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My battle with the bulge...
Recently I took a look at the old cookie sheet/jellyroll pan that was
religated to the general purpose cooking sheet...It's appearance shocked me...Time for a new one...While browsing the jelly pan aisle it occured to me ...smaller pan means less cooked...less cooked means less eaten. A true relvalation! So I now have help in limiting food eaten. Sure I'd been told use smaller plates...but never mentioned was use smaller cookware. I'm gonna celebrate! cod cooked in a foil package for supper tonight. Of course on the new smaller pan. Sidedish... mixed brocolli and cauliflower with onion and mushroom slices. While in the gizmo aisle I had to buy my mandatory jar opener...This one uses a screw-down metal band attached to a handle to aid in lid removal...Looks like it will work...if you're patient enough to screw the metal band big enough to fit the lid and then screw the band tight for lid removal...then screw the band in, for storage. -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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Monsur Fromage du Pollet wrote: > Recently I took a look at the old cookie sheet/jellyroll pan that was > religated to the general purpose cooking sheet...It's appearance > shocked me...Time for a new one...While browsing the jelly pan aisle it > occured to me ...smaller pan means less cooked...less cooked means less > eaten. A true relvalation! So I now have help in limiting food eaten. > > Sure I'd been told use smaller plates...but never mentioned was use > smaller cookware. I don't see how smaller cookware will curtail eating larger portions... then you may as well toss out all pots over 1qt. Why not invest in a kitchen scale instead. Plate size won't make any difference either, instead concentrate on what you put on the plate; type of food and quantity... it matters not say how much lettuce in on a plate as it does how much say cheese... again, invest in as good kitchen scale. > I'm gonna celebrate! cod cooked in a foil package for supper tonight. Blech! No seafood cooked in aluminum... use parchment. > Of course on the new smaller pan. Sidedish... mixed brocolli and > cauliflower with onion and mushroom slices. All those can be cooked together with the cod fish in a parchment packet (but NOT 'shrooms... fish with 'shooms indicates chronic taste in ass disease), you can even add lemon slices, another item which cooked in aluminum is blech! > While in the gizmo aisle I had to buy my mandatory jar opener...This > one uses a screw-down metal band attached to a handle to aid in lid > removal...Looks like it will work...if you're patient enough to screw > the metal band big enough to fit the lid and then screw the band tight > for lid removal...then screw the band in, for storage. Get one of those rubber sheet thingies, much better than mechanical gizmos... even a fat rubberband works. Sheldon |
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Monsur Fromage du Pollet > wrote in
: > Recently I took a look at the old cookie sheet/jellyroll pan that was > religated to the general purpose cooking sheet...It's appearance > shocked me...Time for a new one...While browsing the jelly pan aisle it > occured to me ...smaller pan means less cooked...less cooked means less > eaten. A true relvalation! So I now have help in limiting food eaten. > > Sure I'd been told use smaller plates...but never mentioned was use > smaller cookware. > > I'm gonna celebrate! cod cooked in a foil package for supper tonight. > Of course on the new smaller pan. Sidedish... mixed brocolli and > cauliflower with onion and mushroom slices. Monsur Fromage du Pollet, Sounds great, only why pick Friday night to wage such a battle???  Andy |
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Andy wrote on 29 Jul 2005 in rec.food.cooking
> Sounds great, only why pick Friday night to wage such a battle??? > > > This was when I decided to buy the smaller pan not when I waged the battle. -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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On Fri 29 Jul 2005 11:09:06a, Monsur Fromage du Pollet wrote in
