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Messages - bluefoxicy

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256
All Things Food / Re: Lunch time
« on: November 01, 2010, 09:58:51 AM »
Do the lids lock down in some way? If I used that thing above it would no doubt dump over.

I believe they're traditionally placed in a cotton sack that's tied down.

257
All Things Food / Re: Fruit... pathetic
« on: November 01, 2010, 09:49:35 AM »
blue...you are quite the philosopher.

Are you studying or does it just come naturally to you.  :-\

It's both, really.  I know a lot of things but my mind is ... atomic ... often I just say I can speak the language of the universe/existence/gods/whatever.  In some impossible twist, I can think about stuff without language-- which, if you know anything about what language actually does, makes no sense.

The result is I make decisions based on things I'm fully aware of but can't explain or put into words:  I "just know" things, but I can't SAY what I know.  I struggle to explain stuff, or understand things.  This in part makes me an internalized philosopher, like Morihei Ueshiba or Buddha.  I sit around and profess some divinely bestowed "understanding" of things.

This in turn leads me to an unhealthy hunger for information.  This is possible to do beyond the constraints of your health; I've learned to compensate.  At a point I was learning multiple languages at once:  I've retained the codepages and minimal vocabulary, and can order my food in German at the market.  The "Headache" people claim to get is a combination of a sensation of pressure inside the skull (not going out or in, just THERE) and the dire confusion that makes it impossible to relate to reality in any sense except what you've most recently burned your brain out with if you put that much crap in at once.  My frequent relation of reality to Go is more of a philosophical one, and deliberate; but there have been times when I made connections that don't ACTUALLY make sense, they're just craziness.

I've been getting better at this.

To the point, I now target useful knowledge.  My disdain for most common aesthetics here (i.e. room decorations, gaudy frilly crap curtains and bed sheets, "Designer" anything with leopard print etc) also included a distaste for the painfully bland.  This I could not explain until I read a book called Shibumi, which I read because (imagine that) it had a picture of Go on the cover; the concept of Shibumi and Shibui actually matched what I had developed internally as an understanding of beauty.  The book itself contains... a lot of philosophy I was able to assimilate pretty well from the story.  I've also read some stuff about Aikido and its founder, Morihei Ueshiba; a lot of this is telling me things I already knew, but didn't know how to express.  Sometimes I stumble across something that I feel is correct, but hadn't thought of myself before.

So yeah.  I have huge communications issues and I'm crazy.  Go figure.  Anyone worth listening to is probably patently insane, though.

258
All Things Food / Re: Fruit... pathetic
« on: November 01, 2010, 09:28:07 AM »
It never fails...bluefoxiciy's threads are always entertaining and draw a big crowd.  ;)

I try.  Honest questions are boring... and get one-dimensional answers.  Anything that sparks a long conversation is both entertaining and bound to give a lot more information.

It's like the game of Go.  I can relate the game of Go to everything in life; everything I can't... can be related to Algebra.  The fuzzy stuff is a combination of both I guess.  This is why I tend to claim that all civilized men should study the game of Go; Geometry; and Philosophy.

One can relate the game of Go to asking questions as well.  In Go, you start with an empty board; you play one stone per turn, developing out the vague territory bounds through weak influence.  Eventually, stronger cohesion occurs as stones take more defined shape.  Around the bored, specific life and death situations appear.  Asking a specific question is like placing a shape on the board and asking about the proper play to create or destroy life (black to live, white to kill, etc):  this will teach you things and enhance your grasp of the game, but you really need to play Go to get good at Go.

The study of life and death gives you an understanding of life and death problems; the playing of Go proper teaches you to recognize, create, and prevent life.  It is as such when exploring a hole in a topic you understand:  a more open play draws in more information, building an entire structure instead of yielding a small and specific component.

259
All Things Food / Re: Fruit... pathetic
« on: November 01, 2010, 09:19:26 AM »
Fruit is good for you in moderation. It has the worst kind of sugar- fructose.

