(mis)Adventures in Cooking

[Isaac Sauvage]

trans-fat----saturated fat what's the diff.
all bad.
then the added sodium in our food.
there is already enough salt and maybe MSG in there.
i have learned to read labels and don't add any salt to my food or overseason.

Maybe one day you should crack open an encyclopedia or science-based reference material to understand what you're trying to talk about.

Sat fat is common in lots of foods, and the body needs certain amounts of it on an ongoing basis to carry out basic life processes.

Trans-fat is pretty much an artificial substance, isn't needed by the body at all, and is far worse for one's health than sat fat, all things being equal.

MSG is completely harmless except for people who have a sensitivity to it, and statistically that's rare.

 

[pinhead1]

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[Isaac Sauvage]

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Just for the record, I didn't mean to harsh on you, matey.

You bring up good, entertaining topics & posts IMO. Just wish you'd do better fact-checking here and there. Cheers.

 

[pinhead1]

Just for the record, I didn't mean to harsh on you, matey.

You bring up good, entertaining topics & posts IMO. Just wish you'd do better fact-checking here and there. Cheers.

it's ok, i don't believe everything i get from the web.

 

[StevOz]

mmm...jaffles, guess the filling?

 

[pinhead1]

Just for the record, I didn't mean to harsh on you, matey.

You bring up good, entertaining topics & posts IMO. Just wish you'd do better fact-checking here and there. Cheers.

i don't need to do a fact check.
my proof is how the olive oil reacts to heat.
i don't believe that olive oil has that low of a burn temp.
been using olive oil with a low -medium to a medium flame.
if i see it is starting to overheat i remove from the heat and let it cool, resume
and maybe lower the heat a little.
it was fine.
the cheap oils can burn real easy.
they should be at the bottom of the list.
palm oil on the list has a high burn temp.
i still would not use it because of the high fat.
if you keep eating the high fat food it will clog your arteries.
it could take maybe 20yrs to show it's ugly face.
you will get high blood pressure, atherosclerosis and all the other problems from eating a bad diet
with high fat through the decades.
i usually don't eat fried food in oil because of all the oil.
don't mind eating occasionally if cooked in the right oils.
so far i'm doin' ok.

 

[pinhead1]

mmm...jaffles, guess the filling?

for waffle and pancakes nothing but real maple syrup for me.
looking at the pic it looks like cheese.
it's a grilled cheese.

 

[Isaac Sauvage]

mmm...jaffles, guess the filling?

Yeah, that's looking a lot like cheese, but is there something else?

Some ham would do really nicely there.
Seriously, I would guess pretty much any sandwich filling would work, even something like PB&J if it didn't create a big mess. Peanut butter & bananas, even? Why not!

So I forget, Steve-- this isn't the AF here, but a sandwich press, is that right?

 

[pinhead1]

heres what google had to say about jaffles
it's a grilled cheese and of course you can add ham or whatever.

jaffle - Google Search

www.google.com

 

[Isaac Sauvage]

i don't need to do a fact check...

TBH it frustrates me a lot when people say this, but what can I do? For me, it's a lot like saying 'I'm not open to the possibility of being corrected.' Ah, you don't say..?

Then again, that's still very much a 'ME' problem, and the idea that anyone should care what the fluff I have to say about their desire to fact-check is... irrelevant... ludicrous... all that jazz.

Still (haha, because I can't help myself), like I was saying earlier, unless you've confirmed that your 'olive oil' is indeed pure (and there's even a cert for such in the States), then you don't really know what you've got there, bro. Sideways example-- have you ever read about what Mainland Chinese vendors & restaurants commonly use for 'cooking oil?'

Or if not, it seems you've just disproven what the body of science has observed, under strict controls, for many decades, about the thermodynamic qualities of olive oil!

 

[StevOz]

looking at the pic it looks like cheese.
it's a grilled cheese.

There is cheese in there and no Ike I did not eat all that linguine in one sitting...

 

[StevOz]

So I forget, Steve-- this isn't the AF here, but a sandwich press, is that right?

Here is the handy appliance that does the cooking, these are great for leftovers...

 

[pinhead1]

TBH it frustrates me a lot when people say this, but what can I do? For me, it's a lot like saying 'I'm not open to the possibility of being corrected.' Ah, you don't say..?

Then again, that's still very much a 'ME' problem, and the idea that anyone should care what the fluff I have to say about their desire to fact-check is... irrelevant... ludicrous... all that jazz.

Still (haha, because I can't help myself), like I was saying earlier, unless you've confirmed that your 'olive oil' is indeed pure (and there's even a cert for such in the States), then you don't really know what you've got there, bro. Sideways example-- have you ever read about what Mainland Chinese vendors & restaurants commonly use for 'cooking oil?'

