Monday, 2 September 2013
As I ate the oysters with their strong taste of...( Quote - Ernest Hemingway )
Quote by Ernest Hemingway: As I ate the oysters with their strong taste of...
― Ernest Hemingway, A Moveable Feast
Tuesday, 27 August 2013
Tamarind Drink | Nam Makham | น้ำมะขามสด
Rachel Cooks Thai: Tamarind Drink | Nam Makham | น้ำมะขามสด
on July 23, 2011
This chilled drink made from tamarind is one of my favorites. It is tangy and sweet and completely refreshing.
When I’m able to find fresh, sweet tamarind in the markets, this drink is one of the first things I make, even before eating it as a snack or transforming it into a sweet and savory tamarind candy. If you’re not able to find sweet tamarind in the pod, this drink can also be made with the “wet” tamarind blocks that are readily available at most Asian markets.
It’s a very simple drink to make. You simply squish and squeeze the tamarind flesh with water until it forms a paste. Then dilute this tamarind paste with some additional water, add sugar, and heat until the sugar is dissolved. Once the drink is chilled, serve over ice with some lime and mint to garnish, and you have a wonderfully refreshing treat. It’s a perfect drink to quench your thirst on these hot summer days, or to quell the fire in your mouth after eating a spicy Thai meal!
on July 23, 2011
This chilled drink made from tamarind is one of my favorites. It is tangy and sweet and completely refreshing.
When I’m able to find fresh, sweet tamarind in the markets, this drink is one of the first things I make, even before eating it as a snack or transforming it into a sweet and savory tamarind candy. If you’re not able to find sweet tamarind in the pod, this drink can also be made with the “wet” tamarind blocks that are readily available at most Asian markets.
It’s a very simple drink to make. You simply squish and squeeze the tamarind flesh with water until it forms a paste. Then dilute this tamarind paste with some additional water, add sugar, and heat until the sugar is dissolved. Once the drink is chilled, serve over ice with some lime and mint to garnish, and you have a wonderfully refreshing treat. It’s a perfect drink to quench your thirst on these hot summer days, or to quell the fire in your mouth after eating a spicy Thai meal!
Tamarind Drink | Nam Makham | น้ำมะขามสด
Ingredients
- 1/2 cup fresh tamarind or wet tamarind block
- 3 cups water
- 1/4 cup sugar
- lime slices
- 2 sprigs of mint
Instructions
- To make tamarind paste, combine 1/2 cup of fresh, sweet tamarind fruit or pre-packaged wet tamarind block with 1 cup of hot water. Mash with your fingers until the fruit dissolves into the water. Strain the fibers and seeds out with your fingers or a fine mesh strainer. The resulting paste should be about the consistency of ketchup.
- Heat 1/2 cup of the tamarind paste, 2 cups water, and 1/4 cup sugar over medium heat until the sugar dissolves. The sweetness of the drink will depend on your tamarind. If it's too sweet, add a little more tamarind paste or some lime juice. If it's too sour, add more sugar.
- Cool the tamarind drink in the fridge. Fill a glass with ice and then pour the tamarind drink over. Garnish with a slice of lime and a sprig of mint.
{ 6 comments… add one }
- July 31, 2011, 11:33 amHi Rachael – Where can I find “Fresh Tamarind”? Some stores sell “Pods and Paste” only. I live in Bay Area. {;>)
Thanks and Regards, Patricia paw@feri.com -
Monday, 19 August 2013
Fish Poached in Olive Oil | Mark's Daily Apple
Fish Poached in Olive Oil | Mark's Daily Apple
Just when you think you’ve cooked fish in every possible way, along comes an intriguing recipe like this one. This cooking method for seafood isn’t a new idea; the Italians and French have been doing it forever and many chefs today use it to keep fish moist while it cooks. But have you ever tried poaching fish in olive oil?
It’s nothing like deep-frying and a whole different thing than poaching in water.
Why do it?
The fish cooks quickly, with less of a chance of drying out and the flavor of the fish stays pure and mild without turning fishy or becoming bland.
The flavor of fish poached in olive oil is not oily, although you should use olive oil that you like the flavor of.
You should also choose fish with firm flesh like halibut, cod, salmon or tuna (shrimp can also be poached). Poaching in oil work best with small pieces of fish, both because the fish will cook quickly and because it allows you to use less oil. The thicker the pieces of fish are and the bigger the pot is, the more oil you’re going to need. Try to keep each piece of fish around 3 ounces, or even less by cutting the fish into small cubes.
Place the fish in a small pot or skillet and cover with olive oil. You can also add sprigs of herbs or cloves of garlic. Although they don’t add a whole lot of flavor to the fish, they do make the oil taste great. Turn the heat to medium-low and no higher. During the entire cooking process, the oil should be warm but not burning hot (less than or right at 200 °F/93 °C degrees).
You should be able to dip your finger in the oil and it won’t burn.
A 3-ounce piece of fish will cook in about 5-8 minutes, maybe a little bit longer, depending on how thick it is. When it’s done, the flesh should be moist, supple and pretty much melt in your mouth. The oil won’t have a fishy flavor. It can be strained and re-used for cooking or better yet, use it immediately to dress a salad or drizzle onto vegetables that you serve with the fish.
Ingredients:
Place the fish in a small pot or skillet. Lightly season with salt. Cover completely with olive oil. Add herbs or garlic if you’d like.
