On Feb 15, 9:30*am, John Kuthe > wrote:
> On Feb 15, 11:02*am, Brooklyn1 <Gravesend1> wrote:
> ...
>
> > WTF does anyone need to measure their meat...
>
> ;-)
>
> John Kuthe...

I thought you men did that!

In article >,
(Steve Pope) wrote:

> sf > wrote:
>
> >On Wed, 15 Feb 2012 04:13:29 +0000 (UTC),

>> >> >> I keep hearing the rule of thumb that portion size of meat is
the size
>> >> >> of the palm of your hand.
>> >>
>> >> >I always heard the portion size of meat is the size of a deck of
>> >> >playing cards.


> >> >> What is the deal with this north American obsession with not weighing
> >> >> ingredients?

> >> Hang on. We're talking about a portion of meat. Almost all
> >> recipes, even if they are from north America, will specify
> >> the amount of meat by weight.

> >I was responding to your statement about "obsession with not weighing
> >*ingredients*.
>
> Right. In my view, not knowing by weight how much meat is going into
> what you're cooking must be the result of an anti-weighing obsession,
> given that -- even in north America -- recipes specify meat ingredients
> by weight.

I think it has to do more with the person trying to control their
portion size not being the one who is cooking. Many people eat out many
meals. Others eat at friend's houses. Others eat at home but aren't
always the one doing the cooking.

Also note that the palm of your hand and the deck of cards are usually
in parentheses after a number of ounces. And the number of ounces is
cooked weight of one portion.

--
Dan Abel
Petaluma, California USA

On Feb 15, 2:03*pm, merryb > wrote:
> On Feb 15, 9:30*am, John Kuthe > wrote:
>
> > On Feb 15, 11:02*am, Brooklyn1 <Gravesend1> wrote:
> > ...
>
> > > WTF does anyone need to measure their meat...
>
> > ;-)
>
> > John Kuthe...
>
> I thought you men did that!

Heh heh! ;-)

Got a yardstick? Or a 50 foot tape measure?

John Kuthe...

I just managed to score an inexpensive quarter-split side of
beef. After my share of the steer and the butchering costs, I'm
paying just under $2 a pound for lean beef. 125 pounds for $245
(plus sales tax) which can be picked up next Monday.

--
Mike

Cheryl wrote in rec.food.cooking:

> On 2/14/2012 9:41 PM, Brooklyn1 wrote:
> > On Tue, 14 Feb 2012 17:21:25 -0800 (PST), Michael OConnor
> > wrote:
> >
> > >
> > > > I keep hearing the rule of thumb that portion size of meat is
> > > > the size of the palm of your hand.
> > >
> > > I always heard the portion size of meat is the size of a deck of
> > > playing cards.
> >
> > Those portion sizes are for 300 pound couch potatoes who are hoping
> > to lose a few pounds while remaining in their inert comatose
> > state... makes more sence to hook up to a feeding tube.
>
> The reason for portion control of the meat part of your meal is so
> that you fill up the rest of the way on veggies, fruits and whole
> grains.

Yup! Filling up on meat and bread alone is not very smart. It's true
though that 3-4 oz meat a day is more than enough for health and a
goodly part of the worlds population gets less.

--

On Feb 15, 3:12*pm, John Kuthe > wrote:
> On Feb 15, 2:03*pm, merryb > wrote:
>
> > On Feb 15, 9:30*am, John Kuthe > wrote:
>
> > > On Feb 15, 11:02*am, Brooklyn1 <Gravesend1> wrote:
> > > ...
>
> > > > WTF does anyone need to measure their meat...
>
> > > ;-)
>
> > > John Kuthe...
>
> > I thought you men did that!
>
> Heh heh! ;-)
>
> Got a yardstick? Or a 50 foot tape measure?
>
> John Kuthe...

Johny?

