Hi, lookig for no salt or low salt items for a friend. He has heart
issues and needs to reduce sodium as much as possible and does not have
the ability to stand over a stove for more than 5 minutes.

How long it takes to cook without him tending it, not relevant.
Standing time is.

He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
can be as complex as it needs to be but has to allow making parts in
stages. Aim at meats and veggies as his primary desires when possible
and thanks!

Carol
--

On 8/10/2014 8:50 AM, cshenk wrote:
>
> Hi, lookig for no salt or low salt items for a friend. He has heart
> issues and needs to reduce sodium as much as possible and does not have
> the ability to stand over a stove for more than 5 minutes.
>
> How long it takes to cook without him tending it, not relevant.
> Standing time is.
>
> He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
> can be as complex as it needs to be but has to allow making parts in
> stages. Aim at meats and veggies as his primary desires when possible
> and thanks!
>
> Carol
>

I love salt. When my wife or I cook, however, we usually omit any salt
from the recipe. Instead, we salt our food to taste when it is served.

Many, many recipes call for salt that is not needed. Instead of looking
for low-salt and no-salt recipes, merely adjust existing favorite
recipes accordingly.

By the way, the same can be said about sugar. My wife makes a delicious
eggplant Parmigiana. Her recipe calls for sugar, but she could not
understand why. She completely omits the sugar because I have type-2
diabetes, and the result is great. My wife also makes a chocolate
pudding from scratch (not from a mix). She cuts the recipe's amount of
sugar in half, and the result is the best chocolate pudding I ever ate.
I actually taste chocolate to an extent that is too often masked by
sweetness. I reduced the amount of brown sugar and eliminated all white
sugar from a dry rub to use on portk backribs, which was very good; if
the same rub works as well with a boneless port loin roast, I will post
the recipe here.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

"David E. Ross" > wrote in message
...
> On 8/10/2014 8:50 AM, cshenk wrote:
>>
>> Hi, lookig for no salt or low salt items for a friend. He has heart
>> issues and needs to reduce sodium as much as possible and does not have
>> the ability to stand over a stove for more than 5 minutes.
>>
>> How long it takes to cook without him tending it, not relevant.
>> Standing time is.
>>
>> He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
>> can be as complex as it needs to be but has to allow making parts in
>> stages. Aim at meats and veggies as his primary desires when possible
>> and thanks!
>>
>> Carol
>>
>
> I love salt. When my wife or I cook, however, we usually omit any salt
> from the recipe. Instead, we salt our food to taste when it is served.
>
> Many, many recipes call for salt that is not needed. Instead of looking
> for low-salt and no-salt recipes, merely adjust existing favorite
> recipes accordingly.
>
> By the way, the same can be said about sugar. My wife makes a delicious
> eggplant Parmigiana. Her recipe calls for sugar, but she could not
> understand why. She completely omits the sugar because I have type-2
> diabetes, and the result is great. My wife also makes a chocolate
> pudding from scratch (not from a mix). She cuts the recipe's amount of
> sugar in half, and the result is the best chocolate pudding I ever ate.
> I actually taste chocolate to an extent that is too often masked by
> sweetness. I reduced the amount of brown sugar and eliminated all white
> sugar from a dry rub to use on portk backribs, which was very good; if
> the same rub works as well with a boneless port loin roast, I will post
> the recipe here.

Pretty much how I work! Oh and btw many of us here still do use English
measurments)


--
http://www.helpforheroes.org.uk/shop/

On 8/10/2014 11:50 AM, cshenk wrote:
>
> Hi, lookig for no salt or low salt items for a friend. He has heart
> issues and needs to reduce sodium as much as possible and does not have
> the ability to stand over a stove for more than 5 minutes.
>
> How long it takes to cook without him tending it, not relevant.
> Standing time is.
>
> He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
> can be as complex as it needs to be but has to allow making parts in
> stages. Aim at meats and veggies as his primary desires when possible
> and thanks!
>
> Carol
>
I'm sure you have other ideas for the food, but since I have the same
problem with standing for too long, I have a bar stool that I use in the
kitchen if I will be cooking or prepping food that will have me standing
for too long. It might help your friend.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

sf wrote in rec.food.cooking:

> On Sun, 10 Aug 2014 10:50:03 -0500, "cshenk" > wrote:
>
> >
> > Hi, lookig for no salt or low salt items for a friend. He has heart
> > issues and needs to reduce sodium as much as possible and does not
> > have the ability to stand over a stove for more than 5 minutes.
> >
> > How long it takes to cook without him tending it, not relevant.
> > Standing time is.
> >
> > He's a confirmed foodie so this isn't a time to 'pop a can'.
> > Recipes can be as complex as it needs to be but has to allow making
> > parts in stages. Aim at meats and veggies as his primary desires
> > when possible and thanks!
> >
> Can he use a stool to sit while prepping and stirring? Some of these
> recipes call for added salt, so it's up to him to either leave it out
> or use a salt substitute. I have to make accommodations when cooking,
> but thankfully salt isn't a biggie at my house - so I don't have
> specific recipes for that.

In this case, using a stool for a bit is ok, but folks can expand that
to where you sit for 45 mins by a a stove and stir etc. That is beyond
him right now.

If prep time is to be done, needs to be in roughly 10 minute times (can
be several and staged in the fridge) and a cook time on your feet no
more than 10 mins.


> I will assume he knows how to pay "fry" steak and/or has a grill pan,
> so plain meat and steamed vegetables isn't what he needs to learn.


Nope, in fact he can teach most of us. He is looking for adaption to
lack of ability to stand and working in a 500mg a day sodium diet.

> Does shellfish have too much sodium? I made a wonderful burger the
> other day using the pork and shrimp (half/half) filling you'd use for
> pot stickers. IMO, it's too rich to eat more than a 1/4 pound burger.


Not sure I will check. Bless you for trying even if it's not the right
mix!


