Edit: shot in HDR so uploading this strangely washed out the colors?

IN THIS THREAD, WE BAKE BREAD

Other baked stuff is also cool. Pizza-posting is highly appreciated

Bread resources:

• https://wikipedia.org/wiki/Bread

• https://based.cooking/tags/bread/

• https://search.brave.com/search?q=bread

Pizza resources:

• https://wikipedia.org/wiki/Pizza

• https://based.cooking/tags/pizza/

• https://search.brave.com/search?q=pizza

Sometimes I have this along with my scrambled eggs + sautéed onions + mushrooms + bbq sauce.

imagine the smell

IN THIS THREAD, WE BAKE BREAD

Other baked stuff is also cool. Pizza-posting is highly appreciated

Bread resources:

• https://wikipedia.org/wiki/Bread

• https://based.cooking/tags/bread/

• https://search.brave.com/search?q=bread

Pizza resources:

• https://wikipedia.org/wiki/Pizza

• https://based.cooking/tags/pizza/

• https://search.brave.com/search?q=pizza

dramatards did me real gud by recommending Indomie noodles (so delicious), so I'm looking for a good steak seasoning. I just use salt and pepper right now but I'm looking for a change.

I don't like Montreal seasoning SORRYYYYY so is there anything that's good to put on steak when cooking it?

Italian food is the most mid food out there

My man before he got caught pic.twitter.com/lINbsa3U5q

— Soroush Kesha (@Sooroooush) February 3, 2023

They are not the same person but that neighbor can cook.

Article about the mafia guy.

A convicted killer believed to belong to one of Italy’s most powerful mafia organisations has been discovered working as a pizza chef and arrested after nearly 17 years on the run.

Edgardo Greco, 63, is suspected of belonging to the notorious ’Ndrangheta, a mafia organisation in Calabria, southern Italy. Interpol said he was arrested on Thursday in the French city of Saint-Etienne, where he had at one point run an Italian restaurant under an alias, according to French prosecutors.

OP shares their version of a slowcooked Bolognese sauce which includes a controversial ingredient: black olives. Discussion is divided between enthusiasm and support for OP's innovation and those who are taking a stand to gatekeep traditional Bolognese, with OP telling the traditionalists to lighten up.

Notable comment threads:

Are those canned olives in a Bolognese?

Italians cringing so hard rn

That seems more like puttanesca, but ok

This guy thinking the “hot take” is the olives. There’s so much more going on here that bastardized the actual dish. This is the equivalent of throwing sweet baby rays and a piece of pork in a slow cooker and calling it barbecue.

Bonus material: OP bravely soldiers on by posting a cheeky update video of his innovative/sacrilegious slowcooked Bolognese sauce.

That's not Bolognese, that's a Ragu. What you're thinking of is a Ragu alla Bolognese which is a Ragu in the Bolognese style. This isn't in the Bolognese style, so can't be Bolognese.

Why insist on naming this a bolognese though? Just call it a tasty stew or a hearty soup and then we can avoid the pedantic comments altogether.

I know you keep insisting that it's a Bolognese, but that's clearly a stew. Bolognese is basically a sauce thickened with meat. What you have is clearly sauce with a bunch of stuff floating around inside of it.

and

Bro why you breathing so hard 😩

https://old.reddit.com/r/SubredditDrama/comments/10vj8zs/op_in_rslowcooking_enrages_many_by_posting_their/

The OP: https://old.reddit.com/r/AccidentalRenaissance/comments/10uagqz/the_midnight_snack/

For those who don’t know, AR is a large sub that still manages to engage in a fair amount of gatekeeping to avoid heathens who don’t know their Caravaggio from their Vermeer.

Common critiques of a post include:

—Not Renaissance

—Not accidental (too obviously posed/staged)

One thing I love about SRD is the different forms the drama takes, so I’ll start by noting what amused me about this post. There’s not a LOT of back-and-forth here—the drama is more in the various camps the brief comments fall into.

Before we get into the delicious snacky tidbits, a formatting note: Since my formatting is challenged by being on mobile, I designate quote replies with — and note when the reply is by the OP.

THEME ONE: NOT ACCIDENTAL

n'est pas accidental.

Not accidental. Not a snack.

