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The Good /christian/ Poorfag's Cookbook Anonymous 02/01/2022 (Tue) 10:44:22 No.3524
I'm looking at writing a poorfag's cookbook because I sincerely believe sharing good food is a route to sharing beliefs and the world is going to need to learn to eat cheaper and better at the same time. If anon has recipes he would like to submit I will include them. Some sections I'm thinking for the book: >Section on common food preparation and storage tools to have on-hand >Section on oils/fats and which ones are cheap or worth avoiding >Section on affordable teas, tisanes, and drinkable infusions (and why you should buy loose leaf in bulk) >Section on ethical meat consumption to reduce costs and be closer to god Not no meat consumption but ethical meat consumption. >Section on what to do with tablescraps and what foods can be eaten to avoid waste (such as beet stalks or radish greens) >Maybe a subsection on gardening in limited space >Section on why foreign foods should not be discounted when working on a budget >Cookbook section on stews and soups >Cookbook section on baking >Cookbook section on bread specifically since breadmaking is an important skill >Cookbook section on stir-fry and other one-pot dishes that aren't soup >Cookbook section on no-cooking-required or minimal-cooking-required dishes >Cookbook section on brewing beer, winemaking, and vinegar-making >Cookbook section on preserved goods (pickling, salting, canning, chemical sealing, heat drying, and freeze drying) I want to work on it a little bit at a time every weekend with the goal being to have a proof-of-concept rough draft to share with other boards by June and a semi-complete PDF by August. I want to focus primarily on three foods since the book is meant for poorfags first and foremost: >Foods that are cheap and nutritious >Foods that can be made in bulk >Foods that are perhaps not cheap (and nutrition is questionable), but that can be stored for long periods of time or made from basic ingredients in times of emergency I think such a PDF has almost certainly been made before, but maybe not for the purposes being considered.
>>3554 But Lent is not arbitrary.
>>3555 Perhaps I used the wrong word, so I will put it like this: fasting according to a schedule as opposed to your own personal judgement is not right. You are not supposed to make it known to other people that you are fasting, and doing it only because it says to on a calendar is not holy. I already gave you a scripture that points out what is expected by God when one chooses to fast. Jesus himself was secluded in the wilderness. He did not bring anyone with him because it was personal. That is what fasting is supposed to be. Unless you are from Nineveh or are with a small group of people trying to get God's attention for something important there is no point in making a big show out of fasting or needing everyone to know what you are doing. And, furthermore, you aren't supposed to be eating anything to begin with if you are truly fasting. I will show restraint here because even at my church people do not seem to understand this. The point of fasting is to do it as privately as possible and not eat even as much as a crumb. By practicing soyLent you are cucking yourself for no reason and no benefit (unless you are a fat bastard who eats too much).
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>>3561 You are correct in that you aren't supposed to go around advertising you are fasting, but you are incorrect in ritualistic fasting not being part of the traditional faith. >Matt. 6:16-18 Jesus is being quite literal here and is referring to not fasting as the Pharisees did, who took it to mean a fast should be suffering. He isn't saying ritualistic fasting is not allowed, but rather that you should be natural in your behavior when fasting rather than going around announcing your fasts and requesting sympathy/praise the way the Jews did. To quote the late Father Milan Savich of the Serbian Orthodox Church's argument in favor of ritualistic fasting: >Fasting is not at all an act of mortification for mortification's sake. It is not a "little suffering" which is somehow pleasing to God. It is not a punishment which is to be sorrowfully endured in payment for sins. On the contrary, fasting for a Christian, should be a joyful experience, because fasting is a self-discipline which we voluntarily impose upon ourselves in order to become better persons and better Christians. The sin of not fasting is the sin of failing to employ a practice which is absolutely necessary to a sinful person in his struggle to overcome his sins and to gain the love and communion of God. >Fasting is an art fully mastered by the Saints. These holy men and women, who have taken their religion and fasting seriously, can be of great help to us. They offer a number of recommendations for fasting. >"How many of us can honestly say that we are disciplined in spiritual matters as we should be? Fasting may just be the beginning of our journey toward spiritual seriousness, but we all have to start somewhere. We can all see what the lack of real discipline has done to American moral life. The same happens to our own spiritual lives without discipline. Fasting is the beginning of this discipline." That is why the Canons of the Church Councils — Trullo, Gangra and Laodicia as well as the rules and regulations of Sts. Dionisius, Peter and Timothy of Alexandria — order us to fast. According to Milas, "The Church has introduced fasting in the life of a Christian in order to enable man to live a life of piety and repentance. This regulation is based on the practice of the Church in the Old Testament and the examples of its Founder and the Apostles in the New Testament. The fast days which we must observe are ordered by the