Comments for Free Lunch For Life http://freelunchforlife.com Free Lunch For Life, fed to you by Angel & Brad - Best friends showing you an interesting world. Thu, 29 Jul 2010 15:30:29 +0000 hourly 1 Comment on Top 10 Grossest Things Bear Grylls Has Eaten by Tombomb12342 http://freelunchforlife.com/2009/04/16/top-10-grossest-things-bear-grylls-has-eaten/comment-page-1/#comment-197 Tombomb12342 Thu, 29 Jul 2010 15:30:29 +0000 http://freelunchforlife.com/?p=691#comment-197 he is a ledgened he is a ledgened

]]> Comment on Top 10 Grossest Things Bear Grylls Has Eaten by Tombomb12342 http://freelunchforlife.com/2009/04/16/top-10-grossest-things-bear-grylls-has-eaten/comment-page-1/#comment-198 Tombomb12342 Thu, 29 Jul 2010 15:29:48 +0000 http://freelunchforlife.com/?p=691#comment-198 he i a ledgened he i a ledgened

]]> Comment on Top 10 Grossest Things Bear Grylls Has Eaten by Guest http://freelunchforlife.com/2009/04/16/top-10-grossest-things-bear-grylls-has-eaten/comment-page-1/#comment-196 Guest Thu, 29 Jul 2010 13:23:01 +0000 http://freelunchforlife.com/?p=691#comment-196 They all gross me out!! YUCK !!?? They all gross me out!! YUCK !!??

]]> Comment on Top 10 Grossest Things Bear Grylls Has Eaten by baby b http://freelunchforlife.com/2009/04/16/top-10-grossest-things-bear-grylls-has-eaten/comment-page-1/#comment-195 baby b Tue, 16 Feb 2010 10:30:29 +0000 http://freelunchforlife.com/?p=691#comment-195 thats fucking disgusting!!!! i would never date you!!!! babbaba thats fucking disgusting!!!! i would never date you!!!! babbaba

]]> Comment on Top 10 Grossest Things Bear Grylls Has Eaten by jamie http://freelunchforlife.com/2009/04/16/top-10-grossest-things-bear-grylls-has-eaten/comment-page-1/#comment-194 jamie Sun, 24 Jan 2010 14:56:23 +0000 http://freelunchforlife.com/?p=691#comment-194 i would roll all that shit as i eat my own shit daily mmmmm i would roll all that shit as i eat my own shit daily mmmmm

