Hey hey good lookin'...whatcha got cookin'?

RainbowSingularity said:
never char
charring turns the material into carbon
that carbon causes cancer

burnt meat is 100% carcinogenic

if you are craving charcoal, eat some charcoal
but make sure it is charcoal sold for eating

people who charr meat are _ucking idiots as far as im concerned

https://www.gq.com/story/health-myth-does-burnt-meat-cause-cancer

When meat—be it beef, pork, fish, or poultry—is cooked at high temperatures, it forms heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). According to the National Cancer Institute, HCAs and PCAs cause cancer in animal models (think: lab rats). So far it's unclear if humans sprout cancer growths after exposure to HCAs and PHAs, but we aren't volunteering for any trials to find out for sure.


Eating Burnt/charred meat is like walking into a massive rave dance party and shouting out "can someone give me some pills?" and then eating what is handed to you by a stranger.

does that sound sane and logical ?
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Oh well... there goes the barbie....
 
Quantum Quack said:
Oh well... there goes the barbie....
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barbie not bad, just need to turn fast and/or not let the flame touch the meat for more than a couple of seconds at a time.
most people over heat their barbie and allow the wind to blow over the meat.
thats why you should use the covers.

caromalisation is pre-burning

it is the brown stage just prior to the black stage.

practice with onions in a frying pan and watch.

meat is no different, its just a little harder to see because of the general lack of light.
and ... people do not wish to take the time to learn how to cook meat properly.
 
RainbowSingularity said:
barbie not bad, just need to turn fast and/or not let the flame touch the meat for more than a couple of seconds at a time.
most people over heat their barbie and allow the wind to blow over the meat.
thats why you should use the covers.

caromalisation is pre-burning

it is the brown stage just prior to the black stage.

practice with onions in a frying pan and watch.

meat is no different, its just a little harder to see because of the general lack of light.
and ... people do not wish to take the time to learn how to cook meat properly.
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Ok singe-ing the sardines might be ok... brown not black ...got it...thanks
 
Quantum Quack said:
Amazing link... worth spending the time reading fully.
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I know, right? :smile: Really good find. That pic looks exactly how they should look, too.

You're from Australia, right? Does your region have any recipes unique to it?
 
wegs said:
I'd say falafel, shwarma and that meat pie above, are my fave dishes. I've been making an Iranian salad lately (I'm part Iranian/Syrian) and it's super easy. Some dishes are quite easy, and much of the cuisine in these regions is very simple. Like for example, unleavened pita bread toasted with some apricot jam and goat cheese is considered a common breakfast.

As far as sardines go, hmm...lol Not really a fan. I'd probably add them to a salad with slivers of a mild cheese to even the saltiness?
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Is it common for middle easterners to be a little adverse to fish. My tennant finds fish revolting, generally.
 
wegs said:
I know, right? :smile: Really good find. That pic looks exactly how they should look, too.

You're from Australia, right? Does your region have any recipes unique to it?
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Most of the falafel we see is mass produced, very inferior to the home made fritters.
Occassionally there will be a m.e. restuarant that offers there own made falafel...delicious and high demand...
Garlic seems to feature as well as a medium heat.
Buying 3 wraps for two people is common... mind you that was 40 years ago.... the business i have in mind must have changed owners by now.... (chuckle)
 
wegs said:
That's interesting. I like grilled salmon and eel. But, not a fan of shell fish, really.
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It seems that lamb is the dominant meat. Oh yeah a tip my tennant (from his grandmother) gave me was to rub small amount of cumin on the lamb to deal with the smell. (Shanks etc)
 
Quantum Quack said:
It seems that lamb is the dominant meat. Oh yeah a tip my tennant (from his grandmother) gave me was to rub small amount of cumin on the lamb to deal with the smell. (Shanks etc)
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Yea, lamb and chicken are quite popular. I like lamb kebobs, but lamb has kind of a bland flavor so not my fave thing.
 
wegs said:
but lamb has kind of a bland flavor so not my fave thing
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you aint doing it right

taste is something you can turn off or on.

people tend to associate things with various tastes.
they effectively program themselves to taste certain things when they taste a certain thing.

Roast Lamb is not bland
however
if you have programmed yourself to switch off your taste when you eat some type of red meat or when you see something cute & fluffy served on your plate...
the brain over rides stuff.

being exposed to the smell or roasting meat, you probably auto queue certain spices that you want or expect to be in it.

extensive studies have been done around Men tasting different types of beer.
it is quite interesting if your interested in such things.

unles you have variants of synesthesia(very uncommon) or a genetic condition which alters your taste receptors(not uncommon)
most common is people que themselves when they are drunk by being sick and eating some type of food.
their poison centre of their brain then assigns that food type as poisonous and then they refuse to eat it.
make themselves throw up when they smell or taste it etc etc..
all an emotional response.
 
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wegs said:
This looks like a great recipe. Problem with falafel, is it's time consuming.

https://toriavey.com/toris-kitchen/falafel/
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A number of traditional falafel recipes--both fava and chickpea based ones--call for uncooked beans; rather, the beans simply undergo a prolonged pre-soak. Israelis do it this way, as do Lebanese, I believe. This can be tricky: under-soaking for obvious reasons, but over-soaking can make for some funky legumes. I tend towards al dente, with everything pretty much, but falafel made this way demands extra attentiveness.

Incidentally, following Gary Snyder, I used to "hike" (by which I mean going into the bush for an indeterminate period of time--days, weeks, months) with dried legumes, soaking them for 12 to 24 hours, and eating them uncooked. It worked--I mean they became sufficiently digestible with just the long soak--but it got kinda depressing, so I went back to extra long soak with a shortened cooking time.
 
parmalee said:
A number of traditional falafel recipes--both fava and chickpea based ones--call for uncooked beans; rather, the beans simply undergo a prolonged pre-soak. Israelis do it this way, as do Lebanese, I believe. This can be tricky: under-soaking for obvious reasons, but over-soaking can make for some funky legumes. I tend towards al dente, with everything pretty much, but falafel made this way demands extra attentiveness.

Incidentally, following Gary Snyder, I used to "hike" (by which I mean going into the bush for an indeterminate period of time--days, weeks, months) with dried legumes, soaking them for 12 to 24 hours, and eating them uncooked. It worked--I mean they became sufficiently digestible with just the long soak--but it got kinda depressing, so I went back to extra long soak with a shortened cooking time.
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Do they soak in anything added to the water?
Does the quality of the water they soak in matter? For example: mountain stream vs dam vs arteasian etc.
 
Yea, falafel I think is tricky. The mistakes people tend to make are they used canned or cooked dry chick peas, and the binding becomes challenging.
 
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