Accidental my ass

THEME TWO: THIS IS PRETENTIOUS AF

What on earth is this food?

Who the fuck cuts a lemon like that? Great photo.

I have absolutely no clue what snack OP is making. Why are there so many onions?

—The jar of what look like metal shavings has me most confused

—-Adding that much needed crunch

—OP: Just whatever was handy really. The metal shavings were in fact anchovies, and the onion was Tropea so it’s quite sweet.

Way too much effort for a midnight snack.

You may need to slap a whole fish somewhere in this to finish the scene. How about the empty counter on the top?

Who hurt you?

The longer I stare, the worse it gets.

Why would you cut a lemon the way you cut it? That causes me more grief than twenty 9/11's.

*And this brutal comment that prompted a reply from OP:

No one is going to address the single slice of wet bread? I mean the lemon is terrifying, but what the fuck happened to that bread?

—OP: It’s olive oil, buddy.

*And this gem guaranteed to piss off OP whether he’s correct or not:

Im gonna guess this was taken by a Brit. They eat like the Germans are still flying over, after all.

THEME THREE: I AM SOPHISTICATED ENOUGH TO RECOGNIZE OP’S SOPHISTICATION

A few embrace the snobbery by showing that unlike the other commenters, they are sophisticated enough to appreciate the OP’s impeccable taste in food, flooring, and knives, or by correctly guessing that OP is Italian. OP replies to some of these comments approvingly—SOMEBODY appreciates his exquisite taste:

OP you are the midnight snack.

I know Italy when I see it.

—All I can think is how Italian this entire picture is. Who else makes midnight snacks like this. Maybe Parisians.

I love those floors though, never find that in the US.

—OP: That’s right, Le Marche.

ITT: lots of peasants.

—OP: Indeed 😂

Classic Ikon spotted. Great knife!

Cibo eccellente. Bravo.

THEME FOUR: META

Finally, as the most awesome of desserts (dolci), is this meta humble-critique:

People are commenting on the content rather than the style.

My first thought was, "nailed it," especially the way the texture of the lemon pops against the board. Compare with Caravaggio's lemon here: https://drawpaintacademy.com/basket-of-fruit/

I'm less sure about the harshness of the shadows. Old masters liked to show off their skill by having diffuse shadows. They tend to stick the odd candle somewhere in the corner just for bragging rights. Casually like, "oh, doesn't your kitchen have three sources of light at odd angles? I thought everybody did these days."

Similarly, the de-focused light through the glass jar is a feature I don't really recall from anything classical. But I'm not any sort of scholar. I'm just a guy who has permanent neck pain from walking through too many museums.

https://old.reddit.com/r/SubredditDrama/comments/10urypj/a_midnight_snack_sparks_a_lively_culture_spat_on/

Had to use sourdough bread since 0.5 lb beef doesn't fit on a normal bun.

Top-Down Order: bread, grilled chopped onions, grilled chopped jalapeños, shredded cheddar, seasoned beef, guacamole, Trader Joe's secret sauce, bread

This should be illegal 🤢 pic.twitter.com/o2Zo3ryGDi

— Clown World ™ 🤡 (@ClownWorld_) February 2, 2023

IN THIS THREAD, WE BAKE BREAD

Other baked stuff is also cool. Pizza-posting is highly appreciated

Bread resources:

• https://wikipedia.org/wiki/Bread

• https://based.cooking/tags/bread/

• https://search.brave.com/search?q=bread

Pizza resources:

• https://wikipedia.org/wiki/Pizza

• https://based.cooking/tags/pizza/

• https://search.brave.com/search?q=pizza

My flat smells like shit, but it’s pretty good. I’m also eating it with my hands and the bread as is tradition

I made sweet red bean paste yesterday. I love it so much but

at first i thought the flavour was unique (earthy, imagine eating carrots)

then the more i eat the more i love it

@chiobu explain you are the china

i am going to make sweet paste from mung beans and lotus seed next

and maybe.. white bean "lard" spread with onion and apples

Scientists have long known of soybeans' cholesterol-lowering properties and lipid-regulating effects. In a new study, scientists have found that specific proteins in soybeans have the potential to reduce LDL cholesterol levels and lower the risk of metabolic diseases such as atherosclerosis---which leads to heart disease---and fatty liver disease.

