I know that this a cooking group where people cook and eat with
worrying about oil and butter so no offense to anyone . Just that I am
not too old and good looking and don't want to get fat. Aside from not
being able to handle extra weight (because I have a slender body
frame), I don't have money to buy new clothes of (the next size up)
either

By limiting use of oil, I can eat cheese and dessert a bit. I also
avoid cheap candies so that I can eat dessert when I go to the
restaurant though I am not eating dessert much these days. In fact, I
am going to do weight training using free weight.

Again, no offense to anyone; just sharing why I make certain dishes
rather than eating my favorite cuisine all the time: Italian.

On Nov 2, 3:27 pm, amandaF > wrote:
> I know that this a cooking group where people cook and eat with


this is a cooking group

I meant to say "without"

On 2 Nov, 18:29, amandaF > wrote:
> On Nov 2, 3:27 pm, amandaF > wrote:
>
> > I know that this *a cooking group where people cook and eat with
>
> this is *a cooking group
>

No it's not. It's a group for people who can't get beyond 'Betty
Crocker' style cookery. Good cooks not welcome here. And that's your
loss.

> I meant to say "without"

"telephone" > wrote in message
...


>No it's not. It's a group for people who can't get beyond 'Betty
>Crocker' style cookery. Good cooks not welcome here. And that's your
>loss.

This, plus your shoemaker references make me think that you are quite
elderly and/or haven't kept up with the times. Betty Crocker cookbooks are
rather old-fashioned and have recipes that are more time-consuming than what
people want today. They were en vogue from the 1920's to perhaps the
1970's - every housewife had that ubiquitous red-and-white checkered
cookbook on the shelf. Ms. Crocker's fictional persona has been updated
several times since her first incarnation .
While Betty Crocker recipes may have been bland, unadventurous, and lacking
in ethnic diversity, they very much required that people cook "from
scratch" , use real ingredients, and have the time to do so - things that
many people are now not able or willing to do.

"Good cook" is rather a subjective description. A while back, someone in
this newsgroup referred to the Amish as being "good cooks". Putting
something hot, filling, and reasonably edible on the table may be the mark
of a good cook to some. Throwing together a tasty meal made from three
ingredients in less than 30 minutes may mean a good cook in someone elses's
opinion.

"dejablues" > wrote in message
...
>
> "telephone" > wrote in message
> ...
>
>
>>No it's not. It's a group for people who can't get beyond 'Betty
>>Crocker' style cookery. Good cooks not welcome here. And that's your
>>loss.
>
> This, plus your shoemaker references make me think that you are quite
> elderly and/or haven't kept up with the times. Betty Crocker cookbooks are
> rather old-fashioned and have recipes that are more time-consuming than
> what people want today. They were en vogue from the 1920's to perhaps the
> 1970's - every housewife had that ubiquitous red-and-white checkered
> cookbook on the shelf.

Betty Crocker cook books are not red and white checkered.

Ms P

In article >,
"Ms P" > wrote:

> > This, plus your shoemaker references make me think that you are quite
> > elderly and/or haven't kept up with the times. Betty Crocker cookbooks are
> > rather old-fashioned and have recipes that are more time-consuming than
> > what people want today. They were en vogue from the 1920's to perhaps the
> > 1970's - every housewife had that ubiquitous red-and-white checkered
> > cookbook on the shelf.
>
> Betty Crocker cook books are not red and white checkered.
>
> Ms P

Really old ones are. I should know. I have my moms.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"telephone" > wrote in message
...
On 2 Nov, 18:29, amandaF > wrote:
> On Nov 2, 3:27 pm, amandaF > wrote:
>
> > I know that this a cooking group where people cook and eat with
>
> this is a cooking group
>

No it's not. It's a group for people who can't get beyond 'Betty
Crocker' style cookery. Good cooks not welcome here. And that's your
loss.



How would you know? You certainly don't qualify on either count.

Dimitri

"Dimitri" schrieb :
>
> "telephone" > wrote in message
> ...
> On 2 Nov, 18:29, amandaF > wrote:
>> On Nov 2, 3:27 pm, amandaF > wrote:
>>
>> > I know that this a cooking group where people cook and eat with
>>
>> this is a cooking group
>>
>
> No it's not. It's a group for people who can't get beyond 'Betty
> Crocker' style cookery. Good cooks not welcome here. And that's your
> loss.
>
>
>
You didn't write that, did you ?
If your Usenet-Chatroom program ****s up the attributions,
use something like
"-----------------------------------------------------------------------"
before you answer.
It makes it easier for the rest of us.

