|
My wife wants to order sushi this weekend. Somebody tell me I'm being paranoid about Covid and it's not any riskier than ordering out something that's been cooked. Fwiw I can recognize I've developed a few odd habits out of anxiety over the last year but I'm not always sure which are sensible or which are just coping mechanisms.
|
#
?
Feb 27, 2021 00:15
|
|
|
|
| # ? Apr 20, 2024 04:31 |
|
|
Quiet Feet posted:My wife wants to order sushi this weekend. Somebody tell me I'm being paranoid about Covid and it's not any riskier than ordering out something that's been cooked. There have been no reported cases of anyone, anywhere catching covid from food, hot or cold. It's fine. Wipe over the packaging before you touch it if you want to but the sushi itself will be safe.
|
|
#
?
Feb 27, 2021 00:17
|
|
|
I dunno, seems fishy to me
|
|
#
?
Feb 27, 2021 01:45
|
|
|
Fomite transmission is definitely possible, and fomites can be present and have been found on food, food packaging, etc. Source (from October) In the US we can't say for sure "ah yes, Gladys Thompson of Reading, Ohio caught it from a salad." That doesn't mean we're sure it didn't happen or can't happen, it means our tracing is an absolute clusterfuck and basically nonexistent. We just aren't keeping track and we don't know how almost any cases are transmitted. I personally would get something that's hot / can be reheated, like tempura or soup or something.
|
|
#
?
Feb 27, 2021 02:18
|
|
i like nice words
|
Fomite transmission depends on you touching an infected surface and then picking your nose or rubbing your eye which is certainly possible and has probably happened but we have no good way of tracking it In Australia they had enough contact tracing that they were able to track one outbreak down to a boogery tissue that touched a trash can lid Edit: sooooo it appears you have ACE2 receptors in your digestive tract, in your esophagus so it’s possible to get infected through eating but who knows how common that risk is Steve Yun fucked around with this message at 02:54 on Feb 27, 2021 |
|
#
?
Feb 27, 2021 02:40
|
|
|
Quiet Feet posted:My wife wants to order sushi this weekend. Somebody tell me I'm being paranoid about Covid and it's not any riskier than ordering out something that's been cooked. if you don't snort the sushi or inhale it into your lungs you should be ok. at least that's what my wife who does covid education tells me. that said, she doesn't wash her hands regularly before eating so she may not be trustworthy. the previous sentences are both true afaik
|
|
#
?
Feb 27, 2021 06:33
|
|
|
I have eaten a ton of sushi since the pandemic began, as have my children, because that’s what they request when I say “you can have anything you want for lunch” As long as the place you’re buying it from is reputable, it’s not riskier than any prepared food handled by others
|
|
#
?
Feb 27, 2021 08:32
|
|
|
Factually incorrect. The virus is destroyed when it's heated to 150° for 3 minutes. (source) Fridge and freezer temperatures actually preserve the virus for weeks. (source) If you want to take the risk, of course you can make your own choices, but imo we should be accurate that not everything is equally safe.
|
|
#
?
Feb 27, 2021 08:59
|
|
|
SubG posted:I don't know a supplier for real wasabi as a bulk spice, but if you're real serious about it and live in a reasonably cool environment you can grow your own. Like most edible rhizomes, if you have the conditions it likes they're pretty easy plants to take care of. I've always heard much the opposite, that real wasabi is extremely difficult and expensive to grow and that's why the green horseradish is so ubiquitous. I remember reading something about how the only domestic producer of wasabi in the us (in oregon) had an electric fence and a loving moat to ward off espionage. Have you done it? What's your secret? I have a pleater box where I killed all my thai basil and can plant something else. Anne Whateley posted:Factually incorrect. The virus is destroyed when it's heated to 150° for 3 minutes. (source) Fridge and freezer temperatures actually preserve the virus for weeks. (source) the hands that touch both the cooked food and the sushi have likely not been heated to 150º for three minutes, and if covid is present they're likely the source. pile of brown fucked around with this message at 09:09 on Feb 27, 2021 |
|
#
?
Feb 27, 2021 09:04
|
|
|
Anne Whateley posted:Factually incorrect. The virus is destroyed when it's heated to 150° for 3 minutes. (source) Fridge and freezer temperatures actually preserve the virus for weeks. (source) It’s not the food itself that is the risk, it’s the people handling it without washing properly. Edit: I guess if you’re not confident that prior stages of the process aren’t also contaminated, you’re right, but at some point you have to trust that other people are obeying the rules and not coughing on your tuna Scientastic fucked around with this message at 09:20 on Feb 27, 2021 |
|
#
?
Feb 27, 2021 09:18
|
|
|
 My niece and nephew still get free food from their school even though they’re remote. They have too much food so my brother dumps some of it on me and I get a neat peek into US school food Presumably because of peanut allergies this sandwich has soybean paste. It has the flavor of miso but not salty at all and maybe less sweet too. Way more savory though. Might be a nice product if they added a touch more sugar and salt.
|
|
#
?
