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uncooked pasta, uncooked noodles, flour, sugar, whole apple (with seeds and that wood thingy on apple), nails (not eat but chew and spit out), coffee beans. There might be more but can't think of right now.
Raw flour is not recommended for direct consumption because it can actually carry foodborne illnesses. I suppose you could βcookβ it in the oven with no other ingredients to have a similar experience but killing any potential pathogens.
But it tastes good :3
Yes, but cooking it at low heat can add a nice nutty flavor to it!
It really does. I'm one of those who like cookie dough more than actual cookies, especially when it comes to chocolate chip. Leave out eggs, add like a tablespoon more butter, and toast the flour beforehand, and you wind up with a truly excellent edible cookie dough. In my book, the nuttiness of the flour is makes it even better than regular dough.
I think it's possible to pasteurize eggs to make them safe to eat like they do with eggnog. Don't quote me on that, though.
Also make sure to brown the butter if you want an even richer, nuttier flavor.
For sure it's possible. Like you said, they do it for eggnog. I used to work for an ice cream company and we'd do it by thoroughly whisking them and then slooooowly stirring them into a hot mix of cream and sugar and whatnot. Not totally sure how you'd do it for this but I'm sure there's a way; maybe if you're getting the butter hot you could use that? But also not sure what benefit eggs would impart here. Maybe an extremely subtle flavor but as far as I can tell their purpose in cookies is their structure, which isn't all that relevant for an edible dough.
Browning the butter is an interesting idea, I might try that. I worry it could reduce the moisture content though; the reason I add extra is to make up for the lack of moisture from eggs and there's already so much, I wouldn't want to add even more butter or oil lol. Maybe I could straight up add water but then I usually freeze it and idk if that would be a problem long term
I wouldn't recommend adding too much non-fatty liquids in a cookie dough if any, as that will result in gluten formation. For cookies, oil should be the sole source of moisture (or in the case of butter, mainly oil).
I've made cookies many times with vegetable oil instead of butter, and it works out very well.
I can relate, eating the whole apple is so efficient, even the wood thingy.
I'm the opposite, love overmicrowaves spaghetti, mac n cheese, noodles, etc.
Nice! Do you have any particular favourite noodles or pasta shapes to eat?
No
Please elaborate
If they meant nails like fingernails I'm completely lost. But I used to with regular nails for the metal taste. I almost died as a kid because I used to suck on small nails and screws. Surprisingly that's not what stopped me from sucking on them. It was because i unconsciously bit down one once and that shit hurt. Used to do coins too but when I found out what germs were and how many germs are on money I stopped immediately.
That is definitely why I asked π thanks!!
This is uncalled for, to say the least. The very idea of someone chewing on (clipped) nails was problematic enough
I cut my nails and chew it and spit it out later
Thank you! π¨