"Michael "Dog3" Lonergan" > wrote in message
...
>I don't know what I'll eat tonight. Had really good fried tilapia last
> night. I'm thinking Mexican at my fave joint. Whatcha' all doin or
> fixin'?
> I might call some friends but I'm not in the mood for a marguerita call.
> Steven is working, as usual. I might run by the butchers and get Shelly
> some of his favorite liver before I go out. Gawd... I'm babbling. Sorry.
>
> Michael

Chow tonight:
3 pizza margheritas
Bottle of wine
(And heated canned red kidney beans, starting off my 3 months' diet of beans
& oatmeal)

I finally found some San Marzano tomatoes gathered from 3 stores, 3 states
http://tinypic.com/fw3whc.jpg
http://tinypic.com/fw3uis.jpg
All of the tomatoes were grown in Italy.

Finally found some Ortiz Bonita del Norte - for those interested in price
$9.99 at Whole Foods, Baltimore
http://tinypic.com/fw3w43.jpg
The other jar is from an Italian Grocery in Baltimore $5.99
All fish is from Italy (or packed in Italy?)

The box on the right is tuna eggs (I think the price was too dear - I don't
want to know).
Any comments welcome - all products here are made/produced in Italy. But I
see on the box, it is DRIED GRATED TUNA EGGS. Ingredients: Tuna eggs, salt.
http://www.callipo.com/en/index.htm
http://tinypic.com/fw4lxy.jpg

And to finish off -- here is an answer to those who like nutella, but none
of the hydrogenated fats. This is my 4th jar, I'm a regular customer. I
hadn't eaten Nutella since 1976. I even spread a little over some fried
plantains this morning.
http://tinypic.com/fw3wuq.jpg

Bon appetit,
Dee Dee

On Sat 19 Nov 2005 04:21:26p, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Michael "Dog3" Lonergan" > wrote in message
> ...
>>I don't know what I'll eat tonight. Had really good fried tilapia last
>> night. I'm thinking Mexican at my fave joint. Whatcha' all doin or
>> fixin'? I might call some friends but I'm not in the mood for a
>> marguerita call. Steven is working, as usual. I might run by the
>> butchers and get Shelly some of his favorite liver before I go out.
>> Gawd... I'm babbling. Sorry.
>>
>> Michael
>
> Chow tonight:
> 3 pizza margheritas
> Bottle of wine
> (And heated canned red kidney beans, starting off my 3 months' diet of
> beans & oatmeal)
>
> I finally found some San Marzano tomatoes gathered from 3 stores, 3
> states http://tinypic.com/fw3whc.jpg
> http://tinypic.com/fw3uis.jpg
> All of the tomatoes were grown in Italy.
>
> Finally found some Ortiz Bonita del Norte - for those interested in
> price $9.99 at Whole Foods, Baltimore
> http://tinypic.com/fw3w43.jpg
> The other jar is from an Italian Grocery in Baltimore $5.99
> All fish is from Italy (or packed in Italy?)
>
> The box on the right is tuna eggs (I think the price was too dear - I
> don't want to know).
> Any comments welcome - all products here are made/produced in Italy.
> But I see on the box, it is DRIED GRATED TUNA EGGS. Ingredients: Tuna
> eggs, salt. http://www.callipo.com/en/index.htm
> http://tinypic.com/fw4lxy.jpg
>
> And to finish off -- here is an answer to those who like nutella, but
> none of the hydrogenated fats. This is my 4th jar, I'm a regular
> customer. I hadn't eaten Nutella since 1976. I even spread a little
> over some fried plantains this morning.
> http://tinypic.com/fw3wuq.jpg
>
> Bon appetit,
> Dee Dee

I was right with ya there, Dee, 'til ya got to the dried grated tuna eggs.
:-)


--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Dee wrote about Trader Joe's version of nutella:

> I even spread a little over some fried plantains this morning.
> http://tinypic.com/fw3wuq.jpg

Ohmigod. Plantains and nutella? I just happen to have a ripe plantain on my
counter, and that sounds like a very interesting way to use it. Thanks for
the idea!

Bob

"Bob Terwilliger" > wrote in message
...
> Dee wrote about Trader Joe's version of nutella:
>
>> I even spread a little over some fried plantains this morning.
>> http://tinypic.com/fw3wuq.jpg
>
> Ohmigod. Plantains and nutella? I just happen to have a ripe plantain on
> my counter, and that sounds like a very interesting way to use it. Thanks
> for the idea!
>
> Bob
You know what, Bob. There is all the difference in the world in the taste
of a plantain if you cut it lengthwise and then in half, vs. in rounds. DH
fries it in coconut oil -- that, too, makes a difference in taste. Also,
someone suggested the brand, Shady Farms maple syrup, which we just found
and used it on the plantains. That was good, too.
Dee Dee

"Dee Randall" > ha scritto nel messaggio
...
>
> "Bob Terwilliger" > wrote in message
> ...
>> Dee wrote about Trader Joe's version of nutella:
>>
>>> I even spread a little over some fried plantains this morning.
>>> http://tinypic.com/fw3wuq.jpg

That isn't the true "Nutella"
True nutella is this:
http://bedocool.europe2blog.fr/photo...ukksmjor_1.jpg
and this
http://www.gigipadovani.it/1/IMAGE/A...tella%20ok.jpg
>>
>> Ohmigod. Plantains and nutella? I just happen to have a ripe plantain on
>> my counter, and that sounds like a very interesting way to use it.
>> Thanks for the idea!

