I’ve eaten this a few times. It’s actually great when you have congestion. Clears the sinuses real good. May have also given me an ulcer, but I used to eat a lot of spicy stuff so could have been anything.
Ah good to know. I’ve never been able to get a clear answer from my doctor about it. But I do know as I’m creeping to my 40s my guts protest the spicy stuff with sharp pains
As I joked in another thread about the same topic: eventually the Fødevarestyrelsen will recall food products packed in plastic, not due to environmental concerns, but because it assumes that people will eat the plastic.
There’s no way to buy this sort of ultrahot ramen by mistake. And even if you did, a single slurp is all that you need to know that it’s too hot for you.
I hate that all the new buildings where I live have gas stoves. I really want electric induction to take over, I don’t understand how it is okay to build something that uses literal fire considering everything here in north america is built using wood. It’s crazy.
Advertising campaigns that straight up lie (“now you’re cooking with gas” and that kind of shit) don’t help. Nor do the substantial natural gas subsidies that some states offer ng suppliers.
Then again, it’s only been very recent that electric induction ranges in north americ have been offered at sane price points. Up until recently it wasn’t easy to find an induction range for under $1k, whereas now it’s a bit more realistic.
People also get unreasonably attached to their cheapo $25 nonstick (even if it was marked up to $200 with some bougie brand name) and will refuse to ditch it for actual quality cookware when they find out that their $25 pan isn’t induction compatible.
Gas stoves are simply much, much better to cook with than resistive heating electric stoves. You don’t need to lie, you just need to try both out and come to that conclusion on your own.
Induction stoves do address almost all of the drawbacks of resistive electric heat, but are significantly more expensive than gas at the entry level: usually about twice as much for the stove/range itself, and then operating costs and maintenance tend to cost more over time. But it also makes certain high end features much more accessible: French cooktop style flexibility, precise temperature control, easier to clean, etc., so high end induction is comparable to high end gas.
Food preference is very individual, so understandably, not everyone is going to have the same tastes as him. But that’s a pretty poor reason to favour a different voice when it comes to objective claims on food science.
The article specifically did ask two other people, who gave more equivocal answers, saying that the flame is part of the answer but that most of it comes from just the high temperature.
Either way, on this particular question, you can visually see the flame ignite the aerosolized droplets. Note that it’s not unique to Chinese or wok cooking, as you can see a similar phenomenon with French chefs sauteing mushrooms in butter, where the flame can flare up at the edge of the pan. The taste comes specifically from that flame above the food, not below the pan.
1kg salt, seasoning, dry yeast, and vitamin C tablets (for the drinks)
Total: 9.7kg. I can comfortably carry 10kg just fine. The first four items already give me around 18 Mcal, enough for the whole week, the rest is just fluff to get comfy.
If the time period was longer I’d probably worry about vegs, but I’m not carrying something that is mostly water if I have water from the island.
Your list will be likely very different from mine as it’s for two people and you probably don’t go through tomato paste as quick as I do. Also 10kg is something to carry comfortably, if you aren’t picky on carrying a lot of weight for short amounts of time you could add way more food to the list.
While I know it isn’t an exact match to the flavor you can get from Wok Hei, I’ve pulled off some great dishes using a wok intended for electric stoves. Being a renter, finding apartments with a gas range in my area of the US is impossible. So I’ve made due with a wok with a slightly flatter bottom to help assist.
I haven’t tested it yet, but using a kitchen torch is another option to add that flavor depth. Serious Eats has a write up on it and I’ve seen Kenji use his as well to intensify the Wok Hei.
2000 calories a day, two people, 7 days, so around 28,000 calories
The absolute lightest you can get that is around 4.5kg(10lbs) of peanut butter.
I’m assuming you have unlimited water at the location.
To make a meal plan that’s actually edible for an entire week, I’d suggest you’ll need a bit more than that. So maybe bring only 1kg of peanut butter.
