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Messages - Bacchal

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General Discussion / Re: Bone broths best prepared raw, not cooked
« on: October 27, 2014, 01:24:52 am »
I use a "jar in a jar method" to keep fermenting foods submerged. For example, I can fit a narrow-mouth 4 oz. canning jar into a wide-mouth canning jar (quart or larger), then  I screw a wide-mouth canning lid with an air lock, and this outer lid holds the small jar down.

I've used this method as well. I placed a tight-fitting glass within the mason jar and filled it with water to weigh it down.

General Discussion / Re: Protein Bars made with Cricket Flour
« on: March 30, 2014, 06:23:21 am »
I think in their FAQs it says something about working toward just selling the flour at some point.

General Discussion / Re: Protein Bars made with Cricket Flour
« on: March 17, 2014, 07:56:09 am »
Nice! I would like to try more unconventional protein sources like this. I know a guy that raised mealworms for himself for a short time.

(How long before someone here questions the paleo purity of the ingredients and the crickets' diet?)

Hot Topics / Re: Death by Food Pyramid, by Denise Minger
« on: January 18, 2014, 04:18:34 am »
Such types that have a nuanced, non-dogmatic viewpoint on nutrition? I'm about half way through this book, and while it's no raw paleo tome, she does encourage the inclusion of raw animal products, and even delves into the effects of high-temperature cooking and its byproducts. Her own diet consists mainly of raw foods. Whether you're a dietary Besserwisser or a total novice foundering in a sea of conflicting advice, this is a worthy read. The history of the politics of the food pyramid and its Cult of Officialdom is alone worth it. There is also an in-depth look at Ancel Keys and his diet-heart hypothesis, as well as his rival, John Yudkin, sugar-skeptic and author of Pure, White, and Deadly. It may be the most level-headed exposure to nutrition ever for someone beat over the head with the food pyramid and anti-fat propaganda their whole life (as most of us Americans have been).

Off Topic / Re: Give us a laugh !
« on: October 26, 2013, 11:16:35 am »

Off Topic / Re: Living in the wild
« on: October 23, 2013, 08:14:17 am »
I have.  I found it mildly entertaining and insightful, albeit childishly written.  If you feel drawn to the anarcho-primitivist worldview advocated by folks like John Zerzan, Derrick Jensen and Daniel Quinn, you might find it amusing. 

Daniel Quinn has never advocated any sort of black and white, either-or worldview like anarcho-primitivism in anything I've read by him. He has repeatedly stressed that the problem of civilization is its inhabitants living only one way rather than the wrong way and encourages a breaking up of that monoculture.

nice.  thanks.

This is the brine I used:

1 quart of water
1-2 tbsp of sea salt
3 tbsp honey
1 tbsp of peppercorns
1 tbsp coriander seeds
1 tbsp mustard seeds
1/4 tsp cinnamon
4-6 whole cloves
½ tsp allspice berries (optional)
½ tsp juniper berries (optional)
1 tsp fresh minced ginger
½ tsp dried thyme leaf
2-3 garlic cloves, crushed or ½ tsp garlic powder

Lightly heat mixture until salt and honey dissolve. Let cool completely. Submerge meat and let sit at room temp for 24-36 hours.

Off Topic / Re: What are you listening to?
« on: September 07, 2013, 10:29:54 am »

that sounds good...    how long in the fridge?

I started eating it about two or three days after putting it in there. It started drying pretty quickly. I left it in there, spread out on a baking sheet, until I finished it all off, probably about a week or so.

Agreed with Jessica 100%. Ill add one more piece: drying the meat in the fridge for a month is probably my most favorite. Chewy on the outside, strong flavor, rich on the inside, and very tender. I haven't done this with ground, only lean cuts like chuck. I can't use my fridge for aging, the family gets mad at the smell.

Over the winter, I dried thinly sliced beef heart in the fridge that had been soaked in a brine at room temperature for several days. It was good stuff. A bit like jerky on the outside, tender on the inside, and great flavor.

General Discussion / Re: How NOT To Lose Weight?
« on: February 24, 2013, 07:05:31 am »
Yeah, I saw detail on the feeding system, but they're oddly silent on what they eat. I know their pink flesh isn't due to the artificial dyes that are common in farmed salmon, so the feed must resemble a wild diet to some degree.

...Well, I did a further search, and I found a similar operation in New Zealand that uses "fish meal and fish oil from South American oceanic species (jack mackerel, anchovy and sardines)," but unfortunately, also "land-based proteins and oils (from chickens as well as soybean products)." Soybeans definitely not ideal. I didn't find anything on the Faroe Islands stuff.

General Discussion / Re: How NOT To Lose Weight?
« on: February 23, 2013, 04:00:03 pm »
The salmon in the Faroe Islands appear to be raised in excellent conditions: I had some recently at a local Pan-Asian restaurant, and it tasted great.

