bumping this thread to see if there are any new contributors this Spring :)
Thread prompt : *1) How many of you all have read Grant's Eat Bacon, Don't Jog? Anyone subscribe to his food ideas or any other "alternative" diets? Cyclists tend to be pretty health-conscious and independent minded, just curious what kinds of ideas people are jiving with these days. Vegan? No-carb? 100-mile diet? Anything goes? I love hearing about what works for people. I know Grant's book has definitely informed my own choices a bit, specifically in regards to processed sugar and carbs and simpler forms of exercise. (Not looking to sh** on which diet is working or not working for anyone at this time! Save that for a different thread)* *2) I'd love to compile a collection of favorite recipes! What do you make for yourselves/your families? What's your favorite sandwich you bring on your bike rides? Any bike tour go-to's?* Looking forward to your thoughts! Newest oatmeal recipe is a winner: 1/2 c rolled oats 1/2 c walnut milk + 1/2 c water 1/4 c raisins small handful pumpkin seeds 1 tbsp chia seeds 2 tbsp pureed pumpkin very generous amounts of cinnamon - almost 2 tsp ground cloves, to taste ground turmeric - 1/2 tsp pinch of salt serve with local honey C On Thursday, August 24, 2023 at 3:47:21 PM UTC-7 Garth wrote: > Sure Coco ! Cooking the raisins and apricots makes them all soft and easy > to digest. The raisins balloon up and the apricots, I slice them in hand, > first in half then another three slices. If you're unfamiliar with the > unsulphured ones they are brown, rather than the bright orange you find > with sulphured ones, which just taste awful and the texture is altered to > gummy bear status. How anyone can eat those is beyond me ! You can find > the natural brown ones in bulk @ natural food stores if you have any around > locally. I don't anymore so I get them online > https://www.amazon.com/Turkish-Apricots-Unsulphured-Certified-Resealable/dp/B07KGL3MVW. > > The raisins are Sun Maid regular ol' raisins. > > For a pot I'd guess it's somewhere around a heaping 1/4c to 1/3c of each > fruit. Sometimes it just raisins and a very large banana or 2 small ones. > Some vanilla extract goes good with that. > > I made some today, so I'll attempt to quantify what I do on the fly. I > can't tell you how much water I start with the fruit, but it's enough that > when I add about 3 heaping 1/4 cups of medium grain rice cooked for 15 > minutes on *low heat(soft rolling boil inside),* with enough liquid that > it's still jiggle-able in the pot when it's done. You want as this is not a > dry flaky rice dish, this is creamy, like a Risotto if you're familiar with > Italian cooking. I could use a a 3/4 cup, but that messes me up, so I stick > with multiples of 1/4 cups. A heaping 3/4c won't be as much as 3 heaping > 1/4c's ! Some salt, not too much as you can add some later. Sometimes > > I like to let that sit for like 15 minutes. Then I add an egg, some whole > milk, cream, half and half, evaporated milk, whatever you have on hand. A > bit of sour cream adds a nice dimension too. Bring that to a soft boil, it > should be be easy to stir at this point. It will thicken when it cools. > Turn off the heat and let it sit as long as you like. It can hold a lot of > heat for along time. When it cools enough I put it in a container and > fridge it. If it's too thick you can add a little milk to however you want > at that time, or wait and when it's cold pour some milk over it. It's yummy > any way. This isn't about a certain consistency to the rice, it's about the > complimentary flavors, and that's what cooking is all about. I don't own a > cookbook and find it very hard to follow any recipe if I try, as inevitably > it contains something either I don't have, can't afford, or don't like the > flavor of. > > Masa mush, or dumplings. The dumplings came about by reading of someone > who made pancakes with it, and if it rises for pancakes it'll rise for > dumplings or biscuits, given it has some baking powder. I add an egg too, > makes it fluffier. The mush simply came about by inspiration. I ate > cornmeal mush sometimes as a kid, but found it bland, as cornmeal is bland. > Masa flour takes the same corn kernel and treats it with lime, the mineral, > and that's what give corn tortillas it's wonderful flavor and makes it > easier to digest. It's akin to spouting a grain. So I bought a bag of Masa > at the grocery store(Kroger, Wal-Mart is what I have) and just > experimented. It's really hard to ruin the flavor, and the consistency you > vary with the amount of liquid you use. Milk or water or broth or whatever > ! It can be sweet or savory. I sweeten most things with fruit, sometimes > honey or dark molasses if it's suits the flavors, and once in a while even > some white sugar. I don't use that very often as it has no flavor to it, > it's just sweet, so it's only a pinch. I grew up with my Mom and her Mom > adding a pinch of sugar to most recipes, even savory. I think it gets a bad > rap because the way it's abused or in given in excess. That's the beauty of > cooking yourself, you can do anything you like with a recipe. They're like > rough guides to flavor profiles, complimentaries, not edicts ! > > The beef liver stew is simplicity at it's fines. I like liver, but I don't > fry things. So rather than give it up, I said hey who says it needs to be > fried ? That'd be nobody. Have people made a stew with it ? I don't know, > but I was going to find out. So my local Wal Mart sells fresh liver, I get > about a pound. It's irregular shapes and all juicy bloody inside, and I'm > not into cutting bloody meat anymore(I used to work in restaurants long > ago). So I just cut the bag open and pour it, blood and all, in a 4 quart > heavy pot. Throw it some chopped peppers, onions, garlic and mushrooms or > carrots (whatever you like), and a touch of water. Use a medium high heat > at first, until it starts to sizzle. You don't want to burn it. Then turn > it down low to a low heat and let it cook for 15-20 minutes. Need not be > exact. It's mostly to soften the vegetables and let the flavors blend. > Maybe a touch of salt to taste and some black pepper. Throw in dollop or > two of sour cream if you like the tanginess, but it's great as-is. I > usually eat it with medium grain rice, I like sticky starchy rice. Any rice > you like is the point. Or some pasta. Or a spud. I like to let things cool > off before eating, but that's me. Have it piping hot if you like. Cold > cooked liver as leftovers is sublime. > > Whew.... That's ll folks ! > > > > > On Thursday, August 24, 2023 at 12:46:03 PM UTC-4 coco wrote: > > Those sound delicious Ted!! I'll have to give those a try. > > Garth - your creamy fruit rice sounds amazing too!! I'm curious about > incorporating the dried apricots; I've never tried cooking with them, but I > imagine they are a little less intense on the GI system if you get them > into some boiling water. When you re-add the rice to the cooled > raisin/apricot water, what heat level do you use for the 15 min? Love the > sound of the banana+masa flour mush - is the flour easy to source? Also > would love details on your beef liver stew. > > I love how jazzy people are getting with their recipes! That's what food > is all about, IMHO :) > > > > > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. 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