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writingwithcolor · 5 years

Note

Hello! I want to write a jewish character and give her a name related, plus give hints of her religion as she is a secondary character. How can I do that without being inaccurate or unintentionally prejudiced?

Jewish character names and showing culture

Names

First of all, while Jewish people can have any names at all (although “Christian” and “Mary” are perhaps less likely and therefore not a great choice when writing fiction! LOL) there are certain names that tend to pop up a lot. I’m only speaking for my American experience but I’ve seen a lot of: Sarah, Rachel, Rebecca, and to a lesser extent Naomi; for the boys, David, Noah, Jacob, Josh. One thing you could do is look at the top baby names for whatever year your character was born and pick the most “our half of the bible”-sounding name you see (Old Testament is not our term and I didn’t know if you’d know the word Torah.) So for example if Rebecca was in the top twenty for the year she was born, naming her Becca would be a perfectly reasonable thing to do. It would also definitely be possible to give her a less assimilated name (incidentally, Rivka is the original Hebrew version of that name) like Yael or Galit or Ronit or Dvora if you want.

Showing Jewish Heritage (everyday ways)

This post: Writing Secular American Jewish Characters lists some secular ways to indicate a character is Jewish, including the non-English words some of us incorporate into our vocabularies, the foods we eat, the decorations in our homes, the fictional representation we notice, etc.

As far as religious practice itself, then you have to decide her level of observance. There are fifty shades of blue, as it were – or fifty thousand, because there are entirely secular Jews, people who are super traditional and religious and pretty much only interact with their own communities, and allll levels in between. You can have someone like me who goes to temple every Friday night that I don’t have a gig (I’m a violinist) and prays before eating most of the time but doesn’t actually keep kosher. You can have someone who’s more comfortable keeping kosher or kosher-lite (skipping pork and shellfish, not mixing meat and dairy, but not actually worrying about if the chicken was rabbinically approved) but never actually gets around to going to temple unless there’s a b'nei mitzvah. It’s all over the map.

So you can throw things in there like her asking for her burger without cheese if there’s a scene with cheeseburgers, or mentioning that she was at someone’s bar mitzvah (quick note: bar for boys, bat for girls, b'nei is gender neutral so I think that’s what nonbinary people are using), or calling her grandparents Bubby and Zayde (which is specifically Ashkenazi so if she’s Sephardic or something else there are probably other words and other Jewish readers of this post are welcome to add other traditions).

I left this at “hints” of religion, as you said, because obviously there are other levels that are probably beyond what you need to get into for a secondary character. For one thing, many of us have noticed that gentiles sometimes assume all religions approach religion the same way Christianity does. That isn’t how we work. To question and argue is a big part of how we “bible-study.” Reading some of the fiction we write about ourselves would be very helpful to understand that more, and would definitely help make your character very fleshed out indeed. But I’d understand if you didn’t want to put that much energy into a small character, so hopefully this post helps. (If you want some recommendations for Jewish books, I have a tag for that on my personal blog: shiraglassman.tumblr.com/tagged/jewish-books.

Holidays

Oh, and another thing – our big holidays are in the fall and spring. There’s a huge pile of New Year’s related stuff around late September/early October–literally four or five holidays in a row within few weeks – and then Passover in Aprilish – both of those are a way bigger deal than Chanukah, which is fun and important but is basically a minor holiday that gets attention because of its proximity to Christmas.

Stereotypes and Tropes

And, as always, here are some Stereotypes and Tropes to Avoid. Don’t feel bad if you accidentally do this and then have to remove them; they’re part of the oxygen so it’s easy to make those mistakes. Just keep your eyes open.

–Shira

#a-little-delirium #Jewish #culture #Names #Jewish Names #religion #holidays #stereotypes #tropes #Jewish stereotypes #Jewish tropes #asks

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tastesoftamriel · 5 years

Note

Ooh! Speaking of obscure elves, what do you think sea elf cuisine would be like, and what do you think their most hated food would be? :0 I love your blog so much btw!! It's the only one I have notifications turned on for lol

Thanks so much for the support and sorry for the late reply! I'm no expert, but I've put together a little of what I know about the Maormer and their food for you!

Of all the non-Tamrielic races, the Maormer have left the most comprehensive records of their food, and in certain areas have even influenced local cuisine over centuries of invasions and settlements, especially throughout southern Tamriel. Our best source of Maormer cuisine comes from the little island of Kenarthi's Roost, off Elsweyr. For some time during the 2nd Era, the Maormer held an embassy there as the local government had made a treaty that extended protection to the island by the Maormer pirates. The embassy of course had its own kitchen, and today we can find copies of some of their cookbooks in the Imperial library or the College of Winterhold, as well as in several lucky personal libraries throughout Tamriel.

As you probably expected, Maormer cuisine is heavy on seafood of all sorts, but also sports a number of fresh tropical fruits and vegetables on the side that really bring out the flavours. Extremely fresh raw seafood (which they call sashimi) is extremely popular, and includes the finest delicate cuts of ocean fish, squid, and shellfish. My personal favourites are firmer fishes like quillback, tuna, and salmon, and I also enjoy sweet shrimp and scallops most! These dainty bites are also fantastic when quickly licked with a hot flame for a bit of char on the outside (magic skills are a must for this technique). Sashimi is best served on its own, but popular sauces include citrus-based dips with sesame oil and seeds, fish or prawn roe, and a bit of fresh chili. It's extremely refreshing! (You can see the recipe for my Maormer-inspired Sea Viper Poke Bowl here if you'd like to give Sea Elf cooking a go!)

For people who are a little more squeamish about eating raw seafood, there are plenty of tasty grilled options too. The Maormer taught the Khajiit to use coconut husks to grill their seafoods and meats, which give a fantastic smokey flavour quite unlike a traditional charcoal grill. Crab and lobster are favourites, but whole fish like snapper are also popular. These are served very simply, with a good sprinkle of sea salt and a squeeze of lime juice. While we're not sure if the Maormer grew rice on Pyandonea, they certainly consumed a fair bit of Tamrielic rice with their food when on the continent, and served steamed it alongside almost every meal.

Other notable foods are a sweet-and-salty seaweed salad made of several types of cured seaweeds, which make a great accompaniment to other foods or on its own. It is sometimes mixed with land vegetables like lettuce and rucola, avocado, and garnished with citrus and coconut, as well as tiny dried salted fish or shrimp like whitebait (which keeps very well for long voyages by ship). According to logs, they also brought along staples for their voyages like seafood sausages preserved in sea snake skins, cured or salted fish, tapioca, and lots of dried fruit like mangoes and banana chips.

And the Maormer are NUTS about coconut! Coconut water is probably their most consumed beverage, as fresh coconuts kept sealed on ship journeys keep very well and are also full of tasty juicy flesh which is eaten on its own or mixed into fruit salads with other tropical fruits like mangosteen, citrus fruits, sweet palm fruit, watermelon, and mangoes.

As for their most hated foods? I'm not entirely sure, but I have a feeling they wouldn't be too fond of the things landlubbers like me enjoy, especially foods that are overly processed. Chances are they aren't too fond of eating many land animals or their byproducts, as we don't see any records from their embassy for products like cheese or salt meat (especially beef or pork, which Tamrielic peoples generally consume lots of). They also don't seem to eat much in the way of bread either- whether that's because they don't grow wheat on Pyandonea or if they don't like it is up for speculation.

Overall the Maormer diet may possibly be healthier than any of the Tamrielic races, and it is a shame that they're horribly hostile and don't come to Tamriel as much as they used to, as I would love to learn more about their cuisine! ~Talviel

#worldbuilding #Maormer #Sea elves #Tes #The Elder Scrolls #Lore

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ketoconnect · 4 years

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Keto Food Pyramid

Keto Food Pyramid: High Fat, Low Carb Food List [What to Eat, Drink & Avoid]

Do you remember that food pyramid a lot of us were taught in elementary school? Not only has the government done away with the traditional food pyramid, but there is now a healthier alternative: the Keto Food Pyramid.

If you’re on a high-fat, low-carb meal plan like the ketogenic diet (AKA keto), this keto food pyramid is a must. It’s easy to understand, and it’s vital to keeping true to your low carb lifestyle.

Stick to this pyramid as you create your weekly keto grocery list, and your body will thank you.

Our Keto Diet Food Pyramid

This keto food pyramid is designed to get your body into a state of ketosis (and stay there).

Ketosis occurs when your body doesn’t have enough carbohydrates (sugar) to produce energy, so it instead turns to fat burning for energy. These fat cells are used to create ketones, which many scientists agree are more efficient energy sources than carbs.

What are the food groups on the keto food pyramid?

When adhering to a keto diet, there are low-carb food choices you should gravitate towards:

# Healthy fats

# Fatty proteins

# Non-starchy vegetables

# Certain cheeses, nuts, and seeds

# A little bit of fruit

However, this keto diet food pyramid also clarifies foods to avoid:

# Sugar

# Bread

# Pasta

# Vegetable oils

Healthy Fats and Oils

Most important to the keto food pyramid are healthy fats and oils. Around half of your calories should consist of these high-quality fats.

What are healthy fats? Well, the word “fat” can be a scary word. But that’s just because of the hard work of the sugar industry from the past seventy years. Fats are necessary to your body’s proper function. Low-fat diets are less efficient for weight loss, compared to low carb diets. Plus, a ketogenic diet supports heart health significantly better than low-fat options.

Also, look for fats that derive from animals, like butter and tallow. These incredibly nutrient-dense foods get a bad rep from misleading “science” about the dangers of saturated fats, but they’re great for feeling full and getting plenty of important nutrients in addition to good macro balance.

Plus, animal fats are the richest sources of heart-healthy vitamin K2, which many people are deficient in.

These are some of the best fat sources, when you’re on a keto diet:

# Ghee

# Grass-fed butter

# Tallow

# Lard

# Bone marrow or bone broth

# Extra virgin olive oil

# Cod liver oil

# Coconut oil

# Avocado oil

# Sesame oil

# MCT oil

You may notice several keto-friendly oils on this list. Whether you cook in these oils or use them as an ingredient, the above oils are your best friends.

Steer clear of vegetable oils. Despite their healthy-sounding name, vegetable oils have been linked with inflammation. This affects everything from your immune system to your heart health.

Fatty Proteins

Fatty proteins are important to the keto food pyramid and the body’s nutritional needs. Proteins are macronutrients, the building blocks of our bones, muscles, skin, and blood.

