(Part 2) Best cookbooks, food & wine books according to redditors
We found 23,948 Reddit comments discussing the best cookbooks, food & wine books. We ranked the 6,168 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
I strongly recommend The Science of Good Cooking, a cookbook with explanations of why certain things work and how to improve some aspects of your cooking by making small changes before the food enters the pan all the way through serving it at the table. The Maillard reaction is one of the 50 concepts they go into.
I'll just leave this here:
http://www.amazon.com/Cookin-Coolio-Star-Meals-Price/dp/1439117616
Edit: Thanks for the gold
Edit 2: Coolio you owe me some commission!
Found it! https://www.amazon.com/Semenology-Bartenders-Paul-Fotie-Photenhauer/dp/1482605228 (NSFW?)
4/5 stars
Here's some more resources:
Natural Harvest
Semenology
In case OP wants books with larger text...
Semenology - The Semen Bartender's Handbook
https://www.amazon.com/Semenology-Bartenders-Paul-Fotie-Photenhauer/dp/1482605228
RIP my Amazon search history.
Modernist Cuisine: The Art and Science of Cooking for sure.
You don't hate healthy food, you just haven't found ways to eat healthy that you like. Look, I used to feel exactly the same. Then I got myself some cook books and learned how to cook beyond the "college" level (ie very rudimentary cooking skills).
It sounds old fashioned, but buy some cook books. Eating healthy does NOT have to mean (and shouldnt mean) eating boring, bland food. I have been eating quite a healthy balanced diet lately, but it doesn't suck and I enjoy everything I eat because I cooked it and it tastes really good. I am a pretty proficient cook now because I've learned enough from cook books that I can create something tasty on my own if I want to. But for the most part, I'd say I still follow recipes very frequently, mostly because a) I know it will turn out really well unless I royally screw up like forget an ingredient an b) I'm not that creative when it comes to meal planning - I'd prefer to flip through my cook books and pick out new recipes to try for dinner this week.
If you do take my advice and go the route of cook books, I will make a few suggestions below. You will notice that all of them are America's Test Kitchen. There's a reason I suggest mostly their books--they are totally idiot proof. Their recipes are thoroughly tested (it IS americas TEST kitchen after all...) They rarely have recipes that call for unusual or hard to find ingredients, and rarely call for unique appliances (like, most people probably do not have an immersion blender). Their recipes are very simple (I've come across a lot of books from other publishers that have incredibly drawn-out steps, or just countless steps, or a lot of unusual ingredients) and easy to follow, and they also include brief scientific explanations for something about every single recipe (example, why you would want to brown your butter when making chocolate chip cookies) which I have always found interesting, and theyre meant to help you build your knowledge in how to cook --ie its often concepts that can be applied elsewhere.
ATK/Cooks Illustrated The Science of Good Cooking
ATK Cooking School
ATK's The Make-Ahead Cook - great if youre into meal prepping
ATK Cooking for Two - great if you are alone or just cooking for yourself and significant other, and dont like having leftovers
ATK Comfort Food Makeovers - turns traditionally unhealthy foods into healthy meals
ATK Slow Cooker Revolution - if you have a crock pot, you NEED this book. I've made a ton of recipes out of here and every single one has come out great.
They have a ton of books out there, many of them for specific things (pressure cooker, paleo, gluten free, vegetarian, mexican recipes, etc.) but you may be saying, "Hmm, none of those books said "Health cooking/eating healthy/buzzwords about health" - they dont need to say that. Quite a lot of their recipes are generally healthy. I haven't encountered many things (outside the dessert chapters, that is) that I've said "oh, I don't think I ought to eat that, it's just not healthy" --but if youre a bit narrow minded in terms of what constitutes a healthy meal (and I find that is common with people who struggle to eat a healthy diet--this is because they think there's a very small amount of "healthy" foods out there) , then maybe these books arent for you. But if you mostly eat intuitively, and know that you should be getting a decent amount of vegetables and fruits in your daily diet, and a good amount of protein, and not an overwhelming amount of starch and net carbs, then youre golden. Get yourself a cook book and learn to cook. Once you eat food that's been properly seasoned and cooked, youll realize that eating asparagus doesn't have to be a boring, unpalatable experience. Brussels sprouts don't have to be awful. I used to hate brussel sprouts...until I had properly roasted sprouts. Holy shit, they are good!!! Peas can be tasty! Baked chicken breast doesn't have to taste bland and dry as hell if you learn about brining, seasoning, and proper cooking times.
TLDR - eating healthy doesnt have to mean eating bland food. You admit your cooking skills are rudimentary, so it's no surprise you are not enthused when you try to make something healthy. A lot of "healthy" foods (veggies, etc) are bland when you don't properly season them or pick the right cooking method. Get yourself a cook book or two and learn how to cook. You won't have a hard time eating something you previously thought unpalatable--like filling half your dinner plate with brussels sprouts and broccoli--when it's seasoned and properly cooked!
YTA
Jesus I don’t even know where to begin with this. I’m gonna break it down the way I would for my toddlers.
I understand that you feel badly for being mean to Sarah, but do you think the problem will be solved by being mean to Luke and Scott? How would you feel if they sat you down and said “listen dad. We’ve been giving mom a really hard time lately so we’ve decided that for Mother’s Day this year we’re going to send her on an all expenses paid trip to Hawaii for the weekend. You’re gonna go too, but you have to pay your own way. Also, we’re giving you a new set of grill tongs for Father’s Day. Fair is fair!” You’d probably feel like they don’t care about you as much right?
The way to solve this problem is not by throwing money at your daughter and shoving your other kids’ faces in it. You could have avoided this ENTIRELY by not telling them IN FRONT OF SARAH exactly what you were giving her as a birthday gift. Also, once weekly veggie burger night is like the bare minimum you can be doing for your daughter food wise. Buy this book and do better.
When we were first dating, my wife baked a lot and had this cookbook set
on her Amazon wishlist. It's basically a set of cooking textbooks for $500. They're really cool (showing the science behind cooking and all), but I couldn't afford it on my own.
I split the cost with my parents and got it for her for Xmas that year. It's been sitting on our kitchen counter for about four years now, but maybe some day she'll get bored and dust them off?
Yes!!!! Like the other post says - unless you're an athlete protein isn't really a concern, assuming you eat a fairly balanced, healthy diet. If you are an athlete I can't recommend this book enough. Actually, all of his books are great.
I went vegan over 4 years ago and have never felt better or been healthier in my life! Plus it's nice to know that I'm doing my part to help animals and the planet. Here's a list of some other books/resources that have helped me immensely along the way, for anyone else who might be considering the transition:
Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease
Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss
The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure
Oh She Glows (Food Blog)
Keepin' It Kind (Food Blog)
It takes work and is difficult at first, like most things in life that are worthwhile, but I promise you that it is very, very rewarding once you understand that you have made the commitment to live in a healthy and kind way. :)
If you move the decimal over. This is about 1,000 in books...
(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)
Medical:
Where there is no doctor
Where there is no dentist
Emergency War Surgery
The survival medicine handbook
Auerbach’s Wilderness Medicine
Special Operations Medical Handbook
Food Production
Mini Farming
encyclopedia of country living
square foot gardening
Seed Saving
Storey’s Raising Rabbits
Meat Rabbits
Aquaponics Gardening: Step By Step
Storey’s Chicken Book
Storey Dairy Goat
Storey Meat Goat
Storey Ducks
Storey’s Bees
Beekeepers Bible
bio-integrated farm
soil and water engineering
Organic Mushroom Farming and Mycoremediation
Food Preservation and Cooking
Steve Rinella’s Large Game Processing
Steve Rinella’s Small Game
Ball Home Preservation
Charcuterie
Root Cellaring
Art of Natural Cheesemaking
Mastering Artesian Cheese Making
American Farmstead Cheesemaking
Joe Beef: Surviving Apocalypse
Wild Fermentation
Art of Fermentation
Nose to Tail
Artisan Sourdough
Designing Great Beers
The Joy of Home Distilling
Foraging
Southeast Foraging
Boletes
Mushrooms of Carolinas
Mushrooms of Southeastern United States
Mushrooms of the Gulf Coast
Tech
farm and workshop Welding
ultimate guide: plumbing
ultimate guide: wiring
ultimate guide: home repair
off grid solar
Woodworking
Timberframe Construction
Basic Lathework
How to Run A Lathe
Backyard Foundry
Sand Casting
Practical Casting
The Complete Metalsmith
Gears and Cutting Gears
Hardening Tempering and Heat Treatment
Machinery’s Handbook
How to Diagnose and Fix Everything Electronic
Electronics For Inventors
Basic Science
Chemistry
Organic Chem
Understanding Basic Chemistry Through Problem Solving
Ham Radio
AARL Antenna Book
General Class Manual
Tech Class Manual
MISC
Ray Mears Essential Bushcraft
Contact!
Nuclear War Survival Skills
The Knowledge: How to rebuild civilization in the aftermath of a cataclysm
Well, his cookbook is doing surprisingly well...
Cookin' with Coolio: 5 Star Meals at a 1 Star Price
https://www.amazon.com/dp/1439117616/ref=cm_sw_r_cp_api_zo9vybX1XV1CZ
How to Cook Everything and How to Cook Everything: Basics by Mark Bittman
> As of today i have given up all sodas and am drinking nothing but water
That's a great start!
Empower yourself with keto knowledge and read the FAQ's as per the other responders messages.
My humble opinion: Concentrate on the diet/lifestyle change. Worry about exercise later when you are in the 210/215 range. (I'm biased kuz that's what I did).
Check in here regularly as we love seeing progress and cheering you on. At your size we've seen several people drop 20lbs/month for the first 5 months. Don't expect that kind of loss but it can happen.
I was 265, I'm now 202. I never thought I'd lose the flab - I despised the idea of starving to lose it and eating nothing but crackers & lettuce. I stumbled upon /r/keto in a foodporn post and fell in love.
Don't get discouraged if you "stall". I've been stuck in the same spot for a while now but my waist is shrinking and I'm getting more definition to my body and my BF% is dropping. The scale is often a lying whore.
I would recommend getting hooked up with MFP for your first month and if you feel like you've fallen off the wagon. Set up the MFP macros to suite a keto diet.
Reading:
Why we get Fat and what to do about it by Gary Taubes
this book is referenced many times in the FAQ references.
Also try The Art and Science of Low Carbohydrate Living
Definitely read/visit all the links in the side bar.
Also, when we say "macros" we mean your ratio of calories from fat/protein/carbs.
For keto, you want 65% of your calories to come from fat, 30% to come from protein, or 5% (20g or less per day) to come from carbohydrates, mainly leafy green vegetables and broccoli/cauliflower (and others).
I think this is what you're looking for.
Here's a great book
On Food and Cooking: The Science and Lore of Cooking
http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012
Cooking for Geeks
http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888/ref=pd_sim_b_3?ie=UTF8&refRID=14FPMEDBMV4EW2MS7PBR
*The Science of Good Cooking
http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982/ref=pd_sim_b_1?ie=UTF8&refRID=14FPMEDBMV4EW2MS7PBR
You could see her gag a bit when she takes the bite.
I hope she got loads of money for that.
Edit: see also: Book 1 and book 2
There are a lot of good books out there.
This is a really good one.
There are a lot of rules to make sure that you don't make yourself or others very ill, though. Make sure to know these rules and only use approved recipes that follow USDA and NCHFP guidelines. These are both great free resources to help you get started.
The biggest thing is that only high-acid foods (like fruit, pickles, and jams) can be safely canned in a water bath canner. Low-acid foods (like vegetables, broth, meat, beans, and soups) must be processed in a pressure canner (not a pressure cooker - they are different). Additionally, not all recipes are appropriate or safe for home canning.
That being said, it's a very rewarding hobby, and, done right and depending on your existing eating habits, can save you money on your monthly grocery bill.
Check out /r/canning for more. It's easy to get started, and you really don't need a lot of extra equipment to get started with water-bath canning. :)
EDIT: This book is also currently free on Amazon. I haven't read it yet, so I can't confirm the content. However, in combination with the other resources that I mentioned, this could be another good one.
He has a cookbook, I bought it for a friend. It's actually a great cookbook, funny too.
You don't know what's bad until your friends make you something from the Natural Harvest cookbook
Edit: There’s a version for bartenders as well
The book on the counter is Tasting Beer. Based on the colours, I would say it's this book.
Note: I'm not a creepy stalker. I just like mysteries. I think that in the case of the upside-down beer bottle spice rack, the solution is a beer connoisseur.
The Science of Good Cooking has pretty much every answer to those types of questions and comes with a crap ton of recipes
Link: https://www.amazon.com/Science-Good-Cooking-Illustrated-Cookbooks/dp/1933615982/ref=mp_s_a_1_1?ie=UTF8&qid=1550078105&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=the+science+of+good+cooking+by+cook%27s+illustrated
Congrats on considering going vegan!! I've been vegan for almost 2 years. In terms of energy and strength, I feel just about the same as I always have. I don't feel as sleepy after meals, but that's likely because I started eating healthier in general. I avoid processed carbs and overly sugared things, which makes me feel more energetic. My digestive system is also happier. I had heartburn and constipation problems (TMI, I know), which have entirely disappeared, likely from increased fiber intake and from cutting dairy.
I feel entirely healthy, but I don't think veganism is a miracle cure or magically superior diet. It's just like any other diet: it has the potential to be healthy and provide you with all essential nutrients as long as it is well-planned and doesn't involve too many processed foods.
Make sure you supplement B12! I recommend an actual vitamin supplement. Don't rely on B12 fortified milks and foods, I think they've been shown to be unreliable.
I highly recommend checking out Jack Norris' website for any questions you have regarding nutrition on a vegan diet. I also recommend the book Vegan for Life. It's a quick, comprehensive introduction to meeting your nutritional needs on a vegan diet. Overall, I don't think it's complicated to plan a healthy vegan diet. But I learned a lot about nutrition in general from the book, and I'm better at getting various nutrients now than when I ate an unplanned omnivorous diet.
As for protein options, my two favorites are lentils and tempeh. I have no problem meeting my daily protein requirements, but I don't target the suggested macros on this subreddit (mostly out of laziness). I haven't had any problems building or maintaining muscle. Here's one of my fave lentil recipes and one of my favorite tempeh recipes for inspiration! Any recipe by Isa Chandra Moskowitz is just delicious. I love the tempeh sausage crumbles served with marinara sauce over spaghetti squash. Yum!
I read /r/vegan a lot, and many new vegans report feeling weak or hungry when they switch. It's almost always because their initial diets are heavy on vegetables, but low on sources of carbs and fat. Fat in particular can easily slip out of a vegan diet, once meat and dairy are cut. Make sure you include nuts and other healthy fats, such as avocado. Don't shy away from oils entirely.
Finally, to make sure you're satisfied on a vegan diet, include umami-rich foods! I really believe that people who become vegan only to succumb to "cravings" for meat and cheese are lacking umami in their dishes. Here's an article that explains umami from another great vegan nutrition blog. And here's a list of ways to add umami to vegan dishes.
Okay...I'll stop writing my novel now! Good luck with your transition, I hope it works out for you :)
Until about a year ago, I knew next to nothing about cooking but I've been learning. I wish I had known this stuff in college. What I did is I bought a copy of Mark Bittman's How to Cook Everything Vegetarian and went through it. The regular How to Cook Everything is also good. Both of them give you lots of really easy recipes (like how to make scrambled eggs) as well as more advanced ones if you want to serve dinner to people for example.
Also, I watched every episode of Good Eats and learned a lot from that. Most if not all of those are on YouTube. Just start with Season 1 Episode 1 and start plowing through them.
I don't prepare meat because I'm paranoid about germs, but don't let that stop you. The things I've been preparing the most are:
If you have an oven, it's really not very hard to make your own pizza, for that matter.
Sit down with a beer flavor wheel and use that to guide you.
What the wheel does is help you pinpoint what flavors you're tasting. You may recognize a flavor as fruity but not be able to discern what fruit it is, the flavor wheel gives you some suggestions to help you narrow it down.
Some flavors will be things you may have never tasted but the aroma and feel reminds you of those things - like leather, hay, horse blanket. If you want to get serious check out Tasting Beer by Randy Mosher.
Everyone's palate is different, so if you don't taste what someone else does in a beer don't sweat it, it's all about your personal experience.
Someone else has posted a link to it already but here you go. I'm happy to make you a drink or cook dinner for you any time you like- my friends don't let me anymore.
Semenology - The Semen Bartender's Handbook
I don't think he has a restaurant, but he did release a cookbook and also made a mini series about it.
That was like 10 years ago though, so truthfully I have no idea what he's done since.
I am also the proud owner of his incredible cook book
This one is a pretty good cookbook to give to people you hate. And he has a bartending book too.
That is actually true, because happy = it grew up like a chicken should, the right food and freedom to move and have social chicken interactions. Makes for much better meat. These guys, made famous by the hugely successful book "The Omnivores Dilemma", use that simple truth for their commercial advantage.
Great, now I have to delete my Amazon browsing history before I start receiving "suggestions".
Oh, it seems I already got one.
Looks like someone screwed up one of the recipes from this book.
Gadgets are great but why not repay his cock'n'balls cookbook with one that utilizes what comes out of them?
Biggest change you can make is stop supporting animal agriculture. This outweighs all transportation greenhouse gas effects including freight shipment by sea.
Beef is really the problem with the combined deforestation of grazing lands and land for planting feed crops. Plus the methane emissions, run off, and fresh water consumption for feed plants.
That pound of beef you buy for 1.99 in the US has huge externalized costs.
Fun fact, there are currently 99 billion domesticated animals, and the mass of humans and our domesticated animals makes up 99% of animal life biome on the planet.
Limit animal protein and eat close to the source and both you and the planet will benefit immensely.
Sources:
The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan
https://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/0143038583
Cowspiracy: The Sustainability Secret
http://m.imdb.com/title/tt3302820/
The China Study: Startling Implications for Diet Weight Loss and Long-Term Health
https://www.amazon.com/China-Study-Comprehensive-Nutrition-Implications/dp/1932100660
If you want a great book resource, I would highly recommend Steven Rinella's Complete Guide to Hunting series. It covers a wide range of topics from gear selection, hunting methods, and some recipe ideas. His show and podcasts are also good.
Amazon Link
Yeah...he actually has a cookbook... https://www.amazon.com/dp/1439117616/ref=cm_sw_r_awd_KrJlub0CJEMRF
This dude, for one, has made a shitton of money and is forging a small diet empire on the premise that gluten is unhealthy for humans. So a lot of people now think gluten should be avoided. Similar to when a lot of people thought we shouldn't immunize children a few years ago.
His claims have been debunked, by the way.
My sister got me Cook's Illustrated The Science of Good Cooking, http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982, for my birthday a few years ago. It's an amazing book that does a lot of what you described, including experiments that test different recipes or methods to see which give the best results. They also do a good job explaining the science behind why certain methods or recipes are preferred over others.
Admittedly, it's not a masters-level food science textbook but it's definitely one of the most scientific cookbooks I've ever seen.
Edit: I should also add, about half the book is the science behind cooking methods while the other half is about baking.
My favorite general reference cookbook is How to Cook Everything by Mark Bitman, there is also a Basics version.
My favorite blog is Food Lab by written by /u/J_Kenji_Lopez-Alt.
My suggestion is learn some basics like Chicken(Grilled, Roasted, Fried), Fish(Grilled, pan fried, baked), Shrimp(grilled, sauted).
And of course every man needs to learn to make breakfast. [Gordon Ramsay's Scrambled Eggs] (https://www.youtube.com/watch?v=PUP7U5vTMM0) will go with toast, pancakes, potatoes, or french toast.
Look no further! Here's a link to Miyoko Schinner's Artisan Vegan Cheese cookbook and here's a link to her online vegan cheese shop.
I was a total cheese hound right before I went vegan... this shit has totally made me forget about dairy cheese. Soooo damn good!
You rang?
I haven't read the book, but I've heard a couple interviews with the author through my various foodie podcasts. He seems cool, and he made bananas seem downright fascinating the entire time he was speaking.
Edit: I have read and would heartily recommend The Omnivore's Dilemma by Michael Pollan if you're even a little interested in the genetic, behavioral, and political! manipulation of our food. Corn, in particular, as it's the backbone of the American food industry, but he covers a lot of ground. It's really eye-opening. Do recommend. (And any half-decent American library will have it, so awesome and free.)
Good article on a very important subject. For a lot more information on these topics check out Michael Pollan's books (particularly The Omnivore's Dilemma) and the documentary Food, Inc..
The good news is a solution exists that will still allow us to eat our bacon, but it's going to require breaking down the current industrial food system first. And for those of us with the income and means to start buying quality products (including meat) from our local farmers.
A 14+ A1C is akin to a slow suicide, honestly. Keeping that up will result in nasty complications. Did the doctor's office just let him leave without trying to drill some idea of the consequences into him? That seems scary to me. I would hope they at least made sure his sugar at the time was in safe range so he could drive home. I might try a different doctor, or request a referral to an endo.
Keto typically is considered the ideal way to go here, for both t1 and t2. Check out /r/keto. I would also suggest you give Dr. Bernstein's book a read. He is a T1, and gives plenty of good advice when it comes to diabetes management and diet.
For camping (Sorry, a tad over $100):
For Cooking:
We try to shy away from cookbook recommendations, but you will hear it any number of times:
Give sous vide a try--it's the gateway drug of modernist techniques, because you really only need a probe thermometer, freezer bags, a pot of water, and maybe an oven to do it. It'll let you know just how worth it the whole world of modernist techniques are. And then you'll feel compelled to actually get an immersion circulator and a vacuum sealer to do it easier as you become increasingly addicted to it.
Things that are helpful for modernist techniques but aren't particularly esoteric and won't break the bank: A steel plate, propane blow torch from the hardware store, whipping siphon, pressure cooker. The next step is chemistry, which means thickeners (carageenan and agar agar were my first purchases) and gels (sodium alginate and calcium chloride), and recently I picked up some meat glue (transglutaminase). After that it's buying expensive lab equipment to feed your habit, which I haven't stepped into yet [because I don't have a house for it]. I want a pacojet.
As for resources, my first book was Cooking for Geeks, then the Modernist Cuisine book set from Nathan Myhrvold (and have it signed by him "For Science!") which is the bible, but free options include their website, Seattle Food Geek, molecular recipes, this YouTube playlist from Harvard and the usual science-based cooking resources like Good Eats, America's Test Kitchen, and Chef Steps.
I can't believe noone has mentioned Modernist Cuisine.
Thousands of pages of cooking science, history, and techniques.
http://en.wikipedia.org/wiki/Modernist_Cuisine
http://www.amazon.com/Modernist-Cuisine-The-Science-Cooking/dp/0982761007
Thug Kitchen was a fucking mess. Having to explain to people why a book written in faux-AAVE by two WASP-y motherfuckers was racist as fuck got really grating.
It was also entirely superfluous, as Coolio already wrote the go to "ghetto gourmet" cook book.
He might also like Cooking for Geeks, The Science of Good Cooking and On Food and Cooking: The Science and Lore of the Kitchen.
I've only read the first, but I've heard good things about all three.
Hey now, I don't think you can get away saying thing like that when things like this exist.
Tasting Beer by Randy Mosher will help you to better understand and share how to taste beer. This will help you bartending at a brewpub because you'll be better at helping guests select beers and even chatting with them as you both describe what flavors you experience when drinking beer.
This is by no means a complete answer (I honestly think that one could write a book on this topic and still not come to a fully satisfying answer) but I hope that this will shed some insight into the history of the taboo and it's social causes.
The earliest academic reference I could find that tried to explain why speaking of money was a taboo was, unsurprisingly, Freud. And, even less surprisingly, he related it to anal eroticism. (As a quick aside, I'm really beginning to wonder if a cigar was just a cigar) 1. There is good reason to believe that the taboo persisted well before that, but it is the earliest reference I could personally find.
Without a definitive start date, some may be inclined to believe that we've always had this taboo-- or at least some type of it. Personally, that's the attitude I went into this question with. After all, money has been around for over 4,000 years 2 and our tribal psychology invites trepidation into situations where our social standing is on the line. Indeed, some have speculated that discussions of money fall under such situations 2 since we often tie worth to income and to financial price 3. This could reasonably lead people to conclude that it's simply inherent to human thought. Talking about money can dredge up a lot of social comparisons and expectations which could trigger that tribal instinct saying "let's not put ourselves in a lower position on the social strata so that we're not eventually ostracized 5."
There's only one problem with this: If it was universal, we would expect different cultures to have a similar reticence to income. But they don't 6. Even countries as geographically proximal as Japan and China have different attitudes about money as indicated by their folklore 7.
So we are left with the idea that this is a western construction. To be clear, I definitely think that the proclivity to tie social worth with the amount of stuff one has probably dates back quiet a while as it would be a handy hint throughout much of human history. But the actual taboo seems to be western in origin.
I don't think that we'll be able to find a specific date, time, or even location to pin this origination on. However, if allowed to venture an educated guess, I would posit that they came from our coffee shops.
It's well known that coffee and tea shops were instrumental to the formulation and actualization of many western uprisings 8. These institutions looked to turn the current social status quo on its head. Inside the shops, everyone was theoretically equal. A certain code of conversation developed, largely thanks to the propagation of two magazines: The Spectator and the Tatler 9. I cannot find any direct quotes from either publication that specifically dictates that one ought not to make note of the socioeconomic differences that exist outside of the shop-- however, there is decent evidence for tacit recommendations via the emphasis on maintaining a tempered and productive conversation 9. I contend that it's difficult to have a good chat when you're being actively singled out as an impecunious peon. Such an account would work fairly well with our theoretical understanding of taboo construction. As it goes, taboos are extremely strong norms and mores that deliver intense social (and possibly even official) sanctions 10. They can develop from social rules and evolve along with the society; hence why some taboo subjects are less taboo as they used to be and others are even more forbidden. I would venture that the taboo for discussing income developed on this track. It could have started off as an expression of politeness and proper etiquette and developed more bite as western society grew more infatuated with the idea of human equality. There aren't any studies that directly prove or disprove this theory (possibly due to a dearth of literature on the topic of money 2), so take it with a grain of salt.
I would also like to recommend the book that U/David_divaD did as well as The Psychology of Money by Furnham and Argyle.
Try this book. I felt like it was a great starting off point for me. Kept me from having to ask a ton of silly questions of friends and family who are experienced.
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X/ref=sr_1_1?ie=UTF8&qid=1504826391&sr=8-1&keywords=complete+guide+to+hunting+butchering+and+cooking+wild+game
Read Steven Rinellas Complete-Guide-Hunting-Butchering-Cooking Cooking Big game. I never had a mentor to teach me how to hunt I picked up this book a year ago read it twice basically. It's jam packed with info I don't think there's another book like it. He ll walk you through the whole process from what gear you need and don't need, there's a chapter every type of big game animal in North America And how to hunt it. It pretty much covers all the questions you had in your post. Could not recommend this enough. https://www.amazon.ca/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
Harold McGee is pretty much the standard tome for a scientific approach to the cooking process. If you can get through most of On Food and Cooking you are doing pretty damn good.
The only major step up from that would be the more exhaustive and much more expensive, 50 lb, 6 volume set called Modernist Cuisine
Edit: words are hard
They reference Michael Pollan "In Defense of Food" in the article. I am currently reading another book by Michael Pollan called "Omnivore's Dilema" which is an incredible book on the history and techniques used by modern farmers, both industrial and organic.
This guy knows what he is talking about. I really recommend the read if you are interested in where your food comes from, which I believe everyone should know.
Type 1 diabetic here. First off, that blood sugar is enemy #1 and is far more a threat than lipids. The fat intake, triglycerides, everything else needs to take a back seat. He needs to focus on a) cutting out high-carb foods entirely and sticking to meat/veggies and b) getting his insulin regimen under control, because it is clearly not. I'd encourage him to make the switch as quickly as possible, but to check blood sugar constantly and ALWAYS keep glucose tabs on hand. I had a lot of lows the first couple weeks, he might too.
The real expert on low-carb and type 1 is Dr. Bernstein. His book, "Diabetes Solution" goes over everything your friend needs to know to get started. He also has a youtube series. And, there is a group of type 1's following his approach, Type One Grit. Have him join the group for support.
Keep in mind, he will have diabetes forever. But low-carb can ensure that he never experiences spikes like that again, and keeps it at normal levels.
The most recommended book is Tasting Beer -- www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894/ref=sr_1_1?ie=UTF8&qid=1405466079&sr=8-1&keywords=tasting+beer
It's written by a friend of the creator of the actual exam.
This might be too obvious, but maybe Bittman's How to Cook Everything Vegetarian?
To help you with that baller response, buy this Cook's Illustrated cookbook. Read it. Cook with it. Love it. If I look on allrecipes, I frequently see the suggested alterations to a recipe fall in line with the recipe in this book.
Table of contents for your perusal
For their points:
Chapters
18
3-7
30
36 (did you know to add mustard to mac and cheese to keep the oils from separating? Everyone needs a good mac n cheese for winter, bro)
38-47
Don't forget your Natural Harvest. (Amazon link)
Buy this, and read it-
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game https://www.amazon.com/dp/081299406X/ref=cm_sw_r_cp_api_Tu6Fzb3M27JKG
Then buy this, and read it-
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl https://www.amazon.com/dp/0812987055/ref=cm_sw_r_cp_api_Jv6FzbZGW2GRY
America's Test Kitchen cookbooks are great about this. They have recipes with explanations for why you cook certain parts to get the desired effects, and how you might alter cooking methods to get different textures or whatever. Often, they give sidenotes about how to get basic elements cooked perfectly. Highly recommend: http://www.amazon.com/Best-Recipe-Cooks-Illustrated-Magazine/dp/0936184744
Depends on the food item and your infrastructure.
Drying is good for a lot of fruits and for herbs and such.
Cold storage. We have multiple freezers. A stand up 23 cu ft, a 19 cu ft chest plus the regular fridge freezer and the freezer on the back/beer fridge in basement. We have been buying half pigs and half or 1/4 cows for the freezers and we freeze a lot of vegetables. Sweet corn does really well frozen, so do a lot of the squashes and green beans.
Canning. Canning does quite a lot of foods. There are two types, pressure canning and water bath canning. The water bath canning is for high acid, high sugar, low risk foods like jellies and most tomato sauces if prepared correctly. Pickling is also usually water bath. All the low acid, higher risk stuff goes in a pressure canning systems.
Root cellar storage. Cool/cold room storage. If you have access to the right conditions, this is a great way to store lots of stuff like potatoes, carrots, beets, etc.
Some sources to get you started:
The starter book that is indispensable for canners: Ball blue book
The more advanced Ball full book
You can find either one at a book store, online, or at most used book stores.
USDA site has a lot of info. You want tried and tested recipes and methods. Botulism sucks. https://nchfp.uga.edu/publications/publications_usda.html
Purdue University has a really good set of links and add ons to the USDA guides as well. https://www.extension.purdue.edu/usdacanning/
You can also search the (food item, canning, extension) and there is probably a state agricultural extension that has some guide for it.
NDSU has a good guide for freezing stuff. It will get you started. Each food item will have specifics to getting a good freeze. Some things need blanched and some don't. Some need to be pre-frozen spread out on cookie sheets then dumped in a bag and some don't, etc.
Interesting root cellar idea that can be done fairly cheap. https://www.motherearthnews.com/real-food/root-cellaring/a-precast-septic-tank-root-cellar-zbcz1503
Root cellar list of what to store and what conditions. https://extension2.missouri.edu/mp562
Best way to get started: get a big ass boiler and a couple of dozens of pint mason jars and a couple of dozens of 1/2 pint mason jars. Start with a couple of batches of different pickles/pickled vegetables. Make a batch or two of jams and jellies. If you get a couple dozen wide mouth jars you can practice a little freezing as well. The idea is to build up your equipment.
For a full canning rig you need all kinds of stuff and if you really get into it usually large stuff. Like the ginormous pressure cooker that holds a goodly number of quarts or two full courses of pint jars in it. something like this guy. But you can start with whatever you have available. If you do the water bath stuff and start to get into it and want to get into pressure canning you should get a larger pressure canner that will do at least 6 quarts at a time. We have a medium one that we can do a limited batch of stuff in, or one round of jars and then a huge one like I linked to. Just slowly build up your equipment as you can and get the best quality you can when you buy stuff. If you try and do the I will buy the cheap one, and see if I like it, it costs you more. Usually the cheap one is crappy and wont do a good job. And you will either decide it is not worth the trouble or will eventually realize the quality one is worth the money and buy it anyway.
Get a good set of tools. You can can without them, but shouldn't. Decent set with the basic pieces.
I also find that a pair of the latex coated gloves are helpful. We have one person pull jars form the hiow water bath (keeping them sterile) and the second person will put the funnel in and spoon the food into the jar. You have to wipe the top of the jar and place a heated lid on it and screw the top onto the jar. The jar will be close to 200F. I will be the jar person and wear the heavy latex coated glove on my left hand to hold the jar stable and to screw the lid on so I don't get burned. Never have seen anyone give the tip before, but it works really well and I have less burnt fingers and fewer spills or dropped jars that way. Something like this.
If you can, get a copy of Randy Mosher's Tasting Beer, along with all of the other suggestions (Somm, describing what you're tasting) this is a great resource.
Additionally, depending on your location - see if there is a BJCP competition that is happening. Either volunteer to judge or steward. If you judge, you will be paired with an experienced judge (assuming it is a well run competition) and then talk with your partner judge(s). If you decide to steward, then be attentive and hover while working. Listen to what others are saying, and when the flights are done, sample the same beer.
I don't know what's worse... that or this:
https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
There's also this:
https://www.amazon.com/Semenology-Bartenders-Paul-Fotie-Photenhauer/dp/1482605228
I prefer a Cumsmo or a Rum n' Cum...
https://i.imgflip.com/1mw06n.jpg
Just kidding.
The Ricotta is made simply by blanching raw almonds then processing in a blender with 50% water by volume and adding lemon and salt to taste. The magic happens when you dress it with extra virgin olive oil, blackp pepper, and coarse salt.
The mozzarella has a base of coconut yogurt, thickened and set with tapioca starch, xanthan gum, and kappa carrageenan
The chevre is cashew based and cultured with rejuvelac, then flavored with lemon and dill
The cheddar is cashew based as well with coconut oil, a bunch of spices, and a bit of miso
If you're interested to try this stuff I'd recommend books by [Sky Michael Conroy] (https://thegentlechef.com/gentle-chef-cookbooks/non-dairy-evolution-cookbook/) and [Miyoko Schinner] (https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830)
I'm currently reading Tasting Beer by Randy Mosher and love how thorough, yet easily digestible it is. For the more technical read I would check out the Brewing Elements Series.
For lots of simple tips, techniques and recipes, I highly recommend Bittman's book, How To Cook Everything: The Basics.
http://www.amazon.com/How-Cook-Everything-The-Basics/dp/0470528060
not sure whether there's a translation, but there's a ton of photos so that might be helpful anyway.
The Omnivore's Dilemma is another good one about how agriculture/food has changed since WWII.
One of the teachers at the school I work at let me borrow her book 'Science of Good Cooking'. I highly recommend it!!
http://www.amazon.com/gp/aw/d/1933615982/ref=mp_s_a_1_1?qid=1421217158&sr=8-1&dpPl=1&dpID=51gFO54YaUL&ref=plSrch
Read about building flavor profiles.
There are a couple of good books on the market: The Flavor Bible and The Flavor Thesauraus. They both have a lot of information on what ingredients go well with each other.
Also, learn by doing. Try things you think may go together well, even if it's not conventional. Even if the things you try don't come together, you can still learn from it. Try to understand WHY it didn't work (cooking method, flavor profile, preparation all have an affect), think about what you can do to correct the mistake, then implement that the next time you try that dish. I don't own a copy of it myself (yet), but Cook's Illustrated Magazine's The Science of Good Cooking would probably help in that regard.
In general, I consider Alton Brown, Cook's Illustrated/Cook's Country, America's Test Kitchen, and Julia Child to be very reputable in the information they convey.
This is an actual thing btw. Below are links for the guy's books where he makes drinks and food with semen
https://www.amazon.com/gp/aw/d/B00ANT5X82?pd_rd_i=B00ANT5X82&ref_=dbs_s_def_awm_dirs_l_0&storeType=ebooks&qid=1569567784&sr=1-1-dbssearch-acs
https://www.amazon.com/Semenology-Bartenders-Handbook-Paul-Photenhauer-ebook/dp/B00D5FJOWC
There's also an article about this: https://www.independent.co.uk/life-style/food-and-drink/cooking-with-semen-london-cooking-class-shoreditch-a7371316.html
But there are so many ways that you can cook with it! Or, if you prefer, you can enjoy a nice jizz-based alcoholic beverage. Fun for every occasion.
She needs this to add some variety to her life.
Honestly, it's a boring, bland diet that will probably make you want to eat animal flesh. You need to add some variety in there. There's a whole world of vegetables and fruits you haven't tried yet. How about some stir fried bok choy and chinese eggplant with mapo tofu and brown rice? Have you tried boniato, yuca, malanga lila, yautia, daikon, beets, parsnips, celery root, jicama, jackfruit, gai choy, yu choy, mung bean sprouts, soy bean sprouts, alfalfa sprouts, broccoli sprouts, pea shoots, culantro, cilantro, kale, collards, swiss chard, callaloo, green lentils, black lentils, red lentils, brown lentils, black beans, kidney beans, soy beans, azuki beans, cranberry beans, pink beans, gandules, alubias, chickpeas, kala chana, black eyed peas, seitan, tofu, tempeh?
Woah, that was exhausting! My point being, eating oatmeal with an apple or banana, a spinach and iceberg salad, and potatoes with steamed carrots and peas every single day will make you hate yourself after a couple weeks. Pick up a cookbook from the library or visit the hundreds of vegan recipes blogs and make something new!
Another thing, with very few grains and virtually no source of dense protein, you'll likely be lacking quite a few nutrients if you can sustain this diet long-term. If you aren't taking a multivitamin or consuming fortified nondairy milks you'll be getting no B12, few other b vitamins, D, C, etc. A good rule is everything you eat should be colorful. Different colored veggies usually have different nutrients.
Oh, and you should read Vegan for Life.
Frequently bought with
https://www.amazon.com/dp/1482605228/ref=cm_sw_r_cp_awdb_t1_Mjd5CbXVX71E0
Does Fotie tend bar there?
Chao cheese slices make an amazing grilled cheese! I like Follow Your Heart slices too, but holy cow, Chao blows my mind.
I've also read good things about Miyoko's, but I haven't tried them yet.
There's of course lots of recipes for making your own cheese too, and recipes for making things like mac and cheese from scratch. Miyoko even has a book on the subject.
i use the Tartine country-loaf recipe. https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=pd_lpo_sbs_14_img_0?_encoding=UTF8&psc=1&refRID=YXAYK1048K6F72877BPC
I think it depends on what kind of person you are. If you think you'll be happier doing it yourself, knowing how it was done and learning while you go then you should take the leap and give it a shot. It's really not that hard to mess up and the learning experience will be invaluable. I'm by no means a professional but I always do it myself and like it that way. I know exactly how it was taken care of, I've done it how I want to and I've been in control of the whole process. It can be daunting, no doubt but the best way to learn, like most things, is to jump in. And in the end, if you found that it's just not for you then, then at least you know what it involves and can move forward with that knowledge next time.
If your worried you don't know enough or don't know anyone to help you through it then there are now lots of places to pick up good information. If you have netflix, throw on Meateater, season 6, episode 6. Steve Renilla is a great example of how to do things right and I wish he was around when I started hunting. You could also pick up Renilla's book (link below) which is great for many reasons besides being well worth the cheap price.
One note, I know Renilla doesn't like vacuum sealers for big game but I found it works fine if you don't bang them around. His method is most likely more durable (and probably cheaper) but if you want to vacuum it, that will work too.
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X/ref=sr_1_2?ie=UTF8&qid=1503768517&sr=8-2&keywords=hunting+and+butchering+wild+game
I think Steven Rinella's two volume Complete Guide to Hunting books are great: Volume one: https://www.amazon.com/gp/aw/d/081299406X/ref=mp_s_a_1_1?ie=UTF8&qid=1473207021&sr=8-1&pi=SY200_QL40&keywords=steven+rinella+books&dpPl=1&dpID=61ZdF0k1KXL&ref=plSrch
Find an experienced shooter to take you to the range... Practice some marksmanship fundamentals with them on a small round (.22lr would be ideal) and then transfer that to the .308. Stepping up through a couple intermediate calibers while practicing (like .223 which lots of shooters will have for plinking or .243) would help.
The .308, as others have said, is NOT a 'small' gun. But, I think you're absolutely right that it is a "One Gun to Do Them All" chambering. You can take any huntable game with a proper .308 load.
Putting aside the gun whargarbl for a minute, here's some stuff on your more foundational question:
​
Hope that helps. I'm 4 years into learning myself. Happy to chat more!
I adore this cookbook (or any in that series, really). I know, you are asking: why buy a book when you can get recipes online for free? I will tell you: because these recipes will teach you how to cook and they are pretty much failproof.