Feb 27, 2021 09:25
|
|
|
pile of brown posted:the hands that touch both the cooked food and the sushi have likely not been heated to 150º for three minutes, and if covid is present they're likely the source. Scientastic posted:It’s not the food itself that is the risk, it’s the people handling it without washing properly. Anne Whateley fucked around with this message at 10:06 on Feb 27, 2021 |
|
#
?
Feb 27, 2021 10:02
|
|
|
Trust other people? LOL
|
|
#
?
Feb 27, 2021 10:25
|
|
|
I definitely do not trust other people to obey the rules
|
|
#
?
Feb 27, 2021 11:19
|
|
|
Steve Yun posted:
My daughter has a peanut allergy and so we got this for her at the recommendation of a friend. Unfortunately she doesn't like it but I'll say it holds up pretty well as a replacement. It does not necessarily make a very good replacement for peanut butter in other recipes however. Enfys posted:I definitely do not trust other people to obey the rules Yeah I think this is where I'm still at unfortunately. 
|
|
#
?
Feb 27, 2021 15:26
|
|
|
The bottom line is that covid might survive on food but it's much less likely to transmit from food to your respiratory tract. That's why takeout is considered safe. I know some people are vulnerable enough where they can't take a shadow of a chance at a tiny viral load, so they can be ultra cautious. But if you spend even 5 minutes a week in a store, even with a mask, I'd imagine your viral load would be orders of magnitude higher than what might make the jump from food to lungs, especially if you wash your hands after eating and before picking your nose. https://health.ucdavis.edu/good-food/blog/eating-takeout-amid-covid-19.html
|
|
#
?
Feb 27, 2021 16:08
|
|
|
My son wanted sushi so we made some.  We borrowed a sushi mat from a neighbour, I bought some nori, a cucumber and an avo, and my wife makes really good Japanese egg rolls. I made some sushi seasoning. We are 99% vegetarian at home so that is easier. We all made it together, which was actually a really enjoyable and satisfying activity, and the sushi was pretty drat good. Not restaurant quality of course, but more than good enough. I’ve now bought a sushi mat and seasoning because we will definitely do it again.It’s a great thing to do with kids (and adults). I recommend it.
|
|
#
?
Feb 27, 2021 16:44
|
|
|
therattle posted:My son wanted sushi so we made some. Is there a beginners guide anyone would recommend, because my kids love sushi, and making it together would be great
|
|
#
?
Feb 27, 2021 16:50
|
|
|
Scientastic posted:Is there a beginners guide anyone would recommend, because my kids love sushi, and making it together would be great Honestly, it’s extremely simple. The nori pack had some instructions for rolling. The sushi seasoning recipe had a guide for how much was needed for a given quantity of rice. We peeled and cut up avo and cucumber and my wife made egg roll (probably the trickiest element and we have a special rectangular pan for it). My 9-yr old son did the rolling with some help. He and I spread and patted down the rice. I am sure there are YouTube guides but it’s very straightforward. I’m sure with practise and/or and adult rolling it could have been better but it was absolutely good enough.
|
|
#
?
Feb 27, 2021 17:44
|
|
|
It's a lot of fun. I haven't done it in ages but making sushi was one of my favorite cheap staying-in date activities in college. Obviously as mentioned probably way easier if you stick to vegetarian rolls, which is tbh all I have experience with.
|
|
#
?
Feb 27, 2021 20:50
|
|
|
How Wonderful! posted:It's a lot of fun. I haven't done it in ages but making sushi was one of my favorite cheap staying-in date activities in college. Obviously as mentioned probably way easier if you stick to vegetarian rolls, which is tbh all I have experience with. That’s a terrific idea. I’m a bit beyond that now... But yeah, it’s easy to do edible decent sushi. I’m sure it’s a lot harder to do it really well but it’s not necessary in this situation. And yes, vegetarian really simplifies it.
|
|
#
?
Feb 27, 2021 21:04
|
|
|
I've been really getting into caramelized apples, ala this method https://www.youtube.com/watch?v=X9q9eead4uw these past few weeks. Before I try it wanted to ask, would cooking apples this way work for a pie? Like, do this stove-top method w/ the booze burn-off, then pour it in the pie tin and bake a low temp for an hour or so. Versus mixing everything together and letting it cook with the rest of the pie. My assumption is that would result in melted apples more or less, but this flavor seems spot on for a great pie.
|
|
#
?
Feb 28, 2021 02:51
|
|
|
I would just do a tarte tatin instead
|
|
#
?
Feb 28, 2021 08:36
|
|
|
therattle posted:my wife made egg roll (probably the trickiest element and we have a special rectangular pan for it). This was really throwing me for a loop, I always think of egg rolls as those fried things from chinese restaurants. The japanese name for it is tamagoyaki iyi.
|
|
#
?