On 2/14/2012 8:55 PM, Jean B. wrote:
> Sqwertz wrote:
>> On Mon, 13 Feb 2012 08:58:05 -0800 (PST), Mike Muth wrote:
>>
>>> I get my beef and pork from the Amish or from friends here locally.
>>> Prices are going up, but much less than on the commodities markets.
>>> Buy from local sources, whenever you can. You'll generally have lower
>>> prices and will often get better quality.
>>
>> Local independent beef here is 2-3x the cost of mass produced/marketed
>> beef from the Big 4 (Tyson, JBS, Cargill, National Beef). And I'm sure
>> that's the case in most locales.
>>
>> -sw
>
> I'd rather eat good meat very rarely than bad meat once.
>

You need to go to Buenos Aires. I ate the most fantastic beef in my
whole life there. It was like a whole different animal from the beef I'm
used to.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 2/14/2012 8:56 PM, Jean B. wrote:
> jmcquown wrote:
>>
>> "Jerry Avins" > wrote in message
>> news:20791716.1923.1329134016684.JavaMail.geo-discussion-forums@vbjk3...
>>> Nixtamalized corn. Rice and beans. There are other ways to get protein.
>>>
>>> Jerry
>>> --
>> Eat fish. Chicken. Pork.
>>
>> Jill
>
> I dunno about fish. Too many are in plight. And I am not into
> farm-raised fish.
>

Me either. I did have quite a conversation with a Chilean who knows a
lot about the industry when I was there and Chile has cleaned up it's
act (pardon the pun) a lot about how it raises salmon. Still, I think
farm raised salmon lacks tremendously in flavor. I prefer wild.

I only buy wild-caught Gulf of Mexico shrimp from Texas or Louisiana
sources.

Tilapia is a problem as there isn't any wild tilapia. I think all
tilapias are born on fish farms, much like all armadillos are born on
the road, dead.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Feb 15, 5:23*pm, BillyZoom > wrote:
....

Stop stalking me!!

John Kuthe...

On Feb 15, 6:52*pm, John Kuthe > wrote:
> On Feb 15, 5:23*pm, BillyZoom > wrote:
> ...
>
> Stop stalking me!!
>
> John Kuthe...

Stop talking about your dick every chance you get, Johny. Johny?

On 2/15/2012 3:45 PM, Mike Muth wrote:
> I just managed to score an inexpensive quarter-split side of
> beef. After my share of the steer and the butchering costs, I'm
> paying just under $2 a pound for lean beef. 125 pounds for $245
> (plus sales tax) which can be picked up next Monday.
>
I'd rather eat a smaller portion of beef with some marbling than "lean"
beef. I don't care for the lean cuts like round and sirloin. I like meat
that tastes beefy so it has to come from the rib, chuck, brisket, etc.
The only steak I eat is rib steak. I use ground chuck (mostly ground
myself) for chopped meat (a/k/a ground beef), pot roast and stews. When
I make a Jewish-style brisket, I buy a whole one in cryovac, use the
flat part for potting and smoke the thick piece on the smoker.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 15-Feb-2012, Janet Wilder > wrote:

> I'd rather eat a smaller portion of beef with some marbling
> than "lean" beef.

By "lean", I meant not fattened up at a feedlot. There's still
marbling, but the proportion of meat to fat is higher than in
feedlot cattle.

--
Mike

On 2/14/2012 11:17 PM, Brooklyn1 wrote:
> "Jean B." wrote:
>>
>> I'd rather eat good meat very rarely than bad meat once.
>
> How do you define good/bad meat? To me so long as it's wholesome it's
> good meat... I can prepare any cut so that it tastes sublime. What
> cuts used to be po' folk meat not very long ago are now very chi chi
> pricy cuts. So long as it's not preground mystery meat I'll choose
> fresh ground chuck/round meat loaf over rib steak every time. Even
> chuck is no longer inexpensive, have you priced a chuck roast
> recently, costs more than a gallon of gas a pound.... can easy cost
> $25 to feed a family of four pot roast.

Finally the cost of real food is catching up with you. That's *part* of
why to limit meat rather than "eat what you want".

On Wed, 15 Feb 2012 09:30:44 -0800 (PST), John Kuthe
> wrote:

>On Feb 15, 11:02*am, Brooklyn1 <Gravesend1> wrote:
>...
>> WTF does anyone need to measure their meat...
>
>;-)

No one can slip it in like me...

On Feb 15, 8:11*pm, Brooklyn1 <Gravesend1> wrote:
> On Wed, 15 Feb 2012 09:30:44 -0800 (PST), John Kuthe
>
> > wrote:
> >On Feb 15, 11:02*am, Brooklyn1 <Gravesend1> wrote:
> >...
> >> WTF does anyone need to measure their meat...
>
> >;-)
>
> No one can slip it in like me...

Johny & Cat Lady!?! Actually kind of makes sense. I just never knew
Sheldon rolled that way.

