Gumbo Z'Herbes: I use Sara Moulton's recipe, which adds kidney beans. For
greens I included carrot tops, chard, beet greens, and Russian kale. The
beet greens turned the broth beet-colored, which was a bit serendipitous
since Lin had chosen a "burgundy and silver" color scheme for the table.

Chopped Salad: I finely chopped chard stems, beet stems, carrots, and green
beans. Those items got blanched until crisp-tender, then shocked in an ice
water bath. Then I finely chopped a sweet chile (the ones which look like
red jalapeños but which have no chile heat at all), a few radishes, and a
small onion. Everything got tossed together with a lemon-basil vinaigrette.
It turned out very light and tasty, but again, predominantly beet-colored.

Braised Radicchio and Leeks: I was able to get the "Treviso" variety of
radicchio, which is oblong and is more highly prized for some reason. The
radicchio and leeks were halved lengthwise, lightly browned in a mixture of
safflower oil and butter, then seasoned with salt and pepper, orange juice
was poured into the pan, and they slow-cooked until meltingly tender. Only
thing is... guess what color the radicchio was! (Well, it had browned a bit
more, so it wasn't *quite* as vibrant as the other things.)

Ribeye Steak: Lin and I shared a big steak, and barely made a dent in it.
The steak was lightly rubbed with safflower oil, seasoned with kosher salt
and coarsely-ground pepper, and cooked on a searingly-hot cast iron pan. It
was gorgeous.

Butter-Cooked Oysters and Mushrooms: The oysters were big and plump. They
were also very full-flavored, almost to the point of being disconcerting. I
used the mixture as a kind of condiment for the steak, and it worked very
well in that role.

Baked Potato: A single Idaho potato about the size of Boise, rubbed with oil
and baked until soft inside and crisp outside. Best baked potato I've had
all year! (Well, it's not like I have baked potatoes often; I've been
low-carbing for a while now...)

After waiting a short while, we had homemade vanilla pudding with brandied
mandarins. I started the mandarins at the beginning of December, so they
were ready for tonight. The pudding was OMG awesome; here's the recipe I
used:

Homemade Vanilla Pudding
(mostly from Better Homes and Gardens' _New Cook Book_ 1981 edition, but
altered fairly significantly)
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups half-and-half
1 vanilla bean
2 beaten egg yolks
2 tablespoons buter

In a heavy saucepan, combine sugar, cornstarch, and 1/4 teaspoon salt. Add
half-and-half. Split vanilla bean and scrape innards into milk mixture. Add
husk to pot. Place over medium heat and stir until thickened. (The vanilla
bean internal grains stubbornly stuck together like tar, so I removed the
husk and used an immersion blender to disperse the "vanilla guts" through
the pudding, then added the husk back in and finished cooking.) Remove from
heat. Gradually stir 1 cup of the hot mixture into the egg yolks, then add
yolk mixture to pan. Return to heat and cook another 2 minutes. Stir in
butter. Pour into bowl; remove vanilla bean husk. Cover with plastic wrap
directly on the surface of the pudding and chill without stirring.

Bob

On Sun, 26 Dec 2010 03:41:59 -0800, "Bob Terwilliger"
> wrote:

>Braised Radicchio and Leeks: I was able to get the "Treviso" variety of
>radicchio, which is oblong and is more highly prized for some reason....

This was a great sounding meal!

I'll have to check out this Treviso variety. There are some new (at
least to me) things popping up around here lately, too -- such as
"Ancient Sweets" red peppers, almost a foot long, 1-1/2 inches
diameter.

>Butter-Cooked Oysters and Mushrooms: The oysters were big and plump. They
>were also very full-flavored, almost to the point of being disconcerting. I
>used the mixture as a kind of condiment for the steak, and it worked very
>well in that role.

What kind of oysters did you use?

I'll plan to try your pudding recipe; it sounds rich.

>....Pour into bowl; remove vanilla bean husk....

Did you save the husk, either to place it into a jar of sugar or for
some other use?

-- Larry

Larry wrote:

>> Butter-Cooked Oysters and Mushrooms: The oysters were big and plump. They
>> were also very full-flavored, almost to the point of being disconcerting.
>> I
>> used the mixture as a kind of condiment for the steak, and it worked very
>> well in that role.
>
> What kind of oysters did you use?

