The 9 Most Common Kitchen Mistakes
Even Healthy Women Make

WebMD Feature from "Shape" Magazine

By Amanda Pressner

There’s something empowering about hitting
the supermarket to shop for your week’s meals.
Rather than putting yourself at the mercy of the
local Chinese take-out restaurant or succumbing
to the lure of the drive-through, you’re taking
dinner—and your waistline—into your own hands.
“Eating out less and cooking more may be one
of the most effective things you can do to keep
fat and calories in check,” says Cheryl Forberg,
R.D., author of Stop the Clock! Cooking. “Plus,
building your diet around produce, whole grains,
beans, and lean protein practically guarantees
you’ll reach your recommended targets for most
vitamins and minerals.” But while we may be
tossing the freshest, most wholesome foods into
our carts, many of us are storing and preparing
them in ways that rob them (and our bodies) of
the very nutrients we’re seeking. Nutritionists and
food-safety experts point to nine typical kitchen
blunders that negatively impact the quality of our
diets. Fortunately, you can sidestep all of them
easily. Follow this advice to make your next meal
healthier.

MISTAKE #1

You’re overloading on produce
Sure, making one big grocery run at the start
of week seems like a no-fail way to get your
five a day. After all, if those carrots, greens,
apples, & berries are around, you’ll eat more
of them & therefore get more nutrients, right?
Wrong. “The vitamins & minerals in fruits and
veggies begin to diminish the moment they’re
harvested,” says Geri Brewster, a wellness
consultant at Northern Westchester Hosp. in
Mt. Kisco, New York. That means the longer
you store produce, the fewer nutrients it will
contain. After about a week in the fridge, for
example, spinach retains just half of its folate
and around 60 % of its lutein (an antioxidant
associated w/ healthy eyes), concludes a study
in the Journal of Food Science. Broccoli loses
about 62 percent of its flavonoids (antioxidant
compounds that help ward off cancer & heart
disease) within 10 days, according to a study
in the Journal of Agricultural & Food Chemistry.
“Yer better off buyin' smaller batches at least
twice a week,” says Brewster. If you can’t shop
every few days, pick up frozen produce. These
fruits and veggies are harvested at their peak
and are flash-frozen immediately. Because the
produce isn’t exposed to oxygen, the nutrients
stay stable for a year, according to researchers
at the University of California, Davis. Just be
sure to avoid frozen products packed in sauces
or syrups. These additions can mean extra
calories from fat or sugar, & sometimes they’re
high in sodium as well.

MISTAKE #2

You’re stashing foods in see-through containers
If you’re still buying your milk in clear plastic jugs,
consider switching to cardboard cartons. Milk is
rich in the B vitamin riboflavin; when exposed to
light, a chemical reaction is kicked off that
reduces the vitamin’s potency, according to
researchers from Ghent University in Belgium.
Other nutrients, such as amino acids (the build'n
blocks of protein) and vitamins A, C, D, & E,
are also affected. And because lowfat & nonfat
milk varieties are thinner than whole milk, light
can penetrate them more easily. “This process,
known as photo-oxidation, can change da flavor
of the milk and create disease-causing free
radicals,” says Susan Duncan, Ph.D., a food
scientist at Virginia Tech. Since grain products
(esp. whole grains) are also high in riboflavin,
they too are susceptible to this breakdown of
nutrients & production of free radicals. Duncan
recommends avoidin' da practice of storing dry
goods like pasta, rice, and cereals in clear
containers on your countertop. Instead, keep'em
in their original boxes or in opaque containers
and stash them in your kitchen cabinets, where
they’ll be shielded from light.

MISTAKE #3

You’re too quick to cook your garlic
Legend has it that these pungent little bulbs can
ward off vampires, but science shows that if you
cook them correctly, they may have the power to
fight off an even more frightening villain: cancer.
“Chop, slice, or crush your cloves, then set them
aside for at least 10 minutes before sautéing,”
says John Milner, Ph.D., chief of the nutritional
science research group at the National Cancer
Institute in Rockville, Maryland. “Breaking up
garlic triggers an enzymatic reaction that releases
a healthy compound called allyl sulfur; waiting to
cook garlic allows enough time for the full amount
of the compound to form.”

MISTAKE #4

The only time you eat avocados is in guacamole
Adding this green fruit to salads & sandwiches
is an easy way to raise your nutritional bar.
Avocados are exceptionally rich in folate,
potassium, vitamin E, and fiber. It’s true that
they’re also high in fat, but it’s the heart-healthy
monounsaturated kind. And half an avocado
has just 153 calories. One novel way to work
them into your diet is to use them as a fat
substitute in baking. Many of us have been
using applesauce or puréed prunes in place
of butter & oil in brownie & cookie recipes
for years. Researchers at Hunter College in
New York City wanted to see if avocado could
work in the same way w/out affecting the taste.
They replaced half of the butter in an oatmeal
cookie recipe with puréed avocado. Not only
did this swap cut the total fat count by 35 %
(avocados have fewer fat grams per tbsp than
butter or oil), it also made the resulting treats
softer, chewier, and less likely to crumble than
cookies made according to the original recipe.
If you’re still wary of using such a nontraditional
ingredient in sweets, try adding it to savory
baked items, such as quick breads & muffins.

MISTAKE #5

You skimp on seasonings
Herbs and spices not only enhance the flavor
of your cooking without adding fat or sodium,
many of these fragrant ingredients also protect
you from food poisoning. After testing 20
common seasonings against five strains of
bacteria (including E. coli, staphylococcus,
and salmonella), researchers at the University
of Hong Kong found that the higher the antiox-
idant value of the spice, the greater its ability
to inhibit bacterial activity. Cloves, cinnamon
sticks, and oregano were the most effective
at fighting off these food-borne pathogens. A
separate study published in the Journal of
Agricultural and Food Chemistry shows that
rosemary, thyme, nutmeg, and bay leaves are
also antioxidant-rich. Of course, you can’t
ignore standard food safety practices, but
adding half a teaspoon of herbs or spices to
salads, vegetables, and meats can give you
extra peace of mind and boost your intake
of disease-fighting antioxidants.