But there’s this common misconception — probably the most common among new keto dieters. Many try to get their bodies into a state of ketosis with the same amount of protein as fat — fifty-fifty. Unfortunately, it’s pretty hard to get into ketosis with that ratio. Keto is very importantly a moderate-protein, not a high-protein, diet.

How much protein should you eat in a meal while on keto? Aim for 25 percent protein with 75 percent fat. A typical keto meal includes about four or five ounces of protein.

Fatty fish, seafood, fattier chicken cuts, and eggs have moderate protein content while balancing with plenty of fat:

# Salmon

# Catfish

# Cod

# Shellfish

# Oysters and clams

# Eggs

# Chicken (thighs, wings, or legs)

Fish are also rich in omega-3 fatty acids, which come with their own health benefits, like improved heart and mental health.

There are also fatty cuts of red meat that you should regularly add to your meals:

# Veal

# Steak

# Lamb

# Pork

# Salami and pepperoni

Just like with your healthy fats, it’s important to know where your proteins are sourced from. Grass-fed beef and wild caught fish are two examples of quality sourced meats. On the other hand, salami and pepperoni are technically keto-friendly but carry some risks as ultra-processed foods.

Although you can tweak your macros to include lean meats, like chicken and turkey, without dropping out of ketosis, we’ve found that avoiding these is usually simpler. Super lean meats with high protein levels but no fat are more difficult to work into a normal keto diet meal plan. If you eat keto, swap breasts out with thighs, wings, or legs.

Non-Starchy Vegetables

Vegetables are rich in nutrients. They are important to every person’s overall health. We definitely want to keep non-starchy vegetables on our plate when we’re on the keto diet when we can, although different peoples’ need for vegetables may be higher or lower than the next person.

But many vegetables are not low-carb vegetables. Starchy veggies like potatoes, corn, and carrots are relatively high in carbohydrates. We instead look to the low-carb vegetables.

You may have heard avocados touted as a “superfood” in the past. Well, this is where the avocado’s magic powers are strongest.

Avocado is a tasty vegetable (sometimes considered a fruit) that is very low on carbs — mainly because it’s so high in fiber, and you have to subtract fiber from carbs to get your “net carbs”. Avocados also come with a host of unique benefits: healthy heart, healthy brain, and preventing diabetes.

What are the best vegetables to eat when on keto?

# Avocados (a staple of most keto diets!)

# Leafy greens, like spinach and kale

# Bell peppers

# Tomatoes

# Cauliflower

# Broccoli

# Asparagus

# Zucchini

# Eggplant

# Garlic

# Cayenne

# Celery

Don’t rely too heavily on vegetables. But a small portion of non-starchy veggies at every meal is ideal for low carb diets like keto.

Cheeses, Nuts, and Seeds

Another group of foods to have a little bit of every day is cheeses, nuts, and seeds. An odd pairing, yes, but these three foods have two things in common:

1. Cheeses, nuts, and seeds can all serve as keto-friendly snacks throughout the day.

2. Cheeses, nuts, and seeds should not be eaten in high quantities, but small amounts here and there are perfectly acceptable.

Unlike milk, cheese is low-carb and high in fat. Unprocessed cheeses like cheddar, mozzarella, cream, goat, and bleu are often best for digestion.

When looking for keto-friendly dairy products, make sure it’s full-fat dairy with close to zero carbs. Beyond cheeses, think about adding full-fat sour cream or Greek yogurt to your keto diet.

Should you go nuts for nuts? Yes!

Can I plant a seed in your mind about seeds? “Pro-seed,” I imagine you are saying. (See what we did there?)

Like most snacks, make sure you consume small portions. One or two ounces of these nuts and seeds should act as a great snack:

# Pecans

# Macadamia nuts

# Walnuts

# Hazelnuts

# Almonds

# Pistachios

# Cashews

# Peanuts

# Pili nuts (some of our favorites — these are 0-carb and super high in fat!)

# Brazil nuts

# Flaxseeds

# Chia seeds

# Hemp seeds

# Sunflower seeds

# Sesame seeds

Keto Friendly Fruits

You may think fruits have too much sugar to be keto friendly. Yes, fruits have natural sugars and can be slightly addictive. However, a few lower-carb fruits shouldn’t push you over your daily carb limit. And their health benefits are too good to pass up.

Here are some other fruits that have less than 10 grams of net carbs in a one-cup serving:

# Lemons

# Limes

# Blackberries

# Raspberries

# Strawberries

# Coconuts

Fruits are the smallest part of the keto food pyramid. If you’re not careful, fruits can kick you out of ketosis. Eating fruits can spike your blood sugar, and they don’t make you feel full for very long.

Fruits are filled with micronutrients. Nature has crafted fruits into something that we really want to eat. But make sure you keep fruits to a minimum when you’re on a low carb diet.

What to Drink on Keto

You need to stay hydrated! But with all these restrictions, what can you drink while on keto?

Water. Every day. Water is your new best friend. Find a good deal on a reusable BPA-free water bottle and keep it filled each day.

Although water is the absolute best liquid for anyone to drink — whether on keto or not — there are some other low carb drinks you can look for (some of which are great fat sources):

# Bulletproof (butter) coffee

# Sparkling water

# Tea

# Coffee

# Dry wines

# Hard liquors (in moderation)

# Bone broth

# Non-dairy milk alternatives

Obviously, all of these drinks must be unsweetened to qualify as low carb.

The best teas to drink are turmeric tea and green tea. Green tea is a potent antioxidant that may promote heart health. Black tea is also great for keeping macros in check and boosting your caffeine intake for the day (it’s what is served at most restaurants).

A popular variation on coffee among keto dieters is something called bulletproof coffee. Simply put, this means you add ghee (or butter) to your coffee, often paired with MCT oil.

When looking for non-dairy milk alternatives, check the net carbs. For instance, sweetened and unsweetened almond milk are right next to each other on the shelf, and only one of them is good for a low-carb diet plan.

High Carb and Other Foods to Avoid

Now that you have the keto food pyramid at your fingertip, its helpful to look at a list of “don’ts” when it comes to the keto diet.

Obviously, we’re avoiding carbs here. So here are some food choices that are high in sugars or carbohydrates in general:

# Bread

# Pasta

# Added sugar (refined or raw)

# Honey

# Pizza

# Fries

# Beans

# Rice

# Condiments high in sugar

# Higher carb fruits, such as apples or bananas

# Starchy vegetables like corn, potatoes, and carrots

# Hot dogs, hoagies, and hamburgers (because of the buns)

As far as drinks are concerned, do not drink sugary beverages, including sodas and sugary alcoholic drinks. Also avoid fruit juices and milk because of their sugar content.

Technically speaking, diet sodas are low carb. However, avoid them like the plague. Actually, the artificial sweeteners in diet sodas can have a few downsides in common with the plague.

In Summary

# The keto food pyramid offers an easy-to-understand visual of what to eat and what to avoid when you’re trying to maintain a state of ketosis.

# Focus on healthy fats, proteins, non-starchy vegetables, cheeses, nuts, and seeds.

# Avoid sugary foods and drinks, bread, pasta, milk, and fried foods.

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#Keto Food Pyramid #Keto Diet Food Pyramid #Low Carb Food List #ketoconnect

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egal-aboosta · 5 years

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Kashrut

(TL;DR before read more and this post was written/planned before the recent drama)

I always told myself that I never got kashrut. I grew up in a family that did not like kashrut. To them, it was the enemy of workable Judaism.

We’d been “Jews in weird places” and/or had less than great food access for a few generations, and so we’d always been at a disadvantage when it came to the practicality of keeping kosher. Whether it was the generation that ate lobster on the New England coast so their neighbors wouldn’t think they had two heads or the generation that needed to eat pork in school lunch because they needed the calories, kashrut wasn’t the most accessible or reasonable.

But as my health has evolved making other spiritual connections and halachic obligations harder, I started noticing what I ate. I already didn’t eat pork in defiance (it’s both an “I won’t assimilate” thing and an “I have particularly intense ethical quandries with the pork industry”) and shellfish because it wasn’t to my taste. So the only major thing I had to notice was milk-meat combos...

(TL;DR: I took kashrut slowly and it strengthened my Judaism and helped me be a happier/healthier/better person)

(point of clarity: I use “dish” to mean like one contained recipe-thing, not a plate. i.e. cholent, spaghetti with meatballs in it)

I didn’t stop eating milk and meat together, but I started noticing when I ate them in the same dish.

I didn’t stop stop eating milk and meat together, but I started noticing when I ate them in the same meal.

Then I stopped eating them in the same dish. This wasn’t a big deal. It just happened. It felt weird to eat these two “separate” things in the same mouthful.

Then, when I ate meat and dairy in the same meal, I ate one and then the other. Alternating felt too much like putting the separate things in the same dish.

Then someone pointed out to me that per (many) Ashkenazi custom(s), you can eat meat after dairy so long as you drink water or eat something pareve in between. I started doing this because it connected me to tradition and made my practice feel less random.

Then I didn’t wait a particular time between milk and meat, but I started making a mental note when I ate meat and thinking back to the most recent of those mental notes when I ate dairy. I still ate it no matter how short that mental note (just not in the same helping).

The I learned about the custom of waiting an hour both ways. It made sense to me. While I liked my past practice’s connection to Ashkenazi Judaism, it felt weird to me to be able to eat meat right after dairy. And as someone who has to have a large snack to small meal every 4 hours or so with medication (and has lots of food allergies to convenient stuff!), six hours complicated what was healthy and packable. I started waiting an hour both ways, but only between things that were obviously meat or dairy.

I started checking for “contains dairy” and vegetarian labels to check if things are my ‘close enough to pareve.’

Now I usually hold by those labels and check for hecshers but don’t worry about them. Especially if I know what everything on the ingredients list is.

Right now, I sometimes mess up on waiting an hour (I think 2 days ago was the most recent?). Especially from dairy to meat because I didn’t first teach myself to think in that direction. Right now I don’t like hechshers. Where I live they can be hard to find. And I especially don’t want to stop buying from local businesses or eating friends’ cooking (allergies are hard enough on them already!). But I’m starting to get familiar with non-kosher ingredients (and how processed some foods are!) when I check labels. And soon I’ll probably start to imagine asking local businesses and even friends what’s in things not just for my allergens, but for kashrut ingredients concerns. It won’t be too complicated; there are vegetarians and vegans and people (me already!) with food allergies/intolerances. I think that’s a long way off, but that’s what I thought when I started each step. I started that first step less than a year ago. And over the course of drafting this post I’ve had to add a couple of steps.

