Re: [RBW] Riv Rider Recipes

[Garth]

I pretty much make a pot of creamy rice every other day. I use only medium 
grain rice as when cold it remains soft. I can't ell you proportions as 
it's all done by hand and feel. The fruits I use are usually raisins, ripe 
bananas(the riper the better), unsulphured dried apricots and 
pineapple(fresh of freshly diy frozen). The bananas can be fresh of frozen, 
I do my own. I have anywhere between 4-6 gallon ziplock bags in the deep 
freezer filled with very ripe, peeled, whole bananas they are so good 
sliced and melting in your mouth ! Same with grapes, in fall season when 
grapes are at their peak I buy tons of them if they are sweet and freeze 
them, washed and stemmed. I don't cook with those though, they are just for 
eating, melt in your mouth goodness. 

For the rice I usually bring some water and the raisins/apricots to a boil, 
turn off the heat and let them sit a half hour to get soft and infuse the 
water. Then I add the rice and some salt, cook about 15 minutes, it need 
not be exact. Then I throw in an egg or two and some whole milk. The 
consistency can vary, but it always tastes good. Sometimes if it's not 
thick enough I'll break up some corn tortillas and throw them in. Sometimes 
I throw in some sour cream, or evaporated milk if I have some. Or half and 
half. After it cools I fridge it as I prefer it cold. Room temp is okay at 
the time of making but I don't like it hot at all. 

You can do a similar thing with Masa flour, I rather like Maseca Tamal as 
the grind is coarser. Milk, water, mashed bananas, and egg and salt. Throw 
it all together in a pot and stir frequently or else it will stick to the 
bottom too much ! You can make this as thick or thin as you like. As thick 
as mashed potatoes of as thin as creamed peas. I really like this cold too. 
The masa flour flavor is much better than cornmeal, something I never touch 
anymore after discovering the versatility of masa flour. It also makes 
great on the top dumplings. Masa, milk, egg, baking power and salt. Too a 
thick consistency to spoon and drop in whatever you're dropping it in. Once 
brought to a boil, turn off the heat and dumplings will cook as long as you 
don't open the lid for like 20 minutes. 

Summer riding though I really like fruit after a ride. Of later I make some 
frosty blends of banana(fresh or frozen), cantaloupe, mango and frozen 
blueberries, plus a little cold water. Oh that is so good. Throw it all 
in the Vitamix blender and use the variable speed on low-ish till blended 
to brain freeze consistency. (thick) Consume very slowly, savor every 
mouthful, it keeps the brain freeze at bay   

I never read GP's book as I'm not much of meat eater. Once a month or so 
I'll have some beef liver diy stew, with onions, peppers, garlic and sour 
cream, served with rice or noodles. I bought a bag of Hormel genuine bacon 
bits a couple weeks ago. I've not had bacon in like 20 years or more. It's 
okay as a seasoning , a tablespoon in a recipe and such. 

I'm not for restricting anything. Eat what resonates with you. Be the 
Happiness, Love You Inherently Are.  Nothing else matters, Nothing else to 
Life For. Life is Celebration ! 

-- 
You received this message because you are subscribed to the Google Groups "RBW 
Owners Bunch" group.
To unsubscribe from this group and stop receiving emails from it, send an email 
to rbw-owners-bunch+unsubscr...@googlegroups.com.
To view this discussion on the web visit 
https://groups.google.com/d/msgid/rbw-owners-bunch/fced73a8-dbf8-4e21-869c-e74ddc5e80cen%40googlegroups.com.

Re: [RBW] Riv Rider Recipes

[ascpgh]

I am motivated by the offerings of particular restaurants for recipe 
inspiration. I ride by a number of them on the way home from work:

Apteka  
Soju 
Spak Bros 
Tasty Taquitos 
People's Indian 
BFG Cafe 
Spork 
Primanti Bros 

Fish Nor Fowl 
Joseph Tambellini 
Park Bruges 
Teppanyaki Kyoto 
Smiling Banana Leaf 
Food Glorious Food 

I also pass a building labelled Lackzoom Acidophilus 
 which 
supports the observations of several that sensitivities with cultural and 
genetic roots make direct dietary recommendations difficult. This person 
turned that into a category of business, still with HQ here two and a half 
miles from this building. 

Anyone else have dietary inspirations or objectifications from restaurants?

Andy Cheatham
Pittsburgh

On Thursday, August 24, 2023 at 12:49:39 AM UTC-4 coco...@gmail.com wrote:

> Hey Pam! 
>
> That granola bar sounds awesome - do you bake them or just form them into 
> a "powerball" type snack? What kinds of bread do you make? Do you use a 
> breadmaker?
>
> Your comment about recipe compatibility is also a topic of the beginning 
> of this thread! Since so many people are aligning themselves with different 
> diets these days, I was curious how many in the group had read Grant's 
> book, *Eat Bacon, Don't Jog *and was curious how many people either 
> aligned themselves with his ideals or have since/have always aligned with a 
> different nutritional path. Since bike people are often health conscious 
> and environmentally conscious, I figured there was probably an interesting 
> spread across those of us who contribute to the group!
>
> I don't think it's particularly helpful to try to make recipes that 
> absolutely everyone can eat. It can be at a dinner party, but I'm more 
> interested in people's tried and true recipes to learn more about each 
> other and to be able to share a variety of ideas on health and enthusiasm 
> for food. If you're interested in cuisine, I think that it can be easy to 
> appreciate and respect someone else's love for cooking even if it is 
> following the restrictions (or lack thereof) of someone else's theories.
>
> I also stated in the beginning that this is not a space to sh** on other's 
> beliefs, but a space to compare and share! It seems like we have quite a 
> trove of foodies and it would be fun to compile the recipes into a 
> collection that we all have access to! :)
>
>
>
> On Wed, Aug 23, 2023 at 4:32 PM Pam Bikes  wrote:
>
>> I'm afraid there are too many limitations and individual differences that 
>> make recipes difficult.  Some people are vegan, vegetarian, keto, diabetic, 
>> gluten free, soy free, shellfish allergies, etc.  
>>
>> I eat locally, seasonally, bake my own bread and make everything from 
>> scratch but I'm not a calorie counter and have no restrictions.  And 
>> everyone's local produce selection is different.  Not to mention the 
>> organic or not.  
>>
>> I do make a granola bar with just oats, peanut butter, honey then top 
>> w/chocolate chips, coconut, nuts etc.  that is high density in calories and 
>> easy for a road snack.  I just take snacks like nuts, crackers, etc in my 
>> bag in case I get hungry.
>>
>> On Wednesday, August 23, 2023 at 2:18:29 PM UTC-4 coco...@gmail.com 
>> wrote:
>>
>>> Patrick - great links! Definitely some great ideas in there. I've also 
>>> been reading a lot about Traditional Chinese Medicine and some of the more 
>>> surface level ideas they have surrounding food and its properties in 
>>> relation to one's physical constitution. There's a lot I don't understand, 
>>> and a lot of traditional herbal knowledge that is still beyond me, but it's 
>>> been interesting to try to incorporate some of the food ideas into my diet 
>>> and see some of the results. Because different food and herbs and spices 
>>> interact with our internal balance then you have to mediate any imbalances 
>>> by incorporating more of certain things and less of others to try to get 
>>> back to a sort of equilibrium. 
>>>
>>> These ideas are how I got a lot of inspiration to remove gluten, sugars 
>>> and dairy, more so than Grant's book, although that was still pretty 
>>> informative.The health complaints I was having have resolved themselves 
>>> almost completely with the removal of a lot of these foods and it's been 
>>> really interesting to explore non-Western ideas of nutrition and health.
>>>
>>> Anyone do yoga or incorporate any of those ideas? 

Re: [RBW] Riv Rider Recipes

[Coco Menk]

Hey Pam!

That granola bar sounds awesome - do you bake them or just form them into a
"powerball" type snack? What kinds of bread do you make? Do you use a
breadmaker?

Your comment about recipe compatibility is also a topic of the beginning of
this thread! Since so many people are aligning themselves with different
diets these days, I was curious how many in the group had read Grant's
book, *Eat Bacon, Don't Jog *and was curious how many people either aligned
themselves with his ideals or have since/have always aligned with a
different nutritional path. Since bike people are often health conscious
and environmentally conscious, I figured there was probably an interesting
spread across those of us who contribute to the group!

I don't think it's particularly helpful to try to make recipes that
absolutely everyone can eat. It can be at a dinner party, but I'm more
interested in people's tried and true recipes to learn more about each
other and to be able to share a variety of ideas on health and enthusiasm
for food. If you're interested in cuisine, I think that it can be easy to
appreciate and respect someone else's love for cooking even if it is
following the restrictions (or lack thereof) of someone else's theories.

I also stated in the beginning that this is not a space to sh** on other's
beliefs, but a space to compare and share! It seems like we have quite a
trove of foodies and it would be fun to compile the recipes into a
collection that we all have access to! :)



On Wed, Aug 23, 2023 at 4:32 PM Pam Bikes  wrote:

> I'm afraid there are too many limitations and individual differences that
> make recipes difficult.  Some people are vegan, vegetarian, keto, diabetic,
> gluten free, soy free, shellfish allergies, etc.
>
> I eat locally, seasonally, bake my own bread and make everything from
> scratch but I'm not a calorie counter and have no restrictions.  And
> everyone's local produce selection is different.  Not to mention the
> organic or not.
>
> I do make a granola bar with just oats, peanut butter, honey then top
> w/chocolate chips, coconut, nuts etc.  that is high density in calories and
> easy for a road snack.  I just take snacks like nuts, crackers, etc in my
> bag in case I get hungry.
>
> On Wednesday, August 23, 2023 at 2:18:29 PM UTC-4 coco...@gmail.com wrote:
>
>> Patrick - great links! Definitely some great ideas in there. I've also
>> been reading a lot about Traditional Chinese Medicine and some of the more
>> surface level ideas they have surrounding food and its properties in
>> relation to one's physical constitution. There's a lot I don't understand,
>> and a lot of traditional herbal knowledge that is still beyond me, but it's
>> been interesting to try to incorporate some of the food ideas into my diet
>> and see some of the results. Because different food and herbs and spices
>> interact with our internal balance then you have to mediate any imbalances
>> by incorporating more of certain things and less of others to try to get
>> back to a sort of equilibrium.
>>
>> These ideas are how I got a lot of inspiration to remove gluten, sugars
>> and dairy, more so than Grant's book, although that was still pretty
>> informative.The health complaints I was having have resolved themselves
>> almost completely with the removal of a lot of these foods and it's been
>> really interesting to explore non-Western ideas of nutrition and health.
>>
>> Anyone do yoga or incorporate any of those ideas? Was just doing some
>> reading on the Ayurveda concept of "Digestive Fire" which seems to have a
>> decent amount of overlap with TCM gut-health ideology.
>>
>> Exliontamer - Noodles are a hard one to cut out - I so feel you! I try to
>> save noodles for special occasions now and really relish them. What kind of
>> vinaigrette do you make for your Cobb Salad?
>>
>> My own favorite recipe lately has been my new breakfast oatmeal, which
>> incorporates spices recommended to me by various TCM-inspired resources:
>>
>> Turmeric Oats:
>>
>> 1/2c dried oats (will work with quick or rolled, just adjust cook time)
>> ~1/3c frozen berries (my favorite is blueberries)
>> 1 tsp cinnamon
>> 1/4 tsp turmeric
>> 1 Tbsp chia seeds
>> 1/4 tsp salt
>> 1 Tbsp honey
>> 1-2 Tbsp full fat coconut milk, or dehydrated coconut milk powder
>> 1 c. water
>>
>> Combine all dry ingredients (minus salt) into a bowl. In a covered
>> saucepan, heat water & coconut milk over medium-heat until you reach a low
>> boil. Add all dry ingredients and stir. Cover, lowering heat to medium-low,
>> and let cook for 5 min (if using quick oats) or 10 (if using rolled).
>> Uncover and remove from heat. Add salt and honey and serve fresh! Works for
>> overnight oats as well but isn't as good.
>>
>>
>>
>>
>>
>>
>> On Tue, Aug 22, 2023 at 7:55 AM exliontamer  wrote:
>>
>>> I read Eat Bacon and lost a bit of weight. I'm already relatively in
>>> shape for my age but have continued to use keto-ish methods when I want to
>>> lose a bit. As a 

Re: [RBW] Riv Rider Recipes

[Pam Bikes]

I'm afraid there are too many limitations and individual differences that 
make recipes difficult.  Some people are vegan, vegetarian, keto, diabetic, 
gluten free, soy free, shellfish allergies, etc.  

I eat locally, seasonally, bake my own bread and make everything from 
scratch but I'm not a calorie counter and have no restrictions.  And 
everyone's local produce selection is different.  Not to mention the 
organic or not.  

I do make a granola bar with just oats, peanut butter, honey then top 
w/chocolate chips, coconut, nuts etc.  that is high density in calories and 
easy for a road snack.  I just take snacks like nuts, crackers, etc in my 
bag in case I get hungry.

On Wednesday, August 23, 2023 at 2:18:29 PM UTC-4 coco...@gmail.com wrote:

> Patrick - great links! Definitely some great ideas in there. I've also 
> been reading a lot about Traditional Chinese Medicine and some of the more 
> surface level ideas they have surrounding food and its properties in 
> relation to one's physical constitution. There's a lot I don't understand, 
> and a lot of traditional herbal knowledge that is still beyond me, but it's 
> been interesting to try to incorporate some of the food ideas into my diet 
> and see some of the results. Because different food and herbs and spices 
> interact with our internal balance then you have to mediate any imbalances 
> by incorporating more of certain things and less of others to try to get 
> back to a sort of equilibrium. 
>
> These ideas are how I got a lot of inspiration to remove gluten, sugars 
> and dairy, more so than Grant's book, although that was still pretty 
> informative.The health complaints I was having have resolved themselves 
> almost completely with the removal of a lot of these foods and it's been 
> really interesting to explore non-Western ideas of nutrition and health.
>
> Anyone do yoga or incorporate any of those ideas? Was just doing some 
> reading on the Ayurveda concept of "Digestive Fire" which seems to have a 
> decent amount of overlap with TCM gut-health ideology. 
>
> Exliontamer - Noodles are a hard one to cut out - I so feel you! I try to 
> save noodles for special occasions now and really relish them. What kind of 
> vinaigrette do you make for your Cobb Salad?
>
> My own favorite recipe lately has been my new breakfast oatmeal, which 
> incorporates spices recommended to me by various TCM-inspired resources:
>
> Turmeric Oats:
>
> 1/2c dried oats (will work with quick or rolled, just adjust cook time)
> ~1/3c frozen berries (my favorite is blueberries)
> 1 tsp cinnamon
> 1/4 tsp turmeric
> 1 Tbsp chia seeds
> 1/4 tsp salt
> 1 Tbsp honey
> 1-2 Tbsp full fat coconut milk, or dehydrated coconut milk powder
> 1 c. water
>
> Combine all dry ingredients (minus salt) into a bowl. In a covered 
> saucepan, heat water & coconut milk over medium-heat until you reach a low 
> boil. Add all dry ingredients and stir. Cover, lowering heat to medium-low, 
> and let cook for 5 min (if using quick oats) or 10 (if using rolled). 
> Uncover and remove from heat. Add salt and honey and serve fresh! Works for 
> overnight oats as well but isn't as good.
>
>
>
>
>
>
> On Tue, Aug 22, 2023 at 7:55 AM exliontamer  wrote:
>
>> I read Eat Bacon and lost a bit of weight. I'm already relatively in 
>> shape for my age but have continued to use keto-ish methods when I want to 
>> lose a bit. As a lifelong diet/lifestyle thing, I'm skeptical, & I flat out 
>> don't see it working for vegetarians in a good way. If you already like 
>> meat, leafy greens, fatty things, etc. I think it's a great way to shed 
>> excess weight periodically. I've had friends with weight issues have 
>> borderline miraculous results that were life changing.
>>
>> I just like food (especially noodles) too much to be dogmatic about 
>> diets. That said, one of my go to things that works on keto is a trad Cobb 
>> Salad. No alterations (aside from watercress/chicory which are next to 
>> impossible to find) and no store bought or creamy dressings. Just make your 
>> own vinaigrette. In the opposite realm I've been obsessed with Assassin's 
>> Spaghetti lately. You need a big pan but it's fun to make.
>>
>> On Tuesday, August 22, 2023 at 3:02:46 AM UTC-5 Patrick Moore wrote:
>>
>>> I expect that the modern biomedical sciences simply don't have the right 
>>> epistemological or conceptual apparatus (having in mind the scientific 
>>> parable of the fishing net: "what my net doesn't catch isn't fish") to 
>>> capture everything that constitutes true nutrition. I know that in 
>>> traditional Chinese cooking the attitude toward food and care with which it 
>>> is prepared is said to affect the effect of the food on the eater. I think 
>>> this involves the *chi* which I know does not belong to any physical 
>>> category (it's not "spiritual" but relates to the level of "vital force," 
>>> not reducing this to physical categories either). And other writers say 
>>> that it is the organic 