General Discussion / Re: pyroluria
« on: February 23, 2013, 03:45:19 pm »
It's apparently a genetic condition where hemoglobin synthesis creates an unwanted byproduct that binds to zinc and vitamin B6, creating deficiencies in both. People that have it are prone to psychological issues. Some doctors are skeptical about whether it really exists, but I've read personal accounts of people being treated for it and having a complete turn-around in their well-being. I myself tested positive for it (the urine is tested for the presence of pyrroles). I've supplemented with zinc and a B-complex in the past. I'm rather sensitive to the zinc, and if I take too much at once it makes me nauseous. It seems odd to me, as I would think if I was deficient in it my body would readily accept the supplement. I've backed off the zinc for the time being.

Here's a link about pyroluria:

Info / News Items / Announcements / Re: Picture
« on: February 21, 2013, 12:11:35 am »
You sure? I have sixteen and still can't add an avatar.

Suggestion Box / Re: spelling error
« on: February 20, 2013, 06:20:00 am »
I thought it might be.

Primal Diet / Re: Goat or Cow Milk?
« on: February 12, 2013, 12:57:33 pm »
The milk of some goat breeds has an odd, "off" flavor. I think Alpine might be one. So if you've tried it once and didn't like it, I would recommend trying it again from a different source.

Suggestion Box / Re: spelling error
« on: February 12, 2013, 07:23:31 am »
Also, the sticky post for new members in the Welcoming Committee section mentions "fowl language," rather than "foul language." Unless we're not supposed to be talking poultry here.  ;)

Primal Diet / Re: food poisoning from chicken
« on: February 10, 2013, 02:55:39 pm »
Aaajonus might be able to afford 2 months of diarrhea shooting out of him as he dances around with coyotes and wolves but I live in the real world and can not.


Sorry about your bout with gut distress. I'm familiar with the campylobacter experience. It lasted about a week and wasn't fun. I would definitely focus on ruminants as your go-to meats.

Personals / Re: Looking for a scout wanderer accomplice- er i mean partner.
« on: February 10, 2013, 02:18:58 pm »
 ;D Thanks.

Yep, I think we have some harsh lessons coming this way. But, it's the harsh lessons that stick.

Health / Re: Cant tolerate the sun/getting burnt
« on: February 09, 2013, 10:43:45 am »
I definitely think adding more healthy fats and cholesterol into the diet and eliminating the processed garbage helps protect the skin. I have noticed it in myself. I can be out in the sun for hours and get no more than a slight flush that quickly fades and becomes tanned. I think gradual exposure, working up to longer periods is a good tactic, especially with more sensitive parts. I've found that with my shoulders it takes a little more time to adjust, but I definitely haven't had a severe burn since adolescence.

Here's a list from Mark's Daily Apple:

8 Natural Ways to Prevent a Sunburn (And Sunscreen’s Not One of Them)
1. Eat Some Lycopene
2. Get Some Astaxanthin
3. Get Some Vitamin D
4. Get Your Long-Chain Omega-3s and Ditch the Omega-6s
5. Eat Plenty of Saturated Fat
6. Drink Tea
7. Get Some Proanthocyanidins
8. Consider Resveratrol

Here's the link. It goes into more detail about each one:

General Discussion / Re: Raw Meat Eating Family On Farm
« on: February 09, 2013, 10:25:21 am »
I saw a program on tv about the darkness that was fascinating [...] They were polyphasic sleepers. They would sleep in two shifts and get up in the middle of the night and go visiting...

Mark Sisson did a post on this a couple years back:

gc: All modern 8-12 education really serves to do nowadays is keep kids out of the job market and off the street. Doesn't really do that great a job for the latter, but keeps them out of jobs pretty good.

Daniel Quinn makes that same argument in his book "My Ishmael." He actually makes a lot of great points about mandatory education in it.

Health / Re: Eye floaters
« on: February 09, 2013, 04:58:26 am »
I remember reading that those floaters are dust and other debris suspended in the eye fluid, which are literally floating in the line of vision and that moving the head side to side can basically shake them out of the way.

Welcoming Committee / Re: On with the intro...
« on: February 09, 2013, 04:46:28 am »
Thank you much! I'm sure I will have questions along the way, and I can tell there are a lot of knowledgeable folks here (you being one, as I've gathered from browsing your posts). It's humbling, as I have always been the go-to guy amongst friends and family for nutritional advice, but the more you know the more you realize how much you have yet to learn. I am happy to have found this forum.

An on-going balance in biochemistry would be a great delight, for sure! It's definitely balanced out a bit over the years since coming back to meat, but there is room for improvement. I've experienced peak mental health, or at least close to it, when doing neurofeedback. Unfortunately, I didn't have the money to continue, and at this point I've probably undone much of the re-wiring, but now I know that superlative mind is a real possibility, and that's exciting and a great relief.

On an unrelated note: I'm curious about "Thoth." Is there a consensus on the pronunciation of his name? I have heard it pronounced exactly as English speakers would expect it to be, which just sounds silly (and incidentally makes for a good joke: I saw a t-shirt with his image with the caption "I got thoth on my thirt"). I've also seen the pronunciations "toth" as well as "tote," both with a long "o."

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