The book is just a collection of recipes from Cook's Illustrated Magazine and basically it tackles standard recipes rather than funky new ones like many cooking magazines. They don't just grab any ol' recipe for meatloaf, lentil soup, fried chicken or whatever. They meticulously test each recipe and optimize the cooking strategy to make it perfect. Every recipe is accompanied by an article describing exactly why each ingredient is there and how each technique achieves the desired outcome. It is really quite scientific (I love that).
They also have tips/recipes for really basic things, like how best to chop onions or boil pasta which can be helpful if you don't have much experience.
The pathogens are entirely on the exterior unless the steak gets punctured or the animal is sick and shouldn't be used for food. Source: The Art and Science of cooking. Basically an enormously wealthy cooking enthusiast set up a kitchen lab with staff and created a fine dining molecular science cookbook. Basically The Mythbusters of cookbooks. It's why rare and blue steaks can be eaten and people don't get ill. Also covers the egg myth, meaning all eggs in the U.S. unless farmers market/farm procured have to be pasteurized which is why an egg with a clean shell used for cookie dough can be eaten and not make people sick. These are things readers shouldn't attempt without reading the book and have kitchen experience focusing on how not to cross contaminate or contaminate the food you're working with and knife skills though. Food handled improperly can be extremely dangerous. https://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007
cookin with coolio
seriously, though, I know it's not what you asked, but good eats taught me a lot. others will suggest the usual suspects: the food lab, salt,fat, acid, heat, and America's test kitchen books
np! also, if you are someone who will miss cheese, I hear miyoko is the best:
field roast chao cheese is also excellent! really adds to sandwiches etc. try making some grilled cheese with it. coconut herb is my fave
Miyoko's Kitchen is one of the best vegan "dairy" producers in the game right now. Their store locator is here. Miyoko Schinner also wrote a cookbook if you want to try making your own.
Go to a brewpub or brewery tasting room and order the sampler tray. If possible, do this at more than one brewpub/tasting room. If you need helping finding them (or good beer stores/beer bars), check out Beeradvocate's Barfly tool.
You'll get to try a bunch of different styles and, hopefully, find something local that you like. Take what you learn there and go to a good beer store. Tell them which styles you liked and ask for recommendations. If you can't find someone to recommend you beers (shouldn't be too hard, though), you can use beeradvocate or ratebeer to look stuff up or just go with random picks in styles that you enjoy. If you don't like something, move on and keep exploring.
For hefeweizen (Franziskaner) and pale ales, there are lots of good choices. For hefeweizens, Weihenstephaner, Ayinger, Schneider and Sierra Nevada Kellerweis would be good picks. For pale ales, there are just so many solid choices that you should try a few more and come back with more data for recommendations (if you're in Indiana/Chicago, it's hard to beat Three Floyds Alpha King). However, I encourage you to branch out and try other styles since it doesn't sound like you've had much beer that doesn't come from a macro brewery.
If you're moved to learn more about beer, here's a great book.
How To Cook Everything: The Basics is the book he's looking for. It assumes you know nothing:
http://www.amazon.com/How-Cook-Everything-The-Basics/dp/0470528060
Highly recommended for the adult looking to learn how to cook.
How to Cook Everything by Mark Bittman
Referencing Vegan for life, it mentions that one of the options for B12 is to take a 1000mcg supplement twice a week.
So there's your answer OP, take that supplement twice a week and you should be fine. I assume they are vegan friendly, but if you have any doubts ask the health store.
IF you already have a bug-in kit covering serious first aid, not just bandaids and Tums, water filtration, fire and cooking without power, etc......
The first two titles assume that you have at least some yard with reasonable sun access, or the potential for access to a community garden. (Could presently be a community park, a church lot, neighbor's land, whatever.) Books are presently roughly in the order that I'd replace them if my copies were lost. Buy used when you can. Some of these are available used for not much more than standard shipping.
The Self-Sufficient Life and How to Live It
Gardening When It Counts: Growing Food in Hard Times
Where There Is No Doctor
Ball Complete Book of Home Preserving
If you have no comprehensive cookbooks that cover a wide range of garden veggies and game recipes, something like Joy of Cooking is probably in order. The point being that one way or another you may have to get used to enjoying whatever can be had, from an abundance of zuchinnis to rabbit, to acorn meal.
If you are not (yet) handy, find an old copy of something like Reader's Digest How to Fix Everything in a used bookshop for maybe $4.
A regionally appropriate guide to edible and medicinal plants such as A Field Guide to Medicinal Plants and Herbs: Of Eastern and Central North America
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
optional, but cheap, Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep Your Family Safe in a Crisis
Diabetes Solution by Richard K. Bernstein, MD.
http://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699
You're asking for help, here it is. You can ignore this or take a chance that I, someone who is bothering to respond to your post, is steering you in the right direction. You have to learn why you get fat, learning the why behind the what will help keep you on the right track. This is not a diet book--because as you know diet books are crap.
This is the real thing, and though you may have heard it before you didn't really learn it, try again because it could mean your life:
http://www.amazon.com/Why-We-Get-Fat-Borzoi/dp/0307272702
had to be posted
I'll just leave this here. https://www.amazon.com/dp/B00ANT5X82/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
My favorite "techniques and basics of everything" cookbook is The New Best Recipes by Cook's Illustrated. But the one I use the most in my own kitchen has to be The Betty Crocker Cookie Book
If you can't seem to master regular recipes, I'd just stick with the premade baby food. It's not that pricey (of course, it's more expensive than making it yourself) and it's super easy to use. I consider myself a better than average cook/recipe follower, and I had trouble keeping up with making baby food for my 9 month old.
If you're looking to learn how to cook, I'd recommend buying an actual cookbook. Following recipes online is great, but old school cookbooks have a whole section in the front that teach you the basics. I like this one by Better Homes and Gardens, or How to Cook Everything
I highly recommend grabbing a copy of Vegan for Life from your local library.
It's a thorough and clear guide to a nutritionally sound vegan diet backed by equally sound science.
EDIT: You might also want to visit /r/PlantBasedDiet/ as that subreddit focused on a plant-based diet for health reasons, whereas veganism implies an ethical basis for your decision. On /r/PlantBasedDiet/ you are more likely to find other folks whose focus is exclusively on the health effects and they might have info that's more relevant to you if that is your focus as well. (I don't want to discourage your posting here, just suggest you might also find information that is helpful to you there!)
Vegan For Life by Messina and Norris
I really strongly recommend reading Vegan for Life by Jack Norris and Ginny Messina. They're both registered dietitians and take nutrition seriously.
This book will answer the questions you posted and more. You're much better off getting nutrition advice from professionals than from a bunch of random people on Reddit (except for me ;).
For mock meat, I really like Gardein products. Their beefless tips are great for stir fries, the chicken breasts work great for all sorts of cooking, and they have a several different breaded nuggets/strips that are really good.
I quite enjoyed A Brief History of Drugs. It is not the deepest reads but is quite interesting look at drugs throughout history. Another book from a historical perspective but dealing with beverages is A History of the World in 6 Glasses it looks at 6 specific beverages (beer, wine, spirits, tea, coffee, and Coke) and how they shaped history. This isn't specific to drugs, though all 6 beverages contain drugs so I think it counts.
I'm currently reading this and there are a TON of science-based cooking hacks!
I can post them later but they are the fresh mozzarella recipe from Artisan Vegan Cheese and the truffled cashew cheese from Street Vegan, two of my favorite cook books for fancy occasions. I highly recommend both if you don't mind taking a bit of time to make truly fantastic meals.
Yeah the stuff in retail stores blows.
https://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830 is the shit!
Tasting Beer by Randy Mosher.
After reading Why We Get fat, I can't help but shake my head at all these low fat/'healthy' grain advice.
I also find it difficult to give other people weight loss advice now. It's crazy how people are always looking for a shortcut to losing weight and when keto give them exactly that, they don't want to believe it.
Here ya go.....
Dr. Bernstein's Diabetes Solution
I don't think I'm exaggerating when I say that people like your grandmother's dietician represent everything that is wrong with the world.
Please buy Dr. Bernstein's diabetes book. It may give you hope instead of the crap you were served by the dietician.
I have and idea for a paper that would connect caffeinated beverages to increased industrialization. Anecdotally, you have tea/coffee (Industrialization)->soda(19th/20th century)->hyper caffeinated beverages (the 21st century and a 24 hour world). But that's another story.
I would suggest looking at A History of the World in 6 Glasses by Tom Standage for a look at the impact of coffee on the modern world.
I have both volumes of this, and it is super detailed. Volume 1 is large game, and Volume 2 is small game. It goes into detail about a lot of the basics.
http://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X?ie=UTF8&qid=&ref_=tmm_pap_swatch_0&sr=
That is a broad question so my answer will be somewhat broad. Learning to hunt well is a long process but extremely rewarding. Most new hunters I've talked to and tried to help, end up stopping because it is difficult. You often come home empty handed especially in the beginning. You are very lucky to have an uncle to help. So here's my advice:
This as well as his following volumes are excellent starting points. Remember that you not only need to know how to find and shoot an animal, you need to know basic butchering to gut, remove meat, and pack it out which can be as challenging as anything else you do while hunting.
That's the best advice I can give for a beginner. As you gain experience there is so much more to learn.
To add to /u/Gitmo_money post about Rinella, get his books. He has a guide to big and small game. Even as an avid hunter and growing up with it, I picked up some things from his books.
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X/ref=sr_1_1?ie=UTF8&qid=1522364612&sr=8-1&keywords=steve+rinella+complete+guide
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/0812987055/ref=pd_bxgy_14_img_2?_encoding=UTF8&pd_rd_i=0812987055&pd_rd_r=X30EZ0RRDTR9E476EFGJ&pd_rd_w=qP0yB&pd_rd_wg=lJdtL&psc=1&refRID=X30EZ0RRDTR9E476EFGJ
I would highly recommended Steven Rinella's Hunting, Butchering and Cooking Wild Game to anyone interested in hunting, regardless of experience level.
An alarm clock to get her used to waking up at 2am? ;-)
I'm not a professional baker, but did work as one for several months 20 years ago. Enough to let me know that although I enjoyed baking, I didn't enjoy doing it as a profession. So these suggestions are from a home baker, not a pro.
I would suggest a cookbook or subscription to Cook's Illustrated or America's Test Kitchen.
I bought The New Best Recipe Cookbook ten years ago for myself and have gifted a copy to several friends since. It goes through not only a recipe, but what changing different ingredients will do to the final product. The chocolate chip cookie recipe was quite informative with illustrations showing not only what different sugars would do, but different fats, flours, and the effect of chilling the dough had on the final product.
There is also Baking Illustrated which is just about baking. It's probably going to be hard to find, but if you stumble across it, it's worth it. Some folks complain that it's just the baking chapters from the best recipe cookbook with a few extra recipes, but if your kid is really focused on baking, this may be a better fit for now and then the best recipe cookbook later when she feels like branching out into thing to go with the baked goods.
I do not own the Cooks Illustrated Baking Book but I have several of their other cookbooks and friends who have this one think highly of it. It's been described as a combination recipe book and class in baking. Like the New Best Recipe Cookbook, it includes not just recipes, but paragraphs about what is going on in the recipe and what changes to the recipe will do.
You may also want to look at getting a large vermin resistant container to store flour. I use a Vittles Vault pet food container to store my flour. It allows me to buy 25 lbs of flour for $8 instead of 5 lbs for $4 and not run out in the middle of a baking session.
For me, personally, the only cookbook(s) I can think of that I'd be interested in that I don't own is Modernist Cuisine, just because of the price.
And one hell of a chef.
Okay, you've caught me; there's beer and wine books, too. Here's what you're looking at:
I run a cocktail bar, and I've been meaning to share my library for some time, but I have a knack for lending my books out to friends and colleagues so I keep waiting for it to be complete. Then I realized my collection keeps growing and will never be complete, so I may as well just share a snapshot of it.
Top row:
Sippin' Safari: In Search of the Great "Lost" Tropical Drink Recipes... and the People Behind Them by Jeff "Beachbum" Berry
Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them by Ted "Dr. Cocktail" Haigh
The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary "Gaz" Regan
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg
The World Encyclopedia of Beer by Brian Glover
How to Brew: Everything You Need to Know to Brew Beer Right the First Time by John J. Palmer
Jigger, Beaker and Glass: Drinking Around the World by Charles H. Baker, Jr. (aka The Gentleman's Companion Volume II)
Tasting Beer: An Insider's Guide to the World's Greatest Drink by Randy Mosher
Michael Jackson's Complete Guide to Single Malt Scotch by Michael Jackson
The Ultimate Guide to Spirits & Cocktails by Andre Domine
New Classic Cocktails by Mardee Haidin Regan and Gary "Gaz" Regan
The Book of Garnishes by June Budgen
World's Best Cocktails: 500 Signature Drinks from the World's Best Bars and Bartenders by Tom Sandham
The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment by Anthony Dias Blue
Cocktails & Amuse-Bouches for Her & For Him by Daniel Boulud and Xavier Herit
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich
Middle Row:
Hemingway & Bailey's Bartending Guide to Great American Writers
The New and Improved Illustrated Bartenders' Manual; or: How to Mix Drinks of the Present Style by Harry Johnson (Espresso Book Machine Reprint)
Michael Jackson's Bar & Cocktail Companion: The Connoisseur's Handbook by Michael Jackson
The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance by Greg Koch, Steve Wagner & Randy Clemens
The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons
A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails by R. Winston Guthrie & James F. Thompson
The Bartender's Guide to IBA Official Cocktails by Jenny Reese (Espresso Book Machine Printing)
Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich
The Home Distiller's Handbook: Make Your Own Whiskey & Bourbon Blends, Infused Spirits and Cordials by Matt Teacher
A History of the World in 6 Glasses by Tom Standage
The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima
What to Drink with What You Eat: The Difinitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg & Karen Page
The American Cocktail: 50 Recipes that Celebrate the Craft of Mixing Drinks from Coast to Coast by The Editors of Imbibe Magazine
The ABC of Cocktails by Peter Pauper Press
How to Make Your Own Drinks: Create Your Own Alcoholic and Non-Alcoholic Drinks from Fruit Cordials to After-Dinner Liqueurs by Susy Atkins
How to Make a World of Liqueurs by Heather Kibbey & Cheryl Long
Anything by Steve Rinella - he has The Complete Guide to Hunting, Butchering, and Cooking Wildgame books which is full of stories, tips, and how to's and contributions from a thousand different hunters - I found them at my local library. I also really enjoyed "Meat Eater - Adventures from the Life of an American Hunter," it's a lot of non-fiction short stories of his life in hunting. He also has "Scavengers Guide to Haute Cuisine" and his buffalo book.
a proper cast iron setup
a great cookbook
a set of unique spices or ingredients in the style of his favorite cuisine?
italian, french, mexican, indian, spanish, chinese...
On Food and Cooking: The Science and Lore of the Kitchen –
by Harold McGee
is the bible.
Also Modernist Cuisine
Apparently, people who bought that book also bought Cookin' with Coolio.
I'm not sure in what way these two books are any similar - apart from both probably featuring ovens ...
Natural Harvest...and the companion book Semenology
Semen cocktails.
Pozdrav.
Za početak bih ti preporučio knjigu: "Natural Harvest: A collection of semen-based recipes". Kasnije možeš eksperimentirati i sa "Semenology - The Semen Bartender's Handbook" ako te to područje zanima.
lp
Eller den her
Jeg er især vild med "Driven by a commitment and passion for the freshly harvested ingredient, Semenology pushes the limits of classic bartending. Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail."
A) Tanken om at bestille en drink, og så går bartenderen lige ud i baglokalet i 5 minutter for at "skaffe ingredienser"...
B) Hvad gør de hvis der virkelig er run på, og alle bare gerne vil have en Semen Sour?
You're right, of course! That's why I preceded it with "pine nut-based." In this book by Miyoko Schinner or this one by Skye Conroy (or anywhere online if you do a search for "vegan parmesan,") you'll find lots of varied recipes for non-dairy versions of powdered parmesan. They mostly consist of differing amounts of nuts or seeds (almonds, cashews, pine nuts, sesame seeds, etc), ground up with nutritional yeast and sea salt, though in the Schinner book above there's also a recipe for an air-dried parmesan that's a bit more involved (it takes about two weeks to dry) which results in a harder block cheese that can be grated.
The Bread Bakers Apprentice is a fantastic starting point, with a ton of explanation about yeast, gluten chemistry, etc. I have a few baking books, but this is my goto bible
http://www.amazon.ca/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688
I learned using The Bread Baker's Apprentice by Peter Reinhart. I found it useful in several ways. It has a great section on what materials and tools you'll need and will use, what the quality of your ingredients will need to be in order for the end product to be a certain way and so forth. Also, each recipe has great instructions, and a bit of the history of the recipe. Overall, a great book for the beginning Artisan Bread Baker.
I've also heard that Rose Beranbaum's The Bread Bible is a great resource, but haven't had time to look into it myself.
Hi. I'm Pikul, but this expansion I've been playing Clovenshield because fuck DPS queues. That may change in the near future. (Sorry RoD members who saw the rest of this post in the subreddit).
I run the Raid of Disapproval, coming back after an 8 month hiiatus. We killed Jin'rokh last week, died to Horridon trash, and got trolled by horridon. I'm cautiously optimistic for this week! I'm also a moderator.
This is me and my wife. We have been married for almost 6 years. Although that's not a good picture of me any more since I had LASIK about 2 years ago. This is a better one. I hate most pictures of me since they accentuate both of my chins as seen here
We have a house in Falls Church, VA. If anyone is ever in Washington DC, send me a message and we can grab a beer.
I work here in the Office of Fossil Energy. Not a surprise if you google my name. My office is halfway between the Washington Monument and the Capitol building. I can tell you all about coal plants and EPA Regulations, but don't ask me since I start to ramble on. The only work things worth mentioning are I'm a Six Sigma Black Belt, last year I wrote a paper and presented it at PowerGen International in Cologne Germany, and in 2011, I was on detail over to the Executive Office of the President so I got to say "I work at the White House." Looks good on a resume as well.
My wife works here as a horticulturalist. She maintains the Bishop's garden and it is beautiful.
Graduated from Penn State about 6 years ago as a Mechanical Engineer, and now I'm a grad student at Johns Hopkins , working on a Systems Engineering degree. While at PSU, I went to about 2 football games and have hardly been back since graduating.
Grew up here It's a shitty little town that's claim to fame was the highest grossing wal-mart for 2006. Although, they are on top of a large shale gas formation, which has brought tons of economic development to the area. My wife grew up near there too
These are my pets Tavi the Corgi, Gabriel AKA Pinky the Oriental Short Hair, and Sampson the Bengal). The cats are 11 years old, the puppy is 9 weeks old. He is very demanding and a large part of why I stopped playing for 8 months. Pinky does not like the puppy.
Here I am underwater. The Mrs. and I got our advanced scuba certification last summer - deepest I've been is 100 feet. We are totally spoiled by caribbean diving, which is really warm and crystal clear. The Atlantic is cold and murky. I recommend the ABCs for diving - Antigua, Bonaire, and Cozumel. Cosumel especially - we had a wonderful drift dive and saw a massive Eagle Ray. I want to get better at underwater photography.
I'm an internet ordained minster. I officiated the wedding of two of my best friends. Afterwards, we met up with some other friends and went rafting in Colorado on some Class V rapids. That was fun.
This is some beer that I made. I got really into home brewing over the past year and love to share my craft with other people so I get less fat. I also have a blog but it's not very interesting. Mostly some recipes, one photo journal, and a few sundry items. Most recently, I bought some kegs and got all the gear and shit to put it in my minifridge (or "lagering cabinet). That was fun, but I don't have enough people over to drink it. I have been told on two occasions that "this is the best beer I ever had". I entered a brewing competition last year, and got a 28/50 on my Strawberry Wheat beer. I've gotten better, I might try again later.
I have a guitar that I've been meaning to start playing. I will set a new years resolution for both "play my guitar" and "go to the gym", but I fully intend to break both of those. Homebrewing counteracts any gym activities anyways.
I own a bright green Mazda 2 so I never lose it in a parking lot...unless I park next to an SUV. Then I can't even see it because it is a super tiny car.
In the kitchen, I bake bread from scratch and got pretty good at it (simple techniques make amazing bread), roast my own coffee with a popcorn maker, and really love baking desserts. I'm not too great at decorating or presentation, but boy do I love carbs and sweets.
Faust is a real life friend of mine. If he doesn't post pictures, I can put one of his 6 facebook photos up.
Last, here's a bonus video of when we painted our Horde banner. I thought it was cool since we had to paint it from underneath. It prevents large drips/drops of dye and looked really cool from above.
I think that's about it. If someone knows how I should motivate myself to go to the gym let me know.
Ok your turn.
(And Vote for Pikul)
Here's a list of some good General Books on beer.
I'm fond of Tasting Beer by Randy Mosher. It does a great job of introducing the history of beer, the different styles, and other great info. I recommend it to everybody who wants to learn about beer. http://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894
If you're interested in the history of American beer, Ambitious Brew is a great read. It's limited in scope to just the history of American beer, but that proves to be a rich subject. http://www.amazon.com/Ambitious-Brew-Story-American-Beer/dp/0156033593
Beer is Proof That God Loves Us, It's not the greatest book, but for free on Kindle, it's worth checking out. The guy knows his beer, he just is a big time Macro brewing apologist, and his constant praise for the big brewers, and his disdain for hops make it not my favorite book. There are some good anecdotes, and history of beer. http://www.amazon.com/Beer-Is-Proof-God-Loves/dp/0137065078
And I've heard good things about the Oxford Companion to Beer, though I haven't read it myself. http://www.amazon.com/Oxford-Companion-Beer-Garrett-Oliver/dp/0195367138/ref=pd_bxgy_b_text_z
I just picked up How to cook everything: the basics
And it's pretty great so far! Would recommend!
If you are looking for info on how to eat healthy as a vegan I recommend starting with the position paper of the American Dietetic Association.
If you are specifically looking for a book I recommend Vegan for Life by dietitians Jack Norris and Ginny Messina. They both have blogs as well:
Jack Norris RD
The Vegan RD
It's actually really easy. Beans + rice or beans + corn and you have a complete protein. I eat tacos, burritos, Thai, Indian (vegan curry), black bean burgers, and stir fry all the time. I thought all vegans were hungry skellies too before I gave it a shot, and it turns out it's really cheap and easy. It is only ever difficult to eat vegan at restaurants because everything seems to have milk or cheese, but I am doing the best I can and don't sweat the small stuff. My BF eats meat but these days at home he doesn't bother because he loves my cooking.
Edit: If anybody is interested in the nutrition of a plant-based diet or would like to try some delicious recipes, I would highly recommend
I want to point out that the last two really push the message that 'FOOD CURES ALL' and that is a bit of an extreme message imo. A good diet certainly leads to good health, but modern medicine exists for a reason.
Not sure if you're joking, but I'm pretty sure that's just a coincidence. See the ISBN of this book for comparison. Unless the barcode isn't the ISBN.
How to Cook Everything Vegetarian is a great, very comprehensive one.
Mark Bittman, How to Cook Everything Vegetarian
This book. It has all the information you need to get started and has a ton of great recipes from beginner on up.
http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314
I'd highly recommend a canning book from a reputable source, for instance the Ball Blue Book or Ball Complete Book of Home Preserving are some very, very good places to start. I'd also recommend starting with water bath canning, and after you're comfortable with the mechanics venturing into pressure canning if you feel like it. Until you are very confident, don't deviate from the recipes at all. No extra ingredients, no halving or doubling recipes (especially jam, pectin's a finicky thing), and no subbing different sized jars. Once you get the hang of it, you can start to fudge a little bit, but at first I'd definitely play it safe and stick straight to the recipe; this is more fussy than regular cooking. Water bath canning is only for high-acid foods, and even tomato sauce recipes for canning require extra lemon juice, so definitely follow your recipe.
As far as equipment, technically all you really need are a pot to hold the jars as they boil, something to pull the hot jars out of the water with, and some kind of rack to keep them off the bottom of the pot (extra canning rings placed along the bottom, a cake rack, whatever works). Nothing else is technically needed, though I tried this method with just the extra rings and with spring-loaded tongs and made quite a mess, then immediately sprung for some toys.
I'd recommend this kit, the polypropolene basket doesn't melt even during long canning sessions and it's small enough to use in an eight or ten quart pot, which a lot of people already have at home. To make sure your pot's big enough, put a jar in the pot and make sure it could be covered with at least an inch or two of water. Taller pots are obviously more helpful than lower, wider ones. The kit comes with three jars, which is okay, and the recipe book it comes with scales down a lot of their most popular recipes so you can just make a few jars to test them out.
I'd also recommend a canning funnel, and a jar lifter. Something to measure headspace is also handy, there's a little plastic doohickey for that (looks like this) but if you don't mind keeping a plastic ruler around, it's not required. A set like this would definitely cover all your bases.
Keep in mind that while the jars and rings are reusable, the lids with the sealing compounds are not. If you feel a canning binge come on, be sure to buy an extra little box of just the lids because you'll be upset if you run out!
Good luck!! I'm still a novice canner myself, and I've only ever done water bath canning, but I've already got taco sauce, jams, jellies, pickles and canned fruit (I love canning pears!) under my belt so I've got at least a little bit of a clue!
I like this website: https://www.freshpreserving.com/recipes/
And this book: Ball Complete Book of Home Preserving
I've found Cook's Illustrated's The Science of Good Cooking to be really helpful. Each section focuses on a different concept where they explain how the science behind it works, then they have experiments to compare different modifications of the same recipe (e.g. what temperature of butter leads to flakier biscuits).
Cook's Illustrated - The Science of Good Cooking is pretty phenomenal.
https://www.amazon.com/Science-Good-Cooking-Illustrated-Cookbooks/dp/1933615982
https://www.amazon.com/gp/aw/d/B00ANT5X82/ref=mp_s_a_1_1?ie=UTF8&qid=1473517023&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=natural+harvest
You can also cook with semen.
This sub already has an author, /u/bottomlulz. View his seminal work here.
I don't even know where to start...
If you're up for it, read The Omnivore's Dilemma by Michael Pollan. A great read that explains all of this and much more.
http://www.amazon.com/Why-We-Get-Fat-About/dp/0307272702
Or listen to the audio book.
> Let me tell all of you: obesity is psychological problem that manifests itself on the body of the person who is "sick".
For you perhaps but after reading "Why we get fat and what you can do about it" by Taubes I don't feel this way any more whatsoever and I couldn't agree less.
> Does it matter if fat is unsaturated or saturated? I know saturated is bad for you, but would you just burn it off anyway?
Saturated fats are not bad for you, that is another of those myths surrounding dieting that came about during the "low fat" hype. Yes, certain mono-unsaturated fats, such as olive oil or fish oil, are better for you, but saturated fats aren't bad. A great resource for this information is Gary Taubes' book Why we get fat and what to do about it. When looking for fats, think of the ones that don't require a lot of processing, such as olive oil, coconut oil, lard, butter. Canola and other vegetable oils require a lot of processing and would not have been easy to get during paleolithic times.
> Since it can be hard to get a lot of fat, would it be a good idea to cook with butter/extra virgin olive oil whenever possible?
You should cook with butter/extra virgin olive oil, but getting enough fat isn't too difficult, especially if you are eating fattier meats, such as bacon or steaks. For salads, I love to use just olive oil for dressing.
tinkered with my diet
Read Taubes, Why We Get Fat, it's super important and useful about sugar and why the nutrition establishment in general got a lot of stuff wrong for so long.
Have you read Dr. Bernsteins's Diabetes Book?
He is T1 diabetic,he was an engineer and became an MD.
He pioneered the use of glucose meters by diabetics, and his book advocates a low carb approach to living with diabetes with a minimum of drugs.
http://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699/ref=sr_1_sc_1?ie=UTF8&qid=1420307068&sr=8-1-spell&keywords=dr.+Bernstein+diaetes
seconding this but also pointing out the book that came out before King Corn called The Omnivore's Dilemma
Which also gets into our heavy dependence on corn and corn-fed beef.
Joel Salatin (the author) is a bit of a (admitted) nut job though. A lifetime of being the voice in the wilderness will do that to you.
I've seen him speak, and he's very persuasive. When he mentioned that raising animals on pasture produces meat/dairy with the optimal omega-3/6 balance for human health, it made my head pop.
For more on the benefits of traditional, natural ways of cooking, growing crops & raising animals, check out Michael Pollan's books: Omnivore's Dilemna and In Defense of Food.
These books have literally changed my life and my relationship to food - it's been a wonderful, rewarding experience.
Salt: A World History
Zero: The Biography of a Dangerous Idea
The Omnivore's Dilemma: A Natural History of Four Meals
Read "The Omnivore's Dilemma." The corn fed, hormone treated meat we get from grocery stores is hardly better than poison. And as usual, as with HFCS, it's the government's fault (just in case you don't know, US companies use HFCS because it's cheaper than sugar as a result of the sugar lobby's efforts to have government make it artificially more expensive).
As for grass-fed beef, Here's a taste of its benefits (not from the book):
"Real beef, that is to say grass-fed beef, is a bona fide health food. It's packed with high quality protein, omega-3s, and even conjugated linoleic acid (CLA). It's also low in the things that you need less of: saturated fat and omega-6s. And it's delicious.
The corn-fed crap they sell in the grocery store is not real beef. It's poison that looks and tastes sort of like beef. The problem is corn. And as you might suspect, the government is behind it.
Cattle are superbly adapted to thrive on high-cellulose foods like grass. That's why they're called herbivores ("grass eaters"). When you feed cattle a diet based on corn, soybeans, and other grains, they gets fat and sickly, just like people. The meat becomes loaded with pro-inflammatory omega-6s and saturated fat; the anti-inflammatory omega-3s are practically nonexistent.
In an actual free market economy, only an idiot would grow corn, because it costs about a dollar more to produce a bushel of corn than the corn is worth. And you can't eat debt. However, in our country, the government pays farmers to raise corn that the market doesn't want. These subsidies have created a vast surplus of corn, which is sold to feedlots and force-fed to obese couch-potato cows.
It takes about 16 pounds of corn and soy to make just onepound of grain-fed beef. Multiply that by the thousands of tons of grain fed beef produced annually in this country. Under normal supply and demand, corn-fed beef wouldn't exist: it's only possible (by which we mean "profitable") because of about 5 billion dollars a year in government subsidies.
Simply stated, the government uses your tax dollars to pay off farmers and cattle growers who produce inferior food that in fact poisons you. Think about that on April 15."
BTW, he's right about the beef tasting significantly better. I buy grass-fed from the farmer's market every week, but last weekend I was ridiculously hungover on Saturday morning and decided that I didn't feel like going. So I went back to grocery-store beef for the first time in about 5 months and I could barely choke it down. It was disgusting. I almost puked afterwards. Lesson learned.
It is not a requirement. However, if we stopped eating meat we would, none the less, have to kill off all of the animals we currently eat because releasing them or keeping them as pets would not be sustainable. Lots of vegetarians claim that "meat eaters" have a larger environmental footprint and that if we stopped eating meat that we could somehow feed those who have trouble getting it now.
This position is a bit naive. We currently produce more than enough food to feed the world. The problem isn't with producing the food, it is with paying for, and transporting, it to those who need it. Switching from our current omnivorous diet to a strictly vegetarian one would make this problem worse, not better, because it takes more space to provide sufficient nutrition without meat.
So, while there are just a few self-selected vegetarians they might have a slightly smaller footprint than the average American, but if everyone were to become one we would be worse off. Additionally, the idea that a vegetarian diet is more healthy is also not nearly as clear cut as many vegetarians would like to believe. If you look into the research on how carbohydrates affect obesity (Here is a good source) you can see that it's not the meat that is making us fat. It's the sugar and bread.
Finally, animals (specifically the fat in animals) is delicious and our bodies crave it because it is a good source of long-term energy without causing the insulin spike that carbohydrates cause. So, eating more fatty meat actually helps to regulate hunger and reduce our consumption.
TL;DR : Animals are delicious and good for you but it is possible to exist without them.
READ -- "Why we get fat, and what to do about it"
and learn all the research that doctors ignore and what poor and false research all of the common myth that doctors do have today about nutrition are based on.
Also a great source to learn about metabolism, insulin, cholesterol, fatty-acids, testosterone, lipolidsys and all the biological processes that occur between what you eat, and body fat cells, and more. It's a fantastic easy to understand book about all this stuff.
http://www.amazon.com/Why-We-Get-Fat-About/dp/0307272702
Not really for the advanced, but good general reading for others in your company if they want. Also, not $10, but maybe they can pool it.
Starting Strength
Convict Conditioning
Why We Get Fat And What To Do About IT
Have you read this: https://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699/ref=sr_1_fkmr0_1?ie=UTF8&qid=1478489895&sr=8-1-fkmr0&keywords=dr+feinstein%27s+diabetes+solution That's been really helpful for a lot of insulin-dependent diabetics.
Sometimes the enzymes don't help. But sometimes they do. I know it's difficult. And it's frustrating. But if you keep trying one thing at a time, you'll likely hit on a few things that each help just a little. And in the meantime, the lack of carbs may give your vagus nerve the chance to heal a bit.
Hang in there. You can always come here and complain. Blow off steam. Ask for ideas. Whatever helps.
How to Cook Everything: The Basics by Mark Bittman will walk you through absolutely everything from scratch, including what tools and spices you need and how to set up your kitchen.
https://www.amazon.com/How-Cook-Everything-Basics-Food/dp/0470528060
How to Cook Everything?
https://www.amazon.com/How-Cook-Everything-Basics-Food/dp/0470528060/ref=pd_lpo_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=HFC803YQH279CXFY3EM3
Honestly, as long as you're not being stupid (i.e. not eating bread and cheese and nothing else), you're probably going to be fine to go vegetarian or vegan without professional support. Most people do, and millions of people in e.g. India are life-long vegetarians with no ill effects. Getting blood tests done after a year or so would be a great way to check you're doing okay.
I have this book and it's very good: https://www.amazon.com/Vegan-Life-Everything-Healthy-Plant-Based/dp/0738214930 - it has a sample eating plan and tranisition guides. It's written by two vegan dietitians who clearly know their stuff.
Otherwise, something like the Australian Guide to Healthy Eating's recommendations of the number of serves of different foods to aim for is a good way to check your diet is balanced: https://www.eatforhealth.gov.au/node/add/calculator-servings
But as everyone is saying, if you are keen on seeing a professional for whatever reason, make sure it's a dietitian - anyone can call themselves a nutritionist regardless of their qualifications.
Congratulations! My wife is 7 weeks pregnant (woohoo!) so we are in the same boat, and we have tried to do our homework, well beforehand, and making sure we're doing well right now too.
Here is a great book for vegan pregnancies and infants http://www.amazon.com/Vegan-Life-Everything-Healthy-Plant-Based/dp/0738214930
But really, there isn't much to it, and you can learn from online free resources
https://www.drmcdougall.com/misc/2011nl/jan/pregnancy.pdf
The healthiest way to eat for you and your baby is to eat a whole food plant based diet with a variety of whole grains, sweet potatoes, beans, vegetables, and fruits. It doesn't change when you are pregnant. But to many people, it's the one time they want to make absolutely sure they're doing it right :)
Keep in mind, a lot of women just eat whatever they can keep down during the first trimester. The body stores a ton of nutrients, and if you're feeling sick and can only eat a few things, just eat those things and trust that your body can provide other essentials like every other pregnant woman who can't stomach much. Eat well when you can, and if you are not able to consume everything every day, don't sweat it. My wife finds that she feels best when she eats small amounts throughout the day. Her morning sickness is kept down best that way.
Supplements: I do not suggest a mutli-vitamin. It's not the worst thing in the world, but it will have positives and negatives. Vitamins are concentrated isolated substances that in general overload receptors in the body and are not well-handled out of the context of real food. There are a few exceptions to take though: Take B12 (about 2500 mcg once per week) and iodine (150 mcg/day). And vitamin D (2000 IU daily) if you are not getting regular sun and live below 30 degrees latitude in the winter.
Despite what the whole world tells you, Folic acid is not a good substitute for actual folate in humans. Eat beans and leafy greens, which are great sources of actual folate. http://nutritionfacts.org/video/can-folic-acid-be-harmful/
Other than that, just eat a variety of whole foods, with lots of whole grains, beans, sweet potatoes and potatoes, and as much of vegetables and fruit as you can. That is the best thing you can do for your growing baby.
Also, keep your omega-6 to omega-3 ratio down by not consuming a lot of nuts, and If I were you I would totally avoid oils. Ground up flax is a great source of omega-3 if you aren't eating a lot of vegetables, fruits, and beans. (you can absolutely get all you need from those) https://www.youtube.com/watch?v=g4TNhU3HR3o&index=1&list=PLchGiszWnMPjdtf47Bs4XIeE7gQptbX0q. If you still want to eat a lot of nuts and oil, you will need to bypass trying to get that ratio right (because no amount of flax will fix eating that much oil etc), take a DHA/EPA supplement http://nutritionfacts.org/video/algae-based-dha-vs-flax-2/
Ratio by Michael Ruhlman (https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728) - My absolute favorite at home cook book, hits everything you're looking for I think. Has baking and cooking recipes
Baking by Hand (https://www.amazon.ca/Baking-Hand-Artisanal-Pastries-Without/dp/1624140009/ref=sr_1_1?s=books&ie=UTF8&qid=1468117705&sr=1-1&keywords=baking+by+hand) - More technically complicated, but still great. One of my go to books when I'm looking to learn something new. Mostly breads, but some pastries too
How to Cook Everything (Vegetarian) by Mark Bittman (https://www.amazon.ca/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836/ref=sr_1_1?s=books&ie=UTF8&qid=1468117750&sr=1-1&keywords=how+to+cook+everything+vegetarian) - this is the dark horse, you'd be surprised how much he includes in these books. Pizza dough recipe is the bomb.
Radical suggestion: no bad snack foods. They don't sate you and are typically more expensive per-pound than something home-cooked. Replace with things like roasted potatoes, hummus and veggies, fruit, or a portion of a real meal. Plus, you'll get to work on your cooking! Opening a bag or a box does nothing for cooking skills.
Use meat as a condiment instead of a foundation of a meal, like an exception instead of a norm. Use rice and beans to bulk up the rest. Stir fry is a great way to add veggies, rice, and beans while reducing/removing meat. Try going vegetarian once a week; you'll be surprised with what solutions you come up with! Then up the frequency.
I typically have meat once a day, if at all. Plain oatmeal for breakfast. Rice, beans, veg, onion, garlic, and whatever meat (if any) I prepped for lunch this week. Eggs, potatoes, fish, fruit, veg, protein shakes, spaghetti, and peanut butter for the evening.
Full disclosure: I keep my grocery budget under $110 per month for myself shopping almost exclusively at Aldi and Giant Eagle for anything else (fresh ginger, tofu, frozen veggies typically). This does not include alcohol ($60 budgeted per month for bars, state stores, and wine shows; not always social) and restaurants ($50 budgeted per month, once or twice a week; always social).
How is your comfort in the kitchen? $5000 saved * 2 (current expenses) / 12 months = ~$833 per month. I hope you're feeding a family. In that case, implementing vegetarianism will be slower and harder but not impossible.
Links to explore:
What are Missouri Wonders?
In terms of canning books, you should get the Ball Blue Book or Ball Complete Book of Preserving to start. Canning is pretty much an exact science and can have serious not-good results if done without following exact recipes.
There are tons of websites out there, and Canning Across America has a great resource list on their site.
I started with the basics from the book Blue Ribbon Preserves. It goes through the terminology in the introduction and then explains why certain things must be done.
Any of the books by the Ball Company (the Blue Book, or The Complete Book of Home Preserving) are also great places to start. I would stick with these until you really get a handle on things. There are tons of websites and blogs out there but if you don't know the basics, you won't know when someone inadvertently tells you to do something dangerous.
My understanding is that the story about the goat herder is, unsurprisingly, hard to prove.
I'd like to see more about how coffee has been served over time. For instance, when it was first popularized in Europe, the brew would be stored for months at a time before being served. I imagine it was not very similar to what we think of today.
Also, coffee was popular in England before tea was imported there. Blows my mind.
My "source"
Coffee appeared in Europe around the late 16th century and early 17th century. Of course, like many liquids, there were all kinds of opinions about its purported health benefits.
However, the main benefit was the fact that it lead to a decline in the consumption of alcohol. Alcohol had previously been the best way to consume uncontaminated water, so it was common for much of the population of Europe to be mildly intoxicated for much of the day. Coffee offered a better way to consume uncontaminated water without getting drunk, and the mild amount of caffeine was purported to encourage clear thinking.
Coffee was hailed as part of the age of rationalism. Coffee shops became centers of intellectual engagement as part of an increase in interest in philosophy and sciences more generally in Western Europe. While coffee was later surpassed by tea in popularity in the UK, it continued to be popular in continental Europe.
