RareAcumen posted:

I didn't really know much of the details but talk about that Soylent garbage that was a thing a year or two back.

Zugzwang posted:

Soylent can't claim to be "nutritionally complete," since we don't know about anywhere near all the compounds that are in food and how they interact with each other or with us. We probably don't yet know about all the nutrients that humans need, either, and we certainly don't know the optimal levels for everything, nor would there be a one-size-fits-all solution even if we did know what was optimal for a given individual with their particular genetics, activity level, etc. There are probably cofactors in fruit, vegetables, etc. that help make their nutrients more absorbable, which is why real food beats out isolated macronutrients + multivitamins, and these are certainly missing from a fake powder food made by some computer guy.

That said, we'll eventually learn about some of these mystery nutrients once the "all Soylent all the time" crowd becomes deficient in them, so yay for their future contributions to science I guess.

Number 1 Sexy Dad posted:

How do I make refried beans? Maybe this "how to make refried beans" seriouseats link will have a recipe http://www.seriouseats.com/2014/04/how-to-make-great-refried-beans-recipe.html

Scroll, scroll, scroll, scroll, scroll, scroll, scroll, scroll, scroll, scroll, scroll, scroll

Tendales posted:

Protip for navigating the serious eats page: there's usually a words-words-words article that then links to the recipes. You don't have to read the whole thing, though; there's also a link to the recipe right underneath the giant splash picture at the top of the page.

PCOS Bill posted:

I thought this is where we discuss how well done is the only way to prepare steak

chitoryu12 posted:

I needed references on crappy cheap alcohol, and I found that Serious Eats had a Drinking the Bottom Shelf column where the guy would review low-priced alcohol of every stripe and see how it stacks up compared to the more expensive stuff (like pirate-themed Captain Morgan rum knockoffs or the latest Anheuser-Busch monstrosity) so I started opening them up.

Every single one had a good dozen or two paragraphs describing the exact turn of events that led to the writer coming across and purchasing this beverage, sometimes detailing an entire day's activities or how he's planning his marriage, and then one or two paragraphs at the very bottom that actually say how the drink tasted.

cash crab posted:

GOTTA STAY FAI posted:

Taters & corn, a Midwest staple. I love it

Picnic Princess posted:

Vaginal sushi

drrockso20 posted:

I'll admit I don't quite get this joke

Yawgmoth posted:

Whoa really? Totally gonna go out and buy some gushers tonight now.

CommonShore posted:

Unexpectedly, Loose Corn moves up in the hierarchy.

AlmightyBob posted:

what the hell is a nutty buddy

baw posted:

This is something I've really come to love about Europe; they have very strict controls not only with sanitation but also with process and ingredients. Like you can't just make a random cheese and call it grana, if you want to call it grana then it has to be made in a specific place, with a specific process. The US has no such controls over process and labelling.

GOTTA STAY FAI posted:

Everyone check your bingo cards 'cause there's no way someone didn't win with this fuckin' thing

BlankIsBeautiful posted:

So are Nestle's Quik, and Nesquik the same product with different names on the different coasts, or are they still the same product just in two different containers each of which is based on your current geographical position? I am confuse.

axolotl farmer posted:

No vanilla in cheap foodstuffs is made from beaver glands today.

Panfilo posted:

Is this from the South? Because it strikes me as something from the south.

cash crab posted:

Here is an article I think you lads would like

quote:

See, this is what I'm talking about. Turn around, look at that [pointing to menu picture]. You see what I mean? It's plump, it's juicy, it's 3 inches thick. Now look at this sorry, miserable, squashed thing [holding up burger].

mds2 posted:

Is "Pizza Pizza" a Canadian re-brand of Little Caesar's?

whiteyfats posted:

Link?

slinkimalinki posted:

My boyfriend is allergic to tomato (apart from that one time that a waitress thought he said he was allergic to ciabatta) and let me tell you it loving sucks.

MariusLecter posted:

Thats pure protein.

Bogan King posted:

59g of protein per 100g is well up there for protein

KakerMix posted:

If you care about efficiency though that cricket flour makes a bunch more protein for the energy it took to make it. Comparing it 1:1 for protein content that cricket probably took a vanishingly small amount of the resources used to create it vs. the milk for that yogurt or flesh of that chicken or the eggs from said chicken.

quote:

Although it has been suggested that crickets reared for human or livestock consumption may result in a more sustainable supply of protein, this study finds that such conclusions will depend, in large part, on what the crickets are fed and which systems of livestock production they are compared to. When fed grain-based diets at a scale of economic relevance, populations of crickets in this study showed little improvement in PCE compared to broiler chickens fed similar diets.

NorgLyle posted:

I'm always sort of baffled by the idea that there's actually a market for frozen or canned carrots. You don't really save any money and the dive in quality for any application is crazy.

Haifisch posted:

Why are these always lemon jello?

Had they just not invented any other flavors yet or what

Fleta Mcgurn posted:

HEY GUYS DO YOU WANT A DIET AVOCADO BECAUSE NOW THERE ARE DIET AVOCADOS

Is it made of plaster?

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.

Chin Strap posted:

Because serving is abitrary and varies from company to company. See any individually wrapped snack marked as 2 servings.

