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Salt and vinegar levels in fermentation/a little poison is ok

eugenep

By eugenep
in Cooking

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Dave the Cook

Dave the Cook

Posted
Posted

I do not intend to take this discussion off topic, nor will I brook a discussion of our Forum Guidelines (aka Member Agreement) here. (Any attempts to discuss Forum Guidelines, or this post in particular, in this topic will be hidden. The place for that is here.)

 

However, it is apparently necessary to remind participants in this topic of the following, which is part of our Decorum and Topicality Guidelines:

Quote
  • Society members who post factual statements in the eG Forums represent by so doing that such statements are true and accurate to the best of their knowledge.
  • A personal opinion as to the truthfulness of a factual statement . . . does not constitute reasonable proof as to the truthfulness of that factual statement.
  • Each Society member bears full legal and ethical responsibility for all material posted in eG Forums discussions or communicated via Society technologies by such member.

Also: 

  • Excessive repetition and filibustering are not permitted.

 

Thanks.

  • Like 2

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

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