Text 20474, 93 rader
Skriven 2009-02-06 11:19:38 av bill swisher (1:124/311)
     Kommentar till en text av Dale Shipp
Ärende: Re: Denny's Grand Slam
==============================
Dale Shipp wrote:

> But -- at least the advertisement got you to go out for breakfast, even
> if *not* to Denny's.  Sounds like a win for you.

We're not much for going out for meals period.  When I had my heart attack back
in the 1987 Connie took their cardiac cooking course for spouses.  She's not
much of a salt person either (but should be since her family has a history of
low sodium levels), so most restaurant fare is way to salty/fatty/etcetera for
our tastes.  Even though we've not made a conscious effort to follow the diet
old habits are hard to break.  As far as egg consumption goes, a dozen eggs
will
last us for close to a month.  I might eat 2 if we have burritos.  Some of the
leftover filling is cooked with a couple of eggs with cheese sprinkled on top,
over easy, and then slid onto a flour tortilla for consumption.  My breakfast
usually is:  1. Oatmeal, 2. Ralston hot cereal (think Tom Mix) or 3. Leftovers.

Oddly enough I go to that Dennys about twice a week and I can't remember the
last time I ate there, just go for coffee.  The last time we ate at a Dennys
was
in Phoenix several years ago.  We'd checked into a motel close to the airport
the night before our flight, which departed at the crack of yawn.  The Dennys
was across the parking lot so we had dinner there, what with us being car-less
because it was in storage.  Totally forgettable meal, probably a hot roast beef
sandwich with that horrible chemically tasting gravy in a can that restaurants
get.  At least I know upfront it's going to be a waste.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Beet History
 Categories: History, Vegetables
      Yield: 1 Info file

MMMMM----------------------DEFINITION ONLY---------------------------

  'Beta vulgaris (var. rapa, form rubra)', known as Beets in the United
  States, and called Beetroot in the British Isles, has been cultivated
  for many centuries and used not only as food for humans and animals,
  but also, as in the case of some varieties, for distillery purposes.
  It is also a medicinal and curative plant, believed three or four
  centuries ago to be an antidote against yellow jaundice and many
  other illnesses. The beets described by Horace and Cicero must have
  been vastly different from the ones used today. Those grown in Roman
  times were probably more appreciated for their leaves than for the
  rest of the plant. Our red beet, with the roundish root, cannot
  therefore boast a long history. Red beets in the wild state grow
  along the coasts of western Europe and North Africa. The plant is
  rather slender, and the cultivated varieties differ in the size and
  color of the root. The stem is so short and condensed that the leaves
  and the floral scape (the latter is formed during the second year)
  seem almost to grow out of the top of the root. The cultivated red
  beet originated in Germany and was then introduced into Italy around
  the fifteenth century.

  The yellow beet was favored first and only later was there an
  increase in the cultivation of the red beets that are the most used
  now. There are several varieties of red beets and they can be
  classified into three groups: (1) with round roots, as for example
  the Naples early with sweet and tasty pulp and win-red color; (2)
  with flat-roundish root; (3) with long roots reaching sometimes up to
  twelve inches.

  The beets of the first group are the most popular as they are sweeter,
  tastier, and more tender. Red beets generally arrive on the market
  already cooked. When prepared at home, they should be neither cut nor
  peeled because the infiltration of water inside the root during
  cooking causes a loss of the nutritive substances and color. From a
  dietetic standpoint, the cooked beet contains up to 10%
  carbohydrates, mostly in the form of sucrose. This is a considerable
  amount, not found in other vegetables. The quantity of protein,
  between 1.5% and 2%, is good, the percentage varying in relation to
  the chemical composition of the soil and the different varieties
  analyzed. The high protein content makes the red beet one of the most
  valued vegetables. Beets also contain mineral salts, such as iron and
  calcium compounds. The calories supplied by 3-1/2 ounces (100 grams)
  of beets are 46, more than double the average of other vegetables.
  The amount of vitamins is, however, very low, and in the case of
  vitamin C it is reduced to less than half by cooking. The red beet
  can be regarded as a nutritious plant, although some find it rather
  indigestible. This depends on the manner of cooking and on the
  tenderness of the root. Because of the presence of sugar, the red
  beet is not advised for diabetics. Some excellent varieties for
  cultivation are: Crosby's Egyptian, Burpee Red Ball, Early Wonder,
  Detroit Dark Red, Burpee's Golden Beet, Dark Red Massy, Dark Red
  Globe Early and Dark Red Turnip- rooted Egyptian.

  [The Complete Book of Fruits and Vegetables by Francesco Bianchini and
  Francesco Corbetta; March 1976; ISBN: 0-517-520338; typos by Dorothy
  Flatman 1999]

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