One of the better written sources on the subject is http://www.amazon.com/A-History-World-6-Glasses/dp/0802715524
You can do this yourself if you know know how to use a knife. First read parts of this book: The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game. A great reference for how to clean big game.
Second, Steven Rinella's MeatEater episode Seaon 10, episode 6 is a great video to learn. Granted you have to pay $2.99 but a great reference in my opinion (link: http://meateater.vhx.tv/)
I cant tell you where to hunt because I have not learned that myself.
​
The Meateater guides to "hunting, butchering and cooking wild game" are great for learning how to chop one up.
https://www.amazon.com/dp/081299406X/ref=cm_sw_em_r_mt_dp_U_FmoyCb34ESAMT
​
Meateater also has videos on how to butcher a deer in the field, a pig is basically the exact same process.
https://youtu.be/vJtMpbJUXzE
​
Once you have it gutted and skinned, this book is nice for breaking down pig.
https://www.amazon.com/gp/product/1612121829/ref=dbs_a_def_rwt_bibl_vppi_i0
try the huntingbc.com forums (island subforum) , lots of willing guys on there.
also buy this book and read the blacktail section
https://www.amazon.ca/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
Buy a (very) basic cookbook and have at it. One of those "how to cook pretty much everything in one or two simple ways" collections. I'm a big fan of "The New Best Recipe" which would be pricey new but can be had for cheap secondhand. "The Betty Crocker Cookbook" is another one that gets a lot of love too.
Read it the important bits. There's stuff in there about types of pans, about the difference between cumin and cardamom and cinnamon and cayenne, about how to hold a knife without cutting your fingers off and how to boil water without setting the stove on fire.
When you have read the important stuff and have begun to get a feel for what you need to do, select a simple recipe and make it. Start small. A pasta sauce maybe, a casserole.
Here's a piece of advice, too: Take notes. Write in the margins or get a notebook but keep track of whether you substituted oil for butter or if you needed less cooking time. It can save you some tears in the future, help you replicate happy accidents.
You might want to buy Mark Bittman's How To Cook Everything. Its a book about cooking techniques that I think is precisely the book you are looking for.
Also honorable mention for The Food Lab and The New Best Recipe books as well, those are more recipe based, but they have great info on techniques and ingredients. Both get into the science behind cooking and explain why they picked a specific recipe which helped me learn how to cook without recipes and be able to know when certain things are done(I now judge if something I am baking is done more by smell than time now) and how to save emulsions when to add salt and acids etc. The author of the food lab is also pretty active on the Serious Eats subreddit and will answer questions about his recipes.
Salt Fat Acid and Heat is also pretty good as well, I have not read this one personally though as the first part is waaaaaayyy too much personal narrative from the author for me and I turned off the audiobook after listening to her life story for 10 minutes, so get the print book so you can skip right to the cooking parts.
That's the At Home version which is highly abbreviated for home cooking.
http://www.amazon.com/gp/aw/d/0982761015/ref=pd_aw_fbt_14_img_2?ie=UTF8&refRID=14N2Q5DGXA1VKQ9XD196
Vs
http://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007
The cookbook is on sale for $461, and that burger takes 30+ hours to make, so uh, let me know how it turns out!
He's got some big shoes to fill.
Just wait.
There's a great book on how to make cocktails out of semen called Semenology: The Semen Bartender's Handbook. They did say "any".
Also great: Crap Taxidermy
I want the first one, but I can vouch for the second. The finest crappy taxidermy you'll find in a book under $10.
I found the recipe in this bartenders cookbook
I recommend the velvet cake recipe too. Fluffy and moist.
Daiya is for newbs! It's like rubber with chemical cheese flavoring.
Try cultured nut cheeses like Kite Hill or Miyoko's, or buy Miyoko's book on how to make your own.
This is the book for making your own:
https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
If you like strong flavors (think bleu cheese), then this can't be beat:
http://www.rauom.com/goodies/tofu-misozuke/
By far the best resource:
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
The author's company sells vegan cheeses commercially and they are considered, along with Kite Hill, the best available.
It is easier to make a vegan cheese sauce than vegan cheese per se. Most are based on cashews. This one also uses the fact that potatoes get gluey when blended (usually a negative) to improve the texture.
http://www.seriouseats.com/recipes/2014/02/gooey-vegan-nacho-cheese-sauce-recipe-food-lab.html
If you want to dive in, get the book Artisan Vegan Cheese. Great recipes, cheesey results.
We just got our shipment Friday. I've only tried the "Smoked Farmhouse" and it was excellent. I'm a big fan of her book (Artesian Vegan Cheeses " but I haven't had much success with the air dried nut cheese, but the stuff I ordered gives me hope!
For the lazy:
http://www.artisanveganlife.com/
http://miyokoskitchen.com/
http://www.amazon.com/gp/aw/d/1570672830/ref=redir_mdp_mobile?pc_redir=T1
edit: readable links
I liked this book that was recommended on this sub a while back
https://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894
If you make it back down to Seattle, try to track down some of Georgetown's Bodhizafa IPA if you liked Space Dust. It's become my go-to IPA as of late.
Here is an imgur gallery of the glassware section from Tasting Beer by Randy Mosher. It defines all modern glasses and states their use. It covers your examples.
http://imgur.com/a/96kdA
http://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894
Tasting Beer by Randy Mosher. This book continues to be the number one book I recommend when it comes to starting your journey to learn everything about beer. It is also the book that the Cicerone program wants you read for the first step of their certification process.
As far as beer tasting goes, all I can recommend you do (or keep doing) is to taste as many different beers as possible. People have their opinions on beers, and choose to drink some rather than others for many different reasons (taste, corporate/independent ownership, political leanings, etc.). It's very polarized, and there may be a general consensus about one beer or another, but the only way you can arrive at your own conclusions is to drink those different beers yourself and come to learn what you like.
first off, know what types of beer you'll be selling. all the knowledge in the world won't help if you don't know what you're serving to customers.
second, Tasting Beer is a great book. it goes over the history, some brewing notes, and goes over the major styles you'll encounter.
I got you fam.
Khmm...
In case she can't think of anything to make
Read "The Wheat Belly"... it's a good book that goes over a lot of the history of how wheat has changed and how is affects your body.
Personally I have no allergy to wheat/gluten, but the fact is that modern wheat products hold almost no nutritional value and can lead to serious health problems when over consumed. I have personally gone wheat/gluten free for a long time and lost a serious amount of stubborn weight in the process, and so have many of my friends who tried it. Improved mood, fat loss, more healthy overall, so much benefit I've seen from it.
Now most people who remove something like wheat from the diets will start eating more whole, unprocessed foods in the process, like they should have been doing all along. This is a good thing as it will eventually bring up the demand and hopefully lower the cost of healthy eating in America.
I could rant for hours and go in to pretty detailed discussion, but I think you get it.
You'll get a lot of joke answers, but Options as an Investment Strategy is a good full dive into it, but it's dense for a new guy.
Your best bet would be to try this out first: https://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=mp_s_a_1_1?ie=UTF8&qid=1541789475&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=natural+harvest&dpPl=1&dpID=511nmQOsZ1L&ref=plSrch
Get an audio book of The History of the World in 6 Glasses and listen to it on your commute.
Or just read it.
> The tartine method?
Dude who runs a San Francisco bakery wrote a book about high-hydration sourdough baked at home in a dutch oven, came out in 2010 and changed the game.
Read this blog post for one guys perspective: http://www.breadwerx.com/embarrassing-problem-tartine-envy/
I wouldn't say it's an exaggeration to call it life changing. Has completely ruined me on store bought bread, and it's changed the way I eat, and spend my time, and probably has helped with mental health too (it can be really meditative)
These are the two books that got me going.
https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
https://www.amazon.com/gp/aw/d/0811870413/ref=mp_s_a_1_1?ie=UTF8&qid=1480822865&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=tartine+bread
The New Best Recipe by Cook's Illustrated
http://www.amazon.com/New-Best-Recipe-Cooks-Illustrated/dp/0936184744/ref=sr_1_1?s=books&ie=UTF8&qid=1464479000&sr=1-1&keywords=cook%27s+illustrated+best+recipe
This cookbook is great. It's from America's Test Kitchen/Cooks Illustrated. All the dishes in the book have gone through something like 30-50 trials/iterations in the course of finding the single "best" version of the recipe - very appealing to my scientist side.
If you love to read, then I completely back up those who recommended J Kenji Lopez-Alt's "The Food Lab". He also spends some time on /r/seriouseats, which I think is really great. Food Lab is great because it explains not only HOW to make a recipe, but the WHY a recipe works the way that it does, and allows you to expand your cooking skills. His is not the only book that does this, but I've read Salt Fat Acid Heat and The Science of Cooking and a good portion of the tome that is Modernist Cuisine, but Kenji's style of writing is exceptionally approachable.
But my actual suggestion to someone who wants to go from never cooking to cooking healthy meals at home is to watch the recipes on Food Wishes, because he shows you what each step of the recipe is supposed to look like, and his food blog is not filled with flowery stories, but helpful tips.
Another great online resource that I used when I started cooking about 5 years ago was The Kitchn. They offer up basic technique videos on how to cook proteins and vegetables that are really simple to follow for beginners.
My advice to you is this: don't feel like you need to dive immediately into recipes. First learn how to season and cook a chicken breast or steak consistently, and roast the different kinds of vegetables. Then just start jumping into recipes that you want to try. And don't be afraid to ask questions here :)
In case you're wondering, I believe that all of these "food cooking cut in half" pictures are from Modernist Cuisine: The Art of Science and Cooking by Nathan Myhrvold.
Don't forget that Coolio has a Cookbook. It's actually a fairly good cookbook.
All of that to deliver the “Cookin’ with Coolio” book I ordered on prime
I kinda feel like you lost the plot of this conversation:
You: "We need to pay taxes so the government can protect us from evil corporations."
Me: "But the government sends your taxes straight to the pockets of the evil corporations and directly creates the problems you're complaining about."
You: "Well, that's not the government's fault."
How do you square those two beliefs?
Still, you did ask for sources, so here's a few (plus an upvote):
Mycelium Running by Paul Stamets. Here's my brief review.
Edit: I also really enjoyed The Omnivore's Dilemma by Michael Pollan.
For an entertaining intro to these concepts, you can check out Fat Head. It's streaming on Netflix if you are a subscriber.
Gary Taubes has done a lot of research on the subject. You can check out his books Why We Get Fat and Good Calories, Bad Calories.
I was originally introduced to these concepts by Mark Sisson through his book The Primal Blueprint. He also has a website full of great information; Mark's Daily Apple.
There is also a ton of information you can find online by googling primal diet, paleo diet or ketonic diet.
I will tell you that I was highly skeptical of all this myself given all I was told about nutrition throughout my life. But I now feel better than I ever have. All my health indicators are now in the excellent range. I have more energy than ever. I am rarely hungry. And I have a six pack now. Never in my life, even as an athlete have I had a six pack. And I only exercise about 30 minutes a week (I just follow the simplefit program.)
I now understand what Hippocrates meant by 'Let food be your medicine and your medicine be your food."
And here is a list of ailments I no longer suffer from after switching to a high fat diet.
And don't take my word for it. Do the research yourself. And why not give it a try for 30 days yourself and see how you feel. I think you'll be surprised.
I'll start off by commending you for taking this step. I wish you the best of luck.
The FAQ in the sidebar is a good place to start. I personally started after reading Gary Taubes' "Why We Get Fat: And What to Do About It". It provided a great overview of the science behind keto, and the health benefits that could result from it in addition to weight loss.
Gary Taubes' Why We Get Fat cites a number of studies that have found keto and paleo diets to be two of the most effective at fat loss. Taubes also spends a good amount of time discussing the "many diseases, diseases of cilivization and what not" that have been linked to over-eating of carbs and sugars.
I was recommended Dr. Bernstein's Diabetes Solution: The Complete Guide to Achieving Normal Blood Sugars and am currently in the middle of reading it. So far I've learned that there is compelling evidence tying high blood sugars to a lot of the diabetic complications that can happen. The American Diabetic Association is apparently completely wrong with its approach to 60 carbohydrates per meal. As this raises the blood sugars still which will eventually lead to complications, even while on insulin (Which makes sense imo, Big Pharma wanting as much $$ from you as they can milk, and they can't get it if they fix you).
It's a very interesting read so far.
My wife is an RN and a Type 1 diabetic. She hates what diabetic education consists of and firmly disagrees with it. I'd recommend checking out The Diabetes Solution to read about how the keto diet is really the best thing for diabetics.
Find your local cheap grocery store...Sav-A-Lot, Aldi, etc. I think it depends on where you are...but...a discount place will help you b/c they usually have smaller packaging, and cheaper ingredients.
Find a basics book like this. You can get books from your library, I also use Overdrive app to borrow ebooks (I use it through my local library, but you can sign up with an email). These kinds of books will explain the steps and process, more than just give you directions on putting ingredients together.
When using a recipe: read through the whole recipe and ingredients first. If you don't recognize everything...look it up, but consider that if you have to look up a bunch of stuff, it might be beyond your scope for the time being and attempt something else.
On supplies: You really don't need a lot, utilize thrift stores, craigslist, FB marketplace - a lot of people give these things away when they get new. For basics:
A lot of this stuff might be sitting in relative's kitchens unused...and they might even give you a few things if you let them know you're looking for some supplies.
In the future, also look into a crock pot. You can use it with minimal effort and make enough to save food for later (large pot of soup - split it up into quart freezer bags and thaw for meals later).
Meal planning for beginners...Find 3 or 4 dishes you can learn how to make and keep making them until you know how to do them without messing up at all. Basic dishes. A rice dish, a pasta dish, a soup, a casserole (like chicken pot pie). Don't worry about trying to make everything from scratch...You can buy minute rice, and pre-made pie crusts, canned and frozen vegetables are cheaper than fresh and don't go bad in the fridge if you can't use them quickly. But frozen tends to be better for most varieties...and you can even buy frozen diced onions...and since many recipes start with cooking onion...using frozen saves you time and effort. You can also buy minced garlic in the jar...which I prefer to powdered, and lasts longer than fresh.
It's a very good place to start. In addition to that book, there is How to Cook Everything: The Basics, which does a fantastic job of covering method. https://www.amazon.com/How-Cook-Everything-Basics-Food/dp/0470528060 It has a lot of pictures and straightforward instructions.
It looks like Amazon has two main options for that book. How to Cook Everything revised 10th anniversary addition and How to Cook Everything basics.
Would you pick a specific one over the other?
For context, the extent of my cooking skill is putting spaghetti in a pot and adding sauce from a jar.
I'm going to chime in here and recommend Mark Bittman's How to Cook Everything, The Basics.Buy a used copy and it's all you need (technique and recipe wise) for a really solid start.
I worry about what it is going to be like being pregnant and vegan all the time, since I figure it's going to happen sooner than I think! So, I tend to remember some of the resources that I come across.
Disclaimer: I am not a nutritionist, doctor, or medical professional, so these are suggestions for further resources, not scholarly advice.
When you say your diet is "pretty simple," does that mean simple as in a lot of "whole" foods where most of the preparation is done at home? If this is the case, eating a varied, calorically-sufficient diet will do a lot of good--that "well-planned" diet thing. Of course, processed isn't necessarily a bad thing--remember that basics like fortified nondairy milk, tofu, and even seitan are "processed." However, each of these can still be healthy (especially because baked tofu, rice, and veggies is easy and healthy for those nights you/your wife won't want to cook).
As far as supplements, B12 is of course the big one. For a complete look at general vegan nutrition, and some discussion both of vegan pregnancy/raising vegan kids, take a look at Vegan for Life, which is an accessible but science-based look at how to manage macro and micronutrient consumption while being vegan (including a look at supplements.)
You may want to take omega-3, but consult your doctor; I think research is pretty clear these days that they're good for you, but YMMV, especially during pregnancy. Ovega-3 has both DHA and EPA from algae sources; the conversion rate of ALA omega-3s, found in plants, is pretty low and not well understood, so flaxseed oil (while great) is probably not going to suffice.
Colleen Patrick Goudreau discusses supplementation and makes some suggestions for resources.
Pocket reference! The Vegan Guide to Pregnancy is pretty well-reviewed, from what I know, and I hear it recommended. Also, poking around Amazon from there will help you find some additional references. Probably worth it to have a few books on hand, as well as the internet.
Other thoughts:
Good luck, and congratulations!
For B12, I pop one of these every few days. I've never heard of it being affected by alcohol/marijuana use. It might also do you some good to also take a vegan vitamin D supplement, since most people are deficient anyways.
The nausea is not likely to be related to any specific nutrient deficiencies (a B12 deficiency usually takes years to manifest in any noticeable symptoms), but it is very possible that since you're probably eating different foods now than you did as an omni your stomach hasn't quite adjusted yet.
I'd highly recommend this book as a guide for healthy long term vegan nutrition. It's full of reliable science and teaches you how to be healthy as a vegan as opposed to some resources that try to convince people that a vegan diet is a silver bullet for anything and everything.
At this point, your blood results will be more likely to reflect your previous diet than they are your new vegan diet, so anything you see next Tuesday don't go 'OMG veganism is making me anemic/deficient/etc' based on those results. Also if you do have any deficiencies there are vegan solutions for all of them, so feel free to come on back and ask for more advice :]
I really like Vegan for Life. It has lots of up-to-date nutritional information, and no pseudoscience. If you want a great general cookbook, I love How to Cook Everything Vegetarian by Mark Bittman. It's just a great starter cookbook with lots of info on prep, etc.
I bought this book a few years ago when I was on a budget, and I quite liked it.Student's Vegetarian Cookbook
And do you know Mark Bittman? He also has a vegetarian book out that I like. How to Cook Everything Vegetarian
My favourite book is:
https://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314
I initially just borrowed it from our local library then went out and bought it for myself since I used so many of the recipes! :)
When I first started I spent a lot of time on YouTube watching other people canning. Some good stations to check out would be:
Linda's Pantry,
our half acre homestead,
living traditions homestead,
homesteading family....and lots of others really.
I would usually decide what I wanted to try canning and search for that...I'd watch a few different videos to give me the confidence to try it.
A website I like is: https://www.healthycanning.com/
I find the material is written in a really approachable format. I really appreciate their explanations in what is safe and what isn't...and some of the reasons behind it.
Sometimes it's hard to trust website recipes, so I tried to stick with safer, known sources rather than some blogger with a great looking product but no info into the safety.
Anyhow, welcome to club!! It can be a lot of work but I find it oh so rewarding!!
My wife and I started two years ago. Buy a basic canning book, or even better, check the library. We bought this one from Ball as a starter, and has served us well. Now we're pretty comfortable with the basics and looking to branch out. People are always giving away jars on Craigslist or Freecycle. Lids are pretty cheap and you're not supposed to reuse them, but you can get new ones at most grocery stores. The rings you can reuse. I would start with a water bath canner, and if you dig the process, then get a pressure-canner. I don't know about anyone else here, but it gets pretty hot in our kitchen on canning days at the end of summer, so have a plan for that.
I've had rave reviews using the Ball Complete Book of Home Preserving and the recipes in there for salsa. I don't have it on hand, but I gotta say, everything in there is a winner. To be fair, I also boost the cilantro, and sub half the white vinegar for cider vinegar. That gives is a very unique sort of bite.
Also, there's Cowboy Candy that was recommended in another thread?
This is argued to also be why coffee and tea became so popular. Check out A History of the World in 6 Glasses. It goes over the rise and effects of Beer, Wine, Liquor, coffee, tea, and soda.
I'm a bit late, but as a really really quick look at something similar to that is:
History of the World in 6 Glasses
Probably one of my favorites that is similar to what you asked for. I can direct you to more if you want, but that one is mainly the 6 drinks that changed the world
Ale/Beer, Wine, Spirits, Coffee, Tea, Cocacola
The history of food and drink really interests me. One of the coolest books I ever read from the library was A History of the World in 6 Glasses by Tom Standage.
It traces the development of human civilization by what people drank. Starting off with beer and Egypt and Mesopotamia, then moving on to wine and Greco-Roman civilization. Jumping forward to British colonialism, it details the development of spirits and fortified wines, then moves on to tea and coffee, before springing forward again in time and talking about colas and soft drinks. Very, very interesting stuff.
I liked the book so much, I went out and bought my own copy, that sits proudly on a shelf of my bar, next to my scotches and bartenders guides.
As someone who owns the vastly underrated ['Cooking With Coolio'] (http://www.amazon.co.uk/dp/1439117616) cookbook, this is pretty great news.
Coincidentally Coolio has a cookbook:
http://www.amazon.com/Cookin-Coolio-Star-Meals-Price/dp/1439117616
http://www.amazon.com/Cookin-Coolio-Star-Meals-Price/dp/1439117616
My brother got it for Christmas, it's got some really interesting sounding recipes and it's pretty funny too
Here. GL:HF /u/fingerblasters69
Here's their recipe books:
https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
https://www.amazon.com/gp/product/1482605228/
Artisan Vegan Cheese has many French cheese recipes. There's also a chapter on first courses and small plates (Gruyère and pear croustades with red wine glaze, Brie en croûte with dried fruit and nuts, etc.).
I prefer rice milk for drinking, simply because it has the most neutral taste. Don't know about cheese, but many recommend Daiya, Chao Cheese. You can also make your own.
Homemade cheeses, especially those from Artisan Vegan Cheese. Totally worth it spend some time making your own occasionally!
Otherwise, I do like Daiya much more than any others I've tried, but only melted & in small amounts. And I like the shredded mozzarella from Trader Joe's (again, only melted & in small amounts).
The Bread Baker's Apprentice is a fantastic book.
Let Randy Mosher be your guide! Seriously though his book, Tasting Beer, helped me up my beer review/description game immensely. https://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894
I suggest you get a copy of Tasting Beer by Randy Mosher. It opened my eyes to everything in the world of beer, and tasting, understanding, and appreciating it. 10/10 would recommend again and again.
There's a real simple burger recipe in one of the books I have. Coolio calls it the "Ghetto Burger". I basically take a smallish onion, beat it to a pulp with the slap chop, 1tbsp of Lawry's, and 1tsp garlic powder. Usually add that all to 1.5lbs or so of ground meat (Venison). Coat each of the patties in grape seed oil (cause fuck the olive oil industry) and grill as per normal.
Paul Photenhauer would disagree.
Don't hate, OP is just "Driven by a commitment and passion for the freshly harvested ingredient".
Why wait?
Get some of these https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
https://www.amazon.com/Semenology-Bartenders-Paul-Fotie-Photenhauer/dp/1482605228
I/wife have made many from this book and they are all excellent to the point of having wine & cheese parties [ w this] w non vegan friends and everyone loved all the different types we made
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_1?s=books&ie=UTF8&qid=1394980734&sr=1-1&keywords=vegan+cheese
.. Plus I've met the author at a couple of veg-fests and she's super cool fwiw
Dayia and other pre packaged processed vegan cheeses are, IMHO, quite bad, especially compaired to what you can make w this book
I got the Artisan Vegan Cheese book recently, and it's gold! Gold, Jerry!
She started with a book called Artisan Vegan Cheese. If you like cultured nut cheese and like making things, it's very easy and much cheaper to make your own. And it tastes amazing. It takes time (a couple of days to make rejuvelac, a couple of days to culture the cheese, and it really tastes much better if you let it sit in the fridge for at least a couple of weeks) but the hands on time is very minimal.
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Lactose intolerant vegetarian here. The best cheese subs are the ones you make at home, the stuff in the bag isn't good. I make dairy free ricotta from tofu and cashews that is pretty good (there are several recipes for it, tweak until you find what you like) as well as cheeze sauces and "mozzarella" made from cashews
If you want to expand your nut cheezes, this book is very good: https://smile.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ Miyoko's cheezes are the few I will buy at the store.
Nutritional yeast does work well, I would also consider mellow miso paste. It gives a that cheesy flavor and also adds some umami.
You could get Miyoko's book Artisan Vegan Cheese and make your own. The recipes for cultured and aged cheese do take a lot of time, but it's the closest you'll ever get to the flavor of dairy cheese.
An often underappreciated difficulty of veganism doesn't have anything to do with food at all, it has to do with social interaction. Some new vegans face social backlash they didn't expect, so just be aware that it can happen.
> Speaking for myself I can say that it would definitely be helpful to know some of the things more experienced vegans do to find recipes, alternatives, substitutes, and so forth.
It sounds almost too simple, but google is really useful if you use the right search (knowing what to search for, is, of course, the hard part).
You can try searches like "vegan substitute" or "vegan recipe".
-------
Milk: Plant milks
Eggs:
Cheese and meat:
For cheese and meat analogues, I'll buy pre-made processed vegan faux products more often than make them at home, but there are a few that are nice homemade (and I don't use these a lot anymore).
For new vegans I would recommend them if you find one you like the taste of, though. Especially the brand Gardein (I think it's relatively cheap, available, and approachable).
------
For fancy gourmet home cooking, if you're into that:
Weird Vegan Ingredients
Here's a list of vegan "ingredients" that new vegans might not be as familiar with (you do not ever have to use any of these if you don't want to, they're just for the curious):
(again, you don't have to cook with any of these things, I'm just listing them for the curious)
I'm assuming from the brands you mention that you're in the US, so I can't make specific recommendations for that. However, if you feel up to venturing into the exciting world of vegan cheese making, Miyoko Schinner has a great book: https://www.amazon.co.uk/dp/1570672830/ref=cm_sw_r_sms_apa_i_XtXSDb6S6C0G8
It's not as hard as it sounds, and a home-made, air dried and matured cheese is thousands of times better than most of the commercially available vegan cheeses, as well as being a lot cheaper if you're eating lots of it.
I've heard amazing things about this book:
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=wl_it_dp_o_pdT1_nS_nC?ie=UTF8&colid=2N1K8AZDBB64Q&coliid=I15GHFSOGJRAQH
There's a huge thread about it on the PPK forums.
I’ve been experimenting with multiple bagel recipes over the last couple of weeks using a myriad of different flours, yeasts, and techniques.
The Serious Eats bagels (left) created a slightly tighter crumb that did not fall so much. Otherwise, I can’t say there was a huge difference in overall chew. Stella Parks uses a Japanese technique called “yukone” that is supposed to aid in preservation and longevity.
I cannot seem to prevent the Chefsteps bagels (right) from losing height in the boiling and baking process. These bagels have a fantastically chewy texture but the crumb is not as tight as I was hoping for. The flavor is very good though.
Edit: I’ve also made bagels according to The Bread Baker’s Apprentice that were perfectly good bagels but not as extraordinary as I’m hoping for. The article describing professional bagel shops did encourage me to buy a special high-protein (14%) flour and Stella Parks made me start questioning the yeast I’ve previously used so I’ve been experimenting with instant dry yeast. I’m planning to try the method produced by ATK using vital wheat gluten but I don’t know if this step becomes moot since I already have a high-gluten flour.
/r/Breadit
As others have said, bread is surprisingly easy. In my opinion, in terms of effort-to-payoff it is probably one of the best things to cook. Loads of fun with lots of room to develop, practice, and perfect too.
I'm a big advocate of The Bread Baker's Apprentice as a beginner's resource for learning the fundamentals of baking, why things are done in certain ways, and so on. It's also full of just about any bread recipe you could want.
My boyfriend's mom loves the Bread Baker's Apprentice. It's definitely... thorough. I feel like you Really have to be into bread to follow it. It's not for beginners.
We were given a bread machine so that really takes all of the artistry out of it but it's consistent and easy and fast so I'm a big fan. As I said elsewhere, I'm not a big baker so I don't get the joy of baking bread, it's just a pain in the ass to me.
i've made a lot from http://smittenkitchen.com/recipes/#Bread
a good chunk of them come from peter reinhart's the bread baker's apprentice
the potato rosemary bread is pretty great.
I started by going through the Bread Bakers Apprentice. I don't really use any of the recipes in there anymore but it gave me a good starting point and it's still a good reference for terminology and methods. Like, it got me really into ciabatta bread from that book. I'm still tweaking my recipe to perfect it.
Starter is a whole different beast. I've used the method found in this youtube series to make mine. He's got a series on sourdough bread, but that channel's non-bread content is pretty fantastic as well.
If you don't have one, I'd highly recommend a kitchen scale. Recipes using grams is so much easier/better than using volume. Also, don't buy those little packets of yeast at the grocery store if you're planning on making bread more than twice a year. You can find two pound bags of dry active yeast on amazon for ~$10.
I recommend picking up Randy Mosher's 'Tasting Beer'. Here is an excerpt regarding pouring for a creamier head:
"To get the best head on a beer, pour boldly down the center of an absolutely clean glass. It will foam up, but this is good. Really. Allow it to settle and then repeat until you have a full glass. By delaying gratification and allowing a large amount of foam to build up and then shrink, you have created a dense, creamy foam, filled with tiny, long-lasting bubbles. As a side benefit, you have knocked some of the excess gas out of the beer, and the result will be more like the smooth creaminess of draft beer."
Second for Garret Oliver's Brewmasters Table, though an even better book for introductory purposes may be Randy Mosher's Tasting Beer. Nice pictures, easy to read, covers just about everything on an easy to understand basis.
Grass fed tastes like beef is supposed to taste. Corn fed tastes weird.
Corn fed beef being as healthy for you as grain is as disputed as climate change. Here's some reading for you. I'll boil it down; cows evolved eating grass and we've been feeding them corn which causes all sorts of digestion problems, so we shoot them full of antibiotics and hormones to help them grow more quickly.
It's like you only eating popcorn when you evolved for a varied diet of vegetables meat and some fruit then needing to take all sorts of drugs to stay 'healthy'. How healthy would you be? Wouldn't it be better in the long run to eat right?
Watch this TED talk from a farmer who raises chickens fed grubs and bugs instead of grain.
You might be interested in reading In Defense of Food by Michael Pollan. Also, The Omnivore's Dilemma, by the same author. Both books are similar, though I find the latter to be a little more preachy. In either case, there's great information about the politics and marketing of processed food, the Western Diet, and the rise of obesity. In Defense of Food was an eye opener for me.
You can start with http://www.reddit.com/help/faqs/keto, but for better coverage of what is really quite a complex (and hotly contested) subject, I'd recommend Why We Get Fat (And What to Do About It).
Why We Get Fat: And What To Do About It
Vegetable Oils? Americans get too much protein!? Are you kidding?
Explain to me how the epidemic of childhood obesity, Type II Diabetes, etc. are related to too much protein? Saturated fat bad? Please cite your sources (Hint: they don't exist, and don't even think about citing The China Study).
OP: as far as healthy oils, Mark Sisson has a solid primer. As far as carbohydrates, I'd suggest reading "Why We Get Fat: And What To Do About It" by Gary Taubes. Aside from individual food intolerances, it's becoming more and more clear that most of the illnesses we suffer these days start with excessive carbohydrate consumption.
Disregard pajama's advice. Acquire health.
>If you take in more calories than you use, then you will gain weight.
That's kind of obvious, but it's about as relevant as saying "Only cars with wheels get in collisions." Sure, but it's not helpful since all cars have wheels. Also pretty much everyone consumes more calories than their body "uses". The relevant question is what your body does with the excess calories. Does your body convert those calories to fat or does your body expel them?
Everyone knows someone who can eat ridiculous quantities of food without gaining weight (I'm included in that group). Yet other people eat more moderately yet still increase in size. Hormones have a huge effect on how our bodies handle excess calories, specifically how sensitive our bodies are to insulin and cortisol. On the same diet, someone who is more sensitive to those hormones will end up gaining weight while someone who is less sensitive will not.
I get these ideas from the science writer Gary Taubes. From the amazon page for his book Why We Get Fat: And What to Do About It:
>In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates—not fats and not simply excess calories—has led directly to the obesity epidemic we face today.
>[he explains] in layperson’s terms the science that debunks the idea that weight control is a matter of burning more calories than one consumes...
I've never been overweight, but I've always found the argument judgmental that "it's as simple as calories in vs calories burned, and if overweight people could simply show some self control they would be thin". Lots of people don't have to live counting calories (like myself), and I know I eat a shit-ton more calories than I "use" (or exercise off, I guess is what people mean), but I don't gain weight.
In light of that is it really that useful to go around pointing out that fat people eat more calories than they burn, when that's not really the issue?
Look into:
It’s worth it!
The T:Slim has a temp sensor in it so if the insulin in the pump ever gets too hot or cold it will beep at you; I live in florida and even going to theme parks all day in the 100+ heat (summertime) and have never set it off.
The last 27 years I've always kept the bottle I'm working off of out at room temperature and my back stock in the butter drawer of the fridge. I've never had a problem with insulin ever going bad except the one time I left a bottle in the hot car for an entire work day; that bottle went bad.
So I kind of feel like those trio cases are extraneous unless maybe you live at the equator/in a volcano. :)
The best two things I've ever done for my T1 was getting a CGM, (You've got one), and reading this book. I feel like they should give it out when you're diagnosed and I WISH they told me this stuff instead of recommending the standard ADA diet/no concentrated sweets bullcrap. Would have prevented a lot of the complications I have now.
My husband is T1 and switched last year to eating as few carbs as possible. Your body takes a week or so to adapt to running on fat instead of carbs, but once he got through this it's been fantastic for him. He needs probably around half the insulin he used to, has energy all the time and his blood sugars stay in a nice narrow range. No more rollercoasters :)
It does take some getting used to and I'd recommend you read up on it to make sure you're doing it right! Dr Bernstein has written a great book that I would recommend any diabetic to read, it has seriously changed my husband's life :)
The First Year: Type 2 Diabetes by Gretchen Becker is very informative, even if this isn’t your first year.
https://www.amazon.com/First-Year-Diabetes-Essential-Diagnosed/dp/073821860X
Doctor Bernstein’s Diabetes Solution has good information, but he’s very strict and a Type 1 so some of his advice can be a little excessive for many Type 2s, but is still worth a read.
https://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699
Blood Sugar 101 is a website full of information and she published a book off of it.
http://www.phlaunt.com/diabetes/
I second this, and I'll add my 'starter cookbook' to help you out. How to Cook Everything: The Basics by Mark Bittman. My copy is older, I've had it since I was a teenager, so no photos in mine, only diagrams. I still learned a lot from it, and it's still my go-to for a lot of basic recipes.
Cooking at home it's also easier to control your calorie intake, especially if you use recipes that go by weight. A good tip to make it easier for a beginner is to use bowls. Just like on cooking shows, measure out your spices and ingredients into bowls and then they're all ready for you. (Also always chop your veggies before your meat, food safety.) Kitchen timers and a meat thermometer are your friends when you're just starting out, and you're not sure if it's done or not.
Here's a few I found handy.
Good Gut Healing by Kathryn Marsden.
Listen to your gut by Jini Patel Thompson (can also be found at her site as a downloadable pdf, well that's how I bought it.)
And for general anxiety : Change your thinking by Sarah Edelman
And Wheat Belly by William Davis (maybe not as relevant but examines the effect of the genetic changes to wheat, which can be a common trigger for some gastrointestinal issue sufferers.)
Hope any of these may be of help.
you could tell your friends to read the recently released book "Wheat Belly", or you could just stop talking about it and let the results speak for themselves...
It just depends on what's important to you. Assuming that wheat is causing a lot of health issues for you, then you may be forced to confront a simple choice: fix your health or satisfy your cravings. Some people won't make that choice until they're in really bad shape, like a smoker who won't stop smoking until s/he is diagnosed with cancer. If things are going this badly when you're this young, you can safely assume it's only going to get worse if you don't make some changes (eliminating wheat being one, others maybe be important too).
You might try reading the book "Wheat Belly." It's not paleo, it's not perfect, but I think it's an informative and worthwhile read for somebody in your situation, and it may scare you into trying something for your health. It's worth seeing if it resonates with you, and it will provide you with some insights I can almost promise you don't yet have.
The book: http://www.amazon.com/dp/1609611543
The associated website: http://www.wheatbellyblog.com/
While eliminating wheat can be tough, especially if you're essentially "addicted" to it, I don't think you have to take the approach right in the beginning that you must never have wheat again. I would suggest, however, that you, when you are emotionally prepared to do so, cut wheat out for 30 days, promising nothing more to yourself than you will re-evaluate your decision once those 30 days are up and you see whether it had an impact on you. Again, that won't be easy, but it could give you some information you need to determine whether or not you should make it a lifestyle choice.
And you have certainly identified one of the big problems cutting out wheat, it's convenience. So many packaged and/or easy-to-prepare foods are wheat-based, so you really do have to plan ahead and be prepared if you want to deal with cutting it from your diet.
Also, I don't know how much you've really bought into "paleo," but it does tend to be a relatively high-fat diet. This would mean that a lot of the calories you replace from weight should come from things like butter (technically not paleo, but most are okay with it), coconut oil, fatty cuts of meat, olive oil, and some other stuff too. These things tend to fill you up much better and much longer than wheat products to, so hunger shouldn't be a problem if you do the diet right, though I certainly recognize that cravings can be something distinct from hunger. Those, you will just have to will yourself through.
The replacements for breads, cakes, and wraps are probably not ideal if all you are doing is buying the "gluten-free" versions of these things. That would help some, but not a lot. Some general replacements would be lettuce wraps, nori (seasoned seaweed), almond bread (in limited quantities), coconut bread, buckwheat products, rice crackers, maybe some other stuff too. Some of that stuff is probably going to have to be homemade though, so it won't help with convenience.
I think you should take 30 days to eliminate wheat. You could go all out and do a Whole 30 challenge - /r/whole30 - and see how you feel. (I think Whole 30 is a good idea, because it won't let you get away with adding a bunch of paleofied versions of things you crave, and it will probably also reduce your overall carb intake, which may be an additional issue than just wheat intolerance.) Or just cut out wheat and also avoid non-gluten bread for those 30 days, and don't worry as much about cutting all the other stuff out for the time being. That may be beneficial as well.
I will say wheat elimination seems to have done a lot for me and others I know as well, and none of us were diagnosed one way or the other as gluten-intolerant.
Good luck!
Beautiful. I also appreciate that you bring in the Maillard reaction. I think you would enjoy The Science of Good Cooking by Cook's Illustrated, but I think you might work for them.
http://www.amazon.com/Baking-Bible-Rose-Levy-Beranbaum/dp/1118338618/ref=sr_1_1?ie=UTF8&qid=1419978179&sr=8-1&keywords=baking+bible
http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982/ref=sr_1_2?ie=UTF8&qid=1419978172&sr=8-2&keywords=science+of+baking
Natural Harvest
Plot twist: that yellow little entrepreneur is the author of Neopia's version of Natural Harvest.
I wonder if he sells creamy hot dogs too.
http://www.amazon.com/gp/aw/d/B00ANT5X82/ref=mp_s_a_1_1?qid=1463536394&sr=8-1&pi=SY200_QL40&keywords=natural+harvest+cookbook&dpPl=1&dpID=511nmQOsZ1L&ref=plSrch
Did you, by any chance, learn this from Tom Standage's A History of the World in 6 Glasses? It was a really entertaining read for my flight home.
If you want to dive deep into irl breadmaking check out the Tartine recipe book!
So this isn't exactly in line with what you're thinking... but by far my favorite use of my dutch oven has been making bread. Tartine Bread is a fantastic book that teaches how to make some of the best sourdough bread I've ever had and it very much hinges on using a dutch oven.
I'm not sure I would exactly call it a cookbook as it really only tells you how to make one thing... but that one thing is incredible.
If you are really interested in baking bread I would suggest getting the starting Bread book and the cast iron pan it recommends in it. The bread really isn't a ton of work, tastes great and is much better than anything you can make in a bread machine.
https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413
https://www.youtube.com/channel/UCQOcUD2aFxEjc-_4JJBLYyg - Randy Newberg, Youtube. So many informative videos FOR FREE
https://www.hunttalk.com/ - Hunttalk forum, way better than reddit for questions like this
Edit: Adding Steve Rinella's book because it has everything someone could need and is definitely worth $20 https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
Personally I would recommend this book. It covers more than just blacktail but talks mostly about america. I don't know of any Canada specific books.
Start with this book before you drop any money.
https://www.amazon.com/gp/aw/d/081299406X/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1
That book and its author are full of solid information. Aside from that you will need a range finder and binoculars but take your time and pick out quality stuff you will be happy with.
Any time in the woods hunting, be it small game, hog, or anything will help you. Where do you live?
I really like this book. It goes through a lot of variations on how to cook different dishes, and it explains why one might be better than another (this method is faster, this one is cheaper, this one is easier, etc). It also breaks down a lot of the basics of food prep, picking the best meat/produce, etc. It includes recipes, but it goes through the scientific process that they use to come up with the recipes, allowing you to adjust them to suit your needs.
Once you master a set of basic skills, as well as understanding how things "should" be, everything becomes way more fun and easy. How to dice an onion or anything. How to keep a clean work area. What "brown" actually looks like. How thick is "thickened", and what the hell is a roux.
Also, being a total Geek, The New Best Recipes cookbook has been a major help. It tells you both why you're doing it, as well as how to cook basic items, and then take that skill to other recipes.
> Molecular Gastronomy
It helps to not call it that. It's misleading and doesn't describe what's being done. Most in the industry shy away from that phrase. Modernist cuisine is more accepted these days.
