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You already think I'm nuts
Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
poured on strong drip coffee. It really brought out the nuttiness in the pecan oil, and was silkier in mouthfeel that coffee with only cream or half& half. It didn't stay completely emulsified. That, and about a 3oz. piece of rare sirloin leftover from last night was breakfast. The scale read 178.0 this morning. That's 20 pounds in <11 weeks. Yay! --Bryan |
You already think I'm nuts
On Jan 9, 7:55*am, Bryan > wrote:
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then > poured on strong drip coffee. *It really brought out the nuttiness in > the pecan oil, and was silkier in mouthfeel that coffee with only > cream or half& half. *It didn't stay completely emulsified. > That, and about a 3oz. piece of rare sirloin leftover from last night > was breakfast. *The scale read 178.0 this morning. *That's 20 pounds > in <11 weeks. *Yay! > > --Bryan Sounds delicious! And congrats on the weight loss! John Kuthe... |
You already think I'm nuts
On Jan 9, 8:55*am, Bryan > wrote:
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then > poured on strong drip coffee. *It really brought out the nuttiness in > the pecan oil, and was silkier in mouthfeel that coffee with only > cream or half& half. *It didn't stay completely emulsified. > That, and about a 3oz. piece of rare sirloin leftover from last night > was breakfast. *The scale read 178.0 this morning. *That's 20 pounds > in <11 weeks. *Yay! > > --Bryan Good on losing the 20 pounds. Don't forget to exercise too. You'll feel better if nothing else. |
You already think I'm nuts
On Jan 9, 8:22*am, Kalmia > wrote:
> On Jan 9, 8:55*am, Bryan > wrote: > > > Today I mixed about 2T of heavy cream with about 1T of pecan oil, then > > poured on strong drip coffee. *It really brought out the nuttiness in > > the pecan oil, and was silkier in mouthfeel that coffee with only > > cream or half& half. *It didn't stay completely emulsified. > > That, and about a 3oz. piece of rare sirloin leftover from last night > > was breakfast. *The scale read 178.0 this morning. *That's 20 pounds > > in <11 weeks. *Yay! > > > --Bryan > > Good on losing the 20 pounds. *Don't forget to exercise too. *You'll > feel better if nothing else. I don't know how often or how hard Bryan is exercising but he claims to be. Somehow I doubt it's sufficient for a "lifestyle modification". I know for me it took riding my bicycle 20 miles 3 or 4 days a week to "alter my lifestyle" sufficiently to lose 20 lbs (with negligible dietary changes.) Bryan is OCD about his dietary changes because as he points out he has an eating disorder (he eats too much!) and is apparently remedying his eating disorder. John Kuthe... |
You already think I'm nuts
"Bryan" > wrote in message
... > Today I mixed about 2T of heavy cream with about 1T of pecan oil, then > poured on strong drip coffee. It really brought out the nuttiness in > the pecan oil, and was silkier in mouthfeel that coffee with only > cream or half& half. It didn't stay completely emulsified. > That, and about a 3oz. piece of rare sirloin leftover from last night > was breakfast. The scale read 178.0 this morning. That's 20 pounds > in <11 weeks. Yay! > > --Bryan Congrats on the weight loss. Cheri |
You already think I'm nuts
On 1/9/2012 7:55 AM, Bryan wrote:
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then > poured on strong drip coffee. It really brought out the nuttiness in > the pecan oil, and was silkier in mouthfeel that coffee with only > cream or half& half. It didn't stay completely emulsified. > That, and about a 3oz. piece of rare sirloin leftover from last night > was breakfast. The scale read 178.0 this morning. That's 20 pounds > in<11 weeks. Yay! > > --Bryan Congrats on your weight loss, I hope you have continued success. BTW, my doctor wanted me to take flax seed oil every day, but your pecan oil sounds tastier. Becca |
You already think I'm nuts
On Jan 9, 5:55*am, Bryan > wrote:
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then > poured on strong drip coffee. *It really brought out the nuttiness in > the pecan oil, and was silkier in mouthfeel that coffee with only > cream or half& half. *It didn't stay completely emulsified. > That, and about a 3oz. piece of rare sirloin leftover from last night > was breakfast. *The scale read 178.0 this morning. *That's 20 pounds > in <11 weeks. *Yay! > My mom counted carbohydrates fifty years ago. (Widely publicized as The Drinking Man's Diet). Of the dairy products, heavy cream was the lowest in carbs. When we found out, my cousin and I started chanting, "Drink Heavy Cream!" |