Fructose is one of the healthiest readily digestible sugars. Its instant energy

Ignoring the consistently demonstrated fact that cap is always right, we have two startlingly diverging assertions here.

260
Other Fermentables / Re: Milk?
« on: October 30, 2010, 07:39:00 PM »
It tastes very agreeable. Similar to yogurt but perhaps more sour with a little bit of a yeast flavor and bouquet. I dont detect any alcohol at all.

This batch went twenty four hours? I guess I could let it go a few days?

Don't go "A few days," it'll solidify.

Mine manages 2 days at room temp, and if it solidifies I shake it and it liquefies.  In an earlier stage, if it solidified I got cottage cheese (had to WASH it off the kefir grains to recover them, it was HARD!).  So this is different.

Yeah, it's like sour runny yogurt with a slightly different flavor.  Took me a few drinks to recognize the stuff as more than sour milk.  I bought some store-bought kefir which was similar and opened up my palate; this stuff tastes like a GOOD version of that, with more complex backing flavors but essentially the same base.

I'm gonna move up to 1qt mason jars for my batches.  I drink a lot of lassi, but this stuff is good and easier to make.

261
All Things Food / Re: Fruit... pathetic
« on: October 26, 2010, 06:09:05 AM »

262
All Things Food / Re: Lunch time
« on: October 25, 2010, 12:48:40 PM »
All sorts of things could go in that Bento-box. How about some crackers with a rich jam, soft cheese and pickled veg to accompany whatever else gets put in there?

Makes my Rubbermade containers look shabby... ;)

I bought it because of the aesthetic; but admittedly, the pair cost $55 (yeah I got two).  High-quality Bento Boxes go for $250+ each; DECENT ones go for $30.  Anywhere below that and you get the most hideous looking garbage, unbelievably gaudy.  That is not the aesthetic I prefer.

Take these $1100 Go bowls, for example:



Or these $80 ones:



Disgraceful.  Far too kitsch for the $80 set; far too noisy for the $1100 set.  Consider the $50 set:



Sure there are some very nice $150 bowls-- favorably to me, Kaya:



But the $50 Jujube bowls are quite shibui.  As would be this room if those cushions were less gaudy:



A good set of Bento Boxes might cost a bit more than a Rubbermaid set; but it's more the aesthetic than the price.  It is calming to the mind; in fact this is exactly what set my mind in the proper state to envision something more complex than stir fry or a ham sandwich as lunch.  I suppose it is a disability that I couldn't envision anything beautiful to complement a $2 blue plastic Tupperware TV tray.

But don't we even go so far as to control the color and even the clarity of the beer we brew?  Not just to make it light/dark and arbitrarily clear; but to make certain styles cloudy to compliment the stylistic color and traditional serving glass shape, and other styles crystal clear but darker and even more carbonated for an aesthetic change.

Hmm... crackers... hard tac or saltine?  Soft cheese... pickled vegetables I can live without.  A pickled beet egg maybe, or brown pickled eggs (malt vinegar) depending on aesthetic and flavor profile compliments (those English malt eggs can kick your ass if made strong and hot).

It's funny, people tell me pickled eggs last 2-3 weeks... but I actually age the damn things for 4-6 months before eating them.  Maybe I'll make some red beet eggs.

263
All Things Food / Re: Lunch time
« on: October 25, 2010, 10:32:05 AM »
Lots of fruit....

Grapes and fruit chunks obviously pack together, but what else serves cold?  Cheese cubes, seaweed salad I covered.  Meat is hard (I mean, sea food maybe; I like sea food), hence the sushi.  Rice is excellent.

Sticking a baloney sandwich in the fridge has gone out of style.