Keeping kosher-style (which I’d say encompasses any and all of the variations above!) has been amazing!

It’s not some profound spiritual experience every second, but it’s made me feel more honest to my Judaism on days when I’m not feeling well enough to more active(?) mitzvot (I don’t like saying “positive time-bound,” especially here where study counts). When I can’t daven, I can still wait before eating a piece of jerky, or choose a hardboiled egg over some cheese.

And at times when I’m not feeling G-d, kashrut is still a connection to my traditions and to many Jewish people across the world. Keeping kosher-style has taken pressure off my davening; sometimes it’s flourished when I wasn’t looking, but other times it just made my kavanah’s natural wanes more bearable.

It’s also improved my sense of time, helping me remember when I should be taking medications.

But from a totally secular perspective, kashrut has also taught me to move on from mistakes. Each of these steps, even though I took things so slowly and as a result of strong pulls, has included missteps. I’ve learned to accept mistakes that happen, but also how to learn from mistakes to prevent their reoccurance.

#kashrut #miriam's-well-of-jewish-thoughts #clearly I'm still taking shabbat practice slowly lol #selfie #journaling

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repost-this-image · 5 years

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Important historical references for Castlevania fics

Castlevania III: Dracula’s Curse and the Netflix series based on it are both set in the late 15th century in Wallachia (now the southern part of Romania). For those of you who don’t specialize in history from this period, there are a LOT of things that were dramatically different back then that you probably never heard about.

So here’s a list of things that the average person might not know about food and clothing, that are relevant to Castlevania fics and other stories written in that time period:

(and it’s a LONG ONE, so I’m putting it behind a cut.)

First, fabrics. Cotton was rare and expensive, and is actually harder to dye than the other fibers available at the time. Cotton only became cost-effective for the average person to buy a few centuries later, when slavery--and later, mechanical separation of the seeds and other debris from the boll--drove the cost of production down. (Well, the financial cost, anyway. Ethically, this was obviously Not Good.) Commoners were as unlikely to wear cotton as silk or ermine.

So what did most people wear? Linen, wool, and leather.

Let’s start with linen. Linen is made from flax, which has very strong fibers. It is first soaked in water for a few months to soften up the fibers (yes, this means that flax has to rot before you can use it to make cloth). The fibers are then spun and woven into linen fabric. Linen is lightweight and cool in the summer, and because it’s soft, sturdy, and easy to wash, most undergarments and nightclothes were made of linen.

Wool, as most people know, comes from sheep. Just like in the game Minecraft, you get wool by carefully clipping it off a sheep with shears. (Modern shears are electric and look like the clippers used by a barber to cut human hair.) An experienced shepherd is very good at shearing a sheep without cutting the skin, getting most or all the wool off. Wool takes most natural dyes very easily, requiring only the dye itself and some kind of acid to use as a mordant. (A mordant is basically the chemical that makes the dye “stick” to the fabric.) I have literally dyed wool yarn with Kool-Aid and boiling water; the unsweetened packets contain food-safe dyes and citric acid. Wool is basically AWESOME to use for your outer garments. It’s warm, relatively water-resistant when felted, it wicks away sweat from your skin and undergarments, and it STAYS WARM EVEN WHEN WET, which is a good thing when modern waterproof fabrics don’t yet exist. Equally importantly, knitted wool was the one natural material that could stretch, so socks and hosiery could be made skin-tight. Spandex and elastic were a good 400 years in the future. One reason black sheep were less common and less desirable is because black wool is too dark to dye, and thus makes fewer clothing colors than white or brown wool. (This is also where the phrase “black sheep of the family” comes from.)

Leather is animal skin that’s been specially prepared to not rot off and stink. It’s a bit more water-resistant than felt, though it can still get ruined if you let it get soaked through. Most leather today is made from cows or pigs, but deer and goat leather make a softer leather and would also have been used. “To handle with kid gloves” comes from the fact that the softest, thinnest gloves were made from kids (baby goats). Kid-leather is banned today for ethical reasons. A prepared sheepskin with the wool still on would have made for a super-warm blanket or rug, but wasn’t all that cheap.

Most women spent half the year spinning wool and linen into threads; it was simple enough (although VERY time-consuming) that you could spin while doing other things, and common women definitely did. During the winter months, when you were stuck inside most of the time anyway, the weaving and sewing would take place. Most spinning would have still been done with the drop spindle; spinning wheels existed, but they were still very uncommon.

So what color were clothes? Well, a natural undyed cream color was more likely than pure white--bleaching fabric still involved urine and was a major hassle. As for dyes, most of them came from plants or insects, and you could get just about any color except royal purple, a deep scarlet, or royal blue (because the sources of these shades were rare and difficult to harvest). Sypha’s robes would probably have been dyed with woad, which produces the same pigment as the indigo plant (the same indigo that’s used to dye blue jeans). For more information on dyes from this time period, or how it was done, I’d recommend you click here or here. (This section is long-winded enough already.)

For the actual fashions of the time, check out the “Central Europe” section of this article, the late-15th-century part of this article, and if you don’t mind fudging it (since heaven knows Alucard’s tight leather pants aren’t period), the early 16th century works too.

Undergarments of the time include: the chemise (full-length for women, waist-length for men), the codpiece, early corsets, hose, and petticoats. Underpants as we know them probably didn’t exist yet.

FOOD

Most of us know that people used to eat very differently than they do now, but aside from “well, there wasn’t a McDonald’s or anything,” that’s about it. So here’s what you need to know about food. (For a more in-depth look, this reddit post is pretty good.)

Dairy would have been milk, cream, and butter near a dairy farm, and mainly cheese elsewhere. Cheese not only keeps for a very long time, but sharp cheeses actually get stronger and better with age. There were dozens of varieties, and they would have made up a fair bit of your protein unless you were wealthy enough to eat meat every day. (Commoners weren’t.)

Beans and nuts were your primary source of protein if you were a commoner. They were cheap, shelf-stable, and easy to cook. Just leave some beans and barley in a pot of boiling water for a few hours with your other ingredients, and you’ve got a filling meal. Not all beans or nuts are European, but you’re pretty safe if you stick to: lentils, hazelnuts, chestnuts, peas, broadbeans, flax, almonds, walnuts, chickpeas (garbanzos),

Grains were the staple food, and as such, you had them in stews, beer, and bread every day. You know how the KJV of the Bible says things like “man shall not live by bread alone” and “give us this day our daily bread?” That’s because bread was the ONE FOOD you were guaranteed to have at every meal, so the word “bread” was often used to refer to food in general. If you had celiac in the Middle Ages, your life was pretty much guaranteed to suck. Maize existed in parts of the Old World, but was only used as animal feed; “corn” was instead a general term for ALL grains, instead of the name of the yellow stuff that grows on a cob. Bread was made of rye, wheat, millet, or barley, all of which were and still are quite common in Europe. And yes, oatmeal was also A Thing.

Other vegetables you’d find in Europe in the 15th century included cucumbers, radishes, carrots, lots of varieties of onions, dandelions (yes, they’re edible), celery, broccoli, asparagus, spinach, beets, Brussels sprouts, cabbage, kale, garlic, parsnips, and cauliflower. Since spices were expensive, most people seasoned their food with herbs like basil, thyme, parsley, rosemary, oregano, chives, cloves, bay (laurel), wormwood, and dill. Eggplants are not originally native to Europe, but they were brought over from Asia during the Middle Ages, so people definitely knew about them and cooked with them. And of course, edible mushrooms have been eaten pretty much everywhere in the world you can find them, including damn-near all of Eurasia.

Note what is not on the list. There were no potatoes in Europe. It is a New World vegetable. Potatoes weren’t imported into England and Spain until the 16th century, and didn’t reach the rest of Europe until the early 17th century. They quickly became popular because they’re cheap, easy to grow, and calorie-dense, which is why a lot of traditional Irish food from the last 4 centuries has potatoes in it. Do not write potatoes into a story set in the 15th century. DON’T DO IT. History buffs get very angry when you get potatoes wrong. A lot of people are mad at the Witcher series for having potatoes in Poland at about the same time period, 100 years before they would have made it there. Tomatoes are also a New World crop, as are pumpkins, peanuts, cranberries, maple syrup, chocolate and quinoa. Don’t include any of them in your story either.

Fruits in the part of Eastern Europe we’re looking at would not have included bananas or citrus; the time it took to transport non-native fruits would have made it impossible to get either one. Here’s what fruits you were likely to actually find: Blackcurrant, pears, quinces, raspberries, apples, plums. You might find the following Mediterranean imports when they were in season, but they’d be less common since the plants themselves can’t survive cold winters: black mulberry, dates, figs, olives, grapes, jujubes, pomegranates. How common each of these would be depends on how long it can go without spoiling; when in doubt, check. Dried grapes, of course, are shelf-stable and could well have been imported under the names raisins, currants, or sultana.

Meats were most often eaten by the wealthy, unless you count fish and shellfish, which were mainly seen as food for the poor. (The idea that fish and lobster and delicacies for the rich would seem completely absurd to people before the 20th century.) Chicken was uncommon; your hens were more useful as egg-layers than as meat. Beef, pork, venison, rabbit/hare, mutton (sheep), lamb, goose, and duck were relatively common. Turkey and salmon are both New World animals and would have been unknown in Europe. Fish were very common and easy to catch compared to modern times (bodies of water hadn’t been overfished like they are today) and came in lots of varieties. Oysters, mussels and the like were also harvested and eaten by the common folk.

#castlevania #15th century #historical reference #15th century food #15th century clothing

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livingcorner · 3 years

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7 Tips on Feeding Kitchen Food Scraps to Chickens

It’s never my intention to embarrass my wife when we go out to dinner. But she sometimes cringes when I ask the waiter for a to-go box so I can feed the leftovers to our chickens. The staff is always happy to hear that the food isn’t going to waste, but my wife pretends she doesn’t know me.

You're reading: 7 Tips on Feeding Kitchen Food Scraps to Chickens

Too few restaurants compost or give their food waste to farmers, which contributes to the average citizen generating 20 pounds of food waste per month, according to the U.S. Department of Agriculture. That adds up to about 240 pounds of food waste per person in a year. Citywide, that means food waste from homes, restaurants and institutions comprises about 13 percent of municipal trash going to the landfill. That probably costs your city about $40 a ton or more, and it’s hauled by garbage trucks that get as little as 3 miles per gallon. (That’s not a typo.) So every time you throw food away, you put upward pressure on your own tax bill.

