The Thread About Food for Eating Returns (Again)

[The Knife's Husbando]

$40? I bought that shit for like $14 at HomeGoods one time. They're very cheap.


You should probably listen to the man who works with meat for a living instead of me, but the coating used on Teflon pans has a risk of decomposing once it reaches 500° F. I was curious about this myself and did a search on it once and Good Housekeeping (no I am not shitting you I'm actually going to cite Good Housekeeping just when you think I couldn't get any lower I'm sorry) made a surprisingly helpful chart showing how quickly the pans can overheat. After that "the breakdown begins and smaller chemical fragments are released", which researchers think may or may not make you ill if you do this long-term.

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On the other hand, scraping the Teflon onto your food or whatever is something that I've never seen happen and even if it did Teflon's not a magic substance that will rupture your insides.

I cannot go too far with this condemnation because my parents have used exclusively nonstick cookware of some sort throughout my entire life (until I introduced them to the joys of stainless steel pans) and have definitely done the things listed as "risky" hundreds, probably thousands of times by now and none of my immediate family is dead yet. But when you arrive here from a country where giant smog particles penetrate the lungs of city people on a regular basis, inhaling a little Teflon isn't that huge a concern, is it?

This is very interesting, since they use Teflon-coated aluminum pans as their baseline, and speaking from personal experience here- I used to have an aluminum foundry in my shop- I know almost all alloys of aluminum reach a very brittle state commonly called "hot short" at about 500-600 degrees F. I won't bore you with the molecular chemistry behind it, but aluminum reaching that temperature point basically falls apart into pieces when you tap it with anything. It's also very hard to reach this sort of heat with a standard electric range.

A gas range/grill, broiler or charcoal grill can easily reach these temperatures, thus my warning. This is a call-the-fire-department disaster if it happens in your kitchen.

I'm not even going to get into the smoke/flash points of various cooking oils. That's another story for another day. Protip? Use Avocado oil for your high-temp cooking needs, like searing steak. It's smoke point is 520 degrees F.

Teflon, almost by popular definition, is one of the most slippery materials in existence. Machined solid Teflon has been a USDA & FDA approved standard for direct-food-contact machinery parts for decades. Not to put too fine a point on it, but if a little bit of it gets into your digestive tract, It'll "leave" you faster and easier than the food you cooked on it.

 

[AnOminous]

Anyone use a pressure cooker? I think this is a very underrated kitchen appliance, other than for making bombs.

Something has to be said for anything that can take a three pound roast and veggies from the grocery bag to the plate in less than an hour.

It's also great for making stock.

 

[GRANDnumberofMULTIPLES]

Anyone use a pressure cooker? I think this is a very underrated kitchen appliance, other than for making bombs.

Something has to be said for anything that can take a three pound roast and veggies from the grocery bag to the plate in less than an hour.

It's also great for making stock.

I've never used one. My only exposure to it were old cartoons where they'd explode and send the family through the roof. I've never used one and the amount of parts always looks so intimidating to me. I think it's always had this old-timey reputation that it couldn't shake unlike the crock pot. It's coming out of the niche of cooking but when I left the retail floor in 2013 people were still surprised to see them in upscale department stores.

Is it difficult to get the hang of?

Regardless, the roast and stock possibilities sound great. I love homemade stock but I don't make it often enough that the price of one would be worth it.

 

[AnOminous]

I've never used one. My only exposure to it were old cartoons where they'd explode and send the family through the roof. I've never used one and the amount of parts always looks so intimidating to me. I think it's always had this old-timey reputation that it couldn't shake unlike the crock pot. It's coming out of the niche of cooking but when I left the retail floor in 2013 people were still surprised to see them in upscale department stores.

Is it difficult to get the hang of?

Not really. There are only three main parts to the basic one, the pot itself, the lid, and the regulator (the thing that rattles around on the top of it). The current ones have blowout valves that prevent explosions, usually.

Regardless, the roast and stock possibilities sound great. I love homemade stock but I don't make it often enough that the price of one would be worth it.

It's a more reasonable use of time if it doesn't take all day long to make it.

 

[Xarpho]

@GRANDnumberofMULTIPLES
I went to Smoke's Poutinerie today, and it was pretty great. It was a really chill atmosphere, and I got some Jones soda along with my veggie traditional poutine. I have to say I think I liked the gravy from the vegan pop-up a bit better, but it was great having real cheese curds. The cheese curds were fabulous, and I wish there were more in there. It was pretty filling: I got a meal size, which was the medium size. I'll attach another shitty picture in case someone wants to see:

My dream is to try (or make) real poutine. Someday...

Now that's some fancy garlic bread! Most of the time my mother and I just melt some butter, mix in powerdered garlic or bits of garlic, paint on the butter, and then throw it into the oven. Simple, but addictive to eat.

When I was a kid, it was just tub margarine sprinkled with garlic powder.

 

[Evilboshe]

My dream is to try (or make) real poutine. Someday...

I hope you do. It's really fantastic. I had proper (non vegetarian/vegan) poutine on a trip to Quebec when I was younger and still ate meat.

 

[Funnybone]

Homemade curry pea and lentil soup. Used a beef base instead of pork because I'm not a big pork fan,
jeeze it's so tasty I'm pretty proud of myself I'm going to make this on a weekly basis now
With an English muffin because you can never have enough of those.

 

[sparklemilhouse]

The new asparatame free diet pepsi tastes like i just walked to my kitchen and ate a teaspoon of equal sweetner. Diet Coke for life.

 

[Yamyam]

This is a thread where we talk about what we had to eat today or what we cook during the day. Because why the hell not and food is great.

Today I had some left over bbq steak with some corn muffins.