Things and Stuff Wiki - An organically evolving personal wiki knowledge base with an on-the-fly taxonomy containing a patchwork of topic outlines, descriptions, notes and breadcrumbs, with links to sites, systems, software, manuals, organisations, people, articles, guides, slides, papers, books, comments, videos, screencasts, webcasts, scratchpads and more. Quality varies drastically. Use the Table of Contents menu to navigate long pages, use the header Small-ToC and Tiny-ToC links to reduce the menu size. Possibly not that mobile friendly atm. Feedback, general contacting me, and IRC idling in #tnswiki on Freenode (web chat). See About for login and other info. / et / em
- 1 General
- 2 Meals
- 3 Diet
- 4 Food
- 5 Recipes
- 6 Cooking
- 7 Baking
- 8 Vegan
- 9 Farmed
- 10 Foraging
- 11 Shopping
- 12 Molecular Gastronomy
- 13 Tools
- 14 Humour
- YouTube: The surprisingly dramatic role of nutrition in mental health | Julia Rucklidge | TEDxChristchurch
- http://nutritionfacts.org/ - hmmmmmm
- Eat This Much - creates personalized meal plans based on your food preferences, budget, and schedule. Reach your diet and nutritional goals with our calorie calculator, weekly meal plans, grocery lists and more. Create your meal plan right here in seconds.
- https://en.wikipedia.org/wiki/Glycemic_index - The glycemic index of a food is defined as the incremental area under the two-hour blood glucose response curve (AUC) following a 12-hour fast and ingestion of a food with a certain quantity of available carbohydrate (usually 50 g). The AUC of the test food is divided by the AUC of the standard (either glucose or white bread, giving two different definitions) and multiplied by 100. The average GI value is calculated from data collected in 10 human subjects. Both the standard and test food must contain an equal amount of available carbohydrate. The result gives a relative ranking for each tested food.
The current validated methods use glucose as the reference food, giving it a glycemic index value of 100 by definition. This has the advantages of being universal and producing maximum GI values of approximately 100. White bread can also be used as a reference food, giving a different set of GI values (if white bread = 100, then glucose ≈ 140). For people whose staple carbohydrate source is white bread, this has the advantage of conveying directly whether replacement of the dietary staple with a different food would result in faster or slower blood glucose response. A disadvantage with this system is that the reference food is not well-defined.
|Low GI||55 or less||poppy, sesame; most whole intact grains (durum/spelt/Khorasan, kamut wheat, millet, oat, rye, rice, barley); most vegetables, most sweet fruits (peaches, strawberries, mangos); tagatose; fructose; mushrooms; chillies|
|Medium GI||56–69||not intact whole wheat or enriched wheat, pita bread, basmati rice, unpeeled boiled potato, grape juice, raisins, prunes, pumpernickel bread, cranberry juice, regular ice cream, sucrose, banana|
|High GI||70 and above||white bread (only wheat endosperm), most white rice (only rice endosperm), corn flakes, extruded breakfast cereals, glucose, maltose, maltodextrins, potato, pretzels, bagels|
- https://en.wikipedia.org/wiki/Low-carbohydrate_diet - or low-carb diets are dietary programs that restrict carbohydrate consumption. Foods high in easily digestible carbohydrates (e.g., sugar, bread, pasta) are limited or replaced with foods containing a higher percentage of fats and moderate protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds) and other foods low in carbohydrates (e.g., most salad vegetables such as spinach, kale, chard and collards), although other vegetables and fruits (especially berries) are often allowed. The amount of carbohydrate allowed varies with different low-carbohydrate diets.
- http://well.blogs.nytimes.com/2015/10/19/the-fats-you-dont-need-to-fear-and-the-carbs-that-you-do 
- http://news.usc.edu/63669/fasting-triggers-stem-cell-regeneration-of-damaged-old-immune-system/  
- Eating in 10-hour window can override disease-causing genetic defects, nurture health - Salk Institute for Biological Studies - 
- Marius Andra’s blog: Why I don’t eat on Mondays
- Examine.com - an independent organization that presents un-biased research on supplements and nutrition. We currently have over 25000 references to scientific papers.
- http://world.openfoodfacts.org/ 
- https://news.ycombinator.com/item?id=13549877 - don't gorge on lychees on an empty stomach
Herbs and spices
- https://en.wikipedia.org/wiki/Herb - In general use, herbs are any plants used for flavoring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant (either fresh or dried), from a "spice", a product from another part of the plant (usually dried), including seeds, berries, bark, roots and fruits. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food. Herbs can be perennials such as thyme or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be shrubs such as rosemary, Rosmarinus officinalis, or trees such as bay laurel, Laurus nobilis – this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. Also, there are some herbs such as those in the mint family that are used for both culinary and medicinal purposes.
- https://en.wikipedia.org/wiki/Gluten a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, hair products, and other dermatological preparations.
Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
- http://www.cookstr.com/recipes/stewed-mushrooms - Champignons â Blanc. When mushrooms are used in white sauces, or in a garniture in which they must remain white, they are cooked this way.
- https://en.wikipedia.org/wiki/Apitherapy - a branch of alternative medicine that uses honey bee products including honey, pollen, bee bread, propolis, royal jelly and bee venom.
- Soylent.com - Let us take a few things off your plate. - Complete nutrition in uncomplicated formats. Whichever flavor you choose.
- How I Stopped Eating Food
- What’s In Soylent
- Soylent Month Three
- Soylent Blog - Soylent Micronutrient Breakdown - v1.0
- Soylent Blog - Introducing Powder 1.8
- Complete Foods (formerly DIY Soylent) - Find, create and tinker with Complete Food recipes from the community.
- Complete Foods Wiki - Typically we envision a beverage, mixed from a non-perishable powder, which provides complete nutrition, and which is reasonably priced, such that a person of ordinary means could afford to live on it as their sole source of food. Thanks to innovations in the community, the definition of Complete Foods as a beverage is no longer catch-all. They can be a brownie, a custard, a porridge, or even a soup. We can reasonably give the following definition. A Complete Food is a single food item which provides complete nutrition, and is reasonably priced. Anything fulfilling these criteria deserves to be called a Complete Food.
- BlendRunner - Compare all the essential information about the most popular nutritionally complete foods, side by side. Powder, liquid and even solid ones, ketogenic or low carb. Choose the right blend for you with the help of this comparison tool. New! A color scheme to differentiate between the physical states of distros:
Liquid Powder Solid
- Eat Complete - Compare Nutritionally Complete Foods
- Complete Food – Huel - a nutritionally complete powdered food that contains all the proteins, carbs, and fats you need, plus at least 100% of the European Union's "Daily Recommended Amounts" of all 26 essential vitamins and minerals. So you know you won’t be deficient in any essential nutrients. It's been formulated by the renowned nutrition expert James Collier BSc (Hons), RNutr. James has over 25 years of experience working in nutrition and dietetics, including 7 years as a Clinical Dietitian in the NHS. He also has an Honours Degree in Nutrition with Dietetics. Huel is 100% vegan (better for the environment and animals), super convenient, high in protein (148g per 2000 calories) and fibre (35g), contains just 4.6 grams of sugar per 2000 calories (no added sugar), requires minimal packaging and has a shelf-life of 12 months (so zero food waste).
- Queal - Here you'll find the detailed ingredient and nutritional information for all Queal Shakes, Bars and Boost.
- Recursive Recipes - A recursive recipe is one where ingredients in the recipe can be replaced by another recipe. The more ingredients you replace, the more that the recipe is made truly from scratch. 
- https://github.com/matthiasclasen/gr/ - GNOME Recipes
- https://github.com/JackKiefer/herms - A command-line manager for delicious kitchen recipes
- Gourmet Recipe Manager - a recipe-organizer available for Windows, Linux, and other Unix systems (including Mac OS X, i.e. via the Fink or MacPorts package managers) that allows you to collect, search, organize, and browse your recipes. Gourmet can also generate shopping lists and calculate nutritional information. It imports Mealmaster, MasterCook and KRecipe files and exports PDFs, webpages and other formats. Gourmet is free software and uses Python, GTK+ and SQLAlchemy.
- 200g plain flour
- 1 tbsp baking powder
- Pinch of salt
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1 large egg
- 300 ml milk
- 50g caster sugar
- 100g flour (plain or self-raising)
- 1 egg
- Splash of milk
- https://en.wikipedia.org/wiki/Upma - savoury semolina
- YouTube: ToorCamp 2018 — LET THEM EAT CRÈME BRÛLÉE! - Taylor Streetman & Jacob Graves
- https://github.com/hendricius/pizza-dough - This recipe is dedicated to helping you make the best possible pizza dough for Neapolitan pizza. 
3 tablespoons of plain flour 3 tablespoons of caster sugar 1 egg (mix that lot together then add) 3 tablespoons of oil (I used olive oil) 2 tablespoons of golden syrup Mixed spice to taste Zap in the microwave for 2 mins (my microwave is 800 watt, so add or remove time depending on your mocrowave)
Green tea cake
- http://oolong.co.uk/veganing.htm - fergus
- https://en.wikipedia.org/wiki/Bain-marie - also known as a water bath or double boiler in English) is a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.
- YouTube: The "4 Block" Rocket Stove! - DIY Rocket Stove - (Concrete/Cinder Block Rocket Stove) - Simple DIY
- The Fire Bucket Stove System - A windscreen plus wood stove for about two ounces
- The Super Cat Alcohol Stove - A simple-to-make, hot-burning, backcountry stove
- https://news.ycombinator.com/item?id=10361943 - pyrex dishes