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I bought some last week and have used them twice. They're a bit of a
hassle to cut up, but the texture is nicer than canned, and the flavor is far better. This evening I made a stir fry with them, and a green bell pepper, two cloves of garlic, chopped, and little fettuccine shaped strips of beef round, in peanut oil, with soy sauce and a bunch of cayenne powder. The accompanying beverage was a large glass with the juice of one small lemon, two packets of Splenda, about a half a shot of Familia Camarena Tequila (silver), and one shot of Boru vodka, and topped up with water and ice. Tomorrow my liquid sucralose should arrive, then no more maltodexrin and dextrose. My son can finish off the packets. About 12 pounds in 27 days. It should be slowing down more. The abrupt shift from feast to famine is pretty well over with. --Bryan |
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On Mon, 21 Nov 2011 16:57:04 -0800 (PST), Bryan
> wrote: > I bought some last week and have used them twice. They're a bit of a > hassle to cut up, but the texture is nicer than canned, and the flavor > is far better. I've heard they are better than canned (like most things), but I've never tried them. The texture of canned doesn't bother me, but I'd try fresh just to see if the flavor is enough different for me to care. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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On Nov 21, 6:57*pm, Bryan > wrote:
> I bought some last week and have used them twice. *They're a bit of a > hassle to cut up, but the texture is nicer than canned, and the flavor > is far better. *... This is normally the case with anything that's canned. I always found canned water chestnuts to be virtually lacking in any flavor, but they have a nice texture. Tender and crunchy. Where did you get fresh ones? John Kuthe... |
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On Nov 21, 8:23*pm, sf > wrote:
> On Mon, 21 Nov 2011 16:57:04 -0800 (PST), Bryan > > > wrote: > > I bought some last week and have used them twice. *They're a bit of a > > hassle to cut up, but the texture is nicer than canned, and the flavor > > is far better. > > I've heard they are better than canned (like most things), but I've > never tried them. *The texture of canned doesn't bother me, but I'd > try fresh just to see if the flavor is enough different for me to > care. Do try them. I assume you have nearby asian markets where they are available. You need a sharp paring knife and some patience but we definitely think the greater flavor is worth the trouble. The canned stuff is only an emergency backup. Here's what I posted a few years ago on this subject. -aem Fresh water chestnuts are simply peeled with a sharp knife. Under that dark, often muddy, skin is the white thing you're accustomed to, which you may slice however you like. The taste is orders of magnitude better than the canned -- fresher and sweeter, but still not at all a strong taste. When you buy them, select those that are completely solid -- reject any with soft spots. Keep them in the 'fridge unpeeled until ready to use, in a paper sack or a plastic bag with a slightly damp paper towel.. They'll last about a week. Some cooks recommend fresh jícama as a better substitute for fresh water chestnuts than canned water chestnuts. I wouldn't argue with that, but then of course you've got to be lucky enough to have a market that carries it. |
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On Tue, 22 Nov 2011 09:16:55 -0800 (PST), aem >
wrote: > On Nov 21, 8:23*pm, sf > wrote: > > On Mon, 21 Nov 2011 16:57:04 -0800 (PST), Bryan > > > > > wrote: > > > I bought some last week and have used them twice. *They're a bit of a > > > hassle to cut up, but the texture is nicer than canned, and the flavor > > > is far better. > > > > I've heard they are better than canned (like most things), but I've > > never tried them. *The texture of canned doesn't bother me, but I'd > > try fresh just to see if the flavor is enough different for me to > > care. > > Do try them. I assume you have nearby asian markets where they are > available. You need a sharp paring knife and some patience but we > definitely think the greater flavor is worth the trouble. The canned > stuff is only an emergency backup. Here's what I posted a few years > ago on this subject. -aem > > Fresh water chestnuts are simply peeled with a sharp knife. Under > that > dark, often muddy, skin is the white thing you're accustomed to, which > you > may slice however you like. The taste is orders of magnitude better > than > the canned -- fresher and sweeter, but still not at all a strong > taste. > When you buy them, select those that are completely solid -- reject > any > with soft spots. Keep them in the 'fridge unpeeled until ready to > use, in > a paper sack or a plastic bag with a slightly damp paper towel.. > They'll > last about a week. Thanks for the how-to... I wondered about it. > > Some cooks recommend fresh jícama as a better substitute for fresh > water > chestnuts than canned water chestnuts. I wouldn't argue with that, > but > then of course you've got to be lucky enough to have a market that > carries > it. It's actually easier for me to find jicama (it seems like every grocery store has it) than it is to find fresh water chestnuts (definite specialty store item and not every specialty store carries them). Thanks! -- Food is an important part of a balanced diet. |
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On 11/22/2011 12:16 PM, aem wrote:
> On Nov 21, 8:23 pm, > wrote: >> On Mon, 21 Nov 2011 16:57:04 -0800 (PST), Bryan >> >> > wrote: >>> I bought some last week and have used them twice. They're a bit of a >>> hassle to cut up, but the texture is nicer than canned, and the flavor >>> is far better. >> >> I've heard they are better than canned (like most things), but I've >> never tried them. The texture of canned doesn't bother me, but I'd >> try fresh just to see if the flavor is enough different for me to >> care. > > Do try them. I assume you have nearby asian markets where they are > available. You need a sharp paring knife and some patience but we > definitely think the greater flavor is worth the trouble. The canned > stuff is only an emergency backup. Here's what I posted a few years > ago on this subject. -aem > > Fresh water chestnuts are simply peeled with a sharp knife. Under > that > dark, often muddy, skin is the white thing you're accustomed to, which > you > may slice however you like. The taste is orders of magnitude better > than > the canned -- fresher and sweeter, but still not at all a strong > taste. > When you buy them, select those that are completely solid -- reject > any > with soft spots. Keep them in the 'fridge unpeeled until ready to > use, in > a paper sack or a plastic bag with a slightly damp paper towel.. > They'll > last about a week. > > Some cooks recommend fresh jícama as a better substitute for fresh > water > chestnuts than canned water chestnuts. I wouldn't argue with that, > but > then of course you've got to be lucky enough to have a market that > carries > it. Jicama might replace canned water chestnuts but it does not have the pleasantly sweet taste of fresh. -- James Silverton, Potomac I'm *not* |
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On Nov 22, 7:55*am, John Kuthe > wrote:
> On Nov 21, 6:57*pm, Bryan > wrote: > > > I bought some last week and have used them twice. *They're a bit of a > > hassle to cut up, but the texture is nicer than canned, and the flavor > > is far better. *... > > This is normally the case with anything that's canned. I always found > canned water chestnuts to be virtually lacking in any flavor, but they > have a nice texture. Tender and crunchy. > > Where did you get fresh ones? Global Foods on Kirkwood Rd. I'm making stir fry again tonight with green bell peppers, bean sprouts, water chestnuts, garlic, onion, mushrooms, slivered carrot, serrano chiles and thin strips of beef. To Betsy's portion, I'll be adding snow peas and fresh ginger, and to mine, egg, and extra garlic and onions. Johnny gets a cheap frozen pizza. > > John Kuthe... --Bryan |
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On Nov 22, 3:38*pm, Bryan > wrote:
.... > I'm making stir fry again tonight with > green bell peppers, bean sprouts, water chestnuts, garlic, onion, > mushrooms, slivered carrot, serrano chiles and thin strips of beef. > To Betsy's portion, I'll be adding snow peas and fresh ginger, and to > mine, egg, and extra garlic and onions. *Johnny gets a cheap frozen > pizza. .... Johnny's starting to rebel already, eh? ;-) John Kuthe... |
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On Nov 22, 4:22*pm, John Kuthe > wrote:
> On Nov 22, 3:38*pm, Bryan > wrote: > ...> I'm making stir fry again tonight with > > green bell peppers, bean sprouts, water chestnuts, garlic, onion, > > mushrooms, slivered carrot, serrano chiles and thin strips of beef. > > To Betsy's portion, I'll be adding snow peas and fresh ginger, and to > > mine, egg, and extra garlic and onions. *Johnny gets a cheap frozen > > pizza. > > ... > > Johnny's starting to rebel already, eh? ;-) It's not a rebellion thing. He just doesn't enjoy such things, and that's OK. I wouldn't have either when I was his age. I made the above--except I ended up omitting the egg--and it was *so* good. The only thing I did wrong was I added the green pepper too early, and it got softer than I prefer. I'm still sneezing from the cayenne I sprinkled onto mine on my plate. It was the first meal of the day, and the last. All I'd had to eat today were eight fish oil capsules*, pistachios, some romaine with a little lemon and Parmesan, and a couple cups of coffee with heavy cream. I got my liquid sucralose today, so no more maltodextrin and dextrose. I've lost 10-12# in the past 4 weeks. Thirty more to go. I'm gradually reducing the fish oil to three capsules over the next two weeks. Right now it's good hit of fat first thing in the morning, and that's helping me thoroughly switch over to being a ketone burner. Dinners like tonight's that allow me to eat heartily without a lot of carbs or calories are a joy. The only really sucky aspect is cooking family dinners. Some things are OK. I can make tomato meat sauce and just not eat the pasta, and have peppers, and/or mushrooms/ olives/spinach/whatever instead. I can make taco dinners, and just eschew the tortillas. A few days ago, I made breakfast, and I had eggs, bacon and sausage, and I made fried potatoes for Betsy, Johnny and Johnny's friend. They weren't even tempting. I'm growing a purple potato plant right now to put in the ground next spring. I plan on having a little potato next September, but by then I will be where I want to be, weight wise. From now on (hopefully), carbs are like coffee, an enjoyable drug that I use sporadically and in moderation. The only thing that I'm still doing wrong is too much alcohol and too much protein for my level of resistance exercise. I'm going to start lifting soon. The Richmond Heights Rec. Center is excellent. I'll let myself have carbs before weightlifting, but only as many as I plan to burn off in workouts, then hit the protein, and back to high-fat, low-calorie. It all makes sense now. Gluttonous eating was fun, but that stage of my life is (hopefully) over. I *have to* be careful, because my instinct is to overeat. Because I let myself get fat, I'll never be able to get sloppy again. I wish that I hadn't put on the weight that I had over the past six years, and hope to heck that I don't make that mistake again. This time, in response to a stressor**, I made a good choice, to get tough. Ketogenic eating is just as natural as any other dietetic regimen. It has only been very recently that excess calories have even been an option for humans on a year round basis. People banked fat during times of plenty, then lived off of their stored fat during times of famine. * Excessive fish oil consumption is correlated with increased risk of stroke. ** For those who have read this far, my wife was diagnosed with breast cancer, and has to have surgery and chemo. The prognosis is hopeful, but she has a few rough months to get through. > > John Kuthe... --Bryan |
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gotta love my walmart, sushi and ji... well what you said to sub for the
chestnuts, Lee "aem" > wrote in message ... On Nov 21, 8:23 pm, sf > wrote: > On Mon, 21 Nov 2011 16:57:04 -0800 (PST), Bryan > > > wrote: > > I bought some last week and have used them twice. They're a bit of a > > hassle to cut up, but the texture is nicer than canned, and the flavor > > is far better. > > I've heard they are better than canned (like most things), but I've > never tried them. The texture of canned doesn't bother me, but I'd > try fresh just to see if the flavor is enough different for me to > care. Do try them. I assume you have nearby asian markets where they are available. You need a sharp paring knife and some patience but we definitely think the greater flavor is worth the trouble. The canned stuff is only an emergency backup. Here's what I posted a few years ago on this subject. -aem Fresh water chestnuts are simply peeled with a sharp knife. Under that dark, often muddy, skin is the white thing you're accustomed to, which you may slice however you like. The taste is orders of magnitude better than the canned -- fresher and sweeter, but still not at all a strong taste. When you buy them, select those that are completely solid -- reject any with soft spots. Keep them in the 'fridge unpeeled until ready to use, in a paper sack or a plastic bag with a slightly damp paper towel.. They'll last about a week. Some cooks recommend fresh jícama as a better substitute for fresh water chestnuts than canned water chestnuts. I wouldn't argue with that, but then of course you've got to be lucky enough to have a market that carries it. |
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