Thread: A Weekend of Food Frolic

"Boron Elgar" <[email protected]> wrote in message
news:[email protected]..
>
>
> And I gained 2 lbs from all of this.
>
> Boron
>
Blame the salt! I'm serious!
Graham

On Sun, 10 Apr 2011 11:14:11 -0600, "graham" <[email protected]> wrote:

>
>"Boron Elgar" <[email protected]> wrote in message
>news:[email protected]. .
>>
>>
>> And I gained 2 lbs from all of this.
>>
>> Boron
>>
>Blame the salt! I'm serious!
>Graham
>

I am one of the fortunate ones who is not salt-sensitive, nor am I one
who retains water, as a rule. This can be chalked up to plain old
indulgence.

I'll be exercising for at least an hour this afternoon.

Boron

"Boron Elgar" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 10 Apr 2011 11:14:11 -0600, "graham" <[email protected]> wrote:
>
>>
>>"Boron Elgar" <[email protected]> wrote in message
>>news:[email protected] ..
>>>
>>>
>>> And I gained 2 lbs from all of this.
>>>
>>> Boron
>>>
>>Blame the salt! I'm serious!
>>Graham
>>
>
> I am one of the fortunate ones who is not salt-sensitive, nor am I one
> who retains water, as a rule. This can be chalked up to plain old
> indulgence.
>
> I'll be exercising for at least an hour this afternoon.
>
I use very little salt in my cooking and I've even cut the salt in my breads
to significantly less than the standard 2%. When I eat out, I can pretty
well guarantee that my weight will increase way above the quantity of food
ingested. After a couple of days, it settles back.
Graham

On Sun, 10 Apr 2011 11:28:26 -0600, "graham" <[email protected]> wrote:

>
>"Boron Elgar" <[email protected]> wrote in message
>news:[email protected]. .
>> On Sun, 10 Apr 2011 11:14:11 -0600, "graham" <[email protected]> wrote:
>>
>>>
>>>"Boron Elgar" <[email protected]> wrote in message
>>>news:[email protected] ...
>>>>
>>>>
>>>> And I gained 2 lbs from all of this.
>>>>
>>>> Boron
>>>>
>>>Blame the salt! I'm serious!
>>>Graham
>>>
>>
>> I am one of the fortunate ones who is not salt-sensitive, nor am I one
>> who retains water, as a rule. This can be chalked up to plain old
>> indulgence.
>>
>> I'll be exercising for at least an hour this afternoon.
>>
>I use very little salt in my cooking and I've even cut the salt in my breads
>to significantly less than the standard 2%. When I eat out, I can pretty
>well guarantee that my weight will increase way above the quantity of food
>ingested. After a couple of days, it settles back.
>Graham
>

You are salt-sensitive. A good portion of the population is. The trick
is finding out which portion you are in.

Salt-sensitive folks with hypertension or a tendency towards it can
also benefit by cutting back on salt.

I am not much for prepared foods from the market, so I don't get
inordinate amounts of salt that way, and if I eat out decently, it is
no more than a couple of times a week, and I have no repercussions
salt-wise.

Now food-wise...yeah, the repercussions can be serious. Cookies on a
plate are dangerous objects in this house and must be hidden
immediately - preferably by being munched upon.

Boron

On Apr 10, 9:52*am, Boron Elgar <boron_el...@hotmail.com> wrote:


Did you get the recipe for the Country Club Potatoes? Love to see
it.

On Sun, 10 Apr 2011 11:43:43 -0700 (PDT), ImStillMags
<[email protected]> wrote:

>On Apr 10, 9:52*am, Boron Elgar <boron_el...@hotmail.com> wrote:
>
>
>Did you get the recipe for the Country Club Potatoes? Love to see
>it.
>
>
It will be sent to me later in the week. I will post it then.

