In article >,
"kilikini" > wrote:

> Omelet wrote:

> > I use salt free lemon pepper. :-)
> >
> > The small amount of "raw", uncooked oil is good for essential fatty
> > acids, and helps the herbals stick to the veggies.
>
> I'm not a big lemon pepper fan either. Heck, anything pepper-ish sends me
> running. But, Om, when you mean "raw" oil, you do mean tossing the veggies
> with the oil after they're cooked, correct? What is the nutritional
> difference between tossing with "raw" oil or using melting butter over the
> cooked veggies, then? There both a form of grease, so I'm asking out of
> curiosity. I really don't know, other than the question of cholesterol.

There is some argument as to whether there is much of a relationship
between dietary cholesterol and blood cholesterol. There is less of an
argument about the relationship between dietary saturated fat and blood
cholesterol. Most of the fat in butter is saturated.

> I *always* butter my vegetables. My mom started it when I was growing up
> and now it's a habit I can't live without. It's only been recently that I
> started adding salt to the vegetables too, but I think that's because I
> always buy unsalted butter. I think my mom used salted.

If you add a little butter to your vegetables, I fail to see a problem.
If they are swimming in butter, and especially if you see some drowning,
perhaps it's time to cut back. I suspect your doctor is testing your
cholesterol, sounds like everything else is getting tested. It's part
of a regular fasting blood draw, or should be.

> To me, you've *got* to have butter and salt on peas or corn.

Well, yes, that's pretty obvious. We use salted butter, just because we
do, so no salt. I add pepper to mine, but at the table, since my wife
doesn't like pepper.

> To me, you've *got* to have butter, salt and *cheese* on broccoli or
> cauliflower.

I've taken to using bottled mayo with my broccoli (and asparagus). We
seldom have cauliflower, although when we do, generally for a holiday
meal, we eat the whole head. I like a cheese sauce on it. It's just a
plain white sauce with a tiny grating of nutmeg, then add shredded
cheese and whisk while it melts into the sauce.

> Asparagus, brussels sprouts, spinach - I generally treat differently, as
> well as squash. (Although, I'll take my zucchini and yellow squash sliced
> thinly and sauteed in *butter and garlic* with freshly grated parmesan on
> the top, please! Yum, craving! Must be done again soon.)

We had grated zucchini tonight with our spaghetti. Just grate the
zucchini and add to a fry pan with some melted butter. It cooks down a
lot. It doesn't really fry, since it releases so much water. It's more
steamed than fried. It was really good.

--
Dan Abel
Petaluma, California USA