On Tue, 24 Jun 2014 13:04:58 -0400, jmcquown >
wrote:

>My mom always used margarine when my brothers and I were kids because it
>was less expensive. Butter was reserved for holidays or special
>dinners. Those were the occasions when she usually burned the dinner
>rolls for which the butter was intended.
>
>Back in the day margarine was less expensive. I doubt Mom wondered
>about whether or not it was good for us. The disparity in prices
>finally leveled off. I now only buy butter, not margarine.
>
>How about you?

Only butter here. I haven't had margarine in the house for well over
15 years, and I buy the best I can find:
https://www.youtube.com/watch?v=bEFtFKPsq9k

"John Kuthe" > wrote in message
...
> On Tue, 24 Jun 2014 12:57:14 -0700 (PDT), Nancy2
> > wrote:
>
>>I use half oleo or one-third oleo and the rest butter for the shortening
>>in my CC cookies, only because the
>> oleo keeps them from getting too crispy; can't really tell the difference
>> in taste. And we don't have CC
>>cookies real often, so I don't worry about it.
>>
>>N.
>
> Yes, vegetable and animal fat produce slightly different texture
> results in baked goods, and either or a combination of both can be
> used to produce the desired results without too much if any difference
> in flavor.
>
> But I'd never eat "oleo" on a cracker or bread, or lobster, broccoli,
> asparagus, etc. but I love butter on them! For the flavor. In fact
> when my son wazs quite young, he told me that he liked my broccoli but
> not his mom's. I asked him if his mom put butter on her broccoli and
> he said no. And I said "That's why you like mine, I do!" Important
> culinary lesson!

My friend made Spritz with margarine. The texture was fine but the flavor
was not. People kept asking me why my Spritz looked the same as hers but
had better flavor? That was why.

See my note on mixing oleo and butter for cookies. I do have one recipe for sorta sugar cookies,
only they are very crispy brown sugar cookies. Oleo just won't work in that recipe. We always
bought Blue Bonnet, too, and I still do, because it is one of the few oleos
that has a baking
version(not water-filled). I think BB must have been one of the first oleos
out when oleo was finally
approved to be sold in a yellow color.

N.

On Wed, 25 Jun 2014 07:00:05 -0700 (PDT), Nancy2
> wrote:

> See my note on mixing oleo and butter for cookies. I do have one recipe for sorta sugar cookies,
> only they are very crispy brown sugar cookies. Oleo just won't work in that recipe. We always
> bought Blue Bonnet, too, and I still do, because it is one of the few oleos
> that has a baking version(not water-filled). I think BB must have been one of the first oleos
> out when oleo was finally approved to be sold in a yellow color.
>

Thanks. I know so little about margarine, I didn't think about
checking for water and even if I did see it on the ingredient list, I
wouldn't have known that it would be a problem. Googling, I see mine
(Imperial) has water. Oh, well. It worked for me anyway.


--
All you need is love. But a little chocolate now and then doesn't hurt.

jmcquown wrote:
>
> My mom always used margarine when my brothers and I were kids because it
> was less expensive. Butter was reserved for holidays or special
> dinners. Those were the occasions when she usually burned the dinner
> rolls for which the butter was intended.
>
> Back in the day margarine was less expensive. I doubt Mom wondered
> about whether or not it was good for us. The disparity in prices
> finally leveled off. I now only buy butter, not margarine.
>
> How about you?

I NEVER had real butter in all of my young years. Mom always used
margarine. I learned better once I finally moved out on my own (age
20).

I remember once, Mom caught my young sister eating an entire stick of
margarine like it was an apple or something. heheh How nasty is
that?

g.

sf wrote:
>
> On Tue, 24 Jun 2014 21:10:04 -0400, jmcquown >
> wrote:
>
> > The reply further stated, "We're proud to
> > announce that Smart Balance® Buttery Spread is now the only leading
> > spread made with 100% non-GMO sourced ingredients!"
>
> I'm glad to hear they have their ear to the ground.


Ear to the ground?
---------------------------------------------------------
A cowboy riding along the trail comes across an indian
lying flat on the trail with his ear to the ground.

Cowboy: "What's up there, my friend?"

Indian: "Stagecoach pulled by 4 horses in the next valley from here."

Cowboy: "Whoa... you can tell all that just by listening to the
ground?"

Indian: "No...them run over me 30 minutes ago."
-----------------------------------------------------------

Dave Smith > wrote in
:

> On 2014-06-24 2:02 PM, sf wrote:
>
>>> And for
>>> the record, when I used to eat Buffalo wings I used margarine with
>>> the Frank's sauce. It is much better than butter. Sniff Sniff... I
>>> miss my weekly dose of Buffalo wings.
>>>
>>
>> Get enough good checkups and you can lighten up a bit. In fact, I
>> told hubby yesterday that I wanted to make burgers for dinner so he
>> went shopping after his walk (are you walking now?) and came back
>> with *80%* burger meat. YES, he did! They were good, too. I think
>> the trick is not to eat them too often. In fact, they were so good
>> I'm thinking about buying some fresh salmon and making salmon burgers
>> tonight.
>
> When I had the consultation with the cardiac dietitian she told me I
> could occasionally eat some things on the Avoid list..... but not
> chicken wings. They are forbidden.
>
> My checkups have been good, and we have hamburgers once a week. It is
> our Saturday night dinner. I used a combination of ground beef and
> ground pork.
>
Your dietician is a kook if she forbids chicken wings, but not partially
hydrogenated fats. The drummie section is far lower in fat than the
yummier middle section, and when fried naked in high monounsaturated oil,
they are not particularly high in either palmitic or myristic acid, the
only problematic saturated fats.

