mcf's Profile

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Coconut Water Changes Its Claims

For very few calories and sugars, it gives you a good post workout dose of potassium and sodium, with other minerals and vitamins, too.

Potassium and salt always pick me up when I feel pooped, but I have them in plain water, as a rule. Even though coconut water is a healthy route for them, it's an expense and sugars I don't need to get the benefits.

about 6 hours ago
mcf in Food Media & News

What's for dinner #315 - Summertime... and the living is easy. [through July 31, 2014]

LOL... over 30 years, we're still very different over here.

about 6 hours ago
mcf in Home Cooking
1

Why coconut oil?

Don't forget that different labs use different ref ranges, it's not a straight out percentage standardized in all labs. You have to compare to your own lab's ref range on your report. Some top out at 5.6, some at 6, or 6.7, etc.

about 7 hours ago
mcf in Special Diets

Why coconut oil?

It's a sloppy and often inaccurate measure of mostly the most recent three weeks, not 3 months as often stated.

Other things that skew the result are stuff like your rate of blood cell turnover, certain familial hereditary conditions, anemia, lots of things.

Testing pre and post meal at 1 and 2 hours tells you what's up with accuracy.

about 7 hours ago
mcf in Special Diets

What's for dinner #315 - Summertime... and the living is easy. [through July 31, 2014]

Ok that occurred to me, but answering for each other threw me, hadn't seen that before. Thanks!

about 8 hours ago
mcf in Home Cooking

Why all the hate still for Dupont Teflon?

Yes, but no matter what I cook them in, I prefer a lower/slower cook so they're tender.

about 8 hours ago
mcf in Cookware

Why all the hate still for Dupont Teflon?

The ones I do eggs in are the long ago dc'ed Revere signature collection. My larger ones are All Clad.

The Revere is made of two stainless layers outside and a complete copper layer inside.

about 8 hours ago
mcf in Cookware

What's for dinner #315 - Summertime... and the living is easy. [through July 31, 2014]

Am I confused, or is Roxlet posting under two IDs?

Odd are, I'm confused, I'm sure.

about 9 hours ago
mcf in Home Cooking

Why coconut oil?

YOUCH, good idea to get serious about seeing what's going on.

about 22 hours ago
mcf in Special Diets

Why all the hate still for Dupont Teflon?

I like my eggs tender and soft, no fond etc, so I cook them on med/low. All tender white, fully cooked, no sticking.

I'm on a calorie restricted diet, but I restrict the empty ones from starches and sugars. Fats are essential to human health. Because I don't eat a lot of food, portion wise, and because fat does not stimulate fat storage the way other foods do, I don't consider restricting them, beyond what's excessive due to lack of appeal.

about 22 hours ago
mcf in Cookware

What's for dinner #315 - Summertime... and the living is easy. [through July 31, 2014]

Happy birthday! My late, beloved FIL told me, "oh, 40 is WONDERFUL; 41 stinks." Still miss him every day.

40-45 was a breeze. 45-50 was like 20 years of stuff sliding south. But don't worry...

about 23 hours ago
mcf in Home Cooking
1

What's for dinner #315 - Summertime... and the living is easy. [through July 31, 2014]

Little mozz balls... plural celegini? Waiting to cook fish; DH did workout and needs to hit pause before eating. Mozz salad with all the different color baby heirloom maters is really pretty. I pulled parsley, sweet basil and Thai basil from patio pots for that, and parsley and thyme for the fish crust.

about 23 hours ago
mcf in Home Cooking

Why all the hate still for Dupont Teflon?

I use stainless pans for eggs every time, no sticking. Lately I've used coconut oil spray, sometimes Pam. Don't use super high heat because of the copper sandwich design of my pans. Never stick.

1 day ago
mcf in Cookware
1

What's for dinner #315 - Summertime... and the living is easy. [through July 31, 2014]

Always makes me think of the year I turned 40, which I realized, in a cold sweat in the middle of one night, was Hump YEAR.

1 day ago
mcf in Home Cooking

Low carber avoiding restaurants

That last thing is huge for me, too.