On Wed, 15 Feb 2012 16:11:13 -0600, "cshenk" > wrote:

>Cheryl wrote in rec.food.cooking:
>
>> On 2/14/2012 9:41 PM, Brooklyn1 wrote:
>> > On Tue, 14 Feb 2012 17:21:25 -0800 (PST), Michael OConnor
>> > wrote:
>> >
>> > >
>> > > > I keep hearing the rule of thumb that portion size of meat is
>> > > > the size of the palm of your hand.
>> > >
>> > > I always heard the portion size of meat is the size of a deck of
>> > > playing cards.
>> >
>> > Those portion sizes are for 300 pound couch potatoes who are hoping
>> > to lose a few pounds while remaining in their inert comatose
>> > state... makes more sence to hook up to a feeding tube.
>>
>> The reason for portion control of the meat part of your meal is so
>> that you fill up the rest of the way on veggies, fruits and whole
>> grains.
>
>Yup! Filling up on meat and bread alone is not very smart. It's true
>though that 3-4 oz meat a day is more than enough for health and a
>goodly part of the worlds population gets less.

I think one needs to choose portions by life style, geographical
location, and consider ones intake over time, by that I mean how many
calories one expends by their life style, climatic conditions dictate
caloric needs, and one may eat mostly low calorie veggie foods over
several days so can occasionally pig out on meats guilt free. Of
course it would be ideal to eat exactly the same every day like a lab
rat in a controlled environment but that is not practical. Tonight's
dinner was a lot of meat and potatoes but not what I do very often...
but still no rich gravy or dessert (I hardly ever eat dessert).
Tomorrow's dinner will probably be left overs but half size portions.
My cats loved that roast. And for an oldster I'm pretty active, I do
a lot more in a day than people half my age. Even though retired I'm
out of bed by six each AM, cats make sure I'm up and about. They go
back to sleep but I never do. I know retired people who have to have
their naps but I've never had a nap in my life unless I was sick, very
sick. I can't remember the last time I went back to sleep during the
day.

On Feb 15, 5:55*pm, BillyZoom > wrote:
....

Stop taking AT me, completely!!

John Kuthe...

On Wed, 15 Feb 2012 19:28:13 -0500, Cheryl >
wrote:

>On 2/14/2012 11:17 PM, Brooklyn1 wrote:
>> "Jean B." wrote:
>>>
>>> I'd rather eat good meat very rarely than bad meat once.
>>
>> How do you define good/bad meat? To me so long as it's wholesome it's
>> good meat... I can prepare any cut so that it tastes sublime. What
>> cuts used to be po' folk meat not very long ago are now very chi chi
>> pricy cuts. So long as it's not preground mystery meat I'll choose
>> fresh ground chuck/round meat loaf over rib steak every time. Even
>> chuck is no longer inexpensive, have you priced a chuck roast
>> recently, costs more than a gallon of gas a pound.... can easy cost
>> $25 to feed a family of four pot roast.
>
>Finally the cost of real food is catching up with you. That's *part* of
>why to limit meat rather than "eat what you want".

Just because I notice the price of food doesn't mean I deprive myself.
I probably spend more on feeding critters than most folks spend to
feed their family. That I don't buy expensive cuts of meat has
nothing to do with price, it's because I truly don't enjoy those
popular cuts. If I had to choose the best cut of beef, if properly
prepared, it has to be pickled tongue... piled high on *real* Jewish
rye with real deli mustard, cole slaw, and cel-ray. If I had to
choose between a slab of perfectly cooked prime rib n' lobster (surf
n' turf) and a kasha k'nish w/stuffed derma, and a duo of knockwurst
braised in kraut guess what I'd choose every time. Let's put it this
way, shellfish n' beef is as TIAD as it gets. When it comes to food
(and most anything else) price impresses me the least. I'll take a
Heinz 57 rescue pet over a mega buck$ purebred with paper$ every time.

> I used to go to this restaurant where you asked for a portion
> size of whatever piece of beef you wanted, and an experienced
> person would cut it and sure enough, it would be the exact
> weight!

When I lived in Detroit, there was a steakhouse that charged by the
ounce that I used to eat at a lot.

