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Marty last won the day on November 18 2016

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  1. John that looks like a very nice sealer. One of the things that I found for sealing liquid is home made sangria. It will transform into a poor tasting liquid in 24 hours if left open to the air in a refrigerator, but will keep a couple of weeks if sealed and refrigerated. It tastes almost like fresh made.
  2. That is why they are used for wood stoves, they hold a lot of heat for hours after the fire is out. The time to heat is why I prefer the half moon CI and use it mostly.
  3. I know nothing about the propane aspect but the gasohol is terrible for small engines. I used to just run all the gas out of the grounds care equipment and store for the winter. One year I had to rebuild all of the carburetors. Now I automatically treat all fuel when I buy it. Knock non wood so far so good. When I researched this apparently gas can spoil very quickly if it gets hot. I do know that many remote site campers have converted their Honda generators to propane because of problems with gas Quality. Grounds care people pay as much as $45 for ethanol free gas to store their equipment for the winter.
  4. When I bought the extension rack for the Big Joe that sits on the top grate at felt line I thought that I would not use it much. It turns out that I use it frequently for the extra 5 to 6 inches you get. I like to cook chicken direct with no diffusers. The extra height allows cooking at as much as 400 with no problems. Cooking this way has its down side because the fat goes into the fire and coats the inside much more than indirect and catching the fat in a drip pan. So the down side is it needs frequent burn offs. Admittedly I probably am a rare example.
  5. At $2,700 there are a lot of choices. It would be fun to play around with. It would be nice to see it in action Interesting having a round surface surrounded by a square with built in probes. They seem to imply that you can set the temp and fans will maintain the temp. Upkeep? Parts?
  6. One thing that I have done with the Big Joe is to put my kick ash basket in the bottom ring of the divide and conquer and you can put the split grates right down next to the coals or use a deflector and grate combo or the half moon cast iron If you want heat up close. This has worked well for me.Perhaps this is possible with the CGS rig. The kick ash basket is not much money and well liked by a lot of people.
  7. Harry Soo recommends burying the wood under the lump in one of his kamado "basics" you tube videos. When I did this, I did get a cleaner taste but less effect for the wood volume that I used. It does increase handling the unburned lump before cooking.
  8. Wow !! The main reason that I never used my Traeger 060 was that it ate pellets. On smoke it used almost none but at 300 , I could almost watch the pellets go down. But it is a single layer of metal with a rounded door where the smoke just flowes out. I used to smoke the pork but and finish it in the oven. I agree but that is a bit of a problem because buying a good quality grill is not cheap and one just does not know until one has it. A place with demo models would be the perfect solution. LOL I can not agree more that getting a grill that suits one is important. For me it has to be reliable and QUALITY $$.
  9. LOL, I was having a had time imagining you chewing up two hot peppers.
  10. Top right. Are those hot peppers??????? Sounds like my life story. My motto now is keep the end goal in sight. At least I do think some version of Keto will be the solution.
  11. One has to wonder are they really that deceived and blind?? Sad story--my family doctor had to close his business because he did not bind his patients to him by prescribing" life time " required medications. The last I saw him he told me he did not have enough patients to keep going. He was an excellent doctor who always brought us back to an ongoing state of health but not dependent on him.
  12. I absolutely agree that monetary interests are driving a lot of what we are exposed to. IMO the information age is the control of what we are exposed to casually and constantly until we as a group just accept it as fact. It is not the iron fisted dictator locking us up and torturing and killing us but that which entertains us that has invisible power. As you imply many people make their living from the diet we consume. This runs from the farmer up to the entire corporate structures and even national tax breaks. Any real change would cause intense change and real life challenges for those living off of the lie. Jillian Michal's you tube tantrums and misinformation on Keto are a good example. If Keto were to take off she would loose big. Funny that you mention the huge variation in the Keto community. I was looking at this today. As I see it how we eat can take almost infinite possibilities just like any art form. However i do think fat metabolism, eating a reasonable amount of meat and consuming large amounts of green vegetables and avoiding sugar and fast metabolizing carbs is a solid basis from which to live. They list they list many main forms of Keto and say the list is only partial , SKD (standard Keto diet), RKD ( Restricted Keto diet), TDK ( targeted Keto diet), CKD ( cyclic Keto diet), HPKD ( high protein Keto diet), PSMS ( protein sparing modified fast) The video that you linked to makes a good point. What are they --the video-- ultimately marketing? My guess is life coaching on a version of Keto. Talk is talk but results from our national diet is that as a nation we are obese for the large part and dependent on medication to keep us alive. I do think that the glucose spike and the resulting extreme hunger in short cycles is something that we all can easily feel with in our self.