As for modernist chefs, others have mentioned Blumenthal. I'll list a few for you to look into:
I'm obviously missing a ton of chefs. Due to the history of El Bulli/Adria, there's a lot of modernist cuisine in various places in Spain. The above is by no means comprehensive, but just what I'm remembering off the top of my head as an American.
But on modernist cuisine, the real exceptional chefs are the ones that use them as tools in their trade, instead of doing modernist techniques just for the sake of them. I've had way too many meals where they'd have a component of a dish where they probably thought it'd be cool and hip, but ended up adding absolutely nothing to the dish (Foams are a big problem here).
For modernist cuisine, it really helps to go out to eat and experience it for yourself. Trying to execute without having experienced it is like trying to play Beethoven without any experience hearing it played by others before. This will actually likely be a small price to pay, given the $$$$$ you'll be sinking into equipment. When dining, feel free to ask questions. Waiters at most of these fine dining-ish establishments will know their shit, and will go ask the cooks/chef if they don't know the answer off-hand.
There's also a lot of reading to be done, and you'll end up with just techniques to apply. But with it, you'll be able to do amazing things. For books, The Bible here is Modernist Cuisine, the 50-lb, 6 volume, 2400 page behemoth (at $500, again cheap compared to equipment). You can sometimes find it in libraries if the price tag is an issue. Don't skip to the recipes. Read each one cover to cover (and possibly in order), because learning the science behind everything is more important than following recipes.
You won't find much video, because modernist stuff just isn't food-porn friendly. You tend to not have food sizzling on a hot pan and such. A lot of modernist cuisine is done with extreme restraint and focus, and frequently the results are way more interesting in the mouth than visually.
But really, modernist cuisine is a means to an end. They're using it as a tool to create an experience that likely isn't possible using traditional means. But, the important thing is the experience, and not how it was technically achieved.
Source.
Beautiful pictures of things cut in half in there. Just google for more examples.
go to your library and check out how to cook everything: the basics. this will give you a very good, easy start!
Mark Bittman's cookbook "How to Cook Everything" is really great to learn the basics, and has tons of easy-to-follow pictures in it. Just making all the recipes in this book taught me how to cook very well.
https://www.amazon.com/How-Cook-Everything-Basics-Food/dp/0470528060
I'm currently reading Vegan for Life after having seen many people recommend it on other pages. It's a really good and interesting book about health and nutrition. They bring up rumours studies too and discuss them from a very scientific viewpoint.
Try this for heathy cooking and his other book for more traditional dishes. Both are amazing.
My daughter decided to become a vegetarian when she was 4. We figured it was a phase she was going through, but she's 6 now and has stuck with it. Her reason is she doesn't want to kill animals. So we load her up with beans, nuts, lentils, tofu, fake ground beef, oats, quinoa and some dairy.
Also, this is a great cookbook:
Mark Bittman's "how to eat everything vegetarian"
This book brought me from making inedible soups (literally I would have to throw them out) to making awesome soup. https://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836
There's a page about how to freestyle your own soup. The basic is start with a fat (like olive oil) and add aromatics (like garlic), and cook until it smells good. Then add vegetables and liquid (I'm forgetting which order the author recommended but it would probably be fine either way). He has lots of suggestions for how to get wild with different ingredients, and there's even an exciting page about how adding cabbage at different points in the cooking process can change the soup.
Also, treat yourself to an immersion blender. Makes vegan soups taste like they are full of butter and cream. (Also super handy for salad dressing recipes!)
I am in the same position you are in. Love cooking, no formal training, but love the science, theory and art behind it all. I have a few books that I find to be indispensable.
And mentioned in other threads, Cooking for Geeks is a great book too, On Food and Cooking is WONDERFUL and What Einstein Told His Chef is a great read as well. Modernist Cuisine is REALLY cool but makes me cry when I see the price.
According to the Ball Complete Book of Home Preserving you don't need to pressure can tomatillo salsa, just water bath can it with enough vinegar for acidity. If you wanted to pressure can it you certainly can, but it just isn't necessary for safety.
Recipe is on p. 212, makes about four half pint jars or two pint jars:
> 5.5 c chopped cored husked tomatillos
> 1 c chopped onion
> 1 c chopped seeded green chili peppers
> 0.5 c white vinegar
> 4 tbsp lime juice
> 4 cloves garlic, finely chopped
> 1 tbsp finely chopped cilantro
> 2 tsp ground cumin
> 0.5 tsp salt
> 0.5 tsp hot pepper flakes
If you don't have this book I would HIGHLY recommend picking it up :) It's about $13 on Amazon.
Ball Complete Book of Home Preserving https://www.amazon.com/dp/0778801314/ref=cm_sw_r_cp_api_i_ElnuDbYWHSYHR
I highly recommend this book.
Just get this.
https://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314
Ball Complete Book of Home Preserving https://www.amazon.com/dp/0778801314/ref=cm_sw_r_cp_api_Gg5bzbXZHQGP2
This is a great book for getting started canning. My mom bought it for me when I started. It gives very detailed instructions and lots of recipes.
In World War 2 Coca-Cola was so synonymous with the war movement that the company was exempt from war-time rationing. It was famously said that the goal of the Coca-Cola Corporation was to give any American soldier anywhere in the world fighting for their country the ability to buy a Coke for a nickel whatever the cost. Coca-Cola plants were built on military bases across the fronts. The reason Coca-Cola is the global company it is today, and one of the first global corporations, is because World War 2 brought it across the world.
Sorry to ruin the joke, I just think its an interesting bit of history.
Source:
http://www.amazon.com/A-History-World-6-Glasses/dp/0802715524
History of the world in Six Glasses https://www.amazon.ca/History-World-6-Glasses/dp/0802715524
Its from the perspective of the things people were drinking :)
"A History Of The World In 6 Glasses" does a good job of placing tea and coffee and their influence in their (Western focused) historical context.
I sent you a message separately since I don't want to be spammy and link to my own site here. But I'd like to address your general concerns of where and how to begin.
If you want to make some honey BBQ or apricot chicken, that's great. However, starting at that level may actually be a disservice to you, especially as most recipes are structured to assume some base level of knowledge that you don't have. The result can be frustrating as you try to piece together bits of knowledge from wherever you can scrounge them.
The worst part is not understanding why certain things are happening. The Alton Brown recipe that /u/MercuryCrest shared will be unusually good because he's teaching you why you're doing certain things. That will make recipes repeatable and your skills generalizable.
If you can get access to all of Good Eats, that's typically what people recommend. But I'd also like to recommend just a good book, like Mark Bittman's How to Cook Everything The Basics which will walk you through a bunch of beginner recipes.
How to Cook Everything The Basics - Awesome book with hundreds of step by step photos.
I have several more recommendations but this one is the best, I think.
Edit: formatting.
Here ya go - you can both learn!
http://www.amazon.com/How-Cook-Everything-Basics-Food--/dp/0470528060/ref=sr_1_1?ie=UTF8&qid=1426772178&sr=8-1&keywords=cookbook+for+beginners
Not an online resource, but "How to Cook Everything: The Basics" by Mark Bittman would probably be useful to you. It explains "why" in detail. I got a used copy for $10. Money well spent.
Becoming Vegan: http://www.amazon.com/Becoming-Vegan-Complete-Adopting-Plant-Based/dp/1570671036
Vegan for Life: http://www.amazon.com/Vegan-Life-Everything-Healthy-Plant-Based/dp/0738214930/ref=sr_1_1?s=books&ie=UTF8&qid=1311656144&sr=1-1
Animal Liberation: http://www.amazon.com/Animal-Liberation-Definitive-Classic-Movement/dp/0061711306/ref=sr_1_1?s=books&ie=UTF8&qid=1311656159&sr=1-1
Terrorists or Freedom Fighters: http://www.amazon.com/Terrorists-Freedom-Fighters-Reflections-Liberation/dp/159056054X/ref=sr_1_3?s=books&ie=UTF8&qid=1311656159&sr=1-3
I love being vegan, but I definitely didn't experience most of the health benefits you're seeing... it took me a while to adjust to the diet. Good for you nonetheless. Congrats on becoming vegan!
2) There are lots of good protein sources, and they'll add up throughout your day. Some major protein sources for me are beans, oatmeal, quinoa, peanut butter, peanuts and almonds, and soy milk. Veggies have some protein too. Also, I absolutely love Clif Builder Bars. They're vegan and have 20g of protein per bar. Perfect for when you can't cook.
3) When I was a few months into being vegan, I picked up Vegan for Life from the library. This book is amazing and gives you lots of meal ideas and solid nutritional advice for being a vegan in every stage of life. It told me a lot of things I wish I had known earlier, like getting omega-3s from flax and canola oil and where to get all my vitamins.
4) If you check the packaging first, there are many "accidentally vegan" snacks out there. Twizzlers, Wheat Thins and Triscuits, pretzels, Fritos, non-butter popcorn, lots of chips, Oreos, granola bars, Swedish Fish... the list goes on. Google "accidentally vegan" and look through some lists, I'm sure you'll find things you like. Not to mention you can find ways to veganize almost any baked good.
Get a copy of
Vegan For Life
It covers nutrition for all phases of life and it is written by two vegan RDs ( registered dietitians ).
You will have all sorts of people telling you all sorts of bullshit nutrition folklore that will play with your head. If you know the FACTS about nutrition you can politely hear those people out and promptly forget their concerns.
Congratulations!
As for literature there is veganhealth.org which is very evidence based and maintained by three vegan registered dietitians. If you prefer a book there is Vegan for life by Jack Norris and Ginny Messina. These two are definitely worth following and also maintain veganhealth.org.
There is also Becoming Vegan: Express edition by Brenda Davis and Vesanto Melina. Vesanto Melina by the way is also the first author of the position paper on vegetarian diets by the Academy of Nutrition.
There is also of course Michael Greger with nutritionfacts.org which is also worth checking out. I personally prefer the above nutritionists, as their recommendations are more inline with official recommendations. Adding to that Greger always conveniently has the pro-vegan position on every topic ever, which makes me a bit suspicious, while Jack Norris and Ginny Messina are a lot more cautious in their health claims about veganism and are upfront about potential problems. Also most of the topics Greger addresses are not very relevant if you are just trying to get your own diet straight. But his content is very interesting if you are interested in nutrition in general and especially as a way to prevent chronic diseases.
B12 is the one you need. D3 is the vegan version of vitamin D. I live in Alaska, and only take D in the winter due to decreased sunlight. Omega 3 fatty acids can be obtained from regularly eating foods like chia seeds, hemp seeds, flax seeds and some other thing. Google can show you more.
You can get them from the whole seed or buy cold pressed oil of the seeds. Most capsules with flax oil I've seen contain gelatin.
https://smile.amazon.com/Fitness-Labs-Organic-Omega-3s-Tablespoon/dp/B008KMUCEY/ref=sr_1_10_s_it?s=hpc&ie=UTF8&qid=1482092589&sr=1-10&keywords=flax+oil&refinements=p_n_feature_nine_browse-bin%3A6997074011
This book is fantastic https://smile.amazon.com/Vegan-Life-Everything-Healthy-Plant-Based/dp/0738214930/ref=asap_bc?ie=UTF8
If you eat vegetables you won't need many supplements. The dark green ones are important. Vitamin C consumption improves the bioavability of plant based calcium also. Try to avoid juices, because they are mostly sugar in comparison with the whole fruit.
Page 174 of Vegan for Life (http://www.amazon.com/Vegan-Life-Everything-Healthy-Plant-Based/dp/0738214930) says:
>Total cholesterol in Vegans tends to be well below the upper limit of 200 mg and vegans also have low LDL cholesterol levels. Although they have lower levels of protective HDL cholesterol, their ratio of total to HDL cholesterol is better than that of lacto-ove vegetarians, fish eaters, and meat eaters."
Take it for what you will. I would suggest the book as a general nutrition guide though.
I definitely recommend Vegan for Life and VeganHealth.org.
If you're consuming adequate amounts of calcium-rich veggies and/or fortified foods (like soy or almond milk), calcium should be fine.
Flax should more than provide your ALA. From my understanding, some studies have shown that dietary or supplemental DHA is beneficial, but the science isn't totally settled. I don't believe it's considered an essential nutrient. And our bodies so convert some omega 3 acids into DHA. But supplements are fairly cheap. I take one sometimes, maybe once a week, just for the hell of it.
Vegan for Life is a great book with lots of good info on all aspects of vegan nutrition that is based on peer-reviewed science with complete citations. Highly recommend this book.
What this man speaks is true! In fact it is called How To Cook Everything Vegetarian. I own both and would agree it is an essential book series; it is written in a very minimalist approach to food. Check out the New York Times Bitten blog for a taste of his style.
Not to get all preachy, but a correct vegetarian diet shouldn't require supplements. I swear I'm not trying to be snarky here, but that supplement money would be much better spent on Mark Bittman's How to Cook Everything Vegetarian, worth every penny of the $20 bucks. And very approachable recipes, no fancy ingredients or techniques required.
[How to Cook Everything Vegetarian] (http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836)
This is pretty comprehensive. Bittman sets up a base for each recipe and then gives you 5 or 6 variations on it. Very straightforward and informative!
My meat eating husband and I have a very similar situation. He makes dinner once a week, sometimes he gets creative but usually it's fried egg sandwiches! If you like cooking and are interested in learning some Mark Bittman's How to Cook Everything Vegetarian is really great and will help you with tons of general cooking basics too. A go-to favorite of ours is this Black Bean Posole
Sure! I got my recipes from the Ball Complete Book of Home Preserving
The syrup and blueberry butter recipes you make from the same set of blueberries. It is called "Blueberry Bonanza" and luckily, it's been copied word-for-word online here.
The blueberry-lime jam is also available online here. I included 2 oz. of orange liqueur (I used Cointreau) which I stirred in just after removing the jam from the heat.
As ShannonOh says, you'll need a pressure cooker. I use mine to can stews, chili, pork curry, basil chicken, and tom kah gai soup. If you end up getting a pressure cooker, work up small batches until you get the flavoring right. The pressure cooking process bleeds a lot of the flavor out.
I bought this pressure cooker, this kit, and this book. I like the book and the cooker, but the kit was somewhat low quality and is already in need of replacing.
You can also use a pressure cooker for just regular cooking too. The book talks about taking completely frozen roasts and cooking them in a couple hours! I haven't tried it yet, but I will.
Lots of good info here: https://nchfp.uga.edu
And this is my favorite canning book (has approved recipes)
Ball Complete Book of Home Preserving https://www.amazon.com/dp/0778801314/ref=cm_sw_r_cp_api_i_tS-BDb6WYXYMM
This: http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314
The FDA states that inversion canning is not safe and should not be practiced. I get the appeal of not having to water bath process jars because it is a pain, but personally I would never do it, why risk it? If you don't want to fully process your jars you can do refrigerator recipes, most will last in the frig for several weeks. Please practice safe and approved canning methods!
If you need help with proper canning and approved recipes, this book is fantastic!
https://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=sr_1_6?ie=UTF8&qid=1537971010&sr=8-6&keywords=ball+canning
Here are a couple of books along those lines:
It's not hard. All the learning I got came from Good Eats' Jam episode:
http://www.youtube.com/watch?v=zlIVZax10iw
And Balls' "Complete Book of Home Preserving" (from which I got the recipes for the salsa, peach butter, and blackberry jam):
http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314
Absolutely! We got ours from Amazon after a bunch of research. I can't recommend the one we got more. They are not cheap, but this is a tool that you will buy once and it will be inherited by your next generation.
Called All American pressure cooker. We got the 21 1/2 pint unit. Was just under $250.00 Again, they are not cheap, but this is a unit you will buy once.
I just opened a can of salmon that I had on the shelf for 4.5 years, and it was as good as the day I made it. Pressure cooking for canning and long term storage is the way to go, and something that our grandparents used to do. It is really neat to see it coming back into the public eye again.
I also highly recommend the Ball Complete Book of Home Canning. This is the bible on how to preserve all kinds of foods. It is my one and only go-to book for knowing how to get things done right.
Hope you get into it! I scour thrift stores and yard sales for canning jars you can never have enough glass. And the glass is reusable! I have jars that were handed down to me that are from the 70s, and still are great.
Once you get into canning and preserving you will never go back and wonder "why didn't I do this sooner?"
Best of luck, let me know how it goes. I love sharing the information and insight.
PS: I would not go under the 21 1/2 pint size pressure cooker. Pressure cooking takes time (the fish I do takes 90 minutes per batch at 10LB of pressure), so you want to do as many cans as you can at one time. If you can go bigger, do! You can never have too much space to can in, but it is easy to not have enough. But bang-for-buck I found the 21 is really the best overall size and deal going.
Buy this book:
http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=pd_sim_b_1
Try some fresher styles.
For red you might enjoy Brachetto D'Aqui and I concur a white you might enjoy includes Moscato D'Asti.
If you want to try fortified wines, that are excellent for winter, seek out a Rutherglen liqueur Topaque or liqueur Muscat.
Find a local fine wine merchant and talk to them. They should be able to guide you to the transitional wines that you're seeking.
If you want to increase your knowledge of wine, two books I can recommend are Jancis Robinson's "24 Hour Wine Expert" and Tom Standage's excellent book "History of the World in 6 Glasses." both shed light on different aspects of this beguiling drink.
YES! It's pretty well documented in A History of the World in Six Glasses by Tom Standage.
Also, the "How Beer Saved the World" documentary on Netflix mentions it. I assume you've seen?!
Awesome. It's a fantastic book and I highly recommend it. If you want to zoom out and casually take a look at a larger period of time and beverages, Tom Standage's A History of the World in Six Glasses is a really fun read.
My understanding is it partially started when the church of England split from the Catholic church. Coffee was strongly associated with the Catholic church at time, and to distance themselves, people in England began to stop drinking it, and instead started drinking tea. There is actually a theory that tea helped out the industrial revolution, because it has minor antibiotic properties. Right when people started really bunching up in cities, is when tea got popular. It also may have contributed to British naval superiority, due to it's vitamin C. This helped fight off scurvy, and major problem at the time.
I would check out this book http://www.amazon.com/A-History-World-6-Glasses/dp/0802715524 If you are interested in more information. It goes too far to the side of "this caused this" but as long as you keep in mind things are rarely as cut and dry as he implies, it has some great information.
You mean A History of the World in 6 Glasses https://www.amazon.com/dp/0802715524/ref=cm_sw_r_cp_apa_8D8WBb39Y5M4Y
There's a book dedicated to that topic actually: Wheat Belly, it's a heart doctor who recommends avoiding grains. It's not strictly about the paleo diet as far as I know, but following a paleo type diet (paleo, primal, PHD, etc) will take care of that for sure.
Wheat gluten is the first ingredient. Wheat is a terrible thing to eat.
Carb counts aren't the only thing that matters on keto: the type of carbs is important too. It's entirely possible for many people to stay in ketosis while consuming 40-50g of net carbs per day in the form of leafy greens, nuts, and fibrous veggies. Eating a ham and cheese sandwich on two slices of Wonder Bread for dinner, on the other hand, will kick almost anyone out of ketosis, even though the Wonder Bread only has 33g of net carbs.
If you're desperately craving baked goods, there are plenty of recipes online that use alternatives like almond meal or coconut flour. Don't ruin your keto with wheat.
Also a ton of gluten, which is processed and stored as fat more efficiently in the body than white 'table' sugar. Best would be to find those nutrients in non-bread sources.
If you're eating well and exercising you probably don't have to worry about the sugar content of your food, but everything we're learning about bread suggests it's better off out of your diet.
Source
Yes, the exact same thing happened to me. I had had symptoms regularly for a few years: lots of bloating, gas, trapped gas (so fucking painful), intestinal cramps, some diarrhea, and just general pain that I couldn't pinpoint. I'm embarrassed that I just kind of shrugged and never bothered to get to the bottom of why I was so often in pain. I think I was pretty depressed and just self-medicating with food, and I didn't want to have to give anything up.
But once I started eating healthy food, I just sort of dropped bread and pasta without really thinking about it. Exactly as you describe, my symptoms come back immediately and severely if I eat any gluten. One thing I've noticed is that the sensitivity has gotten worse, if anything...I used to be able to eat a piece of bread now and then and have minimal symptoms, and now if I eat anything that has even a relatively small amount of gluten in it (like soy sauce), my symptoms come back. Check labels religiously. Fortunately there's lots of gluten-free options out there--I just ate some delicious brown rice pasta from Trader Joe's! And Udi's gluten free pizza is a wonderful "cheat" meal.
Here's an interesting book about gluten allergies and a theory about why more and more people are developing allergies and celiacs. Very informative!
Regarding weight, a recent post mentioned the benefits that come from dropping wheat from your alimentation. Have you considered that?
Edit: that review seems interesting.
I saw a recommendation for Alton brown’s Good Eats, which I second.
I highly recommend “The Science of Good Cooking” from America’s Test Kitchen/Cook’s illustrated. It has guides to kitchen equipment, measuring, and other important skills. The book goes through 50 cooking concepts that are easy to learn and you can apply to many other recipes or improvisations. Each concept section has an explanation on the science behind it, and has recipes incorporating that concept. Each recipe has fantastic explanations for why certain techniques or ingredients are used. It has certainly been the most interesting and helpful cookbook I have used.
https://www.amazon.com/Science-Good-Cooking-Illustrated-Cookbooks/dp/1933615982
Edit: I forgot to mention that Gordon Ramsey has a great series of YouTube videos on basic kitchen skills. Good recipes and helpful techniques to learn.
The book you want is [On Food and Cooking: The Science and Lore of the Kitchen] (http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012/ref=pd_sim_b_11) by Harold McGee, which is a classic for a reason! Start with that one, devour it, learn it, live it, love it.
Once you've done that, pick up a copy of The Science of Good Cooking from the hardworking angels at Cook's Illustrated and then a copy of The Flavor Bible as mentioned by /u/pjdias below.
This recipe came from this book which is amazing!
Lemon Cheesecake
Crust
5oz Nabisco Barnum's Animal Crackers or Social Tea Biscuits
3tbsp sugar
4 tbsp unsalted butter, melted
Filling
1 1/4 cups sugar
1 tbsp grated lemon zest, plus 1/4 cup juice (2 lemons)
1 1/2 lbs cream cheese, cut into 1" chunks and softened
4 large eggs, room temperature
2 tsp vanilla extract
1/4 tsp salt
1/2 cup heavy cream
1 tbsp unsalted butter, melted
Lemon Curd
1/3 cup lemon juice (2 lemons)
2 large eggs plus 1 large yolk
1/2 cup sugar
2 tbsp unsalted butter, cut into 1/2" pieces and chilled
1 tbsp heavy cream
1/4 tsp vanilla extract
Pinch salt
For the crust
Adjust oven rack to lower-middle position and heat oven to 325F. Process cookies in food processor to fine crumbs, about 30 sec. Add sugar and pulse 2 or 3 times to incorporate. Add melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about 10 pulses. Empty crumbs into 9" springform pan and, using bottom of ramekin or dry measuring cup, pressure crumbs firmly and evenly into pan bottom, keeping sides as clean as possible. Bake crust until fragrant and golden brown, 15-18min. Let cool on wire rack to room temperature, 30 min. When cool, wrap outside of pan with 2 18" square pieces of heavy-duty aluminum foil and set springform pan in roasting pan. Bring kettle of water to boil.
For the filling
For the lemon curd
Goat cheese and lemon cheesecake with hazelnut crust (this is what I made)
For crust, process generous 1/3 cup hazelnuts, toasted, skinned, and cooled, in food processor with sugar until finely ground and mixture resembles coarse cornmeal, about 30 sec. Add cookies and process until mixture is finely and evenly ground. Reduce melted butter to 3 tbsp.
For filling, reduce cream cheese to 1 lb and beat 8 oz room-temperature goat cheese with cream cheese. Omit salt.
extraction- making tea or Coffee (you can explain the role of temperature in solvent extraction by comparing the strength of teas made at different temperatures or times)
saturated and unsaturated fats, state of matter and temperature dependence- olive oil and butter
And this book, which has great recipes and explains a lot of the chemistry behind good cooking techniques (for example, how brining beans before you cook them displaces pectin in the bean wall with sodium and chloride ions, allowing them to cook faster).
https://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982
If your meat's not juicy, it's almost certainly because you are overcooking it. As others have pointed out, cubed chicken takes very little time to cook. It's probably better to cook them as larger pieces and then cut them up.
BTW, cooking to correct temperature doesn't mean that long cooking times are bad. For example, when stewing beef or chicken, it's entirely possible (and sometimes required for tougher cuts of beef) to cook for hours at a time - but the key is that this is done at a low simmer.
For burgers, you want to cook them at a relatively high heat so the outsides get a nice brown crust while the center is a nice medium rare. Some people will say "only flip it once", but I think that is a myth. I've flipped steaks and burgers multiple times without any ill effects. In fact, my preferred method of cooking steak is to use a lot of oil, flip it every 30 seconds while basting it continuously in the oil with a big spoon.
Another important point if you are forming your own burgers. DON'T OVERPACK THEM. If you are squishing them together very firmly, you will end up with hard bricks of meat. Just enough pressure to hold them together (at least a half inch thick. I like them thicker) and you will get nice juicy crumbly burgers.
Lastly, let the burgers rest for 5 minutes (longer for big cuts of meat). Otherwise, a lot of the juice will leak out when you cut into it.
Get something like this thermometer to help you cook steaks and burgers.)
Edit: I've never read this book, but America's Test Kitchen is an awesome resource. LINK. I think I'll buy this myself!
I love ATK. The Science of Good Cooking is one of my favorites.
Pas besoin d'attendre le fruit, tu peux manger ou boire les semences ( ͡° ͜ʖ ͡°)
Saw this posted earlier, maybe it'll help
You mean like this ?
This is why the Commander is not allowed to cook.
I'm worried we're starting a trend that may manifest in Asheville soon.
You know there is a literal semen cookbook, right?
https://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=sr_1_1?ie=UTF8&qid=1478546385&sr=8-1&keywords=Semen+recipe
And now you can too! It has a wonderful texture and amazing cooking properties.
Well hey, they make a whole cookbook just full of semen recipes.
You wouldn't be incorrect
Can cook it yourself with this awesome book.
Pretty funny read too.
I always had fun showing people this book when I worked at Borders. Surprisingly quite a few of them bought it. I just don't think they thought it was an actual cookbook, but it is, written in some rather saucy language to boot.
If you're serious, y'all need a copy of "Cooking with Coolio". It is as awesome as it sounds. Link: http://www.amazon.com/Cookin-Coolio-Star-Meals-Price/dp/1439117616
I'll admit there's a certain appeal to doing a girl on her period. I've done it before and it was kind of hot in a dirty way but WTF they are cooking with bloody tampons!?! Now I'm not sure which is worse!
Natural Harvest: A collection of semen-based recipes
Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that.
Semenology - The Semen Bartender's Handbook
Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail.
I'm guessing there's a subreddit somewhere for this nasty shit.
For those willing to experiment
source
And let's not forget the follow-up book about cocktails.
Now this is in my Amazon suggestions.
I can't lie, I might buy it.
https://www.amazon.com/Semenology-Bartenders-Paul-Fotie-Photenhauer/dp/1482605228
As am I.
This looks just as... interesting.
Check out these cookbooks:
https://www.amazon.com/gp/product/1482605228
https://www.amazon.com/gp/product/1481227041
> Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties.
> Like fine wine and cheeses, the taste of semen is complex and dynamic.
> Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants.
Edit: Now Amazon is recommending this and this to me. Lovely.
http://www.amazon.com/gp/product/1482605228/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1482605228&linkCode=as2&tag=cookiwithcum-20
I have an artisan vegan cheesemaking book by a woman named Miyoko Schinner. She has a good line of vegan cheeses in stores. She actually cultures her cheeses and has several aged cheese recipes as well.
I bring this up since you mentioned cheese making is a passion of yours. It might be fun for you to play with artisan vegan cheese making, and your background would allow you to easily tweak recipes to make cheeses you actually enjoy.
If you're looking for yummy vegan cheese I suggest you get ahold of this book: http://www.amazon.ca/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Have you considered making your own vegan cheese? Here are some good books, your library might have them or be able to request them:
Artisan Vegan Cheese
The Art of Plant-Based Cheesemaking
I make my own cheese now. I still buy some at the store because it takes time to make it and the convenience is something I like, but it seems like you may need to go the homemade route. Here are two cookbooks that I use for cheeses.
Easier - This Cheese Is Nuts
More Advanced - Miyoko's
I'd try searching for "vegan cheese." This book seems to have good reviews. https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
I love baking :) I mostly do artisan breads and cookies, and homemade pizza (good pizza starts with good crust!!) but every now and then I'll get on a pie or cupcake kick for a little while.
Ciabatta is probably my favorite bread to
makeEat. I also really love homemade pretzels because not only are they delicious, but I can play around with shaping them and make something that is really pretty as well as tasty.My favorite thing ever is This baking stone It's a lot more expensive than many other stones, but it has been totally worth it. I had 4 others before I finally picked this one up that all ended up cracking in half. This one has lasted me 3 years so far, and I can actually WASH the thing without fear of it exploding next time I use it.
mm... I would also recommend This book to anyone interested in learning to make bread. Its really good and easy to follow, and you can really feel the authors passion for the art.
Recipe is from here although I have seen it on some blogs both here and here
I did the EXACT same thing a year ago.
Now my cupboard is stuffed with bread flour, and fridge is full of yeast, and I'm on the verge of baking sandwich loaves every week instead of buying it.
Recently acquired "the bread baker's apprentice", and it's full of win.
http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688
That depends on what kind of bread you'd like to make. Are you interested in poundcake type breads (banana bread/carrot cake), quick breads (biscuits, scones), sandwich type enriched breads (sandwich loaves, cinnamon rolls), artisan bread (glutenous inside, crisp crust, high flavor; ie. French baguettes). There's a lot to aim for.
My personal suggestion would be to pick up Peter Reinhart's Artisan Bread Every Day. His book covers pretty much all the major areas of breadmaking (except for poundcakes), using simple, proven recipes that are designed to maximize flavor and texture in the home kitchen. I feel it's a great place to start because the recipes are pretty much bulletproof and filled with just enough detail to explain what's going on without being cumbersome. Think of it as a more simple, advanced-beginner oriented, version of The Bread Baker's Apprentice that is one of the handful of gold-standard breadmaking books (the other being Bread by Jeffery Hamelman).
I've also heard great things about The Breadbaker's Apprentice, although I haven't read it yet. I do like your book's idea of mixing/kneading in the morning and letting the dough sit in the fridge all day.
You should read this. Making a good dough is less about Pizza and more about baking bread in general. If you learn those techniques then you pizza will get better.
Tasting Beer is by far an away my favorite read. It covers every aspect of beer well; styles, glass ware, serving, pairing, history, science of brewing and more. I have found myself referencing this book more then any other. I highly recommend you pick this one up for a good read. Enjoy!
http://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894
I find that Tasting Beer by Randy Mosher is a good resource for beer education. Probably the best thing to do would be to organize flights for him, so you can start to work out what styles he likes. Obviously there's a lot of variation within styles, but perhaps if you give him a selection to rank or pit against each other, you can start to see whether he likes hoppy vs. malt-forward, etc. So you could start with a pilsner, a wheat beer, an IPA and a stout or a similar line-up and work your way out from there.
Ah, this is always tough when starting out. It's a matter of association. You just need to be able to express what you are tasting, smelling, feeling etc. The tough part is that everyone smells things a bit differently and has different sensitivities. When I started out I would get a beer and as I drank it I would read beeradvocate or ratebeer reviews and see if I agreed with any or if any gave me an Ah HA! moment in looking for a descriptor. You can also use the Beer Flavor Wheel to help you narrow down descriptors.
Another thing to do is start reading up on how beer is made and where certain flavors come from, it can help with your associations and understanding of WHY the beer tastes the way it does.
You can also get Tasting Beer, a fantastic book by Randy Mosher. It's a well informed, well written book on how to make associations, how to describe what you are tasting, how beer is made and where the various aromas and flavors come from. I had the pleasure of judging at a table with Randy this week and he is an awesome guy, extremely knowledgeable and very nice.
If you're nervous about getting him a beer he might not like, you can always spring for something like glasswear or an experience. For example:
Glasswear - very few beer drinkers have a good set of tasting glasses or a nice Teku glass. They tend to spend their money more on the beer than the proper glasswear. Here are some to consider:
Teku Glasses
Tasting Glasses
Experience - This is completely scalable based on budget. Need to do something cheaper? Check out Yelp reviews and Beer Advocate reviews to find the best local brewery near you and take him there, followed by dinner at a great tap room or gastropub. Have more budget? Take him on a beer roadtrip or brewery tour around some of the local breweries in your area.
Beer books and merch - There are a lot of great books about the history of beer, tasting beer, etc. Here are a few to check out:
Tasting Beer
Oxford Companion
You can also get merch from his favorite brewery's online store or taproom. They'll have shirts, branded glasses, etc. All of those things should score points with any beer drinker.
Michael Pollan's [The Omnivore's Dilemma] (http://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/0143038583/ref=sr_1_4?ie=UTF8&qid=1324994963&sr=8-4)
[Freakonomics] (http://www.amazon.com/Freakonomics-Economist-Explores-Hidden-Everything/dp/0060731338/ref=sr_1_1?s=books&ie=UTF8&qid=1324995084&sr=1-1)
Nathaniel Philbrick In the Heart of the Sea
Agree with others on Erik Larson, Mary Roach and Bill Bryson.
Corn subsidies and a minimum wage that isn't liveable. Have a watch of Food Inc. and a read (or listen to) The Omnivore's Dilemma: A Natural History of Four Meals.
I think he gets the extreme importance of king corn.
When i read his book "The omnivores dilema",
http://www.amazon.com/The-Omnivores-Dilemma-Natural-History/dp/0143038583http://www.amazon.com/The-Omnivores-Dilemma-Natural-History/dp/0143038583
he spends a LOT of time going over corn's gigantic use levels in his books. from the difference between field corn and sweet corn to its use in tremendous amount of products and fast food to its use in additives. And then he also delves into feedlots and the massive corn use there.
he's very aware of the massive use of it currently.
you are right in that he seems stymied by what to do about that fact (If one considers current huge corn usage levels to be a "problem")
edit: It looks like that book is a little older though, so I might be assuming he still holds the same opinions that he did when he wrote that in 2007. He could possibly be more strident about things now and Im just not aware of his updated position.
I used to be a skeptic of the low carb diets,though I could never deny that people did seem to lose a lot of weight quickly. After hearing Paul Thurrott talk about the book "Why we get fat, and what to do about it" on Windows Weekly, I picked up the book, mostly expecting to find all the holes in his theory. Somewhere in reading it, I became convinced enough to start eating low carb/keto. The weight started coming off quickly, I wasn't ravenously hungry all the time (the culprit in all my previous dieting failures), my blood pressure dropped, all good things. Even though I still had a taste for breads and sweets, the feeling of losing weight, and feeling better was enough motivation to keep me from hitting the donuts.
I would recommend reading the book. He isn't selling a diet, just documenting what doctors and researchers have found that supports the keto diet, and how social and professional pressures keep the it from being widely accepted by the medical community. I honestly think he could have done a better job presenting some of the information, but I still recommend it.
Actually diet and exercise have less effect on weight than is touted
Carbohydrates cause water retention. If you are moderating your intake, it is likely that you will lose a lot of water weight in the first week. I also lost 7 lbs in about 1 week, after which my weight loss slowed down a little. Source.
Drink lots of water both with your meal, and in between. It might take a week or two to condition your body to feel better on a different type of diet, though you may never feel satisfied by starving yourself (low calorie diet). Do some research on what types of foods you should and should not be eating. I recommend Why We Get Fat.
I can't believe nobody else has said this yet (though maybe they did and I missed it):
Low-carb. Go low-carb.
Do you eat sugar and starches compulsively? Does it feel as though, no matter how much you eat, you still need more food? An hour or two after a meal, do you already want another one? Does trying to just "cut back" or count calories make your body scream at you to eat?
You need low-carb.
To put it as simply as possible, if you eat a lot of carbs, your body has likely been thrown completely out of whack. You eat flour or sugar, and your insulin levels go rocketing upward; a while later, they drop precipitously, making your body cry out for more in an attempt to stabilize the situation. But eating more only makes them rocket up again, and around and around you go. After years/decades of this, your body is pumping out vast amounts of insulin on a routine basis, leaving you with far too much in your system; however, your tissues have become numbed to it (ie, have become insulin resistant), meaning that it continually takes more to keep your blood sugar under control. Eventually the system begins to break down, leading to pre-diabetes, and later on full-blown Type II. Additionally, all the insulin coursing through your veins is the primary cause of your body's over-enthusiasm to store fat.
That's all terribly over-simplified, but for a more in-depth explanation, read this, and for an even more in-depth explanation, read this. To get you started for now, read this.
I am not shitting you: if you have carb issues (and as a pre-diabetic, you almost certainly do), going low-carb can change EVERYTHING. It can be a little bit of a challenge at first, but after a week or so it gets much easier -- it was far easier for me than any of the standard calorie-restricted, low-fat diets I've done, and I've done more than my share of them. Once you're on track, the compulsive eating vanishes. Your appetite drops off, your energy levels go way up, a surprising number of assorted physical complaints diminish. And most importantly, your weight starts to drop, quickly and without struggle.
I can vouch for this, because this is what happened to me. I've been obese for my entire adult life, and have made so many long, grinding efforts at standard diets -- always failing in the end -- that I was convinced there was just something inherently wrong with me. Then someone right here in r/loseit told me about low-carb dieting, and I decided, what the fuck? Why not give it a try? The worst that happens is that in two weeks, I'm still fat, which was going to happen anyway. So I tried a two-week "experiment," just to see what would happen.
That was nearly seven months ago. Since then, I've dropped roughly 80 lbs (of roughly 150 total that I need to drop) and feel for the first time in my life that I can be whatever size I want to be. Hell, a lot of the time I don't even feel as though I'm "on a diet"... it's more like, in soviet russia, diet goes on you. As long as I don't eat more than a certain number of carbs per day, the weight and everything that goes along with it, that all just takes care of itself.
Low-carb diets aren't a fad, they're not a crash diet, they're not unhealthy, though people will tell you all of these things. What a low-carb diet does is allow your body to regain its equilibrium and begin to correct all of the problems that have accumulated from a lifetime of eating refined carbohydrates. There are a lot of ways to go about it -- it's not all Atkins, although that's a perfectly valid place to start. But even just getting the major sources of carbs out of your diet -- the flour, sugar, and starch -- will almost certainly make an enormous, rapid difference in how you feel and what you weigh. It does require some effort, and it does require some sacrifice. Changing how you live your life is never easy. But compared to the tortures of a carb-based, low-fat, calorie-restricted diet (that doesn't work to address the real problem anyway), it's a walk in the fucking park.
If nothing else, it's worth a try. It's worth considering. For me, it literally changed my entire world. And I'm an Oregonian, too -- would I lead you astray? :)
Good luck, girl. I hear you so loud and clear my ears are bleeding. Think about this, and please, please ask if you have questions.
The book I am reading at the moment discsses this very question. Have a look.
http://www.amazon.com/Why-We-Get-Fat-Borzoi/dp/0307272702/ref=sr_1_1?ie=UTF8&qid=1299642695&sr=8-1
I really liked this book for explaining exactly why low-carb works and why eating lots of fat is healthy
http://www.amazon.com/Paleo-Solution-Original-Human-Diet/dp/0982565844/ref=sr_1_1?s=books&ie=UTF8&qid=1299642745&sr=1-1
This book is really good for applying what Taubes says to your life and has a nice plan.
That's actually incorrect. I used to think the same thing, but calories are not equal because of the different effects they have on our hormones and insulin levels. When we eat carbs, the increased insulin levels lead to immediate fat storage rather than burning of carbohydrates for energy.
Eating carbs also increases hunger due to the upward and downward swing in blood sugar(elevated mood followed by a crash) and because our bodies think we're starving since fat/calories are being stored rather than used for energy when we eat carbs.I would recommend reading this book or listening to the audiobook version, as it will really blow your mind in terms of the research behind it:
https://www.amazon.com/Why-We-Get-Fat-About/dp/0307272702/ref=sr_1_2?ie=UTF8&qid=1526472619&sr=8-2&keywords=Why+We+Get+Fat%3A+And+What+to+Do+About+It
A short interview of the author where he makes the point that you can eat as much as you want on a keto diet and still lose weight:
https://www.youtube.com/watch?v=BJnszUbkTNE
This is a slightly longer interview (Just over 22 minutes) in which he goes into the history of how government policies led to the obesity epidemic and people getting fat in general, not just in the United States but around the world since we're the #1 exporter of food globally and carbohydrates are the cheapest and easiest foods to export since they can last so long after they are manufactured whereas meat spoils quickly and is expensive to produce:
https://www.youtube.com/watch?v=TpALLBqcYTE
There is no other way a diabetic should eat. If you have a history of diabetes in your family you should follow this diet. This is your best chance of preventing the development of diabetes.
