hailrin: musicemo: marxism-sjwism: animeismybestfriend104: marxism-sjwism: btw… important PSA: cutting off the mold on the surface of food does nothing. you can only see the spores on the surface, but mold itself has spread and grown roots into the food. by the time you can actually *see* the spores, that piece of food is completely full… Continue reading
Tag: food
cloudrunner-742: marxism-sjwism: animeismybestfriend104: marxism-sjwism: btw… important PSA: cutting off the mold on the surface of food does nothing. you can only see the spores on the surface, but mold itself has spread and grown roots into the food. by the time you can actually *see* the spores, that piece of food is completely full of… Continue reading
tamaness: misscherrylikesthediscourse: marxism-sjwism: animeismybestfriend104: marxism-sjwism: btw… important PSA: cutting off the mold on the surface of food does nothing. you can only see the spores on the surface, but mold itself has spread and grown roots into the food. by the time you can actually *see* the spores, that piece of food is completely full… Continue reading
scarletfireblaze: marxism-sjwism: animeismybestfriend104: marxism-sjwism: btw… important PSA: cutting off the mold on the surface of food does nothing. you can only see the spores on the surface, but mold itself has spread and grown roots into the food. by the time you can actually *see* the spores, that piece of food is completely full of… Continue reading
hatefulofsorrow: susiethemoderator: marxism-sjwism: animeismybestfriend104: marxism-sjwism: btw… important PSA: cutting off the mold on the surface of food does nothing. you can only see the spores on the surface, but mold itself has spread and grown roots into the food. by the time you can actually *see* the spores, that piece of food is completely full… Continue reading
This got me dying
who paid for this study bruh
it’‘s literally seasoning. that’s it. that’s what make food taste good.
I looked at the picture and said seasoning before I scrolled down to see the rest.
Though if you actually read the article, you’ll find that a. the study in question was performed at an Indian institution, not a Western one, and b. their conclusions are actually pretty interesting; in a nutshell, Indian cuisine tends to use more strongly contrasting spice pairings and spices that have a smaller overlap with the flavour profiles of the accompanying foodstuffs even when compared with other South Asian culinary traditions.
You can find the cited paper here (warning – math):
Yeah, but this is kind of my pet peeve. People complaining about ‘useless’ studies. You don’t get how science works. No matter how ‘obvious’ something is, people still have to go through the proper scientific process to confirm it. The data has to be there. You can’t cite ‘everyone knows this’, because it’s not science, you have no data or numbers or statistics, and chances are it’s wrong anyway. People used to ‘know’ that the earth revolves around the sun. Science is a process that constantly corrects itself.
Ooh, I think I remember seeing this one, or another article referencing it. And in addition to identifying what makes Indian food delicious, it also identified what makes British cooking in particular frequently bland.
Basically, back in the olden days, British cooking used to have contrasting flavour profiles too, because that’s basically what humans like? Except then trade and the Empire made spices cheap, and rich people were like: “fuck, the poor people can afford to eat like us! This isn’t on!” and started demanding dishes that required 97 hours and a full-time staff if they were gonna taste any good, because that was the only way to show off how rich they were. That food was based on subtle complimentary flavour profiles, which required that massive time and labour input to make correctly. Then everyone tried to copy the rich people again, but since most people can’t afford private chefs, it just came out bland.
In short,
contrasting
flavour profiles are awesome and most people really like them, rich and powerful people are literally obsessed with Having Things You Don’t, and my country apparently abandoned good taste in favour of clawing for status centuries ago.
Magic Chocolate Ball. [video]
INGREDIENTS
½ cup white chocolate chips
2 small brownies (homemade or store-bought)
1 scoop vanilla ice cream
½ cup raspberries
½ cup blueberries
1 cup chocolate chips
¾ cup heavy cream
PREPARATION:
Put the white chocolate chips in a bowl and microwave in 20 second intervals, stirring the chocolate between each interval, until melted.
Open the plastic ornament and pour the white chocolate into one of the halves. Close the ornament and slowly rotate it so the white chocolate coats the entire inside evenly. Freeze for 30 minutes.
Remove the ornament from the freezer and carefully open it, to remove the white chocolate ball. (Be gentle, the ball is hollow and delicate.)
Run very hot water over a spoon to warm it. Dry the back of the spoon and then use it to smooth the seam that runs around the center of the ball. Run very hot water over a bowl with a flat bottom, dry it, and then put the white chocolate ball on the upside-down bowl and gently twist it, allowing the bottom of the ball to melt, making a 2-inch hole.
On a serving plate, stack the 2 brownies and then top them with the scoop of ice cream. Carefully, lower the white chocolate ball over the brownies and ice cream, so that the brownies and ice cream end up inside the ball. Surround the ball with the raspberries and blueberries.
To prepare the chocolate sauce, combine the chocolate chips and heavy cream in a bowl, and microwave in 30 second intervals, stirring between each interval, until the sauce is glossy and smooth.
For the finale, slowly pour the hot chocolate sauce all over the ball in a circular motion. The white chocolate ball will melt and reveal the brownies and ice cream inside.(via Jonjonnotaleprechaun )
If you want it to melt in a specific way you can pour the chocolate on in a pattern
peaceypanic: chevko: kin-record: autistictesla: has everyone seen the blog lowspoonsfood? the blog is food that can be made without too much effort, with a ranking system by how much effort it takes to make it they also have category options for gluten free, vegetarian/vegan, lactose free, etc. if you’re disabled and have trouble cooking, this… Continue reading
musicalluna: squeeful: hagar-972: leahazel: theragnarokd: mhyinblog: isozyme: roachpatrol: i should make a low-effort cookbook like you get those ‘i hate to cook! 101: easy meals for the kitchen novice!’ and it still wants you to make a three-cheese spinach casserole mine would be like did you know you can put chocolate chips on a spoonful of… Continue reading
Safely Eating Expired Foods
no-more-ramen: The food bank gave me a hand-out about how long you can safely eat unopened foods past their expiration dates, and I thought other people might find it helpful. DAIRY: Milk, cream: within 10 days past expiration date Soft cheese, yogurt, sour cream, cottage cheese: consume within 14 days past expiration date Butter, hard cheese: consume within 3… Continue reading Safely Eating Expired Foods
Monsters' Queen 