Comments by "Psiberzerker" (@Psiberzerker) on "Adam Ragusea"
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Cooking wine, red, and white, are like salt, and pepper. They're just staples you have to have, if you cook a lot. Too many recipes require red, or white wine. Even if you don't put it in practically everything. I put black pepper in practically everything, I put it on vanilla icecream, and bananas to enhance the flavors of vanilla, and bananas, respectively.
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I consider myself a prep cook. I've worked on the line at 3 stared resorts, but I'm comfortable as a prep cook, and a saucier. (Not the station on the line, cooking sauces for the line cook's mise.) I'm starting with all that^ for context: I mash it with a knife, peel it, then mince it with the same knife. Why? Because I'm a prep cook, it works, and I don't have to go looking for a gadget, that the dishwasher has to clean. At home, I beat egg-whites to stiff peaks with a fork. Why? Because I have a stack of forks in the drawer, and I can just throw it in the dishwasher. None of this is advice, I do it that way, because I cook for fun, and fooling around with timesaving gadgets, that I have to clean after I play around in the kitchen is not fun. So, when you're looking at the newest gadget for mashing garlic, ask yourself this: How much fun is that going to be to clean when you're done? How much space is that going to take up in the sink? The dishwasher? The cabinet, or a drawer? If I can do it with a knife, fork, or spoon, at the very least I can save a lot of money buying gadgets. (I'd rather spend on nicer ingredients)
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Okay, if you weigh your portions, it ain't pre-agriculture. Okay? We don't have records on what troglodytes ate, because they hadn't started keeping records yet, but 1 thing we can be fairly sure of: They didn't have digital scales to weigh their portions, and eat on a rigid schedule. Kinda hard for hunter-gatherers that didn't even have sundials yet. Thousands of years before the Ptolomies conquered Egypt to settle that argument over whether the sun was a chariot, or a boat. Also, Natural=/=Good. Do you wear clothes? Piss down your leg, or use the fly? How do you feel about indoor plumbing? Okay, then natural=/=good for you, that's why you have indoor plumbing, and the internet. Honestly, just stop talking about how healthy your caveman diet is, on the internet, bro.
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Keto: Carbohydrates aren't toxic, Ketones are. The long answer is that all life on Earth, as we know it, is made up of polymers, in aqueous solution. Those polymers are ultimately made up of Carbohydrates. Glucose is basically the 2x4x3 Lego block, for life. All life. As we know it. Even looking for life on Mars, we're looking for those signatures. So, basically, the Keto diet is trying to build the Lego Death Star, without using a single 2x4x3 block, and managing your ketone levels, to just under neurotoxic levels. (So you don't crash to the floor, when you drop the ball.) The truth is, carbohydrates are about as toxic, by molar mass, as the water all life is dissolved in. In fact, they're called "Carbohydrates" because they have 2:1 Hydrogen, and Oxygen ratio, on a carbon skeleton. So yeah, you can move onto Technics, but you literally can't survive without carbs. That's what you are.
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Do you eat Bacon? Okay. Butter, you cook with that? Smoke point, and bitterness are only really significant if you deep fat fry, and re-use your oil. If you burn your food, it's gonna taste bitter. Even with no oil, throw a piece of bread in the toaster until it starts smoking. There. That's what you're talking about. There isn't actually anything special about fats, and oils, when you're talking burnt food, and starches have a much lower "Smoke Point." If you don't overcook your food, the concentration of trans-fatty acids is too low to notice, let alone taste, unless you reheat oil over and over again in a deep fat fryer. It's certainly nothing compared to pink curing salts in bacon, ham, and most forcemeats.
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"Depending on the recipe" means if it calls for chili, use chili. If it calls for black pepper, use black pepper. If it calls for fresh garlic cloves, minced. Peel, and mince a fresh garlic clove. Only substitute if you don't have it, or somebody is allergic. (Intolerant, or has some sort of food delusion that prevents them from enjoying it.) Do not, under any circumstances, substitute anything for anything, then misrepresent it as "Authenico." Go ahead and experiment in the kitchen, have fun, but learn the original recipe first. (I don't argue with food delusionals, because you're not going to convince them, and it can ruin the entire meal, for everyone.)
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