Beef. It's what's for dinner
 

Since the cholesterol/triglyceride scare of late 2008, I have cut way
back on the red meat. (Numbers are back in the normal range, btw). Left
to my own devices without the fear of repercussions from my arteries I
would have beef at nearly every dinner.

Yesterday I went to Safeway and they have on sale -- in the butcher
block -- these huge cross rib roasts for $1.99/lb. Normally $4.99/lb.
Gorgeous roasts! I bought a 6.5 lb. one and today I'm going to use the
handy-dandy grinder attachment on my Kitchenaide and grind it all up.
There isn't a big fat cap, and no noticeable marbling. Considering that
80% lean is "on sale" for $2.69, I think this is quite the bargain.
Bonus is that I know what cut of meat it is and that it wasn't scraped
off the floor and thrown into the commercial grinder.

They have smaller roasts in the regular case at the same price and I
might pick up a couple more to freeze. Perhaps slow-roast one. Raley's
also has the Angus version of the same roast on sale for $2.47/lb. I do
like the taste of Angus beef. Might have to do a little side-by-side
comparison of that and the Rancher's Reserve from Safeway.

At this point I'm not sure if it will be German or Swedish meatballs,
spaghetti or meatloaf. I do have a spaghetti squash that needs to be
used. The weather finally turned rainy, so no grilling burgers for a
bit. (Just when I type this, the sun comes out!)

What's on everyone else's menu tonight?

--Lin

Beef. It's what's for dinner
 

Lin wrote:
> Since the cholesterol/triglyceride scare of late 2008, I have cut way
> back on the red meat. (Numbers are back in the normal range, btw). Left


I absolutely love beef, but I think I've been working to severely reduce
my consumption of it. I am going to do the same with pork.

And I'll try to eat more chicken and fish instead. (I already eat tons
of vegetables).


Good find, though. I suppose some good-quality beef now and again isn't
too horrible for you.

Beef. It's what's for dinner
 

In article >,
Lin > wrote:

> Since the cholesterol/triglyceride scare of late 2008, I have cut way
> back on the red meat. (Numbers are back in the normal range, btw). Left
> to my own devices without the fear of repercussions from my arteries I
> would have beef at nearly every dinner.
>
> Yesterday I went to Safeway and they have on sale -- in the butcher
> block -- these huge cross rib roasts for $1.99/lb. Normally $4.99/lb.
> Gorgeous roasts! I bought a 6.5 lb. one and today I'm going to use the
> handy-dandy grinder attachment on my Kitchenaide and grind it all up.
> There isn't a big fat cap, and no noticeable marbling. Considering that
> 80% lean is "on sale" for $2.69, I think this is quite the bargain.
> Bonus is that I know what cut of meat it is and that it wasn't scraped
> off the floor and thrown into the commercial grinder.
>
> They have smaller roasts in the regular case at the same price and I
> might pick up a couple more to freeze. Perhaps slow-roast one. Raley's
> also has the Angus version of the same roast on sale for $2.47/lb. I do
> like the taste of Angus beef. Might have to do a little side-by-side
> comparison of that and the Rancher's Reserve from Safeway.
>
> At this point I'm not sure if it will be German or Swedish meatballs,
> spaghetti or meatloaf. I do have a spaghetti squash that needs to be
> used. The weather finally turned rainy, so no grilling burgers for a
> bit. (Just when I type this, the sun comes out!)
>
> What's on everyone else's menu tonight?
>
> --Lin

I've got the beef stock I made a couple of days ago in the 'frige ready
to be defatted. I'll add the deboned meat from the beef knucklebones I
bought back to it along with the mashed celery, onion and carrot from
the original stock.

I plan to heat that up and toss in a handful of baby spinach leaves
before consuming it. ;-d
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Beef. It's what's for dinner
 

Sheldon wrote:

> Isn't booze carbs?

It depends upon the booze ... clear, distilled liquors (like your cheap
vodka) don't have carbs. Beer, wines and liqueurs do.

Still, the calories from the booze aren't good either.

