chefs13

I have been doing a lot of reading about Chinese green tea and its health effects. Has anyone had any experience with these teas and what can you tell me about it

My father is Scicilian my mother Irish/English. I lived in a a part of town that was entirely Italians. Italian mothers are the greatest. The food is oh so good and plentiful. Notice my mother wasn't Italian. I had to go elsewhere to eat. My mother hated cooking. As for my dad. Geesh I wish that man lived in the kitchen. When he cooked it was heaven. He didn't unfortunately cook that often. I think he was going elsewhere to eat too LOL. So to be honest with you, eating in my home wasn't anything special, eating elsewhere was. Because I wasn't their child, I never got scolded... muncha muncha., youra toa skinny. I grew up to be the same way... love feeding people and having them enjoy it

Sometimes them not knowing can surely pay off

That is so beautiful. I'm afraid if I owned that I may never get anything done. I'd be laying on the beach all day

Jo-mel I think that rings true for everyone. The reason for that it because those unrefined carbs actually hold onto water, hence the retaining. Yes I certainly agree with you about the "good carbs" Its all in the wording. Now what if they had a book out called "the Good Carb Diet" Hmm now theres a thought

I stopped watching "The Restaurant" after a few episodes. I can get that crap at work. Why get it at home

Here here mags. I'm with you on that one. NulloModo if you have a mandoline, slice the turnip on that. If not an everyday grater slicer will do the trick. Deep fry the turnip for a few minutes. Your basically just blanching the, Remove from frier and let cool. Refry until crisp. Add seasonings. I add garlic powder, onion powder and any spice I have handy thats hot and spicy... I have also done this with celery root. Oh so good

I have been cooking for over 20 years and became certified in 1997. I have been eating low carb since Oct 2003. To date I have lost 44lbs and many inches. All you give up is white refined flour, sugar, fruit(temporaly) white rice and starchy vegetables. I rarely eat proccessed meats or bacon because of the nitrates and choose butter over margerine, not only because it tastes better, butter is also not hydrogenated. Its really all a matter of taking your old recipes and converting them. I have been eating awide range of vegetables, prepared in many adventurous ways. I use soy, oat, hemp and many other flours. If you educate yourself and do some searching, believe me, theres no reason that you should not eat healthy, never go hungry or be satisfied while eating low carb. By the way Atkins does not promote eating saturated fats. Healthy fats, like olive oil are promoted. I also don't but premade low carb foods. Yuk. I can cook, so whats the point. Like before low carb. I prefer to make it all myself. I can't even tell you last time I bought a can of soup or tomato sauce. To me its just pointless and overly priced.