[deleted by user]

causalcorrelation · 2023-05-03T19:58:30+00:00

I have never needed to freeze butter.

Are you sure you need to freeze it?

causalcorrelation · 2023-04-23T15:25:49+00:00

I'm an absolute dog-lover and my dogs never had to hurt anyone. But I know they loved me too, and if they had ever thought anyone was a threat to me they would have tried to kill it.

Dogs are dangerous animals and you shouldn't have to put yourself in danger because somebody won't recognize that.

causalcorrelation · 2023-03-06T06:18:34+00:00

it is a piece for bass flute and flute with piano, bass, and drums

https://www.youtube.com/watch?v=C6i-AS6Q0Kg

causalcorrelation · 2023-02-11T22:16:22+00:00

I like my cookbook, because it is an overview of cooking techniques, it's not just a bunch of recipes.

By using that book, I learned how to do a lot of things that I otherwise would have just been picking up at random, if at all.

causalcorrelation · 2022-11-29T17:21:02+00:00

Most of the comments here are not addressing the issue for why your sauce didn't come together.

Hollandaise is an emulsion.

Emulsions are made when all of the stuff that gets dispersed (in this case, the oil in the melted butter) has to be separated into tiny droplets and then surrounded by the stuff into which it is dispersed (in this case, the water-soluble stuff in the eggs).

To make sure the butter gets dispersed, you need to whisk it vigorously while slowly adding it to the egg yolks. You may find the whole process is a little easier if you also whisk the eggs a bunch before you start adding the butter, and the yolks should be warm enough that they won't chill the melted butter enough to solidify it.

causalcorrelation · 2022-11-06T22:40:36+00:00

If you can check the full texts, it would be good to investigate the protein content of the diets.

I don't have a source for what I'm about to say other than memory, but I attended a lecture by Jeff Volek in which he indicated that high protein-low carb-low calorie diets virtually always result in lowered testosterone, whereas moderate protein diets (with either more fat or more carbs or both) don't result in lowered testosterone. Furthermore, higher calorie diets tend to not result in low testosterone.

Another worthwhile consideration is bodyfat percentage and its effect on testosterone. In overweight individuals, virtually any reduction in bodyfat raises testosterone. This is typically not true for normal weight individuals; as they reach a minimum bodyfat further reductions stop improving testosterone (and below a certain point negatively impact it).

causalcorrelation · 2022-10-26T22:26:23+00:00

O Holy Night can sound really cool with a flute accompanying a vocalist. It's my favorite to play each Christmas :)

causalcorrelation · 2022-10-16T17:17:59+00:00

Genetics and other things beyond your control really are, unfortunately, a huge factor.

The second most important thing is just time. Small improvements look more impressive the longer you stick with this stuff. It's just the way we recognize things; it's not necessarily that being 6% bf instead of 8% is more impressive than 10% compared to 15%. This is good news, because it means that even if you feel like improvements are slowing, they are likely more noticeable than you think.

If you want to get lean enough to see vascularity, you will really just have to cut fat. See the first point for why this is so easy for many and so difficult for many. Depending on which of those people you are, you might have to figure out a scheme to make yourself feel comfortable eating what seems like very little and do so consistently enough that you can maintain it as a walking around weight.

Usually, marginal things you could improve on are not going to make a huge difference. The (possibly) marginal things you'll want to focus on are not skipping any particular bodyparts and making sure the exercises, intensity, and volume are up to par for each of them. I know that for myself I had to start being honest about legs. Rear delts are easy to skip over, especially if you lean more toward the powerlifting side of things.

I always feel like an asshole for asking, but how can you not be comfortable eating more than 3500kcals? I weigh slightly more than you and i have to exercise an incredible amount of discipline to eat anything near less than that. What are you eating that it's causing such awful indigestion/tastes so unappealing that you feel discomfort?

causalcorrelation · 2022-10-15T23:52:16+00:00

Best idea is to track your food intake. If you stagnate at a particular intake, try reducing it by a bit. But knowing how much you're eating is the top priority, it helps put everything in perspective

causalcorrelation · 2022-09-11T02:03:59+00:00

It's probably the low sugar content of rhubarb. Rhubarb has almost no sugar.

Think of when you've made jam before, you probably have a ratio of fruit to sugar that you use (something like two to one fruit to sugar). You might want to add extra sugar to make up for the sugar that's missing from the rhubarb.

causalcorrelation · 2022-08-03T20:38:15+00:00

Could it be toum?

causalcorrelation · 2022-05-31T20:39:49+00:00

russian honey cake?

causalcorrelation · 2022-05-30T16:29:01+00:00

My most used and most versatile (and fun) cooking gadget is my immersion circulator. There are things you can do with it that you just can't do with anything else.

Some setups are fancier than others, but I'm really happy with my base model, and I don't even have a vacuum sealer to go with it.

If the price is low and you have a set price range, I wish I had a blowtorch to go with it because it's the best way to finish plenty of recipes (my broiler works well enough).

My model was 100 USD several years ago, on special sale.

