Guest guest Posted April 8, 2004 Report Share Posted April 8, 2004 Hello Kathy! Here is an anwer to your problem about cooking outside: http://solarcooking.org/minumum.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2004 Report Share Posted April 8, 2004 Hello Kathy! The answer to your outdoor cooking problem was mispelled. It should have been: http://solarcooking.org/minimum.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2004 Report Share Posted April 9, 2004 Phil, I already have one of those that my kids made at " Farm School " . We fried eggs in it, but somehow I have a difficult time cooking burgers on it! I guess I am in need of an attitude adjustment. Thanks, Kathy > Hello Kathy! > > The answer to your outdoor cooking problem was mispelled. It should > have been: > > http://solarcooking.org/minimum.htm > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2004 Report Share Posted April 9, 2004 Kathy, we all have to make choices and I chose to stay with grilling because my entire family loves it so much. I read somewhere, it might have been Sally, that if you grill out you should serve cruciferous vegetables with it to neutralize the effects of grilling. Grilling > Having finally been totally convinced that I should ditch my microwave, I am > moving on to question my other methods of cooking. Raw food is looking > better all of the time! The other thing that I have been suspicious of is grilling. > I have a gas grill, for convenience and because I have never liked lighter fluid. > But I have read that the fat dripping onto the coals and then oxidizing??? what > does it do??? but whatever it is, it's not good for you, creates carcinogens. So, > now that grilling season is here, should I also get rid of my grill so that I am not > tempted? What do I replace it with? I'd like to save my pennies and get one of > those outdoor clay ovens like they have in Italy to cook pizza, roasts, etc. But > in the meantime...? > > Kathy > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2004 Report Share Posted April 9, 2004 Jane, Thanks for the dose of common sense and the tip. I really don't mind the occasional grilled food as long as it's not the cheapo hamburger or hotdog charred on a grill and served with potato chips and pop- the typical American cookout! I do know people that grill out almost every night during the summer and I'm thinking that's not in moderation. I've also heard that some marinades help cut down on the carcinogens formed but can't remember the details. Maybe someone else knows... Kathy P.S. Did I ever tell you that I realized you were instrumental in helping me find my wonderful source of raw milk? Thanks again! > Kathy, we all have to make choices and I chose to stay with grilling > because my entire family loves it so much. I read somewhere, it might have > been Sally, that if you grill out you should serve cruciferous vegetables > with it to neutralize the effects of grilling. > Grilling > > > > Having finally been totally convinced that I should ditch my microwave, I > am > > moving on to question my other methods of cooking. Raw food is looking > > better all of the time! The other thing that I have been suspicious of is > grilling. > > I have a gas grill, for convenience and because I have never liked lighter > fluid. > > But I have read that the fat dripping onto the coals and then oxidizing??? > what > > does it do??? but whatever it is, it's not good for you, creates > carcinogens. So, > > now that grilling season is here, should I also get rid of my grill so > that I am not > > tempted? What do I replace it with? I'd like to save my pennies and get > one of > > those outdoor clay ovens like they have in Italy to cook pizza, roasts, > etc. But > > in the meantime...? > > > > Kathy > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2004 Report Share Posted April 13, 2004 I just noticed your P.S. I was going down my e-mail list deciding what to copy and what to delete and I saw it. Thanks for letting me know. So often, I do not hear if the info I gave was helpful. Grilling > > > > > > > Having finally been totally convinced that I should ditch my microwave, I > > am > > > moving on to question my other methods of cooking. Raw food is looking > > > better all of the time! The other thing that I have been suspicious of is > > grilling. > > > I have a gas grill, for convenience and because I have never liked lighter > > fluid. > > > But I have read that the fat dripping onto the coals and then oxidizing??? > > what > > > does it do??? but whatever it is, it's not good for you, creates > > carcinogens. So, > > > now that grilling season is here, should I also get rid of my grill so > > that I am not > > > tempted? What do I replace it with? I'd like to save my pennies and get > > one of > > > those outdoor clay ovens like they have in Italy to cook pizza, roasts, > > etc. But > > > in the meantime...? > > > > > > Kathy > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 Did not get a response to this earlier so I thought I'd try again. NT mentions that grilling shnbould only be done occasionally. Does anyone know what Sally means by " ocassionally'? Don't know if that's once a week once a month or what. Phil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 Phil- >Did not get a response to this earlier so I thought I'd try again. >NT mentions that grilling shnbould only be done occasionally. Does >anyone know what Sally means by " ocassionally'? Don't know if that's >once a week once a month or what. Not sure whether you got a response (though I vaguely remember responding to this question recently) but I'm doing the catchup thing, so here's a quick answer. The chief danger of grilling is probably from fat hitting the coals, oxidizing and getting redeposited on the meat in the form of very harmful compounds. It's also arguable that burning the outer layer of the meat into a tasty crust is harmful, also forming toxic compounds. If you can successfully keep any fat or other drippings from hitting the coals, though, you're at least a long way to making grilling an acceptable and perhaps even healthy way of cooking -- unless you overcook the meat, of course, but that's true of any method. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2005 Report Share Posted November 20, 2005 Phil- >Did not get a response to this earlier so I thought I'd try again. >NT mentions that grilling shnbould only be done occasionally. Does >anyone know what Sally means by " ocassionally'? Don't know if that's >once a week once a month or what. I think I forgot to mention in my earlier response that the extremely high temperatures involved in grilling also produce compounds which may be harmful directly in the food even if no fat spills onto the coals. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2005 Report Share Posted November 20, 2005 On 11/20/05, Idol <Idol@...> wrote: > Phil- > > >Did not get a response to this earlier so I thought I'd try again. > >NT mentions that grilling shnbould only be done occasionally. Does > >anyone know what Sally means by " ocassionally'? Don't know if that's > >once a week once a month or what. > > I think I forgot to mention in my earlier response that the extremely > high temperatures involved in grilling also produce compounds which > may be harmful directly in the food even if no fat spills onto the coals. > > > > > - Below is a private message I sent to Suze that seems to suggest that there are ways to counterattack the apparent dangers of grilling: Marinades DO make a difference, as do some other techniques as the link below shows. And apparently it is NOT the brown or black crust that is the issue, but the LENGTH of the time that creates the carcinogens: " The chemistry of the carcinogens produced by grilling, which are known as heterocyclic amines (HCAs), is even trickier. A brief searing over a hot flame, for instance, can encase a burger or steak with a black, crispy crust without introducing any HCAs. Meanwhile, an uncharred steak that had been cooked longer at a lower temperature might be heavily laced with the carcinogens. Fat content can also affect HCA formation, with leaner meats tending to be more vulnerable. " http://www.sciencenews.org/pages/sn_arc99/4_24_99/bob1.htm -- " It is no crime to be ignorant of economics, which is, after all, a specialized discipline and one that most people consider to be a 'dismal science.' But it is totally irresponsible to have a loud and vociferous opinion on economic subjects while remaining in this state of ignorance. " -- Murray Rothbard Quote Link to comment Share on other sites More sharing options...
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