/ck/ - Food & Cooking

I was wondering what sorts and sources of various chemicals are very intriguing -- e.g., MAOIs (nutmeg; specific extractions; and etc.)..

Categorizing simplifications is fun for me, so this topic is more than [chemistry]x[biology]. Anything from fundamental nutrition to molecular gastronomy is relevant.

•Food and beverage ingredients.
>Varieties, so often and different.
>Utilization in optimal archetypes, such as cheeses, and sorts of stabilizers and similar.
•What the cheapest options are (perhaps homemade) for blending, whipping, pureeing, coffee / herbal grinding, heating, pressurizing, extracting..
•Importance and availability of plants / molecules.
•[Your lists].

Not that this is linguistically optimized -- [image] -- but a lot of information is available in scientific documentation and association that are a). really beneficial, b). brought up *a lot* on here, such as keto, and budgeting options, and c). really innovative to what's commonly discussed or experienced, such as molecular gastronomy, and alternative ingredients.

>>14703850

>>14703121
Not enough protein.

>>14703846

>>14701724
Multivitamins are OK, but some minerals are competitive, and few iterations are everything anyway.

Calcium (especially phosphate) and magnesium are really important. B vitamins.

Some of the cheapest and best protein is still eggs, 60 for $3.77. Choline.

>>14703170
"I don't believe you."

>>14703121
Not enough protein..

>>14703117
Idiot. Fool.

>>14703109

>>14703106

>>14701724
Multivitamins are OK, but some minerals are competitive, and few iterations are everything anyway.

Calcium (especially phosphate) and magnesium are really important. B vitamins.

Some of the cheapest and best protein is still eggs, 60 for $3.77. Choline.