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bongwizzard posted:"Servings per container x Calories per serving" is some pretty simple math, how is doing it per 100g any easier? Because serving is abitrary and varies from company to company. See any individually wrapped snack marked as 2 servings.
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Oct 19, 2017 15:47
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Enfys posted:"Serving size" is bullshit. In the EU, caloric information must be given per 100g (or ml). Some will also include the calories based on how many grams are in the package alongside the 100g standard for people bad at math. In the US, the serving sizes are based on "Reference Amounts Customarily Consumed." The FDA periodically updates these and in fact did so relatively recently. Some notes on the updates and the general approach: http://www.fooddruglaw.com/2014/03/04/fda-proposes-significant-changes-to-raccs-and-serving-size-requirements/ https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm386203.htm And a big-rear end list of what the reference amounts are "per serving": https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.12 Chin Strap posted:Because serving is abitrary and varies from company to company. See any individually wrapped snack marked as 2 servings. No, they aren't and it doesn't. See the links above.
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Oct 19, 2017 15:47
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With amounts per 100g/100ml, you can directly compare the "percentage" across products and even product categories. It doesn't really help if you want to know how much salt or whatever is in the package in absolute numbers, but usually there's a second column telling you either exactly that or a column that gives you the same portion size thing you're familiar with. But without calculating anything, you can see cream of mushroom soup is twice as salty as tomato soup, but only half as salty as bacon quiche or whatever. This bologna has seven times the amount of saturated fat this turkey ham has. This diet version of the same brand just trades fat for sugar. Even with package and "portion" sizes differing wildly. That's useful information to have available at a glance.
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Oct 19, 2017 15:54
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Oh my god you guys are the worst. Can't you post food crimes along with your multiparagraph diatribes?         
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Oct 19, 2017 16:03
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gotta have me a good lasagaaa my veggies lasguna 
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Oct 19, 2017 16:09
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All of you talking about eating KCl know that's just Potash right? I used to mine the stuff and every now and then if what I brought for lunch was bland I'd give my food a little dusting of it. I seriously can't believe it'd be sold for food purposes. It also really sucked having a shower after work and having the ultra salty water go in your eyes. Burnt a lot.
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Oct 19, 2017 16:12
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Fastball LIVE in concert posted:All of you talking about eating KCl know that's just Potash right? I used to mine the stuff and every now and then if what I brought for lunch was bland I'd give my food a little dusting of it. I seriously can't believe it'd be sold for food purposes. It also really sucked having a shower after work and having the ultra salty water go in your eyes. Burnt a lot. I mean since potash is literally just "a salt that contains potassium" yes it is just that. It is sold as a seasoning for people who aren't supposed to have a lot of Sodium. Most "potash" is K2CO3 or some other thing and probably isn't food grade purity dusted off your work gloves, though.
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Oct 19, 2017 16:37
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Oh it most certainly was not.
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Oct 19, 2017 16:41
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Oct 19, 2017 16:42
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Raw cinnamon roll waffles with cum. Breakfast of champions.
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Oct 19, 2017 17:17
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I couldn't decide what to make for dinner
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Oct 19, 2017 17:20
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All y'all talking about KCl coming in big-rear end pills and I'm stuck here picturing someone trying to swallow a water softener pellet.
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Oct 19, 2017 17:50
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Fastball LIVE in concert posted:Raw cinnamon roll waffles with cum. Breakfast of champions. those need some more time, but they're actually not bad. just take canned cinnamon rolls, like Pillsbury or whatever, and plop a disc into the waffle iron. it comes with an icing packet, so walla, bone app the teeth!!
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Oct 19, 2017 18:01
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Fastball LIVE in concert posted:Raw cinnamon roll waffles with cum. Breakfast of champions.
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Oct 19, 2017 18:02
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https://twitter.com/coolstoryjanis/status/921040950389981185 https://twitter.com/coolstoryjanis/status/921041287213547521
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Oct 19, 2017 18:31
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Brocktoon posted:https://twitter.com/coolstoryjanis/status/921040950389981185 Well it is a technically accurate description
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Oct 19, 2017 18:33
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Brocktoon posted:https://twitter.com/coolstoryjanis/status/921040950389981185 send that person home. eat your cheese noodles in the dark in shame.
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Oct 19, 2017 18:38
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Last year I finally discovered the wonders of sodium citrate and went on a huge mac & cheese making binge. Blue cheese mac & cheese is good, but you gotta cut the hell out of the blue with a more mild cheese. Mac & cheese made with good Parmesan is incredible though, I would eat that almost every day. Noodles with shredded cheese lady has to be loving with her coworkers, I refuse to believe that anyone could fail at mac & cheese that hard.