  13. I agree 100% with all you said. A point that is often lost IMO is the difference between fast carb grain based low fat diets or starvation diets and intermittent fasting. A low fat starvation diet will work to loose weight but unless locked up in a cell, the weight will come back. The point has been made many times is most of the winner of the Biggest Looser gain all the weight back and that is why there will ever be show with the winners of the show. As a living diet one must feel full and nourished. With fasting after a point one is no longer hungry because the body is no longer trying to operate off a glucose metabolism but is on a straight ketone or fat burning metabolism. There many references to health benefits to fasting. In one initially a person fasted before chemo and did not get sick but the second time skipped it and got sick. That at least was the story. I like that Dr berg is brief and what he says is true and accurate as far as I can tell. I do have a bit less respect for him because of his supplements. Good point about an event often being the motivator. It is certainly no slight because as I see it we all can fall into less than ideal habits with out even seeing it. I certainly have many times. What for me proves the Keto concept is that if I eat a meal heavy in fat I just do not get hungry-- say 4 or 5 bacon strips and 3 or 4eggs. Often hours later I just am not hungry. To me this is proof. I do find that eating large amounts of cruciferous vegetables twice a day helps me feel satisfied and I feel positive results days later. A good layer of MTC oil on my coffee can carry me for hours if I use enough. I do like it, and do not get the panic hunger attacks. I got the cruciferous vegetables from Dr Berg and Dr Becky Gillaspy. Two large salads a day is from Dr Becky Gillaspy. But have not signed up for coaching. Eating large amount of vegetables is I believe key to Keto being a long term sustainable way of eating. A kale and carrot smoothie with some sun flower seeds and a bit of Craisins makes a smoothie works for me. I do know about the sugar int Craisins. The only caution is one needs a high power blender. For me kale is just too tough to chew properly. If I eat a low fat meal and fast carbs say two eggs and three or four slices of toast, I will get a severe hunger attack to the point that I feel that my hands could shake . It is the easily observed results that to me is the proof. If there is any mistake---I believe it is in not eating enough fat and enough vegetables daily. My wife has been in a denial stage following he colleagues thinking . She just got a call from her doctor as I am witting this. She just got a stern warning to loose weight and adjust her diet or she will be diabetic. She loves to start the day with coffee and a bowl of Honey nut Cheerios. Two hours later she can hardly drive the car she is so hungry. She keeps a stash of candy and sneaks it from time to time. As things are I am just finding my way. Another person that has lost a massive amount of weight and has their own channel said---no one is perfect but it one holds the goal in sight and keeps adapting then ultimately they will succeed and find a path that works for them, but it may take quite a few adjustments.
  14. I certainly claim no mastery of knowledge on this subject or have any direct instruction. As you say white flour is a recent invention and I have read over and over again that the main driver in separating the good parts out was shelf life. White bread is listed on the glycemic index as 71. Whole grain bread is listed at 51. A score of 55 or below is considered low so true 100% whole grain bread is much better but is nearly extinct at my grocery store . By comparison vegetables are very low like kale (15), Brussels sprouts (15), broccoli (15), collard greens (20 ), green beans ( 15), lettuce (15), tomatoes( 15), spinach (15), zucchini (15). To get a good over view. The glycemic index is made by feeding a certain amount of food and measuring the blood sugar change over time. Glycemic load is the total amount of glucose producing substance contained in what is consumed and its long term effect on the glucose over a time period or its density. For example a carrot has a GI of 71 but has a low load because of the amount we typically consume. Bread is another matter if we eat a lot of it and use jam or jelly on it, A person can easily eat enough to have a big impact on the glucose over a good amount of time or eat a heavy load. As I understand it flour used to be made by being ground by a stone rolling over it. Modern flour is many times finer for either white or whole grain so it breaks down into glucose much faster. For this reason Dr Weil recommends eating various whole grains like wild rice, barley, quiona, millet, and whole wheat berries. Many people that comment on grains say that some people are genetically suited to a grain based diet but many are not and humans ate meat far longer as a primary survival food. Grain cultivation is relatively recent. I do love good bread and caneasily eat a good sized portion. I often like it more than desert.
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