zedprime posted:

Keto is a sort of automatic calorie restriction because your body starts being like oh hell naw trying to get above 1500cal with 5-20 grams of carbs. Dehumanize yourself and face to meat and cauliflower.

But yeah most people just want a rule of thumb that's easier than measuring every meal by weight vs nutrition facts and keto gives that by letting you focus on one line in the nutrition facts that will lead you to the absolutely most filling foodstuffs.

The Bloop posted:

ONE of the main differences being that if you gently caress up a day of calorie reduction, eh, one day of calories is a minor setback but nbd

If you gently caress up doing keto and get dumped out of ketosis you just threw your whole metabolism into shitfits for at least a week

bob dobbs is dead posted:

you need to basically go to another eating culture

japanese americans are like double digits lbs or something fatter than japanese japanese peeps because tgry eat like americans. obesity is a culture disease, solve it at culture

The Bloop posted:

Sure but that doesn't help my pants fit better

The Bloop posted:

This seems like a dismissive assumption that your personal experiences are universal


Not about bread crusts in particular, mind

uber_stoat posted:

dehumanize yourself and face to elastic waistbands.

Wasabi the J posted:

Nah kids are dumb as hell and will believe dumb poo poo to their very core if you let them.

fizzymercury posted:

When you eat gizzards you're eating chicken teeth.

SlothfulCobra posted:

Most popular diets are founded on concepts that don't actually make sense or have any meaning or corroborating underlying science, but they all work if you stick to them because what matters is consistently keeping track of the food you eat and trying to be responsible about it, not the dumb bullshit theory that it was founded on.

Aceofblue posted:

Somebody is gonna have a bad day when they try to take a bite out of the pancake yoga mat

bob dobbs is dead posted:

or you can have a culture where not paying attention to what you eat means you eat moderately healthy food

The Bloop posted:

Kids yes but to say adults shouldn't have ANY texture deal breakers is also bogus

People eat all the fat on a prime rib, apple cores, shrimp shells, cartilage, rare chicken, natto, and all manner of other things that others immensely dislike based on texture

KataraniSword posted:

Brawnfire posted:

Can't be worse than the ground beef brownies my "friend" sprung on us one game night

fizzymercury posted:

Were they brownies with ground beef in them or like a meatloaf that looked like brownies so he jokingly called it ground beef brownies?

I'd try it either way. It's intriguing.

Brawnfire posted:

It was brownie batter with ground beef mixed in and baked.

He didn't inform us of this before we ate them

JacquelineDempsey posted:

https://www.youtube.com/watch?v=ThhfLvR4Wo8

---

Not an image, but a minor tale of AFP. I entered a contest last night; the prize is a $100 gift card accepted by several local restaurants/businesses. I was going down the list of participating places, and... wait. What?

Doner kebab? DONER KEBAB? DONER KEBAB?! I've had the opportunity to get try this HSP thing I'm always reading about, right here in my city, and no one ever told me?!

I was excited --- dare I say, aroused, even. I eagerly looked up the name of the place and...

"Permanently Closed", Google tells me.

uber_stoat posted:

you no like? how about a mixture of satay sauce and mayonnaise?

Brawnfire posted:

It was brownie batter with ground beef mixed in and baked.

He didn't inform us of this before we ate them

quote:

First: Intuitive Antipasto. It’s not difficult to grasp that here in one sense it was a question of a surprise, and in another sense, of a preparation for the meal ahead. At this point we must not forget that the invention of appetizing food sculptures whose original harmony of form and colour feeds the eyes and excites the imagination before tempting the lips is a fundamental rule for a perfect meal. Therefore let’s choose a large orange, and making a tunnel inside, relieve it of its pulp: we will then carve the fleshless shell into the shape of a little basket, with a handle and a round cavity. Into this we will place a little piece of breadstick and thread on it a small slice of ham, an artichoke heart soaked in oil and a pickled chilli pepper. Into the lap of these things it will then be appropriate to slip a tiny rolled up piece of paper on which has been inscribed a Futurist maxim or a eulogy of one of the guests. It will be easy to find this surprise thanks to the decreed ‘abolition of knives and forks for food sculptures, which can give prelabial tactile pleasure.’ In sum, a very fine thing.

Second: Aerofood, tactile, with sounds and scents (devised by Fillìa). Here there are a few little complications. Eating futuristically, one uses all the five senses: touch, taste, smell, sight and hearing. We put to the reader a few other rules for the perfect dinner which will help us to enjoy fully the taste of all the courses to come: first the use of the art of perfumes to enhance the gastronomic experience. Every dish will thus be preceded by a perfume attuned to it, which will be dispelled from the table by electric fans. Next the use in measured doses of poetry and music as unexpected ingredients to accentuate with their sensual intensity the flavours of a given dish. The second course consists of four parts: on a plate are served one quarter of a fennel bulb, an olive, a candied fruit and a tactile device. The diner eats the olive, then the candied fruit, then the fennel. Contemporaneously, he delicately passes the tips of the index and middle fingers of his left hand over the rectangular device, made of a swatch of red damask, a little square of black velvet and a tiny piece of sand-paper. From some carefully hidden melodious source comes the sound of part of a Wagnerian opera, and, simultaneously, the nimblest and most graceful of the waiters sprays the air with perfume. Astonishing results: test them and see.

Third course: Sunshine soup (created by the chef Ernesto Piccinelli). This is a consommé in which a few sun-coloured ingredients are cradled. Excellent.

Fourth course: Totalrice (by Fillìa). This is a very simple thing: a risotto, Italian style, seasoned with beer, wine and fondue. Exquisite.

