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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Pat on Friday. 25 Replies

Right off the top, let me say that I am no great beer expert.  I HAVE been drinking more suds lately and enjoying them, but I am nowhere near as well traveled in beer as I am in single-malt whisky. …Continue

Tags: beer

My Granola without sugar......

Started by Patricia. Last reply by Pat Apr 8. 14 Replies

2 c. wheat flakes2 c. rye flakes1 c. barley flakes3 c. oat flakes1 c. best 'o' wheat1 c. flaked nuts1/2 c. sesame seeds2 c. chopped dried fruit1/2 c. water1/2 c. oil1 small can of thawed frozen fruit…Continue

No-Bake Protein Bars

Started by Steph S.. Last reply by Patricia Apr 7. 1 Reply

I made some of these bars and they are very yummy.Author: Lindsay LIngredients1 cup oat flour (i just ground up oats in my food processor until I have enough to fill 1 cup)1 cup vanilla protein…Continue

Bread, my style

Started by Patricia. Last reply by Steph S. Apr 7. 14 Replies

This one is out of the freezer…Continue

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Comment by Sentient Biped on January 29, 2014 at 2:16pm

Patricia, excellent point!

science news.  Humans are living so much longer today compared with the rest of human history that the probability of dying at 72 is similar to the death odds our ancestors likely faced at 30.

So much for the paleo diet.

I also love fruits and vegetables.  Especially home grown.  Some of the grocery store versions might as well be made from paper mache.

Comment by Patricia on January 29, 2014 at 1:32pm

Good reading Grinning, thanks!

I like a salad & fresh fruits, but a ''raw'' diet doesn't interest me in the least. I like to cook & try new things if my innards will handle it. 

I do notice nobody mentions the ancients dying by age 40 or so.

Comment by Joan Denoo on January 29, 2014 at 1:37am

Grinning Cat, thanks for this information. Pollan makes more sense than many of the food gurus. I'm reposting. 

Comment by Grinning Cat on January 29, 2014 at 1:27am

Michael Pollan interviewed on Inquiring Minds, on his book Cooked: A Natural History of Transformation, reasons the "paleo diet" and raw foodism don't hold up, the importance of cooking, the benefits of fermentation and microbes in our diet (such as from sauerkraut as well as beer, yogurt, cheese, kimchi, miso, and pickles), and more:

(The podcast, to stream or download, is at the bottom of the Alternet article.)

Comment by Sentient Biped on January 28, 2014 at 8:24pm
Pat, cool! Much better than scliced fingers! Keep us posted on your kraut!

I think mine is too saly. One of the videos recommended using half as much then tasting it after crushing the kraut. If its not salty enough its eaxy to add more.
Comment by Pat on January 28, 2014 at 6:56pm

My food processor does have the slicer attachment. I'll try using that. 

Comment by Idaho Spud on January 28, 2014 at 5:41pm

Interesting Daniel.  I knew to soak blood stains in cold water, but not why.

Comment by Sentient Biped on January 28, 2014 at 3:15pm

Pat, I think I've seen some videos that show using a food processor to slice the cabbage.  I would use the slicing attachment instead of the grating one.

You can soak the jeans in cold water.  That dissolves the red blood cells without bursting them, so they wash off.  Once burst, the iron from hemoglobin becomes a more permanent stain.

Supposedly, before the times of modern sanitation, blood soaked clothing was a sign of a doctor's success.   That is what they taught in medical school.

Comment by Pat on January 28, 2014 at 2:57pm

I just finished up a murder trial today, so now I have a free weekend coming up. And, considering I have a lot of empty quart canning jars, think I'm going to try sauerkraut this weekend. I, too, have a mandolin slicer. Great time saving device, if you use the hand guard. If not, expect to waste a lot of time in the emergency room, and throwing out those favorite jeans now covered in blood stains.

I'm wondering if instead of slicing the cabbage, using a food processor to shred it would work as well.

Comment by Sentient Biped on January 28, 2014 at 2:19pm

Last week I started another batch of sauerkraut, this time using purple cabbage.  It didn't make much juice or gas, unlike the first 2 batches.  I'm guessing, I did not pack it tight enough, and maybe didn't slice thin enough.  Or maybe I had the salt proportion wrong.  Haven't tasted it yet.

So I bought a small mandolin slicer.  Very very very careful!  I recently saw someone who sliced off a big sliver of their hand with a mandolin slicer.  This one was a small unit, and makes 1mm thin slivers, very fine.  I made another batch, this time green cabbage again, with little brussels sprouts cut in half for "treats".  We'll see if it works.


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