Topic: What's Cookin'? (Read 94934 times)

Mothra · « **Reply #900 on:** February 12, 2012, 12:10:13 PM »

Quote from: R^2 on February 12, 2012, 11:26:15 AM

Someone stotle a bagel from me earlier today.

So if you don't want to be like me and have your bagels taken from you, make sure you put lox on them.

how dare you

Brentai · « **Reply #901 on:** February 12, 2012, 01:33:05 PM »

How dare you not put lox on your bagel ever.

R^2 · « **Reply #902 on:** February 12, 2012, 01:51:02 PM »

Half because it was a sweet bagel demanding a sweet spread and half to set up the pun I'm sorry

Shinra · « **Reply #903 on:** February 12, 2012, 02:32:55 PM »

Quote from: Mothra on February 11, 2012, 07:08:03 PM

MSG is an ingredient I've considered more and more... it just seems like exactly the kind of thing that place would add to their house dressing.

Quote from: R^2 on February 11, 2012, 12:18:10 PM
If they're bottling and selling the stuff, shouldn't there be an ingredients list on the label?

Nah, they just give it to you in a featureless plastic container.

If you ever have any doubts about a recipe you are trying to replicate, add a teaspoon of MSG and see how it tastes. Seriously, even places that purport to sell MSG free food cover their shit in MSG because they know MSG sensitivity is just a placebo effect.

TA · « **Reply #904 on:** February 12, 2012, 09:15:34 PM »

It's not just a placebo effect. Actual MSG sensitivity just affects a really small percentage of the population with pretty mild symptoms.

Shinra · « **Reply #905 on:** February 12, 2012, 10:21:45 PM »

Quote

Actual MSG sensitivity just affects a really small percentage of the population with pretty mild symptoms.

This is more or less what I was getting at. The problem with MSG sensitivity is the same problem with gluten sensitivity; people think they have it because they heard about it, and magically started getting the symptoms after they were aware they existed. To make matters worse, an entire industry has sprung up around pandering to these people, so their own doctors aren't telling them they're full of shit, and the ones who are are losing patients who refuse to believe they're being irrational.

I know some local chinese places that advertise they don't put MSG on anything, and if you order certain items you can clearly see the crystallized MSG directly on the food. It's just a thing, if you tell people it isn't there, 99% of the time they will never notice it.

Büge · « **Reply #906 on:** February 13, 2012, 08:06:19 AM »

Quote from: Shinra on February 12, 2012, 10:21:45 PM

This is more or less what I was getting at. The problem with MSG sensitivity is the same problem with gluten sensitivity; people think they have it because they heard about it, and magically started getting the symptoms after they were aware they existed. To make matters worse, an entire industry has sprung up around pandering to these people, so their own doctors aren't telling them they're full of shit, and the ones who are are losing patients who refuse to believe they're being irrational.

I'm gonna pee in your shoes, Shinra.

R^2 · « **Reply #907 on:** February 13, 2012, 08:44:09 AM »

Shinras gonna Shinra, but in my experience? Anyone who is actually diagnosed celiac will in turn do their damnedest to convince EVERYONE ELSE THEY KNOW that they are also allergic. So you get people trying a gluten-free diet just to get the nattering to stop.

Of course, if you try it and it doesn't work, it's because you weren't strict enough and did it wrong.

And if a doctor says you're not celiac that also doesn't matter because you're probably just gluten-sensitive and that doesn't show up on the tests but eating wheat is still killing you.

tl;dr: Celiac people are just like anyone else with a cause.

R^2 · « **Reply #908 on:** February 13, 2012, 08:48:05 AM »

Oh, and back on-topic: I'm at my girlfriend's again and we tried the wrap-stuff-in-bread thing again, but this time with a Bolognese sauce and mozzarella, and flakes of Parmesan sprinkled on top so they got all brown and crispy in the oven. It was even better.

And then this morning I made waffles, realizing for the first time that waffle batter is basically muffin batter plus egg whites.

Shinra · « **Reply #909 on:** February 13, 2012, 10:07:51 AM »

Quote from: Büge on February 13, 2012, 08:06:19 AM

Quote from: Shinra on February 12, 2012, 10:21:45 PM
This is more or less what I was getting at. The problem with MSG sensitivity is the same problem with gluten sensitivity; people think they have it because they heard about it, and magically started getting the symptoms after they were aware they existed. To make matters worse, an entire industry has sprung up around pandering to these people, so their own doctors aren't telling them they're full of shit, and the ones who are are losing patients who refuse to believe they're being irrational.

I'm gonna pee in your shoes, Shinra.

