I had triple jaw surgery 6 months ago, but things went wrong around a wisdom tooth and one of the implants, so I had a revision last month. As a consequence of that, I have not been allowed to chew since my jawbone needed peace and quiet to grow back together.

The suffering is soon over, though. On August 17 I can eat normally again! I have had multiple dreams of eating and chewing things normally, and I have even had unquiet dreams/nightmares of eating but then remembering that I'm not allowed to eat.

For reference, I have eaten nothing but mashed potatoes, soups, overcooked pasta, yoghurts... for the past month. Last time around, my first solid meal was a cheeseburger from McDonald's but that was definitely not very satisfying. So please help! What should my first real meal in a month be!?

PS: my frustration is expertly expressed in this moment in this video. I WANNA CHEW!

Hi Tilders! I am new here, but my experience with the community thus far has encouraged me to post an AMA. I've specifically decided to post this AMA in ~talk rather than ~science for more exposure, and because I am hoping to field questions ranging from scientifically well-read to less-read, technical to curious, why care to who cares, and everything in between.

I won't be posting "verifying proof", because like many of you, I love my anonymity here. However, I will include peer-reviewed citations to question answers when I feel it necessary. I will do my best to share free-access articles, but this won't always be possible. If I link an article of interest to you that is paid-access, message me; maybe, I may be able to get a copy to you. Also, please be patient for my replies. Even though it is summer where I am, I am still busy in the lab and thoughtful responses take time.

Here is a brief background on the Rice Blast fungus to help get the conversation started:

Rice is an important staple food consumed by nearly half of the global population Khush. 2005. From 10 - 30% of the annual rice harvest is lost to disease caused by Magnaporthe oryzae, which is enough rice to feed greater than 60 million people Skamnioti and Gurr. 2009. To cause infection, a three-celled asexual spore called a conidium attaches to the rice plant's leaves, stems, and even roots. Once attached, a germ tube emerges from one of the three cells and grows along the surface of the plant. Hydrophobic molecules on the plant surface, called hydrophobins, induce a developmental change in the growing germ tube. The growing germ tube tip begins to form a dome-shaped structure called the appressorium. This specialized structure swells and generates up to 80 Mpa of pressure, enough to penetrate kevlar. A penetration peg penetrates the plant cell tissue, and bulbous invasive hyphae colonize the plant cell tissue. The fungus keeps the invaded plant cell alive, while it consumes its nutrients, with the plant cell dying only when the invading growth moves to an adjacent cell Cruz-Mireles et al. 2021. Schematic.

The Rice Blast research community focuses on all stages of its development. My work is focused on nuclear division during different developmental stages, and I am specifically working on understanding which and how motor proteins are involved in nuclear division in this fungus. Understanding the nuclear dynamics and the involved machinery will hopefully open avenues for controlling the plant infection and reducing the global crop loss.

I hope you all find Rice Blast interesting, and I hope I will be able to answer many interesting questions!

I’ve been noticing food shrinkflation a lot here in Belgium lately. Smaller soda cans, biscuit packet counts going down, 125g becoming 115g etc.

And honestly, to choose between the same size package getting more expensive vs less of it… I’ll take the latter. It’s reducing consumption. Which is great as a whole, but also selfishly if I’m buying a pack of crisps and I get to eat less of it … great.

Not so great on essentials obviously but those aren’t really hit by shrinkflation as much as snacks, etc.

Okay, that’s it. I do want to stress that I don’t like paying more for the same shit, but on a practical level, if I do, I much rather get less for the same price than have to spend more and be stuck getting the same quantity.

Especially if it’s junk food… I’ve even found myself disliking the old soda can sizes when I come across them. Having gotten used to the new ones, the old ones are straight up too much.

Here's a list of cookery books that are frequently recommended in various forums when people ask for good cookery books.

These are not in any kind of order. Please add any books that I've missed! I'm sure there are lots of great books that I haven't heard of. I wanted to link to a bookshop, but I got stuck with that so I used Wordery, unless they didn't have it in which case I link to Amazon. Some of these books have hardback and soft-cover versions, or newer editions, so go careful with the links because I just link to any version of the book. I have done no research at all into the authors or illustrators here, so if I've included people who are toxic arseholes please do let me know and I'll fix it. (This post is episode 2 of "DanBC goes down a rabbit hole and dumps the results onto Tildes").

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Samin Nosrat and Wendy MacNaughton.

A review from Kitchn: 8 cooks on why "Salt, Fat, Acid, Heat" is such a special, unlikely, hit

A lot of people love this book. Beginners say it gave them a bit more confidence, and good home cooks say it helped elevate their cooking by giving them usable information.

