That’s what bums me out the most about those cats. They love to pick on trivial calories like what half & half contributes.
They don’t flinch, however, at the fact that they’re taking non-trivial joy out of the day by doing so.
I eat this stuff out of the jar with a spoon. Just sayin’.
The trick to using it in coffee is to chill it so it separates, then melt a spoonful of the creamy semi-solid part into the hot coffee. I think it’s pretty incredible; about on par with real cream, plus it’s got the flavor boost. But I’m a coconut fiend, so take that as you will.
I know, Nelly! You’re the one I got the idea from, and I thought it a wonderful one! But I mixed up the cream and the water part. Maybe that was my mistake. I’ll give it one more shot tomorrow.
Hear that, Tami? I’ll try it again, with just the cream part, and let you know.
Phil, if I’m not mistaken, it’s not the calories they’re worried about but the inflammatory response(?) your system has to casein(?). Then again, I don’t know shit. Except that my coffee tasted like ass-sweat.
Try cooking rice in coconut milk instead of water–it’s dewishous. One can of coconut milk, one cup of rice, a pinch of salt, bring to a boil, then turn the heat to low and cover tightly. Cook about 25 minutes, stirring periodically. You can add (depending on your taste buds) up to a tablespoon of turmeric (start low go slow), a bay leaf, a stick of lemon grass (or a little lemon grass powder), a 1″ piece of fresh ginger or a pinch dried, in any combination. I like them all together…or one at a time. Will definitely be better than coconut milk in coffee…but what do I know? I don’t drink coffee!
That *actually* sounds like a great idea. Does it not work? (yes, I’m happy for you to be the guinea pig here).
That’s what bums me out the most about those cats. They love to pick on trivial calories like what half & half contributes.
They don’t flinch, however, at the fact that they’re taking non-trivial joy out of the day by doing so.
I eat this stuff out of the jar with a spoon. Just sayin’.
The trick to using it in coffee is to chill it so it separates, then melt a spoonful of the creamy semi-solid part into the hot coffee. I think it’s pretty incredible; about on par with real cream, plus it’s got the flavor boost. But I’m a coconut fiend, so take that as you will.
I know, Nelly! You’re the one I got the idea from, and I thought it a wonderful one! But I mixed up the cream and the water part. Maybe that was my mistake. I’ll give it one more shot tomorrow.
Hear that, Tami? I’ll try it again, with just the cream part, and let you know.
Phil, if I’m not mistaken, it’s not the calories they’re worried about but the inflammatory response(?) your system has to casein(?). Then again, I don’t know shit. Except that my coffee tasted like ass-sweat.
I hear you Am. I hear you.
amy, silk just started carrying coconut milk in a half gallon container. kroger carries it with regular silk and new almond silk.
You’re right, Amy. Although if you replace the word calories with inflammation, my point stands.
Try cooking rice in coconut milk instead of water–it’s dewishous. One can of coconut milk, one cup of rice, a pinch of salt, bring to a boil, then turn the heat to low and cover tightly. Cook about 25 minutes, stirring periodically. You can add (depending on your taste buds) up to a tablespoon of turmeric (start low go slow), a bay leaf, a stick of lemon grass (or a little lemon grass powder), a 1″ piece of fresh ginger or a pinch dried, in any combination. I like them all together…or one at a time. Will definitely be better than coconut milk in coffee…but what do I know? I don’t drink coffee!
Mom, how is it that you’re such a good cook, and Dad’s such a good cook, and my two siblings are such good cooks, and I’m a total ‘tard?
Phil, agreed.