> I make chicken chili with white beans - show him how to roast and
> prepare fresh chilies (they don't need to be Hatch to be delicious).


Grin, he's a chef. Hwe doesnt need to learn how to roast chiles.

> Show him how to prepare dry beans and batch them in 1-2 cup measures
> for the freezer, so he won't need to buy canned ever again.

I must have goofed the request someplace and sorry for that. This is
not a canned food sort of person aka Julie.

> Chicken and rice (brown the chicken, remove. Add rice, stir until
> rice becomes translucent, add water or broth, I let the rice start
> absorbing the water before I place the chicken back on top, cover and
> let cook through)


This leads to some fast cooking ideas. Using a rice cooker, he can
load that then settle back for 20 mins to 2 hours. It's a bit too
basic of a recipe for him but he's looking for ideas of where to cut
standing time and this one sparks one he can work with a bit so thanks!

> See what sounds interesting to him and get back to us, so we know what
> direction to take. I've found that my cooking is vastly different
> from what other people here make or even like, so I'm often out of
> step with the collective taste of others on rfc.

Ok and thanks!

So far, he's doing a lot of steamed veggies with seasoned butters,
olive oil seafoods, and chicken parts. His natural range is southern
USA cookery.

Carol



--

On Sun, 10 Aug 2014 14:55:25 -0500, "cshenk" > wrote:

>
> So far, he's doing a lot of steamed veggies with seasoned butters,
> olive oil seafoods, and chicken parts. His natural range is southern
> USA cookery.

Ok, I probably can't be of any help then. Southern cooking is not my
thing.

I was going to suggest he consider things like Giada's Roman Style
Chicken.
http://www.foodnetwork.com/recipes/g...en-recipe.html
I use chicken parts and a bag of Trader Joe's frozen mixed tri-color
bell peppers, so there isn't much prep work to it. If he's a chef -
he'll be able to figure out how to break up a recipe so he doesn't
need to stand for more than 5 minutes at a time.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"David E. Ross" > wrote in message
...
> On 8/10/2014 8:50 AM, cshenk wrote:
>>
>> Hi, lookig for no salt or low salt items for a friend. He has heart
>> issues and needs to reduce sodium as much as possible and does not have
>> the ability to stand over a stove for more than 5 minutes.
>>
>> How long it takes to cook without him tending it, not relevant.
>> Standing time is.
>>
>> He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
>> can be as complex as it needs to be but has to allow making parts in
>> stages. Aim at meats and veggies as his primary desires when possible
>> and thanks!
>>
>> Carol
>>
>
> I love salt. When my wife or I cook, however, we usually omit any salt
> from the recipe. Instead, we salt our food to taste when it is served.
>
> Many, many recipes call for salt that is not needed. Instead of looking
> for low-salt and no-salt recipes, merely adjust existing favorite
> recipes accordingly.
>
> By the way, the same can be said about sugar. My wife makes a delicious
> eggplant Parmigiana. Her recipe calls for sugar, but she could not
> understand why. She completely omits the sugar because I have type-2
> diabetes, and the result is great. My wife also makes a chocolate
> pudding from scratch (not from a mix). She cuts the recipe's amount of
> sugar in half, and the result is the best chocolate pudding I ever ate.
> I actually taste chocolate to an extent that is too often masked by
> sweetness. I reduced the amount of brown sugar and eliminated all white
> sugar from a dry rub to use on portk backribs, which was very good; if
> the same rub works as well with a boneless port loin roast, I will post
> the recipe here.
>
> --
> David E. Ross
>
> Visit "Cooking with David" at
> <http://www.rossde.com/cooking/>

I don't like adding salt at the table with a few exceptions like fries and
sometimes salad but I am fine with saltless salad. To me, when you add salt
at the table, the food tastes of salt. But when a little is added during
cooking, it just blends right in.

My mom went salt free some years ago. She just continued to make whatever
she made before but with no salt. That being said, I don't think she was a
great cook for most things. So it was just the same old things but lacking
even more flavor. She did try using Mrs. Dash instead of salt. Didn't
help.

"cshenk" > wrote in message
...
> sf wrote in rec.food.cooking:
>
>> On Sun, 10 Aug 2014 10:50:03 -0500, "cshenk" > wrote:
>>
>> >
>> > Hi, lookig for no salt or low salt items for a friend. He has heart
>> > issues and needs to reduce sodium as much as possible and does not
>> > have the ability to stand over a stove for more than 5 minutes.
>> >
>> > How long it takes to cook without him tending it, not relevant.
>> > Standing time is.
>> >
>> > He's a confirmed foodie so this isn't a time to 'pop a can'.
>> > Recipes can be as complex as it needs to be but has to allow making
>> > parts in stages. Aim at meats and veggies as his primary desires
>> > when possible and thanks!
>> >
>> Can he use a stool to sit while prepping and stirring? Some of these
>> recipes call for added salt, so it's up to him to either leave it out
>> or use a salt substitute. I have to make accommodations when cooking,
>> but thankfully salt isn't a biggie at my house - so I don't have
>> specific recipes for that.
>
> In this case, using a stool for a bit is ok, but folks can expand that
> to where you sit for 45 mins by a a stove and stir etc. That is beyond
> him right now.
>
> If prep time is to be done, needs to be in roughly 10 minute times (can
> be several and staged in the fridge) and a cook time on your feet no
> more than 10 mins.
>
>
>> I will assume he knows how to pay "fry" steak and/or has a grill pan,
>> so plain meat and steamed vegetables isn't what he needs to learn.
>
>
> Nope, in fact he can teach most of us. He is looking for adaption to
> lack of ability to stand and working in a 500mg a day sodium diet.
>
>> Does shellfish have too much sodium? I made a wonderful burger the
>> other day using the pork and shrimp (half/half) filling you'd use for
>> pot stickers. IMO, it's too rich to eat more than a 1/4 pound burger.
>
>
> Not sure I will check. Bless you for trying even if it's not the right
> mix!
>
>
>> I make chicken chili with white beans - show him how to roast and
>> prepare fresh chilies (they don't need to be Hatch to be delicious).
>
>
> Grin, he's a chef. Hwe doesnt need to learn how to roast chiles.
>
>> Show him how to prepare dry beans and batch them in 1-2 cup measures
>> for the freezer, so he won't need to buy canned ever again.
>
> I must have goofed the request someplace and sorry for that. This is
> not a canned food sort of person aka Julie.
>
>> Chicken and rice (brown the chicken, remove. Add rice, stir until
>> rice becomes translucent, add water or broth, I let the rice start
>> absorbing the water before I place the chicken back on top, cover and
>> let cook through)
>
>
> This leads to some fast cooking ideas. Using a rice cooker, he can
> load that then settle back for 20 mins to 2 hours. It's a bit too
> basic of a recipe for him but he's looking for ideas of where to cut
> standing time and this one sparks one he can work with a bit so thanks!
>
>> See what sounds interesting to him and get back to us, so we know what
>> direction to take. I've found that my cooking is vastly different
>> from what other people here make or even like, so I'm often out of
>> step with the collective taste of others on rfc.
>
> Ok and thanks!
>
> So far, he's doing a lot of steamed veggies with seasoned butters,
> olive oil seafoods, and chicken parts. His natural range is southern
> USA cookery.
>
> Carol

