"Oderless" Fauxtatoes

Bob in CT said:

Here's how we make oderless fautatoes. We buy a package of cauliflower.
The package is meant to be microwaved. We follow the microwaving
directions. We open the package into a food processor. We add butter,
cream cheese, salt, pepper, and perhaps garlic. We then process this,
using short pulses and then a spatula to mix everything. We continue this
process until smooth.

Using this technique, I cannot smell anything that smells like
cauliflower. Perhaps you can, but I cannot and neither can my wife.
Further, this is an incredibly good facsimile of mashed potatoes.

Now, when I boil/steam cauliflower, there is a cauliflower smell that
doesn't come out no matter what I do. With the above technique, however,
there is no discernable smell for my olfactory senses.

--
Bob in CT

Why don't you just make real potatoes the way the Irish did? They
steamed them with the skin on, then they mashed them with lots of real
butter and heavy cream. The steaming with the skins retains all the
nutrients and the added fats knocks down the GI factor significantly,
and satiates more. And it tastes great. Then all you need to do is
keep the portions to a reasonable size.

Tunderbar wrote:
:: On May 2, 8:23 am, "Bob in CT" <[email hidden]> wrote:
::: Here's how we make oderless fautatoes. We buy a package of
::: cauliflower. The package is meant to be microwaved. We follow the
::: microwaving directions. We open the package into a food processor.
::: We add butter, cream cheese, salt, pepper, and perhaps garlic. We
::: then process this, using short pulses and then a spatula to mix
::: everything. We continue this process until smooth.
:::
::: Using this technique, I cannot smell anything that smells like
::: cauliflower. Perhaps you can, but I cannot and neither can my wife.
::: Further, this is an incredibly good facsimile of mashed potatoes.
:::

That's basically the way it's made around my neck of the woods. I never can
notice any disagreeable smell, either.

"Meshed Cauli" is good.

::: Now, when I boil/steam cauliflower, there is a cauliflower smell
::: that doesn't come out no matter what I do. With the above
::: technique, however, there is no discernable smell for my olfactory
::: senses.
:::
::: --
::: Bob in CT
::
:: Why don't you just make real potatoes the way the Irish did? They
:: steamed them with the skin on, then they mashed them with lots of
:: real butter and heavy cream. The steaming with the skins retains all
:: the nutrients and the added fats knocks down the GI factor
:: significantly, and satiates more. And it tastes great. Then all you
:: need to do is keep the portions to a reasonable size.

Why do that when cauliflower is a perfectly good veggie and you don't have
to "knock down" the GI factor? And a reasonable portion size is in the eye
of the beholder, IMO.

Cauliflower is good and if you try, you can adjust to the smell.

I wish folks didn't act as if cauliflower is a poor sub for a damn potato
when it really is a good veggie. It's not a [censored] child, or something!
Try eating it raw....if you can deal with that, the smell won't bother you!
🙂

Roger Zoul said:

Tunderbar wrote:

:: On May 2, 8:23 am, "Bob in CT" <[email hidden]> wrote:
::: Here's how we make oderless fautatoes. We buy a package of
::: cauliflower. The package is meant to be microwaved. We follow the
::: microwaving directions. We open the package into a food processor.
::: We add butter, cream cheese, salt, pepper, and perhaps garlic. We
::: then process this, using short pulses and then a spatula to mix
::: everything. We continue this process until smooth.
:::
::: Using this technique, I cannot smell anything that smells like
::: cauliflower. Perhaps you can, but I cannot and neither can my wife.
::: Further, this is an incredibly good facsimile of mashed potatoes.
:::

That's basically the way it's made around my neck of the woods. I never can
notice any disagreeable smell, either.

"Meshed Cauli" is good.

::: Now, when I boil/steam cauliflower, there is a cauliflower smell
::: that doesn't come out no matter what I do. With the above
::: technique, however, there is no discernable smell for my olfactory
::: senses.
:::
::: --
::: Bob in CT
::
:: Why don't you just make real potatoes the way the Irish did? They
:: steamed them with the skin on, then they mashed them with lots of
:: real butter and heavy cream. The steaming with the skins retains all
:: the nutrients and the added fats knocks down the GI factor
:: significantly, and satiates more. And it tastes great. Then all you
:: need to do is keep the portions to a reasonable size.

Why do that when cauliflower is a perfectly good veggie and you don't have
to "knock down" the GI factor? And a reasonable portion size is in the eye
of the beholder, IMO.

Cauliflower is good and if you try, you can adjust to the smell.

I wish folks didn't act as if cauliflower is a poor sub for a damn potato
when it really is a good veggie. It's not a [censored] child, or something!
Try eating it raw....if you can deal with that, the smell won't bother you!
🙂

Then why not eat them as they are. Steamed cauliflower is what it is.
Add some butter, salt and pepper and enjoy. Or a nice cheese sauce?
Why try to make it into a potato substitute?

That is my point. If you want potatoes, make frikkin' potatoes. If you
want cauliflower, make cauliflower. This stupidity about making
fauxtatoes with cauliflower is just denying yourself what you really
want, which is potatoes. Just make the damned potatoes and don't get
stupid with the portions, and make it really creamy and/or buttery
which will bring down its glycemic effects. And don't do it for every
meal every day.

Cauliflower is not a [censored] child, but making fauxtatoes from
cauliflower is the explicit creation of a [censored] child.

Tunderbar said:

Bob in CT said:

Here's how we make oderless fautatoes. We buy a package of cauliflower.
The package is meant to be microwaved. We follow the microwaving
directions. We open the package into a food processor. We add butter,
cream cheese, salt, pepper, and perhaps garlic. We then process this,
using short pulses and then a spatula to mix everything. We continue
this
process until smooth.