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Oct 19, 2017 19:06
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Elizabethan Error posted:where do you live that raw dough looks golden brown and toasted A place where white doughy clearly undercooked things are clearly raw. That waffle had a little browning, but it looked pretty loving far from golden brown and toasted.
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Oct 19, 2017 19:13
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sneakyfrog posted:send that person home. eat your cheese noodles in the dark in shame.
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Oct 19, 2017 19:41
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Yawgmoth posted:off the floor like a animal  that too. good mac and cheese is my jam
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Oct 19, 2017 19:43
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I like undercooked cinnamon rolls.
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Oct 19, 2017 19:47
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Fastball LIVE in concert posted:A place where white doughy clearly undercooked things are clearly raw. That waffle had a little browning, but it looked pretty loving far from golden brown and toasted.
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Oct 19, 2017 19:53
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Elizabethan Error posted:it's on a shiny white plate under a flash bulb, it's going to look washed out, much like every other photo taken by someone with no idea what white balance is. Eh. Still looks doughy and unpleasant. All the cum on it doesn't help either.
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Oct 19, 2017 20:12
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RareAcumen posted:Oh my god you guys are the worst. Can't you post food crimes along with your multiparagraph diatribes? This is sending off danger signals in my brain, what the gently caress is going on
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Oct 19, 2017 20:28
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The
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Oct 19, 2017 20:30
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   The gibbis trump thread inspired me to GIS "melted orange sack of poo poo" and I guess that's a prime source of AFP? 
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Oct 19, 2017 20:52
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Brawnfire posted:This is sending off danger signals in my brain, what the gently caress is going on Because it looks rotten.
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Oct 19, 2017 21:02
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bongwizzard posted:Last year I finally discovered the wonders of sodium citrate and went on a huge mac & cheese making binge. I've come to love this 18th-century mac & cheese recipe. It looks super weird to someone who grew up making cheese sauce with roux and milk and suchlike but it's super, super tasty and lactose-intolerant friendly. It's also really simple to make.
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Oct 20, 2017 01:17
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ToxicFrog posted:I've come to love this 18th-century mac & cheese recipe. It looks super weird to someone who grew up making cheese sauce with roux and milk and suchlike but it's super, super tasty and lactose-intolerant friendly. It's also really simple to make. Wait, how is all that cheese lactose-intolerant friendly? Also, I usually use white wine as my liquid base, I might try sherry next time. The eggs are very intriguing though, I gotta try that as well.
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Oct 20, 2017 01:47
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bongwizzard posted:Wait, how is all that cheese lactose-intolerant friendly? Aged cheeses have very little lactose compared to fresh cheese. Removing the milk and/or cream from the recipe leaves a very low level of lactose in the dish.
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Oct 20, 2017 02:13
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bloom posted:
the only one i'm immediately dubious of is the first one and that's just because i don't recognize all the stuff in it
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Oct 20, 2017 02:15
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Lung with a side of not yet a pickle?
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Oct 20, 2017 02:16
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 I'm a bit perturbed that I didn't get the accompanying preparation and presentation text   I'm a bit perturbed that I got the accompanying preparation and presentation text.
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Oct 20, 2017 02:18
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I'm in awe of the sheer investment of time and resources it took to produce this document. Someone--for some reason lost to history--genuinely believed that it was worth it to dedicate time to getting out an inkwell, quill, and parchment paper to pen this recipe. Someone in the distant past methodically wrote every letter of every word, taking time and effort to add perfect flourishes to letters when appropriate. By hand. Someone loved this recipe. To not reproduce it as faithfully as possible and report back would--to be frank--be an offense to the man or woman who, with ink-stained fingers, smiled as he or she admired the handiwork when it was done. That having been said, I'm happy to honor the memory of a cook by giving it a shot. One question: It says "sack wine." I'm wondering if boxed wine would work? I mean it's in a sack, right?
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Oct 20, 2017 02:40
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GOTTA STAY FAI posted:I'm in awe of the sheer investment of time and resources it took to produce this document. Reading the recipe farther down says that they used sherry...that was a close approximation to the "sack wine" used
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Oct 20, 2017 02:55
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maccarony  I love early modern orthography. I want to have my maccarony with collyflowers, and then mermulates on my toasts.
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Oct 20, 2017 02:57
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CommonShore posted:maccarony with collyflowers, and then mermulates on my toasts. Wouldeth.
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Oct 20, 2017 02:59
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Picnic Princess posted:Aged cheeses have very little lactose compared to fresh cheese. Removing the milk and/or cream from the recipe leaves a very low level of lactose in the dish. Weird, but that is another point in favor of the sodium citrate, you can use dry as gently caress cheese and make it a perfect creamy sauce.
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Oct 20, 2017 03:12
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Happy 10th birthday, none pizza with left beef.
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Oct 20, 2017 04:02
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