Just learned how to make clarified butter. Whoa!



Andy

Andy wrote:

> Just learned how to make clarified butter. Whoa!

That's compatible with the Atkins diet. Just don't eat it
with any carbs like bread, rice, potatoes, pasta, etc.

Andy wrote:

> Just learned how to make clarified butter. Whoa!

That's compatible with the Atkins diet. Just don't eat it
with any carbs like bread, rice, potatoes, pasta, etc.

Mark Thorson > wrote in news:41BB943B.7AEF4950
@sonic.net:

> Andy wrote:
>
>> Just learned how to make clarified butter. Whoa!
>
> That's compatible with the Atkins diet. Just don't eat it
> with any carbs like bread, rice, potatoes, pasta, etc.


Mark,

I used it for dipping artichoke leaves, hearts.

YUMMY!!!

Andy

Mark Thorson > wrote in news:41BB943B.7AEF4950
@sonic.net:

> Andy wrote:
>
>> Just learned how to make clarified butter. Whoa!
>
> That's compatible with the Atkins diet. Just don't eat it
> with any carbs like bread, rice, potatoes, pasta, etc.


Mark,

I used it for dipping artichoke leaves, hearts.

YUMMY!!!

Andy

"Andy" > wrote in message
...
> Mark Thorson > wrote in news:41BB943B.7AEF4950
> @sonic.net:
>
>> Andy wrote:
>>
>>> Just learned how to make clarified butter. Whoa!
>>
>> That's compatible with the Atkins diet. Just don't eat it
>> with any carbs like bread, rice, potatoes, pasta, etc.
>
>
> Mark,
>
> I used it for dipping artichoke leaves, hearts.
>
> YUMMY!!!
>
> Andy

Though clarified butter is eaten as is for lobster and some other foods, the
primary reason we remove the water and milk solids is to increase its smoke
point (higher temp before burning) I believe it's called "drawn" butter
when it is going to be eaten simply as a sauce.

"Andy" > wrote in message
...
> Mark Thorson > wrote in news:41BB943B.7AEF4950
> @sonic.net:
>
>> Andy wrote:
>>
>>> Just learned how to make clarified butter. Whoa!
>>
>> That's compatible with the Atkins diet. Just don't eat it
>> with any carbs like bread, rice, potatoes, pasta, etc.
>
>
> Mark,
>
> I used it for dipping artichoke leaves, hearts.
>
> YUMMY!!!
>
> Andy

Though clarified butter is eaten as is for lobster and some other foods, the
primary reason we remove the water and milk solids is to increase its smoke
point (higher temp before burning) I believe it's called "drawn" butter
when it is going to be eaten simply as a sauce.

"Andy" > wrote in message
...
> Mark Thorson > wrote in news:41BB943B.7AEF4950
> @sonic.net:
>
>> Andy wrote:
>>
>>> Just learned how to make clarified butter. Whoa!
>>
>> That's compatible with the Atkins diet. Just don't eat it
>> with any carbs like bread, rice, potatoes, pasta, etc.
>
>
> Mark,
>
> I used it for dipping artichoke leaves, hearts.
>
> YUMMY!!!
>
> Andy

Though clarified butter is eaten as is for lobster and some other foods, the
primary reason we remove the water and milk solids is to increase its smoke
point (higher temp before burning) I believe it's called "drawn" butter
when it is going to be eaten simply as a sauce.

"Mark Thorson" > wrote in message
...
> Andy wrote:
>
>> Just learned how to make clarified butter. Whoa!
>
> That's compatible with the Atkins diet. Just don't eat it
> with any carbs like bread, rice, potatoes, pasta, etc.
>

When I read the original post's title, the first thing I wondered was how
many people in rfc have seen the movie "Super-size Me" and specifically what
members in this group think about the obesity epidemic in America, or if
they even believe there is one. When I first decided to take a culinary
career path I was concerned whether it would directly effect my waistline.
LOL But, one really DOESN'T have to eat everything they are served, even
when paying for it. Still, I must say, I do have about 15 extra pounds now
that never seem to go away. But... the one item that really hit me about
obesity related deaths is that though cigarette related illnesses kill more
people than any other preventable disease, obesity generally shortens life
much more, typically by 17-20 years.

