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Pollyanna posted:Now I'm horrified enough not to use Teflon pans anymore. I don't either, but here's what I've learned. It's not "set and forget" on a stovetop. Listen to the speed of the sizzle and adjust as often as you need to keep it right. A slow sizzle is probably medium or medium low. A fast sizzle is medium high. A really rapid sizzle with light smoking is high. If there's a lot of smoke it's too high. Quickest way to adjust the heat down is to take the pan completely off the element for a bit. Adjust and try again. I still do it wrong all the time. Also if you have thin, poor quality pans, you may never be able to manage heat levels properly. Here are some videos. https://youtu.be/_Ls2B0P8sXw https://youtu.be/XokCISVqgjU https://youtu.be/clVZ9t9rQZM
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Apr 17, 2016 15:35
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Back to wok chat for a second: Woks are amazing and you can do stuff with them that is almost impossible in other pans, but if you don't have a seriously high btu (at least 20k, but ideally 50k or more) burner they don't really shine. They take a bit to get used to, but on mega burners they're just a joy to use. Stir fries are effortless in them.
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Apr 21, 2016 08:33
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On the subject of taste; I'm by far a picky eater, I've recently even had my first scrambled eggs with pig brains (which is great). But a few years ago, the place where I used to order Mexican food, changed their recipe to a more original one, I guess. One ingredient literally had me gagging, and I could never figure out what it was, since they didn't list anything new on the menu. I've had it a few times since, and as long as it isn't a direct bite, I can stomach it, but it still doesn't taste very good. Something like anise, with a sweet after taste. It just tastes very, well, wrong. I've had this mystery ingredient a few times since, and it's the only thing to evoke a physical reaction. Finally, through some random web comics, I've found out what it is: Cilantro. I'm totally fine with eating everything; it might not be great, but hey, food. Cilantro, after more than 25 years of having no issues at all, is something I can apparently not stomach.
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Apr 22, 2016 23:37
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it's disgusting there's no loving way you've never had a dish with cilantro in it before though, there's a lot of disgusting people out there who love to ruin food
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Apr 23, 2016 00:22
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Coriander (cilantro to America I guess) is one of god's gifts to mankind. It even smells delicious.
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Apr 23, 2016 14:21
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Wasn't cilantro already covered in this thread? A minority of people have a gene that makes cilantro taste like hosed up soap. For the the rest of us, it is delicious.
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Apr 23, 2016 15:33
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Soap is delicious though
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Apr 23, 2016 16:30
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Fruits of the sea posted:Wasn't cilantro already covered in this thread? A minority of people have a gene that makes cilantro taste like hosed up soap. For the the rest of us, it is delicious. I'm one of those people who taste cilantro as soap, and I'm pretty unhappy about it. Ruined an otherwise lovely goat stew at an Indian restaurant. It sucks to have to muscle through your meal, and I hate how childish I feel about not liking it. Same thing with sea food--I keep trying it, and I keep hating it, and I honestly feel silly for not liking an entire group of protein. Now I'm on the low-FODMAP diet, which means NO ONIONS OR GARLIC. Out of all the foods I can't eat right now (wheat, apples, mangoes, asparagus, peaches, honey, rye, cauliflower, beans, dairy, etc.), the onions and garlic are the hardest restriction. I love garlic so much, you guys, especially homemade garlic bread. I could eat garlic bread all day every day, especially with tomatoes, until it comes out of my pores. And there's garlic and/or onion in pretty much everything savory, so going out to eat is borderline-impossible. The no wheat thing isn't as bad as I thought it would be, and learning to bake without it has been a fun challenge. The rolls I made today were a bust, but I think I know where I went wrong, so I'll give them another try. The gluten-free sugar cookies were a hit at work, though. (I'm actually not sensitive to gluten--the problem is the starches in wheat. So I conceivably could try making bread with wheat gluten and non-wheat flours, but I gotta do some research on that before trying to find wheat gluten and cobbling some recipes together.)
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Apr 25, 2016 01:14
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Nobody survives OP, irrespective of how well they eat.
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Apr 25, 2016 02:31
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Bobbie Wickham posted:I'm one of those people who taste cilantro as soap, and I'm pretty unhappy about it. Ruined an otherwise lovely goat stew at an Indian restaurant. It sucks to have to muscle through your meal, and I hate how childish I feel about not liking it. Same thing with sea food--I keep trying it, and I keep hating it, and I honestly feel silly for not liking an entire group of protein. What is fodmap and why does it matter if you eat garlic?
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Apr 25, 2016 02:33
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Hi FODMAP buddy. My biggest problem with doing FODMAP is being really self-conscious people will think I'm one of those idiots who's avoiding gluten because of pseudoscience rather than as part of a larger actual doctor recommended diet. It was funny though because after years of gut problems I already avoided a bunch of foods that through trial and error I got an idea maybe made me feel bad. When I discovered FODMAP I realized it mostly matched up with the stuff I was already avoiding.