Set over medium-low heat. The oil should never get hot enough to boil and bubble, however, if bubbles start forming around the fish you’ll know it’s close or already done. Small chunks take around 5-8 minutes to cook. Tuna can take longer than other types of fish.
So as not to waste oil, use as small a pot as possible and/or cut the fish into small pieces.
Just when you think you’ve cooked fish in every possible way, along comes an intriguing recipe like this one. This cooking method for seafood isn’t a new idea; the Italians and French have been doing it forever and many chefs today use it to keep fish moist while it cooks. But have you ever tried poaching fish in olive oil?
It’s nothing like deep-frying and a whole different thing than poaching in water.
Why do it?
The fish cooks quickly, with less of a chance of drying out and the flavor of the fish stays pure and mild without turning fishy or becoming bland.
The flavor of fish poached in olive oil is not oily, although you should use olive oil that you like the flavor of.
You should also choose fish with firm flesh like halibut, cod, salmon or tuna (shrimp can also be poached). Poaching in oil work best with small pieces of fish, both because the fish will cook quickly and because it allows you to use less oil. The thicker the pieces of fish are and the bigger the pot is, the more oil you’re going to need. Try to keep each piece of fish around 3 ounces, or even less by cutting the fish into small cubes.
Place the fish in a small pot or skillet and cover with olive oil. You can also add sprigs of herbs or cloves of garlic. Although they don’t add a whole lot of flavor to the fish, they do make the oil taste great. Turn the heat to medium-low and no higher. During the entire cooking process, the oil should be warm but not burning hot (less than or right at 200 °F/93 °C degrees).
You should be able to dip your finger in the oil and it won’t burn.
A 3-ounce piece of fish will cook in about 5-8 minutes, maybe a little bit longer, depending on how thick it is. When it’s done, the flesh should be moist, supple and pretty much melt in your mouth. The oil won’t have a fishy flavor. It can be strained and re-used for cooking or better yet, use it immediately to dress a salad or drizzle onto vegetables that you serve with the fish.
Ingredients:
- Pieces of boneless, skinless fish (pieces that weigh 3-ounce/85 gram or less work best)
- Olive oil
- Optional: sprigs of herbs like thyme and rosemary and peeled cloves of garlic cut in half
Place the fish in a small pot or skillet. Lightly season with salt. Cover completely with olive oil. Add herbs or garlic if you’d like.
Set over medium-low heat. The oil should never get hot enough to boil and bubble, however, if bubbles start forming around the fish you’ll know it’s close or already done. Small chunks take around 5-8 minutes to cook. Tuna can take longer than other types of fish.
So as not to waste oil, use as small a pot as possible and/or cut the fish into small pieces.
Not Sure What to Eat? Get the Primal Blueprint Meal Plan for Shopping Lists and Recipes Delivered Directly to Your Inbox Each Week
Posted By: Worker Bee
Friday, 21 June 2013
Meat Jelly Kholodets - | Recipe
Kholodets - Meat Jelly Recipe | RecipeStudio
Meat jelly is no other than boiled meat pieces in aspic. This is one of the dishes I love and remember from my mom's holiday menu.
and see: 50k-food health: Gelatin, medical properties - Wikipedia
Kholodets that derives in Russian from the word kholod (cold) is a traditional winter treat, loved by many. It takes one day and half a night to prepare, but the result is worth the effort. After Alex's begging and wining for quite a while, I surrendered and made us a little pre-holiday feast.
As I said, the preparation takes about the whole day, but it is not complicated. 90% of this time will go on boiling bones and meats to draw as much natural gelatin as possible. If you use a lot of bones, there is no need in artificial gelatin that is usually added to aspic.
Wash the bones, cover with water and bring to boil. Discard this first water when it becomes foamy. Cover with water again, and boil on medium to low about 2 hours, skimming the fats and foam. After 2 hours add salt, whole onion, and pepper corns. Boil another 2 hours. If water evaporated, add some boiling water. The jelly parts of the bones will become softer, and that's the part you need for a good result.
In the morning your meat jelly is all molded and ready to eat. Serve with hot mustard and horseradish.
Notes:
Meat combinations could be different, but a substantial amount of bones is a must to get it all jellied.
You can make a chicken meat jelly, if you boil a good whole chicken for a few hours. It is very tasty, too, but I prefer a combination of meats.
The boiled meat pieces could be minced. This is the way my mom did it and that's how I remember it from my childhood. This kholodets is even in consistency with a layer of jellied broth on top.
If you leave the omion unpeeled, it will give the broth a nice shade of amber. Make sure the onion is not damaged and wash it well.
If there is still some fat on the surface of your jelly when it is molded, scrape if off with a warm knife and throw away.
To make an impressive presentation, you could turn the jelly over to another big serving dish, bottom up, this way it will look nicer. To succeed in this, put the dish with jelly in hot water for 2 minutes, run a knife along the edge of the jelly to separate it from the sides of the dish, then put another serving dish over, grip well, and quickly turn it upside down. Decorate along the sides with greens and pieces of colorful vegetables.
Garlic can be omitted, you can put pieces of boiled carrots, and some parsley leaves on the bottom. The dish will look magical, when you turn it bottom up.
