OmManiPadmeOmelet > wrote in
:

> In article >, Andy <q> wrote:
>
>>
>> Om,
>>
>> Weigh meat after cooking for your protein/calorie count, since the
>> method of cooking effects the resulting calorie count and nutritional
>> data.
>>
>> Here are two good places to start. You'll catch on, just take your
>> time, it can be confusing at first.
>>
>> http://www.nal.usda.gov/fnic/foodcomp/search/
>>
>> and similar (draws from the same database with different gui/info):
>>
>> http://www.nutritiondata.com/
>>
>> All the best,
>>
>> Andy
>
> Thanks Andy!
>
> Got those bookmarked for reference and am reading them. :-)
>
> Right now for the meat, I am mostly using the Hamilton grill.
> It's identical to the Foreman grill so drains most of the oils/fats
> off. Drumsticks are leaner than thighs, but winglets are mostly bone
> so those will be the most difficult!
>
> I just really am not overly fond of boneless skinless breast meat. Too
> dry! I did buy some boneless skinless thighs and thawed them, then
> used the poultry shears to remove as much of the large fat pads as I
> could before grilling them.
>
> They are quite good!
>
> Also put up some 6 oz. portions of trimmed beef bottom round.....
>
> raw. ;-d
>
> I get so damned hungry trying to do this. Thank gods for celery!
> It's filling and satisfying. So is fresh frozen cooked spinach.
>
> I'll have to check shrimp prices next week, and I have plenty of
> whiting in the freezer. Catfish is going to be out for now :-( My
> favorite fish but too high in fat. You should see the amount of oil
> that cooks out of those fillets when I grill them in the Hamilton!


Om,

I ditched my forman grill into the dumpster last year but my bud gave me
a mini one for Christmas. It does hotdogs "bitchin" but those grills will
dry the hell out of chicken or catfish or burgers.

I cook those in a glass-covered saute pot (tall sided pan) to keep the
moisture from escaping. Usually the food drowns in it's own fat but the
texture is just as you'd expect from a restaurant.

That reminds me, I have a doc appointment tomorrow for bloodwork,
cholesterol, etc.

*sigh*

Andy