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Alton Brown Answers, At Last
from the watch-out-for-trcihinosis-in-wild-bear-and-puma dept.
1) My question
by mofolotopo
Something I've found as a newbie chef is that a good 75.32% of good cooking is good shopping. What tips do you have for finding good, fresh ingredients? Where the heck do you get fresh herbs etc. in a smallish town?
Alton: First off, you need to decentralize your shopping. Don't try to get everything in one place. Even if you don't have a farmers market in the area, I'm willing to bet there's a co-op or health food store that will open up your options. Ditto a butcher. As for fresh herbs, if they're really a problem to find in your area, try growing your own when and where climate allows. The rest of the time, buy dry herbs and spices over the internet from someone like Penzeys or The Spice House. Above all, do not drive yourself crazy. Learn to work with what you have. Oh, and don't forget ethnic markets; they often have the best produce as well as meat.
2) Why are some people better Cooks?
by kallistiblue
I've noticed that some people seem to be naturally better cooks than others. I've know several people that follow a recipe very exactly. The food they create just doesn't turn out very good. Personally, I'll use a recipe as a guideline and use rough estimates. Most of the time, my meals turn out pretty well. It's as if an intuitive sense is needed.
How does someone learn/teach this skill?
Alton: First, you need to become a good recipe follower. Most people who think they can't cook aren't really taking time to properly read the recipes they're working from or they don't really understand what they're being asked to do. For instance, there are plenty of recipes out there that call for "searing" a piece of meat. If you don't know what "searing" really is, you're doomed. Unfortunately most recipes are written for people that already know how to cook. So start by really paying attention to a recipe and make sure you understand it. Then cook it a few times keeping detailed notes about the process and your feelings about the final dish. Keep notebooks?write down as much as you can and slowly you'll begin to learn what you're doing. As long as you're willing to think and taste as you go, you can become a cook?I promise.
3) Vegetarians
by sammy.lost-angel.com
As a vegetarian, I'm compelled to ask this: Have you seen a trend in recent years of more vegetarians, or more dishes made without meat? Time magazine had a recent cover story about this, and my feeling is it's becoming a more important part of everyone's lives, yet whenever I catch a cooking show on TV it lacks making many vegetarian dishes.
Alton: Americans don't eat near enough vegetables. I'm not a vegetarian, though I do respect anyone who makes a hard and fast decision about what he or she is going to live on. All you have to do is look at the health statistics from countries whose cuisines are lighter on meat and heavy on veggies and fish?They live, longer. It's as simple as that. What I would hate to see is a radical swing away from meat. I think we evolved as omnivores for a reason. And that's all I have to say about that.
4) Lower Fat and Cholesterol?
by cporter
Mr. Brown, I love your recipes. In the last few weeks, I've prepared
Chocolate Mousse, Party Mayonnaise, Chimney Tuna, and Baba Ganoush from
"Good Eats" and Chicken Piccata from "I'm Just Here for the Food." Not all at one meal, of course.
I applaud episodes like "Good Milk Gone Bad" and "The Other Red Meat" that focus on lower fat and cholesterol foods. But many of your recipes call for butter, oil, cream, and other less than healthful foods (even bacon grease!). What do you think about some of the substitutes out there, or using ingredients like applesauce to replace butter?
Alton: There are no bad foods, only bad food habits. I eat cream, butter, and bacon; I just don't eat pounds of it at a time. I use these things when they are needed in recipes and leave them out when they're not needed. As for substitutes, I only agree with them if they really don't change a person's response to a dish. Take mashed potatoes for instance. I recently saw a recipe that suggested that the fat we all know that mashers need could be replaced with vegetable broth. Hogwash. All that does is lead to dissatisfaction and I think that dissatisfaction results in overeating. We like fats because fats satisfy. They break down in the digestive track very slowly so they keep us fuller longer. Now if I find a way to replace a fatty ingredient without missing it (I do this a lot with yogurt) then you bet I'm going to do it. But I repeat: there are no bad foods
5) Art vs. Science
by Susskins
A lot of your show is dedicated to the Science of cooking, and to the underlying physics of food. Your Grandmother (in a really cool episode about biscuits) demonstrated a wicked amount of Artistic Skill, the "look and feel" of food preparation. Do you have any thoughts about the balance of Art and Science in cooking?
