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retoor981819dI'm cooking now daily too after years not. Feels good and cheap. Mainly I just put pasta in pan, set timer on 11 minutes and code / watch TV in main time
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jestdotty434919diiiinteresting
my food isn't salty enough and then it's like too much salt. I blame that I can't buy the same salt I used to have anymore
but if I marinate my food in the salt it should probably fix that
I don't marinate my food before I cook it though lmao -
jestdotty434919dalso sodium causing blood pressure issues is a symptom, not a cause
always loved salt and ate a lot of it. had lower blood pressure all my life
don't be fat, don't be stressed. eating garlic regularly will probably get rid of any heart issues and blood pressure issues you'd ever get
potassium is an electrolyte like sodium and these two play off each other. potassium is found in vegetables, which is why they try to get people with high blood pressure issues to eat more vegetables. but I didn't even eat that. just don't be fat and eat garlic regularly. being fat causes inflammation and inflammation will cause blood pressure issues. though if you're trying to get healthy you're going to need to eat vegetables or you'll feel faint because you don't have enough potassium for your body's adjustment period to go smoothly
garlic modulates immune system to not be inflammatory, so lowers blood pressure -
ars1400619d@jestdotty I seem to have low pressure too, due to exercise. So I should have more leeway here but I’m still experimenting.
I’m reading about fats next. -
tosensei813118d> I’m getting good at cooking.
> The fucking marvel that salt does
statement 2 invalidates statement 1. "adding salt to stuff" is to cooking what "falling off a kids tricycle" is to driving.
by the way, in most hearty dishes, you can easily substitute a large amount of salt with smoked paprika. -
tosensei813118d@ars1 nope, i took your statement as "you learned the basics of using salt properly".
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Shades of "everything I love is killing me."
Add some asian recipes to your cook book.
You won't fucking regret it. -
MaxSens34dI also like to cook chicken by placing it on a carpet of salt in the oven) I was already hungry. Salt is the new sugar.
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I’m getting good at cooking. The fucking marvel that salt does when I leave salted chicken for a few hours or overnight is something else.
It feels that this already made anything I make around 50% tastier. The hard part is keeping it to a very low minimum to have a reasonable amount of sodium. The other day I had some thin chicken breast slices that were left salted for a few hours, then I cooked them in unsalted butter with a modest amount of pepper and herbs.
And I’ve just read a few pages of the damn book, I’m so excited for the rest.
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