It has happened that type 2 diabetics were able to stop their medication due to a low carb diet. The also obtain normal blood sugar levels. It has happened numerous times. They are "cured". I put it in quotes because as long as they are on the diet they take no medication and show no symptoms of being diabetic but as soon as they return to the standard American diet their complications will return.
If you want to learn more you should buy Dr. Bernstein's Diabetes Solution. This guy has got type 1 diabetes and at the age of 78 is still as fit as a fiddle.
I started at 185, and came down to 150 at one point, but that was too much. Luckily I went back up 5 lbs. I wasn't really tracking weight loss / time, except roughly the whole thing was 2 months. I've been consistent, I wasn't doing it for fun! (diabetes; Dr Bernstein's plan, 30g / day). I haven't had any measurements taken; I know, I should.
> I have read a little about this so far and it seems that DKA would only occur if she was on a keto diet AND was not receiving sufficient insulin.
This is exactly my concern with full on keto diet. I want to give you kudos for doing your research. There are absolutely benefits, and draw backs and it is ultimately up to you if the benefits outweigh the concerns.
I only know of one source that talks about extending the honeymoon period, Dr. Bernstein. His methods are similar in your thinking and I think you would be interested in what he has to say. As for proof of his methodology, being an 80+ year old diabetic is pretty convincing. But I recommend you make your own decision.
Definitely speak with a doctor, but I also recommend that your brother (and you?) educate himself. Dr. Bernstein's book pretty much covers all the bases, and also has good insight into how very low carb fits in with treatment of Type I.
Talk to your doctor and you might wanna read "Dr. Bernstein's Diabetes Solution" he's a type 1 diabetic who has heavily been a proponent of low carb diets for diabetes control in both type 1 and 2.
I've recommended this book so much but its literally a life saver.
Buy it, read it, live it www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699
A History of the World in 6 Glasses, by Tom Standage. Seriously, it is as interesting and informative as it is entertaining.
It is the basic country white from Tartine Bread. He uses the recommended cast iron combo cooker and scores it exactly as the recipe describes.
You can read the recipe here or buy the book.
not sure how much I can help...
I've "captured" several starters over the years. I use the pineapple juice and rye flour method described here: https://breadtopia.com/make-your-own-sourdough-starter/ (see the rather long essay linked from that page for a truly in-depth analysis of the process). I really enjoy the result from a whole-grain coarse rye flour I get from a local specialty supplier, but i've had success with normal grocery store rye as well. After about 3 or 4 days of reliable activity, I transition off juice to plain water and a 50/50 white/whole wheat flour "spiked" with a little of the left-over rye.
Once I have a healthy starter, I use the Tartine recipe/process from the Tartine Bread book, but since we don't eat so much bread (only two of us) I usually do a 500g half recipe for a single loaf.
Good luck!!
edit: forgot to mention, i don't really put much stock in the "float" test... I typically just look for lots of bubbles. I also keep my starter in glass or clear plastic which aids in checking for healthy bubbles
http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413
:)
Couple other things: Start by taking a hunter safety course, preferably with range/field time included. Buy decent binoculars and look for game with your glass, not your boots. Speaking of boots, buy a good pair and make sure they're broken in before you go out too far. Squirrel or doves are a good place to start. In California, you could probably start with deer hunting on a National Forest. Wyoming doe antelope or javelina in Arizona would be a good first out-of-state big game hunt. The tags are cheap, easy to draw, and the animals are found on public land. A good resource/introduction to hunting:
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/0812987055
Steve Rinella's Complete Guide to Hunting Butchering and Cooking Wild Game. Volume 1 is big game, volume 2 is small game. I have only read Vol 1, but it's great.
I started with this book and then I got the sequel
I'm self taught as well, this year would be my 5th but I'm sidelined and waiting for surgery. Steve Rinella's books were the best I came across.
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
The top comment mentions meateater.com and they wrote a couple books about this. Each book is over 300 pages with discussion, pictures, and info about everything you might want to know.
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and Fowl
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/0812987055/ref=pd_lpo_sbs_14_img_1?_encoding=UTF8&psc=1&refRID=MRBD7F56V551D9142B76
That was a great read! I ordered this one right after I finished reading it because I wanted it to keep going haha.
Above all, keep it simple and focus more on finding deer than lugging around gear. Time to hit the range with your rifle and practice, and not just with the rifle sitting on the bench too. Reduced recoil rounds are great so you can get in more trigger time without developing a flinch, though be aware you'll need to re-sight the scope when/if you switch to full power loads. .22 rifles are excellent for practice too.
I have a couple Hunter Quick-fire slings and really like them, they adjust quickly and look/feel good.
I got [one of these gas mask bags] (https://swisslink.com/british-dpm-gas-mask-bag.html?language=en&currency=USD&gclid=Cj0KCQjwv_fKBRCGARIsAL6R6ehradc0oDfyXVdpTtaD2rJOVAEydJs4MUsEwJjUMvYdvIf8HMoeGmUaAsLvEALw_wcB) for $5 at a Mill's Fleet Farm and it is the perfect size to hold my gear for the day (knife, water, food, calls, gloves/hat, rope, etc). Goes over the shoulder and sits nicely on your side. I prefer hunting on the ground over sitting in stands and carry a camo foam canoe pad with me that I clip to the bag strap with a carabiner so it hangs out behind me while I'm fudding around.
Visit and read /r/hunting for advice on finding deer. Also [get this book] (https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X), it is an excellent read for beginners and experienced hunters.
Check with your state to see which department is in charge of game and fish. There's actually links to each states' department in Rinella's guides. These sources will usually provide you with areas to hunt in, such as national forests, wildlife management areas, and other such locations.
[Rinella's guide vol. 1] (https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X/ref=sr_1_1?keywords=rinella+guide&qid=1551052333&s=gateway&sr=8-1) actually cover how to find land to scout/hunt on. [guide vol.2][[https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/0812987055/ref=pd\_bxgy\_14\_img\_2/137-7311292-9552702?\_encoding=UTF8&pd\_rd\_i=0812987055&pd\_rd\_r=a9cd666a-388f-11e9-9e49-b9c377d1057c&pd\_rd\_w=lAFY4&pd\_rd\_wg=JhOcg&pf\_rd\_p=6725dbd6-9917-451d-beba-16af7874e407&pf\_rd\_r=Z1XEKFJ0K6YM7WP14VWZ&psc=1&refRID=Z1XEKFJ0K6YM7WP14VWZ\]](https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/0812987055/ref=pd_bxgy_14_img_2/137-7311292-9552702?_encoding=UTF8&pd_rd_i=0812987055&pd_rd_r=a9cd666a-388f-11e9-9e49-b9c377d1057c&pd_rd_w=lAFY4&pd_rd_wg=JhOcg&pf_rd_p=6725dbd6-9917-451d-beba-16af7874e407&pf_rd_r=Z1XEKFJ0K6YM7WP14VWZ&psc=1&refRID=Z1XEKFJ0K6YM7WP14VWZ])
Second this and when I went out first time last year his book had all the info I needed to, 1 stay safe and 2 tactics in hunting and 3 how to field dress it.
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game https://www.amazon.com/dp/081299406X/ref=cm_sw_r_cp_apa_Bg5QBb59ZXHR1
I looked back through a couple posts because I remember seeing a hunting book recommended. I found it thanks to u/KnockingonKevinsdoor
https://www.amazon.ca/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
Perhaps? https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
It has 389, 5 star ratings.
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X/ref=sr_1_1?ie=UTF8&qid=1526298504&sr=8-1&keywords=complete+guide+to+hunting+butchering+and+cooking+wild+game
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/0812987055/ref=sr_1_2?ie=UTF8&qid=1526298504&sr=8-2&keywords=complete+guide+to+hunting+butchering+and+cooking+wild+game
The New Best Recipe is by far the most useful book I use in the kitchen. It's big, over 1000 pages, but the recipes are simple, everyday food, meaning you will pull this book out everyday.
It's done by the people who put out Cook's Illustrated magazine and everything I have made from the book has been flawless.
Cooks Illustrated cookbook, this is one of my favorite books.
This is my favorite cook book for basic/general recipes!
The New Best Recipe by Cook's Illustrated Magazine
They test each recipe many times until they get it perfect.
http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744/ref=sr_1_1?ie=UTF8&s=books&qid=1280507588&sr=1-1
Unless you have $500 to drop on Modernist Cuisine, On Food and Cooking is as good as it gets.
oooh thanks!
Is he the dude who wrote the stupidly expensive science of cooking books? (seems not but similar concept...) If I at somepoint in my life I happen to have £400 free and accessible I think they'd be a very interesting read!
It's from the book Modernist Cuisine: The Art and Science of Cooking
Freakonomics blogpost
Amazon OOP page for book
The mac and cheese recipe from Modernist Cusiine is supposed to be phenomenal.
>As for the mac & cheese: it was both the best and the easiest I've ever made. No gloppy sauce, remarkably intense cheese flavor (you get the "flavor release" concept when you eat it), and the pasta absorbs it thoroughly.
Basically, the difficulty in mac and cheese is that you want the cheese to be both creamy/melty and delicious. The problem is, there isn't much overlap there. Cheeses that melt really well aren't delicious (Velveeta) and cheeses that are delicious don't remain creamy when melted (Cheddar, Gouda, etc).
The typical solution to this is to take good cheese, and then use some roux to add to the melted cheese to make it creamy. This works (as is evident in her recipe). However, it's not perfect. You need a fair amount of roux which dilutes the flavor of the cheese.
Nathan Myhyrvold and his team avoid using the roux by creating an emulsification of the cheese by melting it with beer, iota carrageenan and sodium citrate. That pretty much turns whatever cheese blend you are using into something that melts like Velveeta. They use similar techniques to make home made cheeze whiz out of real cheese.
The end product people are describing as steps beyond any other mac and cheese they've ever had in terms of the cheese flavor. There is also a 'flavor release' that everyone mentions that makes sense when you try it.
I'd give you first hand impressions but Amazon hasn't shipped my book yet :(
If you have a limitless budget, Modernist Cuisine is great. It's a 5 book collection and the photography is beautiful. The first book is about history and fundamentals. The whole series is incredibly thorough, bordering on obsessive.
Cooking does have similar parrallels to science. I graduated with a degree in molecular biology and cooking is definitely a favorite hobby of mine. however, the concept of learning the theory of cooking has only been relatively recent because it has been largely looked down on as "women's work" for a long time.
plus I dare you to read modernist cuisine and not get a science boner
Also chemistry is basically applied physics as well so if you're going with that argument then chemistry must not be a science in your eyes either.
I would get you this book: https://www.amazon.ca/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007
It's a pretty large book (6 volumes, ~300 pages each) and thus the chapter on food safety is itself pretty extensive.
Long story short, there are ways to calculate the remaining proportion of bacteria relative to initial amounts. A 6.5D reduction means there are 1/10^6.5 times the amount of bacteria in the item after cooking, a number which is considered safe.
FDA cooking temperatures and times disregard that, and instead specify temperatures that are way too high, leading to dry and bland meats.
Screenshot of a relevant graph. The grey line is the 6.5D threshold.
If you want, the book is available on Amazon or on more "shady" websites.
Yes they should!
Hnnng, JB0212's came 5 days earlier than expected.... Leaving work earlier to wait for the FedEx guy is justifiable, right?
I'm also totally going to find out if my local B&N has this amazing cookbook
I freak out about things all if the time. Once I got my bag stolen and it contained all of my credit cards and my debut card, and even my ssn. I freaked out. I had no method of calming down, besides trying to reason with my emotions and tell them it isn't the end if the world, because it isn't. It never works though so I end up just riding it out. Sometimes that's all you can do.
I find this cookbook random, hilarious, and awesome.
I graduate soon too, and I totally understand. My dad tells me "you will always be paying bills, it's a fact of life, so don't sweat it." I think he's right. Bills will always be there. After your school bills it will be a mortgage or a car...it's always something. So don't worry and be happy, there are a lot of other things in life to be happy about. :) it isn't the end of the world. It may seem overwhelming right now but it'll work itself out when it happens. Just remember no one is going to come break your kneecaps over it or anything.
If it's less about bills and more about just life after college in general, then sorry for misunderstanding. But seriously, if it isn't life threatening, don't sweat it. :) at least, try not to.
Don't sweat the petty stuff and don't pet the sweaty stuff.
Cookin' with Coolio has some solid cooking advice.
"Everything I cook tastes better than yo' momma's nipples."
I'm pretty sure he had a cookbook long ago
Edit: Published in 2009 apparently.
https://www.amazon.com/dp/1439117616/ref=cm_sw_r_cp_apa_PA7YBb2DDYHYB
That was a pretty nifty watch. You might also like a book called A History of the World in Six Glasses.
A History of the World in 6 Glasses! I'm reading it for my AP World History2 summer assignment. It's really interesting!
Tom Standage argues that the Renaissance only happens because of coffee shops
Haven't heard anything about A People's History of the World, but I highly recommend A History of the World in Six Glasses by Tom Standage
Tom Standage does a great job writing books which are thematically ordered, meaning he goes through history focusing on certain cultural phenomonam which influenced the time. His History of thr World in 6 Glasses" book is a great one. I'm currently reading his one on the first 2000 years of social media called Writing on the Wall.
Edit:
Links! - 6 Glasses
Social Media
A History of the World in 6 Glasses talks about coffee houses being the places for information sharing. Mostly for traders and thinkers and to accommodate people with international interests, they started carrying wide selections of periodicals. I like imagining them like a really proto-reddit. :)
Honestly, I think we call them thinkers mostly because maybe two dozen of them were great thinkers. I imagine it would be safe to assume a lot of dilettantes.
Thank you for providing a real response, rather than what you've over heard or speculation.
Most of what you said lines up with what I read from this book: A History of the World in 6 Glasses by Tom Standage.
First chapter is solely about the history of beer.
>As has been stated several times in this thread, it's the reason why we became an agricultural society instead of just hunter/gatherers. It's the reason we have society.
The only difference, and I am not saying the book is correct, is that beer came about from humans settling down (traveling less). It wasn't the reason they started to travel less, but was the side effect of that. The assumption is that beer was an accident. Likely rain water getting into a clay storage area, and fermenting with the ingredients. The rest of you what you said though lines up.
It covers how it was used a form of payment, and that the workers on the pyramids were likely paid with beer. Good read if anyone is interested.
Is that the Tartine bakery of the Tartine Bread cookbooks? If so -- super cool!
I'm also there with the monkey boots and Indy boot. Monkey boots just seem like high tops to me a lot of the time.
when you say "the book" .. what book are you talking about? (i'm a complete noob here)
edit: this? http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=pd_bxgy_b_img_y/180-9649235-7866248
Tartine Bread has beautiful pictures
Thanks! I followed the Basic Country Bread recipe from the Tartine Bread book. Here are the totals for the ingredients:
The recipe makes two loafs, so for my first time I halved everything to just make the one loaf.
I haven't baked it yet (just jumping into sourdough), but Tartine Bread by Chad Robertson has a walnut sourdough loaf that you could add some cranberries to.
https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413
This book was my gospel when I first got into baking sourdough. After going through months of online research I thought I had a decent idea how to go about it all. This book has all of that info. Watch any video with Chad Robertson on YouTube also.
Has an incredible bakery in San Fran and went about figuring out how a home baker could make bakery quality breads. Use a Dutch oven.
Feel free to message me for more tips.
https://www.amazon.ca/Tartine-Bread-Chad-Robertson/dp/0811870413
I suggest making bread from this book
If he is relatively newish to bread bread baking then I think Bread Baker's Apprentice will be the most helpful though.
I'd also rec the tartine bread book for an accessible breakdown of artisan bread making.
https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413&ved=2ahUKEwiy5bCjvdnlAhWLTt8KHakwBOwQFjAYegQIBhAB&usg=AOvVaw1-z1rbDRgeDoyD_80ryUCg&cshid=1573177113215
There's a simpler take on techniques used by Chad Robertson in his book, Tartine Bread.
Two great books about baking bread are The Bread Baker's Apprentice and Tartine Bread. Both will teach you how bread baking works, as well as giving you recipes for many great breads. I much prefer baking bread like this, rather than using a bread maker. Hope that helps.
Hey there! Sorry, I thought the Tartine reference was a clue. Got the recipe from various websites that reference this book: https://amzn.com/0811870413 It's the Country Bread recipe.
I'm looking at the same thing. I'm tempted by the cheaper course but was hoping to hear that the $35 course would get more actual hunting information through to me.
I may just go that route and hope for the best since it's pay only when you pass and it is a once in a lifetime thing.
Edit: I'm in Texas as well.
Thought I'd mention that I picked up This book based on recommendations from this sub and it's good. I'm thinking I'll get what I was hoping for from the hunters education course but just through this book.
Check this one out.
This book is worth it's weight in gold, in my opinion. There is a step-by-step section on butchering big game and all sorts of tips and teaching moments throughout. Watching youtube videos is good as well.
Steven Rinella wrote a book, Hunting, Butchering, and Cooking Wild Game, that is an incredible resource for learning about wind, hunting strategies, and some basic information about various game species. Highly recommend you read it now and start applying what you learn in scouting trips prior to September. I took a deer with a bow my first year and you can too.
If suggest you focus on whitetail for the next few seasons until you get the hang of it.
Also buy this book:
https://www.amazon.ca/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
Keep the sun at your back and the wind in your face as much as you can.
Walk very slow and take irregular steps. Think of how a moose would walk through the woods. Stop-go browse a bit, walk a step, stop walk.
The farther you are from a city or town the easier it is to get permission from farmers.
Be an ambassador for ethical hunting especially on social media.
Be mindful of what you post (some people may not understand/appreciate a grip and grin picture with a dead deer with its tongue hanging out and it's face full of blood)
There is a meat eater podcast and the Pace brothers have into the wilderness that's worth listening to (especially the one with Ivan Carter)
Good luck this season.
You should check out Steven Rinella's complete guides to hunting. These helped me immensely in getting into hunting.
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/0812987055/ref=sr_1_2?ie=UTF8&qid=1518060714&sr=8-2&keywords=steven+rinella+complete+guide+to+hunting
https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X/ref=pd_bxgy_14_img_2?_encoding=UTF8&pd_rd_i=081299406X&pd_rd_r=RG32MG5VNEJCC6Q3AVKG&pd_rd_w=BqPAg&pd_rd_wg=4EZpb&psc=1&refRID=RG32MG5VNEJCC6Q3AVKG&dpID=61p-uQ2494L&preST=_SX218_BO1,204,203,200_QL40_&dpSrc=detail
I would start with a hunters education course. You can find local ones online, check the department of natural resource sites for either your home state or states neighboring DC.
I'm sure it's going to get mentioned more in this thread, but find what you want to hunt, and check out this book (or volume 2 if it covers the animals you want to hunt, or get both): The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game https://www.amazon.com/dp/081299406X/ref=cm_sw_r_other_apa_nKwuzb664V3FF
The books cover pretty much everything you need to know about hunting, and Google and YouTube are your friends from there.
Other than that, your issue is getting some hands on with firearms. For that I would suggest finding a range that offers gun rentals and has a range officer to help you get started. A more expensive option would be to take classes on gun handling and shooting.
Also, you may check out MeatEater on Netflix. The host is the man that wrote the book linked above. He doesn't cover a lot of the basics, but it paints how to hunt in broad strokes.
It’s in Rinella’s book: https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X
Alton Brown's cookbooks are quite good, so I'll add my voice to those recommending them.
If you don't need color glossy photos, "The New Best Recipe" from the folks at Cook's Illustrated magazine has great recipes and thorough instructions.
When you someday move beyond the basics, I'd also throw in a plug for Michael Ruhlman's "Ratio" and Jacques Pepin's "Complete Techniques". Ruhlman's book breaks some recipes (like doughs, batters, and custards) down to their basic components and will help you understand how to modify or even improvise with some kinds of recipes, and Pepin's book has great illustrations that can help get you through some of the techniques mentioned by not described by cookbooks. Pepin's Techniques might even prove useful to you now as a reference, depending on what other cookbooks you're working with.
My favorite cookbook is The New Best Recipe, a compilation of over 1,000 recipes from America's Test Kitchen. I love it because they give in-depth descriptions of all the different things they tried in order to perfect every recipe, and so not only do you get a great recipe but you can learn all about why it is great. Most recipes have one or two additional variations included. They cover different products and techniques, and all sorts of information that is useful for both new and competent cooks. It is so interesting that I sometimes read it just for fun.
The chapters cover everything from appetizers to different types of main courses, but also includes lots of chapters on baked goods -- breads, cookies, cakes, pies, crisps, puddings, and more. I would highly recommend it to anyone, and everything I've made from it so far has been delicious!
I'd recommend the Cook's Illustrated "Best Recipe" book. A few nice features:
I'd get him this one. America's Test Kitchen makes the best cookbook I have ever used.
The New Best Recipe from Cook's Illustrated is positively fantastic. It's my bible for how to cook everything. The biggest thing to me is each recipe has an in-depth explanation for how they came up with the recipe, how they tested it, what works, and why.
This book is fabulous! In it they tell you a couple of methods they tried while making a recipe and why they decided a method worked best. This is the goto book I would purchase for anyone beginning to cook or looking to improve their cooking. Feel free to msg me if you want further details about the book. https://www.amazon.com/New-Best-Recipe-Cooks-Illustrated/dp/0936184744
I highly recommend any cookbook from America's Test Kitchen. They also have a segment on NPR & PBS.
Any of the America's Test Kitchen cookbooks are fantastic for people learning how to cook. My boyfriend, like you, was a sandwich-pasta-burrito guy before these cookbooks. Now he can turn out a mean baked ziti and a pan of brownies :)
They've tested recipes extensively to find the easiest ways to create the most delicious, flavorful, fail-free versions of favorite foods. For each recipe, they describe the most common pitfalls of a recipe and how they avoid them, provide helpful illustrations, and make suggestions for the best cookware and ingredients to purchase (if you don't already have them). They most often do not recommend the most expensive option ;)
I recommend the Skillet cookbook and the New Best Recipe for starters.
There is a cookbook called The New Best Recipe that has lots of amazing recipes. Also, they tell you all the different versions of each recipe they tried and why their certain recipe works best.
I highly recommend "The New Best Recipe". It applies a laboratory method to cooking and, backed by America's Test Kitchen, they almost always vet their recipes thoroughly. It's also fun to read when you're not cooking, so that's a major plus.
But to get the best grip on everything, try "Ratio: The Simple Codes Behind the Craft of Everyday Cooking".
These two tomes will have you a pro about the kitchen in no time.
https://www.amazon.com/gp/product/0936184744/
The New Best Recipe is one I don't see recommended as often, but explains the process they went through to get the recipe they ended up with. Everything I've made from it has been delicious, and it explains things very clearly.
Sure, no problem! Here are some of my favorite resources.
The web site SeriousEats.com has a lot of good posts. Specifically, I like this guy's work. He puts in the research to really refine techniques. Some of this is cooking is "elaborate," but not overly so:
http://www.seriouseats.com/user/profile/Goodeaterkenji
And, he has a really good cook book:
http://www.seriouseats.com/the-food-lab
https://www.chefsteps.com/ is amazing. You want elaborate? This is the place. there's even a term for it: modernist cuisine. These guys have a lot of free content, but there's also a premium membership (one time purchase) which gets you access to a vast amount of videos, with more being made all the time.
Here is a related cookbook, which is stellar:
http://modernistcuisine.com/books/modernist-cuisine-at-home/
The above book is the "at home" version. This is the FULL version, including recipes that require lab equipment like centrifuges! You want elaborate? This is the pinnacle of elaborate cooking. Yes, it is like $500!
https://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007
Into BBQ or grilling? Meathead's your man and his site is full of no-BS guides. He also has a cookbook but just the site will keep you busy for a long time:
http://amazingribs.com/
If you want to get started in fancier cooking I strongly recommend getting a sous vide apparatus, such as this one:
https://www.amazon.com/Sansaire-Sous-Immersion-Circulator-Black/dp/B00KSFAB74
Sous vide is an entirely new (to you!) way to cook and you can do things with it that are not possible in other ways. All of the "modernist" cooking guides out there use it heavily. There are many options for the hardware at all price points... Anova gear sometimes goes on sale for $100-150.
Here's a specific easy modernist recipe you can try. It benefits from, but does not require, a sous vide machine... they tell you how to make do without one. If you think this looks fun, ChefSteps will be your new addiction.
https://www.chefsteps.com/activities/sous-vide-salmon--2
Over $400 on Amazon
It might not sound like it makes sense what BaconGiveMeALardon said, but it's true. If you can get your hands on Modernist Cuisine then you can read more about cooking with woks. To sum it up, you need a lot of heat all the time. The Veggies on the bottom cook really fast, as soon as they are in contact with the metal. If you aren't careful, you can burn the food easily. That's why wok cookers always toss the food in the air, that way the hot steam also cooks the veggies higher up while at the same time not letting those on the bottom burn. Here's a pic I found from the book detailing the way a wok cooks food. You have to basically heat up the skillet to around 750 °C / 1400 F, and for that you need a flame 25 times more powerful than a typical home appliance can offer.
For a long time I tried to figure out a way to get wok cooking done at home. I thought of buying a portable wok cooking system hooked up to a propane tank. That was too much of a hassle, though. I will have to enjoy woked meals in restaurants, I suppose.
I have not listened to this particular episode of This American Life. I pretty much know little to nothing about this Nathan Myhrvold. With that said however, I do want to point out that this particular guy's downfalls may not necessarily contribute to the actual content of these books. From a strictly culinary point of view, his books have been endorsed/advertised by the likes of Ferran Adria, David Chang, Wylie Dufresne, and Harold McGee (yes, the same person that everyone has offered as an alternative to this book). These are chefs that a lot of "foodies" highly regard so their opinions might attest to the quality of these books? Also, this may be a stretch but Heigegger's morally questionable life decisions does not necessarily detract from how great some of his philosophical works were.
Nathan Myhrvold (Microsoft CTO turned food scientist) just came out with his self published Modernist Cuisine.
Each copy uses 4 pounds of ink.
You might want to pick it up if you have $500 laying around.
It should be molecular gastronomariffic.
Do you mean Modernist Cuisine? That came out in 2011.
I don't know much about it, but as far as I know Modernist Cuisine: the art and science of cooking is supposed to be a modernist Bible.
Edit: Modernist Cuisine at Home is probably more suitable for your needs though.
Can't get much more sciencey than this: https://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007
If you want something more reasonably priced, this is a good read: https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012
http://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007
Another book set you might consider is:
Nathan Myhrvold's Modernist Cuisine.
Wikipedia Link
Amazon Link
The modernist cuisine cookbook series. I don't even ever expect to own this, but it is sooo tempting.
You can never go wrong when you cook with Coolio
He's not the only rapper to have his own cookbook remember this jem? http://www.amazon.com/Cookin-Coolio-Star-Meals-Price/dp/1439117616
I remember when Coolio got all pissed off at Weird Al for doing Amish Paradise. He got all offended and said it degraded the song that said something he felt strongly about. Odd, seeing how its basically a straight rip-off from Stevie.
sort of relevant - http://www.amazon.com/Cookin-Coolio-Star-Meals-Price/dp/1439117616/ref=sr_1_1?ie=UTF8&qid=1321458851&sr=8-1
My brother gave me the best christmas present
Cookin' With Coolio: 5 Star Meals at a 1 Star Price
Well there’s always Cookin With Coolio if you’ve always wanted to measure things in “dime bags of salt.” Great for kids and the whole family.
I've patiently awaited the opportunity to share this.
Apparently it's a thing
is disappointed the right word?
You may enjoy this and this
I wonder if the bartender read this book first: https://www.amazon.com/Semenology-Bartenders-Paul-Fotie-Photenhauer/dp/1482605228
XD. You should read about people who put all of their semen into a 2 liter bottle and cultivate it. It's a 1 and a half year process, they mix like sugar and stuff and add yeast and let it ferment and then drink it as alcohol or add it to vodka. By the way.
http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
The best part is that there are used books. :D. Happy cooking.
P.S More treats from the same author.
http://www.amazon.com/Semenology-The-Semen-Bartenders-Handbook/dp/1482605228/ref=pd_bxgy_b_img_y
And there's even a cocktail version...
Cookbook: https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
Drink Recipes: https://www.amazon.com/gp/aw/d/1482605228/ref=pd_aw_fbt_14_img_2?ie=UTF8&psc=1&refRID=8Y3H18DGCYYJ47W5NTD1
No matter what it is, somebody is into it.
Don't forget to make something to drink as well
I've received that book as a joke.
Twice.
It reads seriously. But I've never attempted to cook something from it.
It has a companion bartenders book.
For $22? Pfft! For $18 you can buy this gem https://www.amazon.com/gp/aw/d/1482605228/ref=pd_aw_sbs_14_1?ie=UTF8&psc=1&refRID=9P35WFE5M6JE52BM35PD&dpPl=1&dpID=41eRs4qryuL
Have you heard about this book on making vegan artisan cheeses? They're aged and everything. I don't miss cheese, but I've been dying to hear someone's first-hand account of making these cheeses. I think they appeal to my crafting side instead of my cheese-missing side.
There's no better time to be vegan than now. There are so many products easily available that weren't even five years ago. The transition will get even easier the longer you stick with it. Really, it seems like you need something to get you fully committed. Watch some vegan documentaries like Cowspiracy and Earthlings. It'll give you the willpower you need to move on from your old diet. Eventually it won't matter what others think or say.
If you're looking for a cheese replacement, try this https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_2?keywords=miyoko+cheese&qid=1566034413&s=gateway&sr=8-2
I've had the store bought cheese Miyoko's makes and it's incredible.
For half and half, do you use it for coffee? I recommend Silk creamer, the others I've tried aren't as creamy.
Googling Cafe Gratitude Nut Cheese got me this, their recipe for Brazil Nut Parmesan. And there's a book titled I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by the restaurant cofounder Terces Engelhart.
I wonder if any of their nut cheeses are fermented like Artisan Vegan Cheese
Good for you for making that connection! It's not an easy thing to accept, but once you do, you're kinda stuck this way.
I hope this was at least a tiny bit helpful! Good luck! :)
Miyoko has published 2 books with cheese recipes in them. I bought both books and got them signed AND tried many of the cheeses at her book signing party in NYC a couple months ago.
Artisan Vegan Cheese
The Homemade Vegan Pantry
Many/most of the cheese recipes are made from cashews and other nuts, and require some ingredients most of us have never heard of. I went through and found the recipes I want to try (all of them!) and rounded up all the ingredients (amazon for the obscure stuff).
In the cheese book there are 2 different Mozz recipes, one is meant to be for a fresh mozz type cheese (tried this one at the party, was just like the original and so delicious), and the other is more for melting like on pizza.
So far from the pantry book I have made Squeeze Bottle Yellow Mustard (perfect, but strong!) and the Oil Free Eggless Vegan Mayo. 2/2 both are great.
I had to change my plan about trying one of the mozz recipes today; still have some store bought cheezes I'm trying to use up, also have too much other stuff to do.
Here's a list from serious eats with plenty of interesting recipes.
The quick, easy way is to blend raw cashews (soaked if your blender is not high powered), nooch, and whatever seasonings you want. I like to add a little white miso. A dash of lemon juice, vinegar, or hot sauce is good. Here is a good basic recipe: http://www.oneingredientchef.com/cashew-cheese/
You can make it thinner or thicker depending on whether you want to use it as a spread or sauce.
I have also used this one for pizza: https://itdoesnttastelikechicken.com/melty-stretchy-gooey-vegan-mozarella/
If you Google "cashew cheese" you will get tons of ideas.
If you want to get serious and start making aged cheeses and stuff, Miyoko Schinner published a cheesemaking book. https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
> Miyoko's brand makes a bunch of varieties, though you'll probably have to find a specialty store.
I saw Miyoko's in a Whole Foods in Detroit a couple of weeks ago, which I don't really consider a "specialty store." Unfortunately, all of the "good" versions were sold out. All that was left were like "tomato herbed" cheese, which I wasn't too keen on.
Also, before Miyoko's was a brand, she wrote a book on creating cultured vegan cheeses: ARTISAN VEGAN CHEESE: From Everyday to Gourmet
Sounds like you've never had real vegan cheese, just that modified food starch plus oil cheese product fake stuff.
Miyoko's is the shit. Btw, she wrote a whole book about making your own cheese with cashews and stuff.
https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
I'm not the person above, but check out this book: http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830 I've heard nothing but amazing things about her recipes.
Make your own! Artisan Vegan Cheese by Miyoko Schinner
Miyoko Schinner has a cook book out called "Artisan Vegan Cheese" which has a super easy and delicious cream cheese recipe. I can't find her cheese in stores in Canada yet, but her cheese recipes are very good.
http://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830
Yes! My BF and I treated ourselves to one of the cheese packages as a Christmas present. We've worked through 2/4 so far, so delicious!
As for making cream cheese, I don't know how you could do that starting from one of the pre-made cheeses. But, as you may be aware, Miyoko Schinner has a whole cookbook full of vegan cheese recipes you can make at home. Artisan Vegan Cheese
And I was just able to find the recipe online! Here you go.
I'm allergic to milk, and I've been making my own dairy-free stuff for years now. Here's some examples:
Cheese (vegan obv), grapes, olives, crackers are usually my go to. There's some nice cheeses out there, I'll even do a daiya block. Or you can make your own, check out Miyoko's book https://www.amazon.com/gp/product/1570672830/ref=ox_sc_sfl_title_6?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
Re: making vegan cheese, I found this in another thread. :)
I'll do that. Ultimately, I'd like to dedicate enough of my yard to cut my flour purchases in half. I currently use 5-7 pounds a week baking sandwich loaves, the occasional pizza, and the occasional loaf of of something nicer from The Bread Baker's Apprentice.
Thanks for sharing the story about your grandfather. My grandfather and great-grandfather were both well respected in their community for the quality of goods that from their farms. Although I'm only a backyard, suburban gardener, I can only hope to achieve the same one day.
I highly recommend Peter Reinhart's "The Bread Baker's Apprentice". He's really easy to read and the pictures are beautiful. He teaches about bakers percentages, 12 steps to baking artisan bread at home, and each recipe is in volume and weight. Also, check out The Fresh Loaf. It's a forum for bakers.
Source: I taught a bread class using this book and the students seemed to like it a lot. I also have owned a bakery for the last 3+ years, baking 5-6 nights per week.
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread is by far my favourite cookbook though it is very niche. I don't have any favourtes in terms of cooking in general and tend to just use google and r/food for ideas.
Ratio
And
The Bread Bakers Apprentice
Are the two I"m always pulling down off my shelf to look at besides the Flavor Bible.
I'm Just Here for the Food. Between that and The Bread Baker's Apprentice I can pretend to be a pretty decent cook.
Thanks to /u/compto35 for the link!
Married + learned a few years ago how to make great dough^1
So I'll take the cheap ETH
_____
Edit - Seriously, if you haven't tried making bread, it's way easier than you think, and the results are almost always beyond your expectations
I've been making bread for a couple of years now. It's a mixture of trial and error, improvising and measuring. It's part art and part science. The Bread Bakers Apprentice is a good starting book as well as Flour Water Salt Yeast.
Since I have a sourdough starter, I'm always looking for bread recipes that use natural leavening instead of commercial yeast. I found this adaptation of Peter Reinhart's recipe from The Bread Baker's Apprentice (if you like to make bread, and you don't have this book...get it) and decided to make them. Needless to say, they turned out amazing (nooks and crannies and all). I don't think I'll be buying them from the store anymore, it's the first time I've ever had homemade English muffins, and it's a world of difference.
If you don't have a sourdough starter, here's the original recipe. If you've never had homemade English muffins, I highly recommend them.
Edit: A note about the cooking temperature with these, the first batch I made, I went with the recommended medium heat, and it was a bit too high. I prefer to cook these on low heat, maybe 2-3, so the insides cook a bit more, because the middle of my first batch was not fully cooked, even after finishing them in the oven per the instructions. I'd rather just get them browned nice on the skillet, and then finish in the oven until the internal temperature is 190-200 F.
Check out Peter Reinhart's "The Bread Bakers Apprentice" for the science and an in depth breakdown.
Check here for a shorter version.
Suffice to say that longer, cold fermentation favours the types of bacteria that break down starches and create more complex flavours (nutty, toasty to me). When you're only using three ingredients in a bread, it is your job to illicit as much flavour from those as possible.
Typical bread yeast is engineered to be fast acting, produce tons of carbon dioxide very quickly, and tends to not spit out much in the way of flavours. Hence the need for other ingredients like milk, butter, eggs, sugars, dough conditioners, etc. Great for a tangzhong milk bread, challah, or similar fluffy american white sandwich bread, but not so much for a complexly flavoured sourdough.
Both have their place in a bakers arsenal of flavour control.
Edit: A longer countertop rise would lead the bacteria & yeast to chew through all the available starches too quickly, resulting in a flatter loaf with a more liquid consistency before baking. This is really good if you're making focaccia or cibatta breads but your salt content needs to be much higher to offset and slow the fermentation down.
Get a copy of The Bread Baker's Apprentice, read it. The first half of the book is a pretty in depth explanation of how bread works, and all the stages of making it. The second half is a bunch of great recipes that will be pretty easy to make once you've read the book and come out great. Though, do note that most of them take at least 2 days to make.
Subway bread has a lot to do with steam and moisture levels during the baking process. You can fiddle with your oven by using a spray bottle to mist around in there right when you put in your dough, or drop hot water straight onto a pan at the bottom, but it only gets you so far without one of them fancy ovens subway uses.
As for the beer flavor: probably too much yeast and not enough flavor development through slow rises and/or cold fermentation. You can try and cultivate a sourdough starter, which shouldn't have that sort of flavor (I actually keep a strain that is extremely mild and completely replaces commercial yeast, it has absurd leavening with great taste).
As for adding honey and vinegar to bread, it is more or less a shortcut for developing flavor. There was a recipe I tried a while back that used a little bit of white wine vinegar and beer to try and reproduce the malty flavor of great sandwich bread, I did not enjoy it, but try it out yourself if you like.
As for getting into breadbaking, I recommend starting off watching some of the videos at breadtopia and purchasing this book. It's a pretty good beginner book that covers the basics of using high-hydration, cold fermentation recipes, which are pretty easy to pull off and have significantly better flavor that what it sounds like you have been going with.
As you get further into things, or rather if you manage to fall down the deep, dark path, cultivating bubbling containers of sourdough, splitting off strains and playing to your inner god-complex with yeast cultures, getting bloated from carb-overload and loving it... Then I would recommend getting into the more technical stuff and using that as a springboard.
Ohh, great contest! My Favorite Book! I'm having a hard time narrowing it down to one... I would have to go with "A Child Called It" by Dave Pelzer. It's the true story of the childhood that the author had to live through, a really heartbreaking first-person look at abuse. He went on to write two more books about his life, they're all amazing but had me crying the entire way through... He went on to do great things, in the later books, but had to overcome so much.
On a lighter note, I would love The Bread Baker's Apprentice.
Also, make fresh bread if you have the time. You don't even need a bread-maker if you don't want to pay up for the machine (I don't use one), although obviously that means more kneading time and work. But really, once you make the dough, the "work" primarily consists of letting it sit. Our family makes bread from this book : http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688
And it is fantastic. I am living on my own for the summer and have already made some. Obviously if you're super busy, it's probably not worth the time, but if you have some weekend time or something, fresh bread is the best. And the satisfaction of knowing you created the loaf from start to finish is totally worth it.
If you are interested in more bread recipes, I recommend Peter Reinhart's Artisan Bread Every Day or Bread Baker's Apprentice. These two are great for starting out with bread. They show many techniques, shaping, rolling, baking styles etc. Ive made croissants from 'Artisan' many times, each time more amazing than the last.
Hmm, I'm not so sure about this. I've made bagels many times and read many adaptations, and from what I know, you put non-diastatic malt powder (ideally) or malt syrup IN the dough for flavor.
The baking soda (or, ideally, lye) in the water raises the pH, which accelerates browning on the outside of the bagel as you boil it. It's the same effect as when making pretzels.
So, I think you might be mixing some parts of the process up here.
(Check out Bread Baker's Apprentice for some additional info about bagel chemistry)
Read this book and try as many of the commercial examples as you can get a hold of. Also, read whatever you can by Michael Jackson (the beer writer, not the pederast.)
I love Randy Mosher's book as well. That might be the big yellow book. However, Garett Oliver's newest book The Oxford Companion to Beer is THE book to own. But it is 900 pages long
How about an arbitrary amount of citrus fruit?
Or this book. It's a really good read if you feel like learning about beer.
I would recommend beer books:
I know there are several good homebrewing focused ones as well if you think he'll be into that, but I don't remember those off hand and would have to dig some more.