Last but not least, kholodets is a great companion to vodka. If you eat kholodets with vodka, you will not get drunk - a little trick some people use at Russian parties. :) It also is perfect to eliminate hangover in the morning.
and see: 50k-food health: Gelatin, medical properties - Wikipedia
Kholodets that derives in Russian from the word kholod (cold) is a traditional winter treat, loved by many. It takes one day and half a night to prepare, but the result is worth the effort. After Alex's begging and wining for quite a while, I surrendered and made us a little pre-holiday feast.
What you need:
2 lb beef/pork leg bones (sawed in pieces)
1.5 lb beef meat
1.5 lb chicken parts (legs or wings)
Filtered water
Salt
1 big yellow onion , peeled or washed
Black pepper corns
Bay leaf
4-6 cloves finely sliced or chopped garlic (optional)
Method:
2 lb beef/pork leg bones (sawed in pieces)
1.5 lb beef meat
1.5 lb chicken parts (legs or wings)
Filtered water
Salt
1 big yellow onion , peeled or washed
Black pepper corns
Bay leaf
4-6 cloves finely sliced or chopped garlic (optional)
Method:
As I said, the preparation takes about the whole day, but it is not complicated. 90% of this time will go on boiling bones and meats to draw as much natural gelatin as possible. If you use a lot of bones, there is no need in artificial gelatin that is usually added to aspic.
Wash the bones, cover with water and bring to boil. Discard this first water when it becomes foamy. Cover with water again, and boil on medium to low about 2 hours, skimming the fats and foam. After 2 hours add salt, whole onion, and pepper corns. Boil another 2 hours. If water evaporated, add some boiling water. The jelly parts of the bones will become softer, and that's the part you need for a good result.
 |
| Chicken is soft, but not ready yet |
On the fifth hour add beef meat, bring to boil, and skim thoroughly all the foam and fat. Boil meat together with bones about 1 hour, then add chicken parts and bay leaf. If water evaporated too much, add some boiling water. You should have enough liquids to get some jellied broth on molded kholodets, so all parts of meat should be generously covered with broth. Boil everything until meat is very soft, and chicken meat is falling off the bones. All in all about 8 hours or even more.
 |
| Try to skim the fat from the surface |
Switch off the heat, and let it all cool down to the temperature you can tolerate with you hands. Skim excess fat from the surface of the broth.
Now comes the messy part. Take out all bones and meat, thoroughly cut off all jelly parts from the beef bones, mince with a sharp knife.
Take all meat pieces of the bones with your hands (be careful not to leave some bones behind or somebody might break a tooth :), cut them coarsely with a sharp knife.
 |
| Make a layer of broth on the top |
Pour the broth through the sieve into another pan, and place all meat pieces and jelly pieces into the broth, stir, taste for salt, add more if needed. Put on heat and warm through almost to the boiling point.
For this quantity of meat I needed two glass or porcelain dishes 8x10"with about 3" high sides. Sprinkle the bottoms of dishes with garlic, and ladle the meat and broth mixture into them. Let it cool to room temperature, cover, and transfer to the fridge until morning.
Notes:
Meat combinations could be different, but a substantial amount of bones is a must to get it all jellied.
You can make a chicken meat jelly, if you boil a good whole chicken for a few hours. It is very tasty, too, but I prefer a combination of meats.
The boiled meat pieces could be minced. This is the way my mom did it and that's how I remember it from my childhood. This kholodets is even in consistency with a layer of jellied broth on top.
If you leave the omion unpeeled, it will give the broth a nice shade of amber. Make sure the onion is not damaged and wash it well.
If there is still some fat on the surface of your jelly when it is molded, scrape if off with a warm knife and throw away.
To make an impressive presentation, you could turn the jelly over to another big serving dish, bottom up, this way it will look nicer. To succeed in this, put the dish with jelly in hot water for 2 minutes, run a knife along the edge of the jelly to separate it from the sides of the dish, then put another serving dish over, grip well, and quickly turn it upside down. Decorate along the sides with greens and pieces of colorful vegetables.
Garlic can be omitted, you can put pieces of boiled carrots, and some parsley leaves on the bottom. The dish will look magical, when you turn it bottom up.
Last but not least, kholodets is a great companion to vodka. If you eat kholodets with vodka, you will not get drunk - a little trick some people use at Russian parties. :) It also is perfect to eliminate hangover in the morning.
Thursday, 20 June 2013
Monday, 3 June 2013
MCT Oil - Bulletproof® Upgraded™
Bulletproof® Upgraded™ MCT Oil
Upgraded MCT Oil is a supplemental oil that acts as a substitute for some of the usual oil in your diet. It should not be used to replace all of the fat in your diet.
Bulletproof® Upgraded™ MCT Oil
Upgraded MCT Oil
Price: $29.00
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Upgraded MCT oil is suitable to cook at temperatures under 320o F. It does not trigger the following allergies: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk or its derivatives, mollusks, mustard, peanuts (including peanut oil), sesame seed or its derivatives, soybean or its derivatives, Sulfur Dioxide, tree nuts, wheat or its derivatives, and more. It is highly, highly purified.
How to Use Upgraded MCT Oil
Upgraded MCT Oil is a supplemental oil that acts as a substitute for some of the usual oil in your diet. It should not be used to replace all of the fat in your diet.
Begin using MCT 1 tablespoon per day and slowly increase over several days. Too much MCT, especially if consumed on an empty stomach, may result in diarrhea or a stomachache. 1-3 tablespoons per day is recommended for Bulletproof practitioners.