Using this technique, I cannot smell anything that smells like
cauliflower. Perhaps you can, but I cannot and neither can my wife.
Further, this is an incredibly good facsimile of mashed potatoes.

Now, when I boil/steam cauliflower, there is a cauliflower smell that
doesn't come out no matter what I do. With the above technique,
however,
there is no discernable smell for my olfactory senses.

--
Bob in CT

Why don't you just make real potatoes the way the Irish did? They
steamed them with the skin on, then they mashed them with lots of real
butter and heavy cream. The steaming with the skins retains all the
nutrients and the added fats knocks down the GI factor significantly,
and satiates more. And it tastes great. Then all you need to do is
keep the portions to a reasonable size.

This is a low carb bulletin board, is it not? Here's the nutritional info
for 100 grams of flesh of a baked potato:

Water g 75.42 6 1.207
Energy kcal 93 0
Energy kj 390 0
Protein g 1.96 6 0.018
Total lipid (fat) g 0.10 0
Ash g 0.97 6 0.061
Carbohydrate, by difference g 21.55 0
Fiber, total dietary g 1.5 0
Sugars, total g 1.70 0

(from: http://www.nal.usda.gov/fnic/foodcomp/search/)

Here's the nutritional info for 100 grams of boiled cauliflower:

Water g 93.00 7 0.336
Energy kcal 23 0
Energy kj 96 0
Protein g 1.84 4 0.087
Total lipid (fat) g 0.45 4 0.111
Ash g 0.60 4 0.062
Carbohydrate, by difference g 4.11 0
Fiber, total dietary g 2.3 6
Sugars, total g 2.08 0

100g of potatoes is 21.55 grams of carbs; 100g of boled cauliflower is
4.11 grams of carbs. Which is better for someone on a low carb diet with
blood sugar problems?

The glycemic index of baked/boiled potato is anywhere from the 50s to a
shocking 110+ (I assume the latter uses white bread as "100", instead of
setting 100 to glucose). See: http://www.glycemicindex.com/

The glycemic index of cauliflower is basically unmeasureable: "There are
so few digestible carbs in Cauliflower that they have no noticeable effect
on blood sugar levels."

http://www.carbs-information.com/glycemic-index-vegetables/cauliflower-gi.htm

Again, which is better for someone on a low carb diet who has blood sugar
control problems?

Why are you even on this board?

--
Bob in CT

Tunderbar said:

Roger Zoul said:

Tunderbar wrote:

:: On May 2, 8:23 am, "Bob in CT" <[email hidden]> wrote:
::: Here's how we make oderless fautatoes. We buy a package of
::: cauliflower. The package is meant to be microwaved. We follow the
::: microwaving directions. We open the package into a food processor.
::: We add butter, cream cheese, salt, pepper, and perhaps garlic. We
::: then process this, using short pulses and then a spatula to mix
::: everything. We continue this process until smooth.
:::
::: Using this technique, I cannot smell anything that smells like
::: cauliflower. Perhaps you can, but I cannot and neither can my wife.
::: Further, this is an incredibly good facsimile of mashed potatoes.
:::

That's basically the way it's made around my neck of the woods. I
never can
notice any disagreeable smell, either.

"Meshed Cauli" is good.

::: Now, when I boil/steam cauliflower, there is a cauliflower smell
::: that doesn't come out no matter what I do. With the above
::: technique, however, there is no discernable smell for my olfactory
::: senses.
:::
::: --
::: Bob in CT
::
:: Why don't you just make real potatoes the way the Irish did? They
:: steamed them with the skin on, then they mashed them with lots of
:: real butter and heavy cream. The steaming with the skins retains all
:: the nutrients and the added fats knocks down the GI factor
:: significantly, and satiates more. And it tastes great. Then all you
:: need to do is keep the portions to a reasonable size.

Why do that when cauliflower is a perfectly good veggie and you don't
have
to "knock down" the GI factor? And a reasonable portion size is in the
eye
of the beholder, IMO.

Cauliflower is good and if you try, you can adjust to the smell.

I wish folks didn't act as if cauliflower is a poor sub for a damn
potato
when it really is a good veggie. It's not a [censored] child, or
something!
Try eating it raw....if you can deal with that, the smell won't bother
you!
🙂

Then why not eat them as they are. Steamed cauliflower is what it is.
Add some butter, salt and pepper and enjoy. Or a nice cheese sauce?
Why try to make it into a potato substitute?

That is my point. If you want potatoes, make frikkin' potatoes. If you
want cauliflower, make cauliflower. This stupidity about making
fauxtatoes with cauliflower is just denying yourself what you really
want, which is potatoes. Just make the damned potatoes and don't get
stupid with the portions, and make it really creamy and/or buttery
which will bring down its glycemic effects. And don't do it for every
meal every day.

Cauliflower is not a [censored] child, but making fauxtatoes from
cauliflower is the explicit creation of a [censored] child.

I totally disagree. If you don't want to eat fautatoes, then don't eat
them. Stop posting in this thread. You have your ideas and I have mine.
I choose to eat fautatoes not only for myself but for my significant
other. Furthermore, I don't like regular cauliflower. They're
disgusting. If you like them, fine. Eat them.

One more poster to add to my "ignore list". So far, it's you and MU.