You already think I'm nuts
spamtrap1888 > wrote:
> On Jan 9, 5:55*am, Bryan > wrote: >> Today I mixed about 2T of heavy cream with about 1T of pecan oil, >> then poured on strong drip coffee. *It really brought out the >> nuttiness in the pecan oil, and was silkier in mouthfeel that coffee >> with only cream or half& half. *It didn't stay completely emulsified. >> That, and about a 3oz. piece of rare sirloin leftover from last night >> was breakfast. *The scale read 178.0 this morning. *That's 20 pounds >> in <11 weeks. *Yay! > My mom counted carbohydrates fifty years ago. (Widely publicized as > The Drinking Man's Diet). Of the dairy products, heavy cream was the > lowest in carbs. When we found out, my cousin and I started chanting, > "Drink Heavy Cream!" Actually, cream turns out to not be as low as one might suspect. It has about half of what milk has. Milk has 1 - 1.5 grams per ounce while the heavy cream I buy is a bit shy of 1/2 gram per ounce. One needs much less of it to flavor coffee (or in my scrambled eggs), so it is a pretty good savings. Low-carb has been around for a long time. Even Atkins started preaching it in the 1970s. It's only recently that tests are showing that it really does work and that high carb intakes can be a problem. Of course, back in the early 60's, we didn't have government telling us to eat lots of carbs and the grocery stores weren't filled with seemingly limitless junk food. In my house, we probably ate either too much fat or too much carbohydrates (you really do need to cut one or the other) and high cholesterol seems to have been rampant. Mine is only 153 (and still dropping), but I'm sure my parents were much higher. I'm looking to go to a leaner diet to try to push my LDL below 70 (recent research indicates that arterial plaque decreases under those conditions). I guess I'll have to cut back on the bacon and the cream. sigh. -- Mike http://www.facebook.com/groups/mikes.place.bar/ http://forums.delphiforums.com/mikes_place1/start My Amazon.com author page: http://tinyurl.com/695lgym |
You already think I'm nuts
On Mon, 09 Jan 2012 11:40:49 -0600, Ema Nymton >
wrote: > On 1/9/2012 7:55 AM, Bryan wrote: > > Today I mixed about 2T of heavy cream with about 1T of pecan oil, then > > poured on strong drip coffee. It really brought out the nuttiness in > > the pecan oil, and was silkier in mouthfeel that coffee with only > > cream or half& half. It didn't stay completely emulsified. > > That, and about a 3oz. piece of rare sirloin leftover from last night > > was breakfast. The scale read 178.0 this morning. That's 20 pounds > > in<11 weeks. Yay! > > > > --Bryan > > Congrats on your weight loss, I hope you have continued success. BTW, > my doctor wanted me to take flax seed oil every day, but your pecan oil > sounds tastier. > Why did he want you to do that? -- Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig. |
You already think I'm nuts
sf > wrote:
>On Mon, 09 Jan 2012 11:40:49 -0600, Ema Nymton > >> Congrats on your weight loss, I hope you have continued success. BTW, >> my doctor wanted me to take flax seed oil every day, but your pecan oil >> sounds tastier. >Why did he want you to do that? Usually it would be for the Omega-3's. Americans tend to get too few of these because they mostly eat feed-lot beef and not enough fish. Standard wisdom would be that a person consuming fish, grass-fed beef, and eggs in reasonable quantities should not need flax oil supplementation, otherwise you might, especially if your lipid profile is not so good. Personally I have not been adding flax oil to my diet but that is mostly out of laziness. Steve |
You already think I'm nuts
On 1/9/2012 3:55 AM, Bryan wrote:
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then > poured on strong drip coffee. It really brought out the nuttiness in > the pecan oil, and was silkier in mouthfeel that coffee with only > cream or half& half. It didn't stay completely emulsified. > That, and about a 3oz. piece of rare sirloin leftover from last night > was breakfast. The scale read 178.0 this morning. That's 20 pounds > in<11 weeks. Yay! > > --Bryan I don't think you're nuts, just self-absorbed. Congrats on the 20lb loss. Now would be the time to start thinking about strategies for maintaining that loss. If my brother is any indication, it's a bitch to keep on going. He lost a bunch of weight by cutting out carbs but gained it back. Now he's back on low carbs and I'm betting he'll lose a bunch. I'm also betting he'll gain it back again. |
You already think I'm nuts
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You already think I'm nuts