> How would you know? You certainly don't qualify on either count.
>
And he isn't a count, either ;-) Despite his <ahem> Stroganoff.

Cheers,

Michael Kuettner

On Sun, 2 Nov 2008 15:34:57 -0800 (PST), telephone >
wrote:

>On 2 Nov, 18:29, amandaF > wrote:
>> On Nov 2, 3:27 pm, amandaF > wrote:
>>
>> > I know that this *a cooking group where people cook and eat with
>>
>> this is *a cooking group
>>
>
>No it's not. It's a group for people who can't get beyond 'Betty
>Crocker' style cookery. Good cooks not welcome here. And that's your
>loss.

Speaking of Betty Crocker, Raghavan Iyer's "Betty Crocker's Indian Home
Cooking" is a very good Indian cookbook.

>
>> I meant to say "without"

"amandaF" > wrote in message
...
> On Nov 2, 3:27 pm, amandaF > wrote:
>> I know that this a cooking group where people cook and eat with
>
>
> this is a cooking group
>
> I meant to say "without"

slowwwww down amannnnndahhhhhh ....

"amandaF" > wrote in message
...
> On Nov 2, 3:27 pm, amandaF > wrote:
>> I know that this a cooking group where people cook and eat with
>
>
> this is a cooking group
>
> I meant to say "without"

So by non-eat dishes, what do you mean?

Paul

On Nov 2, 6:38 pm, "Paul M. Cook" > wrote:
> "amandaF" > wrote in message
>
> ...
>
> > On Nov 2, 3:27 pm, amandaF > wrote:
> >> I know that this a cooking group where people cook and eat with
>
> > this is a cooking group
>
> > I meant to say "without"
>
> So by non-eat dishes, what do you mean?
>
> Paul

Non-meat dishes...

"amandaF" > wrote in message
...
> On Nov 2, 6:38 pm, "Paul M. Cook" > wrote:
>> "amandaF" > wrote in message
>>
>> ...
>>
>> > On Nov 2, 3:27 pm, amandaF > wrote:
>> >> I know that this a cooking group where people cook and eat with
>>
>> > this is a cooking group
>>
>> > I meant to say "without"
>>
>> So by non-eat dishes, what do you mean?
>>
>> Paul
>
> Non-meat dishes...

Ah, ok, well that changes everything.

India is rich in vegetarian end vegan cuisine. You will never go hungry
with their cuisine no matter what foods you prefer. I make a couple of
dishes often. I love palak paneer which is spinach and cheese. My favorite
dish. If you do a Google search you will find a wealth of online videos
showing you how to make it. And you can make your own paneer cheese very
easily. It's rather fun, too. Then we have sag aloo which is spinach and
potatoes and is a huge hit with any foodie. Now if you don't want to cook
something from scratch you can always get the jarred tadkas and make lovely
curries by simply cooking up some fresh veggies and tossing it with the
tadka. Serve over basmati rice for a quick and easy meal. I find the
Patak's brand to be very good and not hard to find in most any large market.

If you wanted one search item for Google, try Madhur Jaffrey. She is a
famous Indian chef and her recipes are all over the Internet and in
cookbooks.

Get your spices online. Be sure to keep plenty of garam masala on hand.
It's a staple ingredient.

When it comes to vegetarian, Indian cuisine probably beats them all.

Paul

"Paul M. Cook" > wrote in news:gelu24$opd$1
@registered.motzarella.org:

>> Non-meat dishes...
>
> Ah, ok, well that changes everything.
>

All my dishes are made of China or ceramics. Wouldn't meat dishes kinda
smell after say a week? Some folk use silver others plastic or wood
dishes...paper plates are kinda handy at times...can't really grasp the
concept of meat dishes though.

--

The beet goes on -Alan

"Paul M. Cook" wrote

> India is rich in vegetarian end vegan cuisine. You will never go hungry
> with their cuisine no matter what foods you prefer. I make a couple of
> dishes often.

I've been meaning to investigate that cuisine for years. In Darwin (OZ)
there was a little shop up the road from the fishing supply lure store, that
had wonderful Indian foods. I've eaten at other places with Indian foods
but not that good.

> I love palak paneer which is spinach and cheese. My favorite dish. If
> you do a Google search you will find a wealth of online videos showing you
> how to make it.

I've seen that. Doesnt look hard to do.

