IWETHEY v. 0.3.0 | TODO
1,095 registered users | 0 active users | 0 LpH | Statistics
Login | Create New User
IWETHEY Banner

Welcome to IWETHEY!

New Drawing the Battle Lines
Can't tell the players without a program, so check in here. Suggested (but not exclusive) categories are:
  • Vegan - and the whole 9 ethical yards.
  • Vegitarian - strict, but not necessarily ethical.
  • Tolerably Vegetarian - social lapses allowed, but fish are not vegetables.
  • Vegi-Moderate - Mediteranean an other grain / bean / vegetable oriented cuisine
  • Carno-Moderate - I enjoy vegetable sides and and like pasta now and then
  • Carnivore - and unrepentant - vegetables are plate decorations
  • Low Carb - the "in" weight reduction diet this year
  • Industrial - predominantly fast food, pre-prepared frozen meals and other manufactured products
[link|http://www.aaxnet.com|AAx]
New Vegi-moderate
Spent quite a few years as a Tolerably Vegitarian and would easily have qualified for that the last 30 days or so if not for a jar of pickled pigs feet (well, two jars, actually).
[link|http://www.aaxnet.com|AAx]
New Carno-Moderate
I'm Italian. I have to like pasta; it's hard-coded in the genes. Veggies are good, too. But a good, thick, red steak is a good thing.
-YendorMike

[link|http://www.hope-ride.org/|http://www.hope-ride.org/]
New British
Which means I go through phases of all that, plus the uniquely British ethno-fusion foods like Baltis and the unique interpretation of Thai over here.

Also, this would be a good time to point out that any jokes about British cooking are 15 years too late :)

Whatever my persuasion at the time, I'm a big believer in breakfast. If I had to have just one sit-down meal a day, this would be it.

When I'm out on site, lunch tends to fall by the wayside and so you can find yourself going from 0600 til 1900 without eating. If you've got a full English breakfast inside you, that's not a problem.

A typical full English will comprise:

2 sausages
2 rashers unsmoked back bacon
Tomato
Fried mushrooms
Fried bread
Baked beans
Black pudding

Wash this down with a big mug of black coffee or strong tea, and you're set for a day of honest toil.


Peter
[link|http://www.debian.org|Shill For Hire]
[link|http://www.kuro5hin.org|There is no K5 Cabal]
[link|http://guildenstern.dyndns.org|Home Page - Now with added Zing!]
New Yes, but . . .
. . I understand cities in Scotland carry on the tradition with greens and fresh vegetables almost completely unknown there.
[link|http://www.aaxnet.com|AAx]
New Stereotype, AFAICT
But they did invent the [link|http://yumfood.net/recipes/deepfriedmars.html|deep fried Mars bar].


Peter
[link|http://www.debian.org|Shill For Hire]
[link|http://www.kuro5hin.org|There is no K5 Cabal]
[link|http://guildenstern.dyndns.org|Home Page - Now with added Zing!]
New A few years ago Natural History magazine . .
. . did an article on food in Manchester, and it was pretty grim. Of course that was (and may still be) a severely economically depressed area.
[link|http://www.aaxnet.com|AAx]
New I imagine that cuisine in Detroit is not dissimilar
Heavily processed, mostly sugar/salt/palm oil etc.


Peter
[link|http://www.debian.org|Shill For Hire]
[link|http://www.kuro5hin.org|There is no K5 Cabal]
[link|http://guildenstern.dyndns.org|Home Page - Now with added Zing!]
New Re: A few years ago Natural History magazine . .
The famous chemist Dalton lived in Manchester. He was a man of method - he would take the temperature and humidity every day of his life - "a singularly monotonous enterprise" according to Bronowski. One got the impression that Manchester was a cross between Kansas and Cleveland.
-drl
New remember a breakfast in Landridnod Wells, Wales
Oatmeal, 2 sausage 2 bacon rye toast eggs fried mushrooms tomatoes kippers
used to eat one of those, walk the moors till dark and have a liquid dinner.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Carnivore unless count potatoes as vegies
New Too Little Time Carno-Vegi-Industrial-Moderate
At the grocery, I never buy beef any more. I grew up on ground beef but am usually repulsed by the smell of supermarket packages of hamburger these days. It's not worth the trouble to go to a butcher or grind my own. (We do occasionally have burgers at restaurants.)

