On Wed, 09 Jul 2008 19:27:41 -0500, Janet Wilder
> wrote:

>Julia Altshuler wrote:
>
>> Atkins! I didn't mention Atkins in my list of special diets because
>> it's so easy. Steak, broccoli and potatoes. The Atkins person doesn't
>> have to eat the potatoes. If the Atkins person starts going into why
>> he's not eating the potatoes or mentions the word "carbohydrates" in my
>> presence, he's off the guest list.
>
>We used to refer to some of them as "Carb Nazis" They were a royal pain
>to go out to dinner with. I remember one of them ordering fried shrimp
>without the breading.

It's fun to watch them scrape the top off a pizza, eat it with a fork
and leave the crust.

Lou

Dimitri wrote:
>
> "Janet Wilder" > wrote in message
> ...
>
> <snip>
>
>>> After considerable thought and impeccable honesty my real strength in
>>> the kitchen is making a MESS!
>>>
>>> A GREAT BIG MESS,
>>>
>>> But the food is usually pretty good.
>>>
>>>
>> ...you are also good at making baked beens. I used a modified version
>> of the recipe you posted and they were fabulous.
>>
>> I guess my strength is making interesting and tasty meals that fit
>> with DH's dietary needs as well as my own mastication difficulties. (
>> Wow! That sounded pompous)
>>
>> --
>> Janet Wilder
>
> Thanks - what modifications? Do you mind?
>
> Regards
>
> Dimitri

DH has to limit his carbohydrates because of diabetes, his saturated fat
intake because of heart problems, salt because of congestive heart
failure and excessive green stuff because he is on blood thinners and
the green stuff counteracts the drugs. I have the USDA food list
downloaded on my computer so I can check carbs, calories, fats and
vitamin K. <g>

We don't do rice. It spikes his blood glucose and I wind up with pieces
of it in uncomfortable places in my mouth because I only have the right
half of my tongue and a whole tongue is essential for proper
mastication. I have to cut my food into little pieces to eat, but that's
not a cooking modification.

Neither of us are fans of "artificial" food like the low-carbers use as
a substitute. Here are some modifications:

When I make a stir fry, I usually make a side dish of some stir fried
finely shredded cabbage to put the main dish over instead of rice. The
cabbage grabs the sauce and no one misses the rice.

I make a lo mein with an ounce of dry pasta and fill the rest of it up
with julienned veggies, mushrooms, cabbage and beef, pork, chicken or
shrimp. We each get a half-ounce of pasta that way and it's within his
carbohydrate allowance as well as filling the plate.

Instead of a veggie and a starch with protein, I'll serve two veggies.
Like some grilled chicken breasts with sauteed mushrooms and cauliflower.

We have found a commercial bread that is only 14 net grams of carbs for
2 slices and it tastes okay, so he will make a sandwich for lunch. I buy
an eye round at Sam's, cut it in half and roast a half at a time when
needed and he uses this for sandwiches. Much less salt and chemicals
than store-bought cold cuts.

I buy lower sodium bacon and cook it in the microwave to get out most of
the fat.

We do eat a lot of salad and his blood thinner dosage has been adjusted
for that, but I have to limit how many times a week I'll make broccoli
and other green stuff. I just try to keep the amount of vitamin K he's
taking in consistent.

I don't do spicy. It hurts. I use a lot of herbs and garlic and a little
ginger (which doesn't seem to bother me as much as anything from the
capsicum family) to zing things up. Dijon mustard is okay, too.

We use Splenda for a sweetener in salad dressings. We rarely do
desserts, but once in a while I'll make a granita and I'll use Splenda
for that. DH loves lemon-lime granita. I've made it from watermellon and
cantaloupe, too.

Our meals are varied and, if I may say so myself, pretty tasty.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Melba's Jammin' wrote:
> I just posted about my chicken salad and as I was doing so I was feeling
> pretty proud of the fact that that meal came together in less than 30
> minutes. I do that a lot‹consider what's available in the fridge and
> get something on the table pretty fast. The alternative is dinner out
> and I'm really not all that crazy about eating out.
>
> I'm good at that‹figuring out a meal on short notice. I horrified
> Sister Helen once when she wanted to know what I was preparing for
> supper. It was about 4:00 p.m. when the conversation took place and I
> told her I had no clue. "Whaddaya mean, you don't know?" "I don't
> know‹supper's an hour and a half away and I haven't thought about it
> yet."
>
> She was incredulous that I hadn't had the menu planned and underway by
> about noon.
>
> What are you good at as regards cookery?

Gravy.