"Jean B." > wrote in message
...
> jmcquown wrote:
>>
>> "Jerry Avins" > wrote in message
>> news:20791716.1923.1329134016684.JavaMail.geo-discussion-forums@vbjk3...
>>> Nixtamalized corn. Rice and beans. There are other ways to get protein.
>>>
>>> Jerry
>>> --
>> Eat fish. Chicken. Pork.
>>
>> Jill
>
> I dunno about fish. Too many are in plight. And I am not into
> farm-raised fish.
>
> --
> Jean B.


Sorry, but I do eat farm raised fish. Wild caught are too questionable.
But there are other ways to get protein, including beans and lentils. I'm
not crazy about chicken but I'll eat it.

Jill

On Feb 15, 5:50*pm, Janet Wilder > wrote:
>
>
> Tilapia is a problem as there isn't any wild tilapia. *I think all
> tilapias are born on fish farms, much like all armadillos are born on
> the road, dead.

I like tilapia. Hey, why did the chicken cross the road?

To prove to the armadillo that it could indeed be done.
>
> --
> Janet Wilder

--Bryan

Jill wrote:

> Sorry, but I do eat farm raised fish. Wild caught are too questionable.

That's pretty ignorant, considering that the incidence of parasites and
diseases is *much* higher among many farm-raised fish, and many of the
foreign farms (which is probably where the fish you buy were raised) are
ecological disaster areas.

Bob

On Thu, 16 Feb 2012 07:59:41 -0800 (PST), Bryan
> wrote:

> Hey, why did the chicken cross the road?
>
> To prove to the armadillo that it could indeed be done.

Ha!

--
Food is an important part of a balanced diet.

"Steve Pope" > wrote in message
...
> Michael OConnor > wrote:
>
>>> I keep hearing the rule of thumb that portion size of meat is the size
>>> of the palm of your hand.
>
>>I always heard the portion size of meat is the size of a deck of
>>playing cards.
>
> What is the deal with this north American obsession with not weighing
> ingredients?
>
> Steve


I don't want anyone to tell me how much I should eat or that I should weigh
my food. I'm not on Weight Watchers, Nutrisystem or whatever those other
diet programs are. Whose business is it if I don't measure my steak to
their suggested number of ounces? Oooh, I shouldn't have more than 1/4 c.
of rice or pasta. Don't eat potatoes or bread! God forbid! Sorry, I'm not
buying into whatever these people are selling. I only weigh 120 lbs. I'm
not about to start weighing my food before I eat it. It's ridiculous to
suggest everyone in America needs to do so.

Jill

Brooklyn1 wrote:
> "Jean B." wrote:
>> I'd rather eat good meat very rarely than bad meat once.
>
> How do you define good/bad meat? To me so long as it's wholesome it's
> good meat... I can prepare any cut so that it tastes sublime. What
> cuts used to be po' folk meat not very long ago are now very chi chi
> pricy cuts. So long as it's not preground mystery meat I'll choose
> fresh ground chuck/round meat loaf over rib steak every time. Even
> chuck is no longer inexpensive, have you priced a chuck roast
> recently, costs more than a gallon of gas a pound.... can easy cost
> $25 to feed a family of four pot roast.

Humanely raised beasts, preferably local, decently marbled (as vs
bred to be shoe leather), no antibiotics, growth hormones, no
added water or other substances, etc. Probably more. Luckily, my
days of cooking roasts are behind me. No, wait! I do want to do
sauerbraten and such things again, but I do them very rarely,
probably not even once in five years. For one thing, my "outdoor
refrigerator" is not as good as it was in the least house. (Read
that I'd have to put the huge vessel on the deck and not in the
porch.)

--
Jean B.

Janet Wilder wrote:
> On 2/14/2012 8:56 PM, Jean B. wrote:
>> jmcquown wrote:
>>>
>>> "Jerry Avins" > wrote in message
>>> news:20791716.1923.1329134016684.JavaMail.geo-discussion-forums@vbjk3...
>>>> Nixtamalized corn. Rice and beans. There are other ways to get protein.
>>>>
>>>> Jerry
>>>> --
>>> Eat fish. Chicken. Pork.
>>>
>>> Jill
>>
>> I dunno about fish. Too many are in plight. And I am not into
>> farm-raised fish.
>>
>
> Me either. I did have quite a conversation with a Chilean who knows a
> lot about the industry when I was there and Chile has cleaned up it's
> act (pardon the pun) a lot about how it raises salmon. Still, I think
> farm raised salmon lacks tremendously in flavor. I prefer wild.
>
> I only buy wild-caught Gulf of Mexico shrimp from Texas or Louisiana
> sources.
>
> Tilapia is a problem as there isn't any wild tilapia. I think all
> tilapias are born on fish farms, much like all armadillos are born on
> the road, dead.
>

