patrick.net

Patrick says

I could not even find hummus without them, so I made my own hummus the other day, and it's very good!

Try making hummus with (natural) peanut butter instead of tahini - it's not hummus when you're done, but I think you'll find it's more enjoyable. Tahini has a bitterness to it, peanut butter doesn't.

Also, use "black salt" instead of just regular salt. It's just salt with sulfur in it - the name is a misnomer, it's actually pink. You can buy black salt at any Indian store. I think this is basically "Himalayan salt" crushed fine, but I'm not certain.

This is black salt:

https://en.wikipedia.org/wiki/Kala_namak

I'd be surprised if you didn't prefer the hummus with these substitutes over what you made. Also - COOK your chickpeas, takes a night to soak them (pour out the water and replace it in the morning) bring to a boil, and let it simmer for about 8 hours. Canned beans are fine in a pinch, but what you make is much better. Cooking beans takes forever, but they are far superior to canned. Super cheap as well. If I was pressed, I probably could live on less than $1,000 of food for a year with beans.

Chickpeas are done when they are soft and easily crushed into a paste. It's about 8 hours.

Save Bacon Grease, works like a charm.

AmericanKulak says

Save Bacon Grease, works like a charm.

When I was a kid growing up in the sticks, my mother would save the bacon grease and we would walk into the woods to dump it. That shit will clog up pipes and we treated it like it was a deadly poison.

FortwayeAsFuckJoeBiden says

i just cook with olive oil. never failed me.

My cooking improved when I finally realized that Olive Oil is low voltage oil. It's more a condiment than a cooking fat. It's great for finishing food off, or adding fat precooking or post cooking. Sauces, dressings, and marinades. It should never be heated in a pan alone.


Also I have discovered that Grape seed Oil is the most superior stir fry oil you can get. It has a strange property, that food does not absorb it like you get with other vegetable oils, canola and corn included. If I put 2 table spoons of oil to stir fry a whole diced Onion. After they cook and pull out the onion trying to allow the oil to drain back in the wok as I do so. I end up with about 1 1/2 table spoon of Oil still in the wok. Then after a few minutes, the remaining oil on the onions will drain to the bottom of the bowl. I pour it back in and have what I almost started with. When I use vegetable oil or other oils, I have to keep adding more oil as I go along. Even adding oil to my Onions before I even get to the second ting I have to sauté.

By the way I'm talking about "Grape Seed Oil" not "Rape Seed Oil" which is Canola Oil.

You want a good oil for cooking?

Try ghee - it's Indian butter, that is EXCLUSIVELY milk fat. It's basically butter, with no water in it at all.

richwicks says

Try ghee - it's Indian butter

I do, and in classic cooking it's called clarified butter. The all inclusive brigade has memory holed the American 2 century year old name we call it. Next up we'll start calling Hot dogs Frankfurters, and beer cervesas.

Though clarified butter isn't suited for all sauté styles, and dishes.
I wouldn't use grapeseed oil to brown a breaded chicken cutlet in pan, but I would use clarified butter. I wouldn't use clarified butter for fried rice or stir fry veggies. Dairy is anti umami. They say Cheese in the Umami family but I disagree, it can fill the same flavor space as umami.

Vegetable oils have been known to be very bad for your health for a long time. Avocado is best for high heat, although for asian stir fry, I usually go with peanut oil. We hardly use olive oil, usually just when my wife makes dressings. Ghee and butter are also good. And for making popcorn coconut oil.

Man, I would love to be the taste tester at a cook-off featuring all you guys.

richwicks says

AmericanKulak says

Save Bacon Grease, works like a charm.

When I was a kid growing up in the sticks, my mother would save the bacon grease and we would walk into the woods to dump it. That shit will clog up pipes and we treated it like it was a deadly poison.

We used to throw it out too, but then I remember my dad saying they used to spread bacon grease on bread. Damn tasty, and also great for frying things in.

I no longer believe saturated fats are deadly.

Chik fil a used to be awesome when they were still using peanut oil to fry their chicken. Then they switched to the sex crime oil (RAPEseed), and the flavor was never the same.

I definitely recommend olive oil (with a little garlic) on steaks, set aside for a day or so, then pat dry, season, and grill. Absolutely delicious.

richwicks says

save the bacon grease and we would walk into the woods to dump it.

This is sacrilege.

When I was a kid, my grandma would save bacon grease and spread it on bread, or cook with it.

It's delicious if you add some crumbled bacon to the grease, some onion, and some like a little bit of apple in it too (but I dont). Keep it in the fridge so it's firm. It's a helluva spread...

Patrick says

richwicks says

AmericanKulak says

Save Bacon Grease, works like a charm.

When I was a kid growing up in the sticks, my mother would save the bacon grease and we would walk into the woods to dump it. That shit will clog up pipes and we treated it like it was a deadly poison.

We used to throw it out too, but then I remember my dad saying they used to spread bacon grease on bread. Damn tasty, and also great for frying things in.

I no longer believe saturated fats are deadly.

Why did people and MDs promulgate this shite? It's clear that fat gets broken up by digestion and the majority of cholesterol is made by the body. Saturated fats were never a danger and the low and plant based fat bullshit was probably the 2nd biggest health scam after the covid jabs.

Just use regular butter. When people cooked with it all the time, they were a lot thinner.

stereotomy says

Chik fil a used to be awesome when they were still using peanut oil to fry their chicken. Then they switched to the sex crime oil (RAPEseed), and the flavor was never the same.

So that's what happened. I did notice a change in flavor for the worst a while back.

AmericanKulak says

Just use regular butter. When people cooked with it all the time, they were a lot thinner.

Butter is fine but because it contains water, it tends to spatter since the water boils away. Ghee is a lot less of a hassle to cook with, and it's basically the same thing, without water.

mell says

Why did people and MDs promulgate this shite? It's clear that fat gets broken up by digestion and the majority of chole...



Earlier studies were finding arteries clogged with saturated fat and they correlated that with people's diets.

I changed my diet years ago and studies nutrition and I have to say that's the biggest tip or most important change to one's diet polyunsaturated fats are basically trans fat. They're cheap that's why they're everywhere. After I read Dr. Cate's book I asked my grandma what foods they ate in El Salvador and sure enough it was the pillars she talks about in her book animals fats, bone broth, organ meats (grandma didn't like them :P) You can read an article here on her site about the oils : https://drcate.com/list-of-good-fats-and-oils-versus-bad/ and her book was one of the best I've read on nutrition: deep nutrition

That table is a good example of the general rule we should always follow when it comes to health. Eat what's natural and organic. Avoid what's processed, full of GMO's, and full of pesticides.

You mean the future FAGMAN cafeteria staff is lying about PUFA soaked plant based foods?

That list says grapeseed Oil is to be avoided, but I think it made that list because it's thought of as a seed oil.
The best use I believe it has is sauté or stir fry. You only need a smidgeon compared to other oils and fats that the food keeps soaking up and you have to keep adding oil or fat.
When I stir fry, I stir fry each veggie separate, and the meats, then mix it all together when they are all done.
The thing is, I end up with 70% or more of the oil still in the wok that I started with. Where as with other fats, I end up using 4 times what I started with, adding more fat as I stir fry each ingredient. The food NOT absorbing the oil, has to account for more than "Good fat, Bad fat" alone.

You're not going to use it as a salad dressing, or deep fry with it.
It's not a good choice for eggs, or frying up breakfast items. But I do believe it to be the best fat for sautéing where you're not trying to consume the fat that is used.

Hmmmm


Look at that explosion of PUFAs in the 90s.

(found this at a site I think linked in this thread)