The Fast Food Thread

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Fogel

Fogel

Mr. Poopybutthole
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52,371
TJT said:
In your coffee then?
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BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
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You can also just have a regular cup of coffee with a poached egg on the side. Next thing they'll be putting bacon and toast in there too.
 
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Furry

Furry

🌭🍔🇺🇦✌️SLAVA UKRAINI!✌️🇺🇦🍔🌭
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BoozeCube said:
This egg in coffee shit is horrific. Fucking ClowmWorld infects everything.
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what are you a poor? I like egg on everything. never had egg in coffee, but I'd totally do it any day of the week.
 
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Ritley

Ritley

Bronze Baron of the Realm
16,001
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BoozeCube said:
You'd probably eat this too. You disgust me. :honkler:

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Honestly? I don’t have a problem with those, I’d even try them once but probably wouldn’t get them again. They aren’t some abomination of chemicals trying to imitate meat taste and texture and failing horribly at both while being actually worse for you than meat, they look like they are basically just tempura fried vegetables with probably some seasoning.
 
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pharmakos

pharmakos

soʞɐɯɹɐɥd
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Regime said:
Wait didn’t you have cancer?
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Yup. Extremely large testicles and one turned cancerous. Testicular cancer primarily feeds on the body's glycogen, which is the way your muscles store sugar before turning it into ATP. So it explains several things.
 
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TJT

TJT

Mr. Poopybutthole
<Gold Donor>
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Well apparently it was a thing back in the colonial days.

 
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Izo

Izo

Tranny Chaser
19,483
23,598
pharmakos said:
I wonder if the anal cavity is warm enough to slowly cook an egg 🤔
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No. The human core temp is lower than that of a chicken. Maybe you could make a meringue in Erronius Erronius ' bum?

Found this gem googling.

Important temperatures in Cooking and Baking
COOKING EGGS

145°F/63°C -- Egg whites begin to thicken

150°F/ 65°C--Egg whites become a tender solid although ovomucin yolk cords will coagulate much higher. The yolk protein starts to thicken.

158°F/70°C-- Egg yolks set.

165°F/73°C-- Whole egg sets. If eggs are cooked at 212F for too long they get rubbery as proteins continue to coagulate and water is pushed out from between protein molecules.

NOTES: Egg white contains approximately 40 different proteins with Ovalbumin (54%), and Ovotransferrin 12% being the major components. Ovalbumin begins to set at 180°F/80C while Ovotransferrin only begins to set when heated to 140°F/60C. Egg yolks contain lipoproteins which coagulate at about 158°F.

If eggs are cooked at 212°F for too long they will just get rubbery as proteins continue to coagulate and water gets pushed out from between protein molecules.

Keep in mind salmonella is killed instantly when subjected to a temperature of 165° F.
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