Food fleeting thoughts

Apparently, people like to eat.

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Re: Food fleeting thoughts

Postby poxic » Tue Sep 26, 2017 11:22 pm UTC

Periodic famine has probably greatly accelerated the development of regional cuisines.
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Re: Food fleeting thoughts

Postby Liri » Wed Sep 27, 2017 12:26 pm UTC

poxic wrote:Periodic famine has probably greatly accelerated the development of regional cuisines.

And general low-grade starvation.

Your milk goes bad? Can't waste it! Oh, it went bad again? Still can't waste it!

Your grape juice went bad? You're dying of thirst, better drink it. Now you're drunk and dying of thirst.

You can only catch these fish at a certain time each year? Better bury some to eat later.
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Re: Food fleeting thoughts

Postby pogrmman » Sat Oct 28, 2017 6:13 pm UTC

What are people’s favorite vegetables?

It’s a tough choice for me — I love most vegetables. After careful consideration though, I’ve realized that it’s probably squash (though spinach is a close second). Summer squash is great, winter squash is great, spaghetti squash is great, roasted squash seeds are delicious. It pretty much always tastes good (even when people overlook summer squashes and ruin the texture).

What about you?

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Re: Food fleeting thoughts

Postby dubsola » Mon Oct 30, 2017 7:15 am UTC

The humble potato. Boil 'em, mash 'em, stick 'em in a stew. Although Samwise forgot the greatest of all potato concoctions, the chip.

I do like squash though. I'd put them in my third favourite after mushrooms (assuming they're allowed).

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Re: Food fleeting thoughts

Postby flicky1991 » Mon Oct 30, 2017 7:57 am UTC

pogrmman wrote:What are people’s favorite vegetables?
Parsnips. Mmmmmm.
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Re: Food fleeting thoughts

Postby poxic » Mon Oct 30, 2017 2:52 pm UTC

I hated bell peppers, and hot peppers, when I was a kid. Learned to love them as a young adult. Allergic to them as an old fart.

I'm left with ... broccoli? It'll do. I much prefer the stems to the flowers these days. (Crisp and juicy > rubbery and mealy.)
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Re: Food fleeting thoughts

Postby Liri » Mon Oct 30, 2017 7:05 pm UTC

flicky1991 wrote:
pogrmman wrote:What are people’s favorite vegetables?
Parsnips. Mmmmmm.

Oh, dear.

Not that I'd judge.

Dubsola, Sam's next line was, "big golden chips," I believe. Though likely referring to the chip of the British isles and her remaining flock.

I really like cilantro. And Swiss/rainbow chard. And deliciously soft, buttery lettuces that go by various names (Bibb, butter, Boston). And fresh sweet peas.
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Re: Food fleeting thoughts

Postby dubsola » Tue Oct 31, 2017 7:02 am UTC

Liri wrote:Dubsola, Sam's next line was, "big golden chips," I believe. Though likely referring to the chip of the British isles and her remaining flock.

Was it? I forgot.

Also... I'm not sure that's really true. Middle earth being a different world and all that.

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Re: Food fleeting thoughts

Postby Liri » Tue Oct 31, 2017 12:03 pm UTC

dubsola wrote:
Liri wrote:Dubsola, Sam's next line was, "big golden chips," I believe. Though likely referring to the chip of the British isles and her remaining flock.

Was it? I forgot.

Also... I'm not sure that's really true. Middle earth being a different world and all that.

I certainly envisioned the American interpretation when I first heard it, but on the other hand he's describing fish n chips (fush n chups).
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Re: Food fleeting thoughts

Postby Moo » Tue Oct 31, 2017 12:46 pm UTC

I think asparagus are my absolute favourite; also a huge fan of mixed roasted veg (containing preferably at least onions, baby corn, butternut squash, patty pan squash, mixed bell peppers). And maybe spinach and chard. Does avocado count? Not a big salad person but I do love baby roma tomatoes too. Also you can't go wrong with a nice stir fried medley of veggies incl preferably some bean sprouts and bak choi.
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Re: Food fleeting thoughts

Postby Zohar » Tue Oct 31, 2017 2:42 pm UTC

Sweet potatoes are fantastic, perhaps my favorite. Tomatoes are great too, and onions. I can't really pick just one, I think.
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Re: Food fleeting thoughts

Postby dubsola » Wed Nov 01, 2017 1:59 am UTC

Um, if we're including tomatoes, then absolutely they are my favourite. They make tomato sauce for pasta which is my favourite food. Slow roasted cherry tomatoes are freakin' awesome. Then there's stews, curries, chilli, ratatouille. PIZZA. Tomatoes are the best, no question.

