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Cake day: July 2nd, 2023

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  • America’s test kitchen has done that, although I can’t find one that addresses all the bits of misinformation.

    This one is pretty ok, but doesn’t address all things, and doesn’t specifically call out the myths: https://www.youtube.com/watch?v=ZUComSZbZ7o

    Notably missing is tomatoes/highly acidic foods. IIRC, it’s fine if the duration is short (about 15 minutes). Shakshuka and quick tomato sauces should be fine, but don’t make Grandma’s all-day tomato sauce. Regardless, for these contexts I’d still grab stainless if that’s an option, but mostly for ease of use/cleaning







  • It may depend quite a bit on the pill. As an adult I can easily dry swallow things like ibuprofen. But I’m not sure about something like oral steroids.

    I was prescribed them as a kid due to a particularly bad poison ivy reaction. I couldn’t swallow pills at the time, so after running through all the tricks to teach someone, we ended up grinding them up and sticking them in ice cream. It was something like 15 years before I could eat cookies and cream again without tasting steroids. Grinding them definitely exacerbated the problem, but I’m not sure how I’d fare if prescribed the same pills again.






  • They also get more bitter the longer they’re cooked. Even with the new variety, I suspect boiling Brussels sprouts might be off the table. Higher temps, or raw (shredded and put in a salad) may get you results you actually like.

    Roasting at 230C (450F) for up to about 20 minutes should be good. You may be able to go as high as 260C (500F). If they look slightly burnt when they come out, that’s good. The bitter flavors that develop from burning are related to sugars, so brussel sprouts are largely immune.

    I didn’t have brussel sprouts I liked until the 2010s, but now they’re one of my favorites.