Get a biopsy to diagnose your Coeliac disease and I will rescind my point as it applies directly to you. But I haven't seen anyone who isn't selling a book or dietary supplements make a serious argument that Gluten allergy is anything but a myth, and there is plenty of people who have convinced themselves so thoroughly that sugar pills cure cancer that their cancer has actually gone away. The placebo effect is pretty powerful and it can work both ways. Coeliac disease on the other hand is very real, and effects an incredibly small portion of the population, as you would expect, considering it's a genetic disorder and if it was half as common as gluten-free proponents claim, the entire human race would have died out hundreds of years ago because of our reliance on bread and rice.

Classic · « **Reply #910 on:** February 13, 2012, 11:21:48 AM »

I don't think anyone's going to argue that the placebo effect and psychosomatic responses in general isn't among the craziest mind-bending stuff in medical science. That said...

Quote from: Shinra on February 13, 2012, 10:07:51 AM

there are plenty of people who have convinced themselves so thoroughly that sugar pills cure cancer that their cancer has actually gone away.

~~Citation needed~~ I'm not taking your word for it, because I've got no reason to believe you're qualified, or a qualified person's word for it unless they've also got a history of publishing things that aren't crazy.

More importantly...
The (personal) problem I have with this exultation of mind-over-matter is it diminishes the very real possibility that something very real is wrong. For a trivial example, willpower won't set bones, reattach ligaments, or anything of the sort. Although people are surprisingly good at making themselves sick just by thinking about it, the same doesn't apply to healing themselves or even undoing their own psychosomatic damage.

EDIT:
What I mean to say is that when you say stuff like that, I consider you a low grade environmental hazard. Like an automobile, or an evening of binge drinking.

TA · « **Reply #911 on:** February 13, 2012, 11:34:32 AM »

Quote from: Classic on February 13, 2012, 11:21:48 AM

Quote from: Shinra on February 13, 2012, 10:07:51 AM
there are plenty of people who have convinced themselves so thoroughly that sugar pills cure cancer that their cancer has actually gone away.
~~Citation needed~~ I'm not taking your word for it, because I've got no reason to believe you're qualified, or a qualified person's word for it unless they've also got a history of publishing things that aren't crazy.

The paper you want is Psychological Variables in Human Cancer by Bruno Klopfer, particularly those parts discussing his patient Mr. Wright.

Shinra · « **Reply #912 on:** February 13, 2012, 11:53:08 AM »

Thanks, TA. :)

R^2 · « **Reply #913 on:** February 14, 2012, 06:20:42 AM »

Sautee mushrooms.
Caramelize onions.
Sautee spinach.
Cook bacon until crispy.

Pour toppings into pie shell. Top with Parmesan and mozzarella.

Beat four eggs together with 1C milk, 1C cream, salt, pepper, and a pinch of allspice. Pour over pie filling.

Bake.

Leftover quiche makes a good breakfast, too.

Shinra · « **Reply #914 on:** February 14, 2012, 07:08:45 AM »

I did a quiche very much like this for dinner a couple of weeks ago. it's one of those things that seems really complex when you show it to friends but is honestly retarded simple it's also freaking great!

François · « **Reply #915 on:** February 14, 2012, 04:56:35 PM »

I kinda mangled the dough because I didn't trust my one pair of scissors with food, but aesthetics aside this is basically fabulous. My chicken stew was too liquid at first but a day in the fridge solved that problem handily; I only regret not having put more in. I had some homemade ketchup handy and the combination was downright spectacular. Succulent design R^2, would cook again A+++.

R^2 · « **Reply #916 on:** February 14, 2012, 08:17:31 PM »

Masterfully played! The braiding is kind of superfluous to the flavor of the dish but helps presentation a bit, so don't worry too much. Push comes to shove you could probably just fold it over itself and crimp the edges, like a calzone. I think next time I'll stuff it with a couple different kinds of mushrooms. Or do it with something a little sweeter, like roasted root vegetables, and a brioche dough. The possibilities are staggering, really.

Tonight: lentil soup with cabbage and kielbasa. Break for a glass of wine. Follow with cranberry-apple vol-au-vent and ice cream.

Classic · « **Reply #917 on:** February 14, 2012, 08:42:19 PM »

If I try this, does using potatoes or whatever actually bring out something good in the dish, or should I just use flour or some other powdered starch and house more sausage or veggies or whatever in place of the potatoes?

R^2 · « **Reply #918 on:** February 15, 2012, 08:17:45 AM »

Depends how much you like potatoes, I guess. I mean, if you used nothing but Italian cold cuts and sauteed vegetables and cheese, you'd have a traditional stromboli. Your call.

Niku · « **Reply #919 on:** February 15, 2012, 04:48:14 PM »

Made some crab stuffed mushrooms for work today and brought a couple home. Sliced up some asiago and baked it on top, then broiled for a couple of minutes until the cheese was gooey. Turned out pretty nice! Claw crab meat, mayo, bread crumbs, bell peppers, old bay seasoning, stuffed into a white mushroom.

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Author Topic: What's Cookin'? (Read 94934 times)