K8memphis

I'm thinking about sneaking one in before Christmas. If I get out to the store today I think I will. I know I'll be doing one in the next few weeks anyway. I gotta get my eating back in line. I'll take pictures before & after. Like I said, you don't look like you're 17 again. But the change is noticeable. But you can't cheat. I mean at least I don't cheat when I do this stuff. And Ling, no you're not hungry on it. I mean my husband is an endurance athlete, a cyclist, yeah no, not for him while he's training. But the salmon is so high in fat it's very satisfying. Two cups of romaine is a lot of salad, I chiffonade the romaine. You're actually eating all the time kinda. No I'm not hungry doing this. And I've tried to use the canned salmon...cough choke sputter aghch, I go ahead and get nice salmon and cook it off nice each time. It's no biggee. There's a longer version in the book with deeper results. See if you can get a hold of the book and check out the pictures. It's not the fountain of youth but it does roll back the hands of time enough to make it worth doing. Yeah, three days is not much time which is why it was so intriquing. It wo-orks.

Baby Sugar! Take your time with the challenge. We and it can wait, no worries. Hope y'all are feeling better.

Wow, it's awesome. Beautiful work! Love the window, conservatory kinda stuff.

PS. I used to have cavernous large pores on my nose, larger than moon craters. Closed 'em up like magic. Lots of us will pay for the creams, potions and procedures ad infinitum, but would you dare to try this for three days????

Has anyone ever done the 3-day Dr. Perricone Diet??? I was reminded of this yesterday in a post. I have some health issues that revolve around various inflamations. Years ago I heard this Doctor P saying that the foods on this 3-day thing are anti-inflammatory. Caught my attention. My doctors never seemed to be able to do much for me. I got his book & tried it. See he's a skin doctor claiming that eating this way will give you a mini face lift. I did not care about the face lift I was very interesting in curbing some of my raging fires. Lo and behold it worked for me! It helped in so many areas of my body plus I totally got the little face lift as a wonderful side effect. I mean obviously, the face lift is the end to the means for most people trying this--but it really did help! I do not wear makeup and by the middle of day three, friends are going, "Kate, you're wearing make up." not! So I mean I've done it several several times now. No I don't look like I'm 17 again. Yes if you don't stay off the nono foods, you reverse back to your old more wrinkled self. But it gave me a plumb line for healthy eating to decrease the aggravation my body endured and it shows how to improve your skin, have lighter circles and smaller bags under the eye. Anything that improves your skin improves your brain by the way. Demonstrates the ravages of a normal diet on us too. Honest. Now the good Doc sells a bunch of uber pricey creams & whatever. I only bought his book. The diet is outlined online in the link I gave yahs ^^ up there. Liking salmon helps a lot. Two details not listed online. Always eat the protein first. Cook the oatmeal very slowly--let the water boil, add the oats then turn the fire down as low as it will go for five minutes. Although I have also used the South Beach Diet to my advantage, I am not a diet junkie. These are the only two diets I've ever tried. I was sick enough to try anything. My gain is your gain if you try it. Merry Christmas, Happy Chanukah

PaulRaphael, You are right. I very carefully read what was in that diet book, applied it to my life and how about my own review, one peer to another: I successfully lost 40 pounds then another ten. Kept it off for going on two years, improved my health immensely. Even if all the peer reviews and all the kings horses said, "Those diets are bunk." I would still have lost that weight and improved my health. Got bunk? Do yourself a favor, my friend, and lose the condescending attitude. You asked me a question about where I got the information about sugar. I gave it to you. Now you are entitled to your opinion about the books and I am interested to know what you might think however you need to read them first.

That's it in a nutshell. For me, and in my opinion. ← Me three. But except for head cheese--I can't even stand to look at it much less think of what's in there. Spam now is ok. Head cheese is out. Corn syrup and cake mix would probably run second & third, ahh...

Grilled cheese!! Of course! Chef-boy took grilled cheese beyond the stratosphere for me. I just never took the leap from thinking of it as a dessert and in fact it was not dessert-y sweet but it was the most amazing thing. He used real thin challah and he did drizzle a bit of honey on the cheese. But but but he fried the cheese first before he made the sandwich. Oh my total gosh. (He's coming home end of January. My heart rejoices and my waistline suffers. ) I don't remember what kind of cheese he used, colby maybe, or cheddar.

