Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 I wonder what other yummy tastes and textures and temperatures peple on list have found that they love? (---in my research on 'hunger psychology, " I find all three matter to most people, even though most are unconscious about it, they will still go to foods that hold high taste, texture and temperature prefs) I also like salads, , asian, or greek, cesar, taco, " ceeps' fabulous made-up salads " , with lots of tiny tasty tidbits and cool dressings, like this one I made recently of dark balsamic, just a tidge of honey, and yitz of sesame oil. Mmmmmmmmmm. Then with some feta cheese crumbles, a tippy-tot of crushed chinese noodles, about a tablespoon, and lots of fresh cut crunchy romaine, all mixed together lightly. Mmmm smells so fragrant, mmmm so nice and cold, mmmm crunchy, mmmm smooth. Does anyone else find that how things taste has become more or as important as volume? I find the stronger tastes appeal to me. Don't want to waste any time on things that taste bland. Do you know that a potato chip without the salt and grease it was fried in would taste like newspaper? (like maybe just eat a teas of oil and a teas of salt and call it a day???just kidding) I know that some people eat to live, but I am a sybarite, a pleasure giver and a pleasure taker, and I collect tastes like some peope collect Hummels. I don't want a lot of whatever the food is, but the savorng of the taste itself, is, to me, oooh la la! (grin) love, ceep Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 In a message dated 2/6/2003 2:59:04 PM Eastern Standard Time, lacorona@... writes: > I know that some people eat to live, but I am a sybarite, a pleasure giver > and a pleasure taker, and I collect tastes like some peope collect Hummels. > I > don't want a lot of whatever the food is, but the savorng of the taste > itself, is, to me, oooh la la! (grin) > love, > That is why I feel sorry for the folks who have surgeons who keep them with the diet mentality ( no fried foods, no fats, no taste), Fay Bayuk Patience can be a waste of time. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 In a message dated 2/6/2003 6:14:38 PM Eastern Standard Time, lgallagher95830@... writes: > Only the best for me now. Filet Mignon every time...no matter what the > cost. And I'm also not afraid to try any new foods. I've discovered I > LOVE crab. I never ate seafood prior to WLS. Now, I enjoy it. Hmmm. > Great thread, > G in Sacramento > **************************** Oh, me too! Unfortunately, my tastes have become rather expensive. Being single, I rarely cook, so I eat out a lot, I mean a lot. And now, I'm drawn to the high-end restaurants. I've become a fish lover, too. Before surgery, the only seafood I would eat was shellfish, now I crave fish. But, it has to have a light, tasty sauce, nothing too strange. I've also developed an oyster fetish....yeah, I know. LOL in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 The Cheesecake Factory makes these fabuluous Thai Chicken Wraps. It is Thai Chicken tenders (not fried) that you wrap in big ole lettuce leaves with cucumber, carrot, rice noodles and various Thai sauces is just a celebration of taste! They used to have it at Houlihan's but they changed it - not as good... Marjie _________________________________________________________________ MSN 8 with e-mail virus protection service: 2 months FREE* http://join.msn.com/?page=features/virus Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 I agree about eating food that is WORTH it! Last night I was in a restaurant and ordered something I thought would taste good (I'd never had it before). When it came, I took two bites (wanted to make sure!) and realized, yuck! I sent it back and ordered something else. I don't want to waste the space I have in my pouch on things that don't taste fabulous to me. I know before I had surgery I would just eat things to fill up the space and didn't really focuse on taste, texture, temperature. (I guess that is why I would eat cold Mc's french fries!) Now those things are very important to me and it has meant reevaluating my food likes and dislikes from the past. Pat B. yummy foods TASTES? I wonder what other yummy tastes and textures and temperatures peple on list have found that they love? (---in my research on 'hunger psychology, " I find all three matter to most people, even though most are unconscious about it, they will still go to foods that hold high taste, texture and temperature prefs) I also like salads, , asian, or greek, cesar, taco, " ceeps' fabulous made-up salads " , with lots of tiny tasty tidbits and cool dressings, like this one I made recently of dark balsamic, just a tidge of honey, and yitz of sesame oil. Mmmmmmmmmm. Then with some feta cheese crumbles, a tippy-tot of crushed chinese noodles, about a tablespoon, and lots of fresh cut crunchy romaine, all mixed together lightly. Mmmm smells so fragrant, mmmm so nice and cold, mmmm crunchy, mmmm smooth. Does anyone else find that how things taste has become more or as important as volume? I find the stronger tastes appeal to me. Don't want to waste any time on things that taste bland. Do you know that a potato chip without the salt and grease it was fried in would taste like newspaper? (like maybe just eat a teas of oil and a teas of salt and call it a day???just kidding) I know that some people eat to live, but I am a sybarite, a pleasure giver and a pleasure taker, and I collect tastes like some peope collect Hummels. I don't want a lot of whatever the food is, but the savorng of the taste itself, is, to me, oooh la la! (grin) love, ceep Homepage: http://groups.yahoo.com/group/Graduate-OSSG Unsubscribe: mailto:Graduate-OSSG-unsubscribe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 On Thu, 6 Feb 2003 14:57:05 EST lacorona@... writes: > Does anyone else find that how things taste has become more or as > important > as volume? I find the stronger tastes appeal to me. Don't want to > waste any > time on things that taste bland. Do you know that a potato chip > without the > salt and grease it was fried in would taste like newspaper? (like > maybe just > eat a teas of oil and a teas of salt and call it a day???just > kidding) Oh yeah. I actually taste the food I'm eating now. It really surprises me sometimes when I order something I had before that I thought I enjoyed and it doesn't seem to taste the same. And color, I was surprised how much color actually affected things. Two things came to mind about color. The first being a test I was watching on TV about adding different colors to mashed potatoes, vanilla pudding, etc. The people were blind folded and eat everything on the plate because it tasted good. When they were unblindfolded, they noticed that everything had been colored a blue. It was like totally weird. It didn't look appealing at all. The second one was when a friend of mine and I went to lunch one day at the Black-eyed Pea. I ordered an entree and two vegetables not really even thinking of the colors. When I got my plate, everything was a yellow/orange color. Looked good, tasted good. I was just a little overwhelmed with the same color scheme on the plate. Lori Owen - Denton, Texas CHF 4/14/01 479 lbs. SRVG 7/16/01 401 lbs. Current Weight 339.5 lbs. and loosing again Dr. Ritter/Dr. Bryce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 In a message dated 2/6/2003 7:06:59 PM Eastern Standard Time, watnext@... writes: << I've also developed an oyster fetish... >> What's this about?? I went through about four months of constant craving oysters. I ate oyster salads every week. I've slacked off since Christmas, must have finally gotten my fill. B Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 On Thu, 6 Feb 2003 19:05:54 EST watnext@... writes: > Oh, me too! Unfortunately, my tastes have become rather expensive. > Being single, I rarely cook, so I eat out a lot, I mean a lot. And now, > I'm drawn to the high-end restaurants. I've become a fish lover, too. Before > surgery, the only seafood I would eat was shellfish, now I crave fish. But, > it has to have a light, tasty sauce, nothing too strange. I've also developed > an oyster fetish....yeah, I know. LOL > > in NJ Oh, fish. The only way I would eat fish prior to surgery was fried, fried, or fried. I didn't much care what kind it was. I know love baked salmon or baked tuna with lemon pepper. I found some low sodium lemon pepper. It is soooooo good. I love boiled shrimp, shrimp cocktail. I even tried to orange ruffy (forgive the spelling.) It was pretty good too. I intently buy the better cuts of meat when I go shopping. I figure I am not eating anywhere what I use to so it doesn't matter how much it is. Infact, my grocery bill for the month equals what I would spend in two weeks on groceries. That doesn't even include what I spent to go out to eat. Don't figure. Lori Owen - Denton, Texas CHF 4/14/01 479 lbs. SRVG 7/16/01 401 lbs. Current Weight 339.5 lbs. and loosing again Dr. Ritter/Dr. Bryce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 You know the phrase, " Today was a total waste of makeup. " ? I'm with that on textures & flavors. I do NOT waste pouch space with other than the most fun I can find at the moment. Sometimes that's a carrot, sometimes it's my black olives, cream cheese, lettuce on black bread. mmmmmmmm Thanks, Vitalady, Inc. T www.vitalady.com If you are interested in PayPal, please click here: https://secure.paypal.com/affil/pal=vitalady%40bigfoot.com yummy foods TASTES? > > > > I wonder what other yummy tastes and textures and temperatures peple on list > have found that they love? (---in my research on 'hunger psychology, " I find > all three matter to most people, even though most are unconscious about it, they will still go to foods that hold high taste, texture and temperature prefs) > > I also like salads, , asian, or greek, cesar, taco, " ceeps' fabulous made-up > salads " , with lots of tiny tasty tidbits and cool dressings, like this one I > made recently of dark balsamic, just a tidge of honey, and yitz of sesame oil. Mmmmmmmmmm. Then with some feta cheese crumbles, a tippy-tot of crushed > chinese noodles, about a tablespoon, and lots of fresh cut crunchy romaine, all mixed together lightly. Mmmm smells so fragrant, mmmm so nice and cold, > mmmm crunchy, mmmm smooth. > > Does anyone else find that how things taste has become more or as important as volume? I find the stronger tastes appeal to me. Don't want to waste any > time on things that taste bland. Do you know that a potato chip without the salt and grease it was fried in would taste like newspaper? (like maybe just > eat a teas of oil and a teas of salt and call it a day???just kidding) > > I know that some people eat to live, but I am a sybarite, a pleasure giver and a pleasure taker, and I collect tastes like some peope collect Hummels. I > don't want a lot of whatever the food is, but the savorng of the taste > itself, is, to me, oooh la la! (grin) > love, > ceep > > Homepage: http://groups.yahoo.com/group/Graduate-OSSG > > Unsubscribe: mailto:Graduate-OSSG-unsubscribe > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 In a message dated 2/6/03 1:59:25 PM Central Standard Time, lacorona@... writes: << the savorng of the taste itself, is, to me, oooh la la! (grin) >> ------------------------------ Yeah, well, see, when I get to SAVORING, then I just want that taste over and over and more and more and ............well, y'all know where THAT leads, right? Carol A Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 In a message dated 2/7/03 12:03:03 AM, Tuesdynite writes: << over and over and more and more and ............well, y'all know where THAT leads, right? >> sex? evil ceep ....sometmes you gotta ask yourself, am i basically good or do i just lack the courage to be evil? (just kidding, JUST kidding) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2003 Report Share Posted February 7, 2003 In a message dated 2/7/2003 8:20:06 AM Eastern Standard Time, yahoodave@... writes: << Okay, I'm kind of afraid to ask, but since I'm an oyster lover.....what the heck is an " oyster salad? " >> Oh it's just a salad of greens topped with about a dozen fried oysters. Usually a Caesar type dressing is used on the greens. B Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2003 Report Share Posted February 7, 2003 In a message dated 2/7/2003 10:54:45 AM Eastern Standard Time, butterflye@... writes: << You guys make me so envious. The only way I like oysters is in stew, but clams, oh how I miss clams! I simply cannot chew them up fine enough to keep them from getting stuck. >> A can of minced clams, a can of Hunts roasted garlic tomato sauce and some parmesan cheese over angel hair pasta makes a pretty good meal. Using the minced ones keeps me out of trouble. B Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2003 Report Share Posted February 7, 2003 Okay, I'm kind of afraid to ask, but since I'm an oyster lover.....what the heck is an " oyster salad? " in Austin RNY April 1998 ----- Original Message ----- > What's this about?? I went through about four months of constant craving > oysters. I ate oyster salads every week. I've slacked off since Christmas, > must have finally gotten my fill. > B > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2003 Report Share Posted February 7, 2003 > What's this about?? I went through about four months of constant craving > oysters. I ate oyster salads every week. I've slacked off since Christmas, > must have finally gotten my fill. You guys make me so envious. The only way I like oysters is in stew, but clams, oh how I miss clams! I simply cannot chew them up fine enough to keep them from getting stuck. I console myself with the occasional scallop meal, or crab salad. I agree about the food tastes. I have been known to take a bite of something, realize that I didn't like the taste or it just didn't have a good taste, and discreetly spit it back out rather than waste either the pouch space or the calories on something that didn't satisfy. My worst problem is missing foods I can no longer tolerate. My teeth are not up to par, so any meat that is too tough is not going to make the grade. Wednesday night I went to a potluck, and the hostess had roast buffalo. I LOVE buffalo, so I was really looking forward to it. It was so tough I couldn't eat most of it, and what I did have, I didn't chew well enough, and before dessert I was in the bathroom losing all my dinner. I can honestly say the only part of the dinner I think I kept was the cheesecake I made, sweetened with Splenda so lower in sugar & carbs (and no one noticed!). I really miss a nice piece of roast anything or a bit of broiled fish, but they are always guaranteed to make a round trip. I think it is highly unfair of the universe to make cookies readily available to my pouch, but not steak. Darnit. ~~ Lyn G Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2003 Report Share Posted February 7, 2003 > A can of minced clams, a can of Hunts roasted garlic tomato sauce and some > parmesan cheese over angel hair pasta makes a pretty good meal. Using the > minced ones keeps me out of trouble. Ok , this Italian has to add a couple of ingredients to spice up your recipe. How about browning some fresh garlic in olive oil....then add some fresh basil....then 2 cans of diced tomatoes...then simmer for a few minutes and add about a half of cup of red wine and your minced clams. serve over angel hair with some fresh grated parmesian or romano close by Carol G Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2003 Report Share Posted February 7, 2003 So, Carol, what time is dinner? I'll be right over. Lori Owen - Denton, Texas CHF 4/14/01 479 lbs. SRVG 7/16/01 401 lbs. Current Weight 339.5 lbs. and loosing again Dr. Ritter/Dr. Bryce On Sat, 08 Feb 2003 00:26:21 -0000 " carolg_il clis1@...> " clis1@...> writes: > > A can of minced clams, a can of Hunts roasted garlic tomato sauce > and some > > parmesan cheese over angel hair pasta makes a pretty good meal. > Using the > > minced ones keeps me out of trouble. > > Ok , this Italian has to add a couple of ingredients to spice > up your recipe. How about > > browning some fresh garlic in olive oil....then > add some fresh basil....then > 2 cans of diced tomatoes...then > simmer for a few minutes and add > about a half of cup of red wine and your > minced clams. > > serve over angel hair with some fresh grated parmesian or romano > close by > > Carol G > > > Homepage: http://groups.yahoo.com/group/Graduate-OSSG > > Unsubscribe: mailto:Graduate-OSSG-unsubscribe > > > > > Quote Link to comment Share on other sites More sharing options...
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