When I was at my worst, I would have to prep my food ahead of time. My
husband had to do all of the shopping as I wasn't even able to do that. I
was a vegetarian at the time. I sat on a bar stool, washing then prepping
the vegetables for the week. My dinner was often a big salad with cheese or
boiled eggs, beans, nuts and tons of veggies. I used lemon juice or salsa
sometimes but never dressing.

It did take me an insane amount of time to do food prep and make meals
because like your friend, I couldn't stand or even sit up for much at a
time. Even getting in and out of the kitchen was a struggle. So I just
would get in there and do as much as I could at a time until all of the prep
work for the week was done.

Angela was young enough then that she was fine with a plate of cut up raw
veggies and fruit with a piece of cheese for a meal.

When I did cook, I had to make things that cooked quickly, like a
quesadilla. Probably not an option for your friend as I think cheese is
high in sodium. Or most of it is anyway.

My sodium issue is that I've been told to eat more of it so I can't really
help your friend there. Sorry.

On Sunday, August 10, 2014 5:50:03 PM UTC+2, cshenk wrote:

> the ability to stand over a stove for more than 5 minutes.
>
>

Steaks of different animals; beef, pork, lamb, veal, chicken, whatever, and a veggie/fruit of the day, e.g. asparagus, spinach, carrot, zucchini, aubergine, etc. roasted fast on a pan, works every time. No need to salt it.

sf wrote in rec.food.cooking:

> On Sun, 10 Aug 2014 14:55:25 -0500, "cshenk" > wrote:
>
> >
> > So far, he's doing a lot of steamed veggies with seasoned butters,
> > olive oil seafoods, and chicken parts. His natural range is
> > southern USA cookery.
>
> Ok, I probably can't be of any help then. Southern cooking is not my
> thing.
>
> I was going to suggest he consider things like Giada's Roman Style
> Chicken.
> http://www.foodnetwork.com/recipes/g...oman-style-chi
> cken-recipe.html I use chicken parts and a bag of Trader Joe's frozen
> mixed tri-color bell peppers, so there isn't much prep work to it.
> If he's a chef - he'll be able to figure out how to break up a recipe
> so he doesn't need to stand for more than 5 minutes at a time.

Don't worry too much on the theme. I have him making a baked stuffed
squid right now.

It's simple, fast, and suits him to try something new. It's a bit like
meatloaf with the meat on the outside (grin).

BTW, can't get at the recipe you posted. Nice picture but no recipe
and I suspect he is not up to standing at a grill, but thanks for
trying!

Carol



--

On 8/10/2014 1:30 PM, David E. Ross wrote:
> On 8/10/2014 8:50 AM, cshenk wrote:
>>
>> Hi, lookig for no salt or low salt items for a friend. He has heart
>> issues and needs to reduce sodium as much as possible and does not have
>> the ability to stand over a stove for more than 5 minutes.
>>
>> How long it takes to cook without him tending it, not relevant.
>> Standing time is.


>> Carol
>>
>
> I love salt. When my wife or I cook, however, we usually omit any salt
> from the recipe. Instead, we salt our food to taste when it is served.
>
> Many, many recipes call for salt that is not needed. Instead of looking
> for low-salt and no-salt recipes, merely adjust existing favorite
> recipes accordingly.
>
> By the way, the same can be said about sugar. My wife makes a delicious
> eggplant Parmigiana. Her recipe calls for sugar, but she could not
> understand why.

Any recipe can be made low/no salt. How much you reduce salt depends on
your reaction to it. Many dieticians are also ignorant of food facts
too so he should do some research of his own..

I'd start by buying some of the no salt seasoning blends or looking at
the ingredients in them as inspiration for mixing your own.

If the cook cannot stand for long periods, I'd look for recipes that are
oven cooked or pot roasted. A lot of prep can be done sitting at a table.

As an example of dietician ignorance, I sat in one a class my wife
attended for heart healthy cooking. The person giving the class was a
registered dietician.

Dietician: Avoid milkshakes, they are bad for you.
Me: Is milk OK?
Dietician: Yes, it has a lot of good properties
Me: Is ice cream OK?
Dietician: Yes, in moderation it is a good snack

She never did explain what happens when you put the two together in a
milkshake.