Re: [RBW] Riv Rider Recipes

[Coco Menk]

Patrick - great links! Definitely some great ideas in there. I've also been
reading a lot about Traditional Chinese Medicine and some of the more
surface level ideas they have surrounding food and its properties in
relation to one's physical constitution. There's a lot I don't understand,
and a lot of traditional herbal knowledge that is still beyond me, but it's
been interesting to try to incorporate some of the food ideas into my diet
and see some of the results. Because different food and herbs and spices
interact with our internal balance then you have to mediate any imbalances
by incorporating more of certain things and less of others to try to get
back to a sort of equilibrium.

These ideas are how I got a lot of inspiration to remove gluten, sugars and
dairy, more so than Grant's book, although that was still pretty
informative.The health complaints I was having have resolved themselves
almost completely with the removal of a lot of these foods and it's been
really interesting to explore non-Western ideas of nutrition and health.

Anyone do yoga or incorporate any of those ideas? Was just doing some
reading on the Ayurveda concept of "Digestive Fire" which seems to have a
decent amount of overlap with TCM gut-health ideology.

Exliontamer - Noodles are a hard one to cut out - I so feel you! I try to
save noodles for special occasions now and really relish them. What kind of
vinaigrette do you make for your Cobb Salad?

My own favorite recipe lately has been my new breakfast oatmeal, which
incorporates spices recommended to me by various TCM-inspired resources:

Turmeric Oats:

1/2c dried oats (will work with quick or rolled, just adjust cook time)
~1/3c frozen berries (my favorite is blueberries)
1 tsp cinnamon
1/4 tsp turmeric
1 Tbsp chia seeds
1/4 tsp salt
1 Tbsp honey
1-2 Tbsp full fat coconut milk, or dehydrated coconut milk powder
1 c. water

Combine all dry ingredients (minus salt) into a bowl. In a covered
saucepan, heat water & coconut milk over medium-heat until you reach a low
boil. Add all dry ingredients and stir. Cover, lowering heat to medium-low,
and let cook for 5 min (if using quick oats) or 10 (if using rolled).
Uncover and remove from heat. Add salt and honey and serve fresh! Works for
overnight oats as well but isn't as good.






On Tue, Aug 22, 2023 at 7:55 AM exliontamer  wrote:

> I read Eat Bacon and lost a bit of weight. I'm already relatively in shape
> for my age but have continued to use keto-ish methods when I want to lose a
> bit. As a lifelong diet/lifestyle thing, I'm skeptical, & I flat out don't
> see it working for vegetarians in a good way. If you already like meat,
> leafy greens, fatty things, etc. I think it's a great way to shed excess
> weight periodically. I've had friends with weight issues have borderline
> miraculous results that were life changing.
>
> I just like food (especially noodles) too much to be dogmatic about diets.
> That said, one of my go to things that works on keto is a trad Cobb Salad.
> No alterations (aside from watercress/chicory which are next to impossible
> to find) and no store bought or creamy dressings. Just make your own
> vinaigrette. In the opposite realm I've been obsessed with Assassin's
> Spaghetti lately. You need a big pan but it's fun to make.
>
> On Tuesday, August 22, 2023 at 3:02:46 AM UTC-5 Patrick Moore wrote:
>
>> I expect that the modern biomedical sciences simply don't have the right
>> epistemological or conceptual apparatus (having in mind the scientific
>> parable of the fishing net: "what my net doesn't catch isn't fish") to
>> capture everything that constitutes true nutrition. I know that in
>> traditional Chinese cooking the attitude toward food and care with which it
>> is prepared is said to affect the effect of the food on the eater. I think
>> this involves the *chi* which I know does not belong to any physical
>> category (it's not "spiritual" but relates to the level of "vital force,"
>> not reducing this to physical categories either). And other writers say
>> that it is the organic integrity of the soil that determines the nutritive
>> (again, not solely in terms of modern categories) value of food -- simply
>> shoving in nitrogen and other elements is not enough. (
>> https://www.treehugger.com/who-invented-the-idea-of-organic-farming-and-organic-food-4862673,
>> https://en.wikipedia.org/wiki/Walter_James,_4th_Baron_Northbourne)
>>
>> I agree that Pollan's is a good rule of thumb.
>>
>> On Mon, Aug 21, 2023 at 6:26 PM Jay Lonner  wrote:
>>
>>> It’s really bizarre to me that despite many impressive advancements in
>>> the biomedical sciences we still haven’t nailed down what constitutes the
>>> optimum human diet. I try to follow the well-known heuristic from Michael
>>> Pollan’s book “In Defense of Food” — “eat food, mostly plants, not too
>>> much.” (“Food” here is understood to be something that might have been
>>> recognizable to one’s great-grandparents, which is to say not synthesized
>>> 

