tag:blogger.com,1999:blog-1292814999337305615.comments2012-12-27T16:18:04.418-08:00CarbSane's <br>Culinary <br>ConcoctionsCarbSanehttp://www.blogger.com/profile/17739915307890592327noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1292814999337305615.post-92206143182159292272012-12-27T16:18:04.418-08:002012-12-27T16:18:04.418-08:00When are you going to post more recipes? If you e...When are you going to post more recipes? If you ever have time, of course. Thanks!Chloe mhttps://www.blogger.com/profile/02265196480664185330noreply@blogger.comtag:blogger.com,1999:blog-1292814999337305615.post-15772813780678126332012-02-29T09:05:04.346-08:002012-02-29T09:05:04.346-08:00After watching Monty Python's Flying Circus, I...After watching Monty Python's Flying Circus, I don't want to eat anything that has the word "Surprise" in its name! Otherwise, it sounds yummy.Nigel Kinbrumhttps://www.blogger.com/profile/03368973941328529619noreply@blogger.comtag:blogger.com,1999:blog-1292814999337305615.post-54644088383431067372012-01-17T06:43:43.767-08:002012-01-17T06:43:43.767-08:00Welcome Daughter! If you search the main blog for...Welcome Daughter! If you search the main blog for "Wheat Belly" you'll see I'm not too keen on Davis. His arguments are loaded with hyperbole. Yes, there are people who are intolerant to gluten, but the percentage that have a real issue with wheat is likely far less than many think. I don't have a problem, so I have no issues using these LC wraps. I do avoid wheat when possible just to err on the side of caution. But I don't think there's anything inherently fattening about it, and I've seen absolutely NOTHING to substantiate the claim that wheat leads to visceral fat accumulation. <br /><br />Hope to see you around!CarbSanehttps://www.blogger.com/profile/17739915307890592327noreply@blogger.comtag:blogger.com,1999:blog-1292814999337305615.post-69969669178372903032012-01-16T17:13:03.826-08:002012-01-16T17:13:03.826-08:00The reason I asked about wheat is in reference to ...The reason I asked about wheat is in reference to William Davis and his book Wheat Belly which I hope to read soon. Also, I adore flour tortillas and fresh bread etc but am currently staying away from wheat...Daughter of the Kinghttps://www.blogger.com/profile/14188781823194099711noreply@blogger.comtag:blogger.com,1999:blog-1292814999337305615.post-43848289410608191942012-01-16T16:46:42.504-08:002012-01-16T16:46:42.504-08:00What are your thoughts on wheat? (I just found you...What are your thoughts on wheat? (I just found your blog today) I have lost 4 pounds in the last week via stopping wheat which I only ate occasionally in a cookie or hamburger bun.<br /> I am still eating chocolate (Lindt) raw honey and last night I had a handful of corn chips. <br /> Apart from that,I eat meat, eggs, butter, coconut oil and some veggies. <br /> I look forward to reading more of you blog and am going to listen to your interview with Jmmy Moore shortly.Daughter of the Kinghttps://www.blogger.com/profile/14188781823194099711noreply@blogger.comtag:blogger.com,1999:blog-1292814999337305615.post-27011908751676771222011-11-18T20:18:30.003-08:002011-11-18T20:18:30.003-08:00When I make my sauerkraut, I add small amount of s...When I make my sauerkraut, I add small amount of shredded carrots - 1 carrot per 1 cabbage head. It tastes milder and looks more appealing. No one in Russia rinses it, just squeeze out the brine. Cabbage is usually served with sweet onion slices or green onion and sunflower oil (I use an olive oil). If cabbage got too sour, it is advisable to add some chopped or shredded apple. Brine can be used as a starter for next batch of sauerkraut or pickles or other fermented veggies. I recently tried fermented salsa - it was not bad. When I used to make sourdough rue bread, the starter for the bread was interchangeable with the fermented veggies starter.It is also a folk remedy for a hangover.<br /><br />I also want to share the recipe for a very traditional beets salad. It is a healthier (and more weird-looking)version of a potato salad. <br /><br />1 fist-sized cooked beet chopped (or chopped contains of 1 can of beets without liquid),<br />! normal-sized cooked potato chopped,<br />1/2 chopped sweet onion marinated for a while in vinegar or brine,<br />1/2 of englich cucumber<br />2 fermented pickles or 1 cup of finely minced sauerkraut,<br />some parsley, dill, celery - what is awailable.<br /><br />Add oil and sauerkraut brine or balsamic vinegar (or lemon juice) and mix.