MISTAKE #6

You’re a serial peeler
Most of the antioxidants & polyphenols in
produce are located very close to the surface
of the skin or in the skin itself. A study pub-
lished in the journal Nutrition Research found
that most fruit peels exhibited 2 to 27 times
more antioxidant activity than the pulp of the
fruit. “Many of us remove the skins from egg-
plant, bell peppers, peaches, apples, and
nectarines while preparing recipes, but we’re
really just tossing away nutrients and fiber,”
says nutritionist Forberg. She recommends
gently scrubbing potatoes and carrots rather
than removing their skin, & using a vegetable
peeler or sharp knife to pare away as thin a
layer as possible from fruits and veggies that
must be peeled.

MISTAKE #7

You’re simmering away vitamins and minerals
Boiling may seem like a simple, no-fuss way
to prepare vegetables without adding oil, but
this cooking method can cause up to 90 % of
a food’s nutrients to leech out, says Karen
Collins, a nutrition advisor to the American
Institute for Cancer Research in Wash, D.C.

“Minerals like potassium and water-soluble
vitamins like B and C end up getting tossed
out with the water,” she says. To keep these
essentials from draining away during the
cooking process, try steaming (use a minimal
amount of water with a steamer basket), micro-
waving, or stir-frying. A study from the Univ.
of Essex in the U.K. showed that when certain
veggies were prepared using these techniques,
most of the nutrients they contained were spared.
And stir-frying scores even more points when
you’re cooking dark green or orange veggies.
These are rich in beta-carotene, & the oil you
use in stir-frying them can increase the amount
of the anti-antioxidant you absorb by up to 63
percent, according to a study published in the
journal Molecular Nutrition & Food Research.
You don’t need to use a lot of oil; even just a
tablespoon will do.

MISTAKE #8

You don’t wash all your produce ere eating it
Most of us remember to rinse plums & berries
before noshing on them, but when was the
last time you doused a banana, orange,
cantaloupe, or mango with water? It may
seem strange to wash peel-and-eat produce,
but harmful bacteria lingering on the surface
could be transferred to your hands or even to
the inside of the fruit when you cut into it. To
clean produce, simply run each piece under
the tap and gently scrub. “Using your hands
to rub fruits like orangesbananas&peaches
under water is sufficient,” says Ruth Frechman,
R.D., a dietitian in Burbank, California, and a
spokeswoman for the American Dietetic Assn.
When you’re done, dry the items with a clean
cloth or paper towel. It’s important to wash
your hands with soap and warm water for at
least 20 seconds before & after you handle
the items to further reduce the spread of
bacteria. Frechman also suggests throwing
out the outer leaves of greens like cabbage
and lettuce before washing, as they’ve been
handled the most and can have the highest
levels of bacterial contamination.

MISTAKE #9

You’re not pairing foods properly
Many of us think about getting enough iron
only when we feel lethargic or fatigued. But
we should pay attention to our iron intake
every day, before symptoms occur. Our bodies
absorb about 15 to 35 percent of heme iron
(found in meats and seafood), but just 2 to 20
percent of non-heme iron (from beans, whole-
grain cereal, tofu, and dark, leafy greens).
We can maximize how much iron we take
in by pairing the latter group with vitamin C–
rich foods and beverages, such as citrus
fruits and juices, tomatoes, hot and sweet
peppers, strawberries, and melons. On the
other hand, drinking tea or coffee at meals
can inhibit how much iron we absorb by up
to 60 percent, says Marla Reicks, R.D., a
professor of nutrition at the University of
Minnesota in St. Paul. That’s because these
beverages contain compounds called poly-
phenols that bind to the iron. Wait until you’ve
completely finished your meal before putting
the kettle on to boil.
.
.
--

In article
>,
"(David P.)" > wrote:

> The 9 Most Common Kitchen Mistakes
> Even Healthy Women Make
>
> WebMD Feature from "Shape" Magazine
>
> By Amanda Pressner
>

<snipped for space>

Well worth the read and the bandwidth. A lot of truth in there I already
knew plus a couple of good hints.

Thanks!

> .
> .
> --
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

Omelet wrote:
> In article
> >,
> "(David P.)" > wrote:
>
>> The 9 Most Common Kitchen Mistakes
>> Even Healthy Women Make
>>
>> WebMD Feature from "Shape" Magazine
>>
>> By Amanda Pressner
>>
>
> <snipped for space>
>
> Well worth the read and the bandwidth. A lot of truth in there I
> already knew plus a couple of good hints.
>
> Thanks!
>

OM!!!!!!!!!!! hey, welcome back))

In article >,
"Ophelia" > wrote:

> Omelet wrote:
> > In article
> > >,
> > "(David P.)" > wrote:
> >
> >> The 9 Most Common Kitchen Mistakes
> >> Even Healthy Women Make
> >>
> >> WebMD Feature from "Shape" Magazine
> >>
> >> By Amanda Pressner
> >>
> >
> > <snipped for space>
> >
> > Well worth the read and the bandwidth. A lot of truth in there I
> > already knew plus a couple of good hints.
> >
> > Thanks!
> >
>
> OM!!!!!!!!!!! hey, welcome back))

Cross-Posting from misc.fitness.weights. ;-)
I'm not back on r.f.c. yet. It is just generating too many messages.

But thanks babe!
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

Omelet wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Omelet wrote:
>>> In article
>>> >,
>>> "(David P.)" > wrote:
>>>
>>>> The 9 Most Common Kitchen Mistakes
>>>> Even Healthy Women Make
>>>>
>>>> WebMD Feature from "Shape" Magazine
>>>>
>>>> By Amanda Pressner
>>>>
>>>
>>> <snipped for space>
>>>
>>> Well worth the read and the bandwidth. A lot of truth in there I
>>> already knew plus a couple of good hints.
>>>
>>> Thanks!
>>>
>>
>> OM!!!!!!!!!!! hey, welcome back))
>
> Cross-Posting from misc.fitness.weights. ;-)
> I'm not back on r.f.c. yet. It is just generating too many messages.
>
> But thanks babe!

heh, ok. Will catch up in email

In article >,
"Ophelia" > wrote:

> Omelet wrote:
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Omelet wrote:
> >>> In article
> >>> >,
> >>> "(David P.)" > wrote:
> >>>
> >>>> The 9 Most Common Kitchen Mistakes
> >>>> Even Healthy Women Make
> >>>>
> >>>> WebMD Feature from "Shape" Magazine
> >>>>
> >>>> By Amanda Pressner
> >>>>
> >>>
> >>> <snipped for space>
> >>>
> >>> Well worth the read and the bandwidth. A lot of truth in there I
> >>> already knew plus a couple of good hints.
> >>>
> >>> Thanks!
> >>>
> >>
> >> OM!!!!!!!!!!! hey, welcome back))
> >
> > Cross-Posting from misc.fitness.weights. ;-)
> > I'm not back on r.f.c. yet. It is just generating too many messages.
> >
> > But thanks babe!
>
> heh, ok. Will catch up in email

