Slashdot Mirror

I really wonder how many of the maladies of old age are actually deficiency disorders.

Vitamins were discovered when someone figured out that people going months without eating Vitamin C got sick. Someone empirically figured out that eating citrus fruit staved off scurvy and that led to the discovery of Vitamin C. Other vitamins are also important but take longer before a deficiency makes you sick.

Natural food has all kinds of stuff in it and I wonder if some of it is healthy in really subtle ways that take a very long time to show up.

Also, processed foods lack fiber, and you need some in your diet, to help your body control cholesterols.

Finally, omega 3: I read a book called Fats That Heal, Fats That Kill that claims that omega 3 fatty acids are essential to health but at least 95% of people in North America don't get enough of it. Omega 3 is not found in processed foods, because omega 3 oils go rancid very quickly. Before processed foods, everyone got omega 3 naturally (for example, by eating fish or eating meat from grass-fed cattle) but these days people get very little, and get other kinds of oils instead. Since your body is made from what you eat, if you don't eat enough omega 3, your body has to use the other oils and it doesn't work as well. The book claims that while our bodies can't make omega 3, our bodies can convert it from one form to another; so it would suffice to eat only fish oil or only flax oil or whatever and trust the body to convert DHA to GLA or whatever.

My wife and I buy flax oil blend and use it to make salad dressing; it's a painless way to add omega 3 to your diet.

Simple salad dressing recipe:
3-4 tablespoons of oil (flax oil, or olive oil)
1 tablespoon of balsamic vinegar (or any other vinegar you like)
sea salt to taste
black pepper to taste

We measure into a convenient cup, then whisk with a small wire whisk. It's fast and easy. We have figured out how many cranks of the pepper mill or how many twists of the sea salt grinder measure out the amount we like so it's a quick grind-and-count, no need to use measuring spoons for the salt and pepper.

Sometimes we put in some tomato paste; you can buy tomato paste in a tube, and it's a handy way to add just a little bit when making just enough dressing for a couple of salads. Or garlic powder or any other spice that suits your taste. It's easy to tweak the recipe. We don't bother buying pre-made salad dressing anymore.

We used to buy omega-3 chocolate truffles. They were expensive but were a tasty way to add omega-3 to our diets. Sadly the manufacturer no longer makes them... I think they were too expensive and didn't sell fast enough.

Use the Google:

http://www.epicurious.com/arch...

You can, of course, also just mix nut butter, sugar, salt, and cocoa powder yourself.

It's not his fault, because the media is purposely confusing things. Notice how they always talk about Russia "hacking the election" even though that's not at all what happened. And then when they do talk about what Russia is actually accused of doing, they always just say "emails" to try and conflate Hillary's email server with the Wikileaks dump. It's classic disinformation and if you talk about politics with regular people, it's working: people have just kind of mentally merged Hillary's private email server with the Wikileaks email dump with Russians "hacking the vote" despite the fact that none of them are related and the third never happened.

It's a technique that the Democrats are using to distance themselves from Hillary's historic failure as a candidate, and that the Republicans are more than happy to let them get away with because refusing to acknowledge the truth is only going to lead to a GOP supermajority in 2018 and likely a GOP-controlled Constitutional Convention within the next decade.

But it's not surprising that people are confused about what "Russian hacking" is - the media and the lame duck administration are purposely trying to confuse people.

I think you got it backwards, the media conflating the email stories was a huge benefit to the GOP during the election.

You also got it a bit confused as there were three to five distinct email stories (depending how you counted):

1) Clinton using a private unsecured email server instead of the official unsecured email sever, violating some department policies. It wasn't illegal and people had done similar things in the past, but not to the same extent.

2) The tech in charge of the email violated a subpoena. After Clinton turned over her official emails (having her lawyers do the sorting, which was according to protocol), they changed policy to start deleting old emails (completely legal and a good idea). The tech seems to have procrastinated until the subpoena was issued, at which point he illegally tried to fix his mistake by doing the delete. This was illegal and is the 33,000 deleted emails you hear about, but it seems to have just been the tech doing something stupid to fix his screwup. He was never charged since he got immunity in exchange for telling the FBI everything.

3) A few classified emails got sent through the unclassified server by accident. This was the reason for the FBI investigation, the basis for all the claims for her being locked up, and probably the least scandalous part. These are people working with classified and unclassified information on a daily basis, it's inevitable that they'd sometimes put something through the wrong system. It showed the State Dept was a bit too laid back handling classified information, but that's an issue that both preceded Clinton and went well beyond her.

4) Guccifer 2.0 hacked the DNC and gave internal DNC emails to Wikileaks. These were fairly benign mostly showing that yes, campaigns do sketchy stuff sometimes. The most scandalous bit was a party member who was also a CNN contributor got hold of a debate question during the primary and leaked it to the Clinton campaign. Everybody except Wikileaks and portions of the GOP thinks Guccifer 2.0 was actually Russian intelligence (it looks liked they hacked the RNC too but didn't disclose anything).

