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I would actually love a low calorie food thread. The wife and I have been on a calorie-restricted diet, and it has been a fun challenge coming up with great tasting, low calorie food.
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Apr 17, 2018 21:25
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Doom Rooster posted:I would actually love a low calorie food thread. The wife and I have been on a calorie-restricted diet, and it has been a fun challenge coming up with great tasting, low calorie food. This is what I was talking about actually, sorry for the controversy. I didn't know this was apparently a contested subject because I coulda sworn I'd seen it somewhere here before and I was just missing it.
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Apr 17, 2018 21:47
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Healthy Cooking Megathread: Coffee and Wine are currently good for you, Bacon still gives you cancer. Healthy Cooking Megathread: Have I told you about light cheeses? Healthy Cooking Megathread: Its better than exercise... Actually, I would also enjoy a thread with a healthy focus. If you make one, please link to it here so I don't forget to sub!
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Apr 17, 2018 21:48
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Oh, yeah, I think a low calorie thread would be pretty great. We might get some YLLS overflow that way too. A more general food nutrition thread would be incredible, but that's a pretty big topic and I feel like an effortpost OP would be more appropriate there. Low Calorie Cooking: You can't outrun your diet, so outdiet your laziness instead! Low Calorie Cooking: White flour is the actual devil Low Calorie Cooking: Nothing tastes as good as being skinny feels, except the stuff in this thread
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Apr 17, 2018 21:51
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Is there a fast way to dry out rice for fried rice so it doesn't stick together?
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Apr 17, 2018 21:52
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Jeb! Repetition posted:Is there a fast way to dry out rice for fried rice so it doesn't stick together? Spread it out thin and point a fan at it.
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Apr 17, 2018 22:16
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Jeb! Repetition posted:Is there a fast way to dry out rice for fried rice so it doesn't stick together? Comedy option 
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Apr 17, 2018 22:23
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Jeb! Repetition posted:Is there a fast way to dry out rice for fried rice so it doesn't stick together? Spread it out on a parchment lined sheet tray and chuck it into the freezer
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Apr 17, 2018 22:36
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I have a barbecue coming up in a few days and I was thinking of making this (amazing looking) Serious Eats recipe for Peruvian chicken sandwiches. The only problem is, that some of my guests are some of those annoying that can't eat cilantro because it tastes like soap, and unfortunately, cilantro is kind of a major part of the sauce. I was thinking of substituting parsley for the cilantro, but would that be acceptable or do I need to do something else entirely? https://www.seriouseats.com/recipes/2017/07/peruvian-style-grilled-chicken-sandwiches-recipe.html
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Apr 18, 2018 00:21
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Looking at the other flavors going on, if I was in your shoes I would probably sub in mostly parsley with some dill to provide a similar bright top note to the cilantro. I think dill would probably work pretty well with the other stuff happening there.
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Apr 18, 2018 02:38
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I make that sauce all the time. It will still be tasty as hell with a non-cilantro green herb.
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Apr 18, 2018 03:48
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Veritek83 posted:I make that sauce all the time. It will still be tasty as hell with a non-cilantro green herb. 
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Apr 18, 2018 03:52
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Leal posted:Comedy option A hairdryer actually works surprisingly well, as long as you are not stupid enough to use it on full power at very close range.
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Apr 18, 2018 07:07
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Pookah posted:A hairdryer actually works surprisingly well, as long as you are not stupid enough to use it on full power at very close range. Comedy option: full power hairdryer on one side, open mouth on the other
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Apr 18, 2018 07:44
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I've found a $20 desk fan to be very helpful in the kitchen. Mostly for cooling things, but might be useful for drying out rice. Real comedy answer: silica gel packets
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Apr 18, 2018 13:45
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oscarthewilde posted:I have a barbecue coming up in a few days and I was thinking of making this (amazing looking) Serious Eats recipe for Peruvian chicken sandwiches. The only problem is, that some of my guests are some of those annoying that can't eat cilantro because it tastes like soap, and unfortunately, cilantro is kind of a major part of the sauce. I was thinking of substituting parsley for the cilantro, but would that be acceptable or do I need to do something else entirely? Don't tell them it has cilantro in it and wait for people to ask why it's so good. I have to do this all the time with my SO's friends. "You know how Rachel says she hates mushrooms? Did you show her that picture of how much mushrooms I used in that dish that she loved lol"
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Apr 18, 2018 17:02
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That's an rear end in a top hat move in general and it's not how cilantro works in particular.
