fruit pectin

Foodstuffs in Morrowind and What They Taste Like

Ash Yams:  “Ash yam is a tough tuberous root vegetable…”

  These taste like sweet potatoes, although very grainy and with a tough outer skin that outlanders peel off before eating because it is both tough and bitter.  A true Dunmer would never dream of peeling off this skin.  They like it.

Bread:  

   Very common food, very basic.  Generally cooked in a wood-burning oven, the texture is baguette-like and extremely crusty.  The flavor itself is bland but palatable.  The amount of salt added to the dough depends on the region; water-rich areas tend to eat saltier bread.

Comberry:  "The comberry is a bush that produces a bitter berry, best known as the basis of the native comberry brandy, a rough but potent alcoholic beverage of Morrowind…”

   Similar in flavor to an unripe mulberry.  Except incredibly bitter, like you-just-licked-the-spout-of-a-well-used-Keurig bitter.  It sweetens during the fermentation process, however not by much.

Crab Meat"The mudcrab native to Vvardenfell is prized for its sweet crab meat…”

   Because mudcrabs are, at their smallest, the size of a large chihuahua, they usually produce enough meat to feed a modest family of three (elves don’t have many children).  Though all mudcrap meat is tough and chewy, the younger the crab the more tender the meat.

Hackle-Lo Leaf:  "Hackle-lo leaf is a tasty edible succulent leaf…”

   One of the most common vegetables eaten on Vvardenfell.  Though its shape and texture are similar to a fat kale leaf, its properties are more similar to a squash.  When left uncooked, it has a crispness and flavor like a cucumber.  Cooked, it tastes like sauteed zucchini.  Its versatility with spice and other foods is why it is preferred over other vegetables.

Hound Meat:  "Hound meat is the flesh of the nix-hound. The meat is sweet and tender…”

   Most similar to beef.  Nix-Hounds are much, MUCH leaner than cows, however, and so the meat they produce has a very low fat content.  Maybe that’s why all the Dunmer are so thin?  Or maybe they are constantly burning calories by scowling all the time?  Nirn may never know.

Kwama Eggs:  "Kwama eggs are a rich, nutritious foodstuff…”

  Large kwama eggs are the size of ostrich eggs, and small kwama eggs are the size of bigger-than-average-jumbo chicken eggs.  Whatever the case they’re bigger than a chicken egg, and if you wanted to scramble them for breakfast you’d just have to crack one open for a heaping plate.  The taste is yolky, but the yolk-to-albumen ratio is pretty even.  A waxier texture, it squeaks on your teeth when eaten.

Marshmerrow"The sweet pulp of marshmerrow reeds is a delectable foodstuff…”

   Fruity and sweet, it is served both raw and cooked.  The taste is honestly kinda like a marshmallow (believe it or not), but with an almost peachy undertone.  The raw, watery pulp is eaten with a spoon, but when cooked, it’s eaten with a fork.  To use the wrong utensil is a grave social mistake, as is every other action done by outlanders.  Like existing.

Rat Meat:  "Rat meat is tough and greasy, with an unpleasant odor and taste. Nonetheless, it is cheap, abundant, and nutritious, and palatable when cooked in a stew and masked by strong strong spices.”

   Texture is most like pork.  Eating rat meat in a stew is like eating the little meatballs in Spaghetti-O’s; you can eat it just fine when you don’t think about it.  It has high tryptophan content, so it makes you sleepy, just like eating turkey does.

Saltrice:  “Saltrice is another of the tasty and nutritious foodstuffs…”

   Though fibrous, it becomes easier to chew the longer you cook it, often by boiling (Dunmer need their colons cleansed, too).  Similar in flavor to cabbage, it is eaten both raw and cooked, usually as an additive to stews.

Scrib Jelly:   “…Crushed scribs produce a nutritious but sour-tasting gelatin… that the natives eat with gusto.”

   This is nothing like sweet pectin fruit jellies.  It’s like pork-bone-yellow-nasty-meat-gelatin.  But the coagulative properties come from the chitin (pronounced KITE-in) shell of scribs.  They don’t have bones.  It’s definitely an acquired taste, and it does grow on you with each successive mouthful.  The texture is like that of thick refried beans, and the flavor is that of mild buttermilk.

