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  • Originally posted by liza View Post
    That's what sour cream is (real sour cream, no additives, of course), no?
    Not sure. Cori? Oh wise one, where art thou?

    "Cultured cream" somehow sounds more cultured than "sour cream".

    Comment


    • Well, heck, I didn't read far enough back to see that the decaf was from a restaurant, or maybe I missed it in the posts I've read. You've been hit by crapfood! But it's not the worst thing in the world and I'm guessing, especially since your face is puffy, that you'll lose it quickly.

      I like the idea of short one-food hacks/diets/experiments. It sort of makes us focus on everything else rather than food.

      ETA: I wonder how a raw milk + colostrum fast would work.
      Last edited by JoanieL; 05-19-2013, 05:37 PM.
      "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

      B*tch-lite

      Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

      Comment


      • Yep, a crapfood attack. That's what it feels like. Hopefully temporary. It was a touristy little restaurant where I had the suspect decaf, not really very upscale. The GMan was just having a soup and salad since I don't have any food in the fridge other than milk right now.

        I really like how I'm not hungry at all. I don't even really have "munchies" for other stuff. There is a chocolate bar and a jar of coconut flakes on my computer table right now within reach and I have absolutely no desire to tuck into them.

        Colostrum would be and interesting addition. Organic Pastures does sell raw colostrum at some times of the year.

        If I do this again I would want to give it a try with all goat products.

        Comment


        • Originally posted by liza View Post
          That's what sour cream is (real sour cream, no additives, of course), no?
          Originally posted by Paleobird View Post
          Not sure. Cori? Oh wise one, where art thou?

          "Cultured cream" somehow sounds more cultured than "sour cream".
          From Wikipedia:
          Sour cream
          Sour cream is a dairy product obtained by fermenting a regular cream with certain kinds of lactic acid bacteria.[1] The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacteria. . .

          Comment


          • Originally posted by liza View Post
            From Wikipedia:
            Sour cream
            OK. I guess it is cultured cream. Interesting.

            So far today I've had my pints and noshed on a few cocoa butter chips for the fat content. Those are yummy. I keep meaning to make chocolate with them and eating them plain instead.

            Comment


            • Originally posted by Paleobird View Post
              If I do this again I would want to give it a try with all goat products.
              I looked up the macros of goat vs cow milk one day, and they didn't differ that much. I didn't however compare micros or do any research on why goat milk is easier on the human body. I do know that with the exception of yogurt (both taste about the same to me), products made from goat milk just taste better. Goat milk fresh cheese with lox is far superior to lox 'n' cream cheese.
              "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

              B*tch-lite

              Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

              Comment


              • Goat milk is more easily digested than cow's milk, also.

                Benefits of Goat Milk, Goat Milk Vs Cow Milk
                Last edited by honeybuns; 05-20-2013, 05:48 AM.
                Of all the paths you take in life, make sure a few of them are dirt.

                Comment


                • Originally posted by honeybuns View Post
                  Goat milk is more easily digested than cow's milk, also.

                  Benefits of Goat Milk, Goat Milk Vs Cow Milk
                  Thank you. Summed it all up very nicely and understandably.
                  "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                  B*tch-lite

                  Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

                  Comment


                  • I definitely agree that goat milk is better. That is a good summary link. Thanks, honeybuns.


                    OK, final post mortem on The Great Milk Experiment:

                    Eff this noise! I'm taking my toys and going back to ketoland.

                    Lost 10 lbs in 5 days (two of which were bloat from dinner out) regained, 8 overnight, lost one again, now back up 3 to exactly where I started after one week.

                    I think there is just too much sugar involved in this plan. The calories are very limited which may have been responsible for the initial burn off but now I think my ketosis is lagging and I just feel generally puffy. Systemic inflammation is not good.

                    Or perhaps the sugar had a temporary "carb refeed" effect for a few days but then became the norm again. Note to self to try occasional carbing up with milk for a day or two as opposed to mono milk for a week.

                    In any case, this one is getting consigned to the scrapheap of interesting ideas that were worth an experiment but didn't work out IRL.

                    Comment


                    • I was having massive cravings for seafood today so I took a drive to my favorite Asian supermarket and got some sashimi and salmon roe which was just dinner.

                      The ultimate test of chop stick dexterity is being able to pick up one singe salmon roe egg without squishing it or dropping it.

                      My body was just saying, "enough with the milk already."

                      Comment


                      • Originally posted by Paleobird View Post
                        Not sure. Cori? Oh wise one, where art thou?