You could make your own butter subtitute from Butter Buds and high oleic
sunflower oil, and use your prefered hot sauce. I far prefer Cholula to
Frank's, but that's a personal preference. I say, "**** your dietician,"
but do qualify that in three ways:
Only if you are attraced to her;
Only if she is also attracted to you; and,
Only if your wife is OK with you ****ing your dietician.

I don't have much interest in ****ing clueless women, and none whatsoever
in their advice. Your dietician can go **** herself, you, or whomever
else, while I enjoy the delights of chicken wings.

>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On 6/24/2014 7:04 AM, jmcquown wrote:
> My mom always used margarine when my brothers and I were kids because it
> was less expensive. Butter was reserved for holidays or special
> dinners. Those were the occasions when she usually burned the dinner
> rolls for which the butter was intended.
>
> Back in the day margarine was less expensive. I doubt Mom wondered
> about whether or not it was good for us. The disparity in prices
> finally leveled off. I now only buy butter, not margarine.
>
> How about you?
>
> Jill

I use the stuff that comes in a big tub. This is a colloidal emulsion
made from some kind of oil and water in nearly equal amounts. I use it
because it's cheaper and spreads a lot faster than butter. Time is the
critical factor. This morning I had less than 15 minutes to make some
toast and eat it. I don't eat much of that stuff myself. I like to
spread only peanut butter or jelly on toast but my wife likes to grease
up hers.

On 6/26/2014 4:32 AM, dsi1 wrote:

> I use the stuff that comes in a big tub. This is a colloidal emulsion
> made from some kind of oil and water in nearly equal amounts. I use it
> because it's cheaper and spreads a lot faster than butter. Time is the
> critical factor. This morning I had less than 15 minutes to make some
> toast and eat it. I don't eat much of that stuff myself. I like to
> spread only peanut butter or jelly on toast but my wife likes to grease
> up hers.

We only use butter. I always have one stick of butter that is room
temperature, for reasons such as the one you mentioned.

Becca

On 6/25/2014 11:56 AM, Gary wrote:
> jmcquown wrote:
>>
>> My mom always used margarine when my brothers and I were kids because it
>> was less expensive. Butter was reserved for holidays or special
>> dinners. Those were the occasions when she usually burned the dinner
>> rolls for which the butter was intended.
>>
>> Back in the day margarine was less expensive. I doubt Mom wondered
>> about whether or not it was good for us. The disparity in prices
>> finally leveled off. I now only buy butter, not margarine.
>>
>> How about you?
>
> I NEVER had real butter in all of my young years. Mom always used
> margarine. I learned better once I finally moved out on my own (age
> 20).
>
> I remember once, Mom caught my young sister eating an entire stick of
> margarine like it was an apple or something. heheh How nasty is
> that?
>
> g.
>
That's pretty nasty, alright. However, we had a cook when we lived in
Bangkok. She'd occasionally give her 3 year old son a knob of butter
(real butter - about 2 Tbs.) as a "treat". I always thought that was a
bit odd.

Jill

On 6/26/2014 12:07 PM, Ema Nymton wrote:
> On 6/26/2014 4:32 AM, dsi1 wrote:
>
>> I use the stuff that comes in a big tub. This is a colloidal emulsion
>> made from some kind of oil and water in nearly equal amounts. I use it
>> because it's cheaper and spreads a lot faster than butter. Time is the
>> critical factor. This morning I had less than 15 minutes to make some
>> toast and eat it. I don't eat much of that stuff myself. I like to
>> spread only peanut butter or jelly on toast but my wife likes to grease
>> up hers.
>
> We only use butter. I always have one stick of butter that is room
> temperature, for reasons such as the one you mentioned.
>
> Becca

I'm not a big fan of either stuff. If I have a toast, I'll skip the
butter or spread and go directly to the peanut butter and/or jelly. My
wife likes to grease up her toast before adding jelly. That's kind of
creepy. I don't have problems with oil but to me, oils are mostly for
frying food or baking. I use a lot of oil for frying.

On 6/26/2014 5:32 AM, dsi1 wrote:

>
> I use the stuff that comes in a big tub. This is a colloidal emulsion
> made from some kind of oil and water in nearly equal amounts. I use it
> because it's cheaper and spreads a lot faster than butter. Time is the
> critical factor.

How much money do you save to make it worth eating grease instead of
real flavorful butter?

Save time? Maybe 10 or 15 seconds saved, but instead of real food you
ingest chemicals.

Well, your choice, but not for me.