Enfys posted:

Well they could be like UK city councils and buy homeless a one way train ticket to some random other city to loiter in

Iron Crowned posted:

Jane's Addiction, Been Caught Stealing

Facebook Aunt posted:

I don't think it's designed to taste like much of anything. I was a weird kid and tried a few kinds of cat kibble, dog kibble, and milkbone. It all pretty much taste like gritty grains.

Prism posted:

Malt vinegar.

BlankIsBeautiful posted:

A tiny taste confirms that it's pretty much like Marmite, only beefier tasting. Still mind-numbingly salty which is soooo good. Which is funny, because it clearly has no Sodium, and is made of nothing according to the Nutrition Information on the back.

Data Graham posted:

The thing is, I know there was a good-faith attempt at rationalizing this stuff back in the mid-90s, about when the standardized "Nutrition Facts" boxes were put on packaging. Before that you would get ridiculous poo poo like a 12-oz can of Coke having a serving size of 8 ounces or a small bag of chips having 2.4 servings or whatever. But after that it said like "serving size: 1 can" or "1 bag", much saner and more usable numbers.

quote:

“We now have much more recent food consumption data, and it showed us that some serving sizes on food labels should change,” says Douglas Balentine, Ph.D., the director of FDA’s Office of Nutrition and Food Labeling. For example, serving sizes for muffins have changed. People generally consume an entire muffin, and not a half or a third.

In some cases, the reference amounts used to set serving sizes are smaller. Today’s individually packaged yogurts more often come in 6-ounce containers, versus the previous 8-ounce ones. FDA is now using a 6-ounce reference amount for yogurt.

But the serving size for ice cream has gotten a little larger. Instead of a half of a cup, it’s now two-thirds of a cup.

21 CFR 101.12.A(a) posted:

Sec. 101.12 Reference amounts customarily consumed per eating occasion.
(a) The general principles and factors that the Food and Drug Administration (FDA) considered in arriving at the reference amounts customarily consumed per eating occasion (reference amounts) which are set forth in paragraph (b) of this section, are that:

(1) FDA calculated the reference amounts for persons 4 years of age or older to reflect the amount of food customarily consumed per eating occasion by persons in this population group. These reference amounts are based on data set forth in appropriate national food consumption surveys.

(2) FDA calculated the reference amounts for an infant or child under 4 years of age to reflect the amount of food customarily consumed per eating occasion by infants up to 12 months of age or by children 1 through 3 years of age, respectively. These reference amounts are based on data set forth in appropriate national food consumption surveys. Such reference amounts are to be used only when the food is specially formulated or processed for use by an infant or by a child under 4 years of age.

(3) An appropriate national food consumption survey includes a large sample size representative of the demographic and socioeconomic characteristics of the relevant population group and must be based on consumption data under actual conditions of use.

(4) To determine the amount of food customarily consumed per eating occasion, FDA considered the mean, median, and mode of the consumed amount per eating occasion.

(5) When survey data were insufficient, FDA took various other sources of information on serving sizes of food into consideration. These other sources of information included:

(i) Serving sizes used in dietary guidance recommendations or recommended by other authoritative systems or organizations;

(ii) Serving sizes recommended in comments;

(iii) Serving sizes used by manufacturers and grocers; and

(iv) Serving sizes used by other countries.

(6) Because they reflect the amount customarily consumed, the reference amount and, in turn, the serving size declared on the product label are based on only the edible portion of food, and not bone, seed, shell, or other inedible components.

(7) The reference amount is based on the major intended use of the food (e.g., milk as a beverage and not as an addition to cereal).

(8) The reference amounts for products that are consumed as an ingredient of other foods, but that may also be consumed in the form in which they are purchased (e.g., butter), are based on use in the form purchased.

(9) FDA sought to ensure that foods that have similar dietary usage, product characteristics, and customarily consumed amounts have a uniform reference amount.

Data Graham posted:

I guess the idiocy has crept back in over time as oversight has gotten lazier?

Tiggum posted:

Wait, so instead of just saying all foods have to give nutrition facts for a standard weight they went through and specified a different amount for every type of food? They could have just said "every food label has to show nutrition facts per 5oz" (or whatever weight is reasonable in your system) but instead they decided to do a massive survey to determine how much of each type of food the average person eats in one go?

Metaline posted:

I went through a few years being vegetarian/vegan and fainted a lot. Like, waking up on a sidewalk with a goose egg every week or two. Iron supplements didn’t work, other forms of protein didn’t work, vitamin shots were useless, I wasn’t anemic so treatment for that didn’t do anything, I kept waking up on the ground.

Pleads posted:

If you live on the West Coast/within 10Barrel's distribution area, Cucumber Crush is the king of summertime beers. Perfect for the balls-hot days of summer or as a shower beer after exercise/sport.

The Bloop posted:

I read about quinoa long before I heard it pronounced or at least learned that the thing people were talking about was the same thing I was reading about




So it's still pronounced quin-OH-uh in my mind when I read it

Scathach posted:

I tried this out of curiosity and was not disappointed.

bike tory posted:

In NZ, which has the same sweet potatoes as Japan, it's generally treated the same as pumpkin in savoury dishes. So like baked/roasted/boiled and eaten with meat. It was weird to me seeing it honey or sugar coated here in Japan

Perry Mason Jar posted:

White Castle is the best because they have veggie burgers and Impossible burgers.

MariusLecter posted:

Turkey WATER Loaf & Gravy!?!? - WHAT ARE WE EATING?? - The Wolfe Pit https://www.youtube.com/watch?v=8gxqlspMtqA