Moo wrote:patty pan squash

Oh, THAT'S what these are called! What an odd name. These are cool but I hardly ever eat them.

Liri wrote:I certainly envisioned the American interpretation when I first heard it, but on the other hand he's describing fish n chips (fush n chups).

Ah. That's what I was talking about too. Actually I was thinking of Belgian style frites with mayonnaise or aioli. Those are the best, not to say potato chips or crisps as the British call them are no good, but I'll take hot chips over the other kind any day of the week.

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Re: Food fleeting thoughts

Postby PAstrychef » Wed Nov 01, 2017 11:08 am UTC

It’s easier to list the veg I dislike-okra. And kale. That’s pretty much it. Otherwise, vegetables are a grand thing.
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Re: Food fleeting thoughts

Postby pogrmman » Wed Nov 01, 2017 2:50 pm UTC

PAstrychef wrote:It’s easier to list the veg I dislike-okra. And kale. That’s pretty much it. Otherwise, vegetables are a grand thing.


It is for me too. My list of ones I dislike is also pretty short: kale.

I’m tempted to add eggplant to that list, but that’d be unfair, given that I’ve only ever had mushy, slimy, overcooked eggplant. I don’t know if I dislike it in general or just overcooked eggplant.

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Re: Food fleeting thoughts

Postby Liri » Wed Nov 01, 2017 2:57 pm UTC

Eggplant is probably the one nightshade I dislike eating. Besides, y'know, the deadly ones.

I like okra and kale :cry:
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Re: Food fleeting thoughts

Postby PAstrychef » Wed Nov 01, 2017 3:07 pm UTC

Liri wrote:Eggplant is probably the one nightshade I dislike eating. Besides, y'know, the deadly ones.

I like okra and kale :cry:

Feel free to have my share!
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Re: Food fleeting thoughts

Postby dubsola » Thu Nov 02, 2017 3:43 am UTC

I'm not sure I can think of any vegetables I dislike. Maybe parsnip? If I never ate that again I wouldn't be upset really. I don't like the aniseedy flavour in conjunction with the root vegetable texture, because I don't mind fennel when it's fried in butter.

Eggplant is a tricky one. I really like it when it's been blasted in the oven and gets that smoky flavour. The middle eastern countries do it best, I reckon. Or subcontinental countries (ie India, Pakistan etc). But that way of cooking it is kind of mushy. Maybe it's mushy in a good way? I'm not a huge fan of moussaka. Melanzane in tomato and mozzarella is pretty good too.

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Re: Food fleeting thoughts

Postby Zohar » Thu Nov 02, 2017 2:28 pm UTC

I think I might be allergic to eggplant - it always gives me a mildly tingly sensation when I eat it. I'm not allergic to anything else so I can't really compare it, but I don't like it (have no issues with other nightshades). I also absolutely abhor anything anise-flavored so I can't stand fennel, no matter how it's cooked.
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Re: Food fleeting thoughts

Postby freezeblade » Thu Nov 02, 2017 8:52 pm UTC

Zohar wrote:I think I might be allergic to eggplant - it always gives me a mildly tingly sensation when I eat it. I'm not allergic to anything else so I can't really compare it, but I don't like it (have no issues with other nightshades). I also absolutely abhor anything anise-flavored so I can't stand fennel, no matter how it's cooked.


By any chance are you sensitive to nicotine? Eggplant has the highest level (by volume) of any plant besides tobacco, and that could cause the "tingling"
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Re: Food fleeting thoughts

Postby Zohar » Thu Nov 02, 2017 9:31 pm UTC

I've never smoked anything so I'm not sure. Second-hand smoke bothers me because I find the smell foul, but it doesn't cause a similar reaction.
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Re: Food fleeting thoughts

Postby Sandry » Tue Nov 07, 2017 5:39 pm UTC

Favorite vegetable is hard. I'd say it'll be one of asparagus, spinach or collard greens, but I'm not sure which one, and it might depend on the day or the dish.

