Hi All,

I have a recipe for mushroom soup that I like. After
frying up the mushrooms an onions, I combine it with various
other stuff and bring it to a boil.

Although it tastes very nice (my wife loves it), I can not help
but think I am eating separate items that have not yet combined
together. I am thinking I did not boil it for long enough for
everything to meld together.

How long do I need to boil the soup before the ingredients
meld? How long do you need to cook soup ingredients before
the become soup?

Many thanks,
-T

"Todd" > wrote in message
...
> Hi All,
>
> I have a recipe for mushroom soup that I like. After
> frying up the mushrooms an onions, I combine it with various
> other stuff and bring it to a boil.
>
> Although it tastes very nice (my wife loves it), I can not help
> but think I am eating separate items that have not yet combined
> together. I am thinking I did not boil it for long enough for
> everything to meld together.
>
> How long do I need to boil the soup before the ingredients
> meld? How long do you need to cook soup ingredients before
> the become soup?
>
> Many thanks,
> -T

Soup should be simmered. Not boiled. Did you add enough salt? The one and
only time that my soup didn't meld, it needed not only salt but lemon juice.

On 02/15/2013 09:25 PM, Julie Bove wrote:
> Soup should be simmered

Hi Julie,

Thank you!

Follow up questions:

1) for how long?

2) by simmer, do you mean the lowest boil?

-T

"Todd" > wrote in message
...
> On 02/15/2013 09:25 PM, Julie Bove wrote:
>> Soup should be simmered
>
> Hi Julie,
>
> Thank you!
>
> Follow up questions:
>
> 1) for how long?
>
> 2) by simmer, do you mean the lowest boil?
>
> -T

It would help if you would post the recipe. Some soups cook for longer than
others. And simmer is simmer. Not boil. There is boil and then there is
hard boil. Boil is when large bubbles begin to come to the surface. If you
continue to leave it at this heat, it will reach a hard boil where bubbles
come up furiously. Most food would not need to be boiled like this for very
long. Dried beans, yes but only for a couple of minutes. Your recipe
probably said to bring the soup to a boil then turn down the heat. If there
was anything like cream in the soup, you'd for sure want to cook it on a low
heat. Various foods need various cooking times. I can comment on your soup
since I don't know what all was in it. Anything like celery would require a
longer cooking time. Mushrooms cook quickly.

"Todd" wrote in message ...

On 02/15/2013 09:25 PM, Julie Bove wrote:
> Soup should be simmered

Hi Julie,

Thank you!

Follow up questions:

1) for how long?

2) by simmer, do you mean the lowest boil?

-T

I do mine in a slow cooker for hours.

Todd > wrote:
: Hi All,

: I have a recipe for mushroom soup that I like. After
: frying up the mushrooms an onions, I combine it with various
: other stuff and bring it to a boil.

: Although it tastes very nice (my wife loves it), I can not help
: but think I am eating separate items that have not yet combined
: together. I am thinking I did not boil it for long enough for
: everything to meld together.

: How long do I need to boil the soup before the ingredients
: meld? How long do you need to cook soup ingredients before
: the become soup?

: Many thanks,
: -T

Once it comes to a boil, reduce the heat and let it simmer, mostlycovered
with a crack open and lt cook for as long as it needs for the flavors to
blend. If it is all vegetables this could be 20-30 mins or longer. If
there is meat in the soup, it will need much longer.

Wendy

On 02/16/2013 02:56 AM, Ozgirl wrote:
>
>
> "Todd" wrote in message ...
> On 02/15/2013 09:25 PM, Julie Bove wrote:
>> Soup should be simmered
>
> Hi Julie,
>
> Thank you!
>
> Follow up questions:
>
> 1) for how long?
>
> 2) by simmer, do you mean the lowest boil?
>
> -T
>
> I do mine in a slow cooker for hours.

How many hours!?!?!

On 02/16/2013 05:31 AM, W. Baker wrote:
> Todd > wrote:
> : Hi All,
>
> : I have a recipe for mushroom soup that I like. After
> : frying up the mushrooms an onions, I combine it with various
> : other stuff and bring it to a boil.
>
> : Although it tastes very nice (my wife loves it), I can not help
> : but think I am eating separate items that have not yet combined
> : together. I am thinking I did not boil it for long enough for
> : everything to meld together.
>
> : How long do I need to boil the soup before the ingredients
> : meld? How long do you need to cook soup ingredients before
> : the become soup?
>
> : Many thanks,
> : -T
>
> Once it comes to a boil, reduce the heat and let it simmer, mostlycovered
> with a crack open and lt cook for as long as it needs for the flavors to
> blend. If it is all vegetables this could be 20-30 mins or longer. If
> there is meat in the soup, it will need much longer.
>
> Wendy
>

Thank you! Maybe 10 minutes in the pressure cooker!

Todd > wrote:
: On 02/16/2013 05:31 AM, W. Baker wrote:
: > Todd > wrote:
: > : Hi All,
: >
: > : I have a recipe for mushroom soup that I like. After
: > : frying up the mushrooms an onions, I combine it with various
: > : other stuff and bring it to a boil.
: >
: > : Although it tastes very nice (my wife loves it), I can not help
: > : but think I am eating separate items that have not yet combined
: > : together. I am thinking I did not boil it for long enough for
: > : everything to meld together.
: >
: > : How long do I need to boil the soup before the ingredients
: > : meld? How long do you need to cook soup ingredients before
: > : the become soup?
: >
: > : Many thanks,
: > : -T
: >
: > Once it comes to a boil, reduce the heat and let it simmer, mostlycovered
: > with a crack open and lt cook for as long as it needs for the flavors to
: > blend. If it is all vegetables this could be 20-30 mins or longer. If
: > there is meat in the soup, it will need much longer.
: >
: > Wendy
: >

: Thank you! Maybe 10 minutes in the pressure cooker!

I wouldthink that a pressure coker , if it is delacate vegetables might be
overkill. It's works forhearty chicken or bee soups, etc but no more than
5 mins in the pressure cooker for those veggies and a simmer on a burner
or gas ring or range top etc woudl be gentler on the foods. Everytnng
doesn't work "instant."

Wendy

On 02/16/2013 12:13 AM, Julie Bove wrote:
> "Todd" > wrote in message
> ...
>> On 02/15/2013 09:25 PM, Julie Bove wrote:
>>> Soup should be simmered
>>
>> Hi Julie,
>>
>> Thank you!
>>
>> Follow up questions:
>>
>> 1) for how long?
>>
>> 2) by simmer, do you mean the lowest boil?
>>
>> -T
>
> It would help if you would post the recipe. Some soups cook for longer than
> others. And simmer is simmer. Not boil. There is boil and then there is
> hard boil. Boil is when large bubbles begin to come to the surface. If you
> continue to leave it at this heat, it will reach a hard boil where bubbles
> come up furiously. Most food would not need to be boiled like this for very
> long. Dried beans, yes but only for a couple of minutes. Your recipe
> probably said to bring the soup to a boil then turn down the heat. If there
> was anything like cream in the soup, you'd for sure want to cook it on a low
> heat. Various foods need various cooking times. I can comment on your soup
> since I don't know what all was in it. Anything like celery would require a
> longer cooking time. Mushrooms cook quickly.

Hi Julie,

I pulled the recipe out of my ear. I do not know
what I am doing, but I never give up!

2 flats whole white mushrooms, sliced. (Raley's org)
1 med onyawn, diced (TJ's org)

Fry in EVOO until the onyawns are clear and the mushroom
brown a little. Them add

2 cups of my 99:99 chicken broth (it is strong)
2 cups water
salt (guess)
1 cup cream (TJ's org)
parsley flakes (guess) (Frontier org)
1/2 cup sour cream (TJ's org)
paprika (guess) (Swanson org)
~1 tsp squeezed lemon (1/2 a small org TJ lemon)

Bring to a boil. Let cool down on the burner. Give
the Arm Candy a spoon to taste (she loves it).


Any and all modifications/improvements will be greatly
appreciated!

-T

On 02/16/2013 01:22 PM, W. Baker wrote:
> Todd > wrote:
> : On 02/16/2013 05:31 AM, W. Baker wrote:
> : > Todd > wrote:
> : > : Hi All,
> : >
> : > : I have a recipe for mushroom soup that I like. After
> : > : frying up the mushrooms an onions, I combine it with various
> : > : other stuff and bring it to a boil.
> : >
> : > : Although it tastes very nice (my wife loves it), I can not help
> : > : but think I am eating separate items that have not yet combined
> : > : together. I am thinking I did not boil it for long enough for
> : > : everything to meld together.
> : >
> : > : How long do I need to boil the soup before the ingredients
> : > : meld? How long do you need to cook soup ingredients before
> : > : the become soup?
> : >
> : > : Many thanks,
> : > : -T
> : >
> : > Once it comes to a boil, reduce the heat and let it simmer, mostlycovered
> : > with a crack open and lt cook for as long as it needs for the flavors to
> : > blend. If it is all vegetables this could be 20-30 mins or longer. If
> : > there is meat in the soup, it will need much longer.
> : >
> : > Wendy
> : >
>
> : Thank you! Maybe 10 minutes in the pressure cooker!
>
> I wouldthink that a pressure coker , if it is delacate vegetables might be
> overkill. It's works forhearty chicken or bee soups, etc but no more than
> 5 mins in the pressure cooker for those veggies and a simmer on a burner
> or gas ring or range top etc woudl be gentler on the foods. Everytnng
> doesn't work "instant."
>
> Wendy
>

Hi Wendy,

Good tip! Thank you! I will ultra fast release after 5 minutes and
check things out. (I never give up!)

-T

Yes..what is the various other stuff? Have noticed the flavor we like in soup comes partly from browning up all all the components separately..with the exception of garlic which should not be added till you have some liquid built up in the pot. Less a person is looking for a burnt garlic flavor for some reason...which has its place on the gourmet table most likely. Think mainly Eyetalians like it. As is applicable to most other savory composites..it taste much mo betta after it been in the ice box all night and reheated. Bon Apetit.

"W. Baker" wrote in message ...

