Devonviolet Acres

Bruce said:

And I find it interesting. In that I wasn't able to notice any particular difference between cow and goat milk and have eaten sheep and goat cheeses without a distinct "non cow milk" flavor that people claim they can't stand goat cheese because of the taste. Maybe I don't have the proper taste buds?

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Well, in the same way that goat milk tastes creamier than most cow milk (due to higher fat content), [good] goat milk cheese tastes different from cow milk cheese, due to the higher fat content. And I’m sure the way tastebuds percieve the flavor would be on a personal basis. .. . Neither good, bad nor indifferent.

@Bruce I can say I have had goat cheese and goat products from different places and they have been disgusting. Bad enough that I ran to the trashcan and spit it out. Tasted like BUCK! So gross!
I really think it depends much on the processing. Anything from a homestead (just those making food for their family) has been excellent!

Mini Horses said: ↑
Yes. And, I have one of these by a different brand, bought almost 2 yrs ago. It has a removable pot that I coated, the Instant Pot one is stainless.
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How did you coat it, and with what product?

(for some reason----quote reply wouldn't)

GB it was a type "I coated" should be "is coated".

Ahh. Thanks. I have some cookware that the coating has long since 'disappeared' from and I wondered if there was something new out there that I could re-coat them with..

Southern by choice said:

really think it depends much on the processing. Anything from a homestead (just those making food for their family) has been excellent!

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Handling of animals -- grouping, pastures, feeding, etc., as well as handling of milk once milking, IMO, can make a taste difference. Plus the time of lactation can play a roll in the milk she gives. Sometimes you get an animal that doesn't "produce well". Input & output, Mother Nature = what you get.

I have Saanen X Nubian -- it gives me a combo of butterfat %. Personally, I love my goat's milk. One doe is especially high with her cream production. I will see a decent cream line if her milk sets for several days before I use it. She just got more Nubian genetics than another. Her sire is Nubian from heavy milk lines.

goatgurl said:

@Bruce or other peoples taste buds are governed by what they think its going to taste/smell/look like just because it was made from goats milk. makes you go hummm

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Expect it to taste bad so it does? I was basically disappointed that I noticed little to no difference between the 3 kinds of milk. The non-homogenized cow milk was the only one that had a noticeably different "feel". The primary providers of the sheep or goat cheese I've had are smaller producers in the state, sold at the "healthy food" store.

greybeard said:

Ahh. Thanks. I have some cookware that the coating has long since 'disappeared' from and I wondered if there was something new out there that I could re-coat them with..

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That would be nice. Problem with "non stick" cookware is that after a few years the coating starts to degrade and they become "stick" cookware. We tossed a couple of pizza trays, the gray coating was flaking off and sticking to the pizza, NOT eating that stuff.

Bruce said:

That would be nice. Problem with "non stick" cookware is that after a few years the coating starts to degrade and they become "stick" cookware. We tossed a couple of pizza trays, the gray coating was flaking off and sticking to the pizza, NOT eating that stuff.

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Yeah, once they start to chip you toss. The one I have that is coated is relatively new and rarely used, no damage. BUT I did check for a stainless replacement, which they sell for BIG bucks -- like is it gold? Truly, if you took the name off, you could not tell these pots apart visually. So, will be checking $$ of pots and sizes to see if both are same and one offers the insert for less. Otherwise, eeh...use with care.

This is why I love stainless and cast iron. Just my preference.

Bruce said:

That would be nice. Problem with "non stick" cookware is that after a few years the coating starts to degrade and they become "stick" cookware. We tossed a couple of pizza trays, the gray coating was flaking off and sticking to the pizza, NOT eating that stuff.

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Kinda makes ya wonder exactly 'where' all that 'non-stick' stuff (teflon) goes don't it? yum...yum

My next set of cookware is going to be either AllClad or Calphalon.
It has to be oven safe (without removing the handles) and be able to work on induction range tops. I currently have a glasstop electric oven/range, but it isn't induction, but induction will be my next purchase.

I learned to stay away from the lower end sets such as T-Fal and I do not want any that are brightly colored even if the cooking surface is good. The outside's tend to get discolored or stained over time and just look bad even if the 'inside'.
is still non-stick. Gotham Steel is interesting, but won't work on induction ranges.

