Well that’s just fucking nonsense. At least the celery myth starts on the premise that celery has 15 calories a serving instead of an egg, a food literally packed with all the calories and protein you need to make a baby chicken.
Which is wild considering the spice trades of the… (according to the internet, prehistory through modernity, so that’s a thing…)
I have to assume that 1950s housewives were so thoroughly drugged up that they couldn’t tell the difference…
I know that they made everything in jello/aspic because gelatin was formerly a luxury, like sugar and basically any spices, so they went a bit batshit when they got cheap access…
Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don’t use a ton of it. It doesn’t necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example.
Clearly the key to success is how hard-boiled the eggs are.
I was a little curious why the egg has to be hard boiled.
Because it’s harder to digest! The point is, you use more calories digesting a hard boiled egg than you get from it. Or so the theory was at the time.
Well that’s just fucking nonsense. At least the celery myth starts on the premise that celery has 15 calories a serving instead of an egg, a food literally packed with all the calories and protein you need to make a baby chicken.
Does celery have a lot of protein? TIL
No, but it also isn’t calorie-neutral, or calorie-reducing like fad diets claim…
That’s nuts. I just assumed it was because hardboiled eggs are cooked without additional fat
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Which is wild considering the spice trades of the… (according to the internet, prehistory through modernity, so that’s a thing…)
I have to assume that 1950s housewives were so thoroughly drugged up that they couldn’t tell the difference…
I know that they made everything in jello/aspic because gelatin was formerly a luxury, like sugar and basically any spices, so they went a bit batshit when they got cheap access…
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Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don’t use a ton of it. It doesn’t necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example.
No butter or margarine maybe?