Little bit of a different issue, but I would also suggest having a homebrew session with the staff before you open one day. Nothing will teach you about the process of making beer better than doing it yourself, and it really isn't hard. If you still want to accompany that lesson with literature, two great books on brewing are How to Brew by John Palmer (aka the home brewer's bible, full text is also available for free online) and The Complete Joy of Homebrewing by Charlie Papazian
As far as general history and beer tasting knowledge, I'll back up those who have recommended Tasting Beer by Randy Mosher, and pretty much anything written by Michael Jackson. Many of Jackson's books are separated by regions, so it would be helpful to find which one applies to the area your pub/the beers your serve are from
Sure.
https://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894/
https://www.amazon.com/Complete-Beer-Course-Tasting-Classes/dp/1402797672/
Also since you're talking about aging:
https://www.amazon.com/Vintage-Beer-Tasters-Guide-Improve/dp/161212156X/
Much older but seminal:
https://www.amazon.com/Michael-Jacksons-Beer-Companion-Gastronomy/dp/0762402016/
edit: shorter links
Tasting Beer by
Ray DanielsRandy Mosher.Edit: Mixed up some of my favorite beer authors.
Hey there! I'm a beer-lover myself . . . and I've been enjoying homebrewing, which is very rewarding!
If you're interested in a more formal approach to beer tasting, you may want to add _Tasting Beer_ to your wishlist! I just finished reading it myself. It goes into much greater depth than I'll ever really experience, but it gives you a deep perspective on what the most serious beer-geeks and beer-snobs are doing when they take a sip, and it has seriously improved my own appreciation of the ancient beverage.
Also, if you're genuinely interested in homebrewing, in addition to the relatively affordable Mr. Beer (I haven't brewed with it, but I've tasted several people's results with it, and they've been consistently good) you may want to watch for the Groupon deal from Midwest Supplies. It's inactive now, but they do seem to keep bringing it back, and it's a very good deal for getting starting homebrew equipment.
Finally, I saw your discussion with AllOfTimeAndSpace about IPAs, and although I see it's not your favorite style, I thought I might recommend an IPA I tried recently that I thought was spectacularly good: Lawson's Double Sunshine IPA. I imagine it's hard to get outside of Vermont (though I'd be thrilled if I'm wrong, since I don't live there and just had it during a vacation), but it is one of the most delicious beers I've ever tried!
There's definitely more snobbery among wine lovers, but beer is easily as complex, varied, and interesting! Good beer goes great with all sorts of good food, and it's just as rewarding. Glad you're finding so much pleasure in it!
---
Haha! I see (having now actually looked at your wish list) that you have my two suggestions on it already. Good show!
Here's the book that got me started. It's got detailed history, style descriptions and their own histories, tips for tasting and pairing with foods, and more. It's a genuinely fun read, too!
Tasting Beer by Randy Mosher is my go-to intro guide that covers a huge range of beer topics.
The Brewmaster's Table By Garrett Oliver would probably be good for you if you're working for a grocery store, as it could help you make pairing recommendations.
The BJCP Style Guide is a good online resource for styles. It's designed for judging homebrew competitions, so it isn't the last word on the more flexible world of beer styles that may be available, but it's about as good as it gets for a general guideline on what's out there.
Palmer's How To Brew is a classic guide to the basics of how brewing works, though there are also a quadrillion other good homebrewing books out there.
The Brewing Elements series of books is more technical, but I'm a big fan of them. They cover a lot of the how and why of beer.
If you can, find a local beer tasting group and kick it with them. That'll help you get a sense of what's cool and new in the beer world so you can stay ahead of trends. You'll hopefully know what the biggest sales are from your work itself, which should cover most of the beer just fine, but the best beer selections have the things that sell well today and at least some things that will sell well tomorrow.
Absolutely. That's sort of what I was getting at. The descriptions give you hints of what to look for, and after so e time, you won't need as much help picking out the different flavors. Don't forget that taste is subjective. If the label only mentions a few flavors but you taste a few more, you aren't wrong. You taste what you taste.
Edit to add: check out the book Tasting Beer, by Randy Mosher. It's got a lot of great information about the flavor of beer, as well as what's causing the flavors. The book has a LOT more info than just flavor though. Well worth the investment.
https://www.amazon.com/Tasting-Beer-Insiders-Worlds-Greatest/dp/1603420894
Nice choice of book, as well. Yay beer!
I'd recommend buying this book which has tons of great recipes at a variety of easy levels and it does a great job showing and describing different cooking methods. It's seriously the best.
How to Cook Everything: The Basics is what you need!
Try reading How To Cook Everything: The Basics. It's basically a cook book for people that just want to make basic things, nothing fancy.
No doubt it would. Honestly if you're new to cooking there's a book I can't recommend enough. It's pretty healthy (as long as you keep most of what you're eatin in mind) and teaches solid basic techniques and concepts. It's called "how to cook everything the basics" by mark bittman.
http://www.amazon.com/How-Cook-Everything-The-Basics/dp/0470528060
It'll talk about how to cook eggs properly and so on. He's good bring out flavor with very simple and mostly healthy ideas (ignoring the butter he likes to use).
Cooking Basics for Dummies?
How to Cook Everything, The Basics?
In my opinion I think that as a beginner, looking online for recipes can be so overwhelming and it's hard to find what's good and what's garbage without an established sense of taste/cooking. Sure, you can look at the comments, but it takes a lot of time and without knowing how to cook it's hard to know what you're even looking for.
I would highly recommend trying out a beginner's cookbook (Mark Bittman's How to Cook Everything: The Basics or How to Cook Everything Vegetarian are great ones). Look through it, read up on techniques/skills, and pick something you think you'll like and cook it.
Also, you can probably check out cookbooks from your library if you want to try them out before investing money on them.
Remember that we all started somewhere. Nobody is born a good cook, it's a learned skill that you have to practice. Same with taste - if you're used to tasting the same types of foods, you're going to have to adjust to trying new foods. I didn't eat any vegetables at all growing up and now I love them! I just realized you need to put salt and cheese on them, lol. But really I also just needed to get used to the taste, which took some time.
I would really suggest you check out How to Cook Everything: The Basics, by Mark Bittman. It will teach you techniques and how to use them (with recipes) so that you learn how to cook, instead of just learning a few recipes.
It's not a complicated or fancy approach to cooking or anything - it's just an excellent guide to learning what you should about cooking.
Hey, I am currently trying to do the same thing!! Right now I am using Mark Bittman's book http://www.amazon.com/How-Cook-Everything-The-Basics/dp/0470528060/ref=sr_1_3?ie=UTF8&qid=1346980473&sr=8-3&keywords=mark+bittman he's amazing! Everything he has is so simple and its a good start to learn the very basics of everything. New is only 14! He has a bunch of other basics books including vegetarian. Check it out, and PM if you want to know anything else, I have made about 25 of the recipes from this book and have loved everyone.
I'm in the same boat as you. I can follow a recipe but I have no actual cooking basics. I just bought this book and it is fantastic. Explains everything from the very beginning (hello boiling water) and then gets more complex as it goes along.
I'm going to start at the beginning and cook my way through. Pretty excited about it.
How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos https://www.amazon.com/dp/0470528060/ref=cm_sw_r_awd_dSMfvb07D7242
https://www.amazon.com/dp/0470528060/ref=cm_sw_r_awd_dSMfvb07D7242
Try Mark Bittman’s Basics. Step by step skill building and tons of photos to follow along. Highly recommended!
It's in the book How to Cook Everything The Basics (Hardcover) (not a referral link) by Mark Bittman page 204-205 (Paella with Chicken and Sausages).
I don't want to infringe copyright so the closest to the recipe that I found was this one by Mark himself:
https://cooking.nytimes.com/recipes/1014667-paella-master-recipe
Modification to this recipe is:
For me, the paella is whatever you want it to be. Too much people complaining about what a real paella is. Let's just eat and enjoy it.
How to Cook Everything the Basics
http://www.amazon.com/gp/aw/d/0470528060/ref=mp_s_a_1_1?qid=1451953027&sr=8-1&pi=SY200_QL40&keywords=how+to+cook+everything+the+basics&dpPl=1&dpID=514SFQtA8fL&ref=plSrch
This book is great because it tells you how to cook everyday things the right way. Then it gives you many tips and directions on how to make variations. The book also starts with a list of all of the basic tools and ingredients you should have in your kitchen. I've been cooking at home for a while and I recently learned a lot from this book. I hope your club is a blast. Great idea!
There's a series of books titled "How to Cook Everything". They've been invaluable to me.
Start here: http://amzn.com/0470528060
Start slowly. As most people say, they're a lot of vegan alternatives , but that can eat up your money real quick. Get a cookbook and start learning how to cook. This book has a lot good pointers.
http://www.amazon.com/Vegan-Life-Everything-Healthy-Plant-Based/dp/0738214930/ref=sr_1_1?ie=UTF8&qid=1370732426&sr=8-1&keywords=vegan+for+life
I highly recommend reading Vegan For Life, which has very clear, concise guidance on vegan nutrition (protein and other important considerations).
Vegan for Life, by Jack Norris and Virginia Messina. The authors are registered dieticians who lay out all the nutrient requirements for vegans and vegetarians and how to meet them by eating various foods.
http://vegweb.com/ has a ton of vegan and veg recipes so that is always a good start. I hear that the books Becoming Vegan (http://www.amazon.com/Becoming-Vegan-Complete-Adopting-Plant-Based/dp/1570671036/ref=sr_1_1?ie=UTF8&qid=1332092522&sr=8-1) and Vegan for Life (http://www.amazon.com/Vegan-Life-Everything-Healthy-Plant-Based/dp/0738214930/ref=sr_1_1?s=books&ie=UTF8&qid=1332092542&sr=1-1) are good reads.
I'd also recommend the side bar links, specifically the nutritional links, http://veganhealth.org/ and http://www.theveganrd.com/.
It's a book
This lady knows what she's talking about:
http://www.theveganrd.com/
And [BUY HER BOOK] (http://www.amazon.com/Vegan-Life-Everything-Healthy-Plant-Based/dp/0738214930/ref=sr_1_1?ie=UTF8&qid=1332182475&sr=8-1). It has very good, up-to-date information on vegan nutrition, without the hype. (No, I don't get a kick-back from plugging her book. It's just one of the best vegan books to come out in the past decade or so is all.)
Here's what I've been really into for breakfast lately: two frozen bananas, a huge scoop of peanut butter, agave nectar (or other sweetener), and soy milk (or your preferred vegan milk). Liquefy in the blender and enjoy. I'm a light eater for breakfast, but this really gets me going.
I highly recommend getting this book as a reference for all things vegan nutrition.
It's a very good guide to what you need in a diet and how to get it, with a really solid scientific grounding (it starts out with a basic overview of the pros and cons of different types of nutrition research). It also gives a basic food guide to simplify everything into "what should I eat in a day".
But to answer your specific concern- protein: legumes and veggies, and its not actually that hard.
Also, I've been surprised at how many things include whey or milk products, that's generally what I'm on the lookout for on food labels if it isn't immediately clear.
The PPK (Post-Punk Kitchen, http://www.theppk.com/ ) is an awesome resource for tasty recipes, and the forum there is very welcoming. It's run by Isa, who was one of the co-authors of The Veganomican.
Vegan for Life ( http://www.amazon.com/gp/product/0738214930/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214930&linkCode=as2&tag=wwwtheppkcom-20 ) is a wonderful resource for vegan nutrition and health in an easy to read package.
Aside from that you can go as cookbook crazy as you like. I strongly recommend all of Isa's cookbooks. They're entertaining to read (something I never thought I'd say about a cookbook) and full of tasty tasty food.
Zo te zien is De Dikke Vegetariër de vertaling van het boek How to Cook Everything Vegatarian. DDV is wel nog de eerste druk, het gelinkte boek (ook op Bol te koop) is de nieuwe versie. Als je kijkt naar de "100 Essential Recipes" achterin bij de index lijkt 50%+ ook wel vegan, en de reviews laten het klinken alsof bij de gene die niet vegan zijn er staat hoe je ze makkelijk vegan kan maken.
Mocht de andere commenter niet meer reageren over DDV, dit is de productpagina van de 1e druk op Amazon (en dus het origineel van de DDV). Helaas geen inkijkexamplaar, maar misschien heb je wat aan de recensies.
It's the prefabbed meat substitute and fermented nut cheese section of the store that is too expensive.
https://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836
https://www.amazon.com/BOSH-Recipes-Amazing-Plants-highest-selling-ebook/dp/B0722J1XDB
https://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581
Not all of these are student friendly - but there are plenty that are and plenty others that can be adapted simply.
http://smittenkitchen.com/recipes/#Vegetarian
http://smittenkitchen.com/recipes/#Vegan
Also, if you can't find a number of staples in this book then I couldn't help you:
http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836
Leek and potato soup. Rice pilaf. Veggie chili. Seriously, there's a whole world of possibilities. I recommend getting How to Cook Everything Vegetarian and going to town.
I am going to suggest this book (AKA the book that for me started it all). It's an older book, but still pretty good.
Also you can go poking around and find cookbooks (there is a good sized vegetarian cookbook section at my local used bookstore... so many cookbooks) including some more basic ones. Though I have to suggest this one it was a Christmas gift from my sister, and it goes through not just recipes but techniques and the like.
As a meat eater who only wanted to add more diversity in vegetables to his diet I'm going to recommend a book. It is seriously one of the best books I've ever bought. I'm not giving up meat, but this is bar none one of the best vegetarian recipe books I've ever found for simplicity and not being preachy.
https://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836/ref=sr_1_1?ie=UTF8&qid=1483379943&sr=8-1&keywords=how+to+cook+everything+vegetarian
Don't discount your problem, it's a big one. We can't survive as vegetarians/vegans if we're unhappy. I can tell you for certain though the longer you are a vegetarian the less you crave meat. I've been vegetarian for 10 years, and have absolutely no interest in meat anymore. Here's my suggestion, don't go cold tofurkey (see what I did there?) Try to cut a different meat out of your diet every two weeks or even every month. As you do that, also try to slowly phase non-meat dishes into your diet. I think you'll find that by taking it step by step it isn't as hard as you'd expect.
Moving onto the cooking part of your question, I recommend just giving it a try. There are few better feelings than eating a meal that you cooked. You savor the flavors that much more because you cooked it. Again, it will be tough at first, but if you can trust me, cooking can quickly become a fulfilling part of your life. You can also transition into this as you transition out of meat. Instead of immediately jumping to cooking every night, you can cook maybe once a week. If you for instance choose to cut chicken out of your diet first, eat with your parents unless they're eating chicken and on that night prepare something yourself. There are a ton of good cookbooks that teach you some basic skills instead of just telling you recipies. Others on here can suggest some, but my personal recommendation is How to Cook Everything Vegetarian.
In short, I know it's tough. Don't discredit how tough it will be. However, I have faith that with a bit of time and a bit of work you'll be so very happy you made the leap.
Not sure I follow your math there ... but sure! Unfortunately a lot of our recipes are in books, not online. Lots of time checking the clearance section in bookstores. If you're looking to buy a book How to Cook Everything Vegetarian is a great place to start, especially if you're not an avid cook already.
But there are a few online, so here goes!
To save money on food you need to:
Good luck!
It's not that hard if you're not one of these reddit hivemind 'bacon is teh sex' type of people. Just be open minded. Be willing to try new foods that you've never heard of (e.g. tempeh).
I've been sort of vegetarian for 4 years, I guess. Since I am doing it for health reasons, I am willing to eat meat when I feel like it. I'll eat a delicious piece of meat if it is a special occasion. Fish more often than anything else, but definitely minimal red meat (once every 4-6mo maybe).
In terms of diet, research the nutrients that you need. A full amino acid protein profile takes thought (rice+beans, soybeans are the only vegetarian source with all the necessary AA) and this is especially important if you lift weights (I usually overload on skim milk). Maybe talk to a nutritionist if you worry about these things, but you will pick it up with time. Do not eat too many processed foods in an attempt to maintain your vegetarianism.
One big pro for me: it forces me to work on my cooking skills. It is easy to prepare meat to be pretty good. It takes a bit more thought for me to make a delicious vegetarian meal.
This cookbook is good. So is this one.
> Fast-Braised Tofu with Tempeh
http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836/ref=sr_1_1?s=books&ie=UTF8&qid=1374357118&sr=1-1&keywords=how+to+cook+everything+vegetarian
Page 651 with the "look inside" feature.
So I just got done with a 4.25 mile run (35 minutes 4 seconds so I'm not exactly the Flash yet) and I became a vegetarian back in March, so I'm still relatively new to it, not exactly a distance runner but I regularly put in over 12 miles a week.
First: This is a very good book http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836
Second: The biggest thing you'll realize about being a vegetarian is that after you're done eating, you don't feel bloated or weighed down like you normally would after eating an enormous steak or something like that. Obviously this helps with running (like in the morning if you just eat some cereal with milk, a banana and some juice)
Third: People say eat a lot of nuts and peanuts. I can't do that or I will die (allergies), so I eat a lot of soy, eggs, eggplant, mushrooms, stuff like that.
Fourth: I really hate diet supplement stuff for workouts but I buy like four protein shakes a week from Ensure to offset what I might not get from meat. I get the Ensure ones instead of something like "MUSCLE MILK" because I'm not some juicehead muscle dude.
Fifth: Whenever possible, go whole grain/whole wheat when eating pasta/bread. There's a really good vegetarian/vegan-friendly pizza place near me that offers a lot of whole wheat stuff, so I always get whole wheat pizza crust. So good.
A lot of the time, people ask why I became a vegetarian. Really, the answer is "I felt like it." It started as a challenge (can I go the whole month of April without eating meat? Yes, I could, so now why should I stop?) Also I'm 6'4"~6'5" and about 200 lbs and I'd like to get down to 190 lbs or ideally 180, hence all the running.
TL;DR - sorry but there is no TL;DR, you have to read the whole thing!
Here on Amazon
I love this book, and the pickled carrots are awesome
The type of jar you used is not recommended for canning by some authorities. If you're worried about food poisoning, keep the pickles in the fridge and consume soon, rather than allowing them to sit on a shelf somewhere until you are ready to consume them. Most of the cooperative extension agencies in the United States have particularly good information about safe canning practices. Also, the Ball Blue Book and the Ball Complete Book of Home Preserving provide an excellent guide for safe canning practices, as well as wonderful recipes for someone new to canning.
Check out the sidebar, it has all kinds of info! This is the go to website for all things canning, I only trust tested recipes (meaning I don't do some mashed potato recipe I found on someone's blog).
I have only water bath canned before, but I have heard that All Americans are the way to go for pressure canners though there are cheaper options depending on how much you plan to do.
There are a couple things I always suggest for people who show an interest in canning.
Ball Complete Book of Home Preserving
A small tool set
I would recommend either Putting Food By, or Ball Complete Book of Home Preserving. These government publications are not famous for subtlety or flavor.
I used the recipie from the Ball book... similar to this.
At the step when I strained through the jelly-bag I saved the garlic-mash (I didn't use the pepper corns) and mixed that with melted butter and froze it.
Both if you can. Chickens as they are omnivores and will eat almost everything. For plants you can pick and choose what will do best for you. In the case you are presenting I would suggest getting plants that people in dryer or hotter climates grow. Start growing them now along with other plants for diversity.
Some books I suggest
I recommend the Ball Home Preserving book. It gave me a lot of ideas I hadn't thought of before, and it has really useful trouble shooting sections, that really saved a couple of batches of pickles for me.
Edit: And apparently they're releasing a new spiral bound version. I may need to get that...
The only thing I wish my little Presto had was a pressure gauge. Make sure it can hit 15 psi, since that's what most recipes are calibrated for. Everyone raves about the All Americans, so I'm sure you're making a good choice there. I don't know how cooking times are affected by trying to do large quantities of meat at once. I'd think it'd be basically the same as long as you're at pressure/temperature.
My 8 qt Presto is sufficient for an 8 lb bone-in butt. I could probably get a little more in there but I don't feel like playing fast and loose with it, and that's a lot of food for me and my roommate.
Some resources:
/r/canning
/r/pressurecooking
I've been getting a lot of cooking times for things from Fagor's website.
Kenji at Serious Eats (a great cooking website) has been doing a lot of pressure cooking stuff. The ragu bolognese is insanely good.
The Ball book is basically the canning Bible. The USDA also has a canning guide.
Canning for a New Generation $17.76, Ball Preserving $15.39 The Homemade Pantry $18.20 as someone who makes homemade poptarts she needs this book. Adoption Book $11.33, And some tea to round it off.
Edited because I messed it up. :D
The Ball Blue Book doesn't, but the Ball Complete Book of Home Preserving does have a chipotle salsa recipe.
http://www.amazon.com/gp/aw/d/0778801314
You might enjoy this book: http://www.amazon.com/History-World-6-Glasses/dp/0802715524
Ok, this is from the book 6 Glasses that Changed the World. It's been a while since I read it, so take it with a grain of salt.
IIRC, it was more like they added wine to water in order to make it taste better (since, as you mention, they had shitty sources of water). In addition, the wine of the time wasn't as subtle, I guess. Their yeast wasn't as specialized, so it left more sugars, and it was sweeter and more cloying. So wine improved the taste of water and water improved the taste of wine. Finally, part of it was to avoid getting drunk. As Romans, they considered themselves the height of civilization and took pride in being cultured.
Of course they got drunk- they're human! They had parties, like everyone else. I'm sure you've heard of Bacchanals - literally a festival to the god of wine. At their parties, they had a guy who was in charge of maintaining the ratio of wine:water as the night went on, I'm guessing he made it stronger.
BTW, I'd recommend the book. It's a quick read and very entertaining,
Only loosely related: A History of the World in 6 Glasses
Salt: A World History by Mark Kurlansky. A surprisingly fun read and interesting read.
A History of the World in 6 Glasses by Tom Standage. Another fun read. Touches on some great topics, like the "which came first: beer or bread" debate, but doesn't go into topics as deeply as I would have liked.
I haven't read these two yet, but it's on my list:
Spice: The History of a Temptation by Jack Turner
An Edible History of Humanity by Tom Standage
Si "aquâ vitae" loquendâ alcohol destillatum significatur, credo tantam potionem non factam esse priore Aevis Mediis tempore. Quidem liber quem legi, Historia Mundi in Poculis Sex (nexus Anglicus), de tantis dicit, nam tria "pocula" prima de quibus liber dicit sunt cervisia, vinum, alcohol destillatum (ceteris cafeâ, theâ, "colâ"). Num bene scriptum nolo loqui, sed quae didici bona aestimavi.
In "A History of the World in 6 Glasses", Tom Standage credits early inhabitants of the Fertile Crescent's survival with drinking beer which by having alcohol in it made it reasonably safe.
I haven't read At Home, so I'm not entirely sure what it's about, but based on the description on amazon it sounds like he uses everyday objects as starting points to discuss historical events. There are a number of similar books such as Salt and A History of the World in 6 Glasses. This genre is frequently referred to as "microhistory".
Hijacking top comment to recommend a book (kinda) about this. A History of the World in 6 Glasses by Tom Standage, puchasable for $0.99, used, on Amazon.
It's well researched and iirc, it covers history (mostly western) from the Mesopotamian civilizations to the present day. The six drinks it does this through are Beer, Wine, Spirits, Coffee, Tea and Coke. I found it somewhat interesting that the first 3 drinks contained alcohol and the last three contained caffeine (not that this necessarily signifies anything), and I think he mentions that in passing somewhere in his book.
You may want to check out "A History of the World in Six Glasses," which looks at the history of some of the most ancient and popular drinks and the way they were used within different cultures:
http://www.amazon.com/A-History-World-6-Glasses/dp/0802715524
Go read wheat belly sheds light on the changes in wheat over the last 100 years
http://www.amazon.com/Wheat-Belly-Lose-Weight-Health/dp/1609611543
Currently reading this. One of the best sources to learn why wheat has no business being in the human body.
The entire book is in the Amazon preview, but I was getting a headache from looking at the screen for so long so I just bought it.
tone: eyebrow raised
I'm not a dude. And Paleo has never endorsed carbs. Taken from the FAQ under "what did Paleolithic man eat?":
> heavy reliance on animals as food, including land animals (game), birds, fish, molluscs, small mammals and insects
> moderate consumption of plant foods, fruit, and nuts/seeds
A couple more questions down, "So what shouldn't I eat?":
> everything made from grains like wheat, corn, rice, barley and oats: this includes all baked goods (bread, crackers, muffins, cookies, etc.), pasta, and breaded/fried items
> sugar in all forms except whole fruit
> vegetable and seed oils like corn oil, canola oil, soybean oil, sunflower/safflower oil, etc.
> legumes (beans, peanuts)
tone: encouraging & informative
Check out the rest of the subreddit for the myriad of questions of "Are rice and potatoes bad? They aren't grains." The overall consensus is that if you want to lose weight, avoid these (and hardcore Paleo lifestyle dieters will typically tell you to avoid them anyway), but if you're hurting for calories, eating them in moderation is okay.
You should also do some research and check out things like the book Wheat Belly, which has also been posted & talked about in this subreddit. It details how your body stores grains differently than other sources of energy, hence the wheat belly (or commonly known as "beer belly".)
P.S. Keto and Paleo are closely related, the main difference being that Keto endorses dairy (because of the fat), while Paleo doesn't and encourages much more veggies.
I did lots of research back in high school while I was trying to get my health in order, and I discovered one of those sodium studies. It showed that, if you feed Americans about 10 times their usual sodium intake, it increases their blood pressure by about 1/1. This was a statistically significant result, but in most cases hardly the determining factor for heart disease.
You're more likely to have cardiovascular disorders and clogged arteries from a carbohydrate-rich diet, usually heavy in sugars and wheat. In low-to-moderate quantities (0-600 cal/day, for me), carb sources like potatoes, carrots, and fruits appear essentially harmless, but one has only to look at the average American to see the impact of high carb intake.
Tom Naughton's "Fat Head" documentary is an excellent introduction to the subject of proper nutrition. It's also worth checking out the Doctors Eades' blogs and the books Wheat Belly and The Big Fat Surprise.
I second this. I gradually cut way down on wheat after I started using MFP and basically ended up paleo. Now the cravings and hunger I used to feel are totally gone. Even if I do feel hungry, it's purely biological and easy to ignore. Usually, I am so stuffed after I eat, and I easily end up under my net calories. This never happened when I tried to cut calories w/o cutting on down on wheat. (I've lost 12 lbs in 1.5 months)
I recommend this book:
http://www.amazon.com/Wheat-Belly-Lose-Weight-Health/dp/1609611543/ref=sr_1_1?s=books&ie=UTF8&qid=1331087216&sr=1-1
You should check out the book Wheat Belly by William Davis. I'm almost done reading it and it provides a ton of research and real-world examples of how people's health problems improved or went away after dropping wheat from their diets. He has a large section dedicated to arthritis and inflammation.
Did you mean this link?
http://www.amazon.com/Wheat-Belly-Lose-Weight-Health/dp/1609611543/
Yours didn't work for me.
Amazon link for the lazy
Christ on a stick. Read this book or watch this movie. But more importantly, don't make assumptions.
It doesn't take a genius to see the correlation between the rise of processed flour and the 'high carb diet' and the rapid increase in weight-related illness.
You don't need the recommended 300g of carbs every day unless you're an athlete. For anyone else, especially those with uncooperative metabolisms, it'll just lead to unnecessary and unhealthy weight gain.
Wheat nowadays isn't the same as it was before. In the past, it was einkorn wheat, which isn't as bad for you (for instance, many with celiac can eat it).
> Your silly statement seems to place bacon as being more healthy than spinach because spinach has carbohydrates.
You're fucking stupid, because I didn't say that. By 'carbs' I obviously mean whole grains and processed starches and sugars. Vegetables are essential in a paleolithic diet and you have to be retarded to say that they are bad for you (although corn and carrots are high in sugar, so moderation in those is good).
You talk of protein and all that yet you don't mention fat at all, which is an excellent fuel source and one that's more reliable and healthier for you than carbohydrates. Eating a steak for breakfast is healthier than a bagel and cream cheese.
Great question.
I'm lactose-intolerant, so I never ate more than the occasional insignificant amount of dairy anyway. That wasn't much of a change.
Over a 6-month period prior to the first photo in the series (Jan 15), I started reducing gluten consumption more and more. I decided to eliminated it entirely after reading Wheat Belly, which was around the time I started paleo, so eliminating gluten wasn't that big a change, either.
It was really reducing other grains, and legumes, that was more of a change for me. I never ate many processed foods, but eliminating them as a conscious decision, and being more aware of what's on ingredient labels, is a big difference.
Re: IF, that was a big change, but it's really become easy with time (just be consistent for a few days / weeks and your body will adjust). See this comment I made above for more. This excerpt from Taleb's Antifragile is what inspired me to start with IF.
According to a cookbook of mine, The Science of Good Cooking, pulling steaks out of the fridge to let them come up to room temp is also recommended.
America's test kitchen has an awesome cookbook for this. Best ever vanilla buttercream frosting.
This one is fucking fantastic.
You’ll want to read ‘The Science of Good Cooking’. Gets into everything like water to flour ratios in bread, why salt does what it does. Baking powder vs yeast.
https://www.amazon.ca/Science-Good-Cooking-Concepts-Lifetime/dp/1933615982/ref=asc_df_1933615982/?tag=googlemobshop-20&linkCode=df0&hvadid=292945884851&hvpos=1o1&hvnetw=g&hvrand=11777465452795010491&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9000755&hvtargid=pla-435395310170&psc=1
Here are a handful of books along the lines youre looking for. They hold a wealth of knowledge that should give you some direction on how to proceed.
https://www.amazon.com/Institut-Bocuse-Gastronomique-step-step/dp/0600634175/ref=sr_1_1?ie=UTF8&qid=1498046182&sr=8-1&keywords=institute+paul+bocuse
https://www.amazon.com/Science-Good-Cooking-Illustrated-Cookbooks/dp/1933615982/ref=sr_1_1?ie=UTF8&qid=1498046072&sr=8-1&keywords=The+Science+of+Cooking
https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_2?ie=UTF8&qid=1498046072&sr=8-2&keywords=The+Science+of+Cooking
https://www.amazon.com/Science-Cooking-Understanding-Biology-Chemistry/dp/1118674200/ref=sr_1_5?ie=UTF8&qid=1498046072&sr=8-5&keywords=The+Science+of+Cooking
https://www.amazon.com/Essential-Spices-Herbs-Discover-Understand/dp/1623156289/ref=sr_1_1?ie=UTF8&qid=1498046139&sr=8-1&keywords=essential+spices+and+herbs
https://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355/ref=sr_1_1?ie=UTF8&qid=1498046163&sr=8-1&keywords=the+professional+chef
Vegetarian options are usually the cheapest, but if you're hankering for some meat check out pork and chicken. You can get chicken leg quarters for under $1/lb, sometimes even preseasoned. If you're up for it, you could try buying a whole chicken and butchering it yourself. Pork chops are also really cheap where I live (central TX).
A pretty great book for basic cooking tips and recipes to practice them is the Cooks Illustrated Science of Good Cooking book. I consider myself a naturally good cook (I have a good understanding of flavor and can throw things together without recipes) but this book expanded that knowledge further. It also helped me understand the "why" behind some of the things I figured out. When you get back in the swing of things you should pick up a copy (or add it to your Christmas wish list!)
Edit: oh, also--check out bacon ends and pieces or irregular bacon. It's like half the price of normal bacon at least, and tastes the same. Use it for flavoring (and save the bacon grease to cook other things in), or just eat it straight. Baking is also your friend. You can make a ton of breads with simple pantry ingredients. The only thing you probably don't have is yeast, and you can get 3 packets for about 50 cents.
Different cuts of meat work differently. This book explains it very well. The long and the short of it, though is this: collagen (bad, too tough to eat) turns into gelatin (delicious and juicy) when heated over long periods of time at around 160F.
Cuts of meat that have lots of collagen will do well with low temperatures over long periods of time. They do not dry out, they become better. Cuts of meat that do not have much collagen absolutely will dry out over long periods of time. I'm still learning which cuts do and don't contain a lot of collagen, though, so you'll have to do some research there!
The Science of Good Cooking is definitely at the top of the list for explaining why not just how.
Hey nice, I'm a Seattleite too! I highly recommend "The Science of Good Cooking." It's a much more digestible (hah) version of McGee's "On Food and Cooking" essentially, and with better illustrations. If that seems too simple for your physicist, maybe "Cook's Science" would be better, where they dive into 50 specific ingredients and talk about their characteristics.
My boss bought me Cook's Illustrated Science of Good Cooking book. I actually liked it so much that I ended up buying the kindle version to read on my commute (now, with the kindle app, it's become my go-to cookbook simply because if i'm at the store i can pull it up on my phone, but that's slightly more incidental)
I liked it because it was very "cooking-focused"--my problem with Harold McGee's book was that I read it and though "ok...and how does that help me for dinner tonight?". The Science of Good Cooking book, on the other hand, made it feel like "ok this is cool, and this is how I can use that knowledge."
I skimmed a lot of the chapters on baking, but now that I'm getting into it I'm going to re-read them.
The science of good cooking is also an excellent book for this. This book spread like wildfire throughout my group of friends.
One way to make a dish like this more flavorful is to add in the spices immediately, rather than letting the onion & garlic first soften in the oil. Maybe you do this already-- but just in case you don't, try it next time! I read this tip in this cookbook which I bought a few years ago (it's a great book, I recommend it!), and I've been doing it ever since. I think it makes a noticeable difference.
I'd echo the 'kitchen stuff' idea. http://www.seriouseats.com/2013/12/gift-guide-basic-kitchen-essentials-home-cook-starter-kit-presents.html has a decent and thoughtful list, along with http://www.seriouseats.com/2013/12/gift-guide-essential-pots-and-pans-presents-for-home-cooks.html but if I could tell you to get a few things, I'd pare it down to:
Eventually, add in a few high-quality knives (I love Wusthof and Henckels but not all of their lines are created equal) -- I lean on my paring knife and chef's knife for much of what I do, though having other knives can be nice
These items are good, but equally important is to learn how to use them. Long-term, you are going to save yourself much heartache, frustration, and money if you do something terribly unglamorous: take some basic cooking classes before you start buying physical things. Learn how to use these implements properly before investing, so you become a smarter investor. What you've bought for life: knowledge. Start with knife skills (http://www.surlatable.com/product/CFA-2976678/ might work) and work up to learning other basic cooking techniques. You want to look for classes and books that don't just teach you how to make a single recipe, but to understand methods, like braising and sautéing and frying. This way, whenever you hit a rough patch in your life, you can always take care of yourself.
Also: get a library card. You can then go pull books like these for free, absorb the learning, and save your money to buy only the items that YOU want to keep as a permanent reference:
I collect cookbooks and am a big foodie. The book that you might want to explore is
https://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=sr_1_2?ie=UTF8&qid=1484980189&sr=8-2&keywords=Cooking+semen
There is another one about drinks.
Unfortunately, they are not part of my collection and I have not experimented with semen as an ingredient to my dishes.
You don't have to stick to pancakes!
So there's this book I've heard of...
I'm not 100% sure but I think you will find it in here:
http://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=sr_1_1?ie=UTF8&qid=1412640369&sr=8-1&keywords=semen+cookbook
Natural Harvest https://www.amazon.com/dp/B00ANT5X82/ref=cm_sw_r_cp_taa_yS0ZCb5PR7KBZ
I think you would enjoy this:
https://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=sr_1_1?ie=UTF8&qid=1501267182&sr=8-1&keywords=natural+harvest
https://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1480650331&sr=1-2
There is also a drink book
https://www.amazon.com/Semenology-Bartenders-Handbook-Paul-Photenhauer-ebook/dp/B00D5FJOWC/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1480650331&sr=1-1
> interdimentional cum
There's a recipe for that
https://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=sr_1_1?ie=UTF8&qid=1526766750&sr=8-1&keywords=natural+harvest+cookbook
There are plenty of books out there now that touch on this topic, but you should start with The Omnivore's Dilemma if this is a subject that is interesting to you. Really good read.
Edit: link
I switched over to free range after reading Michael Pollan's The Omnivore's Dilemma.
The main problem is price. Boutique butchers (if you can even find them locally) are very expensive and not all ranchers can do delivery. And, if you can find a rancher who'll deliver (or ship) you'll probably have to buy in relatively large quantities in order to make the delivery costs "reasonable" once they're averaged over the amount of meat you've bought.
On the plus side: free range beef tastes a hell of a lot better than the corn fed cows confined to feed lots.
I found these books very educational. They definitely have changed my worldview on the history of agriculture, human ecology, and economics.
They really make you think that if Anglo-Western style capitalism or agriculture were non-existent, the world would be just fine.
http://www.amazon.com/Mayflower-Story-Courage-Community-War/dp/0143111973/ref=sr_1_1?ie=UTF8&qid=1321693822&sr=8-1
http://www.amazon.com/1491-Revelations-Americas-Before-Columbus/dp/1400032059/ref=sr_1_1?s=books&ie=UTF8&qid=1321693987&sr=1-1
http://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/0143038583/ref=sr_1_1?s=books&ie=UTF8&qid=1321694010&sr=1-1
http://www.amazon.com/Botany-Desire-Plants-Eye-View-World/dp/0375760393/ref=sr_1_1?s=books&ie=UTF8&qid=1321694049&sr=1-1
Read this book.
A lot of the better-researched/possible in the next 5 years stuff will have "speculative fiction" tacked on as a label instead of sci-fi. Just an observation.
In terms of very readable science nonfiction, you might try The Poisoner's Handbook, which is told in anecdotes about murder cases and the development of modern forensics in New York or Mary Roach's humorous essay collections in Stiff: The Curious Lives of Human Cadavers, Packing for Mars: The Curious Science of Life in the Void, and others. The Omnivore's Dilemma by Michael Pollan was also quite readable and well-researched (about agrobusiness), but his other books get overly preachy, I think.
The Best Science and Nature anthologies are a good starting point when you're looking for new authors you click with too.
Thanks!
Very cool to see the actual course listing information. I'd forgotten what it was like to flip through an actual paper course catalog with that kind of stuff in it. Thank god for the internet.
Also, you helped me figure out what book I was trying to remember in this comment! It was The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan. IIRC, it was an awesome concept and 75% of it was an absolutely fantastic read, but one of the sections (maybe the third one?) was bit uninspired. Still overall worth the read, for sure, just be prepared to slog through one section. (And don't skip it, because what it discusses is still relevant to the final section, even if it's not as entertaining as the rest of the book.) It's worth it in particular for anybody living in an industrialized "modern" nation; it provides some of the come-to-Jesus moments that we all need to hear periodically. It's not on the level of Fast Food Nation in that regard (which is required reading for every American and Canadian, as far as I'm concerned), but still.
EDIT: And that helped me remember another book I've heard recommended, also by Michael Pollan: In Defense of Food: An Eater's Manifesto.
You're on a roll, friend.
pick up a copy of "the omnivore's dilemma"... you'll dig it and it will help answer a lot of your questions.
http://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/0143038583/ref=sr_1_1?ie=UTF8&qid=1292624352&sr=8-1
I agree that we probably are coming from different sets of values, but I believe there is enough of an overlap for us to make headway. But there's only so much I can try to communicate through typed comments on reddit, so this will be my last post.
> but this is still based on a meat-inclusive diet so my point still stands that meat eating has been historically important to humanity.
The fact that it was historically important in no way justifies the continued eating of meat.
If we're talking about people in third world environments, of course I'm not going to deny them a potential food source. If this is about starvation, then it's about food. What you've been reading in my comments has more to do with the ethics of eating meat when there's so much more available to you (i.e. in the first world such as the US).
I think we're on the same page on managed commons. I just wish that the standards they're forced to follow were based on what's ecologically feasible than what the companies controlling food production/catching/distribution think makes a large enough profit. (I'm a capitalist as long as business practices are transparent.) (On another note, you might be interested in Dan Barber's TED talk for an idea on sustainable fishing practices. It's the sort of thing I think we're going to have to move towards.)
Clearly, our views on the nature of both human and animal rights are different. If you'd like to get a better look into the reasoning behind my thinking, these two books really made me change the way I view how humans produce and consume food. Give them a read if you're interested. They'll make much more articulate arguments than I'm capable of making.
Also, if you get a chance, I highly recommend this book if you're interested in global poverty. It blew my mind.
I can recommend Michael Pollan's books:
He talks about why a lot of current nutritional science is flawed (poor data, biased funding, etc...) and concludes that while humans can survive and thrive on a wide variety of diets, the modern western diet is not one of them. His advice boils down to "Eat food. Not too much. Mostly plants."
It's a good read because he's not really trying to push any one particular diet. The books are more concerned with how and why the western diet and modern nutritional science got to be the way they are.
I pretty much only read non-fiction, so I'm all about books that are educational but also interesting :) I'm not sure what your educational background is, so depending on how interested you are in particular subjects, I have many recommendations.
Naked Statistics and Nate Silver's Book are both good!
Feeling Good is THE book on Cognitive Behaviour Therapy.
The Omnivore's Dilemma is good, as is Eating Animals (granted, Eating Animals is aimed at a particular type of eating)
Guns, Germs and Steel is very good.
I also very much enjoyed The Immortal Live of Henrietta Lacks, as well as Surely You're Joking, Mr. Feynman :)
edit to add: Chris Hadfield's Book which I haven't received yet but it's going to be amazing.