Boron

In article <0Nlop.2552$[email protected]>,
"graham" <[email protected]> wrote:

> "Boron Elgar" <[email protected]> wrote in message
> news:[email protected]..
> > On Sun, 10 Apr 2011 11:14:11 -0600, "graham" <[email protected]> wrote:
> >
> >>
> >>"Boron Elgar" <[email protected]> wrote in message
> >>news:[email protected] ..
> >>>
> >>>
> >>> And I gained 2 lbs from all of this.
> >>>
> >>> Boron
> >>>
> >>Blame the salt! I'm serious!
> >>Graham
> >>
> >
> > I am one of the fortunate ones who is not salt-sensitive, nor am I one
> > who retains water, as a rule. This can be chalked up to plain old
> > indulgence.
> >
> > I'll be exercising for at least an hour this afternoon.
> >
> I use very little salt in my cooking and I've even cut the salt in my breads
> to significantly less than the standard 2%. When I eat out, I can pretty
> well guarantee that my weight will increase way above the quantity of food
> ingested. After a couple of days, it settles back.
> Graham

Celery is a good natural Diuretic... especially if consumed with quite a
bit of extra water to help flush that salt out. Not TOO much water tho'.
Too much water can kill you just like not enough.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

On Sun, 10 Apr 2011 12:52:15 -0400, Boron Elgar
<[email protected]> wrote:

>
>We've been have a wonderful time in the kitchen this weekend:
>
>Friday evening we attended a family birthday part for my 89 year old
>father-in law. We were asked to bring some noshes and a side dish:
>
> Deviled eggs (all the egg discussion early in the week encouraged
>me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
>sprinkled with fresh chives and dusted with paprika.
>
>Plus...

Sounds like you've had a great weekend for a foodie.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Sun, 10 Apr 2011 15:00:13 -0700, [email protected] wrote:

>On Sun, 10 Apr 2011 12:52:15 -0400, Boron Elgar
><[email protected]> wrote:
>
>>
>>We've been have a wonderful time in the kitchen this weekend:
>>
>>Friday evening we attended a family birthday part for my 89 year old
>>father-in law. We were asked to bring some noshes and a side dish:
>>
>> Deviled eggs (all the egg discussion early in the week encouraged
>>me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
>>sprinkled with fresh chives and dusted with paprika.
>>
>>Plus...
>
>Sounds like you've had a great weekend for a foodie.
>
>koko

It continues...there is a fresh ham in the oven on a roasting rack and
underneath it in the drippings is a combo of potatoes, apples and
onions. Dinner is almost ready.

Boron

Re: [email protected]

Boron Elgar <[email protected]> wrote:

> Deviled eggs (all the egg discussion early in the week encouraged
> me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
> sprinkled with fresh chives and dusted with paprika.
>

Sounds good with the dijon. Deviled eggs can be so pedestrian without a
little extra something.

<clip>
>CC Pots -
> mashed potatoes mixed with real whipped cream and cheese and baked in
> a casserole. The funny name of the dish is because the recipe came
> from a book that called it Country Club Potatoes. These things are
> sinfully delightful. If I can get my hands on the recipe, I'll post
> it.

Please do! That sounds wonderful!

<clip rest of a good time>

"Boron Elgar" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 10 Apr 2011 15:00:13 -0700, [email protected] wrote:
>
>>On Sun, 10 Apr 2011 12:52:15 -0400, Boron Elgar
>><[email protected]> wrote:
>>
>>>
>>>We've been have a wonderful time in the kitchen this weekend:
>>>
>>>Friday evening we attended a family birthday part for my 89 year old
>>>father-in law. We were asked to bring some noshes and a side dish:
>>>
>>> Deviled eggs (all the egg discussion early in the week encouraged
>>>me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
>>>sprinkled with fresh chives and dusted with paprika.
>>>
>>>Plus...
>>
>>Sounds like you've had a great weekend for a foodie.
>>
>>koko
>
> It continues...there is a fresh ham in the oven on a roasting rack and
> underneath it in the drippings is a combo of potatoes, apples and
> onions. Dinner is almost ready.

Ohhhhhhhhhhhhhhh when is the next flight.....

--
--

https://www.shop.helpforheroes.org.uk/

On 4/10/2011 11:52 AM, Boron Elgar wrote:
> We've been have a wonderful time in the kitchen this weekend:
>
> Friday evening we attended a family birthday part for my 89 year old
> father-in law. We were asked to bring some noshes and a side dish:
>
> Deviled eggs (all the egg discussion early in the week encouraged
> me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
> sprinkled with fresh chives and dusted with paprika.
>
> Plus...
>
> TH's famous 3 bean salad...garbanzos, red kidneys, cut green,
> garden-grown garlic, lots of scallions and a vinaigrette made with
> EVOO, mustard, balsamic vinegar, salt and pepper.

Sounds good, and well worth gaining 2 pounds. If you have a recipe for
strawberry freezer jam, I would love to see it.

Becca

On Tue, 12 Apr 2011 14:21:08 -0500, Ema Nymton <[email protected]>
wrote:

>On 4/10/2011 11:52 AM, Boron Elgar wrote:
>> We've been have a wonderful time in the kitchen this weekend:
>>
>> Friday evening we attended a family birthday part for my 89 year old
>> father-in law. We were asked to bring some noshes and a side dish:
>>
>> Deviled eggs (all the egg discussion early in the week encouraged
>> me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
>> sprinkled with fresh chives and dusted with paprika.
>>
>> Plus...
>>
>> TH's famous 3 bean salad...garbanzos, red kidneys, cut green,
>> garden-grown garlic, lots of scallions and a vinaigrette made with
>> EVOO, mustard, balsamic vinegar, salt and pepper.
>
>Sounds good, and well worth gaining 2 pounds. If you have a recipe for
>strawberry freezer jam, I would love to see it.
>
>Becca

I got the recipe right on the gel pack...now all I have to do is
remember what brand it was. I made this batch with Splenda...let's see
what I can find to give you the info...

Although I do not have the packet any more, this is exactly what I
did:

http://www.foodchannel.com/recipes/r...y-freezer-jam/
Ingredients

* 1 1.59-ounce package Ball® Simple Creations® No Cook Freezer Jam
Fruit Pectin
* 1-1/2 cups sugar or SPLENDA® No Calorie Sweetener, Granular
* 4 cups crushed strawberries (about 4 1-pound containers)

Preparation

1. STIR sugar (or SPLENDA®) and contents of pectin package in a
bowl until well blended.
2. ADD crushed strawberries. Stir 3 minutes.
3. LADLE jam into clean plastic 8 oz Ball Freezer Jars to fill
line. Twist on lids. Let stand until thickened, about 30 minutes.
Serve immediately, refrigerate up to three weeks or freeze up to one
year.
4. YIELD: About five (8 ounce) half pints.

The berries, from California, were not as soft as the ones that will
come in locally next month, so I very carefully put them in the food
processor in two batches. I barely whizzed them...just to the point of
being all chopped, but not smooshed at all.

I know this is a simpleton's way of doing it, but this stuff is so
damn good. I don't even bother with butter on the toast...I just ladle
this on. I keep the containers in the freezer and take one out as
needed. It's only flaw is that once thawed, it has to be used within
4-5 days. It never lasts that long. It is great on ice-cream, too and
as a diabetic, I am happy it came out well with Splenda. It is the
first time I have subbed the sugar.

Boron

On 4/12/2011 3:33 PM, Boron Elgar wrote:
> I got the recipe right on the gel pack...now all I have to do is
> remember what brand it was. I made this batch with Splenda...let's see
> what I can find to give you the info...
>
> Although I do not have the packet any more, this is exactly what I
> did:
>
> http://www.foodchannel.com/recipes/r...y-freezer-jam/
> Ingredients
>
> * 1 1.59-ounce package Ball® Simple Creations® No Cook Freezer Jam
> Fruit Pectin
> * 1-1/2 cups sugar or SPLENDA® No Calorie Sweetener, Granular
> * 4 cups crushed strawberries (about 4 1-pound containers)
>
> Preparation
>
> 1. STIR sugar (or SPLENDA®) and contents of pectin package in a
> bowl until well blended.
> 2. ADD crushed strawberries. Stir 3 minutes.
> 3. LADLE jam into clean plastic 8 oz Ball Freezer Jars to fill
> line. Twist on lids. Let stand until thickened, about 30 minutes.
> Serve immediately, refrigerate up to three weeks or freeze up to one
> year.
> 4. YIELD: About five (8 ounce) half pints.
>
> The berries, from California, were not as soft as the ones that will
> come in locally next month, so I very carefully put them in the food
> processor in two batches. I barely whizzed them...just to the point of
> being all chopped, but not smooshed at all.
>
> I know this is a simpleton's way of doing it, but this stuff is so
> damn good. I don't even bother with butter on the toast...I just ladle
> this on. I keep the containers in the freezer and take one out as
> needed. It's only flaw is that once thawed, it has to be used within
> 4-5 days. It never lasts that long. It is great on ice-cream, too and
> as a diabetic, I am happy it came out well with Splenda. It is the
> first time I have subbed the sugar.
>
> Boron

Thanks, I will give this recipe a try in the next week or so. The
strawberries look so good, and I have never made freezer jam before.
Now, I can't wait.

Becca