Todd > wrote:
: On 02/16/2013 05:31 AM, W. Baker wrote:
: > Todd > wrote:
: > : Hi All,
: >
: > : I have a recipe for mushroom soup that I like. After
: > : frying up the mushrooms an onions, I combine it with various
: > : other stuff and bring it to a boil.
: >
: > : Although it tastes very nice (my wife loves it), I can not help
: > : but think I am eating separate items that have not yet combined
: > : together. I am thinking I did not boil it for long enough for
: > : everything to meld together.
: >
: > : How long do I need to boil the soup before the ingredients
: > : meld? How long do you need to cook soup ingredients before
: > : the become soup?
: >
: > : Many thanks,
: > : -T
: >
: > Once it comes to a boil, reduce the heat and let it simmer,
mostlycovered
: > with a crack open and lt cook for as long as it needs for the
flavors to
: > blend. If it is all vegetables this could be 20-30 mins or longer.
If
: > there is meat in the soup, it will need much longer.
: >
: > Wendy
: >

: Thank you! Maybe 10 minutes in the pressure cooker!

Wendy: I wouldthink that a pressure coker , if it is delacate vegetables
might be
overkill. It's works forhearty chicken or bee soups, etc but no more
than
5 mins in the pressure cooker for those veggies and a simmer on a burner
or gas ring or range top etc woudl be gentler on the foods. Everytnng
doesn't work "instant."


Moi: I personally like overkill for vegetable soups. I love the
texture. I use chunky sized vegetables. When I have veggies with a meal
I like them only just cooked past raw though.

"Todd" wrote in message ...

On 02/16/2013 02:56 AM, Ozgirl wrote:
>
>
> "Todd" wrote in message ...
> On 02/15/2013 09:25 PM, Julie Bove wrote:
>> Soup should be simmered
>
> Hi Julie,
>
> Thank you!
>
> Follow up questions:
>
> 1) for how long?
>
> 2) by simmer, do you mean the lowest boil?
>
> -T
>
> I do mine in a slow cooker for hours.

How many hours!?!?!

I do mine at least 6 hours because I love mushy soup. With a slow cooker
one can test the veggies whenever, to find the right texture. I like to
differentiate between a stew and a soup. Both have their good points.

On 02/16/2013 03:50 PM, Ozgirl wrote:
>
>
> "Todd" wrote in message ...
>
> On 02/16/2013 02:56 AM, Ozgirl wrote:
>>
>>
>> "Todd" wrote in message ...
>> On 02/15/2013 09:25 PM, Julie Bove wrote:
>>> Soup should be simmered
>>
>> Hi Julie,
>>
>> Thank you!
>>
>> Follow up questions:
>>
>> 1) for how long?
>>
>> 2) by simmer, do you mean the lowest boil?
>>
>> -T
>>
>> I do mine in a slow cooker for hours.
>
> How many hours!?!?!
>
> I do mine at least 6 hours because I love mushy soup. With a slow cooker
> one can test the veggies whenever, to find the right texture. I like to
> differentiate between a stew and a soup. Both have their good points.

Thank you!

On 02/16/2013 02:49 PM, bigwheel wrote:
> Yes..what is the various other stuff?

2 flats whole white mushrooms, sliced. (Raley's org)
1 med onyawn, diced (TJ's org)

Fry in EVOO until the onyawns are clear and the mushroom
brown a little. Them add

2 cups of my 99:99 chicken broth (it is strong)
2 cups water
salt (guess)
1 cup cream (TJ's org)
parsley flakes (guess) (Frontier org)
1/2 cup sour cream (TJ's org)
paprika (guess) (Swanson org)
~1 tsp squeezed lemon (1/2 a small org TJ lemon)

Bring to a boil. Let cool down on the burner.

"Todd" > wrote in message
...
> On 02/16/2013 12:13 AM, Julie Bove wrote:
>> "Todd" > wrote in message
>> ...
>>> On 02/15/2013 09:25 PM, Julie Bove wrote:
>>>> Soup should be simmered
>>>
>>> Hi Julie,
>>>
>>> Thank you!
>>>
>>> Follow up questions:
>>>
>>> 1) for how long?
>>>
>>> 2) by simmer, do you mean the lowest boil?
>>>
>>> -T
>>
>> It would help if you would post the recipe. Some soups cook for longer
>> than
>> others. And simmer is simmer. Not boil. There is boil and then there
>> is
>> hard boil. Boil is when large bubbles begin to come to the surface. If
>> you
>> continue to leave it at this heat, it will reach a hard boil where
>> bubbles
>> come up furiously. Most food would not need to be boiled like this for
>> very
>> long. Dried beans, yes but only for a couple of minutes. Your recipe
>> probably said to bring the soup to a boil then turn down the heat. If
>> there
>> was anything like cream in the soup, you'd for sure want to cook it on a
>> low
>> heat. Various foods need various cooking times. I can comment on your
>> soup
>> since I don't know what all was in it. Anything like celery would
>> require a
>> longer cooking time. Mushrooms cook quickly.
>
> Hi Julie,
>
> I pulled the recipe out of my ear. I do not know
> what I am doing, but I never give up!
>
> 2 flats whole white mushrooms, sliced. (Raley's org)
> 1 med onyawn, diced (TJ's org)
>
> Fry in EVOO until the onyawns are clear and the mushroom
> brown a little. Them add
>
> 2 cups of my 99:99 chicken broth (it is strong)
> 2 cups water
> salt (guess)
> 1 cup cream (TJ's org)
> parsley flakes (guess) (Frontier org)
> 1/2 cup sour cream (TJ's org)
> paprika (guess) (Swanson org)
> ~1 tsp squeezed lemon (1/2 a small org TJ lemon)
>
> Bring to a boil. Let cool down on the burner. Give
> the Arm Candy a spoon to taste (she loves it).
>
>
> Any and all modifications/improvements will be greatly
> appreciated!
>
> -T

Then I would have to say if you don't know about cooking, you should follow
a known recipe that has gotten good reviews. I am no expert on mushroom
soup since I don't like mushrooms very well. If you only brought the soup
to a boil then shut off the heat, you didn't even *cook* it! I don't think
sour cream belongs in such a soup at all. Perhaps spooned over the top.
And the cream should probably be added after the soup has cooked fully.
Cream that is cooked for too long can break down. Ditto for sour cream. I
probably wouldn't put chicken broth in a mushroom soup either. Doesn't seem
like it would belong. And not sure about the paprika either. I also would
probably not use white mushrooms in this but Cremini or a mix of mushrooms.
And I usually add a bay leaf to most soups.

The only mushroom soup I ever made was a faux cream of because I can't have
dairy. I would use Cremini mushrooms, chopped and sautéed in some olive
oil. To this I would add several good handfuls of dried mushrooms from
Costco that had been whizzed in my Magic Bullet to a powder. I think they
have changed the mushrooms since then. They used to be a mix. The powdered
mushrooms not only added thickening, but prevented my daughter from
screeching, "Ew! A Mushroom!" I did pretty much crush the real ones and
then finely chop any that didn't get crushed so she wouldn't notice. I
would then add the powdered mushrooms to the cooked ones like you would with
a white sauce. Plenty of pepper added and a little salt. Once this mixture
came to a boil, I would slowly add a little rice milk to thin it down a bit.
I would also add dried chopped onion for flavor. But... I was aiming at a
condensed soup texture to use in casseroles. And although my daughter liked
the end result, I didn't really.

I looked up a recipe for mushroom soup and it looks like a good one. Here
it is:

http://www.foodnetwork.com/recipes/i...ipe/index.html

But you probably wouldn't make this because of the flour in it. You could
however sub in some powdered dried mushrooms. These will add a little
flavor and provide some thickening but the end result might not be as thick
as Ina's.

This one actually does have chicken broth so perhaps I was off base there.
But it also has flour:

http://allrecipes.com/Recipe/Cream-of-Mushroom-Soup-I/

Here's one without cream and without flour and again uses chicken so
apparently I was wrong there. But I don't think I was wrong on the white
mushrooms. Those are usually used for stuffing. And I don't think they are
nearly as flavorful as the other mushrooms. But if they are cheaper then
you could sub in some of them for the better ones if that is the issue
there.

http://allrecipes.com/Recipe/Mushroo...am/Detail.aspx

I can understand winging a recipe if you are really in a hurry and only have
a limited amount of ingredients. But usually before I cook something, I
will at least look up recipes ahead of time that got good reviews and that
take at lease most of the ingredients you have. Each time you add something
or leave something out, the recipe will change.

When I made the yucky black bean soup, I followed the recipe except that I
used vegetable broth instead of chicken, because I can't have chicken. But
what was lacking there was the acid. Someone told me to add tomatoes and
another person said to add lemon. I added both and also a can of black eyed
peas because I was eating this on New Years. This was all that was needed
and the soup was great!

I am soaking black beans now for soup. Not using a recipe. Bought organic
veggies from Whole Foods. Once the beans are cooked, I will add chopped
tomatoes, green pepper, a couple of jalapenos, salt and if it seems to need
it, perhaps a little salsa. Oh and lime juice! Have two limes. Once that
is cooked through I will add a little cilantro. To serve I will top with
more cilantro and sliced green onions. Normally I would put fresh tomato on
top but sadly the tomatoes I bought were not so good. They were in a bag
and I'd bought these before so I knew they were good. But the skins were a
little loose on them. Should be fine for cooking though.

It does sound like you didn't really cook your soup at all and you added the
dairy stuff way too soon into the cooking process based on the recipes I
posted here. Soup is usually better when it cooks for longer. And better
still after the leftovers have sat in the refrigerator overnight.

I do make a couple of quick soups but they are not from scratch. When
daughter is sick, I'll do a chicken soup with canned or boxed broth, canned
chicken and some form of starch like cooked rice or pasta. When I ate
chicken soup, I would add carrots, onions and celery to this and I would
then have to cook these in the broth until soft. She doesn't much like
cooked vegetables and prefers them raw. She does like peas though so if her
stomach isn't upset, I will add a few frozen peas. And I will add a small
amount of dried onion to this because onion is recommended when one had
respiratory problems. I will also add parsley and pepper but usually no
salt to this.

