ronnie_suburban
-
Posts
5,980 -
Joined
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by ronnie_suburban
-
-
Fromhttp://www.easygourmet.com/nut_pages/1_index_page.htm
Bean Sprouts 1 cup: 15 calories, 2.7g carb, 0mg chol, 0.1g fat
Can't find yucca, except as an extract which has 4g carbs/100g
Thanks Jack,
I ended up making a fantastic frittata using bean sprouts, fresh spinach, asparagus tips (which I blanched in salt water), scallions, garlic and feta cheese. It was really satisfying and the bean sprouts were wonderfully crunchy.
I've also been experimenting with roasting different types of cabbage (green, red, savoy, nappa). One dish I made was a variation of the roasted cauliflower recipe that's been so talked about so much here recently. I kind of stole the idea from a restaurant near me that does a roasted raddichio bruschetta.
For this particular dish I used 1 small cauliflower (cut mostly into 1/2" slabs) and 1 small head of nappa cabbage (cut, against the spine, into 1" strips). I tossed the mixture in a large bowl with olive oil, minced garlic, oregano, s & p and then added about a pound of italian sausage (cut into 1/2" chunks) as well.
I spread the mixture out on a large baking sheet and cooked it for about 1 hour at 400 F and stirred it thoroughly about half way thru the cooking. Once out of the oven, I topped it with a fried-egg (over-easy) and some powdered pecorino romano. It really turned out great and it was very satisfying.
=R=
-
If I bother another patron by doing something reasonable--like taking non-flash photos of my meal at my table at a restaurant--then it's their problem, not mine. Anyone who'd claim to be upset by such activity is completley dismissable. I equate a complaint like that to someone not liking my outfit because the colors are not to their liking. Don't like it? Tough.
If I want to take flash photos at a restaurant, and the request is approved by the restaurant (I would always ask), then the matter of whether it bothers the other patrons is irrelevant to me. If there is an issue, it's between the offended party (or parties) and the establishment.
IMO, this is never a matter for patrons to negotiate amongst themselves. House rules. Don't like them? Eat somewhere else.
=R=
-
A few more for me too...
Joy of Pickling by Linda Ziedrich
Home Cooking by Laurie Colwin
Fannie Farmer Cookbook by Marion Cunningham
Luscious Lemon Desserts by Lori Longbotham
=R=
-
Cream cheese and ketchup on toasted, buttered rye. It's yummy. I think this was my invention?
What?! No pickles?!
=R=
-
[i've never eaten weed.
sounds like it would be right up my alley, though.
The high induced by eating pot is mostly psychosomatic. It doesn't have a very good taste or texture, which makes eating a large quantity unpleasant, and the leisurely pace at which the desired compounds leach into the system via the stomach and intestine render the psychedelic effect negligible at best.
For gastronomic consumption hashish is a much better choice. In powdered form it's easily added to baked goods. You might even contend that the flavor goes well with chocolate; hence the popularity of hash brownies.
The slow absorbtion rate previously mentioned actually enhances the experience since hashish is a heavier, more contemplative kind of high if compared to marijuana's more giddy type of high.
SB (or so I've been told)
You have to create puna-butter first (pre-cook the mary jane in butter) for its psychoactive properties to be accessible when eaten. Once you have puna-butter you can use it like regular butter in most recipes with great success....or so I read in High Times 20-something years ago...
=R=
-
Yum! I love chicken thighs. That really looks great Jensen. I'll be giving this a try for sure.
Can you describe what it is about this variety of beans that makes you like them better than others? Is it pretty much what is described in the link?
=R=
-
I swear to God Ronnie...one of these days I'm going to just hop a plane and show up at your front door for dinner....
...lemons have always brought me good luck! =R=
-
Here is a picture of a dish I made using the Meyer lemons that Jensen sent to me
Oh my! I see next time I will have to deliver them in person (staying for dinner, naturally).
By all means
...although you may want to wait until the temperature goes back into double digits.....and, thank you Tam.
=R=
-
Here is a picture of a dish I made using the Meyer lemons that Jensen sent to me
It's braised pork hocks (fresh) with Meyer lemons (6 of them, cut into 8 pieces each--hopefully they are visible in the picture). I also used a small amount of mirepoix, some celery root, S.M. tomatoes, garlic, parsley, bay leaf and white wine.
