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Mrs. Cruiser texted me and said she was grabbing a pizza for the kids' dinner cuz they were starving and didn't want to wait 'till I got home. So I took the rare opportunity to make some adult food. I had some crazy bacon fat drippings that were leftover from making bacon wrapped jalapenos for the 4th so I used that to saute the corn and red onions for the salad. Paired it up with a beautiful barrel aged '14 Sancerre.Quote:
Originally Posted by Beer Drinker
Like, the kind made from ground up hooves?Quote:
Originally Posted by Dantheman
and bones and skin
Old people eat it. I don't know why.
I'm not liking what I read.
http://uploads.tapatalk-cdn.com/2016...295721878a.jpg
Probably the best chicken I've evar choked.
Good primer on the reasons to eat it
Https://chriskresser.com/5-reasons-w...s-need-gelatin
It's either unnoticeable in whatever you put it in or an improvement. It really improves the mouth feel of soups, stews, sauces and the like. It adds great richness to drinks like hot chocolate. Add it to a smoothie and you'll never know it's there.
I'm open to the idea but that link with its pop-up advertisements to "Download my FREE eBook!" doesn't cut it.
From Wiki:
In 2011, reviewing the clinical data that had been published to date, the European Food Safety Authority Panel on Dietetic Products, Nutrition and Allergies concluded that "a cause and effect relationship has not been established between the consumption of collagen hydrolysate and maintenance of joints".[16]
A 2012 review also found insufficient evidence to support its use for osteoarthritis.[17] However, in 2013, Health Canada approved a label for "hydrolyzed collagen" specifying that the label can say that it is useful to supplement dietary amino acid intake, and that it "helps to reduce joint pain associated with osteoarthritis."[5]
gelatine seems like the latest fad. I do eat it regularly but only because I make stock/broth from bones. Crazy outlaws were trying to tell us to eat 5 teaspoons a day because its some miracle cure for arthritis that works within 3 weeks. They wanted to buy us 10kilos of the shit. NFW.
Hence why I said "primer." I'd never post up a blog post as the definitive word on any subject.Quote:
Originally Posted by Mazderati
I'll have to ground truth those wiki sources when I have more time. It is pretty clear that 1) our bodies contain shit tons of collagen; 2) glycine is critically important for collagen synthesis and several other metabolic functions; and 3) while technically non-essential, our ability to synthesize glycine from serine is woefully inadequate and dietary supplementation is advisable for optimum health.Quote:
Originally Posted by Mazderati
http://www.ias.ac.in/article/fulltex...4/06/0853-0872
Considering that gelatin is cheap and either improves what you add it to or is unnoticeable, I don't see much of a reason not to use it liberally.
I'm down with bone broth and my kid likes to eat marrow, but I think I'm going to pass on gelatin thanks.
It's what makes everything you cook in the smoker so delicious. Slow cooked meat wouldn't be the same without it.Quote:
Originally Posted by ~mikey b
Yeah but I'm not adding processed gelatin to the meat. It's just there naturally.
I dunno.
You know that awesome mouthfeel you get from stock? That's the gelatin. Powdered gelatin allows you to replicate that in anything. "Processed" may be a dirty word, but in this context it's a good thing.Quote:
Originally Posted by ~mikey b
You want everything to taste the same? Who cares if every food has gelatin or not? I don't want my apples to have the same 'mouthfeel' as my chunky beef soup (crazy as that may sound).
SoldQuote:
Originally Posted by Dantheman
DD, your KY stock won't sub well, FYI
Costco delivered tonight! Hooked up the kale salad with the rack of lamb. Made a little sauce with some fresh cherries, guajillo chili, hoisin, all the juice from the seared lamb, and a touch of cherry preserves (and, of course, some butter off the heat). God damn!
http://i131.photobucket.com/albums/p...psayfrggxm.jpg
Looks nice!
I eat that salad every day for lunch, like a good hippy.
Went to Elway's last night, because I have never been.
It was pretty damn good.
Prime Rib is always pretty damn good though.
I eat at Elway's in the Denver airport quite a bit. Seem to have a long layover when I fly through every quarter or so. It's the best airport grub I've ever had! Probably much better at the flagship restaurant but if you have the time....it's the best place to eat and wait at DIA. damn fine burger. Pair that with a bloody and a seat away from the front and you'll forget you are sitting in an airport.Quote:
Originally Posted by Beer Drinker
Umm, airport Root Down?Quote:
Originally Posted by schwerty
I definitely don't recommend sprinkling gelatin powder on apple slices.Quote:
Originally Posted by jamesp