I might also make a quick bean soup using canned beans and salsa. And
although it has been many years, I have made one using pre-made vegetable
broth and already cooked veggies, either leftover or from a can. Or even
soup from leftovers. Like pot roast. Chop it up and whatever veggies are
left and add these to beef broth or even tomato juice or V8. So as you can
see, when making a quick soup, you really do need to start with ingredients
that you have either already cooked yourself or purchased cooked
ingredients. I generally do only make such a soup when someone is sick or I
myself am under the weather and just don't feel up to making something from
scratch.

I am keeping vegetable scraps in my freezer. This was suggested for me to
do. Once I get enough of these, I will make vegetable stock out of them.
And if I am not going to use this right away, I will put it in ice cube
trays, freeze it, pop the cubes out and store them in a plastic bag until
ready to use.

What I frequently do with soup is to cook it the day before and keep it in
the fridge. In the case of a soup like you made, I would likely cook it up
to the point of adding the cream. Then I would stick it in the fridge until
the following day. Then most of the work would already be done and all
you'd have to do would be follow the recipe from there to add the cream and
what not. Or you could even fully cook it and carefully reheat it.
Normally when reheating soup it is advised to let it boil for maybe a
minute. But in the case of a soup with cream, you'd only want to just bring
to a boil. Otherwise you risk it curdling.

"Todd" > wrote in message
...
> On 02/16/2013 02:56 AM, Ozgirl wrote:
>>
>>
>> "Todd" wrote in message ...
>> On 02/15/2013 09:25 PM, Julie Bove wrote:
>>> Soup should be simmered
>>
>> Hi Julie,
>>
>> Thank you!
>>
>> Follow up questions:
>>
>> 1) for how long?
>>
>> 2) by simmer, do you mean the lowest boil?
>>
>> -T
>>
>> I do mine in a slow cooker for hours.
>
> How many hours!?!?!

"Todd" > wrote in message
...
> On 02/16/2013 02:56 AM, Ozgirl wrote:
>>
>>
>> "Todd" wrote in message ...
>> On 02/15/2013 09:25 PM, Julie Bove wrote:
>>> Soup should be simmered
>>
>> Hi Julie,
>>
>> Thank you!
>>
>> Follow up questions:
>>
>> 1) for how long?
>>
>> 2) by simmer, do you mean the lowest boil?
>>
>> -T
>>
>> I do mine in a slow cooker for hours.
>
> How many hours!?!?!

"Ozgirl" > wrote in message
...
>
>
> "W. Baker" wrote in message ...
>
> Todd > wrote:
> : On 02/16/2013 05:31 AM, W. Baker wrote:
> : > Todd > wrote:
> : > : Hi All,
> : >
> : > : I have a recipe for mushroom soup that I like. After
> : > : frying up the mushrooms an onions, I combine it with various
> : > : other stuff and bring it to a boil.
> : >
> : > : Although it tastes very nice (my wife loves it), I can not help
> : > : but think I am eating separate items that have not yet combined
> : > : together. I am thinking I did not boil it for long enough for
> : > : everything to meld together.
> : >
> : > : How long do I need to boil the soup before the ingredients
> : > : meld? How long do you need to cook soup ingredients before
> : > : the become soup?
> : >
> : > : Many thanks,
> : > : -T
> : >
> : > Once it comes to a boil, reduce the heat and let it simmer,
> mostlycovered
> : > with a crack open and lt cook for as long as it needs for the flavors
> to
> : > blend. If it is all vegetables this could be 20-30 mins or longer. If
> : > there is meat in the soup, it will need much longer.
> : >
> : > Wendy
> : >
>
> : Thank you! Maybe 10 minutes in the pressure cooker!
>
> Wendy: I wouldthink that a pressure coker , if it is delacate vegetables
> might be
> overkill. It's works forhearty chicken or bee soups, etc but no more than
> 5 mins in the pressure cooker for those veggies and a simmer on a burner
> or gas ring or range top etc woudl be gentler on the foods. Everytnng
> doesn't work "instant."
>
>
> Moi: I personally like overkill for vegetable soups. I love the texture.
> I use chunky sized vegetables. When I have veggies with a meal I like them
> only just cooked past raw though.
>

Ozgirl wrote:

>
>
> "W. Baker" wrote in message ...
>
> Todd > wrote:
> : On 02/16/2013 05:31 AM, W. Baker wrote:
> : > Todd > wrote:
> : > : Hi All,
> : >
> : > : I have a recipe for mushroom soup that I like. After
> : > : frying up the mushrooms an onions, I combine it with various
> : > : other stuff and bring it to a boil.
> : >
> : > : Although it tastes very nice (my wife loves it), I can not help
> : > : but think I am eating separate items that have not yet combined
> : > : together. I am thinking I did not boil it for long enough for
> : > : everything to meld together.
> : >
> : > : How long do I need to boil the soup before the ingredients
> : > : meld? How long do you need to cook soup ingredients before
> : > : the become soup?
> : >
> : > : Many thanks,
> : > : -T
> : >
> : > Once it comes to a boil, reduce the heat and let it simmer,
> mostlycovered
> : > with a crack open and lt cook for as long as it needs for the
> flavors to
> : > blend. If it is all vegetables this could be 20-30 mins or longer.
> If
> : > there is meat in the soup, it will need much longer.
> : >
> : > Wendy
> : >
>
> : Thank you! Maybe 10 minutes in the pressure cooker!
>
> Wendy: I wouldthink that a pressure coker , if it is delacate vegetables
> might be
> overkill. It's works forhearty chicken or bee soups, etc but no more
> than
> 5 mins in the pressure cooker for those veggies and a simmer on a burner
> or gas ring or range top etc woudl be gentler on the foods. Everytnng
> doesn't work "instant."
>
>
> Moi: I personally like overkill for vegetable soups. I love the
> texture. I use chunky sized vegetables. When I have veggies with a meal
> I like them only just cooked past raw though.

Me too. As supplements, veggies should have a bit of chewy resistance.
In a soup, however, cook them "to death" - I love the thickening they give.
Had an Indian inspired lentil soup a week ago, I forgot to test afterwards -
there's another recipe I want to try with the aromatic spices, will be sure
to test.

Todd > wrote:
: On 02/16/2013 02:49 PM, bigwheel wrote:
: > Yes..what is the various other stuff?

: 2 flats whole white mushrooms, sliced. (Raley's org)
: 1 med onyawn, diced (TJ's org)

: Fry in EVOO until the onyawns are clear and the mushroom
: brown a little. Them add

: 2 cups of my 99:99 chicken broth (it is strong)
: 2 cups water
: salt (guess)
: 1 cup cream (TJ's org)
: parsley flakes (guess) (Frontier org)
: 1/2 cup sour cream (TJ's org)
: paprika (guess) (Swanson org)
: ~1 tsp squeezed lemon (1/2 a small org TJ lemon)

: Bring to a boil. Let cool down on the burner.

Try simmering all the ingredients ECEPT the sour cream and lemon for a
while, adding the cream and lemon when you turn the soup off. You will
see quite a difference int eh taste adn brightness of the soup.