Or if not, it seems you've just disproven what the body of science has observed, under strict controls, for many decades, about the thermodynamic qualities of olive oil!

​

wow bro, lighten up.
don't take it so hard.
you take it like a punch in the gut.
all i am saying is from my experience i have been using pure olive oil (at least that's what the label says) seems take the heat quit well.
the heat rating for olive oil should have a higher rating than the chart you posted.
i don't believe everything i see on the web.
my IRL experience with olive oil is good.
olive oil takes the heat fairly well when i cook potatos, eggs or anything i am cooking with a medium flame on a gas flame stove.
isaac>>>>>, unless you've confirmed that your 'olive oil' is indeed pure (and there's even a cert for such in the States), then you don't really know what you've got there, bro.>>>>>yeah, i know
i'm glad you brought that up.
i left that out of one of my previous posts.
i am well aware of what is goin' on with foodmaker label ingredients and all the junk.
this is nothing new.
just because it says it is pure doesn't mean anything.
the cheap oils will not take the heat well then start to smoke with a bad burnt smell.

 

[Isaac Sauvage]

wow bro, lighten up.
don't take it so hard.
you take it like a punch in the gut.

You may be right, and I apologise for any misplaced frustration towards you, but here's the thing--

I observe that people 'going with their gut' and avoiding fact-checking has been a huge problem in the States for several decades now, leading to all kinds of shitty outcomes, such as the growing wealth divide, for one. An example of that being that young people today have a much bleaker future, in which they tend to live more paycheck-to-paycheck, and their chances of buying a home are greatly diminished.

Compare that to the Boomers and early Gen-X, and IMO it's terribly sad how much worse the situation has become for folks. Yes-- much of that due to not knowing essential facts and making voting choices that directly harm their self-interests in the long run.

Stuff like that's never *not* going to piss me off, and pretty much every American should feel roughly the same, other than the wealthy, who can afford to not give a shit because their class bought off enough politicians to change the laws in their favor.

all i am saying is from my experience i have been using pure olive oil (at least that's what the label says) seems take the heat quit well.
the heat rating for olive oil should have a higher rating than the chart you posted.

And I just explained above why you may have something which isn't what you think it is.

FYI: the heat rating in that chart isn't unique to that chart. It's literally what every chart and nutritionist will tell you, which can be pretty easily fact-checked by consulting the science, which is where that info originally came from.

i don't believe everything i see on the web.

Great! Neither do I.
Which is why I try to know the value of my sources and consult what the experts (backed by the best available facts, including the leading science) have to say before forming any serious opinion about something.

Everyone's time is limited by this or that, but IMO the important thing is to *TRY*.

 

[pinhead1]

wow bro, lighten up.
don't take it so hard.
you take it like a punch in the gut.

>>>>You may be right, and I apologise for any misplaced frustration towards you, but here's the thing--

I observe that people 'going with their gut' and avoiding fact-checking has been a huge problem in the States for several decades now, leading to all kinds of shitty outcomes, such as the growing wealth divide, for one. An example of that being that young people today have a much bleaker future, in which they tend to live more paycheck-to-paycheck, and their chances of buying a home are greatly diminished.>>>>>>>>>>>
i'm with you on that but not exactly on the salt, msg and preservative additives.
salt and msg are great preservatives but went overboard.
there is way too much salt and additives in our food.
and yes the widening gap between inflation and wages has destroyed the young adults.
>>>>>Compare that to the Boomers and early Gen-X, and IMO it's terribly sad how much worse the situation has become for folks. Yes-- much of that due to not knowing essential facts and making voting choices that directly harm their self-interests in the long run.>>>>>
voting choices??? what....oh come on isaac, voting is beyond foul smelling junk.
like you said, the rich get their way.

i don't believe everything i see on the web.

Great! Neither do I.
Which is why I try to know the value of my sources and consult what the experts>>>>>>>>>>>>
the experts don't always get it right.
they have been wrong plenty.
i don't need an expert to tell me that too much salt, msg, additives, preservatives, food coloring, stabilizers, anti-caking,
ultra processed and the added junk is bad.
the list is endless.
take a cruise down the freezer section at the store.
the ingredients list is long and it's not food.
it is ultra processed junk to stay in the freezer a long time.
it will probably be edible for years and maybe longer in the freezer.

 

[StevOz]

it will probably be edible for years and maybe longer in the freezer.

Who eats food in a freezer?

 

[xenonph]

Who eats food in a freezer?

I like to eat food in a freezer on hot days.

 

[pinhead1]

Who eats food in a freezer?

what, bite me
i didn;t say that.
go back and read it.
i'm talking about the freezer section at the store.
good job homer.

