There is a good episode of This American Life about it. The notion of msg being bad started with a single letter to the NEJM in the 60’s which was likely a prank. https://www.thisamericanlife.org/668/transcript
Food allergies episode of Rotten has some good info about it too. I work with a girl who says she's "severely allergic" to MSG. Riiiiiight sure you are
not really I made a comment (as a courtesy to anybody who experiences OR CLAIMS TO FINE WHATEVER negative reaction to it) about the fact that the stuff I was posting about doesn't have any in it.
been on the fence for a long time but got a beginner carbon steel knife - 240mm gyuto with aogami super steel
I got an awesome carbon steel knife in Japan a few years ago, and honestly I just don't use it as much as some of my other stainless steel knives just due to the extra upkeep of it, but man it can get an edge that stainless steel doesn't get close to.
First run at sourdough finished today. Quite fun. Still trying to learn all of the techniques. No clue what I'm doing while scoring though
Yep! Used white all purpose flour as thats all that any grocery store had in Atlanta, everything else was sold out. Received the starter from my parents so made that part much easier. Ordering bread flour and whole wheat from Amazon today.
you might be interested in something like this: https://www.theperfectloaf.com/weekend-baking-schedule/ i do something similar and sourdough discard pancakes/waffles/"crumpets"/crackers/etc are great
https://thehappyfoodie.co.uk/recipes/nadiya-hussains-savoury-french-toast Made this for breakfast and it's delish. I had some leftover egg so I made scrambled eggs and that alone was worth the billing
Anyone have “the nordic cookbook” from Magnus Nilsson? Was looking for a new book and I’ve been interested in trying something different and was wondering if it was worth it since its kinda pricey.
I’m not sure why Taques has pubic hair on his arms but he should probably get himself checked out by a doctor
Baja style fish tacos. Beer-battered catfish, honey/lime/serrano slaw, chipotle aioli, avocado, queso fresco. Stupid easy and ridiculously good.
made mushroom lo mein despite all of the haters and losers, of which there are many, trying to get under my skin!
Did pizzas for the first time. Definitely takes some practice but they tasted good at least. Also I need to buy a coal fired oven.
My roommate used my cast iron and left water in it overnight in the sink and it started to rust is taking a dump in his bed an appropriate response
I’ve had multiple houseguests clean my cast iron w water immediately after I told them not to. It seems like an impossible concept for some to grasp. None left it soaking though. Savage.
At the fire house we wash it with water, reheat/dry it, add a splash of oil and it’s done. If there’s stuff caked on then we may boil some water in it. I feel like people overly fret about cast iron and in a way make it seem more fragile rather than how indestructible it really is.
Water won’t damage it if it’s dried promptly, but it does strip the seasoning. You can clean it just as easily if not easier with some oil. Stuff won’t cake on there as much if it’s been properly seasoned.
Hmmm, every time someone has washed mine w water, it looks p bare and I have to reseason to get it so stuff doesn’t stick. I have much better luck just heating a couple tablespoons of oil, knocking any bits off w a spatula, and rubbing it clean w a papertowel once it cools a little.
That’s a good practice, for sure. A little water isn’t going to strip your seasoning, though. There’s water in everything you cook.
i clean mine with water, even a little soap occasionally, then oil and crank the heat up for a minute its fine
For sure. It cooks off instantly though. I’ll flick a couple drops on purpose if I’m trying to melt cheese cause the steam does it way faster than the radiant heat alone. You’re right in that a little water probably won’t hurt the seasoning. I was more speaking towards heavy rinses or boiling a pan-full.
I have a really sharp knife i dont use much bc I'm going to cut the shit out of my hands. The one i use is sharp enough but its not going to whittle all the flesh off my fingers.
Maybe Its a little more work, but it cuts everything. I know a couple of chefs & their hands look gnarly. I'm a huge klutz so its the same reason i dont own a chainsaw. I also use a mandolin fairly often.
Never thought about it, but i guess drum cymbals are the same way as cast iron pans. You don't really clean them bc you get a lot better tone. My friend who plays drums looked like i slapped his mom when asked if he's ever cleaned his. I had no idea that was a thing.