<<Hi, Even organic banana tastes better and easy on stomach. odays
salt/fat/sugar laden processed food stuff is just name sake food.
On top of that irridation, GMO, hybridizing, etc., Oh, NO way.
They don't care about nutritional value, only cares about looking good,
longer shelf life, unnatural taste numbing out taste bud.
Heard about experiment once done about Kellog's cereal in a box?
When it was given to hungry mouse, they were munching the box, not the
That kinda cereal is dead food.>>
The problem, of course, that cooking takes a lot of time and now that most
women are in the work force, who's going to spend all day cooking fresh
food? I've started cooking more now that I've retired but even making
breaded chicken cutlets takes a few hours of prep and cleanup. I have come
to greatly respect how hard my stay-at-home mom worked to feed us fresh,
I would have NEVER had the time when I was working 8 to 12 hours day. It's
how fast food and processed to death boxed junk wormed their way into our
(Don't now the attribution of the above. Fictional experiment, as if
a researcher would expect a rat to open a box of cereal any way but by
chewing through the box.)
I read a Consumer Reports article where CR tested cereals about 35
years ago. They used rats and fed them various cereals, with milk
and without. They thrived on Cheerios alone. Only cereal that kept
them healthy. It was before and after I read the ratings my go to
Speaking of oats, my uncle had a horse that talked out of his ass.
Uncle would ask the horse if wanted some more oats, then lift his tail
to hear the answer. Horse usually said "A few."
Your ma was much faster but it still took considerable work. My wife
is a chef, and I'm amazed at how fast she can put together a cooked
meal. Still takes some time though. Of course she doesn't sit at the
table and examine every bean for blemishes, like my grandma did,
before cooking them.
Not sure rats and humans have same dietary needs. Still,
it's a fun story, and I enjoy it. Over the years I've
enjoyed a lot of Cheerios. I've also been raised on Life.
I did find one day that three bowls of Cap'n Crunch
before going to the Red Cross causes my heart to pound
in my throat, and they decline me for high blood pressure.
Another anecdote. Someone came into a load of old Civil
Defense rations. Fed the decade old saltine crackers to
his pigs, who promptly came down with a bunch of nutrition
I've cooked for myself most of my adult life and never found it very time
consuming unless I get fancy. For example, I've never made breaded chicken
cutlets. Simplify the recipes, and they become either something fast to
prepare. Even something that takes a long time to cook like a roast or a pot
of stew doesn't require that much actual involvement.
It's always amazed me how people take basic ingredients and invent some
long, involved process to cook them.
I have to agree. Make it simple first. Then, get more
adventurous. I have started recipes that almost killed
me. Stayed away from them afterwards, even though I
like the outcome.
And why would yo add carbs to a prefect chicken? Garlic,
Rosemary, Chimayo (New Mexico Red) chili powder now you
one yo get good at cooking and you have someone to share it
with, it becomes a passion, not a chore.
Oct 2014 05:09:34 -0400, "Robert Green" wrote:
TH> >That kinda cereal is dead food.
My cat once knocked down a box of Purina cat chow and chewed right through
the picture of the dish of kibble that graced the front of the box to get to
Yes, that's exactly why the only cereal I will eat is Multigrain Cheerios.
The simple truth about grains is that without them, civilization as we know
it would not exist. Once agrarian society came into being, farmers could
raise enough food so that hunting/gathering was not the only way people
could survive. With that extra time, people built villages, towns, cities
and whole empires (and don't you dare say "whole grain empires.") (-: In
Asia, it was rice that fulfilled the same role.
Phewee! At the stables I worked at as a kid, we had a horse that indicated
whether it liked you or not by waiting until you passed behind the stall to
expel its considerable excrement with surprising force. I learned then that
horses were not as dumb as I thought they were. That's the summer I became
a sugar cube hoarder (remember when they were served in restaurants?) and
always kept some in my pockets to make equine friends. It would have been
healthier to use carrots but they get mushy in your pants.
Way too much to consider when I was so wiped from a twelve hour day and
fighting with morons on the Beltway who thought they'd get home SO much
faster if the jumped one car length ahead by cutting me off.
