291–300 of 1001 posts
Eating. I’ve stressed and binged eaten all my life without knowing. Removed the two, started surfing and 50kg (110 pounds) later I’m happier and more active than I’ve ever been.
When my then-gf/now-wife and I first moved in together, I got really mad at her because she kept "hiding" my stuff when I left it out for more than a day. I couldn't find anything! At some point, I yelled, "It's like you don't even want to see any of my things when I'm not using them!" Then I stopped for a second. For the first time in my life, it made sense. The whole point of putting things away is to hide them! No…
Well, there is another reason. When your room has a consistent default state, it's easier to look around the room and notice anything that is unusual. It makes the room into a sort of sensor. When it is always changing states — things here one day, there another — any changes can be missed. Subconsciously, we usually feel calmer when we know what's going on around us, which is facilitated by an orderly living/working environment.
When my then-gf/now-wife and I first moved in together, I got really mad at her because she kept "hiding" my stuff when I left it out for more than a day. I couldn't find anything! At some point, I yelled, "It's like you don't even want to see any of my things when I'm not using them!" Then I stopped for a second. For the first time in my life, it made sense. The whole point of putting things away is to hide them! No…
https://nathanwpyle.threadless.com/designs/we-own-things/hom...
Not using an electric toothbrush. First time I used one it felt like I'd had a proper dental cleaning. An extremely half-assed effort with that kind of brush beats a thorough one with a manual brush. I thought they were a gimmick, but no, they're amazing.
On the flip side, don't brush your gums too much with an electric toothbrush. I destroyed my gums when my parents got me an electric toothbrush when I was 13 - and AFAIK - there's still not really any way to repair it. Please, someone correct me if I'm wrong! Would make my day to be wrong.
Putting off an annual checkup with a PCP (I’m 42, and the last PCP I had was a pediatrician). I had long suspected my cholesterol and triglycerides were high due to family history and my excessive love for cheese, and last week that suspicion was confirmed. I’m now more resolute than ever on lifestyle changes (exercise, less red meat, getting most of my calcium from 2% milk). On the bright side, I also got reassuranc…
> less red meat IIUC, they no longer believe that lipid cholesterol levels are directly correlated with intake of dietary cholesterol. See, for example: https://www.hsph.harvard.edu/nutritionsource/what-should-you... > The biggest influence on blood cholesterol level is the mix of fats and carbohydrates in your diet—not the amount of cholesterol you eat from food. > Although it remains important to limit the amount o…
However risk factors are individual so take everyones commentary as educational but apply on what's relevant look at your on individual use case.
Pasta and sauce are not meant to be separate. Once you cook the pasta, drain it, and immediately toss with the sauce. This is part of the reason it was meant to be al dente, to absorb and deliver the flavor of the sauce better. Unlike rice, it's fine to "soak" pasta in the sauce; it expands when freshly cooked but not when cool. Also most sauce recipes are probably overcomplicated. Most need less than 5 ingredients.…
1. Choose your soffritto base. Onion or garlic are fine, more exotic variations include scalogno or porro.
2. Choose your tomato. Canned, fresh, whatever, just keep in mind that fresh ones may need longer cooking times. As for canned, check that they contain no seasoning at all!
3. Choose your grease. Oil or butter are fine, the standard is olive oil though. It may be hard to find proper olive oil outside of Italy I'm told.
4. Start cooking. Put your oil in a large pan, enough to contain all the pasta you plan to use afterwards. Not too much oil: just enough to cover the pan with a thin layer. Don't start heating the pan.
5. Cut your onion or whatever in small pieces and add them to the oil. Now turn on the heat at a reasonable level. Not too high but not low. Don't touch the onion!
6. When the onion looks a bit browny (not dark brown), add the tomato and lower at minimum the heat. If you have a thermometer, ideally you don't want to cross 60 degrees celsius over all the cooking period. This period can vary between 10 minutes and 60 minutes, it gives different tastes (all good) to the sauce. If you opt for the shortest time, go back at step 5 and at the same time start the next step.
7. Put 1l of water for every 100g of pasta in a pot. Add salt. With experience you'll get the right amount, usually I use about a small fist for two people (160-200g). Heat up the water and wait until boiling.
8. Drop the pasta in the water. Start a chronometer. Almost immediately mix it or otherwise it will stick. Wait a couple of minutes and mix again.
9. Meanwhile the sauce will start bubbling and, depending on your kitchen, you may need to mix it. If you see large discrepancies in texture, definitely mix. Otherwise don't. If it becomes too dry, add some water from the cooking pasta to the sauce.
10. When the chronometer is at cooking_time_on_pasta_packaging - 2 minutes, take a glass of water and fill it with water from the pasta pot. Dry the pasta, and put it in the pan with the sauce. Make the heat level for the pan a bit higher.
11. Cook it until "al dente", that is still a bit hard at the inside, but not completely. If the sauce dries too much (it should, if not turn the heat higher), add the water you kept in the glass. This step is where science stops and art begins: you need to calibrate your taste to your desired results and in turn calibrate water and heating. During all this step, mix your pasta in the same direction continuously. This is called "risottatura". Taste the pasta while cooking often.
11. Take everything off the fire, serve, add parmisan.
Edit: look at maccard comment for water and salt because I don't recall the right quantities. After a while you go by eye.
Edit 2: preventing more comments on oil, that is merely my very limited experience and I'd say, as a rule of thumb (not incontrovertible truth), that if you like your oil alone with bread it is a good oil.
You aren't supposed to rinse your mouth with water after brushing your teeth. You're supposed to spit excess, but leave the toothpaste on to absorb.
Using shears is a far better experience, and they're useful for pizza too.