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Apr 18, 2018 17:07
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i like nice words
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Bob Morales posted:Don't tell them it has cilantro in it and wait for people to ask why it's so good. There are people who have a gene that literally makes cilantro taste like soap. Its not that they just dont like it. Also you kinda seem like a smug rear end in a top hat. People are allowed to not like certain foods, and sneaking it into their meals is kinda hosed up
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Apr 18, 2018 18:12
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So I recent got a small cast iron pan back out of storage, got all the rust off, and I have it seasoned. But I've been trying to cook breakfast sausage patties on it to cook more flavor into it and can't seem to do it without them sticking to the pan. I tried cooking it two ways the first was putting them in a hot pan like I had seen on some videos, it's possible it wasn't hot enough but it did sizzle as soon as it hit. The other way was to put them into a cold pan and let them heat up with the cast iron so that fat rendered first. What am I doing wrong here?
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Apr 18, 2018 18:45
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Use more cooking fat until you build up your seasoning more.
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Apr 18, 2018 19:08
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camoseven posted:There are people who have a gene that literally makes cilantro taste like soap. It’s not that they just “don’t like it”. Also you kinda seem like a smug rear end in a top hat. People are allowed to not like certain foods, and sneaking it into their meals is kinda hosed up That study was pretty poorly conducted. Have you read it? I don't agree with its findings. That said, people can be picky if they want to be. I don't mind. I'll even accommodate it, within reason.
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Apr 18, 2018 19:55
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camoseven posted:There are people who have a gene that literally makes cilantro taste like soap. Its not that they just dont like it. Also you kinda seem like a smug rear end in a top hat. People are allowed to not like certain foods, and sneaking it into their meals is kinda hosed up Its also like some trendy thing to say I just cant have cilantro it tastes like soap! Isnt it some tiny percentage that have the actual gene? Just call it coriander and serve it up
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Apr 19, 2018 00:06
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It's mostly Europeans so go get you some new friends to enjoy your Peruvian cuisine. The problem largely comes from fresh leaves. If you muddle the leaves and let them sit out for a while or marinate the pungent odors will evaporate. Alternatively use culantro, found at any good Latino or Asian market.
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Apr 19, 2018 01:25
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My farmshare box for this week contained ramps, which I had never heard of until I picked up the box but are apparently kind of hard to come by? What would be some good ways to use these things?
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Apr 19, 2018 03:41
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I'm in an airbnb with animals for another week, and there's no room in the fridge. Can I soak beans at room temperature without killing my are self?
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Apr 19, 2018 11:19
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C-Euro posted:My farmshare box for this week contained ramps, which I had never heard of until I picked up the box but are apparently kind of hard to come by? What would be some good ways to use these things? Use them as you would leeks or wild onions but eat the whole thing. Coat them in olive oil and grill, fry with chopped potatoes in bacon fat, stuff them into fish or chicken, wilt them and fill an omelette, fry with some eggs and mushrooms, or add extra flavor to beans and soup. If you want a taste of the Appalachia then coat in buttermilk and flour then deep fry. Only good thing to come out of West Virginia.
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Apr 19, 2018 11:20
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C-Euro posted:My farmshare box for this week contained ramps, which I had never heard of until I picked up the box but are apparently kind of hard to come by? What would be some good ways to use these things? It makes v. nice pesto. http://www.foodireland.com/recipes/wild-garlic-pesto/ fake edit: I thought ramps was identical to wild garlic or ramsons, but they are two different alliums - I'd still try making pesto out of it though, if you have a lot to use up.
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Apr 19, 2018 11:29
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Soap taste for cilantro is a real thing and not incredibly rare. If you give it knowingly to someone trying to avoid it you're just an rear end in a top hat.