Feb 28, 2021 12:09
|
|
|
Stringent posted:This was really throwing me for a loop, I always think of egg rolls as those fried things from chinese restaurants. The japanese name for it is tamagoyaki iyi. Oh yeah! Sorry, i see how that is confusing. We just call them egg rolls but you’re right.
|
|
#
?
Feb 28, 2021 12:20
|
|
|
Egg rolls are Spring Rolls right? Why are they called Egg rolls in the US?
|
|
#
?
Feb 28, 2021 12:26
|
|
|
Helith posted:Egg rolls are Spring Rolls right? Why are they called Egg rolls in the US? 
|
|
#
?
Feb 28, 2021 12:52
|
|
|
Helith posted:Egg rolls are Spring Rolls right? Why are they called Egg rolls in the US? Eggs rolls have a thicker shell than Spring rolls. Egg is usually wheat based and Spring is usually Rice. I think? Egg rolls are coated in egg too?
|
|
#
?
Feb 28, 2021 15:47
|
|
|
It's just rice paper wrapper vs egg-based wonton wrapper. Egg rolls have meat more often, but both can.
|
|
#
?
Feb 28, 2021 19:39
|
|
|
pile of brown posted:I've always heard much the opposite, that real wasabi is extremely difficult and expensive to grow and that's why the green horseradish is so ubiquitous. I remember reading something about how the only domestic producer of wasabi in the us (in oregon) had an electric fence and a loving moat to ward off espionage. But while this is perfectly workable and isn't even particularly arduous as far as home gardening gymnastics goes, it isn't really workable at commercial scales. And it probably isn't optimal for producing the largest possible yields, and so on. Which also isn't really a problem if you're not trying to juggle factors to min/max your cost/value curve or whatever. There are a lot of heirloom cultivars that are commonly grown in home gardens but are seldom if ever found on commercial farms just because of peculiarities of their lifecycle or growth habit--low germination rates, slow maturity, narrow growing season, reliance on hand pruning, difficulties in harvesting, poor keeping characteristics of the resulting crop, or whatever. This kind of poo poo can kill profitability of a commercial crop, but if you're not worried about your garden supplying all your food or making you money it's no problem.
|
|
#
?
Feb 28, 2021 21:28
|
|
|
Helith posted:Egg rolls are Spring Rolls right? Why are they called Egg rolls in the US? As mentioned, wrong, they're not the same. Egg rolls are rare-ish here (UK) but they do pop up sometimes, try one and you'll see the difference.
|
|
#
?
Mar 1, 2021 00:11
|
|
|
Ah right, so egg rolls are an American version inspired by spring rolls like Chiko Rolls in Australia are an Aussie inspired version. I don't think you can get egg rolls in Aus.
|
|
#
?
Mar 1, 2021 00:27
|
|
|
It’s a regional dialect.
|
|
#
?
Mar 1, 2021 02:17
|
|
|
The wrapper is the big difference, to me. Egg roll wrappers are rougher and chewier, while spring rolls are smoother and crispier. Egg rolls are often larger than spring rolls as well.
|
|
#
?
Mar 1, 2021 02:55
|
|
|
Scientastic posted:I would just do a tarte tatin instead Sure, but would it work fine for a pie? Anyone know if it wouldn't/tried it before/heard otherwise?
|
|
#
?
Mar 1, 2021 06:39
|
|
|
A chinese take-away I used to go to, had 'pancake rolls', which were unlike the standard spring rolls most other places have. The usual spring roll here is/was about 4 inches long, 1 across, and cylindrical. This place's ones were about 6 inches long, at least 2 across, more of a flattened cylinder and the outside was both chewy and crispy; they were so so good. It looks like they were basically what are called egg rolls in the US. I wish they were commoner over here 
|
|
#
?
Mar 1, 2021 10:26
|
|
|
The World Inferno posted:Sure, but would it work fine for a pie? Anyone know if it wouldn't/tried it before/heard otherwise? I think you’ll end up with apple goo with very little texture...
|
|
#
?
Mar 1, 2021 10:48
|
|
|
The World Inferno posted:https://www.youtube.com/watch?v=X9q9eead4uw blind bake the top and bottom of your pie crusts, load the apples in, put the top on and heat until bubbly. incidentally, if i get to choose how i die it's going to be by eating like the worlds supply of these, i expect 
|
|
#
?
Mar 2, 2021 18:52
|
|
|
I realized last night that I can't make fun of people for believing in pro wrestling anymore when I knowingly have made the choice to believe in the Japanese Iron Chef mythos.
|
|
#
?
Mar 2, 2021 23:33
|
|
|
|
| # ? Apr 20, 2024 04:31 |
|
|
A local Hmong grocery posted that they got these fruits in, and apparently it's very popular with Hmong/Lao people.  Apparently it's txiv kub nyuj, or cow/bull horn fruit. They're kind of fascinating. The texture reminds me of unripe mango, or maybe a very crisp apple or celery without the strings. The flavor is reminiscent of granny smith apple and rhubarb, with a very dry, astringent finish.
|
|
#
?
Mar 3, 2021 01:45
|
|
