>>13257584well the supermarket stuff has barely any flavour as they are artificialy rippened via ethylene gas, real bananas are much more potent in flavour but even supermarket bananas develop more flavour as they are cooked or alternatively allowed to sit until their skin turns black, it causes the enzymes in the peel to ferment zhe starches into sigar, for flavour esters to get absorbed into the banana fruit and for potassium to travel from the peel to the fruit, fresh bananas are rich in ptassium only in the peel, they have to sit for the potassium to migrate
>pork betteroh honey, tenderloin is like the leanes piece of pork, when I say juices I mean juices, not fat
then again for me the more fatty bits are much more tender, I don't have to marinade it in blueberries or whatever for the meat fibers to soften (fyi I wash the meat after that), yoghurt and sourcream also tenderise the meat so well
for me the lean beef is just too tough, I have to braise it otherwise it's tough as fuck
then again tallow is much tastier than lard
>coulourI never saw these in pink, only in green
>looking at the pearly chain thing
I honestly haven't an idea as to what it is