For meat we have farmed salmon (yes, with the wonderful additives :-< ), chicken breasts (I try to avoid the packages that list "Up to 15% water added" in fine print), and an occasional pork loin or hunk of ham (which unfortunately always seems to have "Up to 15% water added").

For vegetables we have have frozen mixtures from Trader Joe's or Birdseye. The "fresh" supermarket veggies around here can be quite repulsive, IMO.

I enjoy cooking but don't have time for it much these days. If it takes more than about 30 minutes, it doesn't get considered here. :-( Fortunately, there are decent frozen dinners these days (e.g. Marie Callendar's) if you can tolerate the price and calorie/serving ratio.

Cheers,
Scott.
New Some nits
Macro biotic: brown rice and miso. And seaweed. This mindset is completely foreign to me; these people are typically card-carrying PETA members in my experience.

Vegan: not necessarily ethical lines here. Just means no cheese or eggs too. I used to be one of these, but I love a good double Gloucester omelet too much.

Vegetarian: Eats cheese and eggs. Can still be one for ethical reasons.

Flexitarian: vegetarians who occasionally eat meat, or carnivores who occasionally eat vegetarian.

Trivia: 70% of the subscribers to Vegetarian Times are not vegetarians. Most people who buy things like Boca Burgers and the like are not vegetarians either. Current guesses put strict vegetarians at 3% of the population in the US.

Me, I'm a vegetarian for non-ethical reasons. I'm not terribly careful about making sure that the authentic Mexican refried beans don't have lard, and I don't mind chicken broth in the soup or the rice. And there's this really good mandarin orange and blackened chicken salad that the company caters in occasionally... bottom line, though, is that I don't eat meat 99.9% of the time.
Regards,

-scott anderson

"Welcome to Rivendell, Mr. Anderson..."
New Vegans etc.
A whole lot of vegans would object strenuously to your definition. Their definition most certainly includes ethics and a determination not to inconvenience any animal ([link|http://www.vegan.com/faq.php|Vegan.com FAQ]). They maintain extensive lists of foods that include no animal products (by brand).

Of course, you could separate "vegan diet" from "Vegan", but without the ethics I'd just class that as "vegetarian - no dairy".

As for the Michio Kushi Macrobiotics stuff, I thought of including that but I haven't met one for so many years I just decided to see if anyone brought it up. It's based on brown rice, and anything that was not commonly eatin in pre-WWII Japan is simply not on the menu. Potatoes, tomatoes, chilis, tropical fruits, anything whatever spicy - definitely bad, bad, bad. A little fish is allowed for newbies. Chart at [link|http://www.kushiinstitute.org/whatismacro.html|Michio Kushi Institute].

Yes, ethics is optional for regular vegetarians (and the persistant claim that Adolf Hitler was an "ethical vegetarian" is not true). By your description, I'd classify you as "Tolerably Vegetarian".

[link|http://www.aaxnet.com|AAx]
New Welp, since I used to be a non-ethical Vegan...
... I'd strenuously object to them objecting. ;-)

Since we're talking about diet more than politics, I'd say that Vegan without ethics is entirely reasonable.
Regards,

-scott anderson

"Welcome to Rivendell, Mr. Anderson..."
New macrobiotics, is that like a Hari Krishna dinner?
not bad on occation especially when funds are low.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Don't know about other areas . .
. . but back in the '70s food at the Los Angeles temple was damned good. Of course meat, fish, mushrooms, and all lilies (onion, garlic, etc.) and I think eggs, are strictly forbidden as offensive to Lord Krishna.

In areas of India adhering to this diet, asafoetida is used as a replacement for onions and garlic. This is a stinking resin from a large member of the parsley family (the local name translates to "devil's dung" in most parts of the world). I've seen many food writers try to describe the smell and fail, but I can tell you exactly what it smells like - hot SAE 90W Hypoid gear oil. The reason is sulfur in both cases.

I've got a pound of it and have tried it and it does a good job of adding pleasing complexity to the flavors of a vegetable dish, but you have to remember to stir it into hot oil to kill the smell.
[link|http://www.aaxnet.com|AAx]
New Right: fungi decidedly not satwic ;-)
'Course too, most of Murica is solidly in tamasic gunas 24/7.