There are also environmental advantages to letting your hens eat these food scraps. If these scraps go to a landfill, they slowly decompose in a way that turns them into methane gas. The methane will escape into the atmosphere, where it’s 25 times worse for promoting climate disruption than an equal amount of CO2 coming from your car exhaust or those garbage trucks.

If you dispose of food scraps down the drain, with or without a garbage disposal, things aren’t much better. When those scraps of food waste get to your municipality’s water treatment plant, the staff spends taxpayer money getting all that organic matter out of the water so it doesn’t kill fish downstream.

If my two-person household generates almost 500 pounds of food waste per year, then I estimate that I should be able to give a third of that to my chickens—about 160 pounds (much of that weight is water, but still). I don’t have hard numbers, but I believe our modest efforts at using food waste from our kitchen, our meals out and scraps from our neighbors might reduce our chicken feed bill as much as 15 percent.

Clearly, feeding some food waste to backyard chickens is a great way to fight climate disruption, reduce landfill costs, cut water treatment costs and decrease our chicken feed bill, too. Finding a way to share some of that food waste with backyard chickens makes (dollars and) sense. So here are some tips on how you can reduce your contribution to food waste.

Read more: 7 Popular Kitchen Cabinet Materials – Pros & Cons – Laurysen Kitchens

Kitchen Food Waste

We already had a container for food scraps that go to our compost bins. A few years back, we set up a second one on the kitchen counter for scraps that would please the chickens. The original compost container still gets things that the chickens won’t or shouldn’t eat, such as coffee grounds, paper towels, citrus peels, avocado skins (which are toxic to chickens) and anything moldy or spoiled.

Before you throw scraps in, put a folded paper towel in the bottoms of both containers to absorb moisture and make it easier to pop out the contents without having to scrape them out. Then, start saving your scraps.

1. Produce

Being omnivores (able to digest plant and animals foods), chickens like almost all the scraps of vegetables and fruit that we give them, with the important exceptions of uncooked potato skins and avocados, which are reportedly toxic. They will attack any leftover corn on the cob, apple cores, overripe cucumbers and carrot tops. Occasionally, at our neighborhood grocery, I divert a box of vegetable scraps from the trash receptacle, and the chickens plow through the scraps right away.

Frank Kerouac

2. Bread & Grains

We sometimes freeze stale bread to add to soups, but we also give bread scraps to our chickens. They devour bread, leftover rice, old pasta, stale crackers and cereal crumbs from the bottoms of boxes. Anything flaky or crunchy from grains will suit them.

3. Meat & Fish

Chickens are not vegetarians. They like meat; I mean they like meat the way a good Southern boy, such as myself, needs his daily dose of pork products. Chickens really like cooked meat, including gristle, tendons and fat. They will pick bones clean, leaving nothing to attract vermin—nothing. And because we cover the ground in our pen with wood chips, any bones quickly decompose in place, too.

We don’t feed them chicken scraps, as that seems “weird.” We don’t want to support cannibalism for any species. (It’s also a potential for disease: Mad cow disease came from feeding cow parts to cows.)

We also don’t give them fish bones. The smell would stick around too long. That said, we do give them scraps of fish skin, lobster shells and shrimp shells, which get gobbled right up. Those shellfish are related to insects, and as you probably know, chickens love them some bugs.

4. Fats & Oils

If you have the bad habit of pouring cooking oil down the sink, you really should see what this stuff looks like when it congeals inside a city sewer pipe. These grotesque icebergs of fat (aka “fatbergs”) cause nearly half of the sewer overflows in the U.S. each year. And even when the fat doesn’t congeal into a fatberg, it still has to be removed from the wastewater, and that costs taxpayer money.

Instead of pouring cooking oil or fat from bacon, burgers, steaks and pork chops (mmm … pork chops) down the drain or even putting that stuff in the trash, we pour—and scrape—our waste oils and fat into a bowl and let it set up in the fridge overnight. We then feed it to the hens the next morning. It’s like pudding for chickens, and they gobble it up fast. That’s not nearly as strange as it sounds. Many cooking oil-recycling operations turn waste oils from restaurants and food processors into livestock feed anyway.

Another tip: If you have dusty bits of pellets or grains that the chickens aren’t eating, mix them with liquid waste oils into a paste that your hens will devour.

The chickens don’t get all the bacon fat at our house, though. It’s the best thing for frying eggs sunny-side up.

Read more: What is the Standard Height of Kitchen Cabinets? – Builders Cabinet

5. Dairy

Cheese rinds and leftover milk from cereal bowls are also popular with the poultry set.

6. Eggshells

We give our hens eggshells. We smash the shells flat so they don’t resemble an egg; we don’t want to encourage egg-eating. But the calcium in the shells is valuable. When our hens are laying heavily, they wolf down the crushed eggshells. During winter, when they are laying less, they are more laissez-faire about the shells.

7. Neighbors

No, we don’t feed our neighbors to our chickens, but our neighbors do bring food to our chickens, such as melon rinds, pumpkin guts and leftover pasta. They say it’s because they like to visit our chickens, but I think they are coming over for a few free eggs, too, which we are happy to give them because our three birds produce more eggs than our two-person household can eat.

Essentially, we encourage reverse community-supported agriculture on our block. You might know CSA as a method for consumers to pay farmers in advance for their produce. We ask our neighbors to save their kitchen scraps—with the exceptions noted previously—and drop them off in the run.

After fall holidays, such as Halloween and Thanksgiving, it’s party time in the coop as neighbors drop off their out-of-date ornamental squashes and pumpkins. I toss these in the pen and chop them into accessible sections. You can imagine how quickly the seeds disappear. And the flesh goes next, leaving a very thin layer of inedible pumpkin skin. I know some folks who spoil their birds by cooking the pumpkins first, but that’s not necessary.

We also gently encourage our neighbors to save their meat scraps in the fridge to share with our hens. But that program is going a lot more slowly than the reverse CSA of fruit, vegetable and pasta. That’s OK. Change comes slowly, but it does come.

This story originally appeared in the January/February 2018 issue of Chickens magazine.

Source: https://livingcorner.com.au Category: Kitchen

source https://livingcorner.com.au/7-tips-on-feeding-kitchen-food-scraps-to-chickens/

#livingcornernews

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musingsfromny · 6 years

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Don’t Eat Before Reading This

Anthony Bourdain’s breakout New Yorker article.

“Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It’s about danger—risking the dark, bacterial forces of beef, chicken, cheese, and shellfish. Your first two hundred and seven Wellfleet oysters may transport you to a state of rapture, but your two hundred and eighth may send you to bed with the sweats, chills, and vomits.

Gastronomy is the science of pain. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times—superstition, a contempt for outsiders, and a loyalty to no flag but their own.

A good deal has changed since Orwell’s memoir of the months he spent as a dishwasher in “Down and Out in Paris and London.” Gas ranges and exhaust fans have gone a long way toward increasing the life span of the working culinarian. Nowadays, most aspiring cooks come into the business because they want to: they have chosen this life, studied for it. Today’s top chefs are like star athletes. They bounce from kitchen to kitchen—free agents in search of more money, more acclaim.

I’ve been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands. A few years ago, I wasn’t surprised to hear rumors of a study of the nation’s prison population which reportedly found that the leading civilian occupation among inmates before they were put behind bars was “cook.” As most of us in the restaurant business know, there is a powerful strain of criminality in the industry, ranging from the dope-dealing busboy with beeper and cell phone to the restaurant owner who has two sets of accounting books. In fact, it was the unsavory side of professional cooking that attracted me to it in the first place. In the early seventies, I dropped out of college and transferred to the Culinary Institute of America. I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos. I would climb the chain of command from mal carne (meaning “bad meat,” or “new guy”) to chefdom—doing whatever it took until I ran my own kitchen and had my own crew of cutthroats, the culinary equivalent of “The Wild Bunch.”

A year ago, my latest, doomed mission—a high-profile restaurant in the Times Square area—went out of business. The meat, fish, and produce purveyors got the news that they were going to take it in the neck for yet another ill-conceived enterprise. When customers called for reservations, they were informed by a prerecorded announcement that our doors had closed. Fresh from that experience, I began thinking about becoming a traitor to my profession.

Say it’s a quiet Monday night, and you’ve just checked your coat in that swanky Art Deco update in the Flatiron district, and you’re looking to tuck into a thick slab of pepper-crusted yellowfin tuna or a twenty-ounce cut of certified Black Angus beef, well-done—what are you in for?

The fish specialty is reasonably priced, and the place got two stars in the Times.Why not go for it? If you like four-day-old fish, be my guest. Here’s how things usually work. The chef orders his seafood for the weekend on Thursday night. It arrives on Friday morning. He’s hoping to sell the bulk of it on Friday and Saturday nights, when he knows that the restaurant will be busy, and he’d like to run out of the last few orders by Sunday evening. Many fish purveyors don’t deliver on Saturday, so the chances are that the Monday-night tuna you want has been kicking around in the kitchen since Friday morning, under God knows what conditions. When a kitchen is in full swing, proper refrigeration is almost nonexistent, what with the many openings of the refrigerator door as the cooks rummage frantically during the rush, mingling your tuna with the chicken, the lamb, or the beef. Even if the chef has ordered just the right amount of tuna for the weekend, and has had to reorder it for a Monday delivery, the only safeguard against the seafood supplier’s off-loading junk is the presence of a vigilant chef who can make sure that the delivery is fresh from Sunday night’s market.

Generally speaking, the good stuff comes in on Tuesday: the seafood is fresh, the supply of prepared food is new, and the chef, presumably, is relaxed after his day off. (Most chefs don’t work on Monday.) Chefs prefer to cook for weekday customers rather than for weekenders, and they like to start the new week with their most creative dishes. In New York, locals dine during the week. Weekends are considered amateur nights—for tourists, rubes, and the well-done-ordering pretheatre hordes. The fish may be just as fresh on Friday, but it’s on Tuesday that you’ve got the good will of the kitchen on your side.