5) Finally John Podesta's gmail account was hacked directly, again by what appears to be Russian intelligence. Again nothing scandalous though it's fairly interesting since it shows in inside of a campaign. This also exposed the Clinton Foundation since Podesta was involved with that, and as such the Foundation which brought up questions about influence, got drawn into the controversy.

That the general public got confused is pretty much inevitable, there were a lot of different things going on. And since story had the air of something unsavoury going on then even reporting on something relatively savoury re-enforced the larger narrative that there was some kind of deep corruption going on.

Or..you could give the high-explosives treatment like in Mythbusters!

Apply the same scientific principles (and some RPG-esque nerdiness) to the problem, and you should come out fine after a few iterations.

Find a recipe of something that sounds good to you (Epicurious is one of many great places to look), and give it a go. Youtube, and a number of other video sites are treasure troves for brief instructional videos on various cooking techniques and methods. Some techniques do involve a bit of skill and dexterity, but these are few, far between, and easy to avoid.

Cook it (in a small quantity) If you don't like the result, figure out what went wrong, and try it again, adjusting the proportions or cooking methods as you go.

Cooking is like a bizarre combination of the scientific method and D&D. Once you do it enough (and know to make adjustments along the way), you'll Level Up, and get better. It's not necessarily a long, drawn-out process either. I taught myself almost everything I know about cooking over about 2 months.

Yea but for example-- efficiently farm raised salmon basically have none of the nutritional value that we eat salmon for in the first place.

Efficiency involves a lot of simplification and cutting out less important things like good omega 3 fatty oils and the real red color that comes from eating thousands of shellfish and replacing them with red dye.

From here: http://money.aol.com/bw/general/canvas3/_a/whats-i n-my-food/20060808141909990001

The fresh, farm-raised salmon that shoppers buy also get their orange-red hue from eating the chemicals astaxanthin and canthaxanthin. Wild salmon are pink because they eat shrimp-like creatures called krill. But to achieve the same pink color, farmed salmon need chemicals, which are mixed with their feed. In the past couple of years, the European Union significantly reduced the level of such dyes that can be fed to salmon because of concerns that the dyes, at high levels, can affect people's eyesight.

Two years ago, in the U.S., Seattle law firm Smith & Lowney filed two class actions against grocers Kroger and Safeway in Washington and California, contending that they should disclose that their salmon are dyed pink. Both lawsuits got thrown out of court. However, Knoll Lowney, a partner at the law firm, says that the lawsuits raised enough public awareness that many grocers voluntarily use "color added" labels to their salmon.

interesting side note from the same article:
Betty Crocker icing gets its bright white color not from natural cream and egg whites but from *titanium dioxide*, a mineral that is also used in house paints.

Also of note: http://query.nytimes.com/gst/fullpage.html?sec=hea lth&res=9802E7DA1F38F93AA35755C0A964948260

Miss Silbergeld, who was formerly a researcher with the National Institute of Neurological Diseases, discovered that Red No. 3 (which is being used in place of Red No, 2, a known carcinogen, and Red No. 40, a suspected carcinogen) interferes with certain forms of metabolism.

Miss Silbergeld said that just a small proportion of children may react adversely to the dye. ''However,'' she added, ''the reaction is genetically linked and appears to confirm the neurotoxicity of Red No. 3.'' On 'Natural' Cheese

And of course: http://www.epicurious.com/cooking/healthy/self/fea tures/natural
If it looks natural but isn't, don't eat it: Like some good-looking guys before you get to know...

and the point of what I'm saying is also in the same article:

If it's edible but has no nutrients, it's entertainment.

well, technically they do...
"As the yeast ferments, it converts the flour's starchy nutrients into alcohol and carbon dioxide gas."...
more here

The videos are in Real format, just in case you were wondering.

The videos are in Real format, just in case you were wondering.

Yeah, I find my computer is a lot quieter when I take all the flan out of the power supply.

You do understand that laptops do not have the same components as desktops, right?

foodtv.com is a great site for recipes. Me and my wife have found quite a few good meals just clicking on the random recipe link.

A couple neat things about their recipes:

Alot of them are right from the shows, so if you see a show where they're flying through the cooking, you can get everything on the website.

Also other recipes are there from the "foodtv kitchen staff" so there is a lot more on the site than they show on tv.

epicurious.com is also another great site. Found a great chili recipe there. (cut the amount of beef in half though).

I personally love it for their great Mediterranean recipes. Also the reviewing system is great so you can see actual chefs who have tried it and what they think about it before you take the plunge.

