Okay, just looked and there is sugar in Sriracha, about which I'm indifferent for now. Mostlyjust interested in eliminating sweets/deserts.
― kingkongvsgodzilla, Wednesday, 6 January 2010 11:49 (fourteen years ago) link
Oh right, question for Cutty then - that book seems like it's mainly for endurance athletes, is that right? Wondering if it would be useful for a wrestler with a pretty busy training schedule + need to get stronger but not bigger.
that is correct. this guy seems to be compiling a book/info for the weightlifters: http://robbwolf.com/
― sir ilx-a-lot (cutty), Wednesday, 6 January 2010 12:47 (fourteen years ago) link
Is coconut milk horrible? I've used it twice now in a green curry recipe, but it seems to have a million calories. The recipe called for light coconut milk, but my supermarket only has the Goya version. Next time I'll check the health food store.
― Virginia Plain, Wednesday, 6 January 2010 14:00 (fourteen years ago) link
yes it is horrible
― sir ilx-a-lot (cutty), Wednesday, 6 January 2010 14:10 (fourteen years ago) link
coconut water is good
why horrible? same fat as almond milk, 10 more calories, is it the saturated fat: http://www.turtlemountain.com/images/product_images/Coconut_Bev_Unsweetened.jpg
― I'M CHIEF KAMANAWANALEA (WE'RE THE ROYAL MACADAMIA ... (artdamages), Wednesday, 6 January 2010 14:12 (fourteen years ago) link
that's coconut milk "beverage"
― jortin shartgent (harbl), Wednesday, 6 January 2010 14:13 (fourteen years ago) link
yeah i know i just wanted to give it a plug
― I'M CHIEF KAMANAWANALEA (WE'RE THE ROYAL MACADAMIA ... (artdamages), Wednesday, 6 January 2010 14:16 (fourteen years ago) link
b-b-b-but that's not what she is talking about
― sir ilx-a-lot (cutty), Wednesday, 6 January 2010 14:47 (fourteen years ago) link
coconut milk is fine.
― ♖♕♖ (am0n), Wednesday, 6 January 2010 15:22 (fourteen years ago) link
If you are concerned about the saturated fat content in coconut milk, know that this saturated fat has been shown in many independent studies to be a good saturated fat, easily metabolized to give your body quick energy. Contrary to popular myth, it does not transform into bad cholesterol to clog up arteries. In fact, cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils.
― ♖♕♖ (am0n), Wednesday, 6 January 2010 15:23 (fourteen years ago) link
http://allisonwriting.files.wordpress.com/2009/05/coconut_milk.jpg
― ♖♕♖ (am0n), Wednesday, 6 January 2010 15:26 (fourteen years ago) link
we've been cooking the hell out of some collards lately. my gf is pesco-veg, so cooking with delicious delicious pork fat is out of the question :-/
our method is to remove the stems, steam them, then toss in warmed olive oil, garlic, lemon juice, chili pepper flakes, a little salt.
― will, Wednesday, 6 January 2010 15:27 (fourteen years ago) link
some (probably superior) methods here:http://www.naturalchoice.net/articles/cookinggr.htm
― will, Wednesday, 6 January 2010 15:37 (fourteen years ago) link
what are collards? i always here the name in old run dmc songs but
― Home Taping Is Killing Zack Morris (a hoy hoy), Wednesday, 6 January 2010 15:56 (fourteen years ago) link
http://poorimpulsecontrol.net/blog/uploaded_images/collard_greens-753950.jpg
― call all destroyer, Wednesday, 6 January 2010 16:01 (fourteen years ago) link
so just a type of cabbage then?
― Home Taping Is Killing Zack Morris (a hoy hoy), Wednesday, 6 January 2010 16:22 (fourteen years ago) link
here u go http://en.wikipedia.org/wiki/Collard_greens
― jortin shartgent (harbl), Wednesday, 6 January 2010 16:23 (fourteen years ago) link
Sigh 2010. Okay my upcoming lunch:
Lentil soup w spinach, coconut milk, curry, onion, NO BACON.Salad
― WHY DON'T YOU JUST LICK THE BUS DIRECTLY (Laurel), Wednesday, 6 January 2010 16:28 (fourteen years ago) link
wonderful absence of bacon
― sir ilx-a-lot (cutty), Wednesday, 6 January 2010 16:40 (fourteen years ago) link
http://www.morningstarfarms.com/images/ServeImage.aspx?BID=15000&MD5=582f4c60ba46ff373085e90da58499f5&w=250
― ♖♕♖ (am0n), Wednesday, 6 January 2010 16:45 (fourteen years ago) link
either that doesnt look like bacon or i've been a vegetarian too long
― Home Taping Is Killing Zack Morris (a hoy hoy), Wednesday, 6 January 2010 16:46 (fourteen years ago) link
Tbh it's missing a little something in flavor because of not having any meat in it, but that's partly made up for by toasting one of the kinds of lentils until they turn golden-brown and start to smell nutty and roasted.
― WHY DON'T YOU JUST LICK THE BUS DIRECTLY (Laurel), Wednesday, 6 January 2010 16:47 (fourteen years ago) link
collard greens rule.
dyao - what if you don't usually get enough fruits and veggies?
