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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

What Are You Munching On? V2. Stimulants, pizza and Gatorade

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Hmm... no homemade chips? Sure that's not a sign of creeping disinheritence? 8o;)<3

In fish sauce news, I forgot to mention the bottle of Heinz-branded Worcestershire Sauce I acquired from the local not-pound shop a while back. I realise Worcestershire Sauce is a variant of fish sauce what with being made from fermented fish guts and all that, but it tastes distinctly different. This Heinz one is much sweeter though, and tastes a lot more like SE Asian fish sauces. It appears to have been imported from that part of the world (Thailand I believe) and have never come across it anywhere else. Not bad stuff but a little too sweet for some dishes and a little too salty for others. Would work well in SE Asian dishes though I suspect.
 
No -- I should count myself lucky to have had actual fried chips, and not McCain Micro Chips. Even Father's Day wasn't quite a special enough occasion to push the boat that far out. And all the trimmings was a definite positive sign.

If I was being disinherited, there wouldn't even have been vinegar for the chips.

By the way, you used to be able to get a vegan Worcestershire-style sauce. Jess even used to prefer it to the fishy sort; but then it just sort of seemed to disappear .....
 
Y'know I think I recall seeing veggie/vegan Worstershiresque sauce. Never tried it though. Must say I'm a Lea & Perrins man but this odd Heinz one is actually pretty good... just not especially Worcestershirey.

In munchings news, finished a pack of...

91192011_0_640x640.jpg


... earlier. Reduced section purchase, naturally. Nothing to do with the Weight Watchers side of things but they are damn fine yoghurts imo.
 
^
You do know that low fat / low cal shit is full of sugar doncha?

Only saying that as I've been doing a few months low car, high fat diet and finding it evangelically wonderful! Ignore me...

Today I had homemade chicken and veg broth and a huge salad with 2 boiled eggs and crispy bacon crumbled in it. So yummy.

Still craving potatoes as it's our local new season variety (well known in the gourmet tattie world lol) with butter and sybos.
 
^
You do know that low fat / low cal shit is full of sugar doncha?

Only saying that as I've been doing a few months low car, high fat diet and finding it evangelically wonderful! Ignore me...

Today I had homemade chicken and veg broth and a huge salad with 2 boiled eggs and crispy bacon crumbled in it. So yummy.

Still craving potatoes as it's our local new season variety (well known in the gourmet tattie world lol) with butter and sybos.

I used to do extremely low carb high protein / high fat diets for getting ripped for bodybuilding K.....

Its incredibly effective for burning fat but quite hard to stick to as the food choices are pretty limiting. High fat combined with high sugar = tasty but high fat and high protein generally not so much.....
 
I used to do extremely low carb high protein / high fat diets for getting ripped for bodybuilding K.....

Its incredibly effective for burning fat but quite hard to stick to as the food choices are pretty limiting. High fat combined with high sugar = tasty but high fat and high protein generally not so much.....

Ack I can cook and am a proud foodie! It makes a difference, I've not got bored with it yet. Never had a sweet tooth in the first place, so guess I'm not missing that.

I'm doing keto and enjoying how good it makes me feel. So much energy and balanced mood. It seems to be relieving a lot of arthritis pain I have too.

I'm taking myself out of ketosis once a week to enjoy carbs so I don't get bored - hence those new Ayrshire potatoes are in this week's plan. So far really enjoying myself. I'm sure I've been insulin sensitive for a while and convinced I've been on my way to pre type 2 diabetes. Thankfully all my blood works are v. good, including cholesterol.

What's your thoughts on this diet BG on the long term / and not body building? Do you think it's sustainable for a semi-sedentary menopausal woman?
 
My bestie arranged a classic afternoon tea out at one of the better hotels locally. Apart from the lovely tea itself; the sandwiches, crumpets, scones with jam and cream, pastries and the fancy cakes overwhelmed me with carbs! I had a bite of everything and felt sick as a pig at the end of it.

Sugar = vile :|

Cannot wait to get back to keto and normality tomorrow.
 
We had another lazy start to the day and didn't get out of bed until lunch time :D - I made potato and garlic rosti, omelette and had that with beans.
 
Bruschetta-tomato, capers, parsley, a little garlic, seasoned with black pepper and sprinkled with Parmesan. Put spoonfuls on ciabatta, lightly brushed with olive oil and toasted!

ETA: tomatoes from your garden are superior.
 
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Went on awalk to lymm dam earlier, and aside from a single peppery boletus chalciporus piperatus, and some coral fungi I haven't yet examined sub-lente or tested with chemical reagents. nor sporeprinted so thosemost certainly will NOT be being eaten unless the microscope and the lab provides results stating edibility,coral fungi are HARD to ID.