The best way to maximize energy is to use Upgraded MCT Oil in your Bulletproof Coffee. Mix your MCT oil with grass-fed butter and combine it with Bulletproof Coffee to gain hours of energy and lose inches off your waistline! It may also be used in smoothies, salad dressings, and many recipes.
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Price: $29.00
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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any
Monday, 27 May 2013
Stewed Rhubarb recipe
Stewed Rhubarb recipe – All recipes Australia NZ
ALTERNATIVE RECIPE
Stewed Rhubarb
Serves : 4
Ingredients
- 600g unpeeled rhubarb
- 10g butter
- 60g brown sugar
Preparation:10min
Cook: 25min
Ready in:35min
- Wash the rhubarb and cut into 1 to 2 cm slices.
- Melt the butter in a saucepan over low heat. Add the rhubarb and sugar. Cover and simmer over low heat for 25 minutes. Stir regularly.
- Serve the rhubarb with creme fraiche or whipped cream.
Ingredients:
Directions:
- 500 g rhubarb, trimmed,cut into 3 cm pieces
- 160 g sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
Directions:
- Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
- Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.Remove from the heat and set aside in a medium bowl, covered.
- Great with"Baked cheesecake".
Read more: <a href="http://www.food.com/recipe/stewed-rhubarb-28228?oc=linkback">http://www.food.com/recipe/stewed-rhubarb-28228?oc=linkback</a>
Sunday, 26 May 2013
Egg quality (don't wash them before storage) - CSIRO
Egg quality | CSIRO
18 March 2010 | Updated 14 October 2011
This fact sheet explains what to look for when assessing the quality of eggs, how to best store them to maintain freshness, and simple steps to avoid the risk of food poisoning from egg dishes.
In a fresh egg this air cell is quite small but as the egg ages, water is lost from the 17 000 pores in the egg and the air cell gets larger.
Also you can see a large moving shadow in the egg which is the yolk floating about in the white.
In fresh eggs the yolk is small and in the centre of the egg. If you hard boil an old egg, you can quite clearly see the air cell indentation in the top of the egg.
A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water.
Fresh eggs stay at the bottom of the bowl while stale eggs stand on end or float because of the large air cell.
Other factors such as a weak shell and fine cracks may also cause the egg to float.
Good quality, fresh eggs display certain characteristics when broken out.
The yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.
As eggs age, the yolk becomes larger and flatter, until it eventually breaks.
The thick egg white becomes thin and runny. By this time the egg will also have developed a stale odour and flavour.
Clean eggs, free of visible defects of the shell and contents, will then remain at high quality for up to three months and will still be as 'fresh' as eggs stored for seven days at room temperature.
They can be stored for longer periods but the quality will begin to deteriorate noticeably.
The cartons reduce water loss and help prevent flavours from other foods from being absorbed into the eggs.
Only clean, uncracked eggs should be stored.
Dirty eggs should be used immediately or frozen as pulp (see method on the next page).
Under no circumstances should eggs for in-shell storage be washed as this removes the surface bloom and makes the eggs more susceptible to attack by microbes.
Keep dirty or cracked eggs separate to avoid contamination of the clean eggs.
Although on its own this is not as effective as refrigeration, it does slow down the loss of quality of the egg and if the eggs are then stored in a cool place you should obtain about three weeks of high quality life in most parts of Australia (in the tropical regions you may only get about two weeks).
Research has shown that if oiling is to have maximum benefit it should be carried out on the day the egg is laid.
One of the following oils may be used but other commercial mineral oils may be suitable:
The eggs can then be put in clean cartons and stored until required.
Once again only clean, sound eggs should be used.
Before boiling oiled eggs it is important to prick the shells to allow the air to escape otherwise the eggs will crack open.
Raw egg whites freeze well but yolks undergo gelation and when thawed are thick and gluggy.
Such yolks do not beat well and cakes and other products made from them are disappointing.
The problem can be overcome by lightly beating the egg yolks and whole eggs then adding a small amount of sugar or salt to the eggs before freezing.
Add one teaspoon of salt or one tablespoon of sugar to every six egg yolks or eggs.
Freeze in small amounts of one or two eggs (about 55 g to 100 g).
These should keep in the freezer for up to 10 months.
18 March 2010 | Updated 14 October 2011
"Under no circumstances should eggs for in-shell storage be washed as this removes the surface bloom and makes the eggs more susceptible to attack by microbes"
This fact sheet explains what to look for when assessing the quality of eggs, how to best store them to maintain freshness, and simple steps to avoid the risk of food poisoning from egg dishes.
- Egg quality: what to look for
- For long term storage - control the temperature
- Oiling and freezing of eggs
- Egg safety
Egg quality: what to look for
Page 1 of 4
If you look closely at an egg shell held against a bright light in a dark room you will be able to see an air gap, usually at the blunt end of the egg.In a fresh egg this air cell is quite small but as the egg ages, water is lost from the 17 000 pores in the egg and the air cell gets larger.
Also you can see a large moving shadow in the egg which is the yolk floating about in the white.
In fresh eggs the yolk is small and in the centre of the egg. If you hard boil an old egg, you can quite clearly see the air cell indentation in the top of the egg.
A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water.
When you cut along this hard boiled egg lengthways you will see that the yolk has moved off centre.A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water.
Fresh eggs stay at the bottom of the bowl while stale eggs stand on end or float because of the large air cell.