On 1/9/2012 3:27 PM, dsi1 wrote:
> I don't think you're nuts, just self-absorbed. > > Congrats on the 20lb loss. Now would be the time to start thinking about > strategies for maintaining that loss. If my brother is any indication, > it's a bitch to keep on going. He lost a bunch of weight by cutting out > carbs but gained it back. Now he's back on low carbs and I'm betting > he'll lose a bunch. I'm also betting he'll gain it back again. If your brother would just eliminate white flour and sugar from his diet, that would help him maintain his weight. I wish him luck. Becca |
You already think I'm nuts
sf > wrote:
>On Mon, 9 Jan 2012 20:28:35 +0000 (UTC), (Steve >> Americans tend to get too >> few of these because they mostly eat feed-lot beef and not enough fish. >> Standard wisdom would be that a person consuming fish, grass-fed beef, >> and eggs in reasonable quantities should not need flax oil supplementation, >> otherwise you might, especially if your lipid profile is not so good. >What happened to fish oil for Omega-3's? It comes in capsules. Yes, you're right, that's another alternative to flax oil. Steve |
You already think I'm nuts
On 1/9/2012 11:49 AM, Ema Nymton wrote:
> On 1/9/2012 3:27 PM, dsi1 wrote: > >> I don't think you're nuts, just self-absorbed. >> >> Congrats on the 20lb loss. Now would be the time to start thinking about >> strategies for maintaining that loss. If my brother is any indication, >> it's a bitch to keep on going. He lost a bunch of weight by cutting out >> carbs but gained it back. Now he's back on low carbs and I'm betting >> he'll lose a bunch. I'm also betting he'll gain it back again. > > > If your brother would just eliminate white flour and sugar from his > diet, that would help him maintain his weight. I wish him luck. > > Becca My guess is that he already knows this. Mostly, he has to stay away from rice, which is a little difficult to do in Hawaii. OTOH, he'll probably be cutting down on flour and sugar since he's now a certified T2 diabetic. OTOH, one of my favorite things to do is not give my brother advice. It's just easier that way. I wish him luck too. |
You already think I'm nuts
Bryan wrote:
> > Today I mixed about 2T of heavy cream with about 1T of pecan oil, then > poured on strong drip coffee. It really brought out the nuttiness in > the pecan oil, and was silkier in mouthfeel that coffee with only > cream or half& half. It didn't stay completely emulsified. > That, and about a 3oz. piece of rare sirloin leftover from last night > was breakfast. The scale read 178.0 this morning. That's 20 pounds > in <11 weeks. Yay! That's a very high percentage fat breakfast. Fine for loss probably not for maintenance. I bet as you lose weight that will begin to seem too rich for breakfast but now it likely seems about right. Here's the biochemistry several levels of the "Freyburger low carb hypothesis" - Principle one - Dietary carb directory triggers insulin release. Insulin causes hunger and moves fat into storage. Therefore lower carb tends to happen without hunger and it allows but does not cause fat to flow out of storage. Translation - Low carb makes it easy to cut calories without hunger. For many. Principle two - Dietary protein in excess of daily cellular needs gets converted to glucose at about 50ish percent efficiency and gets burned as fuel that way. The body can storage very little protein except as lean like extra muscle. Translation - Higher protein is easy and works great for maintenance but does not help for loss. Principle three - T3 levels matter and effect the time scales for staying very low carb. Translation - Low is good does not imply that lower is not better. Principle four - Dietary fat indirectly increases glucagon levels. Glucagon pulls fat out of storage. Translation - For the same total calories for the day less protein and carb and more fat is better for loss noting that more protein and less fat is better for maintenance. |
Quote:
Pretty painless and I feel I enjoy my food more. Good job, though. I like fresh cream in many things (always get milk form my neighbor, and skim the cream). I've picked up expresso machines for $3-5 at resale stores, unused (prolly X-mas/wedding gifts). Love the stuff with a bit of cream and cane sugar (I buy brown stuff from the Mexican store). No problem wakin' up after that (I make 8 onces at a time). Found a good expresso grind for $2.40 a 10 oz. can that lasts a month. Pss on Starbucks!! I was a "drip" man, until I found a french press, until I found an expresso machine. WHEW!!! |
You already think I'm nuts
dsi1 wrote:
> > Congrats on the 20lb loss. Now would be the time to start thinking about > strategies for maintaining that loss. If my brother is any indication, > it's a bitch to keep on going. He lost a bunch of weight by cutting out > carbs but gained it back. Now he's back on low carbs and I'm betting > he'll lose a bunch. I'm also betting he'll gain it back again. With any diet no matter what type you have to do it forever or gain it all back. It's simple cause and effect. Do the cause of eating the way that made me fat in the first place, get the result of being fat all over again. To me the problem is the endless bitter opposition by the low fat people. For years it happened at home until we finally had a fight - Remember me gaining 50 pounds in 20 years of trying low fat and then losing 40 pounds in 3 years of actually doing low carb? Then why are you endlessly pressuring me to eat a way that does not work? But low fat and light items continue to show up on the shelves. At best the opposition went to mild. Out on the street even though anyone can glance at the mall, close their eyes and recall the crowd at the mall 40 years ago before the low fat crze started, and conclude that low fat is a massive fail in the general population. But no the low fat nonsense continues unabated. Healthy automatically equates with low fat. It's nonsense for most of the population. |
You already think I'm nuts
Doug Freyburger > wrote:
>With any diet no matter what type you have to do it forever or gain it >all back. About a week or two ago, there was a NYT article (Tara Parker Pope) that went into some detail about this effect. If you've been at a higher weight for a certain minimum time (on the order of 3 or 4 months), then reduce to a lower weight, the maintenance diet regime must last forever to avoid going back up in weight. Apparently this notion has now crossed over from being folklore to being scientifically established. Steve |
You already think I'm nuts
Steve Pope wrote:
> Doug Freyburger > wrote: > >>With any diet no matter what type you have to do it forever or gain it >>all back. > > About a week or two ago, there was a NYT article (Tara Parker Pope) > that went into some detail about this effect. If you've been > at a higher weight for a certain minimum time (on the order of 3 > or 4 months), then reduce to a lower weight, the maintenance diet > regime must last forever to avoid going back up in weight. > Apparently this notion has now crossed over from being folklore to > being scientifically established. That's the set-point theory. People have observed stalls at such levels for as far back as I've read about dieting. Not the same thing as my simpler cause and effect point. To me the cause and effect thing is pretty simple - To quit a plan generally means to go back to the way you were eating before you started the plan. Your weight before you started was the result and eating the way before you started was the result. Therefore quitting means you will head directly back towards your previous weight. The set-point theory is about stalls during the loss phase. It says that if you spent years at a certain weight before resuming long term gain towards your highest, then you should expect a stall when you hit that set-point weight as you lose. The cause and effect is no where near as obvious in thaat case. You're eating in a way that the month before caused an irregular pattern of loss. Why shouldn't loss continue with a similar degree of irregularity? |
You already think I'm nuts
On 1/10/2012 2:29 PM, Doug Freyburger wrote:
> Steve Pope wrote: >> Doug > wrote: >> >>> With any diet no matter what type you have to do it forever or gain it >>> all back. > The set-point theory is about stalls during the loss phase. It says > that if you spent years at a certain weight before resuming long term > gain towards your highest, then you should expect a stall when you hit > that set-point weight as you lose. The cause and effect is no where > near as obvious in thaat case. You're eating in a way that the month > before caused an irregular pattern of loss. Why shouldn't loss continue > with a similar degree of irregularity? Diets being the talked about subject on tv in January, I saw a nutritionist say something that made sense on this plateau effect. When you are bigger, it takes more calories to maintain your weight. A larger person can consume more calories than a much smaller person and not gain weight. So when you diet, you reach a point where you need even fewer calories to lose weight because you are smaller. The amount that worked last month, you need to reduce in order to continue to lose weight. In other words, your diet calories and your maintenance calories reach a point where they match. Now to lose, you need to cut back even more (or burn more, whichever). nancy |
