my diet for one month, provided by nature

[Disgusted]

You must be new around here.  In fact, I am cooking a few dishes tonight.  

Yeah sure you are. 

[The True Adonis]

Yeah sure you are. 

Will you delete your account if I take pictures of what we cook tonight?

[Disgusted]

Will you delete your account if I take pictures of what we cook tonight?

I knew when I posted this you would go run to the store.   You are probably the most unhealthiest guy on this site.

[The True Adonis]

I knew when I posted this you would go run to the store. 

I`m not going anywhere tonight except the Kitchen. 

[Tapeworm]

Please explain in thorough detail about why milk is "ok" to be consumed. You have the temerity to postulate I work in a box factory? Perhaps I should state what I said in a more prosaic tone, considering the rudimentary level of education the vast majority of getbig can proudly claim. That being the case, it is hardly possible to make the most minute, innocuous post with even the most sincere effort, but I do, and you respond with an asinine remark, though that would be hardly abberant for getbig.

I will understand if there is any foreboding on your behalf to offer a specific, detailed response to the many wonderful qualities of milk. Maybe you can teach me a thing or two, considering your breadth of biochemistry studies? Btw, why is American milk banned in Europe?

Instead of me telling you what's ok about milk, like the fact that it contains carbs, protein, fat, vitamins, and minerals, has been a staple of the human diet for thousands of years, is an excellent addition to a balanced diet, is an essential component of some not-to-be-missed dishes, and tastes awesome straight from a glass with or without added chocolate, how about you tell me what's wrong with milk?  I hope you have someting more compelling than the 'evil hormone treatment' or the 'casein causes cancer' arguments.

Moreover, don't be such a sensitive vagina.  I'm still the only one in the thread who more or less agrees with your nutritional approach (with noted exceptions), but I stand by my earlier critique of your forced employment of unnecessarily florid terms in clearly awkward prose.  The dissonance is making my eyeballs jangle.  Put the thesaurus down.

[dj181]

Question for the thread starter: What is your starting level of bodyfat?

[boonstack]

Instead of me telling you what's ok about milk, like the fact that it contains carbs, protein, fat, vitamins, and minerals, has been a staple of the human diet for thousands of years, is an excellent addition to a balanced diet, is an essential component of some not-to-be-missed dishes, and tastes awesome straight from a glass with or without added chocolate, how about you tell me what's wrong with milk?  I hope you have someting more compelling than the 'evil hormone treatment' or the 'casein causes cancer' arguments.

Moreover, don't be such a sensitive vagina.  I'm still the only one in the thread who more or less agrees with your nutritional approach (with noted exceptions), but I stand by my earlier critique of your forced employment of unnecessarily florid terms in clearly awkward prose.  The dissonance is making my eyeballs jangle.  Put the thesaurus down.

Ok, sorry about that then, fair enough.

Raw cow's milk is one of the healthiest foods you can consume. Period. Now I could go along and explain about the 'processes' today's store bought milk goes through, but their is so much evidence out there, just google it, really. Quite a significant difference from raw milk, wouldn't you agree?

[boonstack]

Question for the thread starter: What is your starting level of bodyfat?

around 14% i'd estimate.

[che]

around 14% i'd estimate.

Post a pic (no homo)

[dj181]

So if you are at roughly 14% and you are looking to drop about 5 percentage points then that shouldn't be so hard, but once you around 8% then it should get much harder. But I'm just speaking from my own personal experiences with leaning out.

[Tapeworm]

Ok, sorry about that then, fair enough.

Raw cow's milk is one of the healthiest foods you can consume. Period. Now I could go along and explain about the 'processes' today's store bought milk goes through, but their is so much evidence out there, just google it, really. Quite a significant difference from raw milk, wouldn't you agree?

I suppose so (although hardcore TB testing would make me feel more secure) but one could make a similar argument about most animal food products, including many 'organically reared' animals, versus their pastured counterparts. 

