Meh, they're pretty even, both are good but boring. It's more situational than rosemary or thyme, but for my money, nothing beats basil. Maaaybe cilantro, especially taking ground coriander into account, but with the whole genetic soap-taste thing, it's just too controversial.
My trouble with herbs and spices when cooking is that they tend to stick to the pan more than the steak does, and I have to do more work to clean up after. So I've mostly stopped using any flavouring whatsoever, purely out of laziness.
Fry the herbs (and some garlic cloves) whole in butter in the pan as the steak sears. Baste the steak with the flavored butter using a spoon. Problem solved.
Yes, but since they're only used in small amounts to flavour food it's not a big deal compared to consuming large amounts of plant matter for other purposes.
The health benefits of herbs and spices are attributed to their active chemicals, including antioxidants, anti-inflammatory agents, antibacterials, and others. Thus, incorporating herbs and spices into food products offers substantial advantages in terms of functionality and provides medicinal and nutritional benefits.
What is your claim based on? Do you have any sources or additional reading you could point me to? I found a paper about contaminated spices, but that doesn't seem like what you're talking about.
Premise 2: There is no nutrition in plants that cannot be obtained by other means.
Conclusion: Don't eat plants.
I see from your comment thread with Jet that you are likely here to sea-lion and not have good faith discussion. If you'd like to actually talk about why we live this way, cite studies that you personally have read that can prove cause and effect. If they cannot, then it would help us greatly if you try to meet the Bradford-Hill criteria.
If you wish to make claims about the properties of plants, such as
toxins aren't in parts of the plants that are eaten
toxins are destroyed by cooking the food
Please provide details about the toxin, where in the plant it is found, its mechanism of action, safe dosage, and how much is destroyed by application of heat.
I won't be responding any further unless you meet these conditions. If you are genuinely curious, then I encourage you to peruse the posts in this community and its sister community, c/ketogenic.
I'm hallucinating this entire thread, right? This conversation cannot possibly be happening in real life. "Herbs are unhealthy." I hit my head at some point, and this is some kind of fever dream.
small amounts to flavour food it’s not a big deal
for most people, there are some people who need to cut out even spices before lingering issues recover. Not trying to be pedantic, but spices are playing inside the budget of most people's inflammation tolerance levels - which we should be up front about.
I'm guessing it went something like, "Steak is good and pepper is good, so steak and pepper together are better than either alone." Of course Jim Gaffigan disproved this line of reasoning with his fruit cake bit: "Fruit, good, cake, good, fruit cake, nasty crap!"
Salt/MSG, pepper, butter, rosemary are the absolute most a half decent steak will ever need. But for high grade beef like wagyu, I agree that anything more than just salt would ruin it. Can't say the same for other meats. Steak is unique in this sense. Everything else gets drowned in seasonings.
I agree, meat is good because it contains the most highly bioavailable nutrition. The flavour is the body telling us this. I don't really flavour my meat except with salt, much like you did.
I'm not sure if you care for my opinion considering I only eat animals, but I don't really think your body seeking out the nutrition it needs should be making you miserable. Don't be too hard on yourself.
That is awesome, I'm glad you have found a lifestyle that works for you!
that there are tons of great reasons for everyone to do the same
I would disagree - I think the biggest issue globally is hyperinsulinemia, addressing that directly probably has the biggest health payoff for the planet.
now when I do fall to that temptation it just sits heavy in my guts and makes me feel miserable and I wonder why I did it to myself.
Sounds like your gallbladder isn't getting much of a workout on your diet, are you doing low fat as well as vegan?
Meat is tasty. It's s great source of protein, which being on displays, my body needs more of than average healthy people. I struggle to get enough.
But for pleasurably eating... I just had Indian tonight. I got daal makhani and palak paneer
Two vegetarian dishes.
I like meatless meals. In part because they can be easier because of all the stuff I have to avoid like processed meats. Beans and rice is easier to fit in my diet.
Paneer makhani is essentially "butter paneer". I like it better because the chicken many Indian places use is fine, but it's almost a distraction from the sauce. Paneer seems to interfere less. heh
If your having trouble hitting your protein targets you might want to eat food that has a high DIAAS rating, i.e. the protein your eating is bioavailable with the right ratios of amino acids. Beans and rice don't have great DIAAS ratings, so they are not helping you hit your protein targets in isolation.