"Mark Thorson" > wrote in message
...
> Andy wrote:
>
>> Just learned how to make clarified butter. Whoa!
>
> That's compatible with the Atkins diet. Just don't eat it
> with any carbs like bread, rice, potatoes, pasta, etc.
>

When I read the original post's title, the first thing I wondered was how
many people in rfc have seen the movie "Super-size Me" and specifically what
members in this group think about the obesity epidemic in America, or if
they even believe there is one. When I first decided to take a culinary
career path I was concerned whether it would directly effect my waistline.
LOL But, one really DOESN'T have to eat everything they are served, even
when paying for it. Still, I must say, I do have about 15 extra pounds now
that never seem to go away. But... the one item that really hit me about
obesity related deaths is that though cigarette related illnesses kill more
people than any other preventable disease, obesity generally shortens life
much more, typically by 17-20 years.

zuuum wrote:

> When I read the original post's title, the first thing I wondered was how
> many people in rfc have seen the movie "Super-size Me" and specifically
> what members in this group think about the obesity epidemic in America

The obesity epidemic is caused by a virus.
Read about it he

http://archives.cnn.com/2000/HEALTH/07/28/fat.virus.ap/

Mark Thorson > wrote in
:

> zuuum wrote:
>
>> When I read the original post's title, the first thing I wondered
was
>> how many people in rfc have seen the movie "Super-size Me" and
>> specifically what members in this group think about the obesity
>> epidemic in America
>
> The obesity epidemic is caused by a virus.


Mark,

That's a big stretch!

The other side of the obesity coin is the boulimia folks. Eat and
puke, eat and puke. An old girlfriend did that. It wasn't virus
related. She developed what I called vomit recesses across her belly
from so many vomit convulsions.

That can't be healthy either.

Fat or skinny, it's probably more psychological than anything else.

Imho,

Andy

Mark Thorson > wrote in
:

> zuuum wrote:
>
>> When I read the original post's title, the first thing I wondered
was
>> how many people in rfc have seen the movie "Super-size Me" and
>> specifically what members in this group think about the obesity
>> epidemic in America
>
> The obesity epidemic is caused by a virus.


Mark,

That's a big stretch!

The other side of the obesity coin is the boulimia folks. Eat and
puke, eat and puke. An old girlfriend did that. It wasn't virus
related. She developed what I called vomit recesses across her belly
from so many vomit convulsions.

That can't be healthy either.

Fat or skinny, it's probably more psychological than anything else.

Imho,

Andy

zuuum wrote:
> "Mark Thorson" > wrote in message
> ...
>> Andy wrote:
>>
>>> Just learned how to make clarified butter. Whoa!
>>
>> That's compatible with the Atkins diet.

> When I read the original post's title, the first thing I wondered was
> how many people in rfc have seen the movie "Super-size Me"

Not me.

and
> specifically what members in this group think about the obesity
> epidemic in America, or if they even believe there is one.

Oh, probably, but I don't believe it's limited to the United States; it's
just we talk about it obsessively. I saw plenty of obese folks in Bangkok
and Malaysia. One of our maids, Uhn, used to walk around saying "Me fat"
and then giggle like crazy. She *was* rather roly-poly. So was our cook,
Alum. But her daughter, Dook, was thin as a rail. They ate the same foods.
Go figure.

> first decided to take a culinary career path I was concerned whether
> it would directly effect my waistline. LOL But, one really DOESN'T
> have to eat everything they are served, even when paying for it.

My mom taught me a long time ago - eat the most expensive thing on your
plate first. That way if you get full, you don't feel quite so bad about
not finishing the rest. And, there's always "doggie bags" Waste not,
want not.

Jill

zuuum wrote:
> "Mark Thorson" > wrote in message
> ...
>> Andy wrote:
>>
>>> Just learned how to make clarified butter. Whoa!
>>
>> That's compatible with the Atkins diet.