The key thing with Twinkie eaters, who seem to be your intended audience here, is to get them eating less processed stuff.  We can talk all day about the merits of raw milk vs. TB risk but most people just need to quit drinking a litre of soft drinks every day, so let's not preach to the converted here while there are guys posting who have more 'meals' per day consisting of powders than food.

[The True Adonis]

I suppose so (although hardcore TB testing would make me feel more secure) but one could make a similar argument about most animal food products, including many 'organically reared' animals, versus their pastured counterparts. 

The key thing with Twinkie eaters, who seem to be your intended audience here, is to get them eating less processed stuff.  We can talk all day about the merits of raw milk vs. TB risk but most people just need to quit drinking a litre of soft drinks every day, so let's not preach to the converted here while there are guys posting who have more 'meals' per day consisting of powders than food.

No, the solution for the Obese, (which also includes Boonstack) is to simply eat less.  Obese people are absolutely flooded with adequate nutrition as they are eating excessive amounts of vitamins and minerals as it stands.   Eat less is the only advice they need.

[tbombz]

It's natural for humans to consume a cow's milk? Really? Milk is nature's food.... for a calf.... until it is weaned. End.

Furthermore, why would anyone desire to drink milk? Uh huh, for the calcium. Vegetables contain all the calcium anyone needs... where do you think cow's get it from? They drink milk themselves, right? haha

Yea, carrots, apples, pop tarts... just a few minor differences.

ive already pointed out to you that some of the foods your eating that you think are "natural" really arent natural at all.

[Tapeworm]

No, the solution for the Obese, (which also includes Boonstack) is to simply eat less.  Obese people are absolutely flooded with adequate nutrition as they are eating excessive amounts of vitamins and minerals as it stands.   Eat less is the only advice they need.

I'm not going around again with the cal density thing, TA!  I just haven't got it in me right now!  

But on a semi-related note, I'm feeling pretty confident with butter emulsion sauces these days.  If you like things like beurre rouge sauce over your steak, I've had really good luck stabilizing it with a very small pinch of guar gum in the wine reduction (don't reduce quite as much as usual to allow for slight thickening from the guar) before adding in the butter.  I return the strained reduction to the saute pan, finish reducing, mix in the guar, and whisk in the butter over a pot of lightly simmering water (tipping the saute pan to one side) and it's pretty much unbreakable, even with a generous amount of butter.  I've heard xanthan gum recommended but the guar seems to work just fine and costs 1/10th as much.

[The True Adonis]

I'm not going around again with the cal density thing, TA!  I just haven't got it in me right now!  

But on a semi-related note, I'm feeling pretty confident with butter emulsion sauces these days.  If you like things like beurre rouge sauce over your steak, I've had really good luck stabilizing it with a very small pinch of guar gum in the wine reduction (don't reduce quite as much as usual to allow for slight thickening from the guar) before adding in the butter.  I return the strained reduction to the saute pan, finish reducing, mix in the guar, and whisk in the butter over a pot of lightly simmering water (tipping the saute pan to one side) and it's pretty much unbreakable, even with a generous amount of butter.  I've heard xanthan gum recommended but the guar seems to work just fine and costs 1/10th as much.

You`ve been reading Alinea, Sous-Vide and Molecular Gastronomy again eh?   What I find amusing with their approaches at times is that pre-packaged food already does MUCH better than what they are trying to accomplish or duplicate in most cases.  Some of it is a total waste of time, especially Alinea and their dehydrated bullshit meats.  I had to dump a lot of the shit I made as it just was not any good from Alinea.


I will take traditional methods any day over this new latest craze.  Although some of the science and some techniques are useful, but most are not and certainly are not practical.

[Tapeworm]

You`ve been reading Alinea, Sous-Vide and Molecular Gastronomy again eh?   What I find amusing with their approaches at times is that pre-packaged food already does MUCH better than what they are trying to accomplish or duplicate in most cases.  Some of it is a total waste of time, especially Alinea and their dehydrated bullshit meats.  I had to dump a lot of the shit I made as it just was not any good from Alinea.