You already think I'm nuts
Doug Freyburger > wrote:
>Steve Pope wrote: >> Doug Freyburger > wrote: >> >>>With any diet no matter what type you have to do it forever or gain it >>>all back. >> >> About a week or two ago, there was a NYT article (Tara Parker Pope) >> that went into some detail about this effect. If you've been >> at a higher weight for a certain minimum time (on the order of 3 >> or 4 months), then reduce to a lower weight, the maintenance diet >> regime must last forever to avoid going back up in weight. >> Apparently this notion has now crossed over from being folklore to >> being scientifically established. > >That's the set-point theory. People have observed stalls at such levels >for as far back as I've read about dieting. Not the same thing as my >simpler cause and effect point. I recommend you read the piece I mention above, the science of it has much advanced since the set-point days. Steve |
You already think I'm nuts
On Jan 10, 11:31*am, Doug Freyburger > wrote:
> > Out on the street even though anyone can glance at the mall, close > their eyes and recall the crowd at the mall 40 years ago before the low > fat crze started, and conclude that low fat is a massive fail in the > general population. *But no the low fat nonsense continues unabated. > Healthy automatically equates with low fat. *It's nonsense for most of > the population. Got home from work and sauteed myself a little piece of lamb shoulder steak in EVOO, garlic, black pepper and dried oregano. Diet food. --Bryan |
You already think I'm nuts
On Tue, 10 Jan 2012 13:30:31 -0800 (PST), Bryan
> wrote: > > Got home from work and sauteed myself a little piece of lamb shoulder > steak in EVOO, garlic, black pepper and dried oregano. > Diet food. > Sounds good to me! -- Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig. |
You already think I'm nuts
Bryan wrote:
> > Got home from work and sauteed myself a little piece of lamb shoulder > steak in EVOO, garlic, black pepper and dried oregano. > Diet food. Veggie? Marion's Uber-sprouts Cut brussels sprouts the long way and remove excess leaves In a sautee pan heat oil Dice and sautee a couple cloves of garlic and a couple slices of ginger When sweated add the brussels sprouts and sautee part of the way Reduce heat and let cook until the heat penatrates the rest of the way Serve hot Works well with ginger and/or bacon and/or onion and/or ham |
You already think I'm nuts
On Jan 10, 4:51*pm, Doug Freyburger > wrote:
> Bryan wrote: > > > Got home from work and sauteed myself a little piece of lamb shoulder > > steak in EVOO, garlic, black pepper and dried oregano. > > Diet food. > > Veggie? > > Marion's Uber-sprouts > > Cut brussels sprouts the long way and remove excess leaves > In a sautee pan heat oil > Dice and sautee a couple cloves of garlic and a couple slices of ginger > When sweated add the brussels sprouts and sautee part of the way > Reduce heat and let cook until the heat penatrates the rest of the way > Serve hot > > Works well with ginger and/or bacon and/or onion and/or ham Brussels sprouts are disgusting, no matter how you prepare them. I'm almost certain Bryan agrees. John Kuthe... |
You already think I'm nuts
On 10/01/2012 4:30 PM, Bryan wrote:
> On Jan 10, 11:31 am, Doug > wrote: >> >> Out on the street even though anyone can glance at the mall, close >> their eyes and recall the crowd at the mall 40 years ago before the low >> fat crze started, and conclude that low fat is a massive fail in the >> general population. But no the low fat nonsense continues unabated. >> Healthy automatically equates with low fat. It's nonsense for most of >> the population. > > Got home from work and sauteed myself a little piece of lamb shoulder > steak in EVOO, garlic, black pepper and dried oregano. > Diet food. > > Sounds good but..... diet food??? It would be more diet food if you had picked a leaner piece of lamb. There is usually a lot of fat on shoulder chops, though lamb tends to have the fat in layers rather than throughout the flesh. Olive oil is supposed to be a healthier oil than most, but you might skip the oil. It isn't usually needed with chops. |
You already think I'm nuts
On Jan 10, 5:17*pm, Dave Smith > wrote:
.... > > Sounds good but..... diet food??? It would be more diet food if you had > picked a leaner piece of lamb. There is usually a lot of fat on shoulder > chops, though lamb tends to have the fat in layers rather than > throughout the flesh. Olive oil is supposed to be a healthier oil than > most, but you might skip the oil. It isn't usually needed with chops. Bryan's idea of diet food is lots of fat and protein, and ZERO carbs. He is "low carbing" as he puts it. Ketones rule! I call it OCD, as I think anyone in the psychiatric medical professions would call it. John Kuthe... |
