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What are you eating to stay healthy?


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#121 ElPirana

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Posted 17 June 2021 - 06:45 AM

I got my wife one of these kit's to make 'krout with, and she loves it. It lets you use easy to use mason jars. Super easy to clean, and use. They are also very affordable (IMHO)


Those look like they would work great. If I decide to do this again, I may have to buy those. Thanks for the tip Juthro!

Edited by ElPirana, 17 June 2021 - 06:46 AM.

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#122 FLASHINGROOSTER

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Posted 18 June 2021 - 02:17 PM

Just made a few jars a couple of weeks ago. I have heard of the four weeks timeline but never made it that far. In my experience more like a week is good enough for me. Depending how hot it is in your house I guess. One important bit is you might find that after fermenting the liquid level is a little low. A good idea is to top it up with a bit of brine before sticking it in the fridge for long term storage

 

I found garlic and onion can add a nice flavor. Added some carrot in another to change the flavor profile. White wine adds a nice taste as well. Really easy to do and fun to experiment. Trust your nose and eyes and you should be fine

 

One easy solution I found is to use ziplock bags filled with water as cheap weights to keep the cabbage submerged while it ferments.

 

The first few days, smelling those bubbles is a treat :biggrin:


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#123 makinbones69

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Posted 18 June 2021 - 09:22 PM

I did some overdue manicuring of my garden after work today. I have some stuff to shares. It looks good now. Pickling and picking was all I did this week finally got around to what I love gardening...
Some late squash peas i have that are fighting the deer invasion even tho I have electric fence.. cantaloupe and water meron.. 7245e568760f0a8df49ed3e4f933701d.jpg4fbf2001359ba60bc90df242e01998f8.jpg215dae8cc1a067c3c92587bac63bd0ae.jpg4acf94f7e662e62784f171aa646f4ba3.jpgce67656255c0b79459ca1e48a7c5784d.jpg
Tomatoes and cucumber.
Red okra and old squash.. is a photo fest apologies for any double posts. I like to post when I'm lit and so.. u know making pickles .. not cucumbers wit my pants up...ad4dd7a38aba1a6816554ad8b573e1b9.jpgb79cc7365841241566867dede79fb4be.jpg16fef275d92f415097694f4ede316a40.jpg757445bf72eb6004f5a30537605e823e.jpgee25e729be326c2f216338cc45d9dacd.jpga2f940b481117b0c81d86cc0d7cea050.jpg7f73234001745a6287cb7f40067a690d.jpg
And the new long horn heffas...78e5664f5f1fd5165f123fa89700ca53.jpg3dadf9f461646b43e1f421040aca6b9d.jpgbcc4b154d818092772f1229726d1bb2f.jpg
Trese horn heffas and the longhorn with a small dick..long as the steaks good im down lol. For anyone who knows who may be actually looking.
Das red Angus and longhorn mixed bull.

Edited by makinbones69, 18 June 2021 - 09:35 PM.

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#124 Juthro

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Posted 18 June 2021 - 11:13 PM

Amazing garden 'bones, I'm a bit jealous :)   We've had a very cold spring here, and the only thing that seems to be digging the wet, and cold is the weeds.   Our seed potatoes haven't even sprouted up yet....


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#125 makinbones69

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Posted 18 June 2021 - 11:18 PM

Dude honestly... I live in a fukn tropical paradise.. and so if I plant right and maintain i get good yields mostly.
A northern zone my word it scares me. It is much more difficult in other zones.
I think greenhouse action would be wsup if I were to attempt growing above zone 5 or whatever.

Edited by makinbones69, 18 June 2021 - 11:18 PM.

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#126 makinbones69

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Posted 27 June 2021 - 03:17 PM

Cucumber lime Gatorade moonshine and mint. Its legit as f man. Glad I explored distilling. 71b8b8c8e24de764959b3494201005d0.jpg
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#127 makinbones69

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Posted 27 June 2021 - 06:36 PM

Teryaki bacon salmon and shrimp. Kentucky wonder sweet peas and honey tomatoes. Onion pepper i grew all that jazz in the garden. I was stoked lol. Was good as shit man. 90c5d031a0d1588abab495c5e1acfe01.jpg7841645ce74bc9213ffe74492969bebd.jpg296bb9e861465042e9c1a99219867f23.jpgfdc32fef19e5c0328f5bab851b25fd93.jpg

Edited by makinbones69, 27 June 2021 - 06:38 PM.