> potatoes and is a huge hit with any foodie. Now if you don't want to cook
> something from scratch you can always get the jarred tadkas and make
> lovely curries by simply cooking up some fresh veggies and tossing it with
> the tadka. Serve over basmati rice for a quick and easy meal. I find the
> Patak's brand to be very good and not hard to find in most any large
> market.

I like seeing a brand name recommended. Helps with filtering so many other
things out.

> Get your spices online. Be sure to keep plenty of garam masala on hand.
> It's a staple ingredient.

I have lots of it. Quite useful in many things not even thought of as
'indian'.

On Nov 2, 8:18 pm, "Paul M. Cook" > wrote:
> "amandaF" > wrote in message
>
> ...
>
>
>
> > On Nov 2, 6:38 pm, "Paul M. Cook" > wrote:
> >> "amandaF" > wrote in message
>
> ...
>
> >> > On Nov 2, 3:27 pm, amandaF > wrote:
> >> >> I know that this a cooking group where people cook and eat with
>
> >> > this is a cooking group
>
> >> > I meant to say "without"
>
> >> So by non-eat dishes, what do you mean?
>
> >> Paul
>
> > Non-meat dishes...
>
> Ah, ok, well that changes everything.
>
> India is rich in vegetarian end vegan cuisine. You will never go hungry
> with their cuisine no matter what foods you prefer. I make a couple of
> dishes often. I love palak paneer which is spinach and cheese. My favorite
> dish. If you do a Google search you will find a wealth of online videos
> showing you how to make it. And you can make your own paneer cheese very
> easily. It's rather fun, too. Then we have sag aloo which is spinach and
> potatoes and is a huge hit with any foodie. Now if you don't want to cook
> something from scratch you can always get the jarred tadkas and make lovely
> curries by simply cooking up some fresh veggies and tossing it with the
> tadka. Serve over basmati rice for a quick and easy meal. I find the
> Patak's brand to be very good and not hard to find in most any large market.
>
> If you wanted one search item for Google, try Madhur Jaffrey. She is a
> famous Indian chef and her recipes are all over the Internet and in
> cookbooks.
>
> Get your spices online. Be sure to keep plenty of garam masala on hand.
> It's a staple ingredient.
>
> When it comes to vegetarian, Indian cuisine probably beats them all.
>
> Paul



The first time I tried palak paneer, I loved it. Later, at the
restaurant, I never find it as good as the one I had which was out of
the can which I tried vaguely remembering seeing it at the restaurant
menu. I felt like the one in the restaurant needed more cheese or
something. May be the restaurant I tried made it too healthy. I am
mostly interested in Indian dishes that are high protein complete
protein) and hence Daal..

amandaF > wrote:

> Again, no offense to anyone; just sharing why I make certain dishes
> rather than eating my favorite cuisine all the time: Italian.

Sounds like you've invented a paranoid solution to a non-problem
(kinda like a drawn-out Americas's Test Kitchen recipe). Italy has
one of the lowest obesity rates in the world - 24th on a list of 29
countries.

-sw

On Nov 3, 3:33 am, Sqwertz > wrote:
> amandaF > wrote:
> > Again, no offense to anyone; just sharing why I make certain dishes
> > rather than eating my favorite cuisine all the time: Italian.
>
> Sounds like you've invented a paranoid solution to a non-problem
> (kinda like a drawn-out Americas's Test Kitch

Here come another ...

I am not in Italy and I am not Italian to cook their dished well. Has
practicality ever entered you people's mind before criticizing?


en recipe). Italy has
> one of the lowest obesity rates in the world -\\ 24th on a list of 29
> countries.
>
> -sw

"amandaF" > wrote in message
...
> On Nov 3, 3:33 am, Sqwertz > wrote:
>> amandaF > wrote:
>> > Again, no offense to anyone; just sharing why I make certain dishes
>> > rather than eating my favorite cuisine all the time: Italian.
>>
>> Sounds like you've invented a paranoid solution to a non-problem
>> (kinda like a drawn-out Americas's Test Kitch
>
> Here come another ...
>
> I am not in Italy and I am not Italian to cook their dished well. Has
> practicality ever entered you people's mind before criticizing?
>

Just curious--what is your first language? Your native language?

On Nov 3, 3:19 pm, "cybercat" > wrote:
> "amandaF" > wrote in message
>
> ...
>
> > On Nov 3, 3:33 am, Sqwertz > wrote:
> >> amandaF > wrote:
> >> > Again, no offense to anyone; just sharing why I make certain dishes
> >> > rather than eating my favorite cuisine all the time: Italian.
>
> >> Sounds like you've invented a paranoid solution to a non-problem
> >> (kinda like a drawn-out Americas's Test Kitch
>
> > Here come another ...
>
> > I am not in Italy and I am not Italian to cook their dished well. Has
> > practicality ever entered you people's mind before criticizing?
>
> Just curious--what is your first language? Your native language?