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Apr 19, 2018 11:42
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I have never been more grateful of anything in my life than the fact that I dont find coriander to taste like soap. I eat so much Asian foods and cook with fresh coriander leaves, stems, roots and the seeds a lot.
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Apr 19, 2018 11:48
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Zenithe posted:I'm in an airbnb with animals for another week, and there's no room in the fridge. Yes
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Apr 19, 2018 12:22
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SymmetryrtemmyS posted:That study was pretty poorly conducted. Have you read it? I don't agree with its findings. Which study?
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Apr 19, 2018 12:26
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Zenithe posted:I'm in an airbnb with animals for another week, and there's no room in the fridge. We've done this and didn't die, but be prepared that the beans may stink a bit. Didn't affect the taste after rinsing, but I wasn't used to the beans doing the farting.
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Apr 19, 2018 12:40
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Zenithe posted:I'm in an airbnb with animals for another week, and there's no room in the fridge. I'm fairly certain people have been soaking dried beans without refrigeration for thousands of years just fine.
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Apr 19, 2018 13:11
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HatchetDown posted:So I recent got a small cast iron pan back out of storage, got all the rust off, and I have it seasoned. But I've been trying to cook breakfast sausage patties on it to cook more flavor into it and can't seem to do it without them sticking to the pan. I tried cooking it two ways the first was putting them in a hot pan like I had seen on some videos, it's possible it wasn't hot enough but it did sizzle as soon as it hit. The other way was to put them into a cold pan and let them heat up with the cast iron so that fat rendered first. What am I doing wrong here? Two things - add extra high-heat oil to the pan, and give the sausage time to release from the pan before trying to flip them. After a decent enough crust forms on the sausage, it should release even if you have a non-cast-iron pan. I recommend sunflower oil, since it is flavor-neutral, polymerizes nicely, and has a high smoke point. spankmeister posted:Use more cooking fat until you build up your seasoning more. This will work to some degree, but there is a better way, if you can spare the  "Just cook on it" AKA grandpa's method will get you something that works decently for cooking meats, but it'll be far from true non-stick, it'll be fragile (soap will destroy it), and everything you cook on it will taste like bacon (mostly a good thing, sometimes not). Don't try to cook anything delicate or particularly sticky in it. If that's fine with you, keep cooking, gingerly scrub it, never use soap, and treat it like gramps used to: add more oil and grease on top of the old stuff. If your pan is oily, you'll get a bit of nonstickness, but it's a much nicer experience with "real" seasoning: Real seasoning is polymerized oil, which has bonded with your pan to the point that scrubbing hard with soap doesn't damage it. You should be able to wipe a dry cast iron pan with a napkin and your napkin should come off 100% clean, no oil or crud. From the cast iron thread OP: Bob Saget IRL posted:It’s cast iron. It’s a metal that’s been used to conquer peoples and forge empires. You’re not going to destroy it on your stove, grill or campfire. You may screw up the seasoning, but chances are, you will only ruin what wasn’t really any real seasoning anyway. Why? Because you don’t wash your pan. (I added bolding to that last bit) It's a lovely thing to be able to scrub a pan with cast iron and soap with impunity, and to not have rancid old oil in my pan. Bacon fat is good for flavoring, but I can easily add some from the jar in my fridge if I need it. Here's my testimonial: Back when I used grampa's method:  Looks okay, right? Close-up:  It was messy, it wasn't really non-stick, and it smoked excessively. Jan 2017, right after I wiped it to bare metal and re-seasoned:  Same pan, Jan 2018:  This method works great. I recommend it for all cast iron and carbon steel pans!
