/ck/ - Food & Cooking

>>20142184
I guess if you can calculate for the maillard reaction by using reasonable constants (just assume 20ºC ambient air temperature at sea level) and also assume semi-closed but not sealed space of a reasonable volume, and then perhaps you need to have a correction for which kind of meat or veggie (I'm only guessing maillard reaction for say, plain sugar, would have a constant temp but for different meats and veggies the optimum maillard reaction may vary slightly by some degrees) and then you work out the geometry with standardized thermodynamic assumptions, one could build a simple calculator with constants and use-adjustable variables and this would give you a fairly accurate and workable estimate of the direct/indirect limen.

>>18908941
When I'm eating the beer sits on the table. When I'm drinking I don't eat.

Let's look at a typical Friday night drinks after work:
>go to pub
>get beers and wings & chippies
>have a couple sips of beer
>spend the next 15mins+ eating all the food
>when the food is done switch back to the beer

>start session drinking
>after 3 hours of getting drunk friends order some snacks
>I keep drinking till I get home whasted at 1am
>have stopped drinking so demolish a giant plate of posta or a bag of chips

what's wrong with me? my palate does like one thing at a time

>>18566262
perhaps. talk me through it like I'm a 3yo anon

Alright I've done My Own Research™ and it appearrs that in Merricka "chili powder" is a spice blend specifically for use in batches of chili and various other Mexicanà, while much of the world (where the word chili is used in place of pepper and chili con carne is used often rather than just chili), the "chili powder" is just ground hot peppers, albeit still a blend.

As an Merrickan who now lives in Australia I realise now that I can and should just buy chili powder and it's not just going to be a bottle of taco seasoning.

>>18165907
what is your opinion of canned spinach