People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage. In many kitchens, there’s a time-honored practice called “save for well-done.” When one of the cooks finds a particularly unlovely piece of steak—tough, riddled with nerve and connective tissue, off the hip end of the loin, and maybe a little stinky from age—he’ll dangle it in the air and say, “Hey, Chef, whaddya want me to do with this?” Now, the chef has three options. He can tell the cook to throw the offending item into the trash, but that means a total loss, and in the restaurant business every item of cut, fabricated, or prepared food should earn at least three times the amount it originally cost if the chef is to make his correct food-cost percentage. Or he can decide to serve that steak to “the family”—that is, the floor staff—though that, economically, is the same as throwing it out. But no. What he’s going to do is repeat the mantra of cost-conscious chefs everywhere: “Save for well-done.” The way he figures it, the philistine who orders his food well-done is not likely to notice the difference between food and flotsam.

Then there are the People Who Brunch. The “B” word is dreaded by all dedicated cooks. We hate the smell and spatter of omelettes. We despise hollandaise, home fries, those pathetic fruit garnishes, and all the other cliché accompaniments designed to induce a credulous public into paying $12.95 for two eggs. Nothing demoralizes an aspiring Escoffier faster than requiring him to cook egg-white omelettes or eggs over easy with bacon. You can dress brunch up with all the focaccia, smoked salmon, and caviar in the world, but it’s still breakfast.

Even more despised than the Brunch People are the vegetarians. Serious cooks regard these members of the dining public—and their Hezbollah-like splinter faction, the vegans—as enemies of everything that’s good and decent in the human spirit. To live life without veal or chicken stock, fish cheeks, sausages, cheese, or organ meats is treasonous.

Like most other chefs I know, I’m amused when I hear people object to pork on nonreligious grounds. “Swine are filthy animals,” they say. These people have obviously never visited a poultry farm. Chicken—America’s favorite food—goes bad quickly; handled carelessly, it infects other foods with salmonella; and it bores the hell out of chefs. It occupies its ubiquitous place on menus as an option for customers who can’t decide what they want to eat. Most chefs believe that supermarket chickens in this country are slimy and tasteless compared with European varieties. Pork, on the other hand, is cool. Farmers stopped feeding garbage to pigs decades ago, and even if you eat pork rare you’re more likely to win the Lotto than to contract trichinosis. Pork tastes different, depending on what you do with it, but chicken always tastes like chicken.

Another much maligned food these days is butter. In the world of chefs, however, butter is in everything. Even non-French restaurants—the Northern Italian; the new American, the ones where the chef brags about how he’s “getting away from butter and cream”—throw butter around like crazy. In almost every restaurant worth patronizing, sauces are enriched with mellowing, emulsifying butter. Pastas are tightened with it. Meat and fish are seared with a mixture of butter and oil. Shallots and chicken are caramelized with butter. It’s the first and last thing in almost every pan: the final hit is called “monter au beurre.” In a good restaurant, what this all adds up to is that you could be putting away almost a stick of butter with every meal.

If you are one of those people who cringe at the thought of strangers fondling your food, you shouldn’t go out to eat. As the author and former chef Nicolas Freeling notes in his definitive book “The Kitchen,” the better the restaurant, the more your food has been prodded, poked, handled, and tasted. By the time a three-star crew has finished carving and arranging your saddle of monkfish with dried cherries and wild-herb-infused nage into a Parthenon or a Space Needle, it’s had dozens of sweaty fingers all over it. Gloves? You’ll find a box of surgical gloves—in my kitchen we call them “anal-research gloves”—over every station on the line, for the benefit of the health inspectors, but does anyone actually use them? Yes, a cook will slip a pair on every now and then, especially when he’s handling something with a lingering odor, like salmon. But during the hours of service gloves are clumsy and dangerous. When you’re using your hands constantly, latex will make you drop things, which is the last thing you want to do.

Finding a hair in your food will make anyone gag. But just about the only place you’ll see anyone in the kitchen wearing a hat or a hairnet is Blimpie. For most chefs, wearing anything on their head, especially one of those picturesque paper toques—they’re often referred to as “coffee filters”—is a nuisance: they dissolve when you sweat, bump into range hoods, burst into flame.

The fact is that most good kitchens are far less septic than your kitchen at home. I run a scrupulously clean, orderly restaurant kitchen, where food is rotated and handled and stored very conscientiously. But if the city’s Department of Health or the E.P.A. decided to enforce every aspect of its codes, most of us would be out on the street. Recently, there was a news report about the practice of recycling bread. By means of a hidden camera in a restaurant, the reporter was horrified to see returned bread being sent right back out to the floor. This, to me, wasn’t news: the reuse of bread has been an open secret—and a fairly standard practice—in the industry for years. It makes more sense to worry about what happens to the leftover table butter—many restaurants recycle it for hollandaise.

What do I like to eat after hours? Strange things. Oysters are my favorite, especially at three in the morning, in the company of my crew. Focaccia pizza with robiola cheese and white truffle oil is good, especially at Le Madri on a summer afternoon in the outdoor patio. Frozen vodka at Siberia Bar is also good, particularly if a cook from one of the big hotels shows up with beluga. At Indigo, on Tenth Street, I love the mushroom strudel and the daube of beef. At my own place, I love a spicy boudin noir that squirts blood in your mouth; the braised fennel the way my sous-chef makes it; scraps from duck confit; and fresh cockles steamed with greasy Portuguese sausage.

I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam. Admittedly, it’s a life that grinds you down. Most of us who live and operate in the culinary underworld are in some fundamental way dysfunctional. We’ve all chosen to turn our backs on the nine-to-five, on ever having a Friday or Saturday night off, on ever having a normal relationship with a non-cook.

Being a chef is a lot like being an air-traffic controller: you are constantly dealing with the threat of disaster. You’ve got to be Mom and Dad, drill sergeant, detective, psychiatrist, and priest to a crew of opportunistic, mercenary hooligans, whom you must protect from the nefarious and often foolish strategies of owners. Year after year, cooks contend with bouncing paychecks, irate purveyors, desperate owners looking for the masterstroke that will cure their restaurant’s ills: Live Cabaret! Free Shrimp! New Orleans Brunch!

In America, the professional kitchen is the last refuge of the misfit. It’s a place for people with bad pasts to find a new family. It’s a haven for foreigners—Ecuadorians, Mexicans, Chinese, Senegalese, Egyptians, Poles. In New York, the main linguistic spice is Spanish. “Hey, maricón! chupa mis huevos” means, roughly, “How are you, valued comrade? I hope all is well.” And you hear “Hey, baboso! Put some more brown jiz on the fire and check your meez before the sous comes back there and fucks you in the culo!,” which means “Please reduce some additional demi-glace, brother, and reëxamine your mise en place, because the sous-chef is concerned about your state of readiness.”

Since we work in close quarters, and so many blunt and sharp objects are at hand, you’d think that cooks would kill one another with regularity. I’ve seen guys duking it out in the waiter station over who gets a table for six. I’ve seen a chef clamp his teeth on a waiter’s nose. And I’ve seen plates thrown—I’ve even thrown a few myself—but I’ve never heard of one cook jamming a boning knife into another cook’s rib cage or braining him with a meat mallet. Line cooking, done well, is a dance—a highspeed, Balanchine collaboration.

I used to be a terror toward my floor staff, particularly in the final months of my last restaurant. But not anymore. Recently, my career has taken an eerily appropriate turn: these days, I’m the chef de cuisine of a much loved, old-school French brasserie/bistro where the customers eat their meat rare, vegetarians are scarce, and every part of the animal—hooves, snout, cheeks, skin, and organs—is avidly and appreciatively prepared and consumed. Cassoulet, pigs’ feet, tripe, and charcuterie sell like crazy. We thicken many sauces with foie gras and pork blood, and proudly hurl around spoonfuls of duck fat and butter, and thick hunks of country bacon. I made a traditional French pot-au-feu a few weeks ago, and some of my French colleagues—hardened veterans of the business all—came into my kitchen to watch the first order go out. As they gazed upon the intimidating heap of short ribs, oxtail, beef shoulder, cabbage, turnips, carrots, and potatoes, the expressions on their faces were those of religious supplicants. I have come home.”

#Anthony Bourdain #Culture #Quotes

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lovemesomesurveys · 4 years

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FOOD SURVEY

1. What’s the last thing you ate? Ramen.

2. What’s your favourite cheese? I love many different kinds of cheese. Cheese makes everything better.

3. What’s your favourite fish? I don’t have one.

4. What’s your favourite fruit? Banana.

5. When, if ever, did you start liking olives? I don’t know when exactly, but I’ve liked black olives for as long as I can remember. I’ve never liked green olives.

6. When, if ever, did you start liking beer? I never liked beer.

7. When, if ever, did you start liking shellfish? Never.

8. What was the best thing your mum/dad/guardian used to make? Not used to, they still do cook delicious meals. A few of my faves are my mom’s lasagna, meatballs, and tacos and my dad’s spaghetti and scrambled eggs. Also, I’m not a big burger person and I don’t like steak or porkchops, but the rest of my family loves when my dad makes those things.

9. What’s the native specialty of your hometown? Probably Mexican food.

10. What’s your comfort food? Ramen.

11. What’s your favourite type of chocolate? Milk and white chocolate.

12. How do you like your steak? I don’t.

13. How do you like your burger? Not a big burger person, but if I eat one it’s gotta be well done. I don’t want any red in my meat. *gag*

14. How do you like your eggs? Scrambled, sunny-side up, hardboiled, deviled... I love eggs.

15. How do you like your potatoes? Like every way they come, ha. I also love potatoes.

16. How do you take your coffee? With flavored cream or cream and sugar.

17. How do you take your tea? With a packet of sweetener.

18. What’s your favourite mug? It’s blue on the outside and yellow on the inside with Peter Pan and the gang on it.

19. What’s your biscuit or cookie of choice? Sugar cookies or shortbread.

20. What’s your ideal breakfast? Scrambled eggs with shredded cheese and spinach, country gravy, hash browns, and coffee.

21. What’s your ideal sandwich? Either bologna and sharp cheddar or colby jack cheese, mustard, and mayo or turkey, salami, either of those cheeses, spinach, mayo, and mustard. Also, a pickle on the side and some olive oil for dipping. I miss a good deli sandwich, though. That sounds really good.

22. What’s your ideal pizza: White sauce, feta and ricotta cheese, spinach, garlic, and crumbled meatballs with pesto on top and ranch for dipping.

