Feb 142009
- 15 Tips for Cooking Real Food for Beginngers from CheeseSlave. (I love that name!) I haven’t yet tried coconut flour, as I just haven’t done much baking in the last six months. However, I’ve nearly run out of the slew of mason jars I bought this fall with all the homemade stock I’ve been preparing and freezing lately.
- What Is Attractive? by Fitness Fail. Or: Why look like a skin-and-bones model when you can look like a CrossFit girl? The linked video of the women competitors from the 2008 CrossFit Games is awesome!
- Beware your olive oil. According to this fascinating New Yorker article, it’s often adulterated with cheap, rancid vegetable oils for the sake of a quick buck. I’m not sure whether the fridge test discussed by CheeseSlave is reliable. Whole Foods says not — and that they rigorously test their store-label brands for purity. Another alternative is to choose a boutique source like Bariani or Adam’s Ranch.
Personally, I don’t use much olive oil. I’m not much of a salad eater, so I don’t use it for to make dressing. (And yes, I would make my own, as everything store-bought consists largely of industrial vegetable oil.) I use animal fats or coconut oil for cooking. I very much like the flavor they add to foods — and they’re more stable at high heats. From what I’ve read, olive oil ought not be used for high heat cooking. (For more on fats, see this post from Life Spotlight and this detailed article from the Weston A. Price Foundation.)
- Yes, I do plan to make the bacon explosion at some point.
- Canadian farmers should have the right to sell raw milk to their willing customers! RealMilk.com has a lengthy background article on the Michael Schmidt, the farmer brought up on charges for selling raw milk via a cowshare program. You can read his testimony at his trial. I’m not sure about the current status of his case — perhaps it’s still pending?
- Are you looking for a source of raw milk? Check out these tips for evaluating the farm.