Oh well. Easy come - -
New It makes perfect sense . . .
. . for a vegetarian agenda. As DNA genetecists have recently found, to their surprise and dismay, animals are actually an advanced from of fungus - slime molds that made good.
[link|http://www.aaxnet.com|AAx]
New Carno-Moderate to Carnivore
I like my steaks, pot roast, chicken, fish, turkey, veal parmisagne, etc. etc. etc. Pasta with veggies or a stir-fry can be delicious, but I learn towards spaghetti, lasagna, masticiolli (spelling?). Generally I favor the 4 major food groups:

1. Sugar
2. Salt
3. Grease
4. Alcohol

in large combinations
lincoln

"Windows XP has so many holes in its security that any reasonable user will conclude it was designed by the same German officer who created the prison compound in "Hogan's Heroes." - Andy Ihnatko, Chicago Sun-Times
[link|mailto:bconnors@ev1.net|contact me]
New Most of the above
Except for Industrial. It's been well over a year, ,maybe even two, since I've had a meal at McDonalds, f'rinstance, and I don't have frozen pre-prepared meals. Except for those times where dinner == nothing but ice cream :-)

I'm not one of these 'If it's not steak it's note food!' types, will happily have the occasional vegetarian day or two or three.

I agree with Peter's importance placed on breakfast, but it's usually only Sunday morning's when I can be bothered cooking myself up some bacon and eggs and toast. My favourite Sunday brekky is pancakes but I can't be arsed cooking them for myself so it just doesn't happen.

(Oh, and comments about Austrlalian wine are in the same boat as the comments on British cuisine :) )
John. Busy lad.
New Australian Wine.
Well, I don't know what you guys put in the wine down under, but one brand at least, "Crocodile Rock", gave me one hell of a case of tintinitis (ringing in the ears). When the "white noise" is drowning out car noise and freeway traffic, you know it's bad. I went out and bought a bottle of ginkgo biloba pills and popped them for a couple weeks (ginko is approved for treatment of tintinitis in Germany).

Further experiments confirmed it was the Crocodile Rock. Later, one morning, I woke up with tintinitis again and wondered, "why the hell is this back". Then I remembered I'd absent mindedly finished off a bottle I found in the fridge, and sure enough, it was Crocodile Rock.

Eventually, I'll try more Australian wines, and if this problem doesn't reappear I'll exhonerate the country at large, but Crocodile Rock is off my approved substances list (incidentally, it did taste pretty good).
[link|http://www.aaxnet.com|AAx]
New Well Australian Wines are far better than Most US wines
better than Mexican wines not as good as french, german or italian wines. About on a Par with South African and Spanish wineries, and of course anything found in California.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New I'm with you.
Carno-moderate. For that matter, carbo-moderate, veggi-moderate, rough-o-moderate--heck, just plain moderate. I trust my body to tell me when I'm getting low on any of the above (vitamins are a different matter). Therefore, I'm biased against most formulaic diets.

However, breakfast will always have a warm place in my heart (and gut). Common breakfast for me:

Cut a medium peeled potato into 1/2 inch cubes.
Fry in a wok.
Add some onion.
Add 2-3 eggs (depending on size).
Serve with ketchup and sausage.

Mmm, good. But general rule is: anything they serve at IHOP is fine by me (but better at home). On the other hand, some of the worst meals of my life were breakfasts on the Shepperton lot--all the things Peter rattled off? I's agin' 'em.
New will only eat vegetarian meat
unless it is smoked or salted. Fish, crusties, snot in the case. Love salads, avocado''''s'''' (fuckin peter} eggs, olive oil, boiled cabbage, garlic, curry vinegar and chilis. Like Italian, french bread, tortilla, and buscuits. Dont care for chicken unless it is hotwinged or BBQ on the grill.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Re: Drawing the Battle Lines
Spent 8 years as vegetarian, then made the mistake of consuming the first ever pack of Ramen noodles and decided I really wanted some chicken, and soon had some. Since then, very little red meat but as much chicken and fish as wanted - this should be a separate category - Fish-Fowl carnivore. I suppose there should also be a porkless category.

I'll eat beef and pork but mostly avoid them as a result of vegetarianism.
-drl
Expand Edited by deSitter March 20, 2004, 08:09:46 PM EST
New I'm about where you are
Only without the long vegetarian stint, and without the nicotine intake.