Wendy

On 02/16/2013 09:35 PM, Julie Bove wrote:
> "Todd" > wrote in message
> ...
>> On 02/16/2013 12:13 AM, Julie Bove wrote:
>>> "Todd" > wrote in message
>>> ...
>>>> On 02/15/2013 09:25 PM, Julie Bove wrote:
>>>>> Soup should be simmered
>>>>
>>>> Hi Julie,
>>>>
>>>> Thank you!
>>>>
>>>> Follow up questions:
>>>>
>>>> 1) for how long?
>>>>
>>>> 2) by simmer, do you mean the lowest boil?
>>>>
>>>> -T
>>>
>>> It would help if you would post the recipe. Some soups cook for longer
>>> than
>>> others. And simmer is simmer. Not boil. There is boil and then there
>>> is
>>> hard boil. Boil is when large bubbles begin to come to the surface. If
>>> you
>>> continue to leave it at this heat, it will reach a hard boil where
>>> bubbles
>>> come up furiously. Most food would not need to be boiled like this for
>>> very
>>> long. Dried beans, yes but only for a couple of minutes. Your recipe
>>> probably said to bring the soup to a boil then turn down the heat. If
>>> there
>>> was anything like cream in the soup, you'd for sure want to cook it on a
>>> low
>>> heat. Various foods need various cooking times. I can comment on your
>>> soup
>>> since I don't know what all was in it. Anything like celery would
>>> require a
>>> longer cooking time. Mushrooms cook quickly.
>>
>> Hi Julie,
>>
>> I pulled the recipe out of my ear. I do not know
>> what I am doing, but I never give up!
>>
>> 2 flats whole white mushrooms, sliced. (Raley's org)
>> 1 med onyawn, diced (TJ's org)
>>
>> Fry in EVOO until the onyawns are clear and the mushroom
>> brown a little. Them add
>>
>> 2 cups of my 99:99 chicken broth (it is strong)
>> 2 cups water
>> salt (guess)
>> 1 cup cream (TJ's org)
>> parsley flakes (guess) (Frontier org)
>> 1/2 cup sour cream (TJ's org)
>> paprika (guess) (Swanson org)
>> ~1 tsp squeezed lemon (1/2 a small org TJ lemon)
>>
>> Bring to a boil. Let cool down on the burner. Give
>> the Arm Candy a spoon to taste (she loves it).
>>
>>
>> Any and all modifications/improvements will be greatly
>> appreciated!
>>
>> -T
>
> Then I would have to say if you don't know about cooking, you should follow
> a known recipe that has gotten good reviews. I am no expert on mushroom
> soup since I don't like mushrooms very well. If you only brought the soup
> to a boil then shut off the heat, you didn't even *cook* it! I don't think
> sour cream belongs in such a soup at all. Perhaps spooned over the top.
> And the cream should probably be added after the soup has cooked fully.
> Cream that is cooked for too long can break down. Ditto for sour cream. I
> probably wouldn't put chicken broth in a mushroom soup either. Doesn't seem
> like it would belong. And not sure about the paprika either. I also would
> probably not use white mushrooms in this but Cremini or a mix of mushrooms.
> And I usually add a bay leaf to most soups.
>
> The only mushroom soup I ever made was a faux cream of because I can't have
> dairy. I would use Cremini mushrooms, chopped and sautéed in some olive
> oil. To this I would add several good handfuls of dried mushrooms from
> Costco that had been whizzed in my Magic Bullet to a powder. I think they
> have changed the mushrooms since then. They used to be a mix. The powdered
> mushrooms not only added thickening, but prevented my daughter from
> screeching, "Ew! A Mushroom!" I did pretty much crush the real ones and
> then finely chop any that didn't get crushed so she wouldn't notice. I
> would then add the powdered mushrooms to the cooked ones like you would with
> a white sauce. Plenty of pepper added and a little salt. Once this mixture
> came to a boil, I would slowly add a little rice milk to thin it down a bit.
> I would also add dried chopped onion for flavor. But... I was aiming at a
> condensed soup texture to use in casseroles. And although my daughter liked
> the end result, I didn't really.
>
> I looked up a recipe for mushroom soup and it looks like a good one. Here
> it is:
>
> http://www.foodnetwork.com/recipes/i...ipe/index.html
>
> But you probably wouldn't make this because of the flour in it. You could
> however sub in some powdered dried mushrooms. These will add a little
> flavor and provide some thickening but the end result might not be as thick
> as Ina's.
>
> This one actually does have chicken broth so perhaps I was off base there.
> But it also has flour:
>
> http://allrecipes.com/Recipe/Cream-of-Mushroom-Soup-I/
>
> Here's one without cream and without flour and again uses chicken so
> apparently I was wrong there. But I don't think I was wrong on the white
> mushrooms. Those are usually used for stuffing. And I don't think they are
> nearly as flavorful as the other mushrooms. But if they are cheaper then
> you could sub in some of them for the better ones if that is the issue
> there.
>
> http://allrecipes.com/Recipe/Mushroo...am/Detail.aspx
>
> I can understand winging a recipe if you are really in a hurry and only have
> a limited amount of ingredients. But usually before I cook something, I
> will at least look up recipes ahead of time that got good reviews and that
> take at lease most of the ingredients you have. Each time you add something
> or leave something out, the recipe will change.
>
> When I made the yucky black bean soup, I followed the recipe except that I
> used vegetable broth instead of chicken, because I can't have chicken. But
> what was lacking there was the acid. Someone told me to add tomatoes and
> another person said to add lemon. I added both and also a can of black eyed
> peas because I was eating this on New Years. This was all that was needed
> and the soup was great!
>
> I am soaking black beans now for soup. Not using a recipe. Bought organic
> veggies from Whole Foods. Once the beans are cooked, I will add chopped
> tomatoes, green pepper, a couple of jalapenos, salt and if it seems to need
> it, perhaps a little salsa. Oh and lime juice! Have two limes. Once that
> is cooked through I will add a little cilantro. To serve I will top with
> more cilantro and sliced green onions. Normally I would put fresh tomato on
> top but sadly the tomatoes I bought were not so good. They were in a bag
> and I'd bought these before so I knew they were good. But the skins were a
> little loose on them. Should be fine for cooking though.
>
> It does sound like you didn't really cook your soup at all and you added the
> dairy stuff way too soon into the cooking process based on the recipes I
> posted here. Soup is usually better when it cooks for longer. And better
> still after the leftovers have sat in the refrigerator overnight.
>
> I do make a couple of quick soups but they are not from scratch. When
> daughter is sick, I'll do a chicken soup with canned or boxed broth, canned
> chicken and some form of starch like cooked rice or pasta. When I ate
> chicken soup, I would add carrots, onions and celery to this and I would
> then have to cook these in the broth until soft. She doesn't much like
> cooked vegetables and prefers them raw. She does like peas though so if her
> stomach isn't upset, I will add a few frozen peas. And I will add a small
> amount of dried onion to this because onion is recommended when one had
> respiratory problems. I will also add parsley and pepper but usually no
> salt to this.
>
> I might also make a quick bean soup using canned beans and salsa. And
> although it has been many years, I have made one using pre-made vegetable
> broth and already cooked veggies, either leftover or from a can. Or even
> soup from leftovers. Like pot roast. Chop it up and whatever veggies are
> left and add these to beef broth or even tomato juice or V8. So as you can
> see, when making a quick soup, you really do need to start with ingredients
> that you have either already cooked yourself or purchased cooked
> ingredients. I generally do only make such a soup when someone is sick or I
> myself am under the weather and just don't feel up to making something from
> scratch.
>
> I am keeping vegetable scraps in my freezer. This was suggested for me to
> do. Once I get enough of these, I will make vegetable stock out of them.
> And if I am not going to use this right away, I will put it in ice cube
> trays, freeze it, pop the cubes out and store them in a plastic bag until
> ready to use.
>
> What I frequently do with soup is to cook it the day before and keep it in
> the fridge. In the case of a soup like you made, I would likely cook it up
> to the point of adding the cream. Then I would stick it in the fridge until
> the following day. Then most of the work would already be done and all
> you'd have to do would be follow the recipe from there to add the cream and
> what not. Or you could even fully cook it and carefully reheat it.
> Normally when reheating soup it is advised to let it boil for maybe a
> minute. But in the case of a soup with cream, you'd only want to just bring
> to a boil. Otherwise you risk it curdling.

Wow!

My recipe did start out from someone else's, but I don't remember
who. I will simmer the broth and other ingredients, with the
exception of the dairy. I do believe you found my flaw!

-T

On 02/17/2013 05:43 AM, W. Baker wrote:
> Todd > wrote:
> : On 02/16/2013 02:49 PM, bigwheel wrote:
> : > Yes..what is the various other stuff?
>
> : 2 flats whole white mushrooms, sliced. (Raley's org)
> : 1 med onyawn, diced (TJ's org)
>
> : Fry in EVOO until the onyawns are clear and the mushroom
> : brown a little. Them add
>
> : 2 cups of my 99:99 chicken broth (it is strong)
> : 2 cups water
> : salt (guess)
> : 1 cup cream (TJ's org)
> : parsley flakes (guess) (Frontier org)
> : 1/2 cup sour cream (TJ's org)
> : paprika (guess) (Swanson org)
> : ~1 tsp squeezed lemon (1/2 a small org TJ lemon)
>
> : Bring to a boil. Let cool down on the burner.
>
> Try simmering all the ingredients ECEPT the sour cream and lemon for a
> while, adding the cream and lemon when you turn the soup off. You will
> see quite a difference int eh taste adn brightness of the soup.
>
> Wendy
>

Hi Wendy,

Thank you! I do believe you found my flaw.

-T

Right right Wendy. Dont mess with sour cream much personally for cooked applications but of all the recipes I have seen which called for the stuff over the years..it was always specified to be added at the very end. You are a good flaw finder..lol.

In article >,
"W. Baker" > wrote:

> Todd > wrote:
> : On 02/16/2013 02:49 PM, bigwheel wrote:
> : > Yes..what is the various other stuff?
>
> : 2 flats whole white mushrooms, sliced. (Raley's org)
> : 1 med onyawn, diced (TJ's org)
>
> : Fry in EVOO until the onyawns are clear and the mushroom
> : brown a little. Them add
>
> : 2 cups of my 99:99 chicken broth (it is strong)
> : 2 cups water
> : salt (guess)
> : 1 cup cream (TJ's org)
> : parsley flakes (guess) (Frontier org)
> : 1/2 cup sour cream (TJ's org)
> : paprika (guess) (Swanson org)
> : ~1 tsp squeezed lemon (1/2 a small org TJ lemon)
>
> : Bring to a boil. Let cool down on the burner.
>
> Try simmering all the ingredients ECEPT the sour cream and lemon for a
> while, adding the cream and lemon when you turn the soup off. You will
> see quite a difference int eh taste adn brightness of the soup.
>
> Wendy

I also often find that having the soup sit overnight in the fridge
allows its flavors to get together more. I might make it up to just
before adding the sour cream, and put it in the fridge over night. The
next day, heat it up and finish it just before serving.

I think that soups, stews, chilis, etc. are often better after sitting
for a day in the fridge.

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm

In article
>,
Peppermint Patootie > wrote:

> I think that soups, stews, chilis, etc. are often better after sitting
> for a day in the fridge.

Agreed. I make chili, and it's often better the next day that way.

--
May joy be yours all the days of your life! - Phina
We are but a moment's sunlight, fading in the grass. - The Youngbloods
Those who eat natural foods die of natural causes. - Kperspective

On 02/19/2013 12:59 PM, Susan wrote:
> Carba Nada noodles

Hi Susan,

24 carbs for 1-1/2 cup

http://www.aldentepasta.com/wp-conte...gg-back-13.jpg

Are you using them as seasoning? Or really limit yourself?
What am I missing?

-T

"Todd" wrote in message ...

On 02/19/2013 12:59 PM, Susan wrote:
> Carba Nada noodles

Hi Susan,

24 carbs for 1-1/2 cup

http://www.aldentepasta.com/wp-conte...gg-back-13.jpg

Are you using them as seasoning? Or really limit yourself?
What am I missing?

-T

The bit where she says she puts a small amount in the bottom of the bowl

On 02/20/2013 09:41 PM, Ozgirl wrote:
>
>
> "Todd" wrote in message ...
>
> On 02/19/2013 12:59 PM, Susan wrote:
>> Carba Nada noodles
>
> Hi Susan,
>
> 24 carbs for 1-1/2 cup
>
> http://www.aldentepasta.com/wp-conte...gg-back-13.jpg
>
> Are you using them as seasoning? Or really limit yourself?
> What am I missing?
>
> -T
>
> The bit where she says she puts a small amount in the bottom of the bowl

oops :-[

Billy > wrote:
: > : >
: > : > I prefer to use a food processor for gazpacho as it chops rather than
: > : > liqufies and i like the textures. If I usee canned dices tomatoes i may
: > : > not even put them into the processor at all. Just a queston of what you
: > : > prefer. If you are on a low salt regimin I suggest that rather than use
: > : > tomato juice(even lower sat) that you use the a 6oz can of not salt
: > : > aded tomato paste, reconstituted with 2-3 cans of water. Many brans of
: > : > tomato paste are no salt, so just check your labels.
: > : >
: > : > Wendy
: >
: > : I use fresh tomatoes from the garden, with fresh peppers, and organic
: > : celery, and carrots, along with 1/2 - 1 cup of vinegar. It's alot like a
: > : stew. You look in the garden, and/or the refrigerator to see what you
: > : are going to use.
: >
: > I use both tomatoes and the reconstituted juice as that is what my
: > original recipe caled for and it gave , for me, the right amount of
: > tomato and liquid. this works with both fresh and canned tomatoes.
: > Beign willing to use the canned gives one a longer season, particualy up
: > north, when he ripe tomato seson is quite short adn the ones you can buy
: > in the stores are nt worth it, canned are better.
: >
: > Wendy.

: It sounds very reasonable, but, without trying to sound condescending, I
: only drink gazpacho during the summer. When the coolness, and the bite
: of the vinegar is refreshing. During the winter, like most people, I
: simply try to find the least insecticide ridden tomatoes that I can, and
: wait grudgingly for the next season. Otherwise, for sauces, and stews
: ect., I look for the cans of tomatoes that say no salt added.

: You can start your seeds anytime now. Some tomatoes are determinants
: that are only meant to be grown in pots (Glacier, Koralik, etc.). Then
: be sure to set out some basil plants. Basil, and tomatoes, are right in
: there with sweet corn as one of the delights of summer.

i summer intermitantly in the Northern Catskills of NY. It really is zone
4 on top of my hill. Last frost can be early June adn firsts frost can be
in early Sept, but is often later, say mid to late Sept. I no longer do
much gardeningfor assorted reasons, just 3 tomato plants in a large tub on
my deck and some flowers in boses to cheer the place up.

Local tomatoes don't show up until well into July from the garden markets
and the big farms are havign you pick'em end of season and canning
tomatoes right after labor Day. I love gazpacho and hate to limit it to
such a short season so make it once it is reasonably warm from the canned
tomatoes and do the same in the Fall. I used to start all kinds of thigs
from seed andin the early spring in NYC and bring them up in late May to
the Catskills and had variable success. Now, with no car and usin the bus
to get up ad down, this ha become impossible.

Wendy

In article >,
"W. Baker" > wrote:

> Billy > wrote:
> : > : >
> : > : > I prefer to use a food processor for gazpacho as it chops rather than
> : > : > liqufies and i like the textures. If I usee canned dices tomatoes i
> : > : > may
> : > : > not even put them into the processor at all. Just a queston of what
> : > : > you
> : > : > prefer. If you are on a low salt regimin I suggest that rather than
> : > : > use
> : > : > tomato juice(even lower sat) that you use the a 6oz can of not salt
> : > : > aded tomato paste, reconstituted with 2-3 cans of water. Many brans
> : > : > of
> : > : > tomato paste are no salt, so just check your labels.
> : > : >
> : > : > Wendy
> : >
> : > : I use fresh tomatoes from the garden, with fresh peppers, and organic
> : > : celery, and carrots, along with 1/2 - 1 cup of vinegar. It's alot like
> : > : a
> : > : stew. You look in the garden, and/or the refrigerator to see what you
> : > : are going to use.
> : >
> : > I use both tomatoes and the reconstituted juice as that is what my
> : > original recipe caled for and it gave , for me, the right amount of
> : > tomato and liquid. this works with both fresh and canned tomatoes.
> : > Beign willing to use the canned gives one a longer season, particualy up
> : > north, when he ripe tomato seson is quite short adn the ones you can buy
> : > in the stores are nt worth it, canned are better.
> : >
> : > Wendy.
>
> : It sounds very reasonable, but, without trying to sound condescending, I
> : only drink gazpacho during the summer. When the coolness, and the bite
> : of the vinegar is refreshing. During the winter, like most people, I
> : simply try to find the least insecticide ridden tomatoes that I can, and
> : wait grudgingly for the next season. Otherwise, for sauces, and stews
> : ect., I look for the cans of tomatoes that say no salt added.
>
> : You can start your seeds anytime now. Some tomatoes are determinants
> : that are only meant to be grown in pots (Glacier, Koralik, etc.). Then
> : be sure to set out some basil plants. Basil, and tomatoes, are right in
> : there with sweet corn as one of the delights of summer.
>
> i summer intermitantly in the Northern Catskills of NY. It really is zone
> 4 on top of my hill. Last frost can be early June adn firsts frost can be
> in early Sept, but is often later, say mid to late Sept. I no longer do
> much gardeningfor assorted reasons,

"just 3 tomato plants in a large tub on my deck and some flowers in
boxes to cheer the place up. "
-----

So you are a gardener. You can't be alone. Others there must garden
also, so there must be a nursery, no? Where you can buy starter plants.

I often think that the perfume that come from the tomato vines is almost
as pleasant as the tomato fruit itself. Chacun à son gôut, they say, but
as good as a tomato is, it is even better with basil.

I never had much use for parsley, until I grew it, then it suddenly
became a mainstay of the kitchen, especially with sautéed mushrooms with
shallots, or sautéed snow peas, or carrots, or green beans. As a
garnish, it can go on all sorts of baked dishes.

A little food for thought. Herb plants can be annual, biennial, or
perennial. Perennial herbs, such as chives, lavender, oregano, thyme,
overwinter well in the ground. In most areas simply wait until a few
hard freezes and then cut back tall herbs to within 4 to 6 inches of the
ground. In cold winter areas (USDA zones 3-5), add a 2- to 3-inch-thick
layer of shredded bark mulch on top of the herbs for added protection.
The bark will prevent the ground from freezing and thawing in winter,
making it less likely the herb roots will heave out of the ground,
desiccate, and die.

Happy gardening.

>
> Local tomatoes don't show up until well into July from the garden markets
> and the big farms are havign you pick'em end of season and canning
> tomatoes right after labor Day. I love gazpacho and hate to limit it to
> such a short season so make it once it is reasonably warm from the canned
> tomatoes and do the same in the Fall. I used to start all kinds of thigs
> from seed andin the early spring in NYC and bring them up in late May to
> the Catskills and had variable success. Now, with no car and usin the bus
> to get up ad down, this ha become impossible.
>
> Wendy

"To forget how to dig the earth and to tend the soil is to forget
ourselves."
- Mahatma Gandhi

--
Welcome to the New America.
<http://www.youtube.com/watch?v=hA736oK9FPg>
or
E Pluribus Unum
Next time vote Green Party

Billy > wrote:
: In article >,
: "W. Baker" > wrote:

: > : > I use both tomatoes and the reconstituted juice as that is what my
: > : > original recipe caled for and it gave , for me, the right amount of
: > : > tomato and liquid. this works with both fresh and canned tomatoes.
: > : > Beign willing to use the canned gives one a longer season, particualy up
: > : > north, when he ripe tomato seson is quite short adn the ones you can buy
: > : > in the stores are nt worth it, canned are better.
: > : >
: > : > Wendy.
: >
: > : It sounds very reasonable, but, without trying to sound condescending, I
: > : only drink gazpacho during the summer. When the coolness, and the bite
: > : of the vinegar is refreshing. During the winter, like most people, I
: > : simply try to find the least insecticide ridden tomatoes that I can, and
: > : wait grudgingly for the next season. Otherwise, for sauces, and stews
: > : ect., I look for the cans of tomatoes that say no salt added.
: >
: > : You can start your seeds anytime now. Some tomatoes are determinants
: > : that are only meant to be grown in pots (Glacier, Koralik, etc.). Then
: > : be sure to set out some basil plants. Basil, and tomatoes, are right in
: > : there with sweet corn as one of the delights of summer.
: >
: > i summer intermitantly in the Northern Catskills of NY. It really is zone
: > 4 on top of my hill. Last frost can be early June adn firsts frost can be
: > in early Sept, but is often later, say mid to late Sept. I no longer do
: > much gardeningfor assorted reasons,

: "just 3 tomato plants in a large tub on my deck and some flowers in
: boxes to cheer the place up. "
: -----

: So you are a gardener. You can't be alone. Others there must garden
: also, so there must be a nursery, no? Where you can buy starter plants.

: I often think that the perfume that come from the tomato vines is almost
: as pleasant as the tomato fruit itself. Chacun ? son g?ut, they say, but
: as good as a tomato is, it is even better with basil.

: I never had much use for parsley, until I grew it, then it suddenly
: became a mainstay of the kitchen, especially with saut?ed mushrooms with
: shallots, or saut?ed snow peas, or carrots, or green beans. As a
: garnish, it can go on all sorts of baked dishes.

: A little food for thought. Herb plants can be annual, biennial, or
: perennial. Perennial herbs, such as chives, lavender, oregano, thyme,
: overwinter well in the ground. In most areas simply wait until a few
: hard freezes and then cut back tall herbs to within 4 to 6 inches of the
: ground. In cold winter areas (USDA zones 3-5), add a 2- to 3-inch-thick
: layer of shredded bark mulch on top of the herbs for added protection.
: The bark will prevent the ground from freezing and thawing in winter,
: making it less likely the herb roots will heave out of the ground,
: desiccate, and die.

: Happy gardening.

: >
: > Local tomatoes don't show up until well into July from the garden markets
: > and the big farms are havign you pick'em end of season and canning
: > tomatoes right after labor Day. I love gazpacho and hate to limit it to
: > such a short season so make it once it is reasonably warm from the canned
: > tomatoes and do the same in the Fall. I used to start all kinds of thigs
: > from seed andin the early spring in NYC and bring them up in late May to
: > the Catskills and had variable success. Now, with no car and usin the bus
: > to get up ad down, this ha become impossible.
: >
: > Wendy

: "To forget how to dig the earth and to tend the soil is to forget
: ourselves."
: - Mahatma Gandhi

Billy, I am 77, use a rolling walker and have adult wet macular
degeneration. I am happy to have my fer deck plants and a botof basil
onmy windosill in the winter. I jsut look at the reat of my gardens going
to weed and seed adn try to remove the worst of the stinging nettles and
big tall weeds as I can a few at a time. Of course there is a nursery.
Where do you think I get my 3 tomato plantsand flowers for my deck boxes?
If I could still garden on the ground I would gladly do it,but it isno
longer possible. I can't even drive anymore so have to get locals to take
me to town to the stores fora few bucks. Few neighbors near meso I only
go up every other week.

Wendy

In article >,
"W. Baker" > wrote:

> Billy > wrote:
> : In article >,
> : "W. Baker" > wrote:
>
> : > : > I use both tomatoes and the reconstituted juice as that is what my
> : > : > original recipe caled for and it gave , for me, the right amount of
> : > : > tomato and liquid. this works with both fresh and canned tomatoes.
> : > : > Beign willing to use the canned gives one a longer season, particualy
> : > : > up
> : > : > north, when he ripe tomato seson is quite short adn the ones you can
> : > : > buy
> : > : > in the stores are nt worth it, canned are better.
> : > : >
> : > : > Wendy.
> : >
> : > : It sounds very reasonable, but, without trying to sound condescending,
> : > : I
> : > : only drink gazpacho during the summer. When the coolness, and the bite
> : > : of the vinegar is refreshing. During the winter, like most people, I
> : > : simply try to find the least insecticide ridden tomatoes that I can,
> : > : and
> : > : wait grudgingly for the next season. Otherwise, for sauces, and stews
> : > : ect., I look for the cans of tomatoes that say no salt added.
> : >
> : > : You can start your seeds anytime now. Some tomatoes are determinants
> : > : that are only meant to be grown in pots (Glacier, Koralik, etc.). Then
> : > : be sure to set out some basil plants. Basil, and tomatoes, are right in
> : > : there with sweet corn as one of the delights of summer.
> : >
> : > i summer intermitantly in the Northern Catskills of NY. It really is
> : > zone
> : > 4 on top of my hill. Last frost can be early June adn firsts frost can
> : > be
> : > in early Sept, but is often later, say mid to late Sept. I no longer do
> : > much gardeningfor assorted reasons,
>
> : "just 3 tomato plants in a large tub on my deck and some flowers in
> : boxes to cheer the place up. "
> : -----
>
> : So you are a gardener. You can't be alone. Others there must garden
> : also, so there must be a nursery, no? Where you can buy starter plants.
>
> : I often think that the perfume that come from the tomato vines is almost
> : as pleasant as the tomato fruit itself. Chacun ? son g?ut, they say, but
> : as good as a tomato is, it is even better with basil.
>
> : I never had much use for parsley, until I grew it, then it suddenly
> : became a mainstay of the kitchen, especially with saut?ed mushrooms with
> : shallots, or saut?ed snow peas, or carrots, or green beans. As a
> : garnish, it can go on all sorts of baked dishes.
>
> : A little food for thought. Herb plants can be annual, biennial, or
> : perennial. Perennial herbs, such as chives, lavender, oregano, thyme,
> : overwinter well in the ground. In most areas simply wait until a few
> : hard freezes and then cut back tall herbs to within 4 to 6 inches of the
> : ground. In cold winter areas (USDA zones 3-5), add a 2- to 3-inch-thick
> : layer of shredded bark mulch on top of the herbs for added protection.
> : The bark will prevent the ground from freezing and thawing in winter,
> : making it less likely the herb roots will heave out of the ground,
> : desiccate, and die.
>
> : Happy gardening.
>
> : >
> : > Local tomatoes don't show up until well into July from the garden markets
> : > and the big farms are havign you pick'em end of season and canning
> : > tomatoes right after labor Day. I love gazpacho and hate to limit it to
> : > such a short season so make it once it is reasonably warm from the canned
> : > tomatoes and do the same in the Fall. I used to start all kinds of thigs
> : > from seed andin the early spring in NYC and bring them up in late May to
> : > the Catskills and had variable success. Now, with no car and usin the
> : > bus
> : > to get up ad down, this ha become impossible.
> : >
> : > Wendy
>
> : "To forget how to dig the earth and to tend the soil is to forget
> : ourselves."
> : - Mahatma Gandhi
>
> Billy, I am 77, use a rolling walker and have adult wet macular
> degeneration.
Sorry to hear that, but we are old. Shit happens. Strangely, I hope I
make it to 77. I'm 70 now. Yeah, I know, whenever we die, it is a major
inconvenience. I presume you've taken all the supplements.

> I am happy to have my fer deck plants and a botof basil
> onmy windosill in the winter. I jsut look at the reat of my gardens going
> to weed and seed adn try to remove the worst of the stinging nettles and
> big tall weeds as I can a few at a time.

You have stinging Nettles? Lucky you.
<http://www.pfaf.org/user/Plant.aspx?LatinName=Urtica+dioica>

> Of course there is a nursery.
Easy, I didn't mean to get you all worked up.

> Where do you think I get my 3 tomato plantsand flowers for my deck boxes?
> If I could still garden on the ground I would gladly do it,but it isno
> longer possible. I can't even drive anymore so have to get locals to take
> me to town to the stores fora few bucks. Few neighbors near meso I only
> go up every other week.
>
> Wendy

I know. The worst part of getting old is the continuing humiliations of
not being able to do what you used to be able to do. Hang on girl. Enjoy
the smell of the trees, and the sounds of the birds. There is that old
story about the guy who is chased of a cliff by a bear, but he catches a
root sticking out of the cliff. Then he sees that there is a pack of
wolves below him. He knows he is screwed, but then he sees a ripe
strawberry in front of him, growing from the cliff. He takes the
strawberry, eats it, and enjoys the taste. It's sort of the situation
that we are all in.

Enjoy the morning.

--
Welcome to the New America.
<http://www.youtube.com/watch?v=hA736oK9FPg>
or
E Pluribus Unum
Next time vote Green Party

Billy > wrote:
: In article >,
: "W. Baker" > wrote:

: > Billy > wrote:
: > : In article >,
: > : "W. Baker" > wrote:
: >
: > : > : > I use both tomatoes and the reconstituted juice as that is what my
: > : > : > original recipe caled for and it gave , for me, the right amount of
: > : > : > tomato and liquid. this works with both fresh and canned tomatoes.
: > : > : > Beign willing to use the canned gives one a longer season, particualy
: > : > : > up
: > : > : > north, when he ripe tomato seson is quite short adn the ones you can
: > : > : > buy
: > : > : > in the stores are nt worth it, canned are better.
: > : > : >
: > : > : > Wendy.
: > : >
: > : > : It sounds very reasonable, but, without trying to sound condescending,
: > : > : I
: > : > : only drink gazpacho during the summer. When the coolness, and the bite
: > : > : of the vinegar is refreshing. During the winter, like most people, I
: > : > : simply try to find the least insecticide ridden tomatoes that I can,
: > : > : and
: > : > : wait grudgingly for the next season. Otherwise, for sauces, and stews
: > : > : ect., I look for the cans of tomatoes that say no salt added.
: > : >
: > : > : You can start your seeds anytime now. Some tomatoes are determinants
: > : > : that are only meant to be grown in pots (Glacier, Koralik, etc.). Then
: > : > : be sure to set out some basil plants. Basil, and tomatoes, are right in
: > : > : there with sweet corn as one of the delights of summer.
: > : >
: > : > i summer intermitantly in the Northern Catskills of NY. It really is
: > : > zone
: > : > 4 on top of my hill. Last frost can be early June adn firsts frost can
: > : > be
: > : > in early Sept, but is often later, say mid to late Sept. I no longer do
: > : > much gardeningfor assorted reasons,
: >
: > : "just 3 tomato plants in a large tub on my deck and some flowers in
: > : boxes to cheer the place up. "
: > : -----
: >
: > : So you are a gardener. You can't be alone. Others there must garden
: > : also, so there must be a nursery, no? Where you can buy starter plants.
: >
: > : I often think that the perfume that come from the tomato vines is almost
: > : as pleasant as the tomato fruit itself. Chacun ? son g?ut, they say, but
: > : as good as a tomato is, it is even better with basil.
: >
: > : I never had much use for parsley, until I grew it, then it suddenly
: > : became a mainstay of the kitchen, especially with saut?ed mushrooms with
: > : shallots, or saut?ed snow peas, or carrots, or green beans. As a
: > : garnish, it can go on all sorts of baked dishes.
: >
: > : A little food for thought. Herb plants can be annual, biennial, or
: > : perennial. Perennial herbs, such as chives, lavender, oregano, thyme,
: > : overwinter well in the ground. In most areas simply wait until a few
: > : hard freezes and then cut back tall herbs to within 4 to 6 inches of the
: > : ground. In cold winter areas (USDA zones 3-5), add a 2- to 3-inch-thick
: > : layer of shredded bark mulch on top of the herbs for added protection.
: > : The bark will prevent the ground from freezing and thawing in winter,
: > : making it less likely the herb roots will heave out of the ground,
: > : desiccate, and die.
: >
: > : Happy gardening.
: >
: > : >
: > : > Local tomatoes don't show up until well into July from the garden markets
: > : > and the big farms are havign you pick'em end of season and canning
: > : > tomatoes right after labor Day. I love gazpacho and hate to limit it to
: > : > such a short season so make it once it is reasonably warm from the canned
: > : > tomatoes and do the same in the Fall. I used to start all kinds of thigs
: > : > from seed andin the early spring in NYC and bring them up in late May to
: > : > the Catskills and had variable success. Now, with no car and usin the
: > : > bus
: > : > to get up ad down, this ha become impossible.
: > : >
: > : > Wendy
: >
: > : "To forget how to dig the earth and to tend the soil is to forget
: > : ourselves."
: > : - Mahatma Gandhi
: >
: > Billy, I am 77, use a rolling walker and have adult wet macular
: > degeneration.
: Sorry to hear that, but we are old. Shit happens. Strangely, I hope I
: make it to 77. I'm 70 now. Yeah, I know, whenever we die, it is a major
: inconvenience. I presume you've taken all the supplements.

: > I am happy to have my fer deck plants and a botof basil
: > onmy windosill in the winter. I jsut look at the reat of my gardens going
: > to weed and seed adn try to remove the worst of the stinging nettles and
: > big tall weeds as I can a few at a time.

: You have stinging Nettles? Lucky you.
: <http://www.pfaf.org/user/Plant.aspx?LatinName=Urtica+dioica>

: > Of course there is a nursery.
: Easy, I didn't mean to get you all worked up.