On 6/26/2014 3:08 PM, Ed Pawlowski wrote:
> On 6/26/2014 5:32 AM, dsi1 wrote:
>
>>
>> I use the stuff that comes in a big tub. This is a colloidal emulsion
>> made from some kind of oil and water in nearly equal amounts. I use it
>> because it's cheaper and spreads a lot faster than butter. Time is the
>> critical factor.
>
> How much money do you save to make it worth eating grease instead of
> real flavorful butter?
>
> Save time? Maybe 10 or 15 seconds saved, but instead of real food you
> ingest chemicals.
>
> Well, your choice, but not for me.

The question of what I put on my toast is not something that I want to
mull over. I'm just not into butter or butter substitutes. In this
matter, I'm gonna go the simplest and easiest route.

If you believe that some foods are more real than others and this gives
you some kind of advantage over others, that's fine with me. The
reality, however, is that your lifespan is not determined by whether or
not you're eating 100% genuine organic butter. Mostly, it's a matter of
heredity.

OTOH, the other day I bought 1000g of Japanese mayo for $8.97. I'm quite
proud of it. I also bought 500g of Kewpie for $4.87. I'm fairly certain
that this makes me superior to all you peons with your jar mayo.

"Ed Pawlowski" > wrote in message
...
> On 6/26/2014 5:32 AM, dsi1 wrote:
>
>>
>> I use the stuff that comes in a big tub. This is a colloidal emulsion
>> made from some kind of oil and water in nearly equal amounts. I use it
>> because it's cheaper and spreads a lot faster than butter. Time is the
>> critical factor.
>
> How much money do you save to make it worth eating grease instead of real
> flavorful butter?
>
> Save time? Maybe 10 or 15 seconds saved, but instead of real food you
> ingest chemicals.
>
> Well, your choice, but not for me.

Some margarine is super cheap. I was shocked at the prices of some that
Winco had for sale. It's not the kind I can eat. Not many are dairy free.
I use Nucoa for cooking if it is going to be something that we all eat. Or
I will just use olive oil instead. I do use butter when I am only cooking
something for husband and daughter. For toast I use Smart Balance or Earth
Balance. Earth Balance tastes better. I think Earth Balance comes in a
stick form but it contains flax and daughter can't have that. They will
occasionally use a soft spread but really only very occasionally. So much
so that I usually have to toss it before it is used up. So I just get
whatever is cheap at the time.

I wish I could eat butter. I like it. It just doesn't like me.

On 6/26/2014 4:14 PM, Julie Bove wrote:
>
>
> Some margarine is super cheap. I was shocked at the prices of some that
> Winco had for sale. It's not the kind I can eat. Not many are dairy
> free. I use Nucoa for cooking if it is going to be something that we all
> eat. Or I will just use olive oil instead. I do use butter when I am
> only cooking something for husband and daughter. For toast I use Smart
> Balance or Earth Balance. Earth Balance tastes better. I think Earth
> Balance comes in a stick form but it contains flax and daughter can't
> have that. They will occasionally use a soft spread but really only
> very occasionally. So much so that I usually have to toss it before it
> is used up. So I just get whatever is cheap at the time.
>
> I wish I could eat butter. I like it. It just doesn't like me.

I used to use Nucoa for frying. It worked fine. These days I just use
vegetable oil.

sf > wrote in
:

> I have never been a fan of chicken wings (too
> bony for me) until dousing them in hot sauce & butter came along, then
> we made them for a big game - stuff like that. IOW: not very often
> (and I baked them, no frying). We stopped all that after hubby's
> cardiac issue. After this full fat hamburger, I'm thinking I'll make
> a couple pounds of buffalo wings next time the family gathers. He has
> good self control and will limit himself.
>
You need to fry them naked--the wings, not the cook. Baking hot wings is
just wrong. It's like boiling a T-bone steak. Wrong. Trust me on that,
because you know much how I love wings.

Think about this, the drummie section really isn't all that fatty because
if they are fried properly, most of the chicken fat--which is nearly all in
the skin--ends up rendering into the sunflower oil, and I know this sounds
weird coming from me, but if you're really trying to limit saturated fat,
there *are* natural butter flavor additives that might work for the sauce.

I've taken hot wings to the next level by substituting Cholula for the
Frank's.
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

"Pete C." > wrote in
om:

>
> graham wrote:
>>
>> On 24/06/2014 3:31 PM, Pete C. wrote:
>> >
>> > Dave Smith wrote:
>> >>
>> >> On 2014-06-24 1:12 PM, sf wrote:
>> >>
>> >>> My mom bought margarine too and I suspect it was for the same
>> >>> reason your mother bought it. It was the cheaper spread.
>> >>>
>> >>> I buy butter for no particular reason other than my husband likes
>> >>> it.
>> >>
>> >> My wife loves butter. I am sometimes amazed at how much butter she
>> >> spreads on things. A baked potatoe will get at least a tablesoon
>> >> of butter, and more likely 2-3. Where I might put at most 1/2 tsp
>> >> of butter on a serving of asparagus or peas, she would use 1-2
>> >> Tblsp.
>> >>
>> >
>> > The buffet at a casino in the area has had rather good King Crab
>> > legs lately... Instead of the little cup I grab one of the soup
>> > bowls for the melted butter... The last time I went I had what must
>> > have been 3# of crab (after shelling) and 1/3 cup of butter... I
>> > couldn't even manage dessert after that. I got my $24 worth at
>> > least.
>> >
>> Which is why so many USians need a supermarket trolley with which to
>> wheel around their enormous guts!
>> Graham
>
> Except that I am not obese.
>
If one stayed sufficiently low carb, (s)he could pig out on crab and butter
on a regular basis w/o getting fat.