I will take traditional methods any day over this new latest craze.  Although some of the science and some techniques are useful, but most are not and certainly are not practical.

Nah, I'm not that advanced.  I just love butter sauces like Hollandaise but wanted a way to prepare several servings for quick use, so that led me to look for ways to stabilize the emulsion.  I've found that Hollandaise refrigerates and reheats (carefully, only 5 or 10 seconds at a time in the microwave) just fine without a food gum stabilizer but things like beurre rouge or blanc really benefit from it, particularly if you don't want it too lean.  Maybe it has to do with the lack of lecithin in the wine sauce compared to the egg yolk based one, but I only bat about 60% on wine/butter emulsions without the gum unless I'm content to not make it too rich.  

Adding cream to the wine reduction and reducing again before butter goes in seems to work well too but apparently that's not a true beurre rouge/blanc, and there's a pretty big taste difference.  It makes it more like something you'd put over a pasta than on steak or chicken.

I never tried anything from the guys you mentioned.  Dehydrated meat?!  They'd have a pretty hard time selling me that unless I was going into space.  I'm much more into getting my classic French cooking skills improved than anything too far out.

[The True Adonis]

Nah, I'm not that advanced.  I just love butter sauces like Hollandaise but wanted a way to prepare several servings for quick use, so that led me to look for ways to stabilize the emulsion.  I've found that Hollandaise refrigerates and reheats (carefully, only 5 or 10 seconds at a time in the microwave) just fine without a food gum stabilizer but things like beurre rouge or blanc really benefit from it, particularly if you don't want it too lean.  Maybe it has to do with the lack of lecithin in the wine sauce compared to the egg yolk based one, but I only bat about 60% on wine/butter emulsions without the gum unless I'm content to not make it too rich.  

Adding cream to the wine reduction and reducing again before butter goes in seems to work well too but apparently that's not a true beurre rouge/blanc, and there's a pretty big taste difference.  It makes it more like something you'd put over a pasta than on steak or chicken.

I never tried anything from the guys you mentioned.  Dehydrated meat?!  They'd have a pretty hard time selling me that unless I was going into space.  I'm much more into getting my classic French cooking skills improved than anything too far out.

Google Alinea.   They actually get people to pay hundreds of dollars at times for a dinner and wach "course" is no bigger than a bite.   In fact, every item on their menu is nothing but a bite and no more.  Its the only cookbook I ever re-sold and got rid of.  It was just awful.

[The True Adonis]

Nah, I'm not that advanced.  I just love butter sauces like Hollandaise but wanted a way to prepare several servings for quick use, so that led me to look for ways to stabilize the emulsion.  I've found that Hollandaise refrigerates and reheats (carefully, only 5 or 10 seconds at a time in the microwave) just fine without a food gum stabilizer but things like beurre rouge or blanc really benefit from it, particularly if you don't want it too lean.  Maybe it has to do with the lack of lecithin in the wine sauce compared to the egg yolk based one, but I only bat about 60% on wine/butter emulsions without the gum unless I'm content to not make it too rich.  

Adding cream to the wine reduction and reducing again before butter goes in seems to work well too but apparently that's not a true beurre rouge/blanc, and there's a pretty big taste difference.  It makes it more like something you'd put over a pasta than on steak or chicken.

I never tried anything from the guys you mentioned.  Dehydrated meat?!  They'd have a pretty hard time selling me that unless I was going into space.  I'm much more into getting my classic French cooking skills improved than anything too far out.

Last night Jezebelle and I made Bavarian Pepper Pot from The New German Cookbook, King Arthur Flour`s Cornbread and King Arthur Flour`s Banana Walnut Bread.   If you haven`t already, go buy King Arthur Flour`s Bakers Companion Book.  It is one of the very best tools you will ever own as everything comes out perfect and beautiful.  It also won the James Beard award.  Also, their website is packed with free recipes that are garaunteed to work everytime.  You can even live chat with them online instantly and ask them anything under the sun and they also answer emails instantly.  Its one of the most impressive American run, employee owned companies I have ever seen.  Go and support them now!