Other factors such as a weak shell and fine cracks may also cause the egg to float.
Good quality, fresh eggs display certain characteristics when broken out.
The yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.
As eggs age, the yolk becomes larger and flatter, until it eventually breaks.
The thick egg white becomes thin and runny. By this time the egg will also have developed a stale odour and flavour.
For long term storage - control the temperature
Page 2 of 4
The easiest way to maintain eggs at high quality is to store them in cartons in the refrigerator as soon as possible after they are laid.Clean eggs, free of visible defects of the shell and contents, will then remain at high quality for up to three months and will still be as 'fresh' as eggs stored for seven days at room temperature.
They can be stored for longer periods but the quality will begin to deteriorate noticeably.
The cartons reduce water loss and help prevent flavours from other foods from being absorbed into the eggs.
Only clean, uncracked eggs should be stored.
Dirty eggs should be used immediately or frozen as pulp (see method on the next page).
Under no circumstances should eggs for in-shell storage be washed as this removes the surface bloom and makes the eggs more susceptible to attack by microbes.
Keep dirty or cracked eggs separate to avoid contamination of the clean eggs.
Page 3 of 4
Oiling of eggs
Where it is difficult to refrigerate eggs a coating of oil may be applied to help preserve them.Although on its own this is not as effective as refrigeration, it does slow down the loss of quality of the egg and if the eggs are then stored in a cool place you should obtain about three weeks of high quality life in most parts of Australia (in the tropical regions you may only get about two weeks).
Research has shown that if oiling is to have maximum benefit it should be carried out on the day the egg is laid.
One of the following oils may be used but other commercial mineral oils may be suitable:
- paraffin oil
- Ampol technical white oil No. 3
- Caltex White Oil Pharma 15.
Research has shown that if oiling is to have maximum benefit it should be carried out on the day the egg is laid.
Once again only clean, sound eggs should be used.
Before boiling oiled eggs it is important to prick the shells to allow the air to escape otherwise the eggs will crack open.
Freezing of raw egg
Excess eggs, whose shells are free of cracks, can be frozen as whole egg pulp, egg yolks or egg whites.Raw egg whites freeze well but yolks undergo gelation and when thawed are thick and gluggy.
Such yolks do not beat well and cakes and other products made from them are disappointing.
The problem can be overcome by lightly beating the egg yolks and whole eggs then adding a small amount of sugar or salt to the eggs before freezing.
Add one teaspoon of salt or one tablespoon of sugar to every six egg yolks or eggs.
Freeze in small amounts of one or two eggs (about 55 g to 100 g).
These should keep in the freezer for up to 10 months.
The Only Way I Drink Coffee…high fat (butter and / or coconut oil)
Healthy Coffee Recipe
After a recent facebook post where I mentioned I put some strange ingredients in my coffee, I’ve gotten a few emails asking for more details…
I have a love/hate relationship with coffee. Basically, I love coffee but my adrenals don’t always love it! Also, since I don’t eat/drink sugar or much pasteurized dairy, it can make for some pretty boring coffee… until now.
I’d always mixed coconut oil into my coffee or tea to help get my 1/4 cup a day, though it always floated on the top and the texture was sometimes rough (especially when I was pregnant… the texture made me so nauseous!). At the suggestion of a site I sometimes read, I tried a strange twist that has become my new favorite!
Basically, I blend coconut oil and grassfed organic unsalted butter (yes… butter) into coffee with a dash of vanilla and sometimes a drop of stevia. The blender emulsifies the coconut oil and butter so the texture is more creamy than oily and it is a delicious way to get a boost of beneficial fats. This type of coffee also gives much more extended energy throughout the day without making me jittery.
I also tried his Bulletproof Coffee which is much smoother than regular coffee and produced carefully to avoid the presence of Mycotoxins: “Most coffee beans are processed by either leaving them in the sun and elements to wither and dry, or by pressing them and letting them ferment (spoil) to remove the outer layer of the bean. Both of these techniques are known to produce significant levels of mycotoxins as they enhance flavor. Upgraded Coffee beans are mechanically processed right after picking using only clean cold water. This more expensive process is safer because it dramatically reduces harmful molds or bacteria from impacting your health.”
Seriously, try this coffee at your own risk, because it will ruin you for drinking other coffee!
Bulletproof coffee and herbal coffee are the only ones I drink anymore and I always prepare it this way…
Total time
Do you drink coffee? Put butter in it? Too weird? Weigh in below!
The Only Way I Drink Coffee…
After a recent facebook post where I mentioned I put some strange ingredients in my coffee, I’ve gotten a few emails asking for more details…
I have a love/hate relationship with coffee. Basically, I love coffee but my adrenals don’t always love it! Also, since I don’t eat/drink sugar or much pasteurized dairy, it can make for some pretty boring coffee… until now.
I’d always mixed coconut oil into my coffee or tea to help get my 1/4 cup a day, though it always floated on the top and the texture was sometimes rough (especially when I was pregnant… the texture made me so nauseous!). At the suggestion of a site I sometimes read, I tried a strange twist that has become my new favorite!
Basically, I blend coconut oil and grassfed organic unsalted butter (yes… butter) into coffee with a dash of vanilla and sometimes a drop of stevia. The blender emulsifies the coconut oil and butter so the texture is more creamy than oily and it is a delicious way to get a boost of beneficial fats. This type of coffee also gives much more extended energy throughout the day without making me jittery.
