Event JSON
{
"id": "0af4348fd88ed068343e7ec42a0e90508eb46a287259a2e09cd068d57fcd1929",
"pubkey": "a99a3827a80f86c1d210a1df2084ca2bf9cd71ccd38d7a8eec3315acce6c02f2",
"created_at": 1691383997,
"kind": 1,
"tags": [
[
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],
[
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[
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[
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[
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[
"proxy",
"https://eientei.org/objects/9c13d8f1-1b12-475f-a3cc-81eecb8f1112",
"activitypub"
]
],
"content": "nostr:npub1ecj3mfr9lzvx7wh6fmh59vz6eet324mdtdlp9qxzqvwuvpglwnxqv6fchy nostr:npub1y6vdaj364w37g40r42f8apzjjxfzulnepyf4llpthmguqffg302svdqwnv nostr:npub1xanjytp3clslynd2hxlnxg32jzz9wafxj9g4x6k28sjgljasd8wq3qjlvy nostr:npub1jj5ffqvev09736qg30cpyhchkn9n5x2hjrtdqjuds7f3q2mkd8wsen3am4 I was going to say that usually the organs don't have the same easily cooked/palatable texture and nutrition content that the more readily available meat/muscle has, so not utilizing them makes sense from a commercial culinary perspective. Admittedly, I'm not sure I'd try most organs today, but I can say the one I absolutely still love is liver. A delicatessen I used to frequent prepared a really great chopped liver as an option for large orders.",
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}