Church authorities and, therefore, are obligatory for all, except the sick; if a clergyman disobeys this rule he shall be deposed, and a layman excommunicated." >"Not many parents enjoy the disobedience of their children. God is equally unhappy to see our disobedience in spiritual matters. Fasting encourages obedience to God's moral commands by making us center our lives around His." In other words, our fasting should not be self-willed but obedient. When we fast, says Kallistos Ware, "we should not try to invent special rules for ourselves, but we should follow as faithfully as possible the accepted pattern set before us by Holy Tradition." We should always rely on the spiritual advice of our priest or Father Confessor, as it was practiced in the early centuries of Church life, as Abba Antony said: "I know of monks who fell after much labor and lapsed into madness, because they trusted in their own work and neglected the commandment that says: 'Ask your father, and he will tell you." (Deut. 32:7). >As we fast from food, let us abstain also from every passion... Let us observe a fast acceptable and pleasing to the Lord. True fasting is to put away all evil, to control the tongue, to forbear from anger, to abstain from lust, slander, falsehood and perjury. If we renounce these things, then is our fasting true and acceptable to God. Let us keep the Fast not only by refraining from food, but by becoming strangers to all the bodily passions. >"Spiritual effort presumes that we are in control of our bodies. Beyond this, fasting is the ideal preparation for spiritual celebration, such as Easter, Christmas, and other Feasts, because when undertaken properly, fasting fills our hearts and minds with the task before us. It concentrates our spiritual energies and makes them more effective." Thus, when Moses fasted on Mount Sinai (Exod. 34:28) and Elijah on Mount Horeb (Kings 19:8-12), the fast was in both cases linked with a Theophany. The same connection between fasting and the vision of God is evident in the case of St. Peter (Acts 10:9-17) He went up to the housetop to pray about the sixth hour, and he became very hungry and wanted to eat; and it was in this state that he fell into a trance and heard the divine voice. Such is always the purpose of ascetic fasting — to enable us, as the Triodion puts it, to "draw near to the mountain of prayer."
If you would like to argue that one shouldn't fast ritualistically if they are not in-tune with why they are fasting, or that one can fast on their own so long as they are fasting I will more or less agree with your argument. The purpose of ritualistic fasting is that the faithful can be easily led astray and humans being creatures of habit, a planned fast (such as ritualistic fasting following in the footsteps of the saints) allows man to remain on the correct path through schedule and social adherence. I myself don't follow fasting schedules for my own reasons, but I do regularly fast before holy days, before church when I attend, and on a set weekly schedule.
>>3577 >>3578 I have done a bit more reading on the subject and have come to the conclusion that it all comes down to the person. If you treat Lent as a time to fast, then so be it. Personally I find that Lent should not exist, and that fasting should be done in private as I have said before. My feelings are not above the word of God in this matter, though, seeing as how the scriptures make it clear that if one chooses not to eat, that is his choice. However, I will say that to not fast is not a sin. Again I will show restraint against catholics here since they are not the only ones guilty of fabricating rules that do not exist in the bible. I will say this last thing and leave you alone: my main gripe with scheduled fasting, as you have referred to it, is that it makes people get into a mode of doing what they think is right simply because someone told them that it is. Your faith in God should come from your own actions (one of the main things that makes us human) and understanding (after having been taught by someone, at least) as well as being warranted by the scriptures. That's enough out of me for now.
>>3579 Romans 14:1-7 seems to corroborate you anon: >Accept the one who is weak in faith, but do not enter into arguments over disputable matters. One has faith to eat all things while a weak [man] eats only vegetables. The one who eats [all] should not look down on the one who does not eat. The one who does not eat should not judge the one who eats because God has accepted him. Who are you who judge someone else’s servant? He stands or falls to his own master! Yes, that one will be made [able] to stand, because God has the power to make someone stand. One person considers that a [particular] day is more important [than the others]. Another thinks that every day is alike. Let each in his own mind be fully assured. The one who observes the day should observe it ‘to the Lord;’ and the one who does not observe it should do so ‘to the Lord.’ The one who eats should eat ‘to the Lord’ because he gives thanks to God! Likewise, the one who does not eat should do so ‘to the Lord’ because he [also] gives thanks to God! Indeed, we do not live selfishly and we do not die for ourselves.
I think using (almost) every part of the animal grants more meaning to its sacrifice, not saying buy the entire thing but not putting aside fine tasty cuts like the ones from the head (tongue, eyes, neck, cheek) or the legs in italian style. It also requires certain skill with some other parts like the udder but it can be done if explained well, basically a recipe for every meaningful part of an animal (or cow/beef in this case) or recipes which can be done with multiple parts (italian tomato stew with hard meat like chest or soft like legs, the head stew which can also use leg).
