He had a new daughter-- Congratulations. --Coco , who's my goddaughter, and that's the closest I've come to having my own children, so that's been exciting for me, maybe a little bit exciting for him. He has a few more gray hairs.
So, this was a German-Austrian hypothesis prior to World War II. It was known as the lipophilia hypothesis. I'll explain that in a second. The primary proponents where Gustav Coco Puffs, or getting apple juice with their.
And you have vegetable fat tends to be largely unsaturated with some very interesting exceptions. Coconut oil is famously pretty saturated plant fat. So it just sort of makes it a very unique in that sense.
Are there certain spices or certain like, 10 things, for example, that we have to have stocked? Coconut milk as well.
So I hope you enjoy those chapters. cocooning. It seems like that would lead to less nationalism, less identity divided along country lines.
We're going to add the other components. Coconut milk. You guys can read in the book as well, coconut oil got a really bad rap for a long time because we were refining it.
Look at that. Perfect. Coconut desserts. Coconut desserts?
And how can I pursue my goals without suffering about it too much? cocoon of the juvenile hall and returning to their communities.
I'm sorry. OK, so palm sugar is the reduction of what? Coconut. That was too easy. I'm not going to give a gift for that one.
Question? What's the white sauce for? Coconut milk's a little bit sweet.
And we teach people in our school how to do that. Coconut oil is sweet.
This is coconut milk. Coconut milk comes in a can. It's not very expensive.
also for people like Professor Fritz Vollrath at the University of Oxford, who worked with spider silk but also the silk of nearly anything. That cocoon is about 2 kilometers-- I'm not sure what that is in miles-- of continuous thread.
Number one, we had what's called by researchers a coconut event. A coconut event is the type of event that you can never predict. You know, it has an unknown volatility.
And so let's say you're having someone over, like your special friend, and you're cooking for them. So coconut-based ice cream is my favorite, because-- I do eat regular ice cream too, but the cool thing about coconut ice cream is you can--
Organic coconut oil was her particular preference.
but coconut milk. And it's just the best thing.
Melted coconut oil that's not quite hot enough, it should sizzle when it hits the pan.
the cocoa butter coming out or the um the regular butter coming out so we're actually going to cast this into bars um
But cocoa is a bean.
Dutched cocoa powder is oftentimes something that I describe as like it has like a Moorish, which is a funny-- it's like you want more of it.
all cocoa powder based, and I wanted to add more chocolate flavor.
The cocoa nib is more or less 50% fat, 50% solid.
Look at that. Perfect. No coconut ketchup. But yeah, that's sort of next on the pipeline.
a coconut, which is awesome.
or coconut sugar, whatever you're using.
have coconut water again shipped all the way from Asia, but to have the trash can propose like a more locally-sourced thing
Question? What's the white sauce for? The coconut milk is just I love coconut milk, so why not?
Question? What's the white sauce for? And coconut milk is a little bit sweet, but it also carries the flavors all the way through.
understand coconut white brown on the outside white in the middle it's it's first of all a lot of us are are weos so
Or coconut milk, let's say; but not all coconut milk is good for you and you have to look at your ingredient list.
Now I'm hydrating coco coir and orchid bark, but that's for later.
I'm using our Coco Rouge, which is this is red can over here.
I used Coco Rouge and the 91% in the pound cake.
It's got cocoa solids, that's what gives it its color, there are sugar, of course, for sweetness, and then there is cocoa butter.
And this cocoa butter is the culprit.
We put hot cocoa in a thermos, the old metal ones with plaid around the outside, the old Scotch thermos.
All we got was coconut.
He said that cocoa is made up of little particles.
So using Dutch process cocoa and boiling water, we combine it like that.
also for people like Professor Fritz Vollrath at the University of Oxford, who worked with spider silk but also the silk of nearly anything. And that cocoon protects them while they develop.
Then it spins a cocoon and hangs from one of the branches.
They can spin their cocoons.
You can ferment canned coconut milk.
And skewer them on coconut skewers, coconut leaf skewers.
me protect my little cocoon and my little one square foot of space that I'm standing on.
Like put some coconut oil in it, some butter in it, you know, good milk in it.
And so let's say you're having someone over, like your special friend, and you're cooking for them. So usually the coconut-based ice cream, you just want to add something to flavor it.
And so let's say you're having someone over, like your special friend, and you're cooking for them. So get the coconut milk to simmer, and then you can turn it off and let it sit.
safely in the Coconino county jail, with that great George Herriman potato chip moon up in the sky there.