Scrib Jerky:  “Scribs cut into strips and dried in the sun are called scrib jerky… tastes scarcely worse when spoiled than when fresh, and are a practical foodstuff for the hardy native traveler.”

   Very chewy, very dry.  But all around not bad.  One of the most versatile foods in terms of flavors, it ranges from sweet to savory.  Scrib jerky produced in traditional dry-rub methods is incredibly salty and rather spicy, and is eaten regularly among the ashlanders.  In modern cities, the meat is marinated first in a usually sweet sauce, and it produces a more tender jerky, but it doesn’t last as long.

Scuttle:  “Scuttle is Vvardenfell’s favorite local dish. This cheese-like, greasy substance made from the flesh of local beetles is remarkably tasty…”

      Eaten with a knife and fork, it is generally reserved for those in the upper class, though all but the poorest Dunmer will find a way to eat it at least twice a year on special occasions.  A robust dish, it is comparable in texture to paneer.  The flavor is spicy, and it tastes like a Masala dish. 

Trama Root:  "A calming tea with modest magical properties is brewed from the thick, bitter-tasting root of the trama shrub…”

   Most similar in taste to Oolong tea.  Almost a smokey flavor, but definitely a woody undertone.  Perhaps more like an overtone.  No one eats the trama root itself, except for confused and inferior outlanders.  But the tea is good and is drank throughout the day, especially in the evening.

MBTI Types as Enzymes (and Proteins)

ISFJ - Ferritin, stores iron in red blood cells to help maintain eurythropoiesis

ESFJ - G-actin, makes up the cytoskeleton and gives support to the cell

ISTJ - Centriole, required in the process of mitosis

ISTP - Autolysin, breaks down tissue from where it was produced and therefore preparing cell for mitosis (specific to bacteria)

ESTP - Myosin, transports vesicles through the cytoskeleton

ISFP - DNA polymerase II, replicates and repairs DNA in prokaryotes

ESFP - Pol α, essential to the replication of DNA in eukaryotes

ESTJ - Hemoglobin, what facillitates the transport of O2 to cells for cellular respiration

ENTJ - aPKC, an enzyme that directs what type of cell a stem cell should differentiate into.

INTJ - NgAgo, an enzyme capable of editing the genome of any given organism

INTP - Mst3b, important to the regeneration of axons and other nerve fibers

ENTP - Phytase, breaks down phytic acid into minerals for the body to use (doesn’t actually digest food)

INFJ - Sucrase, the enzyme that breaks down complex sugars

INFP - Insulin, important to maintaining cellular respiration by facillitating transport of glucose through cell membranes

ENFJ - Nmnat, an enzyme important to the maintenance of nerve fibers and neuroprotection

ENFP - Pectinase, breaks down pectin from fruit

10

DANDELION JELLY! !!
It tastes like honey! 🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝 been a busy bee last few days harvesting flowers, plucking petals, extracting nectar, straining and canning this delicious jelly! Very Tideaous work but it’s worth it!

3 cups dandelion tea (made from 4 cups of petals in boiled water overnight ) 4 cups of sugar 2 tbsp fresh lemon juice 6 tbsp of regular ball fruit pectin Water bath can for 10 minutes Makes 6 - ½ pints

4/20/16

Evaluating Local Wild Apples

I went out and had a look at (and taste of) some of fruits on the local wild seedling apple trees today.

These two were real standouts from the mere ten trees I looked at today: they are visually disease-free, beautiful, sweet, and crispy fruits, from beautiful trees that are growing well in my local biome. The one on the left tastes and looks kind of like a Gravenstein, and the one on the right tastes like a Honeycrisp.

I’m going to flag them with a strip of fabric so I can grab some scion wood from them when they go dormant in Winter, and graft them into one of my trees.

In the meantime, I’ll go out with my two best friends (the telescopic fruit picker, and my bike) and pick some fruit from the hundreds of seedling trees in the area. If they are terrible for eating, they’ll make fine juice, ciders, pies, dried snacks, preserves, and pectin!

I think it’s safe to say I’m one of the only people here who would bother harvesting the wild fruit. It’s just me (the weird Canadian) and the Thai ladies fishing for perch that are actually taking advantage of the local natural abundance every day. I don’t really feel that bad picking a few kilos of fruit, since it will be wasp food if I don’t!