Cheers,
Ben
"good ideas and bad code build communities, the other three combinations do not"
- [link|http://archives.real-time.com/pipermail/cocoon-devel/2000-October/003023.html|Stefano Mazzocchi]
New Carno-Moderate r'Us.
One thing probably no else does year-round is that I have iced tea with dinner. My wife cooks and has served it as long as we've been married.
Alex

Necessity is the plea for every infringement of human freedom ... the argument of tyrants ... the creed of slaves. -- William Pitt, addressing the British House of Commons (1783)
New dang fine iced tea it is :-)
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Re: Carno-Moderate r'Us.
My stepmom is a 84 year old Southern lady and she does too :) No matter how cold it is outside.
-drl
New Year-round, but instant
===

Implicitly condoning stupidity since 2001.
New Once Macrobiotic, now Industrial
In fact, I met my wife at a whole foods cooking school.

However, the amount of effort and time required to maintain that lifestyle became too much, particularly after my wife's coordination (she has M.S. ) got to the point where I was responsible for all of our meals.

Tom Sinclair

The question seldom addressed is *where* Medusa had snakes. Underarm hair
is an even more embarassing problem when it keeps biting the top of the
deodorant bottle.
-- (Terry Pratchett, Soul Music)
New Is there a potential market for industrial macrobiotic food?
I love Miso soup, tried a cupa version and it tasted like carboard. These foods can keep very well as they dont have to deal with highpro meaty fishy stuff. Perhaps the next wave is MRE's for vegans that taste good, keep well and sell even better.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Not quite miso soup, but . .
. . since the valley I live in is quickly becoming an upscale Korea town now (the Armos have mostly moved out, don't know where to exactly), we now have Korean markets. these markets have a section for Korean ramen.

The packages are way larger than supermarket ramen, and cost a lot more ($0.59 to $0.79 vs. $0.10 to $0.20) but Korean ramen is to supermarket ramen as an 18-wheeler is to a tricycle - this is GOOD STUF! Many flavors and styles and degrees of hotness from rather mild to "knock your socks off". Yes, the different flavors actually taste different, look different and have different textures, very much unlike supermarket ramen.

The instructions for cooking vary and the English versions are often wrong, but this method works for all:
  • Put 2 cups to 3 cups of cold water in a saucepan (the instructions say 2 cups (if they're coherent) but I like my ramen more liquid so I use 3 cups).
  • If there is a packet of dried vegetables and/or seaweed and/or dried seafood in the package, put it in with the cold water.
  • Bring water to a boil and put in the noodle cookie (I like to eat this stuff with a spoon, often while reading, so I break the cookie up small - if you leave it whole (as the package calls for) you have to use chopsticks and pay attention).
  • Let the noodles simmer for 4 to 5 minutes, then pour in the contents of the powder packet. Turn off heat and eat.
Yum! This is industrial food at its best.
[link|http://www.aaxnet.com|AAx]
Expand Edited by Andrew Grygus March 21, 2004, 12:14:29 AM EST
New seen a lot of viet stores local but no Korean
will ask the Korean folks at work.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Possibly
The issues would be more philosophical, though. I took some courses (even went on a retreat once) and the way you cook it is about as important as what you cook. For example, there was a line of reasoning that you shouldn't use electricity to cook the food as that would induce "unhealthy vibrations" into the food. Meaning no electric stove or ranges, just gas. (Forget about microwaving!)

Tom Sinclair

The question seldom addressed is *where* Medusa had snakes. Underarm hair
is an even more embarassing problem when it keeps biting the top of the
deodorant bottle.
-- (Terry Pratchett, Soul Music)
New Well, there are very good reasons . .
. . not to cook with electricity, but I never considered 60cps and 120cps to be particularly bad vibrations (a bit annoying on the stereo, though).
[link|http://www.aaxnet.com|AAx]
New I prefer using gas myself
mainly because of superior temperature control. However our current place does not have that option.

It's certainly possible to "industrialize" healthy eating (Linda McCartney's frozen entrees come to mind) but with some food systems (like macrobiotics) the philosophy can be incompatible.