>>3524 Here's some recipes that I use: Zefir >about 200g jam, fridge-cold >1 egg white, fridge-cold >pinch of salt >200g sugar >100ml water >2tsp gelling agent (pectin, agar agar, gelatine, in that order of suitability) j>uice of about a quarter of a lemon >Some powdered sugar >wafers (optional) Take jam, egg whites, salt, beat together until very stiff, take sugar, water, gelling agent, boil together until a drop doesn't run when flicked on a vertical surface, beat syrup into egg mixture alongside lemon juice. Put tablespoonfuls (or form with a piping bag) of the mixture on top of wafers(or oiled parchment paper), let sit out for 24 hours or until it is barely sticky when you touch it, then cover with powdered sugar, if you didn't use a wafer, stick two parts with the underside together to form something you can actually hold, let sit out for another 24 hours to firm up some more, then enjoy. Okonomiyaki are cheap and easily varied. As proof, here's German style ones: >0.5 cup flour >3/8 cup beef broth >1/8 cup mirin/sweet wine/wine and sugar Mix to make dough. >3 tbsp ketchup >1 tbsp Worcestershire sauce >1 tsp soy sauce Mix together for quick okonomiyaki sauce. Gets better if it's given an hour or two of resting time for flavors to mingle. >350g Sauerkraut >1 egg >1 potato, sliced thinly >some bacon strips >0.5 onion, thinly cut Pour a bit more than half the dough onto a preheated greased grill/pan and spread thin. Put a layer of onions, then sauerkraut on top, and make a little pool in the middle and crack an egg into it. Cut the egg and mix carefully with the middle and upper layer of the sauerkraut. Lay Potato slices on top, then bacon strips. Compress. Pour the rest of the dough on top. Cook for 5 minutes or until the lower pancake seems browned. Then flip in a quick motion and pat the back a bit to compress. Cook for five minutes or until bottom is nicely browned. Flip again, slather the top with a thin film of okonomiyaki sauce. Enjoy. Look em up. Very popular in Japan, and you can use anything that cooks vaguely as long as cabbage to make it, and additions are infinite, even whole piles of noodles. Oatmeal Drink (Agua de Avena) >4 cups water >0.5 cup quick oats >1tsp spice (pumpkin spice, for example) >somewhat less than 0.25 cup sugar >1tbsp brandy/orange blossom water/vanilla extract Blend together thoroughly. Chill if wished. Szegedin Bean Goulash >1kg beans, soaked >200g onion >5tbsp oil or lard >3tbsp paprika powder >salt >1.5l stock, salt-free >500g Sauerkraut >cumin, whole >pepper >bay leaf >majoran >a glug of vinegar >750g potato >3 garlic cloves >flour to thicken Cut onions, slowly fry in oil until browned and jammy. Add paprika powder, stir once, and quickly add stock. Add everything save salt, vinegar and flour, simmer until done. Add salt, vinegar, and mix flour with a bit of cold water to make a very thin paste, then add it under constant stirring. Simmer for another couple minutes to thicken up. Good when you can get cheap frozen berries, or with any frozen or canned fruits: Summer Pudding >2 sacks frozen berries/fruit (1.4kg or so) >some sugar >some spice, port >vanilla extract >Brioche or, if too sweet, white yeast bread >round leakproof container with a flat bottom Stew berries, port, spices, and vanilla together until berries are softened but not dissolved Let cool Cut white brioche into slices, cut off crust, and cut into trapezoid shapes. Cut one piece into a bottom circle Dip bread into juice the fruits released, starting with bottom circle and position with juiced side down, put other pieces on the side with the juiced side out and the shorter end down and overlapping Fill with fruits, slightly overfilling, but more bread on top (saving rest of juice for serving) compress overnight in fridge, unmould and serve Toad in the Hole with Onion Gravy >Oil >8 thick sausages >225g all purpose flour >¼ tsp salt >4 eggs >1 cup milk >¼ cup water >Salt, pepper, mustard, thyme, celery seed Put plenty of oil to cover the base into a baking pan with high sides, preheat it on 220C, and put sausages in Put in the oven and let sausages cook until lightly brown Beat eggs, pour in flour, milk, water, whisk so there's no lumps. Add spices, whisk. Turn over sausages, pour over batter, put in oven again until done at 220°C >Red onion >thyme, garlic, salt, pepper, mustard seed, celery seed, salt, pepper >flour >beef stock Lightly brown onion with mustard seed, then add spices. Add flour and beef stock Sirniki >1 egg >250g quark/Cottage cheese/fresh cheese >0.5 cup flour >sugar, honey Mix. Put dollops in pan. Fry. Durstiger Bauer >4 egg yolks >140g sugar, brown cane preferred >10g vanilla sugar (or some vanilla extract) >50g breadcrumbs >1tbsp rum, Stroh 80 preferred >4 eggwhites >140g nuts, fine (mixed almond, hazelnut, walnut...) >some backing powder >some spiced mulled wine, cooled Cream yolks, sugar, vanilla sugar. Wet breadcrumbs with rum. Beat whites until stiff, fold in everyth
>>3594 Woops, the last recipe got cut off. Since it's really excellent: Durstiger Bauer (Thirsty Peasant) >4 egg yolks >140g sugar, brown cane preferred >10g vanilla sugar (or some vanilla extract) >50g breadcrumbs >1tbsp rum, Stroh 80 preferred >4 eggwhites >140g nuts, fine (mixed almond, hazelnut, walnut...) >some backing powder >some spiced mulled wine, cooled Cream yolks, sugar, vanilla sugar. Wet breadcrumbs with rum. Beat whites until stiff, fold in everything but the wine. Bake at 180C for 30minutes, let it cool. Pour wine over it, let it soak in, and serve. Alternatively, same thing but no nuts, 70g sugar, 70g breadcrumbs, 40g grated chocolate, some spices and lemon zest. That's a Bsoffener Kapuziner (Drunk Capuhcin).
