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Telegraph (no paywall version):
Male fertility is being irreversibly damaged by a diet of western junk food by the time men reach 18, a study has found.
A groundbreaking investigation has established that teenagers who favour high-fat and processed foods like pizzas, chips and snacks are killing off sperm-producing cells that can never be replaced.
It showed that a diet dominated by fish, chicken, vegetables and fruit is best is for protecting those cells and ensuring healthy levels of sperm.
[...] The research is being presented at the European Society for Human Reproduction and Embryology (ESHRE) annual conference in Vienna.
The solution is simple: don't eat anyone's junk.
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Men's Fertility Irreversibly Damaged by Age of 18 Thanks to Western Junk Food Diet, Study Finds
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The Fine Print: The following comments are owned by whoever posted them. We are not responsible for them in any way.
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(Score: 3, Informative) by takyon on Thursday June 27 2019, @05:12AM (9 children)
No. Mushroom, Chicken Mushroom, and Creamy Chicken are the best. I only see the last one around anymore though.
I did have a fair bit of Oriental in my day and can appreciate it. But the mushroom to creamy chicken spectrum are da best because they accentuate that savory umami taste.
If you want to enhance ramen, aside from meat, I would add any of sauteed sliced mushrooms (~$1.60/lb), jalapenos ($1/lb), or onions. Boil the noodles longer than you need to (not microwave), drain all the water, and mix the damp noodles with the veggies and flavor packet(s). Add any of garlic powder, cumin, pepper, sriracha, or MORE MSG (~$8/2lbs). Add shredded cheese if you have it. RIP.
Draining it was something I did in the past because it was easy to transport. Now I just prefer it that way. Probably less likely to scald your tongue too.
Also don't agree with rule #2. My method will scale, although there can be a ton of extras and probably gratuitous flavorings so it violates rule 1. And I'm not kidding about the MSG [walmart.com].
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(Score: 1) by Sulla on Thursday June 27 2019, @06:13AM
Bigot! It is called Soy Flavor now.
That said, my wife will only eat creamy chicken.
Ceterum censeo Sinae esse delendam
(Score: 3, Interesting) by shortscreen on Thursday June 27 2019, @07:24AM
My favorites are the spicy NongShim Shin Ramyun and the Nissin 出前一丁 tonkotsu flavor. Shin Ramyun even uses a round block of noodles instead of rectangular, which opens up some possibilities on the bowl front.
The Maruchan ones have the advantage of being much cheaper than the above. Of the standard chicken, beef, pork, and oriental flavors, I'd rate beef as the loser (but not bad) and the others about equal. I don't do shrimp. Back in the day there was a "spicy chicken" flavor that was good. (Also back in the day there was a low fat version which was awful, and the package looked very similar. My grandmother kept buying these by mistake and it took us a while to figure out how to distinguish between the normal ones and the terrible low fat ones.) Occasionally I still see other spicy varieties like picante chicken or chili flavor which are also not bad. 七味唐辛子 (shichimi tougarashi) also makes a good additional or substitute seasoning.
When I make two blocks at once I usually drain part or all of the water and use one seasoning packet, saving the other one. I use the extra packets for lentil soup with chopped cabbage or some other kind of soup or gravy.
(Score: 2) by Immerman on Thursday June 27 2019, @12:43PM (3 children)
Drained noodles also open the door to other options - have you tried sauteing the cooked noodles along with your additions? You may want to wait on much of the flavor packet doing that though - high heat often does unappealing things to it.
For a more protein rich option, crack an egg into a "nest" of noodles in the pan and then fry until the egg is cooked and noodles form a crispy crust.
(Score: 2) by takyon on Thursday June 27 2019, @12:49PM (2 children)
I'm trying, but I might need a better non-stick coating or an actual wok.
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(Score: 4, Informative) by Immerman on Friday June 28 2019, @03:11AM (1 child)
Cast iron works beautifully, and self-repairs most surface damage. It's a little particular about it's care, but actually quite easy - use a little oil, and if you get burnt-on food just add a few tablespoons of water to the hot pan and cover to loosen up stuck-on on bits, then scrape/wipe it out. Never use a dishwasher or try to scrub it really clean, and wipe with a lightly oiled paper towel before storing it if it looks dry. You're getting it nice and hot before every use so it'll always be sterile when it touches your food, you just want to keep crud from building up and introducing weird flavors.
It takes a little practice, and guidance from someone with experience can help immensely, but in general do as little as possible to it and it'll take care of itself. I spent years ruining my cast iron by trying too hard to take care of it properly. Just don't get it super hot - if oil is smoking then your seasoning is probably starting to burn off, and then it won't work so well until the seasoning is repaired (lots of guides on reseasoning, but just scrubbing the worst of the burnt bits off and then keeping some vegetable oil shimmering hot for a few minutes will usually patch it up enough to get it back in action - just use a little extra oil for a while while until it gets back to its old self. And use plenty of oil with eggs, those things are like glue.
Personally I swear by a smooth finish, which mostly requires:
- getting higher-end cast iron
- sanding down the cheap sand-cast surface yourself and then re-seasoning it, which can be a bit of a project
- getting it second hand
(Score: 2) by Immerman on Friday June 28 2019, @03:16AM
Oh, and any time you get it wet, immediately dry it out by heating it on the stove to drive moisture back out of the metal - cast iron is rust prone if you're careless. My typical pattern is cook, (steam and scrape if necessary), rinse, heat dry, then leave on stove (or in oven) for next use, or until it cools enough to put away. No soap or sponges involved.
(Score: 4, Funny) by Runaway1956 on Thursday June 27 2019, @02:52PM (1 child)
Onions improve almost anything you can cook on a stove. If you don't watch carefully, I may sneak them into your cake/pie/custard.
(Score: 2, Funny) by Anonymous Coward on Thursday June 27 2019, @03:21PM
Finally, an actual reason for you to be persecuted on this board. :D
(Score: 2) by takyon on Thursday June 27 2019, @03:11PM
Whoops, I actually use granulated garlic, not garlic powder. Less messy.
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