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I look forward to reading the responses here. I am very bad at planning out meals in advance, and have vowed to do better this year. Currently I have a weekly calendar that I try to fill with planned meals. I mark on it special events that would affect the days meals (like a meeting or such...

My sister in law is from Korea, and eats kimchi at every meal. First time we were there for a meal she made "real" kimchi, and gentled down kimchi, just in case we wouldn't like what she and my brother were eating. We immediately fell in love with the hot stuff. For the food preservers who are...

I make a fermented ginger beer that is rather nice. For the newbies here who might not have seen it, you might be interested in this, on fermenting: http://www.sufficientself.com/forum/viewtopic.php?id=2652

I make sour cream just like yogurt, but using half and half or cream, with the same starter I use for yogurt ("ice cubes" of yogurt, bought or made, with live cultures). Easy enough, but your way sounds even easier :)

I like cottage cheese mixed with freshly chopped herbs, and maybe a grind or two of black pepper, as a snack. Never been too fond of it with fruit.

I figure between good planning, the food dehydrator, the chickens, and the compost pile not much goes to waste here. Dogs would help too, but the cats would object, and they don't see much reason to help in this matter. Asparagus and herbs will keep for awhile longer if the ends are cut, and...

Of course people should be working on their own health, and trying to reach a healthy weight. And I think that probably everybody that is out of the "good" range (whatever that may be for them) either is trying, or has tried, and failed, and given up. No one wants to be fat (or too skinny...

May one assume from this that you have never been overweight or poor? Sure, in an ideal world everyone would be a healthy weight, and eating (and feeding their family) healthy food. The ideal world however doesn't exist. Poor people, people who haven't the education to know what is healthy...

That is sort of my definition too, which is why I was shocked that 5'4" & 185# was considered obese. I swear I feel quite svelte when I see many of the people around town. Though I imagine what you have described would probably be "morbidly obese", and that's a whole different, and much larger...

I have always been "chubby"; there has never been a time since my early teens (when I first started paying attention) that I haven't been rounder than was the generally accepted norm. I realize now that what I thought of, back then, as "much, much too fat", was probably just a teen aged...

The only heat is from the melted butter, if you make it in a blender. I think making it the traditional way everything is heated somewhat (enough to melt the butter) in a double boiler, though I have always "cheated" and used the blender, since a French friend of my parents' said that it tasted...

~gd wrote: "chicks are loaded but you don't put them ln your mouth a few sneak in but ..." :lol: :lol:

That sounds quite lovely, baymule. I have saved it for later. (How soon before Christmas can one start on the eggnog? Is Easter too soon? :lol:) It sounds rather like the one I used to make, but that had no whiskey, but therefore both rum and brandy.

Chantilly, as Joel has pointed out there are lots of things in older threads that might interest you, and others. The search feature here is pretty good. Also, if you haven't done so already, you might want to check out the sister forums - check down at the very bottom of any page - for info...

That is interesting, ~gd. One would think that very new chicken keepers would tend to get sick as well, not having had time to build immunity. Or, perhaps they do but no one has studied that. It may only be perception and not fact, but I also believe that the eggs from healthy hens, living a...

Yes, I do have chickens, and the eggs are wonderful. I also didn't do much in the way of raw egg sauces or egg nog for many years before I got the hens. Now I kind of go overboard :lol:

One can find numerous articles on either side of the canola oil/good or bad debate. This is just one of them (on the bad side): http://www.blpublications.com/html/body_canolaoil.html "Traditionally rape seed oil was probably okay due to its gentle processing technique. However, modern canola...

Of course you can use as much or as little oil as you like; however, you should be aware that the oil is what makes it thick. The more oil you can get into the emulsion the thicker it will be. Stopping too soon with the oil is what makes a runny mayonnaise. I find about 3/4 c. to 1 c. oil is...

You might have him look at this. It does recommend canola oil (with which I cannot agree) but it puts peanut oil first. http://busycooks.about.com/od/quicktips/qt/deepfrying.htm I remember when I first learned that canola and soy oils were not what I had learned (that is, they are not healthy...

As a follow up to the "which oil?" thread - which kind of morphed into a mayonnaise thread - I thought I might bring up the subject of Hollandaise sauce. I love Hollandaise sauce, and have been making it since I was a teen (when my mother more or less turned over the cooking to me). I love the...