It's an art form. It's interesting how much faster I've gotten at doing it
and how I've learned how to "stage" the cooking so that I can prep the
cutlets, leave them in the fridge until just before dinner and then fry
them. It's much better that way because it doesn't seem like so much drudge
work when it's split into phases. At least two phases. (-:
I remember the first time I ate at a schoolmate's house. The meat was
untrimmed, full of gristle and just thrown into the pan and cooked without
any seasoning or tenderizing. Yuck!
Before mom died she gave me a loose-leaf folder with all of her recipes
written in her very precise longhand - it's amazing how unique her
penmanship was and the memory it evokes. The only one missing was for the
It took nearly a year of experimenting with every recipe I could find on the
net until I could duplicate the taste of her hand-butterflied and
mallet-pounded breaded cutlets. Olive oil, romano cheese, a spoonful of
dijonnaise mustard and some lemon zest turned out to be the missing
ingredients. I found it interesting that taste and smell memory was so
precise that I could always say to my wife - close but not quite right.
Of course nowadays I can get raw cutlets already prepared (no butterflying)
and use Progresso's Italian breadcrumbs to save a little time. But there's
lots of cleanup, lots of utensils and lots of standing around battering,
dredging and "crumbing" the cutlets before frying them up one by one in the
electric skillet (mom used a big wooden-handled job on a gas stove).
I just wish I could duplicate the recipe for Thai battered chicken that my
favorite restaurant used to make before it disappeared quite literally
overnight. Nothing even comes close although I'm pretty sure it's peanut
oil that gave it most of its taste.
I wish you lived nearby because although it takes a lot of time to make,
I've yet to meet someone who's tasted mom's cutlet recipe and hasn't asked
for the recipe or some to take home! My wife and I are planning to move to
an apartment building when she retires and hope to start a "dinner club"
where we all cook one meal a week for each other.
When I was living in the back country farmland in Buncombe County NC, that
was a fondly remembered tradition that really served to keep the large
families that were spread out over a wide area very closely knit. I hope to
replicate it, even if we're not all related. I read somewhere that large
community meals first evolved during the early times of Christianity. If
so, it's at least *one* positive thing to evolve from religion.
As for breaded cutlets, only once have I had them at a restaurant and
thought they even came close to mom's. The problem was they were almost
always too damn thick and unlike my mom (and me) they didn't cut out the
long, stringy tendons that are sometimes found in chicken breasts. Really
ruins the experience to have to yank out the long, rubbery cords from your
teeth while eating. I fry up the trimmings in the remaining oil for the
dog. She has no complaints. She'll eat poop so stringy tendon meat is a
I have to fault "Hell's Kitchen" and "Master Chef" for rekindling my
interest in cooking (which I've been doing since I was a teenager). I
started with scrambled egg sandwiches I would make to take to school because
I would never last until lunch I got so hungry. I had to leave for school
at 5:30AM to walk to the bus stop, take the Staten Island Ferry and then two
subways to reach my high school in Brooklyn.
At about 10AM I would begin metabolizing my underwear from the hunger so
between classes I would open up my briefcase and there, nestled between my
yellow aluminum Pickett slide rule and my K&E drafting set, grab up an egg
sandwich and scarf it down. Then at lunch I would have a tuna sub from the
lunchroom. I ate tuna subs every day for at least two years. It's
apparently something even teens today do (get a "missile lock" on one food
item and consume it day after day).
If you want to eat whole grains and increase your risk of all the metabolic syndrome diseases, knock yourself out.
Maybe you'll have a stroke and spend the remainder of your life drooling on yourself and pissing your diapers in a nursing home.
What bothers me is that mandatory ObamaCare forces me to pay for the treatment of your addictions.
About a decade ago, I guy I used to associate. He'd
not had a paying job in years before that, as "he's
disabled". He does home repairs and other cash jobs.
Smokes a couple packs a day. Wasn't feeling well, so
his family called him a taxpayer funded ambulance,
and he spent four days of taxpayer funded time in ICU,
came home with a shoe box of taxpayer funded meds so
he could have a strong heart and clear lungs while he
continues to smoke cigs he buys with taxpayer dollars
from his welfare benefits.
Point is, that at least in PRNY, this predated O'care
by at least a couple decades.