[Tapeworm]

Last night Jezebelle and I made Bavarian Pepper Pot from The New German Cookbook, King Arthur Flour`s Cornbread and King Arthur Flour`s Banana Walnut Bread.   If you haven`t already, go buy King Arthur Flour`s Bakers Companion Book.  It is one of the very best tools you will ever own as everything comes out perfect and beautiful.  It also won the James Beard award.  Also, their website is packed with free recipes that are garaunteed to work everytime.  You can even live chat with them online instantly and ask them anything under the sun and they also answer emails instantly.  Its one of the most impressive American run, employee owned companies I have ever seen.  Go and support them now!

I can't!  I'm stuck out here in Western Australia since '99!    I'll have a look for the book online though.  Ya, their website is great.  

Here's something you might appreciate.  I've been out turning the garden bed today in preparation of planting some herbs and veggies.  Never tried my hand at it before so disaster is assured.    Also set up a seed raising station in the garage on some el cheapo shelves, wrapped in insulfoil on three sides, 4 36w shoplights (which I had to wire myself   bloody Aussie hardware stores), fan, and timer.  All the stuff marijuana growers use so I'm waiting for a knock on the door, lol.  Got some 1 week old basil popping up strong (16 plants), along with dill, chives, oregano, thyme, rosemary, parsley, cilantro, cherry tomatoes, and cayenne peppers.  Plan on doing a flat/week with 64 seedlings per flat, probably with a few flowers too to keep things looking good.  It seems that middle age has officially arrived.

Are you into growing anything for your kitchen TA?

[Mr Nobody]

I can't!  I'm stuck out here in Western Australia since '99!    I'll have a look for the book online though.  Ya, their website is great.  

Here's something you might appreciate.  I've been out turning the garden bed today in preparation of planting some herbs and veggies.  Never tried my hand at it before so disaster is assured.    Also set up a seed raising station in the garage on some el cheapo shelves, wrapped in insulfoil on three sides, 4 36w shoplights (which I had to wire myself   bloody Aussie hardware stores), fan, and timer.  All the stuff marijuana growers use so I'm waiting for a knock on the door, lol.  Got some 1 week old basil popping up strong (16 plants), along with dill, chives, oregano, thyme, rosemary, parsley, cilantro, cherry tomatoes, and cayenne peppers.  Plan on doing a flat/week with 64 seedlings per flat, probably with a few flowers too to keep things looking good.  It seems that middle age has officially arrived.

Are you into growing anything for your kitchen TA?

I'm just going hit the local Farmers Market let them do all the work. 

[Tapeworm]

I'm just going hit the local Farmers Market let them do all the work. 

I've got a supermarket and that's about it.  Their herbs are awful and cost crazy money.  Their cherry tomatoes are over $5 a small punnet now.  Berries, avocados, asparagus, and artichokes are also insultingly priced, but unfortunately they take a couple of years to start yielding.  Their selection is pretty basic too, so I'm hoping to grow some things I just can't find anywhere in an Aussie shop, like tomatillos or kale.

It's fun to watch them sprouting up too.  I talk to them.  "I love you.  Grow for me you little fuckers."

[Mr Nobody]

I've got a supermarket and that's about it.  Their herbs are awful and cost crazy money.  Their cherry tomatoes are over $5 a small punnet now.  Berries, avocados, asparagus, and artichokes are also insultingly priced, but unfortunately they take a couple of years to start yielding.  Their selection is pretty basic too, so I'm hoping to grow some things I just can't find anywhere in an Aussie shop, like tomatillos or kale.

It's fun to watch them sprouting up too.  I talk to them.  "I love you.  Grow for me you little fuckers."

I could see where that would be rewarding, I have grown a few things myself but I am too lazy to grow much.

[Disgusted]

Last night Jezebelle and I made Bavarian Pepper Pot from The New German Cookbook, King Arthur Flour`s Cornbread and King Arthur Flour`s Banana Walnut Bread.   

Like Hell you did.