But saw not one but TWO giant puffballs (Langermannia gigantea) growing right far down a slippery, muddy embankment. So I dived down there, grabbing hold of a sapling and thence wrapping my arms round a hawthorn tree, hanging on with one hand and then managing to get down to the level of the fungi,and somehow managed to both grab hold of the pair of them and get them back up to the top of the beaten path, so to speak. Had a nice long walk down the dam, got home and am now enjoying some thick slices of giant puffball, dipped in batter made from whipped egg, with a bit of black pepper, a pinch of salt, slathered on the peeled clean puffball, and although fried in butter, otherwise like...well...kinda like fungal version of beef steak, having those with grilled pork sausages.

Haven't had giant puffball in YEARS, the last one I had, was as kid, I found it, and some fucking bastard, who I will NEVER forgive. Not now, not EVER. Not until the day they die (horribly, I hope. Slowly, painfully and horrible for stealing my prize and kicking it to pieces, when I'd been looking forward to it for a day, a night and most of the following day, only to have it taken from me and kicked to bits.

But now I have TWO =D=D=D=D=D=D=D=D=D=D=D=D=D=D=D

Omnomnomnomnomnom=D=D=D=D=D
 
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Or rather, now, I have one and about 2/3rds to 1.5 puffballs, because I've just eaten a large portion of them, first a slice simply braised in salty butter then the other thickly covered in whipped, salted eggy bread with a good sprinkle of black pepper in there.

My old man was good enough to fry me a slice and leave it for me until I woke up from the generous serving of some oxy with a goodly sized portion of sulfate of morphia, with, additionally, just short of a half gram of chlormethiazole, a few gabapentin 300mg caps, and 75ug clonidine and a tablet of pramipexole, forget the dosage, but the strongest per dosage unit, one tablet thereof.
;0
Awoke to a pan with a slice of giant puffball fried in butter and three grilled snossijiz.




mmmMMmmmmhhhhhmmgghmmnngghghkrgkkrghsnofsnarfarfscoffscoffscoffmfflemmmffllemflesnarflysnarflysnarfsnarf!

Ohhhh my GOD! that. was. DELICIOUS! Couple of bottles of 'lucozade' that were hanging around the house, originally for my mom but now due to her MS/dementia she cannot swallow things that haven't been thickened properly, so the entire pack of bottles is now mine.

And now, just enjoying a post-scarfling snarfling nosh-up rollup, my favourite amber leaf in liquorice papers. I've grown so used to those papers now though that any other kind whatsoever tastes like total cunting shite.

Fuck me diagonally with a weasel on a stick that was so SO fucking lovely. Haven't had giant puffball in years and years. Could only eat the two slices, one about the thickness of a scotch pancake and slightly lesser in diameter but not by much, the other, the slice I did and covered in the eggy bread w/ salt an pepper to make a batter that goes lovely and crunchy and crispy when fried, believe you me those are FILLING.
Most surprisingly so, given the density of the gleba, but nevertheless, a nice big slice, cleaned and peeled of the outer layer, the one like in Bovista, that sort of flakes off really easily, makes for a cheat's way to clean Langermannia. One slice done like that, bit thicker than a big juicy beef steak (I mean a slice of dead thing that went ate grass, went 'moo' and shat, to provide the world at large with places to hunt for liberty caps, not beefsteak fungus, the thing that grows on dead wood and looks like a slice of bloody meat, that when stabbed with my knife, actually does bleed red, blood-like juice. But leaves the world neither beshitten nor ever, ever goes 'moooooo'
 
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Sham-lea and perrins all the way man, definitely.

I like it in my chili con carne (as opposed to the worcestershire-less, Chalciporus piperatus-bare, chickpealess stuff and that the poor wee pot of chili con carnAGE he cooks, is in absolute poverty whence dried Amanita is concerned.
A chili is not a chili unless theres a generous tablespoon or so of dried, cured fly agaric added thence to the pot as it cooks.)


Mmmm that was soooooooo fucking gorgeous! my stomach is not just happy with me, its almost to the point of running out of my throat and bringing me a cryostat for the lab its that pleased with what was sent down the hatch to it's demesne=D
 
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Went on awalk to lymm dam earlier, and aside from a single peppery boletus chalciporus piperatus, and some coral fungi I haven't yet examined sub-lente or tested with chemical reagents. nor sporeprinted so thosemost certainly will NOT be being eaten unless the microscope and the lab provides results stating edibility,coral fungi are HARD to ID.

But saw not one but TWO giant puffballs (Langermannia gigantea) growing right far down a slippery, muddy embankment. So I dived down there, grabbing hold of a sapling and thence wrapping my arms round a hawthorn tree, hanging on with one hand and then managing to get down to the level of the fungi,and somehow managed to both grab hold of the pair of them and get them back up to the top of the beaten path, so to speak. Had a nice long walk down the dam, got home and am now enjoying some thick slices of giant puffball, dipped in batter made from whipped egg, with a bit of black pepper, a pinch of salt, slathered on the peeled clean puffball, and although fried in butter, otherwise like...well...kinda like fungal version of beef steak, having those with grilled pork sausages.

