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NosmoKing posted:93% of people with a listeria infection are hospitalized. And the other 19 to 25% of them die. The 50 to 25% of the hospitalized end up with lifelong debilitating problems. Ok I'm confused about these numbers. Are you saying that of the 100% of people infected with listeria 19-25% die? Or of the 7% of people not hospitalized 19-25% die. Or of the 93% hospitalized, 19-25% die?
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Jun 19, 2014 04:37
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| # ¿ May 12, 2024 17:45 |
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I just can't imagine how much of a wet blanket these people are to go out with. That person probably bitched and moaned about going to a mexican restaurant so much before finally dragging their feet all the way there.
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Aug 24, 2014 06:19
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Scientastic posted:I'm pretty sure crystals do create an increase in volume, as you move from a disorganised chaotic liquid to a highly organised solid. Well not all crystals come with a decrease in density. Ice, for sure, does create a decrease in density when it goes from liquid to solid. This is why ice floats. Metals, though, are typically less dense in their liquid phase and more dense in their solid phase. Of course this doesn't take into account that the sugar syrup is some mixture of water and sugars. It very well could be that the crystals precipitating out come with a decrease in density. The telltale sign would of course be where the crystals end up. If they float, then they must be less dense than the surrounding solution and thus create a higher pressure. If they sink, then they must be more dense and would create a partial vacuum within the jar. Both could produce hissing. Potentially a third option could be some type of outgassing. Perhaps during the processing, some amount of gasses were trapped in the sugar solution and are now slowly escaping, much like soda. Maybe the crystallization process is forcing trapped gasses to come out of solution? Ice cubes have gas bubbles trapped in them, meaning the gas is forced out during freezing. Clearly I need a sample to study this further. Pressure Side-note: I have recently moved to a fairly high altitude, and it amuses me that bags of chips are now very puffy. Some look like they're about to burst. I also noticed that those plastic shipping bags you get with Amazon orders were very puffy too, and it seemed like a lot of them had been ruptured. I bet it's an interesting ride with those when you go up a mountain.
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Aug 30, 2014 05:59
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I imagine the scaffolding of a skyscraper, but without the building. Just a form with no substance.
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Sep 1, 2014 06:52
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EAT THE EGGS RICOLA posted:pancakes are fine but crepes are way better No way, it's all about pancakes thick enough that they're still a bit gooey on the inside... can't get that with crepes.
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Sep 17, 2014 02:43
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toe knee hand posted:All this talk about onions, and nothing about OMG MY EYES ARE BURNING? I've tried all the tricks, they don't work... It's weird, I used to cry a lot when cutting onions, but I've gone through like a year period where I didn't cry from onions. The last few I've chopped up have really teared me up though. It must have been that old house or the onions I was buying, I wish I knew so I could spread the word of cryless onions. I find it kind of like the burn from peppers, it sure hurts but afterwards it's a bit cathartic.
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Sep 17, 2014 06:06
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They should just put every prisoner into a commune where they grow their own vegan food and spin their own clothes from flax. Occasionally they can have harvest festivals, but they will be closely policed.
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Oct 3, 2014 22:01
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WanderingMinstrel I posted:Put the rice in the cooker and put your finger on top of the rice like you're going to poke it. When the water hits your first knuckle you have the right amount of water. So how well does this really work? I've done this once and the rice turned out super good. Did it a second time and failed. I figure it may only work for a narrow range of rice volumes/pots. I'm at high altitude too so I think rice may take a little more water? Or maybe just more time, I haven't figured out high elevation rice yet. My advisor (from Taiwan) once cooked some rice for us. She dumped a bunch of rice into a pot, started pouring some water and just said "yeah this looks good" with no measurement whatsoever and cooked it. Pretty much perfect rice. I guess you just need the magic touch or something? Also we need to figure out who took Romeo's picture, they might be in danger.
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Oct 15, 2014 07:30
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Over easy eggs are clearly superior anyway so this is all a moot argument.
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Nov 11, 2014 18:35
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They'd be the easiest to feed though, just give them a bowl of uncracked nuts and 2 rocks. That way they can get their workout cracking their nuts the way early homo-sapiens did it.
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Nov 14, 2014 19:54
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Chef De Cuisinart posted:Someone gave me some homemade moonshine. What the gently caress can I mix it with because it just tastes like 90% ethyl alcohol and 10% sweet corn. Literally, this is first pour stuff and is 180 proof. Something fruity and sweet I guess? Basically jungle juice.