Yes, it's not JUST the the cleanliness of the surroundings, but
also their relative merits as food--both from the taste/texture
standpoint and form a health standpoint. I have two comments
about two fish based on personal experience: catfish and salmon.
My daughter and I really enjoyed catfish. Then it started being
"flabby" and flavorless. She stopped liking it. The salmon also
started being mushy and flavorless. Only after that happened did
I realize it was because the norm had become farm-raised fish.

--
Jean B.

Janet Wilder wrote:
> On 2/15/2012 3:45 PM, Mike Muth wrote:
>> I just managed to score an inexpensive quarter-split side of
>> beef. After my share of the steer and the butchering costs, I'm
>> paying just under $2 a pound for lean beef. 125 pounds for $245
>> (plus sales tax) which can be picked up next Monday.
>>
> I'd rather eat a smaller portion of beef with some marbling than "lean"
> beef. I don't care for the lean cuts like round and sirloin. I like meat
> that tastes beefy so it has to come from the rib, chuck, brisket, etc.
> The only steak I eat is rib steak. I use ground chuck (mostly ground
> myself) for chopped meat (a/k/a ground beef), pot roast and stews. When
> I make a Jewish-style brisket, I buy a whole one in cryovac, use the
> flat part for potting and smoke the thick piece on the smoker.
>
Yup, that too. Same for pork and lamb. Lamb here tends to be so
flavorless now--I think lamb for those who don't LIKE lamb.
Actually, I should have added in my post to Sheldon that the best
of all worlds is being able to find good meat etc. at Trader
Joe's, where it doesn't cost ALL of an arm or a leg.

--
Jean B.

On Thu, 16 Feb 2012 19:47:50 -0500, "Jean B." > wrote:

>Brooklyn1 wrote:
>> "Jean B." wrote:
>>> I'd rather eat good meat very rarely than bad meat once.
>>
>> How do you define good/bad meat? To me so long as it's wholesome it's
>> good meat... I can prepare any cut so that it tastes sublime. What
>> cuts used to be po' folk meat not very long ago are now very chi chi
>> pricy cuts. So long as it's not preground mystery meat I'll choose
>> fresh ground chuck/round meat loaf over rib steak every time. Even
>> chuck is no longer inexpensive, have you priced a chuck roast
>> recently, costs more than a gallon of gas a pound.... can easy cost
>> $25 to feed a family of four pot roast.
>
>Humanely raised beasts, preferably local, decently marbled (as vs
>bred to be shoe leather), no antibiotics, growth hormones, no
>added water or other substances, etc. Probably more.

That all comes under wholesomeness.

>Luckily, my
>days of cooking roasts are behind me. No, wait! I do want to do
>sauerbraten and such things again, but I do them very rarely,
>probably not even once in five years. For one thing, my "outdoor
>refrigerator" is not as good as it was in the least house. (Read
>that I'd have to put the huge vessel on the deck and not in the
>porch.)

You don't have to do a huge roast, choose an appropriate size for you.
And you can marinate meat in a plastic bag set in a roasting pan...
needs less marinade too. What's an outdoor refrigerator?

Cheryl wrote:
> On 2/14/2012 11:17 PM, Brooklyn1 wrote:
>> "Jean B." wrote:
>>>
>>> I'd rather eat good meat very rarely than bad meat once.
>>
>> How do you define good/bad meat? To me so long as it's wholesome it's
>> good meat... I can prepare any cut so that it tastes sublime. What
>> cuts used to be po' folk meat not very long ago are now very chi chi
>> pricy cuts. So long as it's not preground mystery meat I'll choose
>> fresh ground chuck/round meat loaf over rib steak every time. Even
>> chuck is no longer inexpensive, have you priced a chuck roast
>> recently, costs more than a gallon of gas a pound.... can easy cost
>> $25 to feed a family of four pot roast.
>
> Finally the cost of real food is catching up with you. That's *part* of
> why to limit meat rather than "eat what you want".