Cheers! :-)
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

On May 2, 11:03*am, "(David P.)" > wrote:

> *MISTAKE #1
>
> You’re overloading on produce
> Sure, making one big grocery run at the start
> of *week seems like a no-fail way to get your
> five a day. After all, if those carrots, greens,
> apples, & berries are around, you’ll eat more
> of them & therefore get more nutrients, right?
> Wrong. “The vitamins & minerals in fruits and
> veggies begin to diminish the moment they’re
> harvested,” says Geri Brewster, a wellness
> consultant at Northern Westchester Hosp. in
> Mt. Kisco, New York. That means the longer
> you store produce, the fewer nutrients it will
> contain. After about a week in the fridge, for
> example, spinach retains just half of its folate
> and around 60 % of its lutein (an antioxidant
> associated w/ healthy eyes), concludes a study
> in the Journal of Food Science. Broccoli loses
> about 62 percent of its flavonoids (antioxidant
> compounds that help ward off cancer & heart
> disease) within 10 days, according to a study
> in the Journal of Agricultural & Food Chemistry.
> “Yer better off buyin' smaller batches at least
> twice a week,”

Exactly how often do you think produce is picked?
The broccoli that I buy on Saturday arrived on the
same darned truck as the broccoli that I buy on
Wednesday. It had the same trip from California
to Michigan.

Cindy Hamilton

Cindy Hamilton wrote:
> On May 2, 11:03 am, "(David P.)" > wrote:
>
>> MISTAKE #1
>>
>> You’re overloading on produce
>> Sure, making one big grocery run at the start
>> of week seems like a no-fail way to get your
>> five a day. After all, if those carrots, greens,
>> apples, & berries are around, you’ll eat more
>> of them & therefore get more nutrients, right?
>> Wrong. “The vitamins & minerals in fruits and
>> veggies begin to diminish the moment they’re
>> harvested,” says Geri Brewster, a wellness
>> consultant at Northern Westchester Hosp. in
>> Mt. Kisco, New York. That means the longer
>> you store produce, the fewer nutrients it will
>> contain. After about a week in the fridge, for
>> example, spinach retains just half of its folate
>> and around 60 % of its lutein (an antioxidant
>> associated w/ healthy eyes), concludes a study
>> in the Journal of Food Science. Broccoli loses
>> about 62 percent of its flavonoids (antioxidant
>> compounds that help ward off cancer & heart
>> disease) within 10 days, according to a study
>> in the Journal of Agricultural & Food Chemistry.
>> “Yer better off buyin' smaller batches at least
>> twice a week,”
>
> Exactly how often do you think produce is picked?
> The broccoli that I buy on Saturday arrived on the
> same darned truck as the broccoli that I buy on
> Wednesday. It had the same trip from California
> to Michigan.
>
.... is it fresh produce or say 1000 tear old eggs???

b

On Mon, 5 May 2008, Cindy Hamilton wrote:

> On May 2, 11:03*am, "(David P.)" > wrote:
>
>> *MISTAKE #1
>>
>> You?re overloading on produce Sure, making one big grocery run at the
>> start of *week seems like a no-fail way to get your five a day. After
>> all, if those carrots, greens, apples, & berries are around, you?ll eat
>> more of them & therefore get more nutrients, right? Wrong. ?The
>> vitamins & minerals in fruits and veggies begin to diminish the moment
>> they?re harvested,? says Geri Brewster, a wellness consultant at
>> Northern Westchester Hosp. in Mt. Kisco, New York. That means the
>> longer you store produce, the fewer nutrients it will contain. After
>> about a week in the fridge, for example, spinach retains just half of
>> its folate and around 60 % of its lutein (an antioxidant associated w/
>> healthy eyes), concludes a study in the Journal of Food Science.
>> Broccoli loses about 62 percent of its flavonoids (antioxidant
>> compounds that help ward off cancer & heart disease) within 10 days,
>> according to a study in the Journal of Agricultural & Food Chemistry.
>> ?Yer better off buyin' smaller batches at least twice a week,?
>
> Exactly how often do you think produce is picked? The broccoli that I
> buy on Saturday arrived on the same darned truck as the broccoli that I
> buy on Wednesday. It had the same trip from California to Michigan.

Bear in mind that MISTAKE #2 was about how keeping milk in a transparent
container leaves it vulnerable to light. If the author hasn't realised
that the little light goes off when you close the fridge door, expecting
them to understand the details of how food gets to the shops is probably a
bit optimistic.

tom

--
Life finds a way. -- Ian Malcolm

Tom Anderson > wrote:
>
> #2 was about how keeping milk in a transparent
> container leaves it vulnerable to light.
> If the author hasn't realised that the light
> goes off when you close the fridge door, ...

Don't you think they were referring to when
the container is left out on the table
during the meal, exposed to light?
..
..
--

Could you guys stop cross-posting this thread to non-related NGs? Thanks.


--
http://www.zod2008.com/

"When fascism comes to America, it will be wrapped in the flag and carrying
a cross."
- Sinclair Lewis

On Mon, 5 May 2008 11:58:08 -0700 (PDT), "(David P.)"
> wrote:

>Tom Anderson > wrote:
>>
>> #2 was about how keeping milk in a transparent
>> container leaves it vulnerable to light.
>> If the author hasn't realised that the light
>> goes off when you close the fridge door, ...
>
>Don't you think they were referring to when
>the container is left out on the table
>during the meal, exposed to light?

more important is the time it spends under lights in the grocery store.
I have read that up to 50% of the vitamin B2 (riboflavin), A, and D can
be lost in just 24 hours of exposure to fluorescent light.


Robert Klute
Not a food scientist, so I can only say I read it on the Internet so it
must be true.