 

[Isaac Sauvage]

@pinhead1,
1) I'm sorry, but as usual, I can barely make sense of what you said above.

2) Once again, it sounds like you enjoy your life as-is, and have no desire to alter that situation.

So, cool!
I'll see you in the next dimension then, matey.

I.e., I'm changing a setting on my end, but please do rock on with your bad self, and enjoy yourself on PN.

 

[pinhead1]

@pinhead1,
1) I'm sorry, but as usual, I can barely make sense of what you said above.

2) Once again, it sounds like you enjoy your life as-is, and have no desire to alter that situation.

So, cool!
I'll see you in the next dimension then, matey.

I.e., I'm changing a setting on my end, but please do rock on with your bad self, and enjoy yourself on PN.

there is nothing wrong with my grammer.
looks like you're the one that can't have a converstaion.
you get mad when someone doesn't agree with you, throw insults then apologize.....
i don't mind continuing a conversation without the sarcastic attitude.
carry on...

 

[Isaac Sauvage]

At the local market they had habaneros on sale for $1 per little cardboard basket (what do you call those cute little things again?), so I grabbed a couple, trying to figure out what to do with the chilis before they spoiled.

Then I remembered "chili-oil," so I looked up some recipes and gave it a shot. TBC, chili-oil is a lovely staple of Asian cuisines, altho generally not used in the West for whatever reason.

However, one thing that kinda sketched me out is that using fresh chilis could potentially create some problems. That is-- if you're trying to preserve something in oil, you generally don't want it full of moisture for various reasons. (nevermind garlic in oil, which can disastrously lead to botulism, a very serious toxin)

So, ahah! :D
I chanced upon using Steve's air fryer to dry the chilis out before using in the recipe. Good to go, now! But suddenly--

DANGER... DANGER, WILL ROBINSON!​

..every single recipe seemed to call for pouring the hot oil into a glass jar of ground up chilis, but I exclaimed "sod that," and instead pulled the oil off the fire, then mixed in the chilis, thus avoiding a potential emergency room visit / Mortal Combat fatality.

Happy to say that the chili-oil turned out great!, and I literally have months of spicy-eatin' ahead. :D

(unfortunately when I have too much, the oil tends to give me gastric reflux)
(ah, welcome to the terror-dome of old age, Ike Savage!)​

 

[StevOz]

Rather than reach into the freezer for some frozen wedges...

I thought I'd try my own chop, oil, spice, shake and bake...

With satay chicken...

11 minutes at high, shake add chicken, 11 more, shake and turn chicken, 11 more to finish...

 

[Isaac Sauvage]

Potato wedges do take a lot of turning and extended cook times, but it's fun to do, and they can get rather addicting. (as my belt line can attest)

Is that premade satay chicken, then?

About a month ago I tried doing some marinated raw chicken pieces (taken from premade skewers), and in my preoccupation to make sure they were properly cooked, they came out too dry and really disappointing. I guess the lesson is-- don't start with pieces too small, and if possible find a way to lock in the moisture.

They do sell ready to eat rotisserie chicken at the grocery, so maybe I could do something with that. Like similar to what you did with the wedges, only using some kind of hot curry dry mix.

Note: the rotisserie chicken by itself is perfectly fine, but pretty dull after a few bites. If I could 'satay' it somehow that would be a win.

 

[StevOz]

Is that premade satay chicken, then?

Yes and maybe no, it is raw uncooked chicken and vacuum sealed with the honey soy marinade inside, cooks up a treat in the air fryer 10 to 12 minutes on high then turn and 10 to 12 again, depends on the quantity and if you are cooking other stuff alongside.

Notes: I think a bit more salt and some cayenne pepper next time around...

*edit... Fun fact when I took the photo my phone also scanned the barcode and gave me a link to the product online!

 

[Isaac Sauvage]

At the grocery they had a gyros kit (upper right), and I figured I'd give it a try.



Instead of the traditional wedges cut from a big, nasty-looking spit of lamb...



...the gyro meat came in a pack of slices, like bacon. They were pre-cooked, so all I had to do was lightly grill them on the stovetop, then drain the fat.

For a change of pace I sautéed some onions, later adding in some chopped, air-fried red bell pepper, which always turns out great.

Meanwhile, I minced some finger-cucumbers and fresh cilantro in a 'mini-cuisinart,' stirring them in to some store-bought hummus, which helped freshen it up considerably from the typical 'this has been sitting around in a container' store taste.

Added all of the above inside some moistened tortillas, drizzling with habanero chili oil. It was all pretty quick, easy and tasty, so I'm pleased about this being an occasional meat-centered meal to add to the roster. Doing a light fry of the wraps would improve the flavor even further, and I've found that toothpicks are handy to keep everything together.