>>3524 Excellent thread idea OP! I myself haven't much to offer ITT though (I'm more of 'target audience' than a provider in this case). I've noticed that peanut butter can mostly take away all hunger for some period of time, and it makes me feel like I'm getting more nutrition, cheaper, than just about anything else I've tried. Ofc the classics like ramen noodles, and eggs. Eggs IMO may in fact be the top food choice for Poorfags, actually.
>>3599 >I've noticed that peanut butter can mostly take away all hunger for some period of time, and it makes me feel like I'm getting more nutrition, cheaper, than just about anything else I've tried. Peanut butter tends to have a low glycemic index. The benefit of low glycemic index foods is that they sit on your stomach for a long time. Obviously the tradeoff being that the energy isn't available for immediate use which is why most brands add sugar (a high-glycemic index food). High-glycemic index foods break down quickly (meaning you are hungry faster), but in exchange they provide more immediate energy. This is also why in dieting, you either end up with low-sugar low-fat diets to eat lean/graze over the course of the day, or you end up with low-sugar high-fat diets to eat one or two big meals a day that keep you satisfied for the next 8+ hours. Low-sugar is almost required to lose weight unless you really like exercising or work a physically demanding job. The point of the book isn't dieting, but including a section on food science fundamentals might be useful since /fit/ isn't around any more to disseminate that information.
Progress update: Preface (part where I explain to the reader why he should make home-cooked meals), a short biology lesson on the digestive system, and a section on food-borne pathogens is complete. Next section to complete is on kitchen essentials (cooking tools) and pantry essentials (foods and spices you should normally keep on hand or at least be familiar with). Planned future section after that is (briefly) explaining essential nutrients why beans, wheat, or rice should be paired with meat or dairy since they are foods low in methionine kind of stuff, essential fats, macronutrients, and the glycemic index, since it's important for anon to understand why nutrition is important when making dishes. >>3595 >>3594 Thank you for the recipes. Recipes are the second half of the book so they're a bit lower on the priority list, but obviously what more readers will be referencing the book for and thus always welcome.
>>3526 Lent comes from Babylon. Don't mix a fast with Babylonian traditions for Tammuz just because some man in a purple/scarlet robe surrounded by golden idols told you to. >>3531 Whatever you're rambling on about, Christ's resurrection didn't change the physiology of unclean animals to make them clean. Peter's dream was about people (Acts 10:28). Christians should still keep the commandments, even the dietary guidelines, if you love Christ, and the commandments are not grievous. God never changes. And you still shouldn't eat blood either. I don't know how you can have a Christian thread on diet without discussing God's dietary guidelines or even discussing the original diet of man in the garden of Eden. If someone wants to argue against this, ask yourself: is eating pork and bacon more important than taking God's advice on a healthy diet, because if so that's your choice, and arguing otherwise would only be fooling yourself.
>>3616 >vegetarianism as a moral obligation
>>3616 >a Judaizer thinking he can tell any Christian what to do
>>3616 >And you still shouldn't eat blood either. Jesus and many saints said to follow the Old Testament traditions out of respect and the New Testament for official doctrine. It's why the Orthodox celebrate Pascha/Easter at the same time as Passover. That being said, the only dietary restrictions laid out in the New Testament are to avoid eating animals that have been offered up as sacrifice or used in Pagan ritualism. In practice, outside of fasting periods this means the following: >Strict interpretation based on the Old Testament & New Testament: No blood meals, no kosher meat, no halal meat, no hard liquors. Wine and beer should be mulled before drinking or at least simmered to significantly reduce alcohol content, with the main purpose of wine-making being for vinegar production. No meat served at a table that has had a prayer blessing with someone of a different sect of Christianity present at the prayer since they are heretics and thus no different than pagans if they participate. Organ meats should be avoided as there is no way to fully remove the blood from the flesh. No pork and no wild game. No caffeine, no refined sugar, no painkillers, no nicotine, no drugs period, etc. >Looser interpretation based on the New Testament: No Kosher meat, no Pagan ritual meat, refined sugars/alcohols/painkillers/caffeinated foods should be enjoyed in moderation and in the company of others (for they are drugs). Coca leaves and Cannabis are fine according to the Pope so long as it's ingested in plant form and used medicinally. Hard liquors only for preservation and medicinal purposes (preventing food poisoning). No nicotine or other drugs. Blood refers to ritual sacrifice and not literal blood such as in blood sausage. Halal meat is "blessed" in the sense that the slaughterman requests god to accept the animal that has passed, and thus it is not a true religious