--Lin

Beef. It's what's for dinner
 

"Lin" > wrote in message
.. .
> Since the cholesterol/triglyceride scare of late 2008, I have cut way back
> on the red meat. (Numbers are back in the normal range, btw). Left to my
> own devices without the fear of repercussions from my arteries I would
> have beef at nearly every dinner.
>
> Yesterday I went to Safeway and they have on sale -- in the butcher
> block -- these huge cross rib roasts for $1.99/lb. Normally $4.99/lb.
> Gorgeous roasts! I bought a 6.5 lb. one and today I'm going to use the
> handy-dandy grinder attachment on my Kitchenaide and grind it all up.
> There isn't a big fat cap, and no noticeable marbling. Considering that
> 80% lean is "on sale" for $2.69, I think this is quite the bargain. Bonus
> is that I know what cut of meat it is and that it wasn't scraped off the
> floor and thrown into the commercial grinder.
>
> They have smaller roasts in the regular case at the same price and I might
> pick up a couple more to freeze. Perhaps slow-roast one. Raley's also has
> the Angus version of the same roast on sale for $2.47/lb. I do like the
> taste of Angus beef. Might have to do a little side-by-side comparison of
> that and the Rancher's Reserve from Safeway.
>
> At this point I'm not sure if it will be German or Swedish meatballs,
> spaghetti or meatloaf. I do have a spaghetti squash that needs to be used.
> The weather finally turned rainy, so no grilling burgers for a bit. (Just
> when I type this, the sun comes out!)
>
> What's on everyone else's menu tonight?
>

Sounds good! I found round roast for 1.99 pound last week and ground the
whole thing, too. I haven't used it yet.

Tonight was comfort food and not on my low cholesterol diet, but I just
wanted it. Beer battered fried chicken breast strips, home fried potatoes
and roasted green beans. The chicken was good. I've never tried making it
like that before. Very crispy.

Beef. It's what's for dinner
 

Lin said...

> What's on everyone else's menu tonight?


I'm having another box of kleenex tissues!

Andy

Beef. It's what's for dinner
 

In article >,
phaeton > wrote:

> >> I cut my cardiovascular disease risk in half when I started eating
> >> mostly meat and dairy and gave up starches and sugar years ago, and it
> >> completely controls my diabetes without any meds, reversing peripheral
> >> neuropathies, dyslipidemia and kidney damage.
> >>
> >> It's the carbs, not the meat.
> >>
> >> Only two things I ever miss are pizza and bagels.
> >
> > Isn't booze carbs?
> >
>
> I think it's basically sugar.

Actually, alcohol is metabolized more like a fat.

Fat has 9 calories per gram, protein and carbs have 4.

Alcohol has 7.

Sorry I don't have a cite for that. It's something I memorized during my
nutritional studies over the past 16 years...

But, you are partially correct. Some "boozes" have starch and/or sugar
in them along with the alcohol.

Want the best booze for dieting? Everclear/Clearsprings or Vodka. ;-)
Most dry red wines are also low carb. Sweet wines and beer are not.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Beef. It's what's for dinner
 

Andy wrote:

> I'm having another box of kleenex tissues!

Poor Andy! Does that include a Nyquil chaser?

--Lin

Beef. It's what's for dinner
 

Lin said...

> Andy wrote:
>
>> I'm having another box of kleenex tissues!
>
> Poor Andy! Does that include a Nyquil chaser?
>
> --Lin


New neighbor cut down his entire acre of white pine forest this past week.
The BUM!!!

Allergy is painfully worse than usual.

Andy

Beef. It's what's for dinner
 

Omelet wrote:

> But, you are partially correct. Some "boozes" have starch and/or sugar
> in them along with the alcohol.
>
> Want the best booze for dieting? Everclear/Clearsprings or Vodka. ;-)
> Most dry red wines are also low carb. Sweet wines and beer are not.

Beer is my nemesis. I keep meaning to switch to wine, but on the other
hand I figure I could just put it all on the shelf for about six weeks
and let my tolerance come down a bunch.

Beef. It's what's for dinner
 

In article >,
phaeton > wrote:

> Omelet wrote:
>
> > But, you are partially correct. Some "boozes" have starch and/or sugar
> > in them along with the alcohol.
> >
> > Want the best booze for dieting? Everclear/Clearsprings or Vodka. ;-)
> > Most dry red wines are also low carb. Sweet wines and beer are not.
>
> Beer is my nemesis. I keep meaning to switch to wine, but on the other
> hand I figure I could just put it all on the shelf for about six weeks
> and let my tolerance come down a bunch.

<lol> But that wouldn't be any fun!

I personally cannot stand beer so it's not a problem here.
I do not enjoy bitter flavored things.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Beef. It's what's for dinner
 

On Sun, 25 Jan 2009 02:26:11 +0000 (UTC), Andy > wrote:

>New neighbor cut down his entire acre of white pine forest this past week.
>The BUM!!!

I agree! There used to be a guy in Mom's neck o' the woods who did
that too. He'd zero into a property he could scoop up for next to
nothing, cut down all the trees to sell for lumber, replant as the
state dictated, then sold the property for twice as much as he bought
it for. I hated looking at the barren patch on the mountain across
the valley from Mom's house. It was almost her entire view.
>
>Allergy is painfully worse than usual.