Alton: No matter how much creativity goes into it, cooking is an art?or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here?cooking's more like engineering. I happen to think that there is great beauty in great engineering (the wing of a Boeing 777, a suspension bridge) but they are not works of art, they are works of science. To my mind art is a matter of personal expression and the exchange of ideas; food is in the end, fuel?a means to an end. Sorry for rambling.
6) Iron Chef
by FortKnox
Seeing that all geeks love Iron Chef, I have to ask, would you be willing to go against an Iron Chef? If so, which would you pick??
Alton: I don't care about the chefs I want a shot at the goofball in the Palomino Jacket. He needs to be taken down. And the judges, oh please let me at them!
7) Elements of cooking
by SWroclawski
Mr. Brown,
I think that the most interesting part of your show to this audience is your emphasis on the science of cooking, from discussion of protein (such as in your angel food cake episode and your recent soufflé episode).
But the other difference in Good Eats is the great emphasis you place on the parts of cooking, that is the elements at a more abstract level, such as use of heat, individual ingredients (which is the topic of many of the shows) and methods of cooking (such as the right way to mix and fold). This all makes Good Eats interesting for us geeks out there who want to understand the science, but also helps us non-cooking geeks become literate in the supermarket and kitchen.
What gave you the idea to present cooking in this way and do you have any suggestions for other resources that present food and food preparation in the same way?
Alton: I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better?it's a simple as that. There are some great food science texts out there?well, a few. Check out the bibliography in my book. (If you don't want to buy it you can just copy stuff out at the bookstore.)
8) Technical questions
by TheJerkstoreCalled
Hello! I actually watched your very first show about steak here on PBS; it was the first thing in my life that made me interested in cooking. Every time I watch an episode of Good Eats, I always end it wanting to go cook something.
I had a technical question; we always see these shots coming out of refrigerators and ovens. Do you actually have little windows in the back of your appliances or are those props built up for the shows? I always assumed they were props but you never know. Also, is that really your house you shoot in? I love the Magritte hat with chicken painting.
Alton: No windows... We actually have cameras now that are small enough to rig inside appliances. It's not easy mind you, but it's doable. That is not my house, but it is a real house. The Magritte rip was commissioned especially for Good Eats.
9) Cooking In Lava
by MrIcee
Mr. Brown. First, thank you for a wonderful television show and an excellent book. I enjoy both continually and look forward to all your new work.
Now... on to, perhaps, one of the more unusual questions you might receive. This question deals directly with how heat affects food.
Specifically... I live on the slopes of an active volcano. One of the things we like to do for fun is cook game hen and pork loins in the hot lava itself. First, let me describe our process, and then our question.
To cook a game hen we first season and then wrap the hen in about 10 Ti (or banana) leaves. These protect the hen from actually burning.
Next we find an active surface breakout of lava. We use a shovel (we also are wearing kevlar gloves that can withstand 2000 degrees of heat) and get a good shovel full of red lava. We place this on the ground a distance from the flow. We then position the Ti-wrapped hen in the middle of the blob of lava and cover it with another shovel full of lava. We try to leave a small opening to the Ti leaves, for steam to escape (or we can potentially have a steam explosion).
Now, the question. The lava is initially at 2000 degrees when we start cooking. After about 15 minutes it has cooled to around 850 degrees (outside of the rock - we read this using an infrared pyrometer). After about 45 minutes the outside is about 450 degrees. At that point we hit the rock with the shovel to open it. Only a few of the Ti leaves will remain uncharred. We remove those and the hen is then very moist and delicious.
How is it possible, using a heat source at 2000 degrees (that granted, gets cooler over time) that it still takes 45 minutes to cook the game hen? We would have thought that the cooking would have been near instantaneous - but repeated experiments at various lengths of time reveal that it takes exactly as long in the lava, as in an oven.
