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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Cruising Diet Experiment - or, How to Accidentally Starve
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Thread: Cruising Diet Experiment - or, How to Accidentally Starve Reply to Thread
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Topic Review (Newest First)
11-30-2007 11:15 AM
eryka Hey, Wind, if I interpreted your post correctly you went very suddenly from a primarily carniverous diet to one that derived a lot of its protein from beans and rice supplemented with meat? Your body requires different enzymes to digest meat v. vegetable protein; if you didn't have time to build those up might you have a bit of a protein deficiency?
11-30-2007 05:12 AM
wind_magic Thanks tdw, you are as wise as you are herbivorous and furry.
11-30-2007 04:47 AM
tdw Mournful cry !!!

Best advice I can give anyone is whenever you sell a boat strip it of evrything that's not nailed down. I had a salt grinder that in 20 odd years never clogged and I left the bloody thing on the PB when I sold her. Been through five since, cannot find one that works properly on land let alone on board.

BTW for those of you who can't be bothered with grinding , stick some rice in your salt shaker, For whatever reason the rice stops the salt from clogging up with moisture. No it doesn't work in a grinder. Oh yes, I know someone who tried.

ps - Wind_Magic - Salt is important. You cannot live without it. Sure too much is bad for you but you do need a regular intake. Apart from which it makes vegetables in particular taste better. I'm not a medical person but I believe that cramping also results from low sodium levels.
11-28-2007 04:44 PM
xort Fine table salt will clog from moisture. We have a sea salt grinder that works pretty nicely. I believe sea salt is better for you.
11-25-2007 09:26 PM
wind_magic Thank you all for the incredibly helpful feedback. There were too many good posts in this thread to respond to each one of them individually, I really appreciate all of the responses.

Quote:
Originally Posted by AntonR View Post
Just a thought...How much salt do you use in your cooking?
Good point. I wonder if this could be it. No, I never use salt when I cook, don't even have any salt in the house in fact, I thought they said it is bad for you ? I like the idea of doing a salt test to see if it tastes good, that is interesting. I bet this really could have something to do with it.
11-20-2007 09:46 PM
jerryrlitton Come to think about it, that was what they were using. The dripolater. However it was very good coffee. I use the metal version of the pres which is also insulated. But you need to use a coarse grind.

Jerry
11-20-2007 08:42 PM
tdw
Quote:
Originally Posted by jerryrlitton View Post
It may not be French. The 1st time I actually had anything close was in Kuwait at a Turkish restaurant. They called it a Turkish press there and they have this great proverb; "Coffee should be black as hell, strong as death, and sweet as love".

Jerry
I was figuring you where talking about a plunger style coffee maker such as Bodium make. Glass beaker with push down insert is the most common but you can get them in all metal.

The only middle eastern version I've seen was more of a dripolater. It was a two piece thing but not the type where the water is forced up through the coffee into the top section,. This thing you filled the bottom with water, coffee in the middle, top empty. When the water boils you turn the whole thing over and the water drips through the coffee.

For me the Italians perfected the art of coffee making. Spanish got close but no cigar, French lacks grunt, Greek Turkish Lebonese take it from the sublime to the chewable.
11-20-2007 03:40 PM
labatt Going to a nutritionist is cheap. Go to your local YMCA and ask for a reference to a nutrionist - they usually have one on staff. They will examine your current diet and your daily activities and make recommendations on caloric, fat, vitamin and other intakes to maintain your health and lifestyle. My wife saw one and it was pretty impressive as to what they accomplished.
11-20-2007 09:03 AM
jerryrlitton
Quote:
Originally Posted by tdw View Post
Jerry there is a divide here far wider than less important issues such as gun control, abortion and the Iraq war.

You see there are the espresso fanciers and then there is everybody else. Espresso fanciers like their coffee preferably out of an espresso machine , short, perhaps a touch of milk but much much stronger than you can ever get with a plunger. It would be nice if they could do it but alas they can't. Plungers make acceptable French coffee. Now the French, god bless their cotton socks, make great wine, cheese and pastries but lets be fair their coffee is about as good as their border defences.

Given that the world's only surviving 12v espresso machine was unceremoniously donated to one D Jones Esq by some twit of a Porthole (Hi Alex, love your work ) the rest of us are reduced to those screw apart coffee makers that make coffee that is good, better than all but a real espresso machine, but not the best. And so the search continues for a really truley fabulous 12v espresso machine. Don't hold your breath.

Mind you it is possible that some of these coffee freaks are anal retentive arseholes who insist on making tea in a pot and like to drive a manual gearbox motor. There's no pleasing some wombats, whoops , other people , is there ?


It may not be French. The 1st time I actually had anything close was in Kuwait at a Turkish restaurant. They called it a Turkish press there and they have this great proverb; "Coffee should be black as hell, strong as death, and sweet as love".

Jerry
11-20-2007 04:08 AM
tdw
Quote:
Originally Posted by SimonV View Post
Good food comes in CANS, FREEZE DRIED PACKETS, and JARS. Every food group can be hunted and collected this way even flat breads come sealed in plastic with an expiration dates 12 mths away.

Good for you Simon. We'll track those pesky widdle buggers down and shoot 'em where they stand. Shhh, Simon and Wombat are hunting wild baked beans.

or maybe

http://www.youtube.com/watch?v=Bz6KHhRGVKs
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