I’m always surprised that nobody worries about the random long-chain polymers created in the seasoning process which are then released into your food as you cook.
Yes, many long chain polymers are carcinogens. That makes them bad. Long chain polymers are what make commercial non-stick pans non-stick. Note: they are different long chain polymers, but still just a bunch of polymer hydrocarbons because…that’s what makes both of them non-stick.
Oh, I’ve also made this with 4-5 dried bay leaves and a dozen juniper berries. I liked the bay leaves in there, but the juniper berries weren’t noticeable except as an unwelcome texture.
I don’t know about a specific one, but i tried via Bing with OK results. It mostly pulled from one source that had 72 recipes, and then a couple from sources it didn’t link to in the body. There were links to the sites used at the bottom, but you would have to search for the specific recipes.
I am wondering if any of the knockoff brand enameled Dutch ovens are as good as the Le Creuset one because I tried my aunt’s once and it was pretty good but I can’t afford that.
Nate From the Internet - https://www.youtube.com/@NFTI
Formerly of TKOR/The King of Random, not a cooking channel but he does food comparison videos and the like.
The Kitchen & Jorn Show - https://www.youtube.com/@kitchenandjorn
Kristin and Jen (formerly of Buzzfeed) typically doing cooking competitions (and food taste tests)
Don't Panic Pantry - https://www.youtube.com/@dontpanicpantry
Featuring Noah Galuten, chef and author and a former host on the youtube channel Tasted (if anyone's memories go back that far lol).
Jun's Kitchen - https://www.youtube.com/@JunsKitchen/
Jun's (from Rachel & Jun) channel where he mostly makes different treats and meals for their kitties. Doesn't post often.
Travel Thirsty - https://www.youtube.com/@TravelThirstyBlog
A non-narrated vlog showing up close and personal the creation of mostly Asian dishes from start to finish in various restaurants and countries. CW: Live sea animals (fish, crustaceans, and the like) are frequently dispatched during videos, viewer discretion is advised for those who do not wish to view it.
Masaru - https://www.youtube.com/@masaru.9268
Masaru, a free dive fisherman and new business owner details his life and adventures in Japan from catching, cleaning, and eating all sorts of different sea life he mostly catches himself. Videos are subtitled perfectly and he puts a lot of production value. Also occasionally does random challenge video series.
I love Emmymade. She seems so nice and upbeat in her videos and she covers so many recipes, most of which are very doable or at least weird and interesting(like her hard times stuff). I also like how normal she is in the kitchen. At this point I dont know how much of it is manufactured to make her more “relatable” and how much are organic kitchen errors but it gives her this very normal enthusiastic person just cooking vibe that I dig.
Ann Reardon is another fave. From her tiny miniature(as in model miniature) house with functional kitchen, to her genuinely good looking recipes, to her popular debunking series. Everything she creates is well researched and well tested.
I recently used an IKEA portable induction stove in an Airbnb, and did not like it at all. It was very powerful, but basically had only two settings: super high or off. You could adjust it, but that would just mean it cycled more often between super high and off
Is red wine not generally seen as vegetarian? I know about it not being vegan, but is there something else I don’t know?
I intentionally left out vegan specifically for the same reason.
I would still be interested, as a lot of foodstuffs are considered vegetarian even if some animal sourced ingredient or agent was used. I’m not a 100% vegetarian in the first place. Mostly, but not a 100%.
I mean, you see a lot of vegetarian food sites etc. still include recipes that use eggs and other ingredients that are animal based or -sourced.
edit: Wow, a surprising amount of wine is not even vegetarian and it isn’t just limited to red wine. I mean as a not-100%er it’s such a miniscule part of it, but damn, will keep in mind in the future. Spirits and beer it is!
edit2: Goddamnit apparently a lot of beers use the same fining agents used with wine. At least my spirits are fine for the vast majority at least.
I’m not even sure I need to read the rest of the thread after this comment. You win by default! I guess it makes as much sense as anchovies on pizza though.
I love eating a raw potato like an apple, for whatever reason. Any time I’m cooking a dish with potatoes, I’ll wash and peel one for me to eat. My boyfriend looked like I had grown a third arm the first time he saw me do it.
It’s the perfect mix of crunchy and juicy, but not sweet.
No, never. AFAIK they aren’t toxic, just that the starch is poorly digested. Either way, I’ve never gotten sick from it, so 🤷
It’s odd because I have had digestive issues off and on through the years, but the potatoes have never precipitated it. (It’s mostly anything spicy, which sucks as I love spicy food-- it’s a price I pay willingly sometimes)
Solanine is a glycoalkaloid poison found in species of the nightshade family within the genus Solanum, such as the potato, the tomato, and the eggplant
Raw potatoes certainly are mildly toxic, it’s not just undigestible starches.
Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, but microwaving potatoes reduces the alkaloid content by 15%. Deep frying at 150 °C (302 °F) also does not result in any measurable change.
They’re no more toxic than cooked potatoes, unless you only eat microwaved ones.
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