Oh sweet summer child.
Oh sweet summer child.
Authorial intrusion.
This really shouldn't be the top rated comment. Cold smoked salmon is smoked at 15-25°C for about half a day. If temperature were the key, you would achieve the same effect by just placing it on the countertop overnight.
Serious question: I have hundreds of hours in GD, but never installed it on my deck because I never imagined playing it with a controller. Does it work well?
EDIT: Thanks everyone! Looks like I will give GD on deck a try soon.
Yes, @MargotRobbie@lemmy.world is correct (sorry, I haven't figured out yet how to link usernames). Hot smoked food usually doesn't keep for more than a few days, if that, because it is cooked. AFAIK, in cold smoking, the smoke itself even has a preserving effect because it kills surface bacteria and dehydrates the outer crust, but the fish is also salted or brined. As noted in other comments, there are a wide variety of different techniques. Note: I'm not an expert, so I may be off on the details. I just used to work next door to a smokery and chatted with the owners sometimes.
Alcohol absolutely increases the risk of cancer. But yeah, 3-4 drinks a year is nothing.
https://www.cdc.gov/cancer/alcohol/index.htm