In article > , Tom Anderson
says...
>
> This message is in MIME format. The first part should be readable text,
> while the remaining parts are likely unreadable without MIME-aware tools.
>
>---910079544-391500928-1210013506=:6439
>Content-Type: TEXT/PLAIN; charset=iso-8859-1; format=flowed
>Content-Transfer-Encoding: 8BIT
>
>On Mon, 5 May 2008, Cindy Hamilton wrote:
>
>> On May 2, 11:03 am, "(David P.)" > wrote:
>>
>>> MISTAKE #1
>>>
>>> You?re overloading on produce Sure, making one big grocery run at the
>>> start of week seems like a no-fail way to get your five a day. After
>>> all, if those carrots, greens, apples, & berries are around, you?ll eat
>>> more of them & therefore get more nutrients, right? Wrong. ?The
>>> vitamins & minerals in fruits and veggies begin to diminish the moment
>>> they?re harvested,? says Geri Brewster, a wellness consultant at
>>> Northern Westchester Hosp. in Mt. Kisco, New York. That means the
>>> longer you store produce, the fewer nutrients it will contain. After
>>> about a week in the fridge, for example, spinach retains just half of
>>> its folate and around 60 % of its lutein (an antioxidant associated w/
>>> healthy eyes), concludes a study in the Journal of Food Science.
>>> Broccoli loses about 62 percent of its flavonoids (antioxidant
>>> compounds that help ward off cancer & heart disease) within 10 days,
>>> according to a study in the Journal of Agricultural & Food Chemistry.
>>> ?Yer better off buyin' smaller batches at least twice a week,?
>>
>> Exactly how often do you think produce is picked? The broccoli that I
>> buy on Saturday arrived on the same darned truck as the broccoli that I
>> buy on Wednesday. It had the same trip from California to Michigan.
>
>Bear in mind that MISTAKE #2 was about how keeping milk in a transparent
>container leaves it vulnerable to light. If the author hasn't realised
>that the little light goes off when you close the fridge door, expecting
>them to understand the details of how food gets to the shops is probably a
>bit optimistic.

I thought of that, but the milk does spend some time on the store shelves prior
to going into your refrigerator.

Banty

In article
>,
"(David P.)" > wrote:

> Tom Anderson > wrote:
> >
> > #2 was about how keeping milk in a transparent
> > container leaves it vulnerable to light.
> > If the author hasn't realised that the light
> > goes off when you close the fridge door, ...
>
> Don't you think they were referring to when
> the container is left out on the table
> during the meal, exposed to light?
> .
> .
> --

It is also exposed to light at the store in those glass doored
refrigerators. I don't drink milk tho' so I don't care.
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

On May 2, 10:03*am, "(David P.)" > wrote:
> The 9 Most Common Kitchen Mistakes
> Even Healthy Women Make
>
>
> *MISTAKE #1
>
> You’re overloading on produce
> Sure, making one big grocery run at the start
> of *week seems like a no-fail way to get your
> five a day. After all, if those carrots, greens,
> apples, & berries are around, you’ll eat more
> of them & therefore get more nutrients, right?
> Wrong. “The vitamins & minerals in fruits and
> veggies begin to diminish the moment they’re
> harvested,” says Geri Brewster, a wellness
> consultant at Northern Westchester Hosp. in
> Mt. Kisco, New York. That means the longer
> you store produce, the fewer nutrients it will
> contain. After about a week in the fridge, for
> example, spinach retains just half of its folate
> and around 60 % of its lutein (an antioxidant
> associated w/ healthy eyes), concludes a study
> in the Journal of Food Science. Broccoli loses
> about 62 percent of its flavonoids (antioxidant
> compounds that help ward off cancer & heart
> disease) within 10 days, according to a study
> in the Journal of Agricultural & Food Chemistry.
> “Yer better off buyin' smaller batches at least
> twice a week,” says Brewster. If you can’t shop
> every few days, pick up frozen produce. These
> fruits and veggies are harvested at their peak
> and are flash-frozen immediately. Because the
> produce isn’t exposed to oxygen, the nutrients
> stay stable for a year, according to researchers
> at the University of California, Davis. Just be
> sure to avoid frozen products packed in sauces
> or syrups. These additions can mean extra
> calories from fat or sugar, & sometimes they’re
> high in sodium as well.

Plus, veggies taste better if they're fresher.
>
> MISTAKE #2
>
> You’re stashing foods in see-through containers
> If you’re still buying your milk in clear plastic jugs,
> consider switching to cardboard cartons. Milk is
> rich in the B vitamin riboflavin; when exposed to
> light, a chemical reaction is kicked off that
> reduces the vitamin’s potency, according to
> researchers from Ghent University in Belgium.
> Other nutrients, such as amino acids (the build'n
> blocks of protein) and vitamins A, C, D, & E,
> are also affected.

It is dark inside my fridge unless the door is open.

> And because lowfat & nonfat
> milk varieties are thinner than whole milk, light
> can penetrate them more easily. “

One more reason to buy only whole milk.
>
> MISTAKE #3
>
> You’re too quick to cook your garlic
> Legend has it that these pungent little bulbs can
> ward off vampires, but science shows that if you
> cook them correctly, they may have the power to
> fight off an even more frightening villain: cancer.
> “Chop, slice, or crush your cloves, then set them
> aside for at least 10 minutes before sautéing,”
> says John Milner, Ph.D., chief of the nutritional
> science research group at the National Cancer
> Institute in Rockville, Maryland. “Breaking up
> garlic triggers an enzymatic reaction that releases
> a healthy compound called allyl sulfur; waiting to
> cook garlic allows enough time for the full amount
> of the compound to form.”

Interesting, and worth looking into.
>
> MISTAKE #4
>
> The only time you eat avocados is in guacamole
> Adding this green fruit to salads & sandwiches
> is an easy way to raise your nutritional bar.
> Avocados are exceptionally rich in folate,
> potassium, vitamin E, and fiber. It’s true that
> they’re also high in fat, but it’s the heart-healthy
> monounsaturated kind. And half an avocado
> has just 153 calories. One novel way to work
> them into your diet is to use them as a fat
> substitute in baking. Many of us have been
> using applesauce or puréed prunes in place
> of butter & oil in brownie & cookie recipes
> for years. Researchers at Hunter College in
> New York City wanted to see if avocado could
> work in the same way w/out affecting the taste.
> They replaced half of the butter in an oatmeal
> cookie recipe with puréed avocado. Not only
> did this swap cut the total fat count by 35 %
> (avocados have fewer fat grams per tbsp than
> butter or oil), it also made the resulting treats
> softer, chewier, and less likely to crumble than
> cookies made according to the original recipe.
> If you’re still wary of using such a nontraditional
> ingredient in sweets, try adding it to savory
> baked items, such as quick breads & muffins.