I can't let this one pass. I assume/hope it's hyperbole, but would anyway like to point out that it's a ridiculous assertion if not deliberate hyperbole. There are plenty of peoples throughout history who have subsisted largely on food products made of white flour, so it is incorrect on its face to say that it has no nutritional value. As to whether it "destroys blood chemistry," I've never seen anything with any credibility whatsoever to suggest such a thing. Here are some interesting and relevant quotes from "On Food and Cooking" (1st Ed): ← Now what I meant here is that for example, pretzels have a high glycemic index. They are generally made of white flour. Stuff like that zings the blood sugar more so than chips for example even trans fatty ones according to Dr. Agatson, South Beach Diet fame. This causes you to produce more insulin to digest it and this rankles your blood sugar and creates a hunger pang as well. Eating the wrong carbs makes you crave to eat more carbs. I know this is true of me. I'm not a doctor or a scientist. Let me quote him please. "Three groups of overweight adolescents were fed breakfast of identical calorie counts. One groups' meal was 20 percent fat, 16 percent protein, and roughly two-thirds carbs, but the good kind, steel cut oats meaning the flakes were large and the kernel of the oat was unprocessed and so the fiber was intact. The second group also had a two-thirds carbs breakfast, but they were served instant oatmeal, where the fiber has been stripped away to permit shorter cooking time. The third group's meal was identical to a typical South Beach Diet breakfast--vegetable omelets. After breakfast, members of all three groups were instructed to eat anything they wanted for the next five hours.... The omlet folks ate the least afterwards. The instant oatmeal kids ate the most after that. "Eating bad carbohydrates--especially highly processed ones--creates cravings for more bad carbs, which ultimately is responsible for our epidemic of obesity. It's hard to overestimate the connection between bad carbs, obesity and cardiac health." The good Doctor reports. The omlet folks ate the least afterwards. The instant oatmeal kids ate the most after that. It's called reactive hypoglycemia. I mean I don't know how the kids in Dublin got rickets. To use your same argument, are you saing that eating whole wheat stuff gives you the rickets? No, of course not. They were in yet another of Ireland's famous famines, starving. They obviously needed some vegetables & stuff huh?

...Your anti-sugar kick, for example. I've been looking for support for all those claims for years. haven't found any, except concerning people who are diabetic or tend towards unstable blood sugar. Which isn't to say it's healthy to eat with impunity, but that there's a place for it in a balanced diet... ← Well first of all. I am a cake decorator so I'm anti-sugar in that where there's any degree of food policing around--I think it should start there with sugar which is an addicting ingredient. Sugar outranks transfats by leap years in it's omnipresence alone. It's those islets of Langerhans in the pancreas that scream out to us to get me some dessert NOW!!! All to say I don't think food policing by the government should exist at all. I think my point is that the people who are diabetic and have unstable blood sugar got there due to sugar in whatever form. High risk heart patients are pre-diabetic. White sugar exacerbating things considerably. Which came first, the chicken or the panoramic egg? But you think sugar does not dim the eye and damage the pancreas? There are no pancrea transplants. It's that whole insulin production needing to break down the bladeebla whatever and the more fat you carry the more insulin is needed to break through and break it down. So that it doesn't wander around in there and reak havoc. Dr. Arthur Agatston is a heart doctor and did his own studies into why the Heart Association's prescribed heart healthy diet at the time was not effective. He stumbled upon a diet that worked, hence "The South Beach Diet" was born. "When insulin isn't working properly, it takes longer that it should to store the fat you just ate. Because of that delay, your liver is being flooded with fatty acids. In response to that, the organ emits harmful particles that deposit fat and cholesterol in the blood vessels of your heart--future blockages, in other words. So this then is the link between obesity and heart disease. The danger isn't the carbs or the sugars themselves. It 's how they affect your body's ability to process fats. Eating too many jelly doughnuts may not cause a heart attack, but it can and does create the conditions that will lead to one." He says,"Anything that speeds the process by which your body digests carbohydrates is bad for your diet, and anything that slows it down is good." Sugar is a lightening flash in your body's system. "Sugar Blues" by William Dufty, 1975 is a book that reveals much about our sugar addictions. He starts with the Holy Wars if memory serves. So while you may not agree or be persuaded by any of this, nevertheless those two books are where you can be assured that sugar is exposed as the nasty little villian that I believe it to be. I've gone on two diets in my life. Dr Perricone's 3-day diet and Dr. Agatston's South Beach Diet. Dr. Pericone's intrigued me because he studied which foods were anti-imflamatory. I have an arthritis and other issues that anything anti-inflamatory sounded wonderful. It really helped my guts to heal. No sugar in it. Umm, I lost like 40 pounds on South Beach immediately like in three months--on the tasty diet not the foods you can buy already prepared. But umm, no sugar. I hope this gives a decent enough response to you about my comments about sugar and the evil that I believe to be therein. And where you can go to learn about that side of the argument. But let me say one more time, I'm a baker and a cake decorator. I think sugar should be used in extreme moderation because it is so damaging/addicting. And it's great in celebration foods. I use it in celebration foods. For stuff at home just for me & hubby, I like to keep some nutmeats in the picture when I use splenda or sugar. When someone hires me to bake for them, I don't impose my own dietary safeguards on them. I am NOT any kind of expert here. I can possibly answer some questions, I can look stuff up. But what cannot be refuted is that my health has improved to the zillionth of degrees through my efforts of late including the omission of sugar for the most part from my diet. And it goes straight to hell when I eat sugary stuff too.

