Hawkgirl posted:

I think all your options are basically equally safe. The bacterial contamination is (as far as I know) almost always due to handling, and everything's getting touched by a human at some point in the supply chain. So the safest way is buy whatever you want, then give it a quick rinse. Maybe buy a salad spinner if you hate damp produce?

SubG posted:

Actually according to the Center for Science in the Public Interest leafy greens are the largest source of foodborne illness among foods regulated by the FDA.

goodness posted:

You eat more bacteria off your pillow each night than you get from lettuce. Not something to worry about.

DumbparameciuM posted:

I have a crap stovetop so I just buy ~$10 super basic ones from Ikea. Like Cavenagh said expect to replace them as soon as the teflon starts to flake. Don't use metal utensils on them, don't get the pans smoking hot til you put stuff in them, only clean them with sponges or soft cloths. You get those sponges with the green rough stuff on the back which are all like "TEFLON SAFE". They are loving lying to you. Only use sponges or soft cloths.

If you're like "But I want to spend money for something good" then get a cast iron frypan, season that sucker and learn to love it.

Gerblyn posted:

The hot plate. You can make salmon perfectly well in either, but the hot plate can give a nice crust which adds flavor and texture. Also I think the hot plate gives more cooking options in general, since it lets you make sauces, and boil water for vegetables, rice and pasta.

Gerblyn posted:

Oh, I'm sorry. I thought you were asking which one you should buy

Loopoo posted:

...Gonna start branching out more into baking / desserts ...

rgocs posted:

Chemmy posted:

Do you know what deconstructed means? Do you understand that a pancake is not made up of eggs and fruit?

Eeyo posted:

For pasta, I've made black beans spiced like Cincinnati chili and pasta and it was pretty good. Chili, cinnamon, cumin and probably other things I'm forgetting and was too lazy to use. I think cooking with the spices is the way to go - cook the beans until they burst and thicken the bean juice so it coats the pasta better. There's other pasta & bean dishes too such as pasta e fagioli, but those tend to be more soupy.

There's more options for rice. Bibimbap is a good choice and can be fat free, I think I discussed that earlier. Then there's stuff like oyakodon which is sliced onions and chicken simmered in a soy sauce broth, then cooking egg in the broth and serving over rice. I've had a Burmese egg curry before and it was pretty good, but sometimes curry sauces can hide quite a bit of fat so be wary if you're watching that.

hakimashou posted:

butter and parmesan or olive oil and parmesan? broccoli di rabe, bits of pancetta?

Helith posted:

Well it is a niche product and real Manuka honey is only produced in New Zealand or a bit of Australia, so yeah, it's going to be pricey. I mean even here in Australia it's twice as expensive than other honeys on average and we make the stuff.

Casu Marzu posted:

If the kombucha has sugar, it's prob just as bad as drinkin soda that a bunch of bacteria vomited up in. Diet tonic less so. You'll be super set for a malaria outbreak though.

Why not seltzer? That's prob the least unhealthy next to purified H2O.

Casu Marzu posted:

Artificial sweeteners aren't the best for you and there is more acid in tonic and kombucha than seltzer does. If you don't care about the sugar content or concerns about artificial sweetener, the only other potential issue is the amount of acid in each. As long as you're still drinking regular water or brushing your teeth frequently, you shouldn't have any real issues unless your enamel sucks or you are prone to ulcers, I'd think.

legendof posted:

This sounds a little weird, but I put bitters (like for making mixed drinks with) in seltzer and it's great. Ended up with a set of a bunch of flavors (orange, rose, chocolate, etc) and tried it on a whim to use them up a little bit faster. Do recommend.

Steve Yun posted:

4 quart glass kimchi jars for rice. Plastic Cambros is probably best for safety/durability/tesselation reasons, but I have a kitchen look I need to maintain for irrational reasons.

barkbell posted:

im no doctor but listen to your gut?

BrianBoitano posted:

See a doctor if you're decently insured. They can do a variety of things:

An elimination diet where you systematically investigate what foods cause problems
Stool sample to rule out GI bleeding or parasites
Blood sample to check for antibodies and other disease markers

I've read that some gluten sensitivities are actually either FODMAP intolerance or something else that sourdough fermentation breaks down. Do some reading from trusted sources and figure out what sounds like your situation, and good luck!

I had IBS for a couple of years which would knock me out for a couple weeks at a time. Fixing that was worth more than gold. Wasn't a diet thing, but they helped me find it with a stool sample

effika posted:

1. Proper sourdough bread won't list any acids. Sometimes you might find a teensy bit of yeast added for insurance from home bakers, and a lot of commercial sourdough is just normally yeasted bread with added acids to give it that tang (that I wouldn't call real). Real sourdough can be made with any flour at all-- white, whole wheat, rye, etc.

Actual sourdough is quite easy to make and costs pennies, and the no-knead variety doesn't even take more than 5 minutes of work, if you want to give making bread a try (come see us in the bread thread).

2. Some people tolerate different grains better, or might have chemical sensitivities to an ingredient in the bread. E.g. there are some emulsifiers I try to avoid as they don't sit well with me, and it's not the grains that are the problem. And as you saw in your (probably a little bit alarmist) documentary, sourdough bread breaks down some of the proteins so some find it easier to tolerate.

If you don't want to go to the doctor, just keep notes & avoid what doesn't work for you. (You may even try making your own bread to control the ingredients-- all you'd need is flour, water, salt, yeast, and a loaf pan or dutch oven to cook it in.)

For the cereals, the Kashi ones are definitely low-sugar and high in fiber if you get the right ones. Just read the labels and take notes.

jvick posted:

Am I blind or is there no BBQ thread?!