Alton: It's not possible. I can cook a game hen under a broiler in 15 minutes. Tell me, are there any small brown mushrooms growing around your property, and if so have you been using them in salads or pasta dishes?
10) Safe Cooking Temps
by dmaxwell
The wife and I are huge fans of your show but there is one thing we notice from time to time that we've always wondered about. For instance, your country ham recipe specifies that the ham is done when the interior temp hits 140 degrees.
Alton: I do not always agree with the government and in this case I think they're way off base. For one thing, Trichinella spiralis die at 137 degrees. Of course in this case they would have had to survive the curing process which is highly doubtful. The water activity level of a country ham is simply too low to support that kind of life. Also, T spriralis have been nearly eradicated from the American hog population through the use of better feeds. As far as I know, the only instances of trichinosis in recent years involved wild game such as bear and puma.
Volcano question (Score:5, Informative)
http://juggle5.50megs.com/travel/Hawaii2000/Cooki
Re:Volcano question - found the right link! (Score:5, Informative)
That was the one!
Re:Volcano question - found the right link! (Score:5, Insightful)
a) The lava cools off fairly quickly, meaning that the bird isn't exposed to 2000degF for 45 minutes
b) All those leaves release a lot of steam which both moderates the temperature and steams the chicken. Boiling water to make steam, as any high-school chemist knows, takes a lot of extra heat energy.
The above link also explains that the lava cools to 450degF within a reasonable amount of time, which is a great temperature for cooking chicken.
So, in short, the poster presented an impossible situation, and Alton, like any good literalist, told them so. What he could have done was ask some counter-questions to get a better idea of what was going on before answering.
Re:Volcano question (Score:4, Informative)
No. Convection ovens just don't get hot enough.
here in Iowa, there's not much lava. Can I make my own?
If this story [slashdot.org] is correct, then you just might be able to, using a microwave oven.
Re:Volcano question (Score:5, Informative)
You may think you're roasting a chicken in lava but:
1) you wrapped it in leaves, which buffer the heat and provide moisture (for steam)
2) you've insulated it from the heat source (to prevent charring, yes)
3) the inside of the lava will cool much faster than the outside because it's in contact with water (212 degrees).
Yes you'll get some superheating at the beginning, but basically that's just searing the chicken and the leaves before the steaming process takes over. If it were continuously superheated, you'd be dodging the chicken-powered missile as it scoots around your lawn :) And the chicken would flash-fry as you expected.
BTW -- I wanna try that!
Re:Volcano question (Score:5, Interesting)
basic physics of phase changes (Score:4, Informative)
In a vented system (like this) with a reservoir of liquid water (the leaves) that is likewise under no pressure (like in this case) the temperature of the water in the leaves cannot exceed 212F/100C. That's why the outer several leaves char-- once all the water is gone, the temperature goes up and the cellulose and lignin convert to charcoal and then burn off, leaving the inorganic ash-- sodium and potassium nitrates & etc. As long as there are a couple of leaves left uncharred, the temperature the meat is exposed to isn't going to exceed 100C. Which is why you'll get a perfectly roasted but not browned piece of meat-- you need to evaporate off all of the water in the outer layer of meat to get some nice browning. I'd rather have it grilled on my Weber.
I love Good Eats, but I am a bit disappointed. (Score:5, Insightful)
I'm being selfish, but damnit, I wanted PAGES of answers!!!! =)
Trichinosis (Score:4, Informative)
*gasp* (Score:5, Funny)
It'll be the battle of the century! STUFF THAT YELLOW PEPPER DOWN HIS THROAT!
LOL! Thanks for the reply Alton!
Re:*gasp* QWZX (Score:4, Funny)
Thank you Mr. Roboto
I think a closer translation is "I am very very gay and I have succesfully ruined what used to be a pretty good rock band".
Did anyone else hear Alton in their head? (Score:5, Funny)
Ben
9) Cooking In Lava (Score:5, Insightful)
Scientist 1: I have a phenomenon I don't understand and I want your opinion on it.
