America's Test Kitchen reviewed small non-stick pots a week or two ago, and
picked a winner that was wide and shallow. Anyone remember who made it?


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"Tom Del Rosso" > wrote

> America's Test Kitchen reviewed small non-stick pots a week or two ago,
> and
> picked a winner that was wide and shallow. Anyone remember who made it?

Do you remember what they made on the show? And, do you
mean skillets?

nancy

"Nancy Young" > wrote in message

> "Tom Del Rosso" > wrote
>
>> America's Test Kitchen reviewed small non-stick pots a week or two
>> ago, and
>> picked a winner that was wide and shallow. Anyone remember who made
>> it?
>
> Do you remember what they made on the show? And, do you
> mean skillets?

Now that you mention it, I do remember they made hot and sour soup and
"silked" chicken stir fry.

I don't think they called them skillets. Most of the pots reviewed looked
like typical small pots.


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"Tom Del Rosso" > wrote

> "Nancy Young" > wrote

>> "Tom Del Rosso" > wrote
>>
>>> America's Test Kitchen reviewed small non-stick pots a week or two
>>> ago, and
>>> picked a winner that was wide and shallow. Anyone remember who made
>>> it?
>>
>> Do you remember what they made on the show? And, do you
>> mean skillets?
>
> Now that you mention it, I do remember they made hot and sour soup and
> "silked" chicken stir fry.
>
> I don't think they called them skillets. Most of the pots reviewed looked
> like typical small pots.

Okay, sorry, I don't have that episode. Wish I could help.

Maybe you can find the info on their website?

nancy

Tom Del Rosso wrote:

> America's Test Kitchen reviewed small non-stick pots a week or two
> ago, and picked a winner that was wide and shallow. Anyone remember
> who made it?

You can probably find it on their web site, although registration is
required.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

If I get any shit from any of you, I just don't care, so save your effort.

Hasta,
Curt Nelson
__________________________________________________ _________________


The Little Nonstick Saucepan That Could

You can spend $100 on a 2-quart nonstick saucepan--but should you?


For related information, see our review of The Saucepan That Saved Dinner.

Update: Our winning saucepan can now be found under the name: Calphalon
Contemporary Nonstick 2-1/2-Quart Shallow Saucepan with Lid: $29.99, Item
#JR8782-2P, www.amazon.com

Original Article:
At home, my small saucepan sees plenty of action--making rice, heating milk,
melting butter, or warming up a little soup. It may be the smallest pan in
my kitchen arsenal--and the tasks may be basic--but it's by no means the
least important. Because most of these tasks don't involve browning (and
many involve sticky foods), in the test kitchen we use nonstick 2-quart
saucepans almost exclusively. Do pans that cost close to $100 offer
significant performance, stick-resistance, or design advantages over models
costing a quarter as much? I decamped to the test kitchen with nine 2-quart
nonstick saucepans to find out.

Test and Tell
I designed my initial tests around the smaller, less complicated jobs for
which these small saucepans are suited best, including steaming rice,
scalding cream, and making pastry cream (using a nonstick-friendly nylon or
silicone whisk). The pastry cream test illustrated several design
differences that separated those pans I'd reach for every day from those
that would remain parked eternally in the cabinet. Pouring hot cream from a
saucepan is much neater if the pan from which you're pouring has either a
spout, like the pans from Look, Bialetti, and Revere, or a rolled lip, like
the Cuisinart and Bialetti. An ample diameter and sloped sidewalls make it
easier to carry out the constant whisking necessary to prevent pastry cream
from scorching. Diameters (measured across the top) ranged from just shy of
7 inches for the Anolon to nearly 9 1/2 inches for the Calphalon.

In the process of making pastry cream or rice, a pan can spend 30 minutes
(or more) on the burner, so there's a clear advantage to handles that remain
cool to the touch. All but three of the pans had hard thermal plastic or
Santoprene (soft plastic) handles, which passed this test with no problem.
Even the metal handles, which heated up alarmingly at the point of
attachment, maintained a sufficiently comfortable temperature at the far
end. While steaming rice, I also developed a preference for transparent
lids, which make it easier to monitor cooking progress.