ritual the way the bible interprets Pagan ritualism. It would be misguided to eat it if avoidable since you are dealing with another faith still, similar to why you should not dine on meat prepared by the LDS faith who have their own rituals similar to Halal (unless you are a layman of the Church of Latter-Day Saints or "Mormons" as they are known). Given this distinction as compared to Kosher meat which must be blessed by a clergy, it is not spiritually wrong to eat halal meat for the same reason it is not spiritually wrong to eat meat prepared by Mormons. >Milquetoast interpretation: Pretty much no dietary restrictions other than no hard drugs (whatever that means). >>3619 >vegetarianism as a moral obligation Vegetarianism is certainly not a moral obligation, but there are two types of fasts in Christianity well there are more than that but two "main" fasts observed. Full fasts should consist of nothing but water, or possibly arguably "light" herbal teas such as hibiscus, rooibos, cinnamon, mint, butterfly pea flower, and chamomile. "Light fasts" should consist of no meat or dairy as these are considered "heavy foods." You probably want to avoid beans too since they act on the body like a heavy food. Large meals should still be avoided in favor of mild grazing during a light fast as they take away from the whole purpose of doing it. Most Christian fasts are "light fasts" and not full fasts. There's also "Mediterranean" fasts where you can have fish, but I think a light fast should be observed in such scenarios instead since the definition of "fish" used to include foods like beaver, nutria, turtle, and dolphin since they "swam in the water." Point being, all Christians should aim to observe light fasts even if they don't observe full fasts, and a light fast basically implies "temporary vegetarianism" for the duration of the fast. Vegetarianism is not a moral obligation the way it is in (modern) Hinduism, but avoiding unnecessary suffering of animals should be the goal still. At which point Kosher meat is completely off the table, factory slaughtered meat should be avoided, any meat out of China is pure heresy, and in lieu of stun gun/CO2 gassing techniques, Halal practices should be avoided where practical.
>>3625 >Point being, all Christians should aim to observe light fasts even if they don't observe full fasts, and a light fast basically implies "temporary vegetarianism" for the duration of the fast. Vegetarianism is not a moral obligation the way it is in (modern) Hinduism, but avoiding unnecessary suffering of animals should be the goal still. That's fine, but I was responding to that poster's assertion that the diet of man in the Garden of Eden should be presently considered, even though it was succeeded by the Noahide laws
This is going to be a "big tent" book. Ultimately the book will mention dietary restrictions exist and encourage the reader to consider their own dietary restrictions based on their own sect's interpretation of the faith. If anon is incapable of doing that much then he shouldn't be concerned with dietary restrictions. Recipes will still be included that one may find untenable to their specific sect. A faith-based trigger warning will not be included since anon should be aware of his own dietary restrictions. Foodborne illness will be mentioned where relevant. Reader discretion is encouraged.
>>3627 Fair enough. I assumed >>3616 was talking about fasting but after reading through is post again I'm not sure if he was or not.
Creamed Peas & Potatoes. They can be eaten plain or as a meal. It's a comfort food from my childhood when we were low on money. It tastes like cream and vegetables. You can either serve it as a side-dish (in which case use water instead of broth, drain it off, and only use 1/2 cup of milk), or as a soup. Tools: >Dutch oven or pot >Ladle Ingredients: >About 1lb of fingerling or coarsely chopped (2-3 inches) potatoes, skins on >1 can of peas or 2 cups of frozen peas Lentils or chickpeas may be used instead but it won't be as sweet. >Half a pint of cream (1/4th a stick of butter may be substituted) >2 Cups of milk >2 cups of chicken broth (water + bouillon may be used) >3 tablespoons of cornstarch or flour If the recipe is too plain for you, consider the following: >Add basil >Add pesto if basil isn't enough seasoning >Add chopped salted ham if you feel like you need meat in it >Add nutmeg + allspice instead of basil or pesto, and serve over a bed of rice like Americanized Swedish Meatballs Cooking: >Clean fingerlings and place them in the pot >Add all the broth >Bring to a simmer >Place the lid on the pot and simmer for 20-25 minutes >Add peas, cornstarch, and any spices (add butter now if substituting butter instead of cream) >Bring back to a simmer while stirring occasionally >Add the cream/milk >Stir while bringing to a light simmer once more >Put the lid back on and turn off the heat >Let it set up for 10 minutes >Serve but allow to cool so you don't burn your tongue >Keeps for about 5-7 days in the fridge >Don't freeze because the cream will go gritty The milk adds methionine to the dish so that the peas are a complete protein. You could serve with quinoa, eggs, or meat and go full-cream instead. It's simple, calorie-dense, and full of fat to keep you full/moving. It can be eaten for breakfast or dinner. The only way you can cock it up is by using bad potatoes or scalding the dish after adding cream/milk.