Scientist 2: Your data doesn't match up with mine. Therefore I will discredit you by suggesting you take drugs.
Scientist 1: But I have reproducible results!
Scientist 2: Nope, sorry. Talk to the hand, crack smoker.
I understand a lot of
Re:9) Cooking In Lava (Score:5, Insightful)
Well, while the answer was a bit abrupt, but I think it was like a physicist trying to answer: "Why is it I can hold a hot steel ball that is 2000 degrees without getting burned?" The answer is "You can't".
In other words, the problem isn't with the laws of physics, the problem is with the questioner's data. Obviously the internal temperature of his make-shift oven isn't 2000 degrees.
Re:9) Cooking In Lava (Score:4, Funny)
Wise Words (Score:5, Insightful)
Very wise words. I remember hearing Julia Child saying that the reason obesity is becoming such a problem is because of fat has become taboo in cooking. It's the fat in foods that make us feel full and keep us full longer. Generally, people who eat excusively low fat foods at their main meals are those who have the most trouble keeping from snacking between meals.
I've gone from eating low fat meals and snacks to eating "sensibly", and I really am a lot less hungry, even though I'm eating less.
My rules to live by... if you're hungry, drink a glass of water, avoid eating after dinner, and never, ever eat before bed.
Re:Obesity (Score:5, Interesting)
Or Germany. (Or perhaps a nice ham hock, with sauerkraut and mashed peas and a beer that takes two hands to lift.)
Or Greece. (Olive oil, with a side of feta cheese and leg of lamb...)
Or England. (Fish, chips, and--oh, what the heck! Another pint! And that quivering blob soaking in grease, please!)
Or Spain. (Tapas! Tapas! Tapas! Perhaps...more tapas? Yes--It's only 4:30 AM!)
Or France. (Please, enjoy this perfectly reasonably-sized entree. It will be followed by a perfectly reasonably-sized plat, which will be followed in turn by a perfectly reasonably-sized salad, which will be followed in turn by a perfectly reasonably-sized cheese plate, which will be followed in turn by a perfectly reasonably-sized dessert. Kir, Wine, Wine, Congac, and Wine will be served.)
Or Italy. (As with France, but with first and second main courses! In your face, France!)
Or the Czech Republic. (Dumplings, meat, and beer that flows like the Vltava!)
Now, it's perfectly true that my fellow Merrikins eat out waaaay too often, far more frequently than your average European. It's also true that the average American gets a lot less exercise than the average European. I'd also wager that the average American eats far more processed/pre-prepared food than the average European; since most pre-fab food is both high in fat and far less tasty and satisfying than a properly-prepared meal, we get the double-whammy of high-fat diets and snacking desires. That, and we drink way too much [pop|soda|Coke] here.
But to claim that restaurant portions in Europe are smaller? I don't buy it, not for a second.
Re:Obesity (Score:4, Funny)
If you need to hands to lift your mug you're not old enough to drink.
Simple as that.
Re:Wise Words (Score:4, Interesting)
I never have bought this one. Sleeping is exactly what most carnivores do after eating. Have you ever seen a fat tiger? Besides, in today's sedentary society, many people are hardly more active during the day then they are asleep. Why should someone not eat before bed just to eat at 8:00 AM and sit at a desk for 9 hours?
The unfortunate truth is that The Man Show had it right with the amazing new "Stop Eating So Much Diet". Seriously, it's called "caloric restriction [sciam.com]" and not only will you lose weight, you'll live longer (up to 150% longer in lab animals).
[*Me kisses my karma goodbye as I'm modded into oblivion by thick-fingered Slashdotters.]
Re:Wise Words (Score:5, Informative)
If you eat 2-3 large meals (most people eat a big lunch and a big dinner/supper and nothing much else) then your metabolism will start to operate slower. It will store more food for periods between meals and you won't burn calories as quickly as if you eat many small meals.