For the gremolata, I used the zest from the Meyer lemons, parsley, garlic, EVOO, s&p. The dish turned out great...the primary flavor note being the Meyer lemons. The half-wedges of Meyer lemon which cooked with the pork were so tender, they could be eaten, rind and all with the dish (and they were great!). The dish itself was really tasty and much different in flavor than the braised dishes I usually make.
Thanks again Jensen
=R=
-
Al/Mike,
It's been a great week of reading. Thanks for fighting through the pain to deliver your blog. That's dedication.
=R=
-
Just awesome Neil!
Thanks for sharing your pics--and your desserts--which I have been very fortunate to have tasted. I have no doubt that you will find yourself at the top of your professional before very long. And if not, based on your website, you've clearly got a future in graphic design
=R=
-
I should probably say that I am willing to send some lemons to eGulleteers if they have their own shipping accounts. This offer will last until I get tired of shipping them out ...
hehe...life handed me some lemons (a big box full of some extraordinarily beautiful ones--thanks Jensen
) and I've been having a fun week with them...So far, aside from sprucing up some cocktails, I've made (i.e. collaborated on) a salad dressing (using zest, juice, dijon mustard, chives & canola oil), and a wonderful batch of braised nappa cabbage and smoked pork tenderloin finished with meyer lemon juice. Later this weekend I'll be making a batch of lemoncillo and possibly some lemon sorbet. I'm also going preserve a portion of them using a recipe from The Joy of Pickling. If I have any left after that, I'll also be making a lemon tart.
I handed about half the lemons off to guajolote who will be using some of them to make a Puerto Rican style pork butt (subbing the meyer lemons for sour oranges), and last night he made scallopini (sp?) and used the meyer lemons, stock, white wine and capers to make a sauce for it.
...and that just about takes care of box #1.
I'm ready for my next shipment
Thanks again Jensen. It was very kind of you to send them.
=R=
-
Thanks for the links Tryska and Jack...
...just looked up cassava at the USDA link and it's 38% carbs with almost no fiber, so I don't think it will work.
OTOH, the bean sprouts look promising. They're very low-carb to begin with and probably contain some amount of fiber that can be backed out when counting the carbs on a net basis.
=R=
-
Taking a break from my race preparations ...
After the preserved lemons, I made a Greek chicken dish--chicken pieces baked with lemon, olive oil, and oregano.
Wow, does that look awesome! Yum!
=R=
-
Wait *doubletake*... did Ronnie really say Forcemeat????!!!
What a great word. Much more interesting than plain old sausage. Add that to my eGullet vocabulary list!hehe...in my mind, sausage wouldn't include pate'...forcemeat covers it all
=R=
-
So where is Tony? It's not like him to stay away. Did he get a trip to the pricipal's office and a 30 day suspension for his Bayless comment or is he just busy? Hmmm, I wonder...miss your input, Dude!
Hopefully he's getting that scimitar ready
=R=
-
The suggestions to use bean sprouts and yucca both seem very promising because I like them both. Thanks
Off hand, does anyone know the carb, fiber and GI stats on those foods. I checked my usual sources but cannot find either of them listed there.
BTW, here are my usual sources for good nutritional information (not in this case, of course
)USDA National Nutrient Database for Standard Reference (Rel 16)
=R=
-
Forcemeat
=R=
-
Ronnie,
That stuffed cabbage does look good. Can you post your method?
Thanks, I will post something more comprehensive ASAP...sometime this weekend for sure.
That said, I didn't have a recipe. I was just improvising and I'd never made them before but here's the basic gist of what I did...
Tomato sauce....I used home-made stock/glace (although I'm sure that canned broth would be absolutely fine) to simmer the cauliflower. When the cauliflower was done cooking I saved the stock/glace mixture. Later, after the cabbages were rolled and positioned in the baker, I combined a portion of that stock, in equal parts, with 1 small can of whole plum tomatoes--which I crushed up with my hands.
(I should have used my stick blender to homogenize the tomatoes and the stock instead of settling for a chunky broth, but that's another story.)
There were 16 cabbage rolls and only 18g of carbs in the entire can of tomatoes so it really was a negligible amount, especially on a 'per-serving' basis.
