91–100 of 110 posts
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good god was stinky tofu awful when i tried it. smelled like sock and tasted worse. I almost want to see if my tastes have changed enough over the years to appreciate it now but back then it was simply awful.
How do you know when it’s gone rancid?
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It's not unique to Persian cooking, but there is wisdom in most cultural foods. I have been cooking a lot during the pandemic and every month I discover a new fermented food that has "recently" been found to be a superfood - kombucha, kefir, kimchi, soy sauce, mole sauce, sourdough etc. That is not to talk about other ingredients like turmeric, chiles, lentils and other stuff that add nutritional value. EDIT: I wante…
This may just be more an artifact that foods are complex enough that a great many foods can be characterized as super-foods. Also probably none of them really have any profound effect on overall health. If you get old you will have seen many, many dietary miracles come and go where nothing much came of them.
Which was unprocessed foods consumed in quantity and variation that maybe is a bit like our ancestors consumption patterns.
But sadly Paleo for co-opted by the Keto crowd and it's all about hi-fat diets and Lo-carb blah blah blah. :-)
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Why does where you drink from it matter, let alone its transparency?
Dunno about Persian style tea; but the pu’erh I often drink tastes significantly better from a sake cup vs a “normal” double walled bodum tea glass. I can’t really explain why, cup shape does affect hiw much you drink per sip, maybe the nose is involved.. Or it’s all bollocks and completely in my head. Either way, sake cup is the way to go for puerh ;)
I feel like people in the west need to become more familiar with Persian cooking. Every year I learn that one more ingredient that we commonly use in Persian cooking is good for your health. So based on this definitive evidence I'm gonna conclude everything we eat is good for you. To get you ahead here are some other things to try: 1. Sabzi Khordan: Elevate your breakfast with Sabzi Khordan, a mixed of herbs that are…
Saffron is used pretty heavily in Indian and Spanish cuisine too. Indian food is pretty good example of a cuisine with all sorts of ingredients with beneficial health properties (including good tea) but is also loaded with fat, starch and sugar. European cuisine is not too dissimilar. There's health benefits of ingredients like cinnamon, garlic and coffee but not when you mix them with high-calorie garbage.
Earlier quoted context omitted.
It's not unique to Persian cooking, but there is wisdom in most cultural foods. I have been cooking a lot during the pandemic and every month I discover a new fermented food that has "recently" been found to be a superfood - kombucha, kefir, kimchi, soy sauce, mole sauce, sourdough etc. That is not to talk about other ingredients like turmeric, chiles, lentils and other stuff that add nutritional value. EDIT: I wante…
IMHO, they may be healthier than eating only white bread, but "recently been found to be superfood" is a euphemism for "this food now has enough consumers in your country to bootstrap a self-sustaining PR cycle." Did you know kimchi is supposed to boost your immune system and protect you against COVID? Now you know - go buy some! (And please pay no attention to the high rate of colon cancers in Korea, which may or ma…
I feel like people in the west need to become more familiar with Persian cooking. Every year I learn that one more ingredient that we commonly use in Persian cooking is good for your health. So based on this definitive evidence I'm gonna conclude everything we eat is good for you. To get you ahead here are some other things to try: 1. Sabzi Khordan: Elevate your breakfast with Sabzi Khordan, a mixed of herbs that are…
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it was an actual dish that is popular in china and not spoiled food. traditionally it's fermented.
I know. I’m asking if it goes bad, how would you even know when the smell is bad before it is rancid.
The safest methods simply marinate tofu in fermented amaranth; the tofu itself isn't aged. But there's many approaches to it with and without questionable safety practices. I'm not sure comparisons to blue cheese or koji-fermented products are appropriate.
If you can't afford this antioxidant, try the slightly cheaper alternative: gold.
https://www.amazon.com/s?k=saffron+capsules I have no idea if saffron "extract" is effectively the same thing though
I believe in general 'extract' refers to alcohol extraction, in support of that, Wikipedia says of the US:
> Natural vanilla flavoring is derived from vanilla beans with little to no alcohol. The maximum amount of alcohol that is usually present is only 2–3%. Therefore, by FDA regulations it cannot be called an extract.
Fun fact: (maybe!) Saffron is, per unit of weight, the most expensive thing you can buy in many supermarkets. (That's my conjecture after noticing that the saffron in German supermarkets is about 10,000 to 30,000 EUR/kg, or 68,000 for the bio certified, hand picked, from a women-run enterprise: https://shop.rewe.de/p/herbaria-safran-faeden/VJ7R7E3DA ) Any other contenders?