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cheesemagic's Profile

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Will It Save My Life?

• 60 government-reported illnesses from raw milk per year.
This number is probably greatly exaggerated.
• About 500,000 raw milk drinkers in the US.
• Rate of illness from raw milk can be calculated at .012%.
The actual percentage is probably much lower.
• 76,000,000 cases of food-borne illness from all sources in
the US per year.
• Population about 300,000,000
• Rate of illness from all foods is 25%
• Thus, even using inflated government statistics on illness
from raw milk, you are over 2000 times more likely to
contract illness from other foods than from raw milk.
PLUS, drinking raw milk protects you against illness from
other foods!

Feb 03, 2009
cheesemagic in Features

Will It Save My Life?

Traditional animals fats, olive oil, sesame oil, and tropical oils - coconut and palm oils are the true health foods. Along with 'unprocessed' fermented dairy products, grains, vegetables. Check out Nourishing Traditions. It is the bible when it comes to cooking, nutrition, and food history.

Feb 03, 2009
cheesemagic in Features

Will It Save My Life?

yeah, well Lard contains approximately 44% oleic acid. Not to mention if its from pigs that have been on pasture and out in the sun it contains TONS of vitamin D. Plus makes a pretty freaking tastey everything, especially baked goods. Lard should be added to the Superfoods list.

And LDL and HDL are NOT cholesterol as many believe so, They carry cholesterol. Plus cholesterol is a precursor for Vitamin D and numerous hormones in your body. Your brain is almost entirely made of cholesterol. Cholesterol is EXTREMELY GOOD for you. Drink whole milk, they put skim milk powder is most commercial "dairy" products". This contains oxidized cholesterol which is bad for you.

Feb 03, 2009
cheesemagic in Features

FISH HEADS (and bones)! FRESH. (preferably sole, turbot, rockfish or snapper)


I am looking to make fish broth and need fresh fish heads and bones, preferably sole or turbot, but I can also use rockfish. Any suggestions of stores with the freshest selection in the downtown Toronto area or within walking/biking/transit would be greatly appreciated.

Thank you all. Here is the recipe if anyone is interested.

3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs fresh thyme
several sprigs parsley
1 bay leaf
1/2 cup dry white wine or vermouth
1/4 cup vinegar
about 3 quarts cold filtered water

Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

Unpasturized products in NH?

Thank you. You are a knowledgeable man.