Tom Sinclair

The question seldom addressed is *where* Medusa had snakes. Underarm hair
is an even more embarassing problem when it keeps biting the top of the
deodorant bottle.
-- (Terry Pratchett, Soul Music)
New Ditto.
Our 1964-ish vintage GE electric range has push-buttons for the burners.

HI, 2, 3, LO, WM, OFF

"In the future, everything will be digital!"

Of course, there's too little temperature variation for careful cooking. :-(

Cheers,
Scott.
(Who longs for the day when he can remodel his kitchen and get a gas cooktop.)
New Those buttons are all in a horizontal row?
Gotta use the "vertical temperature control" for fine-tuning. ;)

\n_________\n         \\___________\n          \\_________/\n\n              ___\n           _-- _ --_\n            --___--\n
I was one of the original authors of VB, and *I* wouldn't use VB for a text
processing program. :-)
Michael Geary, on comp.lang.python
New Yup. You volunteering? ;-)
New Bad burn with my new electric
That cooktop gets a lot hotter than the old one, and than any gas I've cooked over. And it got there fast, too. I'm sure I'll get used to it, but I put the frying pan on to heat while I prepped the chicken. Dropped some butter in while I dredged in flour, then had the butter explode onto my hand when I laid the first piece in. Holy crap but that smarts.
===

Implicitly condoning stupidity since 2001.
New New electrics can be dangerous.
A friend of mine, Connie, got a new Roper range. Within days, she decided to make her Sweedish cookies. To make these, you have a pot of hot oil and dip an iron pattern (looks a lot like a branding iron) in the batter, then plunge it into the hot oil.

So, she turned her back on it for a couple minutes (which she'd done many times with the old stove). FOOOOOOOOOOOOOOMMMMMMMMMMPPPPPPPPHHH!!!! The flames were so hot she couldn't get to the brand new industrial size fire extinguisher that had just been installed.

This was back in "ethnic decore" days, so the kitchen ceiling was hung with baskets, which caught fire and ushered the flames into the dining room where there was plenty more flamability.

The parrot (a nasty critter) got fried right off, and soon the dining room was well engulfed in flames. The patio doors shattered, exposing the huge new gas grill Stew had just installed. A plug melted out of the 5-gallon gas tank, and it just happened to be pointed into the dining room. WOOOOOOOOOOOOOOOOOOSH!!!!!!

With a plume of flaming propane tourching through to the living room, the wood floors soon were burned through, dropping flaming embers down into the basement where Connie's pottery shop storage was piled with cans of paints and solvents. WOOOOOOOOSH!!!! yet again.

The guys from the fire department complained bitterly that usually nearly all the damage is from water, but this time they just couldn't find anything to damage.

Interestingly, the most intact parts of the house were a far back corner bedroom and . . . . the kitchen. The reason the kitchen survived was because it was the only place with a low drywall ceiling and drywall walls (on two sides). The rest of the place was open plan with high beamed ceilings.

I still have a couple of splashes of aluminum that poured down on the driveway when the sliding glass doors (on the far side from the patio doors) melted. They're quite nice, I should frame and title them.

Monday morning Stew called the architect who was planning an addition and told him there would be some substantial modifications to the plan. The new house featured massive copper water piping and sprinkler heads over the kitchen.

For years after, anytime anyone complained about their house, we'd offer that "Connie can come down and make cookies".
[link|http://www.aaxnet.com|AAx]
New Battle lines and labels...
I cook to relieve stress and get away from this shit, not ignoring a nice meal.
This forum was fun while it lasted... have fun.
New ? I'm sure the labels are tongue-in-cheek.
Please try to relax and come back when you feel better.

Cheers,
Scott.
New A sense of humor goes well with food . .
. . and aids digestion. I seriously doubt anyone here is going to take offense at someone else's eating habits.
[link|http://www.aaxnet.com|AAx]
New Omnivore and proud. I guess that make me Carno-Moderate
Some meals more meat, some less, some none. Lots of soups and seafood with a strong affection for cajun. For snacks I might have a have beef jerky. I might have a bag of Frito's. Or a pear. Or...

-----------------------------------------
"If you don't vote, it's your fault!"
-jb4

George W. "I cannot tell a lie"
George W. B. "I cannot tell a lie from lie related program activities"
New Ditto. I like to call it "well-balanced" ;-)



If you push something hard enough, it will fall over. Fudd's First Law of Opposition

It goes in, it must come out.Teslacle's Deviant to Fudd's Law

[link|mailto:bepatient@aol.com|BePatient]

New Nothing that moves and no insects.
Everything else goes.