<br /><br />I remember eating such salad during winter time quite often (minus fresh cucumber and herbs), when only long-lasting and fermented veggies were available. It is not against rules to add some cooked carrots and shredded apple, or put mayo instead of oil. Many, who have problem with regularity, especially appreciate that salad. In Russia it is known as Vinegrette.Galina L.https://www.blogger.com/profile/09156132815504279615noreply@blogger.comtag:blogger.com,1999:blog-1292814999337305615.post-86343883852199849742011-07-23T08:33:58.849-07:002011-07-23T08:33:58.849-07:00The dressing looks like it could be used (along wi...The dressing looks like it could be used (along with the pickles and olives) with any chopped cold vegetables. I'm going to try it! <br /><br /> I use Hellman's Light Mayo. When I make a salad, I try to get away with as little dressing as possible. Then I just mix the salad way more than what would be the usual amount of tossing and mixing. You'd be amazed how little dressing can coat tossed vegetable salads (all types, really). <br /><br /> For at least half of my dieting adulthood, I think I ate extremely caloric salads, thinking they were salad (healthy and low-calorie) and I didn't have to think very much about the dressing. I didn't use low-calorie bottled dressings because I don't like them. If I found a low-calorie dressing that I did like, I used a lot of it on a salad because I liked the dressing. Kind of defeats the purpose of the 'low-calorie' choice!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1292814999337305615.post-61940158816560127682011-07-15T14:19:25.503-07:002011-07-15T14:19:25.503-07:00Thanks euler! Sounds like this would make a fine ...Thanks euler! Sounds like this would make a fine kapusta. I'm making that tomorrow so will post soon. Today I'm doing an idotic thing ... we make a pork butt last week and I simmered up those bones so I had broth in containers in the fridge and it was "go time" to freeze the stuff or use it. So I'm making split pea soup in this 90+ degree weather LOL. <br /><br />The broth didn't look all that thick when I made it. Hard to explain but even though they aren't thick when hot my chix ones usually look like they'll congeal more than they sometimes do. OTOH this pig bone broth seemed thin. I was down on containers and have it in 2L soda bottles. I had to "squeeze" it out!CarbSanehttps://www.blogger.com/profile/17739915307890592327noreply@blogger.comtag:blogger.com,1999:blog-1292814999337305615.post-45249458025171763162011-07-14T12:17:57.975-07:002011-07-14T12:17:57.975-07:00There's no special recipe to my sauerkraut. It...There's no special recipe to my sauerkraut. It's just salted/fernmented cabbage, right? Salt and shredded cabbage.<br /><br />I use sea salt, although kosher salt probably gives a milder-tasting result. I have a big glass cookie-jar or storage type jar (they sell them at Walmart). After washing it very well, I start adding a layer of shredded cabbage (2 or 3 inches deep), then sprinkle a handful of salt. Continue to repeat until finishing with a handful of salt. Put a glass saucer, slightly smaller in diameter than the diameter of the jar, on top of that last layer. Weight it down, use a paper towel to cover instead of the glass lid. Weight it down with a ziploc bag filled with water. Or two ziploc bags filled with water. <br /><br />Reach in and mix with clean hands once a day over a period of days as the mass reduces in size. If there is any scum/froth on top of the liquid that accumulates, skim it off and discard it. Othewise, just let the cabbage and salt reduce under what is a layer of cabbage-juice-flavored brine. Taste as you go along until it get to the stage of something that tastes good!<br /><br />I rinse the sauerkraut and drain it before using it in a recipe. I have always used it all when it tasted ready, but some people go on to can (a whole other subject) or just refrigerate the stuff.<br /><br />I really like a mellow-tasting sauerkraut, fermented but not sharp-tasting. <br /><br />I don't know how to guarantee that taste!<br /><br />There are lots of recipes for homemade sauerkraut on the Internet but this one is about as simple as mine.<br /><br />http://vegetablejapan.blogspot.com/2007/10/homemade-sauerkraut.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1292814999337305615.post-49960109001783192482011-07-09T13:15:51.865-07:002011-07-09T13:15:51.865-07:00Send me your kraut recipe to try out! I'd be ...Send me your kraut recipe to try out! I'd be happy to do "guest concocter" posts here too for you or anyone interested :)<br /><br />My broth is simmering as I post (not the best thing on a warm summer day ...). I'm going to use it in the kapusta instead of water. Not something I usually make in the summer, but I just might make an exception since I scored that salt pork. I guarantee you will love it.<br /><br />I collect bones but that's slow going with limited freezer space for anything but chicken carcasses. A free source of fresh ones is a find indeed!CarbSanehttps://www.blogger.com/profile/17739915307890592327noreply@blogger.comtag:blogger.com,1999:blog-1292814999337305615.post-76253360516814667022011-07-09T08:51:12.951-07:002011-07-09T08:51:12.951-07:00I'm a bone collector and make my own broths, t...I'm a bone collector and make my own broths, too - they taste so much better than what you can buy.<br /><br />Next time you make kapusta, post the recipe, please! <br /><br />(Also, make my own sauerkraut - speaking of kraut...!)Anonymousnoreply@blogger.com