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What are your unpopular opinions about health / fitness?
Replies
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GottaBurnEmAll wrote: »NickleArse wrote: »VintageFeline wrote: »NickleArse wrote: »NickleArse wrote: »I should clarify all of this by saying I don't buy Asprey's proprietary ingredients to make my BP coffee, it's jsut espresso, butter and coconut oil
whats the point of adding butter to the coffee? seems like unnecessary calories to me. coffee is just fine as-is.
I've done keto diet with and without bullet proof coffee, I get a lot less of the negative side effects of keto when I consume BP coffee
How exactly...?
helps me hit super low calories (on keto) whilst still feeling super energetic
Bulletproof coffee helped you keep your calories low?
I only consume 20g of fat or 180 cals
keto has been shown to decease appetite and improve satiety on low calorie diets
http://www.ncbi.nlm.nih.gov/pubmed/25402637
and i find BP coffee allows me to more strictly adhere to low calorie diets and not suffer any keto flu or lethargy normally associated with massive calorie deficits
For you. Decreases appetite for you. I have zero desire to do the keto thing. And I have even less desire to eat very low calorie, which isn't advised for the vast majority of people.
You have you BP coffee and i'll be over here with my regular coffee and porridge.
this is an unpopular opinions thread right?
Yes. And people sometimes respond. Have you read the thread? People aren't just stating opinions and then walking away. Other people share their opinion of the opinion sometimes.
No big deal.
the BP coffee part is the unpopular opinion
keto is scientifically proven to reduce appetite
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.nature.com/ejcn/journal/v67/n7/full/ejcn201390a.html
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.ncbi.nlm.nih.gov/pubmed/18469245?dopt=Abstract&holding=npg
http://physrev.physiology.org/content/85/4/1131
http://www.nature.com/ejcn/journal/v67/n7/full/ejcn201390a.html
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.ncbi.nlm.nih.gov/pubmed/2540263712 -
lemurcat12 wrote: »Need2Exerc1se wrote: »Carlos_421 wrote: »Bry_Lander wrote: »French_Peasant wrote: »Bry_Lander wrote: »I witnessed cake culturalism yesterday. I attended a meeting where one of the participants brought in donuts for his birthday, and wow, were people ever excited. People were coming and going from the meeting, and those joining late were told that it was Joe's birthday and that they better get a donut before it was too late.
Being a guest and an unfamiliar face, I was asked to get a donut maybe 4-5 times by different people. Towards lunch, there seemed to be some anxiety that I was going to experience deep regret if I didn't claim a donut for myself. It didn't fit into my eating plan yesterday so I politely declined and no one overtly judged me. It seemed like maybe some felt sorry for me because I didn't know what I was missing and that I was foolishly declining an amazing opportunity, as if I was rejecting some rare and exotic food that I would never have the chance to experience again.
I have several more meetings scheduled with this group in the future, so I think that I will just put a donut on a plate, cover it with a napkin, and leave it on the table during the meeting. I think that will make certain people feel better.
This is hilarious--I am cracking up over this. Were they, like, Dunkin Donuts, or were they actually something special? Because if they were comparable to the doughnuts known as "Amish Crack" around here, I can understand the concern that you experience the awesomeness.
Krispy Kreme - good donuts, but not exactly life-changing.
Now there is an unpopular opinion.
I hate Krispy Kreme donuts. To be fair, I don't care for donuts in general but I think they are the absolute worst I've ever had.
I do too, but I was told they are different warm out of the oven, which admittedly we don't get here.
Right out of the vat? They're pretty good, but not great. Other than that? They're OK, at best.
I've never had a Krispy Kreme. Dunkin' was just okay. I grew up spoiled with local bakery donuts, and they remain my gold standard.
I haven't had a donut in years.
When I worked at the university, there was a place we used to get really, really, really good Danish. They were amazing.0 -
cmriverside wrote: »@VintageFeline, Texans just think they're the inventers of things like chili and the interwebz.
To be fair, most historians will trace it back to Mexico, with the earliest known recipes showing up in TX. (http://www.nationalchiliday.com/chili-history.html#.WcUqdrJ97RY , https://www.uspca.com/2014/04/who-invented-chili/? , http://www.chilicookoff.com/history/history_of_chili.asp )
I'm another who doesn't find KK appealing. Of course, when I say I like Dunkin Donuts a lot of people look at me like I grew a second head, but, hey, I like their Boston Kreme.