Why do you need/want to know?

"amandaF" > wrote:
>>
>> Just curious--what is your first language? Your native language?
>
> Why do you need/want to know?

Because your writing is very hard to understand.

On Nov 3, 3:19 pm, "cybercat" > wrote:
> "amandaF" > wrote in message
>
> ...
>
> > On Nov 3, 3:33 am, Sqwertz > wrote:
> >> amandaF > wrote:
> >> > Again, no offense to anyone; just sharing why I make certain dishes
> >> > rather than eating my favorite cuisine all the time: Italian.
>
> >> Sounds like you've invented a paranoid solution to a non-problem
> >> (kinda like a drawn-out Americas's Test Kitch
>
> > Here come another ...
>
> > I am not in Italy and I am not Italian to cook their dished well. Has
> > practicality ever entered you people's mind before criticizing?
>
> Just curious--what is your first language? Your native language?

I do not want to share this info in newsgroups.

"amandaF" > wrote in message
...
> On Nov 3, 3:19 pm, "cybercat" > wrote:
>> "amandaF" > wrote in message
>>
>> ...
>>
>> > On Nov 3, 3:33 am, Sqwertz > wrote:
>> >> amandaF > wrote:
>> >> > Again, no offense to anyone; just sharing why I make certain dishes
>> >> > rather than eating my favorite cuisine all the time: Italian.
>>
>> >> Sounds like you've invented a paranoid solution to a non-problem
>> >> (kinda like a drawn-out Americas's Test Kitch
>>
>> > Here come another ...
>>
>> > I am not in Italy and I am not Italian to cook their dished well. Has
>> > practicality ever entered you people's mind before criticizing?
>>
>> Just curious--what is your first language? Your native language?
>
> I do not want to share this info in newsgroups.

Honey, it is pretty obvious that you cannot write English very well. If it
is your native language, you need to slow down and take more care with your
posts so that your posts are understandable. If it is not, you need to slow
down and take more care with your posts so that we can understand them.

amandaF > wrote:

> On Nov 3, 3:33 am, Sqwertz > wrote:
>> amandaF > wrote:
>>> Again, no offense to anyone; just sharing why I make certain dishes
>>> rather than eating my favorite cuisine all the time: Italian.
>>
>> Sounds like you've invented a paranoid solution to a non-problem
>> (kinda like a drawn-out Americas's Test Kitch
>
> Here come another ...
>
> I am not in Italy and I am not Italian to cook their dished well. Has
> practicality ever entered you people's mind before criticizing?

I don't think whatever point you were trying to make come across
coherently.

-sw

"Sqwertz" wrote
> amandaF wrote:

>>>> Again, no offense to anyone; just sharing why I make certain dishes
>>>> rather than eating my favorite cuisine all the time: Italian.
>>>
>>> Sounds like you've invented a paranoid solution to a non-problem
>>> (kinda like a drawn-out Americas's Test Kitch
>>
>> Here come another ...
>>
>> I am not in Italy and I am not Italian to cook their dished well. Has
>> practicality ever entered you people's mind before criticizing?
>
> I don't think whatever point you were trying to make come across
> coherently.

What part of she likes italian but isnt sure how to do some of it right was
not clear?
Her english is excellent. Not native, no, but perfectly understandable.

cshenk > wrote:

> "Sqwertz" wrote
>> amandaF wrote:
>
>>>>> Again, no offense to anyone; just sharing why I make certain dishes
>>>>> rather than eating my favorite cuisine all the time: Italian.
>>>>
>>>> Sounds like you've invented a paranoid solution to a non-problem
>>>> (kinda like a drawn-out Americas's Test Kitch
>>>
>>> Here come another ...
>>>
>>> I am not in Italy and I am not Italian to cook their dished well. Has
>>> practicality ever entered you people's mind before criticizing?
>>
>> I don't think whatever point you were trying to make come across
>> coherently.
>
> What part of she likes italian but isnt sure how to do some of it right was
> not clear?
> Her english is excellent. Not native, no, but perfectly understandable.

But the whole point of her original post was that she doesn't to eat
fattening foods.

Then it took a few left turns. Somehow.

