Text 10851, 105 rader
Skriven 2008-07-20 15:13:36 av Carol Shenkenberger (17103.cooks)
  Kommentar till text 10825 av Ruth Haffly (1:396/45.28)
Ärende: Feet dont fail me now!                                   [1]
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 >  > I understand.  Some foods are easy to eat low fat but others, I'd rather
 >  > have a fuller fat version.
 > 
 >  CS> Same here.  We may not match just where we both use fats, but the
 >  CS> concept is the same.
 > 
 > All in the interest of good eating.

(grin, watching alot of Alton Brown perchance?)

 >  >  CS> be an echo called 'low-fat' and i moderated it for a time.
 >  CS>  >
 >  > I never got into that one.
 > 
 >  CS> It was fun but I had a problem with the occasional yahoo who would
 >  CS> pick apart a recipe and say 'but that's 40% calories from fat' not
 >  CS> noticing that the overall dish was very low and the few fats were
 >  CS> olive oil and such.  Air popped popcorn for example with a spritz of
 >  CS> olive oil and 'butter buds'.
 > 
 > Sounds like I just missed some good advice and some twits. (G)

Hehe the twits are gone and you see much of the info here now.  Most of my
recipes are either low fat, or reduced fat.  Often with tips on how to take
it down even lower yet still provide that essentail taste transport fat does.

Here's a tip.  Use real butter and if you need more 'oil' match with olive
oil for most cooking.  It will taste better and you do not need as much oil
overall this way.  Margarine can be used but is seldom a bargin in fats
overall.  It's hyped to be, but isnt.  The few that are, are per volume
mostly water in hydrogenated fats.  Pure butter is actually better for you
<g>.

 >  > You are much further along than a lot of people. Most don't want to make
 >  > a conversion or do so at a snail's pace. (G)
 > 
 >  CS> Hey, it's easy. I swap foods easily now and a good thing finds it's
 >  CS> way fast into my home.  Part and parcel of having moved overseas where
 >  CS> perforce one has to find new things for old favs not available.
 > 
 > Just the moving will do it, doesn't even have to be over seas as we've
 > found out.  CONUS has so many different areas where we have had to adapt
 > our eating.........................mostly for the better.

Thats true!  I shifted plenty just moving to Texas then California. Exposure
to new things isnt generally a problem for people here in the echo.  They
either have been, or they seek it out.  I still wanna try arctic char!  Talk
about right up my alley!

 >  > We buy it in bulk at the natural foods store--around 5 pounds or so at a
 >  > time. Most of it goes in the freezer with a rice cooker portion or two
 > 
 >  CS> I first freeze all rice then after that, move it to airtight keepers.
 >  CS> Before I did that, we had lots of bug problems.
 > 
 > I should, but this place seems to have a fast enough turn over that I've
 > never seen a bug in the store.

I keep it long enough here that the bugs (if any) would crop up as has
happened in the past.  If you use it up fast enough, you wont know a product
had eggs.  Personally, I consider them extra protien and take such in stride
that i need to freeze stuff for a bit before putting it out for use.

There was one Japan friend I wouldnt eat at.  She had the standard (for
there) floor joint that you lifted and under it was a keeper place for foods.
 She had bug problems and sprayed poisions down there.  Sure the food was
wrapped but 'umm, no...thanks'.  BTW those floor keepers are pretty neat. 
Usually about 1ft deep and 3x2ft or so.  Most lift up but some slide back. 
You walk on them when in place.  Neat concept.  My apartment didnt have them.

 >  CS> For me, it's dried beans that normally get no meat or fats at all.
 >  CS> Just a heavy spicing hand.  Lentils though seem to need a little
 >  CS> fatback so I'll add 1/4 cup or so cubed bits to the 5 litre pot.
 > 
 > Just enough to enhance the flavors.

Yes, would be like 1/4 ts a cup serving.  Just enough for flavor transport.

 >  CS> I am now officially indunuated with tomatoes.  Cropping 5-6 a day.
 > 
 > Will Don keep up with picking while you are gone?

Hopefully!

 >  CS> Mostly we need to position the containers better.  We have them too
 >  CS> close to the cucumbers so the vines make it hard to get at the other
 >  CS> stuff.
 > 
 > Make a note of it to remind you for next year.

I think I'll remember.  That and to get some cages.

 >  CS> The screened porch portion (a standard green grass looking bit) was
 >  CS> cut about 4 inches shorter than the porch but we checked and we
 > 
 > As part of a former job, Steve put carpeting in fancy boats. Measure 5-6
 > times before cutting. (G)

Letting the sunroom carpet stretch out naturally.  Takes a few days.  We will
cut the end later.

               xxcarol
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