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Thread: Primal Journal (Ecks) page 60

  1. #591
    ecks's Avatar
    ecks is offline Senior Member
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    Primal Fuel
    Hi All! Ended up doing them with vinegar, onion and tomato in a slow cooker over night then finished with a bit of bbq sauce, salt, pepper and threw them in the oven to crispify. Delicious... I was surprised! Kinda creeped out but definitely warmed up to it!

    Breakfast- Small piece of smoked sockeye salmon

    Lunch- 8 chicken feet, 20 cherries



    Dinner- Smorgusboard of awesome/awefulness at church. Stuck mainly to fruits, veggies and cheese but was coaxed into trying one of my buddies canolies... he insisted and I told him I couldn't... eventually I gave in. Good- but not worth it. Oh well!
    SW (Nov 22nd 2011): 333, 2 Years: 245lbs
    Current Weight as of December 4th, 2013: 239
    Short Term Goal: Happy brain, figure out direction in life.
    Met Goal: Be a 2x Shirt, Fit in a standard airplane seat belt without the use of a seat belt extension, Better sleep, Be a 1x Shirt
    Long Term Goal: 166lbs (One day!), Buy whatever cloths I want to wear.
    Pain is temporary, quitting is forever- Lance Armstrong #NoExcuses

  2. #592
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    Well, the chicken feet look like they turned out pretty good!
    Don't let nobody try and take your soul. You're the original . --Switchfoot- The Original

    GW: 135 SW: 156.8 CW: 156.8

  3. #593
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    Yeast-free sourdough??? Isn't that an oxymoron?

    Yay for meat and veggies!
    5'2", 55 years, Primal since April. Pre-Primal weight loss, from 216.6 to 157.8
    Primal low: 140.2 (Dec. 3) Goal weight: 135?
    Main Primal goal: beating back my CFS enough to function more normally and start writing again

    More and more, our life has been governed by specialists, who know too little of what lies outside their province to be able to know enough about what takes place within it.
    - Lewis Mumford

  4. #594
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    lopisheep is offline Senior Member
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    A true sourdough snob would never eat sourdough made with yeast! The best and truest sourdough is made from a sourdough starter -- just flour and water! It's not easy to do. The best starters have been around for 75 to 100 years or more. The best way to get your starter going is to get a bit from someone else. At our closest New Season's (rather like Whole Foods, but people run rather than corporation run), the baker has a starter that is 83 years old. The secret is to take care of it properly.

    There is usually one or sometimes two REAL sourdough breads at Whole Foods and one at Trader Joe's. They go fast as we snobs grab them up. They freeze very well. You'll never go back:-)

    Quote Originally Posted by Judg View Post
    Yeast-free sourdough??? Isn't that an oxymoron?

    Yay for meat and veggies!
    Last edited by lopisheep; 05-28-2012 at 11:58 AM.

  5. #595
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    Candy in Wonderland is online now Senior Member
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    No, it's not that hard, just takes patience! I made my own starter using rye and water (equal parts). You have to feed it twice a day for about a week. The first 2 days i fed it with rye, after that with spelt. I now have a spelt starter at 100% hydratation (equal parts water and spelt meal). From this starter I make the 'levain' for my bread, adding again equal parts of water and spelt meal the evening before baking. Then with the levain I make the dough (adding meal, water and sea salt). After about 3 hours of rising, stretching and folding every half hour, i take off a part of the dough and put it in the refrigerator: this is now my starter for my next bread. I can leave it in the fridge for up to 2 weeks. I usually bake enough bread for 1 week for DH and sons (they don't eat that much bread anymore). When it's time to bake again, I just bring the starter (piece of last week's dough) to room temperature and feed it to become the 'levain' again. Easy peasy!
    My Journal: Candy in Primal Wonderland
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    Goal for 2012: keep weight steady (+/- 74 kg): check
    Goal for 2013: lose 10 kg and keep new weight (+/- 65 kg)

  6. #596
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    Yes, but that's the hard part:-) Remembering to take care of it:-) I love it though. Once made a starter with potato -- which was great -- again, until I forgot it in the refrigerator!

    Quote Originally Posted by Candy in Wonderland View Post
    No, it's not that hard, just takes patience! I made my own starter using rye and water (equal parts). You have to feed it twice a day for about a week. The first 2 days i fed it with rye, after that with spelt. I now have a spelt starter at 100% hydratation (equal parts water and spelt meal). From this starter I make the 'levain' for my bread, adding again equal parts of water and spelt meal the evening before baking. Then with the levain I make the dough (adding meal, water and sea salt). After about 3 hours of rising, stretching and folding every half hour, i take off a part of the dough and put it in the refrigerator: this is now my starter for my next bread. I can leave it in the fridge for up to 2 weeks. I usually bake enough bread for 1 week for DH and sons (they don't eat that much bread anymore). When it's time to bake again, I just bring the starter (piece of last week's dough) to room temperature and feed it to become the 'levain' again. Easy peasy!

  7. #597
    ecks's Avatar
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    Sounds like it takes a lot of time and effort to get this recipe down. sounds like you ladies have had years of experience though!!

    Breakfast- Coconut milkshake with 1/2 banana, 2 heaping tbsp cocoa, strawberries and coconut milk

    Lunch- 2 hard boiled eggs, 2 cups mixed cherries and cherry tomatos

    Dinner (I admitidly have been lacking at this meal as of late.) At "Crabby Joes" Pulled pork and onion sandwich (no bread), sweet potato fries

    Supplements- 2tbsp MCT, 3000mg Fish oil, 6000ui of Vit D

    Excercise- 40 min walk around the mall while I waited for my cousin, 1 hour barefoot walk, 4x 100m Sprint (barefoot on grass)
    SW (Nov 22nd 2011): 333, 2 Years: 245lbs
    Current Weight as of December 4th, 2013: 239
    Short Term Goal: Happy brain, figure out direction in life.
    Met Goal: Be a 2x Shirt, Fit in a standard airplane seat belt without the use of a seat belt extension, Better sleep, Be a 1x Shirt
    Long Term Goal: 166lbs (One day!), Buy whatever cloths I want to wear.
    Pain is temporary, quitting is forever- Lance Armstrong #NoExcuses

  8. #598
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    I got pig skins at our huge Asian market. Planning to try fixing them tomorrow. I'll let you know what happens!!!

  9. #599
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    Okay, you mean commercial yeast. Sourdough has yeast in it, but it is wild, and considerably better for you. Translator Son is a sourdough fanatic, even has a website - in French though. When I test my tolerance to wheat I will probably do it with his bread. If that provokes a bad reaction, I will know I have to stay miles away from wheat in any form.

    Ecks, mixing cherries and cherry tomatoes? Now that's creative.
    5'2", 55 years, Primal since April. Pre-Primal weight loss, from 216.6 to 157.8
    Primal low: 140.2 (Dec. 3) Goal weight: 135?
    Main Primal goal: beating back my CFS enough to function more normally and start writing again

    More and more, our life has been governed by specialists, who know too little of what lies outside their province to be able to know enough about what takes place within it.
    - Lewis Mumford

  10. #600
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    Quote Originally Posted by ecks View Post
    8 chicken feet, 20 cherries
    What part of the chicken feet do you eat exactly?? I've never had.

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