-sw

cshenk wrote:
> "Sqwertz" wrote
>> amandaF wrote:
>
>>>>> Again, no offense to anyone; just sharing why I make certain dishes
>>>>> rather than eating my favorite cuisine all the time: Italian.
>>>> Sounds like you've invented a paranoid solution to a non-problem
>>>> (kinda like a drawn-out Americas's Test Kitch
>>> Here come another ...
>>>
>>> I am not in Italy and I am not Italian to cook their dished well. Has
>>> practicality ever entered you people's mind before criticizing?
>> I don't think whatever point you were trying to make come across
>> coherently.
>
> What part of she likes italian but isnt sure how to do some of it right was
> not clear?
> Her english is excellent. Not native, no, but perfectly understandable.
>
>

Thats exactly what I was thinking. I wonder how well the critic would do
speaking whatever the native language of the criticized person might be?

On Mon, 3 Nov 2008 20:12:07 -0500, cshenk wrote:

> "Sqwertz" wrote
>> amandaF wrote:
>
>>>>> Again, no offense to anyone; just sharing why I make certain dishes
>>>>> rather than eating my favorite cuisine all the time: Italian.
>>>>
>>>> Sounds like you've invented a paranoid solution to a non-problem
>>>> (kinda like a drawn-out Americas's Test Kitch
>>>
>>> Here come another ...
>>>
>>> I am not in Italy and I am not Italian to cook their dished well. Has
>>> practicality ever entered you people's mind before criticizing?
>>
>> I don't think whatever point you were trying to make come across
>> coherently.
>
> What part of she likes italian but isnt sure how to do some of it right was
> not clear?
> Her english is excellent. Not native, no, but perfectly understandable.

'excellent'? they must be pretty easy graders where you come from.

your pal,
blake

On Nov 3, 3:59 pm, Sqwertz > wrote:
> amandaF > wrote:
> > On Nov 3, 3:33 am, Sqwertz > wrote:
> >> amandaF > wrote:
> >>> Again, no offense to anyone; just sharing why I make certain dishes
> >>> rather than eating my favorite cuisine all the time: Italian.
>
> >> Sounds like you've invented a paranoid solution to a non-problem
> >> (kinda like a drawn-out Americas's Test Kitch
>
> > Here come another ...
>
> > I am not in Italy and I am not Italian to cook their dished well. Has
> > practicality ever entered you people's mind before criticizing?
>
> I don't think whatever point you were trying to make come across
> coherently.
>
> -sw

Anyone with common sense would know that I am only familiar with the
Italian food in American restaurants.

"amandaF" > wrote in message
...
> On Nov 3, 3:59 pm, Sqwertz > wrote:
>> amandaF > wrote:
>> > On Nov 3, 3:33 am, Sqwertz > wrote:
>> >> amandaF > wrote:
>> >>> Again, no offense to anyone; just sharing why I make certain dishes
>> >>> rather than eating my favorite cuisine all the time: Italian.
>>
>> >> Sounds like you've invented a paranoid solution to a non-problem
>> >> (kinda like a drawn-out Americas's Test Kitch
>>
>> > Here come another ...
>>
>> > I am not in Italy and I am not Italian to cook their dished well. Has
>> > practicality ever entered you people's mind before criticizing?
>>
>> I don't think whatever point you were trying to make come across
>> coherently.
>>
>> -sw
>
> Anyone with common sense would know that I am only familiar with the
> Italian food in American restaurants.

No, Amanda. They would not. Your posts have been nearly incoherent.

amandaF > wrote:

> On Nov 3, 3:59 pm, Sqwertz > wrote:
>> amandaF > wrote:
>>> On Nov 3, 3:33 am, Sqwertz > wrote:
>>>> amandaF > wrote:
>>>>> Again, no offense to anyone; just sharing why I make certain dishes
>>>>> rather than eating my favorite cuisine all the time: Italian.
>>
>>>> Sounds like you've invented a paranoid solution to a non-problem
>>>> (kinda like a drawn-out Americas's Test Kitch
>>
>>> Here come another ...
>>
>>> I am not in Italy and I am not Italian to cook their dished well. Has
>>> practicality ever entered you people's mind before criticizing?
>>
>> I don't think whatever point you were trying to make come across
>> coherently.
>
> Anyone with common sense would know that I am only familiar with the
> Italian food in American restaurants.

I give up trying to understand what this has to do with low-fat
eating.

