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Mr. Wiggles posted:When I was a kid, my favourite sandwich was peanut butter and bacos. Toast the bread and put some banana in it and you got yourself an Elvis
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Sep 1, 2016 17:16
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Anne Whateley posted:Also, it makes a lot less sense eating-wise to measure by weight instead of volume. I'm sorry, but I just can't agree with this. Many foods are compressible or variable density, including bacon bits. If you measure by weight you always get consistent measurements. Obviously you don't need to measure liquids by weight (though it can be helpful, like when making bread) but most solid foods should be weighed IMO.
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Sep 1, 2016 17:30
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SymmetryrtemmyS posted:Obviously you don't need to measure liquids by weight (though it can be helpful, like when making bread) but most solid foods should be weighed IMO. There's an interesting book about cooking and eating utensils throughout history that has a bit about why American home cooks ended up using volume measurements instead of weights (basically the ubiquity of the Fannie Farmer cookbook among some other factors). I started using recipes with weight measure for bread after I read it and so far haven't made a bad one since, it's like night and day.
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Sep 1, 2016 17:43
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The Ferret King posted:Is anyone going to look these values up before posting instead of throwing poo poo out there? For real folks. I know this isn't the diet thread, but lets try be as factual as possible about nutrition numbers. There are a lot of resources online for this sort of thing, but I'm surprised at how often I use Wolfram-Alpha; it allows you enter a bunch of ingredients, and it will give you an FDA-style nutrition label for the whole dish. http://www.wolframalpha.com/
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Sep 1, 2016 17:49
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hogmartin posted:There's an interesting book about cooking and eating utensils throughout history that has a bit about why American home cooks ended up using volume measurements instead of weights (basically the ubiquity of the Fannie Farmer cookbook among some other factors). I started using recipes with weight measure for bread after I read it and so far haven't made a bad one since, it's like night and day. I imagine a big factor was that once a measuring cup is manufactured, you never have to calibrate it, where I imagine early scales could vary wildly over their lifetime.
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Sep 1, 2016 18:00
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hogmartin posted:There's an interesting book about cooking and eating utensils throughout history that has a bit about why American home cooks ended up using volume measurements instead of weights (basically the ubiquity of the Fannie Farmer cookbook among some other factors). I started using recipes with weight measure for bread after I read it and so far haven't made a bad one since, it's like night and day. That does seem like an interesting book, thanks for linking it. Enourmo posted:I imagine a big factor was that once a measuring cup is manufactured, you never have to calibrate it, where I imagine early scales could vary wildly over their lifetime. That's a good point. Nowadays I think the scales have gone in the other direction - measuring cups can vary in volume depending on manufacturer, but scales are all pretty good, even the $10 gram scales. It's hard to buy a scale that isn't accurate enough to cook with. SymmetryrtemmyS fucked around with this message at 18:18 on Sep 1, 2016 |
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Sep 1, 2016 18:06
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Enourmo posted:I imagine a big factor was that once a measuring cup is manufactured, you never have to calibrate it, where I imagine early scales could vary wildly over their lifetime. I think that was mentioned as well. I should read that chapter again, if I can dig up the book.
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Sep 1, 2016 18:11
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SymmetryrtemmyS posted:I'm sorry, but I just can't agree with this. Many foods are compressible or variable density, including bacon bits. If you measure by weight you always get consistent measurements. In terms of diets or baking I totally measure.
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Sep 1, 2016 20:17
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i like nice words
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So, you DON'T just dump the jar of bacos into your mouth when nobody is looking?
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Sep 1, 2016 20:40
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hello im drinking 2 liters artificially sweetened artificially flavored water every day better than u
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Sep 1, 2016 20:41
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Lunch has become more bacon than potato
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Sep 1, 2016 20:47
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Anne Whateley posted:I agree in terms of measuring for sure, I just meant eating-wise most people are going to do portions by volume. When you're putting bacon bits on your potato, you're helping yourself unconsciously based on the size of the spoon, you're not gonna be like "hmm it would seem bare without 3 more grams." But we aren't putting food on our plates, we're discussing nutritional content of various foodstuffs. Sure, when serving food, you look at volume, but when measuring food you measure weight - and what we're doing is measuring food. It makes more sense to compare weight of bacon bits and butter because "a spoonful" means different things to different people. 3 grams means the same everywhere.
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Sep 1, 2016 21:03
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SymmetryrtemmyS posted:3 grams means the same everywhere. 
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Sep 1, 2016 21:08
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Checkmate
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Sep 1, 2016 21:09
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Poor Paperhouse, who just wanted to eat some potatoes, is probably running screaming off into the darkness after this, apologies for my part in the derail 
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Sep 1, 2016 21:15
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My Lovely Horse posted:What if you eat bacon bits on the moon A gram is mass, not weight, so it'd be the same on the moon.
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Sep 1, 2016 21:17
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people if you're given a non water liquid as a weight you need to use a scale. Gravity can vary wildly.