62 Comments
xep@discuss.online · 10 pts · 3d
Rosemary's pretty good with steaks :)
Goldholz@lemmy.blahaj.zone · 5 pts · 3d
Rosemary is good with sooo much! Potatoes, beans, coliflour. mmmm!
nilloc@discuss.tchncs.de · 2 pts · 3d
Wait till you try Thyme, even better!
PapaStevesy@lemmy.world · 3 pts · 3d
Meh, they're pretty even, both are good but boring. It's more situational than rosemary or thyme, but for my money, nothing beats basil. Maaaybe cilantro, especially taking ground coriander into account, but with the whole genetic soap-taste thing, it's just too controversial.
Goldholz@lemmy.blahaj.zone · 2 pts · 3d
Not in my opinion
jet@hackertalks.com · 4 pts · 3d
I have trouble convincing cooks not to add anything to my food, i still get lots of spice and garlic no matter what i say! it's not a terrible burden
xep@discuss.online · 7 pts · 3d
My trouble with herbs and spices when cooking is that they tend to stick to the pan more than the steak does, and I have to do more work to clean up after. So I've mostly stopped using any flavouring whatsoever, purely out of laziness.
PapaStevesy@lemmy.world · 2 pts · 3d
Fry the herbs (and some garlic cloves) whole in butter in the pan as the steak sears. Baste the steak with the flavored butter using a spoon. Problem solved.
jet@hackertalks.com · 2 pts · 3d
this is the way - being healthy is the laziest default!
ltxrtquq@lemmy.ml · 4 pts · 3d
Are herbs and spices bad for you? What do you mean?
PapaStevesy@lemmy.world · 4 pts · 3d
No, they're awesome. People in this thread trying to convince themselves the unhealthy part of KFC is the proprietary flavor blend 🤣🤣🤣
xep@discuss.online · 2 pts · 3d
The unhealthy part of KFC is the breading and the industrially refined seed oils. The spices are negligible if you look at the amounts used.
PapaStevesy@lemmy.world · 3 pts · 2d
You can't look at the amounts used, it's a proprietary seasoning blend
xep@discuss.online · 0 pts · 3d
Yes, but since they're only used in small amounts to flavour food it's not a big deal compared to consuming large amounts of plant matter for other purposes.
ltxrtquq@lemmy.ml · 7 pts · 3d
https://www.sciencedirect.com/science/article/pii/S1756464625002245
What is your claim based on? Do you have any sources or additional reading you could point me to? I found a paper about contaminated spices, but that doesn't seem like what you're talking about.
jet@hackertalks.com · -1 pts · 3d
https://www.who.int/news-room/fact-sheets/detail/natural-toxins-in-food
plus lectins, allergies, etc, etc.
xep@discuss.online · -3 pts · 3d
It is based on logic and facts.
I see from your comment thread with Jet that you are likely here to sea-lion and not have good faith discussion. If you'd like to actually talk about why we live this way, cite studies that you personally have read that can prove cause and effect. If they cannot, then it would help us greatly if you try to meet the Bradford-Hill criteria.
If you wish to make claims about the properties of plants, such as
Please provide details about the toxin, where in the plant it is found, its mechanism of action, safe dosage, and how much is destroyed by application of heat.
I won't be responding any further unless you meet these conditions. If you are genuinely curious, then I encourage you to peruse the posts in this community and its sister community, c/ketogenic.
RampantParanoia2365@lemmy.world · 3 pts · 2d
I'm hallucinating this entire thread, right? This conversation cannot possibly be happening in real life. "Herbs are unhealthy." I hit my head at some point, and this is some kind of fever dream.
jet@hackertalks.com · 0 pts · 3d
for most people, there are some people who need to cut out even spices before lingering issues recover. Not trying to be pedantic, but spices are playing inside the budget of most people's inflammation tolerance levels - which we should be up front about.
MrMeowMeow@mander.xyz · 5 pts · 3d
This random selection of words makes no sense at all
psud@aussie.zone · 9 pts · 3d
My brother in law told me I was "objectively wrong" about preferring steak without black pepper
But meat just tastes so good
agamemnonymous@sh.itjust.works · 9 pts · 3d
Your brother in law is correct
Delphia@lemmy.world · 4 pts · 3d
Op is a filthy savage eating underseasoned meat confirmed.
bss03@infosec.pub · 5 pts · 3d
The only thing a good steak needs is salt.
