1 Calorie of HFCS is one calorie of fructose. No big deal. The thing is, HFCS has a lot more fructose per unit volume.
This doesn't even make sense. Normal sugar consumed by humans is known as sucrose or saccharose. Sucrose is a disaccharide of glucose and fructose. Now when Corn syrup is made, it consists of different saccharides, glucose and maltose (a disaccharide of two glucose molecules). However, these glucose and maltose sugars don't taste as "sweet" as sucrose, so fructose is added artificially to the syrup. The resulting sugar (HFCS) is a 55/45 mixture of glucose and fructose. This is why it's called High Fructose Corn Syrup, because normal corn syrup has no fructose, not because it has some significantly high level of fructose compared to sucrose. When compared on a kilocalorie level, HFCS has 3kcals per gram while sucrose has 4kcal per gram.
Angel hair cooks the fastest, and can be combined with just about any meat, vegetable, cheese, and olive oil to make a tasty meal.
Angel hair's too light for most meat sauces. Angel hair is good for pesto, oil-based, dairy-based, and some vegetable-based and chicken-based dishes, but invest the time in cooking some slightly thicker pasta for meat-based dishes. Fettucini, fusilli, radiatore, rotini, and spaghetti are all good for meat.
EDIT: Try cooking some orettichiete, and making it into a soup with chicken broth, chicken meatballs, and vegetables (onions, peas, and celery are good in it). Keep the amount of broth low, though.
Angel hair is best when served with a broth of some kind. Also, it's disgusting. Use a different pasta.
If you're feeling adventurous, I recommend making your own pasta. The basic recipe is simple: 2 1/4 cups AP (or Italian "OO" flour), 3 eggs, and a pinch of salt. Mix the dough, knead it, let it rest, and roll it out with a pasta machine. The machines cost 20 or 30 bucks at most. It's a bit of work, but fresh pasta is maybe the most delicious thing on Earth.
Angel hair is best when served with a broth of some kind. Also, it's disgusting. Use a different pasta.
If you're feeling adventurous, I recommend making your own pasta. The basic recipe is simple: 2 1/4 cups AP (or Italian "OO" flour), 3 eggs, and a pinch of salt. Mix the dough, knead it, let it rest, and roll it out with a pasta machine. The machines cost 20 or 30 bucks at most. It's a bit of work, but fresh pasta is maybe the most delicious thing on Earth.
I usually add a tablespoon of olive oil to the dough.
PS: Angel hair pasta makes really tasty fried noodles.
When compared on a kilocalorie level, HFCS has 3kcals per gram while sucrose has 4kcal per gram.
That's per gram. How about per squared centimeter? Your stomach detects fullness by volume, not by mass. That's why you can eat a ton of very light-weight fibers, but totally fill up on them. HFCS is uber dense. It' weighs 11 or 12 pounds per gallon! Water is 8 pounds per gallon. That's some heavy shit.
Your stomach detects fullness by volume, not by mass. That's why you can eat a ton of very light-weight fibers, but totally fill up on them. HFCS is uber dense. It' weighs 11 or 12 pounds per gallon! Water is 8 pounds per gallon. That's some heavy shit.
Leptin is what controls hunger. Now, how this is triggered, I'm not sure. You're going to have to show me that HFCS significantly more dense than sucrose to make a significant impact on one's nutritional intake.
Made from scratch = made by measuring out all the ingredients separately, instead of from a pre-measured mix. Sadly, it's a skillset that is disappearing with every generation. Anyone can go out and get a box of Bisquick biscuit mix and turn out some decent biscuits, but to make a batch of light, fluffy, flaky goodness from just the ingredients takes skill, practice, and time.
Eew, honey + rice. Now, baked beans and rice, that's good. Also maggi sauce + rice/pasta/eggs.
Honestly, the only way to learn is to do some cooking. People seem to make a big deal out of it but it's really not that hard. Like. Really not. My boyfriend made some bread this weekend and was like "So that's it? You just put things together and that's cooking?" and yeah, it is!
I recommend hooking up with friends. Most recipes around will feed 4-6 people. So get together a group who will trade off the cooking and eat with each other. That way you don't have to cook every night and have a chance to be more social.
Made from scratch = made by measuring out all the ingredients separately, instead of from a pre-measured mix.
I know, that's not the "Made from scratch" meaning my mind pulled up first, I thought it to be funny and just quoted those lines out of context. Also, how hard is it to use a scale... seriously, I use one almost every time I cook. (I suck at measuring food by eye and don't want to waste half a meal)
Eew, honey + rice.
You silly duck. It tastes nicely.
My boyfriend made some bread this weekend and was like "So that's it? You just put things together and that's cooking?" and yeah, it is!