Are plantains what we call "Bananas"?
Cheers
pan
>>
>> Bob
> You know what, Bob. There is all the difference in the world in the taste
> of a plantain if you cut it lengthwise and then in half, vs. in rounds.
> DH fries it in coconut oil -- that, too, makes a difference in taste.
> Also, someone suggested the brand, Shady Farms maple syrup, which we just
> found and used it on the plantains. That was good, too.
> Dee Dee
>

"Pandora" > wrote in message
...
>
> "Dee Randall" > ha scritto nel messaggio
> ...
>>
>> "Bob Terwilliger" > wrote in message
>> ...
>>> Dee wrote about Trader Joe's version of nutella:
>>>
>>>> I even spread a little over some fried plantains this morning.
>>>> http://tinypic.com/fw3wuq.jpg
>
> That isn't the true "Nutella"
> True nutella is this:
> http://bedocool.europe2blog.fr/photo...ukksmjor_1.jpg
> and this
> http://www.gigipadovani.it/1/IMAGE/A...tella%20ok.jpg
>>>
>>> Ohmigod. Plantains and nutella? I just happen to have a ripe plantain
>>> on my counter, and that sounds like a very interesting way to use it.
>>> Thanks for the idea!
>
> Are plantains what we call "Bananas"?
> Cheers
> pan
>>>
>>> Bob
>> You know what, Bob. There is all the difference in the world in the
>> taste of a plantain if you cut it lengthwise and then in half, vs. in
>> rounds. DH fries it in coconut oil -- that, too, makes a difference in
>> taste. Also, someone suggested the brand, Shady Farms maple syrup, which
>> we just found and used it on the plantains. That was good, too.
>> Dee Dee
>>
http://images.google.com/images?q=pl...=Search+Images
and
http://www.dollarman.com/puertorico/...inrecipes.html

There are so many different ways to prepare them because you can prepare
them in a ripe, green and in-between stage.
They are firmer and usually larger (in the markets) than 'regular' bananas.
To me, they are a cross between a banana and a yam.
Gnam-gnam.
Dee Dee

Dee Randall wrote:

> "Michael "Dog3" Lonergan" > wrote in message
> ...
>
>>I don't know what I'll eat tonight. Had really good fried tilapia last
>>night. I'm thinking Mexican at my fave joint. Whatcha' all doin or
>>fixin'?
>>I might call some friends but I'm not in the mood for a marguerita call.
>>Steven is working, as usual. I might run by the butchers and get Shelly
>>some of his favorite liver before I go out. Gawd... I'm babbling. Sorry.
>>
>>Michael
>
>
> Chow tonight:
> 3 pizza margheritas
> Bottle of wine
> (And heated canned red kidney beans, starting off my 3 months' diet of beans
> & oatmeal)

Did you mean this literally? Beans and oatmeal for 3 months? Will you
eat anything else at all? And for what reason(s) are you doing it?

Dee Dee wrote about plantains:

> You know what, Bob. There is all the difference in the world in the taste
> of a plantain if you cut it lengthwise and then in half, vs. in rounds.

For most uses, I cut them in pieces about 3 inches long, deep-fry those
chunks, squash them into big flat rounds with the bottom of a cast-iron
skillet, and deep-fry them again. During a recent episode of "Iron Chef
America" the challenger cut them into those lengths and boiled them for a
while before flattening and deep-frying. I might try that one of these days.

Sometimes I cut plantains into quarter-inch dice and deep-fry them: That's
one component of a favorite breakfast of mine; they come out like the diced
version of hash brown potatoes, only with a slight banana flavor. The rest
of the breakfast is scrambled eggs, country ham, honey-wheat English
muffins, and Kona coffee with milk. The plantains get drizzled with an
apricot-guava dipping sauce, which also goes nicely with the ham. The recipe
for the sauce is from _Chopstix_; I've posted it here befo

APRICOT GUAVA DIP
12 dried apricots
12 ounces apricot nectar
1/2 cup guava nectar
1/2 cup sugar
1/4 cup plum sauce
2/3 cup distilled white vinegar
1 teaspoon Chinese chili sauce
1 tablespoon minced fresh ginger

ADVANCE PREPARATION Place all the ingredients in a non-corrosive saucepan.
Bring to a low boil, reduce the heat to low, cover, and simmer for 25
minutes. Transfer to a food processor and blend thoroughly, about 30
seconds. (BOB'S NOTE: A blender works better than a food processor.) Cool
and refrigerate. Use within 3 weeks. Makes 3 cups.


Bob

"Bob Terwilliger" > wrote in message
...
> Dee Dee wrote about plantains:
>
>> You know what, Bob. There is all the difference in the world in the
>> taste
>> of a plantain if you cut it lengthwise and then in half, vs. in rounds.
>
> For most uses, I cut them in pieces about 3 inches long, deep-fry those
> chunks, squash them into big flat rounds with the bottom of a cast-iron
> skillet, and deep-fry them again. During a recent episode of "Iron Chef
> America" the challenger cut them into those lengths and boiled them for a
> while before flattening and deep-frying. I might try that one of these
> days.