DD Boston Kreme? No can defend. /miyagi
See what I mean?
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VintageFeline wrote: »GottaBurnEmAll wrote: »VintageFeline wrote: »yes. Powered chili should be pure chili pepper, dried and ground. "Chili powder" should specifically be a powder for use in the prepared dish, "chili."
and the oregano in it has to be Mexican oregano (sometimes called "wild marjoram"). Mediterranean oregano does not work with the chilis and cumin the same way.
Here we have oregano and marjoram. It is not called wild though. Would it be what you call wild?
Nope. Marjoram and Oregano are kissing cousins and are both members of the mint family. Mexican oregano (wild marjoram) is a completely different species unrelated to the mints. The botanical name is Lippia graveolens and it is actually related to verbena.
In just to thank you for going to the Latin name - the only sane way to talk about plants.
Maybe we need Latin names for stuff like pasta/noodles.
I grew up with a German/English mother and an Italian father.
Egg noodles were noodles and noodles made without eggs but in that shape were noodles. Tagliatele wasn't a thing when I was a kid, so that didn't muck up the works. That, however, is pasta. Don't ask. Spaetzle were spaetzle.
Anything made without egg in any other shape was pasta.
If something was made specificially for Asian cuisine, it was a noodle.
If something was made specifically for Italian cuisine, but was in the same shape as the Asian cuisine, it was pasta.
I don't care if any of this makes sense.
Thus, if I eat rice spaghetti because I have to thanks to my celiac disease, I'm eating pasta.
If I buy a similar product specifically to use in an Asian dish, they're rice noodles.
Again, I don't care if this makes sense.
But Italian pasta is made with egg? Just different grades/types of flour to Asian noodles. Or some Asian noodles are made with rice but i'd call that a rice noodle. But mostly this aligns with me. Tagliatelle is just a shape of pasta. And yah, spaetzle is spaetzle though not something I think I've seen in a supermarket here (not that I've looked admittedly).
All the recipes I have seen and the pasta making class I took it is: flour, salt, and egg. Only different one is gnocchi which also has mashed potato. Egg noodles usually have a little milk added to make them a bit fluffier than pasta0 -
NickleArse wrote: »to everyone saying that fats + coffee sounds gross, I think they look gorgeous
What are the stats for a serving (calories fat/carbs/prot)? I just hate drinking calories unless there is very high protein content, as I get plenty of fat and carbs without any effort in my diet (or unless there are intoxicants at play).3 -
NickleArse wrote: »to everyone saying that fats + coffee sounds gross, I think they look gorgeous
Ick. Not to mention that I would be sitting on the toilet all day with that much fat (no gallbladder)1 -
VintageFeline wrote: »GottaBurnEmAll wrote: »VintageFeline wrote: »yes. Powered chili should be pure chili pepper, dried and ground. "Chili powder" should specifically be a powder for use in the prepared dish, "chili."
and the oregano in it has to be Mexican oregano (sometimes called "wild marjoram"). Mediterranean oregano does not work with the chilis and cumin the same way.
Here we have oregano and marjoram. It is not called wild though. Would it be what you call wild?
Nope. Marjoram and Oregano are kissing cousins and are both members of the mint family. Mexican oregano (wild marjoram) is a completely different species unrelated to the mints. The botanical name is Lippia graveolens and it is actually related to verbena.
In just to thank you for going to the Latin name - the only sane way to talk about plants.
Maybe we need Latin names for stuff like pasta/noodles.
I grew up with a German/English mother and an Italian father.
Egg noodles were noodles and noodles made without eggs but in that shape were noodles. Tagliatele wasn't a thing when I was a kid, so that didn't muck up the works. That, however, is pasta. Don't ask. Spaetzle were spaetzle.
Anything made without egg in any other shape was pasta.
If something was made specificially for Asian cuisine, it was a noodle.
If something was made specifically for Italian cuisine, but was in the same shape as the Asian cuisine, it was pasta.
I don't care if any of this makes sense.
Thus, if I eat rice spaghetti because I have to thanks to my celiac disease, I'm eating pasta.
If I buy a similar product specifically to use in an Asian dish, they're rice noodles.
Again, I don't care if this makes sense.
