Warning: Please skip my blog if this is going to gross you out.
In some cultures, this is a delicacy.
Otherwise, this information may be useful if you want to have good skin. I was listening to Bernd Friedlander at the Silicon Valley H... Read more
My yesterday Chocolate Natto could be improved, so that is what I'm going to do. I'm going to add more chocolate and also dried blueberries to make it a brain food also. The Choco Natto I made yesterday could be broken up. I will then add them t... Read more
Back in Aug 2014, I posted a blog about making Natto. Over the years I had no problem making them, it's the eating part that I found a hassle. I got annoyed with the stickiness of the string, so I quit making Natto. But since I've been experimen... Read more
OK finally I finished the 1,000 oysters I bought in March. Without doubt, it was the best decision I've ever made regarding food. Oyster is truly a superfood. It's the richest source of zinc which is vital for the immune system and testosterone ... Read more
After 9 months of plateau, I revisited the idea of mono fruit fasting for the weekend. It's all you can eat watermelon and watermelon only starting Saturday morning and ended Sunday evening. The nice thing is it cuts down on cooking and I use le... Read more
By my calculation, I need another 600 oysters to last until next January. This is in addition to the 1,000 oysters I picked up in February. This time I'm going to take another approach. Instead of freezing them whole, I'll shuck them and put in ... Read more
My constant search for superfoods has led me to oysters, especially raw oysters. It's known that oyster is high in zinc. But what got my attention is the rare amino acids of D-aspartic and N-methyl-D-aspartate in raw oysters. These two amino aci... Read more
OK, Eliz asked how to peel garlic?
You'll need a Chinese cleaver for that. Break apart all the cloves and use a knife to cut off the stem ends. Do it for all the cloves. Then use a Chinese cleaver to smack them, one or more at a time. Not t... Read more
So the spinach has been sitting in the fridge for a week. Not a good way to start bulk cooking. As you can tell, I don't feel like cooking today but the spinach will have to be thrown out if I don't. So here I go, the momentum will carry me over... Read more
This is just my opinion. It's not a medical advice. Consult your physicians for medical advices.
My own research and conclusion has led me to believe that biopsy while being promoted as safe can be quite harmful and could be the beginning o... Read more
About a month ago, I had a chance to meet a dear friend, Heather, whom I haven't seen for over 20 years. Her teenage daughter, Sophie, is some sort of a horse whisperer. It was wonderful to see an old friend. To me it's as close to time travelin... Read more
Just kidding of course. We do what we have to do and I found that cooking big is better despite the hassle because I will always have foods. So salute to the food processors and the frozen food makers whom I got the idea from. I'm just doing the... Read more
Did I feel like cooking? Certainly not. But it's already two days late as I should have cooked them on Sunday. These eggs are from the farmer's market and they are best cooked the same day or the next day at the latest. Otherwise, I might as wel... Read more
It's brutal when you don't want to but you have to. Let's see what I got done in 5 hours.
4 lb of uncured bacon
1 lb of salmon
12 oz of shrimp (unfortunately I bought with the shell on, so I had to peel them)
6 small acorn squash
... Read more