Does US have some kind of Tiffin services, you get couple of fixed menu the day before. Since the chefs have to cook only few dishes by a fixed time, they can maintain quality at reasonable cost.
Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)
111–120 of 157 posts
Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)
#112Earlier quoted context omitted.
Traditional American cooking seems to be a Protein + 2 sides. On the surface most vegetarian options become 1) replace meat with tofu or 2) a salad. Both of which get boring very quickly. For vegetarian dishes it’s helpful to look at non European cuisines. Curries and soups both have a huge variety and don’t require a meat to be complete. Chickpeas also make a great protein substitute besides Tofu. Dumplings are othe…
Chickpeas are tasty but the protein quality as measured by DIAAS score is significantly worse than red meat. In particular they are deficient in tryptophan.
I don't think a majority of people are caring at all about the nutritional quality of their beef when they're eating a hamburger. I only see these arguments come into play as counters to vegan food. Everyone becomes a nutritional expert when vegan diets are mentioned.
Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)
#113This is a shameless plug. But I just launched an app (www.getfoodville.com) last week to try to tackle this problem.
I am looking for those 10% home chefs that would like to cook for those 45% of people that hate cooking. Instead of ordering out from restaurants, they can order home cooked food from their neighbors.
There is already regulation in the US called Microentreprise Home Kitchen Operation, but I am finding out its an uphill battle. Its cost $600 per permit and you can only earn up to $50k per year.
If anyone here want this service, leave your email here: https://forms.gle/UfXLCEphvkvohiRa9. And if you are the 10% interested in cooking for the 45%, please send me an email at hello[at]getfoodville[dot]com.
Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)
#114I’m surprised I haven’t seen this comment yet, but anyone just saying, “fuck it” and eating Huel or Soylent plus multivitamin? My wife and I are experimenting with Huel starting Jan 1st.
Might as well giver up on life at that stage.
Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)
#115The article mentions "microwave assisted thermal sterilization". That's useful. Most of the advantages of food irradiation without the PR problem. This apparently came from US military R&D, which is now able to get sandwiches and pizza into MREs. Most foods can now be packaged for a long shelf life.
True.
The real question is: why aren't we seeing products yet ?
Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)
#116Earlier quoted context omitted.
The misconception is tasty food and healthy food are orthogonal qualities; that's thankfully far from the case! For example, you could a make a restaurant quality chicken breast entree with a white wine reduction and heavy cream sauce, seasoned with Herbs de Provence. If you're a follower of Keto, you'd notice these ingredients are all low carbohydrate, and offer protein and fats. Pair with seasoned veggies and you'v…
Substitute thighs for the breast and you might have something. As has been noted, chicken breast is the skim milk of the meat world.
There's nothing wrong with chicken breast, especially if the skin is left on and crisped. It just lends itself to different applications than thigh.
Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)
#117Earlier quoted context omitted.
Substitute thighs for the breast and you might have something. As has been noted, chicken breast is the skim milk of the meat world.
There's nothing wrong with chicken breast, especially if the skin is left on and crisped. It just lends itself to different applications than thigh.
Especially if you're using heavy cream, which is 36% fat. The sauce compensates for the breast's lack of fat (when compared to thighs). I like both, but as you say, they have different applications. For breast, just use extra olive oil/butter/heavy cream to balance the dish.
Thighs are less time and temperature sensitive. They're a bit more hardy if you're new to cooking. Chicken breast is easy to overcook because less fat makes it less forgiving.
Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)
#118Earlier quoted context omitted.
A quarter protein? That's insane. You only need about 60 grammes of protein a day. Why are you eating a quarter of your food in protein?
weightlifting folklore says you should eat at least 1g of protein per kg of body weight to gain muscle efficiently
Depending on the research it is around 1.6 to 2.2 grams of protein per kg body weight. [1][2][3]
[1] https://www.ncbi.nlm.nih.gov/pubmed/29497353 [2] https://www.ncbi.nlm.nih.gov/pubmed/22150425 [3] https://www.ncbi.nlm.nih.gov/pubmed/19927027/
Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)
#119Cooking from a box doesn't count if you're putting Rice-A-Roni in some water that's not cooking that's not healthy and it's not frugal at all
Re: Grocery Industry Confronts a Problem: Only 10% of Americans Love Cooking (2017)
#120Earlier quoted context omitted.
Butter and salt are not bad for you.
Is the government lying when they say you should keep your sodium intake below 2300mg per day?
That value could be too low, but keep mind that:
1. 30% of salt intake, according to WHO's reports, comes from bread
2. A lot of salt comes from junk food / ultra-processed food. This is because the brain is wired to seek salt and ultra-processed food is engineered for overconsumption.
Cut the bread and the junk food and you'll actually have a hard time eating enough salt ;-)
When I add salt on my plate, people give me funny looks as if I'm going to die tomorrow, but most of my food is cooked at home and by my own estimates in most days I don't go over 2 g of sodium.
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Most people probably overconsume salt, but that's because of the junk food.
We also have clues that what might matter more for heart health is actually the potassium:sodium ratio.
Whole foods (meat, vegetables, fruits) are high in potassium and junk food is low in potassium. And eating more whole plants can probably balance a higher sodium intake.
But that's the second problem with the junk food that people are eating.
So the dietary guidelines aren't lying... that's basically their way of saying to cut the junk food.