-sw

On Mon, 3 Nov 2008 20:27:25 -0800 (PST), amandaF >
wrote:
>
>Anyone with common sense would know that I am only familiar with the
>Italian food in American restaurants.

Still not saying where you're from? For the record, India wasn't even
a contender for me.

<shrug>


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

amandaF wrote:
> On Nov 3, 3:33 am, Sqwertz > wrote:
>> amandaF > wrote:
>>> Again, no offense to anyone; just sharing why I make certain dishes
>>> rather than eating my favorite cuisine all the time: Italian.
>> Sounds like you've invented a paranoid solution to a non-problem
>> (kinda like a drawn-out Americas's Test Kitch
>
> Here come another ...
>
> I am not in Italy and I am not Italian to cook their dished well. Has
> practicality ever entered you people's mind before criticizing?
>
>

Wow. You even beat me out for the defensiveness award.

I (normally but not right now) live in Southern italy...lots of roasted
veggies and meats there. Pastas with tomato based sauces...it's really
not that difficult to find these things when not in Italy. I lived in
Japan for 4 years and did well at cooking all types of regional food.

On Nov 4, 3:55 am, ravenlynne > wrote:
> amandaF wrote:
> > On Nov 3, 3:33 am, Sqwertz > wrote:
> >> amandaF > wrote:
> >>> Again, no offense to anyone; just sharing why I make certain dishes
> >>> rather than eating my favorite cuisine all the time: Italian.
> >> Sounds like you've invented a paranoid solution to a non-problem
> >> (kinda like a drawn-out Americas's Test Kitch
>
> > Here come another ...
>
> > I am not in Italy and I am not Italian to cook their dished well. Has
> > practicality ever entered you people's mind before criticizing?
>
> Wow. You even beat me out for the defensiveness award.
>
> I (normally but not right now) live in Southern italy...lots of roasted
> veggies and meats there. Pastas with tomato based sauces...it's really
> not that difficult to find these things when not in Italy. I lived in
> Japan for 4 years and did well at cooking all types of regional food.

Here comes another air head. haven't I told you people that I was in
graduate school tow times- that's two different degrees in two
different fields and I am not talking about psychology major or
History major. I do not have the fxxx'n time that you had to spend
time learning one regional cooking after another. I learn what I want
to eat (and good for my well being) that's also is practical time-wise
(by time-wise, I mean.based on my lifestyle, not yours) .

Why do average brains always act like they are smart?Answer: Because
they are dumb.

"amandaF" > wrote in message
...
> On Nov 4, 3:55 am, ravenlynne > wrote:
>> amandaF wrote:
>> > On Nov 3, 3:33 am, Sqwertz > wrote:
>> >> amandaF > wrote:
>> >>> Again, no offense to anyone; just sharing why I make certain dishes
>> >>> rather than eating my favorite cuisine all the time: Italian.
>> >> Sounds like you've invented a paranoid solution to a non-problem
>> >> (kinda like a drawn-out Americas's Test Kitch
>>
>> > Here come another ...
>>
>> > I am not in Italy and I am not Italian to cook their dished well. Has
>> > practicality ever entered you people's mind before criticizing?
>>
>> Wow. You even beat me out for the defensiveness award.
>>
>> I (normally but not right now) live in Southern italy...lots of roasted
>> veggies and meats there. Pastas with tomato based sauces...it's really
>> not that difficult to find these things when not in Italy. I lived in
>> Japan for 4 years and did well at cooking all types of regional food.
>
> Here comes another air head.

Amanda--reread your first posts. Now that you are putting forth a bit of
effort, you are indeed intelligible, if not intelligent. But your earlier
posts?




***************************
From: amandaF >
Newsgroups: rec.food.cooking
Subject: I am not from India; just trying to cook high protein non-eat
dishes (hence Indian but not as much spice) with the least amount of oil



>"Here come another ...

>I am not in Italy and I am not Italian to cook their dished well. Has
>practicality ever entered you people's mind before criticizing?"

You sound like a complete idiot. It it is not a language problem, then
you're careless.

Moreover, it's rude to not be willing to make the effort to post
intelligibly.

In conclusion, you're an asshole.

Thank you, and good luck with that.