--
Bob in CT

Tunderbar wrote:
:: On May 2, 9:07 am, "Roger Zoul" <[email hidden]> wrote:
::: Tunderbar wrote:
:::
::::: On May 2, 8:23 am, "Bob in CT" <[email hidden]> wrote:
:::::: Here's how we make oderless fautatoes. We buy a package of
:::::: cauliflower. The package is meant to be microwaved. We follow
:::::: the microwaving directions. We open the package into a food
:::::: processor. We add butter, cream cheese, salt, pepper, and
:::::: perhaps garlic. We then process this, using short pulses and
:::::: then a spatula to mix everything. We continue this process
:::::: until smooth.
::::::
:::::: Using this technique, I cannot smell anything that smells like
:::::: cauliflower. Perhaps you can, but I cannot and neither can my
:::::: wife. Further, this is an incredibly good facsimile of mashed
:::::: potatoes.
::::::
:::
::: That's basically the way it's made around my neck of the woods. I
::: never can notice any disagreeable smell, either.
:::
::: "Meshed Cauli" is good.
:::
:::::: Now, when I boil/steam cauliflower, there is a cauliflower smell
:::::: that doesn't come out no matter what I do. With the above
:::::: technique, however, there is no discernable smell for my
:::::: olfactory senses.
::::::
:::::: --
:::::: Bob in CT
:::::
::::: Why don't you just make real potatoes the way the Irish did? They
::::: steamed them with the skin on, then they mashed them with lots of
::::: real butter and heavy cream. The steaming with the skins retains
::::: all the nutrients and the added fats knocks down the GI factor
::::: significantly, and satiates more. And it tastes great. Then all
::::: you need to do is keep the portions to a reasonable size.
:::
::: Why do that when cauliflower is a perfectly good veggie and you
::: don't have to "knock down" the GI factor? And a reasonable portion
::: size is in the eye of the beholder, IMO.
:::
::: Cauliflower is good and if you try, you can adjust to the smell.
:::
::: I wish folks didn't act as if cauliflower is a poor sub for a damn
::: potato when it really is a good veggie. It's not a [censored] child,
::: or something! Try eating it raw....if you can deal with that, the
::: smell won't bother you! 🙂
::
:: Then why not eat them as they are. Steamed cauliflower is what it is.
:: Add some butter, salt and pepper and enjoy. Or a nice cheese sauce?
:: Why try to make it into a potato substitute?

It's not a potato substitue, it mashed cauliflower.

::
:: That is my point. If you want potatoes, make frikkin' potatoes.

Potatoes grow in the ground.

If
:: you want cauliflower, make cauliflower.

That's what's being done.

This stupidity about making
:: fauxtatoes with cauliflower is just denying yourself what you really
:: want, which is potatoes.

Nonsense. He just learned how to make good mashed cauliflower.

Just make the damned potatoes and don't get
:: stupid with the portions, and make it really creamy and/or buttery
:: which will bring down its glycemic effects. And don't do it for every
:: meal every day.

You can do with the cauliflower and have none of those issues.

::
:: Cauliflower is not a [censored] child, but making fauxtatoes from
:: cauliflower is the explicit creation of a [censored] child.

Nonsense. It's all in the name.

Bob in CT said:

Tunderbar said:

Roger Zoul said:

Tunderbar wrote:

Quoted message said:

Quoted message said:

:: On May 2, 8:23 am, "Bob in CT" <[email hidden]> wrote:
::: Here's how we make oderless fautatoes. We buy a package of
::: cauliflower. The package is meant to be microwaved. We follow the
::: microwaving directions. We open the package into a food processor.
::: We add butter, cream cheese, salt, pepper, and perhaps garlic. We
::: then process this, using short pulses and then a spatula to mix
::: everything. We continue this process until smooth.
:::
::: Using this technique, I cannot smell anything that smells like
::: cauliflower. Perhaps you can, but I cannot and neither can my wife.
::: Further, this is an incredibly good facsimile of mashed potatoes.
:::

Quoted message said:

Quoted message said:

That's basically the way it's made around my neck of the woods. I
never can
notice any disagreeable smell, either.

Quoted message said:

Quoted message said:

"Meshed Cauli" is good.

Quoted message said:

Quoted message said:

::: Now, when I boil/steam cauliflower, there is a cauliflower smell
::: that doesn't come out no matter what I do. With the above
::: technique, however, there is no discernable smell for my olfactory
::: senses.
:::
::: --
::: Bob in CT
::
:: Why don't you just make real potatoes the way the Irish did? They
:: steamed them with the skin on, then they mashed them with lots of
:: real butter and heavy cream. The steaming with the skins retains all
:: the nutrients and the added fats knocks down the GI factor
:: significantly, and satiates more. And it tastes great. Then all you
:: need to do is keep the portions to a reasonable size.

Quoted message said:

Quoted message said:

Why do that when cauliflower is a perfectly good veggie and you don't
have
to "knock down" the GI factor? And a reasonable portion size is in the
eye
of the beholder, IMO.

Quoted message said:

Quoted message said:

Cauliflower is good and if you try, you can adjust to the smell.

Quoted message said:

Quoted message said:

I wish folks didn't act as if cauliflower is a poor sub for a damn
potato
when it really is a good veggie. It's not a [censored] child, or
something!
Try eating it raw....if you can deal with that, the smell won't bother
you!
🙂

Quoted message said:

Then why not eat them as they are. Steamed cauliflower is what it is.
Add some butter, salt and pepper and enjoy. Or a nice cheese sauce?
Why try to make it into a potato substitute?

Quoted message said:

That is my point. If you want potatoes, make frikkin' potatoes. If you
want cauliflower, make cauliflower. This stupidity about making
fauxtatoes with cauliflower is just denying yourself what you really
want, which is potatoes. Just make the damned potatoes and don't get
stupid with the portions, and make it really creamy and/or buttery
which will bring down its glycemic effects. And don't do it for every
meal every day.

Quoted message said:

Cauliflower is not a [censored] child, but making fauxtatoes from
cauliflower is the explicit creation of a [censored] child.