I also tried his Bulletproof Coffee which is much smoother than regular coffee and produced carefully to avoid the presence of Mycotoxins: “Most coffee beans are processed by either leaving them in the sun and elements to wither and dry, or by pressing them and letting them ferment (spoil) to remove the outer layer of the bean. Both of these techniques are known to produce significant levels of mycotoxins as they enhance flavor. Upgraded Coffee beans are mechanically processed right after picking using only clean cold water. This more expensive process is safer because it dramatically reduces harmful molds or bacteria from impacting your health.”
Seriously, try this coffee at your own risk, because it will ruin you for drinking other coffee!
Bulletproof coffee and herbal coffee are the only ones I drink anymore and I always prepare it this way…
The Only Way I Drink Coffee…
A delicious and creamy coffee that packs a powerful nutritional punch!
Ingredients
- 1 cup of organic coffee, herbal coffee or chai tea
- 1 tablespoon coconut oil (or more, I usually put in 2-3 tablespoons)
- 1 teaspoon organic grassfed unsalted butter (I get it here)
- ¼ tsp vanilla
- a few drops of stevia extract (optional)
Instructions
- Put all ingredients in a blender or food processor. Mix on high speed for 20 seconds until frothy. Drink immediately and enjoy all the energy!
Prep time
Cook time
Notes:
I take my fermented cod liver oil right before drinking this to give all the fat soluble vitamins some beneficial fats to digest with. If you aren’t regularly taking coconut oil, start with a teaspoon and work up as too much at once might upset your stomach. Coconut oil often increases metabolism and some people notice feeling warmer or like their heart is racing if they start off too fast.Do you drink coffee? Put butter in it? Too weird? Weigh in below!
Friday, 17 May 2013
Melrose MCT Oil -Australia
Health Products, organic health, Omega 3 fatty oils, Melrose Health, Australia, omega 3 fatty acids, organic food, organic products, tea tree oil
Failure to use with vegetable oils may result in essential fatty acid deficiency. If you experience persistent nausea, diarrhoea, abdominal cramps or other gastrointestinal discomfort, discontinue use. Consult a doctor before use if you have diabetes, cirrhosis, acidosis, ketosis or other liver problems.
Keep MCT out of reach of children, for adults only.
Melrose MCT oil
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Melrose MCT Oil
Product Sizes
- MCT 001 (500ml bottle)
Melrose MCT (medium chain triglyceride) Oil
- Provides twice the energy of carbohydrates.
- Rich source of mono saturated fats (oleic and omega-9).
- Neutral Flavour.
- Designed for Bodybuilders and Athletes.
Shelf Life and Storage
- 48 Months from date of manufacture.
- Store in a cool (less than 30c), dry place.
Cautions
MCT is intended for occasional use only during periods of intensive exercise, such as by triathletes, marathoners and other endurance athletes. It is not intended as a sole source of dietary fat since it contains no essential fatty acids. Use it only in combination with healthful sources of dietary polyunsaturated vegetable oils such as Melrose Flaxseed, Safflower and Sunflower Oils.Failure to use with vegetable oils may result in essential fatty acid deficiency. If you experience persistent nausea, diarrhoea, abdominal cramps or other gastrointestinal discomfort, discontinue use. Consult a doctor before use if you have diabetes, cirrhosis, acidosis, ketosis or other liver problems.
Keep MCT out of reach of children, for adults only.
Dosage & Uses
- Take one teaspoon per day and gradually increase to 1 to 3 dessertspoons per day.
- MCT should only be taken with food as intake on an empty stomach can cause nausea.
MCT can be used in cooking but is not recommended due to its low flash point.
Free From Lactose, Dairy, Wheat, Gluten, Yeast, Artificial
Safe ways to tweak Bulletproof® Coffee – Butter Coffee, Fatty Coffee, and More
Bulletproof® Coffee Mistakes – Butter Coffee, Fatty Coffee, and More
As biohackers interested in quantifiably measuring our own performance, or as coffee lovers just wanting to kick more ass, we owe it to ourselves to ourselves to try Bulletproof Coffee done perfectly at least one time. Cutting corners with a cup of “pretty good” coffee from unproven beans, with regular butter (or some other random fatty stuff) thrown in, will leave you satisfied, but it won’t leave you in the Bulletproof™ state of high performance. It is worth feeling the full mental clarity and massive energy surge a true cup of Bulletproof Coffee provides.
Do yourself a favor by experiencing the real Bulletproof Coffee recipe and accompanying Bulletproof™ Protocols:
2. Bennett JW, Klich M. Mycotoxins. Clin Microbiol Rev. 2003 Jul;16(3):497-516. Review. PubMed PMID: 12857779; PubMed Central PMCID: PMC164220.
3. Wild CP, Gong YY. Mycotoxins and human disease: a largely ignored global health issue. Carcinogenesis. 2010 Jan;31(1):71-82. doi: 10.1093/carcin/bgp264. Epub 2009 Oct 29. PubMed PMID: 19875698; PubMed Central PMCID: PMC2802673.