--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

Winters_Lackey wrote:
>
> If one stayed sufficiently low carb, (s)he could pig out on crab and butter
> on a regular basis w/o getting fat.

<SNORK> If one stayed sufficiently low carb? Get a real clue about
diet and weight, Bryan.

If one exercises enough, they can eat any damn thing they want to
without getting fat. Deny it all you want but calories in vs calories
out is the bottom line with weight loss. And yes, exercise is
necessary to keep your metabolism in check when you reduce your
calories.

I won't respond anymore...this subject has been argued to death and
it's always a long worthless thread. Read some books on diet and
exercise...read several of them.

G.

Winters_Lackey wrote:
>
> You need to fry them naked--the wings, not the cook. Baking hot wings is
> just wrong. It's like boiling a T-bone steak. Wrong.

What's wrong with boiling a T-bone steak?

On Friday, June 27, 2014 12:07:36 PM UTC-4, --Bryan wrote:
> sf > wrote in
>
> :
>
>
>
> > I have never been a fan of chicken wings (too
>
> > bony for me) until dousing them in hot sauce & butter came along, then
>
> > we made them for a big game - stuff like that. IOW: not very often
>
> > (and I baked them, no frying). We stopped all that after hubby's
>
> > cardiac issue. After this full fat hamburger, I'm thinking I'll make
>
> > a couple pounds of buffalo wings next time the family gathers. He has
>
> > good self control and will limit himself.
>
> >
>
> You need to fry them naked--the wings, not the cook. Baking hot wings is
>
> just wrong. It's like boiling a T-bone steak. Wrong. Trust me on that,
>
> because you know much how I love wings.
>
>
>
> Think about this, the drummie section really isn't all that fatty because
>
> if they are fried properly, most of the chicken fat--which is nearly all in
>
> the skin--ends up rendering into the sunflower oil, and I know this sounds
>
> weird coming from me, but if you're really trying to limit saturated fat,
>
> there *are* natural butter flavor additives that might work for the sauce.
>
>
>
> I've taken hot wings to the next level by substituting Cholula for the
>
> Frank's.
>
> >
>
>
>
>
>
>
>
> --
>
> --Bryan
>
> You can cover up your guts, but when you cover up your nuts
>
> You're admitting that there must be something wrong.
>
> -The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

Oh, you innovator you! Now you're just getting UPPPITAAAAAAAAAY!

Gary > wrote in :

> Winters_Lackey wrote:
>>
>> You need to fry them naked--the wings, not the cook. Baking hot
>> wings is just wrong. It's like boiling a T-bone steak. Wrong.
>
> What's wrong with boiling a T-bone steak?

It'd be pretty funny to go to a really fancy French restaurant, and order a
T-bone, and when the server asks with a French accent:
"How would you like that cooked, sir?"
"I'll have it boiled."
"Of course. To what stage of doneness would you like it broiled?"
"Not, broiled, boiled."
"Sir, we do not boil the steaks."
"Why not?"
"It just, is not done."
"Some restaurant this is."

I promise you, Gary, if I were ever to win the Megamillions, I would
practice and practice until I could pull that off with a straight face.

--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On Friday, June 27, 2014 6:07:36 AM UTC-10, --Bryan wrote:
> sf > wrote in
>
> :
>
>
>
> > I have never been a fan of chicken wings (too
>
> > bony for me) until dousing them in hot sauce & butter came along, then
>
> > we made them for a big game - stuff like that. IOW: not very often
>
> > (and I baked them, no frying). We stopped all that after hubby's
>
> > cardiac issue. After this full fat hamburger, I'm thinking I'll make
>
> > a couple pounds of buffalo wings next time the family gathers. He has
>
> > good self control and will limit himself.
>
> >
>
> You need to fry them naked--the wings, not the cook. Baking hot wings is
>
> just wrong. It's like boiling a T-bone steak. Wrong. Trust me on that,
>
> because you know much how I love wings.
>

For a lot of people, deep frying is an intimidating notion. You might as well suggest that they take up nude sky diving. I wouldn't recommend the technique unless the person was completely comfortable with it.

