My High Carbohydrate Food For About The Next 4 Days
Turns out we’ve had a lot of canned food in the pantry since around 2007ish up here at the cabin (I’m here by myself). All are way past the “best if used by date,” which are mostly in the 2008ish area. This is 2014.
Poor People Food
So this is all I will be eating, 24/7, for 3-4 days. In addition, there’s a pot of pintos on the stove I’m just waiting on Siri to tell me they’re done. I did the rapid soak, which is to bring to a boil for 2 minutes, shut off the heat, cover, and let sit for 1:30. Drain, bring to a boil, and simmer as long as it takes.
…When I asked Siri for the 2-hr timer, she replied “Done. I love a good countdown.”
I’d guess that’s pretty high carbohydrate fare for the next few days. Let’s see how it goes.
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Enjoy! It looks to be a decent mix of never-perishables with a few other bits added in for good measure.
You don’t make your own stock? I’m so disappointed in you.
“I’m so disappointed in you.”
Stand in line.
Anyway, I used to. Too pain. If I regularly dealt with whole, fresh kill animals I absolutely would.
Some years back I tasted all stocks avail. Kitchen basics tastes the best, is the most pure, has 5g of protein per cup.
my home made broth always gels; i usually use chicken feet; cheap & faster & less to strain.
but the commercial broth never gels + it tastes too vegetal (celery, carrots & onion, etc)
i like my broth/stock neutral tasting.
too much pain? methink detox PS too way much trouble to be worth my while. (sushi & fried rice. taste better to me & easier)
Chicken feet are surprisingly expensive. I think they’re like $3.00/lb at walmart. Beef tongue and cheek meat even higher than that iirc.
Offals have gotten astoundingly expensive where I am, even the CAFO ones sold at Wal-Mart. $2/lb. for big packages of not-honeycomb tripe, $3 for honeycomb, $5 for tongue, $6 for oxtail, $2 for beef liver, $2 for lamb breast (once given away). Could be supply and demand: lot more people here in Florida nowadays whose cuisines involve offal. Meat in general has gone up in price anyway; the disease that kills piglets might also be having a ripple effect.
i’d look for some wild dandelion greens and roots.
I’ve been experimenting making flatbreads using pureed green plantains with potato and tapioca starch. I then freeze the flatbreads to get me some retrograde RS. Damn easy and damn good i tell ya. Gonna make some tamales with this mixture.
Hey kxmoore, how about posting your recipe here for us? I am looking for a good no-gluten, no grains, flatbread recipe. Thanks.
hey Martha. In a processor ( i use a nutri bullet) mix
1 green plantain, chopped
1/2 Tbs olive oil
pinch salt
2 Tbs potato or tapioca starch
1/4 cup water
I add subtract water and starch to get a thick pancake batter consistency and pour onto a baking sheet covered with baking parchment. Bake at 375 for 12 minutes or so.
I am looking forward to learning the results. One thing I have not done in my recent starch-friendly experiments is to actually go no-kidding high carb.
looks like a good mix to me – enjoy. Ditto on the bone broths and stocks as far as time and ingredients needed.
Saw the milk in the picture. Has anybody else here tried that ‘Grassmilk’ by Organic Valley? Not raw, but seems like good stuff to me – if you can handle milk products.
sassy,
My kid drinks it…..same with wife appears to be good..
a funny note— we have a 500 dollar swizz latte cappuccino machine. ENA 5
I use a seperate Nespresso Aeroccino 3 Milk Frother …
If you use store bought whole milk pasteurized milk it will FROTH all day. Grain feed whole milk
If you use full FAT grass feed it does nt froth ….
Never froths just hot watery milk….
hmm, i tried organic pasteurized full fat milk and it was nothing special. Maybe grassfed is the key.
I have heard that, elmo. Organic is next to worthless compared to grass-fed. All you really bought before is a less processed version of milk from a stressed, malnourished, unhappy cow. Doesn’t sound like a recipe for quality milk.
You people are seriously confounding things out of ignorance.
