learning to be human, since 1984
Yesterday's post covered the nitty gritty of digestion from a biological point of view. But say you just want to lose that paunch you've developed from too many late-night viewings of Dr. Who (accompanied by salty buttered popcorn). Let's find out:
Yesterday's post focused on how we can use nutrition labels to gauge what we eat. It briefly mentioned that calories are units of energy - but today I'll explain what calories actually do.
Nutrition labels aren't entirely useless—their regulations are surprisingly thorough and they provide basic information about most of the food we eat. Unfortunately, they also legally allow misrepresentation (mostly of serving portions), which the FDA and other regulatory bodies are often unable to validate. The far larger issue is understanding what those numbers and ingredients mean.
Hi there, awesome blog readers! Last week hit an all-time record high of 167 readers, averaging 24 per day! On top of that, I've gotten some wonderfully kind in-person and online feedback over the past two weeks, and total hits are quickly approaching 2000. I want to do an even better job, but I need your help.
I found a few links on the serious eats feed that I think I'll repost, just so I can keep track of things that I've eaten. Here are 100 Chinese foods to try before you die [original link].
Yes. Tostones are good. But this is better. Simple, filling, delicious, and pretty cheap assuming you have a few pantry staples. Best yet, you won't find this in any cookbook (I'd hope, anyway). It's not even a recipe, just a rustic happenstance that occurs across much of the Mediterranean.
This is one of the easiest and most rewarding dishes I've ever made. Ever. These are eaten all over the Caribbean and Central America, and are also called patachones and tachinos. Since they're starchier than bananas, they're usually eaten with some sort of savory dish and used to sop up fats and liquids—but they're also eaten as treats, which is how I've prepared them. Here's how to do it.