>>3524 dont know if this counts but beef ramen with teriyaki sauce is pretty good. My dad use to combine chicken ramen with canned chicken too
Rotisserie Chicken Bone Broth: >Buy or make a rotisserie chicken >Dissect the meat and either save for later or use for something else (it freezes well) >Throw the carcass, skin, and all the gel goop (collagen) into a pot >Optional: chop an onion into fourths and throw it in >Optional: Coarsely chop carrots and/or celery into 3 inch pieces and throw it in >Optional: Add about half a cup of apple cider vinegar or red wine vinegar to give it a twang and make it keep longer >Optional: Throw in some bay leaves, red pepper flakes, and tuscan seasonings to taste for a more flavorful broth If you add too much red pepper, a teaspoon or two of sugar will counter-balance it. >Fill with water >Slow Cook or Simmer broth for minimum: 6+ recommended: 10+ hours >Add more water as necessary to keep the carcass submerged >Optional: Let cool and store pot in the fridge overnight >Grab a second pot >Strain the mixture through a strainer or colander >If you lack both, cheesecloth or an old (clean) T-shirt works too >You now have chicken bone broth >Can be drank straight or used for soups and sauces >Store in the fridge if not using right away >Good for about 3 days plain or about a week or two if salted/vinegar'd >If you aren't used to salting fluids, be careful to not turn it into a brine it shouldn't be so salty that it's inedible >Iodized salt kills microbes better and provides iodine which most people are lacking in anyways One Pot Rotisserie Chicken Noodle Soup: >Make bone broth as described above >After straining it, throw bite-sized vegetables of choice into the pot (such as corn/peas or finely-chopped carrots and celery) >Simmer for about 10-20 minutes to soften the vegetables depending on how finely you chopped/diced them Skip the above step when using a can of succotash or similar canned/frozen veggies. >Add Chicken >Throw in dry or frozen egg noodles into the pot and cook them according to the instructions on the packaging (or make your own) >Serve Alternatively instead of noodles, you can cook some rice or quinoa into it to make chicken and rice soup. Make sure to rinse and then soak your rice/quinoa to remove phytic acid (it's what causes grain-related gastrointestinal issues in most people). General rule of thumb is about 30 minutes to an hour of pre-soaking for white rice, an 20-40 minutes for quonoa, and about 2-6 hours (or overnight is safe too) for brown rice. Quinoa is the healthiest but also the most expensive. Brown rice is obviously better for you but takes longer to soak out the bad shit. Turns two or three meals into 6-8 meals by turning the rotisserie chicken into soup. Add dashi or bouillon to taste if anon's tongue prefers something saltier/more umami. The rotisserie chicken can also be used for chicken salad, chicken alfredo, etc. But then you have to use the bone broth for something else like cheese soup, chili, or stew.
The same recipe with slight spice alterations can be used to make cullis (pork broth) if you have a ham bone and ham skin. Cullis is much richer and needs to be diluted with vegetables and citrus to avoid a collagen-bomb in your mouth so use it in vegetable-heavy or mushroom-heavy foods. If you have a butcher or Mexicans nearby, beef bone broth can be made from beef leg bones (sear them or broil them before boiling).
>>3642 Thanks! I am already doing this (surprising how cheap a whole roast chicken is at the supermarket where I live). This broth over cooked rice is the primary staple in my life r/n, actually.
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>>3616 You are exactly the kind of person we were warned about in 1 Timothy. Is every creature of God not good just because you have cited the Old Testament? What is it about the words Old and New that you do not understand? The days of the Jews being special are over; they did not respect their covenant with God and thus nullified it. You have a lot of nerve preaching that 'no pork' faggotry. If I ever saw you in real life I'd snap your pencil neck with my pinky and ring finger.
>>3646 >Surprising how cheap a whole roast chicken is at the supermarket where I live People don't like old or deformed meat even though there isn't anything wrong with it. Some butcher in the 80s figured out that if he took the two-day-old chickens or chickens with tumors he was going to have to throw out anyways and cleaned them up (cut out the tumors/oxidized bits), he could spit-roast them before selling them at cost. People would buy them most of the time to avoid having to cook dinner, and he could recover his losses even if he didn't turn a profit. The rest is history. I think most of those pre-made meals follow the same principle.
>>3669 >implying Butcher's weren't 'devising' ways to improve their bottom lines for thousands of years. Lol no. I grew up in the country slaughtering our own food. Chickens rarely ever get tumors or any other age-related type of diseases. Generally theirs are bird-specific ones related to their lungs if they are raised in an industrial production setting. Cattle maybe, but not chickens. The biggest issue for us consuming them today is that they are often loaded with estrogen hormones to improve the production rates. This is ofc absolute anathema for men, but what can you do other than raise them yourself? Regardless, as I indicated these roasted chickens are actually a great deal at the supermarkets where I live.
>>3682 Is that so?
>>3619 Not what I said at all. >>3623 Matthew 5:17 >Think not that I am come to destroy the law, or the prophets: I am not come to destroy, but to fulfil. Mark 1:15 >And saying, The time is fulfilled, and the kingdom of God is at hand: repent ye, and believe the gospel. Luke 13:3 >I tell you, Nay: but, except ye repent, ye shall all likewise perish. John 14:15 >If ye love me, keep my commandments. 1 John 5:3 >For this is the love of God, that we keep his commandments: and his commandments are not grievous. 1 John 3:4 >Whosoever committeth sin transgresseth also the law: for sin is the transgression of the law. Romans 3:20 >Therefore by the deeds of the law there shall no flesh be justified in his sight: for by the law is the knowledge of sin. Romans 6:23 >For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord. Romans 6:1-2 >1 What shall we say then? Shall we continue in sin, that grace may abound? 2 God forbid. How shall we, that are dead to sin, live any longer therein? Romans 7:7 >What shall we say then? Is the law sin? God forbid. Nay, I had not known sin, but by the law: for I had not known lust, except the law had said, Thou shalt not covet. >>3650 >suggestion: kill yourself >If I ever saw you in real life I'd snap your pencil neck with my pinky and ring finger. Follow the commandments, LARPer. What a TERRIBLE """Christian""" board this is.