Fifth course: Sculpted Meat. This dish is a milestone in Futurist cooking. For the delectation of our lady readers we will transcribe the recipe: ‘a symbolic interpretation of all the varied landscapes of Italy, it is composed of a large cylindrical rissole of minced roast veal, stuffed with eleven different kinds of cooked green vegetables and roasted. This cylinder, standing upright in the centre of the plate, is crowned by a layer of honey and supported at the base by a ring of sausages resting on three golden spheres of chicken meat.’ A marvel of balance.

Sixth: Ultravirile. We will not dwell on minute details: suffice to say that this is a dish designed for the ladies.

Seventh: Edible Landscape. This is the reverse of the preceding dish; it is only for the gentlemen. Highly enjoyable.

The Italian Sea, Mediterranean Salad and Chickenfiat, the eighth, ninth and tenth dishes are served at the same time. Note particularly the last named dish, devised by Diulgheroff. One takes a good-sized chicken and cooks it in two stages: first boiled, then roasted. A capacious cavity is dug out of the shoulder of the bird, within which one places a handful of little ball-bearings made of mild steel. On to the rear part of the bird one sews in three slices a raw cocks-comb. The sculpture thus prepared goes into the oven for about ten minutes. When the flesh has fully absorbed the flavour of the mild steel balls, the chicken is served with a garnish of whipped cream.

Two dishes were then served which were not included in the programme. One of them, offered only to the journalists, was not very easy for us to decipher. We thought we tasted hints of Bologna mortadella sausage, mayonnaise and that sort of Turin caramel known as pasta Gianduia; but 24 hours after eating it, after a careful examination of our consciences, we don’t believe we can say for sure. The other unlisted dish, however, which the painter Fillìa called Porroniana and Marinetti: The Excited Pig, was simpler. An ordinary cooked salami is served immersed in a concentrated solution of strong black coffee and flavoured with eau-de-Cologne.

Elviscat posted:

It's such a shame that kebab(gyro) places are so sparse in the US, it's really hard to find outside of major cities. There's exactly 1 near me, and it's a 30 minute detour from work, so I almost never get it, and the thread always makes me crave that sweet, sweet ground beef/lamb mix when it talks about kebab.

I have to go to my GF's to check on her cats today, and there's a shop I just found up the street, gonna get my fix.

quote:

We move on to the Italian sea, which even passéists could easily introduce into the roll-call of family favourites. Fillets of fish cooked in butter are laid out along the length of an oval plate and fixed to them in descending order, with the help of toothpicks, are a candied cherry, a piece of Australian banana and a piece of fig. On the two sides of the plate creamed spinach and at top and bottom Cirio sauce. It looks like a travesty of a transatlantic liner, but it tastes like our best cooking.

....

The two aperitif mixtures created by the painter Prampolini are announced:

‘The Great Waters’ and ‘Alcoholic Carousel’. General surprise to find in one of them chocolate and cheese floating in Barbera, citron syrup and bitters, and to fish out from the other a white capsule containing a mouthful of anchovies. A few grimaces, but a first result satisfying enough for several people to have seconds.

JacquelineDempsey posted:

https://www.youtube.com/watch?v=ThhfLvR4Wo8

---

Not an image, but a minor tale of AFP. I entered a contest last night; the prize is a $100 gift card accepted by several local restaurants/businesses. I was going down the list of participating places, and... wait. What?

Doner kebab? DONER KEBAB? DONER KEBAB?! I've had the opportunity to get try this HSP thing I'm always reading about, right here in my city, and no one ever told me?!

I was excited --- dare I say, aroused, even. I eagerly looked up the name of the place and...

"Permanently Closed", Google tells me.

Edgar Allen Ho posted:

I long for the day the Halal Snack Pack comes to our shores

Brawnfire posted:

It was brownie batter with ground beef mixed in and baked.

He didn't inform us of this before we ate them

KataraniSword posted:

Ground beef and Betty Crocker?

chitoryu12 posted:

So I just got myself a copy of The Futurist Cookbook, published in 1932. It's a collection of food theories and recipes from the Italian Futurist movement founded by Filippo Tommaso Marinetti. ...

quote:

The Italian Sea, Mediterranean Salad and Chickenfiat, the eighth, ninth and tenth dishes are served at the same time. Note particularly the last named dish, devised by Diulgheroff. One takes a good-sized chicken and cooks it in two stages: first boiled, then roasted. A capacious cavity is dug out of the shoulder of the bird, within which one places a handful of little ball-bearings made of mild steel. On to the rear part of the bird one sews in three slices a raw cocks-comb. The sculpture thus prepared goes into the oven for about ten minutes. When the flesh has fully absorbed the flavour of the mild steel balls, the chicken is served with a garnish of whipped cream.

chitoryu12 posted:

So I just got myself a copy of The Futurist Cookbook, published in 1932. It's a collection of food theories and recipes from the Italian Futurist movement founded by Filippo Tommaso Marinetti. In order to lift Italy from its past, it theorized, modernity in the extreme must be embraced. In practice it was basically extremely nationalistic technofascism based around eliminating anything non-Italian from the culture, advancing science and industry as much as possible to make Italy the king of the world, and glorifying war. It was heavily tied into the rise of Italian Fascism, though Marinetti broke with it over their Romanesque aesthetics.

The Futurist theories on food ranged from the weird and unscientific (pasta must be eliminated because it's insufficiently passionate, is digested by the pancreas and liver rather than saliva because you don't chew it, and makes you lazy and impotent) to the outright psychotic (we are very close to transmitting nourishment over radio, eliminating food altogether). Marinetti founded a restaurant, the Tavern of the Holy Palate, in Turin to serve a meal to journalists. It's recounted as follows: