I’ve got a problem with Danny Roddy.
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That's certainly an easy ride. Maybe I'll return to that.
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Roddy is not real. There are no lemons in life. Pull your bootstraps up.
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@Corngold agreed. I do the tastiest hamburger helper that’s not really a lot of work, but is a foundational food with these ingredients — it’s not even got cheese, just a ton of milk and it’s freakin magic. Use rice noodles and I’m going to town
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@Corngold frikassees and stews, French indigenous foods are basically Peaty, replace olive oil with butter, and it’s all a matter of how much time you have. Dairy galore and gelatinous meats.
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@LetTheRedeemed said in I’ve got a problem with Danny Roddy.:
@Corngold frikassees and stews, French indigenous foods are basically Peaty, replace olive oil with butter, and it’s all a matter of how much time you have. Dairy galore and gelatinous meats.
The French do radish slices on salted buttered toast. Devine inspired deliciousness. I’ve asked, isn’t this carrot salad adjacent? No one ever bites on the idea. Root vegetable with fat. Mmm eh…
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@dapose yes, both of you guys are right imo. Reading about Mediterranean food tells me this, but really most traditional European foods too. Pufa was natural in fish/meat and no industrial processing. I'm curious why Scandinavians loved Equatorial spices so much? Maybe vitamins and minerals that weren't as available in the north? I've read nutmeg actually treated plague which is why it was so expensive and desirable.
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@Corngold solid comment. Also, if you ask Mediterranean, who are aware of the blue zone hype in America, they kind of despise it, because dairy in general, and butter and Ruminant animal fats Our staples of their diet outside of lent.
I think the Nordic regions are such big spice, traders, because a proper sausage is cured partly with spice, And add so much flavor it’s incredible.
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@dapose A while back, I read someone mentioning how popular carrot salads are in France, ironically. They even sell it prepackaged in the fridges at checkout isles.
If you ever get to flip through a French region by region cookbook with pictures of the villages that the food comes from, you might get the idea that it’s as close to heaven on earth as one could be
And just like the rest of Northern Europe, French food is offal and dairy Dense.
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@LetTheRedeemed said in I’ve got a problem with Danny Roddy.:
If you ever get to flip through a French region by region cookbook with pictures of the villages that the food comes from, you might get the idea that it’s as close to heaven on earth as one could be
Jacques Pepin is a great resource for French cooking. So many dishes have wine, butter, leeks, garlic, onion. A lot classier than Marco Pierre White and his Knorr cubes. lmao.
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@LetTheRedeemed said in I’ve got a problem with Danny Roddy.:
@Corngold frikassees and stews, French indigenous foods are basically Peaty, replace olive oil with butter, and it’s all a matter of how much time you have. Dairy galore and gelatinous meats.
I've wanted to investigate an hypothesis:
Olive oil is best consumed and digested in the native climate where it is produced, by people indigenous to that area. Because of greater sunlight and length of day, metabolic rate may be higher (historically anyways). Just an idea, and I'm not sure how much weight is behind "genetic / hereditary nutrition."
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@Corngold said in I’ve got a problem with Danny Roddy.:
Olive oil is best consumed and digested in the native climate where it is produced, by people indigenous to that area. Because of greater sunlight and length of day, metabolic rate may be higher (historically anyways). Just an idea, and I'm not sure how much weight is behind "genetic / hereditary nutrition."
Interestingly, metabolic rate is lower in warm sunny countries. Indeed , Inuits are known to suffer hyperthyroidism pretty often. Ray mentioned how beying hypothyroid can be beneficial in hot climate.
Here's why:
Heat Dissipation:
In warm climates, the body has to work less to maintain a stable internal temperature. It doesn't need to expend as much energy on thermoregulation (keeping the body warm), therefore metabolic rate decreases.
Less Energy for Thermogenesis:
Thermogenesis is the process of generating heat to maintain body temperature. In warmer climates, the body relies less on thermogenesis, a process that increases metabolic rate, thus lowering the overall metabolic rate.
Research Support:
Meta-analyses of published BMR studies have shown a negative correlation between mean annual temperature and basal metabolic rate (BMR). -
@Gardner
Yes I had it backwards.
But what about fat source? Wouldn't this mean pufas / butter / mufa is better in warm climate? -
@Corngold said in I’ve got a problem with Danny Roddy.:
@Gardner
Yes I had it backwards.
But what about fat source? Wouldn't this mean pufas / butter / mufa is better in warm climate?Not Pufa but similar to pufa is vitamin A. Ray talked about needing more A once it gets warm. I found this very helpful in the summer as I work outside. Danny talked about feeling very cold the first times he tried a lot of vitamin A.
I think Ray recommended eating more Liver in the warm season to be more specific. Butter is always perfect really. -
@Corngold Spices are antimicrobial
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@VehmicJuryman what's your point
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btw for anyone reading this im the one who made this thread and I completely retract any criticism of Danny and have no negative feelings towards him
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Motion
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I would say I reckon Gen Energy, surrounding substack content and engagement are among the most important events in history. But someone con-vinced me roddy is not real
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@Corngold "I'm curious why Scandinavians loved Equatorial spices so much?"