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LittleChef22

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Posts posted by LittleChef22

    Salty Snacks

    in Ready to Eat

    Posted

    I am addicted to 'wheat thins' crackers.

    Oh man, soooo salty and soothing. Try regular or the honey variety. The reduced fat ones are great too - I actually prefer them to regular.

    Yes, I'm a salt addict.  :sad:

    I love the reduced fat wheat thins too! Those are my fave-- great with hummus, cheese, and any kind of dips!

    Favorite Italian Dishes

    in Italy: Cooking & Baking

    Posted

    What is everyone's favorite Italian recipes? I was reading an article in More magazine about writer Ann Hood, who grew up in an Italian family that took pride in their culinary traditions. The article included a few of her family recipes that I am dying to try out- like Gnocchi in tomato sauce, and Polenta with Kale. Any other Italian faves?

    Dinner! 2007

    in Cooking

    Posted

    Vanilla chicken? Is the vanilla in a sauce? How does it work?

    I tried a version of the 40 cloves of garlic chicken recipe that was in this week's NYT Dining section - but I got bored peeling cloves, and decided to add some garlic scapes instead. Very "Iron Chef", I thought, featuring two aspects of the garlic plant. I also managed to find a bottle of Marsala, so I glugged that in instead of the white wine called for in the recipe. I'll be trying to use that bottle up before I have to move again in 6 weeks, so if anyone knows any (non-oven) recipes that call for marsala, please let me know.

    gallery_41378_5233_8858.jpg

    We had it with a nice loaf of sourdough bread from a bakery in Ikebukuro and a bottle of chilean sauvignon blanc. Dessert was apricot pastries from the same bakery:

    gallery_41378_5233_210082.jpg

    That onion soup looks amazing...do you think I could substitute marsala for the vermouth called for in the recipe? :raz:

    Your garlic chicken looks amazing... was it difficult to prepare?? My parents are in town this week and I am thinking about what to cook for dinner. That looks yummy!!

    Cooking for Diabetics

    in Cooking

    Posted

    What I have discovered is that my SIL hasn't a clue as to what she is doing with her diet.  She eats what she wants and then gives herself a shot of insulin.

    It's very sad, but this approach is fairly common in the diabetic community. As you are probably guessing, it's not the healthiest approach. It is her life and telling people how to eat can be tricky business, especially siblings, but if you could suggest to her an alternative approach, you might very well be adding years to her life.

    Diabetes doesn't have to be that restricting but it should involve some moderation and a certain amount of self awareness.

    Wow this describes the three Diabetics closest to me right now. I have a lot of control over my Dads diet though. He doesn't know it yet but he's about to start eating Mediterranean.

    My boyfriend actually has juvenile diabetes, and sometimes he doesn't use as much self-control as he should. He is healthy and gets a lot of exercise, and that helps, but he still needs to cut down his carb intake. I think it's hard for him because he is in shape (and couldn't gain weight if he tried) and craves foods like pizza and pasta. He is on the diabetic pump, so gives insulin when he eats a meal.

    Is Mediterranean food good for diabetics?? What kinds??

    High Fructose Corn Syrup (HFCS)

    in Food Traditions & Culture

    Posted

    A correlation doesn't necessarily indicate a cause and effect, and that's the only point I am trying to make.

    Indeed, obesity and diabetes are also strongly correlated with things like telephone poles per capita and plastic bag use.

    I understand your point, and I am not saying that HFCS doesn't play a part in this epidemic, but I don't think it should be blamed entirely. There are so many other factors at work. Also, as I stated earlier, why have obesity rates risen in Australia when they do not even have HFCS over there?? I just feel it is a combination of things that contribute to the problem, and we cannot point our finger at one in particular. There isn't one easy solution, but instead we need to focus on living healthier lifestyles overall.

    High Fructose Corn Syrup (HFCS)

    in Food Traditions & Culture

    Posted

    I am aware of the correlation between rising obesity rates and HFCS.

    Wikipedia: "There is a striking correlation between the rise of obesity in the US and the use of HFCS for sweetening beverages and foods, but it is not clear whether this is coincidence or a causal relationship. Some critics of HFCS do not claim that it is any worse than similar quantities of sucrose would be, but rather focus on its prominent role in the overconsumption of sugar."

    A correlation doesn't necessarily indicate a cause and effect, and that's the only point I am trying to make. I just don't think it should be blamed entirely for the rising rates of obesity in the US. How can you explain the rising childhood obesity rates in Australia and other countries where HFCS isn't even used?

    I just feel that we need to remember overconsumption of anything leads to health problems, and not place the blame on one particular thing.

    High Fructose Corn Syrup (HFCS)

    in Food Traditions & Culture

    Posted

    Heinz Organic is made in Canada without any corn syrup.

    It's the only one we buy.

    I don't know that HFCS is really any worse than sugar for you. There have been studies that report that there is no direct link between HFCS and obesity. I think that we all need to remember to consumer sugar and fats in moderation to avoid health problems down the road.

    Vitamin Water

    in Ready to Eat

    Posted · Edited by LittleChef22 (log)

    Some of them are sugar-free.  I was tempted to buy some until I thought, duh, I'll just have a vitamin and some free water.  No need to put more plastic bottles out there.

    That's how I feel. Why not just take a vitamin and drink (free) tap water? I agree with you-- we don't need more wasted bottles.

    Vitamin Water

    in Ready to Eat

    Posted

    Any Vitamin Water drinkers out there? I used to be a pretty big fan, because I assumed it was good for you, but just realized it has 125 calories per bottle and 33 grams of sugar. I was a little surprised since they market it as a very healthy drink. My thinking is if I am going to drink something with lots of sugar in it, I will opt for a soft drink instead. Oh well...

    Vidalia Onions

    in Kitchen Consumer

    Posted

    technically, yes. but the definition "Vidalia" meant a whole lot more before it spread to 20 counties. In reality, almost all so-called sweet onions are from the same variety and are labeled according to geography (maui, imperial valley, texas 1015). the exception to this is the Walla Walla Sweet, which comes from Corsican seed brought over at the turn of the century.

    That's interesting... I never knew that..

    Bottled Tap Water

    in Kitchen Consumer

    Posted

    I agree with you Mark, I always knew it was filtered water (not spring.) Even though it does come from a public water supply, from what I hear it goes through a pretty rigorous 7-step purification process. It tastes a lot better than my tap water, and that's what matters to me!

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