You already think I'm nuts
On Jan 10, 5:14*pm, John Kuthe > wrote:
> On Jan 10, 4:51*pm, Doug Freyburger > wrote: > > > > > > > > > > > Bryan wrote: > > > > Got home from work and sauteed myself a little piece of lamb shoulder > > > steak in EVOO, garlic, black pepper and dried oregano. > > > Diet food. > > > Veggie? > > > Marion's Uber-sprouts > > > Cut brussels sprouts the long way and remove excess leaves > > In a sautee pan heat oil > > Dice and sautee a couple cloves of garlic and a couple slices of ginger > > When sweated add the brussels sprouts and sautee part of the way > > Reduce heat and let cook until the heat penatrates the rest of the way > > Serve hot > > > Works well with ginger and/or bacon and/or onion and/or ham > > Brussels sprouts are disgusting, no matter how you prepare them. I'm > almost certain Bryan agrees. I dislike every member of that species (Brassica oleracea). I bought some mung bean sprouts, water chestnuts (carby, but I use them very sparingly), celery, green peppers and onions to make this evening, but the family had other preferences, so I ended up just eating one large ground round patty, cooked over charcoal and cherry wood. I'm drinking something pretty crappy: decent vodka and a smidge of tequila for flavor added to Crystal Light. I'm not even pretending to enjoy the taste. It is simply an water/ethanol solution delivery vehicle. I'm off tomorrow, so those veggies will get used. Since I've already *broken trumps* BIG TIME with my Crystal Light admission, let's talk about another "nutty" idea. I've made Chinese- type stir fry numerous times with thinly sliced strips of beef, usually bottom round, but this evening I bought a family sized package of *ground* round. I'm sure you see where I'm going. I know that ground beef in Chinese food is pretty much unheard of, and it doesn't even sound good. In fact, it seems wrong. Maybe I should invite Mr. Kuthe over tomorrow for lunch. He says I've never prepared a bad meal for him. Hmmmm? I've got lots of garlic, already peeled, and can shave a little carrot. I could make tiny red blood cell shaped burgers, and fry them crispy in peanut and/or pecan oil, then remove the beef and use the oil to stir fry the veggies, adding the mini- burgers back at the very end. The bean sprouts and garlic would dominate everything else anyway, and John loves garlic. I'm going to give him a call. > > John Kuthe... --Bryan |
You already think I'm nuts
John Kuthe wrote:
> On Jan 10, 4:51 pm, Doug Freyburger > wrote: >> Bryan wrote: >> >>> Got home from work and sauteed myself a little piece of lamb >>> shoulder steak in EVOO, garlic, black pepper and dried oregano. >>> Diet food. >> >> Veggie? >> >> Marion's Uber-sprouts >> >> Cut brussels sprouts the long way and remove excess leaves >> In a sautee pan heat oil >> Dice and sautee a couple cloves of garlic and a couple slices of >> ginger When sweated add the brussels sprouts and sautee part of the >> way Reduce heat and let cook until the heat penatrates the rest of >> the way Serve hot >> >> Works well with ginger and/or bacon and/or onion and/or ham > > Brussels sprouts are disgusting, no matter how you prepare them. I'm > almost certain Bryan agrees. > > John Kuthe... Yeah. I did try them again recently. They say tastes change. Apparently mine don't. No matter what you do to them they don't taste good to me. |
You already think I'm nuts
On Jan 10, 7:47*pm, "Julie Bove" > wrote:
> John Kuthe wrote: > > On Jan 10, 4:51 pm, Doug Freyburger > wrote: > >> Bryan wrote: > > >>> Got home from work and sauteed myself a little piece of lamb > >>> shoulder steak in EVOO, garlic, black pepper and dried oregano. > >>> Diet food. > > >> Veggie? > > >> Marion's Uber-sprouts > > >> Cut brussels sprouts the long way and remove excess leaves > >> In a sautee pan heat oil > >> Dice and sautee a couple cloves of garlic and a couple slices of > >> ginger When sweated add the brussels sprouts and sautee part of the > >> way Reduce heat and let cook until the heat penatrates the rest of > >> the way Serve hot > > >> Works well with ginger and/or bacon and/or onion and/or ham > > > Brussels sprouts are disgusting, no matter how you prepare them. I'm > > almost certain Bryan agrees. > > > John Kuthe... > > Yeah. *I did try them again recently. *They say tastes change. *Apparently > mine don't. *No matter what you do to them they don't taste good to me. I hated green peppers when I was young. Now I love them I will never like Brassica oleraceas. --Bryan |
