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Mikl posted:Honest question, what would be the difference between halal and kosher in this case? I know there's small differences between the two, but in the case of a fermented product like Marmite/Vegemite, what are those? Nothing here, but you’re hitting on a good point with fermentation. Alcoholic beverages can be kosher but are never halal.
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Oct 22, 2020 09:12
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Basically any food that has no prohibited animal-based ingredients (pork, blood, most land predators, not killed according to procedure etc), no poison/venom, and no mind-altering substances (alcohol, THC and so on) can be certified halal. There's also a thing called "tayyiban" which is basically basic food handling safety and cleanliness, but most countries in the world already have laws about that regardless of religion. Halal is probably more lenient than kosher because the whole thing about dairy is absent. Many Muslims also accept kosher food as halal because the method of killing animals for both are usually similar and they invoke the same God anyway when doing it.
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Oct 22, 2020 10:44
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This discussion of kosher/halal Vegemite has made me realize that you could make a Halal Snack Pack with Vegemite added. I'll excuse myself whilst you all clean up the vomit.
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Oct 22, 2020 12:41
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Memento posted:Prior to 2010 that was true, but the whole thing has been kosher for a decade now. I just checked my pantry and both the jar that's nearly empty and the one that is yet to be opened have a K in the use-by date, as does the several-year-old tube of Camping Vegemite. You know, you don't need to buy the 220g/8oz size, the 150g/5oz size is plenty for most households. Admittedly, you're going to have to buy a new jar every couple of major elections instead of making it last the decade but I feel the lid gets a bit dodgy after the first few years anyway. The other option is to buy the 2.5kg size and pass it on to your children, but I feel the risk of a late night chunder ending up in the tub is a bit higher under those circs.
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Oct 22, 2020 13:39
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Lol at any arbitrary rule that keeps me from loving shoving anything remotely edible into my voracious gaping maw
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Oct 22, 2020 16:45
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oldpainless posted:Lol at any arbitrary rule that keeps me from loving shoving anything remotely edible into my voracious gaping maw They're talking about vegemite though
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Oct 22, 2020 17:24
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steinrokkan posted:Does anyone really measure salt up to a minute amout? Salt really is something that is up to one's preference, and the old adage of "add salt to taste" applies. You can't do that with baking though, if you start with the wrong amount you're usually screwed.
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Oct 22, 2020 18:45
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Sir Lemming posted:You can't do that with baking though, if you start with the wrong amount you're usually screwed. That, and people who need to manage their sodium intake due to a heart condition/hypertension.
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Oct 22, 2020 18:57
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Unless you mess up on the level of throwing in heaping cups of salt into your bread attempt (and then eating all of it anyway), using a little more or less salt in a recipe isn't going to ruin it or kill you.
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Oct 22, 2020 19:11
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Schubalts posted:Unless you mess up on the level of throwing in heaping cups of salt into your bread attempt (and then eating all of it anyway), using a little more or less salt in a recipe isn't going to ruin it or kill you. It's not a little more or a little less, koshering salt is 30-50% less salt when measured by volume. If you use table salt in a bread recipe what calls for koshering salt and you don't adjust the measurements you will kill your yeast prematurely and end up with sad, deflated bread.
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Oct 22, 2020 19:30
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Plastik posted:It's not a little more or a little less, koshering salt is 30-50% less salt when measured by volume. If you use table salt in a bread recipe what calls for koshering salt and you don't adjust the measurements you will kill your yeast prematurely and end up with sad, deflated bread. This is why baking recipes usually call out weights, not volumes: the actual amounts of stuff you're putting in are far more important for baking than for regular cooking.
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Oct 22, 2020 19:43
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Cooking is an art, baking is a science. I don't bake.
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Oct 22, 2020 19:51
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Phanatic posted:This is why baking recipes usually call out weights, not volumes: the actual amounts of stuff you're putting in are far more important for baking than for regular cooking. The only time I've ever seen a recipe use weight instead of volume is when I grabbed a British one online. Otherwise all recipes I've ever seen (US) use volume exclusively.
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Oct 22, 2020 19:53
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Baking is for chumps that like to follow the rules. Cooking is for trailblazers unafraid to pair chicken and cinnamon.
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Oct 22, 2020 19:54
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Silver Falcon posted:The only time I've ever seen a recipe use weight instead of volume is when I grabbed a British one online. Otherwise all recipes I've ever seen (US) use volume exclusively. US recipes are really weird. "Cups" of this and that. Intentionally obtuse.
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Oct 22, 2020 19:56
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sassassin posted:US recipes are really weird. "Cups" of this and that. Intentionally obtuse. Cups, tablespoons, teaspoons, gallons, quarts (Christ forbid anyone say quarter gallon), pints, plus fractions thereof (but again, we can't say quarter gallon), it's an insane measuring system and if we could switch to weights the world would be better off.
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Oct 22, 2020 20:04
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Plastik posted:It's not a little more or a little less, koshering salt is 30-50% less salt when measured by volume. If you use table salt in a bread recipe what calls for koshering salt and you don't adjust the measurements you will kill your yeast prematurely and end up with sad, deflated bread. The difference between, for example, 1 teaspoon and 1+1/2 a teaspoon of a salt is not going to result in flat bread unless your yeast was dead to begin with. The difference between the salts is completely ignorable when baking until you move up from measuring spoons to measuring cups.
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Oct 22, 2020 20:06
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sassassin posted:US recipes are really weird. "Cups" of this and that. Intentionally obtuse. It's not ideal but it's not obtuse at all Those are just standardized measurements you aren't familiar with Yes it can get hosed up by idiots compressing dry ingredients, we know
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Oct 22, 2020 20:31
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Flour has the same issue as salt due to some people not knowing to sift your flour when measuring. edit: Like Bloop above me said! Teach me to leave the tab open.