> When I read the original post's title, the first thing I wondered was
> how many people in rfc have seen the movie "Super-size Me"

Not me.

and
> specifically what members in this group think about the obesity
> epidemic in America, or if they even believe there is one.

Oh, probably, but I don't believe it's limited to the United States; it's
just we talk about it obsessively. I saw plenty of obese folks in Bangkok
and Malaysia. One of our maids, Uhn, used to walk around saying "Me fat"
and then giggle like crazy. She *was* rather roly-poly. So was our cook,
Alum. But her daughter, Dook, was thin as a rail. They ate the same foods.
Go figure.

> first decided to take a culinary career path I was concerned whether
> it would directly effect my waistline. LOL But, one really DOESN'T
> have to eat everything they are served, even when paying for it.

My mom taught me a long time ago - eat the most expensive thing on your
plate first. That way if you get full, you don't feel quite so bad about
not finishing the rest. And, there's always "doggie bags" Waste not,
want not.

Jill

"jmcquown" > wrote in news:X54vd.142363
:

> My mom taught me a long time ago - eat the most expensive thing on
your
> plate first. That way if you get full, you don't feel quite so bad
about
> not finishing the rest. And, there's always "doggie bags" Waste
not,
> want not.
>
> Jill
>

Jill,

Great advice! Eat the steak and leave the potatoes! Thanks!

ASIDE: Mom was such a lousy cook in the beginning. Pop bought her the
two 1950's volumes of Gourmet magazine's recipes. She became a gourmet
cook. Then, Pop started having heart attacks.

He was never overweight, but his cholesterol went through the roof and
eventually did him in (R.I.P.).

Now I have those cookbooks! :?

Andy

"jmcquown" > wrote in news:X54vd.142363
:

> My mom taught me a long time ago - eat the most expensive thing on
your
> plate first. That way if you get full, you don't feel quite so bad
about
> not finishing the rest. And, there's always "doggie bags" Waste
not,
> want not.
>
> Jill
>

Jill,

Great advice! Eat the steak and leave the potatoes! Thanks!

ASIDE: Mom was such a lousy cook in the beginning. Pop bought her the
two 1950's volumes of Gourmet magazine's recipes. She became a gourmet
cook. Then, Pop started having heart attacks.

He was never overweight, but his cholesterol went through the roof and
eventually did him in (R.I.P.).

Now I have those cookbooks! :?

Andy

On Sat, 11 Dec 2004 16:07:19 -0600, Andy > wrote:

>Just learned how to make clarified butter. Whoa!
>
>
>
>Andy

Wait till you know how to make my great great grandmother's Almond
Pudding. I made it yesterday and will serve it cold today. It is
unbelievable.Almond Pudding
(My grandmother's Swedish grandmother's recipe).

6 apples
½ cup sugar
¼ cup white wine
1 lb. almonds- blanched and grated
1 lb. powdered sugar
¾ lb. butter
2 eggs
4 egg yolks
2 tbs. Flour

Cream butter and sugar and then add whole eggs, then the yolks, one at
a time. Add flour and when well mixed, add the grated almonds. Mix
thoroughly in a waring mixer. Butter a baking dish and spread almond
mixture on bottom and sides.

Peel apples, slice and remove core. Boil in sugar and wine until
tender. Mash slightly and pour into center of baking dish. Cover with
remaining mixture of almond and bake in moderate oven for one hour.
Serve hot or cold with heavy cream.

Enjoy and happy HOHOHO
with aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff

On Sat, 11 Dec 2004 16:07:19 -0600, Andy > wrote:

>Just learned how to make clarified butter. Whoa!
>
>
>
>Andy

Wait till you know how to make my great great grandmother's Almond
Pudding. I made it yesterday and will serve it cold today. It is
unbelievable.Almond Pudding
(My grandmother's Swedish grandmother's recipe).

