Foodies In The News
Re: Foodies In The News
Felicity's puttanesca https://www.theguardian.com/food/articl ... ity-cloake
Re: Foodies In The News
I think this is really useful - as well as confirming some of the things I do already. And given the price of olive oil nowadays .... https://www.theguardian.com/food/articl ... sic-dishes
- Stokey Sue
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Re: Foodies In The News
Hmm - as long as nobody substitutes rapeseed oil which is all vile imo - and the virgin cold pressed stuff is as pricey as evoo
More sensibly I tend to have 3 culinary oils on the go - sunflower, light or ”cooking” olive oil and good evoo for where the taste will make a real difference, and it’s the middle one I’m tending to cut out, no point using it simply to stop food sticking to the pan or as lubrication in a marinade.
The Spanish evoo I used to use (Brindisa Arbequina) was £11 in lockdown - so that was probably the price 5 years ago as I think my grocer had oldish stock, it’s now more than double that, £25/litre is too much for anything but good wine!
More sensibly I tend to have 3 culinary oils on the go - sunflower, light or ”cooking” olive oil and good evoo for where the taste will make a real difference, and it’s the middle one I’m tending to cut out, no point using it simply to stop food sticking to the pan or as lubrication in a marinade.
The Spanish evoo I used to use (Brindisa Arbequina) was £11 in lockdown - so that was probably the price 5 years ago as I think my grocer had oldish stock, it’s now more than double that, £25/litre is too much for anything but good wine!
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Re: Foodies In The News
And mine. When I do speak up others agree, odd that.Stokey Sue wrote: ↑Thu Jun 13, 2024 3:13 pm Hmm - as long as nobody substitutes rapeseed oil which is all vile imo -
I use ghee a lot for frying.
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Re: Foodies In The News
Yes I've pretty much abandoned using olive oil for cooking etc. I don't mind rapeseed oil and find this one good https://www.tesco.com/groceries/en-GB/p ... /285985906 . I'm also quite taken by this comparatively reasonably priced EVOO https://www.tesco.com/groceries/en-GB/p ... /306817499
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Re: Foodies In The News
Denmark’s banned noodles tested. https://www.theguardian.com/food/articl ... or-denmark
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Re: Foodies In The News
I have often wondered if 'heat' endurance served any purpose (some herbs take you to a different plane and levels of enlightenment but as far as I can see, very hot chillies just make you uncomfortable and can be dangerous).I think Denmark has a point.
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Re: Foodies In The News
medicinally capsaicin, the active ingredient of chilli, is used externally but not generally internally in modern preparations
WebMD is quite enlightening, I'd no idea why it is perceived as "hot" but this has the ring of truth
https://www.webmd.com/diet/health-benefits-capsaicin
WebMD is quite enlightening, I'd no idea why it is perceived as "hot" but this has the ring of truth
https://www.webmd.com/diet/health-benefits-capsaicin
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Re: Foodies In The News
That is interesting Sue. Thank you.
Re: Foodies In The News
Didn't we have a discussion about Kosher Salt recently?
Just read this https://www.theguardian.com/food/articl ... osher-salt
Just read this https://www.theguardian.com/food/articl ... osher-salt
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Re: Foodies In The News
See Jay's reviewing what used to be my haunt when I lived in London in the 1980s, it was a bit of a wild place but the food especially the hot meat sandwiches was cracking then too! https://www.theguardian.com/food/articl ... ant-review
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Re: Foodies In The News
I thought it first came to our attention via US cookery show and the answer was that regular US salt has a lot of additives. Not much of an article I thought.KeenCook wrote: ↑Sat Jun 15, 2024 8:32 pm Didn't we have a discussion about Kosher Salt recently?
Just read this https://www.theguardian.com/food/articl ... osher-salt
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Re: Foodies In The News
Regular US salt is iodised, and some people can taste it.
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Re: Foodies In The News
Isn't ours? That was controversial at some time, 'Derbyshire goitre' clangs a bell somewhere.
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Re: Foodies In The News
No, regular UK table salt is not iodised, but you can buy it if you want to, it’s clearly labelled, my local shops often sell this one as some immigrant families expect it Ingredients Salt, Anti-Caking Agent (Sodium Hexacyanoferrate II), Potassium Iodate

Regular table salt Ingredients Salt, Anti-Caking Agent (Sodium Hexacyanoferrate II)


Regular table salt Ingredients Salt, Anti-Caking Agent (Sodium Hexacyanoferrate II)

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Re: Foodies In The News
Thanks.
Does most of our UK water have iodine naturally?
This website
https://www.scientificamerican.com/arti ... dine-salt/
from it
"Because iodine is relatively rare in many people's normal diets, it's added to table salt."
There's an experiment you can do to find out if there is added iodine, alternatively read the ingredients list.
Does most of our UK water have iodine naturally?
This website
https://www.scientificamerican.com/arti ... dine-salt/
from it
"Because iodine is relatively rare in many people's normal diets, it's added to table salt."
There's an experiment you can do to find out if there is added iodine, alternatively read the ingredients list.
Re: Foodies In The News
How interesting, Sue.
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Re: Foodies In The News
I think it may be relevant that article is in Scientific American? As I understand it, most of North American was never under seawater, and (like the Alps) has little deposited iodine so there's none in drinking water or crops; it is in US recipes you most often see the instruction to use kosher salt, as it has been the only commonly available additive-free salt in the USA were the default is for table salt to be iodisedmiss mouse wrote: ↑Mon Jun 17, 2024 11:37 am Thanks.
Does most of our UK water have iodine naturally?
This website
https://www.scientificamerican.com/arti ... dine-salt/
from it
"Because iodine is relatively rare in many people's normal diets, it's added to table salt."
There's an experiment you can do to find out if there is added iodine, alternatively read the ingredients list.
Personally I use unadulterated sea salt, which will contain a little iodine, probably not enough to make a difference, but it's cheap from the refill shop and works for me. I think about 50% goes down the drain in pasta water

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Re: Foodies In The News
I don't think you'll find nutritional additives to drinking water in Britain. In rare cases, when the local health authority requests, fluoride is added when levels are particularly low in an area. The natural levels in most areas are adequate.
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Re: Foodies In The News
It occurs to me (purely from the chemistry) that Derbyshire has ha lot of fluoride in the water, adn maybe that intergeres with the uptake and use of iodide? Hence "Derbyshire goitre" Just a hypothesis