Food Thread

[iacas]

20 minutes ago, saevel25 said:

Ok, does he mean sugar or carbs?

Probably carbs, but maybe he's just trying to keep it simple. There's probably a bigger issue with people eating too much sugar than people eating too many carbs. Plus this way he doesn't have to list all the shit that has carbs (though he probably should list all the stuff with HFCS, including ketchup, etc.).

[Double Mocha Man]

Personally, I eat a very healthy diet.  Full on Mediterranean.  Olive oil, salmon, tuna, skinless/boneless chicken, veggies, cheese, avocados, cucumbers, fresh fruits.  But right now, because I only had 50ish trick or treaters last night I'm on a sugar-challenged diet.  Too much candy left over.

I've thought about storing it for next year, but the garage (which I rarely visit) is the only good option.  But in the summer it gets warm in there and the Reese's Peanut Butter Cups would melt.

Edited November 2, 2022 by Double Mocha Man

[saevel25]

10 minutes ago, Double Mocha Man said:

Personally, I eat a very healthy diet.  Full on Mediterranean.  Olive oil, salmon, tuna, skinless/boneless chicken, veggies, cheese, avocados, cucumbers, fresh fruits.  But right now, because I only had 50ish trick or treaters last night I'm on a sugar-challenged diet.  Too much candy left over.

I try to cook with more olive oil lately. I have been trying to add more salmon to my diet. I've been having smoked salmon for breakfast with some almonds. I also have gotten use to eating sardines and mackerel.

 

[Double Mocha Man]

2 minutes ago, saevel25 said:

I try to cook with more olive oil lately. I have been trying to add more salmon to my diet. I've been having smoked salmon for breakfast with some almonds. I also have gotten use to eating sardines and mackerel.

 

Both excellent for omega 3 fatty acids.

I tried cooking my morning omelet in olive oil.  Yuck.  A little bit of butter won out.  But everything else gets the olive oil treatment.   I even pop my popcorn in olive oil.  Delicious!

[iacas]

19 minutes ago, Double Mocha Man said:

I even pop my popcorn in olive oil.

Popcorn = carbs

[Double Mocha Man]

53 minutes ago, iacas said:

Popcorn = carbs

When you're on the diet I'm on you can afford a few carbs. Also, popcorn = whole grain high fiber.

[GolfLug]

11 hours ago, saevel25 said:

Again, makes me wonder if he is specifically talking about carbs or just sugar. 

He is talking about anything that spikes insulin. So both. Chemically same effect. 

Having said that processed sugars/carbs are readymade insulin 'spikers'. OTOH complex carbs make your system work harder get broken down enough to signal insulin onset. 

[saevel25]

2 hours ago, GolfLug said:

Having said that processed sugars/carbs are readymade insulin 'spikers'. OTOH complex carbs make your system work harder get broken down enough to signal insulin onset. 

I find interesting that it could also be the duration of the rising process of bread that can change how the body reacts to it. like, sourdough bread that is made through a slow rising process is much easier to digest, has less gluten, and allows for more of nutrients to be absorbed by the body. Also, WAY more delicious. 

 

[GolfLug]

1 hour ago, saevel25 said:

I find interesting that it could also be the duration of the rising process of bread that can change how the body reacts to it. like, sourdough bread that is made through a slow rising process is much easier to digest, has less gluten, and allows for more of nutrients to be absorbed by the body. Also, WAY more delicious. 

 

Yah. My daughter is the proper foodie in the house. She is mildly gluten intolerant and bakes all bread inhouse and even makes pasta from scratch (like from flour she grinds at home... ) - of course, only when she is bored to death and when she wants to. haha.

We all get a treat when she does. Yum! 

[saevel25]

1 hour ago, GolfLug said:

Yah. My daughter is the proper foodie in the house. She is mildly gluten intolerant and bakes all bread inhouse and even makes pasta from scratch

I do not bake enough to feed a sourdough starter.

[Darkfrog]

1 hour ago, saevel25 said:

I do not bake enough to feed a sourdough starter.

Maintaining a starter is a PITA, I've had one going for years now, and it's had its share of near death experiences. But I bake sourdough bread and naturally leavened pizza at least once a week, and I also mill my own flour, so it has become part of my daily routine. The most annoying thing is that the 100-200 grams of flour to feed it everyday ends up being a lot of grain so my bread and pizza is not necessarily economical at low scale production.

I've heard that local bakeries that make sourdough baked goods are usually kind enough to share some of their starter with home bakers, but I like the process of doing it all myself.

[saevel25]

You can keep a starter in the fridge, and the temp makes it so you need to feed less often. 

[Darkfrog]

On 11/2/2022 at 4:28 PM, saevel25 said:

You can keep a starter in the fridge, and the temp makes it so you need to feed less often. 

I do this if I am going on vacation or something, but it usually takes 3-4 days of feeding to get it back where I like it for baking.

Cooler temperatures select for bacteria that produce lactic and acetic acid, and I prefer to select my culture for only lactic acid producing bacteria because I think it makes much better tasting bread. I try to maintain it around 75-80 degF, 100% hydration, and feed daily.