6 apples
½ cup sugar
¼ cup white wine
1 lb. almonds- blanched and grated
1 lb. powdered sugar
¾ lb. butter
2 eggs
4 egg yolks
2 tbs. Flour

Cream butter and sugar and then add whole eggs, then the yolks, one at
a time. Add flour and when well mixed, add the grated almonds. Mix
thoroughly in a waring mixer. Butter a baking dish and spread almond
mixture on bottom and sides.

Peel apples, slice and remove core. Boil in sugar and wine until
tender. Mash slightly and pour into center of baking dish. Cover with
remaining mixture of almond and bake in moderate oven for one hour.
Serve hot or cold with heavy cream.

Enjoy and happy HOHOHO
with aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff

On Sat, 11 Dec 2004 16:07:19 -0600, Andy > wrote:

>Just learned how to make clarified butter. Whoa!
>
>
>
>Andy

Wait till you know how to make my great great grandmother's Almond
Pudding. I made it yesterday and will serve it cold today. It is
unbelievable.Almond Pudding
(My grandmother's Swedish grandmother's recipe).

6 apples
½ cup sugar
¼ cup white wine
1 lb. almonds- blanched and grated
1 lb. powdered sugar
¾ lb. butter
2 eggs
4 egg yolks
2 tbs. Flour

Cream butter and sugar and then add whole eggs, then the yolks, one at
a time. Add flour and when well mixed, add the grated almonds. Mix
thoroughly in a waring mixer. Butter a baking dish and spread almond
mixture on bottom and sides.

Peel apples, slice and remove core. Boil in sugar and wine until
tender. Mash slightly and pour into center of baking dish. Cover with
remaining mixture of almond and bake in moderate oven for one hour.
Serve hot or cold with heavy cream.

Enjoy and happy HOHOHO
with aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff

The article is dated July 28, 2000. If this is really the reason, why
hasn't it been publicized in the last four-and-a-half-years? If a
virus is the cause, there must have been a huge outbreak during the
last decade. If this virus is the cause, it must be somehow missing
the beach parts of West Coast cities and hitting the inland cities much
harder. I guess the virus can't afford the beach rents.

Yes, viruses can do some incredible things, but we do need to throw
logic into the mix. Why does obesity often follow socioeconomic lines?
I'll wait for a follow up study. (But so far, it's been almost a five
year wait.)

Ken

The article is dated July 28, 2000. If this is really the reason, why
hasn't it been publicized in the last four-and-a-half-years? If a
virus is the cause, there must have been a huge outbreak during the
last decade. If this virus is the cause, it must be somehow missing
the beach parts of West Coast cities and hitting the inland cities much
harder. I guess the virus can't afford the beach rents.

Yes, viruses can do some incredible things, but we do need to throw
logic into the mix. Why does obesity often follow socioeconomic lines?
I'll wait for a follow up study. (But so far, it's been almost a five
year wait.)

Ken

smithfarms pure kona > wrote in
:

> On Sat, 11 Dec 2004 16:07:19 -0600, Andy > wrote:
>
>>Just learned how to make clarified butter. Whoa!
>>
>>
>>
>>Andy
>
> Wait till you know how to make my great great grandmother's Almond
> Pudding. I made it yesterday and will serve it cold today. It is
> unbelievable.Almond Pudding
> (My grandmother's Swedish grandmother's recipe).
>
> 6 apples
> ½ cup sugar
> ¼ cup white wine
> 1 lb. almonds- blanched and grated
> 1 lb. powdered sugar
> ¾ lb. butter
> 2 eggs
> 4 egg yolks
> 2 tbs. Flour
>
> Cream butter and sugar and then add whole eggs, then the yolks, one at
> a time. Add flour and when well mixed, add the grated almonds. Mix
> thoroughly in a waring mixer. Butter a baking dish and spread almond
> mixture on bottom and sides.
>
> Peel apples, slice and remove core. Boil in sugar and wine until
> tender. Mash slightly and pour into center of baking dish. Cover with
> remaining mixture of almond and bake in moderate oven for one hour.
> Serve hot or cold with heavy cream.
>
> Enjoy and happy HOHOHO
> with aloha,
> Thunder
> smithfarms.com
> Farmers of 100% Kona Coffee
> & other Great Stuff
>


Thunder,

Whoa!

