I boil for half an hour, then lay them out overnight on a tray, then bake tray at 90 C for 30 minutes.
I use a nutribullet pro blender. It turns it into fairly fine white powder.
I don't remove the membrane because most of my eggshells have been out for a while and the membrane dries stuck. I do recommend rinsing inside of eggshell after cracking so you get a cleaner powder later.

@ShiftGear no, i did not strain them out. I don't have any problem when eating them, i feel how it activates bowel movements actually. Maybe you are sensitive to them, and yes indeed it's difficult ti diagnose ripness but mixed with OJ it doesn't really matter.

From my research these are the best; but keep in mind they don't work the same way as the toxic teflon coated normie fryers do so it's not quite the same, but still mostly what you need

https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS

https://www.amazon.com/Cuisinart-TOA-70-AirFryer-Oven-Grill/dp/B09HSWBTN4

@Kilgore Opa!

@dt Rinse did drop by here and was immediately smacked in the face with some grotesque misogyny. And just like that, she left.

She insisted on consistently making gorgeous healthy food and living a healthy lifestyle. Isn't that awful? I'm glad we got her out of here.

🤦

@questforhealth said in Is Corn Good or Bad?:

whales and dolphins are spiritually advanced and eat whole fish, why don’t we just eat more animals nose to tail to become more advanced beings

Becoming more advanced beings (wild animals not capable of creative expression or the building of civilisation)... may an Orca consume your liver for derailing the thread

@evan-hinkle sorry, just checked, I use 32oz of juice, not 64

IMO eat more fats combined with your carbs. Breast milk is about 1.6g:1.0g Carbs to Fats. So if you’re getting 200g of carbs, and use that ratio, you should already have PLENTY of energy substrates.

Definitely survey your stores for the cheapest sources of saturated fat. Butter, milk, cream cheese, sour cream, coconut oil, even meat. I don't know where you live, I assume EU, because a gallon of (zogged) milk seldom exceeds 4$ across the states from a quick google search.

If you want to be a dollar store peater you'll prolly have to make a dark bargain with the god of starch and start eating potatoes, pasta, bread, cake, etc. Just fortify them with aforementioned fats. Produce like frozen fruits, carrots, mushrooms, onions etc should be pretty cheap and are worth adding if you're going hungry.
Stews and mashes are the simplest and therefore fastest meals to get all these foods. Can easily be made in bulk and grants versatility with foods added.

If you want to completely minimize cooking time you could just load up on fruits and specific vegetables. The carrot salad is still a good option here if only for the sake of being a vector for the coconut oil, assuming you aren't already scooping it into your mouth.

For me I found success in cheesecakes. They only take ~20 minutes to prep and last for 8 days if you ration the slices, which cost about $2/slice... I dunno how that would translate for you, however. I consume it with a frozen berry milk smoothie and a bowl of oatmeal, which I intend to replace with milk powder pancakes when I learn how to cook. The appeal in any case is its versatility: you can put whatever you want in the cake, the smoothie, and the cereal (or future pancake.) Picrel, I added honey, coconut oil, and chocolate. Mind the orange cake, I had been using pumpkin since it's a cheap filling and realized only just recently I had been nuking myself with carotene. Meal costs in total about $5

Or you could just eat ice cream. That works too. It's only mildly more expensive than cream cheese. And probably faster cooking.
20240313_215801.jpg

Though I currently don't make or take kefir, I've used these grains with success to make homemade kefir with both basic homogenized and raw milk:

https://www.amazon.com/gp/product/B007GGRJTG/ref=oh_aui_detailpage_o03_s00?ie=UTF8

Have you ever heard of gnocchi? Basically the flour is diluted with potatoes. Not gluten free but better (and tastes better) for what you’re looking for.

@ShiftGear perhaps this is the negative. I have been pondering that maybe going super low fat isn't the best. If your body is telling you that you need more fat, then just add more in.

@urbrainonsugar I was refering to the burned calories graph. I assume its just assumes it based on statistics then.

@ccousz I've also been craving cinnamon rolls lately, and they keep making appearances like this in my life (synchronicity?) I'll definitely make them soon and try to remember to send pics 🙂

Add some fat like butter or coconut oil.

Hi. I didn't want to leave this thread unanswered since I too am fascinated with needlessly shoving Peat-related items into regular foods.
After doing some intense google searching and Twitter word searching (most intellectually diligent Peater btw), you need industrial equipment like a steam extruder to process the carrots into the desired texture. You could also go with dehydrated carrots, but they might get soggy after soaking in the milk. Would need to test.
I suppose if you ground the carrots fine enough you could make a cheap paste with which to dry/cook, but that would take an inordinate amount of your free time.
Still, I had recently been experimenting with carrot-based confectionaries and found that they're very versatile and can really go with anything. Since carrots are crunchy as they are I figured I could just grate them into chips with a cheese grater and add milk/honey/coconut oil, similar to the salad but now it's a soup. (Cereal is not a soup btw because the word specifically refers to grain.)
Picrel, it tasted sweet and chewy, but it wasn't very exciting... in other words, it's about as good as regular cereal.
Also it needs to be warmed/made with room temperature milk or else the coconut oil will congeal.
Lastly, before any good recipes are made the score needs to be settled on whether or not heating carrots in any way is a good idea, since the released carotene will be adverse to hypothyroid individuals. Some others speculate heating reduces its efficaciousness, but I haven't heard any reasons why.
20240303_120922.webp

I like pork! obvious downsides to it in the sense that'll eat anything and it does not have multiple ruminant stomachs. So I wouldn't eat US pork at all, since you guys feed them plastic and shit.

I have some chorizo, fried in coconut oil, but eating cured (old) meats is apparently much worse than fresh. So the best form of pork would be like a cutlet fried in tallow, butter or coconut oil. I agree it makes a lot more sense metabolically than beef, especially from older animals. Lamb I think is better than both most of the time.

i think they are serotonergic. cooking them seems to reduce this. Fresh salsas upset my digestion, cooked or can salsas do not.