But Italian pasta is made with egg? Just different grades/types of flour to Asian noodles. Or some Asian noodles are made with rice but i'd call that a rice noodle. But mostly this aligns with me. Tagliatelle is just a shape of pasta. And yah, spaetzle is spaetzle though not something I think I've seen in a supermarket here (not that I've looked admittedly).
All the recipes I have seen and the pasta making class I took it is: flour, salt, and egg. Only different one is gnocchi which also has mashed potato. Egg noodles usually have a little milk added to make them a bit fluffier than pasta
The ? was rhetorical. I have made pasta at home (recommended, it's delicious but you have to 00 flour). I've never attempted noodles (my definition of noodles).0 -
Bry_Lander wrote: »NickleArse wrote: »to everyone saying that fats + coffee sounds gross, I think they look gorgeous
What are the stats for a serving (calories fat/carbs/prot)? I just hate drinking calories unless there is very high protein content, as I get plenty of fat and carbs without any effort in my diet (or unless there are intoxicants at play).
zero carb zero protein because it's just oil and coffee
that particular coffee in the picture probably has 10g coconut oil and 10g butter so 18g dietary fat and 162 calories
it looks like a foamy lattee because the I use a small battery whisk to emulsify the fats through the coffee4 -
NickleArse wrote: »GottaBurnEmAll wrote: »NickleArse wrote: »VintageFeline wrote: »NickleArse wrote: »NickleArse wrote: »I should clarify all of this by saying I don't buy Asprey's proprietary ingredients to make my BP coffee, it's jsut espresso, butter and coconut oil
whats the point of adding butter to the coffee? seems like unnecessary calories to me. coffee is just fine as-is.
I've done keto diet with and without bullet proof coffee, I get a lot less of the negative side effects of keto when I consume BP coffee
How exactly...?
helps me hit super low calories (on keto) whilst still feeling super energetic
Bulletproof coffee helped you keep your calories low?
I only consume 20g of fat or 180 cals
keto has been shown to decease appetite and improve satiety on low calorie diets
http://www.ncbi.nlm.nih.gov/pubmed/25402637
and i find BP coffee allows me to more strictly adhere to low calorie diets and not suffer any keto flu or lethargy normally associated with massive calorie deficits
For you. Decreases appetite for you. I have zero desire to do the keto thing. And I have even less desire to eat very low calorie, which isn't advised for the vast majority of people.
You have you BP coffee and i'll be over here with my regular coffee and porridge.
this is an unpopular opinions thread right?
Yes. And people sometimes respond. Have you read the thread? People aren't just stating opinions and then walking away. Other people share their opinion of the opinion sometimes.
No big deal.
the BP coffee part is the unpopular opinion
keto is scientifically proven to reduce appetite
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.nature.com/ejcn/journal/v67/n7/full/ejcn201390a.html
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.ncbi.nlm.nih.gov/pubmed/18469245?dopt=Abstract&holding=npg
http://physrev.physiology.org/content/85/4/1131
http://www.nature.com/ejcn/journal/v67/n7/full/ejcn201390a.html
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.ncbi.nlm.nih.gov/pubmed/25402637
In some people.
Satiety is individual.
Fat doesn't sate me. You can post all the studies you want, they wouldn't do me and quite a few other forum posters here a bit of good.
I'm glad you found a macro split that works for you, but there are all kinds of eaters out there. Keto isn't for everyone.
Neither are VLCD's.
I run and lift. I'd crash and hit a wall doing what you're doing. No thank you.10 -
VintageFeline wrote: »VintageFeline wrote: »GottaBurnEmAll wrote: »VintageFeline wrote: »yes. Powered chili should be pure chili pepper, dried and ground. "Chili powder" should specifically be a powder for use in the prepared dish, "chili."
and the oregano in it has to be Mexican oregano (sometimes called "wild marjoram"). Mediterranean oregano does not work with the chilis and cumin the same way.
Here we have oregano and marjoram. It is not called wild though. Would it be what you call wild?
Nope. Marjoram and Oregano are kissing cousins and are both members of the mint family. Mexican oregano (wild marjoram) is a completely different species unrelated to the mints. The botanical name is Lippia graveolens and it is actually related to verbena.
In just to thank you for going to the Latin name - the only sane way to talk about plants.
Maybe we need Latin names for stuff like pasta/noodles.
I grew up with a German/English mother and an Italian father.
Egg noodles were noodles and noodles made without eggs but in that shape were noodles. Tagliatele wasn't a thing when I was a kid, so that didn't muck up the works. That, however, is pasta. Don't ask. Spaetzle were spaetzle.
Anything made without egg in any other shape was pasta.
If something was made specificially for Asian cuisine, it was a noodle.
If something was made specifically for Italian cuisine, but was in the same shape as the Asian cuisine, it was pasta.
I don't care if any of this makes sense.
Thus, if I eat rice spaghetti because I have to thanks to my celiac disease, I'm eating pasta.
If I buy a similar product specifically to use in an Asian dish, they're rice noodles.
Again, I don't care if this makes sense.
But Italian pasta is made with egg? Just different grades/types of flour to Asian noodles. Or some Asian noodles are made with rice but i'd call that a rice noodle. But mostly this aligns with me. Tagliatelle is just a shape of pasta. And yah, spaetzle is spaetzle though not something I think I've seen in a supermarket here (not that I've looked admittedly).
All the recipes I have seen and the pasta making class I took it is: flour, salt, and egg. Only different one is gnocchi which also has mashed potato. Egg noodles usually have a little milk added to make them a bit fluffier than pasta
The ? was rhetorical. I have made pasta at home (recommended, it's delicious but you have to 00 flour). I've never attempted noodles (my definition of noodles).
Noodles should be light enough to roll out with a rolling pin. Pasta needs something more heavy duty (although you still get a good arm and upper body workout rolling out noodles)
also: my apologies. I tend to not pick up on rhetorical questions. I tend to take them at face value1 -
stevencloser wrote: »Anyone got a good American chili recipe? I think I'm gonna order some ancho chili, lol.
Mine:
2 lb beef (roast or stew meat cut into bite sized pieces preferred but can be made with ground beef)
1 large or 2 medium yellow onions, diced
4-6 cloves garlic (minced)
several stalks celery, sliced
1 large green bell pepper, diced
2 - 28oz cans diced tomatoes
12 oz tomato paste
2/3 cup regular (not hot) chile powder
(or: 1/2 c. powdered ancho chile, 2 Tbl Mexican Oregano, 2 Tbl ground cumin)
1/4 c. Worchestershire sauce
Hot chile peppers to taste
water or tomato juice as needed for preferred consistency.
Yes, you can add kidney or black beans if you want, but this is Texas-style chili
I make this in my crock pot so I just dump everything and cook it on low for 8-12 hours (brown the meat if using ground beef). If you want to do it on the stovetop, brown the meat with the onions in a little bit of oil. Add remaining ingredients and let simmer until the meat is tender and flavors are well mingled.
Celery, in chili?
6 -
GottaBurnEmAll wrote: »NickleArse wrote: »GottaBurnEmAll wrote: »NickleArse wrote: »VintageFeline wrote: »NickleArse wrote: »NickleArse wrote: »I should clarify all of this by saying I don't buy Asprey's proprietary ingredients to make my BP coffee, it's jsut espresso, butter and coconut oil
whats the point of adding butter to the coffee? seems like unnecessary calories to me. coffee is just fine as-is.
I've done keto diet with and without bullet proof coffee, I get a lot less of the negative side effects of keto when I consume BP coffee
How exactly...?
helps me hit super low calories (on keto) whilst still feeling super energetic
Bulletproof coffee helped you keep your calories low?
I only consume 20g of fat or 180 cals
keto has been shown to decease appetite and improve satiety on low calorie diets
http://www.ncbi.nlm.nih.gov/pubmed/25402637
and i find BP coffee allows me to more strictly adhere to low calorie diets and not suffer any keto flu or lethargy normally associated with massive calorie deficits
For you. Decreases appetite for you. I have zero desire to do the keto thing. And I have even less desire to eat very low calorie, which isn't advised for the vast majority of people.
You have you BP coffee and i'll be over here with my regular coffee and porridge.
this is an unpopular opinions thread right?
Yes. And people sometimes respond. Have you read the thread? People aren't just stating opinions and then walking away. Other people share their opinion of the opinion sometimes.