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Oct 22, 2020 20:34
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Silver Falcon posted:The only time I've ever seen a recipe use weight instead of volume is when I grabbed a British one online. Otherwise all recipes I've ever seen (US) use volume exclusively. I've never seen a serious book of bread recipes use volume. Typically they'll use actual weights, or a baker's percentage, because that poo poo's important. You might see a recipe that says: Flour: 100% Water: 73% Salt: 2% Yeast: 1% Which lets you scale things however you want. If you use 500 grams of flour, then you add 365 grams water, 10 grams salt, 5 grams yeast.
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Oct 22, 2020 21:04
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So theoretically I could make the tiniest possible loaf by starting with one grain of yeast and scaling from there 
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Oct 22, 2020 21:06
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Measuring ingredients by weight has been so helpful, once I got over the initial hurdle of having to convert my favorite recipes. It's ultimately so much easier. Tare the bowl, pour stuff in, remove some if you overshot, repeat as needed. None of that awkwardness of needing 5 different measuring cups and trying to properly level them off over the open bag without spilling flour all over the place.
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Oct 22, 2020 21:11
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Sir Lemming posted:Measuring ingredients by weight has been so helpful, once I got over the initial hurdle of having to convert my favorite recipes. It's ultimately so much easier. Tare the bowl, pour stuff in, remove some if you overshot, repeat as needed. None of that awkwardness of needing 5 different measuring cups and trying to properly level them off over the open bag without spilling flour all over the place. 
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Oct 22, 2020 21:17
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I once had to bake bread using volume instead of weight and my entire kitchen caught fire and the bread became sentient and started attacking the neighborhood. It's a good thing I was using volume instead of weight though because now no one will be able to replicate my results.
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Oct 22, 2020 21:26
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Phanatic posted:I've never seen a serious book of bread recipes use volume. Typically they'll use actual weights, or a baker's percentage, because that poo poo's important. You might see a recipe that says: Oh well that's different. You just said baking, not bread specifically. I've never tried baking bread. 
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Oct 22, 2020 23:50
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The MSJ posted:Basically any food that has no prohibited animal-based ingredients (pork, blood, most land predators, not killed according to procedure etc), no poison/venom, and no mind-altering substances (alcohol, THC and so on) can be certified halal. There's also a thing called "tayyiban" which is basically basic food handling safety and cleanliness, but most countries in the world already have laws about that regardless of religion. Halal is probably more lenient than kosher because the whole thing about dairy is absent. Many Muslims also accept kosher food as halal because the method of killing animals for both are usually similar and they invoke the same God anyway when doing it. what kind of foods did anicent jews even encounter that had poison/venom, like i only know about japanese fugu and i'm pretty sur ethose groups didnt meet
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Oct 23, 2020 01:27
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PhazonLink posted:what kind of foods did anicent jews even encounter that had poison/venom, like i only know about japanese fugu and i'm pretty sur ethose groups didnt meet Basically a bunch of bugs and snakes.
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Oct 23, 2020 01:31
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Asps? E. Whoops, forgot to refresh
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Oct 23, 2020 02:02
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1redflag posted:Asps? Yeah, I eat asp.
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Oct 23, 2020 03:02
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Got emailed about shaquille o neals new chair line at office depot. SHAQ COMFORT
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Oct 26, 2020 19:21
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thepopmonster posted:You know, you don't need to buy the 220g/8oz size, the 150g/5oz size is plenty for most households. Admittedly, you're going to have to buy a new jar every couple of major elections instead of making it last the decade but I feel the lid gets a bit dodgy after the first few years anyway. I buy the 560g jar of Vegemite and go through about three of them a year by myself  Maybe I should upgrade to the catering-sized plastic bucket next time I go to the shops.
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Oct 26, 2020 21:25
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Cage posted:SHAQ COMFORT Please tell me there is a tortured acronym
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Oct 27, 2020 01:50
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Cage posted:Got emailed about shaquille o neals new chair line at office depot. SHAQUOMFORT
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Oct 27, 2020 13:16
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The MSJ posted:Many Muslims also accept kosher food as halal because the method of killing animals for both are usually similar and they invoke the same God anyway when doing it. This was also because until recently in many parts of the west it was much easier to find kosher-certified foodstuffs than halal.
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Oct 27, 2020 17:25
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Cage posted:Got emailed about shaquille o neals new chair line at office depot.
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Oct 27, 2020 19:14
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Nitrox posted:It means it's for fat people Shaq is a huge dude. If he's actually set in one of these for 8+ hours at a time and thinks they're comfortable that's a solid endorsement for us fatties.
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Oct 27, 2020 19:17
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Yeah it makes total sense for me for Shaq to endorse furniture for big guys. Man's house probably has everything custom-made.
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Oct 27, 2020 19:25
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He's huge! That must mean he has huge chairs!
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Oct 28, 2020 10:35
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Silver Falcon posted:Oh well that's different. You just said baking, not bread specifically. I've never tried baking bread. Oh, yeah, bread is a lot more precise than, say, cakes or cookies. I think the average person can make perfectly fine cake, cookies, brownies, etc... by just volumetric measurements. If you have like 10-15% more or less flour or whatever than the recipe calls for, it ultimtely won't affect it that much. But bread? drat, man, yeast is picky, and gluten formation (or lack thereof for certain bread varieties,) is critical and can be affected by so many things. Hot, humid, day? Your flour will weigh more from absorbing water from the air, so take that into account and use and less water, and your yeast will rise faster, too (if you just have it rise on a counter, most pro or expert home cooks use a proofing drawer or just an oven set real low, like 100 F or what have you)
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Oct 28, 2020 17:42
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Nitrox posted:It means it's for fat people
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Oct 28, 2020 17:48
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