Thanks for sharing your magic!!!

I'll give your recipe a try for sure! Care to elaborate on which apples to
use?

Mahalo!

\OOO/

Andy

smithfarms pure kona > wrote in
:

> On Sat, 11 Dec 2004 16:07:19 -0600, Andy > wrote:
>
>>Just learned how to make clarified butter. Whoa!
>>
>>
>>
>>Andy
>
> Wait till you know how to make my great great grandmother's Almond
> Pudding. I made it yesterday and will serve it cold today. It is
> unbelievable.Almond Pudding
> (My grandmother's Swedish grandmother's recipe).
>
> 6 apples
> ½ cup sugar
> ¼ cup white wine
> 1 lb. almonds- blanched and grated
> 1 lb. powdered sugar
> ¾ lb. butter
> 2 eggs
> 4 egg yolks
> 2 tbs. Flour
>
> Cream butter and sugar and then add whole eggs, then the yolks, one at
> a time. Add flour and when well mixed, add the grated almonds. Mix
> thoroughly in a waring mixer. Butter a baking dish and spread almond
> mixture on bottom and sides.
>
> Peel apples, slice and remove core. Boil in sugar and wine until
> tender. Mash slightly and pour into center of baking dish. Cover with
> remaining mixture of almond and bake in moderate oven for one hour.
> Serve hot or cold with heavy cream.
>
> Enjoy and happy HOHOHO
> with aloha,
> Thunder
> smithfarms.com
> Farmers of 100% Kona Coffee
> & other Great Stuff
>


Thunder,

Whoa!

Thanks for sharing your magic!!!

I'll give your recipe a try for sure! Care to elaborate on which apples to
use?

Mahalo!

\OOO/

Andy

smithfarms pure kona > wrote in
:

> On Sat, 11 Dec 2004 16:07:19 -0600, Andy > wrote:
>
>>Just learned how to make clarified butter. Whoa!
>>
>>
>>
>>Andy
>
> Wait till you know how to make my great great grandmother's Almond
> Pudding. I made it yesterday and will serve it cold today. It is
> unbelievable.Almond Pudding
> (My grandmother's Swedish grandmother's recipe).
>
> 6 apples
> ½ cup sugar
> ¼ cup white wine
> 1 lb. almonds- blanched and grated
> 1 lb. powdered sugar
> ¾ lb. butter
> 2 eggs
> 4 egg yolks
> 2 tbs. Flour
>
> Cream butter and sugar and then add whole eggs, then the yolks, one at
> a time. Add flour and when well mixed, add the grated almonds. Mix
> thoroughly in a waring mixer. Butter a baking dish and spread almond
> mixture on bottom and sides.
>
> Peel apples, slice and remove core. Boil in sugar and wine until
> tender. Mash slightly and pour into center of baking dish. Cover with
> remaining mixture of almond and bake in moderate oven for one hour.
> Serve hot or cold with heavy cream.
>
> Enjoy and happy HOHOHO
> with aloha,
> Thunder
> smithfarms.com
> Farmers of 100% Kona Coffee
> & other Great Stuff
>


Thunder,

Whoa!

Thanks for sharing your magic!!!

I'll give your recipe a try for sure! Care to elaborate on which apples to
use?

Mahalo!

\OOO/

Andy

> wrote in message
oups.com...
> The article is dated July 28, 2000. If this is really the reason, why
> hasn't it been publicized in the last four-and-a-half-years? If a
> virus is the cause, there must have been a huge outbreak during the
> last decade. If this virus is the cause, it must be somehow missing
> the beach parts of West Coast cities and hitting the inland cities much
> harder.

LOL, unfortunately, it HAS hit the beach parts of Hawaii, trust me. Not a
pretty sight.

I did read the article.