]]> Comment on Top 10 Grossest Things Bear Grylls Has Eaten by alesia911 http://freelunchforlife.com/2009/04/16/top-10-grossest-things-bear-grylls-has-eaten/comment-page-1/#comment-178 alesia911 Wed, 02 Dec 2009 01:19:13 +0000 http://freelunchforlife.com/?p=691#comment-178 I have done food foraging also known as wild crafting for wild foods and for 2 months I spent about $5- and that was on soft drinks and beer the rest of what I ate for those two months was what I found growing wild around Wild berries ,wild mustard greens, Prickly pear cactus, Black Turban Snails, Sea urchin, Clams, rattle snake Wild strawberries Cats Tail Root ,sea weed and numerous other things that I found growing wild or found in the ocean about the only special equipment I had was a knife and a shovel and of course my kitchen , all of this was done intentionally I am a Professional chef with 20 years experience both working in Santa Cruz and San Francisco the books that I recomend if you are interested in Wild Crafting and the ones that I used are both written by Eual Gibbons the books are " Stalking the blue eyed scallop" and " stalking the wild asparagus" there is also a Beach combers handbook by the same author unfortunately I do not have that book nor know its exact name these are great Wild Crafting books and survival books in case you find yourself with nothing to eat ether in the wild or just because you can not afford to buy food there are lots of wild foods out there many easy to gather and prepare as far as grossness the only thing that truly grosses me out is contaminated food or rotting food I am very experimental with what I eat as long as it is safe if I had to survive I would be able to eat anything that Bear eats as he knows basically what is edible and safe and not all foods taste great and one persons delicacy can turn another ones stomach Preparation and combination's of ingredient can make a big difference as a chef I have prepared meals to people who have told me that they would never eat a certain type of food because they have had it before and it was gross to them on that same note I have prepared the same type food differently than what they had experienced fed it to them without telling them what it was they where eating till after they had finished their plate telling me how good it was the expression on their faces after telling them what they have just eaten is priceless and it changes their whole idea of what they eat expanding it to include a food that they had hated just minutes before eating the same food that I had prepared I guess knowing your ingredient and being able to visualize the taste of foods and combination's of food l helps allot and I have been told by cooks and professionals alike that this is a gift , I would say this to remember do not put down a certain type of food because you do not like its taste or consistency because there is more often than not a way of cooking the same thing in away that you will find delicious and variety is the spice of life and makes the world bigger do not make your world a smaller place as some people I have met have who will only eat maybe ten items out of thousands and not because they have food allergies but because they have tried a certain food one way didn't like it and never tried it prepared another way which would probably change the way they feel about it ,.<br>One other thing i want to put out there is this most if not all have heard of the 24 hour flue well the truth is there is no such thing if you have this fictional sickness what you really have is a mild case of food poisoning not a flue if you go somewhere to eat and get sick shortly afterward unless it is botulism of which you need to seek immediate medical help for, do not look at the place or food you have just eaten as it takes about 24 hours for food poisoning to show up instead look at the foods you had the day before not that night or day as that will mostly not be the culprit .<br>thank you I have done food foraging also known as wild crafting for wild foods and for 2 months I spent about $5- and that was on soft drinks and beer the rest of what I ate for those two months was what I found growing wild around Wild berries ,wild mustard greens, Prickly pear cactus, Black Turban Snails, Sea urchin, Clams, rattle snake Wild strawberries Cats Tail Root ,sea weed and numerous other things that I found growing wild or found in the ocean about the only special equipment I had was a knife and a shovel and of course my kitchen , all of this was done intentionally I am a Professional chef with 20 years experience both working in Santa Cruz and San Francisco the books that I recomend if you are interested in Wild Crafting and the ones that I used are both written by Eual Gibbons the books are ” Stalking the blue eyed scallop” and ” stalking the wild asparagus” there is also a Beach combers handbook by the same author unfortunately I do not have that book nor know its exact name these are great Wild Crafting books and survival books in case you find yourself with nothing to eat ether in the wild or just because you can not afford to buy food there are lots of wild foods out there many easy to gather and prepare as far as grossness the only thing that truly grosses me out is contaminated food or rotting food I am very experimental with what I eat as long as it is safe if I had to survive I would be able to eat anything that Bear eats as he knows basically what is edible and safe and not all foods taste great and one persons delicacy can turn another ones stomach Preparation and combination's of ingredient can make a big difference as a chef I have prepared meals to people who have told me that they would never eat a certain type of food because they have had it before and it was gross to them on that same note I have prepared the same type food differently than what they had experienced fed it to them without telling them what it was they where eating till after they had finished their plate telling me how good it was the expression on their faces after telling them what they have just eaten is priceless and it changes their whole idea of what they eat expanding it to include a food that they had hated just minutes before eating the same food that I had prepared I guess knowing your ingredient and being able to visualize the taste of foods and combination's of food l helps allot and I have been told by cooks and professionals alike that this is a gift , I would say this to remember do not put down a certain type of food because you do not like its taste or consistency because there is more often than not a way of cooking the same thing in away that you will find delicious and variety is the spice of life and makes the world bigger do not make your world a smaller place as some people I have met have who will only eat maybe ten items out of thousands and not because they have food allergies but because they have tried a certain food one way didn't like it and never tried it prepared another way which would probably change the way they feel about it ,.
One other thing i want to put out there is this most if not all have heard of the 24 hour flue well the truth is there is no such thing if you have this fictional sickness what you really have is a mild case of food poisoning not a flue if you go somewhere to eat and get sick shortly afterward unless it is botulism of which you need to seek immediate medical help for, do not look at the place or food you have just eaten as it takes about 24 hours for food poisoning to show up instead look at the foods you had the day before not that night or day as that will mostly not be the culprit .
thank you