On Sun, 10 Aug 2014 19:36:54 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Sun, 10 Aug 2014 14:55:25 -0500, "cshenk" > wrote:
> >
> > >
> > > So far, he's doing a lot of steamed veggies with seasoned butters,
> > > olive oil seafoods, and chicken parts. His natural range is
> > > southern USA cookery.
> >
> > Ok, I probably can't be of any help then. Southern cooking is not my
> > thing.
> >
> > I was going to suggest he consider things like Giada's Roman Style
> > Chicken.
> > http://www.foodnetwork.com/recipes/g...oman-style-chi
> > cken-recipe.html I use chicken parts and a bag of Trader Joe's frozen
> > mixed tri-color bell peppers, so there isn't much prep work to it.
> > If he's a chef - he'll be able to figure out how to break up a recipe
> > so he doesn't need to stand for more than 5 minutes at a time.
>
> Don't worry too much on the theme. I have him making a baked stuffed
> squid right now.
>
> It's simple, fast, and suits him to try something new. It's a bit like
> meatloaf with the meat on the outside (grin).
>
> BTW, can't get at the recipe you posted. Nice picture but no recipe
> and I suspect he is not up to standing at a grill, but thanks for
> trying!
>
They must have a glitch, because I couldn't get to it just now via the
link (which should be direct) that I posted either. Here is one isn't
that as fancy, so (hopefully) you'll see a recipe.
http://www.cookingchanneltv.com/reci...e-chicken.html


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Sun, 10 Aug 2014 19:36:54 -0500, "cshenk" > wrote:
>
>> sf wrote in rec.food.cooking:
>>
>> > On Sun, 10 Aug 2014 14:55:25 -0500, "cshenk" > wrote:
>> >
>> > >
>> > > So far, he's doing a lot of steamed veggies with seasoned butters,
>> > > olive oil seafoods, and chicken parts. His natural range is
>> > > southern USA cookery.
>> >
>> > Ok, I probably can't be of any help then. Southern cooking is not my
>> > thing.
>> >
>> > I was going to suggest he consider things like Giada's Roman Style
>> > Chicken.
>> > http://www.foodnetwork.com/recipes/g...oman-style-chi
>> > cken-recipe.html I use chicken parts and a bag of Trader Joe's frozen
>> > mixed tri-color bell peppers, so there isn't much prep work to it.
>> > If he's a chef - he'll be able to figure out how to break up a recipe
>> > so he doesn't need to stand for more than 5 minutes at a time.
>>
>> Don't worry too much on the theme. I have him making a baked stuffed
>> squid right now.
>>
>> It's simple, fast, and suits him to try something new. It's a bit like
>> meatloaf with the meat on the outside (grin).
>>
>> BTW, can't get at the recipe you posted. Nice picture but no recipe
>> and I suspect he is not up to standing at a grill, but thanks for
>> trying!
>>
> They must have a glitch, because I couldn't get to it just now via the
> link (which should be direct) that I posted either. Here is one isn't
> that as fancy, so (hopefully) you'll see a recipe.
> http://www.cookingchanneltv.com/reci...e-chicken.html

That looks really good! <saved>

Love the new sig btw <g>


> Avoid cutting yourself when slicing vegetables by getting someone else to
> hold them.


--
http://www.helpforheroes.org.uk/shop/

On Sunday, August 10, 2014 5:15:44 PM UTC-5, Julie Bove wrote:
> "David E. Ross" > wrote in message
>
> ...
>
> > On 8/10/2014 8:50 AM, cshenk wrote:
>
> >>
>
> >> Hi, lookig for no salt or low salt items for a friend. He has heart
>
> >> issues and needs to reduce sodium as much as possible and does not have
>
> >> the ability to stand over a stove for more than 5 minutes.
>
> >>
>
> >> How long it takes to cook without him tending it, not relevant.
>
> >> Standing time is.
>
> >>
>
> >> He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
>
> >> can be as complex as it needs to be but has to allow making parts in
>
> >> stages. Aim at meats and veggies as his primary desires when possible
>
> >> and thanks!
>
> >>
>
> >> Carol
>
> >>
>
> >
>
> > I love salt. When my wife or I cook, however, we usually omit any salt
>
> > from the recipe. Instead, we salt our food to taste when it is served.
>
> >
>
> > Many, many recipes call for salt that is not needed. Instead of looking
>
> > for low-salt and no-salt recipes, merely adjust existing favorite
>
> > recipes accordingly.
>
> >
>
> > By the way, the same can be said about sugar. My wife makes a delicious
>
> > eggplant Parmigiana. Her recipe calls for sugar, but she could not
>
> > understand why. She completely omits the sugar because I have type-2
>
> > diabetes, and the result is great. My wife also makes a chocolate
>
> > pudding from scratch (not from a mix). She cuts the recipe's amount of
>
> > sugar in half, and the result is the best chocolate pudding I ever ate.
>
> > I actually taste chocolate to an extent that is too often masked by
>
> > sweetness. I reduced the amount of brown sugar and eliminated all white
>
> > sugar from a dry rub to use on portk backribs, which was very good; if
>
> > the same rub works as well with a boneless port loin roast, I will post
>
> > the recipe here.
>
> >
>
> > --
>
> > David E. Ross
>
> >
>
> > Visit "Cooking with David" at
>
> > <http://www.rossde.com/cooking/>
>
>
>
> I don't like adding salt at the table with a few exceptions like fries and
>
> sometimes salad but I am fine with saltless salad. To me, when you add salt
>
> at the table, the food tastes of salt. But when a little is added during
>
> cooking, it just blends right in.
>
Of course you do things exactly the wrong way.
>
> My mom went salt free some years ago. She just continued to make whatever
>
> she made before but with no salt. That being said, I don't think she was a
>
> great cook for most things. So it was just the same old things but lacking
>
> even more flavor. She did try using Mrs. Dash instead of salt. Didn't
>
> help.

Like mother-like daughter, I'm sure that she was a shitty cook.

