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Doctors screaming at us about Sodium are uh...Follow

#1 Jun 04 2018 at 1:01 AM Rating: Default
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ETA So sorry. Meant this to be in the Out of Topic Forum. Messed up on this. Again, very sorry.

...wrong. Monsters. Rabblerousers. Ignorant. Idealistic cunts.

Not sure how to describe them. I'm kind of healthy right now but have had to spend times in the past reading labels. And my cholesterol is bad anew so that I need to read. But I guess my eyes also chanced upon ******** Sodium levels to call foul. And started recording it. And I don't claim at all that these recorded meals are what a healthy person should do. I used to cook my own fish and eat salads, and well perhaps ******* obviously might have to only eat vegetation and smelly things in my local foodstore smelly $8/lb, or the other $8 for a 3-pound bag of ... god, "catfish nuggets".

Uh anyway. Divided calories per portion by [I mean into!] 2000 calories per day then multiplied by % of sodium [as if that foodstuff was all I'd eat that day.

Ritz Handisnacks. 280%
SlimJim 287%
Hormel BeefTips (premium baby, got my money) 294%
Foustman's San Francisco Salami I bought at my uh, food thing. Uh. Special congress of raw. I mean. ****. The local Collective Street to where there are many tents. The...

...okay after back from googling it's called a FARMER'S MARKET! Of course!


Anyway I ate many, many samples then bought that salami and it is 550%

Uh, can't read my own hand-writing. Frozen muffins: 231%
Callender's Spaghetti: 162%
Sweet Pickles: 450% WTF!!! Did I miscalculate?
Honey something Pulled Pork: 246%

Lunchables nachos, with the "salsa" and the "cheese": 194%
Callender's Chicken Alfredo: 161%
Mandarin Oranges in a can: 29%
Hormel Turkey Breast: 745%

So...I'm going to continue to record such in order to tell my doctor to his face what a fool he is, and also to hand this piece of paper to my mama as she will soon be here 6 am and etc for the World Cup on my gigantic television to say "what crap@!" and she'll either agree and we can dance, we can dance if want to, or she will slam down my weeks-long effort. My mom doesn't give a ****.

My initial take is: Those Marie Callender's dinners are both delicious (seriously, there are very yummy) and also low-sodium. I'm not a spokesman for that but if Marie wants to say hi...hey, baby. And the other is that the best things to eat are raw fruits, all day every day. Of course I haven't cross-referenced for other things such as sugars and even necessary fats/lipids. Maybe eating ten large honeydew melons every day for the rest of your life might not be ideal, even if low in sodium. And speaking of Sugars, maybe Marie Callender wants some. Smiley: nod Smiley: wink Smiley: nod Smiley: tongue Smiley: nod


The basic I guess mathematical approach and roll-eyes I have here is: If people have been eating 200%-400% or so sodium levels [my early view is that it is impossible for anyone to not overdose on sodium intake] yet survived long enough to breed, and in many (most? Almost all?) cases even lived as long or slightly less or slightly more than I guess the controls...as if Big Anti-Sodium ever did this....

Who in the fuck is determining sodium levels?

Edited, Jun 4th 2018 3:05am by Palpitus1

Edited, Jun 4th 2018 3:09am by Palpitus1

Edited, Jun 4th 2018 3:25am by Palpitus1

Edited, Jun 4th 2018 3:26am by Palpitus1

Edited, Jun 4th 2018 2:43am by Gidono
#2 Jun 06 2018 at 6:22 PM Rating: Good
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Uh... What? Maybe be more concerned about your crack intake than sodium?

Did you randomly move the keys around on your keyboard? Channeling Jackson Pollock into your writing? Free association much? I honestly couldn't follow what you just wrote, except perhaps that you're buying way too much pre-packaged food, regardless of relative sodium level.
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#3 Jun 06 2018 at 6:45 PM Rating: Excellent
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Sadly, his lust for Ms. Callender will have to remain unrequited.
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#4 Jun 08 2018 at 2:16 AM Rating: Default
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gbaji wrote:
Uh... What? Maybe be more concerned about your crack intake than sodium?

Did you randomly move the keys around on your keyboard? Channeling Jackson Pollock into your writing? Free association much? I honestly couldn't follow what you just wrote, except perhaps that you're buying way too much pre-packaged food, regardless of relative sodium level.