Luckily I also like legumes and other non-animal sources of
protein. Nice program on NPR this morning about beans. (Of
course, they have their drawbacks, but one can work around them.)
I really eat a FRACTION of the meat I used to consume. I am
ashamed to confess that back in my 20s, I ate A LOT of meat,
kind-of regarding the veggies etc. (which I love) as chaff. I
don't know when that changed. Maybe when I went back to school
and couldn't afford to eat that way. I am sure that when I lived
in Japan that was reinforced, because meat was quite expensive.

--
Jean B.

Brooklyn1 wrote:
> On Wed, 15 Feb 2012 19:28:13 -0500, Cheryl >
> wrote:
>
>> On 2/14/2012 11:17 PM, Brooklyn1 wrote:
>>> "Jean B." wrote:
>>>> I'd rather eat good meat very rarely than bad meat once.
>>> How do you define good/bad meat? To me so long as it's wholesome it's
>>> good meat... I can prepare any cut so that it tastes sublime. What
>>> cuts used to be po' folk meat not very long ago are now very chi chi
>>> pricy cuts. So long as it's not preground mystery meat I'll choose
>>> fresh ground chuck/round meat loaf over rib steak every time. Even
>>> chuck is no longer inexpensive, have you priced a chuck roast
>>> recently, costs more than a gallon of gas a pound.... can easy cost
>>> $25 to feed a family of four pot roast.
>> Finally the cost of real food is catching up with you. That's *part* of
>> why to limit meat rather than "eat what you want".
>
> Just because I notice the price of food doesn't mean I deprive myself.
> I probably spend more on feeding critters than most folks spend to
> feed their family. That I don't buy expensive cuts of meat has
> nothing to do with price, it's because I truly don't enjoy those
> popular cuts. If I had to choose the best cut of beef, if properly
> prepared, it has to be pickled tongue... piled high on *real* Jewish
> rye with real deli mustard, cole slaw, and cel-ray. If I had to
> choose between a slab of perfectly cooked prime rib n' lobster (surf
> n' turf) and a kasha k'nish w/stuffed derma, and a duo of knockwurst
> braised in kraut guess what I'd choose every time. Let's put it this
> way, shellfish n' beef is as TIAD as it gets. When it comes to food
> (and most anything else) price impresses me the least. I'll take a
> Heinz 57 rescue pet over a mega buck$ purebred with paper$ every time.

Ah yes, there's that too. I do get good-quality cat
food--tempered by feline likes. Unfortunately for the wallet, the
aging cats have concentrated more on wet food. That is good for
their health but rather costly. Some days, I spend more on cat
food than on human food.

--
Jean B.

jmcquown wrote:
>
> "Jean B." > wrote in message
> ...
>> jmcquown wrote:
>>>
>>> "Jerry Avins" > wrote in message
>>> news:20791716.1923.1329134016684.JavaMail.geo-discussion-forums@vbjk3...
>>>> Nixtamalized corn. Rice and beans. There are other ways to get protein.
>>>>
>>>> Jerry
>>>> --
>>> Eat fish. Chicken. Pork.
>>>
>>> Jill
>>
>> I dunno about fish. Too many are in plight. And I am not into
>> farm-raised fish.
>>
>> --
>> Jean B.
>
>
> Sorry, but I do eat farm raised fish. Wild caught are too questionable.
> But there are other ways to get protein, including beans and lentils.
> I'm not crazy about chicken but I'll eat it.
>
> Jill

You don't have to be sorry, Jill. I was speaking of MY personal
preference. I don't speak for you. Can you eat beans and
lentils? Maybe not? I love them. My daughter is mostly into
chicken and eggs, so that we consume a lot of those.

--
Jean B.

jmcquown wrote:
>
> "Jean B." > wrote in message
> ...
>> jmcquown wrote:
>>>
>>> "Jerry Avins" > wrote in message
>>> news:20791716.1923.1329134016684.JavaMail.geo-discussion-forums@vbjk3...
>>>> Nixtamalized corn. Rice and beans. There are other ways to get protein.
>>>>
>>>> Jerry
>>>> --
>>> Eat fish. Chicken. Pork.
>>>
>>> Jill
>>
>> I dunno about fish. Too many are in plight. And I am not into
>> farm-raised fish.
>>
>> --
>> Jean B.
>
>
> Sorry, but I do eat farm raised fish. Wild caught are too questionable.
> But there are other ways to get protein, including beans and lentils.
> I'm not crazy about chicken but I'll eat it.
>
> Jill

Oh, ps, I LOVE tofu, especially if I get it at an Asian store.

