Food
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- i_monk1
Back on the Whole 30 until Easter. No grain, no sugar, etc etc. Lost 20 lbs doing this last year, aiming for another 10–15.
- Nairn0
I threw together some chicken last night to roast, in a pseudo chicken pot kind of affair and FUCKING IDIOT THAT I AM, NEGLECTING DECADES WORTH OF NOUS, I put in whole lemon slices across the skin to add flavour and 'humidity'.
Threw in some mushrooms to soak up some of the 'Goodness' near the end as it all settled at the bottom of the dish and OF COURSE, YOU FUCKING DOLT, YOU FUCKING STUPID MORON, COOKED THE PITH. THE BITTER LEMON PITH. YOU STUPID, STUPID MORON.
I've never had a bitter mushroom before. I never wish to again.
- OBBTKN3
This weekend I'm going to prepare some squid stuffed in its ink for some friends... Let's see if I remember to take some photos ;)
- txipirónpalimpsest
- Yes!OBBTKN
- Free your calendar for 2025, I'm going all in.palimpsest
- And get some pillows cause I'm coming in dry.palimpsest
- Aw, palimp. Incurable romantic, you are!Continuity
- I'm saving up to pay for your trip, Continuity. It'll be a night to remember.palimpsest
- I'm swooning as we speak!Continuity
- palimpsest0
Gas vs Induction
This has been discussed before. Here's my do your own research take.
Fire is pretty but I'm looking strictly for heat when cooking. In indoors home cooking induction has a much precise heat control, output and efficiency.
Gas BTU: 20,000
Induction BTU: 40,000
And with induction there's almost no heat loss.
Induction is able to deliver roughly 80% to 90% of its electromagnetic energy to the food in the pan. Compare that to gas, which converts a mere 38% of its energy, and electric, which can only manage roughly 70%.If you wanna build a fire pit, get a top of the line barbecue or an outdoor wok burner that's good. As a far as I can tell, indoors induction is king.
Discuss.- Can't say I disagree with any of this.
There's also the small matter of the release of indoor air pollutants with gas stoves, like NO2.Continuity - Yes induction, except those hobs beep at you constantly and are fussy about the type of pan you use. Gas = your wonky carbon steel pan is no problem.shapesalad
- You get a drop of water or misplace a pan on an induction hob and the thing is bloody beeping at you. Worth thinking about.shapesalad
- I've been forced to change from 10 of my better cooking years with induction to gas since I've moved and I'm eager to go back home.palimpsest
- LOL, shapesalad.
Why are you dropping water on your induction stove and why don't you have a wipe cloth at hand when cooking?palimpsest - If I'm dumb enough to put a lid on a pot while cooking pasta the overflow of water will kill the gas flame. I just turn it back on, gas is not at fault.palimpsest
- the only thing gas is better is the initial heating speed. otherwise induction out performs in every aspectspango
- wait... carbon steel should be fine with induction. did you get a cheap one mixed in with aluminium?pango
- Thanks for that info, pango. Carbon steel is compatible with induction, unless you got it from a Happy Meal™.palimpsest
- compatible with induction = carbon steel, cast-iron, stainless steel, enamel cast-iron, enamel carbon steel.pango
- not compatible with induction = aluminium,
aluminium none stick, *ceramic none stick, copper, glass.pango - Not compatible with induction: Aluminium, glass, solid copper, Play-Doh.palimpsest
- did you just "umm actually" me?pango
- I did not, how do you reckon that? Was it mean adding Play-Doh to the list?
I'm here for you, your opinion counts.palimpsest - https://i.imgur.com/…pango
- Did I get your pronouns wrong?palimpsest
- I'm interested in learning about how this has become about me offending you.palimpsest
- My input: Induction for indoors, charcoal to cook meat or fish on the grill, and wood for paellasOBBTKN
- @OBBTKN
Yep, that's why I made that distinction.palimpsest - lol i was just messing aroundpango
- Just a prank, bro.palimpsest
- what was the prank?pango
- Exactly.palimpsest
- We have both gas and induction. Gas one is a single burner mostly Wok cooking. Fire does Wok cooking better.microkorg
- yeepango
- @pango
Yep, that's I thought.palimpsest - RE Carbon steel - the pan over time warps, and isn't super flat, no problem for gas. To flatten it out, you need to hammer it = very noisy.shapesalad
- @shapesalad
Fair enough.palimpsest - Wood fire makes the tastiest food.pablo28
- Gas tastes better in the oven. Gas is faster on the stovetop. I have induction now and prefer my old gas stove.imbecile
- If you can’t taste the difference, you’re not cooking anything that matters.imbecile
- OK, chief!palimpsest
- No one here mentioned HOW you cook where induction fails miserably, I am always flipping and slamming heavy pans, they wear out, glass would shatterprophetone
- Shrek has entered the chat.palimpsest
- To me induction is great if you would like to calmly bring a Consommé to a boil while sipping a cab sav, listening to Wagnerprophetone
- I can continue happily using gas or i can spend thousands tearing out my walls, redesigning and replacing my existing electrical system and buying a new stovescarabin
- It sounds like a pain in the arsescarabin
- Induction sure looks sexy thoughscarabin
- so easy to fuck up the Induction cooker and that constant fear of breaking the glass, eh idk, i'm not a fan.sted
- @sted
We've seen those guns, understandable.palimpsest - I have a new induction top, and I hate it. If you have one, get some of the mats so your pots don't spin all over the galaxy.garbage
- Imbecile. I'm not sure how to compare gas oven with induction oven...pango
- Pablo. Fuck yeah woodfire stove top. Now we're talking.pango
- I think it's the same logic with car engines. If you have a functional gas engine, don't just throw it out and get a new electric one.pango
- I'm building at the moment and went for AEG induction. I also plan to get a single 65k BTU gas bottle powered burner for using a wok.BuddhaHat
- It will live by my pizza oven outside.BuddhaHat
- ^ gas should always go out sidepango
- Can't say I disagree with any of this.