As I noted I used to indeed cook my own fish and fashion my own salads. Chopped tomatos, and cucumbers. That sort of thing though is utterly unable to fuel calories for workers, or I daresay, EVEN YOU GBAJI.

https://www.verywellfit.com/does-iceberg-lettuce-have-any-nutritional-value-2506266

1 cup of lettuce. Per serving: 7 calories. So for 2000 calories/day, you will need to eat 285 cups of lettuce per day.

What other non pre-packaged food are you referring to that gives 2000 calories/day, and not more than 100% sodium, and is actually feasible rather than attaching cups of lettuce to your nostrils and mouth and **** as those 285 have to get in their? And think about that flatulence.

My point is that Sodium levels are for some reason ridiculous as presented by health persons and doctors. And you didn't give us a diet to cling to, that for say a week, gives us 14000 calories and no more than 100% of sodium. And other ****.

And I've channeled Jackson Pollack and Rene Magritte on the Internet since the mid-90s. Who are you--Piet Mondrian, with your never-varying stances from birth or a decade ago?

%0 sodium diet, easy peasy...oh. a month later you are dead.

100%non-fat diet, easy peasy...oh a month later you are dead.

Take your breatharian nonsense and shove it up Shiva's ***. **** Hindus and all theists and morons indistinguishable.

How about them Caps! Ovechkin is so happy. Great game.

PUT UP YOUR WEEKLY DIET GBAJI. ALL CALORIES AND SODIUMS AT THE VERY LEAST. AND DON'T TRY TO FAKE BY ONLY EATING KALE SO LOSING 10 POUNDS AND NEAR DEATH AS IF THAT'S YOUR NORMAL DIET. KEEP THAT LOG AND DON'T LIE. LET'S SEE WHAT'S UP, MASTER NUTRITIONIST!!!

Edited, Jun 8th 2018 4:51am by Palpitus1
#5 Jun 08 2018 at 2:30 AM Rating: Default
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Jophiel wrote:
Sadly, his lust for Ms. Callender will have to remain unrequited.


You wet blanket. But she was quite fetching alive. And you may, even now at long last, underestimate my skill with a shovel. You might be surprised at where Sylvia Plath is right now. hehe.

Chef Boyardee too. And uh, I haven't looked up the Michellina's tv dinners babe. Cheap so much that maybe you nor Gbaji has ever had to abide by them, among the lesser caste. Don't take my Michellina away.

And what these bastards have done with Colonel Sanders. Akin almost to resurrect Nat King Cole to dance as a corpse and do a duet, and I don't give a **** if Natalie approved it. Family often sucks. **** them. And Michael Jackson. I mean--that thing with his holographic corpse or something.

Fucking comedians as if they're Colonel Sanders. Shitting on him. Assholes of Jimi Hendrix and MLK archives/heirs manage to also be dicks--but towards good things in their minds. And not having Will Ferrell play Jimi, shucking and jiving. Funny MLK commercial--SNL alums nailed that! EAT AT MLK BISTRO. Funny MLK wig as played by wait for the funny...a woman comedian!!! Eat your ribs at Martin Luther King Jr.'s hilarious clown racist idiot what-the-F new capitalist thing!

Where are Sanders' heirs? This is a travesty of unfathomable proportions.

Mocking a corpse in ads is even worse than making it a hologram and singing along with it. Opinions may differ. Between 100% ******** and 99% ********* I will pay great attention to that 99.12% and such.

Edited, Jun 8th 2018 4:46am by Palpitus1
#6 Jun 08 2018 at 7:09 AM Rating: Excellent
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#7 Jun 08 2018 at 12:17 PM Rating: Decent
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Jophiel wrote:
This is why I jerk it to Betty Crocker. I keep getting older but she stays the same age.


Thanks for the recommend, Jophie.

And I've been searching long and very hard at a non-published fan fic of mine which might be on my last very hard drive, featuring Jessica Fletcher dominating a young hispanic lad who was just visiting Cabot Cove for what he thought was a bit. Her motivations were a) to get that big hispanic ****, and b) to set him up as the mark for one of her serial murders.

If I find it I will mail it to you using the Post Office and might also include some of my hair.

Go Caps! But even the NHL now features military ******** and GIANT flags. If one of the teams was in Canada would Canada open up with a mountie and then their Flag and a moose flyby?