I have noticed on the plantains' sticky-patch instructions that it says to
fry/cook (whatever) TWICE. I've never done that. So you are testimony to
the fact that it is a good thing to do. I know that with french fries that
it is an instruction to make good french fries to fry them twice -- must be
the same science working.


>
> Sometimes I cut plantains into quarter-inch dice and deep-fry them: That's
> one component of a favorite breakfast of mine; they come out like the
> diced version of hash brown potatoes, only with a slight banana flavor.

When you deep fry your plantains in this manner, do you care what stage of
ripeness it is in?
Dee Dee

"jake" > wrote in message
. nl...
> Dee Randall wrote:
>
>> "Michael "Dog3" Lonergan" > wrote in message
>> ...
>>
>>>I don't know what I'll eat tonight. Had really good fried tilapia last
>>>night. I'm thinking Mexican at my fave joint. Whatcha' all doin or
>>>fixin'?
>>>I might call some friends but I'm not in the mood for a marguerita call.
>>>Steven is working, as usual. I might run by the butchers and get Shelly
>>>some of his favorite liver before I go out. Gawd... I'm babbling. Sorry.
>>>
>>>Michael
>>
>>
>> Chow tonight:
>> 3 pizza margheritas
>> Bottle of wine
>> (And heated canned red kidney beans, starting off my 3 months' diet of
>> beans & oatmeal)
>
> Did you mean this literally? Beans and oatmeal for 3 months? Will you eat
> anything else at all? And for what reason(s) are you doing it?

Tee hee -- ha ha !!!
No, I will be eating everything I want, but making sure I eat a serving of
beans, and a serving of oatmeal each day for 3 months. Two previous posters
said that they had lowered their cholesterol 30-50 points, respectively, by
doing this. What the hey -- my stomach is a mess at this point from too
many antibotics since Nov 2. My cholesterol is 233 from my last blood test
Nov. 9. I stopped statins because I was getting some pretty weird symptoms,
so I'm going for it for the addition of oatmeal and beans for the next three
months.
This morning I had OATMEAL, ground flax, yogurt, raw honey (from Italy -
gnam-gnam) and blueberries. Who knows what I'll have for dinner - but to be
sure, I'll open a can of beans, perhaps something I can add chipotle to.
Dee Dee

Dee Randall wrote:

> "jake" > wrote in message
> . nl...
>
>>Dee Randall wrote:
>>
>>
>>>"Michael "Dog3" Lonergan" > wrote in message
. ..
>>>
>>>
>>>>I don't know what I'll eat tonight. Had really good fried tilapia last
>>>>night. I'm thinking Mexican at my fave joint. Whatcha' all doin or
>>>>fixin'?
>>>>I might call some friends but I'm not in the mood for a marguerita call.
>>>>Steven is working, as usual. I might run by the butchers and get Shelly
>>>>some of his favorite liver before I go out. Gawd... I'm babbling. Sorry.
>>>>
>>>>Michael
>>>
>>>
>>>Chow tonight:
>>>3 pizza margheritas
>>>Bottle of wine
>>>(And heated canned red kidney beans, starting off my 3 months' diet of
>>>beans & oatmeal)
>>
>>Did you mean this literally? Beans and oatmeal for 3 months? Will you eat
>>anything else at all? And for what reason(s) are you doing it?
>
>
> Tee hee -- ha ha !!!
> No, I will be eating everything I want, but making sure I eat a serving of
> beans, and a serving of oatmeal each day for 3 months. Two previous posters
> said that they had lowered their cholesterol 30-50 points, respectively, by
> doing this. What the hey -- my stomach is a mess at this point from too
> many antibotics since Nov 2. My cholesterol is 233 from my last blood test
> Nov. 9. I stopped statins because I was getting some pretty weird symptoms,
> so I'm going for it for the addition of oatmeal and beans for the next three
> months.
> This morning I had OATMEAL, ground flax, yogurt, raw honey (from Italy -
> gnam-gnam) and blueberries. Who knows what I'll have for dinner - but to be
> sure, I'll open a can of beans, perhaps something I can add chipotle to.
> Dee Dee
>
>
Phew, it doens't soudn nearly as boring as expected. Too bad the reason
why isn't more fun. I lost almost 60 lbs last year and although many
recipes were off limits, I also enjoyed coming up with new low cal
recipes. I did enjoy that . In fact, I still do.

I am pondering a lima bean salad with Thai flavorings: coriander (i.e.
cilantro), chili pepper, srping onion, fish sauce, possibly a few drops
of sesame oil. MAYBE some rice vinegar, i'll taste first.

Have you ever tried kidbey beans + vooked rice+ chopped fresh tomatoes,
some spirng onion, olive oil, salt + pepper? I really like. It looks
beautiful to boot..

> "Bob Terwilliger" > wrote in message
> >
> > Sometimes I cut plantains into quarter-inch dice and deep-fry them: That's
> > one component of a favorite breakfast of mine; they come out like the
> > diced version of hash brown potatoes, only with a slight banana flavor.