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#128 ElPirana

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Posted 18 July 2021 - 08:26 PM

Trying to make some sauerkraut. I've never tried anything like this before, but seems straight forward enough. Made up two jars with one large cabbage, now just gotta wait 4-6 weeks. Supposed to be good for probiotics.

Well it was time to try these out today. They are really good, can’t wait to eat this with my lunch tomorrow!

18E38BA1-EFE6-488D-B416-D25591E38CBE.jpeg

Edited by ElPirana, 18 July 2021 - 08:30 PM.

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#129 FLASHINGROOSTER

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Posted 19 July 2021 - 12:13 PM

Nice!  it looks tasty to me


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#130 ElPirana

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Posted 11 August 2021 - 09:30 PM

The sauerkraut was really good, I've almost finished the second quart jar.  I decided to do the same thing, but this time I added some carrots, cauliflower and red onion to a couple of the jars.  I still had enough cabbage to make a third jar of normal kraut, which has caraway seeds and a bay leaf for flavor.

 

gallery_158979_1740_161294.jpg

 

gallery_158979_1740_104007.jpg


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#131 FLASHINGROOSTER

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Posted 12 August 2021 - 06:55 PM

Let me know how that one turns out I will be curious.

 

I tried to ferment some jars of cauliflower and carrots and beets separately and I botched the process. Realized I did not slice them thin enough and they were too firm. Tried to pressure cook and turned them into mush by over cooking  :rolleyes:

 

Your chopped sizes look appropriate though I bet it will be fine


Edited by FLASHINGROOSTER, 12 August 2021 - 06:55 PM.

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#132 ElPirana

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Posted 12 August 2021 - 07:14 PM

I’m really just winging it here, I really hope it works out. The carrots and onion are cut thin enough, not sure about the cauliflower. My wife wants me to do a jar of radishes, should work ok don’t you think?

#133 Juthro

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Posted 13 August 2021 - 12:53 AM

I just cracked open a jar of some hot and spicy pickled garlic, that I picked up from the local farmers market.   All I've got to say is WOW!!!  It's got more flavor then I can describe, and I don't mean that in a bad way.  I think a clove in a bloody caesar would be amazing.  I also think it would work nicely on a charcuterie board, with deli meats, cheeses, olives, and such.

 

It makes me consider making my own, though I haven't had much luck growing garlic where I'm at....


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#134 FLASHINGROOSTER

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Posted 13 August 2021 - 02:45 PM

I think you can ferment just about anything. Have not tried radish myself but I bet they would be fine. Crispy enough so they would not get too soggy

 

I did try to ferment pickles and it was a failure, even thought I tried to place the tannis in like they said they felt mushy. I think I like the normal pickled version of those. That garlic does sound good Juthro, now that you mention it.  I had one of those small store bought jars of chopped garlic in the oil for when you feeling too lazy or don't have fresh on hand. So I recycled it and fermented some of my own chopped garlic in there, it turned out good. Super easy to add when cooking. I like the spices idea there, spicy garlic sounds right up my alley


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#135 Juthro

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Posted 15 August 2021 - 08:42 PM

Going to be eating a lot of fish, and beef over the next year or two.  Between my wife and I we brought in a little over 100 lbs of halibut Friday.  I didn't weight the yield after cutting, but generally it's a little over 50% meat, so 50 to 60 lbs of fillets.   

 

Saturday we harvested our rodeo heifer.   She was about 550 - 600 lbs on the hoof.  We got her cut up, and delivered to the butcher, who estimates we'll get back about 325 lbs end weight.

 

Drive time, plus the gutting and cutting made for about a 14hr fishing trip, and then we still had to process the fish into vacuum seal bags, and freeze it before harvesting the heifer the following morning.   We've been cleaning tools, and tarps, and doing laundry  all day today.

 

With this weekends harvest, plus the 30+ sockeye we caught this year,  I think our protein needs are taken care of for a couple of years.

 

I need a muscle relaxer, and a beer, lol.  This weekend kicked my ass.  Next week I've got to start working on firewood...  :dry:

   


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#136 shiftingshadows

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Posted 20 August 2021 - 01:54 PM

.   Possibly even more important than what we eat, is what we don't eat, ie. processed foods, 'junk' foods', & hard liquor - being the 3 worst offenders. And among those, those substances that have been totally refined: such as white sugar, white flour, salt, oils, & white rice, are also devoid of most nutrients except calories, and so displace those foods that contain the vitamins, minerals, protein, & phytonutrients ... etc. which we actually need. Also much rice now contains arsenic, due to being grown where cotton was formerly grown and sprayed with pesticides. The rice plant accumulates arsenic just as ocean fish do mercury.

