Happy Mutants food and drink topic (Part 2)

general topics
3339

Well, they think one is natural and the other is a chemical.

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3340

I once saw a stall at a farmer’s market that was selling home brewed craft beer, and they had a big sign that said, “No chemicals used!” I was very confused.

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3341

Salt’s fine, but sodium chloride is not allowed.

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3342

You can use water, but absolutely no dihydrogen monoxide!

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3343

The precept of this article, that EVERYONE eats onions, sticks in my craw because it’s not true, but otherwise it’s fun to read.

(Onions, garlic, etc. are not eaten in some sects of Buddhists, Hindus, Jains, and Taoists.)

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3344

Maybe there’s a reason they’re so prevalent, some ancient scourge kept away by the garlic family.

Angry Bela Lugosi GIF

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3345

I think my current favorite condiment/topping for all kinds of food is pickled red onions. They’re so easy to make. I just keep a container of them in the fridge all the time now. Salad? Pickled red onions. Burger? Pickled red onions. Sloppy Joe’s? Pickled red onions. Peanut butter sandwich? Ok, I haven’t tried that one yet, but it’s supposed to be good.

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3346

My spouse also loves pickled red onions. He has this hot sauce he makes out of ginger, pickled red onions, habanero peppers, and mustard. It’s really hot but really delicious
Oh, and soft scrambled eggs with pickled red onions. The kid calls them “Daddy’s stinky eggs”

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3347

Oh, now I have to try that!!!

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3348

I’m not a fan of soft scrambled eggs. I watch all these videos of chefs making them and talking about how to avoid stiff, firm scrambled eggs, and I’m like, “But I like firm scrambled eggs…”

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3349

And people with a massive fructose intolerance.

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3350

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3351

Yeah, apparently the French like their scrambled eggs soft-last time I was there the things were about 2 degrees away from raw-and so those must be the best scrambled eggs. I’m with the people who like their eggs cooked.

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3352

Well there is a technique to fully cook them but keep them really soft. Basically it involves constant stirring and a lower temperature. I just don’t like them that way.

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3353

I mean they have a point. Whatever about salt’s role in high blood pressure sodium is a burny metal and chlorine a green toxic lung rotting gas so I want neither in my kitchen thank you very much!

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3354

Jains and other Indians use hing instead. Most places don’t sell it gluten free unfortunately which was why I had to stop eating at my local Hare Krishna.

Uncoincidentally it went out of business not too long later.

Pity. Best paneer in town.

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3355

I tried that once. Lost half the eggs because they coated the pan and wouldn’t come off. Took forever to get that pan clean.

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3356

Thank you. I have been meaning to try this. :raised_hands:

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3357

Yeah, most videos I’ve seen showing how to make them that way use a nonstick pan.

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3358
  1. Heat the pan first before adding any butter (etc.);
  2. When done cooking, fill the pan with water and let soak for a while.

If it’s really bad, bring the water to a simmer and let it continue for at least a few minutes before turning off.

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