Haven't had giant puffball in YEARS, the last one I had, was as kid, I found it, and some fucking bastard, who I will NEVER forgive. Not now, not EVER. Not until the day they die (horribly, I hope. Slowly, painfully and horrible for stealing my prize and kicking it to pieces, when I'd been looking forward to it for a day, a night and most of the following day, only to have it taken from me and kicked to bits.

But now I have TWO =D=D=D=D=D=D=D=D=D=D=D=D=D=D=D

Omnomnomnomnomnom=D=D=D=D=D

Heh, my best mate is the head ranger at Lymm Dam! He's the cunt with the rather sexy Triumph Bonneville. Tip: Don't bother looking for liberty caps there this autumn, 'cos he will have beaten you to it... :)

Love that image of your pickings - was the composition deliberate? To me it looks like a circumcised speed dick protruding from a severe case of elephantisis of the testicles! :!
 
Hahaaha FUBAR, no, 'fraid not. I was taking a pic mostly of the giant puffballs, the peppery bolete I was just busy slicing the majority of the pores, since they don't dry so well, as they are much higher in water content than is the rest of the mushroom.
The corals, well those I couldn't find until the last minute after I'd got all my harvest home. I need to dig up some specialist lit on the various clavarioids, Botrytis, Ramaria, Clavariadelphus, etc etc. with the microscopy details included to see.

After the lengths I went to in order to obtain those two puffballs, artful composition didn't even cross my mind. In fact my old man did the cooking and I actually fell asleep on the sofa (albeit aided by morphia and chlormethiazole, with a side sprinkling of oxy)
And I woke up hours later to a slice of fried Langermannia gigantia (personally I'd have left it in Calvatia, its much easier to remember and pronounce haha.

You can find libs at the dam? where? because I'm GOOD at beating others to the finish line believe you me. When I go fly agaric picking, and hunting peppery boletes with them (Chalciporus piperatus is a parasite of the Amanita species, I looked it up recently after for years observing that wherever I found peppery boletes I'd find fly agaric fruiting or if I didn't, I'd find the boletes in places where I KNOW there is a fly agaric mycorrhizal network underground because its in places I hunt the things year after year after year. And its so reliable that if I see one species in the distance I know I can either close in for the kill, so to speak, and find the other mushrooms nearby, or wait a while and they will be there later on. I use either one as a marker for the other species .

I'd theorized that there was either a symbiosis or a parasitic relationship like between ergot species and grasses (Found plenty Claviceps purpurea last year, and what I THINK just MIGHT be Claviceps sulcata, but the latter I need to confirm by germination of a few of the suspected C.sulcata sclerotia and examination of stipe, capitulum and perithecia as well as both ascospores and if the species is of a strain which produces them at all, them examine the honeydew for both macrconidia- and microcycle conidia
under the oil immersion lens, in consultation with TGC. Although whilst I've never yet seen any in the wild, what I'd MUCH rather work with is C.paspali. Avoids a whole bunch of chromatography.

Going to have myself some fried puffball steaks for breakfast this morning. Not yet as I'm not yet hungry, will be after I've had some chlormethiazole and morphine, maybe a bit off oxy if I feel I need it, and once thats done I guarantee I will have a rampaging case of the munchies once I wake up from my post-morphia nap=D

Got a couple of slices of brown bread going dry out of the bag ready to make the breadcrumbs but need more eggs for batter. God, that battered puffball steak yesterday evening was just divine. I've not had them for years. Not helped by being robbed of my prize the last time I found any.


But yesterday, there was quite a walk, went right round lymm dam, and had to do no small amount of fence-hopping, tree-swinging (hawthorn to boot some of it) and slithering down a steep, muddy, slippery embankment towards the water, using aforementioned hawthorn to break my fall, grab the trunk, swing round and down and grab the buggers one at a time. But once actually spotted, there was nothing on the face of this earth that would have, or could in this century, possibly have saved them from the frying pan....ooooh no! I'd seen my prize, and damn the mud, damn the thorns to Tartarus all, they were coming back with me in my mushroom-collecting bags, brought especially for just that purpose, lest I see anything that was destined for the frying pan full of sizzling butter=D


I don't know about looking like Theresa May, half-hatched from the egg-case and busily looking for a host, no. To me, they looked like, and still if I peer in the fridge for a snack, look like my breakfast in a few hours once I'm done with the videogame I'm playing at the moment, for the timebeing. I do hope theres some sausages and some bacon left to go with it. Grilled bacon, with the fat trimmed off after cooking wrapped round the slices of puffball under the batter before frying sounds very tempting to me indeed. By the time I'm ready to cook, the morph, clonidine, chlormethiazole, cimetidine for CYP-P450 inhibition, pramipexole and oxy will have done their work and I'll have come round from my morning nap and my stomach will be growling its demands for puffball fritters once again=D
 
Not munching right now ..... but .....

I saw a van with the name of my favourite bakery on it, making a delivery to one of my favourite free houses, on my way to work this morning.

This means that a pub dinner could well be in the offing, sometime soon! I will pop in on the way home tonight and check out the food menu and the live entertainment schedule.
 
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