The new study adds to previous research about the benefits of soy by investigating two specific soy proteins thought to be responsible for these outcomes---glycinin and B-conglycinin. The researchers found the latter to be particularly significant.

"As we hypothesized, soybeans' effects on cholesterol metabolism are not only associated with their protein concentrations and composition but also with the peptides embedded in them that are released during gastrointestinal digestion," Elvira de Mejia, a professor of food science and human nutrition at the University of Illinois Urbana-Champaign and the corresponding author of the study, said in a statement.

Benefits of soy protein

For the study, the research team defatted and ground into flour 19 soybean varieties, each of which contained differing proportions of the two proteins. The proportion of glycinin in these varieties ranged from 22 percent to 60 percent while the B-conglycinin ratio ranged from 22 percent to 52 percent.

Using a simulation of the human digestive process validated by other studies, the team mixed the defatted soybean flours with various fluids and enzymes to mimic the oral, gastric, intestinal, and colonic phases of digestion. They identified 13 bioactive peptides produced during digestion, most of which came from glycinin and B-conglycinin, according to the study.

In testing the digested materials' capacity to inhibit the activity of HMGCR, a protein that controls the rate of cholesterol synthesis, the researchers found that their inhibitory properties were two to seven times less potent than simvastatin, a popular drug used to treat high LDL cholesterol and fat levels in the blood that was used as a control in the study.

After classifying the soybean varieties by their glycinin and B-conglycinin composition and their HMGCR inhibitory properties, the team selected five varieties for further analysis. "We started with cells that were already exposed to fatty acids to mimic fatty liver disease and tried to understand the role of the digested soy proteins," de Mejia said.

"We measured several parameters associated with cholesterol and lipid metabolism and various other markers---proteins and enzymes---that positively or negatively affect lipid metabolism," de Mejia added.

These markers included HMGCR and angiopoietin-like 3, a protein secreted primarily by the liver that is a critical modulator of lipid metabolism, de Mejia said.

ANGPTL3 inhibits the enzymes involved in the metabolism of triglycerides, LDL cholesterol and high-density lipoprotein cholesterol, which is sometimes called "good cholesterol" in contrast to LDL's reputation as "bad cholesterol."  Both HMGCR and ANGPTL3 are overexpressed in fatty liver disease, according to the study.

Secretion of ANGPTL3 more than tripled after the liver cells were exposed to the fatty acids, de Mejia said. However, the team found that peptides from three of the digested soybean varieties reduced ANGPTL3 secretion by 41 percent to 81 percent in correlation with their glycinin and B-conglycinin ratios.

Although the fatty acids reduced the liver cells' absorption of LDL cholesterol by more than one-third, the soybean digests reversed this by inhibiting the expression of a protein. The digests increased the cells' uptake of LDL by 25 percent to 92 percent, depending on the soybean variety and its glycinin and B-conglycinin proportions.

Greater concentrations of B-conglycinin in the digests correlated with larger reductions in oxidized LDL, esterified cholesterol, triglycerides and HMGCR levels in plasma, the team found.

"The digested soybeans' peptides were able to reduce lipid accumulation by 50 percent to 70 percent, and that's very important," de Mejia said. "That was comparable to the statin, which reduced it by 60 percent. We also clearly saw different markers that were influenced by key enzymes that regulate hepatic lipogenesis---the development of a fatty liver."

Soybeans reduce menopause symptoms

In addition to soy's cholesterol-lowering properties, previous studies have found other benefits such as its ability to reduce menopause hot flashes. A study published in the journal Menopause by the North American Menopause Society found that a plant-based diet rich in whole soybeans reduces moderate-to-severe hot flashes by 84 percent.

And, notably, at the end of the study, nearly 60 percent of participants following a plant-based diet reported becoming totally free of moderate and severe hot flashes, while the group that did not have a diet change did not report a change in this variable. Many study participants also reported improvements in sexual symptoms, mood, and overall energy.

"This is a game changer for women aged 45 and over, most of whom we now know can get prompt relief from the most severe and troubling menopause symptoms without drugs," Neal Barnard, MD, president of the Physicians Committee for Responsible Medicine (PCRM) and study lead researcher, said at the time.