Text 15060, 183 rader
Skriven 2014-07-23 20:12:36 av Dave Drum (1:261/38)
  Kommentar till text 15029 av Nancy Backus (1:123/140)
Ärende: Chompers
================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> As it is, I am having more success with sausage, bacon, burgers and
 DD> some veggies - but not celery or raw carrots. Even toast doesn't give
 DD> me the problems it did last week.  Bv)=

 NB> Progress...  by now, things must be better yet...  :)

 DD>> still doing mostly pasta, rice, ramen noodles, etc. And a couple Taco
 DD>> Sloppo combo burritos last evening.

 ML>> Not the best regimen for an extra-sweet!

 DD> True, but then, my diet generally would make an RD wince. I am,
 DD> however, losing more weight. Mostly due to reduced intake, I think.
 DD> Anyway, my Dickies are fitting more loosely these days.

 NB> There are lots of factors feeding into diet... ;)  I remember once a
 NB> doctor who truly didn't pay much attention to things... to help me lose
 NB> weight, he suggested my keeping a food diary...  Just for the jollies,
 NB> I kept a very accurate diary, including writing down a number of things
 NB> that I'd've been actually much better not eating, both from a nutrition
 NB> standpoint and from a losing weight standpoint...  He didn't even check
 NB> the diary (for which I should have received a lecture or two, without a
 NB> doubt), just complimented me on having lost a pound or two, and said I
 NB> was doing things right.  Yeah, right...  (G)

Keeping a diary works on multiple levels to contribute to weight loss. If you
are busy writing in the diary you aren't using that mitt to stuff grub down
your gullet. And if you review the list you are apt to say something like "I
ate all that!?!?!?! WTF???" Or "I didn't really eat that, did I? Eeeeewwwww"

 DD> I was discussing a newly re-opened chilli parlour yesterday with a
 DD> fellow chilli cook and he said that he had heard many comments that the
 DD> chilli is "really greasy". I retorted "It's CHILLI f'crysakes! It's
 DD> supposed to be oily." I've eaten there since the re-opening and do not
 DD> find the chilli at all greasy. In fact it could use a touch (or two)
 DD> more oil. Providence save us from the "fat" Nazis.

 NB> Some things NEED fat...  Including some of the vital nutrients, in
 NB> order to assimilate them properly...  :)

I need fat. At one of my favourite venues I used to order the pork chops from
time to time. And request that they "not be cooked to death". Even at that I've
pretty much given up on them. When the owner asked me why I hadn't ordered the
chops lately I told him it's because he trims all the visible fat from them.
So, he advised that if/when I order pork chops I have the server tell the
kitchen to use untrimmed chops. According to John most of this clientele have
bought into the "fat is bad" boola sheeta that the Food Nazi Corps has been
prating about.

 DD> I am going through the "Doc-In-A-Box" clinic (Capitol Community
 DD> Health Care). And will visit an area dental lab for the dentures.
 DD> Said lab also offers extractions and dentures - all in one day. But,
 DD> my mind rebelled at that.

 NB> Probably your mouth thanks your rebellious mind...  (G)

Well, I have always figured that no pain means .... no pain.

 DD> Another one I'll have to wait on until I get the store-boughts
 DD> installed. But, I can do this:
 DD> Title: Cheddar-Chipotle Leftover Mashed Potatoes

 NB> Looks like a nice tasty soft meal...  :)

'twas a wunnerful side dish.

I made a half size version of this using a half pound of chicken livers in
place of the pork steak. And schmaltz in place of the peanut oil. And some
egg-foo-yung gravy to lubricate things. Got two decent meals out of it.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Fried Rice (Jeff Smith / Frugal Gourmet)
 Categories: Oriental, Pork, Rice, Vegetables
      Yield: 6 Servings

    1/2 lb Pork steak; chopped

MMMMM--------------------------MARINADE-------------------------------
      1 ts Light soy sauce
      1 ts Chinese rice wine
    1/8 ts Fresh grated ginger

MMMMM----------------------OIL FOR CHOWING---------------------------
      3 tb Peanut oil

MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
           Additional Meats; see *NOTE
      2 lg Eggs; beaten
      1 c  Dry long-grain rice; cooked,
           - cooled
      2 cl Garlic; chopped fine
      2    Ribs celery; sliced thin
      1 md Yellow onion; chopped
      1 c  Chopped bok choy or Chinese
           - celery cabbage
      8    Water chestnuts; sliced thin
      1 c  Defrosted peas
      3    Chinese mushrooms; soaked
           - 2 hr, drained & sliced
      4    Green onion; cut Chinese way

MMMMM---------------------------SAUCE--------------------------------
      1 tb Light soy sauce
    1/4 ts MSG (OPT)
    1/4 ts Salt
           Pinch of sugar
      1 c  Fresh bean sprouts

  * NOTE: Additional meats, all optional: Add any or all of
  these in any amount you wish. lop chong sausage, sliced;
  cooked chicken; cooked shrimp; ham, cut julienne.

  Marinate the pork for 15 minutes. Heat a wok and add 1/2
  tablespoon (1 1/2 teaspoon) of the peanut oil. Chow the
  pork until done to your taste and then add the remaining
  cooked meats. Chow all for a few minutes and remove to a
  large serving bowl.

  Heat the wok again and add another 1/2 tablespoon of
  peanut oil. Pour the beaten eggs into the wok and tilt the
  wok in circles over the heat causing a thin egg pancake to
  form in the wok. Using the metal wok paddle, cut the
  pancake into pieces and chow for just a moment. Remove to
  the serving bowl.

  Add a tablespoon of the peanut oil and chow the cooked
  cold rice until hot. Remove to a serving bowl. Add the
  last tablespoon of the peanut oil and chow the garlic. Add
  all the vegetables, except the bean sprouts, in the order
  given, chowing the celery and onions a moment before you
  add the remaining items. Add the mixed sauce and chow
  until all is hot.

  Return the ingredients in the serving bowl to the wok and
  chow until very hot. Stir in the bean sprouts, test for
  salt, and serve.

  from The Frugal Gourmet Cooks The Three Ancient Cuisines -
  China, Greece, and Rome; by Jeff Smith, 1989

  NOTE: This is a Chesser family favorite. I usually use
  canned shrimp, leftover cooked beef (usually roast),
  chicken leftovers. This is a great dish for "cleaning the
  'fridge".

  From: Teri Chesser - Date: 04-01-96

  Uncle Dirty Dave's Kitchen

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Special Egg Foo Yung Sauce
 Categories: Five, Oriental, Sauces
      Yield: 1 Servings

    1/2 c  Chicken stock
    1/2 ts Sugar
      2 ts Soy sauce
    1/4 ts Sesame oil
  1 1/2 ts Cornstarch solution

  Mix cornstarch in about 3 ts of water. Mix all ingredients
  together. Bring sauce to a boil to thicken.

  Increase the cornstarch slightly for a thicker sauce.

  From:  "The Joy of Wokking", Martin Yan & the crazy
  kitchen of Bon and Dan Ceppa

  From: http://www.recipesource.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Too much of a good thing is wonderful. -- Mae West

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)