20 posts on the front page seem excessive. I'm not even through 10 before the navigation and etc. bits on the right side are exhausted. Perhaps making the pictures a bit smaller or limiting the front page to 10 or 15 posts will make it less of a scroll-fest?
Whether she intended or not, sharonrouco's thread inspired a few interesting points to think about. How we define our personal food philosophy depends a lot on our knowledge of food, it's production, distribution, consumption, and nutrition.
For example, we can define food philosophies in several different ways:
1. Biochemical - all food is made up of fats, sugars, proteins, water, and some modifications thereof; there really isn't much difference except in which iterations can be digested vs what can't.
2. Nutritional/dietetic - where food choices are made to promote healthy lifestyle, e.g. fast food vs balanced diet; south beach vs atkins vs vegetarianism (as a way to promote health); avoiding gluten for celiac disease or certain dairy for lactose intolerance.
3. Moral/ethical - the prototypical example being misinformed vegetarianism (all meat is evil, but cheese is humane) vs veganism where the only reasonable arguments stem from concerns about husbandry; "organic" also falls into this category.
4. Batshit crazy (TM, Adam Kuban) - which applies to pure "raw" or "paleo" diets, "purging/cleansing/detox" diets, liquid/pill diets, won't eat foods that begin with the letter "B", etc.
I think most of us fall into #2. We make informed choices about our food. We may be right and we may be wrong about our understanding, but ultimately we're trying to balance taste and functionality with our diet. Even die-hard "carnivores" are still making a decision based on taste, as opposed to a moral or ethical stance.
The more you know about food, the more you begin to realize how arbitrary the distinctions are being made by proponents of #3 and #4. A lot of plant products involve animals at some point in the process and I think that was the point the OP was trying to make.
The problem is, as you move down the list, you move away from science/facts and more towards lay theories, trendy books/diets, infomercials, and just plain batshit crazy (tm) subjectivity.
I've said it before and I'll say it again: SE really needs to do a semi-regular series on food safety issues. Not just the regular vague tips on refrigeration or cooking temps, but some debunking of layperson myths and posing some real life "what if" situations - like the recent power outages in the NE US.
I realize that there are probably liability concerns, but it wouldn't hurt to put some feelers out for a contributor in academia or commercial business with credentials.
I have plenty of recipes for bread machines and for ovens, so I'm not looking for a recipe. I'm looking for advice on how to *fix* a recipe.
My roommate turned 99% vegan 6 months ago, plus this E3 silly craze so he won't eat anything unless it says "whole" or "brown" on it. But I think he's tired of paying $6 for a loaf of all-natural, dolphin safe, free range, sprouted toenail bread - only to have it mold up on him 3 days later. Neither of us have the time or the inkling to make scratch 100% whole wheat loaves during the week, but I *do* have a zojirushi mini that I use periodically for regular style bread and mixed grain loaves.
So, I took it as a challenge to come up with a 100% whole wheat loaf that tastes good and that he can slice for sandwiches that has no cow milk (soy is fine), minimal added fat, a touch of maple syrup, and it can all be dumped in the bread machine. I adapted a recipe that works great in loaf pan in the oven, but fails miserably in the vertically-oriented zojirushi. The result is dense, with the consistency (and taste) of a bran muffin: delicious, but not 'sliceable' because it crumbles.
I've tried tweaking moisture content, yeast, salt, etc., all to no avail. It rises beautifully in the bucket, but shrinks considerably during baking. The only thing I can think of is that there just isn't enough gluten to counteract the bran in the whole wheat he bought for me to work with. Am I missing something? Should I just try adding a tbsp or two of vital wheat gluten (which I'd have to go out and buy)? I don't normally use soy milk or maple syrup in baking; could they be the culprit? Or, is there a new age trick like adding xantham gum or lecithin to the mix?
ww flour: 285 g
soy milk: 100 g
water: 85 g
maple: 20 g
oil: 10 g
salt: 5 g
yeast: 1.5 tsp
The cycle runs 3:40 total, 20 min each for 'prep' and kneading and the remaining three hours split, more or less hourly, between two rises and a bake.
...but when we lose the "Talk" icon to make way for a rather massive flash ad, it disrupts access to key features of the SE site.
"The Food Lab" and "Taste Test" articles needs their own links under the "Our Sites" tab (or maybe even their own category?).
The articles are comprehensive, self-contained, and have a particular tone to them that separates them from the purely informational and exposition articles that pop up throughout the day. They bring a bit of objectivity to the SE project and should be recognized as such.
That isn't to say that they can't be included under AHT, Slice, Drinks, or Sweets if they deal with that topic. It's easy enough to just tag those articles with the right metadata. It'd just be nice to be able to look back on those SE 101 lessons and peer-reviewed suggestions without having to manually filter through the glops that the crazy search engine returns with.
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