As wonderful as avocadoes are, I won't sub them for butter in baking.
>
> MISTAKE #5
>
> You skimp on seasonings
> Herbs and spices not only enhance the flavor
> of your cooking without adding fat or sodium,

Why do I need to avoid fat or sodium?
>
> MISTAKE #6
>
> You’re a serial peeler
> Most of the antioxidants & polyphenols in
> produce are located very close to the surface
> of the skin or in the skin itself. A study pub-
> lished in the journal Nutrition Research found
> that most fruit peels exhibited 2 to 27 times
> more antioxidant activity than the pulp of the
> fruit. “Many of us remove the skins from egg-
> plant, bell peppers, peaches, apples, and
> nectarines while preparing recipes, but we’re
> really just tossing away nutrients and fiber,”
> says nutritionist Forberg. She recommends
> gently scrubbing potatoes and carrots rather
> than removing their skin, & using a vegetable
> peeler or sharp knife to pare away as thin a
> layer as possible from fruits and veggies that
> must be peeled.

Peels taste good.
>
> MISTAKE #7
>
> You’re simmering away vitamins and minerals
> Boiling may seem like a simple, no-fuss way
> to prepare vegetables without adding oil, but
> this cooking method can cause up to 90 % of
> a food’s nutrients to leech out, says Karen
> Collins, a nutrition advisor to the American
> Institute for Cancer Research in Wash, D.C.
>
> “Minerals like potassium and water-soluble
> vitamins like B and C end up getting tossed
> out with the water,” she says. To keep these
> essentials from draining away during the
> cooking process, try steaming (use a minimal
> amount of water with a steamer basket), micro-
> waving, or stir-frying. A study from the Univ.
> of Essex in the U.K. showed that when certain
> veggies were prepared using these techniques,
> most of the nutrients they contained were spared.
> And stir-frying scores even more points when
> you’re cooking dark green or orange veggies.
> These are rich in beta-carotene, & the oil you
> use in stir-frying them can increase the amount
> of the anti-antioxidant you absorb by up to 63
> percent, according to a study published in the
> journal Molecular Nutrition & Food Research.
> You don’t need to use a lot of oil; even just a
> tablespoon will do.
>
Oils are good, especially olive, peanut and for frying cornmeal
breaded fish, corn oil.

--Bryan

On Mon, 5 May 2008 11:58:08 -0700 (PDT), "(David P.)"
> wrote:

>Tom Anderson > wrote:
>>
>> #2 was about how keeping milk in a transparent
>> container leaves it vulnerable to light.
>> If the author hasn't realised that the light
>> goes off when you close the fridge door, ...
>
>Don't you think they were referring to when
>the container is left out on the table
>during the meal, exposed to light?

If that's the case, then you should be more concerned about the lack
of refrigeration.


--
See return address to reply by email
remove the smile first

In article
>,
Bobo Bonobo® > wrote:

> ³Breaking up
> > garlic triggers an enzymatic reaction that releases
> > a healthy compound called allyl sulfur; waiting to
> > cook garlic allows enough time for the full amount
> > of the compound to form.²
>
> Interesting, and worth looking into.

I did some reading on garlic some time back. I have no cites, but garlic
powder retains more of it's Allicin when cooked than fresh garlic does.

Gives me more of an excuse to use it. <g> I like it and fresh garlic in
excess gives me indigestion while powder does not.
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

On May 5, 8:17*pm, Omelet > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
> > ³Breaking up
> > > garlic triggers an enzymatic reaction that releases
> > > a healthy compound called allyl sulfur; waiting to
> > > cook garlic allows enough time for the full amount
> > > of the compound to form.²
>
> > Interesting, and worth looking into.
>
> I did some reading on garlic some time back. I have no cites, but garlic
> powder retains more of it's Allicin when cooked than fresh garlic does.
>
> Gives me more of an excuse to use it. <g> *I like it and fresh garlic in
> excess gives me indigestion while powder does not.
> --
I always remove the little green sprout from the center of the clove.
>
> Peace! Om

--Bryan

On Mon, 5 May 2008, Ken wrote:

> Could you guys stop cross-posting this thread to non-related NGs?
> Thanks.

Which are non-related? This is about food, we all want to feed our kids
well, nobody from mfw is complaining, and it's pretty bizarre. Okay, i'll
give you the Red Sox group, but those guys should learn to eat something
better than clam hotdogs or whatever it is they have up there.

tom

--
Get my pies out of the oven!

On Mon, 5 May 2008, (David P.) wrote:

> Tom Anderson > wrote:
>
>> #2 was about how keeping milk in a transparent container leaves it
>> vulnerable to light. If the author hasn't realised that the light goes
>> off when you close the fridge door, ...
>
> Don't you think they were referring to when the container is left out on
> the table during the meal, exposed to light?

No, actually, i think it was referring to storing dry foods in transparent
containers on the worktop. After the initial mention of milk, that's what
the article talks about.

I do think this is all hokum, though.

tom

--
Get my pies out of the oven!

Could you people please stop cross-posting this thread to unrelated groups?


--
http://www.zod2008.com/

"When fascism comes to America, it will be wrapped in the flag and carrying
a cross."
- Sinclair Lewis

On Tue, 6 May 2008 03:52:08 +0100, Tom Anderson >
wrote:

>On Mon, 5 May 2008, Ken wrote:
>
>> Could you guys stop cross-posting this thread to non-related NGs?
>> Thanks.
>
>Which are non-related? This is about food, we all want to feed our kids
>well, nobody from mfw is complaining, and it's pretty bizarre. Okay, i'll
>give you the Red Sox group, but those guys should learn to eat something
>better than clam hotdogs or whatever it is they have up there.
>
>tom


--
See return address to reply by email
remove the smile first

On Tue, 6 May 2008 03:52:08 +0100, Tom Anderson >
wrote:

>On Mon, 5 May 2008, Ken wrote:
>
>> Could you guys stop cross-posting this thread to non-related NGs?
>> Thanks.
>
>Which are non-related? This is about food, we all want to feed our kids
>well, nobody from mfw is complaining, and it's pretty bizarre. Okay, i'll
>give you the Red Sox group, but those guys should learn to eat something
>better than clam hotdogs or whatever it is they have up there.
>
I bet talk.bizarre has a problem with this.