How to pass a drug test for $3

 Okay guys. I hear about people spending a bunch of money on detox drinks and such and I thought I would share my method that only costs about $3. 

 REMINDER: nothing is guaranteed, and obviously the best way to pass a drug test is to just stay clean for a while. BUT I realize that for many stoners like myself, staying clean can be difficult. 

 I have been on probation for the past year and I have been smoking the entire time. I quit at first, but living in a college town where I was surrounded by bud made it hard to stay clean. So after doing all kinds of research on how to pass a drug test, I found one method that has worked literally every time. I use it roughly every 2 and a half weeks and every test has come back negative. I realize that this is a gamble and again the best way to pass a drug test is to just stay clean. 

 So here is how it works.

What you need:

  • Sur-Gel fruit pectin ($2.83 at Wall-Mart) IT MUST BE SUR-GEL.
  • A water bottle

What to do:

  1. Mix the packet of sur-gel into a water bottle an hour before the test.. You may want to use 2 packets if you’re really dirty but one usually works just fine. Shake well until there is no goop at the bottom. 
  2. Drink it within 5 minutes. It is slightly tart but the taste isn’t intolerable.
  3. Pee a few times before taking the test. This will ensure that the “clean” urine is exiting your body as opposed to dirty piss. 
  4. Either take b-12 vitamins or eat something greasy like a McDonald’s double cheeseburger to add a bit of color back into your piss.
  5. Go take the test. Make sure that you take it roughly an hour after you drink the mix, because you will only be pissing clean for about 2 hours.
  6. When you are pissing, try to let a little go into the toilet before you pee in the cup. Piss is actually cleaner mid-stream.

 This method does NOT get you “clean”. It simply coats the inside of your stomach with gel where the THC is stored in fat cells, blocking the THC from entering your urinary tract. This is not a “get clean quick” method, it is simply masking the THC for a couple of hours. If you were to take the test 2 hours after drinking it, you would fail. 

And again, nothing is guaranteed. This is just the method that has been working for me for quite some time so I thought I would share. As long as you do it exactly as you’re supposed to, it should work. 

 Good luck! 

danceforever255  asked:

So I'm really trying on eating better like no soda, no cookies or plain bad food. I've heard this works haha but I'm having a ruff time with finding food that's good for me or just new recipes to try! Do u have any that would really help me with trying to fill me up so I don't snack as much??

Baked potato

The potato has been unfairly demonized—it’s actually a potent hunger tamer. In a study that measured the satiating index of 38 foods, including brown rice and whole-wheat bread, people ranked boiled potatoes highest, reporting that they felt fuller and ate less two hours after consuming them. Though potatoes are often shunned because they’re considered high in carbohydrates, they shouldn’t be. Whether baked or boiled, they’re loaded with vitamins, fiber and other nutrients. Result? You get steady energy and lasting fullness after noshing on them.

Feel even fuller: Eat baked and boiled tubers skin-on to get more fiber for just 160 calories a pop.

Bean soup

Soups have a high water content, which means they fill your stomach for very few calories,” says Rolls. Broth-based bean soups, in particular, contain a hefty dose of fiber and resistant starch—a good carb that slows the release of sugar into the bloodstream—to make that full feeling really stick. “Once in the stomach, fiber and water activate stretch receptors that signal that you aren’t hungry anymore,” Rolls says. All this for a measly 150 calories per cup of 10000000642281.

Feel even fuller: Resist the cracker pack on the side in favor of a bigger soup helping. Beans are starchy, satisfying and caloric enough on their own, Rolls says. Hate soup? Throw lentils, black-eyed peas or kidney or navy beans into a vinegar-based salad.

Eggs

A study from Saint Louis University found that folks who ate eggs for breakfast consumed 330 fewer calories throughout the day than those who had a bagel. “Eggs are one of the few foods that are a complete protein, meaning they contain all nine essential amino acids that your body can’t make itself,” says Joy Dubost, RD, spokesperson for the Academy of Nutrition and Dietetics. “Once digested, those amino acids trigger the release of hormones in your gut that suppress appetite.”

Feel even fuller: Don’t discard the yolks—about half an egg’s protein lives in those yellow parts. Adding vegetables to a scramble boosts its volume and fiber content for few extra calories (an egg has 78, and a cup of spinach just 7).

