Best Friends Forever Reta

WLBLD said:
All kidding aside my husband did lose more adding some rice & other carbs. I know everyone is different though, but Reta supposedly works better for some if you add them
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Yes, it all depends on our goals. I really can get addicted to rice products due to my ethnic heritage, though it's a lot easier nowadays to stay firm. I know Reta works when there are carbs present, but if we just want to make use of the insulin axis, any carbs should do the trick. It doesn't have to be rice alone.
 
Smiter said:
Yes, it all depends on our goals. I really can get addicted to rice products due to my ethnic heritage, though it's a lot easier nowadays to stay firm. I know Reta works when there are carbs present, but if we just want to make use of the insulin axis, any carbs should do the trick. It doesn't have to be rice alone.
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Now I'm curious, what is your ethnic heritage?
 
Smiter said:
😧 😳🤢👎I hate mutton and all stinky/gamey meats...blech.

Nope, cos I rarely eat curry. And I hate spicy food.
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Almost everyone here eats curry goat (but not 1 of my kids or myself) I dont like gamey meat either!!

I do like curry though (Thai, Indian & Jamaican styles). I don't find it spicy if not ordered/made that way. I make a curry mustard a la Chicken Kitchen style its nice over chicken & black beans w rice 🙂
 
WLBLD said:
I dont like gamey meat either!
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Sistah!!!
WLBLD said:
I do like curry though (Thai, Indian & Jamaican styles). I don't find it spicy if not ordered/made that way
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I never liked spicy food, ironic as it is, but after the sleeve gastrectomy, I cant tolerate any level of heat.
 
Smiter said:
Sistah!!!

I never liked spicy food, ironic as it is, but after the sleeve gastrectomy, I cant tolerate any level of heat.
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I really don't like fish at all either!!

I do really like spicy food though. When I was little I used to sneak behind my parents bar to keep tasting the Tobasco sauce, ha ha.

Everyone has their own tastes!!
 
WLBLD said:
I really don't like fish at all either!!
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That seems odd. Why? Is it the texture or the seafood smell?
WLBLD said:
I do really like spicy food though. When I was little I used to sneak behind my parents bar to keep tasting the Tobasco sauce, ha ha.
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Heresy, blasphemy, Pagan, Heathen, Sinner, no.... you can't do that... Go back in time and stop yourself from such criminal behavior.
Hey btw, do you know the capsaicin which causes the spiciness, is actually a neurotoxin? Check it out.
WLBLD said:
Everyone has their own tastes!!
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True, but spicy poison cannot be tolerated.
 
Smiter said:
That seems odd. Why? Is it the texture or the seafood smell?

Heresy, blasphemy, Pagan, Heathen, Sinner, no.... you can't do that... Go back in time and stop yourself from such criminal behavior.
Hey btw, do you know the capsaicin which causes the spiciness, is actually a neurotoxin? Check it out.

True, but spicy poison cannot be tolerated.
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I never have. I don't know if its from fishing when little, how I was forced to eat it but I literally feel like to throw up. I have tried so many times, but I just can't. I wish I could bc its so healthy. My husband & kids love it & can eat it all the time. I'll cook it for them but just can't.

I didn't know any better. My parents didn't ever use it on food. I never knew that it was a neurotoxin! Now you're going to lead me to the path of reading up on that which will prob lead me to a dozen other things, ha ha

I don't eat too spicy now mostly sriracha level. We do grow scotch bonnets but only put it in the pot for a bit. More for the flavor & a little spice but remove it after so it doesn't get too hot
 
WLBLD said:
I didn't know any better. My parents didn't ever use it on food. I never knew that it was a neurotoxin! Now you're going to lead me to the path of reading up on that which will prob lead me to a dozen other things, ha ha
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Mission: Good deed for the day, accomplished. Oh, that neurotoxic effect, [like snake venom] is what causes the burning sensation when one consumes it. Our immune system reacts as if it has been burnt.
WLBLD said:
but I literally feel like to throw up
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so it's the taste or smell? If it is, I do have a solution because even I hate the typical 'fishy' taste.
WLBLD said:
I don't eat too spicy now mostly sriracha level. We do grow scotch bonnets but only put it in the pot for a bit. More for the flavor & a little spice but remove it after so it doesn't get too hot
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That's the stuff of nightmares as far as I am concerned. But, if someone likes to be inundated with neurotoxins, what can we do, eh?
 