Safe ways to tweak Bulletproof® Coffee recipe and keep the FULL EFFECTS
- BPA Free Coconut Cream or milk, NOT coconut water (especially good for frothiness)
- Upgraded Chocolate
- Upgraded Vanilla
- Cinnamon (Ceylon is best)
- Xylitol (only from hardwood, not Chinese corn)
- Erythritol (non GMO)
- Stevia
Safe ways to tweak Bulletproof® Coffee recipe for MORE PROTEIN BUT LESS AUTOPHAGY
- Other heat-tolerant protein powders (the best tasting, highest performing are Upgraded Whey™ and Upgraded Collagen™)
- Raw eggs (makes extra frothy)
As biohackers interested in quantifiably measuring our own performance, or as coffee lovers just wanting to kick more ass, we owe it to ourselves to ourselves to try Bulletproof Coffee done perfectly at least one time. Cutting corners with a cup of “pretty good” coffee from unproven beans, with regular butter (or some other random fatty stuff) thrown in, will leave you satisfied, but it won’t leave you in the Bulletproof™ state of high performance. It is worth feeling the full mental clarity and massive energy surge a true cup of Bulletproof Coffee provides.
Do yourself a favor by experiencing the real Bulletproof Coffee recipe and accompanying Bulletproof™ Protocols:
References
1. Fung F, Clark RF. Health effects of mycotoxins: a toxicological overview. J Toxicol Clin Toxicol. 2004;42(2):217-34. Review. PubMed PMID: 15214629.2. Bennett JW, Klich M. Mycotoxins. Clin Microbiol Rev. 2003 Jul;16(3):497-516. Review. PubMed PMID: 12857779; PubMed Central PMCID: PMC164220.
3. Wild CP, Gong YY. Mycotoxins and human disease: a largely ignored global health issue. Carcinogenesis. 2010 Jan;31(1):71-82. doi: 10.1093/carcin/bgp264. Epub 2009 Oct 29. PubMed PMID: 19875698; PubMed Central PMCID: PMC2802673.
Thursday, 16 May 2013
Wednesday, 3 April 2013
Slow Oven Roasted Suckling Pig - Overclockers Australia Forums
Slow Oven Roasted Suckling Pig - Overclockers Australia Forums
Last edited by sjobeck; 10th February 2009 at 12:15 PM. Reason: Highlighted Disclaimer
----------------------------------
Want to try out a suckling pig in the oven, here you go:
Ingredients:
The pig may be difficult to get as butchers do not usually take delivery of them so young. I managed to have a pig farmer contact who agreed to provide me with one. The suckling pig is still on its mothers teat as the name suggests. They are often served in Chinese restaurants so maybe ordering one from an Asian butcher.
Start preparing this recipe about one or two days before as it will take time to prepare, salt and dry the pig.
First Remove the pigs offal - mine had kidneys and liver inside. Some clever people may utilise these for other recipes or create a stuffing but I fed them to my cat.
Click to view full size!
Note the bruise on piggy's head where he was put to sleep - "ouch I have a headache!"
Click to view full size!
Next boil 2-3 litres of water. Add 1 cup of vinegar and pour it over the pig inside and out. This will refresh the skin and assist with the crackling process. It also helps reduce any odour which the pork may have. Dry the pig well with paper towels. Place in the fridge for 4-8 hours uncovered to help dry the skin.
Score the pig vertically through skin and fascia prior to salting. This allows better salt penetration. Take plenty of sea salt flakes and LIBERALLY apply to all surfaces inside and out. You can also use normal table salt. I used both as the flakes were not sticking to the dry pig well. Don't worry about oversalting as we will remove excess later. Cover and place back into the fridge overnight. Roughly chop 5 cloves of garlic into olive oil and add herbs. Place in fridge overnight
Click to view full size!
Remove the pig from the fridge early on the morning of cooking (6am). There should be moisture on the outside which the salt has extracted. Take a paper towel and wipe off the excess salt and moisture. Take infused olive oil mixture and liberally apply to all surfaces. Leave the pig out for 5-6 hours to allow it to come to room temperature while marinating in the oil.
We need to bind the legs to minimise footprint (HaHa my funny) and also to prevent limbs from burning during cooking process. Allow pig to warm slightly before binding it otherwise legs will be too stiff. Take twine and bind front and hind legs tightly into pigs body as shown:
Click to view full size!
Next we need to protect other vulnerable parts from burning. Take aluminium foil and cover nose, ears and tail. Take one large onion and stuff into pigs mouth (Hungry Piggy!) This can be replaced by a shiny red apple if you so wish at the end of cooking.
Click to view full size!
Preheat the oven to 250 degrees We are going to blast the pig to start the crackling process.
Now mount the pig upright in the pan. It will tend to fall over so you may need to prop it up against the sides or wedge it into a corner. The protein in the meat will firm as it cooks so the pig will stay in whatever position you leave it in. Take meat thermometer and place deep in thigh not touching bone directly. Now our pig is ready for a nice warm trip to the furnace. Make sure you put the right one in as piggy is about the same size as a one year old!
Click to view full size!
Place into 250 degree oven for 30 minutes. Then remove and this should be the result:
Click to view full size!
Drop oven temperature to about 130-140 degrees and cover the pig for the first 2 hours. Remove from oven every 30-60 minutes to baste with pan juices and monitor (and take photos)
2 hours:
Click to view full size!
about 3 hours:
Click to view full size!
About 4 hours:
Click to view full size!
