Wait until you try eating with wine. That is what it is really still around for. Other than the taste and the variety that it can bring. It takes some getting used to at first though. It reacts so strongly with the fats in the food that when I was twelve and my parents had me try it, I thought "How the fuck does anybody enjoy this? " And then one day, I just really, really liked it.

God. I sound like a SWPL "foody" wino. I retract. You do you and do what you want. LOL.

I just really like cooking and entertaining. Southern and all that.

great tastes are good for the soul.

Very good. Good sensations, when they are not confused for the thing in itself, are good for the soul. Joie Vivre.

A nice wine is great. There's a degree of hubbub surrounding it that is unnecessary. But certainly it is paired with foods for a reason. I had a tolerable PN with a rack of beef short ribs last night that left me weak in the knees.

That does sound good.

I am sure the acid from the wine really brought out the fats. Any good starches for the side?

No. I'm on a keto diet experiment so my cooking has become extremely meat-focused lol. Lots of pork belly lately.

I see. I just kind of eat whatever. I don't eat very much, even though I enjoy it, and I don't eat out or anything so I tend to focus on the nutrients food can bring me. Be that as it may, though, a good Morenga extract met with good Matcha daily is probably necessary. It can be tricky finding food that doesn't have too many phytates from "hardiness" genmodding.

This probably includes the fucking Morenga and Matcha

No gurarantees

no gaurantees

the "science" is pretty shitty

some variation of traditional whole foods diet is probably sufficient

but yes the food of today is not what it used to be in all cases

Break down the phytates and reduce the casein. That's my motto. And keep the meat as rare as is healthy under the circumstances. Though, if I could, I would eat it bloody raw. There is an art to a well done steak though.

My casein is minimal already, only grassfed butter and cheese

no other dairy

what are phytates?

Phytates are the stored phosphorus and calcium in legumes and corns/cereals. They are not bioavailable in this form. Sprouting, acid washing and fermenting are used to break them down. When they are consumed, they will leech the nutrients out of your bones. To consume them, one would have to produce phytase or have a cow's intestines. Hardiness genmodding not only vastly increases phytates in plants, they even managed to make new varieties. Monsanto is a fucking nightmare.

dang nice

I'm avoiding those

They are also likely the primary source of tooth decay. When one cuts them out, in unfortunately unreliable studies, even extreme dentin damage seems to reverse and whole portions of teeth grow back. Though again, they are studies that are brought up on "alternative health" sites which I have not read so, I have to assume it's bullshit. Someone like Dr. Mercola (decent but an idealogue) might have more on that kind of thing but that man's site is a backlog.

I used to be more ideological about food but since it turned out that everyone telling me to avoid eggs for decades was a fucking liar I'm now much more open to people with fringe opinions

I could never avoid eggs. Or beef. Or bacon. Or tobacco.

I had three boiled eggs for breakfast and burnt sage afterwards

Are you Jewish?

No. Of course not. I forgot, they use parsley. Which, might I add, does go great with eggs.

what a question

parsley the only thing I put on my omelets

other than salt OF COURSE

Don't need it if it's already in the butter. Unless you clarified the butter.

I use parsley in everything even though I can't honestly say I taste it

I'm not Jewish but my kids are

Them Jews are worse than the divorce courts and Gypsies combined.

I was using unsalted butter

I see.

canola oil in butter is best so if you need to tan real quick you don't need to walk past the kitchen.

That or olive oil. I will mix a little in when I make mashed potatoes. Just a sprinkle of olive oil. When I make eggs, I generally just use butter and then add cheese and some sour cream (because creme freche can't be found anywhere in America)

I dunno I'm not greel