What's popular here is marinating chicken in a batter which can go directly into the fryer. It's fast and tasty. Here's a recipe for chicken wings that is so good, it's deeply embedded in our memories two and a half decades later.

http://mmm-yoso.typepad.com/mmmyoso/...n_like_al.html

>
>
> Think about this, the drummie section really isn't all that fatty because
>
> if they are fried properly, most of the chicken fat--which is nearly all in
>
> the skin--ends up rendering into the sunflower oil, and I know this sounds
>
> weird coming from me, but if you're really trying to limit saturated fat,
>
> there *are* natural butter flavor additives that might work for the sauce.
>
>
>
> I've taken hot wings to the next level by substituting Cholula for the
>
> Frank's.
>
> >
>
>
>
>
>
>
>
> --
>
> --Bryan
>
> You can cover up your guts, but when you cover up your nuts
>
> You're admitting that there must be something wrong.
>
> -The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

dsi1 > wrote in
:

> On Friday, June 27, 2014 6:07:36 AM UTC-10, --Bryan wrote:
>> sf > wrote in
>>
>> :
>>
>>
>>
>> > I have never been a fan of chicken wings (too
>>
>> > bony for me) until dousing them in hot sauce & butter came along,
>> > then
>>
>> > we made them for a big game - stuff like that. IOW: not very often
>>
>> > (and I baked them, no frying). We stopped all that after hubby's
>>
>> > cardiac issue. After this full fat hamburger, I'm thinking I'll
>> > make
>>
>> > a couple pounds of buffalo wings next time the family gathers. He
>> > has
>>
>> > good self control and will limit himself.
>>
>> >
>>
>> You need to fry them naked--the wings, not the cook. Baking hot
>> wings is
>>
>> just wrong. It's like boiling a T-bone steak. Wrong. Trust me on
>> that, because you know much how I love wings.
>>
>
> For a lot of people, deep frying is an intimidating notion. You might
> as well suggest that they take up nude sky diving. I wouldn't
> recommend the technique unless the person was completely comfortable
> with it.
>
I seldom deep fry them. I just pan fry them nice and crispy in a frying
pan with about 1/2" of neutral oil. I can't see how anyone who calls
themself a cook could be intimidated by that. Again, I understand not
frying on a regular basis for one, and only one reason, because it is
messy, and many folks are more persnickety about getting their kitchen
greasy than I am. I place the eating experience far above having a
perfectly clean kitchen.

One day, I'd like to convert the enclosed porch on the north side of the
house into a frying and grilling room, with a majorly vented exhaust
system so I could cook on wood when it was 20F, and there was a foot of
snow on the ground, and I could confine all frying the that room, and
have a nice, pretty kitchen like those folks who don't fry things.

--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On 6/26/2014 9:04 PM, dsi1 wrote:

> The question of what I put on my toast is not something that I want to
> mull over. I'm just not into butter or butter substitutes. In this
> matter, I'm gonna go the simplest and easiest route.
>
> If you believe that some foods are more real than others and this gives
> you some kind of advantage over others, that's fine with me. The
> reality, however, is that your lifespan is not determined by whether or
> not you're eating 100% genuine organic butter. Mostly, it's a matter of
> heredity.
>
> OTOH, the other day I bought 1000g of Japanese mayo for $8.97. I'm quite
> proud of it. I also bought 500g of Kewpie for $4.87. I'm fairly certain
> that this makes me superior to all you peons with your jar mayo.


This is your life, you pay your money and you take your chances - I am
okay with that. Live and let live.

What I wish I could find on my grocery store shelves, is extra-heavy
mayonnaise, I really prefer that over regular mayo. We buy it at Sam's
Club by the gallon and it is $5.98, you can not beat the price, but
smaller sized containers would be nice to have, instead of that huge,
1-gallon container.

Becca

On 6/27/2014 12:36 PM, Gary wrote:
> I won't respond anymore...this subject has been argued to death and
> it's always a long worthless thread. Read some books on diet and
> exercise...read several of them.
>
> G.

Preferably reading the books while walking on a treadmill.

Jill

On 2014-06-27 7:49 PM, jmcquown wrote:
> On 6/27/2014 12:36 PM, Gary wrote:
>> I won't respond anymore...this subject has been argued to death and
>> it's always a long worthless thread. Read some books on diet and
>> exercise...read several of them.
>>
>> G.
>
> Preferably reading the books while walking on a treadmill.
>
>
I can't do that. I can go out for a walk or a hike and go for hours. I
can get on my bicycle and ride for hours and do 15-20 miles, but stick
me on a treadmill or a stationary bike and after 10 minutes the boredom
is killing me.

On 6/27/2014 7:51 PM, Dave Smith wrote:
> On 2014-06-27 7:49 PM, jmcquown wrote:
>> On 6/27/2014 12:36 PM, Gary wrote:
>>> I won't respond anymore...this subject has been argued to death and
>>> it's always a long worthless thread. Read some books on diet and
>>> exercise...read several of them.
>>>
>>> G.
>>
>> Preferably reading the books while walking on a treadmill.
>>
>>
> I can't do that. I can go out for a walk or a hike and go for hours. I
> can get on my bicycle and ride for hours and do 15-20 miles, but stick
> me on a treadmill or a stationary bike and after 10 minutes the boredom
> is killing me.
>
I said it tongue in cheek, Dave. Gary responded to "Winters
Lackey/Bryan" who thinks the only way to lose weight is low carb. It's
simply not true. You *do* have to excercise. Gary suggested Bryan read
some books... hence my comment about the treadmill.

