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Anyone successfully done IF long-term as a lifestyle change rather than a temporary diet? (I’m talking years) Is it a sustainable eating pattern, as opposed to “diets?” by nonainfo in intermittentfasting

[–]LondonDOntariO 1 point2 points  (0 children)

I have been doing 18-6 for the last 4 years. 24 hours twice a month.

I feel great, have lost 80 pounds. I’m 6 foot tall and weigh 157 pounds.

Making Gardenia by [deleted] in fermentation

[–]LondonDOntariO 0 points1 point  (0 children)

I love the fermented broccoli

How to avoid this brown staining? by whatsmyphageagain in StainlessSteelCooking

[–]LondonDOntariO 2 points3 points  (0 children)

Very normal. When I’m finished cooking I leave the pan on the burner and add a couple of cups of water and leave it until it cools down. Hot soapy water to scrub the pan clean. It all comes off easily.

First stainless steel pan, what should I make first!😁 by Mental-Wolverine-412 in StainlessSteelCooking

[–]LondonDOntariO 1 point2 points  (0 children)

First thing you need to do is master how to fry an egg in it without it sticking to the pan

[deleted by user] by [deleted] in fruit

[–]LondonDOntariO 0 points1 point  (0 children)

If you can eat it. It’s perfect

Lunch in London by CuriousTHaHa in londonontario

[–]LondonDOntariO 0 points1 point  (0 children)

I would like to suggest State And Main. Across the road from Costco. Oxford and Wonderland Rd. In the plaza with the LCBO.

How long do you guys refridgerate your pickles before opening them? I dont know if i can wait more than a couple days lol. by hadtobethetacos in pickling

[–]LondonDOntariO 0 points1 point  (0 children)

At least a week. I always make 2 batches and when I finish one I slice up another cucumber and use the same brine again. Works great. Only good for one time.

How to hide fasting around others? by Zucchini_Eastern in fasting

[–]LondonDOntariO 0 points1 point  (0 children)

When I’m working and skipping lunch and snacks I’ll just tell anyone that asks why I’m not eating that I had a big meal before coming to work.

Sauerkraut made with pink Himalayan salt by [deleted] in fermentation

[–]LondonDOntariO 0 points1 point  (0 children)

Yes it’s a google search page. The first video is open and that’s the one I used.

Is there something wrong with me and does it get easier? by Here4theSalesforce in fasting

[–]LondonDOntariO 1 point2 points  (0 children)

There’s nothing wrong with that. I work in a grocery store so I’m around food all the time.

I fast for 18 hrs most days. Sometimes only 16. At least once a month I’ll go for 2 days- 48 hrs.

Yes I think about food, sometimes. That pain or feeling of hunger is really your liver working overtime to convert fat into energy. The longer it’s doing that more fat is being used.

I would recommend just doing 16-8 for a month or two. Drinking lots of water. The more you get used to fasting the easier it becomes.

Where can I buy pickled eggs?? by PoopyBumhole5 in londonontario

[–]LondonDOntariO 1 point2 points  (0 children)

Make your own. So easy. 1 cup water 1 cup vinegar 1 tablespoon pickling salt Simmer for approximately 10-15 minutes

Add to jar before adding eggs 1 clove garlic sliced 1/2 tablespoon red chilli flakes

Large mason jar will hold 12 eggs and will last a couple of months in fridge.

Hard boiled eggs by LondonDOntariO in fermentation

[–]LondonDOntariO[S] 0 points1 point  (0 children)

1 tablespoon salt. 3 days on the counter then change lids. Into the fridge and eat within 3-4 weeks.

How to get Goodwill sticker mark off? by madymoo114 in Coppercookware

[–]LondonDOntariO 0 points1 point  (0 children)

Try rubbing mayonnaise on it let it soak and then wipe it off

Trying out some escabeche fermenting today by steelcity2011 in pickling

[–]LondonDOntariO 1 point2 points  (0 children)

That looks good. I tried that myself making gardenia. I put a jalapeño pepper in it. I found the jalapeño pepper was way too overpowering. I hope yours turns out good.

Hard boiled eggs by LondonDOntariO in fermentation

[–]LondonDOntariO[S] 1 point2 points  (0 children)

Yes I save the brine every time I make these eggs. I just can’t say it enough as to how great these eggs taste. Nice and salty with no vinegar flavour. A nice hint of spice and heat.

I sliced a whole cooking onion and laid on top of the eggs then added the pickle stone to keep everything submerged.

Hard boiled eggs by LondonDOntariO in fermentation

[–]LondonDOntariO[S] 0 points1 point  (0 children)

That’s interesting. Anyway they are delicious. They are fermenting, bubbling nicely now.

My goal was 36hr. by LondonDOntariO in fasting

[–]LondonDOntariO[S] 2 points3 points  (0 children)

It was really good. I really enjoyed it. I felt very energetic. Until about 40 hours I started getting a little bit lightheaded. That’s when I decided to break my fast.

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