Search found 415 matches

by avo
Fri 09 Jan 2009 05:30
Forum: Diet Diaries
Topic: New here!
Replies: 73
Views: 15925

I know what you mean about the lychees, it's almost like a semi-woody peel around the pit. Funny, because that's the only reason why I don't eat them anymore. I'd usually just eat around that part, which requires more effort than I prefer -- as far as fruit goes, anyways.

Mmm, salmon. :)
by avo
Thu 01 Jan 2009 07:17
Forum: Animal Food
Topic: Fresh raw wild (or organic fed) salmon - where to buy?
Replies: 34
Views: 9160

Haha, yes. It is only: To think for yourself. But of course! Listen to what others have to say, some may be helpful and may guide you well, but ultimately the decision is yours, and yours alone. If you do something only because it is the way things are done, or what you have been told, then you are ...
by avo
Thu 01 Jan 2009 06:27
Forum: Nuts (and seeds)
Topic: Raw inshell hazel nuts - where to buy?
Replies: 29
Views: 7983

Oh my. That sounds amazing! Lucky indeed.
by avo
Thu 01 Jan 2009 06:15
Forum: Animal Food
Topic: Fresh raw wild (or organic fed) salmon - where to buy?
Replies: 34
Views: 9160

My dogs and kittens used to enjoy avocado immensely. Just as fondly as yolks, I'd say.

Raw meats, fish, bones, organs and eggs are the keys to healthy dogs and cats. Makes them strong like bull. 8)
by avo
Thu 01 Jan 2009 06:06
Forum: Animal Food
Topic: carpaccio; is it really raw?
Replies: 7
Views: 3568

Most of the time, ordering from a menu, the very outside of the beef is seared and peppered/salted, much like tuna tataki. Also often served with greens, capers and shaved Parmesan. That said... the tastiest way to go is to buy your own tenderloin (conventional/natural/grass-fed or what have you), f...
by avo
Thu 01 Jan 2009 05:45
Forum: Fruits, Juices and Dried Fruits
Topic: pomegranate juice
Replies: 8
Views: 3385

That sounds like it might work!
by avo
Mon 29 Dec 2008 06:53
Forum: Fruits, Juices and Dried Fruits
Topic: pomegranate juice
Replies: 8
Views: 3385

I've tried juicing pomegranates in two different juicers (high-speed centrifugal type, and the slow dual-gear crushing type), but each time the seeds were crushed and gave the juice an extremely bitter aftertaste. I'm not sure what the best way is to make juice from them, so in the meantime I'll jus...
by avo
Mon 22 Dec 2008 04:23
Forum: Animal Food
Topic: Preparing raw fish
Replies: 9
Views: 3123

I second the notion of going to a sushi bar. Tell the sushi chef that you are new to raw fish, and ask what he would recommend. Once you know what to expect, there's a sticky thread called "List of fish: the good, the bad and everything in between" that distinguishes which fish are tasty, and those ...
by avo
Sun 21 Dec 2008 05:28
Forum: Animal Food
Topic: Raw crab?
Replies: 11
Views: 14452

Raw lobster is available in both Japanese and Korean cuisine... and can commonly be found in those respective upscale restaurants. Quite delicious and fairly expensive. Frequently the muscle tissue is still 'alive' or 'dancing,' and many pay extra for this spectacle. In order for the lobsters to be ...
by avo
Sun 14 Dec 2008 23:17
Forum: Specific nutrients / food constituents
Topic: Opioid Peptides
Replies: 38
Views: 11641

Isn't bulgur just cracked wheat? And therefore contain gluten?

Quinoa, millet, buckwheat, rice, oats, and quite a few other grains do not contain gluten. Perhaps one of these would be a better choice.
by avo
Sun 14 Dec 2008 22:53
Forum: Excluded: (raw) milk / dairy
Topic: Raw Butter
Replies: 18
Views: 9047

What are the differences, if any, between this 'butter oil' and standard ghee/clarified butter?
by avo
Tue 05 Aug 2008 07:20
Forum: Animal Food
Topic: Yellowfin Tuna, parasites, blah blah.
Replies: 12
Views: 9630

Just to clarify, the dark, thin, squiggly things in your tuna are simply tiny veins, like capillaries. I believe most if not all infected tuna are discovered and dealt with before they ever reach retail markets. Benefits/dangers of worms aside, tuna seems to be one of the safest fish in regards to p...
by avo
Tue 20 Nov 2007 05:31
Forum: General Discussion
Topic: Culinary school
Replies: 4
Views: 2558

I'm planning on going to the Culinary Institute of America, located in upstate New York (20 minutes from where I grew up, actually). At least 2 years, then hopefully (more than likely) get into a really good restaurant position. After that is anyone's guess, but it wouldn't be bad to eventually work...
by avo
Tue 20 Nov 2007 03:22
Forum: Animal Food
Topic: List of fish: the good, the bad and everything in between
Replies: 45
Views: 40325

Sounds perfect. I am totally jealous... I need scallops now. The roe around the scallops might be fine. Although, it may contain a bit much sodium. If you don't like the taste, don't bother. Totally optional. Flying fish roe (tobiko) is just that - roe from 'flying fish.' Fresh roe - right out of th...
by avo
Sat 17 Nov 2007 08:56
Forum: General Discussion
Topic: Culinary school
Replies: 4
Views: 2558

Culinary school

I am considering it. Planning it, actually.

What are your ideas and feeling on this? Pros, cons, anything you feel like saying, or any questions you might have, experiences, etc.

Thanks!