--
See return address to reply by email
remove the smile first

On Mon, 5 May 2008 23:20:56 -0500, "Ken" > wrote:

>
>Could you people please stop cross-posting this thread to unrelated groups?

Just curious... are you from talk.bizarre?

--
See return address to reply by email
remove the smile first

In article
>,
Bobo Bonobo® > wrote:

> On May 5, 8:17*pm, Omelet > wrote:
> > In article
> > >,
> > *Bobo Bonobo® > wrote:
> >
> > > ³Breaking up
> > > > garlic triggers an enzymatic reaction that releases
> > > > a healthy compound called allyl sulfur; waiting to
> > > > cook garlic allows enough time for the full amount
> > > > of the compound to form.²
> >
> > > Interesting, and worth looking into.
> >
> > I did some reading on garlic some time back. I have no cites, but garlic
> > powder retains more of it's Allicin when cooked than fresh garlic does.
> >
> > Gives me more of an excuse to use it. <g> *I like it and fresh garlic in
> > excess gives me indigestion while powder does not.
> > --
> I always remove the little green sprout from the center of the clove.
> >
> > Peace! Om
>
> --Bryan

What little green sprout?

If I have garlic sprouting, I plant it. <g>
It's too cheap to use older stuff.
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

In article > ,
Tom Anderson > wrote:

> On Mon, 5 May 2008, (David P.) wrote:
>
> > Tom Anderson > wrote:
> >
> >> #2 was about how keeping milk in a transparent container leaves it
> >> vulnerable to light. If the author hasn't realised that the light goes
> >> off when you close the fridge door, ...
> >
> > Don't you think they were referring to when the container is left out on
> > the table during the meal, exposed to light?
>
> No, actually, i think it was referring to storing dry foods in transparent
> containers on the worktop. After the initial mention of milk, that's what
> the article talks about.
>
> I do think this is all hokum, though.
>
> tom

No, it's not. especially if you use fluorescent fixtures or bulbs like
many do now. There is more UV and it DOES influence some vitamin content.
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

On May 2, 9:03 am, "(David P.)" > wrote:

> MISTAKE #1
>

Cross-posting to alt.sports.baseball.bos-redsox.

On Tue, 6 May 2008, Omelet wrote:

> In article > ,
> Tom Anderson > wrote:
>
>> On Mon, 5 May 2008, (David P.) wrote:
>>
>>> Tom Anderson > wrote:
>>>
>>>> #2 was about how keeping milk in a transparent container leaves it
>>>> vulnerable to light. If the author hasn't realised that the light goes
>>>> off when you close the fridge door, ...
>>>
>>> Don't you think they were referring to when the container is left out on
>>> the table during the meal, exposed to light?
>>
>> No, actually, i think it was referring to storing dry foods in transparent
>> containers on the worktop. After the initial mention of milk, that's what
>> the article talks about.
>>
>> I do think this is all hokum, though.
>
> No, it's not. especially if you use fluorescent fixtures or bulbs like
> many do now. There is more UV and it DOES influence some vitamin
> content.

You show me someone who's got rickets because fluorescent lights destroyed
the vitamin D in their milk, or a population in which the frequency of
rickets, or any other malnutrition disorder, has increased because of the
use of fluorescent lights, and i'll take my statement back.

Until then, i maintain that it's hokum.

tom

--
an expertly crafted mix of practical decision-making and drunken shouting

On Mon, 5 May 2008, sf wrote:

> On Tue, 6 May 2008 03:52:08 +0100, Tom Anderson >
> wrote:
>
>> On Mon, 5 May 2008, Ken wrote:
>>
>>> Could you guys stop cross-posting this thread to non-related NGs?
>>> Thanks.
>>
>> Which are non-related? This is about food, we all want to feed our kids
>> well, nobody from mfw is complaining, and it's pretty bizarre. Okay, i'll
>> give you the Red Sox group, but those guys should learn to eat something
>> better than clam hotdogs or whatever it is they have up there.
>
> I bet talk.bizarre has a problem with this.

YOU'RE RIGHT!

But i don't care, because i'm too busy thinking about clam hotdogs now. I
had langoustine and vegetable croquettes on friday, in Madrid, and they
were rather good. How come there are no seafood forcemeats? I guess
there's surimi, and i think the Dutch have some kind of fish croquette
too. Smoked salmon is fish bacon, i suppose. But why can't i buy lobster
sausages?

tom

--
an expertly crafted mix of practical decision-making and drunken shouting

In article >, Tom Anderson > wrote:
>On Mon, 5 May 2008, sf wrote:
>> On Tue, 6 May 2008 03:52:08 +0100, Tom Anderson >
>> wrote: >>> On Mon, 5 May 2008, Ken wrote:
>>>
>>>> Could you guys stop cross-posting this thread to non-related NGs?
>>>> Thanks.
>>>
>>> Which are non-related? This is about food, we all want to feed our kids
>>> well, nobody from mfw is complaining, and it's pretty bizarre. Okay, i'll
>>> give you the Red Sox group, but those guys should learn to eat something
>>> better than clam hotdogs or whatever it is they have up there.
>>
>> I bet talk.bizarre has a problem with this.
>
>YOU'RE RIGHT!
>
>But i don't care, because i'm too busy thinking about clam hotdogs now. I
>had langoustine and vegetable croquettes on friday, in Madrid, and they
>were rather good. How come there are no seafood forcemeats? I guess
>there's surimi, and i think the Dutch have some kind of fish croquette
>too. Smoked salmon is fish bacon, i suppose. But why can't i buy lobster
>sausages?

Because most of us prefer to eat 'em before they're stuffed.

Cheers, Phred.

