Rayk
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No ! Especially since you mention it . Lol
Update on Dreadnut
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adorshki
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Well gosh, try to do a guy a flavor and waddaya get?
Just for that, ain't gonna share my curried pine bark recipe.
I'll bet they still have "monkey meat" vendors, although it is probably pork, which seems to me would be much easier to obtain than monkey.
I never did try Balut. A man needs to have principles, ya know!
I never did try Balut. A man needs to have principles, ya know!
Rayk
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Lol hmmm when I get over to the Philippines I’m gunna try to stick to foods that Wong get me sick.
Weighing myself daily, I was down another 3.1 lb. this morning. I am at my lowest weight in probably 2 years.
I must be doing something right!
I must be doing something right!
beecee
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I just got back around 2 a.m. Sunday....i think... from an 18 mile loop,(High Falls Loop), in the ADK's. First solo trip in a long time...did not have to do food for group...kept pack/food weight down but total sodium bombs. Ramen for dinner with reconstituted jerky...salty nut/gorp mix...chocolate covered coffee beans etc. I feel it in my legs and hands. And i sweated my brains out. Sodium is good when you're exerting yourself with a 30 lb pack but its poison otherwise
Probably coukd have just eaten the 2.000.000 deer flies that followed me all weekend.
Probably coukd have just eaten the 2.000.000 deer flies that followed me all weekend.
adorshki
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.05mg ea.
Rayk
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Wow I’m happy I walked a mile . Nice job
Rayk
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Keep it up bother !
Westerly Wood
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Congrats on weight loss Mark! Your new approach is working indeed!
Well if you know me, I'm not starving myself...just filling up with healthier foodstuffs.
It's the salt/sodium restriction that's killing me. We (I) have become so overdosed on sodium, I can't believe it. Read the labels. Wanna make it taste better? Add salt. EVERYTHING that isn't fresh has added sodium. There are few exceptions to this rule.
It's the salt/sodium restriction that's killing me. We (I) have become so overdosed on sodium, I can't believe it. Read the labels. Wanna make it taste better? Add salt. EVERYTHING that isn't fresh has added sodium. There are few exceptions to this rule.
adorshki
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In whose shoes?
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adorshki
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Actually for canned and frozen veggies it's to help keep 'em from going mushy during canning or heating from frozen.
But in less than a couple of weeks you'll be noticing how much better everything tastes, little nuances of flavor in everyday stuff can be discerned again. It's great.
(I first noticed it with avo/tomato/onion sandwiches...who needs meat, at least, on the sandwich? )'Nother tip, if you can handle the carbs in hash browns: Ore-Ida brand "Shredded", only 15mg/1-and-a-quarter cups, took me a year to find that out after writing off tater tots and the like, which all seemed to be little sodium bombs)
I like to top 'em with chopped scallions, avo slices, and low-sodium swiss cheese, sodium still so low it allows me to use a little "50%" salt.
pretty much can't eat spuds in any form.
davismanLV
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We ordered some Chicken stock base from the store. Haven't had that stuff in years. Was making chicken and dumplings.... so bad in the carbs category but soooo delicious. So I added a tablespoon of this stock stuff to make it more "chickeny". Well, we had to throw it out!!! SOOOOO SALTY!!! I said, "What the hell is in this stuff??" And I looked at the ingredients. First one was SALT!! Good grief, if you're looking for chicken flavor why overload it with salt?? YIKES!!
Yeah, I get low sodium chicken stock (which still has some sodium.)
One thing I have experienced, the individual flavors of the food stand out better than if they are mixed with or covered with salt!
One thing I have experienced, the individual flavors of the food stand out better than if they are mixed with or covered with salt!
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I make my own chicken and turkey stock when I can and freeze it - that way I can control the sodium content. I often use the carcasses of whole roasters I've done on the grill. I sometimes give grilled chicken a little smoke with apple wood, and that makes a really nice, flavorful stock for rice, braised veggies, etc.
Here's a basic Epicurious recipe:
Leftover-Roast-Chicken-Stock
This time-honored example of kitchen thrift is ready when you are: Have it simmering away while you tend to another meal or are puttering around on a Saturday morning. Just looking at it in the refrigerator or freezer will make you happy, secure in the knowledge that you can put a terrific meal...
Yeah, that's a great source for chicken stock.
When I make a pot of chicken soup I start out with a boiling a whole small fryer in water. By the time I pull out the fryer to cool (so I can strip the meat from it) I've got 1 1/2 gal or so of rich chicken stock with no sodium.
When I make a pot of chicken soup I start out with a boiling a whole small fryer in water. By the time I pull out the fryer to cool (so I can strip the meat from it) I've got 1 1/2 gal or so of rich chicken stock with no sodium.
adorshki
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Don't forget to calculate the chicken's natural sodium (15mg/oz), there will be some leaching, but absolutely much lower than anything "mass manufactured".
Also, haven't figured out yet if it's more concentrated in the bone marrow which may in turn affect how much winds up in the stock.
Down a total of 28 lb. as of this morning!
For dinner tonight, I'm making a new soup I created: Creamy leek cauliflower soup. Easy peasy. Saute' the leeks in butter in one pan, boil the cauliflower in a box of chicken or beef stock (low sodium in my case.) When the cauliflower is soft, mash it in the chicken stock, add 1/2c sour cream, 1/2 pkg cream cheese, 1c half & half. I'm adding some grated cheese tonight as well; sharp provolone. Season to taste Basil is good in it
For dinner tonight, I'm making a new soup I created: Creamy leek cauliflower soup. Easy peasy. Saute' the leeks in butter in one pan, boil the cauliflower in a box of chicken or beef stock (low sodium in my case.) When the cauliflower is soft, mash it in the chicken stock, add 1/2c sour cream, 1/2 pkg cream cheese, 1c half & half. I'm adding some grated cheese tonight as well; sharp provolone. Season to taste Basil is good in it