Watcha eating?

[JDgreen227]

I have several issues of that Cook's Illustrated magazine but not that one, and the paprika I described in an earlier post (#136) is McCormick's Gourmet Collection...will second what 2LaneCruzer says about the brand.

 

[sixdogs]

Sixdogs, Alright, finally someone that speaks my language. Have you tried nutritional yeast on pizza instead of cheese? you can put on as much as you like has a cheesy flavor and it's "on the menu". I'm right at two years on this diet - long enough to say it's no longer a diet - just the way I must eat to fight the fires of heart disease raging inside. Seems like it just might be working, all is good. (Warning to others: do not do our diet if you do not have to, - you will fail - you need the motivation of death to succeed.):heart:

Actually, I get by fine without all the fats and no longer miss it. I've learned to bake zero fat bread that tastes and looks terriffic. It is crunchy and easy to bake. I can post a recipie and photos if anyone cares. Fat and salt was an aquired taste to me in later years and I don't miss it now that i adapted.

Also have recipie and photos for wonderful home made pizza using the dough from above that is really great. Best dough I have ever had and pizza is near zero fat and ultra low salt. Photos and recepie available. It has no more that 3/4 of a shotglass of grated cheese on it and is really good Pizza is all about the dough, anyway. Or should be. If anyone cares, I can post the recipie and photos of this as well.

Also have the same low fat and low salt chicken cacciatore recipie if anyone cares. Eventually, if you live long enough, you will care.

No, I haven't tried the yeast on the pizza thing. Maybe since I'm doing OK as stated above.

 

[2LaneCruzer]

I have several issues of that Cook's Illustrated magazine but not that one, and the paprika I described in an earlier post (#136) is McCormick's Gourmet Collection...will second what 2LaneCruzer says about the brand.

Not familiar with that variety...mine just says McCormick Culinary. My experience with Paprika has been very limited; that was all I was able to find locally. Other types, including the Hungarian Paprika were recommended by others in their rubs, but I couldn't find them. I thought I might order some over the internet to experiment with, but I have to bow to experience in this instance.

 

[txdon]

Pizza is all about the dough, anyway. Or should be. If anyone cares, I can post the recipie and photos of this as well.

I'm still trying to find that perfect pizza dough, please post the recipe.

With all the talk of paprika I have found McCormick's Smoked Paprika (Paprika Ahumada), that will make anything taste like BBQ. I use it in my dehydrated whole corn chips and they taste like pepperoni.

 

[txdon]

At 36, metabolism and exercise is bailing me out right now. Hopefully there are some nutrition chefs/cookbooks around that make healthy taste good.

Good luck on the exercise. The dozens of triathlons and marathons and all the training in-between didn't stop anything for me but did allow me a fast recovery. The study that is out now shows a better chance at not getting a heart attack if you are an inactive vegan rather than a exercising meat eater. Knowledge is power and sometimes no fun, sometimes too late. Just take your first symptom seriously even if the first symptom is a heart attack like mine was. I can never excuse myself for wasting the first hour.
The bright side is, if you survive, take cardiac rehab seriously, then would be a good time to change your diet. (Many people (85%) do not even at this stage.)

 

[2LaneCruzer]

I missed breakfast due to an early appt. So I just had the last 4 devil'd eggs from Superbowl party. My wife is making something for Lunch, and I don't know what it is, but I already love it because a prime ingredient is the full package of organic, nitrate free BACON she is cooking right now.

IT'S BACON!!!!!!!!!!!!!!!!!!
:licking:
Bacon Umm, I was gonna say BACON!

Yum.
David

I think we need a new sub-forum entitled "Country Cooking", or "Home style Vittles:...or....

 

[IslandTractor]

I used McCormick Paprika in my last batch; it's relatively tasteless and barely a hint of being hot. It provides more in the way of color and bulk than it does in the way of taste...especially since the other added ingredients are so overpowering taste wise. I looked for Hungarian Paprika since it was recommended by others as their prime ingredient, but couldn't find anything local, so I just used the McCormick. If I ever get to the point where I make a lot of this stuff, I will need a source for ginger. It mostly comes in small, expensive bottles.

Cheapest source for bulk spices by far in my area are the Asian/Indian stores. A pound of ginger powder costs under $10 compared to about $3.50 for 1.5oz in the supermarket

Best source for higher quality spices I have found is Penzeys. They have an online store and I happen to live about three miles from a brick and mortar store. Very good quality Chinese ginger is about $19/pound. That should last quite a while. They also have fantastic peppercorns, much more flavorful than the supermarket stuff.

Spices at Penzeys Spices Powdered China Ginger
Spices at Penzeys Spices Paprika
Penzeys Spices Whole Black Peppercorns

 

[txdon]

I think we need a new sub-forum entitled "Country Cooking", or "Home style Vittles:...or....

....or how I got my first heart attack!

Just kidding, just kidding don't hit me.
(Couldn't resist)

 

[MossflowerWoods]

I think we need a new sub-forum entitled "Country Cooking", or "Home style Vittles:...or....

IT'S BACON!



David

 

[sam5570]

IT'S BACON!



David

it's hard to find anyone who don't love bacon.many years ago we could get from our local store a canadian bacon called [sizzlelean] it had no fat and had a great taste, not been able to find it in year's no one knows what i'm talking about when i ask.have you heard of it or tried it.