No big deal.
the BP coffee part is the unpopular opinion
keto is scientifically proven to reduce appetite
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.nature.com/ejcn/journal/v67/n7/full/ejcn201390a.html
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.ncbi.nlm.nih.gov/pubmed/18469245?dopt=Abstract&holding=npg
http://physrev.physiology.org/content/85/4/1131
http://www.nature.com/ejcn/journal/v67/n7/full/ejcn201390a.html
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.ncbi.nlm.nih.gov/pubmed/25402637
http://www.ncbi.nlm.nih.gov/pubmed/25402637
In some people.
Satiety is individual.
Fat doesn't sate me. You can post all the studies you want, they wouldn't do me and quite a few other forum posters here a bit of good.
I'm glad you found a macro split that works for you, but there are all kinds of eaters out there. Keto isn't for everyone.
Neither are VLCD's.
I run and lift. I'd crash and hit a wall doing what you're doing. No thank you.
yep it's certainly down to individual preference
Many people (myself included) manage heavy lifting and strenuous cardio whilst LCHF
but regardless to each his own3 -
stevencloser wrote: »Anyone got a good American chili recipe? I think I'm gonna order some ancho chili, lol.
Mine:
2 lb beef (roast or stew meat cut into bite sized pieces preferred but can be made with ground beef)
1 large or 2 medium yellow onions, diced
4-6 cloves garlic (minced)
several stalks celery, sliced
1 large green bell pepper, diced
2 - 28oz cans diced tomatoes
12 oz tomato paste
2/3 cup regular (not hot) chile powder
(or: 1/2 c. powdered ancho chile, 2 Tbl Mexican Oregano, 2 Tbl ground cumin)
1/4 c. Worchestershire sauce
Hot chile peppers to taste
water or tomato juice as needed for preferred consistency.
Yes, you can add kidney or black beans if you want, but this is Texas-style chili
I make this in my crock pot so I just dump everything and cook it on low for 8-12 hours (brown the meat if using ground beef). If you want to do it on the stovetop, brown the meat with the onions in a little bit of oil. Add remaining ingredients and let simmer until the meat is tender and flavors are well mingled.
Celery, in chili?
It's optional. I only use it about half the time but grew up with it made that way.0 -
I can understand why eating raccoon might sound disgusting, even to meat-eaters. But I don't really understand why a meat-eater wouldn't be open-minded about trying woodchuck/groundhog. They're mostly plant-eaters, and plant-eating animals usually taste OK. Has anyone eaten it?
(I'd try woodchuck, if I weren't vegetarian. Vegetarian now, 43 years worth, but grew up in a subculture where hunting/fishing for food was common practice. I never ate woodchuck, but have had venison, wild rabbit, squirrel, etc.)
1 -
VintageFeline wrote: »VintageFeline wrote: »GottaBurnEmAll wrote: »VintageFeline wrote: »yes. Powered chili should be pure chili pepper, dried and ground. "Chili powder" should specifically be a powder for use in the prepared dish, "chili."
and the oregano in it has to be Mexican oregano (sometimes called "wild marjoram"). Mediterranean oregano does not work with the chilis and cumin the same way.
Here we have oregano and marjoram. It is not called wild though. Would it be what you call wild?
Nope. Marjoram and Oregano are kissing cousins and are both members of the mint family. Mexican oregano (wild marjoram) is a completely different species unrelated to the mints. The botanical name is Lippia graveolens and it is actually related to verbena.
In just to thank you for going to the Latin name - the only sane way to talk about plants.
Maybe we need Latin names for stuff like pasta/noodles.
I grew up with a German/English mother and an Italian father.
Egg noodles were noodles and noodles made without eggs but in that shape were noodles. Tagliatele wasn't a thing when I was a kid, so that didn't muck up the works. That, however, is pasta. Don't ask. Spaetzle were spaetzle.
Anything made without egg in any other shape was pasta.
If something was made specificially for Asian cuisine, it was a noodle.
If something was made specifically for Italian cuisine, but was in the same shape as the Asian cuisine, it was pasta.
I don't care if any of this makes sense.
Thus, if I eat rice spaghetti because I have to thanks to my celiac disease, I'm eating pasta.
If I buy a similar product specifically to use in an Asian dish, they're rice noodles.
Again, I don't care if this makes sense.
But Italian pasta is made with egg? Just different grades/types of flour to Asian noodles. Or some Asian noodles are made with rice but i'd call that a rice noodle. But mostly this aligns with me. Tagliatelle is just a shape of pasta. And yah, spaetzle is spaetzle though not something I think I've seen in a supermarket here (not that I've looked admittedly).