I totally disagree. If you don't want to eat fautatoes, then don't eat
them. Stop posting in this thread. You have your ideas and I have mine.
I choose to eat fautatoes not only for myself but for my significant
other. Furthermore, I don't like regular cauliflower. They're
disgusting. If you like them, fine. Eat them.

One more poster to add to my "ignore list". So far, it's you and MU.

--
Bob in CT- Hide quoted text -

- Show quoted text -

I just think that you are falling into the "dieting" mentality when
you try to create substitutes for foods that you are restricting.
Either eat a better version in smaller portions or forget about it
entirely. To make this a way of eating, stop torturing yourself.
Indulge a bit and eat real food.

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Why do that when cauliflower is a perfectly good veggie and you don't have
to "knock down" the GI factor? And a reasonable portion size is in the
eye of the beholder, IMO.

Cauliflower is good and if you try, you can adjust to the smell.

I wish folks didn't act as if cauliflower is a poor sub for a damn potato
when it really is a good veggie. It's not a [censored] child, or something!
Try eating it raw....if you can deal with that, the smell won't bother
you! 🙂

One of my favorite veggies...mmmm...raw, dipped in ranch dressing...my mouth
could eat a whole head of it, if my stomach would allow - lol.

--
Sherry
lowcarb.owly.net

Bob in CT wrote:
:: On Wed, 02 May 2007 09:44:54 -0400, Tunderbar <[email hidden]>
:: wrote:
::
::: On May 2, 8:23 am, "Bob in CT" <[email hidden]> wrote:
:::: Here's how we make oderless fautatoes. We buy a package of
:::: cauliflower. The package is meant to be microwaved. We follow the
:::: microwaving directions. We open the package into a food
:::: processor. We add butter, cream cheese, salt, pepper, and perhaps
:::: garlic. We then process this, using short pulses and then a
:::: spatula to mix everything. We continue this
:::: process until smooth.
::::
:::: Using this technique, I cannot smell anything that smells like
:::: cauliflower. Perhaps you can, but I cannot and neither can my
:::: wife. Further, this is an incredibly good facsimile of mashed
:::: potatoes.
::::
:::: Now, when I boil/steam cauliflower, there is a cauliflower smell
:::: that doesn't come out no matter what I do. With the above
:::: technique, however,
:::: there is no discernable smell for my olfactory senses.
::::
:::: --
:::: Bob in CT
:::
::: Why don't you just make real potatoes the way the Irish did? They
::: steamed them with the skin on, then they mashed them with lots of
::: real butter and heavy cream. The steaming with the skins retains
::: all the nutrients and the added fats knocks down the GI factor
::: significantly, and satiates more. And it tastes great. Then all you
::: need to do is keep the portions to a reasonable size.
:::
::
:: This is a low carb bulletin board, is it not? Here's the
:: nutritional info for 100 grams of flesh of a baked potato:
::
:: Water g 75.42 6 1.207
:: Energy kcal 93 0
:: Energy kj 390 0
:: Protein g 1.96 6 0.018
:: Total lipid (fat) g 0.10 0
:: Ash g 0.97 6 0.061
:: Carbohydrate, by difference g 21.55 0
:: Fiber, total dietary g 1.5 0
:: Sugars, total g 1.70 0
::
:: (from: http://www.nal.usda.gov/fnic/foodcomp/search/)
::
:: Here's the nutritional info for 100 grams of boiled cauliflower:
::
:: Water g 93.00 7 0.336
:: Energy kcal 23 0
:: Energy kj 96 0
:: Protein g 1.84 4 0.087
:: Total lipid (fat) g 0.45 4 0.111
:: Ash g 0.60 4 0.062
:: Carbohydrate, by difference g 4.11 0
:: Fiber, total dietary g 2.3 6
:: Sugars, total g 2.08 0
::
:: 100g of potatoes is 21.55 grams of carbs; 100g of boled cauliflower
:: is
:: 4.11 grams of carbs. Which is better for someone on a low carb diet
:: with blood sugar problems?
::
:: The glycemic index of baked/boiled potato is anywhere from the 50s
:: to a shocking 110+ (I assume the latter uses white bread as "100",
:: instead of setting 100 to glucose). See:
:: http://www.glycemicindex.com/
::
:: The glycemic index of cauliflower is basically unmeasureable:
:: "There are so few digestible carbs in Cauliflower that they have no
:: noticeable effect on blood sugar levels."
::
::
http://www.carbs-information.com/glycemic-index-vegetables/cauliflower-gi.htm
::
:: Again, which is better for someone on a low carb diet who has blood
:: sugar control problems?
::
:: Why are you even on this board?
::

It's good you learned how to make cauli taste good to you. I admit that it
took me some practice eating the raw stuff. Actually, I find raw cauli
easier to get down than raw broccoli.
Both work well with ranch dressing as a dip, though.