This militarization has to stop. It just has to. Betty Crocker! Oh yeah. Thanks Jop! Off to find enough tissues!!

Edited, Jun 8th 2018 2:17pm by Palpitus1
#8 Jun 08 2018 at 6:56 PM Rating: Good
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#9 Jun 12 2018 at 4:52 PM Rating: Decent
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ITT: Um... I'm not even sure what's going on. And I'm frankly afraid to even speculate. Something about fapping to old cooks or something? What no Julia Child love?

And also, apparently, there is no food we can eat in between iceberg lettuce and "pre-packaged microwave entree". Um... Sodium levels are pretty easy to manage if you're actually cooking everything yourself from scratch, since most base ingredients don't come with salt. Many foods have a *small* amount of sodium in them, but it's not enough to tip you over. What really gets you is adding too much salt when cooking, or adding salt at the table (don't do this. Seriously. I don't even own a salt shaker. If you're adding salt to food after cooking, you're doing it wrong), or eating a lot of pre-packaged food (which comes with a ton of sodium since it's used as a primary preservative).

I also think people obsess too much over the details of diet. Just cook as much from fresh ingredients as you can. Avoid processed foods. And consume a reasonable balance of stuff (honestly, if it looks varied on the plate, with a mix of colors and shapes, it's probably varied enough in terms of what's inside). As long as you're not shaking salt onto the food at the dinner table, and avoiding processed foods as much as possible, you're probably going to be ok in terms of sodium levels. It's not even something I think about much.
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#10 Jun 13 2018 at 7:52 AM Rating: Excellent
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gbaji wrote:
ITT: Um... I'm not even sure what's going on. And I'm frankly afraid to even speculate. Something about fapping to old cooks or something? What no Julia Child love?

Julia Child doesn't have licensed grocery products (that I know of). Mrs Butterworth, on the other hand...
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#11 Jun 13 2018 at 8:23 AM Rating: Good
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gbaji wrote:
If you're adding salt to food after cooking, you're doing it wrong
Salt helps in retaining water which is extremely helpful for people that are in hot weather regions or high intensity exercise like marathon running.
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#12 Jun 13 2018 at 8:34 AM Rating: Good
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lolgaxe wrote:
gbaji wrote:
If you're adding salt to food after cooking, you're doing it wrong
Salt helps in retaining water which is extremely helpful for people that are in hot weather regions or high intensity exercise like marathon running.
Well, I'm pretty sure the salt levels during would have the same effect.

But, I always sprinkle salt on foods that come out of the fryer. Be it various potato items or fried bread. The slight texture of salt crystals and the instant salty flavor when one on the outside of the food touches your tongue makes things taste good.

And when adding salt/pepper to something like mashed potatoes, many people have different preferences. Personally I add very little if any salt to my potatoes, relying on gravy to add the seasonings, but some in my family prefer their potatoes without gravy, or with more salt/pepper.

Edited, Jun 13th 2018 2:56pm by TirithRR
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#13 Jun 13 2018 at 8:52 AM Rating: Excellent
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Saying that if you add any salt after cooking is "doing it wrong" is stupid. For one thing, adding seasoning after cooking is completely legitimate. For another, if you live in a household, different people have different opinions on how they'd like things to taste and will add seasoning based on those preferences. Cooking it "right" for one person isn't cooking it right for everyone.
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#14 Jun 13 2018 at 10:18 AM Rating: Excellent
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TirithRR wrote:
The slight texture of salt crystals and the instant salty flavor when one on the outside of the food touches your tongue makes things taste good.
See? Plenty of reasons to add afterwards and not doing it wrong. Smiley: thumbsup
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#15 Jun 13 2018 at 7:00 PM Rating: Decent
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Jophiel wrote:
Saying that if you add any salt after cooking is "doing it wrong" is stupid.


That was a sub statement to "salt at the dinner table". I'm considering anything prior to putting food in front of people for consumption to be part of "cooking". So sprinkling salt on just fried foods (french fries, chips, pretzels, whatever) is not what I'm talking about. Some foods are supposed to be "finished" with salt. That's fine.

Quote:
For one thing, adding seasoning after cooking is completely legitimate. For another, if you live in a household, different people have different opinions on how they'd like things to taste and will add seasoning based on those preferences. Cooking it "right" for one person isn't cooking it right for everyone.


With the exception of the above mentioned salted fried foods, I disagree. Adding salt at the dinner table just makes the surface of the food taste like salt, and masks the actual flavor of the food (and even for the fried stuff, the salt should be applied immediately after removing from the oil for best results anyway). For foods that normally are cooked with the salt "inside" the food? No. You're not supposed to taste the salt. Salt applied during the cooking process doesn't add a salt taste. When done properly, salt enhances the flavor of the food itself, but does not make it taste like salt. If it does, you've over salted the food.

Having said this, I do know people who have grown up salting their food at the dinner table, and think food just doesn't taste right if it isn't coated in salt. I personally think this is disgusting (and a recipe for bad health in the long run), but if that's what they like, go for it. I'm not going to stop them. And yes, I'm also aware that many cooks (especially home cooks) don't know how to season food properly, so it ends up bland. Ideally though, if you're cooking for yourself, you should learn to season as you cook, do it properly and there should be zero need for table salt at the end. Again, if you need to add salt at the table, you're doing it wrong.

Your food will taste vastly better if properly seasoned during cooking rather than on the surface at the end. The best you're doing with table salt is making bland food taste like salt. Which you may prefer (if it's really bland), but in those cases, the food wasn't seasoned properly when cooked. The problem is with the seasoning during cooking. Salting at the table should not be considered a goal, but something done in response to incorrectly cooked food. Also note that many cooks will take it as a sign that they've incorrectly cooked the food if you reach for the table salt when eating. Which may lead to offense, or hurt feelings. You definitely should not be one of those people who habitually grabs the salt shaker and goes to town before even tasting a bite of the food. That just tells the person who prepared it that you don't even care about their efforts enough to try it "as is".

I guess where I'm going with this is that if you're a guest at someone else's table, you can probably deal with not salting the food in preference to giving potential offense to the cook. If you're eating at your own home (which is what this was about in the first place), or eat at a friend or family members house frequently enough for this to be an issue, you should work to have the food properly seasoned. Either adjust your own cooking to match that of your (and your families) tastes, or speak to the host about the food. If you're not comfortable enough with the person who cooked it to discuss the seasoning, then you're probably not close enough to safely salt your food at the table without the potential for offense (maybe I'm just more willing to be open with my friends than others though). I mean, either way you're telling the cook that the food doesn't taste good, right? Why not... you know... have an actual conversation about it instead of the kinda passive/aggressive act of salting their food?


That's just the way I see it. I suppose if people just really like salting their food, and you're ok with that at your table, that's entirely up to you. I see it as something that is unnecessary 99% of the time though. Obviously, there are some foods that can be salted (as we've mentioned), but most should not need to be. Just my opinion, of course.

Edited, Jun 13th 2018 7:37pm by gbaji
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#16 Jun 13 2018 at 9:44 PM Rating: Excellent
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gbaji wrote:
Adding salt at the dinner table just makes the surface of the food taste like salt, and masks the actual flavor of the food (and even for the fried stuff, the salt should be applied immediately after removing from the oil for best results anyway).

Buy a better salt shaker or stop applying it on your food directly from the Morton canister?

Honestly, if you can't salt your food without it tasting like salt, I don't know what advice to give you. Maybe a helper monkey is in order.
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#17 Jun 14 2018 at 4:13 PM Rating: Decent
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Jophiel wrote:
Honestly, if you can't salt your food without it tasting like salt, I don't know what advice to give you. Maybe a helper monkey is in order.


Huh? If you apply salt to food when it's sitting on your plate all you are doing is making it "taste like salt" (ok, more correctly, adding a significant salt flavor to the outside of the food). The salt granules themselves wont ever taste like anything other than salt exactly because you haven't applied any heat to allow the salt to actually chemically interact with the food you cooked. That can only happen during cooking (to any significant degree anyway).

Since "salty" is one of the primary flavors our taste buds are keyed to, when you add salt granules to the surface of already cooked food, what you're going to taste is salt. It'll immediately and completely interact with your taste buds and you'll taste salt. And in a much higher concentration than the other blend of flavors in the food itself, especially if using table salt, since it's evenly and finely ground and thus doesn't even contain a depth of flavor that you could get using a coarser grain of salt (this is why coarser grains are generally used for "finishing" foods where you actually want salt to be a primary flavor btw).

Because of this, people who regularly apply table salt to their food like that tend to develop a taste for the salt *and* a tolerance for the flavor of salt. Which means that, over time, they have to apply increasing amounts of salt to get the same flavor (food doesn't seem to "taste as good" unless they're piling on salt). This is a "bad thing"(tm) for a number of reasons. Setting aside the potential health issues, the more salt flavor you're adding, the more you are burying the actual flavors of the food itself.

When chefs taste food and say "you didn't salt this enough", they are not saying "this doesn't taste salty enough". They're saying that if you had applied a proper amount of salt during the cooking process, the salt would have chemically reacted with the food and enhanced/expanded the flavors of the food itself, resulting in a better tasting dish. No amount of adding additional salt after cooking will correct that problem. All it does is feed the salt flavor near-addiction mentioned above.

And yes, there is a range of salt that is a "correct" range for any given dish that will maximize that flavor enhancement process without simply making the dish taste salty (in fact, it takes an unhealthy amount of salt added during cooking to make a dish actually taste salty, hence why salt is added at the end for dishes that are supposed to taste salty). We're talking about a chemical process here. Point being that it's not about what you like or dislike. If you made the same exact dish, using the exact same ingredients and methods, only varying the amount and time at which salt is added during cooking, you could present several versions of that otherwise identical dish to a large number of people with a wide variety of food likes and dislikes and flavor preferences, and nearly all of them, when asked which of those dishes "tastes the best" will pick the same one. Because to whatever degree they like the flavors of the dish itself, that flavor will taste "the best" at a very specific salt level and preparation.

People are free to add salt to the dish at the table if this is they really want. I happen to think it's a bad idea. Hence my initial comment about never using table salt. I'm not like the salt police here or anything, but I'd highly recommend to anyone who has a habit of salting food at the table to just try not doing so for a while. Hide the shaker somewhere. It'll take a week or so for their taste buds to adjust (everything will taste bland at first, which btw, is a strong indicator of just how much they're *not* tasting the actual food they're eating because of the salt habit). But after that period of time, they'll start really enjoying food that doesn't taste like salt. And maybe actually notice nuances of flavor that they were just plain missing before.

And heaven forbid, maybe help reduce their sodium intake a bit in the process. And yes, this got off track, since by far the most sodium most people consume is the result of processed pre-packaged foods. But every little bit helps. You can put "enough" sodium to maintain your needed levels inside your food, without hitting unhealthy levels, by salting properly during cooking. And you'll find that you enjoy the flavors of the food a lot more as a result. And if you are making a dish that's supposed to be salty, you should really use course salt at the very end to finish it (or add stuff that has natural salt like capers or anchovies semi-late in the cooking process inside the dish). Depends on what you are making, of course.

My opinion of course, YMMV.
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#18 Jun 14 2018 at 6:16 PM Rating: Excellent
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gbaji wrote:
Jophiel wrote:
Honestly, if you can't salt your food without it tasting like salt, I don't know what advice to give you. Maybe a helper monkey is in order.

Huh? If you apply salt to food when it's sitting on your plate all you are doing is making it "taste like salt"

Yeah. As I was saying Smiley: laugh
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#19 Jun 14 2018 at 8:22 PM Rating: Decent
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Jophiel wrote:
gbaji wrote:
Jophiel wrote:
Honestly, if you can't salt your food without it tasting like salt, I don't know what advice to give you. Maybe a helper monkey is in order.

Huh? If you apply salt to food when it's sitting on your plate all you are doing is making it "taste like salt"

Yeah. As I was saying Smiley: laugh


And I'm saying that you are wrong. The only thing you can possibly accomplish by shaking salt onto food on your dinner plate is to make it taste more like salt. There's literally no other effect to doing that. I'm not sure why you think otherwise. Chemically, you're putting raw salt on the food, which will cause a reaction to the parts of your tongue that register "salt". What the heck do you think is happening here?

Having said that, increasing the salt flavor can have other effects on the overall flavor (like countering bitterness for example, which can sometimes make some foods taste sweeter), but for most people, the reason they add salt to their food at the dinner table is because they like the taste of salt and want more of it.

If you add salt to your food like that and don't taste salt, it's because you are so used to the salt taste that you've built up a resistance to it, and think that's "normal". I already talked about why this is not such a great thing.
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#20 Jun 14 2018 at 9:23 PM Rating: Excellent
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Look, if you can't lightly salt something to help bring out flavors beyond "Hurrr tastes like salt!" then that's on you. I'm not actually going to waste more time arguing it with you just because you're somehow incapable of handling a salt shaker with post-toddler precision or your tongue is somehow incapable of handling more than one of the tastes you learned in elementary school.

Edited, Jun 14th 2018 10:25pm by Jophiel
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#21 Jun 14 2018 at 11:04 PM Rating: Default
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gbaji wrote:
ITT: Um... I'm not even sure what's going on.


[just an easy gimmee: I assume that's normal for you. Why are you piping up here?]

Quote:
And also, apparently, there is no food we can eat in between iceberg lettuce and "pre-packaged microwave entree". Um... Sodium levels are pretty easy to manage if you're actually cooking everything yourself from scratch, since most base ingredients don't come with salt.


"And I don't claim at all that these recorded meals are what a healthy person should do. I used to cook my own fish and eat salads" I SAID. Aside from my staccato periods for emphasis, that was the eighth or ninth line. Which would still be on average 0.02% the length of your average reply (I kid, I admit. You don't. You LIE).

Apparently you can't even be bothered to read a topic. As if inundated by a thousand inputs here and you only have seconds to read the words, SuperGbaji...Shield against even made up **** such as sodium intake so you reflexively do your boring practiced reaction.

Quote:
Many foods have a *small* amount of sodium in them, but it's not enough to tip you over. What really gets you is adding too much salt when cooking, or adding salt at the table (don't do this. Seriously. I don't even own a salt shaker. If you're adding salt to food after cooking, you're doing it wrong), or eating a lot of pre-packaged food (which comes with a ton of sodium since it's used as a primary preservative).

I also think people obsess too much over the details of diet. Just cook as much from fresh ingredients as you can. Avoid processed foods. And consume a reasonable balance of stuff (honestly, if it looks varied on the plate, with a mix of colors and shapes, it's probably varied enough in terms of what's inside). As long as you're not shaking salt onto the food at the dinner table, and avoiding processed foods as much as possible, you're probably going to be ok in terms of sodium levels. It's not even something I think about much.


That's sage advice for someone too baffled by the topical subject to even know what to do.


"Let's talk about physics"

"DURRR you poster me no like wut you talk bout...[...] yes, it comes down to macro or micro--Newtonian works generally but can't lead backwards to an origin... quantum works fundamentally, at least if the Higgs...and maybe the other and other....Subatomic vs. molecule and above. It's basically just statistics, the likelihood of Brownian motion, and even Shroedinger's Cat can be dismissed as sophistry"

And I've been hard, sometimes oh so hard on you because I admired you as an enduring conservative voice. And have defended such at times. You to me, I don't ask for any favors but beyond that you seem to stalk me, be on my ****, even if this forum has one post a decade and it's mine saying "I just saw an owl" you'd be there with "Um, no. What you saw was almost certainly not an owl".

Anyway. No drunkenness of mine could excuse your behavior. SHAME.
#22 Jun 14 2018 at 11:36 PM Rating: Default
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And for anyone interested despite gbaji **************** on this:

I did meet my mama (feel free to insult, we don't care) for World Cup and I'd set up a feast for her in fridge and freezer, which we will eat yonder upon this sports' contest as it continues. She brought the Subway instead. At 8 am though, even with the bus ride (we have lived our lives in utter poverty)? And I sensed a slight lie when she referred to that as a reason she was 5 minutes late. And asked her "when did Subway open"? And like a boss she didn't blush or anything, she focused on the game on screen, and also even mushmouthed her words as if (we both are bad orators) I'd just accept something over the din of the sporting contest.

It was clear she'd bought that chicken sub the day before though, and that the only reason she was late is because she'd warmed it up in her oven. We are readers of lies. And this happened in like 20 seconds. Take more time to explain than to instantaneously discern. And to then move on. I've also had my gaffes and struggles on my lies. Mama knew. She knows everything. Except for when my deceptions work.

Heh, lol. And uh. I mean my point is me and mama being brutal destroyers of ********* She noted that she'd also long ago assessed the Marie Callenders, yet found it high in FAT! I was assuming something low in sodium must be also low in other ways. Maybe I'm not as a nutrionist master as gbaji is who has yet to give a weekly dietary intake at 14000 calories per week and no more than 100% sodium. Mama set me straight and I'll add a lot of lines to my experiments. I'm trying to be healthy! Who hates that?! Gbaji maybe--and here are his 45,000 words why!

Mom was here and I've gained 25 pounds since October since quitting smoking so notified her I might be farting a whole lot and bought spray things and I farted and sprayed up above our heads which made us cough and was bad so now when we **** it'll be towards the ground. Me and mom tell it like it is. Including again, discussing this very topic. We're not weirdos, and are gentle creatures, to a fault even, but are very FRANK. Again, make fun. Both foolish peaceniks, and we discussed cynicism and hope yesterday. And death.

And just my experience...I've never had a salt or pepper shaker. Salt is tart and bad. Pepper is disgusting and intrusive. If I were to keep such a thing on hand it would be paprika, or even ground mustard seed even though I hate mustard.

And here comes the "but sea salt gathered by the virgins of Sao Homorca!". "Pepper ground from a tree that after the monkey goes up, is the only tree, it will instantly die!" ARTISAN!

And I mean pepper on trees. What the fuck even is pepper. Just bitter sneeze to me. Useless and probably an example of Western Imperialism. Shave the balls off a donkey's ****. Is that pepper? ******* pepper. That's why I don't believe in god.

Edited, Jun 15th 2018 1:39am by Palpitus1

Edited, Jun 15th 2018 1:46am by Palpitus1
#23 Jun 15 2018 at 9:33 AM Rating: Good
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#24 Jun 15 2018 at 10:42 AM Rating: Good
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Jophiel wrote:
Look, if you can't lightly salt something to help bring out flavors beyond "Hurrr tastes like salt!" then that's on you.
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#25 Jun 15 2018 at 10:55 AM Rating: Excellent
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#26 Jun 15 2018 at 6:03 PM Rating: Decent
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Jophiel wrote:
Look, if you can't lightly salt something to help bring out flavors beyond "Hurrr tastes like salt!" then that's on you.


Sigh. It's not me or you, Joph. It's everyone. With the exception of a fairly narrow range of foods where you're offsetting active bitter flavors (some forms of greens, which might be better done by applying the salt to the dressing, but whatever), *any* table salt applied at the table to completely cooked food will not "bring out flavors". The only flavor you are bringing out is the flavor of salt. It will "taste like salt", to anyone whose taste buds haven't been so inundated by salting food at the table that you think it's normal. The only potential difference between you and me is that I can taste the salt taste when that happens, and you (perhaps) cannot. But again, that's not because you can't taste the salt, but because you've built up a tolerance for the flavor of salt and thus you think it just tastes "good".

My point is that you can achieve the exact same effect in terms of resulting apparent flavor by getting out of the habit of salting food at the table and just properly seasoning the food while cooking. And along the way, you'll find that you can taste the actual food better *and* perhaps even reduce your sodium intake along the way.

This is not about whether someone can physically handle a salt shaker.

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I'm not actually going to waste more time arguing it with you just because you're somehow incapable of handling a salt shaker with post-toddler precision or your tongue is somehow incapable of handling more than one of the tastes you learned in elementary school.



Yeah. Lol! Cause it's really about not being able to control how much salt is applied. Really? I can taste one freaking grain of salt applied to the surface of the food. Why? Because my palate hasn't been skewed by applying salt in this manner regularly. I'm not numb to the flavor, so I can detect even the smallest amounts when applied to the surface of food. And that's how your taste buds should be. Because they register salt when salt hits them. Period. The only difference is how your brain interprets the flavor.

What you're talking about in terms of quantity of salt is purely about how sensitive you are to the salt flavor. That's it. And salt sensitivity is directly affected by whether you apply salt in this manner regularly. You're free to doubt this if you wish. You're free to continue blithely salting food at the table if you wish. Your mind is made up on the matter, and that's your choice. That's not going to stop me telling people that there's a better and more healthy way to eat food. You're absolutely free to ignore the information if you wish.

Edited, Jun 15th 2018 5:39pm by gbaji
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