: > Where do you think I get my 3 tomato plantsand flowers for my deck boxes?
: > If I could still garden on the ground I would gladly do it,but it isno
: > longer possible. I can't even drive anymore so have to get locals to take
: > me to town to the stores fora few bucks. Few neighbors near meso I only
: > go up every other week.
: >
: > Wendy

: I know. The worst part of getting old is the continuing humiliations of
: not being able to do what you used to be able to do. Hang on girl. Enjoy
: the smell of the trees, and the sounds of the birds. There is that old
: story about the guy who is chased of a cliff by a bear, but he catches a
: root sticking out of the cliff. Then he sees that there is a pack of
: wolves below him. He knows he is screwed, but then he sees a ripe
: strawberry in front of him, growing from the cliff. He takes the
: strawberry, eats it, and enjoys the taste. It's sort of the situation
: that we are all in.

: Enjoy the morning.

When I am in NYC, where I am primarily, I am very little handicapped. I
am able to walk fair distances, up to about 3 miles a day doing this and
that. I attend(and walk to, concerts quite regularly and am able to shop
and carry the packages home(hangig from the walker:-) the dity is a great
place to get old. If I need it, I can, not only get groceries relived or
evenordered by computer, but many restaurants will deliver food to my
door. One need' feel that old or limited in such a setting. It is in the
summer,when I go to the little house I have in the Catskills that all
these limitations loom laarge. In the city I can even get on and off
busses easily and for trips that would need the subway I niw cna use the
special service at public transit cost tom, of Access-A-Ride which picks
me up and delivers me whenever adn wherever I want to go.

I don't need symathy, but just want to exlain why just recommending that
someone garden more to get the benefit of all those vegetables is not
always possible. by the way, except for Calcium and vitamin D, I take no
supplements at all.

Wendy

Billy > wrote:
: > Your link didn't work for me, so I don't know how they evaluated the
: > effect on blood glucose levels of various pastas. The only one that
: > doesn't spike me is CarbaNada.
: They didn't have blood glucose levels from various pastas just taste and
: general nutrition.
: Taste: Among whole-grain pastas, the two Very Good choices are store
: brands. (Read more about store brands.) Whole Foods and Trader Joe?s are
: sweet and nutty, with a chewy texture. (That?s a good thing.) Other
: choices lost points for, among other issues, crumbly texture and
: cardboardy flavor. Lowest-rated Hodgson Mill is not only crumbly but
: pasty and very bitter.

: Nutrition: Most of the spaghettis earned a nutrition score of Very Good
: or Good, based on calories per gram, fats, sodium, sugars, iron,
: calcium, and fiber. Almost all have more fiber than regular spaghetti?5
: or 6 grams per 1-cup serving (cooked), vs. about 2 grams. (The
: recommended daily value for fiber is about 25 grams for a person eating
: 2,000 calories per day.) Just keep in mind that 1 cup of pasta isn?t
: much. Scarf down the contents of a big bowl, and you?ll consume far more
: calories than advertised.

: Bottom line. The five recommended spaghettis taste very good, and most
: provide 5 grams of fiber. No pasta is pricey, but whole-wheat and
: added-nutrient types tend to cost a bit more than the regular type.

Remember, for many of us the carb content and the carb absorbtion rate of
these pasta products is the main issue. We use our meters to detirmine
which, if any, we can eat without spiking. All the nutrients, etc are of
no help if our blood sugars are thrown out of kilter. For Susan, , after
testing she has found that only the Carbo-nada works for her and she lets
us know so we can try it for ourselves and see if it woks for us. That is
the diabetes slant on these foods.

Wendy

In article >,
"W. Baker" > wrote:

> Billy > wrote:
> : In article >,
> : "W. Baker" > wrote:
>
> : > Billy > wrote:
> : > : In article >,
> : > : "W. Baker" > wrote:
> : >
> : > : > : > I use both tomatoes and the reconstituted juice as that is what
> : > : > : > my
> : > : > : > original recipe caled for and it gave , for me, the right amount
> : > : > : > of
> : > : > : > tomato and liquid. this works with both fresh and canned
> : > : > : > tomatoes.
> : > : > : > Beign willing to use the canned gives one a longer season,
> : > : > : > particualy
> : > : > : > up
> : > : > : > north, when he ripe tomato seson is quite short adn the ones you
> : > : > : > can
> : > : > : > buy
> : > : > : > in the stores are nt worth it, canned are better.
> : > : > : >
> : > : > : > Wendy.
> : > : >
> : > : > : It sounds very reasonable, but, without trying to sound
> : > : > : condescending,
> : > : > : I
> : > : > : only drink gazpacho during the summer. When the coolness, and the
> : > : > : bite
> : > : > : of the vinegar is refreshing. During the winter, like most people,
> : > : > : I
> : > : > : simply try to find the least insecticide ridden tomatoes that I
> : > : > : can,
> : > : > : and
> : > : > : wait grudgingly for the next season. Otherwise, for sauces, and
> : > : > : stews
> : > : > : ect., I look for the cans of tomatoes that say no salt added.
> : > : >
> : > : > : You can start your seeds anytime now. Some tomatoes are
> : > : > : determinants
> : > : > : that are only meant to be grown in pots (Glacier, Koralik, etc.).
> : > : > : Then
> : > : > : be sure to set out some basil plants. Basil, and tomatoes, are
> : > : > : right in
> : > : > : there with sweet corn as one of the delights of summer.
> : > : >
> : > : > i summer intermitantly in the Northern Catskills of NY. It really is
> : > : > zone
> : > : > 4 on top of my hill. Last frost can be early June adn firsts frost
> : > : > can
> : > : > be
> : > : > in early Sept, but is often later, say mid to late Sept. I no longer
> : > : > do
> : > : > much gardeningfor assorted reasons,
> : >
> : > : "just 3 tomato plants in a large tub on my deck and some flowers in
> : > : boxes to cheer the place up. "
> : > : -----
> : >
> : > : So you are a gardener. You can't be alone. Others there must garden
> : > : also, so there must be a nursery, no? Where you can buy starter plants.
> : >
> : > : I often think that the perfume that come from the tomato vines is
> : > : almost
> : > : as pleasant as the tomato fruit itself. Chacun ? son g?ut, they say,
> : > : but
> : > : as good as a tomato is, it is even better with basil.
> : >
> : > : I never had much use for parsley, until I grew it, then it suddenly
> : > : became a mainstay of the kitchen, especially with saut?ed mushrooms
> : > : with
> : > : shallots, or saut?ed snow peas, or carrots, or green beans. As a
> : > : garnish, it can go on all sorts of baked dishes.
> : >
> : > : A little food for thought. Herb plants can be annual, biennial, or
> : > : perennial. Perennial herbs, such as chives, lavender, oregano, thyme,
> : > : overwinter well in the ground. In most areas simply wait until a few
> : > : hard freezes and then cut back tall herbs to within 4 to 6 inches of
> : > : the
> : > : ground. In cold winter areas (USDA zones 3-5), add a 2- to 3-inch-thick
> : > : layer of shredded bark mulch on top of the herbs for added protection.
> : > : The bark will prevent the ground from freezing and thawing in winter,
> : > : making it less likely the herb roots will heave out of the ground,
> : > : desiccate, and die.
> : >
> : > : Happy gardening.
> : >
> : > : >
> : > : > Local tomatoes don't show up until well into July from the garden
> : > : > markets
> : > : > and the big farms are havign you pick'em end of season and canning
> : > : > tomatoes right after labor Day. I love gazpacho and hate to limit it
> : > : > to
> : > : > such a short season so make it once it is reasonably warm from the
> : > : > canned
> : > : > tomatoes and do the same in the Fall. I used to start all kinds of
> : > : > thigs
> : > : > from seed andin the early spring in NYC and bring them up in late May
> : > : > to
> : > : > the Catskills and had variable success. Now, with no car and usin
> : > : > the
> : > : > bus
> : > : > to get up ad down, this ha become impossible.
> : > : >
> : > : > Wendy
> : >
> : > : "To forget how to dig the earth and to tend the soil is to forget
> : > : ourselves."
> : > : - Mahatma Gandhi
> : >
> : > Billy, I am 77, use a rolling walker and have adult wet macular
> : > degeneration.
> : Sorry to hear that, but we are old. Shit happens. Strangely, I hope I
> : make it to 77. I'm 70 now. Yeah, I know, whenever we die, it is a major
> : inconvenience. I presume you've taken all the supplements.
>
> : > I am happy to have my fer deck plants and a botof basil
> : > onmy windosill in the winter. I jsut look at the reat of my gardens
> : > going
> : > to weed and seed adn try to remove the worst of the stinging nettles and
> : > big tall weeds as I can a few at a time.
>
> : You have stinging Nettles? Lucky you.
> : <http://www.pfaf.org/user/Plant.aspx?LatinName=Urtica+dioica>
>
> : > Of course there is a nursery.
> : Easy, I didn't mean to get you all worked up.
>
> : > Where do you think I get my 3 tomato plantsand flowers for my deck boxes?
> : >
> : > If I could still garden on the ground I would gladly do it,but it isno
> : > longer possible. I can't even drive anymore so have to get locals to
> : > take
> : > me to town to the stores fora few bucks. Few neighbors near meso I only
> : > go up every other week.
> : >
> : > Wendy
>
> : I know. The worst part of getting old is the continuing humiliations of
> : not being able to do what you used to be able to do. Hang on girl. Enjoy
> : the smell of the trees, and the sounds of the birds. There is that old
> : story about the guy who is chased of a cliff by a bear, but he catches a
> : root sticking out of the cliff. Then he sees that there is a pack of
> : wolves below him. He knows he is screwed, but then he sees a ripe
> : strawberry in front of him, growing from the cliff. He takes the
> : strawberry, eats it, and enjoys the taste. It's sort of the situation
> : that we are all in.
>
> : Enjoy the morning.
>
> When I am in NYC, where I am primarily, I am very little handicapped. I
> am able to walk fair distances, up to about 3 miles a day doing this and
> that. I attend(and walk to, concerts quite regularly and am able to shop
> and carry the packages home(hangig from the walker:-) the dity is a great
> place to get old. If I need it, I can, not only get groceries relived or
> evenordered by computer, but many restaurants will deliver food to my
> door. One need' feel that old or limited in such a setting. It is in the
> summer,when I go to the little house I have in the Catskills that all
> these limitations loom laarge. In the city I can even get on and off
> busses easily and for trips that would need the subway I niw cna use the
> special service at public transit cost tom, of Access-A-Ride which picks
> me up and delivers me whenever adn wherever I want to go.
>
> I don't need symathy, but just want to exlain why just recommending that
> someone garden more to get the benefit of all those vegetables is not
> always possible. by the way, except for Calcium and vitamin D, I take no
> supplements at all.
>
> Wendy

Sorry, if I sounded patronizing. As usual, I was mostly talking to
myself, and trying to encourage "Carp Diem". Sometimes I need to remind
myself.

I've only been to DooWa Ditty once, back in the early 60s. Loved the
sausage sandwiches around Washington Sq. Was stunned to see a Marxist,
and a Leninist, and a Trotskyist (sp?) bookstores all on the same block.
It was also the first time I saw people sleeping on the streets. Maybe
that's why when I think of New York, I think of Emma Goldman.

I enjoyed my stay, but cities wear me out. I like peace and quiet. I've
lived in Northern California for close to 50 years, near where the oaks
meet the Redwoods. Some of my fondest memories are from when our local
thoroughfare would get flooded out, and the traffic stopped. Even better
was when the power would go out for a few hours, too, and all you could
hear was nature. That wasn't an uncommon experience, a decade or so ago,
but now with flood control, it's traffic 24/7. Nothing like you have in
New York, of course. I guess I have the "princess and the pea" syndrome.

I have about 600 sq. ft. that I garden. The garden is on the north side
of a hill, under trees, and getting enough sunshine is always a problem.
I put some seedling out yesterday to catch some real sun, instead of
grow lights. Well, I guess I should go scatter some alfalfa on our
garden beds.

Have a good day.

--
Welcome to the New America.
<http://www.youtube.com/watch?v=hA736oK9FPg>
or
E Pluribus Unum
Next time vote Green Party

In article >,
"W. Baker" > wrote:

> Billy > wrote:
> : > Your link didn't work for me, so I don't know how they evaluated the
> : > effect on blood glucose levels of various pastas. The only one that
> : > doesn't spike me is CarbaNada.
> : They didn't have blood glucose levels from various pastas just taste and
> : general nutrition.
> : Taste: Among whole-grain pastas, the two Very Good choices are store
> : brands. (Read more about store brands.) Whole Foods and Trader Joe?s are
> : sweet and nutty, with a chewy texture. (That?s a good thing.) Other
> : choices lost points for, among other issues, crumbly texture and
> : cardboardy flavor. Lowest-rated Hodgson Mill is not only crumbly but
> : pasty and very bitter.
>
> : Nutrition: Most of the spaghettis earned a nutrition score of Very Good
> : or Good, based on calories per gram, fats, sodium, sugars, iron,
> : calcium, and fiber. Almost all have more fiber than regular spaghetti?5
> : or 6 grams per 1-cup serving (cooked), vs. about 2 grams. (The
> : recommended daily value for fiber is about 25 grams for a person eating
> : 2,000 calories per day.) Just keep in mind that 1 cup of pasta isn?t
> : much. Scarf down the contents of a big bowl, and you?ll consume far more
> : calories than advertised.
>
> : Bottom line. The five recommended spaghettis taste very good, and most
> : provide 5 grams of fiber. No pasta is pricey, but whole-wheat and
> : added-nutrient types tend to cost a bit more than the regular type.
>
> Remember, for many of us the carb content and the carb absorbtion rate of
> these pasta products is the main issue. We use our meters to detirmine
> which, if any, we can eat without spiking. All the nutrients, etc are of
> no help if our blood sugars are thrown out of kilter. For Susan, , after
> testing she has found that only the Carbo-nada works for her and she lets
> us know so we can try it for ourselves and see if it woks for us. That is
> the diabetes slant on these foods.
>
> Wendy


My dietary restrictions are low carbs, low fat, and low salt. I try to
keep my carbs down, but I gotta eat. I went low carb/high fat for
several years, but 5 stents later, I'm trying to let my cardiologist
prove her point. Having read Taubes, though, I have grave doubts.
If I can get my cholesterol where my cardiologist wants it, then I'll
pay more attention to the carbs. I'm trying to walk a tightrope, and I'm
not very good at it. It's all going to end badly in any event.

--
Welcome to the New America.
<http://www.youtube.com/watch?v=hA736oK9FPg>
or
E Pluribus Unum
Next time vote Green Party

Billy > wrote:
: In article >,
: "W. Baker" > wrote:



: My dietary restrictions are low carbs, low fat, and low salt. I try to
: keep my carbs down, but I gotta eat. I went low carb/high fat for
: several years, but 5 stents later, I'm trying to let my cardiologist
: prove her point. Having read Taubes, though, I have grave doubts.
: If I can get my cholesterol where my cardiologist wants it, then I'll
: pay more attention to the carbs. I'm trying to walk a tightrope, and I'm
: not very good at it. It's all going to end badly in any event.

Have you switched to lots of ground turkey in place of beef or other
ground meats, chicken breast(remove skin before eating, not cooking) lots
of fish of assorted kinds. use mon oils like olive oil, etc. Make you
own salad dressing with n salt but lots of herbs, etc, Try cottage cheese,
berries and some plain yogurt for breakfast. works for me. Switch to low
carb breads,pitas, tortillas, etc. they are available. Josephs, Aladdin,
Pepperidge Farm CarbStyle, etc. Josephs' has a website so you can get
them through there is your localstores don't or won't carry them. their
pitas are fine. toufayan alsohad low carb pita, which are better if
higher in calroies(not carbs, 4-5 for a large pita. Trader Jowes carrys a
low carb tortilla Mission also has some. I don't eat pasta. I use either
whole string beans(fresh, not frozen or canned) or spachetti squash. You
can dress them just like pasta adn much lower carbs. These are the only
breads I keep in the house. Also try ryevita and Was bread, two brands of
whole grain large crackersthat can sub for bread for many things(not
sandwiches, butopen topped stuff). If you can't use salt, use powdered
onion powder(NOT onion salt) to sprinkle at table, also use small
amounts of currypowder to give a lift to soup and other wet dishes that
salt does.

I hope some of this can hellp. these are all things I have tried adn they
work for me. I amno longer low salt with a bp of 117/70 but I stil
basically cook without it, like all steamed vegetalbes, stews, roasts,
etc. Only osup do I now use salt to cook, but only near the end of
cooking. None of this requires high fat or high meat. I used to make
meat soups so Ihad the meaty taste and only small amounts of meat in the
actual dish and made soup my main course.

Many of us hav been there. fortunately, my heart, etc seem to be in good
shape, but I don't fool around with them. I have read and sruggles with
reading Taubes and agree with much that he says, but I tend to cover
myself from all directions. Lower on red meat than formerly, make
bvegetarian main dises several nights a week. Of course, beign able now
to use salt makes it esier, but you can still do it.

Wendy!

In article >,
"W. Baker" > wrote:

> Billy > wrote:
> : In article >,
> : "W. Baker" > wrote:
>
>
>
> : My dietary restrictions are low carbs, low fat, and low salt. I try to
> : keep my carbs down, but I gotta eat. I went low carb/high fat for
> : several years, but 5 stents later, I'm trying to let my cardiologist
> : prove her point. Having read Taubes, though, I have grave doubts.
> : If I can get my cholesterol where my cardiologist wants it, then I'll
> : pay more attention to the carbs. I'm trying to walk a tightrope, and I'm
> : not very good at it. It's all going to end badly in any event.
>
> Have you switched to lots of ground turkey in place of beef or other
> ground meats, chicken breast(remove skin before eating, not cooking) lots
> of fish of assorted kinds. use mon oils like olive oil, etc. Make you
> own salad dressing with n salt but lots of herbs, etc, Try cottage cheese,
> berries and some plain yogurt for breakfast. works for me.

Already doing the above.
> Switch to low
> carb breads,pitas, tortillas, etc. they are available. Josephs, Aladdin,
> Pepperidge Farm CarbStyle, etc. Josephs' has a website so you can get
> them through there is your localstores don't or won't carry them. their
> pitas are fine. toufayan alsohad low carb pita, which are better if
> higher in calroies(not carbs, 4-5 for a large pita. Trader Jowes carrys a
> low carb tortilla Mission also has some.
I'm willing to try low carb bread, it it isn't from a chemists bench. Do
any of the above fit that criterion?

> I don't eat pasta. I use either
> whole string beans(fresh, not frozen or canned) or spachetti squash. You
> can dress them just like pasta adn much lower carbs. These are the only
> breads I keep in the house. Also try ryevita and Was bread, two brands of
> whole grain large crackersthat can sub for bread for many things(not
> sandwiches, butopen topped stuff). If you can't use salt, use powdered
> onion powder(NOT onion salt) to sprinkle at table, also use small
> amounts of currypowder to give a lift to soup and other wet dishes that
> salt does.
I can't remember the last time I added salt to anything. Usually, I'm
occupied with finding the lowest sodium items, like tomato sauce, that I
can. Sometime I have a couple of olives, a pepperocini, or a slice of
salami, but then I make sure that I stay under a gram of salt/day.
>
> I hope some of this can hellp. these are all things I have tried adn they
> work for me. I amno longer low salt with a bp of 117/70 but I stil
> basically cook without it, like all steamed vegetalbes, stews, roasts,
> etc. Only osup do I now use salt to cook, but only near the end of
> cooking. None of this requires high fat or high meat. I used to make
> meat soups so Ihad the meaty taste and only small amounts of meat in the
> actual dish and made soup my main course.
I was lucky to learn cooking from a Frenchman who thought that salt was
a crutch for chefs, and cooks.
>
> Many of us hav been there. fortunately, my heart, etc seem to be in good
> shape, but I don't fool around with them. I have read and sruggles with
> reading Taubes and agree with much that he says, but I tend to cover
> myself from all directions. Lower on red meat than formerly, make
> bvegetarian main dises several nights a week. Of course, beign able now
> to use salt makes it esier, but you can still do it.
>
> Wendy!
I'm trying. I'm trying like my life depended on it.

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