264
All Things Food / Lunch time
« on: October 25, 2010, 09:51:20 AM »
So I've acquired



and I'm considering



for packed lunch at work.  This involves some steamed white rice, seaweed flat stuff, maybe I can make some sushi with avacado and fresh vacuum sealed cold salmon (ready to eat raw is available, actually).  A couple cheese cubes would also supply decent protein intake.  Seaweed salad would also go nicely in there somewhere, and I can always pack in a Kiwi although the occasional overripe persimmon or some black figs would be a boon.  Perhaps a lemon or lime and some crab meat or a crab claw (like in the picture; these are fine chilled), served of course with a



of green tea with a little honey.  (I keep a 20oz Rikyu tetsubin at my desk)

I think the whole thing is quite shibui; and seaweed wrapped rice could easily become a staple for me.

Thoughts for small pieces of food to pack together?

265
All Things Food / Re: Fruit... pathetic
« on: October 25, 2010, 09:21:13 AM »
My mother always used to say...Bacon, Eggs and Sunshine is what keeps us healthy.

Evil.  Day.  Star.

266
All Things Food / Fruit... pathetic
« on: October 25, 2010, 08:50:01 AM »
Too much meat blahblah you should have fruit in your diet yada yada...

Kiwi.

If you eat it (raw), it contains an enzyme that breaks down meat.

So, if you eat this fruit, it helps you eat more meat.

....... pathetic.  All fruit has to offer in the argument that you should eat more fruit instead of just meat is that it allows you to eat more meat.  Truly a piteous food that cannot justify its own existence and must instead rely on the prospect of increased consumption of bacon and ribs.

267
Other Fermentables / Re: Milk?
« on: October 13, 2010, 07:37:20 PM »
Hmm, I thought I got the same ones you did from the Real man Genius. Oh well. Ill try these first.

Yeah, that's what I got.  There's a set on there cheap that says "ORGANIC KEFIR GRAINS!!!!" and all and they're rarely alive; but the ones from RMG were minimal (seriously, dust sized man) but they grew RAPIDLY.

268
Other Fermentables / Re: Milk?
« on: October 13, 2010, 06:51:50 PM »
I want to get some of this going this winter, I might as well ferment other stuff, maybe charcuterie too.

I dont get to brew enough cause truth is, I dont drink that much. How do some of you guys consume all of the beer you brew?

This.

I drank enough to puke once, last time I wanted to see what would happen if I drank a lot.  (Answer:  I puked.)

Normally I don't drink much at all.  I have Dow's Tawny Port here, 2/3 full that I opened SUNDAY.

Cap, move into an apartment.  Then you can bang on random neighbors' doors with 5 gallons of beer in tow.  "I heard there was a party here."  ".... uh.  There is now.  Who are you?"

When I got the "Organic" ones they wouldn't revive.  The other ones I got came from a Kefir enthusiast (he ships a bunch of literature with the amazon order) and worked out.  I let them sit too long in the last batch of milk and just had to wash a bunch of cottage cheese off the grains ~_~  But holy crap I have like a tablespoon of grains in there.

269
Other Fermentables / Re: Milk?
« on: October 11, 2010, 03:55:18 PM »
So Blue, where did you get your kefir grains?  

Amazon.  Real-man-of-genius.

Does the milk have to be raw?  

Blue when you say whole milk do you mean that it has not yet been homogenized?

No, the milk is flash-pasteurized.  TSC doesn't use any antibiotics (on healthy animals at least) or growth hormones, and pasture-grazes their cows.  Pasteurization is done by raising to 145 degrees and then crash cooling, so the milk is thicker and creamier due to less protein denaturing.

Whole milk is whole milk.  "Cream Line" whole milk is non-homogenized.

Or BFI would probably have some to share with you in about a week or two - they multiply like crazy.

My sample was dust sized.  In 4 days (2 x 1/4 cup batches) it's become... a quarter teaspoon.  Next week maybe I'll have a tablespoon at this rate, we'll see.

I have to concur, these are growing rather fast.

270
Other Fermentables / Re: Milk?
« on: October 11, 2010, 02:57:54 PM »
Alcoholic kefir? With grains? Never heard anything about it. I cant imagine that you can ferment milk with grains it will separate aka curdle.

What are you doing blue? Lets see that recipe.

Kefir grains. Milk. Time.  How much recipe can you get?



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