this post was submitted on 27 Jan 2025
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Lemmy Shitpost

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[–] ExtremeDullard@lemmy.sdf.org 114 points 3 days ago (1 children)

Clearly the key to success is how hard-boiled the eggs are.

[–] Drusas@fedia.io 29 points 3 days ago (3 children)

I was a little curious why the egg has to be hard boiled.

[–] Mouselemming@sh.itjust.works 34 points 3 days ago (2 children)

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.

[–] DragonTypeWyvern@midwest.social 33 points 3 days ago (1 children)

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.

[–] jaybone@lemmy.world 1 points 3 days ago (1 children)

Does celery have a lot of protein? TIL

[–] SolarMonkey@slrpnk.net 10 points 3 days ago

No, but it also isn’t calorie-neutral, or calorie-reducing like fad diets claim..

[–] captainlezbian@lemmy.world 4 points 2 days ago

That's nuts. I just assumed it was because hardboiled eggs are cooked without additional fat

[–] jewbacca117@lemmy.world 15 points 3 days ago (1 children)

The thing is, flavor wasnt invented until about 1980

[–] SolarMonkey@slrpnk.net 6 points 3 days ago* (last edited 3 days ago) (1 children)

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..

[–] jewbacca117@lemmy.world 3 points 3 days ago (1 children)

I've been watching Sandwiches of History on YT lately, and noticing how much anchovy paste he goes through. I'm certain that 100 years ago, people were smoking so many cigarettes they had no sense of tastes except for the strongest concentrates.

[–] Drusas@fedia.io 3 points 2 days ago

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.

[–] pelespirit@sh.itjust.works 4 points 3 days ago* (last edited 3 days ago)

No butter or margarine maybe?