Smiter said:
Mission: Good deed for the day, accomplished. Oh, that neurotoxic effect, [like snake venom] is what causes the burning sensation when one consumes it. Our immune system reacts as if it has been burnt.

so it's the taste or smell? If it is, I do have a solution because even I hate the typical 'fishy' taste.

That's the stuff of nightmares as far as I am concerned. But, if someone likes to be inundated with neurotoxins, what can we do, eh?
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Honestly prob both. Even the "crab" that goes on sushi if there aren't enough other flavors (along with ginger & wasabi) I can't even handle that. Recently I had a piece & had to spit in my napkin (that's the polite way of talking about what happened) you get the point.

What is your solution?
 
Smiter said:
My first grey reta from my best friends forever was just delivered via USpS, but some of the product in the vials seems to have become a single massive chunk instead of a fine powder. Is it normal, or should some extra measures now be taken?
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Full steam ahead brother..... all good.
 
WLBLD said:
Honestly prob both. Even the "crab" that goes on sushi if there aren't enough other flavors (along with ginger & wasabi) I can't even handle that. Recently I had a piece & had to spit in my napkin (that's the polite way of talking about what happened) you get the point.

What is your solution?
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Ginger and wasabi, huh? Yup, it does sound like me. Okay, you must have heard about ginger-garlic paste, right? So, next time you get fish- btw pompano, white/silver pomfret 4 the win- freeze it, remove the entire skin while it is frozen and cold, dip the skinned fish in a solution of vinegar and either celtic or himalayan salt. After 5 minutes, wash the fish and put it back into the solution. After 15 minutes, throw the solution out and drop a dollop of ginger-garlic paste on the fish, Kashmiri chili powder, paprika powder, dried mango/aamchur powder, chaat masala, curry leaves, and really any spice you like. Thoroughly marinate the fish. Then put it in a zip lock bag, refrigerate it for at least a day. Then when you want to fry it, use coconut oil that has been infused with curry leaves. Fishiness vanishes.
 
Smiter said:
Ginger and wasabi, huh? Yup, it does sound like me. Okay, you must have heard about ginger-garlic paste, right? So, next time you get fish- btw pompano, white/silver pomfret 4 the win- freeze it, remove the entire skin while it is frozen and cold, dip the skinned fish in a solution of vinegar and either celtic or himalayan salt. After 5 minutes, wash the fish and put it back into the solution. After 15 minutes, throw the solution out and drop a dollop of ginger-garlic paste on the fish, Kashmiri chili powder, paprika powder, dried mango/aamchur powder, chaat masala, curry leaves, and really any spice you like. Thoroughly marinate the fish. Then put it in a zip lock bag, refrigerate it for at least a day. Then when you want to fry it, use coconut oil that has been infused with curry leaves. Fishiness vanishes.
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Thank you I will try it when I have the guts someday soon. If not Im sure the rest here will eat it all.

I have every one of those ingredients. Before I found the chaat masala I was only able to find the amchoor, (so had to mix up my own blend to make it) now I have both. Bought most for Palak Paneer & Butter chicken, Chicken 65, & Tandoori chicken. We're friends with some Indian chefs & they gave us their recipes.
 
WLBLD said:
Thank you I will try it when I have the guts someday soon. If not Im sure the rest here will eat it all.

I have every one of those ingredients. Before I found the chaat masala I was only able to find the amchoor, (so had to mix up my own blend to make it) now I have both. Bought most for Palak Paneer & Butter chicken, Chicken 65, & Tandoori chicken. We're friends with some Indian chefs & they gave us their recipes.
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Good luck.. Courage under fire is our motto...Remember, when the going gets tough, feed the fish to the family...no mercy. Cobra Kai forever.

It also depends on the fish. Check out tropical fishes over temperate fish and choose buttery, neutral fishes over the rest.
 
BNLFL said:
How did you get contact info? What did he wack you you per kit and shipping. He's been out of R10, 20 and now 30. I ordered 4 R30, and maybe 21-30 days with the BO.
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I thought I was going crazy reading that because like hasn't it been oos for a while now?!
 
Smiter said:
I'm already late to the party..folks here have kilos of the stuff hoarded, enough to last until the earth is swallowed by the sun. I dont even have a gram.
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I definitely know what you mean. I do want to hoard at least a year's worth myself.
 
BNLFL said:
How did you get contact info? What did he wack you you per kit and shipping. He's been out of R10, 20 and now 30. I ordered 4 R30, and maybe 21-30 days with the BO.
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I just placed my first order! BO for 30 days or so but I ordered enough to not have to pay shipping! Can't wait. Yall had good results?
 
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