
CarlCook
joined 2 years ago
In the last years the max temps during the summer months in southern Germany have significantly risen - often over 30 C. I just moved into a new house here that fulfills the latest energy efficiency standards (kfw55) and am surprised how well it also insulates against heat. With a recuperating air ventilation system it’s pretty bearable without active cooling.
I've owned VW, Ford, Toyota, Mercedes, Renault... all of them had yellow wiper fluid caps and black oil caps. What kind of car is this?
Btw: oil is almost always filled directly into the engine main block, not into any kind of plastic container.
Yeah, there still are heaps of MSG in them and therefore a lot of traditional “cucina povera” recipes make use of them.
Still, at least for parmigiano reggiano, modern food science has found that the mold living in the cheese dairies penetrates the rind several centimetres deep and is almost ubiquitous.
Likely it is as always: the dose makes the posion.
That is a very coarse categorisation. Really hard cheese, like parmigiano reggiano, is almost always already “contaminated”, which is why the last few centimetres towards the crust shouldn’t be eaten.
For anything softer than that, f.i. middle-aged Gouda or Emmental, I wouldn’t risk it, as the mould will already be spread far wider than visible.
But that would require switching the medium wich again takes conscious effort.
However, I find myself reading 2-3 books for exactly that reason.
Everything is connected with everything and therefore reacts to everything, so treat you and your surrounding with kindness and empathy.
Vor allem für Käsekuchen absolut überlegen!