23. What’s your ideal pie (sweet or savoury)? The only pie I like is cheesecake.

24. What’s your ideal salad? Lettuce, spinach, tomatoes, black olives, shredded cheese, shredded carrots, pieces of hardboiled egg, and ranch. I used to love peppercinis as well, but I can’t eat spicy stuff anymore. :(

25. What food do you always like to have in the fridge? I like to have some kind of sandwich fixins so that I can always make a lunch. <<< Same. And eggs. And shredded cheese cause I like to add it to my ramen.

26. What food do you always like to have in the freezer? Healthy Choice steamers pesto pasta meal things, pizza, and Smart Ones breakfast meals.

27. What food do you always like to have in the cupboard? Ramen.

28. What spices can you not live without? Garlic, salt, black pepper, oregano, basil, chives, paprika (a must for deviled eggs).

29. What sauces can you not live without? Ranch, olive oil, pesto, marinara, white sauce, mayo, sour cream, gravy, sausage gravy... I don’t know for sure if a few of those fall under the sauce category, but whatever.

30. Where do you buy most of your food? Walmart and another local grocery store.

31. How often do you go food shopping? We do two big grocery shopping trips a month with a few quick trips in between if we need something.

33. What’s the most expensive piece of kitchen equipment you own? The fridge, probably.

34. What’s the last piece of equipment you bought for your kitchen? Hmm. I think it was the home beer dispenser my brother and I got my dad for Christmas.

35. What piece of kitchen equipment could you not live without? Keurig, fridge, stove, and microwave.

36. How many times a week/month do you cook from raw ingredients? I never do. I’m not a cook at all, the only things I make are microwavable, cooked in the oven (frozen foods like pizzas), or made on the stovetop (ramen).

37. What’s the last thing you cooked from raw ingredients? Wait, unless you count making hardboiled eggs for deviled eggs. If so, then there’s that. However, that just consists of me putting the eggs in a hardboiled egg cooker thing. I don’t have do much, ha.

38. What meats have you eaten besides cow, pig and poultry? That’s the only kind I eat.

39. What’s the last time you ate something that had fallen on the floor? I don’t do that ever. If it falls on the ground, it’s trash now to me.

40. What’s the last time you ate something you’d picked in the wild? I’ve never done that.

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi – Italian, Mexican, Chinese. I don’t eat Indian, Thai, or sushi.

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum – I don’t drink.

43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed – Garlic, basil, mint, caramel, ginger, lime. Not sure what aniseed is.

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. – Banana, strawberry, watermelon, apple. I don’t like orange, pineapple, or cherry.

45. Bread and spread: Wheat, white, sourdough, bagels. Pesto, olive oil, peanut butter, mayo, garlic spread, cream cheese.

46. What’s your fast food restaurant of choice, and what do you usually order? I don’t have one anymore.

47. Pick a city. What are the best dining experiences you’ve had in that city? Bubba Gump restaurant is fun place with good food.

48. What’s your choice of tipple at the end of a long day? I don’t drink.

49. What’s the next thing you’ll eat? I’m not sure.

50. Are you hungry now? A little bit.

51. Do you eat your breakfast everyday? I rarely do now. I was doing pretty good for awhile, but then I started sleeping in past 2PM and having late lunch.

52. At what time do you have breakfast? If I do eat breakfast food nowadays, it’s for dinner.

53. At what time do you have lunch? Like 4 or 5PM.

54. What do you have for lunch? Usually either a sandwich or a Healthy Choice steamers microwave thingy.

55. At what time do you have dinner? Around 8PM.

56. What do you have for dinner? I have a small list of foods I eat cause I’m picky and have food/appetite issues, but I’ll have something like spaghetti and meatballs, burritos/tacos, breakfast for dinner, or takeout like Wingstop or pizza. Sometimes I’ll just have another sandwich.

57. Do you light candles during dinner? No.

58. How many chairs are there in your dining room and who sits in the main chair? We don’t have a dining table or even a dining room anymore. We had to turn that space into a bedroom.

59. Do you eat and drink using your right hand or the left one? Right.

61. Mention the veggies that you like most: Spinach, broccoli, green beans, and corn.

62. What fruit and vegetable do you like the least? I don’t eat a lot of fruits or veggies to be perfectly honest. As bad as it sounds, I haven’t had any fruit the past few years. Spinach is the only veggie I have somewhat often. And like I mentioned in this survey, there are fruits and veggies that I like, I just don’t eat them often.

63. You like your fruit salad to have more: I don’t like fruit salad.

64. You prefer your vegetable salad to contain more: Spinach.

65. What’s your favourite sandwich spread? Mayo, pesto, or an olive oil/vinegar mix.

66. What’s your favourite chocolate bar? Reese��s white chocolate.

67. What’s your favourite dessert? Brownies, cupcakes, cheesecake, muffins, donuts.

68. What’s your favourite drink? Coffee and Starbucks Doubleshot energy drinks (that’s coffee, too, but still it’s different).

69. What’s your favourite snack? Movie theater popcorn.

70. What’s your favourite bubble gum flavour? Minty flavors.

71. What’s your favourite ice cream flavour? Strawberry.

72. What’s your favourite potato chip flavour? Sour cream and onion and original Ruffles with ranch dip.

73. What’s your favourite soup? Pork ramen.

74. What’s your favourite pizza? Didn’t I describe that already?

75. What’s your favourite type of dish? Just give me boneless garlic parm and lemon pepper wings from Wingstop, please.

76. What food do you hate? Seafood.

77. What’s your favourite restaurant? Wingstop.

78. Do you eat homemade food, or food delivered from outside? Both.

80. Who cooks at home? My parents and brother.

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? I’m supposed to incorporate a lot of protein.

82. How do you keep yourself fit? I don’t do anything.

#personal #text #survey #surveys

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omnomwithrob · 5 years

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Because we had to.

On the night of our fifth wedding anniversary, Rob gave me one of the most thoughtful gifts I’ve ever received - tickets to the Roots N Blues N Barbeque Festival! Not only had I been jonesing for a trip to our beloved Columbia, MO (where we met <3), I had FOR YEARS been wanting to see a Lake Street Dive/Avett Brothers show. They’re two of my favorite bands and they happened to be playing together on the same night at Roots and Blues this year. BEST HUSBAND EVER. So when the festival rolled around at the end of September, we recruited the grandparents to head east from KC to babysit Rose while Rob watched me eat this corn dog in preparation for the show.

Rob is less easily swayed by carnival fare and found a barbecue truck serving plates of delicious ribs. I wish I could remember who the vendor was, but I remember them being tender and delicious! If you find yourself at Roots and Blues this year, just order all the ribs you can find, and you’ll probably run into them. Whichever ones you like best, let’s just say those are these.

I am the world’s weirdest person and don’t usually enjoy the live music experience very much. But I love both of these bands and know all of their songs, so I was willing to put up with spilled beer and noisy teenagers. Even though I have been to many Avett Brothers shows and have loved each and every one, I dare say Lake Street Dive was the better act this time around!

After the show, we took a bus from Stephen’s Lake Park pretty much directly to Trops (because we had to - and I still have my frequent buyer punch card and had a free drink to cash in). And if you’ve ever been to Columbia, you’ll know by the brightly colored walls and line of people behind me exactly where we went next.

El Rancho is not a culinary destination. It is pure nostalgia, covered in silky white cheese sauce that can never be duplicated - to quote good buddy Bryan Butler, “If you mix it with dirt, you could eat dirt.” It is late night, college-town cuisine that I only once made the mistake of eating for lunch. It’s meant for nights like this (even though it was only like 11pm and I’d had more coffee than alcohol that night - not that I ever could hang, but I really can’t now).

Rob ordered the chimichanga, but once I discovered the nachos in like 2007, I could never go back. I should preface by saying that they should not be good. Chips, meat, and the runniest cheese sauce you’ve ever seen. But - and I mean this in the absolute best way possible - the whole thing couldn’t be greasier. And it. is. sublime. No need for lettuce, tomatoes, or sour cream, onions or cilantro. This right here is all you need.

We took a Lyft back to the hotel (wowowow to have had Lyft in college - or even, like, a smartphone), and the next morning we happily reunited with Rose after our first ever night apart from her. We decided to romp around campus, which is not only where Rob and I met, but where my parents met, too! It’s taking a great deal of restraint not to post all the cute family pics we took with Rose, but I’m trying my best not to smear her face all over the internet before she can consent to that. So here’s my dad in his prime state, recalling memories from his days as an engineering student at Mizzou.

We had takeout from Booches for dinner that night, which was the first time I’d had Booches since they scolded me for taking pictures of their burgers about 12 years ago (picture a large grizzly man telling an 18 year-old girl: “I don’t wanna be in your magazine.”) In the spirit of that memory, I refrained from taking pictures. But I did take pictures at brunch the next morning, which was our last meal in Como before heading back to Chicago.

Lucy’s has been gone for years, and Cafe Berlin had a line a mile long, even in the early morning hours when parents like us get up. So we tried something new - Glenn’s Cafe - in a familiar place, where Bleu used to be. Rob and I celebrated our first Valentine’s Day there, eight and half years before. <3

Glenn’s serves Southern-inspired fare. Rob and my dad both had the southern eggs benedict (two pictures up), a biscuit topped with smoked pulled pork, poached eggs and hollandaise sauce. My mom had the above vegetable quiche, which was LOADED with artichokes, zucchini, mushrooms, tomatoes, and asparagus. Rob’s mom and I both had the below eggs nouvelle, which involved little fried shellfish cakes (shrimp + crawfish + crab) with sunny side up eggs and hollandaise sauce. It was great, but in keeping with the El Rancho theme, very greasy!

We last visited Columbia while driving back to Virginia after our wedding, ready to start a new stage of life together. Every time we visit, so much has changed, and so much has remained the same. Having the opportunity to be in Columbia and go to Roots and Blues was such a wonderful gift - a fitting anniversary gift from my college sweetheart. I couldn’t have asked for a more thoughtful experience - great food, great music, great company, and great memories. We will always love going back to Como.

Caroline

#Rob Bratney #food blog #Columbia #Missouri #Como #Mizzou #Roots N Blues #Roots n Blues n BBQ #Lake Street Dive #corn dog #ribs #bbq #Booches #Glenn's Cafe #Trops #southern food #eggs benedict #quiche

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radicalecks · 5 years

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I had dinner last weekend with a friend I haven’t seen in ages and who knows about my plans to eventually convert. Now, I don’t honestly keep super kosher (unless you like to eat nothing but canned maple beans, it’s just not feasible in this city, unfortunately), but I do still try and at least observe to the extent I can (no pork, no shellfish, no mixing of meat and dairy, that sort of stuff). Which, naturally, came up when I was talking about ordering food and had to have cheese taken off something (again, I know this isn’t actually kosher dining, but it’s the closest I can get rn).