Peter
[link|http://www.debian.org|Shill For Hire]
[link|http://www.kuro5hin.org|There is no K5 Cabal]
[link|http://guildenstern.dyndns.org|Home Page - Now with added Zing!]
New you mean no whole insects
if you eat canned or tinned food insect parts are a percentage of the protein
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Smack in the middle...
...between your "Vegi-Moderate"(*) and "Carno-Moderate" labels; guess that makes me an "Extreme Moderate"?

Considering a move to "Low Carb", though -- probably more in the form of "Paleo"-something than Atkins, though. (Oh, and I've been thinking about it since last year, so does that mean I'm not a victim of fashion after all?)




(*): Although the "Vegi-" part of that is more likely to feature potatoes for carbohydrates, than beans and grains, this far north of the Mediterranean.


   [link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
You know you're doing good work when you get flamed by an idiot. -- [link|http://www.theregister.co.uk/content/35/34218.html|Andrew Wittbrodt]
New whats a traditional Finnish Breakfast consist of?
potato pancakes n sardines? I have no idea.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Porridge / sandwiches / cereals in sour milk + lots o'coffee
New sour milk as in buttermilk? how is it soured?
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Bacteria cultures; dunno what, exactly. What's "buttermilk"?
New Buttermilk . .
. . was originally the liquid left after churning for butter (the milk has to be soured to get the butter to separate). Today it's largely made as a primary product. Tastes just like a very liquid Yougurt, and the two are interchangeable in recipes with a little care.
[link|http://www.aaxnet.com|AAx]
New No, milk doesn't have to be soured to make butter.
Skim the cream off it, whip the cream into whipped-cream, continue whipping it into very stiff whipped-cream, and then just DON'T STOP whipping it, and it'll soon start clotting into butter; no souring at all required.

I know this for a fact, 'coz we did exactly that as an experiment in Home Ec in the eighth grade. Thank GRR the electric whick was invented by then!

The liquid that remains, though, is a lot thinner than sour milk; just lightly white-coloured water, IIRC. (No guarantees I do, though; we didn't focus on that part AFAICR.)


   [link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
You know you're doing good work when you get flamed by an idiot. -- [link|http://www.theregister.co.uk/content/35/34218.html|Andrew Wittbrodt]
New Buttermilk was invented in the days of the hand churn.
If you want to use your technique in a hand churn I'm sure it will do wonders for your weight loss program as well as build muscle and character.
[link|http://www.aaxnet.com|AAx]
New why do they call it "sweet cream butter" :-)
having hand churned WAY more butter than I care to think about, I can guarranty it doenst have to be sour, just churned and chrned and churned and fuckit just buy some margarine already.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Perhaps a little souring would have eased your churning?
And margerine is now known as "deadly trans-fats".
[link|http://www.aaxnet.com|AAx]
New more like deadly taste like sh*t
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Note that the sourness is not oil soluable . .
. . and leaves with the liquid. Of course, if you don't wring out your butter well enough not only will it be sour, it'll go rancid quickly. Here's [link|http://waltonfeed.com/old/butter.html|the process].
[link|http://www.aaxnet.com|AAx]
New we had the old crock churn and the paddle with handle
finally figured out a way to hook the electric drill to the handle, the old man wondered why the brushes wernt lasting too log on the drill.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New AFAIK Southern mostly
Buttermilk is drunk as a standalone drink in the South - elsewhere I think it's mostly used just for cooking.
-drl
New buttermik is the liquid thats left after making butter,
kind of sour. Sounds like a type of Kefer, like yogert but liquid. Never thought of using that on cereal will have to try.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Probably mostly creme fraiche, which you can't get . .
. . in the U.S. because it can't be made from pasturized milk. Getting unpasturized milk in the U.S. is a big problem (here in Los Angeles we've always had Altadena, but the health authorities keep trying to shut it down "just because").

Creme Fraiche is different from sour cream in that it strongly resists curdling and separation at higher temperatures and it can be whipped like whipping cream. Sour cream doesn't qualify in either case.
[link|http://www.aaxnet.com|AAx]
New Nope. With *cereal*?!? "Corn flakes and Creme Fraiche"???
That would be a right mess, wouldn't it... Not something you could slurp down before you're even half-awake, for sure. No, what I called "sour milk" is more like yoghurt or kefir, consistency-wise.