>>3625 Orthodox thinks Christ sinned on the Sabbath. Christ did not sin. You're also a bunch of idol worshippers.
>>3702 >Orthodox think Christ sinned We do what now?
>>3701 >>3702 >pr-autism
>>3702 >>3701 Are you just here to fight with anon? If so I believe there are other boards within and without the webring that you would find more to your liking, friend. Christians are already under attack from the outside enough as it is and if you want to hold banter there are other threads to do it that aren't about collaboration and cooperation.
>>3702 Begone pagan. You are trying to sow discord.
>>3719 It has no life and thinks that if it argues with everyone and acts like a divisive prick he will win a spot in heaven. Or its just a pagan troll lmao.
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Pickling eggs is one of the simplest food preservation methods that I know of so I'll share it tonight. Quick-Pickled Eggs What you need: A jar with a lid (mason jars work best) Eggs (preferably medium-sized, but large eggs work too) A vessel to boil things in Vinegar Water Everything else is optional, but will make them taste better. Recipe: >Hard boil eggs (about 8-10 minutes for boiling or 12-15 minutes for steaming) Note: You have to hard boil the eggs. Eggs are not porous enough for the liquid to fully penetrate them so hard boiling is the only way to be safe. If you choose to soft-boil or prepare them with a translucent yolk they will taste better but will go bad at the same rate as regular eggs (a few weeks tops). >Cool and peel hard-boiled eggs >Optional: Pierce through the eggs long-ways with a needle or toothpick if you plan to store these for longer than a month or two >Place in a STERILIZED SEALABLE container (such as a mason jar, but even those "moonshine" liquor jars will work in a pinch) No but seriously at bare minimum sterilize it with boiling water before use. >For spacing, you want to fill the jar to the top but you want room for them to jiggle and wiggle around >Put about (minimum) 1 cup of vinegar for every 3/4th cups of water (maximum) 3 cups vinegar for every 1 cup of water in a pot (depending on how long you want them to last and how much you like vinegar) >Along with any vegetables going along with the eggs or spices you plan to use >Bring to a boil >Boil for 5 minutes minimum to sterilize the vinegar >For an extra twang you can add a little bit of "raw" vinegar to the jar after it's cooled to allow for some fermentation to occur >Allow liquid to cool just long enough for the boiling to stop >Immediately pour over eggs >Fill it almost to the brim (about 1/4th of an inch or half a centimeter) >Vegetables can be added to the jar as well so long as the vinegar can fully penetrate the vegetable (such as onions or beets) >STORE IN THE FRIDGE for a minimum of three days, shaking the container daily >Keep in the fridge for up to 3 months >Have heard they last up to 6 months but if you like them they won't last longer than a month anyways These are "technically" shelf-stable but if you didn't fully cook the eggs or there is any other discrepancy like botulism present, leaving them out on a shelf can be deadly. >How do I get the vegetables in? I say immediately but you can "layer" it. Put a few eggs in, use a fork to add some of the vegetables, pour liquid, repeat. >What vinegar to use? I always recommend apple cider vinegar for pickling eggs because it has less of a bite and a little sweetness to it. Other vinegars will work equally well and at least in the case of white wine vinegar, it is cheap and doubles as a cleaning agent. >Can I quick-pickle vegetables and meats in this way? Yes, but make sure they are either a vascular plant that absorbs liquids easily, or cut small/thin enough to allow for full penetration of the vinegar. >How do I know if my pickled eggs have gone bad? There will be some bacteria present no matter what you do, and those bacteria will grow. A little puff of air when you open the jar is fine, but if the jar is fizzing heavily when you open it, they've probably gone bad. >Why aren't these shelf-stable? Eggs are not porous enough for the vinegar to fully penetrate them because the proteins form an airtight bond when cooked. >Ok but how do I make this shelf-stable? Vegetables should be thoroughly washed, cut into thin strips or bite-sized pieces, and you should probably pressure can them in-solution to kill off any funguses or other substances that can survive in vinegar. Pickled meats need to be treated with pink curing salts (nitrite salts, NOT "Himalayan pink") and pressure-cooked to prevent botulism. There is no guarantee with eggs. I know people who pickled shelf-stable eggs in pressure cookers for decades without issues, but all it takes is one bad egg to kill you and there is no way to guarantee the sterility of the egg so REFRIGERATE YOUR PICKLED EGGS. Spice recipe suggestions (All recipes assume you're making about 4 cups of liquid/12ish eggs) Dill & Onion: >Fresh dill sprigs added to the pickling fluid >Thin-sliced onions added to the pickling fluid >Three or four garlic cloves >A pinch of whole black peppercorns >A tablespoon of salt (about 15g) >Add brown sugar to taste if the bite is too strong Beet-Pickled (most common recipe): >1 beet sliced fine or chopped small >1/3rd cup of sugar >6 cardamom pods >2 star anise >Tablespoon of allspice (optional) Dashi-Clove Eggs: >8 scoops of hondashi instant dashi (acts as both sugar and salt for the eggs) >1/4th cup (dry) wakame seaweed (add directly to eggs) >Two teaspoons of nutmeg >6-12 whole cloves Spicy Eggs: >About a cup of sugar >8-12 whole cloves >4-5 bay leafs >Tablespoon of cumin seeds >2 teaspoons of oregano >6-8 Jalapenos sliced length-wise >3 or 4 garlic cloves >A few sprigs of cilantro (optional since many people have a gene
>>3702 No Christian whether Orthodox, Roman Catholic, or Protestant believes that about Christ. Anyone who believes that Christ has ever sinned is not a Christian.
