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Food!

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Comment by Napoleon Bonaparte on February 13, 2014 at 1:06pm

Nourriture industrielle

Comment by Joan Denoo on February 12, 2014 at 11:07pm

Oh great! I thought I was the only one who relished slathering my food with real butter, the kind that comes from hormone free milk. It is so good. I like your way of baking bacon, too. Sounds like an easy way to get it just right and not make a huge mess. Thanks for the lead to GOOD CALORIES, BAD CALORIES by Gary Taubes. 

I agree with your statement about the misinformation about food and what is good for us and what isn't. It feels good to be among people who don't get all freaked out about the latest food fad. 

I have butter on the prep counter along with olive oil for cooking and extra virgin olive oil for salads. They suit my taste buds just fine while doing a good job that seems to please others. I also have an assortment of vinegars that make excellent vinaigrette. 

Yes, I remember well the plastic bag full of white goo with a yellow capsule we pinched and then squeezed the bag to mix the color through it. I don't remember a form that you describe, sk8eycat.

Daniel, I would guess that several seasonings of the pans will help them release the cornbread. I seasoned my daughter's cast iron skillets while I was there, and sharpened her knives. Just little jobs I do when I visit. 

Napoleon, a lovely lady with fresh fish; would love a taste of that right now. 

Comment by sk8eycat on February 12, 2014 at 7:24pm

My sister won't touch butter because she's a hypochondriac; she tried Smart Balance once, and I tasted it, too, out of curiosity.  Tasted like fish oil to me.

Comment by sk8eycat on February 12, 2014 at 7:21pm

Spud, I remember white margarine with yellow food coloring in the package from when we were living at Hermosa Beach, CA, and we moved up here to Burbank a month before VE day, so it was definitely a WW2 expedient. It was against the law to sell yellow margarine so that (illiterate?) people wouldn't mistake it for the real thing. I remember we even had a plastic mold...a box with dividers that made 4 sticks of margarine after it was thoroughly mixed.  There was NO soft tub margarine then.  Some people got used to the taste of marg during those years, and never went back.
The problem with today's margarines...especially the soft type is that they can be used to melt on things, but if you try to fry with them, they turn thin and watery, and foods stick.

I am NOT worried about cholesterol and/or trans fat as measured in food...it's meaningless.  The body does not metabolize it as cholesterol. 

For frying,  use 25% butter and the rest corn oil, or something similar to keep the butter from burning.  In baking, if the recipe calls for butter, USE 100% butter...you won't notice the difference.

Comment by Idaho Spud on February 12, 2014 at 6:46pm

Felaine, I think butter is better for us than margarine also.  However, I've never liked the taste of butter as much as margarine, and still don't.

 Over the years I've tried to use more butter in cooking, but still use only about 25% butter and 75% margarine.

What do you think about the margarine I use?  It's "Smart Balance" brand, and uses Soybean, Palm, Canola, and Olive oils. 1 tablespoon (14g) has no Trans Fat, no Cholesterol, 2.5 g Saturated Fat, 3 g polyunsaturated fat, and 3g Monounsaturated fat.

Comment by Idaho Spud on February 12, 2014 at 6:11pm

Joan and Daniel, I remember my mother using white margarine and mixing it with the yellow food coloring.  It was probably in the late 1940s.

Comment by sk8eycat on February 12, 2014 at 3:41pm

I forgot to mention that I have bacon a couple of times a week, too. I cook it in the oven on a cookie sheet with sides; I guess you'd call it a jelly-roll pan.  I line the pan completely with heavy duty foil so that no grase can sneak under th foil, and bake at 400 deg F. for about 15 minutes, checking to make sure it doesn't burn.  I even do that with thick sliced bacon.  Drain the slices on paper towels, save some of the grease for later cooking.  Then I wait for the rest of the grease to cool completely, roll up the foil, put it in a seal-able plastic bag, and toss the bag in the trash.  No mess, no ants, no smell.

I refrigerate the slices I'm not going to use immediately, and reheat them gently in the microwave when needed.  Or crumble them when crisp for salads and other things...pea soup, "dirty rice," and bean concoctions.  Or omelets...I love omelets!

I never fry bacon because I learned long ago that I have a tendency to let it burn that way.

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 lining...as 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 walker...my 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

Nourriture

 

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