That sounds like a great idea! Do you make eggs etc. ala regular
breakfast or do you serve it with refried beans?
--

Practice safe eating. Always use condiments.

Dee Dee replied:

>> Sometimes I cut plantains into quarter-inch dice and deep-fry them:
>> That's one component of a favorite breakfast of mine; they come out like
>> the diced version of hash brown potatoes, only with a slight banana
>> flavor.
>
> When you deep fry your plantains in this manner, do you care what stage of
> ripeness it is in?

No, I don't really ca They're good at any stage of ripeness, but they do
cook up differently depending on how ripe they are. If they're at the green
stage, they're more crisp and starchy. In that case, I put more salt on
them, but the apricot-guava sauce easily makes up for any sweetness that
might be missing. If they're at the yellow-and-black stage, they're sweeter
and have a stronger banana flavor, but the seeds are more pronounced, and
the interior of the cooked dice is less fluffy and more mushy, but they get
a bit of caramelization on the outside. As I said, good either way.

Bob

Dee Dee wrote:

> This morning I had OATMEAL, ground flax, yogurt, raw honey (from Italy -
> gnam-gnam) and blueberries.

I made a big batch of steel-cut oats a couple days ago, cooking with milk in
the crockpot and using the eight-to-one milk-to-oats ratio recommended on
this list recently. It's almost like rice pudding. When I got up today, I
made a kind of "oatmeal brulee," spooning that luscious oatmeal into a
ramekin, sprinkling raw sugar on top, and sticking it under the broiler in
my toaster oven until the sugar melted, then taking it out and letting it
sit until the sugar hardened.

I can HANDLE this kind of health food!

Bob

sf wrote:

>>> Sometimes I cut plantains into quarter-inch dice and deep-fry them:
>>> That's
>>> one component of a favorite breakfast of mine; they come out like the
>>> diced version of hash brown potatoes, only with a slight banana flavor.
>
> That sounds like a great idea! Do you make eggs etc. ala regular
> breakfast or do you serve it with refried beans?

I think of them as kind of exotic hash-brown potatoes and have them with
eggs. I haven't tried them with refried beans, but since I do like the
combination of black beans and potatoes (and since plantains are often
served alongside black beans and rice) I'll keep that in mind.

Bob

"jake" > wrote in message
. nl...
> Dee Randall wrote:
>
>> "jake" > wrote in message
>> . nl...
>>
>>>Dee Randall wrote:
>>>
>>>
>>>>"Michael "Dog3" Lonergan" > wrote in message
.. .
>>>>
>>>>
>>>>>I don't know what I'll eat tonight. Had really good fried tilapia last
>>>>>night. I'm thinking Mexican at my fave joint. Whatcha' all doin or
>>>>>fixin'?
>>>>>I might call some friends but I'm not in the mood for a marguerita
>>>>>call.
>>>>>Steven is working, as usual. I might run by the butchers and get
>>>>>Shelly
>>>>>some of his favorite liver before I go out. Gawd... I'm babbling.
>>>>>Sorry.
>>>>>
>>>>>Michael
>>>>
>>>>
>>>>Chow tonight:
>>>>3 pizza margheritas
>>>>Bottle of wine
>>>>(And heated canned red kidney beans, starting off my 3 months' diet of
>>>>beans & oatmeal)
>>>
>>>Did you mean this literally? Beans and oatmeal for 3 months? Will you eat
>>>anything else at all? And for what reason(s) are you doing it?
>>
>>
>> Tee hee -- ha ha !!!
>> No, I will be eating everything I want, but making sure I eat a serving
>> of beans, and a serving of oatmeal each day for 3 months. Two previous
>> posters said that they had lowered their cholesterol 30-50 points,
>> respectively, by doing this. What the hey -- my stomach is a mess at
>> this point from too many antibotics since Nov 2. My cholesterol is 233
>> from my last blood test Nov. 9. I stopped statins because I was getting
>> some pretty weird symptoms, so I'm going for it for the addition of
>> oatmeal and beans for the next three months.
>> This morning I had OATMEAL, ground flax, yogurt, raw honey (from Italy -
>> gnam-gnam) and blueberries. Who knows what I'll have for dinner - but to
>> be sure, I'll open a can of beans, perhaps something I can add chipotle
>> to.
>> Dee Dee
>>
>>
> Phew, it doens't soudn nearly as boring as expected. Too bad the reason
> why isn't more fun. I lost almost 60 lbs last year and although many
> recipes were off limits, I also enjoyed coming up with new low cal
> recipes. I did enjoy that . In fact, I still do.
>
> I am pondering a lima bean salad with Thai flavorings: coriander (i.e.
> cilantro), chili pepper, srping onion, fish sauce, possibly a few drops of
> sesame oil. MAYBE some rice vinegar, i'll taste first.
>
> Have you ever tried kidbey beans + vooked rice+ chopped fresh tomatoes,
> some spirng onion, olive oil, salt + pepper? I really like. It looks
> beautiful to boot..

