| Glacier Bay Farms |
| Me either, Void, I like clean eggs |
Epic Blizzard ! Stock up on Supplies| The Old Gods |
| <_> plus if you have a rooster, washing them and shoving them in the fridge keeps from discovering an unwelcome surprise when you crack open an egg |
| The Old Gods |
| 'cause I'unno about you, but I'm not interested in a bucket of poop streaked eggs on my counter. |
| The Old Gods |
| Poop will still stain the eggs and make it look dirty. Even with farm eggs, they get washed and put in the fridge |
| 3S Cast n Characters |
| yeah US feeds the chicken a growth ingredient to make the chickens bigger. I heard this a few years back. thats why a lot of people go to little farms in SoCal for freash eggs |
| Vancouver |
| Ah, that's pretty nice. I also saw a video about your weird orange Fanta recently. They are yellow here and made with natural orange juice |
| Angels angels |
| Lol yeah the ones you buy at the store are. They are processed so they last longer and don't run the risk of salmonella. But I get my eggs from friends with their own chickens. I don't buy them. I still refrigerate them though because they last longer |
| Vancouver |
| Angel You wash them with stuff so the outer layer is removed, which makes you have to refrigerate them right? We just get them straight from the chickens |
| Santana Rising |
| No more walking for me today, watching the match and unfortunately have work tomorrow 😕 |
| Vancouver |
| Angel Yeah, but we use more natural stuff Also, what the heck do you guys do to your eggs |
| Santana Rising |
| One time we ordered a fish platter for 2 which probably could have fed 3-4 more restrained eaters. |
| Angels angels |
| Interesting thing I learned though, one of the reason ingredient labels are so much longer in the US than other places is we require every tiny ingredient to be listed. Like in other countries they just have to put "dough" (whatever kind it is of course) but in America they have to list every single tiny ingredient in that dough. We also use a lot of the scientific/molecular names for ingredients versus just the common name. So it sounds worse than it is |
|
| The Old Gods |
| <_> plus if you have a rooster, washing them and shoving them in the fridge keeps from discovering an unwelcome surprise when you crack open an egg |
| The Old Gods |
| 'cause I'unno about you, but I'm not interested in a bucket of poop streaked eggs on my counter. |
| The Old Gods |
| Poop will still stain the eggs and make it look dirty. Even with farm eggs, they get washed and put in the fridge |
| 3S Cast n Characters |
| yeah US feeds the chicken a growth ingredient to make the chickens bigger. I heard this a few years back. thats why a lot of people go to little farms in SoCal for freash eggs |
| Vancouver |
| Ah, that's pretty nice. I also saw a video about your weird orange Fanta recently. They are yellow here and made with natural orange juice |
| Angels angels |
| Lol yeah the ones you buy at the store are. They are processed so they last longer and don't run the risk of salmonella. But I get my eggs from friends with their own chickens. I don't buy them. I still refrigerate them though because they last longer |
| Vancouver |
| Angel You wash them with stuff so the outer layer is removed, which makes you have to refrigerate them right? We just get them straight from the chickens |
| Santana Rising |
| No more walking for me today, watching the match and unfortunately have work tomorrow 😕 |
| Vancouver |
| Angel Yeah, but we use more natural stuff Also, what the heck do you guys do to your eggs |
| Santana Rising |
| One time we ordered a fish platter for 2 which probably could have fed 3-4 more restrained eaters. |
| Angels angels |
| Interesting thing I learned though, one of the reason ingredient labels are so much longer in the US than other places is we require every tiny ingredient to be listed. Like in other countries they just have to put "dough" (whatever kind it is of course) but in America they have to list every single tiny ingredient in that dough. We also use a lot of the scientific/molecular names for ingredients versus just the common name. So it sounds worse than it is |
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