Eating is a big part of life, but it's something many people don't concern themselves with nearly enough.
The goal of this project is to create lists of recipes which cater to the lazy bastard in all of us. The ingredients will be common and cheap, and the food will be of extraordinary nutritional value.. why? Well, the more nutritious a meal is, the less one has to eat to stay healthy.. and the less one has to eat the more food there will be.. and the more food there will be the less one has to cook!
- Physicality for the general health topic.
I've been experimenting with my foods and my diet for some time now. I've been making all of my food from scratch, and I've been trying new recipes out when I get the chance. Here are a few things I've kept in mind:
- Few tools
- No skill required
- Not much time required
- Easy cleanup
- Foods are as close to the original plant as possible, without undue processing
- Common foods
- No preservatives
I became mostly-vegetarian by accident and not by philosophy. I eschew all the nonsense surrounding vegetarianism / veganism.
Bean Curry is one of my few tried-and-true recipes.
2005-08-16 -- Note to self: Wear a shirt while frying things. I may be man enough to handle being splashed by hot oil but, when I look days later, I look silly with a bare patch in my chest-fuzz.
George Foreman Grill ∞
2005-09-27 - I picked up a George Foreman hotplate and started some cooking experiments on it. It's definitely an interesting surface to work with, but it's totally different from pan-frying. I thought the experience would be romantic like some sort of diner experience, but it's tougher than I thought. It being such a large surface means that I'm shuffling things around more than I would with something which has steeper sides. I also was pleasantly surprised to see that it's immersible. I can was it like a dish.. a 21" dish..
- I also saw there was a George Foreman USB iGrill..
Stainless steel ∞
Stainless steel pans can (and do) release hexavalent chromium (a known carcinogen) and nickel (a dermal sensitizer [ 1 ] ) into the food. If you season it with oil, the rate of release is reduced, but you have intentionally coated your pan with a melange of oil oxidation products which can contain lipid hydroperoxides, alkenals, nitro-polycyclic aromatic hydrocarbons, and free radicals (all of which are cytotoxic or carcinogenic). This also applies to seasoned cast iron. Teflon is chemically inert and cannot be broken down by the body. The only danger is when it is heated near or above it's decomposition point and releases fluorine....but then you have also ruined your pan.
-- source comment, by Steven Dailey
- How to Cook
- Sustainability > https://web.archive.org/web/20200930032504/http://www.dynamiclist.com/?node=7c8190c2-8301-4409-ba47-b624e06c9518
- I'm not sure what this means. Itchy skin? - [↩]
ported from an earlier content management system
The entire topic was spruced up.
2019-12-29 -- This was originally a "food and cooking" topic that has since been split.
noting issues with stainless steel
Noting my old George Foreman grill.