> wrote in message
oups.com...
> The article is dated July 28, 2000. If this is really the reason, why
> hasn't it been publicized in the last four-and-a-half-years? If a
> virus is the cause, there must have been a huge outbreak during the
> last decade. If this virus is the cause, it must be somehow missing
> the beach parts of West Coast cities and hitting the inland cities much
> harder.

LOL, unfortunately, it HAS hit the beach parts of Hawaii, trust me. Not a
pretty sight.

I did read the article.

> wrote in message
oups.com...
> The article is dated July 28, 2000. If this is really the reason, why
> hasn't it been publicized in the last four-and-a-half-years? If a
> virus is the cause, there must have been a huge outbreak during the
> last decade. If this virus is the cause, it must be somehow missing
> the beach parts of West Coast cities and hitting the inland cities much
> harder.

LOL, unfortunately, it HAS hit the beach parts of Hawaii, trust me. Not a
pretty sight.

I did read the article.

"jmcquown" > wrote in message
...
> Oh, probably, but I don't believe it's limited to the United States; it's
> just we talk about it obsessively. I saw plenty of obese folks in Bangkok
> and Malaysia. One of our maids, Uhn, used to walk around saying "Me fat"
> and then giggle like crazy. She *was* rather roly-poly. So was our cook,
> Alum. But her daughter, Dook, was thin as a rail. They ate the same
foods.
> Go figure.
>
Though it is true obesity is not limited to the USA, it is the percentage of
the population and the number of obesity related deaths that have earned it
the status of "epidemic" in America. It is not so much "obsessive" alarm of
fitness junkies as it is concern of the Surgeon General and Health
organizatins in America. It is also very educational to look at the impact
American junk-food chains have had on health of youth populations in foreign
cultures.

> My mom taught me a long time ago - eat the most expensive thing on your
> plate first. That way if you get full, you don't feel quite so bad about
> not finishing the rest

LOL, the most expensive item on the plate is most likely the highest in
saturated fats, too...... as in, the least heart-healthy. The whole idea of
guilt driving food consumption is ultimately not a good one.

"jmcquown" > wrote in message
...
> Oh, probably, but I don't believe it's limited to the United States; it's
> just we talk about it obsessively. I saw plenty of obese folks in Bangkok
> and Malaysia. One of our maids, Uhn, used to walk around saying "Me fat"
> and then giggle like crazy. She *was* rather roly-poly. So was our cook,
> Alum. But her daughter, Dook, was thin as a rail. They ate the same
foods.
> Go figure.
>
Though it is true obesity is not limited to the USA, it is the percentage of
the population and the number of obesity related deaths that have earned it
the status of "epidemic" in America. It is not so much "obsessive" alarm of
fitness junkies as it is concern of the Surgeon General and Health
organizatins in America. It is also very educational to look at the impact
American junk-food chains have had on health of youth populations in foreign
cultures.

> My mom taught me a long time ago - eat the most expensive thing on your
> plate first. That way if you get full, you don't feel quite so bad about
> not finishing the rest

LOL, the most expensive item on the plate is most likely the highest in
saturated fats, too...... as in, the least heart-healthy. The whole idea of
guilt driving food consumption is ultimately not a good one.

"jmcquown" > wrote in message
...
> Oh, probably, but I don't believe it's limited to the United States; it's
> just we talk about it obsessively. I saw plenty of obese folks in Bangkok
> and Malaysia. One of our maids, Uhn, used to walk around saying "Me fat"
> and then giggle like crazy. She *was* rather roly-poly. So was our cook,
> Alum. But her daughter, Dook, was thin as a rail. They ate the same
foods.
> Go figure.
>
Though it is true obesity is not limited to the USA, it is the percentage of
the population and the number of obesity related deaths that have earned it
the status of "epidemic" in America. It is not so much "obsessive" alarm of
fitness junkies as it is concern of the Surgeon General and Health
organizatins in America. It is also very educational to look at the impact
American junk-food chains have had on health of youth populations in foreign
cultures.