--
Jean B.

Brooklyn1 wrote in rec.food.cooking:

> On Wed, 15 Feb 2012 16:11:13 -0600, "cshenk" > wrote:
>
> > Cheryl wrote in rec.food.cooking:
> >
> >> On 2/14/2012 9:41 PM, Brooklyn1 wrote:
> >> > On Tue, 14 Feb 2012 17:21:25 -0800 (PST), Michael OConnor
> >> > wrote:
> >> >
> >> > >
> >> > > > I keep hearing the rule of thumb that portion size of meat is
> >> > > > the size of the palm of your hand.
> >> > >
> >> > > I always heard the portion size of meat is the size of a deck
> of >> > > playing cards.
> >> >
> >> > Those portion sizes are for 300 pound couch potatoes who are
> hoping >> > to lose a few pounds while remaining in their inert
> comatose >> > state... makes more sence to hook up to a feeding tube.
> >>
> >> The reason for portion control of the meat part of your meal is so
> >> that you fill up the rest of the way on veggies, fruits and whole
> >> grains.
> >
> > Yup! Filling up on meat and bread alone is not very smart. It's
> > true though that 3-4 oz meat a day is more than enough for health
> > and a goodly part of the worlds population gets less.
>
> I think one needs to choose portions by life style, geographical
> location, and consider ones intake over time, by that I mean how many
> calories one expends by their life style, climatic conditions dictate
> caloric needs, and one may eat mostly low calorie veggie foods over
> several days so can occasionally pig out on meats guilt free. Of
> course it would be ideal to eat exactly the same every day like a lab
> rat in a controlled environment but that is not practical. Tonight's
> dinner was a lot of meat and potatoes but not what I do very often...
> but still no rich gravy or dessert (I hardly ever eat dessert).
> Tomorrow's dinner will probably be left overs but half size portions.
> My cats loved that roast. And for an oldster I'm pretty active, I do
> a lot more in a day than people half my age. Even though retired I'm
> out of bed by six each AM, cats make sure I'm up and about. They go
> back to sleep but I never do. I know retired people who have to have
> their naps but I've never had a nap in my life unless I was sick, very
> sick. I can't remember the last time I went back to sleep during the
> day.

Sure, I;m with you on that about lifestyle. A sedentary person needs
much less food overall. LOL on the cats, yeah, we have an alarm clock
kitty too. That or a dog will stick a cold nose into an eyeball or ear
to remind us they need to go out to pee. 5:30 am usually but sometimes
they let us sleep until 6.

--

jmcquown > wrote:

>"Steve Pope" > wrote in message

>> What is the deal with this north American obsession with not weighing
>> ingredients?

>I don't want anyone to tell me how much I should eat or that I should weigh
>my food.

I'm not saying anyone should tell you either of these things.
People are free to do what they like. I'm just saying that relative to
what I would view as a neutral point of view, north Americans seem to
be biased opposed to weighing ingredients. Perhaps to the point of
obsession, or almost so.


Steve

Brooklyn1 wrote:
> On Thu, 16 Feb 2012 19:47:50 -0500, "Jean B." > wrote:
>
>> Brooklyn1 wrote:
>>> "Jean B." wrote:
>>>> I'd rather eat good meat very rarely than bad meat once.
>>> How do you define good/bad meat? To me so long as it's wholesome it's
>>> good meat... I can prepare any cut so that it tastes sublime. What
>>> cuts used to be po' folk meat not very long ago are now very chi chi
>>> pricy cuts. So long as it's not preground mystery meat I'll choose
>>> fresh ground chuck/round meat loaf over rib steak every time. Even
>>> chuck is no longer inexpensive, have you priced a chuck roast
>>> recently, costs more than a gallon of gas a pound.... can easy cost
>>> $25 to feed a family of four pot roast.
>> Humanely raised beasts, preferably local, decently marbled (as vs
>> bred to be shoe leather), no antibiotics, growth hormones, no
>> added water or other substances, etc. Probably more.
>
> That all comes under wholesomeness.
>
>> Luckily, my
>> days of cooking roasts are behind me. No, wait! I do want to do
>> sauerbraten and such things again, but I do them very rarely,
>> probably not even once in five years. For one thing, my "outdoor
>> refrigerator" is not as good as it was in the least house. (Read
>> that I'd have to put the huge vessel on the deck and not in the
>> porch.)
>
> You don't have to do a huge roast, choose an appropriate size for you.
> And you can marinate meat in a plastic bag set in a roasting pan...
> needs less marinade too. What's an outdoor refrigerator?

