
Making it yourself means you’ll have an endless supply.

Processed refined carbs is really something
Hi, to the mods, if my post is invalid, feel free to delete this, I cant find any diet instances sry
Yeah, processed refined carbs is really something else. I've been doing IF + lowcarb for the past 2 years and luckily, my body responded to it dropping me from 106kg to 60kg
Btw i dont have the intention to demonize carbs, its still a good source of sugar in which our brains love to utilize as energy.
Its just man....it really somewhat messes me up. I do still eat processed refined carbs but very rarely and in minimum
then one day my mom brought some chocolate brownie cupcakes. My mom handed them over to me and told her its most likely that I'll never eat it.
Then its time for my 2nd meal, At first I was reaallly hesitant to consume it because im aware that carbs has something to do with pumping up ghrelin, a hormone that has been studied to trigger hunger, and sadly... I went with "yeah why not give a try, fuck it lets have some"
The next 3 days, it really messed my hunger, It
Making it yourself means you’ll have an endless supply.
cross-posted from: https://lemmy.ml/post/1465875
Once a year, everyone I know becomes a farmer. They plan ahead, pack a picnic, grab a hat and head to a farm to pick strawberries. Flats fill up with the sweet fruit you don’t eat in the field, people gain a little appreciation for farm workers after spending the day hunched over, and we all end up making big berry plans and dreaming sweet berry dreams. Mostly though, people go home, gorge on fresh berries and/or make jam.
I don’t know who eats all that jam, and I hate giving away jars, so I have a raft of ideas for what to make instead, starting with my very popular strawberry vinegar. I’m going to offer two ways to make it—beginner and advanced. Vinegar-making tools for your vinegar-making needs:
undefinedA vinegar mommy, to make it truly from scratch: Supreme Red Wine Mother of Vinegar A big ol’ carboy, with an air lock: FastRack 1-gallon Jug with Twin bubble Airlock Spoilage-preventing tablets: Campden Tablets
You don’t need culinary school. You don’t need expensive equipment. You don’t even need that much experience. All you need to be a better cook today is a little bit of knowledge. Or, in the case of this list, 57 little bits.
Apple Rankings by The Appleist Brian Frange
The official rankings of munching apples by comedian and Appleist Brian Frange. Ranked in order and evaluated on a 100 point scale.
Out of the 18 ingredients on Beyond's website, some are familiar, like brown rice and salt. Others, like methylcellulose, are a little less so.
TLDR: lots of salt and artificial flavourings. But a lot of interesting chemistry goes into it too. There are annealing steps, and many other processes I don't understand.
Coffee is one of my addictions. It's not that I drink it because I'm tired, it's that I drink it because it gives me motivation to go do or make stuff. My brain is pretty wired naturally and caffeine gives me the stimulus I need to focus on one thing.
Welcome to the second instalment in our series Chemistry of Coffee, where we unravel the delicious secrets of one of the most widely consumed drinks in the world. Here we look at how tweaking variables…
Everyone loves arancini, but real Romans reach for the tomato-spiked suppli.
Are cauliflower stems (cooked) as tasty as the rest of the cauliflower?
I've never tried eating the stems. What's it taste like?
The croissant diet
https://fireinabottle.net/introducing-the-croissant-diet/
Bonus: the wine diet https://fireinabottle.net/wine-fasting-tcd-redux-part-2/
The state star codex about all of this: https://slatestarcodex.com/2020/03/10/for-then-against-high-saturated-fat-diets/
food packaging info
It's great that we can see on packaging if the eggs we buy are from chickens tortured in a pit of despair, or ones better cared for.
But consumers' information so still bdly restricted. Imagine the changes shops would have to make if they were forced to show on the label/tag
These are all just example. I wouldn't propose doing all of them. But even a small bit of information, be it hidden or revealed, can make a big difference.
should home cooks use modified wheat dextrin in fried breading?
For chicken that stays crispier for longer, chef Eric Huang calls upon EverCrisp, a modernist ingredient that home cooks can use, too.
I go back and forth on this kind of thing.
On the one hand, if you're ever using non-whole-wheat flour, you're totally already bought into the idea of processing your flour for a specific result. Breeding more or less protein into wheat--sure! Go for it!
On the other hand, I don't like using ingredients when I don't understand how they're made, and a lot of the time when ingredients only have to tell me they're "modified" it skeeves me out that I can't verify exactly how.
What do you think?
this plant-based chicken patty has the best food packaging I've ever seen in my life
Has anyone eaten this or their nugget version? Is it good?
A vegetarian chicken nugget is something I could get real into. Dangerously for my health into. I am happy to cook a nice expensive relatively-decent-welfare chicken to roast it or something, but anything breaded seems like a bad effort/outcome ratio. You get me a decent plant-based substitute--especially if it might get decently cheap eventually--and I will go to town.
an intrepid investigation into the bucatini shortage of 2020
What the hole is going on?
If you boil bucatini for 50 percent of the time the box tells you to, cooking it perfectly al dente, you will experience a textural experience like nothing else you have encountered in your natural life. When cooked correctly, bucatini bites back. It is a responsive noodle. It is a self-aware noodle. In these times, when human social interaction carries with it the possible price of illness, bucatini offers an alternative: a social interaction with a pasta.