--Bryan

On Sunday, August 10, 2014 8:04:54 PM UTC-5, Ed Pawlowski wrote:
> On 8/10/2014 1:30 PM, David E. Ross wrote:
>
> > On 8/10/2014 8:50 AM, cshenk wrote:
>
> >>
>
> >> Hi, lookig for no salt or low salt items for a friend. He has heart
>
> >> issues and needs to reduce sodium as much as possible and does not have
>
> >> the ability to stand over a stove for more than 5 minutes.
>
> >>
>
> >> How long it takes to cook without him tending it, not relevant.
>
> >> Standing time is.
>
>
>
>
>
> >> Carol
>
> >>
>
> >
>
> > I love salt. When my wife or I cook, however, we usually omit any salt
>
> > from the recipe. Instead, we salt our food to taste when it is served.
>
> >
>
> > Many, many recipes call for salt that is not needed. Instead of looking
>
> > for low-salt and no-salt recipes, merely adjust existing favorite
>
> > recipes accordingly.
>
> >
>
> > By the way, the same can be said about sugar. My wife makes a delicious
>
> > eggplant Parmigiana. Her recipe calls for sugar, but she could not
>
> > understand why.
>
>
>
> Any recipe can be made low/no salt. How much you reduce salt depends on
>
> your reaction to it. Many dieticians are also ignorant of food facts
>
> too so he should do some research of his own..
>
>
>
> I'd start by buying some of the no salt seasoning blends or looking at
>
> the ingredients in them as inspiration for mixing your own.
>
>
>
> If the cook cannot stand for long periods, I'd look for recipes that are
>
> oven cooked or pot roasted. A lot of prep can be done sitting at a table.
>
>
>
> As an example of dietician ignorance, I sat in one a class my wife
>
> attended for heart healthy cooking. The person giving the class was a
>
> registered dietician.
>
>
>
> Dietician: Avoid milkshakes, they are bad for you.
>
> Me: Is milk OK?
>
> Dietician: Yes, it has a lot of good properties
>
> Me: Is ice cream OK?
>
> Dietician: Yes, in moderation it is a good snack
>
>
>
> She never did explain what happens when you put the two together in a
>
> milkshake.

My experience is that dieticians are worse than worthless excuses for
human beings.

So much of the medical establishment is ****ed up. Doctors practice
defensive medicine, which is about letting big pharma decide best
treatment options. A great example is the failure of psychiatrists to
opt for Sinclair as the first choice for alcohol use disorder. No pharma
companies pushing generic naltrexone with speaking fees and free lunches
for the whole office.
http://en.wikipedia.org/wiki/Sinclair_Method

Then there's the fact that cardiologists continued to encourage using
trans-fat margarine over butter many years after the evidence clearly
pointed the other direction, and the fact that they still tell patients
who they assume to be stupid (often correctly) to eat a low fat diet,
without making a distinction between foods with varying proportions of
specific fatty acids.

--Bryan

On Mon, 11 Aug 2014 05:38:28 -0700 (PDT), Bryan-TGWWW
> wrote:
>
> My experience is that dieticians are worse than worthless excuses for
> human beings.
>
> So much of the medical establishment is ****ed up. Doctors practice
> defensive medicine, which is about letting big pharma decide best
> treatment options. A great example is the failure of psychiatrists to
> opt for Sinclair as the first choice for alcohol use disorder. No pharma
> companies pushing generic naltrexone with speaking fees and free lunches
> for the whole office.
> http://en.wikipedia.org/wiki/Sinclair_Method

Treat alcoholism with opiates? Good god. Why not put a gun to your
head and pull the trigger? The cure is faster that way.
>
> Then there's the fact that cardiologists continued to encourage using
> trans-fat margarine over butter

They don't.

> many years after the evidence clearly
> pointed the other direction, and the fact that they still tell patients
> who they assume to be stupid (often correctly) to eat a low fat diet,
> without making a distinction between foods with varying proportions of
> specific fatty acids.
>
Life is one big experiment, and then you die.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, August 11, 2014 7:54:46 AM UTC-5, sf wrote:
> On Mon, 11 Aug 2014 05:38:28 -0700 (PDT), Bryan-TGWWW
>
> > wrote:
>
> >
>
> > My experience is that dieticians are worse than worthless excuses for
>
> > human beings.
>
> >
>
> > So much of the medical establishment is ****ed up. Doctors practice
>
> > defensive medicine, which is about letting big pharma decide best
>
> > treatment options. A great example is the failure of psychiatrists to
>
> > opt for Sinclair as the first choice for alcohol use disorder. No pharma
>
> > companies pushing generic naltrexone with speaking fees and free lunches
>
> > for the whole office.
>
> > http://en.wikipedia.org/wiki/Sinclair_Method
>
>
>
> Treat alcoholism with opiates? Good god. Why not put a gun to your
>
> head and pull the trigger? The cure is faster that way.
>
Do you understand the difference between 'opiates" and opiate antagonists?
Apparently not.
>
> > Then there's the fact that cardiologists continued to encourage using
>
> > trans-fat margarine over butter
>
>
>
> They don't.
>
Not anymore, but they did for many years during the 1970s, and even into the 1980s..
>
> > many years after the evidence clearly
>
> > pointed the other direction, and the fact that they still tell patients
>
> > who they assume to be stupid (often correctly) to eat a low fat diet,
>
> > without making a distinction between foods with varying proportions of
>
> > specific fatty acids.
>
> >
>
> Life is one big experiment, and then you die.
>
That sentence is worth absolutely nothing. It is an endorsement of ignorance.

--Bryan

On 8/10/2014 11:50 AM, cshenk wrote:
>
> Hi, lookig for no salt or low salt items for a friend. He has heart
> issues and needs to reduce sodium as much as possible and does not have
> the ability to stand over a stove for more than 5 minutes.
>
> How long it takes to cook without him tending it, not relevant.
> Standing time is.
>
> He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
> can be as complex as it needs to be but has to allow making parts in
> stages. Aim at meats and veggies as his primary desires when possible
> and thanks!
>
> Carol
>
Lots of people will tell you spice blends are an abomination. Sorry,
but I happen to love Mrs. Dash. They're salt free and taste good. I
also use some of Penzey's blends.