Mini Horses said:

So, will be checking $$ of pots and sizes to see if both are same and one offers the insert for less.

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If you buy a different brand insert, make sure it is exactly the right size and shape and is intended for your Cooker. I bought a different brand stainless steel insert for my Nesco cooker, and for several years I had problems with the rubber seal failing to maintain pressure. I thought it was a rubber seal problem, and it took me a long time to figure out that the actual problem was the insert not being an exact fit. Once I put the original non stick insert back in to try, the faulty seal worked perfectly. So then I sourced a stainless steel insert that was correct for the Nesco.

But the Nesco's not my favorite. It only has one setting for pressure, and only slow cooks on low. What I love Love LOVE is my Fagor Lux Multi Cooker! It has high and low for pressure and high and low for slow cook. It appears to have all the other same functions as the Instant Pot. I'm not sure which is better made, but since I love my Fagor, that's what I would get again. In fact, all your all talk about pressure cookers prompted me to go on line and order two new Fagors for both my married daughters!

I’ve had a lot going on, in the lives of family, friends and health. So, I have been more lurking, than anything, lately.

Back in 2013, I had foot surgery, to fix a hammertoe. It turned out to be a botched job, that went from one toe, to all five toes, and two bunions, that didn’t need fixing. That led to a total of six surgeries to fix the mess, but I still ended up with a mess, and vowed to never have surgery again.

When we moved to Texas, I began to have ankle pain, so went to a podiatrist, who gave me two prednisone shots, that didn’t work, so he told me the next step was an ankle joint replacement, due to bad arthritis in my right ankle. I refused to have surgery and left the office, resigning myself to a painful ankle.

After several years of increasing foot pain, this past summer, my pain was worse than it had ever been, especially after 2 or more hours on my feet, preparing for farmer’s market. This Winter, I kept thinking of all that pain, and wasn’t sure I could do a repeat this coming Summer.

So, I started rethinking a joint replacement, but got online to find a surgeon, who was the absolute BEST in the area. Truth be told, I didn’t trust the doctor who said he could do a joint replacement. He didn’t seem all that competent.

I ended up picking a Dr. John Priddy, in Tyler. After reading lots of 5 star reviews, I made an appointment to see him for a consult.

After looking at my X-rays, he joined me in the exam room, and said, “You don’t have any arthritis in that ankle!” I was shocked! “So why do I have so much pain?”

It turns out, I have a condition called Congenital Contracture of the Gastrocmineus Muscle. I was gifted large calf muscles by my father. Those big muscles tend to contract and shorten, pulling on the tendons attached to the foot. The subsequent injuriestthat are possible, are plantar faciitis (which I had a badcase of 15 years ago, shin splints, which my daughter (who also has large calf muscles) had when she ran track in high school, and pulled ankle tendons - which is what has been causing my ankle pain.a temporary/short term solution is to do stretches, but that doesn’t stop the pain long term.

The long term solution is surgery, in which the tendons are clipped to allow lengthening of the gastrocnemeus muscle.

Since I was going to havvee to go under anestheetic, I asked him about fixing the mess that the previous doctor had done. Most doctors are hesitant to acknowledge other doctors mistakes. And Dr. Priddy was no different (can’t say as I blame him), because they don’t want to have to testify in a lawsuit. I assurred him I’m not planning to sue, and he did acknowledge that my foot was a mess. He said he couldn’t make it perfect, but he could straighten the two toes that were at a 30 degree angle (to the right) more than they should be. So, I decided to go ahead and have the surgery. It turned out a good friend had him fix a bad surgery in HER foot, and she now considers her right foot her “good” foot.

So my surgery was last Monday. Only time will tell if my ankle pain goes away and if the metatarsalgia (bone pain) in my right foot will be gone next Summer, when I am working in my garden and doing farmer’s market.

Right now my fibromyalgia has flared, big time, and it is very painful to walk in the walking boot, that they put on after the surgery. It feels like one great big, tender bruise. However, I am finding that each day, the pain, when walking, is a little less.

For now, I am sitting in my recliner, with ice on my elevated foot. Putting pressure on my foot is still painful, so I am using our rolling desk chair to roll to the bathroom. I will be glad to be able to get up and walk around normally.