But, I do think pepper and herbed butter do enhance it. I don't see how you could make that an "objective" claim, tho.
PapaStevesy@lemmy.world · 3 pts · 3d
I'm guessing it went something like, "Steak is good and pepper is good, so steak and pepper together are better than either alone." Of course Jim Gaffigan disproved this line of reasoning with his fruit cake bit: "Fruit, good, cake, good, fruit cake, nasty crap!"
agamemnonymous@sh.itjust.works · 2 pts · 2d
Fruitcake is good tho
PapaStevesy@lemmy.world · 2 pts · 2d
So is steak and pepper
Psythik@lemmy.world · 3 pts · 2d
Salt/MSG, pepper, butter, rosemary are the absolute most a half decent steak will ever need. But for high grade beef like wagyu, I agree that anything more than just salt would ruin it. Can't say the same for other meats. Steak is unique in this sense. Everything else gets drowned in seasonings.
TemplaerDude@sh.itjust.works · 2 pts · 2d
I have never had steak with pepper.
But the beauty of life is you can enjoy things the way you want.
jet@hackertalks.com · 2 pts · 3d
Brothers like to tease! On the spectrum of bad takes, this one isn't so bad.
I will say - BAD MEAT, old meat, ground beef, all benefit from spices to mask their slightly off flavor. High quality fresh meat doesn't need it.
myyass@lemmy.world · 9 pts · 3d
Because I like killing plants as well?
Malica@lemmy.zip · 7 pts · 3d
You make it with plants, they enhance the flavor of the meat, not mask it, if you do it right
curiouschipmunk@lemmy.world · 6 pts · 2d
Doesn't apply to me: only coarse sea salt as seasoning
neidu3@sh.itjust.works · 5 pts · 3d
Pepper and thyme are the only plants my steaks need
natecox@programming.dev · 3 pts · 3d
xep@discuss.online · 2 pts · 3d
I agree, meat is good because it contains the most highly bioavailable nutrition. The flavour is the body telling us this. I don't really flavour my meat except with salt, much like you did.
I'm not sure if you care for my opinion considering I only eat animals, but I don't really think your body seeking out the nutrition it needs should be making you miserable. Don't be too hard on yourself.
natecox@programming.dev · 2 pts · 2d
jet@hackertalks.com · 1 pts · 3d
That is awesome, I'm glad you have found a lifestyle that works for you!
I would disagree - I think the biggest issue globally is hyperinsulinemia, addressing that directly probably has the biggest health payoff for the planet.
Sounds like your gallbladder isn't getting much of a workout on your diet, are you doing low fat as well as vegan?
daychilde@lemmy.world · 3 pts · 3d
Meat is tasty. It's s great source of protein, which being on displays, my body needs more of than average healthy people. I struggle to get enough.
But for pleasurably eating... I just had Indian tonight. I got daal makhani and palak paneer Two vegetarian dishes.
I like meatless meals. In part because they can be easier because of all the stuff I have to avoid like processed meats. Beans and rice is easier to fit in my diet.
But meat is still important.
Buddahriffic@lemmy.world · 3 pts · 1d
I like vegetarian Indian dishes because they don't pretend to be a meat dish made without meat. They are their own thing.
That said, the best Indian dish imo is butter chicken.
daychilde@lemmy.world · 3 pts · 1d
Paneer makhani is essentially "butter paneer". I like it better because the chicken many Indian places use is fine, but it's almost a distraction from the sauce. Paneer seems to interfere less. heh
jet@hackertalks.com · 3 pts · 3d
If your having trouble hitting your protein targets you might want to eat food that has a high DIAAS rating, i.e. the protein your eating is bioavailable with the right ratios of amino acids. Beans and rice don't have great DIAAS ratings, so they are not helping you hit your protein targets in isolation.
fodor@lemmy.zip · 3 pts · 2d
How to say you don't understand cooking without saying you don't understand cooking.
jet@hackertalks.com · 3 pts · 2d
Heat + Meat = Good to eat
Psythik@lemmy.world · 3 pts · 2d
If you're British, sure. The rest of the developed world prefers their food to have flavor.