In article >, "zuuum"
> wrote:

> "zuuum" > wrote in message news:...
> >
> > Now, back to......... cooking........
> >
> So... if you have a good recipe, perhaps you can tell me how to prepare
> my.... crow.
>
>

Well, frankly, I would prepare it much like chicken. It's a little
gamier, so perhaps some lemon first?

And crow is definitely low-carb, particularly if served with a large
portion of broccoli ;-)

Having eaten enough crow in my day, I can tell you that you shouldn't
overcook it. It should be served promptly.

--Nancy, only opening my mouth to change socks on some days

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

"zuuum" > wrote in message >...
> "Steve Knight" > wrote in message
> ...
> > On Wed, 18 Aug 2004 15:36:57 -1000, "zuuum" > wrote:
> >
> > >For what it's worth, excessively high-protein diets wear your kidneys out
> > >prematurely. Carbohydrates are the base of the nutritional pyramid.
> >
> > ya that's what everyone that does not know thinks. I guess if you ate huge
> > mounts of protein. but so far no diet has that much protein. nutritional
> pyramid
> > was totally influenced by big corporations. guess what one came out on
> top???
> > the pyramid is pretty much guaranteed to make people fat.
> >
>
> Ok, I am not a licensed nutritionist (like you folks?) and I'm willing to
> stand corrected, as far as whether healthy kidneys suffer *as much* as those
> of a borderline diabetic. I said, "excessively hi-protein diets". I was
> citing a textbook, "Modern Fundamentals of Nutrition".

The information in it regarding low-carb is almost certainly outdated
and discredited. Almost all actual scientific study of low-carb is
extremely recent - mostly done in 2003 and 2004. Prior to that,
almost all "expert opinion" on low-carb was nothing more than knee-jerk
responses not based on any actual research.

But I do need to
> clarify, to me "low-carb" does not equate to only reduced intake of
> processed flour and sugar. Less flour and sugar is definitely a good thing.
> But those are only two
> carb sources. If that is what "low-carb" refers to, it is confusing. Most
> fresh fruits and veggies are primarily carb, water and fiber, almost none
> are _complete_ protein, no? When I hear "carbohydrate", I think outside the
> flour/sugar box.
>
> What contributes MOST to weight-gain is higher caloric intake than one
> expends, as in not enough exercise, regardless of whether it is carb, lipid
> or protein. If one wants to lose weight, the first place to start is to get
> off that ass. LOL
>
> As far as conspiracy theories of the nutritional pyramid go, why do you
> trust your sources unless there is long-standing unbiased research and data
> to support it?
>Looking for a particular results in experiments is not
> scientific. That is sort of the... "this charm repels elephants. You don't
> find any elephants here, do you?" approach. The heredity, age and
> life-style of subjects has to be given as much weight as their diet.

zuuum wrote:

> "ConnieG999" > wrote in message
> ...
>
>>Oh, so the site I provided with studies is useless? Guess that means we
>
> can no
>
>>longer trust any of the following:
>>American Association of Clinical Endocrinologists
>>Journal of American Dietetic Association
>>Journal of American Medical Association (JAMA)
>>New England Journal of Medicine (NEJM)
>>North American Association for the Study of Obesity
>>Duke University
>>Harvard Medical Center
>>Universiy of Pennsylvania Medical Center
>>Journal of Clinical Endocrinology and Metabolism
>>etc, etc.
>>
>>So, if we have to discount all of the above, who DO we believe when it
>>comes to long-standing studies?
>>
> I'm sorry if I offended anyone in any way. The sources listed above may
> indeed be authoritative. I'm sure it is apparent that I don't know enough
> about "low-carb" diet to speak as an authority on that subject. LOL, I am
> not even sure if the term "low-carb" means specifically reduction of
> processed grains (flour) and sugar, or ALL carbohydrates. Which is it?

Forgive me here. You're talking crap and rejecting authoritative
sources. You don't really know what the subject is that you seem to
have strong opinions on. You don't seem particularly interested in
finding out. Why should anyone pay any attention to you?

> Though nutrition should be a concern of professional cooks, that isn't my
> primary interest. Don't take the tone of my writing as if I am presenting
> myself as an authority. I just know what I was taught, when it comes to
> nutrition.

And you've stopped learning.

> And one of the things I was taught was to question "facts", out
> of the mainstream, presented by anyone with a profit motive.

This is a very specific non sequitur when confronted with the sources
detailed above.

> Now, back to......... cooking........

Um, sure.

Pastorio

zuuum wrote:

> "ConnieG999" > wrote in message
> ...
>
>>Oh, so the site I provided with studies is useless? Guess that means we
>
> can no
>
>>longer trust any of the following:
>>American Association of Clinical Endocrinologists
>>Journal of American Dietetic Association
>>Journal of American Medical Association (JAMA)
>>New England Journal of Medicine (NEJM)
>>North American Association for the Study of Obesity
>>Duke University
>>Harvard Medical Center
>>Universiy of Pennsylvania Medical Center
>>Journal of Clinical Endocrinology and Metabolism
>>etc, etc.
>>
>>So, if we have to discount all of the above, who DO we believe when it
>>comes to long-standing studies?
>>
> I'm sorry if I offended anyone in any way. The sources listed above may
> indeed be authoritative. I'm sure it is apparent that I don't know enough
> about "low-carb" diet to speak as an authority on that subject. LOL, I am
> not even sure if the term "low-carb" means specifically reduction of
> processed grains (flour) and sugar, or ALL carbohydrates. Which is it?

Forgive me here. You're talking crap and rejecting authoritative
sources. You don't really know what the subject is that you seem to
have strong opinions on. You don't seem particularly interested in
finding out. Why should anyone pay any attention to you?

> Though nutrition should be a concern of professional cooks, that isn't my
> primary interest. Don't take the tone of my writing as if I am presenting
> myself as an authority. I just know what I was taught, when it comes to
> nutrition.

And you've stopped learning.

> And one of the things I was taught was to question "facts", out
> of the mainstream, presented by anyone with a profit motive.

This is a very specific non sequitur when confronted with the sources
detailed above.

> Now, back to......... cooking........

Um, sure.

Pastorio

Nancy Howells wrote:

> In article >, "zuuum"=20
> > wrote:
>=20
>>"zuuum" > wrote in message news:...
>>
>>>Now, back to......... cooking........
>>>
>>So... if you have a good recipe, perhaps you can tell me how to prepare=

>>my.... crow.
>>
> Well, frankly, I would prepare it much like chicken. It's a little=20
> gamier, so perhaps some lemon first?
>=20
> And crow is definitely low-carb, particularly if served with a large=20
> portion of broccoli ;-)
>=20
> Having eaten enough crow in my day, I can tell you that you shouldn't=20
> overcook it. It should be served promptly.
>=20
> --Nancy, only opening my mouth to change socks on some days

A column I wrote a while back...

Eating crow. Really.
Crows have taken a bad rap for a long time. They're just big, black=20
birds, no? Well, not exactly. They're a whole family of birds.
There are a bunch of different ones; the common or carrion crow,=20
raven, hooded crow, rook and the jackdaw. These are the real crows.=20
Then there's the crow blackbird or American purple grackle. We aren't=20
talking about them, though.
Here's a strange one: roosters crow. You've heard crows. Do you=20
think roosters sound anything like that? Murphy's other law, I'll=20
bet. To crow means a lot of stuff, mostly bad.
My big blue Webster=92s dictionary says that crowing is =93to express=20
elation at a triumph over one; to be exultant at another's expense.=94=20
And here's another charmer, =93one who watches while another steals; a=20
confederate in a robbery. [Thieves=92 slang.]=94 Scarecrow. A=20
straw-filled shirt on a stick. How stupid are these birds?
How about =93as the crow flies=94 as a relatively neutral notion? Or th=
e=20
old, obsolete =93crowbells=94 as the name for both bluebells and=20
daffodils? Or the characterization of the cooing of babies as =93crowing=
=2E=94
Still, it's hard to get away from the bad stuff. You've heard the=20
expression, =93Eating crow=94 meaning to eat your own words or to be=20
humbled by your own actions. Jeez, these birds have a big place in=20
our language.
And they have an old, if not very fashionable, place at the table.=20
Here are a few recipes from very old sources that I found interesting.=20
I haven't checked to see if it's even legal to take crows because,=20
frankly, I don't plan on eating any in the foreseeable future. You=20
might have a different point of view.
Sometimes I look at what folks eat, or used to eat, with a funny eye.=20
I don't see myself doing these recipes any time soon. But you never=20
know what tomorrow's dinner holds. Or what will appear with friends.
CROW CASSEROLE
Ingredients: serves 6
6 crow breasts
1/4 cup lard
1 quart of sauerkraut
6 strips pork fat (or bacon)
1/3 cup chopped onion
Method: Heat oven to 350. In skillet, melt lard and brown the crow=20
breasts on both sides. Spread a layer of sauerkraut about 1 =BD inches=20
deep in bottom of a casserole. Lay out the breasts in a single layer.=20
Cover each breast with a strip of bacon and spread the onion over=20
top. Cover the breasts with another layer of sauerkraut and pour any=20
remaining sauerkraut juice over. Bake about two hours until breasts=20
are tender and juices are clear.
SMOTHERED CROW
Young birds are best, I'm told, for this approach which smacks of=20
campfire cookery. Maybe throw a few potatoes into the fire to cook.
Ingredients: two birds per person
cloves of garlic, peeled
bacon fat
crows, cleaned and dressed
flour
salt and pepper to taste
water, wine or juice
milk
Method: In a skillet with a cover, for each pair of birds, fry a=20
clove of garlic in a few tablespoons of bacon fat just until beginning=20
to brown. Remove garlic and discard. Add seasonings to flour.=20
Dredge bird in flour and put into hot skillet, browning on all sides.=20
Add about 1/4 cup water or other liquids for each pair of birds.=20
Cover, reduce heat to low and occasionally add water as needed to keep=20
birds from sticking and to make a stock for gravy. Cook until tender=20
and juices are clear. Remove birds and keep warm. Stir in flour and=20
milk to make a gravy. Serve birds on toast with gravy over.
ROAST OYSTER-STUFFED CROW
Ingredients: serves 4
8 crows, cleaned and dressed
16 large oysters
16 strips of bacon
salt and pepper to taste
flour
butter
Method: Heat oven to 350. Stuff each bird with two large oysters.=20
Dredge in seasoned flour. Drape breast and legs with strips of bacon.=20
Bake about an hour, until juices run clear and leg moves easily.=20
Serve with hot spiced applesauce.
Gives a whole new meaning to =93eating crow=94 don't you think? Know=20
where they go to have a quick beer? Why, a crowbar, of course. I'm=20
sorry. Sure I am.

"zuuum" > wrote in message
...
>
> "zuuum" > wrote in message news:...
> >
> > Now, back to......... cooking........
> >
> So... if you have a good recipe, perhaps you can tell me how to prepare
> my.... crow.
>

Take one cleaned crow. Insert a golf-ball sized rock in the cavity. Bake at
350 degrees. When the rock is tender the crow is done.

(Orignially for seagull)

--
Peter Aitken

Remove the crap from my email address before using.

"Nancy Howells" > wrote in message
...
[snip]

> Having eaten enough crow in my day, I can tell you that you shouldn't
> overcook it. It should be served promptly.
>

Good one! But I've probably cooked to the point of being banished to at
least a dozen kill-files already. LOL

On 8/21/2004, Nancy Howells wrote:

>Having eaten enough crow in my day, I can tell you that
>you shouldn't overcook it. It should be served promptly.

Going back quite a few years, my then sister-in-law's family
employed 2 Jamaican maids. Both were good cooks. For them-
selves, they would occasionally trap a crow in the back yard
and cook it. I have personally witnessed this. I can't say that
I paid a lot of attention to their preparation method. I preferred
to keep my consumption of crow at the metaphorical level.

>From: (Kevintsheehy)

[ . . . ]

> I preferred
>to keep my consumption of crow at the metaphorical level.

I keep thinking that one of these winters we're all going to look up crow and
squirrel and Japanese Knotweed.
E. P.

On Thu, 19 Aug 2004 01:05:40 GMT, sf > wrote:

<low-carb recipes snipped>

Thanks for posting these. A couple of them look quite good. At this point
in time, I'm reading and posting to RFC instead of the low-carb group. I'm
not following low-carb religiously right now, and there are a couple of
self-righteous jerks who make your life hell if you're not absolutely
perfect.

Low-carb products I use:
ranch dressing
Hood Carb Countdown Milk, Chocolate Milk, and Orange Juice
Dreamfields Pasta
Ragu Light (1/2 the price of the low-carb stuff, and the same
amount of carbs)
Log Cabin Sugar-Free pancake syrup
Dannon Plain Yogurt
DaVinci's Sugar-Free flavored syrups

Well, that's just a short list of products that can make low-carbing a
little easier. I'm trying to raise my carb levels without over-doing it.
It's a tough balancing act.