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Nov 30, 2014 23:49
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The spergy math made no sense. He gave a preferred hierarchy of fractions, with the best being the lowest (why none lower than the best?), and proceeded to measure things after using that fraction with less precision than the hierarchy. So essentially he could have used any of them and then said "but just more or less do it" and it would have been the same basically. edit: this lack of rigor sickens and disturbs me
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Jan 11, 2015 03:22
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Nicol Bolas posted:For some reason my partner has become increasingly sensitive to me cutting onions / garlic. In the summer it's fine because we just crack a window, crank the (dinky, not very strong, consumer-grade) hood fan, and maybe throw on the ceiling fan to try to get it out. But today he said that garlic and onions were "not worth" the pain in his eyeballs, particularly not for grated garlic. Do some onions hurt worse than others? Like are you using super storage onions? Maybe shallots, white/red onions, elephant garlic, leeks, or green onions would lessen the effects.
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Jan 18, 2015 07:14
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GrAviTy84 posted:According to this picky eater, glutamates cause autism, but not natural ones, just synthetic ones. Well it's clearly the right-handed glutamates (because of synthetic production) causing problems, because it causes the brain to work more on the right side than the left side.
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Jan 20, 2015 12:39
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Well the leidenfrost effect is when a droplet of liquid is suspended above a hot surface by an insulating cushion of air, so the droplet doesn't violently boil and has a long life. So like when you put a drop of water in a hot pan it tends to float around instead of boil instantly. The boiling pot is just evaporative cooling, where the water absorbs a lot of energy, but does not increase in temperature above 100 C. Basically like sweating.
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Jan 22, 2015 08:42
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You guys are all wrong, best mill is this: http://www.amazon.com/OXO-Good-Grips-Pepper-Mill/dp/B003L0OOQM . That handle really lets you crank through a lot of pepper really fast. Only problem I had was over tightening the coarseness selector on one but I was able to eventually get it back into shape.
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Jan 29, 2015 21:18
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Mr. Wiggles posted:So I've kind of had a hankerin` for shake `n bake, and I'm thinking of doing it for Sunday supper. Not the actual Kraft mix from the store, but an analog that would be home made. So I know the basic idea of it is seasoned flour and/or cracker meal combined with fat which coats the meat pieces evenly, and then bake. So I'm wondering how to improve this process. Improve the crispiness, improve moisture retention in the meat, improve the basic flavor of the seasoning mix, etc. I want to see if we can do a better job on the old Brady Bunch staple. So far I'm pretty good on spices - basic blend will be msg, pepper, paprika, celery seed, thyme, garlic, and onion to give a very "old fashioned" flavor, though of course there's no reason to not go for other flavors as well. Anybody have thoughts on this or other aspects? My mother used to make this for us all the time. She'd usually use old bread either left out on the counter to dry or in a warm oven to dry. Then she'd add butter to the breadcrumbs I think. I can't remember how she kept the breadcrumbs on the chicken though. So my suggestion is that you could use old breadcrumbs instead of crackers/flour. However I'm not sure if that would make things any crispier.
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Feb 27, 2015 18:06
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Cavenagh posted:I concur with the cheese man. Go for it. We've had a potato cook or die, and there's nothing more generic than a potato. I dunno, I guess you could have a water cook or die.
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Mar 3, 2015 05:45
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Yeah, to me nutritional yeast is more of the "gravy" flavor than "cheese". It made a pretty good vegetarian shepherd's pie for Thanksgiving.
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Mar 8, 2015 06:40
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How sensitive to gluten are people with medical conditions? Can the small amount from the oil hurt people with those diseases? Like how sensitive can they be on a scale of peanut allergy go-to-the-hospital bad to somewhat lactose intolerant just-be-uncomfortable bad?
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Mar 19, 2015 15:59
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I wonder what would be in the sourdough bread? Is it just preservatives in commercial breads? At least with dried fruits you can get unsulfered varieties. Do those taste different from the sulfured varieties though? I usually buy the unsulfured kind since I actually like the look of them better.
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Apr 1, 2015 05:37
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Maybe it's an allergy to lactic acid bacteria fermentation? That would explain sourdough bread, aged cheese, and fish sauce (I just assume they're in there). But the list should really have yogurt in there. What a bleak an horrific existence without lactic acid bacteria. Edit: also maybe I'm thinking way too hard about somebody else's food allergies. But I just need to know.
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Apr 1, 2015 05:52
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Echeveria posted:I really have no idea what is going on Something something proks mom something eat the eggs? Yeah I never figured out what whirled peas was.
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Apr 4, 2015 23:33
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Senior Funkenstien posted:Not really. My youtube has one single video I posted on AI and it's poo poo. Take all of two seconds to post a video to youtube if your signed in. Well it sounds like the timing belt is off...
