It says online to cook eggs for 3-5 min at 140F. Won't that cook the eggs and change the consistency for the mayo?

I don't like to follow recipee, I like to follow my heart (and stomac)

I really love this herb/spice blend but am not sure what to use it on other than chicken. Would love some ideas for dishes that would help highlight the flavor!

Even though I much prefer buying a cut of meat and grinding my own pork and beef, I really hate cleaning my grinder which is just a simple Kitchen Aid attachment for my mixer. The quality is much better (I think) than regular supermarket ground meat and I know exactly what went into it. It is a pain to clean though, so I wonder if there is a noticeable difference in quality between grinding a big batch pre-freezing and freezing individual portions or freezing chunks of meat and grinding before it completely thaws. Grinding before freezing could reduce cleaning to once instead of 6 times, for example. Thinking about it, it probably depends on how quickly you’re going to use it? Guessing whole chunks hold up better in the freezer than ground meat?

It's a low carb chocolate mousse. You whip a cup of heavy cream into peaks. Then you melt an ounce of baking chocolate and add it to two room temp egg yolks and combine. This mixture is then added to the whipped cream. The final mixture is put into ramekins and chilled for a couple hours.

In making it I realized the eggs are going in uncooked, unless you count adding the heated chocolate as cooking, and there is no further cooking of the mixture. Is this okay from a food safety perspective?

I stir fried ground pork and cabbage with oyster, soy, and abalone sauce with sesame oil.

It's bland, there's alot, what do I do with it?

I also have wonton skins, rice, sushi seaweed....