To my surprise, he kind of pushed back against the idea that I should be observing kashrut, largely by asking me if the whole conversion thing was ‘cause I’d “found Gd again” and then stating that, in his case, unless he believed in Gd he wouldn’t “put himself through all that” (ie eating kosher-style). Which just sort of flabbergasted me at the time. Like, for one thing, the idea that the only reason to observe kashrut would be if there was a Gd above who would punish you if you didn’t is just... at this point so utterly alien to me, and I’m not even a conversion student yet.

But it also kind of made me realize that in a lot of cases, if I’m talking to someone about this sort of thing, we’re... speaking completely different languages. Like, intellectually, I knew that anyway, but getting that degree of pushback against something I clearly found meaningful from a close friend who already knew about my intentions prior kind of shocked it into clarity. ‘Cause like, I have no idea what I think of Gd, I’ve got a few different positions and they kind of tend to change every time I give serious thought to them, but my stance is that even if there is no Gd, keeping kosher, saying brachot, etc. would still be holy. And I’m realizing that the idea of a holiness which isn’t even close to conditional on Gd’s existence is... just completely outside of the lexicons of most of the people I speak with when it comes to questions of religion.

#lynn rambles #y'know i made a conversion sideblog and have never posted on it #but then again i don't feel like i have too much to meaningfully contribute on that subject #until like i'm actually a conversion student

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charlescookland-blog · 5 years

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Diets and Dietary restrictions

1. Examples of typical daily menus.

- Atkins diet

What is Atkins diet?

Simply speaking, cut down your carbohydrates allowance. It allows 20 -25g of carbohydrates daily. Carbohydrate makes energy but if you don’t use all, rest of it turns to fat. So that’s why you get weight easily. So Atkin diet is focus on absorbing amount of carbohydrate. Naturally, You will lose weight. However, you should be careful for side effect. It may make you feel tired, dizzy, constipated and have bad breath.

Foods to avoid

- Sugar : Soft drinks, fruit juices, cakes, candy, ice cream etc

- Grains : Wheat, rye, barely, rice

- Vegetable oils : Soybean oil, corn oil, cottonseed oil, canola oil and a few others.

- Trans fats : Usually found in processed foods with the word “hydrogenated” on the ingredients list

- Starches : Potatoes, sweet potatoes

- Legumes : Lentils, beans, chickpeas etc

Food Allergy

Food allergy is very related to life. (Difficulty breathing, Low blood pressure, vomiting, diarrhea, hives, itchy rash) So we should keep an eye on it. In my case, I can’t find any allergy yet. My brother has raw shellfish allergy, and I get used to it. So let me put my menu with raw shellfish allergy.

2. Provide one recipe that you have created (using standard recipe format) that utilizes the concepts discussed (in class).

Korean traditional BBQ – Bulgogi

- Grounded beef, Mushrooms, Onions, Garlic, Bell pepper, Zucchini

- Soybean paste & sauce, sugar, Grain syrup

1. Sweating Onions and garlic

2. Adding Mushrooms, zucchini and bell pepper.

3. Put sweating vegetable to dish

4. Saute grounded beef and soy bean sauce & paste, sugar, grain-syrup mixed evenly.

5. Put vegetable and saute together.

3. Keep a 7 day log of your eating habits based on your diet choice.

- 7 days menu

Monday

- Breakfast : Eggs and vegetables with Avocado oil

- Lunch : Bulgogi and nuggets

- Dinner : Korean traditional BBQ Bulgogi with eggs

Tuesday

- Breakfast : Bacon and eggs

- Lunch : Bulgogi with chicken nuggets

- Dinner : Caesar salad Vegetables.

Wednesday

- Breakfast : Eggs and cherrys

- Lunch : Salmon fish and vegetables.

- Dinner : Fried chicken

Thursday

- Breakfast : Bread, ham and avocado (need carbohydrate a little)

- Lunch : Bulgogi with chicken nuggets

- Dinner : Korean style BBQ Samgyupsal with lettuce

Friday

- Breakfast : Omelet with water

- Lunch : Pork and vegetable sandwich (need carbohydrate a little)

- Dinner : Steak and vegetable

Saturday

- Breakfast : Bacon and eggs

- Lunch : Dumpling, eggs and turkey ham (need carbohydrate a little)

- Dinner : Fish and chips

Sunday

- Breakfast : Bread, eggs, tomatoes, granola and yogurt (need carbohydrate a little)

- Lunch : Turkey slice ham and bacon with boiled eggs.

- Dinner : Sausage, Leek, cheese, vegetable salad and Broccoli cheddar soup.

4. At the end of the week, reflect on your experiences.

First, Restrict Food ingredient is very harsh for me. I usually eat rice and bread. But Atkins diet restrict carbohydrate. So Eating meat without bread or rice makes me very insufficient in part of taste and nutrition. After 3 days, I feel a little tired and not satisfied after eating. I desired bread and rice a lot. Luckily, Atkins diet allows me to have carbohydrate 20 - 25g per day. So I try to eat bread within this amount. Positively, I can feel very light and don’t have any stomachache. After eating bread, noodle and rice, I feel satisfied but feel uncomfortable too.

Maybe I will try this diet again, but not strict at that time. I will eat carbohydrate with suitable amount.it will be much healthier for me.

5. Provide some advice or ideas that would allow you to maintain your dietary choice and be a chef.

For Atkins dietary, it will really helpful for someone who wants to lose weight. Most important to maintain dietary is food combination. If you eat only meat, it will very tough and hard to swallow it. So you have to mix meat with vegetable. If you want to eat carbohydrate like bread or potatoes, Egg texture is very similar to them. So I usually cook it scramble and eat them together.

If you want to eat carbohydrate, Atkins dietary allows you to eat it with 20 -25g amount. So you can eat 2 slides of bread.

6. Would you continue with your choice?

I know every diets are against carbohydrate. It is main reason for gaining weight. As compared, Atkins diet is better and more loose than Keto diet. Keto diet is so strict. So I will choose Atkins diet again. But first I will choose low-carbohydrate diet and if I feel better without carbohydrate, then I will do Atkins diet. We should diet step by step. There will be side-effect. So please check you body while dieting, and adjust food ingredients one by one.

This assignment is very good chance to do diet. I didn’t do diet usually. But by doing diet, I can understand the feeling and hardship of people who is doing diet as a chef. If I become chef, I want to develop diet food who can enjoy not suffer from.

Reference

The Atkins Diet: Everything You Need to Know. (n.d.). Retrieved July 03, 2019, from https://www.healthline.com/nutrition/atkins-diet-101#foods-to-avoid

#theory

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efosa123 · 5 years

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Keto Cooking: Keto Food List a ketogenic diet is founded on a few basic principles lots of fat moderate amounts of protein plenty of veggies in a very very small amount of carbohydrates it's a much different food pyramid than most of us are used to and if the idea of reimagining your entire diet feels overwhelming you're not alone nearly everyone who has embarked on the keto journey felt the same way in the beginning here's the most important thing to remember you don't have to make up your new diet from scratch there are keto resources guides meal planning tools and tons of recipes online to help you cook and eat in this new way right here it rolled me we offer a comprehensive keto food list as well as recipes for every meal plus snacks our keto food list is one of the best places to start as you calculate your macros put together your shopping list and plan for what you'll be eating each day to help your body switch over into a ketogenic state and become a fat-burning machine let's take a look at some of the foods you'll be eating on a keto diet first we'll categorize them into food groups fats and oils are a big part of the keto diet not all fats are the same and some should be avoided saturated fats like butter ghee which is clarified butter coconut oil MCT oils and tallow or lard can be freely use them for frying or sauteing foods or mixing into dishes like the now famous keto proof coffee monounsaturated fats like cold-pressed olive flax avocado and macadamia nut oil should also be eaten as often as you like add them to sauces and dressings or drizzle atop other foods naturally occurring polyunsaturated fats like the ones you'll find an animal and fatty fish are very nutritious them up however beware that processed polyunsaturated and trans fats like the ones you see and so-called heart-healthy margarine spreads should always be avoided one other thing to consider is keeping your omegas and balanced by eating plenty of wild salmon tuna trout and shellfish for Omega threes or taking a small fish oil supplement keep an eye on your intake of nut or seed based foods as these can be high in inflammatory omega-6s proteins are also an important cornerstone of the diet whenever possible choose organic pasture-raised and grass-fed meat be careful not to eat too much protein this can result in lower levels of ketones and increased production of glucose so try to pair proteins with fattier side dishes and sauces wild caught fish like catfish cod flounder halibut mackerel mahi mahi salmon snapper trout and tuna are all good choices remember fatty or fish is better other types of seafood like clams oysters lobster crab scallops mussels and squid provide protein though some may contain carbs as well so watch out whole eggs are one of the most affordable and versatile protein sources look for free-range eggs from a local grocery store or farmers market one egg contains 6 grams of protein and 5 grams of fat try them hard boiled scrambled fried poached and devil when it comes to beef choose fattier cuts and blends for steak ask your butcher what has high fat content ribeye is usually a good one for ground beef read the package and buy fattier ratios like 85/15 or 80/20 the same goes for pork always look for fattier cuts of ground pork pork loin pork chops tenderloin and ham bacon is a keto favorite but read the packaging to make sure there aren't added sweeteners like brown sugar cured pork products like sausages often contain added sugars and other processed ingredients be sure to avoid them choose dark meat over white meat when buying poultry like chicken duck quail another wild game similarly always look for fatty versus lean cuts of other means such as veal goat lamb and turkey offal and organs like heart liver kidney and tongue provide protein as well as vitamins and nutrients nut butters are a non meat source of protein but be sure to choose natural unsweetened versions and go for ones with more fat like almond butter and macadamia nut butter nut and seed flours are commonly used in Quito baking just remember that these should be consumed in moderation produce whether fresh or frozen is really important to the keto diet and for general health but some fruits and veggies are very high in natural sugars and thus should be avoided a good rule of thumb is to stick with above-ground vegetables some veggies to load up on our broccoli cauliflower cabbage green beans Swiss chard romaine lettuce and spinach limit your intake of hire car veggies like baby bella mushrooms squash parsnips beets and garlic and night shades like tomatoes bell peppers and eggplant citrus fruits and berries should be eaten with careful moderation and sweet starchy produce like sweet potatoes and bananas should never be consumed for more info on eating veggies on a keto diet read the blog post titled the best low carb vegetables free keto unrolled me when shopping for dairy always be sure to buy full fat dairy items and choose organic and raw when possible highly processed dairy normally has 2 to 5 times the number of carbs as the raw and organic versions and this definitely adds up over time full fat heavy whipping cream Greek yogurt cream cheese half-and-half and marscapone are commonly consumed dairy products in the keto diet moderate amounts of soft cheeses like mozzarella Monterey Jack and Brie are fine but hard cheeses such as a cheddar parmesan feta and Swiss tend to be better bet since they're lowering carbs take care to monitor your dairy levels when eating a protein heavy meal to keep your macros in balance if you've hit a plateau or slowed down in weight loss consider cutting back on some dairy nearly all foods needs seasoning to taste good don't worry about tracking most spices sea salt pepper as you cook spices do contain carbs so if you're using a remarkable amount of them in a recipe make sure you note those however you track your macros pass on prepackaged spice blends as many of them contain sugars and other fillers the place to be vigilant is with sauces dressings and condiments many store-bought versions are loaded with sweeteners making these items yourself is preferable though it can be time-consuming some easier sauces to make from scratch include brown butter and simple vinaigrettes if you do go for premade condiments read the labels carefully look for ketchup mustard relish and hot sauces with no sugar added probiotic rich sauerkraut horseradish Wurst assure sauce and fatty salad dressings like ranch and Caesar finally drink water we recommend a gallon of water each day the ketogenic diet has a natural diuretic effect and many people starting out notice periods of dehydration if you're prone to UTIs or bladder pain it's extra important to intentionally drink more water throughout the day you can occasionally add sucrose or stevia sweet and flavor packets or some fresh-squeezed lemon lime or orange to your water bottle for a change of pace other good keto beverages include bone broth which is loaded with vitamins and nutrients and revs up your energy by replenishing electrolytes many of us rely on coffee for that improved mental focus especially in the morning however too much caffeine can stall weight loss so try to stick to just two cups of caffeinated beverages including tea each day if you like tea choose plain black or green avoid flavors and add some heavy cream to boost the fat intake coconut and almond milks are good dairy alternatives but be sure to use only unsweetened versions steer clear of diet sodas which can lead to sugar cravings and sometimes cause insulin spikes in the long run and when it comes to alcohol note that frequent consumption will slow weight loss Tam if and when you do drink choose hard liquor as most beers and wines are way too high in carbs thanks so much for watching we hope this has been a helpful guide to what foods we do and don't eat on a ketogenic diet stay tuned to ruled me for everything you want to know about keto including more informative videos meal plans and recipes blog posts testimonials and so much more