Tunderbar wrote:
:: On May 2, 9:27 am, "Bob in CT" <[email hidden]> wrote:
::: On Wed, 02 May 2007 10:15:18 -0400, Tunderbar <[email hidden]>
::: wrote:
:::: On May 2, 9:07 am, "Roger Zoul" <[email hidden]> wrote:
::::: Tunderbar wrote:
:::
::::::: On May 2, 8:23 am, "Bob in CT" <[email hidden]> wrote:
:::::::: Here's how we make oderless fautatoes. We buy a package of
:::::::: cauliflower. The package is meant to be microwaved. We follow
:::::::: the microwaving directions. We open the package into a food
:::::::: processor. We add butter, cream cheese, salt, pepper, and
:::::::: perhaps garlic. We then process this, using short pulses and
:::::::: then a spatula to mix everything. We continue this process
:::::::: until smooth.
::::::::
:::::::: Using this technique, I cannot smell anything that smells like
:::::::: cauliflower. Perhaps you can, but I cannot and neither can my
:::::::: wife. Further, this is an incredibly good facsimile of mashed
:::::::: potatoes.
::::::::
:::
::::: That's basically the way it's made around my neck of the woods. I
::::: never can
::::: notice any disagreeable smell, either.
:::
::::: "Meshed Cauli" is good.
:::
:::::::: Now, when I boil/steam cauliflower, there is a cauliflower
:::::::: smell that doesn't come out no matter what I do. With the
:::::::: above technique, however, there is no discernable smell for my
:::::::: olfactory senses.
::::::::
:::::::: --
:::::::: Bob in CT
:::::::
::::::: Why don't you just make real potatoes the way the Irish did?
::::::: They steamed them with the skin on, then they mashed them with
::::::: lots of real butter and heavy cream. The steaming with the
::::::: skins retains all the nutrients and the added fats knocks down
::::::: the GI factor significantly, and satiates more. And it tastes
::::::: great. Then all you need to do is keep the portions to a
::::::: reasonable size.
:::
::::: Why do that when cauliflower is a perfectly good veggie and you
::::: don't have
::::: to "knock down" the GI factor? And a reasonable portion size is
::::: in the eye
::::: of the beholder, IMO.
:::
::::: Cauliflower is good and if you try, you can adjust to the smell.
:::
::::: I wish folks didn't act as if cauliflower is a poor sub for a damn
::::: potato
::::: when it really is a good veggie. It's not a [censored] child, or
::::: something!
::::: Try eating it raw....if you can deal with that, the smell won't
::::: bother you!
::::: 🙂
:::
:::: Then why not eat them as they are. Steamed cauliflower is what it
:::: is. Add some butter, salt and pepper and enjoy. Or a nice cheese
:::: sauce? Why try to make it into a potato substitute?
:::
:::: That is my point. If you want potatoes, make frikkin' potatoes. If
:::: you want cauliflower, make cauliflower. This stupidity about making
:::: fauxtatoes with cauliflower is just denying yourself what you
:::: really want, which is potatoes. Just make the damned potatoes and
:::: don't get stupid with the portions, and make it really creamy
:::: and/or buttery which will bring down its glycemic effects. And
:::: don't do it for every meal every day.
:::
:::: Cauliflower is not a [censored] child, but making fauxtatoes from
:::: cauliflower is the explicit creation of a [censored] child.
:::
::: I totally disagree. If you don't want to eat fautatoes, then don't
::: eat them. Stop posting in this thread. You have your ideas and I
::: have mine. I choose to eat fautatoes not only for myself but for my
::: significant other. Furthermore, I don't like regular cauliflower.
::: They're disgusting. If you like them, fine. Eat them.
:::
::: One more poster to add to my "ignore list". So far, it's you and
::: MU.
:::
::: --
::: Bob in CT- Hide quoted text -
:::
::: - Show quoted text -
::
:: I just think that you are falling into the "dieting" mentality when
:: you try to create substitutes for foods that you are restricting.
:: Either eat a better version in smaller portions or forget about it
:: entirely. To make this a way of eating, stop torturing yourself.
:: Indulge a bit and eat real food.

What in the hell does that mean? And what makes you such an expert anyhow?
You've never been more than 20 lbs overweight......

UsenetID wrote:
:: "Roger Zoul" <[email hidden]> wrote in message
:: news:[email hidden]...
::: Why do that when cauliflower is a perfectly good veggie and you
::: don't have to "knock down" the GI factor? And a reasonable portion
::: size is in the eye of the beholder, IMO.
:::
::: Cauliflower is good and if you try, you can adjust to the smell.
:::
::: I wish folks didn't act as if cauliflower is a poor sub for a damn
::: potato when it really is a good veggie. It's not a [censored] child,
::: or something! Try eating it raw....if you can deal with that, the
::: smell won't bother you! 🙂
::
::
:: One of my favorite veggies...mmmm...raw, dipped in ranch
:: dressing...my mouth could eat a whole head of it, if my stomach
:: would allow - lol.

Me too! Sometimes I use that Walden Farms calorie free Ranch, so as not to
let calories get out of hand. Filling up your belly on veggies prior to a
meal is a good way to actually eat fewer calories.