1 day ago
mcf in Special Diets

Why all the hate still for Dupont Teflon?

I prefer to cook with more generous amounts of fat and I like as much fond or carmelization as I can get, too.

1 day ago
mcf in Cookware
1

What's for dinner #315 - Summertime... and the living is easy. [through July 31, 2014]

No, but you've cleared Hump Day!

1 day ago
mcf in Home Cooking
1

Low carber avoiding restaurants

Not equally, across macronutrients.

In studies, anyway. YMMV.

1 day ago
mcf in Special Diets

Shrimp for 12 people recipie

Yep, and all three, shrimp, feta and spinach marry so well. This has been my year of cooking shellfish with chorizo and other sausages as well, after having been served clams with chorizo in a restaurant we especially love. Who knew?

(prolly everyone but ME).

1 day ago
mcf in Home Cooking

Why all the hate still for Dupont Teflon?

But there are a lot of competitors in the non stick arena now, though I confess I ignore them all. Who needs it?

1 day ago
mcf in Cookware
1

Why all the hate still for Dupont Teflon?

I don't see why any cook uses this stuff. I tossed out the one I had. I kept my giant Circulon for big piles of mussels and clams, etc, but never use it otherwise.

1 day ago
mcf in Cookware
1

Shrimp for 12 people recipie

Compare to the one I posted. No shallots, just garlic and herbs. I'm sure both are great. It's a staple in our house, over spinach or soybean spaghetti.

1 day ago
mcf in Home Cooking

Shrimp for 12 people recipie

I modify this recipe by using 1 lb of med or large shrimp, tail on, blotted well dry. And We love it over lightly sauteed spinach. I used Dodoni feta from Costco:

SHRIMP, TOMATOES & BARREL AGED FETA (adapted from Mt. Vikos web site)

10 oz to 1 lb. Shrimp, peeled and deveined, medium size or large (I use 1 lb)
7 oz. feta, crumbled (I use 7 oz Dodoni from Costco)
2 Fresh tomatoes, medium, cut into large chunks (I cut up a bunch of camparis or grape tomatoes, eyeball it and use some extra)
1/4 cup Pitted kalamata olives
3 tbsp Extra virgin olive oil
3 tbsp Fresh flat-leaf parsley, chopped fine
2 cloves Fresh garlic, chopped
1 tsp Oregano, dried
1/2 tsp Salt
1/2 tsp Black pepper, freshly ground

Mix all the ingredients and place in a small baking casserole. Preheat oven, bake uncovered at 350 F. for 30-35 minutes. Serve immediately. Serves 6 as appetizer, serves 4 with pasta.

Also, been making a recipe I found here on CH, but with zucchini noodles or golden soybean spaghetti: http://www.chow.com/recipes/10186-pas...

You could offer both pasta and spinach as options.

1 day ago
mcf in Home Cooking

Why all the hate still for Dupont Teflon?

How many of those "non stick" were not Teflon, but anodized, etc?

1 day ago
mcf in Cookware

Why all the hate still for Dupont Teflon?

I hate it for eggs, too, and I don't have a problem with food sticking.

1 day ago
mcf in Cookware
1

Do you eat the...gulp...fat?

Swooning!

1 day ago
mcf in General Topics

Low carber avoiding restaurants

!!!??

I love eating out, but the more things I can cook well and buy from clean sources, the less we go.

1 day ago
mcf in Special Diets

"Hardcore Gastrophile"

alternatively, could just be a lover of sunchokes. Love the taste, hate the rocket fuel.

1 day ago
mcf in Food Media & News

What's for dinner #315 - Summertime... and the living is easy. [through July 31, 2014]

Tonight will be baked haddock with an almond meal/panko and herb crust, celegine and baby heirloom tomato salad with fresh picked herbs, garlic and evoo. Probably a green salad or some grilled summer squash and shallots.

1 day ago
mcf in Home Cooking
2

"Hardcore Gastrophile"

That was my first thought, GMTA.

1 day ago
mcf in Food Media & News