Greek yogurt

Harvard researchers examined the eating habits of 120,000 people for 20 years and found that yogurt was the single best food for shedding pounds: Over time, people who downed more of the protein-packed stuff lost pounds without trying. Meanwhile, a Nestlé Nutrition Institute study review found that consuming dairy proteins increases satiety, reduces food intake and keeps blood sugar steady. “Greek yogurt, which is strained to remove liquid whey, contains double the protein and less sugar than regular yogurt,” Dubost says.

Feel even fuller: Top yogurt with fibrous foods like raspberries (4 grams of fiber per half cup) or a cereal such as Kashi Go Lean Crisp Cinnamon Crumble (9 grams per three quarters of a cup).

Apples

Apples are one of the few fruits that contain pectin, which naturally slows digestion and promotes a feeling of fullness, according to a study in Gastroenterology. In fact, people who ate an apple as part of a meal felt more satiated and ate less than those who consumed a calorically equivalent amount of juice and applesauce. “Whole apples take a long time to eat for very few calories,” says Susan Roberts, PhD, professor of nutrition at Tufts University. Your body has more time to tell your brain that you’re no longer hungry. That means you can eat lots of this low-energy-density, high-satiety fruit and avoid feeling deprived while losing weight, adds Roberts.

Feel even fuller: Add apple chunks to oatmeal or salad, or slices to a turkey-on-whole-wheat sandwich.

Popcorn

This movie-night fave is a low-energy-density food—for 90 calories, you could eat 3 cups of air-popped corn but just a quarter cup of potato chips. “Popcorn takes up more room in your stomach, and seeing a big bowl of it in front of you tricks you into thinking that you’re eating more calories and that you’ll feel full when you’re finished,” Rolls says.

Feel even fuller: Sprinkle on some red pepper. In a recent Purdue University study, people who added a half teaspoon of the spice to a meal felt less hungry.

Figs

A great natural cure for a sweet tooth, fresh figs have a dense consistency and sweet flesh that’s high in fiber (each 37-calorie fig packs about a gram), which slows the release of sugar into the blood, preventing the erratic high caused by cookies or cake.

Feel even fuller: Halve and add protein, like a teaspoon of goat cheese and a walnut.

Oatmeal

Oatmeal’s filling force comes from its high fiber content and its uncanny ability to soak up liquid like a sponge. When cooked with water or skim milk, the oats thicken and take more time to pass through your digestive system, meaning you’ll go longer between hunger pangs.

Feel even fuller: Sprinkle almonds on top of your bowl. “The nuts pack protein and fiber and contain unsaturated fats that can help stabilize insulin levels,” regulating blood sugar, Dr. Katz says.

Wheat berries

Move over, quinoa. Wheat berries, which are whole-wheat kernels, contain one of the highest amounts of protein and fiber per serving of any grain—6 grams of protein and 6 grams of fiber. “Protein triggers the hormone ghrelin to tell our brain that we are satisfied,” Roberts explains, “and fiber activates appetite-suppressing gut hormones.”

Feel even fuller: Do what celeb chef Ellie Krieger, RD, does: Toss wheat berries with apples, nuts and other diet-friendly foods to make a super tasty salad (that’s her recipe at right).

Smoothies

While most beverages don’t satisfy hunger very well, drinks blended full of air are an exception: They cause people to feel satiated and eat less at their next meal, according to a Penn State University study. Just be sure you’re not whipping your smoothie full of sugary, caloric ingredients like fruit juices or flavored syrups, which will negate the health benefits.

Feel even fuller: Put ice and fat-free milk or yogurt in a blender, add in fruit and give it a whirl. Try strawberries, which are extremely low in energy density—they’re 92 percent water!—and bananas, which are loaded with resistant starch.

Source: http://www.health.com/health/gallery/0,,20752903,00.html

Herb of the Week-Apple

Common names

Apple
The very potent medicinal properties of the humble apple are often forgotten, despite the old adage that states “an apple a day keeps the doctor away.” The apple is one of the most common fruits and has been a part of the human diet since antiquity. The scientific name of the apple is M. communis, and apples have been in cultivation since Roman times - the plant probably originates from somewhere in the Caucasus Mountains. In the ancient world, ripe apples were often used as a laxative, while, raw apples were used to counter diarrhea and related digestive disorders. According to a widely held ancient medical system, namely Galenical medicine, most apples were thought of as being cool and moist and good for digestion. Apple based juices and herbal fruit infusions were often prescribed for the treatment of persistent fevers and all kinds of eye infections in the ancient world.