.   People in the "Blue Zones" don't all have the same diet.

 

"The particular foods important to blue zones centenarians vary from one culture to the next. What may be just as important, though, are the guidelines for food selection that we have developed after visiting numerous blue zones and finding the best ways to translate those values for North Americans."

 

https://www.bluezone...t-lived-people/

 

https://duckduckgo.c...=hx&va=g&ia=web


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#137 rockyfungus

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Posted 20 August 2021 - 02:48 PM

Well red meat is officially off my menu.
Every 6 months I try different beef and prepared differently to see if I can handle it.

Had beef broth with no meat in it and paid the price for 3 days. God-damn tick I used to eat raw beef! Now it doesn’t matter how burnt, tender, or organic it is.

Guess raw fish will be my “red meat”
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#138 Juthro

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Posted 20 August 2021 - 03:09 PM

You make a good point, shiftingshadows, it is not just about what you're eating, but what you shouldn't be eating.  So many people eat nothing but processed food for every meal.  It amazes me at how many people don't know how to actually cook at all anymore, and are limited to eating out, or reheating processed freezer food.

 

Last night we had beef organ sausage, made from ground burger, liver, and heart, and pork fat, mixed into a wonderful spaghetti sauce made from our garden.  Lots of tomatoes, peppers, garlic, and onions,  with a good amount of some store bought cremini mushrooms mixed in.   Served over angel hair pasta.  We also had a few slices of some homemade buttermilk bread, that I coated with garlic butter,  and some grated parmesan cheese, then toasted under the broiler.  We were going to have a salad on the side, but our lettuce had started to turn,  so the rabbits got a treat instead.   I do hate to waste food.

 

Got about half the sauce left, and we are planning on doing up a lasagna with it.  This will let us use up some sub par cottage cheese in the fridge that will go bad soon.  The angel hair pasta was store bought, but we will make our own lasagna noodles.

 

If this isn't eating healthy, it is at least eating good :) 

 

EDIT:   Trying to repair a grammatic nightmare.... (it was some really good weed, BTW)


Edited by Juthro, 20 August 2021 - 03:59 PM.

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#139 Juthro

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Posted 20 August 2021 - 03:13 PM

Well red meat is officially off my menu.
Every 6 months I try different beef and prepared differently to see if I can handle it.

Had beef broth with no meat in it and paid the price for 3 days. God-damn tick I used to eat raw beef! Now it doesn’t matter how burnt, tender, or organic it is.

Guess raw fish will be my “red meat”

 

That sucks brother, you have my sympathies.



#140 ElPirana

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Posted 20 August 2021 - 04:28 PM

Well red meat is officially off my menu.
Every 6 months I try different beef and prepared differently to see if I can handle it.
Had beef broth with no meat in it and paid the price for 3 days. God-damn tick I used to eat raw beef! Now it doesn’t matter how burnt, tender, or organic it is.
Guess raw fish will be my “red meat”

 
That sucks brother, you have my sympathies.
. . . As you put away 300 lbs of beef into your freezer lol

.   Possibly even more important than what we eat, is what we don't eat, ie. processed foods, 'junk' foods', & hard liquor - being the 3 worst offenders. And among those, those substances that have been totally refined: such as white sugar, white flour, salt, oils, & white rice, are also devoid of most nutrients except calories, and so displace those foods that contain the vitamins, minerals, protein, & phytonutrients ... etc. which we actually need. Also much rice now contains arsenic, due to being grown where cotton was formerly grown and sprayed with pesticides. The rice plant accumulates arsenic just as ocean fish do mercury.

I quit eating meat and fried foods a little over two years ago. Cut sugars back, but not completely.

WRT meat, it’s kinda weird that sometimes I’ll smell some meat cooking and it still smells good, but other times it doesn’t seem appealing in the least, even if it’s something I loved before. Also unexpectedly the idea, or maybe the memory, of biting through flesh, like a steak, just feels bad to me now, I have a hard time even thinking about eating it.

I cut out caffeine too, I guess that may be going on a year. It’s funny how I am able to get by without it when I used to think it was necessary.
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