Come to think of it, one kind of sour milk is called "churning milk" -- as in, churning butter -- in both Swedish and Finnish, and that doesn't seem too different from the other kinds, to me; so it might well be that they're all something like the "butter milk" BOx was on about.

Or you can of course use ordinary regular bog-standard normal milk with your cereal. Our Matsku, for instance, usually pours that over his Wheeties or Cheerios or whateverthefuck those vaguely-grain-based sugar-and-chemicals calorie-bomb concoctions are called.


   [link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
You know you're doing good work when you get flamed by an idiot. -- [link|http://www.theregister.co.uk/content/35/34218.html|Andrew Wittbrodt]
New Same place on the scale for me
===

Implicitly condoning stupidity since 2001.
New Not sure where I fall.
Susan + I are on the food pyramid. She's eating 1700 calories a day, having reached her goal and trying to maintain her weight. It's working pretty well.

Me, I'm at 2000 calories, and in about 5 pounds will drop down to 1700 calories in an attempt to get down to 180. At that point, I'll jump back up to 2300 calories per day.

Diet is a combination of soy sausages for breakfast, LOTS of veggies (we steam a giant pot of brossel sprouts, carrots, bok choy, brocolini, asparagus, baby bok choy, and green beans every night for dinner and eat the whole damn thing ourselves), chicken or fish with dinner, turkey sandwiches for lunch, and a reasonable starch intake. We're staying away from white/processed flour and rice (white rice is an especially difficult sacrifice for Susan, who practically ate the stuff three meals a day growing up) and aiming more at whole grains. We also eat a good amount of fruit.

Fats come from almonds, peanut butter, crutons, and olives.
"I'll stop calling this crew 'Orwellian' when they stop using 1984 as an operations manual." - J. Bradford DeLong
New Do you burn a lot of incense?
we steam a giant pot of brossel sprouts, carrots, bok choy, brocolini, asparagus, baby bok choy, and green beans every night for dinner and eat the whole damn thing ourselves
you guys must blow yourselves out of bed every evening. :-)
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New ALL barring the "Vegan"
I'll eat anything, pretty much. I like MEAT and Plenty of it, only sometimes.

Just today though I had nothing but Veggies all day. Probably will this whole week, except Thursday.

Thursday is "Cousin's Fish Day" at work 3 large pieces of Battered Fried Fish and Fries with COleslaw and a Roll only $5. Plus, IMNSHO about it, the Best Bar-none Fried Fish even to cross my palate. Bit of Iodized Popcorn Salt... mmmmmm.

Omnivore would be a better name. Ask Scott, I like Vegetarian Food quite a bit. But I do like my meat from time to time.

Basically, if I stab it with a fork and it doesn't move, scream or bite me back... I'll eat it.
--
[link|mailto:greg@gregfolkert.net|greg],
[link|http://www.iwethey.org/ed_curry|REMEMBER ED CURRY!] @ iwethey

I did a 10K wheelchair race once. The NTMFAC
who pushed me still has the whip-marks.
New yabbut is mountain dew a vegetable :-)
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New That was never 5 minutes... Oh wait.
No, that is part of the Low-Carb area of my Diet.
--
[link|mailto:greg@gregfolkert.net|greg],
[link|http://www.iwethey.org/ed_curry|REMEMBER ED CURRY!] @ iwethey