The cold porch or deck. Such things are useful for HUGE vats of
stuff. Speaking of which, I am getting some venison tomorrow!
Free! I probably need to weigh out portions. I think I'll make
chili first. I need to think of a worthy stew. (I am not sure
how many pounds I'm getting of the ground meat and the stew meat.)

--
Jean B.

There is no chance for beef prices to come down. Possibly due to the drought. The prices will be on rise in coming years.

On Sat, 18 Feb 2012 23:49:37 -0600, Sqwertz >
wrote:

>On Wed, 15 Feb 2012 19:28:13 -0500, Cheryl wrote:
>
>> On 2/14/2012 11:17 PM, Brooklyn1 wrote:
>>
>>> How do you define good/bad meat? To me so long as it's wholesome it's
>>> good meat... I can prepare any cut so that it tastes sublime. What
>>> cuts used to be po' folk meat not very long ago are now very chi chi
>>> pricy cuts. So long as it's not preground mystery meat I'll choose
>>> fresh ground chuck/round meat loaf over rib steak every time. Even
>>> chuck is no longer inexpensive, have you priced a chuck roast
>>> recently, costs more than a gallon of gas a pound.... can easy cost
>>> $25 to feed a family of four pot roast.
>
>Your calculator must be broken. 3 pounds of chuck roast @ $9, 2lbs of
>potatoes @ $.70, 2 onions at $.60, 8 oz of mushroom for $1.50, packet
>of generic onion soup mix $.60. Total cost = half of what you
>estimate. Exaggerating your story doesn't exactly prove your point.

You must live in a different country. The average price of boneless
chuck in hillybilly NY is $4.50/lb (more in NYC), top round is
$3.50/lb. Spuds cost $4/5 lbs, onions are $3/2 lbs, mushrooms are
8oz/$3. But I would also put in a pound of carrots $1.30, garlic...
for some reason it's $4.89/lb here. I'd also add a can of tomato
paste, a can of beer, parsley, and other herbs/spices. It's been many
years since I've been able to cook pot roast for under $25. Yes,
sometimes an item or two is on sale but I can't count on that and it's
not going to be any huge savings.

>> Finally the cost of real food is catching up with you. That's *part* of
>> why to limit meat rather than "eat what you want".
>
>Limit meat? yeah, right. If I'm cheap I'll buy the 10lb bags of
>chicken leg quarters for $5.90. Where can you get vegetables for
>$.59/lb? (other than yellow onions)
>-sw

A 2 pound bag of yellow onions here typically runs $3. A 5 lb bag
costs a few pennies less but I can't usually use that many onions
before some spoil. I'm a pretty good shopper but still groceries are
expensive nowadays... a few days ago I dropped $400 at Walmart and
didn't buy any meats.

On Sat, 18 Feb 2012 23:51:21 -0600, Sqwertz >
wrote:

>On Thu, 16 Feb 2012 20:00:42 -0500, Jean B. wrote:
>
>> Some days, I spend more on cat food than on human food.
>
>Do you make sandwiches out of it, or use it as a cracker spread?
>
>-sw

Fancy Feast costs as much as goose liver pate. And Science Diet
kibbles cost more than boneless chuck.

Brooklyn1 wrote:
>
> Fancy Feast costs as much as goose liver pate. And Science Diet
> kibbles cost more than boneless chuck.

I predict the raising of Toxoplasma-free
mice and rats for live cat food will be the
next big fad. It wouldn't be hard to get
in the ballpark of the price of conventional
cat food, it's a perfectly balanced diet,
the cats will love it, and there won't be
any melamine or other contaminants in it.

Of course, PETA wil have a fit. Screw 'em.

I wonder what the ideal cat food animal would
be? There are mutant strains used in research
that have various useful characteristics, such
as obesity. Really fat mice would be easy prey
for even an old, tired cat.

Brooklyn1 wrote:

>Fancy Feast costs as much as goose liver pate. And Science Diet
>kibbles cost more than boneless chuck.

Isn't your kitty worth the expense?