Jill <---not low carbing and not overweight

On Fri, 27 Jun 2014 12:36:11 -0400, Gary > wrote:

>Winters_Lackey wrote:
>>
>> If one stayed sufficiently low carb, (s)he could pig out on crab and butter
>> on a regular basis w/o getting fat.
>
><SNORK> If one stayed sufficiently low carb? Get a real clue about
>diet and weight, Bryan.
>
>If one exercises enough, they can eat any damn thing they want to
>without getting fat. Deny it all you want but calories in vs calories
>out is the bottom line with weight loss.

Wrong, because it's an oversimplification.

>And yes, exercise is
>necessary to keep your metabolism in check when you reduce your
>calories.

I wouldn't go as far as saying it was 'necessary'.

>I won't respond anymore...this subject has been argued to death and
>it's always a long worthless thread. Read some books on diet and
>exercise...read several of them.

Dear oh dear. If you ever run out of reading material, let me know and
I'll give a nice list of books to choose from, after which you'll be
an authority on all sorts of nonsense

On Fri, 27 Jun 2014 19:55:57 -0400, jmcquown >
wrote:

>I said it tongue in cheek, Dave. Gary responded to "Winters
>Lackey/Bryan" who thinks the only way to lose weight is low carb. It's
>simply not true. You *do* have to excercise.

While I agree exercise helps a LOT, I disagree that you *have* to
exercise. I went low carb back in 2002 and the weight fell off me -
and stayed off too. No exercise whatsoever at the time.

On 6/27/2014 12:20 PM, Ema Nymton wrote:
> On 6/26/2014 9:04 PM, dsi1 wrote:
>
>> The question of what I put on my toast is not something that I want to
>> mull over. I'm just not into butter or butter substitutes. In this
>> matter, I'm gonna go the simplest and easiest route.
>>
>> If you believe that some foods are more real than others and this gives
>> you some kind of advantage over others, that's fine with me. The
>> reality, however, is that your lifespan is not determined by whether or
>> not you're eating 100% genuine organic butter. Mostly, it's a matter of
>> heredity.
>>
>> OTOH, the other day I bought 1000g of Japanese mayo for $8.97. I'm quite
>> proud of it. I also bought 500g of Kewpie for $4.87. I'm fairly certain
>> that this makes me superior to all you peons with your jar mayo.
>
>
> This is your life, you pay your money and you take your chances - I am
> okay with that. Live and let live.
>
> What I wish I could find on my grocery store shelves, is extra-heavy
> mayonnaise, I really prefer that over regular mayo. We buy it at Sam's
> Club by the gallon and it is $5.98, you can not beat the price, but
> smaller sized containers would be nice to have, instead of that huge,
> 1-gallon container.
>
> Becca

I've never heard of extra-heavy mayo. That sounds like a good idea
though. I'll have to check it out when I get to Sam's Club. Maybe this
evening. Thanks!

jmcquown > wrote in news:c16ekfF41laU1
@mid.individual.net:

> On 6/27/2014 7:51 PM, Dave Smith wrote:
>> On 2014-06-27 7:49 PM, jmcquown wrote:
>>> On 6/27/2014 12:36 PM, Gary wrote:
>>>> I won't respond anymore...this subject has been argued to death and
>>>> it's always a long worthless thread. Read some books on diet and
>>>> exercise...read several of them.
>>>>
>>>> G.
>>>
>>> Preferably reading the books while walking on a treadmill.
>>>
>>>
>> I can't do that. I can go out for a walk or a hike and go for hours. I
>> can get on my bicycle and ride for hours and do 15-20 miles, but stick
>> me on a treadmill or a stationary bike and after 10 minutes the boredom
>> is killing me.
>>
> I said it tongue in cheek, Dave. Gary responded to "Winters
> Lackey/Bryan" who thinks the only way to lose weight is low carb. It's
> simply not true.

I DO NOT think that "the only way to lose weight is low carb." Low calorie
works fine. I do have a problem with low fat and high Omega-6 diets.

The idiocy on here astounds. You have folks who scared of freakin' chicken
drummies fried unbreaded in high monounsaturate oil, and others who still
use trans-fat shortenings/margarines.

> You *do* have to excercise.

You have to have some physical activity to be healthy, but not to lose
weight.

> Gary suggested Bryan read some books... hence my comment about the
> treadmill.
>
Books like this, Jill?--
http://www.amazon.com/dp/1439802378/
>
> Jill <---not low carbing and not overweight
>
Some folks stay thin because of genetics, some by adhering to the calories
in/calories out regimen, and others who employ ketogenic, high fat/low
carb. I've never said otherwise.


--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

"Gary" > wrote in message ...
> Winters_Lackey wrote:
>>
>> If one stayed sufficiently low carb, (s)he could pig out on crab and
>> butter
>> on a regular basis w/o getting fat.
>
> <SNORK> If one stayed sufficiently low carb? Get a real clue about
> diet and weight, Bryan.
>
> If one exercises enough, they can eat any damn thing they want to
> without getting fat. Deny it all you want but calories in vs calories
> out is the bottom line with weight loss. And yes, exercise is
> necessary to keep your metabolism in check when you reduce your
> calories.
>
> I won't respond anymore...this subject has been argued to death and
> it's always a long worthless thread. Read some books on diet and
> exercise...read several of them.

