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Back to the Future of Food
American Mind ^ | 09.28.2023 | Staff - Raw Egg Nationalist

Posted on 09/29/2023 11:24:14 AM PDT by Red Badger

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To: Red Badger; AdmSmith; AnonymousConservative; Arthur Wildfire! March; Berosus; Bockscar; BraveMan; ..

41 posted on 09/30/2023 8:50:02 AM PDT by SunkenCiv (Putin should skip ahead to where he kills himself in the bunker.)
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To: foxfield

If you ping Freeper “my life” there may be...........


42 posted on 09/30/2023 2:32:07 PM PDT by Red Badger (Homeless veterans camp in the streets while illegal aliens are put up in hotels.....................)
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To: foxfield; Diana in Wisconsin; Red Badger; metmom
Per your request :

" https://www.westonaprice.org
Home - The Weston A. Price Foundation

" The Weston A. Price Foundation (WAPF) is your source for accurate information on nutrition and health,
always aiming to provide the scientific validation of traditional foodways.
People seeking health today often condemn certain food groups
— such as grains, dairy foods, meat, salt, fat, sauces, sweets and nightshade vegetables — but the ..."

43 posted on 09/30/2023 4:36:27 PM PDT by Tilted Irish Kilt ( )
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To: Red Badger; Diana in Wisconsin; metmom; Liz; 4everontheRight; 4Liberty; 5thGenTexan; 45semi; ...
Prepper Ping - The future of Food and Nutrition
Regarding : Refined foods and nutrition
"The food made by my grandmother doesn't taste the same today - Why ? I followed her recipe ?
The value of vegetable heirlooms lies in their taste and nutrition, since they are cultivated for flavor, taste, and disease resistance,.. not for transport, uniform size, color, etc.
Read the article and the comments - they are very enlightening !

(From the article):" Refined wheat and grain products; new classes of fats made from vegetables and seeds using complex processes like hydrogenation;
factory-farmed grain-fed meat;
and a whole cornucopia of additives ranging from preservatives and texturizers to colorings and stabilizers
—none of these things had ever been consumed in quantity.
Some had never even been consumed at all, but now all were combined and packaged into a type of product we call “processed” or “ultra-processed” food."

(The article continues .. )

44 posted on 09/30/2023 5:04:03 PM PDT by Tilted Irish Kilt ( )
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To: Tilted Irish Kilt

45 posted on 09/30/2023 6:56:43 PM PDT by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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To: Diana in Wisconsin

TPIWWPOP


46 posted on 10/01/2023 3:12:42 AM PDT by FreedomPoster (Islam delenda est)
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To: muir_redwoods; Diana in Wisconsin

I use a tablespoon of lemon juice instead of vinegar. Adding an acid gives the crust a more complex flavor, and makes the sweet ingredients taste sweeter by providing a contrast.

The prevent gluten formation, use vodka for part of the liquid.

For flakiness, make sure the dough is comprised of tiny bits of fatty flour interspersed among tiny bits of moistened flour. When shaping the dough, make sure to do the “fold-and-flatten” part at least 4 times. That way, the tiny bits are in thin sheet-like shapes instead of round lumps. When baking, the water in the moist parts of the dough will evaporate, and the steam forces the different types apart. If the dough is overmixed, the different types of dough become one type, and then they don’t behave differently enough to form flakes.

(I’m not sure I’m explaining that very well. It’s one of those things that easier to describe if I can sketch it out while talking.)


47 posted on 10/01/2023 11:06:06 AM PDT by Ellendra (A single lie on our side does more damage than a thousand lies on their side.)
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To: Ellendra

I’ll bet your Baklava is to die for! :)


48 posted on 10/01/2023 2:19:17 PM PDT by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set. )
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