Cooking with Jennifer

[sunsunsun]

@Jennifer hi if you dont mind sharing, what national state is this ∂airy farmer who measures brix of milk located in?

[Jennifer]

@Mossy, gotcha. I’ve never tried it, but I have seen the Artesano brioche. I remember coming across it before finding Nature’s Own.

Yep, because a potato’s sugar converts to starch as it matures, baby potatoes are typically easier to digest. And you’re correct. Yukons are less waxy than red potatoes and less starchy than russets. Red potatoes are great if you like a salad that holds its shape well, while I find Yukons break down some, adding additional creaminess.

The farm is the best of both worlds, for sure. We have a lot of them here, actually. The one near my house that I visit most often (the other farm is almost an hour away) is also 100% grass-based, but it’s a historical landmark—it has been in existence for 300 years. It’s in the most picturesque spot, set high on a hill with panoramic views of a mountain range and lakes. When I first read Kervran’s book on biological transmutation, I was reminded of what Ray said about calcium, magnesium, potassium and sodium substituting for one another in biological processes.

Being one of the few states where raw milk is legally sold in stores and regenerative farming is common, I have access to excellent food, yes. However, as far as keeping up on all of it, my only focus now when it comes to diet is eating real food that’s produced as ethically as my budget allows so I understand “slacking off.” Regarding the eggs, they’re available in stores. The brand is NestFresh. From my understanding, in-ovo sexing is common in Europe, but NestFresh is the only brand I know of in the US to adopt the practice, thus far.

I agree that a healthy person can eat pretty much anything, but then something I’ve noticed is that even people with “cast-iron stomachs” will have food preferences and I’ve often wondered if those preferences are based on an inner wisdom, like their body guiding them to the foods best suited for their constitution. Since you cooked them, I’m guessing you ate plantains the traditional way—when green? I’ve only had them when black. When fully ripe, they taste like marshmallows.

Actually, due to having the flu in January and it taking everything I had just to cook my dad’s meals, I got less creative with my own and out of convenience was cooking the potatoes in the microwave (10-12 minutes on high in a covered Pyrex dish with some water) and enjoyed them so much that I’ve been cooking them that way ever since. But yeah, targeting both the body and spirit has always been part of my healing. I learned early on that I can’t separate the two, focusing on one while ignoring the other, and thrive. In this case, I took to the one place where I could remember feeling most like myself—nature.

Thank you for sharing the biblical reference. It seems to be a universal experience. I use terms like heaven and hell because they’re concepts that are easily understood by most. To me, heaven and hell aren’t places but energetic states of being, and it’s difficult to describe that heavenly state in words. I usually relate it to that feeling of falling in love, the honeymoon. It’s falling in love, or back in love, with life where even the seemingly mundane feels extraordinary. And you’re right. There is a relief in believing I come from the same source (love), and I very much resonate with Bruce Lee’s concept of being water because what I resist often persists and being adaptable has helped me not only survive hardship, but thrive despite it.

I totally understand. Just because I have gratitude doesn’t mean the burdens don’t wear on me, at times, but I think the most important thing is you and I continue to be there for our dads. Our actions, the care we give them, speak of our gratitude for them, even when we’re not consciously thinking it, you know?

[Jennifer]

Hi @sunsunsun. The farmer is located in the US in New Hampshire.

[Mossy]

@Jennifer I was just considering today whether to use red or gold potatoes for potato salad.  I think I will try the gold this time.  Another consideration is whether to leave the skin on or take it off.  I think it's kind of Peaty to take it off, but maybe after cooking, the benefit of nutrients in the skin outweigh any trouble they may present to digestion.

Only 300 years?  Haha, kidding of course.  That is some history.  And the scenery sounds just as one would want a 300 year old farm to be.  Interesting...biological transmutation.  That substitution effect of minerals in the biological process make sense, if what I remember Ray saying is correct, something about taking some extra salt, to help balance out minerals in the body.  I do need to look into Kervran.

I'm with you on real food.  That is my goal as well.  Not just for quality, but for taste as well.  That is the first I've heard of the brand NestFresh.  I'll keep an eye out for them.  I do like the ethical aspect, but they'll have to wait until my food budget changes.