Ow! http://www.allallergy.net/fapaidfind.cfm?cdeoc=1635


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

Mae West

Beef. It's what's for dinner
 

Omelet wrote:
> In article >,
> Susan > wrote:

>> Only two things I ever miss are pizza and bagels.
>>
>> Susan


> I miss spuds. :-(

Beans and fruit, are what I miss. I thought it would be bread, but I
was wrong.

Becca

Beef. It's what's for dinner
 

phaeton wrote:
> Omelet wrote:
>
>> But, you are partially correct. Some "boozes" have starch and/or sugar
>> in them along with the alcohol.
>>
>> Want the best booze for dieting? Everclear/Clearsprings or Vodka. ;-)
>> Most dry red wines are also low carb. Sweet wines and beer are not.
>
> Beer is my nemesis. I keep meaning to switch to wine, but on the other
> hand I figure I could just put it all on the shelf for about six weeks
> and let my tolerance come down a bunch.

You can have Lite Beer, it has less carbs. Rum and Diet Coke does not
sound exciting, does it. lol

Becca

Beef. It's what's for dinner
 

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > Susan > wrote:
>
> >> Only two things I ever miss are pizza and bagels.
> >>
> >> Susan
>
>
> > I miss spuds. :-(
>
> Beans and fruit, are what I miss. I thought it would be bread, but I
> was wrong.
>
> Becca

Sourdough maybe...

As for beans, take a gander at Black soy beans.
The 'net carbs are very low:

<http://www.edenfoods.com/store/produ...s_id=103050#nu
trition>

One gram net carbs per 1/2 cup serving.

And yes I have eaten them. :-) I have photo series.
They are delicious, comparable to pinto beans flavor-wise.
They DO need to be soaked if you are starting from dried as they will
cook up tougher than other beans if you don't. I recommend a minimum of
24 hours with water changes.

I don't miss fruit much as I never ate a lot of it anyway.

Strawberries and blueberries are both considered ok (in limited
quantities) for low carbing.

alt.support.diet.low-carb is an excellent list and I learned a lot of
cool hints there. :-)

I actually eat a GREATER variety of food low carbing than I ever did
before. It helps!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Beef. It's what's for dinner
 

On Sat, 24 Jan 2009 19:44:45 -0600, Omelet wrote:

> In article >,
> phaeton > wrote:
>
>>>> I cut my cardiovascular disease risk in half when I started eating
>>>> mostly meat and dairy and gave up starches and sugar years ago, and it
>>>> completely controls my diabetes without any meds, reversing peripheral
>>>> neuropathies, dyslipidemia and kidney damage.
>>>>
>>>> It's the carbs, not the meat.
>>>>
>>>> Only two things I ever miss are pizza and bagels.
>>>
>>> Isn't booze carbs?
>>>
>>
>> I think it's basically sugar.
>
> Actually, alcohol is metabolized more like a fat.
>
> Fat has 9 calories per gram, protein and carbs have 4.
>
> Alcohol has 7.
>
> Sorry I don't have a cite for that. It's something I memorized during my
> nutritional studies over the past 16 years...
>

i thought the scoop was that alcohol is metabolized *first*:

How is alcohol metabolized?

The nutrients protein, carbohydrates, and fat can be stored in our bodies,
but alcohol cannot. For this reason, it takes priority over everything else
in order to be metabolized; doing so means that all of the other processes
that should be taking place are being interrupted. Other nutrients need to
be broken up prior to being absorbed, whereas alcohol is absorbed as is.

<http://www.medicinenet.com/alcohol_and_nutrition/page2.htm#metabolize>

> But, you are partially correct. Some "boozes" have starch and/or sugar
> in them along with the alcohol.
>
> Want the best booze for dieting? Everclear/Clearsprings or Vodka. ;-)
> Most dry red wines are also low carb. Sweet wines and beer are not.

i had a friend who determined the lowest-calorie drink was vodka and plain
soda. frankly, it sounded pretty vile to me.

your pal,
blake

Beef. It's what's for dinner
 

sf said...

> On Sun, 25 Jan 2009 02:26:11 +0000 (UTC), Andy > wrote:
>
>>New neighbor cut down his entire acre of white pine forest this past
week.
>>The BUM!!!
>
> I agree! There used to be a guy in Mom's neck o' the woods who did
> that too. He'd zero into a property he could scoop up for next to
> nothing, cut down all the trees to sell for lumber, replant as the
> state dictated, then sold the property for twice as much as he bought
> it for. I hated looking at the barren patch on the mountain across
> the valley from Mom's house. It was almost her entire view.
>>
>>Allergy is painfully worse than usual.
>
> Ow! http://www.allallergy.net/fapaidfind.cfm?cdeoc=1635


sf,

Haven't been outside today. I've got a decent sore throat today. Sinuses
have let up a bit.