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Apr 25, 2016 02:41
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Squalid posted:What is fodmap and why does it matter if you eat garlic? What is Google and why does it matter if you learn things?
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Apr 25, 2016 05:58
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I've been wondering if my new roommate's incredibly lovely diet has been keeping him in poor health. He eats Taco Bell at least 5 times/week, works at a pizza place so he can bring home a pizza every shift(which would be awesome but he literally just puts as many ingredients on as possible) and if he's not feeling either of those choices it's like nacho/mud dip or microwave burritos. I've seen him cook pasta twice in the past month, and I did a double take. His "insomnia" he believes is cured by basically eating himself into a food coma.  I've tried like, nudging him towards a better diet/more healthy lifestyle but without me just flat out saying "dude I think you're giving yourself type 2 diabeetus at an alarming rate" I don't think he's going to listen.Thank god this lovely winter is over so I can get back into my healthy ways. He definitely was an enabler into me eating like garbage for a few months.
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Apr 25, 2016 14:03
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Bobbie Wickham posted:Now I'm on the low-FODMAP diet, which means NO ONIONS OR GARLIC. Out of all the foods I can't eat right now (wheat, apples, mangoes, asparagus, peaches, honey, rye, cauliflower, beans, dairy, etc.) Oh my god this sounds like hell why would anyone do this to themselves. 
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Apr 25, 2016 15:54
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Captain Bravo posted:Oh my god this sounds like hell why would anyone do this to themselves. Because it's better than constant gastrointestinal pain.
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Apr 25, 2016 16:03
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Captain Bravo posted:Oh my god this sounds like hell why would anyone do this to themselves. The Ferret King posted:What is Google and why does it matter if you learn things?
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Apr 25, 2016 17:19
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AlbieQuirky posted:Because it's better than constant gastrointestinal pain. As someone who experiences near constant gastrointestinal pain from his diet I would disagree. Yes sometimes I poo poo rocks and have stomachache a lot but gently caress you I like my goddamn bread and onions and poo poo.
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Apr 25, 2016 17:48
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Everyone decides for themselves whether they'd rather eat what they want or have the shits/voms/pain. I added onions and garlic back in without too much of a hassle, but gently caress peaches forever, they don't taste good enough to be worth the suffering. I was already off wheat and all its delicious friends (real beer, I miss you) so it was a little less of an adjustment for me.
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Apr 25, 2016 22:35
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Squalid posted:What is fodmap and why does it matter if you eat garlic? FODMAP is an acronym for certain sugars that can be difficult for some people to digest. I'm on the low-FODMAP diet to treat a condition called Small Intestine Bacterial Overgrowth (SIBO), which is exactly what it sounds like. The small intestine isn't supposed to have a lot of bacteria in it, unlike the large intestine. I started getting sick a few months after starting birth control (a not-uncommon cause), and just went from there. It can be chronic, and often requires more than one round of antibiotics; sticking to the low-FODMAP diet helps starve the excess bacteria without loving up the large intestine's microbiome. Probiotics and certain herbal supplements also help (not Woo Science, I found information from The National Institute of Health), but maintaining a low-FODMAP diet is the most important part of treatment. SIBO can be cured, though, so this isn't going to be for the rest of my life. If I'm still symptom-free in another month or two, I'll be able to start adding things back to my diet again. Garlic, onions, and wheat are the first ones on my list. OwlFancier posted:As someone who experiences near constant gastrointestinal pain from his diet I would disagree. If that's what floats your boat, go nuts. As for me, SIBO is too painful and time-consuming to tolerate. It's more than nausea or constipation: bloating, excess gas, heart burn, throwing up several times a day and then dry heaving for another five minutes after my stomach was empty (which loving hurts, especially when it happens daily). Plus SIBO can permanently gently caress up the digestive system, cause chronic constipation/diarrhea (which I don't have yet, and would to keep it that way), interfere with nutrient absorption, and possibly lead to chronic conditions like IBS. Since I started the low-FODMAP diet, my symptoms are pretty much gone. If sticking to this diet for a few months will spare me that sort of pain and inconvenience in the present and possibly in the future, then I'm absolutely going to do it.
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Apr 25, 2016 23:55
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I'm not sure you guys quite grasp the purpose of ask/tell That sounds really gross. One time I had really bad food poisoning or cholera or something like that and even after I started feeling better continued having horrible diarrhea for weeks afterwards. Doctor gave me some kind of powdered probiotic formula with the antibiotics which looked and smelled kind of like yeast packets. It was supposed to dissolve in water but it just kind of floated in a brown film on top. I got better in a few weeks though I'm not sure eating the live bacteria helped.