Realistically, though, if you steam it or roast it, I probably love eating it. I'm not fond of mushrooms or okra and eggplant is often cooked poorly such that I find it too chancy to order, generally. Otherwise, yaaaay vegetables.
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Re: Food fleeting thoughts

Postby cephalopod9 » Wed Nov 08, 2017 10:55 am UTC

I'm a bit picky. I don't like peppers, onions or garlic, or most squash. I don't understand how roast brussel sprouts is a food smell to anyone. Some onions and garlic is good, but my "too much" level is kind of low.
I like cucumbers quite a bit, and broccoli, spinach, and tomatoes. Salad ingredients, like carrots, lettuce, celery are good.

is anyone else a recipe overthinker? I'm a terrible recipe overthinker.
I'm trying to plan what to put in a chicken pot pie. I want to research 30 recipes. I can't use 30 recipes. I can make one recipe at a time. Looking at more recipes doesn't add useful information.

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Re: Food fleeting thoughts

Postby PAstrychef » Wed Nov 08, 2017 12:21 pm UTC

What looking at lots of recipes can tell you is; what are the common ingredients/techniques for making this dish, is there a reason that your idea for a different ingredient/technique will work or not work, is there something you’ve never thought of that sounds delicious? Once you’ve cooked for a while you can tell from the recipe what’s going on.
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Re: Food fleeting thoughts

Postby Sandry » Wed Nov 08, 2017 5:19 pm UTC

I definitely pull up anywhere from 3 to 10 recipes often when making a thing for the first time. Basically I'm doing it as a "can I persuade myself the substitutions I want to make are reasonable?" sort of standpoint.

This approach works reasonably well for me for cooking. For baking it is generally somewhat a disaster and I have to stop doing it, but am not doing well on that front. Basically because 97% of baking recipes I read, my immediate first reaction is, "oh my god, you want how much sugar??" So I can't seem to stop myself from trying to find another recipe to justify the amount of sugar I want to omit.
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Re: Food fleeting thoughts

Postby Mikeski » Wed Nov 08, 2017 10:19 pm UTC

Sandry wrote:I definitely pull up anywhere from 3 to 10 recipes often when making a thing for the first time. Basically I'm doing it as a "can I persuade myself the substitutions I want to make are reasonable?" sort of standpoint.

I will do that to get "what's a good middle-of-the-road recipe to start from?" when I'm making something new. I'll look at six recipes online, and see that each calls for a different amount of garlic (highest:lowest ratio might be 8 cloves to 1!)... so pick an average amount of garlic from among them. Same for other ingredients. Then personalize it later.

This approach works reasonably well for me for cooking. For baking it is generally somewhat a disaster and I have to stop doing it, but am not doing well on that front. Basically because 97% of baking recipes I read, my immediate first reaction is, "oh my god, you want how much sugar??" So I can't seem to stop myself from trying to find another recipe to justify the amount of sugar I want to omit.

Yes, cooking is art, but baking is science. Start adding or removing things and the formula won't work. Nobody needs high-altitude directions for scrambled eggs...

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Re: Food fleeting thoughts

Postby Sandry » Thu Nov 09, 2017 5:55 pm UTC

Mikeski wrote:Yes, cooking is art, but baking is science. Start adding or removing things and the formula won't work. Nobody needs high-altitude directions for scrambled eggs...

Oh definitely, and I'm intellectually aware of this, but also totally failing at resisting my bad impulses. >_<

And it doesn't always fail, which prevents me from really persuading myself it's a disaster waiting to happen and I have to stop. :P
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Re: Food fleeting thoughts

Postby cephalopod9 » Sun Nov 12, 2017 11:27 pm UTC

I do think a lot of popular recipes skew sweeter than they need to be.
It's tricky getting a sampling of recipes that's meaningful. There's a lot that sort of converge on the same, middle of the road, consensus, or keep bring up the same "easy recipe!" thing. I want a real fudge recipe, not a marshmallow and chocolate chip "life hack".

Another thing I've been wondering about,
a lot of paleo recipes I've looked up call for honey instead of sugar. Are there real reasons to do that, or is it just "natural" branding kind of nonsense?

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Re: Food fleeting thoughts

Postby Liri » Sun Nov 12, 2017 11:59 pm UTC

Honey is defo more paleo than sugar. You can just grab that shit.

The flavor/gooieness can be attractive in a lot of recipes.
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Re: Food fleeting thoughts

Postby Moo » Mon Nov 13, 2017 6:53 am UTC

cephalopod9 wrote:I do think a lot of popular recipes skew sweeter than they need to be.
At the risk of generalising, I always leave out at LEAST 1/4 of the sugar in any American recipe. The palet there really does seem to be a lot sweeter than I'm used to; this is reinforced by the almost gagging sweetness of the American mainstream candy/chocolate I've tasted (I know you also get the good stuff, just saying).

