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location Germany
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visits member for 4 years, 2 months
seen 6 hours ago

Food is interesting. I usually think about it at around why + 7.

For every natural phenomenon there are different levels of explanation. I like to call these "why" values. For the first value of why, the question "Why is the sky blue?" can be answered with some simple hand-waving about light from the sun passing through our planet's atmosphere. For a value of why + 2 (also known to parents as, "But whyyyyy?") you have to start talking about the fact that light comes in different colors.

M. Koerth-Baker

Also, I like the idea of cake more than cake itself.


9h
comment Would sake go well with non-Japanese food?
Hello! I know that this question was migrated from Travel because it's off topic there, and their moderators hoped that it will be acceptable here. But it is not on topic here either. This site is about cooking food, not about everything food-related. Pairings are inherently subjective, so I chose this as the close reason. The "would it be polite to ask the chef" part is not related to cooking at all, it's a cultural question. I'm sorry, but it seems that there is no site on the network where this question would be on topic.
Mar
28
comment How to avoid elephant skin on no-knead bread?
What do you mean by "very thick" exactly? It is normal that homemade bread has a crust thicker than that of storebought bread. Are we talking 3 mm or 3 cm, or what?
Mar
28
comment ceviche still good?
As far as I know, ceviche is never safe. Food safety rules suppose that fish gets cooked before consumption.
Mar
28
reviewed Approve ceviche still good?
Mar
28
answered Pan size affecting evaporation time
Mar
27
awarded  Guru
Mar
26
comment Calculating and sorting foods by the fullness factor
(cont.) have seen what happens when somebody starts discussing nutrition on the Internet, and don't want this to happen here. It is like asking random world citizens from the 16th century "what should I do to not go to Hell". You hear everybody's dearly held beliefs and get chewed out for daring to question them, but nobody has real proof for anything. This is why this site prefers not to host this kind of discussion. If you want to diet, you can try to make sense for yourself from the morass of nutritional advice floating around, but this is a matter for beliefs, not giving objective advice.
Mar
26
comment Calculating and sorting foods by the fullness factor
For the first, a request for a resource is by its nature of the type "long list" even if we don't know how many answers it will attract. We don't accept questions of the type of "which cookbook to use", "where to shop" or "which website to read", this is a personal choice. As for the second, it is simple. There is no fully informed opinion in the world for the most interesting health- and nutrition-related questions. Even among the academics, each theory is debated. I, and others from this community, (cont.)
Mar
26
comment Calculating and sorting foods by the fullness factor
Yes, I know that it is unpleasant to have a question closed, even more so for it to be the first question on a site of the network. Still, if there are people who want to answer the question, they and it stays open, they will do it. And it will become the type of discussion which is not wanted here - a long list of half-informed opinions with no way for the reader to decide which one is right and which is wrong. The Stack Exchange format is not suitable for every interesting question in the world, so it chooses not to answer the ones which won't work well here.
Mar
26
comment Calculating and sorting foods by the fullness factor
Sorry, I think you misunderstood the comment I left to your other question. The problem is not in your writing, your question is clear enough. The problem is that we don't work with topics like "fullness factor", which is a purely dieting oriented idea and is not covered by the nutrient composition tag. Basically, if your question is not about a specific substance like "vitamin C" or a SI unit like "calorie", it is not likely to be one of the few exceptions in nutrition covered by the tag. So neither part - calculating it or finding sites which list it - is on topic here.
Mar
26
revised Is it a known technique to serve hot crispy-crust sandwiches on edge?
added 214 characters in body
Mar
26
answered Is it a known technique to serve hot crispy-crust sandwiches on edge?
Mar
26
comment Will spoiled food technically make you sick?
@BlueRaja-DannyPflughoeft I thought of writing that, then realized it's an overgeneralization. With bacteria friendly food like meat, the assumption is true, the thing you have to cross your fingers about is not to get a MRSA from it. But if you think of a piece of hard candy, it does not come from a rich breeding ground for pathogens, and the ones which happen to find it die soon. So it's completely possible to find a piece of food which does not have pathogens in the moment you eat it. We hope the eater washed his hands, of course.
Mar
26
comment When braising, how deep should I fill a single pot?
I would tend to agree with Ecnerwal here, if pressed for a label, I'd say that both is most heat. But in practice, I've never found the moist/dry heat distinction useful, so I don't care much about it.
Mar
26
answered Chemically, what happens when you temper an egg?
Mar
26
comment Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala?
Sorry, but this question is simply subjective. It depends on your personal taste if you'll like the combination; I know several people (myself included) who'll hate it and also several who'll love it. The only way to know if it will work for you is to try it and see.
Mar
26
answered Why is my cheesesteak meat tough?
Mar
26
awarded  Good Answer
Mar
26
answered When braising, how deep should I fill a single pot?
Mar
26
comment Constructions of Lego Bricks Made of Cake
If you insist on that idea, you'll fare better if you tried to make Lego cookies and stack them. Choose a stiff cookie, for example lady fingers