Arg why must you people always post delicious things here?

I'm kind of curious what this supposed medical condition is that would require someone's entire dietary sodium intake to come from inside the meat.

How am I ever going to lose weight?

Huh, what is that about?

@Cerberus You'll have to see this person's question history for the back-story (starting with the last one).

Ah...

Funny, he mentions advice from a nutritionist, as opposed to a dietitian... I wonder if he's seeing a quack and being flim-flammed.

Haha.

In all my life I have never heard of any study indicating that it matters where you get your sodium from.

Why are all his questions about either salt or chicken?

There are about as many food quacks as there are medical quacks.

Like I said, read his first few questions, you'll see.

@Cerberus Yes, but in particular, "nutritionist" is not a protected term. If this came from his MD or RD then that would be another story.

Medical doctor?

Sodium is just a mineral, it's not like proteins or fats where the source affects the composition.

@Cerberus That's what the professional designation MD means, yes.

Yeah, I doubt the number of neutrons makes a difference...

@Aaronut Ah OK. And RD?

Means Registered Dietitian, at least in this country.

Ah.

Nutritionist means buck-all, I could call myself that if I wanted.

I can imagine.

In Dutch, a medical doctor is a dokter, while someone with a Ph.D. is a doctor.

Interesting, we don't have different words.

Didn't know that anyone did.

It's OK. I'm sure you have other things.

Haha.

I'm wondering what I shall cook today.

I have this bag of green curry paste from the Chinese/Thai shop lying around.

Perhaps I should try it.

You could try making... curry.

Huh where did you get that idea?

Crazy, I know.

I was rather thinking of trying to chemically separate the ingredients, or something.

Let me know how that turns out.

Probably goo.

It's always goo.

If you start from goo, you usually end up with goo, especially if you don't add anything other than goo.

Troo.

And if cooking anything else goes wrong, you also end up with goo usually.

Like the chicken Milanese I once made.

It seemed a good idea to add the tomatoes at the beginning.

Chicken Milanese has tomatoes?

I thought so, are they regularly eaten with it (diced).

But I guess maybe they don't belong in the "core" of the recipe.

google.com/images?q=pollo+milanese&btnG=Search&sout=1

I get about 50 % pictures with tomato.

Perhaps it is like pesto: the parmesan doesn't belong in the pesto (mainly because it stays semi-fresh longer without), but it is nearly always eaten with it.

Lots of pesto recipes include parmesan, but I don't think I've seen any chicken Milanese recipes that include tomatoes...

As a serving suggestion, sure, but "add tomatoes at the beginning" seems to imply something very different.

@ElendilTheTall good!

This is just a bit more informative... even by my standard...

You'd think if he was so obsessed with salt absorption he'd learn to spell it correctly...

@ElendilTheTall I'm less worried about that and more worried about all the health stuff and god forbid... talk of bowel movement on a cooking forum

@Jay I'm more worried that we have someone with a serious health problem who thinks he can treat himself with bad food and worse science. It seems that he's just assuming that whenever he doesn't feel well after a meal, it's because the chicken didn't absorb enough salt, as opposed to this waxing and waning being (unfortunately) the norm for a chronic condition.

It's a clear and very sad case of circular reasoning.

@Aaronut Yea I was kind of confused by his "illness" and how sodium saturated chicken would help 'cure" it

Heh, I was just about to bring up that question

I'm writing something in a chat room that I'm going to link him to; somebody really needs to set him straight, and he's way beyond the point where we can help him.

There is a cooking question hidden in it—one which we could actually answer—the second paragraph, where it "became tasteful and tender"

@derobert Yeah, that's been answered like, five hundred times already.

Yep

I'm not sure how he got the idea that chicken becomes tasteful and tender from salt absorption as opposed to not being overcooked, but...

I was going to say, sounds like the gastroenterologists need to refer him to the psychologists :-(

I closed it as a duplicate and wrote a bunch of stuff in chat. I doubt it'll get through, but whatever, I tried.

@Aaronut wow, that's a pretty nice explanation

I've been at this for a long time, debunking the homeopaths and alt-med freaks. This isn't so different, it's just a lot less expensive.

It's OK that people who are afraid and desperate will try anything - we'd make little progress if it weren't for that - the hard part is staying rational and objective about the results.

@Aaronut Yeah. I'm surprised you're not more active on skeptics.SE

@Aaronut very nice

Odd, the bread questions are gone. Instead, it's all salty chicken questions

I just removed the [bread] tag from Cos' question; does anybody have a link to the conversation from last week where it was essentially concluded that it was inappropriate to use the contest tag on questions that were only indirectly related?

@derobert Stress, that's why. ;)

@Aaronut: Not sure about where it is in the log (I don't think I was here for that), but really, stuff like that should probably be put on meta (as a summary of what was discussed in chat, if nothing else). Its more visible there, and of course meta has a lot less noise...

@Aaronut: chat.stackexchange.com/rooms/info/16/the-frying-pan has search

Yeah, not sure what keywords to search for.

I only vaguely remember the conversation.

@derobert you know sourdough right?

@ElendilTheTall yeah

ok, confused

I have made a sourdough 'barm' as per Reinhart in Bread Baker's Apprentice

It is usable for 3 days after making, after which it needs to be refreshed by discarding half and making it back up

However, it also says 'what you don't want to do is use 1 cup to make bread, then refresh it with just 1 cup of flour and some water. You should always double the starter'

how big is your starter?

I thought you just replaced what you used, and only refreshed if you didn't use it

There's about 2lbs 8oz

I used 1 cup yesterday and replaced it with .5 cup flour and .5 water

so, what you're doing when you refresh it, is you're feeding it.

sure

so, you take your 1lb of starter, and to last another 3 days, it needs a certain amount of food. That amount of food happens to be about the same weight as it

sure

so, if you fed your 2lbs of starter only 1 cup of flour, there just wouldn't be enough food for it to last 3 days

I guess what I'm asking is, should I be replacing what I use to actually make bread? Or just using it and then doubling whatever I have left every 3 days?

just double whatever you have left every three days. Of course, if you've used enough, you won't have to discard any

(you use less flour that way)

sure - so if I ended up with a pound of starter on day 3, I'd just bring it back up to 2lbs

If I had 1.5lbs, I'd discard .5lb and go from there

yes?

yes

cool

now I can sleep :)

heh

thanks muchly

Very good.

Putting people to sleep, I mean.

@Cerberus que?

ah

nn all

Sometimes it's the best thing to do.

Bye!

is it bad that i havent eaten anythign at all yet today and have only been drinking beer alllll day

@Jay have some bear with it, then its fine

Bear ribs are the new spare ribs.