All the recipes I have seen and the pasta making class I took it is: flour, salt, and egg. Only different one is gnocchi which also has mashed potato. Egg noodles usually have a little milk added to make them a bit fluffier than pasta
The ? was rhetorical. I have made pasta at home (recommended, it's delicious but you have to 00 flour). I've never attempted noodles (my definition of noodles).
Noodles should be light enough to roll out with a rolling pin. Pasta needs something more heavy duty (although you still get a good arm and upper body workout rolling out noodles)
also: my apologies. I tend to not pick up on rhetorical questions. I tend to take them at face value
No you're fine! I realised it could come off as an actual question. I'd like at some point to get a pasta machine. When I did it I did it with a rolling pin but it is hard work to get it silky smooth enough. Worth it though.0 -
I can understand why eating raccoon might sound disgusting, even to meat-eaters. But I don't really understand why a meat-eater wouldn't be open-minded about trying woodchuck/groundhog. They're mostly plant-eaters, and plant-eating animals usually taste OK. Has anyone eaten it?
(I'd try woodchuck, if I weren't vegetarian. Vegetarian now, 43 years worth, but grew up in a subculture where hunting/fishing for food was common practice. I never ate woodchuck, but have had venison, wild rabbit, squirrel, etc.)
I have not tried groundhog. I was actually surprised recently to learn how many people I know well have eaten (mostly as children). I didn't know anyone ate it until a few years ago.
I might try raccoon if I'd been drinking first. They pretty nasty critters. But so are hogs I suppose and I love me some pork.0 -
I can understand why eating raccoon might sound disgusting, even to meat-eaters. But I don't really understand why a meat-eater wouldn't be open-minded about trying woodchuck/groundhog. They're mostly plant-eaters, and plant-eating animals usually taste OK. Has anyone eaten it?
(I'd try woodchuck, if I weren't vegetarian. Vegetarian now, 43 years worth, but grew up in a subculture where hunting/fishing for food was common practice. I never ate woodchuck, but have had venison, wild rabbit, squirrel, etc.)
I probably would, I've eaten other "exotic" meats so it would be foolish not to. I draw the line at rats, insects, eyeballs and testicles.1 -
VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »GottaBurnEmAll wrote: »VintageFeline wrote: »yes. Powered chili should be pure chili pepper, dried and ground. "Chili powder" should specifically be a powder for use in the prepared dish, "chili."
and the oregano in it has to be Mexican oregano (sometimes called "wild marjoram"). Mediterranean oregano does not work with the chilis and cumin the same way.
Here we have oregano and marjoram. It is not called wild though. Would it be what you call wild?
Nope. Marjoram and Oregano are kissing cousins and are both members of the mint family. Mexican oregano (wild marjoram) is a completely different species unrelated to the mints. The botanical name is Lippia graveolens and it is actually related to verbena.
In just to thank you for going to the Latin name - the only sane way to talk about plants.
Maybe we need Latin names for stuff like pasta/noodles.
I grew up with a German/English mother and an Italian father.
Egg noodles were noodles and noodles made without eggs but in that shape were noodles. Tagliatele wasn't a thing when I was a kid, so that didn't muck up the works. That, however, is pasta. Don't ask. Spaetzle were spaetzle.
Anything made without egg in any other shape was pasta.
If something was made specificially for Asian cuisine, it was a noodle.
If something was made specifically for Italian cuisine, but was in the same shape as the Asian cuisine, it was pasta.
I don't care if any of this makes sense.
Thus, if I eat rice spaghetti because I have to thanks to my celiac disease, I'm eating pasta.
If I buy a similar product specifically to use in an Asian dish, they're rice noodles.
Again, I don't care if this makes sense.
But Italian pasta is made with egg? Just different grades/types of flour to Asian noodles. Or some Asian noodles are made with rice but i'd call that a rice noodle. But mostly this aligns with me. Tagliatelle is just a shape of pasta. And yah, spaetzle is spaetzle though not something I think I've seen in a supermarket here (not that I've looked admittedly).
All the recipes I have seen and the pasta making class I took it is: flour, salt, and egg. Only different one is gnocchi which also has mashed potato. Egg noodles usually have a little milk added to make them a bit fluffier than pasta
The ? was rhetorical. I have made pasta at home (recommended, it's delicious but you have to 00 flour). I've never attempted noodles (my definition of noodles).