There are two common ways to attach a handle to a saucepan--with rivets or
screws--but (to my mind) only one that works effectively. Simply put: Rivets
are sturdier than screws.

The means by which the handle is attached to the pan constitutes a pet peeve
for me. Rivets are a much more solid means of attachment than screws. The
Calphalon, Cuisinart, Anolon, and Circulon handles were riveted securely in
place, while the Revere handle appeared to be soldered. To my displeasure,
the handles on all of the other pans in our group, including the pricey $95
Swiss Diamond, $85 Look, and $70 Berndes, were screwed into place, a fact
that I find hard to tolerate on an expensive piece of cookware. Worse yet,
the Look's handle was loose from the get-go.

Slow-and-Steady Wins the Race
To get at performance issues such as the evenness and speed of heat
distribution, I sautéed chopped onions and cooked eggs in each pan. Weight,
rather than materials (which were similar in all pans tested), was the
deciding factor. The onions were lightly and evenly colored in the two
heaviest pans, the Calphalon and the Look, each of which weighs close to 2
1/2 pounds. In contrast, onions darkened faster in some of the lighter pans,
including the Bialetti, Circulon, and Cuisinart, which all weigh 1 3/4
pounds or less. In the past, we have often downgraded heavy skillets for
being too slow and unwieldy, but a heavy saucepan is actually a good thing.
Even the heftiest pan in our lineup was easy to maneuver, and many saucepan
tasks involve prolonged cooking over low heat, where gentleness, not speed,
is paramount.

Fresh from the box, all of the pans exhibited excellent stick resistance. In
fact, it wasn't until I subjected the pans to a purposeful abuse test,
designed to bring about the sort of cooking mistake we all hope never to
make, that I noticed any difference in the stick resistance of our pans.
What evil did I visit upon our victims? Caramel. In each pan, I cooked sugar
and water until it reached a deep amber hue. Caramel is no sin in and of
itself, but what I did next was. I just walked away, leaving the sticky,
sugary messes to harden overnight. I returned in the morning to face solid
disks of caramel set hard into the pans, clinging with the force of epoxy.
To remove the caramel, I tried bashing it with a wooden spoon and then
whacked the pan upside down against the rim of a trash can with the hope
that pieces of caramel would tumble out. If the caramel held fast after five
tries, then I filled the pan with water, brought it to a boil, and melted it
out.

Strictly speaking, I felt it would be unfair to count the results of this
extreme trial in the related PDF chart, but it certainly separated the men
from the boys; so I used this information to help break ties. In only two
pans, the Revere and the Anolon, did I have to resort to boiling. On the
other hand, the Calphalon and the Swiss Diamond pans discharged the caramel
with ease.

In the end, the performance differences were subtle--most of the pans will
do a fine job of heating up soup or making rice. Design differences were
more significant, and the sturdy Calphalon pan--with its riveted handle,
wide diameter, sloped sides, and superior nonstick coating--came out on top.
The final factor, price, was the most decisive. The Calphalon pan costs just
$30, a far cry from the second-place Swiss Diamond at $95.

"Default User" > wrote in message

> Tom Del Rosso wrote:
>
>> America's Test Kitchen reviewed small non-stick pots a week or two
>> ago, and picked a winner that was wide and shallow. Anyone remember
>> who made it?
>
> You can probably find it on their web site, although registration is
> required.

Thanks. Didn't want to give them a mailing address, so I fudged it.


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zero, and remove the last word.

"Tom Del Rosso" > wrote

> "Default User" > wrote

>> Tom Del Rosso wrote:
>>
>>> America's Test Kitchen reviewed small non-stick pots a week or two
>>> ago, and picked a winner that was wide and shallow. Anyone remember
>>> who made it?
>>
>> You can probably find it on their web site, although registration is
>> required.
>
> Thanks. Didn't want to give them a mailing address, so I fudged it.

Did you find your pot? Just curious.

nancy

"Nancy Young" > wrote in message

> "Tom Del Rosso" > wrote
>
>> "Default User" > wrote
>
>>> Tom Del Rosso wrote:
>>>
>>>> America's Test Kitchen reviewed small non-stick pots a week or two
>>>> ago, and picked a winner that was wide and shallow. Anyone
>>>> remember who made it?
>>>
>>> You can probably find it on their web site, although registration is
>>> required.
>>
>> Thanks. Didn't want to give them a mailing address, so I fudged it.
>
> Did you find your pot? Just curious.

Yes, thank you -- once I joined it was easy to spot.

I was also wondering why all the stainless roasting pans today are such
heavy-gauge. My parents had some stainless rectangular pans that were much
thinner and easier to handle, and they lasted decades.


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Does anyone have any good recipes for muffins or bread that disguise
fruits or vegetables? I cannot get my 5 1/2 year old to eat vegetables
and she'll only eat a handful of fruits. She is a big carb eater though
so I thought I'd try making muffins and trick her into eating them, as
she will already eat banana muffins.

Thanks in advance,
Sharon

On Apr 29, 2:01�pm, Sharon V > wrote:
> Does anyone have any good recipes for muffins or bread that disguise
> fruits or vegetables? *I cannot get my 5 1/2 year old to eat vegetables
> and she'll only eat a handful of fruits. *She is a big carb eater though
> so I thought I'd try making muffins and trick her into eating them, as
> she will already eat banana muffins.

You can add most any vegetable to a basic muffin recipe; grated
carrot, grated zuchinni, creamed corn or niblets, etc. Although I've
not tried I see no reason you couldn't add chopped spinich. Could
probably make veggie muffins more palatable by adding, berries,
raisins, craisins, dates, nuts, any dried fruit. You can even add
canned fruit; pineapple, peaches, apple sauce... choices only limited
by your imagination. Is chocolate chips a vegetable, I guess if you
add coconut... hehe

Sheldon

On Sun, 29 Apr 2007 14:01:30 -0400, Sharon V
> wrote:

>Does anyone have any good recipes for muffins or bread that disguise
>fruits or vegetables? I cannot get my 5 1/2 year old to eat vegetables
>and she'll only eat a handful of fruits. She is a big carb eater though
>so I thought I'd try making muffins and trick her into eating them, as
>she will already eat banana muffins.

Instead of using butter or oil in the muffins, use unsweetened
applesauce for a bit more healthiness - that's one recipe change that
she probably won't even notice (it makes wonderfully moist
cake/muffins...)
I've made some quite delicious muffins with applesauce, mashed banana,
craisins, raisins and pecans. How about making her a carrot cake?

> On Apr 29, 2:01�pm, Sharon V > wrote:
>
>>Does anyone have any good recipes for muffins or bread that disguise
>>fruits or vegetables? �I cannot get my 5 1/2 year old to eat vegetables
>>and she'll only eat a handful of fruits. �She is a big carb eater though
>>so I thought I'd try making muffins and trick her into eating them, as
>>she will already eat banana muffins.
>
Hopefully its just a "phase" carrot cake, banana or zucchini bread etc.
is no substitute for good nutritious fruits and veggies.

You might try tempting her with a delicious sauce over lightly steamed
veggies, one of my favourites is steamed cauliflower florets, dressed in
butter, garlic and lemon juice with a good grinding of black pepper.

As difficult as it is to get a 5 year old to see the sense of something
they don't want to see the sense of, it is in these early years that
good as well as bad habits are formed.

Just out of my own perverse curiosity, what are you and your child's
astrological signs?

There might be a clue as to how to deal with her if i knew them.
--
JL

Sharon V wrote:
> Does anyone have any good recipes for muffins or bread that disguise
> fruits or vegetables? I cannot get my 5 1/2 year old to eat vegetables
> and she'll only eat a handful of fruits. She is a big carb eater though
> so I thought I'd try making muffins and trick her into eating them, as
> she will already eat banana muffins.
>
> Thanks in advance,
> Sharon


You can bake a lot of vegetables into breads or muffins.
Zucchini or carrots come to mind.

Many kids also will eat vegetables cut into sticks or rounds if you
provide ranch dressing to dip them into.

gloria p

Puester wrote:

> Sharon V wrote:
> > Does anyone have any good recipes for muffins or bread that disguise
> > fruits or vegetables? I cannot get my 5 1/2 year old to eat vegetables
> > and she'll only eat a handful of fruits. She is a big carb eater though
> > so I thought I'd try making muffins and trick her into eating them, as
> > she will already eat banana muffins.
> >
> > Thanks in advance,
> > Sharon
>
>
> You can bake a lot of vegetables into breads or muffins.
> Zucchini or carrots come to mind.
>
> Many kids also will eat vegetables cut into sticks or rounds if you
> provide ranch dressing to dip them into.


Kids are too mollycoddled these days, they should be TOLD to eat their
veg...dressing up or hiding veg with sweet stuff is only giving into the
lil' monsters, not to say it encourages bad eating habits.

--
Best
Greg

"Gregory Morrow" > wrote in message
nk.net
>
> Kids are too mollycoddled these days, they should be TOLD to eat their
> veg...dressing up or hiding veg with sweet stuff is only giving into
> the lil' monsters, not to say it encourages bad eating habits.

It's even WORSE than that. 15 years ago my sister's kids reacted to chicken
drumsticks at their grandmother's house with, "It has a bone in it."

Up until then they had only seen McNuggets.


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Tom Del Rosso wrote:

> "Gregory Morrow" > wrote in message
> nk.net
> >
> > Kids are too mollycoddled these days, they should be TOLD to eat their
> > veg...dressing up or hiding veg with sweet stuff is only giving into
> > the lil' monsters, not to say it encourages bad eating habits.
>
> It's even WORSE than that. 15 years ago my sister's kids reacted to
chicken
> drumsticks at their grandmother's house with, "It has a bone in it."
>
> Up until then they had only seen McNuggets.


It's very simple to encourage kids to eat their vegetable or whatever.
Simply say, "This is what we are having for this meal, you have to eat a bit
of everything offered, no gorging on just one thing.. At such - and - such
time all the food will be cleared away, you'll get no more until next meal
time...". They'll be hungry soon enough and will so eat what's offered...

--
Best
Greg

"Gregory Morrow" wrote:
> Tom Del Rosso wrote:
> > "Gregory Morrow" wrote:
>
> > > Kids are too mollycoddled these days, they should be TOLD to eat their
> > > veg...dressing up or hiding veg with sweet stuff is only giving into
> > > the lil' monsters, not to say it encourages bad eating habits.
>
> > It's even WORSE than that. *15 years ago my sister's kids reacted to
> chicken
> > drumsticks at their grandmother's house with, "It has a bone in it."
>
> > Up until then they had only seen McNuggets.
>
> It's very simple to encourage kids to eat their vegetable or whatever.
> Simply say, "This is what we are having for this meal, you have to eat a bit
> of everything offered, no gorging on just one thing.. *At such - and - such
> time all the food will be cleared away, you'll get no more until next meal
> time...". *They'll be hungry soon enough and will so eat what's offered....

You're much too kind... I'd raise them how Papa Khrushchev raised
me... slap them silly and lock them in the basement coal bin, and no
light.

Sheldon

G
>
> Kids are too mollycoddled these days, they should be TOLD to eat their
> veg...dressing up or hiding veg with sweet stuff is only giving into the
> lil' monsters, not to say it encourages bad eating habits.
>

It's easy to say that when you're giving advice, that's the advice I'd
give, until you live with it. There are times when we giver her certain
vegetables or food and that's it for the night, but the fight is not
worth it. I figure, if we can get her to eat healthy foods disguised as
other, we're both winning.

Thanks to all who responded, I'm going to try grating zucchini into
banana muffins, using applesauce instead of any fat, and see how that goes.

Sharon

Puester wrote:
> Sharon V wrote:
>> Does anyone have any good recipes for muffins or bread that disguise
>> fruits or vegetables? I cannot get my 5 1/2 year old to eat
>> vegetables and she'll only eat a handful of fruits. She is a big carb
>> eater though so I thought I'd try making muffins and trick her into
>> eating them, as she will already eat banana muffins.
>>
>> Thanks in advance,
>> Sharon
>
>
> You can bake a lot of vegetables into breads or muffins.
> Zucchini or carrots come to mind.
>
> Many kids also will eat vegetables cut into sticks or rounds if you
> provide ranch dressing to dip them into.
>
> gloria p



Don't hide the vegetables or you'll never actually win the battle, only
postpone it. Make some zucchini bread, or carrot cake or muffins and
make a big deal out of it; let Big Girl help make them. This is to help
get over the "vegetables are weird, therefore yucky" part. Later,
perhaps much later, she can try some zucchini or carrots on their own.

Kid like frozen peas. Raw. Most will eat carrot sticks and similar
stuff that's crunchy and slightly sweet. She'll probably also eat
apples if you peel and slice them. Also try a few unpeeled slices; tell
her the peel is where all the flavor is. (Use good apples, not Red
Delicious picked green and held over in a warehouse from last year.)
Pears probably won't need to be peeled.

Don't let the kid escalate and control the situation; you're the adult.
If she doesn't want to eat, she can go hungry. OTOH, try to make
sure the stuff you serve is edible. Nobody should be forced to eat
slimy canned spinach, poorly prepared turnips or bussell sprouts,
blackeyed peas, etc.

Bob

Sheldon wrote:

"Gregory Morrow" wrote:
> Tom Del Rosso wrote:
> > "Gregory Morrow" wrote:
>
> > > Kids are too mollycoddled these days, they should be TOLD to eat their
> > > veg...dressing up or hiding veg with sweet stuff is only giving into
> > > the lil' monsters, not to say it encourages bad eating habits.
>
> > It's even WORSE than that. 15 years ago my sister's kids reacted to
> chicken
> > drumsticks at their grandmother's house with, "It has a bone in it."
>
> > Up until then they had only seen McNuggets.
>
> It's very simple to encourage kids to eat their vegetable or whatever.
> Simply say, "This is what we are having for this meal, you have to eat a
bit
> of everything offered, no gorging on just one thing.. At such - and - such
> time all the food will be cleared away, you'll get no more until next meal
> time...". They'll be hungry soon enough and will so eat what's offered...

>You're much too kind... I'd raise them how Papa >Khrushchev raised
>me... slap them silly and lock them in the basement coal >bin, and no
>light.


Lol...and if that didn't work he'd probably have sent you to Cuba to cut
sugar cane for NO PAY, too.

When I was a kid (and I'm only 50 - ish, not exactly from the Dinosaur Age)
raising a fuss about food was something that I'd never even consider...of
course we didn't have junk like Chicken McGoobers around, we ate what was
put in front of us. We had a modest income when I was younger too, so no
sugary cereals or pop about, those were expensive luxuries, e.g. pop was a
big treat. About the only thing I really did not like was eggs, but when I
reached adulthood I learned to like them again...that was THE choice for
breakfast in the college dorm :-)

Bad childhood food habits often turn into bad adult food habits. How many
times have I made a lovely meal that all were enjoying except for one,
"picky eater", they ruined the ocassion for everyone...these daze I won't
abide "picky eaters"...in fact a few years ago I initiated a thread here on
this very subject.

If someone takes the time, trouble, and expense to make something nice, I
won't harp about the thing I maybe *didn't* like, I'll be gracious and
offer only praise for what I *did* like...

As for the kiddies, they'd do well to realize that their vittles come out of
their PARENTS' DIME, they are GUESTS in their parents' home...enuf said,
lol.

Another thing, once I was around ten, I started doing a lot of my own
cooking (and laundry and cleaning, too), I could cook a whole meal by the
time junior high school rolled around. It was fine with my folks, by that
time they both were working full - time and encouraged it...my sis and I
weren't these hapless and helpless blobs that seem to predominate today. A
lot of this kids now can only order from a take - out menu or at most pop
some frozen junque into a microwave...and a lot of adults are like that,
too. They're the ones who are supposedly "on their own" but they still have
to take their laundry to mom's every weekend so she can do it, and they
wonder why they are so broke from "spending so much on food", e.g. never in
their lives have they done comparison shopping or even drawn up a budget...

--
Best
Greg

zxcvbob wrote;

> Puester wrote:
> > Sharon V wrote:
> >> Does anyone have any good recipes for muffins or bread that disguise
> >> fruits or vegetables? I cannot get my 5 1/2 year old to eat
> >> vegetables and she'll only eat a handful of fruits. She is a big carb
> >> eater though so I thought I'd try making muffins and trick her into
> >> eating them, as she will already eat banana muffins.
> >>
> >> Thanks in advance,
> >> Sharon
> >
> >
> > You can bake a lot of vegetables into breads or muffins.
> > Zucchini or carrots come to mind.
> >
> > Many kids also will eat vegetables cut into sticks or rounds if you
> > provide ranch dressing to dip them into.
> >
> > gloria p
>
>
>
> Don't hide the vegetables or you'll never actually win the battle, only
> postpone it. Make some zucchini bread, or carrot cake or muffins and
> make a big deal out of it; let Big Girl help make them. This is to help
> get over the "vegetables are weird, therefore yucky" part. Later,
> perhaps much later, she can try some zucchini or carrots on their own.
>
> Kid like frozen peas. Raw. Most will eat carrot sticks and similar
> stuff that's crunchy and slightly sweet. She'll probably also eat
> apples if you peel and slice them. Also try a few unpeeled slices; tell
> her the peel is where all the flavor is. (Use good apples, not Red
> Delicious picked green and held over in a warehouse from last year.)
> Pears probably won't need to be peeled.
>
> Don't let the kid escalate and control the situation; you're the adult.
> If she doesn't want to eat, she can go hungry. OTOH, try to make
> sure the stuff you serve is edible. Nobody should be forced to eat
> slimy canned spinach, poorly prepared turnips or bussell sprouts,
> blackeyed peas, etc.


Very well said, zxcvbob...

--
Best
Greg

On Sun, 29 Apr 2007 14:01:30 -0400, Sharon V
> wrote:

>Does anyone have any good recipes for muffins or bread that disguise
>fruits or vegetables? I cannot get my 5 1/2 year old to eat vegetables
>and she'll only eat a handful of fruits. She is a big carb eater though
>so I thought I'd try making muffins and trick her into eating them, as
>she will already eat banana muffins.
>
I wouldn't try to trick her. It's better not to start bad habits
early. Try to make plain, simple food that she will eat. What *does*
she eat? Will she eat yogurt or apple sauce? Fruit of any kind?

My 5 and a half year old grandson is a picky eater too. He was a
"white food" eater... rice, french fries, pasta, chicken nuggets.
He's finally coming around, but it's been way too long. Oddly enough,
he ate his first sushi at age 2 and has loved it ever since. Son says
"It's all in the presentation" and that's why he eats so much at "the
boat place". Breakfast is big. He eats two of them (fresh fruit,
cereal, bacon, eggs etc) on most days, probably because he doesn't eat
much else for the rest of the day.

He loves "yellow" cheese and tortillas, so quesadillas are a mainstay
in his diet as is homemade macaroni and cheese. He still eats sushi
and he can demolish almost an entire small pepperoni pizza at our
favorite pizza palace. He's branching out on meats eating chicken,
beef and pork (not with gusto), but he's eating them and he's starting
to eat vegetables. He eats broccoli now - if we give him soy sauce to
dip it in.



--
See return address to reply by email

Gregory Morrow wrote:
>
>
> Kids are too mollycoddled these days, they should be TOLD to eat their
> veg...dressing up or hiding veg with sweet stuff is only giving into the
> lil' monsters, not to say it encourages bad eating habits.
>


You can't make anyone (kids OR adults) like what they don't like.
Making vegetables more appealing can only lead to them being less
terrible to have to eat.

Is there any food you dislike? Does someone make you eat it because
it's "good for you"? Ugh.

gloria p

Tom Del Rosso wrote:
> "Gregory Morrow" > wrote in message
> nk.net
>> Kids are too mollycoddled these days, they should be TOLD to eat their
>> veg...dressing up or hiding veg with sweet stuff is only giving into
>> the lil' monsters, not to say it encourages bad eating habits.
>
> It's even WORSE than that. 15 years ago my sister's kids reacted to chicken
> drumsticks at their grandmother's house with, "It has a bone in it."
>
> Up until then they had only seen McNuggets.
>
>


Hah! That reminds me of the kids living across the street when I was
growing up. They refered to fresh corn as "corn on the bone".

gloria p

Sheldon wrote:
>
> You're much too kind... I'd raise them how Papa Khrushchev raised
> me... slap them silly and lock them in the basement coal bin, and no
> light.
>
> Sheldon
>

Which lead to the famous phrase "Let 'em eat coal."

gloria p

Puester wrote:

> Gregory Morrow wrote:
> >
> >
> > Kids are too mollycoddled these days, they should be TOLD to eat their
> > veg...dressing up or hiding veg with sweet stuff is only giving into the
> > lil' monsters, not to say it encourages bad eating habits.
> >
>
>
> You can't make anyone (kids OR adults) like what they don't like.
> Making vegetables more appealing can only lead to them being less
> terrible to have to eat.


Yes, luv, but we're not talking about wierd things like over - boiled
bruxelles sprouts, olde sauerkraut, etc...

AS FAR AS I KNOW....

;--p


> Is there any food you dislike? Does someone make you eat it because
> it's "good for you"? Ugh.


Sure, "cybercat" makes me eat "pussy."...

:-)

--
Best
Greg

On Sun, 29 Apr 2007 17:01:24 -0400, Sharon V
> wrote:

>It's easy to say that when you're giving advice, that's the advice I'd
>give, until you live with it. There are times when we giver her certain
>vegetables or food and that's it for the night, but the fight is not
>worth it.

You either fight about eating veggies today, or you fight over much,
much worse things when they become teenagers. Tell the kid the way
it's going to be, and let it be. Say no more about it. If they cry and
fuss, let them cry and fuss. Go buy some ear plugs, if necessary.
Ignore them. They'll get the idea that you mean what you say. Do it
now, before it's too late!

>I figure, if we can get her to eat healthy foods disguised as
>other, we're both winning.

You win the battle, but you'll lose the war. They will grow up knowing
that they will get their way if they fuss about it. That's not a good
thing as the kids enter puberty. :/

>Thanks to all who responded, I'm going to try grating zucchini into
>banana muffins, using applesauce instead of any fat, and see how that goes.

Don't do it! Make them eat at least a couple spoonfuls of the stuff
prepared the way YOU like it. If they don't eat, their dinner is over
until next meal. I'd even go so far as to make sure the 'leftover'
veggies were served with the next meal. You are the boss. The sooner
they accept that, the better off everyone will be.

--
Zilbandy - Tucson, Arizona USA >
Dead Suburban's Home Page: http://zilbandy.com/suburb/
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