Anyway, in the meantime, you guys are stuck with me. Time to update those
killfiles! <G>

Carol

On Mon, 06 Sep 2004 00:26:29 -0500, Damsel in dis Dress
> wrote:

> Hood Carb Countdown Milk, Chocolate Milk, and Orange Juice
> Dreamfields Pasta

I LOVE these products. They've made life so much easier.

> Log Cabin Sugar-Free pancake syrup

Maple Grove Farms here in Vermont makes Cozy Cottage sugar free maple
syrup. They use splenda and real and artificial maple flavouring in it. I
like it a lot better than the log cabin stuff, though it does have sorbitol
in it (I never use much anyway). A quarter cup of it has 4 grams of carbs,
3 of which are sorbitol (which means little to no impact carbs).

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Mon, 06 Sep 2004 00:26:29 -0500, Damsel in dis Dress
> wrote:

> Hood Carb Countdown Milk, Chocolate Milk, and Orange Juice
> Dreamfields Pasta

I LOVE these products. They've made life so much easier.

> Log Cabin Sugar-Free pancake syrup

Maple Grove Farms here in Vermont makes Cozy Cottage sugar free maple
syrup. They use splenda and real and artificial maple flavouring in it. I
like it a lot better than the log cabin stuff, though it does have sorbitol
in it (I never use much anyway). A quarter cup of it has 4 grams of carbs,
3 of which are sorbitol (which means little to no impact carbs).

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

>
>Anyway, in the meantime, you guys are stuck with me. Time to update those
>killfiles! <G>
>

Good to see you again Carol, hope to see a lot less of you LOL
Rosie

>
>Anyway, in the meantime, you guys are stuck with me. Time to update those
>killfiles! <G>
>

Good to see you again Carol, hope to see a lot less of you LOL
Rosie

On Mon, 06 Sep 2004 10:19:59 -0400, Siobhan Perricone
> wrote:

>Maple Grove Farms here in Vermont makes Cozy Cottage sugar free maple
>syrup. They use splenda and real and artificial maple flavouring in it. I
>like it a lot better than the log cabin stuff, though it does have sorbitol
>in it (I never use much anyway). A quarter cup of it has 4 grams of carbs,
>3 of which are sorbitol (which means little to no impact carbs).

Sorbitol = painful gas for many
I haven't tested it to see if it raises my blood sugar or not (manitol
does).

I'll try Cozy Cottage if I can find it.

Thanks!
Carol

On Mon, 06 Sep 2004 10:19:59 -0400, Siobhan Perricone
> wrote:

>Maple Grove Farms here in Vermont makes Cozy Cottage sugar free maple
>syrup. They use splenda and real and artificial maple flavouring in it. I
>like it a lot better than the log cabin stuff, though it does have sorbitol
>in it (I never use much anyway). A quarter cup of it has 4 grams of carbs,
>3 of which are sorbitol (which means little to no impact carbs).

Sorbitol = painful gas for many
I haven't tested it to see if it raises my blood sugar or not (manitol
does).

I'll try Cozy Cottage if I can find it.

Thanks!
Carol

On Mon, 06 Sep 2004 10:19:59 -0400, Siobhan Perricone
> wrote:

>Maple Grove Farms here in Vermont makes Cozy Cottage sugar free maple
>syrup. They use splenda and real and artificial maple flavouring in it. I
>like it a lot better than the log cabin stuff, though it does have sorbitol
>in it (I never use much anyway). A quarter cup of it has 4 grams of carbs,
>3 of which are sorbitol (which means little to no impact carbs).

Sorbitol = painful gas for many
I haven't tested it to see if it raises my blood sugar or not (manitol
does).

I'll try Cozy Cottage if I can find it.

Thanks!
Carol

On 06 Sep 2004 16:31:03 GMT, (RMiller) wrote:

>>Anyway, in the meantime, you guys are stuck with me. Time to update those
>>killfiles! <G>
>
>Good to see you again Carol, hope to see a lot less of you LOL
>Rosie

Thanks Rosie. Right now, I'm just trying not to gain weight. I'll work on
weight loss when things settle down a little here.

Carol

On 06 Sep 2004 16:31:03 GMT, (RMiller) wrote:

>>Anyway, in the meantime, you guys are stuck with me. Time to update those
>>killfiles! <G>
>
>Good to see you again Carol, hope to see a lot less of you LOL
>Rosie

Thanks Rosie. Right now, I'm just trying not to gain weight. I'll work on
weight loss when things settle down a little here.

Carol