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Easy Home Made Barley (or lentil) Soup

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Vacuum storing food

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Vegetable stir fry

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2 Ingredient Ice Cream

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Steak Sammich! How do you make yours?

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Comment by Pat on February 12, 2014 at 1:25pm

I've got to go with sk8eycat on the issue of butter. I do use other oils in cooking such as olive and vegetable oils (soybean). But not canola oil or margarine. And, I also use butter. And, like sy8eycat, I've changed my diet over the last year and lost 50 lbs. What I have not done, however, is eliminate butter from my diet. And, when I had my blood tested about a month ago, the cholesterol had come down to normal levels - even though I eat at least one pat of butter per day. As it seems to work fine for me, I'm planning on keeping it in my diet.

In fact, it would go great on Daniel's cornbread - straight from the oven.

Comment by sk8eycat on February 12, 2014 at 11:30am

Joan, what's wrong with butter?  It's certainly better for you than all the chemically-enhanced margarines on the market today, and contrary to popular belief and the Fat Police propaganda, it does NOT go directly to the bloodstream and stick to the arterial we have so often been told.

Please read GOOD CALORIES, BAD CALORIES by Gary Taubes; the book explains 100 years of sloppy research, mostly financed by companies that had, and still have, a vested interest in processed food sales.  It also explains the complexities of the human digestive system, the demand the liver makes for the over-production of insulin, and the damage that high carbs do to the balance of insulin does to the body.  It gets very technical at times, but I think that the author proves conclusively that low fat, low calorie diets and starvation diets don't work over time, and that all strenuous exercise does is build and tone muscles, and make a person hungry.

We have been LIED to by the CDC and the NIH about fat and meat in our diets.  We are omnivores. 

BTW I think the "Paleo Diet" is extreme, to say the least, but I have been doing quite well using whole grains, and multi-grains whenever I can, and I have never stopped using butter since I was old enough to do my own grocery-buying (around 1958...when I was on the road, we used to use our hotel room windows as refrigerator-freezers in the winter).

I don't use low-fat or non-fat anything if I can help it (I don't drink milk at all...only use it now and then for cooking...I can't tolerate it otherwise, never could.)  and I don't eat fast-food burgers because of the huge buns made with white flour.  I have lost about 30 lbs in the past years siince I switched to whole grains and as many different dark green veg as I can stomach.  My blood sugar remains normal, or below, my Hemoglobin A1c was below normal in October, and by cholesterol is out of the danger zone.  I do NOT exercise except to walk with the aid of a neuropathic feet can't take it. (THAT damage was done before I changed my diet, and is irreversible, sad to say.  I can't dance for my own pleasure anymore.)  And that's all she wrote.

  >: ( 

Comment by Napoleon Bonaparte on February 12, 2014 at 11:18am


Comment by Sentient Biped on February 12, 2014 at 8:55am
My mom told me about the old margarine. She said it was white and came with a packet of yellow food coloring to mix into the margarine.

There mat be q chemical reason as to why some oils or fats are more nonstick than others. Alsi I read the pan needs several bouts of seasoning to be truly nonstick.
Comment by Joan Denoo on February 12, 2014 at 2:07am

I know butter is something we try to reduce in our diets, however, butter may be better than lard or bacon grease to release the corn batter from the pan. 

When I was a kid, during WW II, we didn't have butter so used lard or Crisco on toast. Just a little diversion from the topic at hand. 

Comment by Sentient Biped on February 11, 2014 at 9:58pm

Thanks for all of the advice! I'll try again this weekend. This time I added a jar of pimientos to the batter. It gives is a little extra something and colorful.

Joan I also use wax paper for cakes.

As the photo showed, there was too much batter for the one corn-cob pan so I put it into a bowl and baked it. That came out good but somehow I really want to make the little corn cobs! Buttering the cast iron molds when hot might just do it! And I will use less batter.

Comment by The Flying Atheist on February 11, 2014 at 4:15pm

Joan, I've never had cornbread with honey.  That sounds absolutely scrumptious.  Thanks for the tip. 

Comment by Joan Denoo on February 11, 2014 at 4:11pm

OH~ I like thick cornbread, with a crusty bottom that only comes from baking them in a hot cast iron skillet with lots of melted butter sizzling as I pour the batter into the pan. Then, when I turn them out, they rarely stick. Each piece is cut into a pie shape, and dollops of butter and honey make them too hard to resist. 

I don't bake the corn cob style, however, you might try putting the cast iron pan into the oven until it is as hot as you are going to bake them. Bring the pan out, put in a dollop of butter and spread it, then pour the batter into the sizzling forms. I suspect they will come out easier and more intact. 

Flouring them might help, but I suspect they will be like a cake that has been baked in a pan well floured. When I bake a cake, which isn't very often, I butter the pan and flour it, put a piece of wax paper or parchment paper cut to the size of the cake pan, and then pour in the batter. That way, the cake isn't coated with flour and need dusting off. 

Your photo invites corn bread. Think I'll give it a go for my daughter and family. 

Comment by sk8eycat on February 11, 2014 at 3:52pm

I'm with Pat.  Eat the broken ones first, and show the rest to guests...or save them for later for yourself.  Not a bad first attempt, IMO.  Maybe use a tiny less they bake thoroughly.  They should be semi-thin when done.  Like Madelaines.

Comment by Idaho Spud on February 11, 2014 at 3:50pm

Yes Pat, I wouldn't spit it out for being broken either.  I'll bet it's very tasty!


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