On Tue, 4 Nov 2008 10:32:21 -0800 (PST), amandaF wrote:

> On Nov 4, 3:55 am, ravenlynne > wrote:
>> amandaF wrote:
>>> On Nov 3, 3:33 am, Sqwertz > wrote:
>>>> amandaF > wrote:
>>>>> Again, no offense to anyone; just sharing why I make certain dishes
>>>>> rather than eating my favorite cuisine all the time: Italian.
>>>> Sounds like you've invented a paranoid solution to a non-problem
>>>> (kinda like a drawn-out Americas's Test Kitch
>>
>>> Here come another ...
>>
>>> I am not in Italy and I am not Italian to cook their dished well. Has
>>> practicality ever entered you people's mind before criticizing?
>>
>> Wow. You even beat me out for the defensiveness award.
>>
>> I (normally but not right now) live in Southern italy...lots of roasted
>> veggies and meats there. Pastas with tomato based sauces...it's really
>> not that difficult to find these things when not in Italy. I lived in
>> Japan for 4 years and did well at cooking all types of regional food.
>
> Here comes another air head. haven't I told you people that I was in
> graduate school tow times- that's two different degrees in two
> different fields and I am not talking about psychology major or
> History major. I do not have the fxxx'n time that you had to spend
> time learning one regional cooking after another. I learn what I want
> to eat (and good for my well being) that's also is practical time-wise
> (by time-wise, I mean.based on my lifestyle, not yours) .
>
> Why do average brains always act like they are smart?Answer: Because
> they are dumb.

my objection to you is not your language, but your hostility and
defensiveness towards some who are trying to help you. (this particular
thread may not be a good example.)

nobody 'just knows' your circumstances, and your earliest posts didn't
display a whole lot of knowledge of any kind of cookery.

your pal,
blake

amandaF wrote:
> On Nov 4, 3:55 am, ravenlynne > wrote:
>> amandaF wrote:
>>> On Nov 3, 3:33 am, Sqwertz > wrote:
>>>> amandaF > wrote:
>>>>> Again, no offense to anyone; just sharing why I make certain dishes
>>>>> rather than eating my favorite cuisine all the time: Italian.
>>>> Sounds like you've invented a paranoid solution to a non-problem
>>>> (kinda like a drawn-out Americas's Test Kitch
>>> Here come another ...
>>> I am not in Italy and I am not Italian to cook their dished well. Has
>>> practicality ever entered you people's mind before criticizing?
>> Wow. You even beat me out for the defensiveness award.
>>
>> I (normally but not right now) live in Southern italy...lots of roasted
>> veggies and meats there. Pastas with tomato based sauces...it's really
>> not that difficult to find these things when not in Italy. I lived in
>> Japan for 4 years and did well at cooking all types of regional food.
>
> Here comes another air head. haven't I told you people that I was in
> graduate school tow times- that's two different degrees in two
> different fields and I am not talking about psychology major or
> History major. I do not have the fxxx'n time that you had to spend
> time learning one regional cooking after another. I learn what I want
> to eat (and good for my well being) that's also is practical time-wise
> (by time-wise, I mean.based on my lifestyle, not yours) .
>
> Why do average brains always act like they are smart?Answer: Because
> they are dumb.
>

Sorry you feel so bad about yourself that you feel the need to put
others down to make yourself feel better. Counseling may help. That
being said, a person can get a good idea about regional cuising by
eating in a ****ing restaraunt you blithering idiot. You know NOTHING
about my lifestyle.

"amandaF" wrote

>I know that this a cooking group where people cook and eat with
> worrying about oil and butter so no offense to anyone

Actually there are other reasons. My husband and I are entering the older
phase of life. He's had one mini-stroke and now has to be on lower salt
intake and i have cholestrol problems as well as sugar ones, so we have to
be a bit adaptive in our cookery due to that.

Others here probably have other needs.

> Just that I am
> not too old and good looking and don't want to get fat. Aside from not
> being able to handle extra weight (because I have a slender body
> frame), I don't have money to buy new clothes of (the next size up)
> either

Hehe not getting too fat is a good thing. I also have to watch for that due
to some issues with my back (which cant stand the strain of me ever getting
too fat).

I find that a balanced diet, high in veggies and fruit, and lower in meat
and careful use of fats, works for me. I've been graced with a high
metabolism so weight control is easier for me than most.

> By limiting use of oil, I can eat cheese and dessert a bit. I also

Yes, that is one way. Another thing you may want to consider is what types
of oils you use. I use mostly olive oil, and not the most expensive one,
but a ecet enough brand. When things call for butter saute, I mix butter
with some olive oil and find the effect works for me.

I dont buy margarine at all anymore. I use real butter in sensible amounts
and if more is needed for a recipe, mix in olive oil.

> avoid cheap candies so that I can eat dessert when I go to the
> restaurant though I am not eating dessert much these days. In fact, I
> am going to do weight training using free weight.

I don't *like* sweets much. Wierd as it may sound, if a person grows up
with a sugar imbalance from childhood, that is often true. Fresh fruit is
all the sweets I want. I am not diabetic, but the other sort and it's
controlled by diet. Has been under control since I was 19 (had a gap there
that landed me in a hospital and learned my lesson well).

> Again, no offense to anyone; just sharing why I make certain dishes
> rather than eating my favorite cuisine all the time: Italian.

Humm! I simply can not make italian. Oh, I try! But no matter how good my
intentions, I start 'fusioning it' to something else and though the end
result is good, it's no longer really 'Italian' anymore.

Often it becomes something sorta 'Greek-Italian' with a bit of Spain added
in, or might be Arab influenced ;-)

On Nov 3, 11:31 am, "cshenk" > wrote:
> "amandaF" wrote
>
> >I know that this a cooking group where people cook and eat with
> > worrying about oil and butter so no offense to anyone
>
> Actually there are other reasons. My husband and I are entering the older
> phase of life. He's had one mini-stroke and now has to be on lower salt
> intake and i have cholestrol problems as well as sugar ones, so we have to
> be a bit adaptive in our cookery due to that.
>
> Others here probably have other needs.
>
> > Just that I am
> > not too old and good looking and don't want to get fat. Aside from not
> > being able to handle extra weight (because I have a slender body
> > frame), I don't have money to buy new clothes of (the next size up)
> > either
>
> Hehe not getting too fat is a good thing. I also have to watch for that due
> to some issues with my back (which cant stand the strain of me ever getting
> too fat).
>
> I find that a balanced diet, high in veggies and fruit, and lower in meat
> and careful use of fats, works for me. I've been graced with a high
> metabolism so weight control is easier for me than most.
>
> > By limiting use of oil, I can eat cheese and dessert a bit. I also
>
> Yes, that is one way. Another thing you may want to consider is what types
> of oils you use. I use mostly olive oil, and not the most expensive one,
> but a ecet enough brand. When things call for butter saute, I mix butter
> with some olive oil and find the effect works for me.
>
> I dont buy margarine at all anymore. I use real butter in sensible amounts
> and if more is needed for a recipe, mix in olive oil.
>
> > avoid cheap candies so that I can eat dessert when I go to the
> > restaurant though I am not eating dessert much these days. In fact, I
> > am going to do weight training using free weight.
>
> I don't *like* sweets much. Wierd as it may sound, if a person grows up
> with a sugar imbalance from childhood, that is often true. Fresh fruit is
> all the sweets I want. I am not diabetic, but the other sort and it's
> controlled by diet. Has been under control since I was 19 (had a gap there
> that landed me in a hospital and learned my lesson well).
>
> > Again, no offense to anyone; just sharing why I make certain dishes
> > rather than eating my favorite cuisine all the time: Italian.
>
> Humm! I simply can not make italian. Oh, I try! But no matter how good my
> intentions, I start 'fusioning it' to something else and though the end
> result is good, it's no longer really 'Italian' anymore.
>
> Often it becomes something sorta 'Greek-Italian' with a bit of Spain added
> in, or might be Arab influenced ;-)

I know exactly what you mean. The only Italian cooking I tried was
buying pesto sauce and mix it with olive oil and mix into pasta. love
pesto sauce and thought about making it but I knew better. By the time
I finish making an Italian dish, it'd be something else.

BTW, I use only olive oil and never buy margarine - have real butter
but hardly use it.

"amandaF" wrote
> "cshenk" > wrote:

>> Humm! I simply can not make italian. Oh, I try! But no matter how good
>> my
>> intentions, I start 'fusioning it' to something else and though the end
>> result is good, it's no longer really 'Italian' anymore.
>>
>> Often it becomes something sorta 'Greek-Italian' with a bit of Spain
>> added
>> in, or might be Arab influenced ;-)
>
> I know exactly what you mean. The only Italian cooking I tried was
> buying pesto sauce and mix it with olive oil and mix into pasta. love
> pesto sauce and thought about making it but I knew better. By the time
> I finish making an Italian dish, it'd be something else.

Yup, same here. I tend mostly to twist italian to greek or Arabic. It sems
to lead there naturally.

> BTW, I use only olive oil and never buy margarine - have real butter
> but hardly use it.

I use butter but it's an intensly built in need for my American cooking
roots. Odd as it may seem, my roots are deep south cookery. It even shows
in my asian blends in the choices I make.