Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 In a message dated 2/19/01 1:35:41 PM Eastern Standard Time, rdill@... writes: > Butter and margarine are about equal on both cholesterol and fat > content, so there is little to choose unless you like the taste of the > real thing. > > There is no cholesterol in margarine. None. Margarine also has less saturated fat than butter. You can check the labels next time you are in the store. On another note, do you guys know you can substitute applesauce or baby food prune puree for fats called for in cakes and cookies? In cakes from mixes, especially chocolate ones, the applesauce is totally undetectable. For cookies, I only sub half the fat for applesauce, if you do all of it the cookies crumble. But half makes them very moist, especially oatmeal cookies. Cheryl in VA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 In a message dated 2/19/2001 1:35:36 PM Eastern Standard Time, rdill@... writes: > BTW .. for granny .. with some exceptions you can grade fats by how > solid they are. The harder the fat at room temperature the more likely > it is to be full of saturated fats (bad). Lard is absolutely off my > list. I use low saturated veggie oil and little of that. I'll admit > that my biscuits aren't as light as some, but they have some (or all) > whole grain (like spelt) and very little fats. I bet you would pass on Aunt 's fried chicken, the best I have ever had in my life! She fries it in half lard and half butter!! It's been years since I had some...oh yea, she is 96 years old I like her hungarian chicken and dumplings, too..lots of cream, butter and fat. The docs say her blood is comparable to that of a teenagers. Her secret...a little beer or wine every day. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 Ah! I've seen those. Just didn't know what they were called. Our little galley of a kitchen is so small, we hardly have room for a toaster, though. However, our cast iron cookware, which we use most, has little grooves in them that catches grease on those rare occasions we fry stuff. granny --- " Beautiful that war and all its deeds of carnage must in time be utterly lost. " -- Walt Whitman http://www.bspyle.com/granny.html Re: Learning to cook > In a message dated 2/19/2001 6:52:15 AM Eastern Standard Time, > bspyle@... writes: > > > > This is the first I've heard about a Forman grill. I lead such a sheltered > > life. Tell me more. > > > > > > I guess you do!! Catch a Sunday flyer, they are usually in Walmart, KMart > and better department store ads. We have one called Health Zone..it was > cheaper. It basically cooks foods on both sides at the same time. Grease > drains into a holder you can dispose of when you clean it up. Clean up is > easy, too...one is suppose to be able to use a paper towel and wipe it clean. > I always wash mine though. I think this would be easy for and > to use, especially with the timer. It's also great for those who are health > conscious. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 In a message dated 2/19/01 12:35:44 PM Central Standard Time, rdill@... writes: > so there is little to choose unless you like the taste of the > real thing. LOL so I guess twinkies and donuts are not in your house Heehee Kathy mom to Sara 9............cooking from scratch for me is to NOT order out Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 In a message dated 2/19/01 4:47:06 PM Eastern Standard Time, bspyle@... writes: > and love French fries and tater tots. I buy the frozen sort and > bake them in the oven, rather than fry them. > > Better check the packages, those frozen fries are coated with fat! > I love to take baking potatoes, cut them in wedges, throw them in a zip > bag, > spray with PAM, sprinkle with salt, pepper and paprika, then bake in the > oven. > Delicious home made french fries!! > Cheryl in VA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 In a message dated 2/19/01 6:55:21 PM Eastern Standard Time, bspyle@... writes: > I am dealing with iron deficiency right now because the ginkgo > biloba I was taking cause internal hemorrhaging Granny, got to watch that stuff!! I heard it can affect the way your liver processes stuff too. Many people think health store items are safe but ya gotta read those labels on everything!! Cheryl in VA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 In a message dated 2/19/2001 5:43:22 PM Central Standard Time, wildwards@... writes: > > I love to take baking potatoes, cut them in wedges, throw them in a zip > > bag, > > spray with PAM, sprinkle with salt, pepper and paprika, then bake in > the > > oven. > since is a french fri fanatic thanks for this tip Cheryl. :-) Joy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 Re: Learning to cook > Granny, > I beg to differ- when I was in Florida there were real Italians and believe > me one could not get real Italian food. I think being Italian and living in > NY, one definately gets a little spoiled! > Well, living on Galveston Island and being Italian can spoil you as well. I know nothing about Italian food in Florida, but I've eaten Italian food in both New York and my Island, and the Italian food here is every bit as good. We're so spoiled we won't even order pizza from places such as Dominos or Pappa 's or Caesars. We order it from one of our " Mafia " families. granny --- " Beautiful that war and all its deeds of carnage must in time be utterly lost. " -- Walt Whitman http://www.bspyle.com/granny.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 and love French fries and tater tots. I buy the frozen sort and bake them in the oven, rather than fry them. Your wrong about butter and margarine being about the same. Margarine has " trans " fat. Butter does not. Trans fat is worse than natural fat for raising your LDL cholesterol. I rarely use bread spreads for anything, but when I do, I use butter. granny --- " Force is not a remedy. " -- Bright mailto:bspyle@... http://www.bspyle.com http://www.bspyle.com/granny.html Learning to cook > I am the family cook and have done most of the cooking for the past 15 > years. My cooking has gotten better and much more healthy over that > time. I do NOT use butter or margarine, not even the watered down > varieties. Once in a great while I will put butter on the table for > people to use optionally on baked potatoes, rice, or the like. > > I am basically anti-fat, whether vegetable or meat based. It serves us > well based upon our cholesterol levels and reasonable weights. I do > only a little frying, and that in teflon coated pans with absolute > minimum of shortening. > > Breading is something I do often do with spiced coatings under the > breading. The carrier and glue for that is usually no-fat mayonaise > with an egg occasionally. I cook breaded fish, chicken (skinless), and > meats in a hot (425) oven so that they get crispy without fats. > > Teaching this all to Jan is much harder. If she cooks from scratch, she > can do quite well. She's a pretty capable cook. When she cooks for > herself, quantity is the key issue. We currently are using daily > weighings on the scale to give her feedback on her eating control. 'The > Scale Never Lies!' We will see how that works with her back on her > own. > > I've got her into 'no fat' cheese slices which now melt enough to be > good melted on pasta (a favorite of hers). I'm trying to keep her on > 'no fat' butter sprays or spreads although these can be hard to find > sometimes. She does read labels, but getting self control is harder. > She loves french fries, which I have to tell her are basically poison > for her body. She loves lots of butter on English muffins, etc. so > we've gone the no-fat route. She is generally quite good about no sugar > soda, but her Mom so hates soda that even allowing that can cause > strife. > > The smaller frozen entrees (under 300 calories) along with some veggies > make a good meal for Jan. We are heavily into both balance and > calories. Candy is off limits, but Jan is generally good about that. > > BTW .. for granny .. with some exceptions you can grade fats by how > solid they are. The harder the fat at room temperature the more likely > it is to be full of saturated fats (bad). Lard is absolutely off my > list. I use low saturated veggie oil and little of that. I'll admit > that my biscuits aren't as light as some, but they have some (or all) > whole grain (like spelt) and very little fats. I make many recipes > without the fat called for. Nope, lard isn't in the house at all. > Butter and margarine are about equal on both cholesterol and fat > content, so there is little to choose unless you like the taste of the > real thing. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 WOW....now I'm feeling guilty about my eating habits!!! Learning to cook I am the family cook and have done most of the cooking for the past 15 years. My cooking has gotten better and much more healthy over that time. I do NOT use butter or margarine, not even the watered down varieties. Once in a great while I will put butter on the table for people to use optionally on baked potatoes, rice, or the like. I am basically anti-fat, whether vegetable or meat based. It serves us well based upon our cholesterol levels and reasonable weights. I do only a little frying, and that in teflon coated pans with absolute minimum of shortening. Breading is something I do often do with spiced coatings under the breading. The carrier and glue for that is usually no-fat mayonaise with an egg occasionally. I cook breaded fish, chicken (skinless), and meats in a hot (425) oven so that they get crispy without fats. Teaching this all to Jan is much harder. If she cooks from scratch, she can do quite well. She's a pretty capable cook. When she cooks for herself, quantity is the key issue. We currently are using daily weighings on the scale to give her feedback on her eating control. 'The Scale Never Lies!' We will see how that works with her back on her own. I've got her into 'no fat' cheese slices which now melt enough to be good melted on pasta (a favorite of hers). I'm trying to keep her on 'no fat' butter sprays or spreads although these can be hard to find sometimes. She does read labels, but getting self control is harder. She loves french fries, which I have to tell her are basically poison for her body. She loves lots of butter on English muffins, etc. so we've gone the no-fat route. She is generally quite good about no sugar soda, but her Mom so hates soda that even allowing that can cause strife. The smaller frozen entrees (under 300 calories) along with some veggies make a good meal for Jan. We are heavily into both balance and calories. Candy is off limits, but Jan is generally good about that. BTW .. for granny .. with some exceptions you can grade fats by how solid they are. The harder the fat at room temperature the more likely it is to be full of saturated fats (bad). Lard is absolutely off my list. I use low saturated veggie oil and little of that. I'll admit that my biscuits aren't as light as some, but they have some (or all) whole grain (like spelt) and very little fats. I make many recipes without the fat called for. Nope, lard isn't in the house at all. Butter and margarine are about equal on both cholesterol and fat content, so there is little to choose unless you like the taste of the real thing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 Check our bag of tater tots. Contains 11% fat. That's well within the safety range. We eat lots of baked potatoes. Will try your version. Sounds delicious. Never use Pam. Too many chemicals. granny --- " Beautiful that war and all its deeds of carnage must in time be utterly lost. " -- Walt Whitman http://www.bspyle.com/granny.html Re: Learning to cook > In a message dated 2/19/01 4:47:06 PM Eastern Standard Time, > bspyle@... writes: > > > > and love French fries and tater tots. I buy the frozen sort and > > bake them in the oven, rather than fry them. > > > > Better check the packages, those frozen fries are coated with fat! > > I love to take baking potatoes, cut them in wedges, throw them in a zip > > bag, > > spray with PAM, sprinkle with salt, pepper and paprika, then bake in the > > oven. > > Delicious home made french fries!! > > Cheryl in VA > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 Don't. Moderation is the key. We are a healthy bunch at our house. Rarely have colds. I am dealing with iron deficiency right now because the ginkgo biloba I was taking cause internal hemorrhaging. Stop taking the stuff. gem --- " Force is not a remedy. " -- Bright mailto:bspyle@... http://www.bspyle.com http://www.bspyle.com/granny.html Learning to cook > > > I am the family cook and have done most of the cooking for the past 15 > years. My cooking has gotten better and much more healthy over that > time. I do NOT use butter or margarine, not even the watered down > varieties. Once in a great while I will put butter on the table for > people to use optionally on baked potatoes, rice, or the like. > > I am basically anti-fat, whether vegetable or meat based. It serves us > well based upon our cholesterol levels and reasonable weights. I do > only a little frying, and that in teflon coated pans with absolute > minimum of shortening. > > Breading is something I do often do with spiced coatings under the > breading. The carrier and glue for that is usually no-fat mayonaise > with an egg occasionally. I cook breaded fish, chicken (skinless), and > meats in a hot (425) oven so that they get crispy without fats. > > Teaching this all to Jan is much harder. If she cooks from scratch, she > can do quite well. She's a pretty capable cook. When she cooks for > herself, quantity is the key issue. We currently are using daily > weighings on the scale to give her feedback on her eating control. 'The > Scale Never Lies!' We will see how that works with her back on her > own. > > I've got her into 'no fat' cheese slices which now melt enough to be > good melted on pasta (a favorite of hers). I'm trying to keep her on > 'no fat' butter sprays or spreads although these can be hard to find > sometimes. She does read labels, but getting self control is harder. > She loves french fries, which I have to tell her are basically poison > for her body. She loves lots of butter on English muffins, etc. so > we've gone the no-fat route. She is generally quite good about no sugar > soda, but her Mom so hates soda that even allowing that can cause > strife. > > The smaller frozen entrees (under 300 calories) along with some veggies > make a good meal for Jan. We are heavily into both balance and > calories. Candy is off limits, but Jan is generally good about that. > > BTW .. for granny .. with some exceptions you can grade fats by how > solid they are. The harder the fat at room temperature the more likely > it is to be full of saturated fats (bad). Lard is absolutely off my > list. I use low saturated veggie oil and little of that. I'll admit > that my biscuits aren't as light as some, but they have some (or all) > whole grain (like spelt) and very little fats. I make many recipes > without the fat called for. Nope, lard isn't in the house at all. > Butter and margarine are about equal on both cholesterol and fat > content, so there is little to choose unless you like the taste of the > real thing. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 My daughter makes great lasagne. This one friend spent time in Italy in the Reserves and came home and told her that hers was better. When he was going to get married he brought his girlfriend over for to teach her how to make it. And she's not even Italian. Jessie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 There is not cholesterol in margarine, it's the trans-fatty acids they warn about. whatever that is. I just use very little of either. My cholesterol is a bit high over all but the good cho. is up some and the bad in normal limits, it's the triglicerides that are out of sight. But my doctor says that isn't so bad. Don't ask me to explain that! I am allergic to the usual meds for it so she just says diet which doesn't seem to make much difference. I have been using Smart Balance margarine which is supposed to be helpful. I don't know but it tastes pretty good. My blood pressure isn't high so she says I no doubt have some placque floating around in there but not settling too much. I take Vitamin E, which is supposed to help that too. Jessie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2001 Report Share Posted February 20, 2001 Re: Learning to cook > In a message dated 2/19/01 6:55:21 PM Eastern Standard Time, > bspyle@... writes: > > > > I am dealing with iron deficiency right now because the ginkgo > > biloba I was taking cause internal hemorrhaging > > Granny, got to watch that stuff!! I heard it can affect the way your liver > processes stuff too. Many people think health store items are safe but > ya gotta read those labels on everything!! > > Cheryl in VA You are so right, Cheryl. I never take anything like that without researching it first. And I don't confine my research to the labels, either. I check it out with WebMD, which has a lot on herbs and vitamins. So, I knew the risks before I started taking the stuff. Thought it might be worth it. It did help my memory a lot, but not my iron levels! I take a day off from my vitamin and herb regimen each week just so my cells won't get lazy and forget how to synthesize vitamins on their own, and to give my liver a rest. Every month or so I take several days off. Especially those vitamins that can build up and poison you. Vitamin A, for example. granny --- " Beautiful that war and all its deeds of carnage must in time be utterly lost. " -- Walt Whitman http://www.bspyle.com/granny.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2001 Report Share Posted February 20, 2001 You can also use flax seed meal as a substitute for oils in baking, at a ratio of 3:1. For example 11/2 cups flax for 1/2 cup margarine. Flax seed may be one of the most powerful, natural cholesterol controllers yet discovered. Flax seed contains important Omega-3 fatty acids, no cholesterol, no sat fat. I put a tablespoon of it into my hot cereal evey morning...it's also good for constipation! :-) wildwards@... wrote: > On another note, do you guys know you can substitute applesauce or baby food > prune puree for fats called for in cakes and cookies? In cakes from mixes, > especially chocolate ones, the applesauce is totally undetectable. For > cookies, I only sub half the fat for applesauce, if you do all of it the > cookies crumble. But half makes them very moist, especially oatmeal cookies. > > Cheryl in VA > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2001 Report Share Posted February 20, 2001 oooooh, PAM grosses me out too! I bought a spray bottle made especially for cooking oils, I think from Pampered Chef, you know the kind you pump up to make pressure. Fill it with olive oil, and you have a much healthier alternative to " cooking sprays. " It works great for the oven fried potatoes. Karla JTesmer799@... wrote: > In a message dated 2/19/2001 5:43:22 PM Central Standard Time, > wildwards@... writes: > > > > I love to take baking potatoes, cut them in wedges, throw them in a zip > > > bag, > > > spray with PAM, sprinkle with salt, pepper and paprika, then bake in > > the > > > oven. > > > > since is a french fri fanatic thanks for this tip Cheryl. :-) > > Joy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2001 Report Share Posted February 20, 2001 In a message dated 2/20/01 9:32:10 AM Eastern Standard Time, collarbone@... writes: > oooooh, PAM grosses me out too! I will have to look at my bottle, I thought PAM was just soybean. Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2001 Report Share Posted February 20, 2001 I am dealing with iron deficiency right > now because the ginkgo > biloba I was taking cause internal hemorrhaging. > Stop taking the stuff. > > gem Do I smell Liver and Onions cooking??? or maybe a nice spinach salad Jim __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2001 Report Share Posted February 20, 2001 > > Butter has good cholesterol. Margarine has bad > cholesterol. Last time I had > > my cholesterol checked (about eight months ago), > my good cholesterol was > > high and my bad cholesterol was low. > > > > Sorry to be the one to burst your bubble Granny > but you are VERY wrong. > > Margarine, made from vegetable oils, has NO > cholesterol. While both butter > > and margarine are fats, butter is the more evil, > as it contains much more > > saturated fat, the WORST kind for us to consume. Ok if margarine (made from vegetable oils) has no cholesterol..... how could it have bad cholesterol??? Jim __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2001 Report Share Posted February 21, 2001 So do we Granny, so do we! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2001 Report Share Posted February 21, 2001 , I do call sauce gravy. My mom cooked " the gravy " for three hours every sunday! It does differ though from Italian to Italian. So " the gravy " is sauce and gravy is that brown junk you put on turkey and mashed potatoes. About the peppers, it's usually in oil- sausage and peppers for example- in oil and very yummy! (although i dont eat sausage any more- sometimes turkey sausage but its not the same!) Or peppers and eggs just had that the other day-- deeeelicious! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2001 Report Share Posted February 22, 2001 All aerosols gross me out! Most people do not realize how dangerous those things are, I think. Don't allow them in the house. Great idea about the pump bottle, Karla! Will try it! granny --- " Beautiful that war and all its deeds of carnage must in time be utterly lost. " -- Walt Whitman http://www.bspyle.com/granny.html Re: Learning to cook > oooooh, PAM grosses me out too! I bought a spray bottle made especially for > cooking oils, I think from Pampered Chef, you know the kind you pump up to make > pressure. Fill it with olive oil, and you have a much healthier alternative to > " cooking sprays. " It works great for the oven fried potatoes. > > Karla > > JTesmer799@... wrote: > > > In a message dated 2/19/2001 5:43:22 PM Central Standard Time, > > wildwards@... writes: > > > > > > I love to take baking potatoes, cut them in wedges, throw them in a zip > > > > bag, > > > > spray with PAM, sprinkle with salt, pepper and paprika, then bake in > > > the > > > > oven. > > > > > > > since is a french fri fanatic thanks for this tip Cheryl. :-) > > > > Joy > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2001 Report Share Posted February 22, 2001 Re: Learning to cook > In a message dated 2/20/01 9:32:10 AM Eastern Standard Time, > collarbone@... writes: > > > > oooooh, PAM grosses me out too! > > I will have to look at my bottle, I thought PAM was just soybean. > Cheryl Wasn't there something in the news recently about an association between soy products and breast cancer? Besides, it's not just the soybeans, it's the aerosol in that can. I will not allow aerosol cans in my house! Non-beeswax candles either. granny --- " Beautiful that war and all its deeds of carnage must in time be utterly lost. " -- Walt Whitman http://www.bspyle.com/granny.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2001 Report Share Posted February 22, 2001 Re: Learning to cook > Do I smell Liver and Onions cooking??? or maybe a nice > spinach salad > > Jim I love liver and onions! We cook up a batch every month or so. hates it, but loves it as much as I do. Perhaps I should be cooking it more often now that I'm iron deficient. We have spinach salads several times a week. Cooked spinach too. All of us like spinach any way you want to fix it. granny, mouth watering --- " Beautiful that war and all its deeds of carnage must in time be utterly lost. " -- Walt Whitman http://www.bspyle.com/granny.html Quote Link to comment Share on other sites More sharing options...
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