rec.food.cooking: > Recently I took a look at the old cookie sheet/jellyroll pan that was > religated to the general purpose cooking sheet...It's appearance > shocked me...Time for a new one...While browsing the jelly pan aisle it > occured to me ...smaller pan means less cooked...less cooked means less > eaten. A true relvalation! So I now have help in limiting food eaten. > > Sure I'd been told use smaller plates...but never mentioned was use > smaller cookware. The plate thing didn't work for me. After all, there was all that "extra" food sitting in the kitchen. We use smaller containers and bakeware when I'm just cooking for two. I try my best to cook only the amount of food we should be eating. > I'm gonna celebrate! cod cooked in a foil package for supper tonight. > Of course on the new smaller pan. Sidedish... mixed brocolli and > cauliflower with onion and mushroom slices. How will you cook the cod, apart from the fact that it's in a foil packet? > > While in the gizmo aisle I had to buy my mandatory jar opener...This > one uses a screw-down metal band attached to a handle to aid in lid > removal...Looks like it will work...if you're patient enough to screw > the metal band big enough to fit the lid and then screw the band tight > for lid removal...then screw the band in, for storage. Just sounds like a lot of screwing to me! :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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"Wayne Boatwright" > wrote in message ... > On Fri 29 Jul 2005 11:09:06a, Monsur Fromage du Pollet wrote in > rec.food.cooking: > > > Recently I took a look at the old cookie sheet/jellyroll pan that was > > religated to the general purpose cooking sheet...It's appearance > > shocked me...Time for a new one...While browsing the jelly pan aisle it > > occured to me ...smaller pan means less cooked...less cooked means less > > eaten. A true relvalation! So I now have help in limiting food eaten. > > > > Sure I'd been told use smaller plates...but never mentioned was use > > smaller cookware. > > The plate thing didn't work for me. After all, there was all that "extra" > food sitting in the kitchen. We use smaller containers and bakeware when > I'm just cooking for two. I try my best to cook only the amount of food we > should be eating. > > > I'm gonna celebrate! cod cooked in a foil package for supper tonight. > > Of course on the new smaller pan. Sidedish... mixed brocolli and > > cauliflower with onion and mushroom slices. > > How will you cook the cod, apart from the fact that it's in a foil packet? > > > > > While in the gizmo aisle I had to buy my mandatory jar opener...This > > one uses a screw-down metal band attached to a handle to aid in lid > > removal...Looks like it will work...if you're patient enough to screw > > the metal band big enough to fit the lid and then screw the band tight > > for lid removal...then screw the band in, for storage. > > Just sounds like a lot of screwing to me! :-) > I am *so* not touching THAT one! <g> kili |
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Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking
> How will you cook the cod, apart from the fact that it's in a foil > packet? > The cod will be seasoned with a pat of butter, some lemon juice, salt & pepper and possibly other stuff (depends on my mood). -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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Monsur Fromage du Pollet wrote on 29 Jul 2005 in rec.food.cooking
> Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking > > > How will you cook the cod, apart from the fact that it's in a > > foil packet? > > > > The cod will be seasoned with a pat of butter, some lemon juice, > salt & pepper and possibly other stuff (depends on my mood). > I decided on the other stuff...that penzeys blend 'parisiene herbs' I think it's called. -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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"Monsur Fromage du Pollet" > wrote in message ... > Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking > > > How will you cook the cod, apart from the fact that it's in a foil > > packet? > > > > The cod will be seasoned with a pat of butter, some lemon juice, salt & > pepper and possibly other stuff (depends on my mood). > Dill, dill! kili |
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On Fri 29 Jul 2005 02:14:55p, Monsur Fromage du Pollet wrote in
rec.food.cooking: > Monsur Fromage du Pollet wrote on 29 Jul 2005 in rec.food.cooking > >> Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking >> >> > How will you cook the cod, apart from the fact that it's in a >> > foil packet? >> > >> >> The cod will be seasoned with a pat of butter, some lemon juice, salt >> & pepper and possibly other stuff (depends on my mood). >> > > I decided on the other stuff...that penzeys blend 'parisiene herbs' I > think it's called. > Ah, that's more like it! Nice flavor. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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On Fri 29 Jul 2005 02:16:14p, kilikini wrote in rec.food.cooking:
> > "Monsur Fromage du Pollet" > wrote in message > ... >> Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking >> >> > How will you cook the cod, apart from the fact that it's in a foil >> > packet? >> > >> >> The cod will be seasoned with a pat of butter, some lemon juice, salt & >> pepper and possibly other stuff (depends on my mood). >> > > Dill, dill! > > kili On salmon, salmon. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking
> > While in the gizmo aisle I had to buy my mandatory jar > > opener...This one uses a screw-down metal band attached to a > > handle to aid in lid removal...Looks like it will work...if > > you're patient enough to screw the metal band big enough to fit > > the lid and then screw the band tight for lid removal...then > > screw the band in, for storage. > > Just sounds like a lot of screwing to me! :-) > > Exactally. The end of the handle has a little nob to twist that either loosens or tightens the metal band...way to fiddlely...another for my drawer of shame. More on the cod. I decided to put lemon slices as well as the lemon juice on the cod chunks (might as well use the whole lemon up). So the cod has lemon juice, salt and pepper penzeys parissiene herbs, pat of butter and thin lemon slices. Baking in a pre heated 450F oven for 20-25 minutes as I type. Soy sauce and ginger as major players is another way I like to go with cod. To me Cod is like a potato: adds a nice background to be seasoned. But I have an excuse...Prairie born and raised...never saw a ocean or mountain till I was in my twenties. -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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On Fri 29 Jul 2005 02:56:45p, Monsur Fromage du Pollet wrote in
rec.food.cooking: > Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking > >> > While in the gizmo aisle I had to buy my mandatory jar >> > opener...This one uses a screw-down metal band attached to a >> > handle to aid in lid removal...Looks like it will work...if >> > you're patient enough to screw the metal band big enough to fit >> > the lid and then screw the band tight for lid removal...then screw >> > the band in, for storage. >> >> Just sounds like a lot of screwing to me! :-) >> >> > > Exactally. The end of the handle has a little nob to twist that either > loosens or tightens the metal band...way to fiddlely...another for my > drawer of shame. > > More on the cod. > I decided to put lemon slices as well as the lemon juice on the cod > chunks (might as well use the whole lemon up). So the cod has lemon > juice, salt and pepper penzeys parissiene herbs, pat of butter and thin > lemon slices. Baking in a pre heated 450F oven for 20-25 minutes as I > type. You can't beat fresh lemon on baked fish. I think you've got a winning combo. > Soy sauce and ginger as major players is another way I like to go with > cod. I'd not have thought of that, but it sounds good. > To me Cod is like a potato: adds a nice background to be seasoned. > But I have an excuse...Prairie born and raised...never saw a ocean or > mountain till I was in my twenties. I spent most of my life on the shores of Lake Erie, where huge amounts of lake perch and pickerel were always available. Mostly it was floured and fried or sauteed, and that's still my favorite. I do make a baked pickerel on occasion, though. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking
> I spent most of my life on the shores of Lake Erie, where huge > amounts of lake perch and pickerel were always available. Mostly > it was floured and fried or sauteed, and that's still my favorite. > I do make a baked pickerel on occasion, though. > Breaded & pan fried pickrel and breaded & pan fried sole taste similar to me. I also am close to a large fresh water lake where pickrel abound. This works well on sole when frying it. @@@@@ Now You're Cooking! Export Format Crunchy Coating For Chicken, Fish, Or Pork poultry, tested 1 cup cornmeal 1/2 cup grated parmesan cheese 1/4 cup toasted sesame seeds 1/2 cup fine cereal flake crumbs 1 tablespoon garlic powder 1 tablespoon dry parsley flakes 1 tablespoon dry savory leaves 1 tablespoon crumbled dry sage 1 teaspoon salt 1/2 teaspoon pepper Mix together well and store in jar with tight lid. YIELD: about 2 cups of coating mix For oven-fried chicken: 2 tbsp butter 2 tbsp oil 1 cup coating mix 2 eggs 1 tbsp water 1/4 cup flour Heat oven to 400F. Put butter and oil in shallow pan (10x15-inch jelly-roll pan is ideal) and place in oven until butter melts. meanwhile put coating mix in a shallow bowl. Mix the eggs and water and put in another shallow bowl. Put flour in a third bowl. Rinse chicken pieces and pat dry. Roll each piece in flour, then dip in egg mixture and then coat thoroughly with coating mix. Place each piece on baking pan then turn so that buttered side is up. Arrange pieces so they do not touch. Bake at 400F for 1 hour (turn pieces after half-hour). YIELD: serves 4 (one whole chicken or an assortment of pieces) For oven-fried fish: Use firm white fish and cut into serving size pieces. Proceed as above but bake at 450F for about 10 minutes or until fish flakes easily. YIELD: serves 4-6 depending on size of fish pieces For oven-fried pork: Use thin pork chops. Proceed as for chicken. Bake at 400F for about 30 minutes. YIELD: serves 6 ** Exported from Now You're Cooking! v5.66 ** -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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This sounds like the "Cap Gripper" --