― jealous ones sb (M@tt He1ges0n), Wednesday, 6 January 2010 16:51 (fourteen years ago) link
I read online that you can substitute soy milk for coconut milk; next time I'll try either that or the light version. The green curry chicken dish was much more delicious than the green curry tofu substitute I made.
― Virginia Plain, Wednesday, 6 January 2010 17:01 (fourteen years ago) link
if you're making thai curries there really is no substitute for coconut milk
― ♖♕♖ (am0n), Wednesday, 6 January 2010 17:02 (fourteen years ago) link
and the lite shit sucks, avoid it
Which is the healthier lunch option: saturated fat coco milk green curry with tofu, orange and yellow bell peppers and basmati rice or whatever our belated work holiday party has in store (past options included fried chicken and fried rice)?
― Virginia Plain, Wednesday, 6 January 2010 17:31 (fourteen years ago) link
am0n 0tm, full fat coconut milk for curries, anything else makes it too soupy
― girl, you gon' think i invented chex (m bison), Wednesday, 6 January 2010 17:38 (fourteen years ago) link
saturated fat coco milk
http://www.vegfamily.com/dietician/1205c.htm
― ♖♕♖ (am0n), Wednesday, 6 January 2010 17:39 (fourteen years ago) link
it won't taste nearly the same either w/out it. a lot of recipes i've found call for too much of it anyway so i usually halve the amount and you can always add water or stock to thin it out
― ♖♕♖ (am0n), Wednesday, 6 January 2010 17:42 (fourteen years ago) link
never rely on the work holiday party
― sir ilx-a-lot (cutty), Wednesday, 6 January 2010 17:46 (fourteen years ago) link
anyone need a bottle of fish sauce, i can't take the smell of it. its evil
― ♖♕♖ (am0n), Wednesday, 6 January 2010 17:53 (fourteen years ago) link
hahah i bought some and totally agree w/you--will languish until i move.
― call all destroyer, Wednesday, 6 January 2010 17:55 (fourteen years ago) link
btw these guys will make custom cereals/granola and send them to you: http://www.meandgoji.com. i kind of want to try it.
― call all destroyer, Wednesday, 6 January 2010 18:22 (fourteen years ago) link
<3 <3 <3 fish sauce but maybe it is in part bcz I don't have a sense of smell, eh? Thai curry just does not taste right w/out it.
― girl moves (Abbott), Wednesday, 6 January 2010 18:24 (fourteen years ago) link
yeah like 3 drops of fish sauce can really drastically improve certain dishes!
― s1ocki seconds (tehresa), Wednesday, 6 January 2010 19:17 (fourteen years ago) link
you aren't supposed to smell it
― jortin shartgent (harbl), Wednesday, 6 January 2010 19:18 (fourteen years ago) link
it does smell like a rotting body though
maybe i was misinformed--imagined it as more of a condiment on its own than something you use three drops of. i don't make a lot of complicated curries or anything (and by "not a lot" i mean "none at this point in my life").
― call all destroyer, Wednesday, 6 January 2010 19:27 (fourteen years ago) link
def not something i would just pour onto a completed dish like i would hot sauce or sriracha.
― s1ocki seconds (tehresa), Wednesday, 6 January 2010 19:28 (fourteen years ago) link
yeah you do not want to use it as a condiment or your food may taste like a corpse. you mix it in the sauce. it's def key if ur making pad thai too imo
― jortin shartgent (harbl), Wednesday, 6 January 2010 19:28 (fourteen years ago) link
yeah may patience for sauces/oils/seasonings extends to "what i can pour directly from a bottle"
― call all destroyer, Wednesday, 6 January 2010 19:30 (fourteen years ago) link
used a couple drops of fish sauce in my broth last night. makes it richer imo
― voices from the manstep (brownie), Wednesday, 6 January 2010 19:36 (fourteen years ago) link
The Splendid Table cookbook swears by a couple of drops of fish sauce in *everything* for umami. Like, in beef stew and marinara sauce and stuff. Have not really tried this but I guess I agree in theory.
― quincie, Wednesday, 6 January 2010 19:49 (fourteen years ago) link
splendid table drives me crazy
― s1ocki seconds (tehresa), Wednesday, 6 January 2010 19:52 (fourteen years ago) link
i would only use it in a dish where i felt the fish scent would be complimentary to the other items already in the dish. not beef stew! if you have to rely on fish sauce to get your achieved flavor profile in that kind of dish, you might need to go back and study complimentary ingredients and cooking procedures imo.
― s1ocki seconds (tehresa), Wednesday, 6 January 2010 19:54 (fourteen years ago) link
fishy beef stew
― sir ilx-a-lot (cutty), Wednesday, 6 January 2010 19:54 (fourteen years ago) link
fish sauce is the greatest! so key in thai + viet food
― just sayin, Wednesday, 6 January 2010 19:55 (fourteen years ago) link
i like slightly fishy tasting marinara sauce and think it would be ok in beef stew if i liked beef stew. the fishyness comes out differently depending on what else is in there.
― jortin shartgent (harbl), Wednesday, 6 January 2010 19:57 (fourteen years ago) link