In article >,
"Bob Terwilliger" > wrote:

> Kathleen wrote:
>
> > I've done a chili bar on a couple of occasions. A big pot full of mildly
> > spiced shredded beef chili with bowls at one end of the table, with
> > various add-ons further along, including shredded cheese, refried beans,
> > sliced jalapenos, sour cream, sliced black olives, diced onions and
> > tomatoes, shredded cabbage, fresh salsa, lime wedges, tortilla chips and
> > soft flour tortillas.
> >
> > The only complaint I've ever gotten was that the bowls needed to be
> > bigger.
>
> My list of chili garnishes is close to that, but I offer pinto beans rather
> than refried beans. I haven't tried shredded cabbage, but I do put out
> sliced avocados and white rice. If practical, I fry the tortilla chips
> myself.
>
> Bob

I do a similar thing with tacos. :-) Let 'em build their own.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
sf > wrote:

> On Sat, 27 Dec 2008 23:12:44 -0600, Damsel in dis Dress
> > wrote:
>
> >That sounds so strange! I'm willing to try it, though, if I discover
> >that I like raw zucchini.
>
> You could start by dipping it into some ranch dressing and eating it
> as a snack... I'd put more on the plate though, maybe some carrots,
> bell pepper and green onions (celery, if you like it).

I started adding raw zuke's to the crudite plate a few years ago. They
always go fast. :-) I've come to prefer it raw rather than cooked.

Those and raw mushroom halves.

Ranch is generally the preferred dip. I've posted the recipe for home
made... altho' I should get away from cheating with the powdered mix one
of these days and learn to make it from scratch. There are several
recipes for ranch google-able.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
> > In article >,
> > Tara > wrote:
> >
> > > On Sat, 27 Dec 2008 22:50:02 -0600, Damsel in dis Dress
> > > > wrote:
> > >
> > > >Never occured to me to eat it raw. I'll give it a shot. Thanks!
> > >
> > > Zucchini and summer squash (yellow crookneck) are both good to eat
> > > raw. You might like to dip them in a little buttermilk dressing.
> > >
> > > Tara
> >
> > Ranch!!!
>
> Blue cheese!!!
>
> Dill dip!!!

French onion.

Clam or shrimp.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 28 Dec 2008 12:17:16 -0800, Dan Abel wrote:

> In article >,
> Dave Smith > wrote:
>
>> Sheldon wrote:
>>
>>> restrictions, not even for medical reasons... people who require
>>> special food considerations can dine elsewhere and ruin someone elses
>>> dinner with their constant food prefererence commentary and attempts
>>> at proselytization... as far as I'm concerned these are rude boors who
>>> use their adopted eating styles to control. And anyway, why should I
>>> feel obligated to cook vegetarian for them, they won't cook meat for
>>> me.
>
> My daughter was a vegetarian for eight years, my sister for thirteen.
> Neither was rude. Now we have perhaps the rudest person in the history
> of long term posters to rfc, complaining that vegetarians are rude! Why
> don't we just call rude people rude, and vegetarian people vegetarian?
>

it is pretty rich, isn't it?

your pal,
blake

On Sun, 28 Dec 2008 15:56:09 -0500, cshenk wrote:

> "Dan Abel" wrote
>
>> I have made mistakes in my life. If people won't accept an apology for
>> an honest mistake, I don't call them vegetarians, I call them RUDE.
>> Other than Jews, most people accept soap and water as a solution for
>> this problem. I'm not familiar with strict Jewish cooking, but there
>> must be some way to deal with this other than discarding something.
>
> I think he's referring to an extreme case there and yes, they are rude. In
> the case of our 'kosher' friends, they are not strict to the point where I
> have to worry about kitchen implements. They do avoid pork and many types
> of seafoods, but they don't mind (and make themselves) dishes with meat and
> milk in the same one etc.

they're not strictly kosher, then. strictly kosher calls for two sets of
plates, etc. for dairy and meat dishes. they can be re-koshered, but i
don't think it's customary except as part of a yearly ritual.

i'm not sure, but i think the same would go for utensils.

but as for the vegans in this discussion, i could see where a overly
fastidious type would object, say, to the same spatula being using to turn
a boca and a beef burger. a polite person wouldn't make a big deal about
it, and just puke discreetly later.

your pal,
blake

On Sun, 28 Dec 2008 14:18:33 -0600, Gregory Morrow wrote:

> blake murphy wrote:
>
>> On Sat, 27 Dec 2008 22:32:12 +0000 (UTC), Steve Pope wrote:
>>
>>> Dave Smith > wrote:
>>>
>>>>Steve Pope wrote:
>>>
>>>>> These days many people are vegan so as to reduce carbon
>>>>> emissions and (at least in their thinking) save the planet.
>>>>> It's like any other "self imposed" form of energy conservation.
>>>
>>>>Sure. I will buy that when they give up their cars, give up their
>>>>electronic toys and turn down their furnaces and air conditioners, and
>>>>buy only locally produced produce.
>>>
>>> Understood, but you may be underestimating the carbon impact
>>> of a meat-heavy diet.
>>>
>>> It's instructive, although imperfect, to go through an on-line
>>> energy consumption audit, and play with variables such as whether
>>> one is vegan. It can make a significant difference, although
>>> it'll be under one ton of carbon per year.
>>>
>>> Steve
>>
>> i don't really understand the line of thinking that goes, 'if you try to
>> reduce your carbon footprint you must live in a cave or you're not
>> sincere.' must all jews be ultra-orthodox? must every catholic be opus
>> dei? it makes no sense.
>
> That "carbon footprint" jazz is simply another ruse to separate you from
> your M-O-N-E-Y, blake...

