Thread: "Heart Smart" Idaho Potatoes? :D

Andy wrote:
>
> "Heart Smart" Idaho Potatoes?
>
> Just saw a TV commercial claiming Idaho potatoes have been OK'd to wear the
> "heart smart" checkmark.
>
> HA!!!
>
> Until you add butter or sour cream and bacon bits to 'em. Or French fry
> them, mash or scallop them, etc.
>
> I suppose you *could* deprive yourself and your potato by using fake butter
> or fat-free sour cream.
>
> They're only heart smart until they land on your plate.

Potatoes are a good food for you...it's complex carbs vs simple ones. As
you said though, it's the toppings that make them bad. Try topping with
mustard and a few chopped grapes....and a bit of horseradish.

Gary

On Thu, 15 Dec 2011 09:18:17 -0600, Andy <[email protected]> wrote:

>"Heart Smart" Idaho Potatoes?
>
>Just saw a TV commercial claiming Idaho potatoes have been OK'd to wear the
>"heart smart" checkmark.
>
>HA!!!
>
>Until you add butter or sour cream and bacon bits to 'em. Or French fry
>them, mash or scallop them, etc.
>
>I suppose you *could* deprive yourself and your potato by using fake butter
>or fat-free sour cream.
>
>They're only heart smart until they land on your plate.
>
>Caution: Kreatives at work.
>
>Andy

Plain yogurt is very good on baked/boiled spuds. I low fat is okay,
no fat sucks. But I'd use regular fat yogurt, how much yogurt does
one put on a spud that you need to deprive yourself? I like creamed
spinach on a potato

On Dec 15, 9:18*am, Andy <a...@b.c> wrote:
> "Heart Smart" Idaho Potatoes?
>
> Just saw a TV commercial claiming Idaho potatoes have been OK'd to wear the
> "heart smart" checkmark.
>
> HA!!!
>
> Until you add butter or sour cream and bacon bits to 'em. Or French fry
> them, mash or scallop them, etc.
>
> I suppose you *could* deprive yourself and your potato by using fake butter
> or fat-free sour cream.
>
> They're only heart smart until they land on your plate.
>
> Caution: Kreatives at work.
>
> Andy

Carbs are your death knell, Andy! Ask Bryan! ;-)

John Kuthe...

John Kuthe <[email protected]> wrote:

> Carbs are your death knell, Andy! Ask Bryan! ;-)


John Kuthe,

I don't track my nutrient intake like I used to. I've managed to hover
around the 195 lb. mark the past couple years.

There hasn't been a potato in the house this year, except the one in the
La-Z-Boy.

Best,

Andy

On 15 Dec 2011, you wrote in rec.food.cooking:

> Plain yogurt is very good on baked/boiled spuds. I low fat is okay,
> no fat sucks. But I'd use regular fat yogurt, how much yogurt does
> one put on a spud that you need to deprive yourself? I like creamed
> spinach on a potato


Sheldon,

I squeeze the meat out of a baked potato and turn it onto course mashed.
I'd probably lean towards pesto. Probably served along side flank steak and
a pile of caramelized onions... for breakfast.

I never heard of creamed spinach on potato until now. I imagine that would
also leave heart smart in the dust!

Best,

Andy

On Dec 15, 12:23*pm, Andy <a...@b.c> wrote:
....
> I squeeze the meat out of a baked potato and turn it onto course mashed.
> I'd probably lean towards pesto. Probably served along side flank steak and
> a pile of caramelized onions... for breakfast.
....

I used to have flank steak and eggs for breakfast a LOT in 2003 when I
"lived in my minivan down by the river", doing a LOT of whitewater
kayaking! I'd slice up the flank steak and put a serving's worth in a
small Ziplock (with some spices to marinate), then freeze them and add
them (triple-Ziplocked!) to my cooler when packing it for a multiday
stay down at the river!

Ah, those were the days, my friend! I wish they'd never have ended!

John Kuthe...

In article <[email protected]>, Gary <[email protected]> wrote:

> Andy wrote:
> >
> > "Heart Smart" Idaho Potatoes?
> >
> > Just saw a TV commercial claiming Idaho potatoes have been OK'd to wear the
> > "heart smart" checkmark.
> >
> > HA!!!
> >
> > Until you add butter or sour cream and bacon bits to 'em. Or French fry
> > them, mash or scallop them, etc.
> >
> > I suppose you *could* deprive yourself and your potato by using fake butter
> > or fat-free sour cream.
> >
> > They're only heart smart until they land on your plate.
>
> Potatoes are a good food for you...it's complex carbs vs simple ones. As
> you said though, it's the toppings that make them bad. Try topping with
> mustard and a few chopped grapes....and a bit of horseradish.

Yes, potatoes are good for you. They are high in protein, fiber and
vitamin C. Are they *really* high in those things? No, but they help.
They are more than just carbs.

--
Dan Abel
Petaluma, California USA
[email protected]

John Kuthe <[email protected]> wrote:

> On Dec 15, 12:23*pm, Andy <a...@b.c> wrote:
> ...
>> I squeeze the meat out of a baked potato and turn it onto course
>> mashed. I'd probably lean towards pesto. Probably served along side
>> flank steak a
> nd
>> a pile of caramelized onions... for breakfast.
> ...
>
> I used to have flank steak and eggs for breakfast a LOT in 2003 when I
> "lived in my minivan down by the river", doing a LOT of whitewater
> kayaking! I'd slice up the flank steak and put a serving's worth in a
> small Ziplock (with some spices to marinate), then freeze them and add
> them (triple-Ziplocked!) to my cooler when packing it for a multiday
> stay down at the river!
>
> Ah, those were the days, my friend! I wish they'd never have ended!


John Kuthe,

That certainly is an interesting lifestyle. An acquaintance in San Diego
lived in a VW microbus. He had a free pass to use the bathroom and
kitchen facilities. He was a pleasant and happy man.

He worked at a pizzeria delivering them. The owner would send him to
deliver what was known as "fake pizzas." The order was for one pizza but
the owner would mark it as five pizzas and send him off to the naval
stations in San Diego bay. When the objection was called an error, Pete
would ask, why don't you yell around below deck if anyone wants one. They
usually all sold!!! Brilliant.

Per chance a no sale or an error of toppings was made, they came back and
sat atop the pizza ovens and were divided among the employees after
closing. There were always two or three pizzas in my fridge he brought
over, amost nightly.

Then every couple weeks, he'd donate blood at the Red Cross and walk back
from town with two gallon jugs of Carlo & Rossi sangria and we'd walk to
the beach at the end of the block and get drunk in the sun!

They were his "no charity" way of showing thanks!

But back to flank steaks. It's my most favorite cut. I used to get
involved in all kinds of mad science marinades but eventually settled for
just salt and pepper.

Good for you in 2003 too!

Best,

Andy

On Dec 15, 4:03*pm, Andy <a...@b.c> wrote:
> John Kuthe <johnkuth...@gmail.com> wrote:
> > On Dec 15, 12:23*pm, Andy <a...@b.c> wrote:
....
> That certainly is an interesting lifestyle. An acquaintance in San Diego
> lived in a VW microbus. He had a free pass to use the bathroom and
> kitchen facilities. He was a pleasant and happy man.
....

I was living off a combination of my severance from my IBM job and
having cashed in my 401K to pay off all my debts, and that Spring of
2003 (the rainy season and thus the best WW kayaking season) it just
kept raining on and off, and the river kept coming up to very good
boatable levels, and rather than burning up all that time and gas
driving down and back (2 hours one way) every time it rained and the
river came up again, I figured why not pack a big cooler and stay down
there for a couple of nights/days? Four nights was the most I ever
stayed down there (before my cooler needed "rebooting") and once I ran
the river 3 timers in one day (once by moonlight). I even boated
several times alone at a foot over D bridge (a damn high level to be
boating at all, much less alone) because I considered how I'd done and
felt at that level boating with others, and decided that I could do it
alone and not need any help from others too!

It was epic! I consider it my Vision Quest (didn't plan on it that
way, but towards the end...)

:-)

John Kuthe...

John Kuthe <[email protected]> wrote:

> It was epic! I consider it my Vision Quest (didn't plan on it that
> way, but towards the end...)
>
>:-)


John Kuthe,

Never WW rafted myself.

Mom WW rafted the Colorado river through the Grand Canyon and managed to
photo-documented the whole trip.

We were so afraid for her in the beginning but so proud (secretly
jealous) of her when all the relatives gathered to watch her slide show
premier and live narration. It was spell-binding to us all.

Mom was cool!!!

Best,

Andy

On Dec 15, 9:18*am, Andy <a...@b.c> wrote:
> "Heart Smart" Idaho Potatoes?
>
> Just saw a TV commercial claiming Idaho potatoes have been OK'd to wear the
> "heart smart" checkmark.
>
> HA!!!
>
> Until you add butter or sour cream and bacon bits to 'em. Or French fry
> them, mash or scallop them, etc.
>
> I suppose you *could* deprive yourself and your potato by using fake butter
> or fat-free sour cream.
>
Says the ass who eats "nuked" Eggbeaters.
>
> Andy

--Bryan

On Dec 15, 11:02*am, Gary <g.maj...@att.net> wrote:
> Andy wrote:
>
> > "Heart Smart" Idaho Potatoes?
>
> > Just saw a TV commercial claiming Idaho potatoes have been OK'd to wearthe
> > "heart smart" checkmark.
>
> > HA!!!
>
> > Until you add butter or sour cream and bacon bits to 'em. Or French fry
> > them, mash or scallop them, etc.
>
> > I suppose you *could* deprive yourself and your potato by using fake butter
> > or fat-free sour cream.
>
> > They're only heart smart until they land on your plate.
>
> Potatoes are a good food for you...it's complex carbs vs simple ones. *As
> you said though, it's the toppings that make them bad.

Actually, you're completely off base The glycemic index of baked
potatoes with no toppings is higher, calorie for calorie, than sugar
straight from the sugar bowl. The "complex carbs" in potatoes are
pure glucose that gets split up starting in the mouth, where amylases
liberate glucose. In the small intestine, potato starch is very
quickly lysed into glucoses. Eating potatoes isn't like an IV drip of
glucose, but way more than almost anything else is.
>
> Gary

--Bryan

On Dec 15, 4:39*pm, John Kuthe <johnkuth...@gmail.com> wrote:
> On Dec 15, 4:03*pm, Andy <a...@b.c> wrote:> John Kuthe <johnkuth...@gmail.com> wrote:
> > > On Dec 15, 12:23*pm, Andy <a...@b.c> wrote:
> ...
> > That certainly is an interesting lifestyle. An acquaintance in San Diego
> > lived in a VW microbus. He had a free pass to use the bathroom and
> > kitchen facilities. He was a pleasant and happy man.
>
> ...
>
> I was living off a combination of my severance from my IBM job and
> having cashed in my 401K to pay off all my debts, and that Spring of
> 2003 (the rainy season and thus the best WW kayaking season) it just
> kept raining on and off, and the river kept coming up to very good
> boatable levels, and rather than burning up all that time and gas
> driving down and back (2 hours one way) every time it rained and the
> river came up again, I figured why not pack a big cooler and stay down
> there for a couple of nights/days? Four nights was the most I ever
> stayed down there (before my cooler needed "rebooting") and once I ran
> the river 3 timers in one day (once by moonlight). I even boated
> several times alone at a foot over D bridge (a damn high level to be
> boating at all, much less alone) because I considered how I'd done and
> felt at that level boating with others, and decided that I could do it
> alone and not need any help from others too!
>
> It was epic! I consider it my Vision Quest (didn't plan on it that
> way, but towards the end...)
>
Why'd you need to come back to STL just to renew your cooler
situation?
Heck, they have grocery stores out there.
>
> John Kuthe...

--Bryan

On Dec 15, 6:16*pm, Bryan <bryangsimm...@gmail.com> wrote:
> On Dec 15, 4:39*pm, John Kuthe <johnkuth...@gmail.com> wrote:
....
> Why'd you need to come back to STL just to renew your cooler
> situation?
> Heck, they have grocery stores out there.

I didn't *have* to, I chose to. I'd pack enough food for 2 or 3 days,
and had a quart and 1/2 gallon plastic bottles full of water in my
freezer at home as block ice to make the 2 bags of cubes I'd buy last
longer. When my food was gone and my "block ice" melted, I'd come home
for a day or three before doing it all over again.

Besides getting a nice hot shower and shave, and to sleep in my
waterbed again!! Plus wash my boating gear.

I had it down to a science! I got very good at it.

John Kuthe...

On Dec 15, 5:03*pm, Andy <a...@b.c> wrote:
> John Kuthe <johnkuth...@gmail.com> wrote:
> > On Dec 15, 12:23*pm, Andy <a...@b.c> wrote:
> > ...
> >> I squeeze the meat out of a baked potato and turn it onto course
> >> mashed. I'd probably lean towards pesto. Probably served along side
> >> flank steak a
> > nd
> >> a pile of caramelized onions... for breakfast.
> > ...
>
> > I used to have flank steak and eggs for breakfast a LOT in 2003 when I
> > "lived in my minivan down by the river", doing a LOT of whitewater
> > kayaking! I'd slice up the flank steak and put a serving's worth in a
> > small Ziplock (with some spices to marinate), then freeze them and add
> > them (triple-Ziplocked!) to my cooler when packing it for a multiday
> > stay down at the river!
>
> > Ah, those were the days, my friend! I wish they'd never have ended!
>
> John Kuthe,
>
> That certainly is an interesting lifestyle. An acquaintance in San Diego
> lived in a VW microbus. He had a free pass to use the bathroom and
> kitchen facilities. He was a pleasant and happy man.
>
> He worked at a pizzeria delivering them. The owner would send him to
> deliver what was known as "fake pizzas." The order was for one pizza but
> the owner would mark it as five pizzas and send him off to the naval
> stations in San Diego bay. When the objection was called an error, Pete
> would ask, why don't you yell around below deck if anyone wants one. They
> usually all sold!!! Brilliant.
>
> Per chance a no sale or an error of toppings was made, they came back and
> sat atop the pizza ovens and were divided among the employees after
> closing. There were always two or three pizzas in my fridge he brought
> over, amost nightly.
>
> Then every couple weeks, he'd donate blood at the Red Cross and walk back
> from town with two gallon jugs of Carlo & Rossi sangria and we'd walk to
> the beach at the end of the block and get drunk in the sun!
>
> They were his "no charity" way of showing thanks!
>
> But back to flank steaks. It's my most favorite cut. I used to get
> involved in all kinds of mad science marinades but eventually settled for
> just salt and pepper.
>
> Good for you in 2003 too!
>
> Best,
>
> Andy- Hide quoted text -
>
> - Show quoted text -

Cool story, bro. Get all the way in the bag.

On Dec 15, 10:18*am, Andy <a...@b.c> wrote:
> "Heart Smart" Idaho Potatoes?
>
> Just saw a TV commercial claiming Idaho potatoes have been OK'd to wear the
> "heart smart" checkmark.
>
> HA!!!
>
> Until you add butter or sour cream and bacon bits to 'em. Or French fry
> them, mash or scallop them, etc.
>

Oh, c'MON. Plain no-fat yogurt or no fat sour cream will do fine.
Half a tsp. of butter won't kill ya either.

Try a bite of raw potato sometime - you may acquire a taste.

Don't eat anything white unless its cauliflower.

1 c. potato flour 123.5 net carbs


1 c. allpurpose wheat flour 92 net carbs


1 c. white rice flour 122.7 net carbs


1 c. plain white sugar 199.8 net carbs


1 c. cooked cauliflower drained and mashed, with cream and butter, salt
and pepper......... under 3 net carbs

The other day for the first time ever I saw where a patient was advised
to eat less carbs. It takes time for the medical establishment to catch
up...

for years they were telling people to eat less sugar and fat...

and America got fatter and fatter as they loaded up on carbs.