Re: [RBW] Riv Rider Recipes

[exliontamer]

I read Eat Bacon and lost a bit of weight. I'm already relatively in shape 
for my age but have continued to use keto-ish methods when I want to lose a 
bit. As a lifelong diet/lifestyle thing, I'm skeptical, & I flat out don't 
see it working for vegetarians in a good way. If you already like meat, 
leafy greens, fatty things, etc. I think it's a great way to shed excess 
weight periodically. I've had friends with weight issues have borderline 
miraculous results that were life changing.

I just like food (especially noodles) too much to be dogmatic about diets. 
That said, one of my go to things that works on keto is a trad Cobb Salad. 
No alterations (aside from watercress/chicory which are next to impossible 
to find) and no store bought or creamy dressings. Just make your own 
vinaigrette. In the opposite realm I've been obsessed with Assassin's 
Spaghetti lately. You need a big pan but it's fun to make.

On Tuesday, August 22, 2023 at 3:02:46 AM UTC-5 Patrick Moore wrote:

> I expect that the modern biomedical sciences simply don't have the right 
> epistemological or conceptual apparatus (having in mind the scientific 
> parable of the fishing net: "what my net doesn't catch isn't fish") to 
> capture everything that constitutes true nutrition. I know that in 
> traditional Chinese cooking the attitude toward food and care with which it 
> is prepared is said to affect the effect of the food on the eater. I think 
> this involves the *chi* which I know does not belong to any physical 
> category (it's not "spiritual" but relates to the level of "vital force," 
> not reducing this to physical categories either). And other writers say 
> that it is the organic integrity of the soil that determines the nutritive 
> (again, not solely in terms of modern categories) value of food -- simply 
> shoving in nitrogen and other elements is not enough. (
> https://www.treehugger.com/who-invented-the-idea-of-organic-farming-and-organic-food-4862673,
>  
> https://en.wikipedia.org/wiki/Walter_James,_4th_Baron_Northbourne)
>
> I agree that Pollan's is a good rule of thumb.
>
> On Mon, Aug 21, 2023 at 6:26 PM Jay Lonner  wrote:
>
>> It’s really bizarre to me that despite many impressive advancements in 
>> the biomedical sciences we still haven’t nailed down what constitutes the 
>> optimum human diet. I try to follow the well-known heuristic from Michael 
>> Pollan’s book “In Defense of Food” — “eat food, mostly plants, not too 
>> much.” (“Food” here is understood to be something that might have been 
>> recognizable to one’s great-grandparents, which is to say not synthesized 
>> in a lab somewhere.)
>>
> --
> Patrick Moore
> Alburquerque, Nuevo Mexico, Etats Unis d'Amerique, Orbis Terrarum
>
> -
>
> Executive resumes, LinkedIn profiles, bios, letters,
>
> and other less well defined but still important writing services.
>
>
> --
>
> *When thou didst not, savage,*
>
> *Know thine own meaning, but wouldst gabble like*
>
> *A thing most brutish, I endowed thy purposes*
>
> *With words that made them known.*
>
> Shakespeare, Tempest, Act 1 Scene 2
>

-- 
You received this message because you are subscribed to the Google Groups "RBW 
Owners Bunch" group.
To unsubscribe from this group and stop receiving emails from it, send an email 
to rbw-owners-bunch+unsubscr...@googlegroups.com.
To view this discussion on the web visit 
https://groups.google.com/d/msgid/rbw-owners-bunch/39b4db7c-1be9-4e85-9105-36fba4ae7bd1n%40googlegroups.com.

Re: [RBW] Riv Rider Recipes

[Patrick Moore]

I expect that the modern biomedical sciences simply don't have the right
epistemological or conceptual apparatus (having in mind the scientific
parable of the fishing net: "what my net doesn't catch isn't fish") to
capture everything that constitutes true nutrition. I know that in
traditional Chinese cooking the attitude toward food and care with which it
is prepared is said to affect the effect of the food on the eater. I think
this involves the *chi* which I know does not belong to any physical
category (it's not "spiritual" but relates to the level of "vital force,"
not reducing this to physical categories either). And other writers say
that it is the organic integrity of the soil that determines the nutritive
(again, not solely in terms of modern categories) value of food -- simply
shoving in nitrogen and other elements is not enough. (
https://www.treehugger.com/who-invented-the-idea-of-organic-farming-and-organic-food-4862673,
https://en.wikipedia.org/wiki/Walter_James,_4th_Baron_Northbourne)

I agree that Pollan's is a good rule of thumb.