we'll see when your chicago digs become an ocean-front property.

blake

On Sun, 28 Dec 2008 21:34:36 +0000 (UTC), Steve Pope wrote:

> blake murphy > wrote:
>
>>On Sat, 27 Dec 2008 22:32:12 +0000 (UTC), Steve Pope wrote:
>
>>> It's instructive, although imperfect, to go through an on-line
>>> energy consumption audit, and play with variables such as whether
>>> one is vegan. It can make a significant difference, although
>>> it'll be under one ton of carbon per year.
>
>>i don't really understand the line of thinking that goes, 'if you try to
>>reduce your carbon footprint you must live in a cave or you're not
>>sincere.' must all jews be ultra-orthodox? must every catholic be opus
>>dei? it makes no sense.
>
> It's just a _reducto ad absurdium_ (I'm sure I mispelled that) argument
> used against environmentalism.
>
> Pollution and conversation are numbers games. An incremental
> reduction in pollution helps incrementally; and there's no
> such thing as eliminating it entirely, so incremental is all
> you're going to get. It's still worth doing, or at least
> worth considering.
>
> Steve

i'd call it a bullshit right-wing talking point, but you are correct.

*Reductio ad absurdum* if you want to make your latin teacher happy:

<http://en.wikipedia.org/wiki/Reductio_ad_absurdum>


your pal,
blake

On Sun, 28 Dec 2008 14:23:42 -0500, cshenk wrote:

> "tintalle" wrote
>
>> I don't usually eat seafood myself, and the smell of it really just
>> isn't pleasant to me.
> snipped rest.
>
> Thats fine! Not everyone loves it! When we do a party dinner, we normally
> have 2 choices of 'main', with one being seafood, and the other 'something
> else'. We have a fair number of semi-vegetarian friends, so make
> substantial amounts of 'sides' that can be 'main meal'.
>
> Since we also have a fair number of friends with dietary restrictions (some
> religion, some preference, some medical), we ask them to remind us if
> there's anything special we need to avoid or at least have some suitable
> dishes without 'whatever'. Kinda like having some dishes with no onions if
> Blake was coming.

god no, not me, my ex-girlfriend. i love 'em.

your pal,
blake

On Sun, 28 Dec 2008 15:47:42 -0500, cshenk wrote:
>
> Last time I did that, it was due to an excellent sale on the local blue
> crabs and a really nice sale on big stuffable squids. My kitchen wasnt big
> enough to make really another 'main dish'. Oven filled with 4 large stuffed
> squids, 2 large pots boiling on top waiting for the 15 live crabs. Crockpot
> full of mixed sweet and other potato types (steamed in jacket potatoes
> really). Ricemaker doing rice. 1 burner for tea, 1 open to reheat anything
> needed. Large green leafy salad (4 choices of dressing). Fresh bread as
> always.
>
> Joe and Sadie just grinned and told us to tell them how it went (a little
> too off kosher for them). The 2 semi-vegetarians decided squid is a
> vegetable for the night ;-)

the concept of 'honorary vegetable' is a useful one.

your pal,
blake

Omelet wrote:
>
>>
>> Maybe in *Berkeley* they will...
>>
>> In normal places vegetarians are considered freaks and so are left to their
>> own devices...
>
> That's pretty narrow minded... I suppose you don't respect Kosher eaters
> either?

AFAIAC, they are tight up there with other people who subscribe to
religious ideas by choice or who are too weak to reject the family and
community pressure to subscribe to ancient lore, like Catholics who
won't eat fish on Friday, Hindus who won't eat meat, Seventh Day
Adventists, Jains who won't even eat vegetables if they have to be
killed etc.

In article >,
blake murphy > wrote:

> On Sun, 28 Dec 2008 12:17:16 -0800, Dan Abel wrote:
>
> > In article >,
> > Dave Smith > wrote:
> >
> >> Sheldon wrote:
> >>
> >>> restrictions, not even for medical reasons... people who require
> >>> special food considerations can dine elsewhere and ruin someone elses
> >>> dinner with their constant food prefererence commentary and attempts
> >>> at proselytization... as far as I'm concerned these are rude boors who
> >>> use their adopted eating styles to control. And anyway, why should I
> >>> feel obligated to cook vegetarian for them, they won't cook meat for
> >>> me.
> >
> > My daughter was a vegetarian for eight years, my sister for thirteen.
> > Neither was rude. Now we have perhaps the rudest person in the history
> > of long term posters to rfc, complaining that vegetarians are rude! Why
> > don't we just call rude people rude, and vegetarian people vegetarian?
> >
>
> it is pretty rich, isn't it?
>
> your pal,
> blake

I have no problem cooking for individual preferences. ;-) As for
vegetarians, as long as they don't proselytize (and I don't meet many
that do), I'm ok with catering to them. I often prepare meat free
veggie sides anyway.

A good veggie stir fry with tofu is rather good actually! I eat enough
meat, I sometimes tire of it.

I'd probably enjoy a good vegetarian meal if I ate at someone's house
that was one.

Shel' is so judgmental and narrow minded, I actually pity him sometimes.
He must be a very unhappy person to be so un-accepting of other people.
It's a real shame.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
blake murphy > wrote:

> >> i don't really understand the line of thinking that goes, 'if you try to
> >> reduce your carbon footprint you must live in a cave or you're not
> >> sincere.' must all jews be ultra-orthodox? must every catholic be opus
> >> dei? it makes no sense.
> >
> > That "carbon footprint" jazz is simply another ruse to separate you from
> > your M-O-N-E-Y, blake...
>
> we'll see when your chicago digs become an ocean-front property.

Uh, Blake, that'd be Glacier front property... ;-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Dave Smith > wrote:

> Omelet wrote:
> >
> >>
> >> Maybe in *Berkeley* they will...
> >>
> >> In normal places vegetarians are considered freaks and so are left to their
> >> own devices...
> >
> > That's pretty narrow minded... I suppose you don't respect Kosher eaters
> > either?
>
> AFAIAC, they are tight up there with other people who subscribe to
> religious ideas by choice or who are too weak to reject the family and
> community pressure to subscribe to ancient lore, like Catholics who
> won't eat fish on Friday, Hindus who won't eat meat, Seventh Day
> Adventists, Jains who won't even eat vegetables if they have to be
> killed etc.

Put it this way. I'd MUCH rather cook something for guests that will
truly be enjoyed rather than just eaten out of politeness.

Life is too short for that nonsense.

It makes me feel good when guests go back for seconds. :-) I put extra
food on the table in serving dishes after serving up the initial plates
so they can take what they want.

I don't do a lot of dinner parties and really do enjoy it when I do.
Menu is discussed with guests prior to me shopping.

And it often makes me get more creative. Those shark steaks were
fantastic the other night and we don't eat fish that often due to the
cost... They were $1.00 per lb. less than the catfish fillets which were
my second option. Sharks are predators and catfish are scavengers.
Either one was fine with them.

My guests also preferred grilled to fried for the same reasons I do.
It's not hard to cook for people that try to eat as healthy as possible.
:-) Prep is simpler and less messy. Steaming, baking, roasting, grilling
and braising...

I do fry stuff once in awhile, but not often.

I'll quiz them later as to why they won't eat shellfish or sea bugs. I
was going to add shrimp to the mushroom/veggie dish initially. They are
not Jewish. I personally consider shrimp to be a healthy food. I'm
wondering if mercury might be an issue with that? I'll have to research
it. Both shrimp and shellfish are plankton eaters, while crabs and
lobsters are scavengers.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 28 Dec 2008 18:33:55 -0800, Bob Terwilliger wrote:

> Kathleen wrote:
>
>> I've done a chili bar on a couple of occasions. A big pot full of mildly
>> spiced shredded beef chili with bowls at one end of the table, with
>> various add-ons further along, including shredded cheese, refried beans,
>> sliced jalapenos, sour cream, sliced black olives, diced onions and
>> tomatoes, shredded cabbage, fresh salsa, lime wedges, tortilla chips and
>> soft flour tortillas.
>>
>> The only complaint I've ever gotten was that the bowls needed to be
>> bigger.
>
> My list of chili garnishes is close to that, but I offer pinto beans rather
> than refried beans. I haven't tried shredded cabbage, but I do put out
> sliced avocados and white rice. If practical, I fry the tortilla chips
> myself.
>
> Bob

i'm not sure if i've heard of shredded cabbage with chili either. might be
good, but i'd pass it up for the diced onion and cheese.

your pal,
blake

blake murphy wrote:

> i'm not sure if i've heard of shredded cabbage with chili either. might be
> good, but i'd pass it up for the diced onion and cheese.

In my family, we have this weird recipe we call "German Tacos."
Basically, it's seasoned and browned hamburger meat with a ton of
shredded cabbage that has steamed down considerably in the meat. Served
on soft-fried corn tortillas with the other normal fillings. Oh, and if
you don't use hot sauce, the only other condiment to use is KETCHUP.

Now, before you say this must be some sort of nutso-Okie thing, it was
developed by my mom and her best friend as we grew up in SoCal. Adding
the cabbage stretches the meal. Everyone loves it and it's one of the
first dinner requests when we all get together. I have migrated the
recipe a bit to use a leaner blend of ground beef and I serve it on soft
flour tortillas.

I also add shredded cabbage to my tomato-based vegetable beef soups.

I used some last night in a braised pork dish. I bought a HUGE head of
cabbage at the Farmers Market this Saturday. Barely cut a third of it
off and still have a lot to use. Now I'm contemplating getting
sauerbraten started. Served with cabbage,and spaetzle. One of my
favorite winter meals.

Cabbage is your friend.

--Lin

In article >,
Lin > wrote:

> blake murphy wrote:
>
> > i'm not sure if i've heard of shredded cabbage with chili either. might be
> > good, but i'd pass it up for the diced onion and cheese.
>
> In my family, we have this weird recipe we call "German Tacos."
> Basically, it's seasoned and browned hamburger meat with a ton of
> shredded cabbage that has steamed down considerably in the meat. Served
> on soft-fried corn tortillas with the other normal fillings. Oh, and if
> you don't use hot sauce, the only other condiment to use is KETCHUP.
>
> Now, before you say this must be some sort of nutso-Okie thing, it was
> developed by my mom and her best friend as we grew up in SoCal. Adding
> the cabbage stretches the meal. Everyone loves it and it's one of the
> first dinner requests when we all get together. I have migrated the
> recipe a bit to use a leaner blend of ground beef and I serve it on soft
> flour tortillas.
>
> I also add shredded cabbage to my tomato-based vegetable beef soups.
>
> I used some last night in a braised pork dish. I bought a HUGE head of
> cabbage at the Farmers Market this Saturday. Barely cut a third of it
> off and still have a lot to use. Now I'm contemplating getting
> sauerbraten started. Served with cabbage,and spaetzle. One of my
> favorite winter meals.
>
> Cabbage is your friend.
>
> --Lin

Hm. That gives me some ideas. Cabbage is cheap, I like it, and it's
supposed to be good for weight loss.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:

> Hm. That gives me some ideas. Cabbage is cheap, I like it, and it's
> supposed to be good for weight loss.

I forgot to mention that the chili or taco flavoring wasn't added to the
meat as it cooked for the German Tacos. The kids didn't like the
spiciness so we add that to our liking via the hot
sauces/picantes/salsas when cooking for the whole group. When cooking
for just Bob and I, I like adding crushed red pepper to the mixture.

Have you thought about some sort of a (steamed) cabbage roll for
dieting? Those are yummy and you can fill them with whatever you like!

Steaming a quartered head of cabbage in a half-inch or so of chicken
stock is easy and delicious, too.

Amazingly, I've been so good in my dieting (er, lifestyle modification
as my doctor calls it) that I've lost nearly 20 lbs. in seven weeks. I
didn't gain any weight with my Christmas trip to Oklahoma -- and i
didn't have to scrimp on any of the things we traditionally have.
However, I didn't LOSE weight either, so I call that a tie. ;-)

What I'm doing isn't low-carbing it as much as it's doing away with the
"empty" calories and portion control. I have modified the amount of oil
I use in cooking and seldom use butter now. Also -- as much as it kills
me -- I've limited the amount of red meat I eat and use an egg
substitute instead of real eggs when I am cooking for myself.

Bob has been reaping the benefits of my healthier lifestyle, too.

--Lin (back on the straight and narrow as my scales sing to me!)

Omelet wrote:
>
>> AFAIAC, they are tight up there with other people who subscribe to
>> religious ideas by choice or who are too weak to reject the family and
>> community pressure to subscribe to ancient lore, like Catholics who
>> won't eat fish on Friday, Hindus who won't eat meat, Seventh Day
>> Adventists, Jains who won't even eat vegetables if they have to be
>> killed etc.
>
> Put it this way. I'd MUCH rather cook something for guests that will
> truly be enjoyed rather than just eaten out of politeness.


Same here. That is why I tend to invite only those who genuinely like
food. I will go to great lengths to prepare good meals for people who
enjoy it. I usually know enough about my friends to know their likes and
dislikes. If I have Jewish friends over I avoid pork, shellfish and
cream sauces, but let's face it, if they are strict Kosher they aren't
going to come anyway.

> Life is too short for that nonsense.

Life is too short to be picky about food and to adhere to food
prohibitions based on old folk lore and myths.


> It makes me feel good when guests go back for seconds. :-) I put extra
> food on the table in serving dishes after serving up the initial plates
> so they can take what they want.


> And it often makes me get more creative. Those shark steaks were
> fantastic the other night and we don't eat fish that often due to the
> cost... They were $1.00 per lb. less than the catfish fillets which were
> my second option. Sharks are predators and catfish are scavengers.
> Either one was fine with them.
>
> My guests also preferred grilled to fried for the same reasons I do.
> It's not hard to cook for people that try to eat as healthy as possible.
> :-) Prep is simpler and less messy. Steaming, baking, roasting, grilling
> and braising...

>
> I do fry stuff once in awhile, but not often.

I occasionally pan fry fish, but not deep frying.


> I'll quiz them later as to why they won't eat shellfish or sea bugs. I
> was going to add shrimp to the mushroom/veggie dish initially. They are
> not Jewish. I personally consider shrimp to be a healthy food. I'm
> wondering if mercury might be an issue with that? I'll have to research
> it. Both shrimp and shellfish are plankton eaters, while crabs and
> lobsters are scavengers.


My younger brother used to hate shrimp. I don't know why. He just
wouldn't ever try it. One night he went out to a Chinese restaurant with
friends and came back with some deep fried fish for me to try. He
thought it was great. He didn't know that it was shrimp. I know quite a
few people who won't touch calamari because they know it's squid and
squid is just plain icky. My son, OTOH once tried some of my calamari so
that that he could tell his friends that he had eaten something
disgusting. Once he tried it he realized how good it is.

In article > ,
Lin > wrote:

> Omelet wrote:
>
> > Hm. That gives me some ideas. Cabbage is cheap, I like it, and it's
> > supposed to be good for weight loss.
>
> I forgot to mention that the chili or taco flavoring wasn't added to the
> meat as it cooked for the German Tacos. The kids didn't like the
> spiciness so we add that to our liking via the hot
> sauces/picantes/salsas when cooking for the whole group. When cooking
> for just Bob and I, I like adding crushed red pepper to the mixture.
>
> Have you thought about some sort of a (steamed) cabbage roll for
> dieting? Those are yummy and you can fill them with whatever you like!
>
> Steaming a quartered head of cabbage in a half-inch or so of chicken
> stock is easy and delicious, too.

Cabbage in general is delicious, and there are a couple of varieties. I
like to use napa cabbage for cabbage rolls as it's easier to peel off
intact leaves.

>
> Amazingly, I've been so good in my dieting (er, lifestyle modification
> as my doctor calls it) that I've lost nearly 20 lbs. in seven weeks. I
> didn't gain any weight with my Christmas trip to Oklahoma -- and i
> didn't have to scrimp on any of the things we traditionally have.
> However, I didn't LOSE weight either, so I call that a tie. ;-)

Heh! That's me for December... Did not lose any more but have not gained
any either. I've dumped #30 since the end of May when I first found out
what was wrong with my back.

