I haven’t tried to read up on it, but I remember seeing recently that someone suggested that horses are probably the best thing to think about eating. I know I saw horsemeat when we were traveling and some of the Asian countries. I really saw a sign that said “no horse meat, no life.”

 Steely_D wrote:


That was a great and thought-provoking film. I agree octopus and pigs are the biggest challenges in my omnivore ethics. I mean, I won't eat dogs, horses, or primates but in those cases I am perfectly happy to say that it doesn't have to be totally logical, I'm just not going to do it. Well, actually, I think of it like a food pyramid, people should eat more plants and less meat in general, don't eat pets or non-human primates if possible and hardly ever eat humans.

We tend to think that intelligent animals are similar to us and thus it is not appropriate to eat them. And developing an inter-species relationship with an intelligent creature should put them off limits. But as the film pointed out, octopus aren't very far up the marine food chain. Their intelligence is a good survival mechanism but they still often get eaten. I'm kind of on the fence. Perhaps, swearing off occi but continuing to eat squid?? 

 ScottFromWyoming wrote:
No doubt...but the beans I'm talking about require a bit more time.

https://www.ranchogordo.com/

 rgio wrote:

All things in moderation... especially moderation. 

Imagine my joy when I found that there is bread I could indulge in!  I'm working on a solid sourdough pizza crust.

 Steely_D wrote:

I swore off octopus a while back. I just don't feel right about it.  I can justify a lot of my other carnivorous urges, but that one bugged me. And it sucks, because they are delicious. Oddly, other animals - even the ones we consider 'smart' and/or self aware don't share the same sense of guilt.

 rgio wrote:

A can of pintos, slightly mashed, sour cream and some salsa is a fine dinner but the family gets bored. 

What will you absolutely not eat for moral (not digestive) reasons?

A friend I love won’t touch pork anymore, since he knows that pigs are smart and all that. I’m trying to follow his lead.

Recently after watching My Octopus Teacher

and listening to the book The Mountain In the Sea (Ray Nayler), I began to refuse to eat octopus. There’s something intelligent there that’s escaping our understanding, and for now they’re off my list.

 islander wrote:
Absolutely.

We're slowly working our way into "blue zone" type foods.  A few years ago, we started eating more beans...and they are an amazingly versatile side to keep in the fridge for whenever... added to foods... soups... stand-alone... whenever.  I got into the habit of making them a Sunday or two each month... in the morning.  It's strange...but I just feel better eating them, knowing I would have grabbed something else if they weren't there.

Any benefits are more than offset with a fair amount of pizza and sandwiches... but it's a start.

 ScottFromWyoming wrote:

I'm pretty sure the convenience we built into our food supply is killing us. When we are down south, it is a little harder - supply is limited. You often have to substitute or change plans. Fresh stuff doesn't last, so you have to go to the fruit/veggie stand every other day. But we find that we snack more and eat less. And seriously - tacos, even with inflation/gentrification you can have 2 tacos and an agua fresca for $5 or so (less if you find the right spots and are good with Spanish and comfortable getting a little curious side eye from the locals). They are a delicious staple in the diet there.  

 islander wrote:

Yeah I just thought I'd try these since they take up a good portion of the bread aisle these days and when will I ever learn that engineered food isn't food? Some people must only go for appearances because the taste and texture of these is what I imagine Star Trek food must be like. Looks like home cookin'. End of review.

 ScottFromWyoming wrote:

Blue zones stuff has some really interesting takes on gluten/grain/carbohydrates. I've sort of figured out parts of it. When we are down south for the winter month(s), we have access to a lot of fresh stuff. We pay attention to what we eat, but we eat smaller portions (because that's typically what's served). We eat a lot of fried stuff.  Lots of tortillas (TACOS!), fresh fish and shrimp all around. Lots of veggies and fruit, and yogurt and natural/fresh honey. We exercise more, but it's mostly walking/swimming and just being active. There is no shortage of sunset cocktails and beers w/ my buddies.  I generally lose a few pounds and feel better all around.  Some of it is environment and attitude, but when I get back I can immediately feel the effect our food here has on us, and it's not good.

 rgio wrote:

And most beer has Gluten so that would really suck... I tried the Keto diet for 4 months and it helped with my glucose and completely cured my eczema It would be hard to stay on it long term though as its to temping to eat something that would take you out of ketosis. I'm doing the Mediterranean diet now. Lots easier to srick with.
 

 ScottFromWyoming wrote:
My "will eat anything"... brewery working (on weekends).. daughter has been diagnosed with Celiac.  Gluton-free is probably better than Keto, but we're dancing on the edges.

Keto English muffins suck the joy out of any room.

Two street food stalls, in Bangkok and Singapore, have Michelin stars. The third, a Singaporean noodle stall, lost its star in 2021 after expanding into a chain. (Marielle Descalsota)

 miamizsun wrote:

mmm, meee toooooo!!!

US approves chicken made from cultivated cells, the nation’s first ‘lab-grown’ meat

 miamizsun wrote:

I would like to stress the importance of wearing gloves when cutting up hot peppers, which Rick pretty much totally blew off. The first time I made hot sauce I did not when cutting up a bunch of cayenne peppers. My hands were burning for hours. God forbid you touch your eyes during that time (did that).  
Speaking of which, I should start another batch of hot sauce today. I have a basket full of cayenne, red jalapeño, and red poblanos, more than enough for a quart-sized fermentation jar.

 Bill_J wrote:

my youtube stream served this up immediately following that...
plus i learned about xnipec

 miamizsun wrote:

The ingredients are right on but I would use a knife instead of a blender. It takes a lot longer but I like a chunky salsa. And if you want to add even more time, strain the chopped tomatoes first and reduce the liquid to make your salsa thicker. Once reduced to your desired consistency, add veggies and cook an additional 5 minutes only. Problem with this method is that by the time your salsa is done the chips are all gone.
edit: I strain the liquid out because I grow a juicy variety of tomato. If you use a meatier, denser variety it may not be worth straining. (Cue for straining puns)