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Apr 20, 2015 04:56
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Sometimes it works to grab and hold the time sprig by the tip furthest from the root end and with your thumb and index finger pull agains the leaves from the tip to the base. Sometimes I remove the very tip since it's usually more tender and has a cluster of a few leaves, and that leaves a stronger woodier piece to hold onto while I pull the rest of the leaves off. How purple? It could be the variety or like flowers I guess? (I'll assume you know what a flower is and it's not that)
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Apr 23, 2015 04:28
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Maybe other grilled vegetables? Zucchini does pretty well, as do lots of brassica. But I don't know if "rural" people could swallow that pill.
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Apr 26, 2015 13:24
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My traditional haggis turned out ok! Except I subbed the nutmeg for some allspice since I'm sensitive to nutmeg. And I swapped out the oatmeal for quinoa to be healthier. I also swapped the weird organ meats for some boneless, skinless chicken breasts. I also put in coconut oil instead of animal fats.
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May 6, 2015 06:13
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I don't get it, why not hold up the phone? What's being gained here? And where's my oatmeal goddamnit I'm late for shuffleboard.
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May 19, 2015 02:39
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Ahh I remember Toledo fondly, I went there for an internship. So much beer and wasted potential.
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May 21, 2015 02:13
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Just got an immersion blender and made some soup with it. So good. Why didn't I get one of these things before?
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May 22, 2015 02:30
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The only thing I liked about texas was stopping at a place called "taco bueno". Take that however you will.
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May 25, 2015 23:53
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There's a dishwasher in my apartment now but I never use it, I just like cleaning the dishes right after dinner and getting it all over with. Plus handwashing always keeps them looking nice.
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May 28, 2015 02:00
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I can't think of any medical reason to eat dessert in a particular order, but it just seems right to do it that way, you know? Like it's just nice to eat a bunch of food and then have something sweet at the end to finish it off.
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Jun 14, 2015 04:12
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Whole wheat flour is pretty good though, it's got more fiber and other nutrients in it, plus I like the taste sometimes. That said, white flour can do stuff wheat flour simply cannot, but eating more wheat flour isn't a bad thing in itself. They're both mostly carbohydrates though.
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Jun 22, 2015 05:47
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I prefer falafels for things that go inside of a pita.
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Jun 29, 2015 03:22
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Anyone have any recommendations for places in Grenoble? I'll be here for a bit less than 2 weeks. Bonus points for places with weird hours since I may be taking some night shifts during my stay. I'm by the main train station in town (by the reactor in downtown). I'm delighted that cheese and bread is ubiquitous here - the breakfast at my hotel has little slices of soft rindy cheese and bread, and the canteen where I'll be working has bread and random cheeses as a food option. I think I'll just eat bread, fruit, and cheese for my lunch. P.S. Bastille Day is fun.
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Jul 15, 2015 22:25
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For what it's worth, fat content of cheeses is usually measured as a percentage of dry weight, not total weight. Fromager d'Affinois, for example, is quoted as having a fat content of ~60% but if you look up its nutrition facts and do the math, only about 30% of what you buy is fat. Still a lot though.
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Aug 21, 2015 03:05
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I'm in New Mexico and it's clearly Chili season. Down in Santa Fe I saw a big semi-truck full of hatch chilis with a little roasting cart right next to it. My local grocer has a roaster in their parking lot where you can roast flats of chilis you buy in the store. I've never done that since what the hell am I going to do with a million chilis? My freezer may not even fit that many! About vegetarian protein: Seitan is some good stuff. It's really easy to make too if you skip to buying vital wheat gluten. Way cheaper too! And is the tofu/hormones thing a big deal? I always figured it was bogus but I never looked into it.
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Sep 5, 2015 03:20
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Marta Velasquez posted:I'm assuming the lentils are for the texture. Do you spice it to taste like lamb somehow? I'd be curious to know what you'd use to do that. I've made vegetarian shepherd's pie multiple times and it can turn out pretty good! I made one with a bit of beer+lentils once, one with mushrooms and tofu, and one with just mushrooms. I found that nutritional yeast works to make it really taste like gravy. I hear nutritional yeast described as 'cheesy' but to me it's more of a gravy flavor. That plus onion and appropriate spices/herbs/salt and it tastes just right. I'm not sure if lentils+nutritional yeast would work, never tried it.
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Dec 4, 2015 12:36
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| # ¿ May 12, 2024 17:45 |
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Do all advertisements for alcohol have a gambling help-line at the bottom in Vegas? Do they think people are going to be gambling and then go hit up Guy's Bar 'n "Grill" for $20 pitchers after losing a bunch of money at the casino? Instead of going to some shady liquor store to pick up some fortys with the change in their pockets?
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Mar 4, 2016 02:43
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