Of course he can always come up with his own. If he likes chili powder,
for example, you can easily make your own. Ground paprika, finely
crushed oregano or majoram, cumin, turmeric, garlic powder and cayenne
pepper (to taste).

There's a book from the American Heart Association which is long out of
print but you can still find it online: "Cooking Without Your Salt
Shaker". Lots of tasty recipes in it.

I cannot help with the not being able to stand for long times issue,
other than to do as others have and suggest a tall kitchen stool or a chair.

Jill

On Mon, 11 Aug 2014 06:02:13 -0700 (PDT), Bryan-TGWWW
> wrote:

> Do you understand the difference between 'opiates" and opiate antagonists?
> Apparently not.

I know enough to know that meds like Suboxone are scary stuff and
something to stay as far away from as possible. I also know that if
you're using them, you are most certainly "dependent" (a nice term
that's used when people don't want to hear the word "addicted"). Talk
to the hand if you think they are the easy answer, because they
aren't. Watch the dosage increase as your tolerance builds. If
you're taking them, you're better off in a 30 day residential program
ASAP. If you're not taking them, don't start. They are a problem,
not a solution.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 6:20 AM, Bryan-TGWWW wrote:
> Like mother-like daughter, I'm sure that she was a shitty cook.
>
> --Bryan


Wow, the anger brigade is really active here.

On 8/11/2014 7:02 AM, Bryan-TGWWW wrote:
> On Monday, August 11, 2014 7:54:46 AM UTC-5, sf wrote:
>> On Mon, 11 Aug 2014 05:38:28 -0700 (PDT), Bryan-TGWWW
>>
>> > wrote:
>>
>>>
>>
>>> My experience is that dieticians are worse than worthless excuses for
>>
>>> human beings.
>>
>>>
>>
>>> So much of the medical establishment is ****ed up. Doctors practice
>>
>>> defensive medicine, which is about letting big pharma decide best
>>
>>> treatment options. A great example is the failure of psychiatrists to
>>
>>> opt for Sinclair as the first choice for alcohol use disorder. No pharma
>>
>>> companies pushing generic naltrexone with speaking fees and free lunches
>>
>>> for the whole office.
>>
>>> http://en.wikipedia.org/wiki/Sinclair_Method
>>
>>
>>
>> Treat alcoholism with opiates? Good god. Why not put a gun to your
>>
>> head and pull the trigger? The cure is faster that way.
>>
> Do you understand the difference between 'opiates" and opiate antagonists?
> Apparently not.
>>
>>> Then there's the fact that cardiologists continued to encourage using
>>
>>> trans-fat margarine over butter
>>
>>
>>
>> They don't.
>>
> Not anymore, but they did for many years during the 1970s, and even into the 1980s..
>>
>>> many years after the evidence clearly
>>
>>> pointed the other direction, and the fact that they still tell patients
>>
>>> who they assume to be stupid (often correctly) to eat a low fat diet,
>>
>>> without making a distinction between foods with varying proportions of
>>
>>> specific fatty acids.
>>
>>>
>>
>> Life is one big experiment, and then you die.
>>
> That sentence is worth absolutely nothing. It is an endorsement of ignorance.
>
> --Bryan
>
Despite the fact it is largely true...

On Monday, August 11, 2014 10:39:35 AM UTC-5, sf wrote:
> On Mon, 11 Aug 2014 06:02:13 -0700 (PDT), Bryan-TGWWW
>
> > wrote:
>
>
>
> > Do you understand the difference between 'opiates" and opiate antagonists?
>
> > Apparently not.
>
>
>
> I know enough to know that meds like Suboxone are scary stuff and
>
> something to stay as far away from as possible. I also know that if
>
> you're using them, you are most certainly "dependent" (a nice term
>
> that's used when people don't want to hear the word "addicted"). Talk
>
> to the hand if you think they are the easy answer, because they
>
> aren't. Watch the dosage increase as your tolerance builds.

You don't have more than half a clue, which is why you're sounding like
a halfwit. Suboxone does *contain* naltrexone, an opiate antagonist, but
it also has an opioid component. Suboxone is not indicated for treating
alcohol use disorder, naltrexone is.

> If you're taking them, you're better off in a 30 day residential program
>
> ASAP. If you're not taking them, don't start. They are a problem,
>
> not a solution.
>
Anyone who put me in a cage would be playing roulette with their very life.

It's old wives whose minds are too ossified to change that led me to bring
up the subject in the first place. I know you can read...
http://en.wikipedia.org/wiki/Sinclai...inclair_Method

--Bryan

In article >,
"cshenk" > wrote:

> Hi, lookig for no salt or low salt items for a friend. He has heart
> issues and needs to reduce sodium as much as possible and does not have
> the ability to stand over a stove for more than 5 minutes.
>
> How long it takes to cook without him tending it, not relevant.
> Standing time is.
>
> He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
> can be as complex as it needs to be but has to allow making parts in
> stages. Aim at meats and veggies as his primary desires when possible
> and thanks!
>
> Carol

For me the two things that improve flavor the most in salt-free food are
fresh herbs and some kind of acid, such as lemon juice or vinegar. After
about 6 months on a no-salt diet I began to really notice how food
didn't taste bland like it did at first, but rather I could better taste
the subtle flavors of the real food. The simplest change I make to
recipes is to just leave out the salt and always use unsalted butter.
For some items like soy sauce or worcestershire sauce I just skip making
recipes that call for them. And I never brine meats. For baking you can
mail order sodium free baking powder and baking soda.

On Mon, 11 Aug 2014 09:30:08 -0700 (PDT), Bryan-TGWWW
> wrote:

> On Monday, August 11, 2014 10:39:35 AM UTC-5, sf wrote:
> > On Mon, 11 Aug 2014 06:02:13 -0700 (PDT), Bryan-TGWWW
> >
> > > wrote:
> >
> >
> >
> > > Do you understand the difference between 'opiates" and opiate antagonists?
> >
> > > Apparently not.
> >
> >
> >
> > I know enough to know that meds like Suboxone are scary stuff and
> >
> > something to stay as far away from as possible. I also know that if
> >
> > you're using them, you are most certainly "dependent" (a nice term
> >
> > that's used when people don't want to hear the word "addicted"). Talk
> >
> > to the hand if you think they are the easy answer, because they
> >
> > aren't. Watch the dosage increase as your tolerance builds.
>
> You don't have more than half a clue, which is why you're sounding like
> a halfwit. Suboxone does *contain* naltrexone, an opiate antagonist, but
> it also has an opioid component. Suboxone is not indicated for treating
> alcohol use disorder, naltrexone is.
>
> > If you're taking them, you're better off in a 30 day residential program
> >
> > ASAP. If you're not taking them, don't start. They are a problem,
> >
> > not a solution.
> >
> Anyone who put me in a cage would be playing roulette with their very life.
>
> It's old wives whose minds are too ossified to change that led me to bring
> up the subject in the first place. I know you can read...
> http://en.wikipedia.org/wiki/Sinclai...inclair_Method
>
> --Bryan

Okay, I get it Bryan. You're taking that stuff and you're doing what
addicts do. You're in denial. I really don't care. I don't know
you, you're not a relative and I have no stake in your continued
existence. Go ahead and destroy your life, but don't come here trying
to claim what you're doing is good when I know it isn't.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 10:49 AM, sf wrote:
> On Mon, 11 Aug 2014 09:30:08 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
>> On Monday, August 11, 2014 10:39:35 AM UTC-5, sf wrote:
>>> On Mon, 11 Aug 2014 06:02:13 -0700 (PDT), Bryan-TGWWW
>>>
>>> > wrote:
>>>
>>>
>>>
>>>> Do you understand the difference between 'opiates" and opiate antagonists?
>>>
>>>> Apparently not.
>>>
>>>
>>>
>>> I know enough to know that meds like Suboxone are scary stuff and
>>>
>>> something to stay as far away from as possible. I also know that if
>>>
>>> you're using them, you are most certainly "dependent" (a nice term
>>>
>>> that's used when people don't want to hear the word "addicted"). Talk
>>>
>>> to the hand if you think they are the easy answer, because they
>>>
>>> aren't. Watch the dosage increase as your tolerance builds.
>>
>> You don't have more than half a clue, which is why you're sounding like
>> a halfwit. Suboxone does *contain* naltrexone, an opiate antagonist, but
>> it also has an opioid component. Suboxone is not indicated for treating
>> alcohol use disorder, naltrexone is.
>>
>>> If you're taking them, you're better off in a 30 day residential program
>>>
>>> ASAP. If you're not taking them, don't start. They are a problem,
>>>
>>> not a solution.
>>>
>> Anyone who put me in a cage would be playing roulette with their very life.
>>
>> It's old wives whose minds are too ossified to change that led me to bring
>> up the subject in the first place. I know you can read...
>> http://en.wikipedia.org/wiki/Sinclai...inclair_Method
>>
>> --Bryan
>
> Okay, I get it Bryan. You're taking that stuff and you're doing what
> addicts do. You're in denial. I really don't care. I don't know
> you, you're not a relative and I have no stake in your continued
> existence. Go ahead and destroy your life, but don't come here trying
> to claim what you're doing is good when I know it isn't.
>
>
Look at it this way, if it takes hold and he loses some of the anger
there could be an upside to it.

On Mon, 11 Aug 2014 11:48:54 -0500, Mark Storkamp
> wrote:

> For baking you can mail order sodium free baking powder and baking soda.

Wow, that's hard core! I see it's for people who are on kidney
dialysis. In any case, I found this link while trying to figure out
the baking soda... it's low sodium, not sodium free, btw.

http://greatist.com/health/21-lower-sodium-solutions


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 7:38 AM, Bryan-TGWWW wrote:
> On Sunday, August 10, 2014 8:04:54 PM UTC-5, Ed Pawlowski wrote:
>> On 8/10/2014 1:30 PM, David E. Ross wrote:
>>
>>> On 8/10/2014 8:50 AM, cshenk wrote:
>>
>>>>
>>
>>>> Hi, lookig for no salt or low salt items for a friend. He has heart
>>
>>>> issues and needs to reduce sodium as much as possible and does not have
>>
>>>> the ability to stand over a stove for more than 5 minutes.
>>
>>>>
>>
>>>> How long it takes to cook without him tending it, not relevant.
>>
>>>> Standing time is.
>>
>>
>>
>>
>>
>>>> Carol
>>
>>>>
>>
>>>
>>
>>> I love salt. When my wife or I cook, however, we usually omit any salt
>>
>>> from the recipe. Instead, we salt our food to taste when it is served.
>>
>>>
>>
>>> Many, many recipes call for salt that is not needed. Instead of looking
>>
>>> for low-salt and no-salt recipes, merely adjust existing favorite
>>
>>> recipes accordingly.
>>
>>>
>>
>>> By the way, the same can be said about sugar. My wife makes a delicious
>>
>>> eggplant Parmigiana. Her recipe calls for sugar, but she could not
>>
>>> understand why.
>>
>>
>>
>> Any recipe can be made low/no salt. How much you reduce salt depends on
>>
>> your reaction to it. Many dieticians are also ignorant of food facts
>>
>> too so he should do some research of his own..
>>
>>
>>
>> I'd start by buying some of the no salt seasoning blends or looking at
>>
>> the ingredients in them as inspiration for mixing your own.
>>
>>
>>
>> If the cook cannot stand for long periods, I'd look for recipes that are
>>
>> oven cooked or pot roasted. A lot of prep can be done sitting at a table.
>>
>>
>>
>> As an example of dietician ignorance, I sat in one a class my wife
>>
>> attended for heart healthy cooking. The person giving the class was a
>>
>> registered dietician.
>>
>>
>>
>> Dietician: Avoid milkshakes, they are bad for you.
>>
>> Me: Is milk OK?
>>
>> Dietician: Yes, it has a lot of good properties
>>
>> Me: Is ice cream OK?
>>
>> Dietician: Yes, in moderation it is a good snack
>>
>>
>>
>> She never did explain what happens when you put the two together in a
>>
>> milkshake.
>
> My experience is that dieticians are worse than worthless excuses for
> human beings.
>
> So much of the medical establishment is ****ed up. Doctors practice
> defensive medicine, which is about letting big pharma decide best
> treatment options. A great example is the failure of psychiatrists to
> opt for Sinclair as the first choice for alcohol use disorder. No pharma
> companies pushing generic naltrexone with speaking fees and free lunches
> for the whole office.
> http://en.wikipedia.org/wiki/Sinclair_Method
>
> Then there's the fact that cardiologists continued to encourage using
> trans-fat margarine over butter many years after the evidence clearly
> pointed the other direction, and the fact that they still tell patients
> who they assume to be stupid (often correctly) to eat a low fat diet,
> without making a distinction between foods with varying proportions of
> specific fatty acids.
>
> --Bryan

Quitting alcohol must be hard, because there are people who will never
quit, even though it ruins their private lives, and there are people who
do quit, but it takes them many years before they do.

I am glad that your son will see and know a sober father. My mother
started drinking when I was 10 yrs old and she stayed intoxicated until
I was 34, so I never really knew her. I kept her at an arms length,
because I did not know who she was. I was busy working, plus I had a
home and a family to take care of. I saw her on holidays and that was
enough for me. She is gone and I miss her and I wish I had taken the
time to know her better. I am happy for your son and your family and I
know this is a daily struggle for you.

Becca

jmcquown wrote in rec.food.cooking:

> On 8/10/2014 11:50 AM, cshenk wrote:
> >
> > Hi, lookig for no salt or low salt items for a friend. He has heart
> > issues and needs to reduce sodium as much as possible and does not
> > have the ability to stand over a stove for more than 5 minutes.
> >
> > How long it takes to cook without him tending it, not relevant.
> > Standing time is.
> >
> > He's a confirmed foodie so this isn't a time to 'pop a can'.
> > Recipes can be as complex as it needs to be but has to allow making
> > parts in stages. Aim at meats and veggies as his primary desires
> > when possible and thanks!
> >
> > Carol
> >
> Lots of people will tell you spice blends are an abomination. Sorry,
> but I happen to love Mrs. Dash. They're salt free and taste good. I
> also use some of Penzey's blends.
>
> Of course he can always come up with his own. If he likes chili
> powder, for example, you can easily make your own. Ground paprika,
> finely crushed oregano or majoram, cumin, turmeric, garlic powder and
> cayenne pepper (to taste).
>
> There's a book from the American Heart Association which is long out
> of print but you can still find it online: "Cooking Without Your
> Salt Shaker". Lots of tasty recipes in it.
>
> I cannot help with the not being able to stand for long times issue,
> other than to do as others have and suggest a tall kitchen stool or a
> chair.
>
> Jill

Thanks Jill!

He's got an order in at Penzy's already and told me he got me some
little gifts since my spices are aging a bit. I agree on the MS Dash.
In the right place, several of them are excellent.

The original even makes a good dry rub for rotisserie chicken!

Carol

--

Michael Nielsen wrote in rec.food.cooking:

> On Sunday, August 10, 2014 5:50:03 PM UTC+2, cshenk wrote:
>
> > the ability to stand over a stove for more than 5 minutes.
> >
> >
>
> Steaks of different animals; beef, pork, lamb, veal, chicken,
> whatever, and a veggie/fruit of the day, e.g. asparagus, spinach,
> carrot, zucchini, aubergine, etc. roasted fast on a pan, works every
> time. No need to salt it.

Hi Michael, thanks for trying but looking for fancier recipes that a
chef would like but do not require much standing.

MartyB reminded me that stuffed eggplant (or even unstuffed) is one
that can be easily sectionalized.

That sparked me and I remembered you can easily sectionalize Lumpia as
well. In that case, he can do it all in bits easily.

Carol


--

Cheryl wrote in rec.food.cooking:

> On 8/10/2014 11:50 AM, cshenk wrote:
> >
> > Hi, lookig for no salt or low salt items for a friend. He has heart
> > issues and needs to reduce sodium as much as possible and does not
> > have the ability to stand over a stove for more than 5 minutes.
> >
> > How long it takes to cook without him tending it, not relevant.
> > Standing time is.
> >
> > He's a confirmed foodie so this isn't a time to 'pop a can'.
> > Recipes can be as complex as it needs to be but has to allow making
> > parts in stages. Aim at meats and veggies as his primary desires
> > when possible and thanks!
> >
> > Carol
> >
> I'm sure you have other ideas for the food, but since I have the same
> problem with standing for too long, I have a bar stool that I use in
> the kitchen if I will be cooking or prepping food that will have me
> standing for too long. It might help your friend.

THanks Cheryl, I too have a table for use but his kitchen doesn't lead
to one easily due to design. Hehe it sounds like my Hawaii kitchen
where you couldn't open the stove and the fridge at the same time but
this time it seems his 'pantry' can't be opened when he'd be at the
stool on his only counterspace? Stamina is the issue so just sitting
at a stool doenst really solve it all but it as a good effort!





--