Maybe they seem to go bad quickly because there's no added preservative :D Having said that, I made this Korean marinade two weeks ago - gochujang, garlic, chili peppers, an apple, soy sauce. I put it in a jar and we haven't been using it as much as we could. I've been expecting it to go bad, ferment, or grow mould for a while, but it's still good. I think it's all the salt acting as preservative? I really don't know.
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It's all the additives to these otherwise quite wholesome ingredients that make them less healthy and not as nutritionally dense as they should be. McDonald's burgers are not JUST meat, bread, and some veggies unfortunately.
If that fits your nutritional needs, by all means. Just watch the salt content. I get enough calcium, iron, and fat from other sources. Also want to clarify, food is chemicals, everything is chemicals. What did you mean by other chemicals?
It's not a bad thing, isn't it. I think the goal should be that the whole world is stable enough that no one is worried about their next meal and everyone has the privilege to ruminate about gender.
Here's my favourite salad: Juice two oranges and half a lemon, put in a big bowl. Thinly slice three apples, immediately put the slices in the bowl with the citrus juice. Grate 1 cm of ginger if you like it, mix in. Add in cooked beluga lentils, however much you want. It stays crisp for about three days in a good fridge. I tend to use a mandolin to slice the apples, so they're chip sized - smaller pieces get soggy quicker.
It's also great as a side dish.
I guess it depends on where you live and your shop's supplier. In Germany, they're often processed like sausage, produced in factories and delivered frozen to the shops. I'm not totally against processed meat or factory made food, but they don't fit in my nutritional goals. I also generally don't eat a lot of meat.
Don't underestimate the amount of heads needed in ads and marketing
Fat is not necessarily unhealthy. The "healthy" qualifier is too subjective here, as everyone has different needs and nutritional goals.
It's a lot of salt, processed meat, and the salad bar at a normal kebab shop is not filled with nutrient dense vegetables. If it's me, I'd eat it as a takeaway and spread the meat over three days' worth of meals and up the nutrient content with broccoli and nuts.
Classic! Long time Chef John's subscriber here. I was there before his channel and "his brand" was partnered with Allrecipes.com
As to his lilting speech - you're right, it used to be less pronounced, but over time it became part of his brand and it's just so entertaining. I love the cadence, love the "you are after all the (rhyming word) of your (foodstuff)". He has great recipes, perfect for every day meals, this chisaupepo, for example, is in heavy rotation in my household.
That doesn't stop you from pooping though. Oh no... I'm too new to Lemmy for this to be one of my first comments...
I'd just jump it. You can add them directly to the pan or wok. As to when, the question is how you want the end texture to be. When you put frozen food into a pan, the first thing they'd expel is water. So if you want a dry dish, put them in the beginning to dry them out. If it's a saucy dish, you can put them at a later point.