Mustard, mayo, black pepper and a mix of stuff pulled from the yard, namely duck and chicken eggs and green onions.
Cost per person $1.02
HS classmate of mine later went on to raise chickens, and said on FB that fresh eggs were miles better than just about all common store types. Maybe excluding Amish or Farmers Market? I have no way of personally checking that, as I haven't been to my uncle's chicken farm in many decades.
What think?
I do know that in the States, the regulation is to remove the protective coating from the egg, making it look nicer, but also cutting down on its shelf life and necessitating refridgerating it immediately. So I suppose that also factors in to taste.
They're more vibrant! My twin works with someone who raises chickens. They also taste nicer, but I'm unsure how much of that is me willing it to be.
Farm birds get a much more diverse diet because they spend much of their day foraging. Could I taste the difference between store-bought and home-raised? Probably not. Can I see the difference when I crack them open, definitely. The yolks are dramatically deeper in color.
The American standard of washing the eggs is not to make them prettier. It's to make them so they can be refrigerated for longer-term storage.
The yolks are dramatically deeper in color.
Interesting, thanks.
That rule is way off. We can expect 4+ weeks of shelf life on unwashed eggs at room temperature. The older eggs make better hard boiled eggs because they are easier to peel.
Starches and carbs turn to sugars in your blood.
Of course they do. That's how my cells get the calories they need for ATP.
LOL, updoot
It's weird how humans have recently rejected carbs in all forms despite pasta and rice heavy cultures outliving everyone else and humans evolving from primates that ate so damn much fruit for so long that we literally lost the ability to make vitamin C. Ireland didn't get obese from potatoes. People just need to relax and eat food, not too much. Mostly plants.
All true*
* I remember that (yes, amongst a head filled with cabbage) you were explaining sometime back about the history of wheat (Triticum), in terms of developing major nutrient-loss across human-cultivation, and how even in the Middle-Ages, in which we tended to keep the most important nutritional portion (the germ and outer hull, etc), it was a pretty much in a massively less-nutritional form than the actual traditional form, which might have gone back... hundreds of K's of years, or even... millions of years..?
All that posited... I'm still rather baffled why you seem to eat so much modern bread, which is essential junk food by all known measurables, not unlike white rice.
Most of my bread is homemade. It's cheap. About 77¢ a pound. I can mix up a big batch of dough and decide what to do with it later. Bread, pizza, English muffins, pitas, garlic knots, whatever. Since most of my meals are a mix of how much energy I have to cook, how much back pain I'm in and cravings it's nice to have very flexible staples on hand that I can make things from.
I've had people look through my kitchen and complain there is no food. Just stuff you make food from.
Anyway there is a huge difference between the wheat based diet of 9000 years ago and my diet. I'm mixing things up with rice, potatoes and bread. They were literally surviving on bread alone. And "man can not survive on bread alone." I'm pulling in bits of protein and yard clippings.
A lot of homesteaders get this idea. They're going to grow 80% of their calories or more. I can't do that. Calories are expensive to grow. They're cheap to buy. I grow my flavor and buy my calories. You're going to spend more per pound on basil than you will steak. I can grow basil. I can't grow steak. Even though cows outnumber people on my block.
I am trying to grow more calories this year though. I've planted over 200 seeds in the last week. When I don't know is if any of it will survive our hot summer or our chickens. But at least the chickens will give us eggs in exchange for eating my fruit and veg.
And that's not including the 100 onions I planted earlier this year. I spent a lot of money on onions so I'm hoping this works out. Those are protected from the chickens.
My god, I would not know how I could possibly help upon a modern farm, me with my CFS/ME and all. I mean, I could LEARN all the important stuff, but my NRG runs out so quick, such that... just that... &^!@#$
Message incoming, hang on a bit... hang on
Starches and carbs feed the brain. Which explains ketoers.
That said, eat green leafy veg and whole grains already.
Starches and carbs feed the brain.
Turns into blood glucose, which the body can use in the brain, but works as hard as it possibly can to put into fat cells. The brain also runs perfectly well on fat, humans store fat not glucose for long term energy.
Individual results may vary.
I spent 15 years being 50 pounds underweight.
No amount of glucose was changing that.
I'm not talking about your weight, I'm talking about the fuel source for the brain. The body runs on fat, the brain runs on fat. It can, when available, also use glucose - but the entire metabolic system tries to keep glucose levels low and consistent rather then spiked and high.
If you are talking about storing sugar as fat then you are talking about weight.
Sure, humans are lipvores we store fat we run on fat, stored fat is often seen as weight.
Regardless if a person is skinny, fat, or in between their brain can run on fat.
Can doesn't mean ought.
Ahh! let's talk about ought!
Since humans store fat, one could see mechanistically we are setup to run on the energy we store: fat
When humans go more then 4 hours without eating glucose (skipping a meal, keto, fasting, or sleeping) they are running on fat, including the brain. If you want to prevent your brain from using fat you need to drip feed glucose all day (which some people try really hard to do), but when you sleep some of that fat will finally get to be used by the brain. One could reasonably argue the default energy of the human body is fat, hence why it's used during sleep.
Both short-term PET and arterio-venous difference studies in humans show that brain glucose consumption decreases as ketone availability to the brain increases. These results suggest that ketones are actually the preferred energy substrate for the brain because they enter the brain in proportion to their plasma concentration irrespective of glucose availability; if the energy needs of the brain are being increasingly met by ketones, glucose uptake decreases accordingly. This decrease in brain glucose uptake when both ketones and glucose are available supports the notion that ketones are the brain’s preferred fuel.
The body will use glucose when available, because glucose is so damaging to cells - glycation happens rapidly. As soon as any glucose elevations are seen in the blood stream insulin is immediately released to push glucose into fat cells and get blood glucose levels back to the low normal.
However, I'm open to being wrong: Why 'ought' the brain use glucose instead of fat?
This is a cooking group. While nutrition is an aspect of that this is not a nutrition group.
Post your cooking. Not too much. Mostly tasty.
Fries look great. You got one of those things you press down on and it pushes the spud through a bunch of blades to make the perfect shape?
I have used those in the past but they get picky about the size of the potatoes and require a lot of force so unless you spend a fortune they end up breaking. I just use a sharp knife and eyeball it.
These look delicious!
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