- palimpsest0
Other than carbon steel pans getting bent out of shape what are the other pros of gas?
- Good for cooking in wook, or doing paellas too... I like it for quick meals, but I don't use it a lotOBBTKN
- Your lack of experience in the kitchen is showing. Induction is better than gas the way that cds are better than records. They’re not. They’re just newer.imbecile
- OK, chief!palimpsest
- I grew up in a restaurant. Fire and charcoal cooking is part of my dna now. I’ve not trying induction but I may be too old a dog to learn anywayGnash
- You can still make dinner during a blackoutscarabin
- Now we talking!palimpsest
- Gnash: There are millions of home cooks making amazing dishes on a gas range right now because they know the craft.palimpsest
- But from a technical point of view of heat control and efficiency I gotta give it to induction.palimpsest
- I’d miss the theatre of cooking on gasGnash
- zardoz0
- Don’t worry, the crickets “discard their bowel content” before being frozen.zardoz
- so we clearcut the amazon rainforest for some tasty Brazilian beef, we stop fucking and having kids or we find other sources of protein like tasty crickets_niko
- Somebody's still gonna to sell you Amazonian criquets at a premium.
Life finds a way.palimpsest
- PioneerDJ3030
- cucumber on the outside, weird. also, I imagine under all those clothes they are extremely hirsuteBuddhaHat
- BuddhaHat1
@palimpsest - imo indoors induction IS king. Boils water faster, leaves cleaner air in the house, easier to clean. I have some friends with 6 burner stoves and they can't even get the gas pressure high enough to crank a raging inferno. If you still want gas for specific tasks then look at something like this available from your local bbq/asian cooking supplier:
https://www.bbqsrus.com.au/produ…
I'll be looking at getting one for my outside area. Carry all your mise en place outside on a tray to wok, cook everything in an instant over insane BTUs, come back inside with large dish full of dinner. Easy done, and you won't be cleaning oil off your splashback in the kitchen for ages either.
- pango0
so far my own understanding is dont add cold water then it wont warp as easy.
- It won't taste like gas though. And gas tastes better.palimpsest
- It's generally not a fantastic idea to put cold water into hot cookware, regardless of the heating appliance. For precisely reasons of warpage.Continuity
- ya same problem you gonna run in with any kind of cook top.pango
- pango0
a clip showing induction at proffesional restaurant is feasible.
induction wok cooker exists as well.
not cheap. but induction getting popular is inevitable. getting cheaper is only matter of time.
https://a.co/d/6SiKhKU- welp time stamp didn't work.
skip to 4:36pango - Induction's used at lots of food locations that can't have gas on site. I used to be anti-induction, then I used a Good One.Nairn
- "Good one"?pango
- Yes, one that wasn't shit.Nairn
- Showing clips cuz people kept saying they can't cook like restaurants if using induction.pango
- I bet chefs dig the cooler work environment. No more powdering their swamp ass with cornstarch!scarabin
- welp time stamp didn't work.
- pango-1
- Danish4
Stuffed paprika/peppers
- BuddhaHat0
My missus just sent me a clip from a recipe shared on her work's intranet. Can't wait to try adding almonds and oyster sauce to pasta =\
- Nairn2
Nyargh, I've done so well and avoided Lao Gan Ma crispy chili oil for a good year or so no, mostly because it's not on sale anywhere I tend to shop, but the cornershop local to my studio has loads of Chinese stuff in to serve the [rich] Chinese students who all live there, so now I have some at work - where I'm most likely to actually use it.
Everytyhing's going to taste of chil for the next week and my bum is going to be oh-so sore :\
Let's see if I can make myself sick of it..
- The one with black beans in is good... but I stopped buying it, as it's vegetable oil.. and Chinese, I don't trust itshapesalad
- I can easily imagine it being thinned out with gutter oil https://www.youtube.…shapesalad
- I've already made myself feel sick. Not even two hours.Nairn
- Nairn3
- Not 'food' but I'm a third way through a pack and was unsure as to whether I should post in the 'designer drugs thread' *homer drool*Nairn
- decades of eating these and i still can't decide if the posh fruit shapes beats the original? coloured lozengeshans_glib
- on the one hand funky shapes, on the other those ridges are great for taking the skin off the roof of your mouthhans_glib
- fuck it, put it to the vote:
https://www.qbn.com/…hans_glib - If i'm honest? I'm 3/4 through a pack.Nairn
- are you dipping them individually in chilli oil as you eat them Nairn?BuddhaHat
- my fave sweet for decades, rarely see them in tube packs anymore.fadein11
- @BuddhaHat - I had a sore enough belly the morning after without that, thanks! :) I'm my own worst enemy - I should *never* eat sweets so late *rumble*Nairn
