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  1. Replies
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    My hunch: Isocaloric diets can vary...

    My hunch:
    Isocaloric diets can vary tremendously. Suppose 100 folks begin a diet with X calories as the only guideline. A lucky few might strike upon a healthful satisfying routine for life, but...
  2. Thread: Gelatin

    by picklepete
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    61

    My batch was good for 1 week in airtight glass,...

    My batch was good for 1 week in airtight glass, unknown after that.
    On a hunch I also added lemon (acid = preservative).
  3. Replies
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    So what accounts for the gap between theory and...

    So what accounts for the gap between theory and practice?

    OP may (commendably) enjoy precise body configuration armed with calorie data, but that makes him a unicorn among the 100+ million...
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    Agreed. I don't see folks disputing whether...

    Agreed.

    I don't see folks disputing whether CICO occurs or is "true". The issue is whether it's useful or operative. Is there a single literate overweight/underweight person who is unfamiliar...
  5. Thread: Raw meat

    by picklepete
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    349

    Raw meat I definitely cook or freeze ASAP, the...

    Raw meat I definitely cook or freeze ASAP, the color and texture degrade quickly.

    Cooked meat seems fine for about 6 days in airtight glass, especially in a mixed dish with salts and acids.
    ...
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    Ketepa Pride...

    Ketepa Pride & Good Earth for work/daytime

    7 types of herb/spice things for late evening (weekly rotation), always look forward to them.
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    Since the diet is already conscientious I'd also...

    Since the diet is already conscientious I'd also examine sleep, stress, and medications (if any). The body may be stuck at a certain level of inflammation. When I added gut foods (pickles,...
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    Soups and pilafs are both good for including...

    Soups and pilafs are both good for including small pieces one doesn't enjoy chewing. Paleo folks who struggle with oysters or liver often appreciate them.
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    1/4 cup is a good amount (with a meal). I...

    1/4 cup is a good amount (with a meal).

    I assume nothing about storebought probiotics. True lactic pickles need no additional acid like wine, though maybe it's there for flavor? In the long run,...
  10. Thread: Parsley

    by picklepete
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    Parsley + grated & toasted cauliflower = primal...

    Parsley + grated & toasted cauliflower = primal tabbouleh
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    It has a faint carrot/rutabaga flavor--nice to...

    It has a faint carrot/rutabaga flavor--nice to sauté the base aromatics in a curry or soup. It stains like turmeric though.
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    The tone is obnoxious, though I unfortunately...

    The tone is obnoxious, though I unfortunately agree the PB core message is muddled by the merchandise.
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    Developing any new routine takes time, so...

    Developing any new routine takes time, so learning one diet for loss then a different one for maintenance is needless complication IMO

    Work towards the basics:
    • 90%+ homemade food
    • walk...
  14. Thread: Oats

    by picklepete
    Replies
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    USDA data uses the Atwater formula which attempts...

    USDA data uses the Atwater formula which attempts to account for this, though in a very approximate way across all foods. Probably best to assume +/- 10% or more.
  15. You may be right, it's the only supplement that...

    You may be right, it's the only supplement that affected my wellbeing.

    A second shortfall may be vitamin D, though food sources have always been secondary.
  16. There are so many ways to implement PB, including...

    There are so many ways to implement PB, including several options for protein and vegetables. What meals cause the worst trouble? Maybe rotate through all protein types--lean, fatty, tender, tough....
  17. Oops, that's what I do. No fires yet at least. ...

    Oops, that's what I do. No fires yet at least.

    I had mixed results with slow cooker--low was too low and high was too high.
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    It's a big topic. Just a few habits I've picked...

    It's a big topic. Just a few habits I've picked up:

    • preferably no credit at all. for me the interest created more emergencies than it solved.

    • view investments as non-elective like housing...
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    Not significant, no. CAFO practices take a toll...

    Not significant, no. CAFO practices take a toll on the liver and overall fat but not cartilage.
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    Ya meat quality is my dealbreaker. Retail cuts...

    Ya meat quality is my dealbreaker. Retail cuts in the meat department will be select, choice, and maybe prime. But there are several grades below them for commercial mixed dishes.
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    Well, oven temperature is not food temperature. ...

    Well, oven temperature is not food temperature. We eat meat once it reaches 140~160F.

    Surface browning--and especially blackening--is oxidation. The reason it's tasty might be comparable to the...
  22. Consider the real world forms they take. In the...

    Consider the real world forms they take. In the US gluten is probably 99% manufactured bread, pasta, cereal, snacks, and desserts and 1% wheat, rye, and barley kernels purchased in bulk and simmered...
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    You'll keep finding uses once it's on...

    You'll keep finding uses once it's on hand--braising, poaching, boiling starches. It works in any concentration--blend with crushed tomato or coconut milk in a stew, or evaporate to...
  24. Thread: Pulses

    by picklepete
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    http://www.fao.org/pulses-2016/en/ Not sure if...

    http://www.fao.org/pulses-2016/en/

    Not sure if the UN is taking action beyond observing a trend? Persuading both farmers and consumers to any sudden simultaneous shift is easier said than done. ...
  25. Thread: Pork rinds?

    by picklepete
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    1,818

    I've done the duck version which is dangerously...

    I've done the duck version which is dangerously tasty. I'll have to watch for skin-on pork.
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