It is indeed. Because of that fact I find cooking boring. At first I was like "Awesome, super food making training!" and then I was like "Put a with b, say done...". :
Ammonium chloride is a matter of personal preference.
Every child must grow up being fed it, lest it stunts their growth. Just look at us, the tallest nation on earth! The Danish and Norwegians (also tall), too, eat salty liquorice. This public message has been brought to you by the gods of tomorrow, may tomorrow never come.
My boyfriend made some bread this weekend and was like "So that's it? You just put things together and that's cooking?" and yeah, it is!
It is indeed. Because of that fact I find cooking boring. At first I was like "Awesome, super food making training!" and then I was like "Put a with b, say done...". :<</p>
That's like saying you grasp art as a whole because you can paint by numbers.
Pan-searing is a good thing to learn if you can get inexpensive and fresh meat or fish in your area. Get a cast iron skillet incredibly hot and set aside maybe five minutes to get a delicious main course with minimal effort. Also, The Joy of Cooking stands to teach one more in one cookbook than anything else I've ever seen. Likewise handy up and down is Cooking Guide for DS, which has recipes from all over the world, plus tutorials for various kitchen techniques.
Last but not least, check out Gordon Ramsay's tutorial videos on YouTube. Here's the beef wellington one, as an example:
The basics of just about everything is easy, doesn't mean you are any good at it. Anyone can make edible food but that doesn't make you a good cook... Still, once you get the basics down you can learn to be a good cook and good cookery makes life sooo much nicer, lemme just say. Mmm, food.
Damn, I am so hungry. If only I had a steak in the fridge.
Easy but glorious steak recipe: 1. Thaw meat, duh. 2. Take a couple cloves of garlic - crush mercilessly into a sort of paste. 3. Put steak in a container (bowl, etc) and add a tablespoon or so of fish sauce. 4. Rub garlic into steak. 5. Leave steak for half an hour, heat up grill, prepare side dishes (mashed peas/potato, rice, whatever you want) 6. Pop steak in grill for 10-15 mins depending on steak preference and heat of grill (I assume you know your own grill or other steak cooking implement well enough). 7. Done! Add pepper if desired.
Just a note: mashed potatoes done with small red potatoes are always superior, in my experience. Resist the urge to buy the dozen-sack of huge Idaho potatoes. Also, leave the skins on. The texture, flavor, and nutrients you gain are well worth it.
Mashed potatoes are probably one of the best things you can learn to make, especially the garlic variety. Simple, hearty, and delicious, and they go with just about any sort of meat.
Agree about the red potatoes.The more common white potatoes tend to give you a weird gloopy mess. It tastes okay but the texture is not at all pleasant. You can get more specific about potato types and their suitability for mash, I'm sure Google knows all about it.
The only problem with mash potatoes is they're very high in starch, if that is a problem for you peas might be the better option. But they are just so delicious and useful.
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EDIT: Try cooking some orettichiete, and making it into a soup with chicken broth, chicken meatballs, and vegetables (onions, peas, and celery are good in it). Keep the amount of broth low, though.
If you're feeling adventurous, I recommend making your own pasta. The basic recipe is simple: 2 1/4 cups AP (or Italian "OO" flour), 3 eggs, and a pinch of salt. Mix the dough, knead it, let it rest, and roll it out with a pasta machine. The machines cost 20 or 30 bucks at most. It's a bit of work, but fresh pasta is maybe the most delicious thing on Earth.
PS: Angel hair pasta makes really tasty fried noodles.
Honestly, the only way to learn is to do some cooking. People seem to make a big deal out of it but it's really not that hard. Like. Really not. My boyfriend made some bread this weekend and was like "So that's it? You just put things together and that's cooking?" and yeah, it is!
Last but not least, check out Gordon Ramsay's tutorial videos on YouTube. Here's the beef wellington one, as an example:
Damn, I am so hungry. If only I had a steak in the fridge.
Easy but glorious steak recipe:
1. Thaw meat, duh.
2. Take a couple cloves of garlic - crush mercilessly into a sort of paste.
3. Put steak in a container (bowl, etc) and add a tablespoon or so of fish sauce.
4. Rub garlic into steak.
5. Leave steak for half an hour, heat up grill, prepare side dishes (mashed peas/potato, rice, whatever you want)
6. Pop steak in grill for 10-15 mins depending on steak preference and heat of grill (I assume you know your own grill or other steak cooking implement well enough).
7. Done! Add pepper if desired.
Omnomnom.
Mashed potatoes are probably one of the best things you can learn to make, especially the garlic variety. Simple, hearty, and delicious, and they go with just about any sort of meat.
The only problem with mash potatoes is they're very high in starch, if that is a problem for you peas might be the better option. But they are just so delicious and useful.