Christopher A. Young
Learn about Jesus
Those "Healthy Carbs" are what caused my Diabetes injury. In
the States 1 in 11 now have T2 Diabetes.
Robert is correct about grains and civilization. Missing
is the part about shrinking in size and loosing all our teeth
and losing our longevity. Grains main call to fame back
in those days was that they did not need refrigeration.
Now a days, we have hybridized them so much they are
far higher in empty carbs and almost totally devoid of
nutrition, as if they weren't to start with. In the
last 20 years or so, they have even hybridized them
so the heads won't fall over.
When I first got inducted into the pin cushion club
over two years ago and started cooking Primal/Paleo
(meaning cooking pre-agriculture), I was worried
that I would have nothing but a few items to eat.
Turns out after two years and more than a year drug
free that I have tons of things to eat. Never had
any problem what-so-ever.
Now I realize that the things I am eating on my new
regimen (not a diet, I eat all I want) are all the
things I looked past because they weren't high enough
in carbohydrates to feed my addiction.
And I am eating more variety that I ever did before.
Plus, when my satiation switch reset from carbohydrate
overload, I can now taste my food again! I can taste
subtleties I never knew existed before. The food
is SO good.
Just Obummer Care? What about the 130 million or so that
have taxer payer subsidized health care through their
employers? And health benefits are income whatever the
tax code says.
There are also somewhere abouts 105 million on direct subsidies.
All Obummer Care did what mix the subsidizes around a bit.
Fun listening to those on other subsidies complain about
who gets what subsidies. I got mine, you don't get yours.
This non-sense where we have to pay 10 times the rate
for medical care that it should be under a market system
all started when we foolishly subsidized medical insurance
during WW2 so we could raise wages without breaking
the wage and price controls in place for the war.
And since only a minority (probably all those on Obummer
Care now) of people were paying for their health care
directly, prices rose to mean the subsidizes, which
is what always happens when you subsidize something.
Government interference in the marketplace: spit!
I have worked for veterinarians and vet pharmacies.
Makes my blood boil when they tell me about and
show me the IDENTICAL skew numbers for item sold
to humans that are sold for 10 to 20 times
the amount as for animals.
On a brighter note, my wife heard that Walmart, who busted
the perspiration drug monopoly, is testing a $45.00 cash
per visit pricing scheme to see a clinic doctor.
At some point, the subsidizes have to stop. All of them,
not just Obummer Care.
When people get in the big med's face and tell them that they
are not paying $80.00 for the same saline drip bag you can
buy at an animal pharmacy for $3.00, then we will see
Obummer Care is just Big Med looking for one last deep pocket
to raid before everything collapses.
Then I would say there's something missing from your life. (-: I suppose
you've never made Texas-style chicken-fried steak, either? That's seems sad
to me. The best thing to come out of Texas except for the Cowboy's
Either something fast to prepare or what? Tasteless? (-:
Fast food is fast food and while home-cooked is still healthier, it's not
any tastier. To me it's like woodworking and cabinet-making. You can bang
out something serviceable in fairly short order but something outstanding
takes considerable effort. To me, it's worth it to select matching grained
wood, sand and re-coat as many times as it takes to get a deep, lustrous
finish, use techniques to conceal the joining hardware, take time to use a
dovetailer to make the joints strong and veneer all the edge grained wood.
Watch Hell's Kitchen to discover how a few seconds of inattention can ruin a
good dish. It's like anything else in the world. Attention to detail is
always important to the quality of the final product. A neighbor cooks all
of his meals with a crock pot and they pretty much all taste the same.
Overcooked stew-like taste that you could duplicate from a can of Campbell's
"hearty" soups. That kind of dining experience is not for me unless
starvation is the only other choice.
long, involved process to cook them.
Taste matters to some people, I guess. If you tasted my mom's cutlets, I
think you might understand why it's worth the time it takes to cook them.
Contrary to your experience, I am amazed at the people that can eat the same
"bachelor chow" day in and day out without gagging. Like my neighbor and
his crockpot, the zenith of easy-to-cook meals and the nadir of taste.
How many time have I heard that we don't go out to
eat because my wife is such a better cook.
