steveX
New Member
Hi, just joined my first forum (I'm old school).
I like it very spicy, especially Thai curries and some Indian foods are my favorites. I'm not a chef but have been cooking for myself almost my whole life. And I try to be a vegetarian but the county I live in has more cows than people and the most I can get vegetarian at a restaurant here is an iceberg salad.
Also love juicing. I use both a wheat grass juicer and a K&K juicer. For those who don't know, a K&K Juicer is a 2-step juicer, something like a Norwalk Juicer, but better. First part turns whatever you're juicing, such as carrots, beets, celery, etc into the consistency of apple sauce. Then the second part is a 5 to 8 ton press that presses the juice out of this applesauce-like stuff. This is the type of juicer some alternative Cancer Institutes use, such as Gerson, because of the very high nutritional value of the juice. It doesn't just press the sugar water out of the veins, but rips apart the very plant cells and that nutritional part is also pressed out in the juice. I could write a very long article on juicing and juicers - perhaps one of my passions. I once wrote an article called The Physics of Juicing. But please forgive this rambling.
Hello to everyone and I wish you all a healthy and blessed life.
I like it very spicy, especially Thai curries and some Indian foods are my favorites. I'm not a chef but have been cooking for myself almost my whole life. And I try to be a vegetarian but the county I live in has more cows than people and the most I can get vegetarian at a restaurant here is an iceberg salad.
Also love juicing. I use both a wheat grass juicer and a K&K juicer. For those who don't know, a K&K Juicer is a 2-step juicer, something like a Norwalk Juicer, but better. First part turns whatever you're juicing, such as carrots, beets, celery, etc into the consistency of apple sauce. Then the second part is a 5 to 8 ton press that presses the juice out of this applesauce-like stuff. This is the type of juicer some alternative Cancer Institutes use, such as Gerson, because of the very high nutritional value of the juice. It doesn't just press the sugar water out of the veins, but rips apart the very plant cells and that nutritional part is also pressed out in the juice. I could write a very long article on juicing and juicers - perhaps one of my passions. I once wrote an article called The Physics of Juicing. But please forgive this rambling.
Hello to everyone and I wish you all a healthy and blessed life.