#atkins #cook #cooking #diet #how to #keto #keto foods #ketogenic #ketogenic food #low carb #low carb foods #recipes #ruledme #tutorial

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koshersocialmedia-blog · 5 years

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KOSHER LAW

Kosher Law

There is no reason to hold them other than that we should do so, and the key principles of Kashrut (Kosher laws) is laid down in the Chumash (the Jewish Bible). Yet the rabbis always emphasized their important part in the preservation of Jewish life.

Meat & Milk

The separation of meat from milk is central to keeping the laws of keeping kosher. There are stringent prohibitions on mixing them, some more so than other Kashrut regulations.

Therefore, it is necessary for meats and dairy meals to have different sets of cutlery, vaults, cooking equipment and washing bowls. A dishwasher should only be used for meat or dairy, but both should not.

The' parev'(neutral) food is neither meat nor dairy. Parev utensils can go with both milk and meat, like bowls or drinking glasses. The designation parov may be normal non-absorbent glass. But glass must be called either meat or milk, Pyrex and other oven-proof dishes. We don't just avoid mixing at the table meat and milk.

We also refrain from eating after meat milk products until some time is over. Indeed, the Shulchan Aruch, the Jewish code, records two traditional texts, one waiting an hour (which the Netherlands still adheres to) and one waiting for six. Three hours is the prevailing Anglo-Jewish custom. For meat to be eaten after milk, only after hard cheese does the same amount apply.

Bread should always be made parev in order to avoid confusion and therefore without butter or milk.

Fish & Meat

Another rule isn't that fish and meat should be eaten together, but for another reason than meat and milk. The rabbis, supporters of a healthy lifestyle, simply considered it physically harmful. Therefore, in preparing a meat dish it is not necessary to use Worcestershire sauce made of anchovies.

It's permissible to eat meat immediately after fish and vice versa, for example a salmon canapé after a cocktail sausage. But it is the custom to cleanse the palate first by having some bread or a drink.

Birds

Only birds such as owls, ostriches and vultures are forbidden to eat in the Torah. However, we can not be certain that the species listed are true identities. But we can eat poultry, like duck, chicken, goose and turkey, traditionally. Sparrow also allows a Germanic tradition!

Meat and Koshering Process:

In Leviticus, Chapter 11, the basic rules for animals, birds and fish are laid down. Cloven hooves and chewing the cud, such as goats, sheep, cattle and deer, must be used by animals. For Kosher tables, Venison is no longer available only because deer must be shot on the open ground and not put into a slaughterhouse under agricultural rules.

Shechita

Kosher meat and poultry must be prepared by shechita, a swift cut by a razor-sharp knife, which Jews believe to be the most painless means of slaughtering the animal. After shechita, the animal must undergo a thorough inspection (bedika) to check if there are any blemishes which according to Jewish law render it unkosher. The lungs of cattle and intestines of chickens are also checked.

Here comes the term ' glatt kosher.' In the case of livestock it is known as' smooth,' if the lungs are free of adhesions. If adhesions occur, the animal may still be casher, but not smooth, provided they are removed.

Nikur – Porging

Before meat reaches the counter, it has to undergo another process–nikur, porking. This means that several veins and prohibited fats can be removed. Due to the fact that porting is so difficult in the animal hindquarters it is not carried out in most communities of the Diaspora, and that portion is sold to the non-Jewish market. The hindquarters, incidentally, contain the sciatic nerve which the Bible mentions as being forbidden to the Children of Israel because it was where Jacob was wounded in his wrestling match with the angel.

Melicha – Salting

Finally, in order for food to be fit for kosher use, all remaining blood-which is strictly prohibited by the Torah-must be drained of meat. This is why before preparation of food, it must be soaked and salted. The butcher koshered most of the meat before it is sold at present. Since it is full of blood, liver must be roasted by a naked flame.

Eggs

It is common to inspect eggs once opened and before cooking in order to reject them with blood spots, due to prohibitions on blood consumption. However, before hard boiling, there is no requirement to check. White eggs on sale often have less blood than brown, but not for biological reasons: it is because white eggs with blood spots are easy to detect and thus are discharged before reaching shops in the factory' candling' process.

Fish

Although there are some types of kosher meat or poultry available, fish is not. This is not true. A fish must have fins and easily detached scales to satisfy kosher requirements. The scales of a sturgeon are extremely hard to remove, hence it is non-kosher, as is its precious roe, caviar. All shellfish, eels, shark, monkfish, huss and catfish fail the kosher test. Fresh or frozen fish should be bought with the skin on so you can check the scales.

Milk

Given that the distinguishing between cosher milk (milk and kosher) and unkosher milk is not possible, Rabbinical legislation stipulates that milk must be monitored until it is bottled to ensure that it comes from a kosher animal. Some authorities rule in countries with a civil law (like the United Kingdom) guaranteed source of dairy offered for sale that all milk is kosher, and that it does not require oversight. Cosher supervised milk is currently widely accessible throughout the major centers of Jewish life (Chalav Yisrael).

Cheese

But the rules are tighter when it comes to cheese. All cheese shall be certified rabinically. The curdling agent, the rennet, is often derived from an animal source–usually from the stomach of the calf. In the Talmud, the Rabbis ruled that every cheese should come from a monitored source, even if it is made from herbs. Therefore, a rabbinic seal is not available if vegetarian cheeses do not exist.

Wine

Wine and grape juice must come only from a Rabbinically approved source. The Sages put a ban on non-Jewish wine primarily as a safeguard against intermarriage, believing that by drinking-out one might end up dating-out. Hence products like brandy and wine vinegar must also carry a Rabbinic seal.

As happens, non- cosher components, like bull's blood or, more commonly, isinglass, a' fining agent' from a sturgeon, are used in the production of non- Jewish wines. Another reason for avoiding them is this.

Bread

The Rabbis also discouraged the use of non- Jewish bread. However, commercially produced non- Jewish broth may, subject to the following conditions, be utilized in places where Jewish- made bread is not available or is of inferior quality:

Bread usually contains fat that may originate from animals (or unknowns). The possibility also exists of applying an emulsion or glaze to the crusts, or of using non-casher fat to fat the bakers; such fat must not be included in the ingredients list. The bread could also be baked in the same ovens as non-Cosher bread or cakes, making it non-Cosher.

Biscuits

This is usually made from margarine that is not kosher. Butter-made ones may not yet be kosher because tins might be greased with non-kosher fat and no evidence will be displayed on the label. There are the same problems with cakes. Cakes and biscuits with perfectly acceptable ingredients may be cooked in tins or pans in non-kosher products as well as non-kasher products in conjunction with all other cooked products. Each item should be considered separately for these reasons.

Margarines

They contain fats and emulsifiers of animal origin; even vegetarian margarine manufacturers can not always guarantee the vegetation 's source. Only margarine can be used under rabbinical control.

Unsupervised Milk Substitutes & Coffee Whiteners

These can not be used because the caseinates are contained.

Processed Foods

Kashrut had a whole new challenge to confront in the 21st century; food processed. Thousands of products on the shelves have been cleared for use by Jewish consumers through the efforts of Cosh food technologists. More and more products are labeled as Kosher, the logo introduced a couple of years ago by KLBD, Kosher London Beth Din. After a thorough inspection of the ingredients and the procedures used to produce them, many other listed products are approved.

In order to ensure that each component and food add-on does not come from a non-kosher source, it must be examined individually. Many products which appear to be innocent, like yogurt, may include gelatin. Spices may contain stearic acid salts and even breakfast cereals may have glycerine, all of which are of animal origin (for example Raisin Splitz). Even if the ingredient is kosher, it can still be non-kosher because of the other unlisted agents used in its production–for example, releasing agents for the grazing of the production line.

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