More like brunch All this talk about easter eggs made me crave (soft)
boiled eggs. When I was a child Mom served boiled eggs to me in a coffee
mug, mixed with a pat of butter butter (I use Smart Balance) and S&P. She
called it "egg-a-cup". Every once in a while I crave it. I've also thawed
a couple of slices of baked bacon which I'll reheat in the microwave. I'm
toasting an English muffin spread with Smart Balance. I'll top it off with
a glass of non-fat milk and some sort of fruit juice.

Jill

Plain egg in milk is a best menu for breakfast. It is too good in taste and full of nutrition's.

"RussianFoodDire" > wrote in
message ...
>
> Plain egg in milk is a best menu for breakfast. It is too good in taste
> and full of nutrition's.

Ew, ew, and EW.

Bryan wrote:

> The first two ingredients
> are soybean oil, the cheapest garbage oil there is

Why do you say it's garbage? (Note to sqwishy: This is not a troll.)

On Apr 2, 4:50*pm, George M. Middius > wrote:
> Bryan wrote:
> > The first two ingredients
> > are soybean oil, the cheapest garbage oil there is
>
> Why do you say it's garbage? (Note to sqwishy: This is not a troll.)

It's cheap, not particularly healthful--being low in oleic and high in
the Omega 6 linoleic acids--and tastes bad. Soy, corn and cottonseed
oils are all cheap and crappy. There are margarines that use more
healthful oils. Canola is excellent heath-wise, though I don't much
like its taste. So is high-oleic safflower oil. For adding
viscosity, the more expensive coconut, palm *kernel*, or even fully
hydrogenated oils are far better than palm oil, but they're more
expensive. Smart Balance takes the cheap route, and they ****ing
lie. They claim that palm fruit oil is more healthful than palm
kernel oil, which is utter bullshit.

A fine margarine would be one that was based on refined olive (to
remove the taste) and coconut oils. If a person is going to forego
the deliciousness of butter, why use a substitute that is only
slightly more healthful at best, and might actually be worse because
of its high Omega 6 content?

--Bryan

Bryan wrote:

> > > The first two ingredients
> > > are soybean oil, the cheapest garbage oil there is
> >
> > Why do you say it's garbage? (Note to sqwishy: This is not a troll.)
>
> It's cheap, not particularly healthful--being low in oleic and high in
> the Omega 6 linoleic acids--and tastes bad. Soy, corn and cottonseed
> oils are all cheap and crappy.

OK, that's it -- I'm going to 100% butter.

On Apr 3, 8:55*am, Bull > wrote:
> In article
> >,
>
> *Bryan > wrote:
> > Canola is excellent heath-wise
>
> There is ample MAJOR disagreement on that statement.
>
> http://customers.hbci.com/~wenonah/new/canola.htm
>
> If you buy canola oil get the expeller pressed variety.

Well, it's certainly true that it isn't suitable for frying. I meant
it is good as an ingredient in margarine. I was under the impression
that there is very little erucic acid in canola, but I guess I didn't
look at canola as closely as I should have because I don't ever use it
because of the taste.

The fats we actually have in the house are pecan oil, avocado oil
(which I won't buy again because I don't care much for the taste),
EVOO (for flavoring), peanut (which I won't buy again because I'd
rather spend a little more to use pecan as my neutral oil, for heath
reasons), refined coconut (the tasteless kind), MCT oil and butter.
One I am planning on buying soon is cocoa butter, which we haven't had
any for a several years, roughly corresponding to those years where I
was not eating healthily.
After typing that, I realized that life would be nicer if it included
a little ganache, made with unsweetened chocolate, heavy cream,
vanilla extract and a tiny bit of pure sucralose. If I had cocoa
butter I could add some of that and a little extra vanilla to make a
more lightly chocolate ganache without adding a bunch of extra cream.
>
> BULL

--Bryan