Another thing I've been wondering about,
a lot of paleo recipes I've looked up call for honey instead of sugar. Are there real reasons to do that, or is it just "natural" branding kind of nonsense?
As far as I know it's the latter; paleo has a lot in common with keto but using honey and maple syrup is NOT one of them so I doubt it's for the carb count reason and afaik those are the two things paleo is about. Or rather, the carb thing is a useful side effect of the "not processed" and "foods we would have been eating as humans before we started farming grains" thing.
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Re: Food fleeting thoughts

Postby Zohar » Mon Nov 20, 2017 4:34 pm UTC

I brought back some halva from Israel to bring to work, but because it's Thanksgiving week a lot of people are out so I'm pretty sure I'll just eat half of it myself.
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Re: Food fleeting thoughts

Postby poxic » Mon Nov 20, 2017 4:42 pm UTC

Zohar wrote:I'm pretty sure I'll just eat halva it myself.

(sorry)

I recall enjoying the fudginess when I had some a while back. Not a big fan of tahini as a rule but halva is a nice way to do it.
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Re: Food fleeting thoughts

Postby natraj » Mon Nov 27, 2017 11:59 pm UTC

Mikeski wrote:
Sandry wrote:
This approach works reasonably well for me for cooking. For baking it is generally somewhat a disaster and I have to stop doing it, but am not doing well on that front. Basically because 97% of baking recipes I read, my immediate first reaction is, "oh my god, you want how much sugar??" So I can't seem to stop myself from trying to find another recipe to justify the amount of sugar I want to omit.

Yes, cooking is art, but baking is science. Start adding or removing things and the formula won't work. Nobody needs high-altitude directions for scrambled eggs...


people always say this re: cooking/baking but (at the risk of continuing to encourage sandry's experimentation habits XD) it's not honestly all that true. i mean, it is true in that you will need certain ratios of things in order to have your bakery come out correctly, but not in the least true in that you need to rigorously follow directions, never make substitutions, etc.

once you get a feel for how various baked goods come together, you can experiment tons and it is fine. i experiment wildly with all my baking (and i think anyone on this fora who has had my baking, which is more than a few people!, can attest that this isn't disastrous) and it's fine. i think people generally get more apprehensive of baking than they need to. experimentation is a good way to get a better idea for how baking works than sticking rigorously to recipes, because you start to learn how your batters/doughs/yeasts should feel, what works and what doesn't and, eventually, why.
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Re: Food fleeting thoughts

Postby Liri » Tue Nov 28, 2017 12:23 am UTC

As a youth, I made "muffins" while the family was away. I had a vague idea I should try to leaven them somehow, but I did not follow through. I ate two of them before they exploded in my stomach and I felt like I was gonna die.

I find crumpets difficult. It's hard to find a recipe online that doesn't rely on having a wizened English grannie nearby for assistance.
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Re: Food fleeting thoughts

Postby PAstrychef » Tue Nov 28, 2017 3:21 am UTC

I bet you could get one from amazon. Maybe on Etsy?
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Re: Food fleeting thoughts

Postby cephalopod9 » Sat Dec 02, 2017 11:33 am UTC

...crumpets are cooked on a griddle?
I do find it kind of fascinating the way the same basic ingredients can be combined in different ways, and fit into different cultural contexts. Is there a database for that, someone tried mapping that out?

Is there such thing as an appliance just for whipping egg whites? Mixers can have whisk attachments, but it doesn't feel like it's optimized for the process. I also have a hand turned egg beater that can be fitted with a milk frother type attachment. Maybe people don't need whipped egg whites that often, but there's a ton of gadgets for separating eggs. What are people doing with all those separated eggs?

I find it baffling when people talk about using a food processor for convenience. Maybe my food processor is especially inconvenient, but taking out the appliance, assembling, using it, disassembling, washing, drying, and putting it away again always feels like way more steps than chopping things with a knife, or making piecrust with a hand held pastry cutter.

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Re: Food fleeting thoughts

Postby Liri » Sat Dec 02, 2017 1:59 pm UTC

PAstrychef wrote:I bet you could get one from amazon. Maybe on Etsy?

They were all sold out. :(


Whipped/beaten egg whites are a pretty common ingredient. In [good] waffles, for instance.
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