How to Cook Everything - Mark Bittman.

A review from Kitchn

How to Cook Everything - the basics - Mark Bittman. A review from ShelfAwareness.

A lot of people don't know how to cook, and have never cooked anything. Mark Bittman's books are often recommended to this group of people. And the books are excellent sources of information, and so they're useful to lots of people. They're very clear and easy to use.

Essentials of Classic Italian Cooking - Marcella Hazan.

A VERY SHORT, almost bullet point, review from FiveBooks And a longer review from LitHub

She wrote two books in the 1970s, and these were combined and updated in the 1990s for this book. These books are widely credited as introducing people outside Italy to "authentic" Italian cooking. LitHub review has already said everything that I'd want to say about this, but better than I could.

On Food and Cooking: The science and lore of the kitchen - Harold McGee.

A Kitchn review

This is a heavy duty book about the science of food. It's often described as the best single reference book for the science of food and cooking.

Food Lab: Better home cooking through science - J. Kenji López-Alt.

A review from Chemistry World

Surely everyone knows J. Kenji. He's really approachable. He give you science, but it's actionable and achievable.

In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean - Hawa Hassan, Julia Turshen.

A mini-review from Kitchn. So, I'm cheating here because I haven't seen this recommended by anyone but I wanted more books that are not Euro-US focussed. This book focuses on food from Eritrea, Somalia, Kenya, Tanzania, Mozambique, South Africa, Madagascar, and Comoros

Each chapter starts with a short geo-political intro. You'll be familiar if you've ever read the CIA World Factbook. It then has a short interview with a grandmother, and then it gives some recipes.

Sauces: Classical and Contemporary Sauce Making - Wordery link - James Peterson.

A review from MostlyFood

"Don’t be put off by the size of this book. It’s true that it’s as big as a small piece of furniture but it’s as big as that for a good reason. There isn’t any padding in Sauces. It’s cover-to-cover solid information that will be welcomed by anyone wanting to perfect sauce-making. Nothing seems to be omitted or overlooked. Every imaginable sauce is described, including Asian Sauces which have been added since the publication of the first edition."

Lots of people like that "no padding" feature.

How to Eat: The pleasures and principles of good food - Nigella Lawson.

A review by Food 52

"Thinking back on the lifespan of this formative book, I can’t help but feel that it’s to the recipes in it, and of course to Lawson herself, that I owe much of my confidence in the kitchen today."

Lots of people just want to cook tasty food and they're not bothered by The Science. Lawson's books are excellent if you want great home cooking.

The Professional Chef - The Culinary Institute of America

There are lots of versions of this book. The current version will be expensive. The older version are usually very similar and will be much cheaper.

Home cooks often get into weird habits and that's fine - it's your kitchen, do what works for you. But if you want to get better in the kitchen by improving your techniques and skills this is the book for you.

Nothing spectacular- I don’t particularly wince at bitter foods but after posting this thread:

https://tildes.net/~food/18ae/is_it_me_or_does_spicy_sweet_bitter

I was today’s years old when I learned most people don’t taste bitterness like I do; it’s not an overwhelming taste and on some foods a light bitterness is actually pleasant, but I didn’t know that others don’t taste the bitterness of things e.g. unsweetened sparkling water.

Well I’ll be a donkey’s uncle.

In a few weeks I'm participating in a three(ish) day nonstop sailing regatta. My friend and I have been put in charge of making and bringing food and drinks for the entire crew. We also have no idea what we are doing, so any advice would be appreciated!

My first thought is sandwiches/wraps but for morale I think it would be nice to have a variety of things.

We won't have a kitchen/stove/way to heat the food. No fridge, but a cooler full of ice. (It will probably not remain very cold the entire time.)

The primary goal is to sail fast so no stopping to assemble anything complicated- someone might even be on shift sailing and eating at the same time. Probably nothing involving sharp knives as the boat will likely be heeled over and that seems needlessly risky.

What kind of sammies? Brownies or cookies? What are we going to do about caffeine? Are two day old room temp breakfast tacos gross or okay?

In a few weeks, I'll be making a short trip (3 days) to Palo Alto, working in the Stanford Medical Center area.

I'm hoping for some local or experienced insight into "don't miss" destinations for food, culture, history, and sight-seeing. It's likely I'll only have Sunday afternoon and weekday evenings free, so the personal tour may have to be more focused than local guides might otherwise suggest.

My home area has great food, but I'm really starving for Eastern cuisines. I'm willing to go beyond what a corporate travel budget permits if there's truly extraordinary, "can't get anywhere else" dining available.

Your insights are greatly appreciated!