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Apr 26, 2016 02:15
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What did the people you quoted say? edit. It must seem like I'm singling you out but you keep posting badly. The Ferret King fucked around with this message at 02:25 on Apr 26, 2016 |
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Apr 26, 2016 02:18
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Tell me how people who post badly every day survive
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Apr 26, 2016 02:58
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Enfys posted:Coriander (cilantro to America I guess) is one of god's gifts to mankind. It even smells delicious. I don't think it's regional. I believe the seeds, stems, and refering to the plant as a whole is coriander, and the leaves, specifically as an herb, is cilantro. Could be wrong though. Also, you are also correct that it's got a delicious flavor and incredible smell.
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Apr 26, 2016 03:26
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om nom nom posted:I don't think it's regional. I believe the seeds, stems, and refering to the plant as a whole is coriander, and the leaves, specifically as an herb, is cilantro. It's regional, I didn't know wtf herb Americans were talking about for years until I finally looked it up. Cilantro is the Spanish name, Americans call it that because Mexican food/people.
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Apr 26, 2016 04:10
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It's cilantro to the US because that's what people call it in Spanish and the cuisine that uses it the most here comes from areas that are near Mexico. Nobody calls the Mexicans out on using the "weird" term for it though. Edit.. Completely beaten.
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Apr 26, 2016 04:11
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The Ferret King posted:It's cilantro to the US because that's what people call it in Spanish and the cuisine that uses it the most here comes from areas that are near Mexico. Nobody calls the Mexicans out on using the "weird" term for it though. Do you call it cilantro seed or coriander seed? In Canada, the seeds are called coriander seeds and the leaves are called cilantro or, much less commonly, Chinese parsley.
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Apr 26, 2016 04:26
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Yeah that sounds the same (though I've never heard Chinese Parsley used). The spice bottles of the seeds are labeled "coriander," according to my spice rack.
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Apr 26, 2016 04:33
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At least in America, there used to be all kinds of non-foreign sounding names for foods. For instance, avocados used to be called "alligator pears" and pomegranates "Chinese apples".
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Apr 26, 2016 09:22
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cheerfullydrab posted:At least in America, there used to be all kinds of non-foreign sounding names for foods. For instance, avocados used to be called "alligator pears" and pomegranates "Chinese apples". What the gently caress? Pomegranates are from the middle east and have been a part of european diets since before America was even a thing. 
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Apr 26, 2016 13:14
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Captain Bravo posted:What the gently caress? Pomegranates are from the middle east and have been a part of european diets since before America was even a thing. Apparently it's originally a British term, and it's used in Dutch for oranges, so it's not strictly an American ting. (I've never heard of the term "Chinese apples" before this thread, so I wouldn't pin this one on the Americans.)
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Apr 26, 2016 15:35
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Bobbie Wickham posted:Apparently it's originally a British term, and it's used in Dutch for oranges, so it's not strictly an American ting. (I've never heard of the term "Chinese apples" before this thread, so I wouldn't pin this one on the Americans.) I am American, and I have definitely heard more than one older American person use the term.
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Apr 26, 2016 18:17
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Captain Bravo posted:What the gently caress? Pomegranates are from the middle east and have been a part of european diets since before America was even a thing. Well I mean, pomegranate is just "grenade apple" so it's not like the English term for it is any less dumb. Even though grenade derives from pomegranate and not the other way around. OwlFancier fucked around with this message at 18:35 on Apr 26, 2016 |
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Apr 26, 2016 18:31
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I'm the several people thinking about grenadine
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Apr 26, 2016 18:53
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Jeza posted:I'm the several people 
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Apr 26, 2016 21:26
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PT6A posted:Do you call it cilantro seed or coriander seed? In Canada, the seeds are called coriander seeds and the leaves are called cilantro or, much less commonly, Chinese parsley. I call the herb cilantro, and the seeds and plant coriander. Like whether it's coriander seed to be used as a spice or seeds in a greenhouse with a picture of a plant that you grow, it's coriander. Edit: man if I didn't know what an avocado was and I was handed an "alligator pear", I'd probably take a big bite and be super pissed.
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Apr 26, 2016 23:22
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cheerfullydrab posted:At least in America, there used to be all kinds of non-foreign sounding names for foods. For instance, avocados used to be called "alligator pears" and pomegranates "Chinese apples". The term "avocado" comes from the Aztec word ahuacatl, which means "testicle." 
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Apr 27, 2016 15:25
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Isn't the apple thing because back in the day pretty much all fruit was called apple so you gotta differentiate somehow.
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Apr 27, 2016 15:42
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Pomegranates were called mala grenata in Latin, meaning "Apple with many seeds" so the French "pomegranate" is just the same.
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Apr 27, 2016 16:07
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I'm also told that there were no apples in the Middle East, so the forbidden fruit in Genesis was most likely actually a pomegranate.
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Apr 27, 2016 17:04
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I know pomegranates as wineapples, but alligator pears is a great term I wish we had.
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Apr 27, 2016 20:40
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