On Mon, Aug 21, 2023 at 6:26 PM Jay Lonner  wrote:

> It’s really bizarre to me that despite many impressive advancements in the
> biomedical sciences we still haven’t nailed down what constitutes the
> optimum human diet. I try to follow the well-known heuristic from Michael
> Pollan’s book “In Defense of Food” — “eat food, mostly plants, not too
> much.” (“Food” here is understood to be something that might have been
> recognizable to one’s great-grandparents, which is to say not synthesized
> in a lab somewhere.)
>
--
Patrick Moore
Alburquerque, Nuevo Mexico, Etats Unis d'Amerique, Orbis Terrarum
-

Executive resumes, LinkedIn profiles, bios, letters,

and other less well defined but still important writing services.

--

*When thou didst not, savage,*

*Know thine own meaning, but wouldst gabble like*

*A thing most brutish, I endowed thy purposes*

*With words that made them known.*

Shakespeare, Tempest, Act 1 Scene 2

-- 
You received this message because you are subscribed to the Google Groups "RBW 
Owners Bunch" group.
To unsubscribe from this group and stop receiving emails from it, send an email 
to rbw-owners-bunch+unsubscr...@googlegroups.com.
To view this discussion on the web visit 
https://groups.google.com/d/msgid/rbw-owners-bunch/CALuTfgtPc3P6uaKoOpchARr55b1R4nGZwm9T0dWAXDXZe1r%3DTw%40mail.gmail.com.

Re: [RBW] Riv Rider Recipes

[Coco Menk]

Patrick - I'm intrigued by the simplicity of your dal dish! When I first
started cooking, I was much more excited by throwing as many things into a
recipe as I could.. all the spices! all the sauces! etc.. but as I get a
little bit older and starting to place much more importance on ingredient
quality, I realize what I've missed out on by ruling out seemingly simple
dishes! I'll have to give that one a try. Will definitely go in the book if
we get enough submissions to make something. I'll at least compile a PDF

Jay - Michael Pollen really hit it on the nose with that title. I think
that's a great philosophy and one that seems like it's fairly democratic in
terms of taking into account how most of humanity has eaten for millenia. I
love *your *quote about Food being something that would have been
recognized by one's great grandparents!! Amen to that one. Would love to
hear what a quick lunch idea or easy weeknight meal is in your family, it
sounds like others may be able to replicate them if we've got some other
foodies in the group!

My own diet right now has gone under a lot of transformation over the past
few years. Currently I've been operating under what I've ended up
nicknaming the "No Slave Diet", for lack of a better title. Meat is only
allowed if it has been ethically cared for from start to finish, i.e.
organic, grass-fed, grass-finished, likely had a name, I can google the
farm and confirm its claims. No farmed fish. If either of these are not
available, then I keep it plant-based (including eggs and honey). No dairy
out of respect for the treatment of cows and their environment. Removing
dairy consumption has also significantly improved cystic acne and a variety
of other small health complaints so I keep it to oat or full fat coconut
milk these days. Organic and regenerative agriculture is prioritized for
all foods consumed here as well, with the cumulative goal being that foods
consumed should not be grown up in an environment of indentured servitude
and exploitation of humans, but in tune with a more holistic/naturalistic
collaborative set of ideals.

I've been keeping it fairly simple and local as much as possible, although
I read *Grain by Grain*  by Bob Quinn (published by Patagonia) wherein he
describes his own journey as an organic, regenerative farmer and he claims
that organic is the lowest carbon footprint no matter what, compared with
conventional agriculture. His example is tomatoes, I think, with organic
tomatoes shipped to the US still having a lower carbon footprint than
conventionally grown nearby the consumer, because of the immense damage
that pesticides and monocultures have on our planet. Obviously, organic AND
local would be ideal! :)  Also after reading *Silent Spring* and having
several loved ones battle different mystery auto-immune troubles, I'm
convinced that some of these are 2 generations of accumulated pesticide
ingestion from the mother's side showing its ugly face, so I try to avoid
it as much as I can.

The working title took its inspiration from a vegan Oogle
(contemporary-trust-fund-punk-train-hopper-type) that I encountered at work
last fall who had a portrait of a cow tattooed on her arm with the banner:
TO SERVE NO MAN.

On Mon, Aug 21, 2023 at 5:26 PM Jay Lonner  wrote:

> It’s really bizarre to me that despite many impressive advancements in the
> biomedical sciences we still haven’t nailed down what constitutes the
> optimum human diet. I try to follow the well-known heuristic from Michael
> Pollan’s book “In Defense of Food” — “eat food, mostly plants, not too
> much.” (“Food” here is understood to be something that might have been
> recognizable to one’s great-grandparents, which is to say not synthesized
> in a lab somewhere.)
>
> I place greater importance on eating in season and with locally sourced
> ingredients (when feasible) than buying organically-grown food. My
> intuition is that milk from the dairy literally up the road probably has a
> lower overall environmental impact than a nominally organic product trucked
> in from California. I also do my best to minimize highly-processed starches
> such as sugar, flour, and white rice.
>
> My wife and I are avid cooks, and spend a great deal of time together in
> the kitchen. It’s a good way to stay connected in spite of busy workdays,
> and for me has the additional benefit of being a creative outlet. I find
> that I exercise different mental muscles when cooking than I do in my
> career, which is something I’ve come to value.
>
> In light of my enthusiasm for cooking, and the sheer extent of cookbooks
> and specialized kitchen equipment I have access to, I don’t have specific
> recipes to offer that would be widely applicable to a group of
> idiosyncratic bicycle fetishists. But if you’re not familiar with the chef
> and restaurateur Yotam Ottolenghi I’d recommend picking up one of his
> cookbooks — “Simple” is probably the one to get.
>
> Jay Lonner
> Bellingham, WA
>
> Sent from my Atari 400
>
> 