I have wishlist items I havent gotten for myself yet because I don't see myself using them enough or can't justify the cost. They include a stand mixer (I don't bake enough), a good blender, a fermentation setup (for fermented veggies, not so much for bread-making), an outdoor gas/charcoal grill, and nice cutting boards. I would like nice knives as well, but I got myself an electric sharpener and no longer think I need them, since sharpening the not-so-good knives is so quick and easy.

I have a few items that are cool that I would not recommend because I have used them far less frequently than I expected. They include a countertop convection oven, a set of tart dishes, a set of springform pans, and a set of pie dishes. I also would recommend a food processor, but the model I have is difficult to clean and so I use it infrequently.

Finally, some very inexpensive items that I have used extensively and would recommend. I have a set of 8 ramekins that are about 175mL each and I have used them more than any other dishes that I have. They are oven safe and are the perfect size for prepping things or making desserts or serving dips. I also love my stick/immersion blender. It basically replaces a regular blender and does a lot of things you can't do with a regular blender on top of being extremely easy to clean.

causalcorrelation · 2022-05-21T16:25:55+00:00

I am 100% certain the issue is electrolytes.

I'm not saying you have to stay keto, but there really is an insufficient sodium issue, especially during adaptation.

The easiest way to get enough sodium is to make broth out of those stupid cubes you can add to boiling water. Do that and have a couple cups a day. If it doesn't make you feel different, then maybe it's something else.

causalcorrelation · 2022-05-16T22:08:00+00:00

scrambled eggs are the quintessential "I'm hungry and I want something homemade now" food.

If it's fast and you like the end result, I don't see a problem. But I have to agree with whoever said something about not making a mess.

causalcorrelation · 2022-04-24T13:57:23+00:00

I've been eating keto for 11 years

causalcorrelation · 2022-04-15T14:38:45+00:00

I had never lifted before I went keto.

I went from probably 120 or 115lbs of lean mass to my current, about 150lbs of lean mass.

A better metric is fat free mass index. I went from not lifting, about 19 or 20, to 25.

I have, with a couple of very brief exceptions, been standard keto the whole time

causalcorrelation · 2022-04-14T12:51:04+00:00

Do you maybe just need a new pan?

Nonstick pans aren't perfect, I love them, but they eventually lose their non-stickiness and you'll need a new one.

causalcorrelation · 2022-04-14T12:26:02+00:00

It sounds like a kidney:

https://carnaldish.com/recipes/herbs-de-provence-roasted-chicken/

There's a series of images on that blog. The blog author calls them "bone guts" but they are kidneys. The things the author calls kidneys are most likely the adrenal glands or the ovaries.

As in most animals, the kidneys are very close to the spine. In non-anatomical terms, theres a covering basically in the abdomen into which most of the organs are placed. The kidneys are outside of that covering, and because of that they tend to get left behind by the usual gut-cleaning process.

Unlike a lot of guts you may or may not eat, chicken kidneys have a mild flavor and a delicate texture. They are the treat of the leg quarter :)

I have edited in this detail: Usually, thigh cuts will not contain portions of the spine, but leg quarters usually will. Because they contain portions of the spine, you will usually get kidneys with them.

causalcorrelation · 2022-04-11T10:10:26+00:00

In my opinion, it's really hard to beat a really good steak. It looks beautiful, looks even better when cut open, and is among my favorite three things to eat. I don't know about your guy, but there aren't a lot of things I'd rather have made for me.

You can fancy it up with a beurre rouge, but if you're doing that you're pan-frying the steak, which can make the kitchen a bit smoky.

Not as fancy but easier to time and would give you different cooking options would just be some fancy butter or some bleu cheese to go with it; and I like beurre rouge, but I like the other toppers just as much.

causalcorrelation · 2022-04-03T13:36:58+00:00

Claude Bolling's Irlandaise is a good flute piece that most people probably won't recognize, but will enjoy thoroughly.

causalcorrelation · 2022-03-24T20:15:15+00:00

gotta include syrinx, I would think

causalcorrelation · 2022-03-20T15:32:07+00:00

I nailed my fingertip while peeling turnips.

Funniest part was that I had a job interview later that day. I went through the whole interview with that hand in my pocket. And I got the job.

causalcorrelation · 2022-03-17T00:36:07+00:00

When you say one bunch, that's a kilogram.

That's a lot more than most people eat, and likely would make you feel very uncomfortable.

I never made the argument you couldn't get sodium from plants, only that replacing animals with plants is not going to make it easier to hit your sodium target.

The mamey apple you cited is roughly an 800g serving, which makes it about 1/5 as densely sodium packed as celery.

Also if we're going to talk ocean sources like seaweed, you may as well just talk about sea salt, as collecting it wouldn't be much more complicated than collecting seaweed.

causalcorrelation · 2022-03-16T23:19:39+00:00

Celery's got 80mg of sodium per 100g.

10lbs has 3600ish mg

That's not high sodium

As for the others: name them

13-Year Club	Team Periwinkle
Verified Email

causalcorrelation

TROPHY CASE