BTW, thanks for the wonderful "DOES THIS SOUND LIKE YOU???" reading! <G>

Best,

Andy

Beef. It's what's for dinner
 

Susan wrote:

> Becca, have you tried Eden black soybeans (all fiber and protein) or
> small servings of kidney beans (very high fiber)?
>
> I eat modest servings of berries, nectarines, plums mostly in season.
>
> Blackberries, especially.
>
> Susan

Thanks Susan (and Om). I have not tried black soybeans, but I will. I
will find those at the health food store, I am guessing.

For a treat, I will eat a few berries or a little melon, but I miss ruby
red grapefruit. I use to eat them every morning, I like them so much.
When I am ready to add more carbs, that is what I will add. :D

Becca

Beef. It's what's for dinner
 

In article >,
blake murphy > wrote:

> i thought the scoop was that alcohol is metabolized *first*:
>
> How is alcohol metabolized?
>
> The nutrients protein, carbohydrates, and fat can be stored in our bodies,
> but alcohol cannot. For this reason, it takes priority over everything else
> in order to be metabolized; doing so means that all of the other processes
> that should be taking place are being interrupted. Other nutrients need to
> be broken up prior to being absorbed, whereas alcohol is absorbed as is.
>
> <http://www.medicinenet.com/alcohol_and_nutrition/page2.htm#metabolize>

Thanks. So iow, alcohol won't make you fat? ;-)

>
> > But, you are partially correct. Some "boozes" have starch and/or sugar
> > in them along with the alcohol.
> >
> > Want the best booze for dieting? Everclear/Clearsprings or Vodka. ;-)
> > Most dry red wines are also low carb. Sweet wines and beer are not.
>
> i had a friend who determined the lowest-calorie drink was vodka and plain
> soda. frankly, it sounded pretty vile to me.
>
> your pal,
> blake

I guess it would depend on the quality and flavor of the vodka. Sounds
pretty boring to me...
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Beef. It's what's for dinner
 

In article >,
Becca > wrote:

> Susan wrote:
>
> > Becca, have you tried Eden black soybeans (all fiber and protein) or
> > small servings of kidney beans (very high fiber)?
> >
> > I eat modest servings of berries, nectarines, plums mostly in season.
> >
> > Blackberries, especially.
> >
> > Susan
>
> Thanks Susan (and Om). I have not tried black soybeans, but I will. I
> will find those at the health food store, I am guessing.

Good luck. I only ever found the canned ones at Central Market.
I mail ordered the dried ones directly from Eden on line. I've had a
hell of at time finding them.

That's why I'm going to take some of those dried beans I bought and try
growing some.

>
> For a treat, I will eat a few berries or a little melon, but I miss ruby
> red grapefruit. I use to eat them every morning, I like them so much.
> When I am ready to add more carbs, that is what I will add. :D
>
> Becca

Heh! I totally understand...

For noodles, look in to Shiritaki.

Mushrooms are also a good source of high fiber, yummy low carb.

Honestly, I eat a MUCH greater variety of foods now that I try to live a
low carb lifestyle! It's actually pretty fun. :-) The produce section
at the asian market is a real gift.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Beef. It's what's for dinner
 

On Mon, 26 Jan 2009 04:17:31 -0600, Omelet >
wrote:

>In article >,
> Becca > wrote:
>
>> Susan wrote:
>>
>> > Becca, have you tried Eden black soybeans (all fiber and protein) or
>> > small servings of kidney beans (very high fiber)?
>> >
>> > I eat modest servings of berries, nectarines, plums mostly in season.
>> >
>> > Blackberries, especially.
>> >
>> > Susan
>>
>> Thanks Susan (and Om). I have not tried black soybeans, but I will. I
>> will find those at the health food store, I am guessing.
>
>Good luck. I only ever found the canned ones at Central Market.
>I mail ordered the dried ones directly from Eden on line. I've had a
>hell of at time finding them.
>
>That's why I'm going to take some of those dried beans I bought and try
>growing some.

