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low carb recipes
I surfed some low carb web sites this afternoon and the
recipes I saw were absolutely delicious! Here are some of the yummies I found: Stuffed Mushrooms http://www.e-clipse.com/recipes.htm 20 large fresh mushrooms 1/2 pound sausage 2 green onion -- with 1/2 stem 1 block Philadelphia cream cheese Preparation: stem mushrooms, fry cut up stems with sausage, add chopped onion to sausage mixture, cook till done. Add cream cheese and stir till mixed will. Fill mushrooms with mixture. Bake in 350 degree oven 15-20 min or golden brown. Creamed Spinach http://www.e-clipse.com/recipes.htm 10 ounces frozen spinach 1 clove garlic -- chopped, large clove 1 tablespoon unsalted butter 1/2 cup heavy cream -- approximately 1 pinch thyme freshly ground pepper 1/3 cup parmesan cheese -- freshly grated, approximate 1/2 teaspoon apple cider vinegar -- (1/2 to 1), or another kind 1 pinch ground nutmeg Cook spinach as directed and drain for as long as your patience permits (squeezing it with towels to speed drying up) and set aside. Using a skillet recently used for frying bacon but with the grease poured out, melt butter over moderate heat. Brown garlic in butter, throwing in thyme and pepper (to taste) just before garlic is lightly browned. Immediately throw in spinach and warm it up before adding cream and vinegar. Stir, being sure to get every bit of bacon stuck in pan. When mixture starts to thicken up, add cheese and take off burner. The cheese will continue melting. Sprinkle a bit of nutmeg and give it a final stir or two. Chicken Picardy with Dill Sauce Servings: 4 www.carbhealth.com Recipe By : Marcel Kerval 4 boneless skinless chicken breasts 4 spinach leaves 4 leeks 4 shallots -- finely chopped 8 medium fresh mushrooms -- finely chopped 1 pinch salt -- to taste 1 pinch white pepper -- to taste 1 1/2 cups chicken stock -- in baking pan 4 fluid ounces white wine 1 cup leeks (green part only) -- sliced TO PREPARE CHICKEN PICARDY: Pre-heat oven to 375 degrees F. Prepare eight squares of aluminum foil by cutting foil into sheets (6" x 6") and buttering them lightly on the shiny side. Bone and skin chicken breasts. DO NOT HALVE. Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil. Soak leeks. Separate and rinse well under running water to remove sand. Finely slice green portion, allotting 1/2 green portion of a leek to each breast. Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per portion. Saute this mixture very briefly (about 30 seconds) in a little butter over medium heat. Place 1/4 of mixture on each breast. Splash about 1 ounce white wine over each breast, salt and pepper to taste, and roll up each breast. Seal each breast in an aluminum foil square. Fold ends tightly to seal. Place prepared chicken into a baking pan filled with 2 or 3 inches of chicken stock and bake in a pre-heated oven for 25 minutes. Saute cup of sliced leeks in butter over medium heat. TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds. Pour a portion of Dill Sauce on a plate. Lay chicken rounds over sauce and garnish with sauteed leek slices and serve. Dill Sauce for Chicken Picardy 1/2 cup dry white wine 2 shallots -- finely chopped 1/2 cup chicken stock 2 fluid ounces heavy cream 1 teaspoon clarified butter 2 tablespoons fresh dill -- chopped TO PREPARE DILL SAUCE: Add clarified butter to a medium saucepan. Over medium heat, add shallots and saute. Quickly add chicken stock, white wine, and heavy cream. Reduce by half and add chopped fresh dill. Servings: 4 Cabbage-Sausage-Beef Goulash Recipe By : Jo Anne Merrill 1 pound pork sausage 1 pound ground beef 1 onion -- chopped 28 ounces chopped tomatoes 6 ounces tomato paste 2 tablespoons vinegar 1 tablespoon chili powder 1 teaspoon garlic powder 1/4 teaspoon red pepper flakes 10 cups shredded cabbage * The spiciness of the pork depends upon your taste. Experiment with a mixture of mild and hot. In a large kettle, brown sausage, beef and onion; drain well. Add remaining ingredients except cabbage, mix well. Stir in cabbage and simmer 20-25 minutes or until cabbage is tender. sf Practice safe eating - always use condiments |
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For what it's worth, excessively high-protein diets wear your kidneys out
prematurely. Carbohydrates are the base of the nutritional pyramid. All foods are converted... unless they get stored as fat. Even excess protein calories will be stored as fat. |
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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. All > foods are converted... unless they get stored as fat. Even excess protein > calories will be stored as fat. > As my grandfather used to say: You can get fat on anything if you eat enough of it. The recipes looked tasty and I would have made 3 of the 4 w/o a low carb endorsement. Not so sure about that goulash recipe although my husband, the cabbage lover, thinks it sounds great. sf Practice safe eating - always use condiments |
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sf wrote:
> 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. > As my grandfather used to say: You can get fat on anything > if you eat enough of it. > > The recipes looked tasty and I would have made 3 of the 4 > w/o a low carb endorsement. Not so sure about that goulash > recipe although my husband, the cabbage lover, thinks it > sounds great. > > sf > Practice safe eating - always use condiments I agree. After all, what the low-carbers are eating now already existed before the low-carb craze. The spinach recipe puzzles me. Vinegar will curdle cream; I make creamed spinach without that addition. Jill |
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On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown"
> wrote: > The spinach recipe puzzles me. Vinegar will > curdle cream; I make creamed spinach without that addition. > It's only 1/2 a teaspoon. Do you really think that would curdle HEAVY cream? I find that a decent amount of lemon juice or wine, for instance, will curdle light cream - but heavy cream can take the abuse. What's your recipe for creamed spinach?  sf Practice safe eating - always use condiments |
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sf wrote:
> On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown" > > wrote: > >> The spinach recipe puzzles me. Vinegar will >> curdle cream; I make creamed spinach without that addition. >> > > It's only 1/2 a teaspoon. Do you really think that would > curdle HEAVY cream? I find that a decent amount of lemon > juice or wine, for instance, will curdle light cream - but > heavy cream can take the abuse. > > What's your recipe for creamed spinach? > > > > sf > Practice safe eating - always use condiments Pretty much the same thing but without the vinegar. Don't see why it's necessary even if it wouldn't curdle the cream. Steamed until wilted fresh spinach, chopped, butter, garlic, cream, freshly grated parm, salt pepper and a pinch of nutmeg. Not really a recipe, just something to throw together. Jill |
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"sf" > wrote in message ... > On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown" > > wrote: > > > The spinach recipe puzzles me. Vinegar will > > curdle cream; I make creamed spinach without that addition. > > > > It's only 1/2 a teaspoon. Do you really think that would > curdle HEAVY cream? I find that a decent amount of lemon > juice or wine, for instance, will curdle light cream - but > heavy cream can take the abuse. > > What's your recipe for creamed spinach? > spinach, sauted with a bit of onion or shallots in a straightup Bechamel sauce, with a hint of nutmeg. I prefer to use whole leaves, rather than chopped |
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sf wrote:
> On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown" > > wrote: > >> The spinach recipe puzzles me. Vinegar will >> curdle cream; I make creamed spinach without that addition. >> > > It's only 1/2 a teaspoon. Do you really think that would > curdle HEAVY cream? I find that a decent amount of lemon > juice or wine, for instance, will curdle light cream - but > heavy cream can take the abuse. > > What's your recipe for creamed spinach? > > > > sf > Practice safe eating - always use condiments Pretty much the same thing but without the vinegar. Don't see why it's necessary even if it wouldn't curdle the cream. Steamed until wilted fresh spinach, chopped, butter, garlic, cream, freshly grated parm, salt pepper and a pinch of nutmeg. Not really a recipe, just something to throw together. Jill |
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"sf" > wrote in message ... > On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown" > > wrote: > > > The spinach recipe puzzles me. Vinegar will > > curdle cream; I make creamed spinach without that addition. > > > > It's only 1/2 a teaspoon. Do you really think that would > curdle HEAVY cream? I find that a decent amount of lemon > juice or wine, for instance, will curdle light cream - but > heavy cream can take the abuse. > > What's your recipe for creamed spinach? > spinach, sauted with a bit of onion or shallots in a straightup Bechamel sauce, with a hint of nutmeg. I prefer to use whole leaves, rather than chopped |
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On Thu, 19 Aug 2004 08:19:32 -0500, "jmcquown"
> wrote: > The spinach recipe puzzles me. Vinegar will > curdle cream; I make creamed spinach without that addition. > It's only 1/2 a teaspoon. Do you really think that would curdle HEAVY cream? I find that a decent amount of lemon juice or wine, for instance, will curdle light cream - but heavy cream can take the abuse. What's your recipe for creamed spinach? sf Practice safe eating - always use condiments |
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On 2004-08-20, sd > wrote:
> low-carb "convenience food" on clearance. Most people apparently don't > want to spend twice as much for half the taste of the real thing. There's a all-low-carb store in the valley. What a rip-off. I don't think there's a single item blelow the price of $5. Even worse, I've started seeing low-carb versions of food that's already low-carb, i.e. low-carb cheese. People are so gullible. nb |
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lol.. I was going to have "Now Lo-carb..." bumper stickers made
"notbob" > wrote in message news:GtcVc.191548$eM2.12517@attbi_s51... > On 2004-08-20, sd > wrote: > > > > low-carb "convenience food" on clearance. Most people apparently don't > > want to spend twice as much for half the taste of the real thing. > > There's a all-low-carb store in the valley. What a rip-off. I don't think > there's a single item blelow the price of $5. Even worse, I've started > seeing low-carb versions of food that's already low-carb, i.e. low-carb > cheese. People are so gullible. > > nb |
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_.-In rec.food.cooking, notbob wrote the following -._
> Even worse, I've started seeing low-carb versions of food that's > already low-carb, i.e. low-carb cheese. People are so gullible. I felt the same way when I saw a bottle of peanut oil that said "No perservitives/No cholesterol" It is kind of like seeing a lable on onions that says "not cow". -- .-')) http://asciipr0n.com/fp ('-. | It's a damn poor mind that ' ..- .:" ) ( ":. -.. ' | can only think of one way to ((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word. ((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson |
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lol.. I was going to have "Now Lo-carb..." bumper stickers made
"notbob" > wrote in message news:GtcVc.191548$eM2.12517@attbi_s51... > On 2004-08-20, sd > wrote: > > > > low-carb "convenience food" on clearance. Most people apparently don't > > want to spend twice as much for half the taste of the real thing. > > There's a all-low-carb store in the valley. What a rip-off. I don't think > there's a single item blelow the price of $5. Even worse, I've started > seeing low-carb versions of food that's already low-carb, i.e. low-carb > cheese. People are so gullible. > > nb |
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On 2004-08-20, sd > wrote:
> low-carb "convenience food" on clearance. Most people apparently don't > want to spend twice as much for half the taste of the real thing. There's a all-low-carb store in the valley. What a rip-off. I don't think there's a single item blelow the price of $5. Even worse, I've started seeing low-carb versions of food that's already low-carb, i.e. low-carb cheese. People are so gullible. nb |
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(T E) wrote in message >...
> Wed, Aug 18, 2004, 3:36pm (zuuum) Wrote: > For what it's worth, excessively high-protein diets wear your kidneys > out prematurely. Carbohydrates are the base of the nutritional pyramid. > All foods are converted... unless they get stored as fat. Even excess > protein calories will be stored as fat. > --------------------------------------------------------------- > response" You spoke the truth plain and simple. > The low carb diets have been a blessing to diabetics like me adding > products such as DreamFields pasta, low crab crackers, etc. instead of > the high carb version BUT my dr. told me if I even gave a thought about > following Atkins diet like a few diabetics have taken upon them selves > to do I would be dead in 6 months. You and your doctor should check out alt.support.diabetes. You will find a miracle - dozens of dead people who post regularly. > Speaking of low carb products Trader Joe"s is now selling a version of > Bisquic dry mix for pancakes, biscuits, etc. > Friend whose young child is type 1 has tried the product with very good > results plus mix is very low in fat content. |
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"zuuum" > writes:
>For what it's worth, excessively high-protein diets wear your kidneys out >prematurely. Carbohydrates are the base of the nutritional pyramid. All >foods are converted... unless they get stored as fat. Even excess protein >calories will be stored as fat. > I urge you to educate yourself about the fundamentals of nutrition and the physiology of the human body before continuing to post. Here's a good place to start: http://www.lowcarbresearch.org/lcr/results.asp There is a vast difference between low-carb diets and high-protein diets. But even if there weren't, high protein will not damage kidneys that aren't otherwise compromised, as long as fluid intake is maintained. Connie ************************************************** *** My mind is like a steel...um, whatchamacallit. |
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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. -- Knight-Toolworks & Custom Planes Custom made wooden planes at reasonable prices See http://www.knight-toolworks.com For prices and ordering instructions. |
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"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". 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. |
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"zuuum" > writes:
>If one wants to lose weight, the first place to start is to get >off that ass. LOL > SO not true. I am handicapped and most of the time I *can not* get off my ass. Yet I managed to lose 153 pounds on low-carb. > 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. 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? Connie ************************************************** *** My mind is like a steel...um, whatchamacallit. |
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"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? 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 one of the things I was taught was to question "facts", out of the mainstream, presented by anyone with a profit motive. Now, back to......... cooking........ |
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"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? 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 one of the things I was taught was to question "facts", out of the mainstream, presented by anyone with a profit motive. Now, back to......... cooking........ |
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>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 for sure (G) I know I was guilty. though I was never lazy. but I do find that I can eat more on low carb then low fat and lose weight. there was a recent study on kids and low carb. they found the low carb kids lost more then the low fat ones and they were able to eat more calories at the same time. -- Knight-Toolworks & Custom Planes Custom made wooden planes at reasonable prices See http://www.knight-toolworks.com For prices and ordering instructions. |
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"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. |
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>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 for sure (G) I know I was guilty. though I was never lazy. but I do find that I can eat more on low carb then low fat and lose weight. there was a recent study on kids and low carb. they found the low carb kids lost more then the low fat ones and they were able to eat more calories at the same time. -- Knight-Toolworks & Custom Planes Custom made wooden planes at reasonable prices See http://www.knight-toolworks.com For prices and ordering instructions. |
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"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". 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. |
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zuuum wrote:
> For what it's worth, excessively high-protein diets wear your kidneys out > prematurely. Carbohydrates are the base of the nutritional pyramid. All > foods are converted... unless they get stored as fat. Even excess protein > calories will be stored as fat. Nonsense. Many athletes take protein supplements, & we don't see renal dialysis wards full of athletes/weight lifters. gtoomey |
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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. -- Knight-Toolworks & Custom Planes Custom made wooden planes at reasonable prices See http://www.knight-toolworks.com For prices and ordering instructions. |
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"zuuum" > writes:
>For what it's worth, excessively high-protein diets wear your kidneys out >prematurely. Carbohydrates are the base of the nutritional pyramid. All >foods are converted... unless they get stored as fat. Even excess protein >calories will be stored as fat. > I urge you to educate yourself about the fundamentals of nutrition and the physiology of the human body before continuing to post. Here's a good place to start: http://www.lowcarbresearch.org/lcr/results.asp There is a vast difference between low-carb diets and high-protein diets. But even if there weren't, high protein will not damage kidneys that aren't otherwise compromised, as long as fluid intake is maintained. Connie ************************************************** *** My mind is like a steel...um, whatchamacallit. |
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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. -- Knight-Toolworks & Custom Planes Custom made wooden planes at reasonable prices See http://www.knight-toolworks.com For prices and ordering instructions. |
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"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. |
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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). |
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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. |
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