Sharp cheddar pate choux with red wine sorbet? ← Hmm, that has all kinds of possibilities. Wow! It needs a warm something drizzled on top. edited to say: or sitting in a puddle of...maybe

Domestic Goddess, What's a turones??? I mean I've never understood putting cheddar cheese on apple pie but as I get older I'm enjoying trying some new things. Mostly, I'm interested in learning on this challenge--this topic is completely out of my comfort zone. Umm, but then I been thinking how to keep some more definition in the strudel I've been making, keep some more of the layers distinct. I could up the bread crumbs and maybe add some cheese...wonder what that would be like. Probably used a sharp cheddar so I can use very little & get the bang... Just my scant few cheese dessert musings...then I did previously consider reducing some wine to accent it too... Hmm, so I guess my idea is cheese in a crust. Hey, Chef-boy makes a gorgonzola pate choux, but then he ues it savory. But cheesey pate choux presents some possibilities... What fun! Great challenge, Klary!!

Oh this is gonna be good.

Yes of course each experience supports the next. Ok, please help me out here. I'm so totally lost in the corn syrup quagmire. Corn syrup is a substitute for what??? It's supposed to taste better than what? Cheap and easy is bad because... No really, I've never heard of such a dislike, a shunning of an essential ingredient. It's in most of the brittle recipes because it works. Edsel, you wouldn't worry about it in small quantities otherwise...what bad thing happens. It's sugar. It's an ingredient to help the sugar not crystalize again and it does it's brittle thing when you cook it up & stuff. I've never drunk corn syrup, I mean I don't like it that way. I just don't get it. What? If you all can't explain this, I'll ask Chef-boy. Edited to ask: because corn syrup is metabolized by the liver???

It might be too late but I would use both bourbon and vanilla. For a variation, would something like adding toasted coconut be a possibility? I do not understand the cornsyrupaphobia. If corn syrup is off putting sugar should be all the ever so much more so. No? Could you help me understand why you are hesitant to use corn syrup?

Yes, I try to keep mine out of the dishwasher for the same reason. They look like poo from those chemicals. But they should be fine. Some of the bundt type non-stick pans can be permanently damaged in there. So I try to wash all my cake pans by hand. Those soaps are gentler. But you should be fine. I mean I paper line my cake pans anyway so sticking is not an option anyway.

Wow, knocked it out of the ball park! Yes I agree with Pam it's beautifully plated. All the different shapes & textures harmonize so well. MMM yes only wish I too was close enough to taste! Congratulations on a job so well done. (And I'm happy to have provided a use-able idea )

Now I will grant you that there is a floodgate open mindlessly pumping out inordinate amounts of nasty tasting food products, or rather tasteless food products. However, trans fats, Campbell soup, cake mix, umm, cheez whiz, velveeta, et al whatever food substance there is that grates your nerves to their frazzled foodie core, these same products placed in the Master's hands: A. You would never ever detect, trust me B. You would humbly bow your head and hopefully mumble "More, Sir" as Oliver of old. Trying hard not to drool.

Love the tease of the surprise factor!!! More, More!

Phyllo dough is user friendly and you could gather it up like a beggar's purse and tie it with a strand of cooked sugar. Easy peasy. Or just lay some phyllo dough over the bottom of an upturned muffin pan to make little cups or stuff like that. But puff pastry would be easy too. Use concentric cookie cutters and make some 'boxes' in the usual way then form a lid from the rejects. Ok, I can't find a link to how to make bouchees--you know how to do that?? Other ideas for ribbon--marzipan, or real ribbon even.

I think Law & Order is gonna pick up the story...probably be a threefer*. Once where y'all's egos kill each other's legs dancing and squating for hours, the Daniel thread eww eww eww and then the part where the kitchen gets wiped out. * aka, three for the price of one, a threefer

You're a skeptic. <<highfive!>> I think the trans fat ban should be enacted with a heavy hand albeit second on the list. A sugar ban should be first because after all sugar is addicting unlike trans fats. Enacted as soon as the lion lays down with the lamb*. *aka, peace on earth Umm, Zurich Switzerland wishes that it did not legalize street drugs. As far as kids being the recipients of the bountiful blessings of a trans fat ban, trans fat free products are now crowding store shelves. There's an abundance of 'safe' junk food now. Hmm, wonder what's more dangerous, trans fat laden junk food or 'safe' junk food, hmmm. However, this is the argument in favor of ban-be-gone, the market polices itself, kinda asorta. C'mon, remember when apples were the target? Coffee?? Et cetera....

I agree, in my little experience, I noticed I needed a concentrated flavor to make it right.

Stuart, did both batches have (shhh) c-o-r-n s-y-r-u-p??? Pecans & bacon sound better than peanuts & bacon anyday. Awesome that you got a good batch!!!

My 5 quart says not to do more than two batches of bread back to back. I don't remember what the 6 quart said, it's a moot point though because it's so much more fragile than the five quart I'd never want to make bread in it anyway.