--
LID

In article >,
Tom Anderson > wrote:

> On Tue, 6 May 2008, Omelet wrote:
>
> > In article > ,
> > Tom Anderson > wrote:
> >
> >> On Mon, 5 May 2008, (David P.) wrote:
> >>
> >>> Tom Anderson > wrote:
> >>>
> >>>> #2 was about how keeping milk in a transparent container leaves it
> >>>> vulnerable to light. If the author hasn't realised that the light goes
> >>>> off when you close the fridge door, ...
> >>>
> >>> Don't you think they were referring to when the container is left out on
> >>> the table during the meal, exposed to light?
> >>
> >> No, actually, i think it was referring to storing dry foods in transparent
> >> containers on the worktop. After the initial mention of milk, that's what
> >> the article talks about.
> >>
> >> I do think this is all hokum, though.
> >
> > No, it's not. especially if you use fluorescent fixtures or bulbs like
> > many do now. There is more UV and it DOES influence some vitamin
> > content.
>
> You show me someone who's got rickets because fluorescent lights destroyed
> the vitamin D in their milk, or a population in which the frequency of
> rickets, or any other malnutrition disorder, has increased because of the
> use of fluorescent lights, and i'll take my statement back.
>
> Until then, i maintain that it's hokum.
>
> tom

Considering other sources of vitamin D (including sunlight), I'll
concede that it's not a big deal. ;-)
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

In article >,
Tom Anderson > wrote:

> On Mon, 5 May 2008, sf wrote:
>
> > On Tue, 6 May 2008 03:52:08 +0100, Tom Anderson >
> > wrote:
> >
> >> On Mon, 5 May 2008, Ken wrote:
> >>
> >>> Could you guys stop cross-posting this thread to non-related NGs?
> >>> Thanks.
> >>
> >> Which are non-related? This is about food, we all want to feed our kids
> >> well, nobody from mfw is complaining, and it's pretty bizarre. Okay, i'll
> >> give you the Red Sox group, but those guys should learn to eat something
> >> better than clam hotdogs or whatever it is they have up there.
> >
> > I bet talk.bizarre has a problem with this.
>
> YOU'RE RIGHT!
>
> But i don't care, because i'm too busy thinking about clam hotdogs now. I
> had langoustine and vegetable croquettes on friday, in Madrid, and they
> were rather good. How come there are no seafood forcemeats? I guess
> there's surimi, and i think the Dutch have some kind of fish croquette
> too. Smoked salmon is fish bacon, i suppose. But why can't i buy lobster
> sausages?
>
> tom

You could always make them yourself.
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

In article >,
(Phred) wrote:

> In article >, Tom Anderson
> > wrote:
> >On Mon, 5 May 2008, sf wrote:
> >> On Tue, 6 May 2008 03:52:08 +0100, Tom Anderson >
> >> wrote: >>> On Mon, 5 May 2008, Ken wrote:
> >>>
> >>>> Could you guys stop cross-posting this thread to non-related NGs?
> >>>> Thanks.
> >>>
> >>> Which are non-related? This is about food, we all want to feed our kids
> >>> well, nobody from mfw is complaining, and it's pretty bizarre. Okay, i'll
> >>> give you the Red Sox group, but those guys should learn to eat something
> >>> better than clam hotdogs or whatever it is they have up there.
> >>
> >> I bet talk.bizarre has a problem with this.
> >
> >YOU'RE RIGHT!
> >
> >But i don't care, because i'm too busy thinking about clam hotdogs now. I
> >had langoustine and vegetable croquettes on friday, in Madrid, and they
> >were rather good. How come there are no seafood forcemeats? I guess
> >there's surimi, and i think the Dutch have some kind of fish croquette
> >too. Smoked salmon is fish bacon, i suppose. But why can't i buy lobster
> >sausages?
>
> Because most of us prefer to eat 'em before they're stuffed.
>
> Cheers, Phred.

Agreed. ;-)

Lobster is not a bait critter here in the states.
It's actually expensive!

Most sausage is made from scraps, altho' my home made was 50% turkey
breast meat.
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

On Tue, 6 May 2008, Omelet wrote:

> In article >,
> Tom Anderson > wrote:
>
>> On Mon, 5 May 2008, sf wrote:
>>
>>> On Tue, 6 May 2008 03:52:08 +0100, Tom Anderson >
>>> wrote:
>>>
>>>> On Mon, 5 May 2008, Ken wrote:
>>>>
>>>>> Could you guys stop cross-posting this thread to non-related NGs?
>>>>> Thanks.
>>>>
>>>> Which are non-related? This is about food, we all want to feed our kids
>>>> well, nobody from mfw is complaining, and it's pretty bizarre. Okay, i'll
>>>> give you the Red Sox group, but those guys should learn to eat something
>>>> better than clam hotdogs or whatever it is they have up there.
>>>
>>> I bet talk.bizarre has a problem with this.
>>
>> YOU'RE RIGHT!
>>
>> But i don't care, because i'm too busy thinking about clam hotdogs now. I
>> had langoustine and vegetable croquettes on friday, in Madrid, and they
>> were rather good. How come there are no seafood forcemeats? I guess
>> there's surimi, and i think the Dutch have some kind of fish croquette
>> too. Smoked salmon is fish bacon, i suppose. But why can't i buy lobster
>> sausages?
>
> You could always make them yourself.

Yeah, i'm thinking about this. As you and Phred have pointed out, lobster
is too good to use for sausages (although i'm not a massive fan - i prefer
crab). Prawns would do it, though, and they're cheap, already cooked and
peeled, from the freezer cabinet in the supermarket. All i'd need to do
would be to get some skins and come up with a recipe.

So, what should go in a prawn sausage apart from prawn? Anything?

tom

--
there is not much call for a Chinese George Michael

Dnia 2008-05-06 Tom Anderson napisa³(a):
> On Tue, 6 May 2008, Omelet wrote:
>
>> In article > ,
>> Tom Anderson > wrote:
>>
>>> On Mon, 5 May 2008, (David P.) wrote:
>>>
>>>> Tom Anderson > wrote:
>>>>
>>>>> #2 was about how keeping milk in a transparent container leaves it
>>>>> vulnerable to light. If the author hasn't realised that the light goes
>>>>> off when you close the fridge door, ...
>>>>
>>>> Don't you think they were referring to when the container is left out on
>>>> the table during the meal, exposed to light?
>>>
>>> No, actually, i think it was referring to storing dry foods in transparent
>>> containers on the worktop. After the initial mention of milk, that's what
>>> the article talks about.
>>>
>>> I do think this is all hokum, though.
>>
>> No, it's not. especially if you use fluorescent fixtures or bulbs like
>> many do now. There is more UV and it DOES influence some vitamin
>> content.
>
> You show me someone who's got rickets because fluorescent lights destroyed
> the vitamin D in their milk,

They should get a suntan first, and it so happens, that vitamin D is
synthesized in the skin, so IF fluorescent light destroys vit D in the
milk, it will synthesize it in your skin.

What a bunch of concentrated nonsense, but funny.