Re: [RBW] Riv Rider Recipes

[Jay Lonner]

It’s really bizarre to me that despite many impressive advancements in the biomedical sciences we still haven’t nailed down what constitutes the optimum human diet. I try to follow the well-known heuristic from Michael Pollan’s book “In Defense of Food” — “eat food, mostly plants, not too much.” (“Food” here is understood to be something that might have been recognizable to one’s great-grandparents, which is to say not synthesized in a lab somewhere.)I place greater importance on eating in season and with locally sourced ingredients (when feasible) than buying organically-grown food. My intuition is that milk from the dairy literally up the road probably has a lower overall environmental impact than a nominally organic product trucked in from California. I also do my best to minimize highly-processed starches such as sugar, flour, and white rice.My wife and I are avid cooks, and spend a great deal of time together in the kitchen. It’s a good way to stay connected in spite of busy workdays, and for me has the additional benefit of being a creative outlet. I find that I exercise different mental muscles when cooking than I do in my career, which is something I’ve come to value. In light of my enthusiasm for cooking, and the sheer extent of cookbooks and specialized kitchen equipment I have access to, I don’t have specific recipes to offer that would be widely applicable to a group of idiosyncratic bicycle fetishists. But if you’re not familiar with the chef and restaurateur Yotam Ottolenghi I’d recommend picking up one of his cookbooks — “Simple” is probably the one to get.Jay LonnerBellingham, WASent from my Atari 400On Aug 21, 2023, at 9:32 AM, Patrick Moore  wrote:I'll be interested, both practically and academically,* in what others consider the ideal diet and I would consider buying a list cookbooks if it weren't too biased in the direction of "eat nothing but bacon all the time."I'll start. I don't like to cook, tho' in the past and in the right circumstances I've cooked largely and well, but living solus I find it a bore. So in addition to certain types of food I prefer simple food; but I detest poor food and therefore I dislike most prepared foods. Besides all this, I belong to the Orthodox [Christian] church where fast days -- basically, no animal products, tho' the principle of economia always applies -- outnumber non-fast days. Lastly, I gave up meat entirely for multiple reasons.So my repertoire ranges from vegan recipes to spinach quesadillas and cheese sandwiches with mayo and lettuce and pickles (don't laugh; a good cheese sandwich goes well with a fine Shiraz). I tend to like breads and, somewhat less, potatoes and rice -- and beer. My mother controlled type 2 diabetes and incipient heart trouble for 30 years by avoiding salt, fat, sugar, and eating lots of vegetables, styrofoam chicken breasts, and lots o' rice, being Filipina. Me, I prefer to ride my bikes.One very simple vegan recipe that I like: a modified Indian dal recipe.The basic recipe is cook the dal (I use, in order of preference, red, orange, or green, but not brown lentils from the bulk bins at Sprout's) until it is soft but not mushy. You can use vegetable broth in place of water. Prepare a savory oil: heat 1/8 cup [for large single serving] of neutrally flavored oil (not olive! which I use for most things) and "sautee" or "boil" small amounts of some or all of cumin, coriander, garlic, mustard seed, red pepper, fenugreek, and/or black pepper for 30-60 seconds.Put lentils on long-grain rice, strain oil and pour over lentils, eat like this or add any, some, or all of full-fat yogurt, hot Indian mango pickle, and English sweet chutney.As I tend to overdo things I've turned this into a lentil stew: sautee chopped onion, add liquid and cook lentils partially, add chopped spinach, cook until lentils are soft but not get mushy. Serve as above.Another recent "recipe" I invented recently because I had little in the fridge and didn't want to bother shopping: sautee lots of garlic in olive oil, liberally add red pepper, after a bit add a cup or 2 of peas, I use frozen, sautee some more until peas thawed and mostly cooked, add 14 oz can of full fat cocoanut milk, cook som more, eat over long grain rice.Oh, and peanut butter: Sprout's has an inexpensive house brand pure peanut butter, just peanuts and salt. The oil separates so you have to stir thoroughly; I store it upside down in the pantry until use, and after stirring store in the refrigerator. Decent bread and a wee bit of jam with whole milk ...Tip: If you cook a lot of dried legumes, get a pressure cooker. Crockpots are also useful.[Aside: I am very proud to say that when bringing up my daughter part time as a single father she never ate prepared foods, not even for school day breakfasts. (Well, some exceptions: I briefly bought Annie's Mac 'n' Cheese until I decided it wasn't good enough, and we once tried McDonald's chicken nuggets -- she got sick. We did order in pizza 

Re: [RBW] Riv Rider Recipes

[Patrick Moore]

I'll be interested, both practically and academically,* in what others
consider the ideal diet and I would consider buying a list cookbooks if it
weren't too biased in the direction of "eat nothing but bacon all the time."

I'll start. I don't like to cook, tho' in the past and in the right
circumstances I've cooked largely and well, but living *solus* I find it a
bore. So in addition to certain types of food I prefer simple food; but I
detest poor food and therefore I dislike most prepared foods. Besides all
this, I belong to the Orthodox [Christian] church where fast days --
basically, no animal products, tho' the principle of *economia* always
applies -- outnumber non-fast days. Lastly, I gave up meat entirely for
multiple reasons.