It actually really isn't calories in, calories out. Might be for some
people but for most it is not that simple.

"Jeßus" > wrote in message
...
> On Fri, 27 Jun 2014 19:55:57 -0400, jmcquown >
> wrote:
>
>>I said it tongue in cheek, Dave. Gary responded to "Winters
>>Lackey/Bryan" who thinks the only way to lose weight is low carb. It's
>>simply not true. You *do* have to excercise.
>
> While I agree exercise helps a LOT, I disagree that you *have* to
> exercise. I went low carb back in 2002 and the weight fell off me -
> and stayed off too. No exercise whatsoever at the time.

There are many people that are unable to excercise while losing weight on
low carb. If you can, it's helpful, but as you say it's not absolutely
necessary to excercise lose weight.

Cheri

On Fri, 27 Jun 2014 21:25:30 -0700, "Cheri" >
wrote:

>"Jeßus" > wrote in message
.. .
>> On Fri, 27 Jun 2014 19:55:57 -0400, jmcquown >
>> wrote:
>>
>>>I said it tongue in cheek, Dave. Gary responded to "Winters
>>>Lackey/Bryan" who thinks the only way to lose weight is low carb. It's
>>>simply not true. You *do* have to excercise.
>>
>> While I agree exercise helps a LOT, I disagree that you *have* to
>> exercise. I went low carb back in 2002 and the weight fell off me -
>> and stayed off too. No exercise whatsoever at the time.
>
>There are many people that are unable to excercise while losing weight on
>low carb. If you can, it's helpful, but as you say it's not absolutely
>necessary to excercise lose weight.

Yes. I imagine if I *did* do exercise, the results would have been
even more dramatic. But it came off pretty quickly without exercise,
at least the first 20KG or so did. It took a couple of years to lose
the last stubborn few KGs. Hard to believe I was that overweight now.
But that was a totally different lifestyle and a long time ago. I
thought I was eating healthy at the time too!

"Cheri" > wrote in message
...
>
> "Jeßus" > wrote in message
> ...
>> On Fri, 27 Jun 2014 19:55:57 -0400, jmcquown >
>> wrote:
>>
>>>I said it tongue in cheek, Dave. Gary responded to "Winters
>>>Lackey/Bryan" who thinks the only way to lose weight is low carb. It's
>>>simply not true. You *do* have to excercise.
>>
>> While I agree exercise helps a LOT, I disagree that you *have* to
>> exercise. I went low carb back in 2002 and the weight fell off me -
>> and stayed off too. No exercise whatsoever at the time.
>
> There are many people that are unable to excercise while losing weight on
> low carb. If you can, it's helpful, but as you say it's not absolutely
> necessary to excercise lose weight.

Exercise seems to knock pounds off of men a lot faster than it does for
women too. Can't tell you how many men I know who never changed their diet
but lost 10 or so pounds right away.

OTOH, I know women who had to cut back on their food drastically and
exercise like a fiend to drop the same amount of weight.

Then there are elderly people with various health problems, some of which
make them not very mobile and they are asked to lose weight. My dad did
this simply by not eating very much. Partly I think because the provisions
where he was at were horrid most of the time. He never seemed to have a
problem eating the food that we brought to him. He was unable to exercise
beyond perhaps a few arm things, and walking a few steps with assistance.

My elderly friend is able to stand and walk but is in chronic pain all of
the time for various reasons. She works retail and is on her feet all day,
currently for 40 hours a week as the other pharmacy person is out on
maternity leave. She is too worn out and sore to exercise when she gets
home. So she is cutting back on the food but hasn't lost a pound.

Also, low carb works for some people and not others. The key is being able
to stick to it. I had a BF who for the most part ate low carb all the time.
He was a body building and his diet mainly consisted of eggs, cheese and
meat. He also ate whatever protein bars were on the market at the time when
he went on long hikes. This would have been late 70's. I want to say that
they were Cliff bars but not sure. He was Italian. I remember going out to
eat with him once and he had pasta. That was really the only time I saw him
eat carbs although he did have a beer once in a great while. At parties he
ate only things like cheese or eggs and in restaurants he had meat and some
non-starchy veggies. That diet worked for him.

My friend's husband was never overweight that I know of. He was tall and
lanky and a runner. He lived for carbs. Actually much of what she made for
the family was carbs. Ramen, Rice A Roni as a meal and not a side.
Spaghetti with red sauce and no cheese. They did have a chest freezer and
there was meat and fish in it but most of the time she didn't do what I
would call cooking. She did ask me to cook for them a few times as she was
going through some issues at the time that I won't get into here. They had
pizza on Fridays so there was protein then. Anyway... He would often eat 2
or three sandwiches on cheap white bread with leftover cold spaghetti as a
filling. He would eat these before a run. Not as a meal.

So really just because something works for one person, doesn't mean it will
work for another!

