Here's a website I like: www.tropicaltraditions.com . I've been buying their virgin coconut oil and will probably use other products, but the oil is EXPENSIVE! Very informative site with good links. Anyone know of a comparable less expensive product? Sally
Reid Harvey <[email protected]> wrote: Mike, Sally, Everybody, Coconuts, in the US, are of a type that have reached a certain 'full maturity,' the meat really hard, and tough to get out of the shell. But in places where they grow people don't seem to feel they need to be so 'ripe.' The onew that are a month or two short of that maturity tend to have much softer meat, less securely attached to the shell. The problem in the US would be getting hold of these 'young coconuts' (as we used to call them in West Africa). Reid Sally Khanna wrote: Heck, my hat's off to you, Mike. It's a job trying to get the good out of a coconut. Sally "M. G. Devour" <[email protected]> wrote: Specifically, preparing and eating raw coconut... On a whim, I bought a couple of coconuts at the local vegetable stand. Tonight I looked up some info on them. I ended up using a battery powered drill and a 1/4" bit to make a nice clean hole in one of the soft eyes, then inverted the nut over a beer mug to drain the water. Then I took it outside, set it on a piece of scrap wood, and gave it a good whack with a small sledge. It broke nicely into two pieces. The inside looked very nice white. Taste tested the water and the pulp, just small samples. It did not taste all that good. Of the words I've heard describing how the water should *not* taste, "soapy" is probably the closest. The pulp is about the same. I don't know what I should expect, really. The only coconut I've ever tasted before is stuff that's be! en sweetened, certainly. So I don't know if I'm tasting one that's not fresh, or just not as sweet as I'm used to. So how do I go about getting reasonably fresh coconuts here in Michigan? Afterward, I found several places that suggest, after you drain the water, that you put it in the oven at 350 to 400 degrees for 10 or 15 minutes before cracking the shell. This allows you to separate the inner meat from the shell more easily. The meat can then be peeled of the thin, light brown skin using a potato peeler, they say. It looks pretty tough to crab the meat out of the things, so this sounds like a more convenient way to prepare it, but how much damage would I be doing to the nutritional value? Lastly, I figure to try various recipes for "cream" or "milk" using pressing or perhaps a juicer. Any other suggestions? Reply here if you want, or on the Off Topic List, please. Thanks! Mike D. [Mike ! Devour, Citizen, Patriot, Libertarian] [[email protected] ] [Speaking only for myself... ] -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: [email protected] OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour --------------------------------- Do you Yahoo!? vote.yahoo.com - Register online to vote today! --------------------------------- Do you Yahoo!? vote.yahoo.com - Register online to vote today!