Here in CA, there are plenty of dairies that pasteurize & homogenize, and the cows are grass fed almost explosively. Moreover, the idea that raw milk is always 100% grass fed is a huge myth.
http://claravaledairy.com
Read this:
claravaledairy.com/faq.html
Especially:
“What Does Claravale Farm Feed Its Cows?”
“Are Claravale Farm’s cows totally pasture fed?”
“How Does Claravale Farm Differ From Organic Pastures In Cow Feeding?” (Organic Pastures is their principal competitor for raw in CA).
Now, here’s a dairy with the best tasting milk in the state, it’s vat pasteurized to minimum temperature, non-homogenized. While they are on pasture year round, the diet must also be supplemented.
And Jesus Fucking Christ already, stop spouting bullshit, ignorant Fucktarded bullshit that has no application to actual business practices.
read up on the OMEGA 6 vs OMEGA 3 … in grass feed milk and meat
makes you see the whole picture –why grass feed is better
This is my biggest complaint of the “raw milk” movement. By emphasizing the word “raw,” advocates tend to mislead people, whether they intend to or not, into thinking that the lack of pasteurization and homogenization constitutes better milk, ceteris paribus. In my understanding, this is not necessarily true.
A barn-enclosed animal fed corn (to say nothing of soybeans, citrus waste, candy, cardboard, animal carcass, and other crap–as Al Sears explains in The Doctor’s Heart Cure) will produce inferior milk, for obvious reasons, pasteurized/homogenized or not. In fact, raw milk from this kind of source probably includes pathogens that would otherwise be absent from its processed form, without any accompanying benefit.
It certainly stands to reason that a cow allowed to roam freely in the sun and graze at will on green pasture should produce milk superior to the aforementioned. I don’t see any reason that homogenization and light pasteurization would destroy or even significantly degrade that nutrient profile, even if it arguably would be better raw.
Industry and its practices have to be taken into account here. If you’re drinking milk shortly after it is pumped from a well treated cow, probably no need to pasteurize. If you’re buying stuff from the grocery store, these processes likely help with sanitation and pathogen control, whether it is government policy or not.
Claravel’s feed still sounds much better than most tho.
although i agree St Benoit’s milk & yogurt taste the best.
Im not saying there feed only grass…..but If your going to drink milk it should be from a source feed more grass then grain. A good link on IOWA grass feed cows What they eat in the winter…
grassrunfarms.blogspot.com/2013/01/what-do-grass-fed-cattle-eat-in-winter.html
Ive played around with my wives milk for making lattes. I dont use milk myself… Wife and kid do. I ve found trying all type of different brands…whole milk, ( all pasteurized) milk forths all day
with grass feed (labeled) milk whole milk(pasteurized) several brands tried…WHOS KNOWS knows what your getting — it doesnt forth… I find it ODD
I usually use regular old milk whole milk for the wives latte, kid drinks the so called grass feed label one.. he prefers the taste if you blind test him as well.
RAW milk i dont know…
You have ‘wives’? They are all lactating?
Hehe, sounded funny :)
Just for the anecdote, when my wife was breastfeeding, I did have some of her milk (we were told that the breast had to be thoroughly emptied and babies tend to be lazy and fall asleep before it happens …). It tasted really good! Sweeter than I expected :)
i’ve heard that the homogenization process damages the fat molecules and of course pasteurization cooks any enzymes and beneficial bacteria.
Organic Pastures is the brand i buy for raw milk. for butter i find that Kerry Gold tastes quite a bit better than Humboldt Creamery, which is supposedly pasture based as well but looks pretty pale to me.
btw, i think Organic Pastures is mostly grass-fed but of course in the winter time its difficult to avoid supplementing with alfalfa hay at least.
elmo, read that shit at the links.
I’m just at the tail end of a gallon of OP over about 4-5 days.
I tend to discount all the homogenization and pasteurization stuff on the grounds that we cook food. So, my policy is: both.
yeah, nothing too surprising there other than i’d never heard of St. Benoit. i grew up on a dairy, cleaning out shitty calf pens and trying to drag around 110 lb bales of alfalfa hay at age 9 or 10 :)
looks like good food to me!
In re: to another post,
why are corn tortillas OK to eat? Aren’t most of them GMO?