"Jeßus" > wrote in message
...
> On Fri, 27 Jun 2014 21:25:30 -0700, "Cheri" >
> wrote:
>
>>"Jeßus" > wrote in message
. ..
>>> On Fri, 27 Jun 2014 19:55:57 -0400, jmcquown >
>>> wrote:
>>>
>>>>I said it tongue in cheek, Dave. Gary responded to "Winters
>>>>Lackey/Bryan" who thinks the only way to lose weight is low carb. It's
>>>>simply not true. You *do* have to excercise.
>>>
>>> While I agree exercise helps a LOT, I disagree that you *have* to
>>> exercise. I went low carb back in 2002 and the weight fell off me -
>>> and stayed off too. No exercise whatsoever at the time.
>>
>>There are many people that are unable to excercise while losing weight on
>>low carb. If you can, it's helpful, but as you say it's not absolutely
>>necessary to excercise lose weight.
>
> Yes. I imagine if I *did* do exercise, the results would have been
> even more dramatic. But it came off pretty quickly without exercise,
> at least the first 20KG or so did. It took a couple of years to lose
> the last stubborn few KGs. Hard to believe I was that overweight now.
> But that was a totally different lifestyle and a long time ago. I
> thought I was eating healthy at the time too!

So, tell us what you were eating and cooking?

--
http://www.helpforheroes.org.uk/shop/

On Friday, June 27, 2014 10:13:50 PM UTC-4, --Bryan wrote:
> jmcquown > wrote in news:c16ekfF41laU1
>
> @mid.individual.net:
>
>
>
> > On 6/27/2014 7:51 PM, Dave Smith wrote:
>
> >> On 2014-06-27 7:49 PM, jmcquown wrote:
>
> >>> On 6/27/2014 12:36 PM, Gary wrote:
>
> >>>> I won't respond anymore...this subject has been argued to death and
>
> >>>> it's always a long worthless thread. Read some books on diet and
>
> >>>> exercise...read several of them.
>
> >>>>
>
> >>>> G.
>
> >>>
>
> >>> Preferably reading the books while walking on a treadmill.
>
> >>>
>
> >>>
>
> >> I can't do that. I can go out for a walk or a hike and go for hours. I
>
> >> can get on my bicycle and ride for hours and do 15-20 miles, but stick
>
> >> me on a treadmill or a stationary bike and after 10 minutes the boredom
>
> >> is killing me.
>
> >>
>
> > I said it tongue in cheek, Dave. Gary responded to "Winters
>
> > Lackey/Bryan" who thinks the only way to lose weight is low carb. It's
>
> > simply not true.
>
>
>
> I DO NOT think that "the only way to lose weight is low carb." Low calorie
>
> works fine. I do have a problem with low fat and high Omega-6 diets.
>
>
>
> The idiocy on here astounds. You have folks who scared of freakin' chicken
>
> drummies fried unbreaded in high monounsaturate oil, and others who still
>
> use trans-fat shortenings/margarines.
>
>
>
> > You *do* have to excercise.
>
>
>
> You have to have some physical activity to be healthy, but not to lose
>
> weight.
>
>
>
> > Gary suggested Bryan read some books... hence my comment about the
>
> > treadmill.
>
> >
>
> Books like this, Jill?--
>
> http://www.amazon.com/dp/1439802378/
>
> >
>
> > Jill <---not low carbing and not overweight
>
> >
>
> Some folks stay thin because of genetics, some by adhering to the calories
>
> in/calories out regimen, and others who employ ketogenic, high fat/low
>
> carb. I've never said otherwise.
>
>
>
>
>
> --
>
> --Bryan
>
> You can cover up your guts, but when you cover up your nuts
>
> You're admitting that there must be something wrong.
>
> -The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

You need to remember that not everybody is like you. People are different. A lot of us haven't had a drinking problem like you. We haven't been fat ****s like you. We aren't poor because of questionable choices. Your lifestyle seems to fit your skinny wallet and your new skinny self. But it didn't always, did it Porky? I doubt you liked being preached to when you were a blob and people who aren't blobs don't appreciate you preaching to them about what you've been doing for a couple of years. Stop being UPPPITAAAAAAAAAAAAAAY! BWAHAHAHAHAHAHAHAHA!

On Tuesday, June 24, 2014 12:27:51 PM UTC-5, Dave Smith wrote:
>
> when I used to eat Buffalo wings I used margarine with the
>
> Frank's sauce. It is much better than butter.

I won't disparage analingus by accusing you of TIAD.

> Sniff Sniff... I miss my weekly dose of Buffalo wings.

When you make the choice to put (potential) quantity of life
ahead of quality of life, you give up the right to whine
without seeming pathetic.

I think I'll make a batch soon, with Cholula and real butter.

--Bryan

On Tue, 24 Jun 2014 13:04:58 -0400, jmcquown wrote:

> How about you?

I prefer butter.

--
Cheers
Chatty Cathy

"Jeßus" > wrote in message
...

> Yes. I imagine if I *did* do exercise, the results would have been
> even more dramatic. But it came off pretty quickly without exercise,
> at least the first 20KG or so did. It took a couple of years to lose
> the last stubborn few KGs. Hard to believe I was that overweight now.
> But that was a totally different lifestyle and a long time ago. I
> thought I was eating healthy at the time too!

Good for you on losing it and keeping it off!

Cheri