Comments by "DynamicWorlds" (@dynamicworlds1) on "Adam Ragusea" channel.

  1. On cookie dough safety: pasturized eggs are a thing, but a big danger is uncooked flour. If you're going to do it, prebake your four to kill the pathogens on it first.
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  2.  @paxundpeace9970  the hunting that happens where you probably live is likely the least ecologically damaging to the environment source of animal protein you can find, including milk and eggs. Sure, human hunting has been done non-sustainably in the past and is done that way in some parts of the world (mostly by people desperate to put food on their tables), but that's not really relevant to most modern hunting in the developed world where not only is it sustainable, but stopping without reintroducing predators would be ecologically catastrophic.
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  3. 2 things to mention: 1-chemical: bleach is concentrated chlorine and chlorine hyopcloride (the same stuff thay is put in your water as a disinfectant) This is to say nothing of the mouthfuls of heavily chlorinated pool water most of us choked on as children in the process of learning to swim. Any possible health risks of that are pretty insignificant at most. 2-psychological: most grocery stores in the US seem to try and present food that's rather, for lack of a better term, sterile in appearance. Even slightly misshapen produce and dirt are often removed from produce to give as clean a presentation as possible and put under mist sprayers that give an appearance of them being rinced. There's more going on of course, like the rampant anti-intellectualism and denigration of science classes that would help people stop and think about the aformentioned example of putting unbagged produce on a belt like that, but I think there's a component of how perfect and clean companies try to make our produce look. Also, anecdotally speaking, the concern with rinsing in the US seems to be mostly about pesticides, which is probably a whole other angle of shaping behavior that could be analyzed.
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  4.  @kieramcadams4103  out of context numbers aside, I'm just talking about risk of ingredients relative to each other and how easy it is to mitigate it (and pre-baking your flour is really easy, cheap, and doesn't significantly affect the final product, so I recommend it). Keep in mind that the amount you eat affects your risk. I'd likely still lick batter off a mixing tool because that is fairly low risk, but if I was to make a habbit of making batches of cookie dough to eat raw, it'd be worth it to me to take a couple extra steps toward risk mitigation.
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  5.  @OrbObserver  the "confectioners sugar" near me has corn starch. (I just checked the bag to be sure) As usual, if you're trying to be specific, always check the ingredients list on the back and not what the front of the package calls it.
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  6. I just store my brown sugar (I usually buy dark, because why would I want light when I can just cut it with white?) in a tupperware container and use a metal measuring scoup (or spoon if I need a larger amount) to scrape it off the block that both forms more slowly (due to it being in a more airtight container) and it's not difficult as it ends up softer (because it's not light brown sugar, which is completely impractical) If you usually use brown sugar in smaller quantities (I use 1 or 2 tablespoons at a time for some of my cooking, making pure molasses less practical for those situations, so I needed an alternative) or just don't feel confident with pouring out the amount you need, it's something that does work quite well too.
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  7.  Shema Echad  every academic field with anything to say on the subject rejects the idea of a sex-equivalent gender binary. The one spreading evil is you...speaking of which, reported.
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  8. Can I just ask why tf it's normal for the color of the top of gas stoves to be white? It should be ash black to match the cast iron parts above it and the eventual spills that will burn onto it. Just because it's not burning wood doesn't mean it's not a literal fire pit and it's not an eating surface you need to be confident is completely cleaned in the first place. Can you imagine if it was normal to have the inside of propane grills or ovens be bright white and how annoyingly stupid that would be? But that's what we get on the heat source we can't hide by closing.
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  9.  @1Hippo  that sounds like a yeast infection waiting to happen
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  10. The biggest danger is unlikely to even be the egg, but rather the flour. Just an interesting fact.
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  11. It's the US so the most likely explanations are: A-people were putting all sorts of stupid shit in it and a legislator got overly specific about saying what chocolate can contain and still be called chocolate to stop that in its tracks. B-the dary lobby wanted to cut out some competition C-a politician had some chocolate with vegetable oil he really didn't like and snuck it into a line in a large bill (and to get his vote, everyone else went along with it) D-some combination thereof
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  12.  @italianboyz12345  This 👆 is your brain on fascism. Don't do fascism kids.
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  13. I mean, chocolate cake should be rich and heavy not light and fluffy, so that checks out.
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  14.  @BudderBoyz  estrogen is a component of many/most standard birth control.
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  15. I'd argue that in the face of our propensity to kill each other, thinking up new and kinky ways to have sex is our specialty.
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  16. Strictly speaking, they don't have to understand the nutrition for it to be why those foods are combined. All else being equal, if 2 cultures are competing, the one with the food culture that combines foods in a more healthy way is going to have an advantage and (though one of many means) be more likely to survive and have its food culture spread. Understanding is not required for the selection process to take place anymore than it is with genetic evolution. They are healthy to eat in combination can flow right into a causal relation to the frequency in which they are combined. Even down to a smaller level, a family with healthier family recipes is more likely to produce more children who are able to grow into healthy adults who are able to have healthy kids of their own. Likewise, if a family is doing well, others are more likely to emulate things they are doing, even without any understanding of if or why those things would confer an advantage. "What are you feeding them?" is, afterall, something said to a parent who's children are growing up bigger and stronger than average. Whether you want to call it memetics or dual inheritance theory or something else, the fundamentals of evolution (selection+reproduction with random variation) apply to ideas and culture, not just biology.
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  17. Not a hunter here at all, but sustainable hunting (like is used to control deer populations in much of the world), done correctly, is pretty easily the most ethical source of animal protein I can think of, especially by edible weight. The eggs and probably milk in my fridge are, frankly, significantly more ethically suspect compared to what's brought home in hunting season. Keep doing your thing and may your aim be ever true.
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  18. Japan? You mean the place where meal and rice share a word and an overly literal translation of the sentence meaning "Have you eaten yet?" would be "Have you had rice yet?"? I don't think they're eating the rice raw. Side note: sushi means "vinegared rice" and while associated with raw fish, needn't include fish, raw or otherwise.
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  19. Let's learn about [taste in a food we like]. It comes from [chemical] which the [plant] uses as a defense mechanism. This seems like at least 80% of the time.
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  20. Nothing wrong with some ethical hedonism. 😉
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  21.  @adamon5577  they're pretty extreme omnivores and will absolutely eat human
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  22.  @OrbObserver  not disagreeing, but for the record the brand on my shelf atm is Domino, so not exactly some random store/small brand. Idk if it's a regional thing or what, though. I just have always known it to have corn starch in brands big and small. It wouldn't be the first time a product was extremely commonly called something that wasn't technically correct, though.
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  23.  @iododendron3416  tic tacs label: Calories: 0 Serving size: 0.5g 1st ingredient: Sugar Yup, and today we learn why tic tacs are the size they are.
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  24. I'm one of the people that is grossed out by separating yolks from whites with my fingers, but it is undeniably the most effective way to do it either pulling them out of the bowl afterwards or dumping the egg into cupped fingers and letting the white run through. I usually use other methods out of preference, but if I'm feeling lazy or impatient, the fingers get used and if it doesn't bother you it's absolutely the way to go.
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  25. Not always twice, though.
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  26. Tbf, meat substitutes are getting really good these days. Quality vegetarian stuffing is very likely in the near future and knowing more about what you're trying to imitate isn't a bad thing.
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  27. Reading this in 2020 is oof....
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  28. @Zico this kind of conspiratorial BS where everything is a deliberate attack (especially on one's masculinity) is symtomatic of an incredibly weak mind (and an undeveloped and insecure sense of one's own masculinity). It's better to put a check on that early because conspiratorial thinking tends to rot the mind and make one vulnerable to manipulation by demogogues and cult leaders. Fortify your mind against BS.
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  29. It's olive oil. I think you mean Rome.
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  30. Pepper and coffee in unison: he does this to everyone even ask pufferfish
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  31. Note to self 37:25
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  32.  @aragusea  this is really belated, but I'm suddenly really curious to see if there's a difference in how MSG is used in a place like Japan with really low obesity rates that created the stuff and the USA. Obviously there are too many variables for a lay person to do anything but note a correlation but differences in how it is being used in 2 countries very familiar with it but widely different obesity rates could be very interesting if you have a source on that information (as getting an accurate idea of what a lot of Asian diets are like is a bit difficult from the US).
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  33. Out of curiosity, do you know if Hershey's "Special Dark" chocolate line can claim to be chocolate in Europe? I'm not up on your chocolate regulations (though you seem to more consistently produce good chocolate so I'm not complaining, mind you)
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  34. There are CC now so you could turn the subtitles on, mute it, and read to get the full info.
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  35. Yeah, bioavailability is important. I'm not as up on protein bioavailability, but I do know that getting at least some saturated fats in your meals is important for the absorption of some vitamins and that they need to be in your stomach at the same time to get that effect (iirc because the vitamins are fat soluble, and the body it better able to absorb them when they're clinging to the fat molecules than just dissolved in aqueous solution without fat). Likewise, making sure you're getting some of both kinds of fiber in every meal can help the digestive system in general (whereas both no fiber and getting exclusively high amounts of insoluble fiber can make it harder on your digestive system to absorb the full nutrition of what you're eating). I don't know of any reason the different amino acids would need to be eaten together in the same meal for absorption, but the general idea of bioavailability is still important and a good reason to have your meals be more mixed in the types of foods in them (rather than say, getting all your grains in one meal, all your meat in another, etc). I am curious what kinds of things could cause problems with absorbing protein if you don't mind sharing.
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