>
> What I'm doing isn't low-carbing it as much as it's doing away with the
> "empty" calories and portion control.

Yep!

> I have modified the amount of oil
> I use in cooking and seldom use butter now. Also -- as much as it kills
> me -- I've limited the amount of red meat I eat and use an egg
> substitute instead of real eggs when I am cooking for myself.

It's hard cutting fat but it's the most efficient way to reduce
calories...

>
> Bob has been reaping the benefits of my healthier lifestyle, too.
>
> --Lin (back on the straight and narrow as my scales sing to me!)

A dropping scale is the best incentive! <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Dave Smith > wrote:

> > I do fry stuff once in awhile, but not often.
>
> I occasionally pan fry fish, but not deep frying.

It's truly the best way to prepare catfish "nuggets". It's the fatty
belly meat trimmed from catfish fillets and is generally sold for less
than $2.00 per lb. I lightly coat it with either spiced corn starch or
rice flour. Sometimes both as the mood strikes.

I'll deep fry shrimp the same way on rare occasions, and sometimes make
fish sticks out of salmon fillets. <eg> Dad loves it that way.
>
>
> > I'll quiz them later as to why they won't eat shellfish or sea bugs. I
> > was going to add shrimp to the mushroom/veggie dish initially. They are
> > not Jewish. I personally consider shrimp to be a healthy food. I'm
> > wondering if mercury might be an issue with that? I'll have to research
> > it. Both shrimp and shellfish are plankton eaters, while crabs and
> > lobsters are scavengers.
>
>
> My younger brother used to hate shrimp. I don't know why. He just
> wouldn't ever try it. One night he went out to a Chinese restaurant with
> friends and came back with some deep fried fish for me to try. He
> thought it was great. He didn't know that it was shrimp. I know quite a
> few people who won't touch calamari because they know it's squid and
> squid is just plain icky. My son, OTOH once tried some of my calamari so
> that that he could tell his friends that he had eaten something
> disgusting. Once he tried it he realized how good it is.

Live and learn. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Mon 29 Dec 2008 01:10:32p, Omelet told us...

> In article > ,
> Lin > wrote:
>
>> Omelet wrote:
>>
>> > Hm. That gives me some ideas. Cabbage is cheap, I like it, and it's
>> > supposed to be good for weight loss.
>>
>> I forgot to mention that the chili or taco flavoring wasn't added to the
>> meat as it cooked for the German Tacos. The kids didn't like the
>> spiciness so we add that to our liking via the hot
>> sauces/picantes/salsas when cooking for the whole group. When cooking
>> for just Bob and I, I like adding crushed red pepper to the mixture.
>>
>> Have you thought about some sort of a (steamed) cabbage roll for
>> dieting? Those are yummy and you can fill them with whatever you like!
>>
>> Steaming a quartered head of cabbage in a half-inch or so of chicken
>> stock is easy and delicious, too.
>
Napa Valley Deviled Crab

2 cups crabmeat, flaked
2 hard cooked eggs, finely chopped
1 tablespoon grated onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard (Grey Poupon)
3 tablespoons dry sherry or dry vermouth
1/2 - 1 cup mayonnaise
1 cup buttered fresh bread crumbs, divided

Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
Use more or less mayonnaise to achieve a spoonable but not runny mixture.
Divide among 4 ramekins, shells, or individual casserole dishes. Sprinkle
remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
immediately.
> Cabbage in general is delicious, and there are a couple of varieties. I
> like to use napa cabbage for cabbage rolls as it's easier to peel off
> intact leaves.
>
>>
>> Amazingly, I've been so good in my dieting (er, lifestyle modification
>> as my doctor calls it) that I've lost nearly 20 lbs. in seven weeks. I
>> didn't gain any weight with my Christmas trip to Oklahoma -- and i
>> didn't have to scrimp on any of the things we traditionally have.
>> However, I didn't LOSE weight either, so I call that a tie. ;-)
>
> Heh! That's me for December... Did not lose any more but have not gained
> any either. I've dumped #30 since the end of May when I first found out
> what was wrong with my back.
>
>>
>> What I'm doing isn't low-carbing it as much as it's doing away with the
>> "empty" calories and portion control.
>
> Yep!
>
>> I have modified the amount of oil
>> I use in cooking and seldom use butter now. Also -- as much as it kills
>> me -- I've limited the amount of red meat I eat and use an egg
>> substitute instead of real eggs when I am cooking for myself.
>
> It's hard cutting fat but it's the most efficient way to reduce
> calories...
>
>>
>> Bob has been reaping the benefits of my healthier lifestyle, too.
>>
>> --Lin (back on the straight and narrow as my scales sing to me!)
>
> A dropping scale is the best incentive! <g>

The insurance provider for the company I work for is bringing in a weight
loss and lifestyle program that starts on January 5th. The program will
run for 6 months. The person who looses the greatest percentage of their
body weight will win an all expense paid week's vacation to Hawaii. The
2nd place winner will receive a 5-day vacation in San Diego. Other lesser
prizes for those further down the line. Me? I'm looking to say Aloha!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 10hrs 30mins
************************************************** **********************
Just my 78,000 lira worth.
************************************************** **********************

In article 0>,
Wayne Boatwright > wrote:

> > A dropping scale is the best incentive! <g>
>
> The insurance provider for the company I work for is bringing in a weight
> loss and lifestyle program that starts on January 5th. The program will
> run for 6 months. The person who looses the greatest percentage of their
> body weight will win an all expense paid week's vacation to Hawaii. The
> 2nd place winner will receive a 5-day vacation in San Diego. Other lesser
> prizes for those further down the line. Me? I'm looking to say Aloha!
>
> --
> Wayne Boatwright

I'd love that. :-) All our insurance provider does is give us that
incentive program to keep our deductible the same. It's going up by
$150.00 per year if we don't subscribe to their "Healthy Habits" program.

:-P
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Wayne Boatwright wrote:

> Napa Valley Deviled Crab
>
<snippage of the recipe>

Uh, Wayne ... I think I counted four times that this recipe has shown up
in posts that originated with you -- and not as quote backs. Other than
the "napa" part, I'm not sure what it has to do with cabbage!
Whassupwithdat? LOL!
>
> The insurance provider for the company I work for is bringing in a weight
> loss and lifestyle program that starts on January 5th. The program will
> run for 6 months. The person who looses the greatest percentage of their
> body weight will win an all expense paid week's vacation to Hawaii. The
> 2nd place winner will receive a 5-day vacation in San Diego. Other lesser
> prizes for those further down the line. Me? I'm looking to say Aloha!

Color me Hawaiian print floral envious! You go, boi!

Of course, SD ain't a bad runner-up prize.

--Lin (Hang Ten, Moondoggie!)

On Mon, 29 Dec 2008 10:23:29 -0800, Lin >
wrote:



>I used some last night in a braised pork dish. I bought a HUGE head of
>cabbage at the Farmers Market this Saturday. Barely cut a third of it
>off and still have a lot to use. Now I'm contemplating getting
>sauerbraten started. Served with cabbage,and spaetzle. One of my
>favorite winter meals.
>
>Cabbage is your friend.
>
>--Lin

I made the kalua pig last night from Kili's recipe and wilted the
cabbage in the juice along with the meat. It is pretty good on it's
own (although needed more salt) but I am getting ideas for the
leftovers. It makes a HUGE amount..

I saw on one blog where it was used in quesadillas and I am thinking
that might be pretty darn good. Trying to decide what kind of cheese
would be good with it though.

And I had the weird idea that it might be a decent *******ized sort of
Cuban sandwich...

Stay tuned....

Christine

On Mon 29 Dec 2008 01:54:15p, Lin told us...

> Wayne Boatwright wrote:
>
>> Napa Valley Deviled Crab
>>
> <snippage of the recipe>
>
> Uh, Wayne ... I think I counted four times that this recipe has shown up
> in posts that originated with you -- and not as quote backs. Other than
> the "napa" part, I'm not sure what it has to do with cabbage!
> Whassupwithdat? LOL!

More than one person asked for the recipe, and I hate referring people to
go back "up thread" to find something. In this case napa has nothing to do
with cabbage. It would be the Napa Valley in the California wine country.

>>
>> The insurance provider for the company I work for is bringing in a
>> weight loss and lifestyle program that starts on January 5th. The
>> program will run for 6 months. The person who looses the greatest
>> percentage of their body weight will win an all expense paid week's
>> vacation to Hawaii. The 2nd place winner will receive a 5-day vacation
>> in San Diego. Other lesser prizes for those further down the line.
>> Me? I'm looking to say Aloha!
>
> Color me Hawaiian print floral envious! You go, boi!
>
> Of course, SD ain't a bad runner-up prize.
>
> --Lin (Hang Ten, Moondoggie!)

I'll tale whatever I can get, Lin. And at least I'll be losing weight
*again*. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 9hrs 25mins
************************************************** **********************
Can you whistle a telephone number?
************************************************** **********************

On Mon, 29 Dec 2008 13:59:17 -0700, Christine Dabney
> wrote:

>I made the kalua pig last night from Kili's recipe and wilted the
>cabbage in the juice along with the meat. It is pretty good on it's
>own (although needed more salt) but I am getting ideas for the
>leftovers. It makes a HUGE amount..
>
>I saw on one blog where it was used in quesadillas and I am thinking
>that might be pretty darn good. Trying to decide what kind of cheese
>would be good with it though.
>
>And I had the weird idea that it might be a decent *******ized sort of
>Cuban sandwich...
>
>Stay tuned....
>
>Christine

Hey Chris, wanna put this in a thread where people can find the info,
other than by accidentally tripping over it, like I just did?

What the heck ... I just did.

Carol

Wayne Boatwright wrote:

> More than one person asked for the recipe, and I hate referring people to
> go back "up thread" to find something. In this case napa has nothing to do
> with cabbage. It would be the Napa Valley in the California wine country.

Buh, buh, it's showing up in the breakfast thread, too!

> I'll tale whatever I can get, Lin. And at least I'll be losing weight
> *again*. :-)

Yay!!!

--Lin

On Mon 29 Dec 2008 02:42:55p, Lin told us...

> Wayne Boatwright wrote:
>
>> More than one person asked for the recipe, and I hate referring people
>> to go back "up thread" to find something. In this case napa has
>> nothing to do with cabbage. It would be the Napa Valley in the
>> California wine country.
>
> Buh, buh, it's showing up in the breakfast thread, too!

That's very strange, as I don't see it on my outgoing posts.

>> I'll tale whatever I can get, Lin. And at least I'll be losing weight
>> *again*. :-)
>
> Yay!!!
>
> --Lin
>
>

Thanks for the support!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 9hrs 1mins
************************************************** **********************
We have them exactly where they want us. (cmdr James T. Kirk)
************************************************** **********************

Damsel in dis Dress wrote:
> On Mon, 29 Dec 2008 13:59:17 -0700, Christine Dabney
> > wrote:
>
>> I made the kalua pig last night from Kili's recipe and wilted the
>> cabbage in the juice along with the meat. It is pretty good on it's
>> own (although needed more salt) but I am getting ideas for the
>> leftovers. It makes a HUGE amount..
>>
>> I saw on one blog where it was used in quesadillas and I am thinking
>> that might be pretty darn good. Trying to decide what kind of cheese
>> would be good with it though.
>>
>> And I had the weird idea that it might be a decent *******ized sort of
>> Cuban sandwich...
>>
>> Stay tuned....
>>
>> Christine
>
> Hey Chris, wanna put this in a thread where people can find the info,
> other than by accidentally tripping over it, like I just did?
>
> What the heck ... I just did.
>
> Carol

Kalua pork is essentially a pulled-pork style roast pork shoulder
flavored with liquid smoke and salt. Ideally, one should warp the pork
in ti or banana leaves while roasting in the oven. The leaves flavors
the meat and gives it a taste reminiscent of cigarettes butts - well, at
least it does for me. :-) Still, it's pretty tasty stuff... Of course,
who the heck has access to ti and banana leaves? :-)

On Mon, 29 Dec 2008 15:40:33 -0600, Damsel in dis Dress
> wrote:


>Hey Chris, wanna put this in a thread where people can find the info,
>other than by accidentally tripping over it, like I just did?
>
>What the heck ... I just did.
>
>Carol

Not yet. It isn't published yet. I will when I get the first post
published ..probably tomorrow.

Then, I will let everyone know.

Christine

On Mon, 29 Dec 2008 15:40:33 -0600, Damsel in dis Dress
> wrote:


>Hey Chris, wanna put this in a thread where people can find the info,
>other than by accidentally tripping over it, like I just did?
>
>What the heck ... I just did.
>
>Carol

Oops.. You meant the kalua pig, not my blog. LOL.

Sure. But the blog is coming soon.....

Christine

On Mon 29 Dec 2008 03:03:43p, dsi1 told us...

> Damsel in dis Dress wrote:
>> On Mon, 29 Dec 2008 13:59:17 -0700, Christine Dabney
>> > wrote:
>>
>>> I made the kalua pig last night from Kili's recipe and wilted the
>>> cabbage in the juice along with the meat. It is pretty good on it's
>>> own (although needed more salt) but I am getting ideas for the
>>> leftovers. It makes a HUGE amount..
>>>
>>> I saw on one blog where it was used in quesadillas and I am thinking
>>> that might be pretty darn good. Trying to decide what kind of cheese
>>> would be good with it though.
>>>
>>> And I had the weird idea that it might be a decent *******ized sort of
>>> Cuban sandwich...
>>>
>>> Stay tuned....
>>>
>>> Christine
>>
>> Hey Chris, wanna put this in a thread where people can find the info,
>> other than by accidentally tripping over it, like I just did?
>>
>> What the heck ... I just did.
>>
>> Carol
>
> Kalua pork is essentially a pulled-pork style roast pork shoulder
> flavored with liquid smoke and salt. Ideally, one should warp the pork
> in ti or banana leaves while roasting in the oven. The leaves flavors
> the meat and gives it a taste reminiscent of cigarettes butts - well, at
> least it does for me. :-) Still, it's pretty tasty stuff... Of course,
> who the heck has access to ti and banana leaves? :-)
>

A friend of mine here in Phoenix buys both ti and banana leaves at one of
the local Asian markets. I'm not sure what she uses the ti leaves for, but
she uses the banana leaves for wrapping Puerto Rican tamales.

the Kalua Pork... This is not a criticism, but ever since Kili first
posted this herself on rfc, I've questioned in my mind the quantity of
liquid smoke used in it. It's probably just me, but I can barely tolerate
a half teaspoon of liquid smoke in any recipe. Is there something about
the way it reacts in this recipe that makes it different?

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 8hrs 52mins
************************************************** **********************
A woman without a man is like a fish without a bicycle.
************************************************** **********************

On Mon, 29 Dec 2008 22:14:07 GMT, Wayne Boatwright
> wrote:


> the Kalua Pork... This is not a criticism, but ever since Kili first
>posted this herself on rfc, I've questioned in my mind the quantity of
>liquid smoke used in it. It's probably just me, but I can barely tolerate
>a half teaspoon of liquid smoke in any recipe. Is there something about
>the way it reacts in this recipe that makes it different?

Yes, this is one of the problems I have with it, Wayne. I think it
could have gone with much less liquid smoke. If I were doing this
again, I think I would use less than half of it.....

Also, more salt. I salted it well before hand, but it tastes a bit on
the blander side to me. Doesn't have that "oomph!" it needs, at least
to me. I am wondering if pre salting would have helped.

All in all it is good, but I think it would be much better with those
changes.

Still am going to try those follow up ideas for leftovers. Might show
up in a blog soon...

Christine

On Mon 29 Dec 2008 03:18:19p, Christine Dabney told us...