                        "Cultured cream" somehow sounds more cultured than "sour cream".
                        Well... sour cream is one type of cultured cream.
                        But it's far from the only type.
                        And other types such as Mexican Crema and Creme Bulgare have far richer flavors IMO.
                        It has to do with the types of bugs that do the culturing.
                        Kefir cultured sour cream/creme fraiche is very nice as well. Better in flavor than sour cream also IMO.
                        But they each have their own flavor and place in the cultured world.

                        Also, while sour cream is made from cultured cream it is generally pasteurized AFTER culturing. Good luck finding a sour cream with active cultures.
                        If you whip up some kefir cream at home... delicious nutritious cultures!!!
                        Last edited by cori93437; 05-20-2013, 06:50 PM.
                        “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                        ~Friedrich Nietzsche
                        And that's why I'm here eating HFLC Primal/Paleo.

                        Comment


                        • Originally posted by cori93437 View Post
                          Well... sour cream is one type of cultured cream.
                          But it's far from the only type.
                          And other types such as Mexican Crema and Creme Bulgare have far richer flavors IMO.
                          It has to do with the types of bugs that do the culturing.
                          Kefir cultured sour cream/creme fraiche is very nice as well. Better in flavor than sour cream also IMO.
                          But they each have their own flavor and place in the cultured world.

                          Also, while sour cream is made from cultured cream it is generally pasteurized AFTER culturing. Good luck finding a sour cream with active cultures.
                          If you whip up some kefir cream at home... delicious nutritious cultures!!!
                          Ah ha! The full story emerges.

                          So, what cultures would I need to make crema Mexicana. I love that stuff. I can just eat that right out of the jar. And do.

                          Comment


                          • My advice is to go with kefir cream since it is mesophillic for a batch and see how you like that.
                            Mesos are the EASIEST cultures to manage... just room temp. No temps to manage. No fails!

                            It's super easy. Add kefir grains to cream, a tbsp of grains per cup of room temp(75-80*) cream, lid and let sit at room temp 12-18 hours.
                            The grains will rise to the top... pick them out.
                            Refrigerate. The creme will thicken more.
                            (Or 1/4 cup of already made kefir per quart of room temp cream for about 24 hours. Yep, you can use your store bought kefir and some store bought organic cream for this. If you are going to use raw cream, I would probably heat it for this one... that's a lot of competing bugs and yeasts. I haven't tried raw cream kefir on my own yet. )

                            You can also beat it into cultured butter...
                            Cake and Commerce: Heavy cream + kefir = Cultured Butter (or, how you, too, can make kickass butter at home)

                            To get actual Crema Mexicana I believe you would need buttermilk with active cultures, also mesophillic, 2c HWC to about 1/4 buttermilk, jar and lid loosely, let sit at room temp 12-24 hours. The time is the thing... time will determine the amount of "sour". So some testing may be necessary depending on if you want a milder or more tangy crema.
                            This would be the appropriate starter to order...
                            http://www.culturesforhealth.com/but...starter-1.html
                            I'm not quite sure I would rely too heavily on a store bought buttermilk. But it might work. Just make sure it says "active cultures". Like sour creams buttermilks tend to be pasteurized after culturing as well.
                            Last edited by cori93437; 05-20-2013, 08:21 PM.
                            “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                            ~Friedrich Nietzsche
                            And that's why I'm here eating HFLC Primal/Paleo.

                            Comment


                            • Ah, yes, crema Mexicana does have a bit of a buttermilk tang to it.

                              All hail, Cori, The Fermentation Queen!

                              One of these days I'm going to work up the nerve to do this.

                              Comment


                              • Originally posted by Paleobird View Post
                                Ah, yes, crema Mexicana does have a bit of a buttermilk tang to it.

                                All hail, Cori, The Fermentation Queen!

                                One of these days I'm going to work up the nerve to do this.
                                Do it.
                                You cannot fail a meso. Seriously.
                                If your starter culture and milk or cream that you want to innuculate are both cold... mix them, lid loosely to keep bugs/dirt out, and let it sit on the counter for up to 24 hours.
                                Check with a clean spoon a few times starting at about 12-18 hours to see if the flavor is where you like it.
                                Bingo.
                                New food!
                                It's really just that easy.


                                The next step is I convince you to ferment yourself some spicy garlic cloves.
                                “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                                ~Friedrich Nietzsche
                                And that's why I'm here eating HFLC Primal/Paleo.

                                Comment

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