My wife says that about my cooking. It took a bit
of time to get there, but it is so worth the effort!
When cooking becomes a passion, you will smoke all
far or otherwise food joints.
Nope. The few times I've had chicken fried steak in a restaurant I've
wondered why they did such awful things to a piece of meat.
The only Hell's Kitchen I know about is around 47th and 9th Avenue. Oddly,
my ex has a condo in that area so I guess it got gentrified.
I got a 8 lb sirloin roast at CostCo this week, threw it in the Brinkman
smoker for a while, and put it on a plate. I'll be eating rare roast beef
for a while. No problem. Protein is protein and I've never been too
concerned with the delivery system.
Ut's like the wine snobs. When I drank, it was for effect, not for the
bouquet. Coffee snobs are just as bad. I roast my own and enjoy it but I
can't detect those fruity overtones with hints of chocolate and old
overshoes they yap about. My only requirement is that it's not Ethiopian. I
can definitely detect the fruity overtones in that stiff; reminds me of Earl
Grey's screwing up of perfectly good Assam tea.
There's no accounting for taste. It's a pretty popular dish with all the
Texans I know. You mileage varies, obviously, but there's nothing wrong with
that - unless, of course, you're a (sniff, sniff) damnable MEAT snob! (-:
You're not much of a TV watcher, I'm guessing. It's a show about cooking as
well as a former neighborhood in NYC. Someone else just mentioned it.
Stars the foul-mouthed soccer star turned restaurateur, Gordon Ramsay
berated a bunch of wannabe chefs in an elimination contest.
He also stars in "Kitchen Nightmares" - the horrifyingly scary (much more so
than the Walking Dead) show where he visits the very worst restaurants in
the world as he tries to reclaim them. Could make a sane person never visit
another restaurant, ever! Especially when touring the walk-in coolers to
reveal meat turned to goo, unlabeled trays of "you don't know WHAT is is!"
and kitchens that haven't been cleaned since Hector was a pup.
If everyone were like you, there would be no Michelin guide, no four star
restaurants, etc. It would be as bland as Australia in the 60's before
ethnic cuisine arrived. While I have no problems with you sticking to your
feelings about what constitutes a good meal, I know you're smart enough to
realize what you find appealing others might not.
From your own description of what smoker you use and the cuts of meat you
choose, you're very much in danger of being accused of being a meat snob
<G>. Of course, that pales in comparison to being accused of being a
Cheerios addict. I've been wondering, do I go to the Betty Ford Clinic or
the Betty Crocker Clinic to shake off such a horrible affliction?
It makes me wonder, though, if grains have been a huge part of people's diet
since even before the Roman times, how likely are they to be the source of
the Type II diabetes epidemic sweeping the country and the world? Not very,
If I wanted to find the real cause of the epidemic I'd look toward things
that have appeared in the last 100 years: pesticides, growth hormones,
antibiotics, artificial sweeteners, sedentary life styles, anti-depressant
drugs (among other new meds that grow breasts in men) and the gobs of
odd-sounding chemicals that populate the ingredients list of modern
Notable increases in metabolic syndrome and type II diabetes appear in
populations where grains are a staple ONLY after modern farming and food
processing techniques arrive.
Earl's fruity and "stiff?" Screwing? Sounds like gay tea to me! (-: Not
that there's anything wrong with that . . .
And mostly the grains. You could probably trace it to when
women went to work and preparing food had to take a back seat.
It will be an uphill fight. The high carb food like substances
a really cheap to produce, have high margins (unfortunately,
not for the farmers), and are addictive to keep you coming back.
Funny how I avoid the unnatural high carbohydrate stuff (mostly
grains) and I can live a normal life without ANY DRUGS.
Type II Diabetes and drug free!
On Sat, 11 Oct 2014 00:03:52 -0400, "Robert Green"
Although Cheerios is my most eaten food, I get to try all kinds.
My wife - the chef - about every month uses her job skills at home.
Yesterday we had a couple of the kids and their spouses over for
dinner because it was my son's birthday. Got to eat some new dishes.
Fried breaded chicken breasts with pecans in the breading.
Can't say I even tasted the pecans, but it was good fried chicken.