Remedies prepared from the apples were also used many years ago to gain relief from metabolic disorders like the gout, for the treatment of bilious constitutions, to heal skin eruptions and to aid nerve impairment. All sorts of superstitious beliefs and traditions have been connected with remedies made from the apple, these beliefs gained ground as the remedies are so popular across the world. Apples mixed with saffron were often used by peasants of Westphalia to cure cases of jaundice decades ago. A legend connected to the healing ability of the apple is still extant in Devonshire, England; the belief is that an apple rubbed on a wart can make it disappear. Prussian peasants in one particular province used to eat an apple on Easter morning as an insurance against fever.

Keep reading

A breakfast of Homemade Strawberry Jam (a pure fruit sugarless, pectin-free strawberry reduction) and crunchy Peanut Butter on Whole Grain Toast with sliced Apple and frozen Soymilk chunks. My mother was stewing strawberries for her Pâte de Fruit which will become strawberry inserts in her chocolate macarons, but as there was leftover strawberries she decided to make strawberry jam, which was awesome. I’ve also become such a fan of frozen soymilk! As I was telling a friend of my icecream making adventures which have so far spanned black sesame, white peach/passionfruit granita, raspberry and watermelon, he said “When I want ice-cream…I just put a juice bottle in the freezer.” I decided to do that with a box of soymilk, and it was just like soymilk icecream. So good. 

What are you a nerd about?

One day I went around the office asking students and admissions counselors “What are you a nerd about?” This is one of the replies. 

Pickles and pickling things. Brine. Anything with brine. Basically preserving foods of any kind. I could seriously talk about fruit pectin FOR HOURS. Also when I was in high school I was a no-joke card-carrying member of the X-Files fan club. Does that count?

Audrey H., Senior Admissions Counselor

2

White Chocolate Strawberry Buttercream Cake

I made cake. Does anybody want some cake? This came out amazingly delicious, and it was quick and easy because it’s doctored up cake mix with melted butter and white chocolate chips added to both the cake batter, and the buttercream frosting. Buy extra strawberries for the garnish, and white chocolate chips when you buy the cake mix. You’ll also need butter, powdered sugar and eggs.  

The first thing I did was make the layer of strawberry jam for the middle. You can use store bought jam to make this even faster, but I had a lot of berries I wanted to use up. In a saucepan, combine 1 to 2 cups cut up strawberries, juice of ½ lemon, 2 tsp sugar and 1 tsp fruit pectin, (optional, but I had it, and it does help it to jell up.) Simmer for about 20 minutes then put it in the fridge to cool.

For the cake layers: I used a small box of vanilla cake mix from Trader Joe’s. Pre heat oven to 350. Let 2 sticks of butter come to room temp.

Melt ½ cup white chocolate chips with ½ cup butter in the microwave for 20 seconds. (Add another few seconds if it didn’t melt all the way, but don’t over cook it.) Mix it around with a fork and let cool for a few minutes. Now add the cake mix, 2 eggs, and 1 cup cold milk. Mix just until smooth. Pour into prepared cake pans. I cut a circle of parchment on the bottom of each pan, and buttered the edges for easy removal.

Bake the cakes for about 20 minutes (or more if you use a different brand of cake mix with a bigger box, the TJ’s box isn’t that big, so these cooked fast) until it springs back when you touch it and a toothpick comes out clean. Let the cakes cool. 

For the White Chocolate Buttercream Frosting: Melt ½ cup white chocolate chips in the microwave for 20 seconds, let cool. Add ½ cup room temperature butter. Beat with a mixer until creamy. Add 2-3 cups powdered sugar, 1 tsp vanilla, and 1 tblsp cold milk. Beat until super creamy and amazing. Lick the beaters, share one with your husband.

To assemble, chop up a bunch of strawberries. I used the reddest ones on the outside, cut in half. Put one cake on a serving plate, add frosting, top with the fresh strawberry jam and chopped berries. Add the second cake. Frost the whole thing and decorate with strawberries and leftover white chocolate chips. Yum!