Here's the summary of these links below:

http://www.cookbook.com/

http://www.allrecipes.com/

http://www.foodnetwork.com/

http://eat.epicurious.com/

http://recipedelights.com/index6271m.htm

http://www.bbc.co.uk/food/

http://www.bbc.co.uk/food/recipes/

http://www.recipesource.com/

http://www.meals.com/Index/Index.aspx?Theme=0

http://www.altonbrown.com/

BTW I did this for me so I can look them up easier! Thanks for the links everyone.

Posting a question that can easily be answered in a simple google search is not proper netiquette.

Someone should fire Cliff for allowing this!

AC

PS Epicurious is a personal favorite.

Also try epicurious.com. They've got lots of recipes, all of which take more time than ramen. They come from the Bon Apetit family of magazines.

Thank! (I did the programming behind this recipe database way back in 1998. ) I'd recommend the Browse Recipes http://eat.epicurious.com/recipes/browse_home/inde x.ssf/?/recipes/browse_home/index.html It lets you drill down based on main ingredient, preparation method, etc. A lot of the recipies have wonderful photos attached as well, a big plus when deciding on what to pick. In addition, many customers have added there tips on alterations to recipe, or good subsititions for hard to find things.

Epicurious is, by far, the best site for recipes on the web. The best feature is its archive of recipes from a variety of publications going back many years.

...there's always Epicurious.

I've found many a tasty recipe on there, but then, I love cooking and don't mind buying some wacky ingredients or spending extra time whipping something up.

Oh, come on now. Recipes were one of the first things I ever saw posted on the Internet even back when it was Arpanet. In fact, one of the reasons Xerox PARC gave for developing the GUI was to allow everyone to interact with a computer, even "kitchen wives" could be able to easily store and retrieve recipes on a computer without having to use "arcane" symbology.

To answer your question though, I think this link should be more than Slashdot worthy. The show is great, sufficiently geeky, and life is simply too short not to eat.....Good Eats.

There are many, many other links to recipes on the Internet. Food Network is one and Epicurious are the other principle resources I use.

Hopefully, Alex will post the recipe on epicurious.com soon. Perhaps it should be by the "Salted Water for Boiling" recipe link.

If it was the Grande Dame, you really started off with a bang. The 90 Grande Dame is a classic bottle. I actually liked the 89 even more, but it has been a couple of years since I've had the 90 and it may have improved. Haven't seen the 89 around for a while.

If it was the Vintage Reserve. it was also probably very, very good. I haven't had the 90, but the 93 was outstanding in the $70 range and I would expect the 90 to tbe better. For that money it is a far better deal than two bottles of the "Yellow Label" Brut NV.

La Grande Dame is named after Madame Clicquot, who invented the all important riddling process.

And if you still any left in the bottle after that 20th gulp, HERE'S how you make those bubblies last long enough to cleanse the palatte the next morning between bites of quiche:

"Set a silver spoon, stem side down, into an open bottle of champagne. This should keep the sparkle alive for a day or two in your refrigerator"

One time in college, someone's Midwestern roommate was invited to a sabbath meal. He loved the gefilte fish and asked what it was made from. The jar was brought out, he read it and said, "Carp? Pike?" You can't eat those!"

Google is an important tool, but not always the right tool for the job. If you want recipes, check out epicurious, a search engine for recipes, which I found via google, on a search for 'recipe'. Google should be considered the first stop on the information superhighway, not the only stop.

If people can't figure that out, they're not going to do much better with another search engine.

The article does however give an interesting insight on how information is arranged on the internet, and the personification of our own idiosyncracies is shown through Google.

I have to say that, at best, the majority of these recipes are unappetizing -- at worst, they're incredibly foul looking.

I can understand the need to cook stuff in a hurry on occasion, but -- really, guys?

Not to sound like Yoda or anything, but having even halfway decent cooking skills increases the likelyhood of keeping members of the opposite sex around, or scoring in the first place.

Learn how to make 3 dishes marginally well, and mix 'em up... ie 1 (vaguely) southwestern, 1 (vaguely) italian and 1 (vaguely) asian, or whatever your tastes may be.

Then, if you're in a rut... just pop over to Epicurious and look for variations on the stuff you already mostly know how to do.

For me, putzing around in the kitchen allows me to achieve a Zen-like state of decompression after staring at code for hours and hours on end. YMMV, of course -- but don't knock it until you've tried it.

Dig men who can cook, chicks do!

Seriously, I thought with a name like LambLion they were talking Lamb Chops Safron or something delicious like that. Not a bunch of winers worried their kids weren't doomed to build a Maginot line like the French.

Hello! We're at war here. I want my kid to be able to fight and defend my family when I am unable, and disabled from CTS.

Most chocolate in America is wose than, well, just about anywhere else.

I gotta say though, at least they don't have deep fried Mars bars like you Brits...