Trichinae are killed at internal temperature of 60 degrees celcius for 10 minutes. Keep a close eye on the meat thermometer every half hour or so. The meat will be done once the thermometer reaches 70 degrees. This should take anywhere between 4-6 hours depending on the size of your pig. If you elect to stuff the pig it will take longer. You can use a higher temperature for faster cooking but the slow roast will give softer meat.
Click to view full size!
Now remove from oven and cover with foil. Allow pig to rest for about 45 minutes.
Click to view full size!
The final stage involves a hot oven so preheat to 270 degrees. Place rested pig uncovered in hot oven to finish the crackling process. This should take half hour or less. Use your judgement. Final product should look like this:
Click to view full size!
I suggest you carve and serve at the table. Simple side salad of rocket with balsamic dressing and some potato casserole should suffice.
Click to view full size!
Click to view full size!
Buon Appetit!
Want to try out a suckling pig in the oven, here you go:
Ingredients:
- 1 suckling pig around 6-7kg
- Good quality extra virgin olive oil - around 1.5 cups
- Sea Salt flakes - plenty
- Garlic - around 5 cloves
- Herbs - optional I used some thyme
- One onion
- Half cup of white vinegar
- Lare Roasting Pan
- Large oven
- Foil
- Twine
- Meat Thermometer
- Oven Thermometer
The pig may be difficult to get as butchers do not usually take delivery of them so young. I managed to have a pig farmer contact who agreed to provide me with one. The suckling pig is still on its mothers teat as the name suggests. They are often served in Chinese restaurants so maybe ordering one from an Asian butcher.
| 9th February 2009, 10:21 AM | #6 | |
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Member
Join Date: Feb 2003
Location: Bendigo, Victoria
Posts: 617
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Quote:
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Start preparing this recipe about one or two days before as it will take time to prepare, salt and dry the pig.
First Remove the pigs offal - mine had kidneys and liver inside. Some clever people may utilise these for other recipes or create a stuffing but I fed them to my cat.
Click to view full size!
Note the bruise on piggy's head where he was put to sleep - "ouch I have a headache!"
Click to view full size!
Next boil 2-3 litres of water. Add 1 cup of vinegar and pour it over the pig inside and out. This will refresh the skin and assist with the crackling process. It also helps reduce any odour which the pork may have. Dry the pig well with paper towels. Place in the fridge for 4-8 hours uncovered to help dry the skin.
Score the pig vertically through skin and fascia prior to salting. This allows better salt penetration. Take plenty of sea salt flakes and LIBERALLY apply to all surfaces inside and out. You can also use normal table salt. I used both as the flakes were not sticking to the dry pig well. Don't worry about oversalting as we will remove excess later. Cover and place back into the fridge overnight. Roughly chop 5 cloves of garlic into olive oil and add herbs. Place in fridge overnight
Click to view full size!
Remove the pig from the fridge early on the morning of cooking (6am). There should be moisture on the outside which the salt has extracted. Take a paper towel and wipe off the excess salt and moisture. Take infused olive oil mixture and liberally apply to all surfaces. Leave the pig out for 5-6 hours to allow it to come to room temperature while marinating in the oil.
We need to bind the legs to minimise footprint (HaHa my funny) and also to prevent limbs from burning during cooking process. Allow pig to warm slightly before binding it otherwise legs will be too stiff. Take twine and bind front and hind legs tightly into pigs body as shown:
Click to view full size!
Next we need to protect other vulnerable parts from burning. Take aluminium foil and cover nose, ears and tail. Take one large onion and stuff into pigs mouth (Hungry Piggy!) This can be replaced by a shiny red apple if you so wish at the end of cooking.
Click to view full size!
Preheat the oven to 250 degrees We are going to blast the pig to start the crackling process.
Now mount the pig upright in the pan. It will tend to fall over so you may need to prop it up against the sides or wedge it into a corner. The protein in the meat will firm as it cooks so the pig will stay in whatever position you leave it in. Take meat thermometer and place deep in thigh not touching bone directly. Now our pig is ready for a nice warm trip to the furnace. Make sure you put the right one in as piggy is about the same size as a one year old!
Click to view full size!
Place into 250 degree oven for 30 minutes. Then remove and this should be the result:
Click to view full size!
Drop oven temperature to about 130-140 degrees and cover the pig for the first 2 hours. Remove from oven every 30-60 minutes to baste with pan juices and monitor (and take photos)
2 hours:
Click to view full size!
about 3 hours:
Click to view full size!
About 4 hours:
Click to view full size!
Trichinae are killed at internal temperature of 60 degrees celcius for 10 minutes. Keep a close eye on the meat thermometer every half hour or so. The meat will be done once the thermometer reaches 70 degrees. This should take anywhere between 4-6 hours depending on the size of your pig. If you elect to stuff the pig it will take longer. You can use a higher temperature for faster cooking but the slow roast will give softer meat.
Click to view full size!
Now remove from oven and cover with foil. Allow pig to rest for about 45 minutes.
Click to view full size!
The final stage involves a hot oven so preheat to 270 degrees. Place rested pig uncovered in hot oven to finish the crackling process. This should take half hour or less. Use your judgement. Final product should look like this:
Click to view full size!
I suggest you carve and serve at the table. Simple side salad of rocket with balsamic dressing and some potato casserole should suffice.
Click to view full size!
Click to view full size!
Buon Appetit!
Last edited by sjobeck; 10th February 2009 at 12:15 PM. Reason: Highlighted Disclaimer
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