]]> Comment on Top 10 Grossest Things Bear Grylls Has Eaten by alesia911 http://freelunchforlife.com/2009/04/16/top-10-grossest-things-bear-grylls-has-eaten/comment-page-1/#comment-168 alesia911 Tue, 01 Dec 2009 20:19:13 +0000 http://freelunchforlife.com/?p=691#comment-168 I have done food foraging also known as wild crafting for wild foods and for 2 months I spent about $5- and that was on soft drinks and beer the rest of what I ate for those two months was what I found growing wild around Wild berries ,wild mustard greens, Prickly pear cactus, Black Turban Snails, Sea urchin, Clams, rattle snake Wild strawberries Cats Tail Root ,sea weed and numerous other things that I found growing wild or found in the ocean about the only special equipment I had was a knife and a shovel and of course my kitchen , all of this was done intentionally I am a Professional chef with 20 years experience both working in Santa Cruz and San Francisco the books that I recomend if you are interested in Wild Crafting and the ones that I used are both written by Eual Gibbons the books are " Stalking the blue eyed scallop" and " stalking the wild asparagus" there is also a Beach combers handbook by the same author unfortunately I do not have that book nor know its exact name these are great Wild Crafting books and survival books in case you find yourself with nothing to eat ether in the wild or just because you can not afford to buy food there are lots of wild foods out there many easy to gather and prepare as far as grossness the only thing that truly grosses me out is contaminated food or rotting food I am very experimental with what I eat as long as it is safe if I had to survive I would be able to eat anything that Bear eats as he knows basically what is edible and safe and not all foods taste great and one persons delicacy can turn another ones stomach Preparation and combination's of ingredient can make a big difference as a chef I have prepared meals to people who have told me that they would never eat a certain type of food because they have had it before and it was gross to them on that same note I have prepared the same type food differently than what they had experienced fed it to them without telling them what it was they where eating till after they had finished their plate telling me how good it was the expression on their faces after telling them what they have just eaten is priceless and it changes their whole idea of what they eat expanding it to include a food that they had hated just minutes before eating the same food that I had prepared I guess knowing your ingredient and being able to visualize the taste of foods and combination's of food l helps allot and I have been told by cooks and professionals alike that this is a gift , I would say this to remember do not put down a certain type of food because you do not like its taste or consistency because there is more often than not a way of cooking the same thing in away that you will find delicious and variety is the spice of life and makes the world bigger do not make your world a smaller place as some people I have met have who will only eat maybe ten items out of thousands and not because they have food allergies but because they have tried a certain food one way didn't like it and never tried it prepared another way which would probably change the way they feel about it ,.<br>One other thing i want to put out there is this most if not all have heard of the 24 hour flue well the truth is there is no such thing if you have this fictional sickness what you really have is a mild case of food poisoning not a flue if you go somewhere to eat and get sick shortly afterward unless it is botulism of which you need to seek immediate medical help for, do not look at the place or food you have just eaten as it takes about 24 hours for food poisoning to show up instead look at the foods you had the day before not that night or day as that will mostly not be the culprit .<br>thank you I have done food foraging also known as wild crafting for wild foods and for 2 months I spent about $5- and that was on soft drinks and beer the rest of what I ate for those two months was what I found growing wild around Wild berries ,wild mustard greens, Prickly pear cactus, Black Turban Snails, Sea urchin, Clams, rattle snake Wild strawberries Cats Tail Root ,sea weed and numerous other things that I found growing wild or found in the ocean about the only special equipment I had was a knife and a shovel and of course my kitchen , all of this was done intentionally I am a Professional chef with 20 years experience both working in Santa Cruz and San Francisco the books that I recomend if you are interested in Wild Crafting and the ones that I used are both written by Eual Gibbons the books are ” Stalking the blue eyed scallop” and ” stalking the wild asparagus” there is also a Beach combers handbook by the same author unfortunately I do not have that book nor know its exact name these are great Wild Crafting books and survival books in case you find yourself with nothing to eat ether in the wild or just because you can not afford to buy food there are lots of wild foods out there many easy to gather and prepare as far as grossness the only thing that truly grosses me out is contaminated food or rotting food I am very experimental with what I eat as long as it is safe if I had to survive I would be able to eat anything that Bear eats as he knows basically what is edible and safe and not all foods taste great and one persons delicacy can turn another ones stomach Preparation and combination's of ingredient can make a big difference as a chef I have prepared meals to people who have told me that they would never eat a certain type of food because they have had it before and it was gross to them on that same note I have prepared the same type food differently than what they had experienced fed it to them without telling them what it was they where eating till after they had finished their plate telling me how good it was the expression on their faces after telling them what they have just eaten is priceless and it changes their whole idea of what they eat expanding it to include a food that they had hated just minutes before eating the same food that I had prepared I guess knowing your ingredient and being able to visualize the taste of foods and combination's of food l helps allot and I have been told by cooks and professionals alike that this is a gift , I would say this to remember do not put down a certain type of food because you do not like its taste or consistency because there is more often than not a way of cooking the same thing in away that you will find delicious and variety is the spice of life and makes the world bigger do not make your world a smaller place as some people I have met have who will only eat maybe ten items out of thousands and not because they have food allergies but because they have tried a certain food one way didn't like it and never tried it prepared another way which would probably change the way they feel about it ,.
One other thing i want to put out there is this most if not all have heard of the 24 hour flue well the truth is there is no such thing if you have this fictional sickness what you really have is a mild case of food poisoning not a flue if you go somewhere to eat and get sick shortly afterward unless it is botulism of which you need to seek immediate medical help for, do not look at the place or food you have just eaten as it takes about 24 hours for food poisoning to show up instead look at the foods you had the day before not that night or day as that will mostly not be the culprit .
thank you

]]> Comment on A Monday Night Drive by David Laribee http://freelunchforlife.com/2009/11/23/a-monday-night-drive/comment-page-1/#comment-172 David Laribee Mon, 23 Nov 2009 21:31:24 +0000 http://freelunchforlife.com/?p=1112#comment-172 hoot! hoot!<br><br>hello?<br><br>fuck all y'all! hoot! hoot!

hello?

fuck all y'all!

]]> Comment on A Monday Night Drive by mel gibson http://freelunchforlife.com/2009/11/23/a-monday-night-drive/comment-page-1/#comment-171 mel gibson Mon, 23 Nov 2009 20:21:09 +0000 http://freelunchforlife.com/?p=1112#comment-171 voonderbar. voonderbar.

]]> Comment on A Monday Night Drive by bradleyjond http://freelunchforlife.com/2009/11/23/a-monday-night-drive/comment-page-1/#comment-170 bradleyjond Mon, 23 Nov 2009 20:19:23 +0000 http://freelunchforlife.com/?p=1112#comment-170 Alright, this playlist is amazing. I am really really loving it. It is striking me just right and pulling me out of the Monday blues.<br><br>Thanks, Catherine! Alright, this playlist is amazing. I am really really loving it. It is striking me just right and pulling me out of the Monday blues.

Thanks, Catherine!

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