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quiet1

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  1. Apparenty the coffee thing isn’t as clear cut as it sounds, but I haven’t read about it myself in forever. The supplement industry is, however, utterly ridiculous and SHOULD be regulated better than it is.
  2. In both the UK and the US signs reminding people about proper cooking are not uncommon, and usually there’s something on the package in addition if you get it from the shelf. (Stuff packaged for you from the butcher on request doesn’t get the same kind of labeling.) As I understand it, they do that sort of thing because they’ve found that reminding people about such things actually distinctly reduces the rate of food poisoning, which means less drain on society (lost working hours, etc.) So it’s not just because they are afraid of being sued, it’s because it does actually improve the social situation to help people minimize mistakes in food prep. I don’t see the problem with that - people being sick and dying from easily preventable issues is wasted resources, if you look at it pragmatically.
  3. ‘My impression is that they are essentially claiming that they aren’t a foodstuff but more akin to a medication or supplement in terms of how they are meant to be consumed from this company. So perhaps drain cleaner isn’t the best example - one of the stomach meds I take looks and smells quite a lot like candy, would it be okay if that was on the shelf right next to almost identical packages of things that actually are candy? It is sold over the counter so they wouldn’t be dispensing illegally or anything, but if someone consumed a whole handful at once I’m sure it wouldn’t be any good for you. There HAVE been debates in the past about using things like cartoons in advertising for certain products. Cigarettes used to have a whole thing with cartoon camels. And dried beans aren’t exactly easily edible unprocessed (unless you like to break your teeth?) and being pink certainly doesn’t make the salt taste less salty so people use heaps more of it. I don’t think those are quite the same as putting something that MUST be consumed in tiny amounts to be safe in the same packaging and on the same rack as something that can be safely consumed by the handful, especially not when the dangerous thing (apricot kernels) can very easily be eaten in quantity. I’m not saying don’t sell them, I’m saying package things appropriately to help people not make mistakes. Because people WILL make mistakes, and I don’t see how we benefit as a society from people dropping dead because of easily prevented mistakes. Should there not be signs up around raw meat about safe handling and proper cooking temperatures? Someone can look all that up.
  4. So if they were selling drain cleaner in a bottle that looked like just another flavor of juice, on a shelf with nearly identically packaged juice, that would be just fine? I think there’s a pretty big spectrum between essentially the ultimate “buyer beware” and “consumers have no responsibility at all.”
  5. I think there are also cues that can be used to help people notice warnings, when we’re talking about product packaging. The pictured packaging looks identical to something you’d find on a rack for snacking - I’d expect to see walnuts and pecans and almonds and so on in very similar packaging. If they’re intended to be consumed 1-2 a day as a supplement, like a vitamin, then packaging them like a supplement - bottle with a pseudo-pharmaceutical label and clear doseage information for example - gives fairly strong cues that you should perhaps read the info on the bottle, you know?
  6. I think it’s quite reasonable to say that selling them and packaging them in the same way as snack nuts - making it easier for someone to purchase without noticing the label or grab the wrong bag by accident - is a bad idea. If they’re being sold and consumed as more of a supplement/vitamin type thing, the packaging could reflect that and encourage people to think about rate of consumption just through package design.
  7. "You. Need. That. Suction."

    I love that people here notice this sort of thing, after years of trying to explain to people about proper cleanliness and spreading germs in a more medical environment. It makes me feel like the world isn’t a completely stupid sort of place. (Especially after watching too much tv cooking. Don’t lick your fingers and then go back to what you were doing, omg!)
  8. That’s totally reasonable. Most good restaurants I’ve encountered seem to be pretty good about allergies - not just managing but saying so clearly when they can’t. I was just wondering how much planning and thought goes into that sort of thing. For me personally, I’d probably feel reasonably comfortable if I could be on one end and had a couple other people with me to set up as a buffer, given you aren’t a shellfish-driven menu. Places with a very high percentage of shellfish dishes on the menu I usually just don’t bother with because it seems like asking for trouble. And the communal tables I’ve avoided in the past were seating on both sides so it’s harder to create a reasonable barrier using people in my party. Which to some extent is paranoia, but I can get pretty freaked out about possibly having an allergic reaction even if I don’t actually have one, and I figure no one else wants to deal with an allergic reaction either, so I go with it. Would something like “can we have the end” for that reason as a request when making a reservation be considered a reasonable request?
  9. With diners all sitting in a row, how would you anticipate handling food allergies? I always ask to have my own table because that way I don’t have to worry about accidental contamination from someone sitting next to me (I had a reaction once from someone eating shellfish at the same table) and a table seems simpler than arranging communal seating so I have space or am on the end. (I’ve only been to a handful of places with communal seating, though, and they all had individual group tables also, so we just had to wait a bit longer.) I’m asking in part because maybe it’s a problem restaurants are more familiar with dealing with than I think?
  10. When I’ve accidentally made bread without salt in the past, it just came out tasting and behaving entirely wrong, it really wasn’t worth even trying to recover it with the right sandwich ingredients or some such. That’s the kind of disaster I’d hope to avoid - I’m willing to tolerate some flavor/behavior change, because I would be leaving out an ingredient, I’d just like to avoid extensive experiments that produce something basically inedible. I’m expecting to do some experimenting, but preferably with some notion of what will likely work out okay first. I’m thinking perhaps there are ingredients or methods that handle less salt better, also? There is one hard to find commercial bread that’s quite low sodium for bread - it’s a very dark brown, and I think it’s a variety of rye bread. (The color is quite distinctive so I don’t actually recall what it says on the package since I never look at the packaging.) But it obviously turns out acceptably with much less salt added than other types of bread, and I’d wonder why. Flavor? Behavior of different flours? Etc. I suppose the Modernist books do at least likely talk extensively about flour/grain types?
  11. Right, I want to know how to minimize it reasonably without causing major problems with flavor. (I accidentally made bread without salt once. It was gross.) So I was hoping they might discuss the role or roles salt plays in bread besides just making stuff taste salty - retards the yeast? Has some influence on gluten development? I dunno. But my thought was if I had a better idea of the science of things I’d be more able to look at a new recipe and make an educated guess at how much I can reduce the salt/sodium content without ruining the bread. It’s really hard to buy bread thst’s Low sodium, so trying to make bread for my mom seems a reasonable thing to attempt. (And honestly, basic bread is not where I want to be getting most of my daily sodium, either. I don’t watch like my mom does, but having to check sodium content for her has resulted in everyone weeding out some unnecessarily salty stuff just because you kind of go ‘wow, that’s a lot of sodium’ when you look at the nutrition information.)
  12. Do they touch on salt in an appreciable way? I know salt is needed to make bread tasty, but my mom is on a low sodium diet and most commercial bread is insanely salty. It’d be nice to have an idea how much salt is actually likely NECESSARY in a recipe versus to the recipe writer’s taste preferences.
  13. Smart Speakers in the Kitchen

    ‘The most techie person in this house is also a MASSIVE pen and paper nerd. And a software developer/networking geek. Our house is weird.
  14. ‘Ooh. I’m going to have to see if I can track some down.
  15. Smart Speakers in the Kitchen

    We have one but mostly only use it for music and timers - we tried asking questions a few times but it comes up with such dumb answers I’ve given up. I also wouldn’t trust it to follow along a recipe for me, no matter what they claim in commercials. I do have a smartphone but the benefit of Alexa (a dot specifically) is it’s in the kitchen, not wandering off with whomever set the timer, so if a timer goes off someone near the kitchen can respond to it. There’s pretty much always someone in hearing distance of the kitchen Alexa so that works out.
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