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But I drink orange juice with pulp; then the fiber is no longer absent, though I guess it's reduced. The vitamins and minerals are still present, though, aren't they?
Are you making this juice yourself by chucking a whole orange in the blender and then drinking it?
In that case, you probably - I don't know - have enough fiber that it's not that much different from just eating an orange, and fresh juices are said to be more nutritious than bought anyway. (Admittedly, the people who say this are people who own juicers, but that's probably beside the point.)
But if you're buying it from the store, then... no. It's still mostly just sugar with a little bit of texture floating in it.
If you're not gulping it by the gallon daily I wouldn't worry about it, but it's part of your healthy balanced breakfast - and not a huge part :)
And now you know what jokes about the letter "elemenopee" are referring to.
Although that's not the only way to divide up the ABCs to sing it to the melody of Baa Baa Black Sheep. You can also do abcd efg hijk lmn opq rst uvw xyz. Took me ages to figure that out after I learned how to sing the alphabet backwards and realized that backwards there was no rushing part.
Neither have I, but only because I've never figured out why the other way is supposed to be better. Why is it?
I suspect it's just culturally seen as the grown-up way to do it and the other way is the easy, five-year-old's way.
This is one of the things I struggled with a bit when first learning to cook for myself as well. It may help to keep in mind that some meats are safer than others. My heuristic goes roughly: chicken < pork < beef/lamb < fish, in increasing order of safety. If I'm handling raw chicken, I'll wash my hands and utensils thoroughly in warm soapy water before doing anything else. If I'm handling fish, I'll usually just give my hands a quick rinse. The same ordering also applies roughly to doneness; it's a much bigger problem to have undercooked chicken than beef, for example.
A good starting place for meats is braised dishes like stews and pot roasts, because the typically long cooking time makes it hard to accidentally undercook something while still producing tasty results (as opposed to e.g. a steak grilled until it turns into shoe leather).
Also it should be noted that ground meats are not as safe as meat that is whole. A steak doesn't have to be cooked to the same level of doneness as a hamburger.
In response to
Procedural Knowledge Gaps
I think I have lots of gaps to report, but I'm having lots of trouble trying to write a coherent comment about them... so I'm going to just report this trouble as a gap, for now.
Oh, and I also have lots of trouble even noticing these gaps. I have a habit of avoiding doing things that I haven't already established as "safe". Unfortunately, this often results in gaps continuing to be not detected or corrected.
Anyway, the first gap that comes to mind is... I don't dare to cook anything that involves handling raw meat, because I'm afraid that I lack the knowledge necessary to avoid giving myself food poisoning. Maybe if I tried, I would be able to do it with little or no problem, but I don't dare to try.
One bit of food safety is to use a designated cutting board ONLY for chopping raw meat. One board for fruits and vegetables (and if they're wooden I find it's helpful to use a separate one for onions) and one for raw meat. You'll want to buy two that look dissimilar so you can't confuse the two.
When you're cooking, be sure to wash the knife between chopping up your raw meat and chopping up anything that might not be cooked to the same temperature. (Practically, this means to wash the knife or switch knives after the meat, no matter what.)
Regarding the fruit juices, I agree that fruit-flavored mixtures of HFCS and other things generally aren't worth much, but aren't proper fruit juices usually nutritious? (I mean the kinds where the ingredients consist of fruit juices, perhaps water, and nothing else.)
One orange is one or two servings of fruit... but a serving of orange juice is four oranges.
You're getting all the sugar and calories of four oranges (4 - 8 servings of fruit!) without any of the fiber.
Fruit juices aren't exactly the devil, but they're not especially nutritious either.
I don't understand what you're talking about. I eat the rice-a-roni red beans and rice almost daily. it is a box with dry beans, rice, and a packet full of spices.
http://www.ricearoni.com/Products/Rice-A-Roni/Classic_Favorites/Red_Beans_and_Rice/Ingredients
The ingredient list says it contains "hydrolyzed protein" made from, among other things, wheat. That means it has gluten in it and it's not gluten-free. It's also not kosher for Passover.
Edit: Reading further, it also has "hydrolyzed gluten", so... yeah.
The packet full of spices has much more than just spices in it, and it's that which has the gluten.
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Ok. I confess that this one more than any of the others makes me seriously worry about how good my theory of mind is. How do they think their heating systems work?
They think that the furnace burns at a different temperature depending on how high the thermostat is.