Ok so... throwaway account for obvious reasons--- and blah blah you know the drill.
As you read on the title(I swear I am not trolling). My cum is extremely sweet and has been for at least 10 years. And I don't mean "it tastes like cum with a sweet after taste". It's the opposite. I could dare say it doesn't even taste like cum at all.
No matter what I eat, it makes no difference, the sweet doesn't go away. I've tried googling the reason behind it and all I can find is the usual "pineapple" and "diabetes" results. I don't eat pineapple, I am trying to remember when was the last time I ate pineapple and it was probably 2 years ago. About diabetes I don't believe I have it. I have had several blood tests done over the past 10 years and everything comes back normal. So most definitely it is not diabetes. (My last blood test was 6 months ago).
Any ideas? I am thinking this is a result of using splenda instead of sugar. I use it on everything. Additionally I drink a lot of "no sugar" drinks. I mean, it sort of makes sense to me... But here's the twist, my boyfriend eats exactly the same stuff and his cum tastes normal (we have been together for 8 years) so I don't know.
Has anyone experienced something like this?
And in case you need a flavor description: it tastes similar to flan... or evaporated milk with sugar.
Personally, I find it easier to keep a low daily calorie count by holding off eating until late afternoon/evening.
I only get hungry around 1 or 2 pm, and then I try to eat super low calorie foods to hold me over, or just stay busy, and then I can eat as much as I want at night (because I'm going to anyway).
Here are some foods that hold me over with very low calories:
Sweet Gherkins pickles made with splenda
Sugar-free gum
Shirataki noodles (15 calories, 4g net carbs a serving)
Walden Farms Alfredo sauce (not that good, but ok if you doctor it a little)
Diet soda, or my new kick: raspberry flavored seltzer + shot of sugar-free sweet tea flavoring
Unsweetened Almond milk (30 cals a cup)
Protein Cheesecake (google: bodybuilding 2:1 cheesecake).. it's a great dessert you can eat all day. 940 calories (or so) and 127g of protein.
As far as foods with a more calories but high protein: 1% Cottage Cheese (Friendship brand is 90cals for 16g protein), fat free cheese (90 cals 18g protein), protein flan-pudding (gelatin + almond milk + protein powder)
I should probably eat more vegetables. I'm new to this so I'm working out the kinks. What are some low carb vegetables?
Any other secret foods?
Hi Cookit, I'm volunteering at an English Language College in China, and yesterday I was selected to give a presentation on . . . anything. With such short notice I've decided to talk on cooking, primarily baking, and post some of the recipes I'll be discussing here on Reddit. So, that's why this post is so long and strange, but, who knows, maybe you'll get some use of them as well.
Grape Focaccia: can easily be made without the grapes ; credit to "A Year in Bread"
Ingredients US volume metric volume US weight metric weight water — tepid 1 1/4 c 296 ml 10.6 oz 300 g instant yeast 1 tsp 5 ml 0.2 oz 5 g unbleached all-purpose flour 3 1/4 c 770 ml 17.6 oz 500 g extra-virgin olive oil 1/3 c 80 ml 2.1 oz 60 g sea salt 1 1/2 tsp 8 ml 0.4 oz 10 g Topping: red seedless grapes 1 1/2 c 355 ml 7.1 oz 200 g fresh rosemary — chopped 2 tbsp 30 ml 0.2 oz 6 g coarse sea salt 1 tsp 5 ml 0.2 oz 5 g additional olive oil
Mixing Pour water into the bowl of a stand mixer bowl and add yeast, olive oil, salt, and 3 cups of flour. Mix the ingredients on low (2 on a KA) using the paddle attachment on a Kitchen Aid until shaggy, then swap to the dough hook. Add additional flour as needed until a dough forms. Increase speed to medium (4 on a KA) and knead for 9 to 10 minutes.
As I mentioned above, I needed about 4 cups of flour. I'd added about 3 3/4 cups and thought that was fine, and then a strange thing happened. In the last 3 minutes of kneading the dough fell apart. It lost it cohesion as a mass and became something like an exceptionally thick batter. I've never seen this happen before. I added about another 1/4 cup of flour and it came back together.
Scrape dough out onto a lightly-floured board and shape into a ball. Note: I always knead the dough a bit by hand at the end to make sure it feels right. In this case the dough is moist, but not sticky (the oil accounts for this).
