Text 13778, 57 rader
Skriven 2014-05-31 17:30:48 av Nancy Backus (1:261/1381.0)
  Kommentar till text 13629 av JIM WELLER (1:123/140)
Ärende: Re: Yet another one
===========================
-=> Quoting JIM WELLER to NANCY BACKUS on 25 May 14  22:40:00 <=-

 JW>> food and nutrition article ...
 JW>> contradicting all the previous ones
 NB>> Even that leaves a bit to be desired...  ;0   Her first sentence I
 NB>> agree whole-heartedly, though...  And why wait for Paris to have lots
 NB>> of cheese...?

 JW> As food fads come and go I realize that I eat pretty much the same
 JW> way as I did as a kid. The ingredients may be more varied and the
 JW> dishes more ethnicly diverse but a typical plate is still usually
 JW> 1/3 meat, 1/3 some kind of starch and 1/3 vegetable. I have always
 JW> eaten butter, not margerine and mostly cooked from scratch,
 JW> with few prepared processed foods. 

When I was a kid, my parents switched from butter to margarine, from
sugar to saccherine, from whole milk to non-fat instant milk (which we
called funny milk, since it was funny that powder could turn into milk,
and which got a small amount of real milk added to in order to make it
taste a little better).  Most of those were probably mostly cost-saving
measures...  Meat tended to be skimped on, we'd have more veggies, and a
salad that consisted of a piece of leaf lettuce with a piece of canned
fruit atop and often cottage cheese, or a portion of applesauce;
probably 1/4 to 1/3 some sort of starch...  Most dishes were cooked from
scratch, but often utilizing canned veggies and fruits.

When I left to live on my own, whole milk, butter and sugar came back
instead of the substitutes, and the proportion became more like yours...
We've tended to simply ignore the food fads as they swirl around us, and
eat what we want to eat.  :)

 JW> As I get older and more sedentary
 JW> the overall portions get smaller but their makeup does not. And
 JW> sweets and desserts are now occasional treats not daily fare.

We've tended to drop back on the starches, depending on what the rest of
the meal makeup is..  :)   Usually because I get as far as the meat and
the veggie, and don't think about adding a starch, unless the main dish
is soupy enough to need something to sop it up with...  ;)

 JW> Tonight was gamberetti aglio e tubetti: shrimp, cooked tubetti
 JW> pasta and diced celery sauteed in garlic butter and sprinked with
 JW> flat leaf parsley, followed by a simple green salad and then a
 JW> dessert of crepes and boiled custard, which was not overly sweet.

That sounds pretty tasty and good...  :)

 JW> Tomorrow the rest of the shrimp is going to become:
 JW> Title: Stir Fried Omelette with Prawn Tomato Sauce

As does that.   :)

ttyl        neb

... 100% of the people who ate broccoli in 1830 are dead.
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