BlueBrooke wrote:
:: On Wed, 02 May 2007 10:20:11 -0400, "Bob in CT"
:: <[email hidden]> wrote:
::
::: On Wed, 02 May 2007 09:44:54 -0400, Tunderbar <[email hidden]>
::: wrote:
:::
:::: On May 2, 8:23 am, "Bob in CT" <[email hidden]> wrote:
::::: Here's how we make oderless fautatoes. We buy a package of
::::: cauliflower. The package is meant to be microwaved. We follow
::::: the microwaving directions. We open the package into a food
::::: processor. We add butter, cream cheese, salt, pepper, and
::::: perhaps garlic. We then process this, using short pulses and
::::: then a spatula to mix everything. We continue this
::::: process until smooth.
:::::
::::: Using this technique, I cannot smell anything that smells like
::::: cauliflower. Perhaps you can, but I cannot and neither can my
::::: wife. Further, this is an incredibly good facsimile of mashed
::::: potatoes.
:::::
::::: Now, when I boil/steam cauliflower, there is a cauliflower smell
::::: that doesn't come out no matter what I do. With the above
::::: technique, however,
::::: there is no discernable smell for my olfactory senses.
:::::
::::: --
::::: Bob in CT
::::
:::: Why don't you just make real potatoes the way the Irish did? They
:::: steamed them with the skin on, then they mashed them with lots of
:::: real butter and heavy cream. The steaming with the skins retains
:::: all the nutrients and the added fats knocks down the GI factor
:::: significantly, and satiates more. And it tastes great. Then all
:::: you need to do is keep the portions to a reasonable size.
::::
:::
::: This is a low carb bulletin board, is it not? Here's the
::: nutritional info for 100 grams of flesh of a baked potato:
:::
::: Water g 75.42 6 1.207
::: Energy kcal 93 0
::: Energy kj 390 0
::: Protein g 1.96 6 0.018
::: Total lipid (fat) g 0.10 0
::: Ash g 0.97 6 0.061
::: Carbohydrate, by difference g 21.55 0
::: Fiber, total dietary g 1.5 0
::: Sugars, total g 1.70 0
:::
::: (from: http://www.nal.usda.gov/fnic/foodcomp/search/)
:::
::: Here's the nutritional info for 100 grams of boiled cauliflower:
:::
::: Water g 93.00 7 0.336
::: Energy kcal 23 0
::: Energy kj 96 0
::: Protein g 1.84 4 0.087
::: Total lipid (fat) g 0.45 4 0.111
::: Ash g 0.60 4 0.062
::: Carbohydrate, by difference g 4.11 0
::: Fiber, total dietary g 2.3 6
::: Sugars, total g 2.08 0
:::
::: 100g of potatoes is 21.55 grams of carbs; 100g of boled cauliflower
::: is
::: 4.11 grams of carbs. Which is better for someone on a low carb
::: diet with blood sugar problems?
:::
::: The glycemic index of baked/boiled potato is anywhere from the 50s
::: to a shocking 110+ (I assume the latter uses white bread as "100",
::: instead of setting 100 to glucose). See:
::: http://www.glycemicindex.com/
:::
::: The glycemic index of cauliflower is basically unmeasureable:
::: "There are so few digestible carbs in Cauliflower that they have no
::: noticeable effect on blood sugar levels."
:::
:::
http://www.carbs-information.com/glycemic-index-vegetables/cauliflower-gi.htm
:::
::: Again, which is better for someone on a low carb diet who has blood
::: sugar control problems?
:::
::: Why are you even on this board?
::
:: Well, add me to your iggy list, too, then.
::
:: I agree that if you want potatoes, have potatoes! If you can't abide
:: auliflower, why are you fighting to make it into something you can
:: stand to eat?

What fight? He used a cooking method that works for him. I don't see a
problem here. I call that smart.

Some people just don't need to eat potatoes at all. Mashed cauli works well
for me!!!

::
:: There are lots of other low-carb veggies that won't make you gag -- I
:: assume. I dunno. I like cauliflower and brussels sprouts and green
:: beans -- maybe you don't like veggies. Maybe it's just cauliflower,
:: which does have a distinctive odor, but I don't find it nasty.
::

I've never been one for brussel sprouts, probably because I've never given
them much of a try. I can do serious damage to a pot of properly cooked (or
sauted) green beans, though.

:: I don't see choking down something you can't stand to even smell as a
:: requirement of low-carb.

Actually, I think there's some benefit to doing this. Eating doesn't have
to be a month orgy and since we have brains and supposedly intellect,
providing the body what it needs shouldn't have to be based on pleasure (not
that it's a bad thing). For those of us with weight management problems, I
think we DO need to practice eating foods that don't bring so much pleasure,
for surely we tend to overeat those foods that do!

Sure, if you're on induction or OWL, you
:: probably won't want to have potatoes -- but once you're in
:: maintenance, why not? I don't see 20g of carbs for dinner --
:: assuming perhaps a steak and salad to go with -- as outrageous. Most
:: dieticians would consider that *very* low, wouldn't they?

What about if it triggers cravings for potatoes? And 20g can be a nice hit
for a T2, depending on remaining beta cell function.

Personally, it's just easier to avoid foods that helped get you fat in the
first place and that you tend to eat in excess. And telling people who had
weight problems to start doing portion control....rather than just eating to
a supressed appetite....is just asking for trouble. IMO.

I love it raw and I like it cooked and sprinkled with cheese, your choice.

Roger Zoul wrote:
| I wish folks didn't act as if cauliflower is a poor sub for a damn
| potato when it really is a good veggie. It's not a [censored] child, or
| something! Try eating it raw....if you can deal with that, the smell
| won't bother you! 🙂

It isn't dieting mentality, it's lifestyle mentality. Part of my lifestyle
is that I don't eat sugar, I don't eat potatoes, I don't eat pasta, I don't
eat bread. Dieting is temporary, lifestyle is permanent

Tunderbar wrote:
| I just think that you are falling into the "dieting" mentality when
| you try to create substitutes for foods that you are restricting.
| Either eat a better version in smaller portions or forget about it
| entirely. To make this a way of eating, stop torturing yourself.
| Indulge a bit and eat real food.

Bob in CT said:

Tunderbar said:

Bob in CT said:

Here's how we make oderless fautatoes. We buy a package of cauliflower.
The package is meant to be microwaved. We follow the microwaving
directions. We open the package into a food processor. We add butter,
cream cheese, salt, pepper, and perhaps garlic. We then process this,
using short pulses and then a spatula to mix everything. We continue
this
process until smooth.

Using this technique, I cannot smell anything that smells like
cauliflower. Perhaps you can, but I cannot and neither can my wife.
Further, this is an incredibly good facsimile of mashed potatoes.

Now, when I boil/steam cauliflower, there is a cauliflower smell that
doesn't come out no matter what I do. With the above technique,
however,
there is no discernable smell for my olfactory senses.

--
Bob in CT

Why don't you just make real potatoes the way the Irish did? They
steamed them with the skin on, then they mashed them with lots of real
butter and heavy cream. The steaming with the skins retains all the
nutrients and the added fats knocks down the GI factor significantly,
and satiates more. And it tastes great. Then all you need to do is
keep the portions to a reasonable size.

