Moopheus
-
Posts
1,308 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Moopheus
-
-
I've used a My Weigh KD-600 nearly every day for about six years, and it's worked well for everything I've needed it for. Now I am tempted by one of the newer models that has the baker's percentage feature, but even though it is not very expensive to so, I am reluctant to upgrade a piece of gear that still works just to get a new feature.
-
I
2. All measurements are metric, weighed, not volumes. Before I got a decent set of kitchen scales, I found this aggravating, but now it's a snap.
Sadly, they did not preserve this for the US edition of Plenty.
-
F
editedit: "80 unique brands from 26
grocery stores" <- different suppliers, or no?
Maybe--I guess you'd have to check the packaging to see if they were marked with plant codes or other indications of where the meat was actually processed. Then you'd have to know where the feedlots were where the animals were kept. Then, I suppose, you could do a follow up study with more samples from those plants. Likely the authors of the study didn't get quite that far into it. Still, the spread of drug-resistant strains is a pretty predictable result from modern practices.
-
"So am I still in danger if I cut out my 3-liter-a-day Coke habit but still put sugar in my coffee and eat the occasional slice of cake?"
Population statistics cannot be used to predict the fate of any individual. If we compared two large groups of people (say 1000 in each, matched for sex, age, body type, ethnic background, diet, exercise level, yada, yada, yada), the group drinking 3 L/day of HFCS sweetened soft drinks would be slightly less healthy.
Given that 3 liters of coke has about 400 grams of sugar, I'd be kind of surprised if daily consumption on that level weren't having a noticeable effect.
-
When was the last time you ever heard of someone on eGullet self-publishing a book let alone a cookbook??
Erm, i have. I warn you though, print on demand makes the end product expensive.
This is true. The unit price tends to be pretty high with services like Blurb. But with traditional offset, you'd need to print at least 500-1000 copies to get a reasonable unit cost, more if there's color. And then you have to manage inventory, fulfillment, distribution, and all of that. Now, there are services available that will do that for you, too, but they also cost money. And, yeah, in either case, you still have to do promotion and sales. But Blurb does charge a substantial premium for its convenience. I'd say, if you think more than, say, a couple of hundred people will want your book, there may be better options. If not, POD may make sense.
-
Are these facts we should be concerned about or do the study authors have an agenda about how animals are raised?
These are not mutually exclusive. They may have an agenda, but drug-resistant diseases are a growing global problem, not just in livestock, but in all kinds of bacterial and viral diseases. It's simply evolution in action. Here's some general info about some of the affected diseases. Given the conditions under which much livestock is kept and the prevalence of antibiotic use in the industry, this sort of result is hardly surprising.
Also, apparently not even new news.
-
Oversimplification to follow....
The essence of it is that carbs cause insulin to rise. The higher the carb the higher the insulin. High insulin promotes fat deposition which increases resistance to insulin's effects.
That is definitely oversimplification. Different sugar molecules have different effects because they take different metabolic pathways and are put to different uses by the body. Low-carb diets are hard to maintain because your body needs some carb; trying to burn only fat and protein has negative effects. The brain in particular is very fussy and wants a steady diet of pure glucose.
But the claims made by Lustig & co. are somewhat different from the Atkins claims. Lustig's claims center around the metabolism of fructose specifically, as it passes through the liver and produces triglycerides. One of the problems for Lustig is that the pathway and the linkages to the effects he claims has not been worked out with nearly as much certainty as he presents. In our industrialized food, a great deal of the fructose we consume comes from the HFCS in processed foods. It is of course also a component of sucrose, honey, maple syrup, etc. And is found naturally in fruit. In the past few decades, the average caloric consumption of Americans has been increasing substantially. It corresponds to the growth in fast food consumption, soda consumption, heavily processed snack foods, and the like. We are fatter and suffering the health effects of it. A lot of the excess calories come from sugar, and it's easy to make HFCS a particular target, though its health effects aren't very much different from other sugars. There's just so much more of it around. On the other hand, it is not that hard to avoid, because it is an industrial ingredient that only exists in industrial food. If you didn't consume anything with HFCS, you'd likely cut your sugar consumption significantly.
-
Here's an analysis more or less in English of one of the studies claiming a link between fructose and cancer:
http://scienceblogs.com/insolence/2010/08/fructose_and_pancreatic_cancer.php
Here's another summary of frustose-related info:
http://www.sciencebasedmedicine.org/?p=6501
I think the take-away here, other than the general principle that there's a wide gap between real science and what you read about science in the news, is that you don't need to worry about it too much if you keep your consumption to reasonable levels. Fruit is still good for you--you would have to eat a vast quantity of whole fruit to match the output of food processors. Don't eat too much junk food, soda, or boxed breakfast cereal. I mean, Americans consume five times as much soda as they do fruit juice. Where do you think all the excess sugar in our diet is coming from?
-
. But sometimes, I fire up the oven to low just to heat a plate for my scrambled eggs. Eggs can cool down really quick, and a cold plate makes it worse.
I do that too. Sometimes I'll just hold a plate over a burner for a minute (not too close, of course!).
-
Perhaps only in places like Vienna where the tradition is strong. Amazing pastry, coffee, and atmosphere.
Well, let's go!
Even here, it's not as if there are no such places, but they are a distinct minority.