> or a population in which the frequency of
> rickets, or any other malnutrition disorder, has increased because of the
> use of fluorescent lights, and i'll take my statement back.
>
> Until then, i maintain that it's hokum.

Of course it is, but mainly because UV is absorbed by normal glass.

--
Andrzej Rosa 1127R

In article >,
Tom Anderson > wrote:

> > You could always make them yourself.
>
> Yeah, i'm thinking about this. As you and Phred have pointed out, lobster
> is too good to use for sausages (although i'm not a massive fan - i prefer
> crab). Prawns would do it, though, and they're cheap, already cooked and
> peeled, from the freezer cabinet in the supermarket. All i'd need to do
> would be to get some skins and come up with a recipe.
>
> So, what should go in a prawn sausage apart from prawn? Anything?
>
> tom

Well, I generally cook shrimp with a bit of dill weed, garlic powder and
salt free lemon pepper. You can easily get pork casings.

But, just plain shrimp sausage would most likely turn out to be a bit
dry. Some sort of fat or shortening would be in order, at least in some
amount.

You may also try adding a ground veggie of some sort. Asparagus goes
well with shrimp. ;-) So do mushrooms, either white, crimini or
portabello.
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

In article >,
Andrzej Rosa > wrote:

> > You show me someone who's got rickets because fluorescent lights destroyed
> > the vitamin D in their milk,
>
> They should get a suntan first, and it so happens, that vitamin D is
> synthesized in the skin, so IF fluorescent light destroys vit D in the
> milk, it will synthesize it in your skin.
>
> What a bunch of concentrated nonsense, but funny.
>
> > or a population in which the frequency of
> > rickets, or any other malnutrition disorder, has increased because of the
> > use of fluorescent lights, and i'll take my statement back.
> >
> > Until then, i maintain that it's hokum.
>
> Of course it is, but mainly because UV is absorbed by normal glass.

Good points. ;-)

Since I work nights tho', I don't get much (if any) sun.
I supplement Vitamin A&D in gelcaps. It's encapsulated fish liver oil.

I don't drink milk. At all. I get some dairy from cheese, and
occasionally cottage cheese or yogurt.

I don't worry about Calcium as I also take a good balanced mineral
supplement daily.
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

On Tue, 6 May 2008, Omelet wrote:

> In article >,
> Tom Anderson > wrote:
>
>>> You could always make them yourself.
>>
>> Yeah, i'm thinking about this. As you and Phred have pointed out, lobster
>> is too good to use for sausages (although i'm not a massive fan - i prefer
>> crab). Prawns would do it, though, and they're cheap, already cooked and
>> peeled, from the freezer cabinet in the supermarket. All i'd need to do
>> would be to get some skins and come up with a recipe.
>>
>> So, what should go in a prawn sausage apart from prawn? Anything?
>
> Well, I generally cook shrimp with a bit of dill weed, garlic powder and
> salt free lemon pepper. You can easily get pork casings.
>
> But, just plain shrimp sausage would most likely turn out to be a bit
> dry. Some sort of fat or shortening would be in order, at least in some
> amount.

That's a very good point.

> You may also try adding a ground veggie of some sort. Asparagus goes
> well with shrimp. ;-) So do mushrooms, either white, crimini or
> portabello.

Great idea! Especially the asparagus. Shrimp, asparagus, a bit of butter
for the fat, some lemon, possibly garlic, possibly dill, and i'm starting
to think coriander (leaf, that is).

Roll on barbecue season ...

tom

--
First man to add a mixer get a shoeing! -- The Laird

In article >,
Tom Anderson > wrote:

> On Tue, 6 May 2008, Omelet wrote:
>
> > In article >,
> > Tom Anderson > wrote:
> >
> >>> You could always make them yourself.
> >>
> >> Yeah, i'm thinking about this. As you and Phred have pointed out, lobster
> >> is too good to use for sausages (although i'm not a massive fan - i prefer
> >> crab). Prawns would do it, though, and they're cheap, already cooked and
> >> peeled, from the freezer cabinet in the supermarket. All i'd need to do
> >> would be to get some skins and come up with a recipe.
> >>
> >> So, what should go in a prawn sausage apart from prawn? Anything?
> >
> > Well, I generally cook shrimp with a bit of dill weed, garlic powder and
> > salt free lemon pepper. You can easily get pork casings.
> >
> > But, just plain shrimp sausage would most likely turn out to be a bit
> > dry. Some sort of fat or shortening would be in order, at least in some
> > amount.
>
> That's a very good point.
>
> > You may also try adding a ground veggie of some sort. Asparagus goes
> > well with shrimp. ;-) So do mushrooms, either white, crimini or
> > portabello.
>
> Great idea! Especially the asparagus. Shrimp, asparagus, a bit of butter
> for the fat, some lemon, possibly garlic, possibly dill, and i'm starting
> to think coriander (leaf, that is).
>
> Roll on barbecue season ...
>
> tom

Now you've got it! ;-d
--
--

Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

["Followup-To:" header set to misc.fitness.weights.]
Dnia 2008-05-06 Omelet napisa³(a):
> In article >,
> Tom Anderson > wrote:
>
>> Yeah, i'm thinking about this. As you and Phred have pointed out, lobster
>> is too good to use for sausages (although i'm not a massive fan - i prefer
>> crab). Prawns would do it, though, and they're cheap, already cooked and
>> peeled, from the freezer cabinet in the supermarket. All i'd need to do
>> would be to get some skins and come up with a recipe.
>>
>> So, what should go in a prawn sausage apart from prawn? Anything?
>>
>> tom
>
> Well, I generally cook shrimp with a bit of dill weed, garlic powder and
> salt free lemon pepper. You can easily get pork casings.
>
> But, just plain shrimp sausage would most likely turn out to be a bit
> dry. Some sort of fat or shortening would be in order, at least in some
> amount.
>
> You may also try adding a ground veggie of some sort. Asparagus goes
> well with shrimp. ;-) So do mushrooms, either white, crimini or
> portabello.

You sure you eat asparagus? Here it's a flower of some sort. Anyway,
you are right that some fat in a sausage is a must. Never thought about
adding mushrooms. I'm not sure if mushrooms are safe to store for
prolonged periods, and sausages were developed for this very purpose,
hence smoking them, but purely for taste I can see some potential in
it. Still, making sausages to be eaten fresh seems like a lot of work
to me. Though some sort of fried meatballs... It could very well work
fine.

--
Andrzej Rosa 1127R