> On Mon, 29 Dec 2008 22:14:07 GMT, Wayne Boatwright
> > wrote:
>
>
>> the Kalua Pork... This is not a criticism, but ever since Kili first
>>posted this herself on rfc, I've questioned in my mind the quantity of
>>liquid smoke used in it. It's probably just me, but I can barely
tolerate
>>a half teaspoon of liquid smoke in any recipe. Is there something about
>>the way it reacts in this recipe that makes it different?
>
> Yes, this is one of the problems I have with it, Wayne. I think it
> could have gone with much less liquid smoke. If I were doing this
> again, I think I would use less than half of it.....
>
> Also, more salt. I salted it well before hand, but it tastes a bit on
> the blander side to me. Doesn't have that "oomph!" it needs, at least
> to me. I am wondering if pre salting would have helped.
>
> All in all it is good, but I think it would be much better with those
> changes.
>
> Still am going to try those follow up ideas for leftovers. Might show
> up in a blog soon...
>
> Christine
>

The pork and cabbage combination has great appeal to me. I may try it with
a modicum of liquid smoke and more salt than specified.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 8hrs 23mins
************************************************** **********************
Some things have got to be believed to be seen.
************************************************** **********************

Wayne Boatwright wrote:
[snip]
> The insurance provider for the company I work for is bringing in a weight
> loss and lifestyle program that starts on January 5th. The program will
> run for 6 months. The person who looses the greatest percentage of their
> body weight will win an all expense paid week's vacation to Hawaii. The
> 2nd place winner will receive a 5-day vacation in San Diego. Other lesser
> prizes for those further down the line. Me? I'm looking to say Aloha!
>
Good luck, Wayne!

--
Jean B.

Wayne Boatwright wrote:

>
> The insurance provider for the company I work for is bringing in a weight
> loss and lifestyle program that starts on January 5th. The program will
> run for 6 months. The person who looses the greatest percentage of their
> body weight will win an all expense paid week's vacation to Hawaii. The
> 2nd place winner will receive a 5-day vacation in San Diego. Other lesser
> prizes for those further down the line. Me? I'm looking to say Aloha!

My recommendation, in addition to some sort of diet, is to start
walking. When I was on vacation back in June we walked a lot, several
miles every day. We figure that on our last day in Copenhagen we walked
at least 12 miles. After two weeks of extensive walking it was no
problem at all. Despite all the rich food and pastries we ate over there
I lost 10 pounds.

Omelet wrote:
> In article >,
> Dave Smith > wrote:

>>
>>> I'll quiz them later as to why they won't eat shellfish or sea bugs. I
>>> was going to add shrimp to the mushroom/veggie dish initially. They are
>>> not Jewish. I personally consider shrimp to be a healthy food. I'm
>>> wondering if mercury might be an issue with that? I'll have to research
>>> it. Both shrimp and shellfish are plankton eaters, while crabs and
>>> lobsters are scavengers.


Shrimp are high in cholesterol, IIRC.
They are delicious, however.

gloria p

Wayne Boatwright wrote:

> A friend of mine here in Phoenix buys both ti and banana leaves at one of
> the local Asian markets. I'm not sure what she uses the ti leaves for, but
> she uses the banana leaves for wrapping Puerto Rican tamales.
>
> the Kalua Pork... This is not a criticism, but ever since Kili first
> posted this herself on rfc, I've questioned in my mind the quantity of
> liquid smoke used in it. It's probably just me, but I can barely tolerate
> a half teaspoon of liquid smoke in any recipe. Is there something about
> the way it reacts in this recipe that makes it different?
>

I did not see the recipe but I tend to use a lot of liquid smoke -
probably too much. OTOH, I think it's probably wise to be wary of a
flavor extract of burning wood - there's probably all kinds of complex
compounds in the stuff. If you use banana or ti leaves, you probably
could get by with less smoke - in your case, a few drops. My guess is
that most of the flavor in pork cooked in an imu comes from the banana
leaves anyway.

On Mon 29 Dec 2008 03:57:06p, Jean B. told us...

> Wayne Boatwright wrote:
> [snip]
>> The insurance provider for the company I work for is bringing in a
>> weight loss and lifestyle program that starts on January 5th. The
>> program will run for 6 months. The person who looses the greatest
>> percentage of their body weight will win an all expense paid week's
>> vacation to Hawaii. The 2nd place winner will receive a 5-day vacation
>> in San Diego. Other lesser prizes for those further down the line.
>> Me? I'm looking to say Aloha!
>>
> Good luck, Wayne!
>

Thanks, Jean!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 6hrs 39mins
************************************************** **********************
If we weren't all a little crazy, we'd go nuts.
************************************************** **********************

On Mon 29 Dec 2008 04:05:13p, Dave Smith told us...

> Wayne Boatwright wrote:
>
>>
>> The insurance provider for the company I work for is bringing in a
>> weight loss and lifestyle program that starts on January 5th. The
>> program will run for 6 months. The person who looses the greatest
>> percentage of their body weight will win an all expense paid week's
>> vacation to Hawaii. The 2nd place winner will receive a 5-day vacation
>> in San Diego. Other lesser prizes for those further down the line.
>> Me? I'm looking to say Aloha!
>
> My recommendation, in addition to some sort of diet, is to start
> walking. When I was on vacation back in June we walked a lot, several
> miles every day. We figure that on our last day in Copenhagen we walked
> at least 12 miles. After two weeks of extensive walking it was no
> problem at all. Despite all the rich food and pastries we ate over there
> I lost 10 pounds.
>

I agree, Dave. Walking is probably one of the best forms of general
exercise and is virtually non-impact on joints.

Thanks!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/29(XXIX)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
1dys 6hrs 39mins
************************************************** **********************
If we weren't all a little crazy, we'd go nuts.
************************************************** **********************