<http://www.plowhearth.com/product.asp?section_id=0&department=0&search_type= normal&search_value=cap%20gripper&cur_index=&pcode =7369> It's sometimes recommended for people with arthritis and the like -- <http://www.abledata.com/abledata.cfm?pageid=113583&top=0&productid=74083&t rail=0> I came across it when I was researching assistive devices before having shoulder surgery. Check out these jar openers (the wall or under-cabinet mounted ones are appropriate for one-armed people): <http://www.sammonspreston.com/Supply/product-list.asp?subsection=518> --bwg |
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On Fri, 29 Jul 2005 18:09:06 GMT, Monsur Fromage du Pollet
> connected the dots and wrote: ~Recently I took a look at the old cookie sheet/jellyroll pan that was ~religated to the general purpose cooking sheet...It's appearance ~shocked me...Time for a new one...While browsing the jelly pan aisle it ~occured to me ...smaller pan means less cooked...less cooked means less ~eaten. A true relvalation! So I now have help in limiting food eaten. ~ ~Sure I'd been told use smaller plates...but never mentioned was use ~smaller cookware. ~ ~I'm gonna celebrate! cod cooked in a foil package for supper tonight. ~Of course on the new smaller pan. Sidedish... mixed brocolli and ~cauliflower with onion and mushroom slices. ~ ~While in the gizmo aisle I had to buy my mandatory jar opener...This ~one uses a screw-down metal band attached to a handle to aid in lid ~removal...Looks like it will work...if you're patient enough to screw ~the metal band big enough to fit the lid and then screw the band tight ~for lid removal...then screw the band in, for storage. That's one way, but I prefer cooking lots of food at one time, then parecelling it out into appropriate-sized portions for current and future meals so that there's always something in the house that can be prepared quickly when we come home ravenous. When I was single, I got the hang of making nukable dinners using a similar pattern to the ones in the market. Now I could fill the freezer with them, if my DH didn't finish them off so quickly<G> maxine in ri |
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On Fri 29 Jul 2005 03:55:26p, Monsur Fromage du Pollet wrote in
rec.food.cooking: > Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking > >> I spent most of my life on the shores of Lake Erie, where huge >> amounts of lake perch and pickerel were always available. Mostly >> it was floured and fried or sauteed, and that's still my favorite. >> I do make a baked pickerel on occasion, though. >> > > Breaded & pan fried pickrel and breaded & pan fried sole taste similar > to me. I also am close to a large fresh water lake where pickrel > abound. > > This works well on sole when frying it. > > @@@@@ Now You're Cooking! Export Format > > Crunchy Coating For Chicken, Fish, Or Pork > > poultry, tested > > 1 cup cornmeal > 1/2 cup grated parmesan cheese > 1/4 cup toasted sesame seeds > 1/2 cup fine cereal flake crumbs > 1 tablespoon garlic powder > 1 tablespoon dry parsley flakes > 1 tablespoon dry savory leaves > 1 tablespoon crumbled dry sage > 1 teaspoon salt > 1/2 teaspoon pepper > > Mix together well and store in jar with tight lid. > > YIELD: about 2 cups of coating mix > > For oven-fried chicken: > > 2 tbsp butter > 2 tbsp oil > 1 cup coating mix > 2 eggs > 1 tbsp water > 1/4 cup flour > > Heat oven to 400F. Put butter and oil in shallow pan (10x15-inch > jelly-roll > pan is ideal) and place in oven until butter melts. meanwhile put > coating > mix in a shallow bowl. Mix the eggs and water and put in another > shallow > bowl. Put flour in a third bowl. Rinse chicken pieces and pat dry. Roll > each > piece in flour, then dip in egg mixture and then coat thoroughly with > coating mix. Place each piece on baking pan then turn so that buttered > side > is up. Arrange pieces so they do not touch. Bake at 400F for 1 hour > (turn > pieces after half-hour). > > YIELD: serves 4 (one whole chicken or an assortment of pieces) > > For oven-fried fish: > > Use firm white fish and cut into serving size pieces. Proceed as above > but > bake at 450F for about 10 minutes or until fish flakes easily. > > YIELD: serves 4-6 depending on size of fish pieces > > For oven-fried pork: > > Use thin pork chops. Proceed as for chicken. Bake at 400F for about 30 > minutes. > > YIELD: serves 6 Thanks, Alan. These are helpful! To be saved and used. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0530-3, 07/29/2005 Tested on: 7/29/2005 5:54:43 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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maxine in ri > writes:
>When I was single, I got the hang of making nukable dinners using a >similar pattern to the ones in the market. Now I could fill the >freezer with them, if my DH didn't finish them off so quickly<G> I've thought about doing something similar. What sort of container do you use to store the dinners? Stacia |
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"kilikini" > wrote in message . .. > > "Wayne Boatwright" > wrote in message > ... >> On Fri 29 Jul 2005 11:09:06a, Monsur Fromage du Pollet wrote in >> rec.food.cooking: >> >> > Recently I took a look at the old cookie sheet/jellyroll pan that was >> > religated to the general purpose cooking sheet...It's appearance >> > shocked me...Time for a new one...While browsing the jelly pan aisle it >> > occured to me ...smaller pan means less cooked...less cooked means less >> > eaten. A true relvalation! So I now have help in limiting food eaten. >> > >> > Sure I'd been told use smaller plates...but never mentioned was use >> > smaller cookware. >> >> The plate thing didn't work for me. After all, there was all that >> "extra" >> food sitting in the kitchen. We use smaller containers and bakeware when >> I'm just cooking for two. I try my best to cook only the amount of food > we >> should be eating. >> >> > I'm gonna celebrate! cod cooked in a foil package for supper tonight. >> > Of course on the new smaller pan. Sidedish... mixed brocolli and >> > cauliflower with onion and mushroom slices. >> >> How will you cook the cod, apart from the fact that it's in a foil >> packet? >> >> > >> > While in the gizmo aisle I had to buy my mandatory jar opener...This >> > one uses a screw-down metal band attached to a handle to aid in lid >> > removal...Looks like it will work...if you're patient enough to screw >> > the metal band big enough to fit the lid and then screw the band tight >> > for lid removal...then screw the band in, for storage. >> >> Just sounds like a lot of screwing to me! :-) >> > > I am *so* not touching THAT one! <g> > > kili > >========= "Chicken"!!! Cyndi |
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"Wayne Boatwright" > wrote in message ... > On Fri 29 Jul 2005 02:16:14p, kilikini wrote in rec.food.cooking: > >> >> "Monsur Fromage du Pollet" > wrote in message >> ... >>> Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking >>> >>> > How will you cook the cod, apart from the fact that it's in a foil >>> > packet? >>> > >>> >>> The cod will be seasoned with a pat of butter, some lemon juice, salt & >>> pepper and possibly other stuff (depends on my mood). >>> >> >> Dill, dill! >> >> kili > > On salmon, salmon. > > -- > Wayne Boatwright *¿* > ========== ....with butter, brown sugar, and lemon juice!!! Cyndi |
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On 29 Jul 2005 16:02:47 -0700, "
> wrote: >This sounds like the "Cap Gripper" -- ><http://www.plowhearth.com/product.asp?section_id=0&department=0&search_type= normal&search_value=cap%20gripper&cur_index=&pcode =7369> I was going to suggest a small strap wrench, which I have, but there it is! >It's sometimes recommended for people with arthritis and the like -- ><http://www.abledata.com/abledata.cfm?pageid=113583&top=0&productid=74083&t rail=0> > >I came across it when I was researching assistive devices before having >shoulder surgery. Check out these jar openers (the wall or >under-cabinet mounted ones are appropriate for one-armed people): ><http://www.sammonspreston.com/Supply/product-list.asp?subsection=518> They didn't list the Black and Decker Lids Off electric jar opener, which was introduced a couple of years ago. http://tinyurl.com/9zulk Sue(tm) Lead me not into temptation... I can find it myself! |
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On Sat 30 Jul 2005 05:03:41a, Rick & Cyndi wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... >> On Fri 29 Jul 2005 02:16:14p, kilikini wrote in rec.food.cooking: >> >>> >>> "Monsur Fromage du Pollet" > wrote in message >>> ... >>>> Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking >>>> >>>> > How will you cook the cod, apart from the fact that it's in a foil >>>> > packet? >>>> > >>>> >>>> The cod will be seasoned with a pat of butter, some lemon juice, salt >>>> & pepper and possibly other stuff (depends on my mood). >>>> >>> >>> Dill, dill! >>> >>> kili >> >> On salmon, salmon. >> >> -- >> Wayne Boatwright *¿* >> ========== > > ...with butter, brown sugar, and lemon juice!!! > > Cyndi Sounz gud!!! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0530-3, 07/29/2005 Tested on: 7/30/2005 6:29:19 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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