If you eat 5-6 small meals (200-300 calories each) over the day your metabolism never stops. You continue burning calories almost non-stop. If you want to lose weight, this is the best way to do it, reduce your calorie intake by eatting more small meals. And ALWAYS eat a snack before bed. that keeps your metabolism going while you are asleep and helps you burn more calories. You can really live just fine on 1800 calories per day and lose weight until you balance out. If you build muscle, you'll need more calories. And if you want to build muscle you'll need to eat more protein. But that's a whole different subject.
The bottom line is, if you want to lose weight, eat 5-6 small meals each day, make sure you eat as soon as you wake up, then every 3 hours or so until you go to bed. Make sure the snacks are relatively healthy (granola bars, etc...) avoid foods with simple sugars like soda and candy. And do 20-30 minutes of light aerobic excersise everyday, walking is fine. If you do more intense aerobics you can do 5-10 minutes per day instead. (jogging on a treadmill at 7mph for 5-10 minutes, doing jumping jacks for 5-10 minutes, jumping rope, and most excersise machines fit under this category) I don't know of any body types that don't respond to this particular treatment IF they stick to it. And I've worked with a lot of people to help them get in shape and lose weight.
Kintanon
Re:Wise Words (Score:5, Funny)
"Have you ever seen a fat tiger?"
No, but I've never seen Joe Sixpack chase a zebra and kill it with his teeth, either.
Re:Wise Words (Score:5, Insightful)
Yes, bacon grease is bad for you, if you chug a whole 20 oz bottle of it every day. However, it's the only way to get fried eggs crispy on the outside and still soft on the inside. Heck, I still use lard to prepare some dishes, but there is no subsitute for it. However, if you use a tablespoon of it, it won't kill you.
Substitutes are a waste of time. I'd venture that if you drank nothing but skim milk, and ate nothing but margarine, and snacked on nothing but aspartame, you'd probably die an early death too. If you want a desert dish, but don't want the cream and sugar that's in chocolate mousse, than don't make chocolate mousse. Have an apple instead or something.
Thank Goodness -- now I know... (Score:5, Funny)
Uh oh (Score:5, Funny)
Right, no way Morimoto tolerates that grave dishonor, let alone Kenichi. By my fallen ancestors, there will be Fois Gras spilled tonight!
The judges you can have, especially that fortune teller turned food critic bitch.
Mmmm...lard (Score:5, Funny)
Hmmm... reminds me of someone...
Next morning, the family tries to pry the bucket off Homer's noggin.
Bart: [tries to pull the bucket off, but fails] Sorry Dad, it just won't budge.
Marge: I tried greasing the bucket with bacon fat, but your father kept eating it.
Homer: Couldn't you try a non-delicious fat? [breaks down] Oh, there's no such thing!
Simpsons: Faith Off [snpp.com]
Vegetarian... (Score:4, Interesting)
If you are a vegetarian and participating in a potluck/buffet with non-vegetarians (this particularly if you are one of one or two) plan for more. As much as I've got a few views on eating animals, it's been exasperating to bring the only vegetarian dish and have non-veg people suddenly decide to try them and take all before you get a chance (or just keep a private stash in a container for yourself to guarrantee you eat!)
If you want to sell people on virtues of vegetarian dining, make good dishes to share. Beats the heck out of getting into debates. :o)
Re:Vegetarian... (Score:4, Funny)
=P
There is only one rule in good cooking... (Score:3, Informative)
THE PERFORMANCE OF MICROWAVE OVENS REALLY DOES VARY.
Learn how your equipment compares to the average. I have a 750 WATT microwave oven, but I know that it packs a punch like an 850 WATT microwave oven, so I follow the instructions for category "E", even though my oven is a category "D".
To many cooks, bless them, will cook something at gas mark whatever it says, for as long as it says, and not a minute less, not a minute more. They will not learn (accumulate over time / through experience) how the performance of their oven compares to the "average" (i.e. that on which the recipient was based).
Re:There is only one rule in good cooking... (Score:4, Informative)
It's hardly simply 'nuking' the primerib - you do it to raise the internal temerature to an even medium high temperature *without* cooking it, and then place it in the oven to cook. Having the meat be very warm throughout means it cooks differently - more evenly. It's an especially good way if you really like good rare prime rib (the only way to eat meat, imo). The slightly more traditional way, incidently, is to leave the meat out in the sun, but that's frowned upon nowadays.
Incidently, talking about good aged beef and the proper starting temperature to cook meat at, there are still places in the south where you can find part of a side of beef lying across above the cooking area. When somebody orders, they hack a steak off, trim the smoke and edges, and cook it. No refrigeration. And damn fine, melt in your mouth steak it is.
Yes - aged beef is far far better for roasting. And traditonal steaks (not the uber thin ones that are in some supermarkets) should be seared, then roasted. Or, like my dad occasionally does, you can smoke them (but then, my dad smokes damn near everything - turkey, fish, duck... slow cooked and truly good eats).
--
Evan (no reference, and I'll keep 'nuking' my prime rib, but thanks for the concern)
The Other Other Other White Meat (Score:5, Funny)
Recipes and Rosetta Stones (Score:5, Insightful)
A good resource to deal with this is to keep a copy of "The Joy of Cooking" handy. I think the recipes in there are just okay, but it's the Rosetta Stone [ba.dlr.de] for cooking recipes.
Unfortunately, his statement is true of a lot of computer "recipes" as well. I always try to identify a "Rosetta Stone" book for every technology I dive into. For example, I was lost in the Linux Documentation Project until after I read Mark Sobell's A Practical Guide to Linux [sobell.com].
Re:There are SO bad foods! (Score:4, Funny)
Amounts that small will do no harm if taken daily. (Assuming you get a decent amount of exercise.) Alcohol is an industrial solvent and attacks almost every system in the body if overindulged in. Does that mean it should be completely avoided? (Well, yes if you're alcoholic.)
I bet you cook with dihydrogen monoxide, which has been found to be used by everyone who has ever developed cancer.
Re:Vegetarians live longer? (Score:4, Funny)
Cooking In Lava (Score:5, Insightful)
An example might be in order here to explain for those who never took chemistry. Take an ice cube with a thermometer frozen within. The temperature of the ice cube will rise 0 degrees C is reached. At this point the state of the ice changes to water. However the temperature of both the water and ice remains at 0 degrees C untils ALL the ice is melted. The same holds true at the boiling point, only if the steam is allowed to maintain constant pressure. When the water boils it remains at 100 degrees C until all the water has turned to steam. If the steam had been collected at constant pressure, once the water is all gone the temperature of the steam will begin to rise.
Now how does this apply to cooking chincken in lava?
"...wrap the hen in about 10 Ti (or banana) leaves. These protect the hen from actually burning" The banana leaves im sure are rather large and contain signicant amounts of water.
"...wrapped hen in the middle of the blob of lava and cover it with another shovel full of lava. We try to leave a small opening to the Ti leaves, for steam to escape..." The water in the leaves is boiling off. The opening maintains constant pressure which results in a fairly constant temperature. As long as the steam is escaping the temperature of the hen is being regulated at a level way below the lava temperature.
If Alton would wrap his hen in banana leaves ( or even wet paper towels ) before placing it under that broiler I will gaurentee it will take longer than 15 minutes to cook.
Has anybody else noticed . . . (Score:5, Funny)
I REALLY wanted to ask if he really WAS Thomas Dolby and, if so, who the hell it was that blinded him with science back in the '80s, but alas . . . too stupid to post before the topic was locked.
Darn my lethargic self.
Stop the "Low Fat" and "No Meat" Lies! (Score:5, Interesting)
When will America cast of this "fat is bad" myth, and accept that the real evil - the only evil - in our diets is all the processed crap and high sugar/carbs we consume? In 1910, the average American consumed roughly 1.5 lbs of sugar (and it was unrefined cane sugar at that). Heart disease wasn't even something most doctors knew about because people were dying of crap like tuberculosis and influenze far more often then from heart attacks. Fast forward to today: The average American consumes some 118 lbs of refined sugar. Food makers sell prepackaged foods which are highly profitable, chocked full of artificial flavors and colors, and made mostly from fillers. Labels like "low fat" and "no fat" make people salivate like pavlovian dogs when they think that it must be heart healthy, but eveyone is ignoring the obvious. Scientists still can't tell us precisely what roles cholesterol play, they can't agree on what is good, what is bad, and nobody has a clue on how cholesterol goes from lipids in the blood stream to plaque along the artery walls.
And the diet fads: First we're told that vegetarianism is the way to go, but every vegetarian I've ever met has been relatively unremarkable in their health, and never any better off than before they made their "commitment". Then there are 'hollywood' diet plans that offer people the chance to lose gobs of weight in only weeks, but what they don't mention is that you'll gain all that weight back and then some.
The only vegetarians/vegans I respect are the ones who go on the diet because of concerns about the treatment of food animals. There are alternatives: Nuts, vitamins, soy, etc. But outside of that, anyone who foreswears meat for 'health concerns' is a stark raving fool who is willfully depriving themselves of a number of essential amino acids needed to keep the body healthy. And before you go slathering that baby back ribs with gobs of barbecue sauce, look at how much sugar/sucrose/fructrose is in there. In fact, look at all your foods. If it has "ose", "ayse", or anything you can't pronounce you should toss it in the trash. People rave about the evil of sodium, but if you're drinking water and sweating, sodium is the least of your worries. Watch your intake of sugar and simple carbs. Ban yourself from white bread, cornbread, and anythign that isn't 100% whole grain. Walk straight pass the aisle with all the potato chips, pretend you did'nt even see the pastas, and get your ass into the produce section. If you want to be healthy, make sure there is not more than a few steps between you and your food. And for those of us still eating meat - know where your meat comes from. Free range, hormone free, non-corn-fed meat is the only way to go. And if you don't have a concience, consider this: stress causes animals to pump natural hormones out that make meat taste gamy. Make sure your meat comes from animals that lived happy, and died fast.
One more thing (and I dont think anyone can disagree with this): Unplug yourself, put the remote down, and go OUT SIDE! You see that big burning ball of fire in the sky? That's called a sun. Try to expose yourself to it more often, it's a great source of vitamin D (not directly obviously). Here's a concept that works: RUN. Sweat. Give yourself some cramps somewhere besides your wrists for a change. Unless you want your legacy to be that you wrote somethign that got included in an obscure 8 digit release Linux kernal, then you died fat and alone in your one bedroom apartment in front of your computer while wearing only your underwear and clutching a twinkie in your left hand, you should excercise. Believe me, running a 100m dash in 10 seconds is just as satisfying as killing a bug in your source code.
Okay, I'm done now...oh, and if any of you are wondering what inspired this rant, it was spending the first 24 years of my life as a fat out of shape and hypertensive stress ball. Since I saw through the lies, I have lost 130 lbs. I feel great, look great, I'm happy, and I actually get laid on occasion now. Oh yeah, some light reading [andrewkrause.org] on the subject from the New York Times (no registration required, put it helps to have Acrobat reader installed).
Good Eats, the Lost Episode (Score:5, Funny)
simple things in life. With our hectic schedules, the constant pressures of
society, and the plethora of fast food options, people tend to forget about
one of the most simple and pleasurable of ingredients -- psychedelic
mushrooms.
Now I know what you're thinking. Psychedelic mushrooms? Wait a second
aren't those
carried away by the police.]
Well, my fine friend, you have never truly applied
science to the equation. Now, this isn't as difficult as it might seem. If
you want difficult, try preparing some crank on a bed of lava
well, that's another show. Now I'm not a nutritional anthropologist, but
fortunately you don't need to be in order to well
enjoy some fine flavors on the way.
So join us as we journey through the world of psychedelic mushroom
preparation, not to mention a journey to some other worlds, as we turn
psychedelic mushrooms into
Re:What a fucking arrogant asshole (Score:3, Informative)
Are you talking about Alton, or FortKnox?
I *hate* Iron Chef. Next to Emeril, it's the worst show on Food Network.
Seems to me that speaking on behalf of "all geeks" would be MUCH more arrogant than Alton making a joke of the answer (and it was a joke - perhaps you need to check the permissions on your