I used ground beef and a little bulk italian sausage (2 total #, 75/25) and then 2 eggs (1 per pound of meat), 3 or 4 cloves of crushed garlic, s&p and 3 cups of the simmered cauliflower, which I let cool off first. I also threw in about 1/2 of a small onion, diced with the simmering cauliflower (again some carbs, but a negligible amount) and whatever portion of that onion eventually made it into filling, I have no idea--but it was part of the 3 cups of 'cauliflower' mentioned above.
I used savoy cabbage and blanched the separated, cleaned leaves in lightly simmering, salted water for about 1 minute to soften them up so they wouldn't crack or rip during the rolling process. I removed them from the hot water and shocked them in ice cold water to keep them from getting too soft before I made the rolls. After they cooled off, I dried them in a dish towel and spun them in my salad spinner before I assembled the rolls. Once assembled, I placed the rolls in a 9" x 13" ceramic baker, poured in the tomatoey stock and cooked them, covered tightly with foil, for about 90 minutes at 300 degrees F.
=R=
edited for clarity
-
"My Kitchen Wars" a memoir by Betty Fussell- picked this up at the used
book store for $2.00.
I loved that book too. I had the unexpected honor of meeting Betty Fussell at an event recently, and she says they are making the book into a play! The play is supposed to debut in March here in NYC.
You heard it here first.
Outstanding book! There are several very memorable and insightful lines therein...including <paraphrasing> "Cooking is our most civilized act."
Just a fantastic read.
=R=
-
What bugs me the most with Alpana is the strange voice intonations, the sudden burst of octave, the breathy high notes, the awkward changes of pace leading to the next topic... All of this, plus the extreme makeover she's been given, tells me that someone is choreographing her act a bit too much.
Yeah...and she sometimes seems to be shouting (I wonder if they run that awful presence track in the studio during taping and she feels she has to talk 'over' it). But I find her charming nonetheless. And since she knows more about wine than I know about anything, I hold her in high esteem.
=R=
-
Nice page Neil!
=R=
-
ronnie
yeah i'm hoping ACT shows up somewhere soon, too. i just found out that soon i'll have the travel channel on my cable lineup. so maybe i won't have to sweat it if tony ends up there. keepin' my fingers crossed!!! i assume they couldn't call it a cook's tour tho if that was FTV's name for it. or do ya think that was New York Times Tv that called it that? well whatever the name is as long as tony's in it they can call it anything they want.
i think you ought to pose in full chef's regalia holding that famous (or infamous
) scimitar for the home page. whatcha think? bon
=R=
-
hey ronnie
i say the more places we can talk about tony the better it is for everyone. tribe, fan club, mutual admiration society, clique, call it whatcha want. if we're talkin' about mr. B. then all is well with the world!!!!!
bon
I agree Bon--the more the merrier. I was only joking about taking scimitar to The Tribe...I swear
I hope that Season 3 of ACT finds its venue soon.
=R=
My secret ingredient for low-carb cooking...
in Cooking
Posted
Thanks for the links ExtraMSG. The interface at nutritiondata.com is much nicer than at the USDA's site. I've bookmarked it and I'll certainly be checking it out regularly. The USDA site does allow for some tweaking of serving sizes but not uniformly and not on every item either. I personally like using the 100g threshold because then the given counts are effectively percentages.
I view the subbing of ingredients more from the 'cooking challenge' angle than anything else. Every once in while it does become a flat out attempt to emulate a dish without including the carby/forbidden item. While the results rarely do emulate accurately, I've come up with some very nice dishes that I would have never otherwise attempted via the experimentation trail.
I guess that's a function of being on a strict low-carb routine for weeks or months at a time and needing a break. Once I jump off, it's not always the easiest thing to jump back on. On that basis, sometimes it's more effective for me to just experiment within the parameters than to stray. After months of being strictly 'on', monotony does set in and I get to the point where I have to shake things up. At times, veggies, no matter how fresh or well-prepared they may be (or how much butter they're slathered in for that matter) are no longer appetizing to me. Same thing with salads...I can vary their contents greatly and make some great dressings too but after a while, I need to go a few days without even thinking about salad.
Any idea on the carb count of the fried onions? I'm intrigued.
=R=