You already think I'm nuts
On Jan 10, 6:40*pm, Bryan > wrote:
.... > I dislike every member of that species (Brassica oleracea). *I bought > some mung bean sprouts, water chestnuts (carby, but I use them very > sparingly), celery, green peppers and onions to make this evening, but > the family had other preferences, so I ended up just eating one large > ground round patty, cooked over charcoal and cherry wood. *I'm > drinking something pretty crappy: decent vodka and a smidge of tequila > for flavor added to Crystal Light. *I'm not even pretending to enjoy > the taste. *It is simply an water/ethanol solution delivery vehicle. > I'm off tomorrow, so those veggies will get used. > > Since I've already *broken trumps* BIG TIME with my Crystal Light > admission, let's talk about another "nutty" idea. *I've made Chinese- > type stir fry numerous times with thinly sliced strips of beef, > usually bottom round, but this evening I bought a family sized package > of *ground* round. *I'm sure you see where I'm going. *I know that > ground beef in Chinese food is pretty much unheard of, and it doesn't > even sound good. *In fact, it seems wrong. *Maybe I should invite Mr. > Kuthe over tomorrow for lunch. *He says I've never prepared a bad meal > for him. *Hmmmm? *I've got lots of garlic, already peeled, and can > shave a little carrot. *I could make tiny red blood cell shaped > burgers, and fry them crispy in peanut and/or pecan oil, then remove > the beef and use the oil to stir fry the veggies, adding the mini- > burgers back at the very end. The bean sprouts and garlic would > dominate everything else anyway, and John loves garlic. *I'm going to > give him a call. And you did, and you left me a message, and I called you back when I got home from eating an entire slab of short porcine intercostals, dry rubbed and smoked over apple and cherry wood from Pappy's Smokehouse: http://www.pappyssmokehouse.com/Menu.php and man they are GOOD! :-) :-) :-) And YES I will be coming over for some lunch experimentation tomorrow! As I said gimme a call and I'll ride my bicycle over. And yes I DO love garlic! :-) PS: I could tell on the phone you were a little drinky! Same some for me tomorrow! :-) John Kuthe... |
You already think I'm nuts
On Jan 10, 8:57*pm, John Kuthe > wrote:
> On Jan 10, 6:40*pm, Bryan > wrote: > ... > > > > > > > > > > > I dislike every member of that species (Brassica oleracea). *I bought > > some mung bean sprouts, water chestnuts (carby, but I use them very > > sparingly), celery, green peppers and onions to make this evening, but > > the family had other preferences, so I ended up just eating one large > > ground round patty, cooked over charcoal and cherry wood. *I'm > > drinking something pretty crappy: decent vodka and a smidge of tequila > > for flavor added to Crystal Light. *I'm not even pretending to enjoy > > the taste. *It is simply an water/ethanol solution delivery vehicle. > > I'm off tomorrow, so those veggies will get used. > > > Since I've already *broken trumps* BIG TIME with my Crystal Light > > admission, let's talk about another "nutty" idea. *I've made Chinese- > > type stir fry numerous times with thinly sliced strips of beef, > > usually bottom round, but this evening I bought a family sized package > > of *ground* round. *I'm sure you see where I'm going. *I know that > > ground beef in Chinese food is pretty much unheard of, and it doesn't > > even sound good. *In fact, it seems wrong. *Maybe I should invite Mr. |
You already think I'm nuts
On Jan 11, 7:11*am, Bryan > wrote:
.... > > You wouldn't want what I was drinkying, but I can offer you fresh > squeezed OJ screwdrivers. That'll work! :-) Granted it isn't Fine Fresh Squeezed Kentucky Corn Juice, but it'll have to do. ;-) :-) John Kuthe... |
You already think I'm nuts
Dave Smith wrote:
> Bryan wrote: > >> Got home from work and sauteed myself a little piece of lamb shoulder >> steak in EVOO, garlic, black pepper and dried oregano. >> Diet food. > > Sounds good but..... diet food??? Absolutely diet food. > It would be more diet food if you had > picked a leaner piece of lamb. There is usually a lot of fat on shoulder > chops, though lamb tends to have the fat in layers rather than > throughout the flesh. Low fat is not the one and only way to lose weight in a healthy way. Absolutely false. Always was absolutely false no matter what the press keeps on saying. And saying. And saying. |
You already think I'm nuts
Bryan wrote:
> > I dislike every member of that species (Brassica oleracea). Ah well. Your loss. They have everything from cauliflower mashed to approximate the consistancy of mashed potatoes but with actually having some flavor through mustard seeds ground into a condiment. > I'm > drinking something pretty crappy: decent vodka and a smidge of tequila > for flavor added to Crystal Light. I'm not even pretending to enjoy > the taste. It is simply an water/ethanol solution delivery vehicle. Why not go for a bit of flavor? Do you like beer? There's a zero carb beer available. It comes in concentrated form. The carbs are removed in the concentration process. Just add enough water to dilute back to the original pre-concentrated form for a beer substitute. It's called whiskey. > Since I've already *broken trumps* BIG TIME with my Crystal Light > admission, let's talk about another "nutty" idea. Is Crystal Light bad because it has aspartame, or just because it tastes gross compared to the other options? > I've made Chinese- > type stir fry numerous times with thinly sliced strips of beef, > usually bottom round, but this evening I bought a family sized package > of *ground* round. I'm sure you see where I'm going. I know that > ground beef in Chinese food is pretty much unheard of, and it doesn't > even sound good. In fact, it seems wrong. I've been to some really fake Amercianized Chinese restaurants that used ground beef. You'll likely do better. ;^) |
Well, I guess we see how THAT worked out!!! (was: You already think I'm nuts)
On Wed, 11 Jan 2012 06:34:08 -0800 (PST), John Kuthe
> wrote: >On Jan 11, 7:11*am, Bryan > wrote: >... >> >> You wouldn't want what I was drinkying, but I can offer you fresh >> squeezed OJ screwdrivers. > >That'll work! :-) Granted it isn't Fine Fresh Squeezed Kentucky Corn >Juice, but it'll have to do. ;-) > >:-) > >John Kuthe... Hey Bryan! I waited around until about 1PM but you never called me like we had agreed. So how was your lunch experiment? Best laid plans and all... ;-) John Kuthe... |
You already think I'm nuts
On Jan 10, 3:14*pm, John Kuthe > wrote:
> On Jan 10, 4:51*pm, Doug Freyburger > wrote: > > > > > > > > > > > Bryan wrote: > > > > Got home from work and sauteed myself a little piece of lamb shoulder > > > steak in EVOO, garlic, black pepper and dried oregano. > > > Diet food. > > > Veggie? > > > Marion's Uber-sprouts > > > Cut brussels sprouts the long way and remove excess leaves > > In a sautee pan heat oil > > Dice and sautee a couple cloves of garlic and a couple slices of ginger > > When sweated add the brussels sprouts and sautee part of the way > > Reduce heat and let cook until the heat penatrates the rest of the way > > Serve hot > > > Works well with ginger and/or bacon and/or onion and/or ham > > Brussels sprouts are disgusting, no matter how you prepare them. I'm > almost certain Bryan agrees. > > John Kuthe... Slice them and saute in olive oil till slight crisp. |
Well, I guess we see how THAT worked out!!! (was: You alreadythink I'm nuts)
On Jan 11, 3:31*pm, John Kuthe > wrote:
> On Wed, 11 Jan 2012 06:34:08 -0800 (PST), John Kuthe > > > wrote: > >On Jan 11, 7:11*am, Bryan > wrote: > >... > > >> You wouldn't want what I was drinkying, but I can offer you fresh > >> squeezed OJ screwdrivers. > > >That'll work! :-) Granted it isn't Fine Fresh Squeezed Kentucky Corn > >Juice, but it'll have to do. ;-) > > >:-) > > >John Kuthe... > > Hey Bryan! I waited around until about 1PM but you never called me > like we had agreed. > > So how was your lunch experiment? > > Best laid plans and all... ;-) I'm sorry. Betsy came home from work, not feeling good. I didn't remember that we had made any plans, but that it was just a "might" thing. I was a bit drunk last night. I never made the hamburger thing. Sober, I thought the better of it. You should read my fatty acids post. > > John Kuthe... --Bryan |
You already think I'm nuts
On Jan 10, 5:24*pm, John Kuthe > wrote:
> On Jan 10, 5:17*pm, Dave Smith > wrote: > ... > > > > > Sounds good but..... diet food??? It would be more diet food if you had > > picked a leaner piece of lamb. There is usually a lot of fat on shoulder > > chops, though lamb tends to have the fat in layers rather than > > throughout the flesh. Olive oil is supposed to be a healthier oil than > > most, but you might skip the oil. It isn't usually needed with chops. > > Bryan's idea of diet food is lots of fat and protein, and ZERO carbs. > He is "low carbing" as he puts it. Ketones rule! > > I call it OCD, as I think anyone in the psychiatric medical > professions would call it. Ketogenic living rocks. > > John Kuthe... --Bryan |
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