I'm not sure what variety they were. Since they were going to be cooked, I
took the shortcut of buying pre-shucked pasteurized oysters.


>>....Pour into bowl; remove vanilla bean husk....
>
> Did you save the husk, either to place it into a jar of sugar or for some
> other use?

I have in the past, but this time I shamelessly licked the pudding off it
and threw it away. :-)

Bob

On Sun, 26 Dec 2010 03:41:59 -0800, "Bob Terwilliger"
> wrote:

> The pudding was OMG awesome; here's the recipe I
> used:


You read my mind! Thanks for the recipe. Glad you had an awesome
dinner. Mine turned out great too.

Made the YP that calls for 3 eggs and is supposed to feed 6 (we had 7
mouths to feed). Cooked it in the roasting pan (for the first time),
which turned out to be the perfect vessel - we could have served twice
as many people. No wonder it takes so long to cook when I make it in
the 14 inch CI skillet.

Tip for those who still have some Yorkshire Pudding left over. Reheat
YP in the toaster and it comes out crispy, yummy good.

--

Never trust a dog to watch your food.

On Sun, 26 Dec 2010 10:13:14 -0800, "Bob Terwilliger"
> wrote:

>> Did you save the husk, either to place it into a jar of sugar or for some
>> other use?
>
>I have in the past, but this time I shamelessly licked the pudding off it
>and threw it away. :-)

Hey, if you can't spoil yourself on Xmas, when can you?

-- Larry

On Sun, 26 Dec 2010 10:13:14 -0800, "Bob Terwilliger"
> wrote:

> I took the shortcut of buying pre-shucked pasteurized oysters.

Those things are really good (*very* fresh) and they look like Pacific
oysters to me. They're good sautéed in butter with lots of garlic,
then halved or quartered and served on slices of baguette. Eat
standing up and close to the pan it's cooked in with a glass of
chilled white to wash it all down.


--

Never trust a dog to watch your food.

On 12/26/2010 1:13 PM, sf wrote:
> Tip for those who still have some Yorkshire Pudding left over. Reheat
> YP in the toaster and it comes out crispy, yummy good.

Mine wouldn't have sliced into toaster shape. Does this look like how
it's supposed to turn out? It was very custardy in the middle. I'm
sure it was supposed to puff up more in the oven, but we had to open the
oven too many times to make it correctly.

http://i55.tinypic.com/11iz675.jpg

On Sun, 26 Dec 2010 19:15:39 -0500, Cheryl >
wrote:

> On 12/26/2010 1:13 PM, sf wrote:
> > Tip for those who still have some Yorkshire Pudding left over. Reheat
> > YP in the toaster and it comes out crispy, yummy good.
>
> Mine wouldn't have sliced into toaster shape. Does this look like how
> it's supposed to turn out? It was very custardy in the middle. I'm
> sure it was supposed to puff up more in the oven, but we had to open the
> oven too many times to make it correctly.
>
> http://i55.tinypic.com/11iz675.jpg
>
That looks beautiful! Be sure to preheat your baking pan (work
quickly so it doesn't cool off) and bake the YP at 400-425° if you
didn't try a high a temp this year. You could also try using a larger
dish next time. This year was the first time I used a roasting pan,
but it won't be the last! One good reason to use a cast iron skillet
is so you can turn on a burner to keep it hot while you pour in the
batter.

Place your oven rack on the lowest rung possible, the point is to get
lots of heat from the bottom and to try not to brown the top before
the middle part cooks (which is what happened to you).

Have you ever made a Dutch Baby? YP is similar only not sweet.

--

Never trust a dog to watch your food.

On 12/26/2010 8:30 PM, sf wrote:
> On Sun, 26 Dec 2010 19:15:39 -0500, >
> wrote:
>
>> On 12/26/2010 1:13 PM, sf wrote:
>>> Tip for those who still have some Yorkshire Pudding left over. Reheat
>>> YP in the toaster and it comes out crispy, yummy good.
>>
>> Mine wouldn't have sliced into toaster shape. Does this look like how
>> it's supposed to turn out? It was very custardy in the middle. I'm
>> sure it was supposed to puff up more in the oven, but we had to open the
>> oven too many times to make it correctly.
>>
>> http://i55.tinypic.com/11iz675.jpg
>>
> That looks beautiful! Be sure to preheat your baking pan (work
> quickly so it doesn't cool off) and bake the YP at 400-425° if you
> didn't try a high a temp this year. You could also try using a larger
> dish next time. This year was the first time I used a roasting pan,
> but it won't be the last! One good reason to use a cast iron skillet
> is so you can turn on a burner to keep it hot while you pour in the
> batter.
>
It was cooked at 400F for 45 minutes. I saw other recipes saying to
cook it at high temp at first then turn it down but again, we had other
food to cook. I did see other recipes that kept it at a steady temp. I
wanted to use the roasting pan, but since the roast finished way ahead
of schedule, my brother wanted to put it back in the oven to heat up a
little more so wanted to keep the pan free. Turns out we didn't put it
back in the oven.


> Place your oven rack on the lowest rung possible, the point is to get
> lots of heat from the bottom and to try not to brown the top before
> the middle part cooks (which is what happened to you).
>

Is that what it means since the middle was custardy? That the middle
part wasn't cooked at the way? For a first try it was really delicious.
Everyone loved it. Mom said that this was a dish my dad wouldn't have
ever gone for, so that's why she never made it for us while we were
growing up.

> Have you ever made a Dutch Baby? YP is similar only not sweet.
>

Never heard of that! I'm not much for sweets and this year making
dessert was new for me. I wish I'd taken pictures of the cheesecake.
It was really good, and very pretty when dressed with the candied lemon
slices.

On Sun, 26 Dec 2010 20:58:09 -0500, Cheryl >
wrote:

> On 12/26/2010 8:30 PM, sf wrote:
> > On Sun, 26 Dec 2010 19:15:39 -0500, >
> > wrote:
> >
> >> On 12/26/2010 1:13 PM, sf wrote:
> >>> Tip for those who still have some Yorkshire Pudding left over. Reheat
> >>> YP in the toaster and it comes out crispy, yummy good.
> >>
> >> Mine wouldn't have sliced into toaster shape. Does this look like how
> >> it's supposed to turn out? It was very custardy in the middle. I'm
> >> sure it was supposed to puff up more in the oven, but we had to open the
> >> oven too many times to make it correctly.
> >>
> >> http://i55.tinypic.com/11iz675.jpg
> >>
> > That looks beautiful! Be sure to preheat your baking pan (work
> > quickly so it doesn't cool off) and bake the YP at 400-425° if you
> > didn't try a high a temp this year. You could also try using a larger
> > dish next time. This year was the first time I used a roasting pan,
> > but it won't be the last! One good reason to use a cast iron skillet
> > is so you can turn on a burner to keep it hot while you pour in the
> > batter.
> >
> It was cooked at 400F for 45 minutes.

That should have done it; but since the middle still wasn't cooked
after 45 minutes, try a bigger pan next time.

> I saw other recipes saying to
> cook it at high temp at first then turn it down but again, we had other
> food to cook. I did see other recipes that kept it at a steady temp. I
> wanted to use the roasting pan, but since the roast finished way ahead
> of schedule, my brother wanted to put it back in the oven to heat up a
> little more so wanted to keep the pan free. Turns out we didn't put it
> back in the oven.

Yes, I've seen those recipes too. I don't use it for YP, but I
suppose the hi/low method would be just as valid as it is for roast
beef.
>
>
> > Place your oven rack on the lowest rung possible, the point is to get
> > lots of heat from the bottom and to try not to brown the top before
> > the middle part cooks (which is what happened to you).
> >
>
> Is that what it means since the middle was custardy? That the middle
> part wasn't cooked at the way? For a first try it was really delicious.
> Everyone loved it. Mom said that this was a dish my dad wouldn't have
> ever gone for, so that's why she never made it for us while we were
> growing up.
>
> > Have you ever made a Dutch Baby? YP is similar only not sweet.
> >
>
> Never heard of that! I'm not much for sweets and this year making
> dessert was new for me.

My bad, I guess. They use "sweet" spices, not sugar. This always
turns out for me.
http://whatscookingamerica.net/Eggs/GermanPancake.htm


> I wish I'd taken pictures of the cheesecake.
> It was really good, and very pretty when dressed with the candied lemon
> slices.

I saw the one with lemons on top when it was posted by Wayne (?) and I
love lemony cheesecake even if it doesn't have any lemons on the top.

--

Never trust a dog to watch your food.

While,I love lemony cheesecake with lemons on the top,I love the taste and look of lemons, on the Christmas eve,I didn't make this ,I will make up tonight.

On Dec 26, 5:41*am, "Bob Terwilliger" >
wrote:

*snip Keyboard Kooking

> Baked Potato: A single Idaho potato about the size of Boise, rubbed with oil
> and baked until soft inside and crisp outside. Best baked potato I've had
> all year! (Well, it's not like I have baked potatoes often; I've been
> low-carbing for a while now...)

What a pretentious asshole, bragging up a ****in' potato. LOL

You two must weigh 600 lbs.....no that's not
combined......hahahahahaaaa

projectile vomit chick wrote:

>
> What a pretentious asshole

All writing is autobiographical....

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Andy" > wrote in message ...
> projectile vomit chick > wrote:
>
>> On Dec 26, 5:41 am, "Bob Terwilliger" >
>> wrote:
>>
>> *snip Keyboard Kooking
>>
>>> Baked Potato: A single Idaho potato about the size of Boise, rubbed
>>> with
>> oil
>>> and baked until soft inside and crisp outside. Best baked potato I've
>>> had all year! (Well, it's not like I have baked potatoes often; I've
>>> been low-carbing for a while now...)
>>
>> What a pretentious asshole, bragging up a ****in' potato. LOL
>>
>> You two must weigh 600 lbs.....no that's not
>> combined......hahahahahaaaa
>
>
> PVC,
>
> On The History channel "Modern Marvels: 'The Potato'" a statistic was
> mentioned that the average American eats an average of 140 pounds of
> potatoes a year.
>
> I didn't come close to 10 pounds. Maybe 20 pounds of pasta.
>
> I prefer mashed potatoes over baked. I just white pepper and garlic and
> rosemary powder them, then drizzle with olive oil, to cut down on fat
> calories that added butter would add. AND mashed potatoes are more fork
> friendly than baked, imho.

I only eat a baked potato a few times a year. Mainly I do them as stuffed.
I mash them with rice milk, olive oil, green onions and nutritional yeast.
Makes a lovely meal!

Otherwise I might get a baked potato at a buffet.

Mostly I do mashed potatoes. The way I do them these days is with sea salt,
plenty of coarsely ground black pepper (I don't mind the black specks) and
Nucoa margarine. That way they are dairy free.

I am getting really sick of pasta. I don't know if it's because we have to
eat the gluten free kind or what. Or maybe because we ate it so often last
year. We had it at least once a week because it was quick to fix. My
cupboard is full of pasta. I just can't bring myself to make it unless
daughter asks. I don't mind the tuna casserole now that I have found that
good mushroom gravy to use in it. And later in the week I will be making
faux pierogies using large shells. I also don't mind mac and cheese. I
guess it's just the Italian type pasta things I am sick of.

Years ago, a quick and common meal for me was spaghetti or whatever other
pasta I had in the house with parmesan cheese, a little butter or margarine,
some Italian seasoning and a ton of black pepper. Sometimes I would put
kidney beans in the mix. That still sounds good, but too many carbs to have
that as a meal now.

Gee... I wonder how many pounds of potatoes we eat? I bought several
Costco sized bags over the past year, but also threw a lot away. I won't
buy them there any more. We just can't eat them fast enough. Now I just
buy a few pounds at a time. And daughter likes the instant for mashed.
Those keep well.

> "Andy" > wrote in message ...
> > projectile vomit chick > wrote:
> >
> >> On Dec 26, 5:41 am, "Bob Terwilliger" >
> >> wrote:

> >>> Baked Potato: A single Idaho potato about the size of Boise

> > I prefer mashed potatoes over baked. I just white pepper and garlic and
> > rosemary powder them, then drizzle with olive oil, to cut down on fat
> > calories that added butter would add.

All fat is 100% fat, except butter. It is only 86% fat (the rest is
water and milk solids). People (like myself) substitute olive oil for
butter, not to reduce calories or fat, but to change the type of fat.
Olive oil is high in monounsaturated fat, butter is high in saturated
fat.

--
Dan Abel
Petaluma, California USA

On Sun, 26 Dec 2010 10:13:14 -0800, Bob Terwilliger wrote:

> Larry wrote:
>
>>> Butter-Cooked Oysters and Mushrooms: The oysters were big and plump. They
>>> were also very full-flavored, almost to the point of being disconcerting.
>>> I
>>> used the mixture as a kind of condiment for the steak, and it worked very
>>> well in that role.
>>
>> What kind of oysters did you use?
>
> I'm not sure what variety they were. Since they were going to be cooked, I
> took the shortcut of buying pre-shucked pasteurized oysters.
>
>>>....Pour into bowl; remove vanilla bean husk....
>>
>> Did you save the husk, either to place it into a jar of sugar or for some
>> other use?
>
> I have in the past, but this time I shamelessly licked the pudding off it
> and threw it away. :-)
>
> Bob

wanton hussy!

your pal,
blake

On Mon, 27 Dec 2010 03:26:04 -0600, Andy > wrote:

>projectile vomit chick > wrote:
>
>> On Dec 26, 5:41*am, "Bob Terwilliger" >
>> wrote:
>>
>> *snip Keyboard Kooking
>>
>>> Baked Potato: A single Idaho potato about the size of Boise, rubbed
>>> with
>> oil
>>> and baked until soft inside and crisp outside. Best baked potato I've
>>> had all year! (Well, it's not like I have baked potatoes often; I've
>>> been low-carbing for a while now...)
>>
>> What a pretentious asshole, bragging up a ****in' potato. LOL
>>
>> You two must weigh 600 lbs.....no that's not
>> combined......hahahahahaaaa
>
>
>PVC,
>
>On The History channel "Modern Marvels: 'The Potato'" a statistic was
>mentioned that the average American eats an average of 140 pounds of
>potatoes a year.
>
>I didn't come close to 10 pounds.

Most eat a lot more than 10 pounds but I doubt that 140 pounds...
maybe per household. I buy not quite a five pound bag a month (more
like 10 bags a year) but I don't eat anywhere near those five pounds,
there is always waste to pare away and at least one sick spud, more
than a pound out of every five pound bag is discarded. I think it is
more advantageous to buy the loosies, and I used to on Lung Guyland,
but here they charge twice as much per pound for those than bagged. I
think nowadays most spuds are consummed as fast food fries, then it's
probably more than the 140 pounds per. I can't remember the last time
I ate fast food let alone those awful shoestring potatoes... those
skinny grease bombs ain't really french fries... any skinnier they'd
qualify as potato sticks. Most folks in the US have never eaten
french fried potatoes, and whatever fries they do eat are certainly
not made from fresh.

Andy wrote:
>
> I baked up a bag of Orieda tater tots this year, to recapture a
> childhood memory. It worked but definitely a back-of-the-line product in
> the freshness category!
>
> Best,
>
> Andy
>

Ummmmm...*drool*

A bag or Ore/Ida tater tots sprinkled with grated sharp cheddar cheese
and broiled till the cheese is lightly browned.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

I wrote (and snipped):

Gumbo Z'Herbes
Chopped Salad
Braised Radicchio and Leeks
Ribeye Steak
Butter-Cooked Oysters and Mushrooms
Baked Potato

Pictures have been posted on Lin's Facebook page because Sheldon can eat a
bag of shit.

Bob

Omelet wrote:
>> "Andy" > wrote:
>
>> > I prefer mashed potatoes over baked. I just white pepper and garlic and
>> > rosemary powder them, then drizzle with olive oil, to cut down on fat
>> > calories that added butter would add. AND mashed potatoes are more fork
>> > friendly than baked, imho.
>
> Olive oil is still a fat...
> You've not cut the "fat calories" one bit by substituting it for butter.

I tend to use a lot less olive oil than butter so it can work. I'd
rather cut out the carbs than the fat but that's my own preference based
on what works for me.

> Omelet wrote:
>>> > wrote:
>>
>>>> I prefer mashed potatoes over baked. I just white pepper and garlic and
>>>> rosemary powder them, then drizzle with olive oil, to cut down on fat
>>>> calories that added butter would add. AND mashed potatoes are more fork
>>>> friendly than baked, imho.
>>
>> Olive oil is still a fat...
>> You've not cut the "fat calories" one bit by substituting it for butter.
>


There's different types of fat involved...butter is a saturated,
unhealthy fat. Olive oil is not. Perhaps the statement could have been
"I'm cutting down unhealthy fat calories" but it's semantics.

--
Happy Holidays!!!

On Tue, 28 Dec 2010 21:00:06 -0600, Omelet >
wrote:

>In article >,
> ravenlynne > wrote:
>
>> > Omelet wrote:
>> >>> > wrote:
>> >>
>> >>>> I prefer mashed potatoes over baked. I just white pepper and garlic and
>> >>>> rosemary powder them, then drizzle with olive oil, to cut down on fat
>> >>>> calories that added butter would add. AND mashed potatoes are more fork
>> >>>> friendly than baked, imho.
>> >>
>> >> Olive oil is still a fat...
>> >> You've not cut the "fat calories" one bit by substituting it for butter.

Actually olive oil contains more fat calories per equal volume than
butter, butter is only about 90% fat... the rest is water and milk
solids.

>> There's different types of fat involved...butter is a saturated,
>> unhealthy fat. Olive oil is not. Perhaps the statement could have been
>> "I'm cutting down unhealthy fat calories" but it's semantics.
>
>I've run into more than one person that does not classify vegetable oils
>as "fats". ;-)

yeah, the vegetarian morons who think chicken and fish are turnips.

>It's a matter of ignorance, not just semantics...

100% ignorance, no semantics whatsoever.

On Wed, 29 Dec 2010 15:02:54 -0600, Omelet >
wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> >I've run into more than one person that does not classify vegetable oils
>> >as "fats". ;-)
>>
>> yeah, the vegetarian morons who think chicken and fish are turnips.
>>
>> >It's a matter of ignorance, not just semantics...
>>
>> 100% ignorance, no semantics whatsoever.
>
>Indeed... Chicken and fish are still living creatures.
>Now if they want to classify infertile eggs or dairy protein as such...
>
>While those products still come from living creatures, at least they
>were never officially "alive".

It's still an animal product... if they eat dairy they can't claim to
be vegetarian.

"Andy" > wrote in message ...
> projectile vomit chick > wrote:
>
>> On Dec 26, 5:41 am, "Bob Terwilliger" >
>> wrote:
>>
>> *snip Keyboard Kooking
>>
>>> Baked Potato: A single Idaho potato about the size of Boise, rubbed
>>> with
>> oil
>>> and baked until soft inside and crisp outside. Best baked potato I've
>>> had all year! (Well, it's not like I have baked potatoes often; I've
>>> been low-carbing for a while now...)
>>
>> What a pretentious asshole, bragging up a ****in' potato. LOL
>>
>> You two must weigh 600 lbs.....no that's not
>> combined......hahahahahaaaa
>
>
> PVC,
>
> On The History channel "Modern Marvels: 'The Potato'" a statistic was
> mentioned that the average American eats an average of 140 pounds of
> potatoes a year.
>
> I didn't come close to 10 pounds. Maybe 20 pounds of pasta.
>
> I prefer mashed potatoes over baked. I just white pepper and garlic and
> rosemary powder them, then drizzle with olive oil, to cut down on fat
> calories that added butter would add. AND mashed potatoes are more fork
> friendly than baked, imho.
>
> Best,
>
> Andy

All those French fries are potatoes. Even when you pull them out of the
cracks of the La-Z-Boy,

Olive oil isn't a fat, its a lipid.

shauny [google] > wrote:

>Olive oil isn't a fat, its a lipid.

Wrong it's a triglyceride.

(JUST kidding.)


S.

On Sat, 1 Jan 2011 20:44:37 -0800 (PST), "shauny [google]"
> wrote:

> Olive oil isn't a fat, its a lipid.

He was talking about good (unsaturated) fats vs bad (saturated) fats.
Here is a visual for you. http://www.spinalhealth.net/fats.html
Coconut oil is even worse than butter. Keep your saturated fat grams
to under 20 per day... 14 grams or less is even better, but IMO
impossible unless you're a militant.

We won't win the war against coronary heart disease by switching to
polyunsaturated fats because "substituting polyunsaturated fats for
saturated fats will reduce both total and LDL (bad cholesterol) but do
have the potential to also lower HDL (good cholesterol) levels when
consumed in large amounts".
http://my.clevelandclinic.org/heart/...tion/atp3.aspx

--

Never trust a dog to watch your food.

Omelet wrote:
>
> In article
> >,
> "shauny [google]" > wrote:
>
> > Olive oil isn't a fat, its a lipid.
>
> <lol>!
>
> Nice sarcasm...
> --

Are you certain it really is sarcasm?