[insert witty saying here]
     Drawing the Battle Lines - (Andrew Grygus) - (72)
         Vegi-moderate - (Andrew Grygus)
         Carno-Moderate - (Yendor)
         British - (pwhysall) - (6)
             Yes, but . . . - (Andrew Grygus) - (4)
                 Stereotype, AFAICT - (pwhysall) - (3)
                     A few years ago Natural History magazine . . - (Andrew Grygus) - (2)
                         I imagine that cuisine in Detroit is not dissimilar - (pwhysall)
                         Re: A few years ago Natural History magazine . . - (deSitter)
             remember a breakfast in Landridnod Wells, Wales - (boxley)
         Carnivore unless count potatoes as vegies -NT - (ChrisR)
         Too Little Time Carno-Vegi-Industrial-Moderate - (Another Scott)
         Some nits - (admin) - (6)
             Vegans etc. - (Andrew Grygus) - (5)
                 Welp, since I used to be a non-ethical Vegan... - (admin)
                 macrobiotics, is that like a Hari Krishna dinner? - (boxley) - (3)
                     Don't know about other areas . . - (Andrew Grygus) - (2)
                         Right: fungi decidedly not satwic ;-) - (Ashton) - (1)
                             It makes perfect sense . . . - (Andrew Grygus)
         Carno-Moderate to Carnivore - (lincoln)
         Most of the above - (Meerkat) - (3)
             Australian Wine. - (Andrew Grygus)
             Well Australian Wines are far better than Most US wines - (boxley)
             I'm with you. - (FuManChu)
         will only eat vegetarian meat - (boxley)
         Re: Drawing the Battle Lines - (deSitter) - (1)
             I'm about where you are - (ben_tilly)
         Carno-Moderate r'Us. - (a6l6e6x) - (3)
             dang fine iced tea it is :-) -NT - (boxley)
             Re: Carno-Moderate r'Us. - (deSitter)
             Year-round, but instant -NT - (drewk)
         Once Macrobiotic, now Industrial - (tjsinclair) - (11)
             Is there a potential market for industrial macrobiotic food? - (boxley) - (10)
                 Not quite miso soup, but . . - (Andrew Grygus) - (1)
                     seen a lot of viet stores local but no Korean - (boxley)
                 Possibly - (tjsinclair) - (7)
                     Well, there are very good reasons . . - (Andrew Grygus) - (6)
                         I prefer using gas myself - (tjsinclair) - (3)
                             Ditto. - (Another Scott) - (2)
                                 Those buttons are all in a horizontal row? - (FuManChu) - (1)
                                     Yup. You volunteering? ;-) -NT - (Another Scott)
                         Bad burn with my new electric - (drewk) - (1)
                             New electrics can be dangerous. - (Andrew Grygus)
         Battle lines and labels... - (hnick) - (2)
             ? I'm sure the labels are tongue-in-cheek. - (Another Scott)
             A sense of humor goes well with food . . - (Andrew Grygus)
         Omnivore and proud. I guess that make me Carno-Moderate - (Silverlock) - (3)
             Ditto. I like to call it "well-balanced" ;-) - (bepatient)
             Nothing that moves and no insects. - (pwhysall) - (1)
                 you mean no whole insects - (boxley)
         Smack in the middle... - (CRConrad) - (17)
             whats a traditional Finnish Breakfast consist of? - (boxley) - (15)
                 Porridge / sandwiches / cereals in sour milk + lots o'coffee -NT - (CRConrad) - (14)
                     sour milk as in buttermilk? how is it soured? -NT - (boxley) - (13)
                         Bacteria cultures; dunno what, exactly. What's "buttermilk"? -NT - (CRConrad) - (10)
                             Buttermilk . . - (Andrew Grygus) - (8)
                                 No, milk doesn't have to be soured to make butter. - (CRConrad) - (1)
                                     Buttermilk was invented in the days of the hand churn. - (Andrew Grygus)
                                 why do they call it "sweet cream butter" :-) - (boxley) - (4)
                                     Perhaps a little souring would have eased your churning? - (Andrew Grygus) - (3)
                                         more like deadly taste like sh*t -NT - (boxley) - (2)
                                             Note that the sourness is not oil soluable . . - (Andrew Grygus) - (1)
                                                 we had the old crock churn and the paddle with handle - (boxley)
                                 AFAIK Southern mostly - (deSitter)
                             buttermik is the liquid thats left after making butter, - (boxley)
                         Probably mostly creme fraiche, which you can't get . . - (Andrew Grygus) - (1)
                             Nope. With *cereal*?!? "Corn flakes and Creme Fraiche"??? - (CRConrad)
             Same place on the scale for me -NT - (drewk)
         Not sure where I fall. - (inthane-chan) - (1)
             Do you burn a lot of incense? - (boxley)
         ALL barring the "Vegan" - (folkert) - (2)
             yabbut is mountain dew a vegetable :-) -NT - (boxley) - (1)
                 That was never 5 minutes... Oh wait. - (folkert)

TARDIS powered!
449 ms