Premade pancake mix that only requires water, and the flavored instant oatmeal packets would be good for breakfast. Both go well with some peanut butter in or on top of them for extra calories. Some jam wouldn’t hurt either.
You should probably bake some bread so bring some flour, a little bit of salt, and yeast, then bring butter and cheese to spread/put on top. A can or two of tuna is a good here to add protein/flavor/variety, you can make a cheese tuna melt on your fresh bread. You can also make peanut butter and jam sandwiches.
Switch up your carb for dinner to rice, brown would be best if you aren’t so worried about cooking time. Try looking up recipes for a Dahl for a couple nights, you’ll need to bring lentils, onion, and spices. I’d also suggest making a pulled pork which will feed you for 2-3 days if you bring different sauces (bbq, teriyaki, etc.) For the third dinner, I’d probably try to bring some sausages and do them up in a tomato sauce over the rice with some cheese on top.
Then for fruits and veggies, I’d fill out whatever space/weight I have with some bananas, apples, and carrots because they’re easy, cheap, and transport well.
The only refrigeration you need during the trip is for the Cheese, Pork, and Sausages, which should fit into a smaller cooler with an icepack.
You’re probably looking at around 30-40lbs of food all in.
Fossil fuel use for cooking is a non-problem as far as climate change goes. The amount used for that purpose is a rounding error in the global carbon emissions. We can absolutely keep cooking with fossil fuels if we manage to phase out their use for heating, electricity generation, and transportation.
They absolutely do screw indoor air quality though, which is why I plan on installing a gas wok burner in my outdoor kitchen once I can afford to.
They absolutely do screw indoor air quality though, which is why I plan on installing a gas wok burner in my outdoor kitchen once I can afford to.
This. Read some studys about it recently. Didn’t know it was such a big issue before. My bedroom is literally like 4m away from the kitchen and my flatmates never close doors when I’m gone :D
The problem with gas stoves isn’t the stove itself, but rather the foot in the door with adding a gas supply, which results in gas being used for other purposes on the same premises.
Tbh though I’m not sure it has the same effect for businesses and seems a bit over zealous to me to ban it from restaurants for that reason; but the other reason to ban it from commercial premises would be to reduce fire risk. I used to work in a mall and the number of times the noodle place set off the alarm was quite annoying and probably even more annoying and a waste of time for the fire department 🚒🧑🚒
FYI - Cooking indoors on electric power sources also screws indoor air quality anytime any fats or organic matter reaches its smoke point or burns. In fact, relative to the food, the methane heat source isn’t as big a factor.
I’m personally interested in seeing a direct comparison of which air pollutants are released by cooking the exact same dish in induction versus gas. I’ve seen some small studies analyzing resistive heat versus gas, but nothing that compares the actual high heat cooking discussed in this article.
Anecdotally, I’ve set off smoke detectors with electric stoves, so obviously the cooking itself can create air pollutants. I’m just interested in seeing that quantified between cooking methods.
I’m not trying to downplay the pollutants from incomplete burning of methane (or other gas) combustion. I’m trying to highlight that it isn’t the only consideration when discussion policy or making personal decisions.
Cooking with an electric heat source will produce an equal amount of pollutants from burning oils and organic matter compared to a gas heat source. But a methane or other gas heat source will produce additional (and different) pollutants. Ventilation is important in both scenarios.
Hard to answer that because basically the first part is pantry items, then some veg, then meats for entree/mains, and finally some dessert/sweets/snack. So whatever I feel like that day I’ll cook.
been a chef ove 35+ years, this is the best “desert island scenario” I’ve come across…usually it’s just 1 item forever type things…
I don’t entirely understand the question. Do I have to carry the food on my back the whole week, or do I just have to carry it to the fully functioning kitchen, and then stash it in the fridge/cabinets? If the latter, is this the same thing as weekly grocery shopping?
Kayak to the island then carry it in to the kitchen. The trouble is that my normal shopping trip is too heavy to carry on my back on one trip, and would take up too much room on the boat.
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