Try getting seeds from
http://www.johnnyseeds.com/catalog/p...ry=353&item=99



--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Beef. It's what's for dinner
 

In article >,
The Cook > wrote:

> On Mon, 26 Jan 2009 04:17:31 -0600, Omelet >
> wrote:
>
> >In article >,
> > Becca > wrote:
> >
> >> Susan wrote:
> >>
> >> > Becca, have you tried Eden black soybeans (all fiber and protein) or
> >> > small servings of kidney beans (very high fiber)?
> >> >
> >> > I eat modest servings of berries, nectarines, plums mostly in season.
> >> >
> >> > Blackberries, especially.
> >> >
> >> > Susan
> >>
> >> Thanks Susan (and Om). I have not tried black soybeans, but I will. I
> >> will find those at the health food store, I am guessing.
> >
> >Good luck. I only ever found the canned ones at Central Market.
> >I mail ordered the dried ones directly from Eden on line. I've had a
> >hell of at time finding them.
> >
> >That's why I'm going to take some of those dried beans I bought and try
> >growing some.
>
> Try getting seeds from
> http://www.johnnyseeds.com/catalog/p...tegory=353&ite
> m=99

<lol> Thanks babe, but seeds are the dried beans. ;-) I don't need to
pay a lot.

I once had a friend ask me where to get bulk black eyed pea seeds. I
told him "the grocery store".

He did not understand until I explained it to him!

Grocery store bagged beans of ANY variety grow just fine! And a helluva
lot cheaper.

I've soaked the black soy beans I have long enough to know for a fact
that they will sprout. :-D

I've also grown gorgeous pumpkin and butternut squash from seeds I've
harvested from the ones I've bought at the grocery store. It's a bit
obvious, but many people miss this concept.

Garlic will also grow just fine from grocery store cloves!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Beef. It's what's for dinner
 

Omelet wrote:

> Heh! I totally understand...
>
> For noodles, look in to Shiritaki.
>
> Mushrooms are also a good source of high fiber, yummy low carb.
>
> Honestly, I eat a MUCH greater variety of foods now that I try to live a
> low carb lifestyle! It's actually pretty fun. :-) The produce section
> at the asian market is a real gift.

We have been eating shiritaki noodles for a while, I read about them on
a website. I boil them for about 5 minutes, or the texture is too
rubbery for me. My husband loves them.

Becca

Beef. It's what's for dinner
 

In article >,
Becca > wrote:

> Omelet wrote:
>
> > Heh! I totally understand...
> >
> > For noodles, look in to Shiritaki.
> >
> > Mushrooms are also a good source of high fiber, yummy low carb.
> >
> > Honestly, I eat a MUCH greater variety of foods now that I try to live a
> > low carb lifestyle! It's actually pretty fun. :-) The produce section
> > at the asian market is a real gift.
>
> We have been eating shiritaki noodles for a while, I read about them on
> a website. I boil them for about 5 minutes, or the texture is too
> rubbery for me. My husband loves them.
>
> Becca

I marinate them first in stock and/or soy sauce, then nuke them.
Does boiling them really improve that rubbery texture? I'll have to try
that just for grins next time I use them to make spaghetti with marinara
sauce. :-)
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Beef. It's what's for dinner
 

Susan wrote:

> I can't stand them either. On the rare occasions I eat noodles, I eat
> Nutrition Kitchen Golden Soybean angel hair pasta, which is soft, not
> gritty. For Tom, I add an oz. of Dreamfield's linguini to it. This
> small addition makes the whole serving taste and gives texture much more
> like semolina pasta.
>
> The NK soybean pasta just doesn't even budge my glucose meter.
>
> Susan


Thanks, I will check out the Nutrition Kitchen Golden Soybean angel hair
pasta when I go to the health food store. The carbs are not bad.

Becca

Beef. It's what's for dinner
 

Omelet wrote:

> I marinate them first in stock and/or soy sauce, then nuke them.
> Does boiling them really improve that rubbery texture? I'll have to try
> that just for grins next time I use them to make spaghetti with marinara
> sauce. :-)

Boiling them for about 5 minutes makes them less rubbery.

Becca

Beef. It's what's for dinner
 

In article >,
Becca > wrote:

> Omelet wrote:
>
> > I marinate them first in stock and/or soy sauce, then nuke them.
> > Does boiling them really improve that rubbery texture? I'll have to try
> > that just for grins next time I use them to make spaghetti with marinara
> > sauce. :-)
>
> Boiling them for about 5 minutes makes them less rubbery.
>
> Becca

Ok, the last batch I made (day before yesterday), I soaked them for 24
hours or so in Wylers beef bullion, then added a can of tomato paste, a
bit of garlic powder and some McCormick Italian herb mix.

Microwaved it for a few minutes, long enough to thicken it up by cooking
off some of the liquid.

I was in the mood for spaghetti!

You are correct, thanks! Cooking them for a bit in that sauce mix made
them a LOT less rubbery!

It was most satisfying... ;-d It was a 16oz. package of noodles so
lasted me 2 meals.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous