Best thing you ever tasted at WDW
in [Disney Parks]
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From: Dillon Pyron on 26 Apr 2010 11:58 [Default] Thus spake Blossom <dznyknitter(a)yahoo.com>: >On Apr 19, 11:35�pm, jt august <starsa...(a)sbcglobal.net> wrote: >> In article >> <96baa877-36b0-47d9-bb53-4060c375c...(a)z11g2000yqz.googlegroups.com>, >> >> �Blossom <dznyknit...(a)yahoo.com> wrote: >> > I consider myself to be a pretty good cook (evidence, I've had to stop >> > cooking so that Wall-E and I can control our weight !) >> >> I just got my blood sugar today - 88! �(120 is the high end of good, Doc >> said that is great.) �The WifeBeast is working on losing weight. �A big >> part of my cooking is increasing flavor while reducing fat and sugars, >> thus calories. �Avoiding prepackaged stuff is my first step. �I would >> encourage you to find ways to take your talents in the kitchen in >> directions that make the mouth and palette happy with fewer calories. �I >> can be done. >> >> jt > >jt > >Thank you for the suggestions, I've done all of that for years (no >sarcasm intended). > >Wall-E used to weight over 240, these days he's maintaining between >157 and 160. Gonna tell on myself too - got as high as 185, now I'm >hovering between 155 and 157, aiming for 143 to 147. Gotta love being >female and having lipophilic hormones. > >We try to avoid processed foods, especially carbs. We try to eat lots >of fruits and vegetables (fresh preferred, frozen if we must) - as >plainly as possible (w/o cream, butter, cheese). We tend to avoid red >meat (only once in a while, like every other month), we prefer fish >protein over red meat but will eat chicken if that's the best sounding >option, and we both have a weakness for pork (try to control those >indulgences). > >We do rather well, no problems with blood sugars or blood >cholesterols... > >Back to the tilapia, just don't like it. I guess it's like some people >just don't like salmon (and I make your argument that they just >haven't tried the right salmon yet) or brussels sprouts (ditto). I >expect if it was prepared "correctly" I would like it, but when I see >it on a restaurant menu - I definitely don't order it, they often have >a hard enough time with simple fish preparations. > >Blosso Try ahi. We.ll eithe do it raw (if you can find it. MUST be sushi/sashimi grade and never frozen) or seared (can have been frozen, but otherwise sushi/sashimi grade. Ask). A little pepper and smoked salt and pepper insufed oilive oil, about two minutes per side on a VERY HOT skillet/griddle, serve with wasabi and sticky rice. Heaven. Must be cooked the same day as purchaed, preferably within about 5 hours. Pepper infused olive oil. Take three to five ancho chiles (can go hotter, if desired). Seed half (or more if you want it "cooler"). Quicly sear half of the seeded peppers and half of the unseeded, then place all of them into your empty olive oil bottle. Warm your oil slightly (maybe 150 F) and pour into the bottle. Wait at least 2 days (we go about a week) before using. Used Very sparingly until you know how to use it. Shake at least once a week. -- - dillon I am not invalid The RMS Titanic sank on April 15th. Taxes are due on April 15th. Coincidence? I think not.
From: Dillon Pyron on 26 Apr 2010 12:03 [Default] Thus spake Blossom <dznyknitter(a)yahoo.com>: >On Apr 19, 11:35�pm, jt august <starsa...(a)sbcglobal.net> wrote: >> In article >> <96baa877-36b0-47d9-bb53-4060c375c...(a)z11g2000yqz.googlegroups.com>, >> >> �Blossom <dznyknit...(a)yahoo.com> wrote: >> > I consider myself to be a pretty good cook (evidence, I've had to stop >> > cooking so that Wall-E and I can control our weight !) >> >> I just got my blood sugar today - 88! �(120 is the high end of good, Doc >> said that is great.) �The WifeBeast is working on losing weight. �A big >> part of my cooking is increasing flavor while reducing fat and sugars, >> thus calories. �Avoiding prepackaged stuff is my first step. �I would >> encourage you to find ways to take your talents in the kitchen in >> directions that make the mouth and palette happy with fewer calories. �I >> can be done. >> >> jt > >jt > >Thank you for the suggestions, I've done all of that for years (no >sarcasm intended). > >Wall-E used to weight over 240, these days he's maintaining between >157 and 160. Gonna tell on myself too - got as high as 185, now I'm >hovering between 155 and 157, aiming for 143 to 147. Gotta love being >female and having lipophilic hormones. > >We try to avoid processed foods, especially carbs. We try to eat lots >of fruits and vegetables (fresh preferred, frozen if we must) - as >plainly as possible (w/o cream, butter, cheese). We tend to avoid red >meat (only once in a while, like every other month), we prefer fish >protein over red meat but will eat chicken if that's the best sounding >option, and we both have a weakness for pork (try to control those >indulgences). > >We do rather well, no problems with blood sugars or blood >cholesterols... > >Back to the tilapia, just don't like it. I guess it's like some people >just don't like salmon (and I make your argument that they just >haven't tried the right salmon yet) or brussels sprouts (ditto). Blanch in lemon or lime juice, quickly quench in ice water, reserving as much of the juice as possible. Our the water on weeds in your yard, put the oil in a sprayer to use as a defensive weapon if pepper spray isn't enough. Finely chop the sprouts and put them on an enemy's front porch. If you don't use your's, put them on the front walk to ward off solicitors, handbill posters and in-laws. Make a veggie suitable for human consumtion. > I expect if it was prepared "correctly" I would like it, but when I see >it on a restaurant menu - I definitely don't order it, they often have >a hard enough time with simple fish preparations. > >Blosso -- - dillon I am not invalid The RMS Titanic sank on April 15th. Taxes are due on April 15th. Coincidence? I think not.
From: Dillon Pyron on 26 Apr 2010 12:07 [Default] Thus spake Ginny Favers <ginnyfavers(a)gmail.com>: >On 4/21/2010 8:50 PM, Brian wrote: >> On Tue, 20 Apr 2010 21:54:38 -0400, Ginny Favers >> <ginnyfavers(a)gmail.com> wrote: >> >> >>> JT, I'm losing weight this year, too. Got super scared when my blood >>> sugar was getting up towards diagnosable diabetic levels, last year. >>> Down now about 30 lbs and counting! >>> >>> I'd love to hear your go-to recipes, please? >>> >>> I've been experimenting with stir frys, authentic Chinese ones. I've >>> done pork and eggplant and moo goo gai pan so far, going to try beef and >>> broccoli and a kung pao shrimp next. >>> >>> ~Amanda >> >> I've lost 100 lbs. >> Among other things, my wife sometimes uses the American Heart >> Association low salt cookbook. I also used "Eat This, Not That." It's >> interesting that sometimes what I assumed was good might not have been >> but some of what I thought was bad wasn't. > >Yeah, I've been eating hamburgers and pizza now and then, and it's fine >in moderation. I thought when you dieted you could "never" eat a >hambuger. Found out by accident on days when I gave up and got a Big & >Tasty from McDonalds, I had an easier time staying within my calories! >Who'd a thunk it. For several years we used a book call "The Rotation Diet" that did a gentle "bob" in calories and fats to allow the body to decide when to burn more "reserved" fats. And make you feel fuller on the "high" weeks. And it says very clearly in the beginning "cheat if you have to, but in moderation, then go back to the next day in the rotation. A week of guilt is worse than a day off the diet" > >Ooo, reminds me, my favorite new "eat this, not that" thing: Haagen Daz >chocolate sorbet! It's so freaking good, and the chocolate tastes so >rich you can't eat it fast. > >~Amanda -- - dillon I am not invalid The RMS Titanic sank on April 15th. Taxes are due on April 15th. Coincidence? I think not.
From: Dillon Pyron on 26 Apr 2010 12:11 [Default] Thus spake Patty Winter <patty1(a)wintertime.com>: > >In article <9vszn.137869$gF5.11722(a)newsfe13.iad>, >Barry L. Wallis <barry_wallis(a)acm.org> wrote: >> >>By my request, <http://www.culinarydislight.com> has posted a recipe for >>Victoria and Albert's Cashew Cream Soup: >><http://www.culinarydislight.com/Culinary_Dislight/Recipes/Entries/2010/4/16_Cashew_Cream_Soup.html>. >>I will have to try it this weekend and see if it compares to the real thing. > >Barry, are you going to use actual cream? I'd be curious to know how >this recipe works with half-and-half or some other alternative to >cream, yikes! Cream is almost a requirement to get the right texture and consistency. > >I like the option of adding amaretto. :-) Heck, forget the soup and >just go for the option... Cheat once in a while. If it's not your marriage or the 100 metres, it's okay to cheat occasionally. Or at least push the rules. (Until it was specifically banned, we used to use benzene and anhydrous hydrizine mixed with our nitromethane. Now I find out that all three are considered "known carcinogins". Oh well) > > >Patty -- - dillon I am not invalid The RMS Titanic sank on April 15th. Taxes are due on April 15th. Coincidence? I think not.
From: Dillon Pyron on 26 Apr 2010 12:13
[Default] Thus spake Gary Edstrom <GEdstrom(a)PacBell.Net>: >On Tue, 30 Mar 2010 10:06:35 -0700 (PDT), Caren <drizzt(a)sgi.net> wrote: > >>For me, an apple and onion tart at Victoria and Alberts in 1997. > >For me, the flip side: The worst thing I ever tasted at any Disney park >was a pizza at "Buzz Lightyear's Pizza Planet" at Euro-Disneyland in >2000. That's okay, the ones at WDW are just as "good". Toss the pizza and eat the cardboard. > Even the cheapest bargain-brand frozen pizza would have tasted >better! I emailed them once I got home telling them what I thought of >their pizza. They sent back a standard form letter saying that they >were sorry that I didn't enjoy my visit. It remains the only time ever >that I have written anyone commenting on something...so you know that it >must have been pretty bad! > >Gary -- - dillon I am not invalid The RMS Titanic sank on April 15th. Taxes are due on April 15th. Coincidence? I think not. |