> My mom taught me a long time ago - eat the most expensive thing on your
> plate first. That way if you get full, you don't feel quite so bad about
> not finishing the rest

LOL, the most expensive item on the plate is most likely the highest in
saturated fats, too...... as in, the least heart-healthy. The whole idea of
guilt driving food consumption is ultimately not a good one.

zuuum wrote:
>
> "jmcquown" > wrote in message

> > My mom taught me a long time ago - eat the most expensive thing on your
> > plate first. That way if you get full, you don't feel quite so bad about
> > not finishing the rest
>
> LOL, the most expensive item on the plate is most likely the highest in
> saturated fats, too...... as in, the least heart-healthy. The whole idea of
> guilt driving food consumption is ultimately not a good one.

Don't take this the wrong way, but despite what my mother taught
me, eat what you don't like first and save the best for last?
The hell with that. I eat the best part first because I'll never
get it all down. I'll eat the prime rib edges before I'll eat
another thing and I don't care what my mother says.

nancy

zuuum wrote:
>
> "jmcquown" > wrote in message

> > My mom taught me a long time ago - eat the most expensive thing on your
> > plate first. That way if you get full, you don't feel quite so bad about
> > not finishing the rest
>
> LOL, the most expensive item on the plate is most likely the highest in
> saturated fats, too...... as in, the least heart-healthy. The whole idea of
> guilt driving food consumption is ultimately not a good one.

Don't take this the wrong way, but despite what my mother taught
me, eat what you don't like first and save the best for last?
The hell with that. I eat the best part first because I'll never
get it all down. I'll eat the prime rib edges before I'll eat
another thing and I don't care what my mother says.

nancy

zuuum wrote:
>
> "jmcquown" > wrote in message

> > My mom taught me a long time ago - eat the most expensive thing on your
> > plate first. That way if you get full, you don't feel quite so bad about
> > not finishing the rest
>
> LOL, the most expensive item on the plate is most likely the highest in
> saturated fats, too...... as in, the least heart-healthy. The whole idea of
> guilt driving food consumption is ultimately not a good one.

Don't take this the wrong way, but despite what my mother taught
me, eat what you don't like first and save the best for last?
The hell with that. I eat the best part first because I'll never
get it all down. I'll eat the prime rib edges before I'll eat
another thing and I don't care what my mother says.

nancy

Nancy Young wrote:
> zuuum wrote:
>>
>> "jmcquown" > wrote in message
>
>>> My mom taught me a long time ago - eat the most expensive thing on
>>> your plate first. That way if you get full, you don't feel quite
>>> so bad about not finishing the rest
>>
>> LOL, the most expensive item on the plate is most likely the highest
>> in saturated fats, too...... as in, the least heart-healthy. The
>> whole idea of guilt driving food consumption is ultimately not a
>> good one.
>
> Don't take this the wrong way, but despite what my mother taught
> me, eat what you don't like first and save the best for last?
> The hell with that. I eat the best part first because I'll never
> get it all down. I'll eat the prime rib edges before I'll eat
> another thing and I don't care what my mother says.
>
> nancy

Exactly. If I'm in a restaurant, I'm eating the prime rib, the filet minon,
the lobster *before* I fill up on the baked potato and the green beans.

Jill

Nancy Young wrote:
> zuuum wrote:
>>
>> "jmcquown" > wrote in message
>
>>> My mom taught me a long time ago - eat the most expensive thing on
>>> your plate first. That way if you get full, you don't feel quite
>>> so bad about not finishing the rest
>>
>> LOL, the most expensive item on the plate is most likely the highest
>> in saturated fats, too...... as in, the least heart-healthy. The
>> whole idea of guilt driving food consumption is ultimately not a
>> good one.
>
> Don't take this the wrong way, but despite what my mother taught
> me, eat what you don't like first and save the best for last?
> The hell with that. I eat the best part first because I'll never
> get it all down. I'll eat the prime rib edges before I'll eat
> another thing and I don't care what my mother says.
>
> nancy

Exactly. If I'm in a restaurant, I'm eating the prime rib, the filet minon,
the lobster *before* I fill up on the baked potato and the green beans.

