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Thanks for posting this thread Anatolii!
As many of you will know I’m very interested in health and diet and am constantly experimenting with different diets.
Some topics that interest me most are:
So if any of you have any tips/recipes/or even just general thoughts on any of the above I will be definitely be interested!
Are you doing OMAD (one meal a day)?
Do you drink Kefir or have any other fermented foods Anatolii?
No. It is the first one.
From time to time, I drink something like kefir (actually kefir, fermented baked milk, fermented milk drinks with salt, for example “Tan”).
I don’t drink them regularly and don’t think that I need them all the time.
I have come to the conclusion that diets are bad. Nutrition should be balanced. The key to this balance and healing is autophagy, which should be practiced regularly. This is a nutritional method, not a diet. He really does amazing, beneficent things with my body. I am constantly observing it and am very happy with the positive results.
Autophagy is a scientific, conscious approach to nutrition that helps the body cope with everyday (possible) difficulties.
I prefer focus on Practical cooking. They should be rational and maximally useful for the body.
I will share my solutions.
Hmm looks interesting (looks a lot more watery than normal Kefir) - what is the process of making it?
A lot of people may disagree with you, and argue that fibre is actually harmful to the gut - particularly in the quantities of most common diets.
People with gut issues are often told to reduce fibre greatly, at least to begin with.
I am undecided. I think fibre could help in certain situations (such as when you need to eradicate a pathogenic microbe or worms) but the jury is probably still out there
What sort of things? Sounds like a bit of bio-hacking
I will look forward to seeing your recipes! I am fascinated by how food varies in different countries/cultures etc
Btw, I’m not sure if you’re aware but you can quote multiple people from different posts (and even different threads) in a single post (saves you having to make multiple posts)
You are right. Unfortunately, I don’t know exactly the process of making this drink. I can say that he is good at quenching thirst in the heat.
My skin is very sensitive to various kinds of food allergens. When I started practicing this methodology, my skin condition improved significantly. Feeling that your skin does not bother you is happiness.
I’ll tell you tomorrow. Today there is still a lot that I would like to do (I continue to research the content of Fred Hebert’s book). This is not an easy reading. This book compiles the latest advances in testing and best practices.) I want to understand everything that Fred wanted to say, as well as make the code examples more interesting, both for myself and for everyone who will read this book in the future.
Good books should be treated like a programmer (in pair programming). For me, a book is an interlocutor. It, if written in clear language, enriches me with the wisdom of the author, strengthens my knowledge and makes my own opinion on the subject more substantiated.
Did you pinpoint what was causing your flare-ups?
I haven’t read any of Fred’s books yet but I am definitely looking forward to at some point!
Good luck with the rest of the book (and your journal!)
No. Unfortunately, the exact reason is unknown to me.
I want to show what happens if you cook porridge according to my simple recipe. I also want to demonstrate the cocoa liquor that I add to the porridge.
Coffee I want to share my way of making coffee. I’ve tried a lot of ways. I used different types of machines, cooked it with French presses, Polish style …
I managed to achieve the most pleasant taste results by infusing freshly ground coffee in a thermos - about 10 hours. The taste is saturated and pleasant. This infusion absorbs almost everything that is in the coffee. During these 10 hours I, if possible, gently shake the thermos.
This is what my thermos looks like:
And this is my cup of morning coffee:
@rustkas Why for are you repeatedly tempting me with tasty tasty things that I cannot have while I’m at work? Lol.
I have something to share.
I hope that when your interesting work, captivating you, absorbing your time, has done, you will still have time and energy to satisfy other kinds of desires - gastronomic ones. @OvermindDL1, I wish you positive and successful culinary creativity!
When I was reading about ‘how to make the best coffee with a French press’, the general consensus seemed to be 4 minutes with water that isn’t too hot, then stir, then a further 4 minutes. How does your version differ in taste? Smoother? Stronger? (I am not a coffee aficionado btw - I avoided it for most of my life but have been experimenting with it recently as Ben Greenfield mentions it a few times in his book)
I depends on value of water and coffee of course. I like smoother, rich taste. I drink it a little, since I am preparing for several people.
All righty then, here’s an odd one. During the pandemic, I got (back) into making… mead! Yes, that drink that most people associate with Vikings… but was actually around for at least eight thousand years before them, all over Europe… and Asia, Africa, and even Central America!
So how do you make it? I gave someone literally one tweet’s worth of instruction, and when it was done he loved it. So here, slightly (well, okay, very) expanded, is a very basic mead recipe.
One clean one-quart jar
Something else clean to store it in, like another quart jar or a used wine/liquor bottle
One rubber band, that will fit snugly around the mouth of said jar
One clean piece of cloth that will cover the mouth of said jar, when secured with the rubber band
12oz honey – whatever kind you like
One quart of spring water – well water will do, distilled is not recommended, and chlorinated is bad
One quarter-teaspoon bread yeast
Warm the water to about body temperature – don’t get it much above body temp, or you risk killing the yeast
Put about half the water in the quart jar
Put the honey in the quart jar, using a bit more of the warm water to get the last of it out if needed (like if you’re using a 12oz squeezy-bear)
Shake jar until honey is well dissolved
Open jar, and top off to a quart with more of the water – do whatever you want with the rest of the water
Reseal jar, shake again for a minute or two
Open jar and cover its mouth with cloth and rubber band
Store in room-temperature place, away from sunlight
Wait for it to start bubbling, anywhere from hours to a day or three
Wait for it to stop bubbling, usually anywhere from two weeks to a month
Ta-dah, you’ve got mead! BUT, you’ve also got a layer of goop on the bottom. This is mostly yeast (live and dead), harmless but unpleasant.
Pour the mead off carefully into something else, trying to get as little of the goop in it as possible.
Seal this second container so the mead doesn’t oxidize, but DO NOT SEAL TIGHTLY, as there may still be fermentation going on, which will create pressure, which can burst a tightly sealed container. A used liquor bottle with a cork easily removed by hand should do fine… except it might not all fit, unless you sample some immediately. Putting it in the fridge will slow any further fermentation.
Drink it within a couple weeks, because it will oxidize like an opened bottle of wine.
More advanced versions include using flavorings, specific varieties of honey, different kinds of yeast (mostly wine or ale yeast), killing the yeast so you can seal it more tightly, purging the oxygen when bottling for better shelf life, other kinds of more advanced equipment, etc.
This drink is very popular in Russia. Especially in Suzdal.
Honey drinks in Russia - for a thousand years. Initially, honey was made, which, with the addition of berry juice, could ferment by itself and infuse in barrels for several years. Later, in the XVI-XVII centuries, the technology was simplified and they began to add sourdough (and then yeast). Due to which the drink was ready in a month or two. And with the advent of cheap sugar in the late 19th - early 20th centuries, they began to generously pour it into honey wort. It was then that the term “mead” appeared.
Looking through your recipe I was going to ask whether you could use something other than bakers yeast (which is a relatively recent invention) and then saw Anatolii’s post:
I would have guessed it might have been sourdough type yeasts - have you tried that Dave? I would definitely consider it - sourdough yeasts are said to be more beneficial than bakers yeast since they are a natural fermented food, containing wild yeasts and lactic acid bacteria
I have heard of sour mead being done on purpose (and accidentally due to vinegar infection), but don’t much like the idea, so I don’t think I’ll be doing that. However, I have used three different varieties of wine yeast and a yeast actually meant for mead.