Kidney beans are so darned versatile you can add just about anything from
any country's spices and herbs.
Do you eat white kidney beans (cannelli beans). They are so wonderful after
you get used to them. You can add all of the above you said, plus or minus,
tuna, capers, red wine vinegar, olives of any sort, and the list goes on.

Tonight I had some tofu and korean turnip and spring onions cooked together
and some white rice. I thought that tofu would probably suffice for my
'bean' requirement, but DH opened a can of pintos and put some chipotle in
it (He had a couple of sausages) , so I had a couple of spoonsful of them --
for dessert -- ha ha!
Dee Dee

"Bob Terwilliger" > wrote in message
...
> Dee Dee replied:
>
>>> Sometimes I cut plantains into quarter-inch dice and deep-fry them:
>>> That's one component of a favorite breakfast of mine; they come out like
>>> the diced version of hash brown potatoes, only with a slight banana
>>> flavor.
>>
>> When you deep fry your plantains in this manner, do you care what stage
>> of
>> ripeness it is in?
>
> No, I don't really ca They're good at any stage of ripeness, but they
> do
> cook up differently depending on how ripe they are. If they're at the
> green
> stage, they're more crisp and starchy. In that case, I put more salt on
> them, but the apricot-guava sauce easily makes up for any sweetness that
> might be missing. If they're at the yellow-and-black stage, they're
> sweeter
> and have a stronger banana flavor, but the seeds are more pronounced, and
> the interior of the cooked dice is less fluffy and more mushy, but they
> get
> a bit of caramelization on the outside. As I said, good either way.
>
> Bob
Good ANY way.
Thanks.
Dee

Dee Dee wrote:

> DH opened a can of pintos and put some chipotle in it (He had a couple of
> sausages) , so I had a couple of spoonsful of them -- for dessert -- ha
> ha!

Ever had those sweet azuki (also spelled "adzuki") beans? A sushi place I
used to frequent had a dessert of azuki-bean ice cream with a big dollop of
the sweetened beans on top. Not bad at all. (They're usually referred to as
"red" beans, but they're not at all the same kind of beans used in cooking
red beans and rice.)

Bob

"Bob Terwilliger" > wrote in message
...
> Dee Dee wrote:
>
>> This morning I had OATMEAL, ground flax, yogurt, raw honey (from Italy -
>> gnam-gnam) and blueberries.
>
> I made a big batch of steel-cut oats a couple days ago, cooking with milk
> in
> the crockpot and using the eight-to-one milk-to-oats ratio recommended on
> this list recently. It's almost like rice pudding. When I got up today, I
> made a kind of "oatmeal brulee," spooning that luscious oatmeal into a
> ramekin, sprinkling raw sugar on top, and sticking it under the broiler in
> my toaster oven until the sugar melted, then taking it out and letting it
> sit until the sugar hardened.
>
> I can HANDLE this kind of health food!
>
> Bob
The only thing I forgot this morning was a sprinkle of cinnamon. I've read
recently that cinnamon is one of those spices (like tumeric) that can really
be good for you. Someone on this ng (maybe you?) said that getting an
allotment of cinnamon each day would be easy if you used it it on oatmeal.
So to make certain I use it from now on, this evening I put some cinnamon
(the finest, I hope -- tee hee) in a shaker on my breakfast tray. (No, I'm
not infirmed - just have a tray for breakfast -- don't ask why; don't know.)
Yours ratio reminds me a bit of Chinese gruel -- although oatmeal is
definitely preferable to me.
Dee Dee

"Bob Terwilliger" > wrote in message
...
> Dee Dee wrote:
>
>> DH opened a can of pintos and put some chipotle in it (He had a couple of
>> sausages) , so I had a couple of spoonsful of them -- for dessert -- ha
>> ha!
>
> Ever had those sweet azuki (also spelled "adzuki") beans? A sushi place I
> used to frequent had a dessert of azuki-bean ice cream with a big dollop
> of the sweetened beans on top. Not bad at all. (They're usually referred
> to as "red" beans, but they're not at all the same kind of beans used in
> cooking red beans and rice.)
>
> Bob
Yes, I love adzuki beans. I once ordered a 50# pail. They are the easiest
of dried beans to prepare. I put them on with a little water and nothing
else and I really don't have to have anything with the cooked beans except
some rice and maybe a condiment. They are smokey to me. I love the taste.
They will cook in less than an hour, maybe less than 30 minutes sometimes --
but depending how old the bean is.

There is a adzuki bean dessert, sort of like a hard custard jello that I
used to get in Hawaii. A little bean and a little bit of sugar. Yum! At the
church where I went for calligraphy lessons, I was the only person who
wasn't Japanese, and they used to bring every week a spread of food to eat
after the lesson. They loved having me taste their food; some of their
tasties seemed pretty tasteless, but I know for them it was an acquired
taste from their childhood. One yearly festival they make a rice and bean
cake, pretty famous and I can't remember the name, but they would go crazy
with love of this bean cake. I tried to make it once and it was a disaster
in taste. As I recall it was made with the the infamous adzuki.
Aren't those mona pua buns stuffed with the adzuki, too?
Gotta go and wipe the drool off.
Dee Dee

On Sun, 20 Nov 2005 22:58:22 GMT, Michael "Dog3" Lonergan wrote:

> I am getting to be an oat fan but do not know a lot about 'em. Do you have
> a site for the different cuts?

Here's are pictures....
steelcut:
http://www.foodsubs.com/Photos/steelcutoats2.jpg
http://photos1.blogger.com/img/196/2...0/CIMG0292.jpg
rolled:
http://www.foodsubs.com/Photos/rolledoats.jpg
http://tinyurl.com/bm8o4

--

Practice safe eating. Always use condiments.

Dee Randall wrote:
> "jake" > wrote in message
> . nl...
>
>>Dee Randall wrote:
>>
>>
>>>"jake" > wrote in message
li.nl...
>>>
>>>
>>>>Dee Randall wrote:
>>>>
>>>>
>>>>
>>>>>"Michael "Dog3" Lonergan" > wrote in message
. ..
>>>>>
>>>>>
>>>>>
>>>>>>I don't know what I'll eat tonight. Had really good fried tilapia last
>>>>>>night. I'm thinking Mexican at my fave joint. Whatcha' all doin or
>>>>>>fixin'?
>>>>>>I might call some friends but I'm not in the mood for a marguerita
>>>>>>call.
>>>>>>Steven is working, as usual. I might run by the butchers and get
>>>>>>Shelly
>>>>>>some of his favorite liver before I go out. Gawd... I'm babbling.
>>>>>>Sorry.
>>>>>>
>>>>>>Michael
>>>>>
>>>>>
>>>>>Chow tonight:
>>>>>3 pizza margheritas
>>>>>Bottle of wine
>>>>>(And heated canned red kidney beans, starting off my 3 months' diet of
>>>>>beans & oatmeal)
>>>>
>>>>Did you mean this literally? Beans and oatmeal for 3 months? Will you eat
>>>>anything else at all? And for what reason(s) are you doing it?
>>>
>>>
>>>Tee hee -- ha ha !!!
>>>No, I will be eating everything I want, but making sure I eat a serving
>>>of beans, and a serving of oatmeal each day for 3 months. Two previous
>>>posters said that they had lowered their cholesterol 30-50 points,
>>>respectively, by doing this. What the hey -- my stomach is a mess at
>>>this point from too many antibotics since Nov 2. My cholesterol is 233
>>>from my last blood test Nov. 9. I stopped statins because I was getting
>>>some pretty weird symptoms, so I'm going for it for the addition of
>>>oatmeal and beans for the next three months.
>>>This morning I had OATMEAL, ground flax, yogurt, raw honey (from Italy -
>>>gnam-gnam) and blueberries. Who knows what I'll have for dinner - but to
>>>be sure, I'll open a can of beans, perhaps something I can add chipotle
>>>to.
>>>Dee Dee
>>>
>>>
>>
>>Phew, it doens't soudn nearly as boring as expected. Too bad the reason
>>why isn't more fun. I lost almost 60 lbs last year and although many
>>recipes were off limits, I also enjoyed coming up with new low cal
>>recipes. I did enjoy that . In fact, I still do.
>>
>>I am pondering a lima bean salad with Thai flavorings: coriander (i.e.
>>cilantro), chili pepper, srping onion, fish sauce, possibly a few drops of
>>sesame oil. MAYBE some rice vinegar, i'll taste first.
>>
>>Have you ever tried kidbey beans + vooked rice+ chopped fresh tomatoes,
>>some spirng onion, olive oil, salt + pepper? I really like. It looks
>>beautiful to boot..
>
>
> Kidney beans are so darned versatile you can add just about anything from
> any country's spices and herbs.
> Do you eat white kidney beans (cannelli beans). They are so wonderful after
> you get used to them. You can add all of the above you said, plus or minus,
> tuna, capers, red wine vinegar, olives of any sort, and the list goes on.
>

I recently had those for the first time, mashed into potato mash, walnut
pesto on top. It was alright, not great. The graininess from the beans
wasn't quite right for mash, IMHO. Sometimes I put baked beans into a
minestrone-like soup. I guess they count as white- beans-in-a-sauce.

> Tonight I had some tofu and korean turnip and spring onions cooked together
> and some white rice. I thought that tofu would probably suffice for my
> 'bean' requirement, but DH opened a can of pintos and put some chipotle in
> it (He had a couple of sausages) , so I had a couple of spoonsful of them --
> for dessert -- ha ha!
> Dee Dee
>

I've never hear of Korean turnip, so I am having trouble imagining this
dish. But I'll Google it. it sounds very interesting and worth a try.