I've been at friends' houses for various holiday dinners and they try to
throw out the drippings from the turkey or roast pan. I jump in and say,
"let me make gravy with that." They always say, "that's too hard."

And then I make them eat their words (and my gravy!) after I whip up
some smooth wonderful gravy in just a couple minutes. Easy if you've got
any kind of fat, a flavorful liquid, and a thickener (flour, usually,
but you can use other starches in a pinch or for a more neutral flavor).

I've had very picky little children tell me how good my gravy is. I take
it as a great honor that I got them to eat something homemade and not
out of a jar or packet.

Melba wrote:
>
> What are you good at as regards cookery?

Organization.

In article >, Melba's Jammin' > wrote:
>In article >,
> (Phred) wrote:
>> In article >, Melba's
>> Jammin' > wrote:
>> >In article >,
>> > "Dimitri" > wrote:
>> >
>> >> Ok then what the hell is the USED MEAT BIN?
>> >> Inquiring minds want to know...
>> >
>> >LOL! Meat past its Sell By date. S'am t'ing as the markdown bin.
>>
>> Here in Oz it's illegal to sell anything past its Use By date. But
>> like all these stupid rules it only applies if the checkout chick
>> happens to notice the UBD on the product. So it *is* possible to buy
>> a decently matured lump of cheese sometimes because the shelf packers
>> who are supposed to notice and remove such things often don't.
>
>Use By is not the same thing as Sell By.

Fair enough. But I've never seen "Sell By" here in Oz. We have "Use
By" and "Best Before", which are largely synonymous. (We also have a
"Packed On" date which is used by at least some chains for stuff from
their deli sections. It's then up to the consumer to be sensible.

Path
*News Xpress 2.01
10 Jul 2008 14:20:30 GMT

Our local Coles also marks down fresh meat at some time on Saturday
arvo because they don't open on Sundays. It's not a huge reduction
(maybe around 20% or so) but on the occasions when I've been in the
store at the time it's pretty clear there are quite a few people
waiting around for it to happen! Don't know how general this is.

Cheers, Phred.

--
LID

In article >, Nina > wrote:
[snip]
>
>I feel like of compelled to say that it's easy to eat low carb and
>also very few artificial foods. About the only artificial food that
>we eat at all is Splenda, which unfortunately I can't seem to
>eliminate (in my tea!).

G'day Nina,

I was "addicted" to sugar in tea most of my life. But about 30 years
ago I read an article claiming it was just a habit rather than an
addiction and it could be broken if you could go without for a
few weeks.

Out of curiosity rather than need, I decided to give it a go -- and it
turned out to be true! I can't cop sweet white tea any more (except
the way the Indians make it -- see note below) and it didn't take long
(but wasn't quite as easy) to give up sweetner in black tea too.

As for artificial sweetners, they're right up there with trans fats
and all the other garbage in my (admittedly largely ignorant) opinion.

Note: During three months in India I couldn't avoid sweet white tea in
most places because that was the only way it was made -- boil up the
milk, sugar (and plenty of it , and tea; then strain it though an
old sock into the cup. Pretty bloody good it was too. :-)

Cheers, Phred.

--
LID

In article >, (Phred) wrote:
>In article >, Melba's
> Jammin' > wrote:
>>In article >,
>> (Phred) wrote:
>>> In article >, Melba's
>>> Jammin' > wrote:
>>> >In article >,
>>> > "Dimitri" > wrote:
>>> >
>>> >> Ok then what the hell is the USED MEAT BIN?
>>> >> Inquiring minds want to know...
>>> >
>>> >LOL! Meat past its Sell By date. S'am t'ing as the markdown bin.
>>>
>>> Here in Oz it's illegal to sell anything past its Use By date. But
>>> like all these stupid rules it only applies if the checkout chick
>>> happens to notice the UBD on the product. So it *is* possible to buy
>>> a decently matured lump of cheese sometimes because the shelf packers
>>> who are supposed to notice and remove such things often don't.
>>
>>Use By is not the same thing as Sell By.
>
>Fair enough. But I've never seen "Sell By" here in Oz. We have "Use
>By" and "Best Before", which are largely synonymous. (We also have a
>"Packed On" date which is used by at least some chains for stuff from
>their deli sections. It's then up to the consumer to be sensible.
>
>Path
>*News Xpress 2.01
>10 Jul 2008 14:20:30 GMT

Following up to myself -- I'm buggered if I know how the above 3 lines
got there! I wrote, and thought I'd posted, a para about the use of
special "price reduction" labels by our local Coles on individual
items close to their Use By dates. Very commonly seen on dairy
products like the cheeses someone else mentioned in this thread.

>Our local Coles also marks down fresh meat at some time on Saturday
>arvo because they don't open on Sundays. It's not a huge reduction
>(maybe around 20% or so) but on the occasions when I've been in the
>store at the time it's pretty clear there are quite a few people
>waiting around for it to happen! Don't know how general this is.
>
>Cheers, Phred.
>

Cheers, Phred.

--
LID

On Wed, 09 Jul 2008 19:39:42 -0500, Lou Decruss >
wrote:

>On Wed, 09 Jul 2008 19:27:41 -0500, Janet Wilder
> wrote:
>
>>Julia Altshuler wrote:
>>
>>> Atkins! I didn't mention Atkins in my list of special diets because
>>> it's so easy. Steak, broccoli and potatoes. The Atkins person doesn't
>>> have to eat the potatoes. If the Atkins person starts going into why
>>> he's not eating the potatoes or mentions the word "carbohydrates" in my
>>> presence, he's off the guest list.
>>
>>We used to refer to some of them as "Carb Nazis" They were a royal pain
>>to go out to dinner with. I remember one of them ordering fried shrimp
>>without the breading.
>
>It's fun to watch them scrape the top off a pizza, eat it with a fork
>and leave the crust.
>
>Lou

jesus.

your pal,
blake
** Posted from http://www.teranews.com **

Barb asked:

> What are you good at as regards cookery?

I'm good at mimicking international styles: I can cook barbecue, U.S.
Southern, regional Indian, regional Italian, Moroccan, Lebanese, Greek,
Jamaican, Mexican, Chinese, Thai, or bistro French. I'm still working on
classical French, though I make an excellent omelet. I'm struggling with
Peruvian, Ghanaian, Ethiopian, Korean, Vietnamese, Georgian/Russian, and
Iranian.

Oh, and I'm also very good at cooking chicken; I have the knack of not
drying it out.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Oh, and I'm also very good at cooking chicken; I have the knack of not
> drying it out.
>
> Bob

Hah! Good on you, Bob! I've used a vertical roaster for the last two
birdies and have the best luck with those for juicy bird.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

On Thu, 10 Jul 2008 22:05:23 -0700, "Bob Terwilliger"
> wrote:

>Barb asked:
>
>> What are you good at as regards cookery?
>
>I'm good at mimicking international styles: I can cook barbecue, U.S.
>Southern, regional Indian, regional Italian, Moroccan, Lebanese, Greek,
>Jamaican, Mexican, Chinese, Thai, or bistro French. I'm still working on
>classical French, though I make an excellent omelet. I'm struggling with
>Peruvian, Ghanaian, Ethiopian, Korean, Vietnamese, Georgian/Russian, and
>Iranian.
>
>Oh, and I'm also very good at cooking chicken; I have the knack of not
>drying it out.
>
>Bob

y'all intimidating me with your strengths. how about weaknesses? i
have a hell of a time getting the main and hot side dishes to come out
at the same time, even though i prep everything beforehand. maybe
that's why i like cold sides or something that can be held at
temperature, or chinese stir-fries and other one-dish meals.

(or course i know someone will reply 'i can't get the crust on my
*salmon en croûte* to come out flaky enough,' but no matter.)

your pal,
blake
** Posted from http://www.teranews.com **

On Fri, 11 Jul 2008 12:03:52 -0400, blake murphy
> wrote:

>On Thu, 10 Jul 2008 22:05:23 -0700, "Bob Terwilliger"
> wrote:
>
>>
>>Oh, and I'm also very good at cooking chicken; I have the knack of not
>>drying it out.
>>
>>Bob
>
>y'all intimidating me with your strengths. how about weaknesses? i
>have a hell of a time getting the main and hot side dishes to come out
>at the same time, even though i prep everything beforehand. maybe
>that's why i like cold sides or something that can be held at
>temperature, or chinese stir-fries and other one-dish meals.
>
>(or course i know someone will reply 'i can't get the crust on my
>*salmon en croûte* to come out flaky enough,' but no matter.)
>
It sounds like you can't get the timing right, not that you can't do
it. Take a suggestion from Bob. Start with chicken and a *timer*. I
suggest buying a vertical roaster, for perfect chicken every time -
but that's your call. While the chicken is roasting, make your
sides.... and use the timer. Start by baking a potato along with that
chicken or maybe make some plain rice.... work up to mashed potatoes,
fancier rice or even (store bought) noodles. Learn how to make gravy
and do it while your meat is resting. Vegetables are a breeze if you
have a steamer. Just cut them up (uniformly), put them in the pot and
TIME so you don't end up with mush. Do one thing often enough that
you know how long it takes!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"George Shirley" > wrote in message
news
> Melba's Jammin' wrote:
>> In article >,
>> "Dimitri" > wrote:
>>
>>> "Christine Dabney" > wrote in message
>>>> been known to snatch up a bunch of whatever it is, for the freezer. Or
>>>> sometimes I see something in the "used meat" bin, and all of a sudden
>>>> I know what I can do with it.
>>>>
>>>> Christine
>>> I think you mean "markdown bin"......
>>> I would hate to think you shop in the USED BIN.
>>
>>
>> No, she had it right. It's the "used meat" bin. :-0) Not sure who here
>> coined the term. zxcvbob? George Shirley?
> I think it was me, it's a common term used amongst the ROMEO'S (Retired
> Old Men Eating Out) that I hang out with. We mostly do the shopping for
> our households as a way to avoid boredom and, quite frankly, because we
> like to do it.

I like "ROMEO's" :-) I think "used meat" was coined by Modom.

TammyM

sf wrote in :

> On Fri, 11 Jul 2008 12:03:52 -0400, blake murphy
> > wrote:
>
>>On Thu, 10 Jul 2008 22:05:23 -0700, "Bob Terwilliger"
> wrote:
>>
>>>
>>>Oh, and I'm also very good at cooking chicken; I have the knack of not
>>>drying it out.
>>>
>>>Bob
>>
>>y'all intimidating me with your strengths. how about weaknesses? i
>>have a hell of a time getting the main and hot side dishes to come out
>>at the same time, even though i prep everything beforehand. maybe
>>that's why i like cold sides or something that can be held at
>>temperature, or chinese stir-fries and other one-dish meals.
>>
>>(or course i know someone will reply 'i can't get the crust on my
>>*salmon en croûte* to come out flaky enough,' but no matter.)
>>
> It sounds like you can't get the timing right, not that you can't do
> it. Take a suggestion from Bob. Start with chicken and a *timer*. I
> suggest buying a vertical roaster, for perfect chicken every time -
> but that's your call. While the chicken is roasting, make your
> sides.... and use the timer. Start by baking a potato along with that
> chicken or maybe make some plain rice.... work up to mashed potatoes,
> fancier rice or even (store bought) noodles. Learn how to make gravy
> and do it while your meat is resting. Vegetables are a breeze if you
> have a steamer. Just cut them up (uniformly), put them in the pot and
> TIME so you don't end up with mush. Do one thing often enough that
> you know how long it takes!
>
>

Step 1. Buy a pack of those feeds two people whole fryer chickens ($9-$12
bucks)...get the brand that pre-trusses with that stretch string thingie.
And put one chicken in the fridge.

Step 2. Season chicken to suit your tastes...I put lime slices under the
skin most nights.

Step 3. Put the chicken on the skewer and ensure it is secure and well
centered. Then into the rotisserie and set the timer for about 80 minutes
give or take.

Step 4. Await timer 'ding' with antisapation while making a simple salad
after reading the paper or some other relaxation method used to kill a
hour.

Step 5. Remove chicken carefully from rotisserie as it and skewer are
hot, cut it in half, and put 1/2 away for future use. Be sure to soak
skewer at soonest opportunity so as to ease clean up.

Step 6 stuff your face.

Repeat as required nightly till you run outa birds.


--

The house of the burning beet-Alan

On Fri 11 Jul 2008 12:07:52p, hahabogus told us...

> sf wrote in :
>
>> On Fri, 11 Jul 2008 12:03:52 -0400, blake murphy
>> > wrote:
>>
>>>On Thu, 10 Jul 2008 22:05:23 -0700, "Bob Terwilliger"
> wrote:
>>>
>>>>
>>>>Oh, and I'm also very good at cooking chicken; I have the knack of not
>>>>drying it out.
>>>>
>>>>Bob
>>>
>>>y'all intimidating me with your strengths. how about weaknesses? i
>>>have a hell of a time getting the main and hot side dishes to come out
>>>at the same time, even though i prep everything beforehand. maybe
>>>that's why i like cold sides or something that can be held at
>>>temperature, or chinese stir-fries and other one-dish meals.
>>>
>>>(or course i know someone will reply 'i can't get the crust on my
>>>*salmon en croûte* to come out flaky enough,' but no matter.)
>>>
>> It sounds like you can't get the timing right, not that you can't do
>> it. Take a suggestion from Bob. Start with chicken and a *timer*. I
>> suggest buying a vertical roaster, for perfect chicken every time -
>> but that's your call. While the chicken is roasting, make your
>> sides.... and use the timer. Start by baking a potato along with that
>> chicken or maybe make some plain rice.... work up to mashed potatoes,
>> fancier rice or even (store bought) noodles. Learn how to make gravy
>> and do it while your meat is resting. Vegetables are a breeze if you
>> have a steamer. Just cut them up (uniformly), put them in the pot and
>> TIME so you don't end up with mush. Do one thing often enough that
>> you know how long it takes!
>>
>>
>
> Step 1. Buy a pack of those feeds two people whole fryer chickens ($9-$12
> bucks)...get the brand that pre-trusses with that stretch string thingie.
> And put one chicken in the fridge.
>
> Step 2. Season chicken to suit your tastes...I put lime slices under the
> skin most nights.
>
> Step 3. Put the chicken on the skewer and ensure it is secure and well
> centered. Then into the rotisserie and set the timer for about 80 minutes
> give or take.
>
> Step 4. Await timer 'ding' with antisapation while making a simple salad
> after reading the paper or some other relaxation method used to kill a
> hour.
>
> Step 5. Remove chicken carefully from rotisserie as it and skewer are
> hot, cut it in half, and put 1/2 away for future use. Be sure to soak
> skewer at soonest opportunity so as to ease clean up.
>
> Step 6 stuff your face.
>
> Repeat as required nightly till you run outa birds.

Or until you run out of clean plates. :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Press to test.' 'Release to detonate.'
-------------------------------------------

>
> (or course i know someone will reply 'i can't get the crust on my
> *salmon en croûte* to come out flaky enough,' but no matter.)
>


I hate when that happens. Every single time too.
--
Queenie

*** Be the change you wish to see in the world ***

MayQueen > wrote in
m:

>>
>> (or course i know someone will reply 'i can't get the crust on my
>> *salmon en croûte* to come out flaky enough,' but no matter.)
>>
>
>
> I hate when that happens. Every single time too.

My weakness is I like to eat.

--

The house of the burning beet-Alan

On Fri, 11 Jul 2008 10:23:52 -0700, sf wrote:

>On Fri, 11 Jul 2008 12:03:52 -0400, blake murphy
> wrote:
>
>>On Thu, 10 Jul 2008 22:05:23 -0700, "Bob Terwilliger"
> wrote:
>>
>>>
>>>Oh, and I'm also very good at cooking chicken; I have the knack of not
>>>drying it out.
>>>
>>>Bob
>>
>>y'all intimidating me with your strengths. how about weaknesses? i
>>have a hell of a time getting the main and hot side dishes to come out
>>at the same time, even though i prep everything beforehand. maybe
>>that's why i like cold sides or something that can be held at
>>temperature, or chinese stir-fries and other one-dish meals.
>>
>>(or course i know someone will reply 'i can't get the crust on my
>>*salmon en croûte* to come out flaky enough,' but no matter.)
>>
>It sounds like you can't get the timing right, not that you can't do
>it. Take a suggestion from Bob. Start with chicken and a *timer*. I
>suggest buying a vertical roaster, for perfect chicken every time -
>but that's your call. While the chicken is roasting, make your
>sides.... and use the timer. Start by baking a potato along with that
>chicken or maybe make some plain rice.... work up to mashed potatoes,
>fancier rice or even (store bought) noodles. Learn how to make gravy
>and do it while your meat is resting. Vegetables are a breeze if you
>have a steamer. Just cut them up (uniformly), put them in the pot and
>TIME so you don't end up with mush. Do one thing often enough that
>you know how long it takes!

well, i do use a timer for the main. i guess i just don't remember
how long the sides take, or it takes me a different amount of time
each time.

i mean, it's not a half-hour apart, just enough to irritate me.

your pal,
blake
** Posted from http://www.teranews.com **

"blake murphy" > ha scritto nel messaggio
...
> On Fri, 11 Jul 2008 10:23:52 -0700, sf wrote:
>
>>On Fri, 11 Jul 2008 12:03:52 -0400, blake murphy

>>>y'all intimidating me with your strengths. how about weaknesses? >>>(or
>>>course i know someone will reply 'i can't get the crust on my
>>>*salmon en croûte* to come out flaky enough,' but no matter.)
>>>
>>It sounds like you can't get the timing right, not that you can't do
>>it.

> well, i do use a timer for the main. i guess i just don't remember
> how long the sides take, or it takes me a different amount of time
> each time.
>
> i mean, it's not a half-hour apart, just enough to irritate me.
>
> your pal,
> blake

One good thing about an Italian menu is that except for pasta alnost nothing
is served blazing hot. Make room temp and cold things your signature.
Problem solved.