This is a low carb bulletin board, is it not? Here's the nutritional info
for 100 grams of flesh of a baked potato:

Water g 75.42 6 1.207
Energy kcal 93 0
Energy kj 390 0
Protein g 1.96 6 0.018
Total lipid (fat) g 0.10 0
Ash g 0.97 6 0.061
Carbohydrate, by difference g 21.55 0
Fiber, total dietary g 1.5 0
Sugars, total g 1.70 0

(from: http://www.nal.usda.gov/fnic/foodcomp/search/)

Here's the nutritional info for 100 grams of boiled cauliflower:

Water g 93.00 7 0.336
Energy kcal 23 0
Energy kj 96 0
Protein g 1.84 4 0.087
Total lipid (fat) g 0.45 4 0.111
Ash g 0.60 4 0.062
Carbohydrate, by difference g 4.11 0
Fiber, total dietary g 2.3 6
Sugars, total g 2.08 0

100g of potatoes is 21.55 grams of carbs; 100g of boled cauliflower is
4.11 grams of carbs. Which is better for someone on a low carb diet with
blood sugar problems?

The glycemic index of baked/boiled potato is anywhere from the 50s to a
shocking 110+ (I assume the latter uses white bread as "100", instead of
setting 100 to glucose). See: http://www.glycemicindex.com/

The glycemic index of cauliflower is basically unmeasureable: "There are
so few digestible carbs in Cauliflower that they have no noticeable effect
on blood sugar levels."

http://www.carbs-information.com/glycemic-index-vegetables/cauliflower-gi.htm

Again, which is better for someone on a low carb diet who has blood sugar
control problems?

Why are you even on this board?

Well, add me to your iggy list, too, then.

I agree that if you want potatoes, have potatoes! If you can't abide
auliflower, why are you fighting to make it into something you can
stand to eat?

There are lots of other low-carb veggies that won't make you gag -- I
assume. I dunno. I like cauliflower and brussels sprouts and green
beans -- maybe you don't like veggies. Maybe it's just cauliflower,
which does have a distinctive odor, but I don't find it nasty.

I don't see choking down something you can't stand to even smell as a
requirement of low-carb. Sure, if you're on induction or OWL, you
probably won't want to have potatoes -- but once you're in
maintenance, why not? I don't see 20g of carbs for dinner -- assuming
perhaps a steak and salad to go with -- as outrageous. Most
dieticians would consider that *very* low, wouldn't they?
--
BlueBrooke
255/239/135 -- 01 Jan 2007

BlueBrooke wrote:
:: On Wed, 2 May 2007 11:29:17 -0400, "Roger Zoul"
:: <[email hidden]> wrote:
::
::: Personally, it's just easier to avoid foods that helped get you fat
::: in the first place and that you tend to eat in excess. And telling
::: people who had weight problems to start doing portion
::: control....rather than just eating to a supressed appetite....is
::: just asking for trouble. IMO.
::
:: Hi, Roger --
::
:: No matter how fat I am, I'm not going to eat something that disgusts
:: me to lose weight. I can't abide fish, for instance -- so that is
:: not on my menu. I'd rather eat stuff I do like than force myself to
:: eat things I can't stand.

This is no doubt a holdover from childhood. How many foods are really
disgusting?
I think it's too strong a word unless one is eating something alive...

::
:: And this is what Bob is doing -- in another part of this thread, he
:: said he finds cauliflower disgusting. So my question is, if it's so
:: disgusting, why eat it at all, since there are so other choices out
:: there.

Well, Bob is an grown man and he has used his reasoning and cooking
abilities to make something he likes. Plus, cauli is good for him -
certainly better than potatoes which raise BG levels in T2D. Sure, there are
other choices and this is one too.

::
:: There was a discussion here just in the past few weeks about people
:: being forced to eat nasty things as kids, and the possible
:: repercussions of that in adulthood. I had to drink milk with dinner.
:: It made me gag and throw up sometimes -- it was absolutely
:: disgusting. And what I *really* couldn't understand was that my
:: mother hated it, too, and yet made *me* drink it!

I think there are many reasons why kids don't like certain foods and I think
this is a poor argument to make. Many of the foods I didn't enjoy as a kid
I enjoy now.

I bet if we didn't have so many choices of foodstuff to stuff down our
pieholes, we'd have people learning to enjoy what's available to eat. But
we raise kids on poptarts, so it's no wonder they won't eat certain "real
food".

::
:: My brother couldn't stand liver and used to hide it in his baked
:: potato skins. Bob can't stand cauliflower and is hiding it as well.
:: It just doesn't make sense to me, that's all, when there are so many
:: alternatives out there, to pretend it's potatoes when it's not. Is
:: that much different than pretending you're not fat? Isn't it another
:: form of self-deception?

Again, it's cauliflower. The entire notion that one is "pretending" it's
potatoes makes no sense. It's simply prepared as one might prepare potatoes
to achieved a taste that's not much different - which make a lot of sense
since neither potatoes nor cauliflower have strong flavors, so dishes made
from then can be made to have similar tastes.

:: --
:: BlueBrooke
:: 255/239/135 -- 01 Jan 2007

Roger Zoul said:

Personally, it's just easier to avoid foods that helped get you fat in the
first place and that you tend to eat in excess. And telling people who had
weight problems to start doing portion control....rather than just eating to
a supressed appetite....is just asking for trouble. IMO.

Hi, Roger --

No matter how fat I am, I'm not going to eat something that disgusts
me to lose weight. I can't abide fish, for instance -- so that is not
on my menu. I'd rather eat stuff I do like than force myself to eat
things I can't stand.

