Mottmott
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Posts posted by Mottmott
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I used to hate cheese when I was a kid, well, actually into my 20's. I spent my first trip to Europe trying to pretend it didn't exist while my companion scoffed it down after dinner almost every night.
I was well into my 30's when I discovered cheese is one of my favorite foods. And, in particular, blue cheese. No reason for the change. It just happened.
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Therdogg, you say, "I definitely do graze off the kids' plates, but I do need to snack a bit- I get shaky and I'm a nursing mother"
So did I when my kids were young and it turned out I was hypoglycemic! Even though it may be very different for you, check it out because childbearing does all sorts of things to your system.
Very good points. Touche'!
Edited to add afterthought:
LOL about that... Putting on ten extra pounds twice in my life, and then losing them, is not what I would have thought of as yo-yo dieting! I guess one more time and I'll be a yo-yo-yo dieter.and not yo-yo our weight as you claim to have done
It takes one to know one. You're probably just not old enough to fully qualify. I am and I have a 25 lb bounce. 
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10 pounds!
Slightly less calorie intake + slightly higher calorie expenditure = weight loss.
See a nutritionist to develop a well balanced diet that will meet all your nutritional needs while slightly reducing your overall calorie intake. This is particularly important if you intend to keep on having children.
Set up an exercise program.
Oh - and keep in touch with your doctor about all this.
All good advice, but whenever I have needed to lose a few pounds, I have always been well enough informed to do without consulting a nutritionist or physician. With modest goals and a good knowledge of health and nutrition, that seems fine to me.
I know many people who have lost weight on Atkins and South Beach and the like, but I have never known anybody who kept the weight off. Besides, I love pasta, potatoes, and rice way too much to be able to survive a low carbohydrate diet! It's not the sweets that I would miss.
I've easily lost 10 pounds two or three times, once just recently. There's only one formula; what works is less calorie intake and more calorie expenditure. Exercise is surely the key for me.
What has been so much fun for me for the past few months is keeping track of calories and nutrition using the
DietPower program. You can get a free trial. When I'm maintaining my weight, I still enjoy logging in my foods so that I monitor nutrition values as well as calories. You log in your exercise, as well, which gives you a higher calorie intake allowance! And, if you are under your calorie allowance in a day, you can carry them over into the next day.
Has anybody else checked this out? It has lots of good features.
I agree with you in principle, but therrdog is a woman with small children planning to have still more children. She (and others of us) may or may not be as well informed as you. She may and her yet-to-be children may have nutritional needs that are particular to their situation and unlike yours or mine. To take an obvious example, her calcium and folic acid levels. I'm sure there are others.
I think we make a mistake to think that one size will fit all dieters and that we need to research what will be most beneficial to us individually. My generalizations about calories and exercise need to be tailored to a particular dieter's circumstances. The question is what calories to cut/reduce? What happens if we create some vaste imbalance nutritionally for our systems? Could we perhaps need help not so much to lose weight but to establish new eating patterns that are sustainable for us personally and not yo-yo our weight as you claim to have done?
Some of us may have medical conditions or - worse yet- be on the borderline unknowingly. For example, someone with an tendency towards blood sugar disorders may not know this, may not yet manifest symptoms, and may choose a diet that is totally inappropriate for that conditions. Ditto with cholesterol and other conditions. If unaware of these, we may chose to diet in ways that will worsen our general health rather than improve it.
Knowledge is important, and the program you mention sounds like a good help in a weight loss program. But that aids rather than substitutes for someone who can help establish your personal nutritional goals based on your personal condition, whether a nutritionist or physician.
Disclaimer: I'm neither a nutritionist or physician, just cautious.
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10 pounds!
Slightly less calorie intake + slightly higher calorie expenditure = weight loss.
See a nutritionist to develop a well balanced diet that will meet all your nutritional needs while slightly reducing your overall calorie intake. This is particularly important if you intend to keep on having children.
Set up an exercise program.
Oh - and keep in touch with your doctor about all this.
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Oh.
My.
God.
Come on, tell us the truth: your name is really Andrew MacLauchlan
Too bad about the ding on the top edge of the Cafe Caramelo Cake.
Guess someone just couldn't keep his/her fingers out of it. -
The thing that really riles me is the promotion of these factory foods filled with who knows what.
We all (most of us) use processed foods from time to time, but to encourage people to BASE their diet on it seems somehow, well, immoral.
And if she is, as many of us suspect, shilling for shillings, then double shame on her.
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I called the best butcher in town and found that it is still available, but must be special ordered. It is sirloin and must be slow roasted.
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Julia and Jacques are doing eggs benedict right now on TV. Jacques added a pinch of salt at the end AND another pinch of cayenne.
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Thanks Jake.
Have you ever cooked one? Temperature? Time? I usually do rib roasts relatively fast, relatively high, very rare, which I'm sure won't do for sirloin.
I might try a pinbone roast for the next family dinner. I'm sure I'd have to order it because I only see sirloin in pieces.
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Maybe it's because I was so small at the time, but it looked WAY bigger than a loin would probably be - even if you used the whole loin.
Maybe the whole sirloin? I don't think it was rump or round. I don't oven roast those cuts as I've not found them tender enough when I tried long ago. Would they come out tender if slow roasted? Besides, I think we called them rump and round.
edited to add the crucial "not"
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I've got one of those wire-mesh gloves I use most of the time when I'm using my mandoline. It's prevented the loss of a fingertip several times.
Where did you get yours, Melkor? Is it visibly metal?
Do you have one like this: http://www.cooking.com/products/shprodde.asp?SKU=114582
Or do you have one like this: http://www.cooking.com/products/shprodde.asp?SKU=162133
As the second one costs about $100 more than the first, inquiring minds want to know.
If you have the cloth version, how do you keep it clean? Diswasher?
If you have the all stainless, how comfortable is that to wear?
And any other pertinent details, too, please.
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When I was a kid, my father would roast this humongous cut of meat he called a pin bone roast so that it came out pink and juicy throughout. Well, it was brown around the edges. I think he cooked it relatively slowly. Then it was served thinly sliced and made magnificent roast beef sandwiches.
What would we call this cut now? Is my recollection of how to cook it correct?
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My personal favorite is the berringer.
The secret to low personal injury is common sense,concentration and direct
eye contact for the task at hand.Of course you must develop a technique that
is pretty much fool proof as well. It seems common sense is the tough one most
people have trouble with.
In my case, staying fully sober throughout the cooking process is the defining problem.
You just like living on the edge. -
Great stuff. Very impressive work and website. But my inquiring homecook mind wants to know, How do you get all those sweet little stars on the candy?
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I've also just started Dornenburg and Page's Culinary Artistry and I'm absolutely loving it.
Cheers,
Squeat
If you like to improvise in the kitchen, you'll keep on lovin' it.
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Fess up. How many of us really use them? Which ones do you use, not use? How many finger tips have you lost? Oh, really, none, then how do you keep all them tips?
There's a guard on some mandolines. And I understand there are safety gloves out there. Do you use any of these? For those who still have fingertips, what do you do to keep them?
(If you use a glove please comment at length. Are they clumsy, for example? Which sort of glove is it, etc.
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"Half of cooking is thinking about cooking." ---Michael Roberts
to be eerily descriptive of life while low-carbing. I find myself constantly scheming work-arounds and methods while low-carbing...at work, in bed, while driving. It's constant...maybe even more than 'half' the time I spend on food.
=R=
Yes, =R=, I find thinking about food almost as delicious as eating it. I especially love planning out what I'm going to cook, shopping for it, the delight of finding some new ingredient that does special things for a dish. (My current favorite is Banyuls vinegar. Mwsk (sound of lips smacking).
And smells of food, also akin to eating iit: Try roasting whatever vegetables your low carbing will allow with a bunch of garlic cloves. I like to sprinkle them with thyme, rosemary, s & p, then toss to coat in olive oil. Then I roast them fairly hot. Just smelling it as it cooks will give you joy. If squash or white turnips are on your list, be sure to add them. I doubt parsnips are okay since they're so sweet, but they are spectacular roasted.
I gather cabbage is ok. I love STEAMED cabbage or brussel sprouts. (I actually do it in them in the microwave). Steaming makes it wonderfully sweet which may be welcome if you're low carbing. Whenever I make cabbage with pork/ham, I cook the cabbage separately.
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Not exactly on point, but years ago when visiting Toronto, I stopped at a little Greek restaurant for breakfast. While chatting with the owner who had a substantial Greek accent, I discovered that he had immigrated to Toronto from the same Philadelphia suburb I hads grown up in, working in a restaurant walking distance from my house. So, was he serving Greek food or Pennsylvania food?
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I hate rice in cabbage rolls, anyway. I'm not on low carb, so I'll use bread crumbs as usual, but I think I'll add some roasted cauliflower, too. Great siggestopm/
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I'm not sure I saw Larousse Gastronomique.
Very humbled by the collective knowledge here, so just wanted to know how is the Larousse currently rated in culinary literature?
Think of it as an encylopedic reference book for French cuisine. My favorite use of many years before the current flood of cookbooks was to lose weight by reading Larousse instead of cooking/eating.
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If you can't use wine to braise with, you can add some white grape juice to add a bit of fruitiness to whatever other liquid you use.
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No specific recommendations for a hotel, but on TV they've been advertising 2 nights for the price of 1. Check it out. The Phila hospitality center may have info. There was an online site mentioned, but I don't remember what it was. I'll post it if I see it again.
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Of course, Fat Guy has, what, 4 linear feet of countertop in his kitchen?
It's not that small -- my kitchen is about 18' long and has countertops on parts of both sides because it's a galley layout. I'm pretty sure I have 15 linear feet of countertops, 11 of which are in the ugly blue and 4 of which are wood. I only ever use about 3' of my counter space (the part adjacent to the sink), but I bought a lot of that stupid Corian.
Me too. I wonder how many of us have the luxury of counterspace, perhaps acres of it, and always work in the same spot. I do 90% of my prep in the 3-4' corner between the stove and the sink or at the sink. It's the only spot in my 20 year old kitchen that is showing any sign of wear. The rest is parking space as I like my tools quick to hand.
Roasted cauliflower ... soup
in Cooking
Posted
You must have had a bigger cauliflower than I did. No leftovers for soup.
BTW, I've made something with a similar taste for years. I parboil the cauliflower, break and cut it into smallish flowerets, dredge in seasoned flour (s, p, and sometimes garlic and oregano) and fry in olive oil. Doing it the oven may be a little easier as you needn't watch it as closely.