Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Sandi, Hmmm...that's an interesting thought. Some of the food that I forbid from myself fit into this category and some did not. For example, I wouldn't allow myself to have my husband's gorgonzola sauce on steak or his guyere flavored rissotto. By some definitions, I think these are gourmet things. Similiarly, some of the food that I am attracted to now is gourmet (fine chocolate) and some it probably wouldn't be classifed as such (whole fruit, plain oatmeal). I do think you do become more descriminating in your foods choices once you figure out how much you need to eat for fuel. Why waste space on crap you don't really like if you only have limited room? > > Do you think it would be easier to eat intuitively if you were a > gourmet? I'm being serious here. We crave so many foods because > they've been forbidden or " bad " for years. But, when you sit down and > eat a formerly forbidden food objectively, a lot of times it just > tastes like crap. Most of the chocolate at the grocery store check out > is truly awful tasting. Christmas is coming, how many of those goodies > that are going to be foisted on you really taste good? > > If something doesn't taste as good as you expected, just toss it. > What's the point of eating something that doesn't taste good to you? > Foods prepared with high quality ingredients taste so much better and > our cravings can be satisfied so much faster with fabulous tasting > food. I get so much more enjoyment out of one See's dark chocolate > truffle or butter cream than I do out of three Hershey bars. And, that > one small piece of See's candy generally takes care of any chocolate > craving I may have. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Thanks for this...I'm new to this list and don't really know what this is about, but eating like a gourmet really makes sense...compared to the amount of crap I have shoved down my throat over the years, this seems much more respectful...as well as sensual. How to overcome my fear of See's, on the other hand, is a big challenge. amytherrien wrote: Sandi,Hmmm...that's an interesting thought. Some of the food that I forbid from myself fit into this category and some did not. For example, I wouldn't allow myself to have my husband's gorgonzola sauce on steak or his guyere flavored rissotto. By some definitions, I think these are gourmet things. Similiarly, some of the food that I am attracted to now is gourmet (fine chocolate) and some it probably wouldn't be classifed as such (whole fruit, plain oatmeal).I do think you do become more descriminating in your foods choices once you figure out how much you need to eat for fuel. Why waste space on crap you don't really like if you only have limited room?>> Do you think it would be easier to eat intuitively if you were a > gourmet? I'm being serious here. We crave so many foods because > they've been forbidden or "bad" for years. But, when you sit down and > eat a formerly forbidden food objectively, a lot of times it just > tastes like crap. Most of the chocolate at the grocery store check out > is truly awful tasting. Christmas is coming, how many of those goodies > that are going to be foisted on you really taste good? > > If something doesn't taste as good as you expected, just toss it. > What's the point of eating something that doesn't taste good to you? > Foods prepared with high quality ingredients taste so much better and > our cravings can be satisfied so much faster with fabulous tasting > food. I get so much more enjoyment out of one See's dark chocolate > truffle or butter cream than I do out of three Hershey bars. And, that > one small piece of See's candy generally takes care of any chocolate > craving I may have.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Unlike you, I would put plain oatmeal in the gourmet (or high-quality) category. I hated oatmeal for most of my life. I wanted to like it. It's so healthy, it smells good, and it's warm. But, I couldn't stand those instant oatmeals with the flavorings and sugar in them. They were slimey and gross. Plain Quaker oatmeal was the same way. Then, I pick up a box of plain McCann's oatmeal at Trader Joe's. It wasn't slimey and gross. It was nice and thick and not slimey. (I have a thing about texture.) I would definitely say that it was a gourmet item compared to Quaker Oats. I add real maple syrup or brown sugar for sweetness. I think real ingredients is what makes the oatmeal I eat " gourmet " . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Oh I have no fear of See's, just pure love baby! R How to overcome my fear of See's, on the other hand, is a big challenge. amytherrien <amytherrien> wrote: Sandi,Hmmm...that's an interesting thought. Some of the food that I forbid from myself fit into this category and some did not. For example, I wouldn't allow myself to have my husband's gorgonzola sauce on steak or his guyere flavored rissotto. By some definitions, I think these are gourmet things. Similiarly, some of the food that I am attracted to now is gourmet (fine chocolate) and some it probably wouldn't be classifed as such (whole fruit, plain oatmeal).I do think you do become more descriminating in your foods choices once you figure out how much you need to eat for fuel. Why waste space on crap you don't really like if you only have limited room? >> Do you think it would be easier to eat intuitively if you were a > gourmet? I'm being serious here. We crave so many foods because > they've been forbidden or " bad " for years. But, when you sit down and > eat a formerly forbidden food objectively, a lot of times it just > tastes like crap. Most of the chocolate at the grocery store check out > is truly awful tasting. Christmas is coming, how many of those goodies > that are going to be foisted on you really taste good? > > If something doesn't taste as good as you expected, just toss it. > What's the point of eating something that doesn't taste good to you? > Foods prepared with high quality ingredients taste so much better and > our cravings can be satisfied so much faster with fabulous tasting > food. I get so much more enjoyment out of one See's dark chocolate > truffle or butter cream than I do out of three Hershey bars. And, that > one small piece of See's candy generally takes care of any chocolate > craving I may have.> -- I'm not mean, you're just a sissy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 I definitely do this already, with alot of different kinds of food. I always try to look for the best of the best of something to eat, cause to me, otherwise, what's the point, especially with chocolate. Sometimes, even when I'll prepare my dinner, when it's done, if I really don't like the taste, I'll ask my husband if he wants it, and I'll get something that I know I'll enjoy. It might take a bit more preparation, but it's worth it in the end. love, Deanna > > Do you think it would be easier to eat intuitively if you were a > gourmet? I'm being serious here. We crave so many foods because > they've been forbidden or " bad " for years. But, when you sit down and > eat a formerly forbidden food objectively, a lot of times it just > tastes like crap. Most of the chocolate at the grocery store check out > is truly awful tasting. Christmas is coming, how many of those goodies > that are going to be foisted on you really taste good? > > If something doesn't taste as good as you expected, just toss it. > What's the point of eating something that doesn't taste good to you? > Foods prepared with high quality ingredients taste so much better and > our cravings can be satisfied so much faster with fabulous tasting > food. I get so much more enjoyment out of one See's dark chocolate > truffle or butter cream than I do out of three Hershey bars. And, that > one small piece of See's candy generally takes care of any chocolate > craving I may have. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Gourmet oatmeal -- steel cut oats coconut milk craisins vanilla stevia dessert! :-) > > Unlike you, I would put plain oatmeal in the gourmet (or high- quality) > category. I hated oatmeal for most of my life. I wanted to like it. > It's so healthy, it smells good, and it's warm. But, I couldn't stand > those instant oatmeals with the flavorings and sugar in them. They > were slimey and gross. Plain Quaker oatmeal was the same way. Then, I > pick up a box of plain McCann's oatmeal at Trader Joe's. It wasn't > slimey and gross. It was nice and thick and not slimey. (I have a > thing about texture.) I would definitely say that it was a gourmet > item compared to Quaker Oats. I add real maple syrup or brown sugar > for sweetness. I think real ingredients is what makes the oatmeal I > eat " gourmet " . > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Gourmet oatmeal -- steel cut oats coconut milk craisins vanilla stevia dessert! :-) > > Unlike you, I would put plain oatmeal in the gourmet (or high- quality) > category. I hated oatmeal for most of my life. I wanted to like it. > It's so healthy, it smells good, and it's warm. But, I couldn't stand > those instant oatmeals with the flavorings and sugar in them. They > were slimey and gross. Plain Quaker oatmeal was the same way. Then, I > pick up a box of plain McCann's oatmeal at Trader Joe's. It wasn't > slimey and gross. It was nice and thick and not slimey. (I have a > thing about texture.) I would definitely say that it was a gourmet > item compared to Quaker Oats. I add real maple syrup or brown sugar > for sweetness. I think real ingredients is what makes the oatmeal I > eat " gourmet " . > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2006 Report Share Posted December 13, 2006 Speaking of gourmet oatmeal, have you tried cooking steel cut oats in a slow cooker overnight? I really liked it. My husband made it one night after watching Alton Brown on food TV....I think you can find the directions on the food tv website. The one thing that gets me about oatmeal is why the less processing, the more it costs. Are we being screwed over here? I happen to prefer plain old fashioned rolled oats, and I am thankful that they do not cost as much as steel cut. I mean...it's just oats...they feed this stuff to horses! > > > > Unlike you, I would put plain oatmeal in the gourmet (or high- > quality) > > category. I hated oatmeal for most of my life. I wanted to like > it. > > It's so healthy, it smells good, and it's warm. But, I couldn't > stand > > those instant oatmeals with the flavorings and sugar in them. > They > > were slimey and gross. Plain Quaker oatmeal was the same way. > Then, I > > pick up a box of plain McCann's oatmeal at Trader Joe's. It > wasn't > > slimey and gross. It was nice and thick and not slimey. (I have > a > > thing about texture.) I would definitely say that it was a > gourmet > > item compared to Quaker Oats. I add real maple syrup or brown > sugar > > for sweetness. I think real ingredients is what makes the oatmeal > I > > eat " gourmet " . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2006 Report Share Posted December 13, 2006 Speaking of gourmet oatmeal, have you tried cooking steel cut oats in a slow cooker overnight? I really liked it. My husband made it one night after watching Alton Brown on food TV....I think you can find the directions on the food tv website. The one thing that gets me about oatmeal is why the less processing, the more it costs. Are we being screwed over here? I happen to prefer plain old fashioned rolled oats, and I am thankful that they do not cost as much as steel cut. I mean...it's just oats...they feed this stuff to horses! > > > > Unlike you, I would put plain oatmeal in the gourmet (or high- > quality) > > category. I hated oatmeal for most of my life. I wanted to like > it. > > It's so healthy, it smells good, and it's warm. But, I couldn't > stand > > those instant oatmeals with the flavorings and sugar in them. > They > > were slimey and gross. Plain Quaker oatmeal was the same way. > Then, I > > pick up a box of plain McCann's oatmeal at Trader Joe's. It > wasn't > > slimey and gross. It was nice and thick and not slimey. (I have > a > > thing about texture.) I would definitely say that it was a > gourmet > > item compared to Quaker Oats. I add real maple syrup or brown > sugar > > for sweetness. I think real ingredients is what makes the oatmeal > I > > eat " gourmet " . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2006 Report Share Posted December 13, 2006 ROFLOL! Steel cut oats are fabulous. I had used the McCann's from Trader Joe's. Because of that, their quick cooking Irish oatmeal a try. I'm glad I did. It just blows Quaker Oats out of the water. > > > > > > Unlike you, I would put plain oatmeal in the gourmet (or high- > > quality) > > > category. I hated oatmeal for most of my life. I wanted to > like > > it. > > > It's so healthy, it smells good, and it's warm. But, I couldn't > > stand > > > those instant oatmeals with the flavorings and sugar in them. > > They > > > were slimey and gross. Plain Quaker oatmeal was the same way. > > Then, I > > > pick up a box of plain McCann's oatmeal at Trader Joe's. It > > wasn't > > > slimey and gross. It was nice and thick and not slimey. (I > have > > a > > > thing about texture.) I would definitely say that it was a > > gourmet > > > item compared to Quaker Oats. I add real maple syrup or brown > > sugar > > > for sweetness. I think real ingredients is what makes the > oatmeal > > I > > > eat " gourmet " . > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2006 Report Share Posted December 13, 2006 About a year ago, Oprah mentioned that she eats steel cut oats and you couldn't buy them at *any* price after that! Do you have access to Bob's Red Mill products? Much cheaper. I go by the factory when I'm in the Portland area and buy them in bulk really cheap. $1-ish/pound, I think. I can also get them reasonably priced in my local co-op's bulk section. Then again, you can always check out the barn, as you're heading out of town..... The horses might share! :-) > > The one thing that gets me about oatmeal is why the less processing, > the more it costs. Are we being screwed over here? I happen to > prefer plain old fashioned rolled oats, and I am thankful that they > do not cost as much as steel cut. I mean...it's just oats...they > feed this stuff to horses! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2006 Report Share Posted December 14, 2006 What's the point of eating something that doesn't taste good to you? Foods prepared with high quality ingredients taste so much better and our cravings can be satisfied so much faster with fabulous tasting food. I get so much more enjoyment out of one See's dark chocolate truffle or butter cream than I do out of three Hershey bars. And, that one small piece of See's candy generally takes care of any chocolate craving I may have. Hi. I'm new here and this is my first post. Sandi, when I saw your message, I just had to respond. I agree with you 100%. I have gobs of candy and sweets around me at work, and I'm never tempted to touch any of it because I know it is low-grade, cardboardy crap. But I savor my Endangered Species 88% cocoa chocolate bar that I let melt in my mouth after dinner. It's pure extra dark cocoa goodness. The serving size listed is 1/2 of a bar, but I'm satisfied with 1/5 of the bar (3 little squares). Heaven! And speaking of becoming a gourmet, I agree with that too. Have you read the book " French Women Don't Get Fat? " It really brought a lot of good things to light for me about how to choose, prepare, and eat food for pleasure, for the delight of all the senses. I'm reading " Intuitive Eating, " and it mentions the pleasure factor of the Japanese in their eating, but this book about French people goes into a lot of detail about how to really make your food count for something. It gives enough info to allow one to take on a bit of the romantic French attitude about the exquisite pleasure within the arena of food. Now that I've made an appearance here, I guess I'll write an introductory post about myself soon. Quote Link to comment Share on other sites More sharing options...
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