And this is what Bob is doing -- in another part of this thread, he
said he finds cauliflower disgusting. So my question is, if it's so
disgusting, why eat it at all, since there are so other choices out
there.

There was a discussion here just in the past few weeks about people
being forced to eat nasty things as kids, and the possible
repercussions of that in adulthood. I had to drink milk with dinner.
It made me gag and throw up sometimes -- it was absolutely disgusting.
And what I *really* couldn't understand was that my mother hated it,
too, and yet made *me* drink it!

My brother couldn't stand liver and used to hide it in his baked
potato skins. Bob can't stand cauliflower and is hiding it as well.
It just doesn't make sense to me, that's all, when there are so many
alternatives out there, to pretend it's potatoes when it's not. Is
that much different than pretending you're not fat? Isn't it another
form of self-deception?
--
BlueBrooke
255/239/135 -- 01 Jan 2007

Roger Zoul said:

BlueBrooke wrote:
:: On Wed, 2 May 2007 11:29:17 -0400, "Roger Zoul"
:: <[email hidden]> wrote:
::
::: Personally, it's just easier to avoid foods that helped get you fat
::: in the first place and that you tend to eat in excess. And telling
::: people who had weight problems to start doing portion
::: control....rather than just eating to a supressed appetite....is
::: just asking for trouble. IMO.
::
:: Hi, Roger --
::
:: No matter how fat I am, I'm not going to eat something that disgusts
:: me to lose weight. I can't abide fish, for instance -- so that is
:: not on my menu. I'd rather eat stuff I do like than force myself to
:: eat things I can't stand.

This is no doubt a holdover from childhood. How many foods are really
disgusting?
I think it's too strong a word unless one is eating something alive...

This is what Bob said about cauliflower -- I didn't pull the word out
of thin air. :-)

"Furthermore, I don't like regular cauliflower. They're disgusting"

Quoted message said:

:: And this is what Bob is doing -- in another part of this thread, he
:: said he finds cauliflower disgusting. So my question is, if it's so
:: disgusting, why eat it at all, since there are so other choices out
:: there.

Well, Bob is an grown man and he has used his reasoning and cooking
abilities to make something he likes. Plus, cauli is good for him -
certainly better than potatoes which raise BG levels in T2D. Sure, there are
other choices and this is one too.

It still makes no sense to me that one would choose to eat something
they find disgusting -- once again, his word, not mine.

Quoted message said:

:: There was a discussion here just in the past few weeks about people
:: being forced to eat nasty things as kids, and the possible
:: repercussions of that in adulthood. I had to drink milk with dinner.
:: It made me gag and throw up sometimes -- it was absolutely
:: disgusting. And what I *really* couldn't understand was that my
:: mother hated it, too, and yet made *me* drink it!

I think there are many reasons why kids don't like certain foods and I think
this is a poor argument to make. Many of the foods I didn't enjoy as a kid
I enjoy now.

I'm trying to think of something that made me gag and barf as a kid
that I enjoy now --

<crickets>

LOL!!

Quoted message said:

I bet if we didn't have so many choices of foodstuff to stuff down our
pieholes, we'd have people learning to enjoy what's available to eat. But
we raise kids on poptarts, so it's no wonder they won't eat certain "real
food".

Actually, I'm not so sure about that. My son's friends have been
raised on PopTarts and [censored] -- but they like to eat "real" food here.
Some of the things, like avocados and artichokes, they don't want to
think about, but meat, veggies and salads -- they scarf 'em up.

I think kids will eat "real food" if it's made available to them.

Quoted message said:

:: My brother couldn't stand liver and used to hide it in his baked
:: potato skins. Bob can't stand cauliflower and is hiding it as well.
:: It just doesn't make sense to me, that's all, when there are so many
:: alternatives out there, to pretend it's potatoes when it's not. Is
:: that much different than pretending you're not fat? Isn't it another
:: form of self-deception?

Again, it's cauliflower. The entire notion that one is "pretending" it's
potatoes makes no sense. It's simply prepared as one might prepare potatoes
to achieved a taste that's not much different - which make a lot of sense
since neither potatoes nor cauliflower have strong flavors, so dishes made
from then can be made to have similar tastes.

Your arguments are reasonable, Roger -- but this is not what Bob is
saying.
--
BlueBrooke
255/239/135 -- 01 Jan 2007

In article <[email hidden]>, .@. says...

Quoted message said:

And this is what Bob is doing -- in another part of this thread, he
said he finds cauliflower disgusting. So my question is, if it's so
disgusting, why eat it at all, since there are so other choices out
there.

Bob said he found "regular cauliflower" disgusting; clearly he does NOT
find it disgusting when he prepares them in an unconventional way, i.e.,
by keeping the odor in a bag while cooking, then mashing them and mixing
them with other ingredients. Most people don't think to prepare them in
this creative way, hence it's unconventional. I don't understand your
insistence on arguing about it.

People here recognize the use of the word "fauxtatoes" as a good
description for a way to prepare cauliflower because they CHOOSE not to
eat potatoes, but like the texture and concept. It's also a GREAT way
to get NON-low-carbers to eat it because it looks like and has a similar
texture to something familiar. Fauxtatoes is just a cutesy name that
caught on. We could choose to rename it to "mashed cauliflower". Would
that make you feel better?

Personally, I have big problems with the odor of plastic chemicals
leeching into foods, so I don't prepare foods that way -- I can't even
use Zip-Locs to STORE foods because of it (and sometimes I have to throw
out food that CAME in plastic bags). I usually CAN use the thinner,
cheapo ones (Good Sense brand) from Big Lots, though, because they DON'T
reek of plastic chemicals.

--
Saffire
205/149/140
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

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