Fermentation For this amount of dough, I typically use the mixer bowl for the fermentation phase. I wash it out and dry it, then lightly spray it with oil, shape the dough into a ball, lightly spray the top with oil, cover with plastic wrap and set aside to rise for 1 1/2 - 2 hours until doubled in bulk.
Proofing Line a baking sheet with aluminum foil and brush lightly with olive oil. Scrape dough out onto baking sheet and let rest for 5 minutes. Oil your hands and then stretch the dough out on the baking sheet, if it resists, allow to rest for another five minutes and continue. The dough should end up about 1/2 inch (1.25 cm) and form a rough rectangle about 12 inches by 16 inches (30 cm by 40 cm).
Click to enlarge Using the balls of your fingers, press indentations into the dough, then drizzle a bit of olive oil on the top and, using your fingers, coat the top with oil. Press the grapes into the surface about 1 1/2 inches (4 cm) apart. Sprinkle with coarse sea salt and chopped rosemary. Cover with plastic wrap and allow to rise until double the height (45 minutes to an hour).
At this point I also began heating my oven to 375F (190C) and positioned a rack in the center.
Baking Bake focaccia for 20 to 30 minutes, but do take your own oven into account. My oven tends to cook slowly for some reason (and yes, I have verified the temperature with a thermometer) and I baked the bread for 40 minutes until it was a golden brown and the grapes had shriveled slightly.
Cool for about 5 minutes on a rack, then dive in.
Pumkin Flan with spiced seeds ; credit to Epicurious (one of the best things I've ever had the pleasure to make).
Ingredients For caramel and flan:
* 2 cups sugar * 1 1/2 cups heavy cream * 1 cup whole milk * 5 whole large eggs plus 1 large egg yolk * 1 (15-ounce) can solid-pack pumpkin (1 3/4 cups; not pie filling) * 1 teaspoon vanilla * 1 1/2 teaspoons ground cinnamon * 1 teaspoon ground ginger * 1/4 teaspoon ground nutmeg * 1/4 teaspoon salt
For spiced pumpkin seeds:
* 1 cup green (hulled) pumpkin seeds (1/4 pound; not toasted) * 1 teaspoon vegetable oil * 1/2 teaspoon salt * 1/8 teaspoon cayenne * Special equipment: a 2-quart soufflé dish or round ceramic casserole dish
Preparation
Make caramel: Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
Make flan: Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
Make spiced pumpkin seeds while flan chills: Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
To serve: Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.
Cooks' notes: • Flan can be chilled 1 day. • Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days.
Tres Leches Cake, my version:
Ingredients: Ingredients for the cake: 5 large eggs 1 cup of flour 1 cup of sugar 1/3 cup of milk 2 teaspoons of baking powder 1/2 teaspoon of vanilla extract Ingredients for the milk syrup: 1 cup of heavy cream 12 oz can of evaporated milk 12 oz can of sweetened condensed milk 1 teaspoon of vanilla extract
Steps: Steps for making the cake:
1- Separate the egg yolks from the egg whites. Place the egg yolks in the larger bowl.
2- Beat in the egg whites into soft peaks using an electrical beater. After 20 seconds, add 1/3 of the sugar to the egg whites and continue beating to firm peaks.
3- Beat the egg yolks with the rest of the sugar until you get a whitish and smooth mixture.
4- Sift the flour and add it to the egg yolk mixture. Add the milk, baking powder, and vanilla extract. Mix well.
5- Fold the egg whites mixture into the egg yolks mixture until you get a smooth batter.
6- Generously batter a 13x9 in. baking pan and add the batter. (I used a round spring-form pan, but probably anything with a relatively similar surface area will work)
7- Preheat the oven to 350 F and bake the cake for 30-40 minutes or until done (when inserting a toothpick, it should come out clean).
Steps for making the milk syrup:
Whisk together the heavy cream, evaporated milk, sweetened condensed milk (you can poke holes in the top of the can, put it in a saucepan of simmering water, and leave it for a couple hours to turn the condensed milk into a different more caramel-y substance, which is what I did) and vanilla extract.
Last Steps:
Let the cake completely cool down. Once it is at room temperature, gently poke it all over with a fork.
2- Pour the milk syrup over the cake. Let the cake soak in the fridge for few hours before serving. (I have heard that it is better to soak overnight, that’s what I did anyway)
Serving:
You can serve the Tres Leches cake topped with whipped cream or dry coconut flakes and ice cream or fruit on the side. Enjoy! (I covered mine in whipped cream, whipped with no sugar and some almond extract, and strawberries).