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Apr 19, 2018 13:15
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That Works posted:Which study? https://arxiv.org/abs/1209.2096 Set 1: ~15000 people who reported whether cilantro tastes soapy Set 2: ~12000 people who reported whether they like cilantro Findings: there appears to be a correlation between OR6A2 and a soapy smell to cilantro 1) The study was conducted with an online questionnaire (two questions); soapy tasters may self-select 2) Significantly more people dislike cilantro than taste soap; people who don't like cilantro are, therefore, usually just picky bitches 2 is the important one. Disliking cilantro and thinking it tastes soapy aren't necessarily related - and even if they are, it's a pretty small percentage of the population that thinks cilantro does taste soapy. Further reinforcement: https://flavourjournal.biomedcentral.com/articles/10.1186/2044-7248-1-8 More East Asians than Europeans dislike cilantro, which doesn't track with the fact that Europeans and Ashkenazi Jews have the highest occurrence of tasting it as soapy. https://academic.oup.com/chemse/article/37/9/869/327642 This study only includes 286 twin-pairs, and tests for cilantro preference, not soapy taste https://www.nature.com/news/soapy-taste-of-coriander-linked-to-genetic-variants-1.11398 : Eriksson, who despised coriander when he first tasted the herb but now grows it in his garden, says that nearly half of Europeans have two copies of the 'soapy' variant, and of those, 15.3% said coriander tasted of soap. For comparison, 13% of Europeans had no copies of this variant, and in this group, only 11.5% of them reported the soapy taste. (bolding for emphasis is mine) To summarize that last paragraph in plainer language: 15.3% of Europeans with two copies of the soapy-tasting gene report coriander tasting like soap 11.5% of Europeans with no copies of the soapy-tasting gene report coriander tasting like soap But coriander-haters including the nearly 4,000 registered members of IHateCilantro.com should not be in any rush to have their genomes analysed. Eriksson and his team calculate that less than 10% of coriander preference is due to common genetic variants. It is possible that the heritability of cilantro preference is just rather low, they say. So, yes, there are some people who think cilantro tastes like soap because they have bad genes. Sorry, rare people! Most of the people who dislike cilantro are just picky eaters. Soapy cilantro is basically a meme like gluten intolerance. Get over your palate and eat a food. SymmetryrtemmyS fucked around with this message at 17:45 on Apr 19, 2018 |
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Apr 19, 2018 17:43
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SymmetryrtemmyS posted:realness My hero.
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Apr 19, 2018 17:53
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SymmetryrtemmyS posted:Most of the people who dislike cilantro are just picky eaters. This would make the people who are just picky and claim an intolerance for it assholes. Does not make people trying to disguise it to serve it to them unknowingly any less of an rear end in a top hat. Fake 'gluten-sensitive' people piss me off a lot and I've had to cook for them before only to find out later they were lying (ex when they were drinking hefeweisen with me in the backyard 2 hours later). But, I'm not going to cook something knowingly with gluten (or cilantro) for someone who I don't know with 100% certainty isn't actually at issue with it.
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Apr 19, 2018 18:05
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That Works posted:This would make the people who are just picky and claim an intolerance for it assholes. Does not make people trying to disguise it to serve it to them unknowingly any less of an rear end in a top hat. I agree, and you ignored the part where I agreed when you asked me what study, so I only answered your actual question
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Apr 19, 2018 18:08
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SymmetryrtemmyS posted:I agree, and you ignored the part where I agreed when you asked me what study, so I only answered your actual question I didn't ignore it, you answered the question and there was no disagreement with it. I had read the same papers before and was curious which you were referring to.  I agree, they tested for 'did not like/ unpleasant association' more than 'tasted soap'. I think we both agree the minority of people who claim the condition actually have the condition. I just really dislike the assertion (from others, not you) that you should just slip some old potential allergens into the food because people need to suck it up.
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Apr 19, 2018 18:13
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Bob Morales posted:Don't tell them it has cilantro in it and wait for people to ask why it's so good. Won't lie, as a bit of a picky eater, I've been got with this sort of thing, but I imagine a lot of the time with mushrooms it's more of an appearance/texture thing - a lot of things are just gonna taste better cooked into other things. Baking idiot question: I got some brownie mix that calls for an 8in square pan - the only baking pan I currently have is something like 9x12 - is this going to be manageable? The mix is going to create a less deep brownie, so do I just bake for less time?
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Apr 19, 2018 22:24
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