"jake" > wrote in message
. nl...
> Dee Randall wrote:
>> "jake" > wrote in message
>> . nl...
>>
>>>Dee Randall wrote:
>>>
>>>
>>>>"jake" > wrote in message
ali.nl...
>>>>
>>>>
>>>>>Dee Randall wrote:
>>>>>
>>>>>
>>>>>
>>>>>>"Michael "Dog3" Lonergan" > wrote in message
...
>>>>>>
>>>>>>
>>>>>>
>>>>>>>I don't know what I'll eat tonight. Had really good fried tilapia
>>>>>>>last
>>>>>>>night. I'm thinking Mexican at my fave joint. Whatcha' all doin or
>>>>>>>fixin'?
>>>>>>>I might call some friends but I'm not in the mood for a marguerita
>>>>>>>call.
>>>>>>>Steven is working, as usual. I might run by the butchers and get
>>>>>>>Shelly
>>>>>>>some of his favorite liver before I go out. Gawd... I'm babbling.
>>>>>>>Sorry.
>>>>>>>
>>>>>>>Michael
>>>>>>
>>>>>>
>>>>>>Chow tonight:
>>>>>>3 pizza margheritas
>>>>>>Bottle of wine
>>>>>>(And heated canned red kidney beans, starting off my 3 months' diet of
>>>>>>beans & oatmeal)
>>>>>
>>>>>Did you mean this literally? Beans and oatmeal for 3 months? Will you
>>>>>eat anything else at all? And for what reason(s) are you doing it?
>>>>
>>>>
>>>>Tee hee -- ha ha !!!
>>>>No, I will be eating everything I want, but making sure I eat a serving
>>>>of beans, and a serving of oatmeal each day for 3 months. Two previous
>>>>posters said that they had lowered their cholesterol 30-50 points,
>>>>respectively, by doing this. What the hey -- my stomach is a mess at
>>>>this point from too many antibotics since Nov 2. My cholesterol is 233
>>>>from my last blood test Nov. 9. I stopped statins because I was getting
>>>>some pretty weird symptoms, so I'm going for it for the addition of
>>>>oatmeal and beans for the next three months.
>>>>This morning I had OATMEAL, ground flax, yogurt, raw honey (from Italy -
>>>>gnam-gnam) and blueberries. Who knows what I'll have for dinner - but
>>>>to be sure, I'll open a can of beans, perhaps something I can add
>>>>chipotle to.
>>>>Dee Dee
>>>>
>>>>
>>>
>>>Phew, it doens't soudn nearly as boring as expected. Too bad the reason
>>>why isn't more fun. I lost almost 60 lbs last year and although many
>>>recipes were off limits, I also enjoyed coming up with new low cal
>>>recipes. I did enjoy that . In fact, I still do.
>>>
>>>I am pondering a lima bean salad with Thai flavorings: coriander (i.e.
>>>cilantro), chili pepper, srping onion, fish sauce, possibly a few drops
>>>of sesame oil. MAYBE some rice vinegar, i'll taste first.
>>>
>>>Have you ever tried kidbey beans + vooked rice+ chopped fresh tomatoes,
>>>some spirng onion, olive oil, salt + pepper? I really like. It looks
>>>beautiful to boot..
>>
>>
>> Kidney beans are so darned versatile you can add just about anything from
>> any country's spices and herbs.
>> Do you eat white kidney beans (cannelli beans). They are so wonderful
>> after you get used to them. You can add all of the above you said, plus
>> or minus, tuna, capers, red wine vinegar, olives of any sort, and the
>> list goes on.
>>
>
> I recently had those for the first time, mashed into potato mash, walnut
> pesto on top. It was alright, not great. The graininess from the beans
> wasn't quite right for mash, IMHO. Sometimes I put baked beans into a
> minestrone-like soup. I guess they count as white- beans-in-a-sauce.
>
>> Tonight I had some tofu and korean turnip and spring onions cooked
>> together and some white rice. I thought that tofu would probably suffice
>> for my 'bean' requirement, but DH opened a can of pintos and put some
>> chipotle in it (He had a couple of sausages) , so I had a couple of
>> spoonsful of them -- for dessert -- ha ha!
>> Dee Dee
>
> I've never hear of Korean turnip, so I am having trouble imagining this
> dish. But I'll Google it. it sounds very interesting and worth a try.

I googled images on Google, but I didn't see a turnip like I described, but
believe me, in Asian markets, turnips abound.
There's nothing special about a Korean turnip, they are green at the top and
not round like the usual American ones that are purple at the top and more
pithy. I love all turnips (having them when I was a child) and many might
not like them. They come in all sizes up to JUMBO.

I had one-half turnip left tonight so I cut it into julienne strips, chopped
some yellow onion and braised them in a skillet and added a little tumeric
and Punjab Garam Masala (available at Penzy's or any Middle Eastern store).
At the end of the dish I stirred in some Yogurt Cream. I buy whole yogurt
Stony Farm and it has the cream on the top about 2". I got this idea from a
Indian dish I made long ago (recipe no longer available) that uses rutabaga
(similar to a turnip, but milder and the flesh is firm.) It wasn't a bad
side dish. No left/overs. I served with white rice. And a slice of very
good ham. The ham, I don't think, is Indian at all --
Dee Dee

Dee Randall wrote:

> "jake" > wrote in message
> . nl...
>
>>Dee Randall wrote:
>>
>>>"jake" > wrote in message
li.nl...
>>>
>>>
>>>>Dee Randall wrote:
>>>>
>>>>
>>>>
>>>>>"jake" > wrote in message
cali.nl...
>>>>>
>>>>>
>>>>>
>>>>>>Dee Randall wrote:
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>>"Michael "Dog3" Lonergan" > wrote in message
1...
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>I don't know what I'll eat tonight. Had really good fried tilapia
>>>>>>>>last
>>>>>>>>night. I'm thinking Mexican at my fave joint. Whatcha' all doin or
>>>>>>>>fixin'?
>>>>>>>>I might call some friends but I'm not in the mood for a marguerita
>>>>>>>>call.
>>>>>>>>Steven is working, as usual. I might run by the butchers and get
>>>>>>>>Shelly
>>>>>>>>some of his favorite liver before I go out. Gawd... I'm babbling.
>>>>>>>>Sorry.
>>>>>>>>
>>>>>>>>Michael
>>>>>>>
>>>>>>>
>>>>>>>Chow tonight:
>>>>>>>3 pizza margheritas
>>>>>>>Bottle of wine
>>>>>>>(And heated canned red kidney beans, starting off my 3 months' diet of
>>>>>>>beans & oatmeal)
>>>>>>
>>>>>>Did you mean this literally? Beans and oatmeal for 3 months? Will you
>>>>>>eat anything else at all? And for what reason(s) are you doing it?
>>>>>
>>>>>
>>>>>Tee hee -- ha ha !!!
>>>>>No, I will be eating everything I want, but making sure I eat a serving
>>>>>of beans, and a serving of oatmeal each day for 3 months. Two previous
>>>>>posters said that they had lowered their cholesterol 30-50 points,
>>>>>respectively, by doing this. What the hey -- my stomach is a mess at
>>>>>this point from too many antibotics since Nov 2. My cholesterol is 233
>>>>
>>>>>from my last blood test Nov. 9. I stopped statins because I was getting
>>>>
>>>>>some pretty weird symptoms, so I'm going for it for the addition of
>>>>>oatmeal and beans for the next three months.
>>>>>This morning I had OATMEAL, ground flax, yogurt, raw honey (from Italy -
>>>>>gnam-gnam) and blueberries. Who knows what I'll have for dinner - but
>>>>>to be sure, I'll open a can of beans, perhaps something I can add
>>>>>chipotle to.
>>>>>Dee Dee
>>>>>
>>>>>
>>>>
>>>>Phew, it doens't soudn nearly as boring as expected. Too bad the reason
>>>>why isn't more fun. I lost almost 60 lbs last year and although many
>>>>recipes were off limits, I also enjoyed coming up with new low cal
>>>>recipes. I did enjoy that . In fact, I still do.
>>>>
>>>>I am pondering a lima bean salad with Thai flavorings: coriander (i.e.
>>>>cilantro), chili pepper, srping onion, fish sauce, possibly a few drops
>>>>of sesame oil. MAYBE some rice vinegar, i'll taste first.
>>>>
>>>>Have you ever tried kidbey beans + vooked rice+ chopped fresh tomatoes,
>>>>some spirng onion, olive oil, salt + pepper? I really like. It looks
>>>>beautiful to boot..
>>>
>>>
>>>Kidney beans are so darned versatile you can add just about anything from
>>>any country's spices and herbs.
>>>Do you eat white kidney beans (cannelli beans). They are so wonderful
>>>after you get used to them. You can add all of the above you said, plus
>>>or minus, tuna, capers, red wine vinegar, olives of any sort, and the
>>>list goes on.
>>>
>>
>>I recently had those for the first time, mashed into potato mash, walnut
>>pesto on top. It was alright, not great. The graininess from the beans
>>wasn't quite right for mash, IMHO. Sometimes I put baked beans into a
>>minestrone-like soup. I guess they count as white- beans-in-a-sauce.
>>
>>
>>>Tonight I had some tofu and korean turnip and spring onions cooked
>>>together and some white rice. I thought that tofu would probably suffice
>>>for my 'bean' requirement, but DH opened a can of pintos and put some
>>>chipotle in it (He had a couple of sausages) , so I had a couple of
>>>spoonsful of them -- for dessert -- ha ha!
>>>Dee Dee
>>
>>I've never hear of Korean turnip, so I am having trouble imagining this
>>dish. But I'll Google it. it sounds very interesting and worth a try.
>
>
> I googled images on Google, but I didn't see a turnip like I described, but
> believe me, in Asian markets, turnips abound.
> There's nothing special about a Korean turnip, they are green at the top and
> not round like the usual American ones that are purple at the top and more
> pithy. I love all turnips (having them when I was a child) and many might
> not like them. They come in all sizes up to JUMBO.
>
> I had one-half turnip left tonight so I cut it into julienne strips, chopped
> some yellow onion and braised them in a skillet and added a little tumeric
> and Punjab Garam Masala (available at Penzy's or any Middle Eastern store).
> At the end of the dish I stirred in some Yogurt Cream. I buy whole yogurt
> Stony Farm and it has the cream on the top about 2". I got this idea from a
> Indian dish I made long ago (recipe no longer available) that uses rutabaga
> (similar to a turnip, but milder and the flesh is firm.) It wasn't a bad
> side dish. No left/overs. I served with white rice. And a slice of very
> good ham. The ham, I don't think, is Indian at all --
> Dee Dee
>
>
Thank you for the explanation. I'll be experimenting with tubers this
winter, so I'll keep an eye open for turnips (sometimes available in
some shops, here)