Jill

Nancy Young wrote:
> zuuum wrote:
>>
>> "jmcquown" > wrote in message
>
>>> My mom taught me a long time ago - eat the most expensive thing on
>>> your plate first. That way if you get full, you don't feel quite
>>> so bad about not finishing the rest
>>
>> LOL, the most expensive item on the plate is most likely the highest
>> in saturated fats, too...... as in, the least heart-healthy. The
>> whole idea of guilt driving food consumption is ultimately not a
>> good one.
>
> Don't take this the wrong way, but despite what my mother taught
> me, eat what you don't like first and save the best for last?
> The hell with that. I eat the best part first because I'll never
> get it all down. I'll eat the prime rib edges before I'll eat
> another thing and I don't care what my mother says.
>
> nancy

Exactly. If I'm in a restaurant, I'm eating the prime rib, the filet minon,
the lobster *before* I fill up on the baked potato and the green beans.

Jill

In article <vP1vd.3897$lZ6.2131@trnddc02>, "zuuum" >
wrote:

> "Andy" > wrote in message
> ...
> > Mark Thorson > wrote in news:41BB943B.7AEF4950
> > @sonic.net:
> >
> >> Andy wrote:
> >>
> >>> Just learned how to make clarified butter. Whoa!
> >>
> >> That's compatible with the Atkins diet. Just don't eat it
> >> with any carbs like bread, rice, potatoes, pasta, etc.
> >
> >
> > Mark,
> >
> > I used it for dipping artichoke leaves, hearts.
> >
> > YUMMY!!!
> >
> > Andy
>
> Though clarified butter is eaten as is for lobster and some other foods, the
> primary reason we remove the water and milk solids is to increase its smoke
> point (higher temp before burning) I believe it's called "drawn" butter
> when it is going to be eaten simply as a sauce.
>
>

Or Ghee... ;-)

I don't like clarified butter.
To me, it has very little flavor!

I like to just use whole melted butter for crab, shrimp and lobster dip.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article <vP1vd.3897$lZ6.2131@trnddc02>, "zuuum" >
wrote:

> "Andy" > wrote in message
> ...
> > Mark Thorson > wrote in news:41BB943B.7AEF4950
> > @sonic.net:
> >
> >> Andy wrote:
> >>
> >>> Just learned how to make clarified butter. Whoa!
> >>
> >> That's compatible with the Atkins diet. Just don't eat it
> >> with any carbs like bread, rice, potatoes, pasta, etc.
> >
> >
> > Mark,
> >
> > I used it for dipping artichoke leaves, hearts.
> >
> > YUMMY!!!
> >
> > Andy
>
> Though clarified butter is eaten as is for lobster and some other foods, the
> primary reason we remove the water and milk solids is to increase its smoke
> point (higher temp before burning) I believe it's called "drawn" butter
> when it is going to be eaten simply as a sauce.
>
>

Or Ghee... ;-)

I don't like clarified butter.
To me, it has very little flavor!

I like to just use whole melted butter for crab, shrimp and lobster dip.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article <vP1vd.3897$lZ6.2131@trnddc02>, "zuuum" >
wrote:

> "Andy" > wrote in message
> ...
> > Mark Thorson > wrote in news:41BB943B.7AEF4950
> > @sonic.net:
> >
> >> Andy wrote:
> >>
> >>> Just learned how to make clarified butter. Whoa!
> >>
> >> That's compatible with the Atkins diet. Just don't eat it
> >> with any carbs like bread, rice, potatoes, pasta, etc.
> >
> >
> > Mark,
> >
> > I used it for dipping artichoke leaves, hearts.
> >
> > YUMMY!!!
> >
> > Andy
>
> Though clarified butter is eaten as is for lobster and some other foods, the
> primary reason we remove the water and milk solids is to increase its smoke
> point (higher temp before burning) I believe it's called "drawn" butter
> when it is going to be eaten simply as a sauce.
>
>

Or Ghee... ;-)

I don't like clarified butter.
To me, it has very little flavor!

I like to just use whole melted butter for crab, shrimp and lobster dip.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra