Klingon food or Survival food?

http://poleshift.ning.com/

Meal worms are good when fryed

The care and feeding of fry pans.

The high heat oil recommendations were wrong!!!

Oil high in omega-3 fatty acids – in particular, alpha-linolenic acid (ALA). Free radicals are actually what enable the polymerization. Flax seed oil has the lowest smoking temperature oil I have seen listed but it is highest in omega-3 fatty acids (57% ALA).

The polymerization process is initiated when something causes the release of free radicals in the oil. So the higher the free fatty acid content in the oil to begin with, the quicker it will break down and start polymerization. This is exactly what you want to season a pan.

I used synthetic steel wool made for polishing metal to remove the old seasoning. Then I used capsules fish oil because I refused to spend $15 for a pint of flax oil that would go rancid by the time I used it up.

To Start:

The seasoned surface must be very smooth! Never put cold water in the hot pan, it may crack the plasticized oil surface.

• 1) Season the pan with a very thin layer of oil runny enough to fill the tiny voids while hot, wipe off as much as possible. Heat aluminum pans slower than steel. Then heat until it smokes for a few minutes. When it stops smoking so much let the pan cool down.

• 2) Take a coarse steel wool to it and basically remove the visible seasoning out of the pan face;
• 3) Clean the pan thoroughly of the gray steel/seasoning residue with hot water and towel only (no soap);
• 4) Re-season the pan for a second time; cool...
• 5) Use fine steel wool to smooth out the pan face; and
• 6) Clean thoroughly with hot water and no soap.
• 7) Apply several more layers of very thin oil, baking on each layer. It will be very smooth.
• 8) Then for ongoing care, never use soap or abrasives on the pan--just wipe it out with hot water and a towel--and if needed, use table salt or baking soda with a moist sponge as a scrubbing agent.

Use of Pan:

• Use a lid to help steam the egg, if the oil is smoking hot remove from flame.

• Soon as the white sets, begin to shake the egg loose
• A thin, slotted, stainless spatula would be best bet with a fried egg in a stainless pan.
• There's a reason short order cooks flip fried eggs by tossing them, instead of by spatula. If fried eggs are your life, it's a useful skill to learn ASAP. Practice on something easier, like old pancakes.
• Do not use margarine to cook eggs as it is normally 50 % water.
• Stainless steel won't season in the same way as carbon steel or cast iron. The same things that make it stainless are the things which prevent seasoning.
  
  ---cheftalk.com/no-stick-fried-egg-tips.

According to one article the trick to test the temperature is to drop a tiny bit of water in the pan, if it bubbles and glides along the pan the temperature is just right. If it instantly evaporates it is too hot. Add a little oil, If the oil smokes remove the pan from the heat before adding the eggs. Or medium low flame.

If you can't get the burnt on food off with a sponge after soaking, use salt or baking soda, and a tiny bit of water to scrub with. Do not ever use an abrasive scrubber and don't even think of using a dish washer!!!! Also soaking with borax and heating, will help loosen stuck on food, but that will take off a lot of the seasoning. Basically you have to re-season a pan every time you have to clean it!

I found naked aluminum pans for $15 with good handles (8 inch pan) but they need a seasoning just like the carbon steel pans (if you're going to cook eggs in them.) This also insulates the food from the aluminum.

But stainless steel is good for cooking vegetables without oil in liquid like tamari and vinegar. So why not pouched eggs?

Injera fermented crepes

The secret to the texture is to not cook it
until there is a lot of fermentation happening.

Teff flour is way too expensive to use most of the time. So this can be made with other flours, like Buckwheat, Millet or Rye flour. Wheat, Rice and Maze are genetically denatured plants that we are addicted to. Don't use them!

Most people use Tefflon pans to make these. But if you add enough flour to the batter and the oil in the pan is hot enough, then it may not stick. And if you still have problems of it sticking, add eggs just before cooking. 

• Flour of your choice Do not use eggs!! Injera should be thicker than a crêpe, but not as thick as a traditional pancake.(see the video below)
• Non-chlorinated Water, enough to make a thin batter.
• Fermenting liquid from ripe KimChi or bread yeast not much is needed.
• Set in a warm place for a couple days. Until it is bubbling with a strong but not bad odor.
• Poor into a hot oiled skillet (that has been seasoned) very thinly.

How to make it not stick to the pan?

South Indian method of making Dosai/Dosa. You can use any type of Griddle such as non-stick, cast iron, stainless steel or even Hard Anodized. The trick lies in treating the griddle with oil and regulating the heat underneath. Take half Tsp of oil on a paper tissue/napkin, apply a thin layer of oil by rubbing/applying the oily tissue on the warm griddle. Now adjust the heat to medium high, (make sure that the Griddle is not too hot at any stage while cooking) sprinkle some water on the hot griddle, if the water evaporates instantly, it means that the griddle is hot. Now reduce the heat of the stove/ heater and pour the batter for the Crepe ( of any type/mix), it will never stick.

The old way is to use a black clay plate

 over a fire with a lot of oil built up on it.
And wait till the oil smokes before adding the wet batter.

injera on wikipedia

http://www.sbs.com.au/food/recipes/ethiopian-bread-injera

https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron

https://en.wikipedia.org/wiki/Seasoning_(cookware)

cast iorn cooking:
http://www.scienceofcooking.com/cast_iron_cooking.htm

problems keeping injera from stickiing:
https://www.chowhound.com/post/injera-sticking-1059470

Zen and the art of Kasha

http://natashaskitchen.com/2015/02/
15/how-to-cook-buckwheat-kasha 


Buckwheat (low carb non-wheat) toasted cooks faster and more evenly, but raw is cheaper to buy. Can be toasted in a wok.

• Raw buckwheat groats cooked in a small pressure cooker: half cup groats to 1 cup water.
• Toasted groats need as much as twice the water. Bring to boil then cover without flame, sit until finished. (¼ to 1/3 cup groats to a cup of water) [Another way is to add egg to the dry toasted groats then simmer in oil and salted water]

Flavors: (see page 157 of the Vegetarian Flavor Bible for more)

• Toasted sesame oil (best used for flavor not frying, only a little is needed)
• Stir-fried vegetables (optional)
• Mushrooms (fabulous) fried or sauce
• Garlic (essential)
• Cheese: Feta, Goat (delectable) or
• Sour cream (drained yogurt)
• Tomatoes
• Thyme, Parsley
• Onions: (dry flakes or fried)
• Walnuts, Cashews, Brazil nuts
• Ginger, Lemon juice or a flavorful vinegar
• Soy sauce: Shoyu or Tamari [or Umiboshi vinegar]

Nut Milk Cheese & Yogurt

http://www.onegreenplanet.org/vegan-recipe/roasted-garlic-and-fresh-herb-cream-cheez/

This is different form pate' because it is fermented!

• Ground nuts: {soak for 2 to 4 days} Cashews (the best), Pistachios, Brazil nuts, Almonds.
• Blend and drain in cheesecloth (colander with weight)

Yogurt Cheese:

• Or just use Machadamia nut milk from health food store. (Almond milk has too much additives) And incubate it with yogourt culture. Then drain it like yogurt cheese. 
• How to make yogurt thicker: http://www.culturesforhealth.com/learn/yogurt/thickening-homemade-yogurt/

Add flavors and micro-biotics before fermenting for a couple days.

• Lemon juice or zest?
• smoked chili powder?  (Chipotle)
• Nutritional Yeast flakes
• olive oil?
• Garlic
• Dulse flakes? (umami)

Probiotics:

• Miso (for the Umami flavor)?
• Acidophilus?
• Kimchi juice? (will start it fermenting fast.)
• yogurt whey?