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Sep 1, 2016 21:30
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Bob Morales posted:What I have been doing if I'm making hamburgers for more than say, 2 people, is just buying the pre-formed patties Burgers are just for me  I do a lot of work though so I'm trying to minimize prep time so I'm not tempted to just get take out.While I'm talking about prep and storage, how long would chicken breast last in the fridge? Would lemon juice or teriyaki effect storage time? E: Oh and sealing my frozen burgers, would tossing them in a freezer ziploc bag and squeezing the air out work? Leal fucked around with this message at 21:46 on Sep 1, 2016 |
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Sep 1, 2016 21:38
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hogmartin posted:Poor Paperhouse, who just wanted to eat some potatoes, is probably running screaming off into the darkness after this, apologies for my part in the derail
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Sep 1, 2016 21:40
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j/k I made some lovely potatoes yesterday, using substantially less oil wasn't really as bad as I had imagined it might be. my one weird trick also was mixing a poo poo load of other vegetables into the roasting dish with some herbs and spices so that one portion of this potato thing was really half Good poo poo like courgettes and peppers and tomatoes. It beats eating just a big portion of mash or chips or something. I will probably make a soup soon
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Sep 1, 2016 21:45
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Paperhouse posted:I've read every single word, and i still don't know how to eat a potato Can any of us say we truly know how to eat a potato? rly maeks u think That sounds like a good recipe though, glad to hear it worked out. Anything particular in mind for the soup?
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Sep 1, 2016 21:55
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hogmartin posted:Can any of us say we truly know how to eat a potato? rly maeks u think Ice cold, in a shot glass. (ca 25 Kcal/cl).
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Sep 1, 2016 23:19
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DekeThornton posted:Ice cold, in a shot glass. (ca 25 Kcal/cl). That's the way use up your mom's potatoes
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Sep 1, 2016 23:29
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Paperhouse posted:j/k I made some lovely potatoes yesterday, using substantially less oil wasn't really as bad as I had imagined it might be. my one weird trick also was mixing a poo poo load of other vegetables into the roasting dish with some herbs and spices so that one portion of this potato thing was really half Good poo poo like courgettes and peppers and tomatoes. It beats eating just a big portion of mash or chips or something. I will probably make a soup soon I've got a recipe for a potato and lentil soup which I really dig. It requires a roux, though, so it might not meet your particular requirements?
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Sep 2, 2016 04:31
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Anyone tried some Miracle Fruit Frooties? Its made from a berry that "When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to taste sweet. At neutral pH, miraculin binds and blocks the receptors, but at low pH (resulting from ingestion of sour foods) miraculin binds proteins and becomes able to activate the sweet receptors, resulting in the perception of sweet taste. This effect lasts until the protein is washed away by saliva (up to about 30 minutes)." It stops things from tasting sour, you could eat a lemon like an orange. Maybe I could actually eat a grapefruit.  https://en.wikipedia.org/wiki/Synsepalum_dulcificum
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Sep 2, 2016 05:25
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I remember this was a huge craze back in like 2006-7 maybe? I've tried them on a couple of occasions, and they work exactly as advertised, and it's REALLY trippy. We set up a miracle berry tasting party. Lemon wedges, lime wedges, grapefruit, vinegar, guinness etc. Everything tastes sweeter. Wasn't expecting much change with the guinness, but it tasted more like sweet coffee/chocolate. Everything sour tasted like hyper-sweet candy. 10/10, would trip again.
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Sep 2, 2016 09:01
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M'berry
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Sep 2, 2016 09:08
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If you really wanna flavor trip, go try some gymnema sylvestre
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Sep 2, 2016 09:47
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Mr. Wiggles posted:Bragg's/Maggi for starters. Also lots of onion, garlic, ginger, chilies, etc. What are Bragg's/Maggi?
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Sep 2, 2016 09:49
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Jewel Repetition posted:What are Bragg's/Maggi? https://www.amazon.com/gp/aw/d/B000...%2BL&ref=plSrch https://www.amazon.com/gp/aw/d/B000F8AGHY/ref=mp_s_a_1_3_a_it?ie=UTF8&qid=1472807049&sr=8-3&keywords=maggi+seasoning&pi=SY200_QL40
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Sep 2, 2016 10:04
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Steve Yun posted:https://www.amazon.com/gp/aw/d/B000...%2BL&ref=plSrch What's the advantage of bragg's over soy sauce? 
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Sep 2, 2016 10:10
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Jewel Repetition posted:What's the advantage of bragg's over soy sauce? It's concentrated glutamates without the overwhelming saltiness that soy would bring to get the same umami boost.
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Sep 2, 2016 14:05
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Flash Gordon Ramsay posted:It's concentrated glutamates without the overwhelming saltiness that soy would bring to get the same umami boost. Also, woo-woo people attribute magic powers to the supposed healthiness of Bragg's.
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Sep 2, 2016 14:40
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But in reality it just tastes good.
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Sep 2, 2016 14:43
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Mr. Wiggles posted:But in reality it just tastes good. SSHHHHHHH! Magic Powers
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Sep 2, 2016 14:46
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Tasting good is a magic power
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Sep 2, 2016 19:49
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Jewel Repetition posted:What's the advantage of bragg's over soy sauce? In addition to what was already said, it's vegan friendly in case you are vegan or cook for vegan friends
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Sep 2, 2016 19:51
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Steve Yun posted:In addition to what was already said, it's vegan friendly in case you are vegan or cook for vegan friends How is soy sauce not vegan friendly?
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Sep 2, 2016 20:28
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rgocs posted:How is soy sauce not vegan friendly? It murders all those mold spores used in the fermentation process. I think PETA accused Kikkoman of experimenting on animals at one point though. MrSlam fucked around with this message at 20:50 on Sep 2, 2016 |
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Sep 2, 2016 20:37
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Thanks for the recommendation though, I'm getting Maggi's because it doesn't have any soy. And apparently you want to get the kind in the red caps, not the yellow caps which are made out of boiled sewage in lead-lined bottles by child slaves.
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Sep 2, 2016 21:12
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