A good (out of print) book that discusses some this is Altered Harvests.
Why the US subsidizes corn:
In the mid 1960s, seed corn (called maize in Europe) producers used Texas Male Sterile Cytoplasm because it meant that the tassles (male flowers at the top of the corn plant - the ear of corn is the female flower) did not need to be cut off. Because all the hybrid corn seed used TMSC, any disease that affects one plant affected every plant. So by 1970, all of the hybrid seed corn (about 80% of all corn planted in the US) in the US used TMSC. A blight spread across the US and if the weather didn't break, it was a couple weeks from destroying 80% of the US corn crop - instead of the 20% that it actually destroyed.
Back in the 1960s and 1970s, the government had no problem dealing with protesting hippies and anti war protesters. They knew how to handle them by hiring thugs to beat them up. But the riots, protests and marches by farmers and housewives? That freaked the Nixon administration like LSD in their coffee. By the next growing season there were massive subsidies that made corn extremely cheap, as well as programs to plant every inch of dirt: where farmers were planting fence to fence, now they were paid to dig up fences and plant road to road.
With such massive subsidies for corn, it became a very cheap item to use for producing other products. Companies like Archer Daniels Midland thrived on the subsidies. Products like High Fructose Corn Syrup would never have spread across the market without those subsidies.
Pollan's book Omnivore's Dilemma describe how everything in the supermarket is made from corn these days. With probably only the oil and fish at the supermarket not using some form of corn during their production.
It's a hard thing to convince people of. It's not even about convincing them, because I may certainly be wrong, but you can't even get people to consider that there might even be other viewpoints!
I am not an expert by any means, I simply have read very compelling arguments. Nutrition is a tough topic to discuss since the government has brainwashed entire generations into believe their ideas are the best, despite the lack of clear science behind them.
I am basically always downvoted to oblivion for this stuff, but I Gary Taubs' research is incredibly convincing, and very thorough. It's just that his arguments require a 1000 page book to learn.
He actually wrote another book called "Why we get fat and what to do about it" which he's said in interviews is basically a book with the intent of condensing his ultra in-depth work into something the busy policy makers can digest. (Not to mention doctors and the general public.)
http://www.amazon.ca/Why-We-Get-Fat-About/dp/0307272702
> The body can't make energy just disappear because it perceives it differently. If the body absorbs an energy-containing molecule, then eventually, it has to either use that energy or excrete it unused.
At no point did Mob_Of_One imply any such thing. Your name along with the nature of your responses also leads me to not dismiss his creationist statement, either.
If you are really an engineer, I can understand your difficulty here. I read The Hacker's Diet years ago, and it made perfect sense to me... yet I still struggled to lose weight. It wasn't until this year when I read Why We Get Fat that things started to click.
The hump you need to get over is this: the human body is not a black box. You can't just dump any kind of "Calorie" in and expect the same result. The body treats incoming carbs differently from incoming fat. Carbs are digested almost immediately, and can even be broken down significantly in the mouth (try putting a Saltine on your tongue, see how long it takes for it to taste sweet). Because of this:
This doesn't happen with fats. It takes the body much longer to break them down... on the order of hours. The blood sugar level increases much more slowly and stays pretty even over the duration of digestion rather than spiking. A significant insulin response isn't triggered.
This is basically the entire point of keto and why it works. Calories are almost inconsequential in light of the more important matter - our bodies' hormonal response to food (insulin) and the subsequent partitioning of energy.
Here's one good blod by Gary Taubes discussing it. If you want to learn more, he has two excellent books detailing the science, history, and politics of the modern obesity pandemic.
Good Calories Bad Calories
Why We Get Fat
I highly recommend you read them and delve into the actual physiology of it. You're free to make your own decisions but most of us in keto agree based on sound evidence, ourselves included (55 lbs down and counting, and I assure you I eat as much as I want)
But the short of it is that insulin is nearly solely responsible for storing fat in adipose tissue. No insulin = no fat storage. No carbs = virtually no insulin. Your body will regulate the distribution of energy accordingly. It doesn't want to be fat, so it does what it needs to do in order to either use or discard excess energy, since without insulin it's basically incapable of storing it as fat.
Nope, I think you underestimate the self-limiting nature of fat and protein vs. the human bodies nearly endless ability to gorge on carbs.
If you're serious about getting healthy, I would HIGHLY recommend reading this book. I can honestly say it changed my life as well as my understanding of obesity.
Hey,
I weighted 257 lbs back in February 2011. I've lost approx. 50 lbs since on a low carb diet, while doing absolutely no exercise for the first three months or so due to a sciatica. It is not an easy transition, but it's easily the best thing I've ever done diet wise. It's not a matter of losing weight anymore, but living better overall. I can't tell you how many advantages there are to cutting carbs, but apart from the weight loss, the energy levels always stay constant. No more feeling drowsy or tired after a meal. No more heartburns (which was a daily occurrence for me). No more cravings for sugar before or after a workout or long bike run, or a long day at work. No more feeling bloated.
I've never counted calories during this period. Not a single instant. But I watch the carbs I'm eating very carefully. Still, not to the point of obsession. Most carbs are easily discarded: sugar, bread, starchy vegetables, pasta, etc. Mayonnaise is now my main condiment (not proud or anything, just saying).
I've started biking again recently. I do approx. 250 to 300 km a week with a friend of mine over the course of three, sometimes four rides. During these rides is the only time I "carb-up" (eat a significant amount of carbs). I've literally struggled to keep losing weight since I started biking. Why? Because exercise makes me hungry. I compensate before/during rides, but I'm not doing it to LOSE weight. I'm doing it because I love it and I feel better doing it. Exercise does not help weight loss. It helps build lean mass and make you feel better, but the energy spent will be "asked" for by your body -- hunger, cravings, etc. Exercise is a zero-sum game. Energy spent will come back in. If not, you'll just be suffering for no reason!
When I do fall off the low-carb diet (special occasions, sometimes just for fun), I do end up gaining some pounds very rapidly. Eating pizza one night does often result in seeing a huge increase on the scale (2 lbs easily), but it's temporary. The weight goes away just as fast when going back on the low-carb diet.
I aim to eat less than 20 grams of carbs (except fiber) a day. This is typically called a ketogenic diet, as it results in your body going into ketogenesis. I'm just human, so I'd guess that my average was closer to 30-35 grams a days. I've tested for ketogenesis a few times during the last few months. It was obvious I was in keto after bike rides, but not before.
Oh, and my blood pressure was significantly lowered. My cholesterol levels are better than they were, but not yet perfect. I still have a lot to lose.
Anyways, do you have any time to read? If so, PM me. I'd like to send you a copy of Gary Taubes' Why we get fat. Got the Kindle edition recently, and I have no more use for the printed edition.
May I suggest this book? http://www.amazon.com/Why-We-Get-Fat-About/dp/0307272702/ref=pd_sim_b_4 or check out /r/keto. Definitely an eye-opener.
Hey man, when I started this I had roughly the same stats as you. A few months later, I'm at about 50 pounds lost and far fitter.
I hope you're a reader because my suggested first step is to read Why We Get Fat by Gary Taubes. It helped me immensely to understand why, scientifically, I was the way I am. Once I knew, I made the appropriate changes.
For me, the first 30 pounds was diet change alone. No more sugary sodas or processed foods; I typically don't eat anything that comes in a box. My meals consist of grass-fed or free-range meats and organic fruits and vegetables; I don't count calories or fat or anything, I just make sure I know what I'm putting in my body. This goes a long way in making you healthier overall.
Once I dropped the 30 pounds, I started Couch to 5K (C25K) but I truly could've started at the beginning of my journey, I was just lazy. I'm in the forth week of the C25K program, which is about 15 minutes of running separated by small walking breaks, and it's an amazing high when I finish. Just today when I started the first run, I was about a minute in before I had to start breathing heavier. I couldn't go up five steps without wheezing; now I can sprint and it's a piece of cake. IT FEELS AWESOME.
That combined with the consistent, sensible eating has got me to 50 pounds lost and still dropping.
To sum up, STUDY why you're the way you are. CHANGE YOUR DIET and a great subreddit is /r/paleo to help you make wiser eating choices. START RUNNING NOW with C25K and guess what, another great subreddit for that at /r/c25k.
Power through that first week and trust me, it becomes an addiction and a joy, not a struggle.
Have you read Why We Get Fat and What to do About it?
Also, have you watched the movie Fat Head?
I believe both things would help you tremendously. I would like to add also that the idea of burning more calories than you take in is wrong for many reasons, it is just not that simple. If your insulin level is too high because of a high carb diet, your body will not be able to burn fat. It will just starve. Everybody mentioning primal/paleo is on the right track. With your current weight, you could probably lose 5 pounds a week just by switching to that diet.
It is because they eat a relatively high grain/starch diet and over time their bodies stop responding to the insulin released after high starch meals (insulin resistance), so insulin levels remain high. Insulin basically tells our bodies to store fat, so when insulin is constantly high, we cannot use stored energy.
**That is a really quick summary, but if you are really interested, you can check out this fascinating book.
..http://www.amazon.com/Why-We-Get-Fat-About/dp/0307272702
buy and read this book :
http://www.amazon.com/Why-We-Get-Fat-Borzoi/dp/0307272702
Stop pushing forth bullshit. It has been proven time and time again that low-carb is the most efficient and healthy way to lose weight.
http://www.amazon.com/Why-We-Get-Fat-Borzoi/dp/0307272702
But go ahead and keep paying attention to bad science that is decades old.
The Low Carb Diet, a fad since 1869. The current "conventional wisdom" is what is lacking supporting studies. See Why We Get Fat and the weighter Good Calories, Bad Calories by Gary Taubes. Also see the more explicitly ketogenic The Art and Science of Low Carbohydrate Living by Phinney and Volek.
Entire populations have been eating keto long term. Only in the last 40 to 60 years has the cursed food pyramid been espoused.
If Gary Taubes is right, all you need to do is chuck the bread and your heart will be fine.
Keto isn't about calorie restriction, please take some time to read "Why we get fat" by Taubes.
http://www.amazon.com/Why-We-Get-Fat-About/dp/0307272702/ref=sr_1_http://www.amazon.com/Why-We-Get-Fat-About/dp/0307474259/
First of all, read Dr Bernstein's Diabetes Solution. It's a must-read for every diabetic, really. That should help with high blood sugars.
As for the pain it sounds pretty bad. What meds are you taking?
It was already clear. People of my ilk think that the ADA is a corrupt institution, corrupted both diabetics with little self-control ('poor diabetics, gonna die early - might as well let them eat some sugar. Plus if we set it too strict they'd get discouraged'), and, by getting money for their endorsements of many food-products, few of which would be acceptable to lo-carbers.
I mean it's just common sense. If you're a T2, insulin itself contributes to your insulin resistance (your cells get weary of too much of it), so why provoke it or have to inject more of it?. And, how are you going to match your injected insulin to your consumption, exactly? There's going to be slop + mismatch; too high and too low. If you want to be strict re your health, just don't do the carbs. Probably the leading advocate of this approach is Dr Bernstein. But there are others <- good read, by the way.
> Are they crazy?
Yes, they are crazy. But that is the "official" advice.
Here's a book you might want to consider: Dr. Bernstein's Diabetes Solution. This is a doctor who himself has (type 1) diabetes, and the diet he proposes matches your intuition.
Check out this book: https://www.amazon.co.uk/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699/ it has a lot of stuff about type 1s as well which you can ignore, but the advice for type 2s relating to medication and low carb eating is solid.
A friend of mine is a type 2 and has been controlling it almost exclusively with a keto diet. The most important thing is to keep your sugars in range, so diet exercise and medication as needed for achieving that. Sounds like you’re off to a good start with those numbers.
Agree, I do LCHF/Bernstein/keto diet, HbA1c dropped from about 8 to 5.8. try it.
https://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699
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The best thing your mom can do is self educate - learn as much about the current information as she can. Knowing how diet can help control T2D is such valuable information.
Here is a really good book, written by a medical doctor who is now in his 80's and has been a diabetic since his teens. https://www.amazon.ca/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699
I think this is a good place to start. He also has a web site with lots of video lectures on various topics for both T1 & 2D . Also, I have found trying to find ready-made Low Carb/Keto/Diabetic premade food was hard to find and VERY expensive. It is not that hard to make great food at home that is based on whole food and is high in nutritional value. Now that she is a T2D she must change her lifestyle and relationship with food to live a healthy and complications free life.
I have now been on a full keto diet for 4 years and my T2D is totally under control - with NO MEDS. I was taking 3 kinds of meds before changing my diet.
Here is my playlist of Keto foods that have keept my BS in the very healthy normal range. https://www.youtube.com/channel/UCWxb2cfHHa24T7pXv6ssnDw/playlists
If you want to help your mom, the best thing is to learn with her about T2D and how a very low carb diet can make a huge difference. Supporting her journey will encourage her and the support is so appreciated (I love that my family are 100% helping keep to my keto lifestyle- they see how much it helped me)> Let me just complement you – you are amazing for wanting to do this for your mom. Best of luck to her and may she get her T2d UNDER CONTROLE!
Hope this helps. CHeers
I can tell you what I personally did to start taking control of my type 1 (that started 4 years ago).
Hope something of all this helps.
https://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699
This book is usually recommended for T1s, but has a ton of excellent advice for T2s. Your failure of willpower might be more a failure of biology, and something you can control by changing your diet, lifestyle, and maybe reviewing your medication with your doctor.
Good luck. You can turn this around - many do.
The best book I've read for diabetics is Dr. Bernstein's Diabetes Solution.
It's long, but it explains just about everything someone would want to know about controlling and hopefully reversing diabetes (reversing type 2). The dietary recommendations presented in this book are similar to keto.
U/4thShift offers a lot of the same sort of advice I'm following. I've recently gone through the transition to eating low carb in order to try and normalise my blood sugars. This is after nearly 10 years with terribly controlled diabetes, despite (almost) every effort - regular blood glucose testing, adopting the insulin pump , educating myself on carb counting including estimating etc. I was following the track that I can eat whatever I want as long as I bolus for it. But it really didn't work. Large amounts of carb cause spikes and I haven't heard of anyone who is able to normalise BGLs on a high carb diet.
BUT- the first piece of good news is that low carb is becoming adopted more as a solution that works among diabetics , both types. So there are lots of people who can share their strategies and there are resources to help. I don't describe myself as a "ketoer" but most of the recipes are diabetes friendly due to being low carb . I am picking a few of my favourite foods and drawing on keto recipes as well as the information in this complete guide to normalising blood glucose levels . It's a lot of information and I bought a little notebook to take important notes that I need to remember , and carry in my handbag and whip it out every now and then to go through to embed them into my psyche... A lot of what is in the book is here in video format
It's hard work but having my own highly supportive SO helps and he is also following the same sort of eating (in general, which I'm very grateful for, it really does help). Incidentally one of my favourite recipes is the fathead pizza. I weigh my dough and make own pizza to eat to ensure carb counting . It fills me more so I don't want to gulp down a whole piZza like I used to and I actually prefer the taste. I also get upset about missing out on certain things but there a loads of dessert recipes (some in the boook above). The pain is that you do have to make all yourself. Can't just pop into the cheesecake shop on the way home.
The second piece of good news is, because your SO is newly diagnosed, he will still have functioning beta cells. I remember my honeymoon period... those first six months were much easier to keep BGLs down because of those cells. If you can maintain their function by avoiding burning them out (as I understand ). I can't tell you how motivating and inspiring it is , after ten yeArs, to find out that I can potentially normalise BGLs as a type 1 diabetic. I'm hoping to achieve a normal A1C and consequently reverse my complications which have started to rest their ugly head. I wish I had the knowledge sooner, perhaps one way to look at the situation.
I miss being able to eat whenever I want, but less so each day I get into it. Meanwhile, when I do eat I am choosing things I always liked to eat (cheeses, bacon, mayo/Avocado chicken, breads but the low carb almond versions , lots of decadent creamy sauces in vegetables, low carb cheesecake etc) .
I wish you all the best. Hope something here and above helps. Your SO is very lucky to have you.
Somebody needs to introduce him to /r/keto and give him this book: http://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699/ref=pd_sim_b_1
There is quite a bit of information out there on the net. You might have to dig for it.
Parts of the below book can also be read on line.
A lot of diabetics have also commented on this sub,so use search to find them.
http://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699
Hypoglycemia is low blood sugar. Untreated diabetes is characterized by high blood sugar. The two are opposite conditions.
It sounds like you have a lot going on ... so I'm loath to give too much advice to you. Perhaps your case is unique.I'm happy to answer any questions you have though. I was diagnosed one year ago, and you're right, it's overwhelming. For months I dedicated almost every waking hour to learning about the disease. Allow me to recommend this free e-book. It's not brilliant or anything, but it's an easy read and may be helpful for you. After that, I moved onto this one.
What I will say is that your doctor's treatment regimen is bizarre, and you should investigate other options. Kaiser is a very modern healthcare provider, I see no reason to expect that they have made an institutional decision to recommend an antiquated style of diabetes management. Have you seen an endocrinologist? If not, please do so.
Taubes books are good but you might also consider Dr. Bernstein's Diabetes Solution since you where pre-diabetic.
Get your parents to read this book. DR. BERNSTEIN'S
DIABETES SOLUTION http://www.amazon.com/dp/0316182699
Also check out this podcast Bernstein was on http://ec.libsyn.com/p/a/c/b/acba6286e4c74a1e/LLVLC-683-bernstein.mp3?d13a76d516d9dec20c3d276ce028ed5089ab1ce3dae902ea1d01ce8e35d7cf5e37d5&amp;c_id=5705297
You can go low carb, search for dr beenatein he is a type one onn low carb
http://www.amazon.com/gp/aw/d/0316182699?pc_redir=1411838828&amp;robot_redir=1
No articles, but the book "The Diabetes Solution" by Dr. Bernstein pretty much advocates a ketogenic diet.
http://www.amazon.com/gp/aw/d/0316182699/ref=mp_s_a_1_1?qid=1449287061&amp;sr=8-1&amp;pi=SY200_QL40&amp;keywords=dr+bernstein+diabetes+solution&amp;dpPl=1&amp;dpID=51NMUWSvsEL&amp;ref=plSrch
This book is really helpful. A friend of mine can barely cook as well, and this book not only gives recipes, but images showing precisely how the food is supposed to look on certain steps. https://www.amazon.com/dp/0470528060/ref=cm_sw_r_cp_awdb_t1_ldEpDb8GZ5RYT
Mark Bittman is brilliant.
If you are going to critique us, please at least get the facts right.
Deep Green Resistance is an organization founded on radical feminist principles, which includes standing up for the safety of women. The sex industry is both an industrial form of sexual violence against women as well as a being a product that normalizes sexual violence against women, so of course we are anti-porn.
Denouncing porn as a form of violence against women is only a small part of what we do however. We stand against all forms of oppression including racism, imperialism, and patriarchy.
As for diet choices, DGR does not tell anyone what they should eat. It is industrial agriculture that is the problem, not meat eating or veganism or any other form of individual diet. We stand firmly against industrial agriculture, which includes animal feed lots and mono-crop agriculture. To learn more about the problem of agriculture we suggest books such as Against the Grain by Richard Manning and Omnivore's Dilemma by Michael Pollan.
Ghost in the Wires - The story of famed hacker Kevin Mitnick
Any Mary Roach Book if you like Science
In the Heart of the Sea - The true story behind Moby Dick
The Omnivore's Dilemma - A great walk through our food landscape
Gang Leader for a Day - Behavioral Economist embeds with a Chicago Gang
Shadow Divers - My first audiobook. It's a thriller about a scuba discovery of a Nazi Submarine on the Eastern US coast.
The Devil In The White City - A story about a serial killer at the Chicago World's Fair of 1893
Isaac Asimov wrote quite a few books on physics, some more textbook-y than others.
Dan Gilbert's Stumbling on Happiness. I recommend this book to everyone I know. It has changed me for the better in so many ways.
It's cliche but, Michael Pollans In Defense of Food.
Lastly, Janet Fitch White Oleander.
> The problem is 1) quantity produced
And that is the crux of the whole argument. Meat is mass produced. If you can get past the ethical implications of killing a living animal to eat when it is not essential to survival, we still consume way too much for our planet to handle. Meat is so cheap because we have found little hacks to raise more animals than is naturally possible and we subsidize and externalize the true cost of factory farming because most people aren't willing to pay $15/lb because they are so far removed from what they are eating.
I think you would really enjoy The Omnivore's Dilemma by Michael Pollan if you haven't already read it. He is pretty much where you are on the spectrum from SAD and vegan. He addresses and expands on a lot of the points in your post.
This message is going to get buried, but I hope by chance you read it. Two books on food changed my life and helped me eat a very healthy diet and lose weight and keep it off permanently:
http://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/0143038583/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1266444146&amp;sr=1-1
http://www.amazon.com/End-Overeating-Insatiable-American-Appetite/dp/1605297852/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1266444075&amp;sr=8-1
If you don't want to read much, skip below to #7 and the helpful resources.
Food ("nutrition") sets your performance ("fitness") ceiling. It will define what you can achieve in the gym. If you want better performance, you'll have to eat better first. Period.
Helpful resources:
http://journal.crossfit.com/2012/03/nutrition.tpl
In Defense of Food: An Eater's Manifesto https://www.amazon.com/dp/0143114964/ref=cm_sw_r_cp_apap_q7qAH63DLB7ov
Enter The Zone: A Dietary Road map https://www.amazon.com/dp/0060391502/ref=cm_sw_r_cp_apap_GVpEDeq7jqJIA
The Omnivore's Dilemma: A Natural History of Four Meals https://www.amazon.com/dp/0143038583/ref=cm_sw_r_cp_apa_i_jYyDDbGSYE54S
Edit: spelling typos
[Health And Fitness: Running] The BibRave Podcast | Episode 27: Weirdest. Half Marathon. Ever
SFW
iTunes
Episode Summary
In Episode 27, Tim and Julia chat about a recent track Half Marathon they both ran. Yup - 52.5 laps, in the rain and cold, and it was awesome (at least Tim thought so. Julia however...).
Then they move to their second favorite subject, food! Tim and Julia talk about foods they are willing to spend more money on for quality, some of the differences between high/low quality foods, and they close with a bunch of useful takeaways on how they shop, plan their meals, and set themselves up to make good decisions. As often as possible... 😇
Episode Show Notes:
Podcast Summary
The BibRave Podcast is a show about all things running and racing! We cover a random assortment of topics, (almost) all of which relate in some way to running, runners, health, fitness, nutrition, races, and GEAR! If you like what you hear, please subscribe in iTunes and tell your runner buddies about us. Thanks for listening!
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Things to Buy
http://www.amazon.com/Miracle-Years-Hanna-Schissler/dp/0691058202
http://www.amazon.com/Redneck-Manifesto-Hillbillies-Americas-Scapegoats/dp/0684838648
http://www.amazon.com/review/product/039332169X/ref=dp_top_cm_cr_acr_txt?%5Fencoding=UTF8&amp;showViewpoints=1
http://www.amazon.com/Evolution-Everyone-Darwins-Theory-Change/dp/0385340214
http://www.amazon.com/Andromeda-Strain-Michael-Crichton/dp/006170315X/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1225932164&amp;sr=1-1
http://www.amazon.com/Primates-Classroom-Evolutionary-Perspective-Childrens/dp/0870236113/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1261589323&amp;sr=1-1
http://www.amazon.com/Paleolithic-Prescription-Program-Exercise-Design/dp/0060916354/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1261589224&amp;sr=1-1
http://www.amazon.com/Exiles-Eden-Psychotherapy-Evolutionary-Perspective/dp/0393700739/ref=sr_1_2?ie=UTF8&amp;s=books&amp;qid=1261589294&amp;sr=1-2
http://www.amazon.com/Chimpanzee-Politics-Power-among-Apes/dp/0801886562/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1261589183&amp;sr=8-1
http://www.amazon.com/YOU-Updated-Expanded-Insiders-Healthier/dp/0061473677/ref=sr_1_5?ie=UTF8&amp;s=books&amp;qid=1263303625&amp;sr=1-5
http://www.amazon.com/YOU-Updated-Expanded-Insiders-Healthier/dp/0061473677/ref=sr_1_5?ie=UTF8&amp;s=books&amp;qid=1263303625&amp;sr=1-5
http://www.amazon.com/Good-Calories-Bad-Controversial-Science/dp/1400033462/ref=sr_1_1?ie=UTF8&amp;qid=1297305735&amp;sr=8-1
http://www.amazon.com/New-Sugar-Busters-Cut-Trim/dp/0345469585/ref=sr_1_1?ie=UTF8&amp;qid=1297305615&amp;sr=8-1
http://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/0143038583/ref=sr_1_2?ie=UTF8&amp;s=books&amp;qid=1297305420&amp;sr=8-2
http://www.amazon.com/Skinny-Bastard-Kick-Ass-Getting/product-reviews/0762435402/ref=cm_cr_dp_all_helpful?ie=UTF8&amp;showViewpoints=1&amp;sortBy=bySubmissionDateDescending
http://www.amazon.com/Evolution-Everyone-Darwins-Theory-Change/dp/0385340214
http://www.amazon.com/Food-Rules-Eaters-Michael-Pollan/dp/014311638X/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1297305420&amp;sr=8-1
http://www.amazon.com/Primates-Classroom-Evolutionary-Perspective-Childrens/dp/0870236113/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1261589323&amp;sr=1-1
http://www.amazon.com/Exiles-Eden-Psychotherapy-Evolutionary-Perspective/dp/0393700739/ref=sr_1_2?ie=UTF8&amp;s=books&amp;qid=1261589294&amp;sr=1-2
http://www.amazon.com/Paleolithic-Prescription-Program-Exercise-Design/dp/0060916354/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1261589224&amp;sr=1-1
http://www.amazon.com/Chimpanzee-Politics-Power-among-Apes/dp/0801886562/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1261589183&amp;sr=8-1
http://www.amazon.com/Stranger-Strange-Land-Robert-Heinlein/dp/0441788386/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1258348123&amp;sr=8-1
http://www.amazon.com/Full-Plate-Diet-Great-Healthy/dp/1885167717/ref=sr_1_13?ie=UTF8&amp;s=books&amp;qid=1266199288&amp;sr=1-13
http://www.amazon.com/Religion-War-Scott-Adams/dp/0740747886/ref=ntt_at_ep_dpi_9
http://www.amazon.com/Full-Plate-Diet-Great-Healthy/dp/1885167717/ref=sr_1_13?ie=UTF8&amp;s=books&amp;qid=1266199288&amp;sr=1-13
http://www.amazon.com/Blindsight-Peter-Watts/dp/0765319640/
http://www.amazon.com/Miracle-Years-Hanna-Schissler/dp/0691058202
http://www.amazon.com/Redneck-Manifesto-Hillbillies-Americas-Scapegoats/dp/0684838648
http://www.amazon.com/review/product/039332169X/ref=dp_top_cm_cr_acr_txt?%5Fencoding=UTF8&amp;showViewpoints=1
http://www.amazon.com/Andromeda-Strain-Michael-Crichton/dp/006170315X/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1225932164&amp;sr=1-1
http://www.amazon.com/Atheist-Manifesto-Against-Christianity-Judaism/dp/1559708204
http://www.amazon.com/Mayo-Clinic-Family-Health-Book/dp/1603200770/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1267299889&amp;sr=1-1
http://www.amazon.com/Body-Sculpting-Bible-Men-Revised/dp/1578262380/ref=sr_1_1?ie=UTF8&amp;qid=1298573232&amp;sr=8-1
http://www.amazon.com/Mens-Health-Big-Book-Exercises/dp/1605295507
http://www.amazon.com/dp/1594866279/ref=asc_df_15948662791442125?smid=ATVPDKIKX0DER&amp;tag=pg-1583-01-20&amp;linkCode=asn&amp;creative=395093&amp;creativeASIN=1594866279
http://www.amazon.com/dp/0345498461/ref=asc_df_03454984611442018?smid=ATVPDKIKX0DER&amp;tag=pg-1583-01-20&amp;linkCode=asn&amp;creative=395093&amp;creativeASIN=0345498461
http://www.amazon.com/Beginning-Runners-Handbook-13-Week-Walk-Run/dp/1553650875/ref=sr_1_1?ie=UTF8&amp;qid=1298575384&amp;sr=8-1
http://online.wsj.com/article/SB10001424052748703558004574581891694514228.html
http://www.amazon.com/Edible-Wild-Plants-Foods-Adventure/dp/1423601505
http://www.amazon.com/Shoppers-Guide-Organic-Food/dp/1857028406/ref=sr_1_16?s=books&amp;ie=UTF8&amp;qid=1308213453&amp;sr=1-16
http://en.wikipedia.org/wiki/A_Portrait_of_the_Artist_as_a_Young_Man
http://en.wikipedia.org/wiki/Stream_of_consciousness_writing
http://entertainment.time.com/2011/08/30/all-time-100-best-nonfiction-books/#fast-food-nation-by-eric-schlosser
http://www.amazon.com/Stranger-Strange-Land-Robert-Heinlein/dp/0441788386/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1258348123&amp;sr=8-1
http://www.webmd.com/sleep-disorders/sleep-apnea/continuous-positive-airway-pressure-cpap-for-obstructive-sleep-apnea
http://en.wikipedia.org/wiki/The_Catcher_in_the_Rye
http://www.amazon.com/Catch-22-Joseph-Heller/dp/0684833395
http://www.amazon.com/Starting-Strength-2nd-Mark-Rippetoe/dp/0976805421/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1253993543&amp;sr=8-1
http://www.amazon.com/Aero-Speed-Hyperformance-Jump-Rope/dp/B00017XHO8
http://www.invisibleshoe.com/#ecwid:category=135066&amp;mode=product&amp;product=278983
http://view.exacttarget.com/?j=fe621670756c0575741d&amp;m=fe7215707561047d7315&amp;ls=fde817797d6d037977177974&amp;l=fe9215717260007a70&amp;s=fe2d13707d600478751c72&amp;jb=ffcf14&amp;ju=fe2e167375640d75711576&amp;r=0
http://www.amazon.com/Element-Surprise-Navy-Seals-Vietnam/dp/0804105812/ref=sr_1_1?ie=UTF8&amp;qid=1304634342&amp;sr=8-1
http://www.amazon.com/Lone-Survivor-Eyewitness-Account-Operation/dp/0316067598
http://www.amazon.com/Diving-Bell-Butterfly-Memoir-Death/dp/0375701214/ref=sr_1_1?ie=UTF8&amp;qid=1312848167&amp;sr=8-1
Political
Iraq Research
http://en.wikipedia.org/wiki/Al-Tawhid_Wal-Jihad
http://www.ontheissues.org/Drugs.htm#Barack_Obama
Congress Related
http://thomas.loc.gov/home/r110query.html
http://www.senate.gov/legislative/LIS/roll_call_lists/vote_menu_110_1.htm
http://www.usdoj.gov/
http://www.issuedictionary.com/Barack_Obama.cgi
http://thomas.loc.gov/cgi-bin/query/D?r110:75:./temp/~r110y7HfAa::
http://www.senate.gov/legislative/LIS/roll_call_lists
/roll_call_vote_cfm.cfm?congress=107&session=2&vote=00237
http://allafrica.com/
http://www.politifact.com/truth-o-meter/promises/??
Health & Exercise
Green Tea
http://www.teatrekker.com/store/tea/green/green+-+japan.php
http://www.o-cha.com/brew.htm
http://www.ehow.com/how_2080066_steep-loose-leaf-tea.html
http://cooksshophere.com/products/tea/green_tea.htm
http://whfoods.org/genpage.php?tname=foodspice&amp;dbid=146
http://en.wikipedia.org/wiki/Health_effects_of_tea
http://blackdragonteabar.blogspot.com/2008_09_01_archive.html
http://blackdragonteabar.blogspot.com/
https://www.itoen.com/leaf/index.cfm
http://www.maiko.ne.jp/english/
http://www.mellowmonk.com/buyGreenTea.htm
http://www.o-cha.com/home.php
http://www.denstea.com/
http://www.theteaavenue.com/chgrtea.html
http://www.teafrog.com/teas/finum-tea-brewing-basket.html
Have you read a book called The Omnivore's Dilemma ? If not, i think it would help you in this project. In it there is a section that talks about Polyface farm, a poly culture farm that employs natural symbiotic relationships (between chickens, grass, and cows, for example) that a farmer can use to keep soil healthy, spend less of animal feed, and essentially use the land to its greatest potential. I highly recommend it.
Yes, it's very "cheap" to feed livestock corn when we are spending billions of dollars every year subsidizing it. At least it looks cheap. This is a problem that has more external costs than are really accounted for. Cows fed on grains like corn shed harmful strains of E. Coli on a very large magnitude. The environmental impact of our livestock practices is phenomenal. Yes it would monetarily cost a bit more to produce crops and livestock in a responsible and sustainable way, but it would cut down on external costs that aren't normally taken into account when we purchase a burger at a local restaurant.
It discusses how much ethanol should cost to give the same cost per mile, but that's an old article. I merely posted it to make the point that their is less energy in ethanol, so you would have to use more of it to get the same desired effect. Honestly with how politicized ethanol has become I shy away from it (as a research subject). Personally I see it as a way to use the excess ridiculous amounts of corn we produce every year and to try and sway political support. But it's a skewed argument if you don't take into account the amount of money we spend on ag subsidies to produce the corn which is then mixed in with gasoline. It's a convoluted subject.
Not true. Our subsidies actually push the price of corn below the amount it actually takes to produce corn. No one can compete with that. If we didn't subsidize our agriculture than all farmers would be more or less on an even playing field (more or less depending on space for crops, technology of farm equipment etc.). Here is a video of an interview with a gentlemen who conducted a study on the very subject.
I'm not saying we should forgo advancement, but stripping away their ability to feed themselves (as a country) is not going to promote advancement. And since we are in a global economy, the price we set for corn has an effect all over the globe. Not just Mexico. No one can compete with artificial prices that are lower than production costs.
McDonald's is just an example. What I'm saying is our food isn't as cheap as we are led to believe. The vast majority of boxed/prepared foods in the middle isles of the grocery store have some form of corn in them. Here is a list of all the different kinds of corn products we make with corn. So all of these types of food look cheap, but we pay for them not only at the counter, but through our taxes and through the external costs associated with our agricultural and livestock practices. I guess why I brought up McDonald's is because it seems extremely cheap to go get a burger, fries, and drink for like $3 (dollar menu). But every part of that meal is saturated in corn products in one form or another. If you are interested in this subject I would recommend reading The Omnivores Dilemma by Michael Pollan. He attempts to trace the origins of the food we eat and continually finds himself drawing a line back to some corn field in the mid west.
I would be all for agricultural policies that work to feed malnourished people across the globe, or to build sustainable practices that enrich rather than deplete the land, but the current system mostly works to make more money. That's not always a bad thing, but the costs of our current system far outweigh any benefits to our society as a whole.
I know my comments are going to get buried under all the other ones. I think that's a good sign because you have obviously tapped into a very real and significant issue.
I was a picky eater, by most standards I still am. I didn't try a green pepper until I was 26 because my mom worked a full time job and I was alone at home with nothing but a microwave. When I met my gf/wife I lived on Domino's (they had a special named after me :( ) and bagged salad.
15 years later I now eat a lot more variety and make sure to include veggies with every dinner/breakfast for a more balanced diet. I can eat most anything raw but cooked veggies send me heading for the hills (there is a video of my trying cooked broccoli trying not to wretch).
Here's my point...I came around because as I read and learned more I knew I was basically poisoning myself with crap processed food that was high in fat and salt (BLISS POINTS!) I eat a lot better now and if my wife who is a SAHM puts food in front of me I damn well eat it. ;)
In reference to kids try this. Go out and catch a possum then strap it into a high chair and try to feed it mushed peas for a while. Kids are already hard enough to feed without a united front (not to mention the concerns with in utero...crap in crap out). My kids will eat anything because we don't make faces or act up in front of them if we don't like it. Hell my wife is Vegan but still makes meat for all of us and she doesn't say jack shit about it.
My point is I think your concern is valid. I think if she at least showed signs of being open to change you'd probably feel differently. I too had a great metabolism at 25...not so much now at 40. Plus again all that processed food is basically a death sentence.
These books are good reading IMHO:
http://www.amazon.com/Salt-Sugar-Fat-Giants-Hooked/dp/0812982193/ref=sr_1_1?ie=UTF8&amp;qid=1421072518&amp;sr=8-1&amp;keywords=sugar+salt+fat
http://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/0143038583/ref=sr_1_1?ie=UTF8&amp;qid=1421072547&amp;sr=8-1&amp;keywords=omnivores+dilemma
http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331/ref=sr_1_1?ie=UTF8&amp;qid=1421072565&amp;sr=8-1&amp;keywords=fast+food+nation
The Omnivore's Dilemama. Salt. Both are great reads.
There are a number of books on the topic of Evolution or Evolutionary Psychology that will provide a greater understanding of how connected and similar we really are.
Hopefully this is something to start this thread off in a positive direction.
I think it is everywhere in our food: King Corn and The Omnivore's Dilemma
edited for clarity
Exactly. If you haven't read it, I highly recommend The Omnivore's Dilemma by Michael Pollan. It's not an exaggeration to say it completely changed the way I eat. I didn't give up meat but I will only eat grass-fed, free range meat (hormone free, etc.). And I do eat a LOT less of it.
Factory farming and the USDA's complicity therein is a national disgrace. No other country has commoditized its food chain like the U.S.
Be sure and check out these also:
King Korn
Omnivore's Dilemma
That article might have been an excerpt from The Omnivore's Dilemma by Michael Pollan.
You are welcome. It seems that education, in this diet above all others, is important. You have to understand that bacon doesn't make your heart blow up, and that there are factors for heart disease that are heightened by carbohydrates. In other words, the USDA food pyramid is upside down. Seriously, watch the videos, read the literature, order Why We Get Fat... from Gary Taubes off of Amazon.com ($14.33) and let him read that. You read it too and there will be no more doubt.
At work so can't watch. Posting here to for a lazy bookmark :D
I read the BOOK recently. Putting some of it into practice and it is already working! (eating mostly meat, little too no carbs; after plateauing on a 4HB/slow carb diet!). People really need to read and understand this shit!
This book may be of some interest. I know many people that for years been on the elliptical machines without making progress. What's it said? Keep doing what you've always done and you'll keep getting what you've always got?
I read Gary Taubes' book where he claims that endless aerobic exercise is just about useless for fat loss since it actually stimulates hunger.
Check out this link. I think it's all the encouragement you'll need.
but I can back this up with evidence (facts are hard to come by in science..). This and another book by the same author provides very compelling evidence for the view that obesity is not the result of over eating, but overeating is the result of obesity. The former book has ~100 pages of references for 400 pages of text. The latter is a synopsis of the former.
Obesity is the result of carbohydrate intake (particularly the refined ones like sugar) and your body's reaction. Nothing to do with caloric intake.
EDIT: and this is where I first heard of the book. That post and the comments are worth a read (if I remember rightly!)
Of course it is, but it is likely.
"Why we get fat" by Gary Taubes would be a good read http://www.amazon.com/Why-We-Get-Fat-About/dp/0307272702 he had a good podcast interview I just listened to as well http://www.latestinpaleo.com/paleo-podcast/2011/8/29/latest-in-paleo-episode-30-gary-taubes.html
So would Seth Roberts Shang Ri La Diet http://sethroberts.net/
and
Stephan Guyenet's bloghttp://wholehealthsource.blogspot.com/
If I had not found low-carb eating (started with the Dukan Diet and then modified it to include animal fats and olive oil after reading Why We Get Fat) I probably would have started CrossFit sooner. Once I saw that I was steadily losing ~800g/week eating this way, I chose to wait: Plan A was to start CrossFit once I hit the arbitrary round number of 100kg. Plan B came about when I realised I was halfway to my weight goal already and had loads of energy.
The CrossFit forums and this subreddit have examples of people much larger than I was successfully getting into CrossFit, so I'd say that providing you can walk, you will benefit (I'm open to correction here). Speaking purely for myself: I'm glad I was able to lose weight before starting. But that probably says more about my self image than anything.
Ultimately I feel that getting to a safer weight (I was borderline Morbid), in terms of disease and heart risk, is more of a priority than fitness or strength. The latter will lead to the former, but it's no substitute for improving what you eat.
It is not definitive by any means. I've read a couple books on the subject, and there is good research, which also suggests that carbs are at fault. The author of the book below points out holes in a lot of diet research.
Calories in calories out is not proven in the slightest.
http://www.amazon.com/Why-We-Get-Fat-Borzoi/dp/0307272702
The explanation for other diets working is that people tend to cut out the simple sugars when they are on any diet.
First read this book Why We Get Fat: And What to Do About It.
Learn about low, slow, no carb diets and try them until you find one that will work for you. Exercise is good for you but diet is what will determine your weight loss. It sucks but the sodas will have to go, switch to diet if you need something carbonated. Good Luck!