>>3861 He probably thinks Orthodox Jews and Orthodox Christians are the same.
Bumping to save a useful thread. Boetius, is there any way to expand the thread cap?
Vegetables, nuts, and rice are all lenten staples. They're also cheap.
I've decided to not eat or drink anything that God doesn't give me. I'm living with my "mother" and her bf. They are both golems, which means that God can control them. So I leave my health in God's hands. I hope I start losing some weight soon.
>>6933 >both golems Uhhh huh. So what have they given you so far, Shylock?
>>6933 >They are both golems What did you mean by that?
>>8209 He meant that he is likely mentally ill. Anyone have recipes for fish that they would like to share?
>>8211 Sorry, never liked fish, to me it's all fishbones and fat and 0.001% meat. I know it actually depends on species, but.
I should probably start back up work on this book since I lost track of time there.
>>8211 I'll try to think of some, but I mainly only prepare salmon and tuna since I'm landlocked and those are the only reasonably priced fish meats. >>8212 Fishbones are hard to get around but it can be done. I think the worst I've ever dealt with was the government canned salmon they give out to food missions for the poor and destitute since those seem to be some 70% skin and bones to meat ratio, but even those can be used to make salmon patties with a little tender love and care.
A homemade recipe of mine consists on the following: >Cook some pasta like spaghetti >Chop half an onion and 3 cloves of garlic >Fry the onion and the garlic in a frying pan and add crushed tomatoes and tomato sauce to it >Add canned tuna (preferably conserved in oil which can add extra flavoring and can be saved for other recipes >Stir everything and season it with ginger and black pepper
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Swedish Meatballs: These are filling and good for you, but aren't really fasting-approved since they are a heavy dish. What you need: >Ground Meat if making your own meatballs (having a butcher grind up a cut of meat can be cheaper) >Else store-bought meatballs (bulk food stores sell these in the frozen section super cheap but cut with soy flour) >Eggs (if binding your own meat) >Oil (suggest olive, avocado, or coconut) >Butter >Flour (better to "toast" it if you have the time) >Allspice and Nutmeg >Garlic or Garlic Powder >Salt and Pepper >Onion or if you hate onion, use powdered/granulated onion >Beef broth (can be made from roasting and then boiling bone-heavy cuts like cow hooves/legs/tails for several hours, or use bouillon when in a hurry) >Heavy cream >Worcestershire sauce or fish sauce + red wine vinegar >Mustard (optional) What to do to make the meatballs: >Combine meat, egg, and all the seasonings in a mixing bowl >Separate into desired sized meatballs >Brown them in a pan cooking them through >Put them off to the side somewhere on a plate or something What to do to make the sauce: >In the same pan you made the meatballs make a roux from equal parts flour and butter (add a little vinegar or the Worcestershire sauce to deglaze the pan if you made meatballs from scratch) >Add onion and garlic at this time if you used store-bought meatballs >Slowly stir in some beef broth so you can bring it to a simmer >Add cream, meatballs, and if you used store-bought meatballs add the rest of the seasonings at this time >Bring back to a simmer until everything is the same temperature while stirring constantly To make the meal go further on a budget: >Cook some egg noodles or rice off to the side >Put noodles/rice into a bowl >Pour Swedish meatballs and sauce over noodles/rice How to toast flour to improve dishes: Microwave method: >Pour flour on a microwave-safe plate >Microwave for 30 seconds >Stir it >Repeat for about five minutes Stovetop method: >Whisk flour in a dry pan over medium heat for about five minutes (don't use enamel pans for this; cast iron is best) Oven method: >Heat oven to 350F (about 175-180C) >Put flour on parchment paper on a baking sheet/tray >Bake it for about five minutes In all three cases let it come to room temperature before using it immediately or refrigerating for up to a day (bring it back to room temperature before using it)
I work a very long, difficult, and sweaty job. Factory work. Much cardio is involved. How do I fast while also not depriving myself of the nutrition and energy I need?

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