Foodies In The News

For all refugees from the old Beeb Food Boards :-)
Chill out and chat with the foodie community or swap top tips.
KeenCook
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Re: Foodies In The News

Post by KeenCook »

KeenCook
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Re: Foodies In The News

Post by KeenCook »

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
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Stokey Sue
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Re: Foodies In The News

Post by Stokey Sue »

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!
miss mouse
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Re: Foodies In The News

Post by miss mouse »

Stokey Sue wrote: Thu Jun 13, 2024 3:13 pm Hmm - as long as nobody substitutes rapeseed oil which is all vile imo -
And mine. When I do speak up others agree, odd that.

I use ghee a lot for frying.
liketocook
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Re: Foodies In The News

Post by liketocook »

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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Pepper Pig
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Re: Foodies In The News

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Earthmaiden
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Re: Foodies In The News

Post by Earthmaiden »

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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Stokey Sue
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Re: Foodies In The News

Post by Stokey Sue »

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
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Earthmaiden
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Re: Foodies In The News

Post by Earthmaiden »

That is interesting Sue. Thank you.
KeenCook
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Re: Foodies In The News

Post by KeenCook »

Didn't we have a discussion about Kosher Salt recently?
Just read this https://www.theguardian.com/food/articl ... osher-salt
liketocook
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Re: Foodies In The News

Post by liketocook »

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
miss mouse
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Re: Foodies In The News

Post by miss mouse »

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
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.
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Stokey Sue
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Re: Foodies In The News

Post by Stokey Sue »

Regular US salt is iodised, and some people can taste it.
miss mouse
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Re: Foodies In The News

Post by miss mouse »

Isn't ours? That was controversial at some time, 'Derbyshire goitre' clangs a bell somewhere.
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Stokey Sue
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Re: Foodies In The News

Post by Stokey Sue »

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
Image

Regular table salt Ingredients Salt, Anti-Caking Agent (Sodium Hexacyanoferrate II)
Image
miss mouse
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Re: Foodies In The News

Post by miss mouse »

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.
KeenCook
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Re: Foodies In The News

Post by KeenCook »

How interesting, Sue.
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Stokey Sue
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Re: Foodies In The News

Post by Stokey Sue »

miss 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.
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 iodised

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 :D I doubt I'm lacking in iodine, apart from anything else I eat sea food
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Earthmaiden
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Re: Foodies In The News

Post by Earthmaiden »

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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Stokey Sue
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Re: Foodies In The News

Post by Stokey Sue »

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
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