Noodles should be light enough to roll out with a rolling pin. Pasta needs something more heavy duty (although you still get a good arm and upper body workout rolling out noodles)
also: my apologies. I tend to not pick up on rhetorical questions. I tend to take them at face value
No you're fine! I realised it could come off as an actual question. I'd like at some point to get a pasta machine. When I did it I did it with a rolling pin but it is hard work to get it silky smooth enough. Worth it though.
Not only does it thin it out nicely, it actually does the final kneading for you (just keep rolling it through at the widest setting until smooth). I have a manual one. Not convinced electric are better.0 -
VintageFeline wrote: »I can understand why eating raccoon might sound disgusting, even to meat-eaters. But I don't really understand why a meat-eater wouldn't be open-minded about trying woodchuck/groundhog. They're mostly plant-eaters, and plant-eating animals usually taste OK. Has anyone eaten it?
(I'd try woodchuck, if I weren't vegetarian. Vegetarian now, 43 years worth, but grew up in a subculture where hunting/fishing for food was common practice. I never ate woodchuck, but have had venison, wild rabbit, squirrel, etc.)
I probably would, I've eaten other "exotic" meats so it would be foolish not to. I draw the line at rats, insects, eyeballs and testicles.
you should give testicles a try! Rocky mountain oysters. mmmmm mmmm mmmm.1 -
VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »GottaBurnEmAll wrote: »VintageFeline wrote: »yes. Powered chili should be pure chili pepper, dried and ground. "Chili powder" should specifically be a powder for use in the prepared dish, "chili."
and the oregano in it has to be Mexican oregano (sometimes called "wild marjoram"). Mediterranean oregano does not work with the chilis and cumin the same way.
Here we have oregano and marjoram. It is not called wild though. Would it be what you call wild?
Nope. Marjoram and Oregano are kissing cousins and are both members of the mint family. Mexican oregano (wild marjoram) is a completely different species unrelated to the mints. The botanical name is Lippia graveolens and it is actually related to verbena.
In just to thank you for going to the Latin name - the only sane way to talk about plants.
Maybe we need Latin names for stuff like pasta/noodles.
I grew up with a German/English mother and an Italian father.
Egg noodles were noodles and noodles made without eggs but in that shape were noodles. Tagliatele wasn't a thing when I was a kid, so that didn't muck up the works. That, however, is pasta. Don't ask. Spaetzle were spaetzle.
Anything made without egg in any other shape was pasta.
If something was made specificially for Asian cuisine, it was a noodle.
If something was made specifically for Italian cuisine, but was in the same shape as the Asian cuisine, it was pasta.
I don't care if any of this makes sense.
Thus, if I eat rice spaghetti because I have to thanks to my celiac disease, I'm eating pasta.
If I buy a similar product specifically to use in an Asian dish, they're rice noodles.
Again, I don't care if this makes sense.
But Italian pasta is made with egg? Just different grades/types of flour to Asian noodles. Or some Asian noodles are made with rice but i'd call that a rice noodle. But mostly this aligns with me. Tagliatelle is just a shape of pasta. And yah, spaetzle is spaetzle though not something I think I've seen in a supermarket here (not that I've looked admittedly).
All the recipes I have seen and the pasta making class I took it is: flour, salt, and egg. Only different one is gnocchi which also has mashed potato. Egg noodles usually have a little milk added to make them a bit fluffier than pasta
The ? was rhetorical. I have made pasta at home (recommended, it's delicious but you have to 00 flour). I've never attempted noodles (my definition of noodles).
Noodles should be light enough to roll out with a rolling pin. Pasta needs something more heavy duty (although you still get a good arm and upper body workout rolling out noodles)
also: my apologies. I tend to not pick up on rhetorical questions. I tend to take them at face value
No you're fine! I realised it could come off as an actual question. I'd like at some point to get a pasta machine. When I did it I did it with a rolling pin but it is hard work to get it silky smooth enough. Worth it though.
Not only does it thin it out nicely, it actually does the final kneading for you (just keep rolling it through at the widest setting until smooth). I have a manual one. Not convinced electric are better.
Don't know that I knew of the existence of electric ones. I'd get a manual for sure.0
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