Leave to culture for 24 to 48 hours in jars or a cheese ring. Dehydrate a bit?

After fermenting the cheese, if it is just too wet, you can bake it dry. Then it may need oil.

Chipotle chilly powder and Lime with Delicotta squash are affinities for almonds.... see the Vegetarian Flavor Bible, a book every one should have.

http://www.landsandflavors.com/basic-almond-cheese/

HOW TO MAKE NON-DAIRY YOGURT
One way to thicken nut milk is to add non-instant powdered milk. But that is dairy.
Adding sugar to promote fermentation is desirable only if you are not diabetic. Approximately 1½-2 teaspoons sugar per cup of milk is recommended. Rice milk doesn’t need additional sugar.
When preparing the milk, heat it to 160°-180°F, and maintain the temperature for 20 to 30 minutes. Then cool to culturing temperature (about 105° to 112°f)

(If milk is accidentally heated to over 180°F, simply let it cool back to 180°F before maintaining the temperature.)

Heating the milk denatures the proteins, allowing them to form a stronger network when exposed to acid (like lactic acid produced by the bacteria in yogurt cultures). Thus, a higher temperature, held for a longer time, will give you a firmer yogurt.

It's important to heat the milk slowly to make a creamy yogurt. Heating the milk too quickly will create a grainy texture.

http://www.culturesforhealth.com/choosing-milk-for-making-yogurt/

https://nomealnohealth.com/how-to-make-vegan-yogurt/

Sugar is Poison

This has nothing to do with 'Sweet Leaf' stevia

http://www.huffingtonpost.com/2015/04/06/
sugar-brain-mental-health_n_6904778.html

I accedently drank of these because I though the lable ment that is wes sweetened with with Stevia (Sweet Leaf is a product name of Stevia)

when I got to the bottom of the bottle I noticed the excesive sweetness. Never drink anything without looking at the lable!

Then these idots had the audasity to tell me that it has only 20 grams carbohydrate. I do not know anyone that can drink only half a small bottle of tea when thursty.

Almond-Coconut Muffins

http://sherievenner.com/thesehealthyelements/
gluten-free-coconut-flour-banana-muffins/

Through out all of your wheat flour!!!

It has way too much carbohydrate!!!

Coconut flour is low carb, and affordable.

• Almond four [optional] (this makes moist dough even with out the eggs)
• Coconut four [by product of the coconut oil industry, so it is very affordable] 16g carbs per ¼ cup.
• Macadamia nut milk (one of the few milks without additives)
• Almond milk (plenty of additives unless you make your own) or just plain water if you can afford it! Enough to make a pourable batter.
• Eggs! (You must eat fat or die with diabetes, like me!)
• Chia seeds may help hold it together but baking them is not good for their omega 3 fatty acids.
• Baking powder....not much.
• Cinnamon (helps you feel full)
• Lots of Vitamin Rich Butter (smother the muffins after their baked) you need fat, but not as much as you think!!!
• Stevia! refined has no after taste. [the only sweetener I use.]
• Banana (or Plantains) a very good sugar substitute with lots of potassium and unfortunately a lot of carbohydrate.
• Sugar is a narcotic stimulant. Corn-syrup is even worse.
• Gluten is protein, very few people are actually allergic to it. It is the carbohydrate in refined wheat that gives people allergic reactions.

I have seen at least two recipe's using 6 eggs to ½ cup coconut flour because the flour absorbs a massive amount of liquid. Use about 1 cup milk like coconut milk with 2 eggs to a ¼ cup coconut flour. Cook pancake-like batter in a pan with lid on top of stove, low heat.

Coconutoil is the biggest scam sense hydrogenated oil! They are even claiming that it is the only oil that will dissolve hydrogenated fats. Who do you think owns the industry? The same corporate person hood that owns Crisco! The ones that invented hydrogenated oil in the first place!

http://blog.paleohacks.com/coconut-flour-pancakes/#