The flip side of that is that insulin tells your body to refuse to remove energy from fat cells, and eating a carbohydrate-heavy diet dramatically increases your insulin levels. Thus, people can run a caloric deficit and not lose significant weight, but simultaneously experience starvation at the cellular level if their diet is too carb-heavy.
EDIT: Not sure why I'm being downvoted, because it's factually accurate. Sources: Good Calories, Bad Calories; Why We Get Fat; Wheat Belly. There are more, but these are some of the best, fully-sourced books about the subject.
Calories certainly matter in a healthy individual, but if there is any sort of metabolic derangement(hyperinsuliemia, insulin resistance, or anything else that falls under metabolic syndrome/ syndrome X) all bets are off.
http://www.amazon.com/Good-Calories-Bad-Gary-Taubes/dp/1400040787 or Taubes more accessible http://www.amazon.com/Why-We-Get-Fat-Borzoi/dp/0307272702/ref=pd_sim_b_1 are a good jumping off point, although these subjects can get much more complicated than what Taubes presents.
As far as athletic performance in glycogen depleting(running, cycling, Cross-fit, soccer, etc.) activities and carb intake goes, it can certainly help. Although in one study runners partipiated in a sub-maximal(<%70 Vo2/max) effort to exhaustion. There was no difference in the group who consumed a high fat/protein low carb diet and partipiated in a fasted state and the group who followed a more traditional low fat/high carb diet and were able to eat during the test. (sorry don't have a link, but it can be found in Noakes http://www.amazon.com/Lore-Running-4th-Timothy-Noakes/dp/0873229592/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1300301225&amp;sr=1-1)
Books are a great way to educate yourself and keep you motivated. Check the FAQ for resources. I'm enjoying Gary Taubes' Why we get fat book. I found Tom Venuto's Burn The Fat Feed The Muscle to be a great start also. There are plenty of audiobooks too that you can listen to while running or working out.
Food scale, as suggested earlier, is a must if you're planning to use calorie counters and having more control of the things you eat. And form your comment about weighting your bowel movements, I'm sure you'll have fun using it.
Resistance bands and push-up handles are way cheap. I know fittit will prefer barbells and dumbells and I know they're right. But as you, when I initiated (recently) I wanted to have a range of "equipment" for cheap to get myself started and motivated and all of these stuff I mention helped me.
Work out videos/programs (P90X, Insanity, etc) help too, not only as routines but as a way to learn about exercises/form/stretching. I've been doing Power90 (not P90X) for a few months and I'm waiting for my copy of Starting Strength to arrive and looking to get myself a bench press and barbell/weights.
And mostly r/fitness! Good luck!
http://www.amazon.com/Why-We-Get-Fat-Borzoi/dp/0307272702
> obesity is caused by the consumption of excess calories (energy)
Maybe not: https://www.amazon.com/Why-We-Get-Fat-About/dp/0307272702/ref=asc_df_0307272702/
Actually the way to lose weight has definitively been proven NOT TO BE by "consuming less and burning more" as your metabolism will shift to keep the body in energy balance. The way to lose weight is biological, not physical, and by eating less carbohydrates your body will produce less insulin, which is the "master hormone" in dictating fat storage.
If you eat less you will have less energy and not be able to exercise much. If you exercise a lot you will literally "work up an appetite", as the saying goes. This has all been very clearly explained by Gary Taubes, who explains this in less than 90 minutes here: http://www.youtube.com/watch?v=MyXa39ICIrk
and wrote a book on this subject: http://www.amazon.com/Why-We-Get-Fat-About/dp/0307272702
Exercise does shit for weigh loss. This is a proven scientific fact.
All you really have to do to drop weight is eat less than 20 grams of carbs a day. That. Is. It. Eat whatever else you want. You will still lose weight. Check out r/keto for daily success stories, support, and low-carb recipes.
Congrats on wanting to change your life! All of us r/keto-ers are happy to lend our support and encouragement.
But first, some real talk:
The hard part is re-learning what you know about diet and nutrition. For the past 50 years, doctors have been pushing dietary advice that is well-meaning, but based on some bad science.
For example, you say dietary fat is your "real problem," and that you're concerned about calories. These are the two biggest fallacies of mainstream dietary advice. What researchers like Gary Taubes have discovered is that, if you look at all the scientific research we have, most of what we've been told is just plain wrong. Most notably:
I second the recommendation to read Why We Get Fat by Gary Taubes. It's extremely important that you understand how and why your body creates fat tissue, and how a low-carb ketogenic diet corrects it. This is not a "fad diet." This is science.
Cut out carbs, increase fat, and never look back.
Do not worry about portion sizes.
Do not worry about calories.
Do not worry about fat.
Do worry about what you eat, not how much. There's overwhelming scientific evidence that carbohydrates quite literally make us fat, and that fat and protein do not.
Maybe give her this book as a gift?
It's good for Type 1 and Type 2 diabetics.
I would suggest picking up the book The Diabetes Solution by Richard Bertstein. He is an MD and type 1 diabetic that practices and promotes very low carb diets. http://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699/ref=asap_bc?ie=UTF8
Type 1 is definitely a shock. I got diagnosed when I was 19. No DKA fortunately, but my HbA1c was 9%. I don't know what caused it, can be a lot of things. I suppose I won't ever get to know that. I can be something as little as a virus that made your immune system go haywire. Even something that has been dormant for years can cause your immune system to fail when it stops being dormant.
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I remember feeling lost in the beginning as well. Going to do groceries and just thinking; I can't eat anything.
Over time I came to realise actually a lot is possible, you just have to actively be a pancreas on the side. I've seen this tip from others already, but I'll repeat: get a CGM or FGM (continuous / flash glucose monitor). This helps you be a pancreas(: CGM is probably nicer, as it provides warnings when your BG is acting up, but already having an FGM provides you with more comfort, since you can check you BG just with your smartphone with NFC.
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As to weed, definitely possible (I live in the Netherlands). Though I would wait until you've got a better grip on your BG. Alcohol is also possible, but again, I'd wait until you know better how your body responds. Sometimes you just feel like drinking a few beers. CGM/FGM helps you more easily keep an eye on your BG. And I'll admit, sometimes I have a few too many, have my BG shoot up to 20-25 mmol/L (360 - 450 mg/dl). Yeah that's not good long term, but if you have Type 1 you are still a human being. If you're at those levels once in a while, you'll be fine. The thing is to find what works for you and how strict you want to be for yourself.
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As a snack; I like 90% chocolate with peanut butter. Check to make sure there's no added sugar in the PB though. I recommend not starting with 90%, but working your way up. Start with something in the 70 range, from there to 80, then 85 and then finally 90. Otherwise it might be a bit too much, haha.
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About half a year ago, I read this book: https://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699
Basic premise: small quantities of carbohydrates in, means smaller fluctuations in your blood sugar levels. Might be a bit too much in the beginning, but it might give you some structure if you are looking for it.
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Anyway, I think I speak for everyone when I say, you're not alone. We've all had ups and downs, but kicking its ass is definitely doable.
Life will get easier and routine will eventually become second nature. Also I would push your doctor to prescribe a continuous glucose monitor asap as they make managing T1 diabetes so much easier as it gives you your blood sugar and a graph of the trend every 5 minutes.
A couple books that are good resources:
https://www.amazon.com/Think-Like-Pancreas-Practical-Insulin-Completely/dp/0738215147
https://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699/ref=pd_lpo_sbs_14_t_1?_encoding=UTF8&amp;psc=1&amp;refRID=G1ZBQ2CDMBY71R49W5CN
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Title | Session 38. Protein Does Not Cause Kidney Disease, High BGL Does-Dr. Bernstein's Diabetes Univ..
Description | In Session 38 of Diabetes University, Dr. Bernstein discusses the widespread myth that protein causes kidney disease. Dr. Bernstein's book is available at www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699/ This video was produced and edited by Dr. RD Dikeman and David Dikeman of TYPEONEGRIT. For more on Dr. Bernstein's book, Diabetes Solution, go to http://www.diabetes-book.com/ Every month Dr. Bernstein hosts a free teleseminar via http://www.askdrbernstein.net/ where y...
Length | 0:15:22
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Thomas Seyfried, Cancer as a Metabolic Disease: On the Origin, Management, and Prevention of Cancer
(That is a textbook, but this next one is written by an investigative journalist):
Travis Christofferson, Tripping over the Truth: How the Metabolic Theory of Cancer Is Overturning One of Medicine's Most Entrenched Paradigms
If you really wanna geek out you can also find and look into the actual cancer genome project results once you have access to it.
If you don't like Atkins and if you're gonna use a variant of the "everything in moderation" argument you're not gonna like what these people have to say about how to treat cancer (but you do have the right attitude to pass medical school: you're repeating conventional wisdom talking points so you won't piss off your professors. Just don't go all Robb Wolf on us; he was about to get a medical license but then decided to go into biochemistry instead after being disillusioned with the medical industry).
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" You say that medicine is not intellectual, and you are wrong. " What I mean is that it is not a minimum requirement to be a doctor, and most doctors are time-starved, so they're not gonna be looking too hard at the data that's being presented to them by medical researchers. Example Seriously if you think being a doctor will be like living the life of an intellectual you will be very disappointed.
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Michael Eades mentioned in another blog post about how he just had to accept that his colleagues were used to having such low standards for what was an acceptable fasting blood glucose level in diabetic patients that their patients would end up as leg/foot amputees and blind from the mildly but constantly elevated blood glucose levels, while he himself didn't have this problem with his patients (because he actually knew what he was doing). The fact that his colleagues might learn something from him never occurred to his colleagues. This is what I mean when I say being a doctor is not an intellectual job. He takes an intellectual approach to the job but his colleagues don't; yet they are still allowed to practice medicine. In fact you are literally defending the mindset that his colleagues have in these posts, you just don't know it yet (and hopefully this will change but if it does, expect some people to hate you)
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By the way you might as well check out this book by what might very well be the oldest living type 1 diabetic. The author was well on his way to dying from diabetes when he figured it out with the help of his physician wife who had access to a glycometer (back then patients weren't allowed to monitor their blood glucose so only a doctor could buy a glucometer). He tried to tell others about how he recovered from certain death but nobody listened so he switched careers and became a doctor. Unfortunately he's also considered a quack by the mainstream because he promotes low carb, which, like I said before, is politically incorrect.
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Also, Terry Wahls - a medical researcher who got MS, got put in a wheelchair and managed to heal herself enough to no longer need it. Seriosuly. She's also somebody that got labelled a quack and they tried to tell her she "didn't have MS after all" because until her nobody ever reversed MS symptoms (therefore, if she did do it, it must mean she didn't really have it). But unlike Dr. Richard K. Bernstein the label of quack isn't quite sticking to her; she's becoming popular in MS circles as more ppl w/ MS try out her protocol and it worked. And lucky for us she's a medical researcher; last time I checked she's going to be doing some research on her modified paleo / low carb diet
Lots of type 1s keep their a1c in the 4's and 5's. After keeping mine around 6.5-7.0 I started developing minor complications and now I'm in the 5's and inching downwards. Here's a guide.. hope it helps! http://www.amazon.com/Dr-Bernsteins-Diabetes-Solution-Achieving/dp/0316182699/ref=sr_1_1?ie=UTF8&amp;qid=1450747291&amp;sr=8-1&amp;keywords=dr+bernstein
IMO, the best book I've read about T1 was Dr. Bernstein's book. Some people get pissed about it because it's kind of 'controversial', BUT, my 5.7-6.3 A1c's would argue that it works.
Reading it and hearing how strict he recommends can seem daunting, but, I'm not that strict; I just try my best. Some days that's not so good, but most days...
I know keto is kind of a fad right now, but I've been doing it for years before it was, and can say that its really the ideal diet for diabetics in my mind. It'll attack two of the issues you mentioned, weight loss and blood sugar control. If you're interested in more research, you call look up Dr. Richard Berenstein's book on the matter. He was basically advocating for diabetics to eat keto (though it wasn't called that at the time) back in 1997 when the book was published. Dude is a T1D who's in his 80's with no complications, so i think that says a lot.
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The short version is that if you eat less carbs, you'll need to take less insulin, so your blood sugar will even out. Less highs and lows. Regarding weightloss, if you're eating more fat instead of carbs, it fills you up quicker so you end up eating less calories without even realizing it. Speaking personally, I've lost 80lbs doing keto and kept my A1c in the low 6's.
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The only advice I'll give without going too far down the rabbit hole, is that if you decide to try it, to at least stick with it for a month before you decide it isn't for you. It takes your body a little time to adjust to the changes. That and don't buy into all the keto "supplements". They are all absolute bullshit. Just do your own research, eat your meat and green veggies (and lots of cheese), and you'll be fine.
If you haven't already, read this
It looks like this would be a helpful book/resource for OP:
http://www.amazon.com/gp/product/0316182699/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=asw07-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0316182699
I have no info for you about rashes, but hopefully someone else will. Ketones are flushed out in urine, so have her drink lots of fluids. If any thing is raising blood sugar and not helping stop using it. High BG slows healing. Read Dr.Bernstiens book and [Think Like a Pancreas] (https://www.amazon.com/gp/aw/ol/0738215147/ref=mw_dp_olp?ie=UTF8&amp;condition=all)
Buy yourself a copy of Mark Bitman's How to Cook Everything: The Basics. It has really good photos for ... well... how to cook everything.
Mark Bittman's wonderful How to Cook Everything-- The Basics should help :)
I also love his How to Cook Everything: The Basics. Most of them are super simple, some are stupid simple (scrambled eggs?), but everything I've cooked from here have been absolutely delicious. It's a nice book to have when you want something simple and fast(ish). Plus every recipe has a picture. I only really buy cook books that have pictures since I flip through books and use the pictures to decide what I want to eat.
http://www.amazon.com/How-Cook-Everything-The-Basics/dp/0470528060/ref=tmm_hrd_title_0?ie=UTF8&amp;qid=1408970714&amp;sr=8-1
Gonna quote some excerpts from one of the top reviews:
>How to Cook Everything: The Basics is a "cookbook" designed to teach new cooks the fundamentals to ingredients, cookware, and food preparation.
>Although it is filled with recipes, The Basics is not really a cookbook. It is presented in a very straightforward way that is designed to not only give you starter recipes, but to provide recipes that teach the fundamentals of cooking. For a "basics" cookbook, one thing I look for is whether it truly is targeted to teaching the basics. When I was first learning to cook, I would be thoroughly confused every time a recipe called for "onion," and went to the story only to discover four different types of onions. And what does "salt to taste" mean? Fortunately, Bittman's book takes these things into account and is very good at not making assumptions on the cooking level of the reader.
If you've got $25, check it out.
I really liked this book when I was just learning to cook.
They are good sources of protein! I bring up shrimp - and lobster too - because they are essentially insects from under the water. (Sorry if this ruins shrimp for you.) And anything tastes good fried.
I just got this excellent cookbook and I am slowly going to work my way through it, honing my basic skills. There is nothing I love so much as cooking, though I hate doing dishes after.
EDIT: So eat something! There's gotta be something around for you to snack on, right?
Good on you for deciding to make a healthy change! Definitely check out the /r/EatCheapAndHealthy/ sub. It's a kind and helpful group that routinely gives great tips and recipes.
If you're just starting out, investing in a basic cookbook is an excellent way to learn cooking skills at your own pace. I'd get one that starts with boiling eggs and such basics, then progresses to simple recipes. How to Cook Everything: The Basics and How to Cook Everything Vegetarian are good ones, both by Mark Bittman. Another good resource is BudgetBytes.com.
Also, you might do some reading up on meal planning. IMO, it's just as important as the cooking and eating.
https://www.amazon.com/How-Cook-Everything-Basics-Food/dp/0470528060
https://www.barnesandnoble.com/w/how-to-boil-water-food-network-kitchens/1007761415#/
https://www.target.com/p/clueless-in-the-kitchen-cooking-for-beginners-paperback-evelyn-raab/-/A-52746137
I personally have not used this cookbook, but I had a friend once that loved it. May be worth a look for your husband - the description (as well as several reviews) state that it does a great job at explaining things in detail
There is also this book by the same author that is apparently more basic and focused on learning proper cooking techniques.
No one has mentioned it yet, but I learned a lot from cook books.
These are not just lists or recipes, but instruction about techniques and methods and processes.
Some good ones are:
Having an actual dead tree book can be more convenient in the kitchen than a laptop or mobile device with an ebook.
If you can find episodes of Good Eats by Alton Brown he is really good at explaining things. Videos can be good, but a lot of times but really only when you know what it is you're looking for. With a book it is going to give you topics that you might never have thought of.
But for reals now, you are going to get the best value learning how to cook the basics. Your Instant pot is AWESOME for cooking dry beans. Get pound of dry black beans and 3 pounds of water (obviously you need a good kitchen scale). I just put the inner pot of my Instantpot on the scale, dump in the beans, tare it, then pour water in with a big cup till I have 3 lbs. Put in 1/2-1 teaspoon of salt. I also add granulated garlic and powdered onion and some cumin but you don't have to. Set your instanpot to manual for 45 mins and wait. Let it naturally release, if you manually release the pressure the skin on the beans will break, to me it still tastes the same but you have far fewer whole beans. Now you have a weeks worth of delicious, healthy black beans. No need for overnight soak or anything.
Small white beans (a.k.a navy beans) can be cooked the same and they taste different but just as good. Or you can add the extra ingredients and make pork and beans.
You can cook pinto beans with the same basic recipe, and they taste great too. When you want to take the extra time, then with a slotted spoon dish the cooked beans into a large frying pan with some lard or shortening and make your own refried beans. You smash the beans with the back of the spoon or a spatula, and use the bean broth to add liquid till you like the texture.
If you can't tell I like cooking beans in my Instantpot. I have a rice cooker but you can cook rice in the Instantpot too. Beans and rice is healthy and cheap!!! (cook them separately and mix them after cooking).
Mark Bittman's How to Cook Everything the Basics is really good for beginner stuff. Thug Kitchen's new book is also a great starting place for learning how to cook cheap and healthy.
My all time favorite cookbook is Mastering the Art of French Cooking which is a great intro to French techniques. The recipes themselves are not always cheap and healthy, but the skills you learn are super super useful for any type of cooking. It is by far the cookbook I have learned the most from.
Thug Kitchen and Mark Bittman's How to Cook Everything the Basics
How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos
https://www.amazon.com/dp/0470528060/ref=cm_sw_r_cp_apa_i_WkBQDb19H77Y0
Also Binging with Babish on YouTube has a playlist of basics.
I LOVE How to Cook Everything: The Basics by Mark Bittman. He goes into not only WHAT to cook, but HOW to cook. Definitely worth it, in my opinion.
Also, look up the Alton Brown books and the Everything Cooking series.
http://www.amazon.com/How-Cook-Everything-The-Basics/dp/0470528060/ref=sr_1_1?ie=UTF8&amp;qid=1376605340
Mark Bittman is a perennial favorite, great for beginners
As a cooking newb, I found How To Cook Everything: The Basics to be an absolutely invaluable source. It goes through all the basic equipment you'll need, explains the techniques step-by-step, and has lots of simple yet extremely tasty recipes. It's divided into sections (Pasta, Meats, Vegetables, etc) with each section having recipes arranged by difficulty. I've cooked about a dozen or so things from the book, and aside from one they all turned out delicious and extremely cheap since he focuses on simple dishes with flavorful ingredients. Here's a link: http://www.amazon.com/How-Cook-Everything-The-Basics/dp/0470528060/ref=sr_1_1?ie=UTF8&amp;qid=1348689098&amp;sr=8-1&amp;keywords=how+to+cook+everything+the+basics
When it comes to burning fat, exercise alone isn't going to do it. You'd be much better off modifying your diet.
Some diet pointers:
Best of luck!
Starting resource: Bittman's How to Cook Everything: The Basics
Other tips:
Almost anything is great sautéed in olive oil with salt & pepper. You can get fancier from there, but once chopping & sautéing becomes no big deal, cooking gets a lot easier. You just have to level up!
If you are not yet readily chopping veggies into bits, there are lots of pre-packaged bags of salad greens & veggies. I have found veggie trays (carrot & celery sticks w/ ranch) are a quick & easy fix, and more fun to eat as it seems like you're at a party. Other quick finger foods like grapes, nuts, berries, turkey pepperoni or string cheese are handy to have around for a blood sugar boost for meal-making energy.
You can never go wrong with PB & J, grilled cheese, or scrambled eggs.
A slow cooker/rice cooker is your friend. Chili is easy to make and will keep a while. Delicious over brown rice, add cheese.
Good luck!
This is a fantastic book that I actually got for my boyfriend, but I use it more than he does!
http://www.amazon.com/gp/aw/d/0470528060?pc_redir=1396182476&amp;robot_redir=1
It's all about the basics (from how to cut veggies, to how to cook different meats, etc). And it doesn't judge! We don't all have the benefit of great cook mothers who taught us everything we know :)
Buy rotisserie chickens from the grocery store (healthier than breaded and already pre-cooked). You can even make a simple bone broth with the leftover carcasses (freeze until ready).
I was a beginner cook (age 29!) and this book is excellent to help you learn the basics (boil water, scramble eggs, make a salad, etc) : http://www.amazon.com/gp/aw/d/0470528060/ref=mp_s_a_1_1?qid=1462492744&amp;sr=8-1&amp;pi=SY200_QL40&amp;keywords=basic+cookbook&amp;dpPl=1&amp;dpID=51ZFp-8FH4L&amp;ref=plSrch
I started following several cooking subreddits to give me motivation to try new dishes . /r/shittyfoodporn helps on those days when i feel like a failure.
But if you keep trying, you'll start to get excited by all the different types of foods there are out there.
If you are interested in learning about eating well from a nutritional standpoint, I cannot recommend highly enough Vegan for Life by Jack Norris and Virginia Messina:
https://www.amazon.com/Vegan-Life-Everything-Healthy-Plant-Based/dp/0738214930
A friend who gets an Abel and Cole veg box gave me a spare copy of the Veg Box Companion. While not strictly vegan, all the recipes are based around seasonal vegetables and provide very straightforward ideas for preparing vegetables in tasty ways, with pics, and all the recipes are easy to veganise with a substitution or two, so I use this book all the time:
https://www.abelandcole.co.uk/abel-cole-veg-box-companion
The Veganomicon is very good. It doesnt have pictures and the recipes are a little USA-centric (not all the ingredients are widely available where I live), but has some great vegan recipes and some good advice about stocking a vegan storecupboard:
https://www.goodreads.com/book/show/1059680.Veganomicon
My favourite book on nutrition that even helped my meat eating flatmates is called Vegan For Life. The doctors who wrote it give you excellent advice for people of different ages. It includes a lot of rational info about things like B12 and protein.
If you can't afford a copy, message me and I'll find a way to gift one to you.
Vegan for Life is great.
Vegan for Life by Jack Norris is another good nutrition book.
> Vegan Life and You
ask and ye shall receive!
Hey, that's awesome!
First and foremost, educate yourself about nutrition. Seriously, nobody wants to further affirm the stereotype of the malnourished vegan, especially as an athlete or with somewhat athletic ambitions.
For nutritional information I would recommend the following resources:
Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet: A book with a lot of nutritional information.
Veganhealth: Website that has all the information about nutrients that need attention in a vegan diet and more. (Especially read up about B12 and take a supplement! I take the one I linked, because it's super cheap and vegan.)
Learn about complete proteins.
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There are websites aimed at vegan athletes like these:
Tips from a Vegan Athlete plus meal recommendations
Meal Plan, information and a real life vegan bodybuilder
Some possible problems and their solution
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Other stuff:
List of vegan athletes: Great as an inspiration and for that moment when people will try to tell you that it's impossible to build muscle on a vegan diet.
I love tofu, which has a lot of (complete) protein and I especially like this recipe.
Eat tofu, seitan and for the cheapest option rice with beans, lentils, chickpeas etc. Also plant milks, bananas, spinach, oatmeal, nut butters...
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As a new vegan, you might find some of the things useful I posted yesterday. Skip the text at the beginning and especially take a look at the things about nutrition. I like to recommend the accidentally vegan foods as well.
Good luck! If you have any questions feel free to ask :)
The Bible
https://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836
I was vegetarian for almost 8 years. This was very upsetting to my carnivorous hunting family. They saw it as an act of rebellion and the "big" city I moved to changing me. The reality for me was: factory farmed meat disgusted me, both on the ethical and quality levels. I quit all meat and dedicated myself to an extremely balanced and healthy eating lifestyle.
If you are willing to cook for yourself and try new things, you should never have to worry about your food choices as a vegetarian. "How to Cook Everything Vegetarian" by Mark Bittman is a fantastic and EXTREMELY thorough cookbook that walks you through the A-Z of vegetarian/vegan eating without being too complex or condescending. Especially if you locally source your tofo and produce, you can take care of yourself quite well without meat. Another great book (ignore the stupid hype-y praise on the outer covers, it does actually have a lot of good info) is "Eat to Live" by Joel Fuhrmen, it breaks down a lot of what is in basic foods and underscores the protein/fiber richness a lot of common veggies have.
With all that said, especially after my chickens started laying eggs, I realized I wanted meat in my diet. So, I turned to my family members that still hunt and get fresh/pristinely-sourced/humane meat and split the cost of a pig that lived a happy life from time to time.
I think what is vastly more important than what people end up eating is how they eat it and how mindful they are. Up until the 1950s, it was common to have backyard chickens for eggs and/or meat as well as shared access to a cow or backyard goats for milk. I am grateful to live in a city where this is becoming common again.
Best of luck with eating. :-)
Find a good vegetarian cookbook. Two fantastic ones for vegetarians are How to Cook Everything Vegetarian by Mark Bittman, and Vegetarian Cooking for Everyone by Deborah Madison. Both of them have tons of recipes which don't use fake meat or processed ingredients.
If you're serious about reducing or avoiding all animal products, you might want to look for a good vegan cookbook as well. I like the Veganomicon by Isa Chandra Moskowitz and Terry Romano. It's good because it covers a huge range of dishes, and if there something you're especially craving (like Sloppy Joes or Chicken Pot Pie) you can usually find a reasonable analogue.
I'm basically vegetarian for practical reasons when I eat with friends or at restaurants, and vegan when I cook for myself at home. If you're going to be relearning how to cook without meat, I've found it's really pretty easy to take the extra step and cut out dairy and eggs as well.
Try your local library, they probably have a few vegetarian cookbooks. This is one that I have used: http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836 by Mark Bittman
Buy this book: Mark Bittman's "How to Cook Everything Vegetarian" [amazon page]
It alone has nudged my frustration with my girlfriend's vegetarianism up into appreciation levels.
Just a couple of links to help you out.
The stonesoup has great (mostly) 5 ingredient recipes and can be easily made vegetarian.
I highly recommend How to Cook Everything Vegetarian and Appetite for Reduction for simple, basic recipes.
Also, quesadillas are a great, quick meal on a stove. If you're looking for a good vegan recipe, these Smoky White Bean Quesadillas are awesome and can be made easily without a food processor.
And this Easy Breezy Cheezy Sauce (scroll down) is delicious, cheap and easy with pasta or steamed veggies. I had a kitchen this size when I studied abroad in France a couple years ago and it can be done. You just have to learn to be creative. :) Good luck!
How to Cook Everything (And How to Cook Everything Vegetarian) are two great staple cookbooks. They're more guidelines than actual recipies for a lot of things, but tell you a lot about each ingredient and how to use them well.
Weirdly, I know how to bake (though I can barely boil an egg... I know how to boil water, but my eggs always come out funky for some reason. ugh.). My grandmother taught me. I even know how to leave out ingredients (a lot of the time anyway). So, I guess that is something I can be proud of. My main challenge with baking right now is collecting recipes that I like. Unfortunately, my moderate ability in baking hasn't translated into cooking for me.
I have a cookbook too that I work with, though I am realizing that I don't love it. I suspect that I may have to test out a few books before I find one where I really like the recipes. So far the internet has been more helpful to me than Mr. Bittman... I like allrecipes.com too!
I wouldn't say too many but I have a lot of cookbooks. :)
Edit: fixed typos
I am such a sucker for books on canning. I highly recommend "So Easy to Preserve by National Center for Home Food Preservation you can buy the bound book OR get the PDF for free. The recipes are all scientifically tested. Another one with tested recipes is Ball Complete Book of Home Preserving. I also like these...Preserving in Today's Kitchen, The Glass Pantry, The Complete Book of Small Batch Canning and Mes Confitures: The Jams and Jellies of Christine Ferber. Check out /r/canning too.
Ball Complete Book of Home Preserving https://www.amazon.com/dp/0778801314/ref=cm_sw_r_em_awd_89o4wb58R7ZCF
To get her started, I would get her a book like this one, and depending on her stove top a water bath canner for gas/electric or flat top, also this set, and don't forget the jars. There are probably other stores than Amazon to buy these things, I usually get great deals at Ace hardware. There are some other great books out there, and depending on what she is interested in, a pressure canner is a big one too.
Hi! The easiest way to get started canning is to read over the National Center for Home Food Preservation's site (they even offer a self-study program you can do at home!) or the Ball Complete Book of Home Preserving . It's VERY important to know what you are doing when you are canning, as while canning is easy, you can also improperly can items, which can lead to botulism, which can make you very sick and can kill you.
Water bath canning is a great for getting your feet wet in the canning world (ha ha! Feet wet. Water bath. I slay me). Water baths are for items like fruit and tomato products. All you need for this is a pot tall enough to cover the canning jars that sit on a towel or some kind of rack with 2 inches of water and a lid for the pot. I use a stock pot, and when I went to buy it I took along a jar and measured it in the pot to make sure I was getting the right size. Then you need jars, lids, and rings. If you get the jars new in a box, they come with the lids and rings.
If your budget can swing it, or if someone else would like to go in on it with you, a canning kit is really nice to have. It makes canning a lot easier and less frustrating.
When your sister has gotten the swing of water bath canning, and if she wants to try canning meat or vegetables, your family might be interested in getting her a pressure canner for the holidays. The nice thing about a pressure canner is that it can also be used as a water bath canner.
If you get her the Presto canner linked above, get the three piece weight to replace the mushroom looking weight. This way she won't have to relay on the dial gauge (which can be unreliable), all she has to do is listen for the steam escaping and the rocking.
Ball Blue Book or Ball Complete Book of Home Preserving
Recipes from where? Unless it's tested as safe for canning - don't try to can it.
https://nchfp.uga.edu/publications/publications_usda.html
https://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314
The other Ball book (Home Preserving) has an entire section on pie fillings, not just apple. Every fruit! Clear Gel! Wooooo.
http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314
Get a canning book/guide. Much better to have a reference on hand to thumb back through rather than reading a web site and trying to remember everything at first.
Ball Complete Canning Guide
Ball Blue Book
I would never say it's complicated but it is more involved. First off all jellies are made using the boiling water bath method (which can be as simple as having a pot large enough to have at least 1" of water covering the top of your jars at all times). Where the science comes in is when to determine if pectin is needed, what ratio of fruit to sugar is needed, and what jar sizes are safe (you can always process in a smaller jar but never a larger jar). If you have yet to purchase a Ball book of canning I strongly recommend it.
The first two books I bought were (http://amzn.to/2uyqAYA) and (http://amzn.to/2uIsZ33) however Ball just released a brand new Basics book (http://amzn.to/2tfdw6l) that discusses jams, jellies, butters and pickles.
I know this may not have been the answer you were looking for but I would gladly help you walk through the process of making a jam
This might not be exactly what you're looking for, but I found this book to be crazy interesting.
A History of the World in 6 Glasses
Covers the history of wine, beer, spirits, tea, coffee, and soda.
http://www.amazon.com/A-History-World-6-Glasses/dp/0802715524
This is a great book that explores the questions you're asking and some other cool themes and ideas around the various drinks the world consumes.
Thanks for the informative write up, and as always with history, new discoveries, will change historical fact and discourse.
I was just talking about grape wine, from Tom Standage's book, published in 2006, so I take that for fact from then. Beverage history is not at all my specialty, but it was a fun book to read nonetheless.
A History of the World in Six Glasses is a nice, very approachable book for someone who's not very into history. It's not a deep book, but it has some interesting ideas and can serve as a jumping-off point for people.
Another very easy-to-get-into source is one that I cannot recommend highly enough: Larry Gonick's series of cartoon histories: The Cartoon History of the Universe, in three volumes, covers world history from the age of the dinosaurs to Columbus' journey, and his later two-volume series Cartoon History of the Modern World picks up where that leaves off, going all the way up to 9/11. They are surprisingly well-researched, with each volume having pages of references at the end. There are unfortunately few pages of this series online to read - here's one I found from the first volume, and here's another in low resolution from his later volumes.
They talk about this in A History of the World in 6 Glasses: https://smile.amazon.com/History-World-6-Glasses/dp/0802715524.
A pretty good book all in all, even if some of the connections seem tenuous.
I feel the best way to go about this is to gain a general sense of the outline of history, which isn't nearly so difficult as it may seem as first once you realize that the "history" that mainly gets talked about is only about 3000 years. Learn some sign posts for that span, and then from there you can fit anything new you learn into the general outline you've gained. A couple good books for gaining those signposts are:
A History of the World in 6 Glasses. A phenomenal starting book. Gives very, very broad strokes on the entirety of human development, from pre-history when we first made beer inside hollowed tree trunks (it predates pottery), all the way to the dawn of the global economy with the perpetual success of Coca-Cola.
Roots of the Western Tradition An incredibly short (265 pages!) overview of Ancient Mesopotamia up to the decline of the Roman Empire written in very accessible language. Phenomenal text.
The Story of Philosophy. A bit more dense than the other's, but a tour de force breakdown of the history of Western thought.
Obviously the above is very Western centric, I wish I could recommend similar books that cover Asian history, but sadly I can't think of any (though hopefully others will point some out in the comments). Still though, once you gain the signposts I talked about, learning Asian history will still be easier as you can slot things into the apporpriate time period. Like "Oh, the first Chinese Empire (Qin Dynasty) rose up in the same era as Rome was rising as a power and fighting it's wars against Carthage". Or, "Oh, the Mongols took power in Asia just about right after the Crusades."
As a little bonus, they may not be accurate but historical movies can still help pin down those first signposts of your history outline. Here's a little list.
I'm reading a book right now called A History of the World in 6 Glasses, which is history told through the most popular beverages of the time. It is awesome, and they talk about the development of beer. You should check it out!
http://www.amazon.com/History-World-6-Glasses/dp/0802715524/ref=sr_1_1?ie=UTF8&amp;qid=1301516319&amp;sr=8-1
A lot of really mixed information here...
Coca-Cola got it's name from the Coca plant. Cocaine is made from this plant, but cocaine was never in the original recipe:
Hard liquor was never used as a substitute to unsafe water, and the beer or wine that may have been was no where near the alcohol content in today's versions.
Coca
boozy details
Edit: Additionally, unsafe water in the States likely didn't share a period of history with soda fountains. The water in the soda is safe to drink after all....
I actually came across this same idea in a book called [A History of the World in 6 Glasses] (https://www.amazon.com/History-World-6-Glasses/dp/0802715524). Good book. Had to read it for class but ended up enjoying it.
It mentions how beer/mead became a popular drink in early times because of this. It also goes on to explain why other popular drinks (coffee, spirits, Coca-cola, etc) spread so wildly.
Just thought I'd share!
http://www.amazon.com/A-History-World-6-Glasses/dp/0802715524
Very good book.
You are doing fine. Here are some thoughts...
Keep your current job! Do not quit until you have your next opportunity lined up. Your work experience isn't bad and the employed look more attractive in both the dating and hiring pools.
Love the hobbies. Particularly working out and reading - Keep your commitment to these everyday. (Consider adding a social/networking aspect by joining/starting a business book club and looking into league sports/meetups/fitness classes)
Job Transition Idea 1: Beer/Beverage Industry
Look for analyst or operations positions with goal of getting into account management (sales-ish but sales isn't so bad when you love the product).
Standout from the crowd: Start writing Beverage Industry/Co research on LinkedIn (similar to the project you enjoyed)
Apply to this today: https://www.indeed.com/viewjob?jk=bf45becfe9f077f3&amp;
Job Transition Idea 2: Personal Trainer
You like working out so get certified and help others with their workouts.
Will be tough at first as you build a book of clients so you might need a good part time job - Starbucks would put you in coffee with okay part time pay and benefits.
Check this out for an idea of PT opportunities: https://www.indeed.com/jobs?q=part+time+personal+trainer&amp;l=los+angeles%2C+ca
Job Transition Idea 3: Officer in The Chair Force
Commitment and big change.
Physical fitness matters. Readers are leaders. They allow coffee in the morning and beers after work. Other branches if AF isn't for you.
https://www.airforce.com/careers/browse-careers/
..
Bonus! Book recommendation: https://www.amazon.com/History-World-6-Glasses/dp/0802715524
Choose one of these or another path and fucking go for it. All in. All about it. All the time. But keep fit and well read.
Good luck!
Fun fact: During the 1600's, when coffee first got to be the rage in Merry Old England, the government tax collectors were uncertain about how to tax coffee, because unlike beer and wine, which were shipped and served as liquids, coffee was shipped in the form of beans.
They hit on an ingenious solution (as only bureaucrats can) and decreed that coffee needed to be brewed and barreled to await the tax stamp. Then, and only then, could the coffeehouse barista tap the barrel in order to re-heat and serve the beverage. :-P
It's a wonder the stuff ever caught on....
Source: A History of the World in 6 Glasses
You're welcome. One thing on math -- don't let your self think that you'll never use it again after passing tests, because it's not really true. Algebra teaches you how to problem solve and physics teaches you how things move in space. Just the other day I was sitting in traffic when a guy drove by me rather fast while hauling a trailer loaded down with bricks. I slowed down to avoid the inevitable accident when he had to hit the brakes and that mass of bricks kept the car moving forward like it was on rails, then bam! So study it all, I promise you it will come in handy throughout your life.
Not sure how much history is on the GED, but here's a couple of easy, breezy books to help you get through it:
The History of the World in 6 Glasses talks about how beer, wine, spirits, coffee, tea and Coca Cola helped to shape our world. https://www.amazon.com/History-World-6-Glasses/dp/0802715524/ref=sr_1_1?crid=RLRKWTQUZJPH&keywords=history+of+the+world+in+six+glasses&qid=1570998109&sprefix=history+of+the+w%2Caps%2C513&sr=8-1
Don't Know Much About History: Everything You need to Know about American History, But Never Learned.
https://www.amazon.com/Dont-Know-About-History-Anniversary/dp/0061960543/ref=sr_1_1?crid=ZSIWW28WSLG8&keywords=don%27t+know+much+about+history+by+kenneth+g.+davis&qid=1570998056&sprefix=don%27t+know+m%2Caps%2C165&sr=8-1
Good luck op. I think you have more on the ball than you think you do. PM me if you need any study guidance.
This one?
That's a terrible article. Snopes has a much better explanation, which agrees with the section on toasting in A History of the World in 6 Glasses.
The book also mentions that alcoholic drinks used to be considered magical, so toasting to someone's health wasn't just a nice gesture, but a potent magic spell.
Distilled spirits were not widely known in Europe during the Middle Ages. And, from what I can tell, they were not considered a high class beverage even once they did become widespread. See, for instance, the Gin Craze in 18th century Britain. It's actually difficult to find the early history of some distilled spirits because they were popularized among the sort of people who wouldn't have been writing a lot of things down.
So that leaves beer and wine.
To an extent, the cultural prestige of beer vs. wine is geographic. Some parts of Europe are conducive to growing wine grapes and aging wine. Some are not.
So in places like Britain, where wine is not made locally, wine becomes a high-class beverage because it has to be imported from elsewhere. It's a valuable commodity, not your basic everyday beverage for the average joe. The everyday drink would have been beer, in wine-less places. And thus you get lots of paintings of nobles drinking wine and peasants drinking beer.
In the literature, too, beer is seen as a more local thing in non-winemaking places, whereas wine is an imported luxury. The average wife would have brewed her own beer, for example.
You can sort of think of it like the difference between tap water and Perrier, in the modern US.
But of course if we're talking about, for example, Italy, wine is made all over the country, and the everyday drink of choice is going to also be wine. (But probably rough plonk, not the fine wines reserved for the nobility and export to the ultra-rich in colder countries.) Southern Europe never really developed a strong beer culture, because there was plenty of wine to go around.
I unfortunately have no idea whether beer was imported to Southern Europe or whether it ever had the kind of cultural prestige that wine has had in Northern Europe, though my experience drinking beer in Italy in the present day implies that beer has never been a sought after luxury there. Peroni, ick.
The cocktail is a 19th century invention, by the way.
You might want to read A History Of The World In Six Glasses, if you like this sort of thing. It doesn't really answer your question about class and prestige, though, but it does touch on what drinks were invented when and what people would have been drinking at different points in time.
Have you ever heard of this book called A History of the World in Six Glasses?
http://www.amazon.com/History-World-6-Glasses/dp/0802715524
If not, then never mind I suppose. If so, would you mind giving me a quick rundown of your impression? Mostly dealing with accuracy and overall legitimacy, if you don't mind.