That makes sense to me, that a person's intuition would guide them in what to choose to eat.  That possibly being rooted in heritage and genetic make up, which I think would be consistent with the Metabolic Typing Diet.  I've mentioned this some time back, maybe on the RPF, but I think that kind of diet would be contrary to Peat's perspective, if I'm recalling properly.  I think Peat doesn't like the idea of allowing genetics to determine what we eat or how to approach our health.  Or maybe I'm getting my information crossed.  Too much reading!  I've eaten plantains both overly ripe and starchy, green.  I would estimate that the majority of the time, I ate them overly ripe.  As you say, very sugary and spongy.  I think they're a great compliment to proteins, especially meat.

I forgot about cooking potatoes in the microwave.  I've done that in the past.  I now primarily cook them in an Instant Pot or bake them in the oven.  I've come back to the microwave after not using it for about 10 years.  I have an EMF meter, and can tell you definitely don't stand in front of it while it's on; and even standing close to some components, while not running, give off EMF levels you don't want.

I get that, about heaven and hell being energetic states of being.  I don't think that idea is inconsistent with the historical, Biblical versions.  Trouble in our lives is "hell on earth", and as you say, love "feels like heaven".  These for sure are states of energy, that can significantly affect us. I personally can reconcile these analogies with literal counterparts.  For if there is a hint of something, there must be a more true and real version of it.

Indeed.  I do think it's good we are being a good son and daughter to our dads.  And it's okay that we do our duty, apart from always being conscious of it.  Actually, it's probably preferred we don't over think things.  Neurosis is easy for an overly sensitive person.  Combine that with our overly stimulated world, and over thinking is easy to do.  You speak of being like water, being able to adapt and thrive within our challenges.  I see a calm mind and proper thought as part of that.

[sunsunsun]

@Jennifer thanks, i appreciate your contributions

[Jennifer]

@Mossy, beyond any nutritional benefit, do you like potatoes better with the skin or without it? I cook them with the skin on and peel them while eating them because I don’t like the tartness of the skin, but peeling raw tiny potatoes is a hassle. One of the beauties of cooking them in the microwave is that the flesh shrinks and pulls away from the skin, making them easy for me to peel.

LOL And to think 300 is just a baby when compared to farms in Europe. The main lesson I took from Kervran’s work and what Ray said is how resourceful, and remarkable, really, the body is. It reinforced this inner knowing I had, but due to fear struggled to believe, that I don’t have to micromanage my body, get every last nutrient covered or “balanced” to be my healthiest and thrive.

I get the NestFresh eggs in an 18 pack and the cost comes out to $7 a dozen, which is comparable to other pastured eggs here, but I can only get them at Whole Foods and one other market so they’re not the easiest to come by.

Out of curiosity, if you don’t mind sharing, what is your ancestry? I think plantains are a great compliment to meat, too. I’m a fan of the fruit (juice) and animal protein combination, myself. Out of all the combinations I’ve tried, it’s my favorite, hands down. I get carnivore benefits like satiation, a calm gut, clear head, effortless muscles and strong bones, teeth and nails with fruitarian benefits like sustained energy, good hydration and quality sleep.

For sure. If someone is sensitive to EMFs, they definitely don’t want to be standing directly in front of a microwave while it’s on—I had the inside of my house and outside property tested when my health was at its worst. Thankfully, I’m not sensitive to EMFs, but I am sensitive to people’s energy so I can empathize. Like you, I use an Instant Pot, but only for making yogurt once a month. I mainly use a charcoal grill. We bought a Weber Jumbo Joe in the spring that I’m slightly obsessed with. Cleanup is a breeze and food tastes so much better to me with a hint of charcoal. Reminds me of summer.

Agreed. Best to not over think things. It’s so true that neurosis is easy for an overly sensitive person in an overly stimulated world. A calm mind is part of being like water, for sure. A calm mind, calm body, even in the face of challenges, we be water …

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[Jennifer]

My pleasure, @sunsunsun. And thank you.