Something really good was the baked sweet potatoes, with pineapple
chunks and coconut. Sweet stuff.
And the broccoli salad with sesame seeds was real good.
Probably 5 other things in there, but I forgot.
The others appreciated it more than me, because fortunately or not,
I'm not a big "food fan." I do appreciate it, and know I'm lucky to
have a fabulous cook as a wife.
I have to make sure I do all the "oohs and aahs" as our guests.
I admit the right seasonings can work wonders.
But as long as she can make a plate of well fried eggs, bacon, and
hash browns I'll be happy. See, I forgot pecan chicken and all that,
and got happy just thinking about that plate of eggs, bacon and hash
Well, Texans are Texans... I do have very definite ideas about barbecue. For
starters, it comes from a pig and only a pig. There are two types, chopped
and sliced. Nobody is going to pull my pork. Lastly, there are no tomato
products involved. Ever. Vinegar, pepper, cayenne, and maybe a touch of
mustard. Candied beef brisket is okay but it ain't barbecue, I'm sorry.
I might take a whirl around the PBS selections after the DVD finishes but
that's about it. I suppose I could be said to watch TV since I do watch some
of the cable series like 'Person of Interest' on DVD.
Sometimes if I'm traveling I'll check in on how the other half lives on the
motel TV. I did see one cooking show, the name escapes me, that seemed to
consist of a name brand chef humiliating chef wannabes. I turned it off and
fired up the Kindle. 57 channels and nothing on like Springsteen said.
I think I've eaten in some of them. I'm pretty casual about food
preparation, refrigeration, use by dates, and so forth with no ill effects.
It sort of worries me when I eat a restaurant prepared meal and need to
frantically seek a rest room an hour later.
No, it's like houses that look like they're out of Architectural Digest. I
can appreciate their style and wonder what it would be like to live there
but I've never cared enough to make the effort. About 40 years ago I had a
job that involved a good deal of travel and I'd make a point of locating the
best rated restaurants in the area. It was fun and I had some memorable
meals but I was a little nonplussed about the sort of joint where when you
ask for pepper a guy in a tux shows up with a peppermill. He doesn't hand it
over either -- he slowly grinds some while his expression lets you know he
thinks you're destroying the chef's artistry. Setting stuff on fire at the
table is always fun. My favorite was steak tartare at a place in Buffalo.
That was another ringside event and when a curious patron at a nearby table
enquired about what I was having I think she would rather not have asked
after I explained I was about to chow down on what was essentially a very
delicious raw Whopper.
Meat eater, yes, meat snob, no. The joys of the Brinkmann Smoke'n'Grill is
you fire up half a bag of charcoal, throw some hickory or mesquite chips on
when it's going good, and set the superstructure with whatever meat is
involved on the base and cap it with the cover. Then you ignore it for a few
hours while it does its job. None of those embarassing episodes with the
blazing lambchops and the rural fire department.
My food boredom tolerance is a blessing for shopping at CostCo. An 8 lb
roast last a while. I like a good pork shoulder, but their's tend to run
about 15 lbs and that is a little too much.
No, as you say, I think there are other factors at work.
The Native Americans don't seem to do well with large quantities of fry
bread, but it is quite a switch from camas, bitterroot, and bison burgers.
Plus, back in those days they were putting about a thousand miles a year on
their moccassins collecting the above.
Yeah, well. I've had my doubts about 'Constant Comment' that go back to a
college friend whose orientation wasn't too clear to me. I was weaned on
very strong Red Rose with evaporated milk and sugar.
Candied brisket? Ooooh, that will get some attention.
Where I come from barbecue is hot dog and burgers ona gas grill.
About 1985 I went to our plant in North Carolina to spend a couple of
days with a new salesman. At lunchtime, he said let's go to a place for
barbecue. I followed his lead and had a sandwich with some kind of
shredded pork in a clear sauce of some kind. Damn,it was good. For the
next couple of days, I had it at least once a day.
That set off a quest to find out what it was and how to make it. Now I
make every style with both pork and beef with rubs and sauces of all
types. . I've done (with others) whole hog over hickory coals, goat,
and others. I welcome and appreciate all of it.
I wrote this a long time agol
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