exasperation

Roasted peanuts are cheap, high calorie, high protein, and shelf stable. It's a decent mix of all the macronutrients (including carbs and fiber). Personally, I can also eat them all day.

Around me, a $3 jar has 2500 calories, over 200g fat, over 100g protein, and about 30g fiber. On a per dollar basis, it's hard to beat for shelf stable food.

Gauging with pasta: angel hair, thin spaghetti, spaghetti, thick spaghetti, bucatini, penne, rigatoni, all the way up through big-ass cannelloni.

Most starches gelatinize between 60°C to 80°C. Including rice, which has starches that gelatinize between 59°C and 72°C.

Not sure where you're getting the idea that rice needs to cook above 100°C, which is just plainly inconsistent with how most cultures have cooked rice for thousands of years.

Most rice noodles are formed from pre-gelatinized starches, too, in order to form the dough necessary for forming into noodle shapes to begin with. So those just need to be hydrated, and perhaps heated for personal taste preferences.

5% salinity is inedibly salty. You will ruin your pasta or rice, flavor wise. The health effects are not relevant because nobody will actually finish eating an entire serving.

You might be overcooking it. Once the cell walls rupture too much, the sulfur compounds spread out and start to overpower the rest of the vegetable. It should still be somewhat firm/crisp when you bite into it.

You might also be using broccoli that's had too many of the cell walls ruptured from processing before cooking. If you're cutting with a dull knife, especially into small pieces, or smashing it somehow before cooking, those smells will leak out a bit faster.

Or, if you're cooking from frozen, the ice crystals might have mushed up the vegetable.

Here's the two main ways I cook broccoli:

Blanched: cut broccoli into big florets, big enough to constitute two big bites. Boil a lot of water, salted to about 2% salinity. Once it's a rolling boil, put the broccoli in, and set a timer for 4 minutes. As soon as the timer goes off, dump the broccoli into a strainer and run cold water over it, or dunk it in ice water, to stop the cooking process. Serve and eat.

Roasted: cut broccoli into big florets. Toss in oil, and season with salt and pepper. Preheat oven with a sheet pan in it, to 450°F. Once preheated, take the broccoli and place it in a single layer on the sheet pan. It should sizzle. Roast for about 15-20 minutes, optionally flipping once (better char if you don't flip it, but it's only on one side).

Optional seasonings: garlic, pepper, red pepper flakes, lemon juice, honey, bread crumbs, pine nuts, any combination of the above. Works with either blanched or roasted.

The phone only draws a charge while you're watching ads, so you'll need to watch an hour per day to recharge.

I did one of those mail in DNA test and found out I'm like over 50% data breach

if you're a gooner

if you're not a creep

Good luck with that Venn diagram.

Also if every woman and or man would be like this it wouldnt be special and you wouldnt look up to it soo... yeah

I eat food every day, but there are also plenty of meals I'll remember fondly and think of as special.

I like hosting dinner parties where I cook for my friends and family. I can assure you that even though I do this for a lot of loved ones, they generally still appreciate each dinner I make. It is still perceived fundamentally differently from a commercial transaction (like buying takeout from a licensed restaurant).

It doesn't just apply to food, either. Sometimes it feels good to have someone do something for you, where the exclusivity or rarity of that act doesn't even factor into whether it feels meaningful.

So no, your hypothesis of "if everyone was fucking all the time, fucking wouldn't feel special" doesn't seem to hold up in comparison to other things in life.

This whole discussion, trying to rigorously define terms so that a robust mathematical proof can be given, is basically a plot point in the show Silicon Valley.

Dietary cholesterol has very little to do with health effects, but you swing too far in the other direction by claiming it's "almost all genetics." Plenty of environmental factors that can affect blood cholesterol (or more relevant to health, VLDL and LDL cholesterol), including diet.

A big motivator behind the banning or restriction of trans fats in most countries is the clear link between trans fat consumption and cardiovascular disease, including a direct causal link to raising LDL (aka "bad cholesterol" and lowering HDL (aka "good cholesterol").

Some moderate physical activity has also been shown to significantly improve things like blood lipid profiles, at least compared to totally sedentary lifestyles.

And genetics can affect how much of an effect these environmental or lifestyle factors actually change blood lipids, and in turn how much those stats correlate or cause actual cardiovascular disease, but diet and exercise are still important for almost everyone regardless of genetics.

The average American eats about 270-290 eggs per year, across all foods. It's a cheap, versatile ingredient.

The U.S. isn't even that far out of the ordinary among other nations, 19th out of this list of 185 (if you include Hong Kong and Macau as their own jurisdictions). Seems like most of Asia and South America eats more eggs than most of Europe, but it's not like there aren't European countries in the top 20.

The reason why there's a lot of coverage of eggs isn't because of the high number of eggs in an American diet or the high proportion of a household budget spent on eggs, but it's just that it's a commodity that happened to spike in price, more than triple what it cost 4 years ago.