So my repertoire ranges from vegan recipes to spinach quesadillas and
cheese sandwiches with mayo and lettuce and pickles (don't laugh; a good
cheese sandwich goes well with a fine Shiraz). I tend to like breads and,
somewhat less, potatoes and rice -- and beer. My mother controlled type 2
diabetes and incipient heart trouble for 30 years by avoiding salt, fat,
sugar, and eating lots of vegetables, styrofoam chicken breasts, and lots
o' rice, being Filipina. Me, I prefer to ride my bikes.

One very simple vegan recipe that I like: a modified Indian dal recipe.

The basic recipe is cook the dal (I use, in order of preference, red,
orange, or green, but not brown lentils from the bulk bins at Sprout's)
until it is soft but not mushy. You can use vegetable broth in place of
water. Prepare a savory oil: heat 1/8 cup [for large single serving] of
neutrally flavored oil (not olive! which I use for most things) and
"sautee" or "boil" small amounts of some or all of cumin, coriander,
garlic, mustard seed, red pepper, fenugreek, and/or black pepper for 30-60
seconds.

Put lentils on long-grain rice, strain oil and pour over lentils, eat like
this or add any, some, or all of full-fat yogurt, hot Indian mango pickle,
and English sweet chutney.

As I tend to overdo things I've turned this into a lentil stew: sautee
chopped onion, add liquid and cook lentils partially, add chopped spinach,
cook until lentils are soft but not get mushy. Serve as above.

Another recent "recipe" I invented recently because I had little in the
fridge and didn't want to bother shopping: sautee lots of garlic in olive
oil, liberally add red pepper, after a bit add a cup or 2 of peas, I use
frozen, sautee some more until peas thawed and mostly cooked, add 14 oz can
of *full fat* cocoanut milk, cook som more, eat over long grain rice.

Oh, and peanut butter: Sprout's has an inexpensive house brand pure peanut
butter, just peanuts and salt. The oil separates so you have to stir
thoroughly; I store it upside down in the pantry until use, and after
stirring store in the refrigerator. Decent bread and a wee bit of jam with
whole milk ...

Tip: If you cook a lot of dried legumes, get a pressure cooker. Crockpots
are also useful.

[Aside: I am very proud to say that when bringing up my daughter part time
as a single father she never ate prepared foods, not even for school day
breakfasts. (Well, some exceptions: I briefly bought Annie's Mac 'n' Cheese
until I decided it wasn't good enough, and we once tried McDonald's chicken
nuggets -- she got sick. We did order in pizza occasionally.) She got
home-made scrambled eggs and chips in the morning, or real oatmeal,
home-made chicken nuggets and chips in the evening, or else home-made mac
'n' cheese or occasionally home made pizza. One recipe she loved, again
short of ingredients and unwilling to go to Albertson's 1/4 mile away, was
garlic spaghetti: sautee lots of garlic in lots of olive oil, serve over
pasta with grated Romano or Parmesan. She would clamor for this when
friends visited. Funny, now, she is a very accomplished and very inventive
cook; she spontaneously invents interesting recipes based on what
ingredients are at hand.]


*Very odd, now that I think of it, that this term should come to mean
"without practical import" -- I know that this is not *all* that it means,
but it does have this meaning in certain uses. So: "academic" has come to
mean in part, "Not important except for a few isolated eggheads." Now
that's something to think about!

On Mon, Aug 21, 2023 at 8:41 AM Coco Menk  wrote:

> Hey everyone!
>
> I've got a couple thoughts for this thread -
>
> 1) How many of you all have read Grant's *Eat Bacon, Don't Jog*? Anyone
> subscribe to his food ideas or any other "alternative" diets? Cyclists tend
> to be pretty health-conscious and independent minded, just curious what
> kinds of ideas people are jiving with these days. Vegan? No-carb? 100-mile
> diet? Anything goes? I love hearing about what works for people. I know
> Grant's book has definitely informed my own choices a bit, specifically in
> regards to processed sugar and carbs and simpler forms of exercise. (Not
> looking to sh** on which diet is working or not working for anyone at this
> time! 

[RBW] Riv Rider Recipes

[Coco Menk]

Hey everyone! 

I've got a couple thoughts for this thread - 

1) How many of you all have read Grant's *Eat Bacon, Don't Jog*? Anyone 
subscribe to his food ideas or any other "alternative" diets? Cyclists tend 
to be pretty health-conscious and independent minded, just curious what 
kinds of ideas people are jiving with these days. Vegan? No-carb? 100-mile 
diet? Anything goes? I love hearing about what works for people. I know 
Grant's book has definitely informed my own choices a bit, specifically in 
regards to processed sugar and carbs and simpler forms of exercise. (Not 
looking to sh** on which diet is working or not working for anyone at this 
time! Save that for a different thread)

2) I'd love to compile a collection of favorite recipes! What do you make 
for yourselves/your families? What's your favorite sandwich you bring on 
your bike rides? Any bike tour go-to's?

3) If I were to compile the recipes into a nice looking book/zine, would 
that be something folks would be interested in purchasing? 

Stay people powered!
xx
Coco

-- 
You received this message because you are subscribed to the Google Groups "RBW 
Owners Bunch" group.
To unsubscribe from this group and stop receiving emails from it, send an email 
to rbw-owners-bunch+unsubscr...@googlegroups.com.
To view this discussion on the web visit 
https://groups.google.com/d/msgid/rbw-owners-bunch/1a78fbbf-4b55-4ffe-a13e-fbb4b42c9dcfn%40googlegroups.com.