-
I suspect because the better independent bakeries and coffee shops are just formed by people with stronger interest/ability in one side than the other, which to them is a secondary concern. Within a short walk from my office, there are a couple of good bakeries with ordinary coffee, and a good cafe with excellent cappuccino but a limited selection of mediocre baked goods. In an old-school Italian-style cafe you might be able to get both a good cap and a good traditional Italian dessert, but even those places are getting scarcer.
-
They seem mainly to be for processed foods that I don't buy, so I tend not to bother.
I think most supermarket chains have replaced store coupons with loyalty discounts you get by scanning your card before checking out. That I do. These discounts are more likely to apply to fresh foods that I actually do buy.
Same here, except that the local supermarket does not seem to actually require the card; the cashiers will enter one for you if you don't have one. I don't like them, because I don't like having my purchases tracked. It's so rare for there to be a coupon for something I want that it's not worth the bother of looking for them. And most of my food comes from local produce markets, ethnic specialty shops, or the CSA anyway.
-
For those of you who think they can judge what is and what is not a "valid parental choice" are part of the problem.
I'm okay with saying parents should be the ones to decide what their kids get to eat. Does this mean that I have to say that all choices are equally good for the kid? No, I'm not going to say that. I don't claim to have the right to impose my view, but I still claim the right to express it. I also find it hard to believe that most parents don't care what their kids eat. Maybe a bag of cheetos is more than some kid get to eat, but that doesn't make it a good lunch; "it's better than nothing" is a pretty sh*tty standard to operate on. If parents are sending their kids to school with cheetos because they don't have the time or money or skills to do otherwise, then maybe we need to address that.
-
Of course, parents that send in a bag of cheetos and a soda should probably have to talk to social services and get their head examined, see if something's in there. That's just outrageous.
I see this ALL the time. Their day starts with "My bus ride to get to school is 45 mins long and I wake up at 6am to get to school so I just eat some poptarts for breakfast" and then moves to a brown bag of chips, cold sandwhich and "fruit" juice.
I'll bet J. Justin Wilson, a senior researcher at the Washington-based Center for Consumer Freedom, thinks that's a valid parental choice.
-
Any school that bans homemade lunches also puts more money in the pockets of the district's food provider, Chartwells-Thompson. The federal government pays the district for each free or reduced-price lunch taken, and the caterer receives a set fee from the district per lunch.
It's not about government intrusion, it's about money. A little kick back isn't really out of the ordinary for Chicago.
Given that the administrators don't seem to be too bugged about the fact that kids don't actually eat the food would seem to be a red flag here. In fact, there doesn't seem to be much description of the actual food being argued over. Also, the guy sticking up for "parental rights" is a shill for the processed food industry. So it's about who gets to fleece the parents, not whether the food is any good. Sure, a lot of kids probably bring bad lunches, why not help parents out with a little guidance?
-
So... anyone like modern art?
No. Too foamy-looking.
Indeed.
Well, I have to give Ferran Adria credit for one thing--no one that I know of has accused him of stealing their work. Unlike a number of contemporary artists (Fairey, Koons, Prince...).
-
I forgot about salt. Sicilian sea salt is about .80euro cents for a kilo box. It's gorgeous totally unprocessed salt, and crazy cheap. It costs a small fortune in NYC...
I don't remember exactly what I paid for Sicilian sea salt here in Boston the last time I got some, but I don't remember it being especially egregious. In fact, I remember it as being pretty cheap compared to other imported salts. Like $2-3 a kilo, I think.
-
What about the place on Lex near Kalustyans? Over the years a couple of people have told me it's better.
Foods of India/Sinha trading; it's right next door. My recollection is that it is also less expensive than Kalustyan's, though it also smaller. Certainly, between the two of them, there is very little you won't be able to get.
-
It doesn't help that I grew up with a slightly older girl who amused herself by constantly blowing spit bubbles.
When I was a kid, I used to like blowing bubbles into chocolate milk with a straw. When my mom told me to stop, I didn't think to tell her, someday people will charge you money for this.
-
For the record, I don't serve asparagus standing up - it was just an example. But Heston Blumenthal does....
Heston Blumenthal does it, therefore I have to accept it? I mean, the guys who put the produce out at the market it do it too...
-
It sounds to me like that would eliminate nearly all non-high-end dining establishments of any sort of repute, unless you eat at off hours. Is that your strategy for those sorts of places?
Frequently it is. It doesn't bother us to go early or late if it means no waiting.
-
edit: And as you argue the point that food that looks good but tastes bad is still bad food, you should agree on the counter argument then? Foam or no foam.
You mean that food that looks good and tastes good is good? Sure. But it is not made good by looking good. It is made good by tasting good.
-
I would ask this; what does "food" look like?
If you have to wonder if it is food, then it does not look like food. Yes, there's a certain amount of social conditioning, but generally food recognition is one of those things that comes pretty easily to most people, for the obvious survival reasons.
And "eating with your eyes" is of pretty limited value in my opinion. Sure, an appetizing appearance can enhance a good meal, but it cannot save a poor one. And surely we have all encountered food whose appearance promised more than it delivered. A nice appearance can be deceiving. The moment of truth is still when you stuff that thing into your pie-hole.
-
Excellent question. After all, there are probably just as many people who would look at savory aspics and think, "Ewww...."
Yes, but that has more to do with what's in them than how they look.
The Best Cookbooks of 2011. So far...
in Cookbooks & References
Posted
Have you seen India: the Cookbook? (Technically, end of last year, but still pretty recent) I'm wondering if it is worth buying (a tad expensive).