"Oderless" Fauxtatoes

Quoted message said:

He finds it disgusting in its usual form, but he's found a way of
cooking it that he likes, that doesn't appear to take a lot of work.
Makes sense to me. Some people like raw green beans, but I think
they're nasty raw, so I cook them and like them very much that way.
Problem solved.
--
Aaron -- 285/235/200 --

I don't understand this use of the word "nasty" when it comes to food
stuffs. And, it isn't just you, so don't think that I am picking on you.
But, doesn't "nasty" indicate a moral dimension? I have heard "figs are
nasty" and green beans are nasty" when of course they are nothing of the
sort--they just don't appeal to the person making the opinion.

Pat in TX

To each his own, I don't like mayonnaise on anything. I used to like
Miracle Whip but it has sugar in it. Now I use Ranch Dressing instead, like
when I make deviled eggs or tuna salad.

Saffire wrote:
| In article <[email hidden]>,
| [email hidden] says...
|| Oh, my, asparagus is delicious!
|
| Especially with mayonnaise!

No, just steam the spears, put them on the plate and spread a little
mayo, salt and pepper over them, even when I roast them in the oven
brushed with olive oil, I still add a little mayo to the spears when
eating them. Same when they're cold. I do cut them up sometimes, add
some shrimp and lettuce, stir in a bit of mayo and eat it that way. I
only like coleslaw with mayo, not sweet, or coleslaw dressing, so is
that what you mean by asparagus salad in a coleslaw fashion?

Cheri

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

Quoted message said:

Do you make asparagus salad in a fashion like coleslaw, perhaps?

Cheri wrote:
:: No, just steam the spears, put them on the plate and spread a little
:: mayo, salt and pepper over them, even when I roast them in the oven
:: brushed with olive oil, I still add a little mayo to the spears when
:: eating them. Same when they're cold. I do cut them up sometimes, add
:: some shrimp and lettuce, stir in a bit of mayo and eat it that way.
:: I only like coleslaw with mayo, not sweet, or coleslaw dressing, so
:: is that what you mean by asparagus salad in a coleslaw fashion?
::
:: Cheri
::

I'm not exactly sure what I meant....I just figured you'd take cabbage and
put mayo or ranch in it and get coleslaw...silly me, huh? 🙂

::
::
:: Roger Zoul wrote in message <[email hidden]>...
::
::: Do you make asparagus salad in a fashion like coleslaw, perhaps?

Well OK, in that case the answer is...yes, that's how I make coleslaw.
;-)

Cheri

Roger Zoul wrote in message

<[email hidden]>...

Quoted message said:

I'm not exactly sure what I meant....I just figured you'd take

cabbage and

Quoted message said:

put mayo or ranch in it and get coleslaw...silly me, huh? 🙂

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

Quoted message said:

Cheri wrote:
:: That's the only way we eat it too. Wonderful stuff, and it doesn't
:: take a whole lot of mayo to taste really good either.

Do you make asparagus salad in a fashion like coleslaw, perhaps?

No, just as another ingredient, along with tomatoes, cucumbers, etc. I
don't have asparagus in a salad very often, though, mostly because I
usually eat it all as a single vegetable. If I cook more than I can eat
at one time, then I might put the leftovers in a salad later, though.

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

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

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

Quoted message said:

To each his own, I don't like mayonnaise on anything. I used to like
Miracle Whip but it has sugar in it. Now I use Ranch Dressing instead, like
when I make deviled eggs or tuna salad.

Now, see, I've always disliked Miracle Whip. But I like to add Splenda
and lime juice to mayonnaise as a dressing for jicama (in a fruit salad
fashion).

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

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

Quoted message said:

::: Ann in Houston wrote:
:::
::::: 'super taster' theory
:::
::: Never heard of that...
:::
::: Is that good enough, Pat?
::
:: huh? Good enough for what? You lost me.
::
:: Pat in TX

That's the point!

And it was surprisingly easy, too!

Quoted message said:

Pat said:

I don't understand this use of the word "nasty" when it comes to
food stuffs. And, it isn't just you, so don't think that I am
picking on you. But, doesn't "nasty" indicate a moral dimension? I
have heard "figs are nasty" and green beans are nasty" when of
course they are nothing of the sort--they just don't appeal to the
person making the opinion.

When I say 'nasty,' I mean there's a visceral reaction of wanting to
spit it out. It doesn't taste like food to me; in the case of raw
green beans, they taste like grass or something. When I tried alfalfa
sprouts one time, they were the same way. There's something about the
taste of raw legumes that just turns my stomach instantly.

There are things I didn't like as a kid that I like now, like
sauerkraut or spicy foods (my mom's cooking is very good, but very
non-spicy). I think your tastes mature and expand to accept more
variety as you get older. But that revulsion for certain things is a
different story.

--
Aaron -- 285/235/200 -- aaron.baugher.biz

BlueBrooke .@. said:

I had dinner at Applebee's myself a few weeks ago and I was really
pleased that they offered to substitute for rice -- and I got the
grilled asparagus. It was yummy, but not enough of it. It wasn't
woody at all, but they were very thin, young spears.

It irks me to pay full price for a meal that I'm only going to eat
half of, so I was happy that they did the substitution. I would have
been pretty disappointed, though, if my substitution was useless --
like your's seemed to be.

I was happy they substituted too, and she seemed to be glad to do it.
Since I ate about half of it, I'd say I at least ended up with one
good serving, so I was no worse off than if I'd let them bring me the
potato and left it on the plate. (It helped that I wasn't paying.)

Quoted message said:

Is that SOP there? Or was it the first time you tried it? Did you
think about complaining, or was it not worth the trouble to you?

I don't eat out often enough to know. I never complain at
restaurants. If I get a bad meal, it just reminds me why I cook for
myself most of the time. Besides, the steak and grilled shrimp were
excellent. The steak was even cooked correctly and very tender. I
almost never order steak because it's usually under- or overcooked or
full of gristle, so that was a nice surprise.

--
Aaron -- 285/235/200 -- aaron.baugher.biz

Pat wrote:
:: I got your message: re: snipping. But, really, that wasn't a
:: representative post. Let's see how you do on those long ones....

I do agree that that one post you posted out was excessive since there was a
lot of stuff there and I only added one simple comment. However, too much
snippage is just as bad as too little. For example, one has no idea to whom
the comment above is directed!

Anywho...I'm going the Sweet Onion Century in Vidalia GA tomorrow. I hope
the rains stay away! If I get lucky, I might do a double metric, but I'm not
counting on getting that lucky.

I got your message: re: snipping. But, really, that wasn't a representative
post. Let's see how you do on those long ones....

Marsha said:

Roger Zoul said:

Hoq many foods are really disgusting?
I think it's too strong a word unless one is eating something alive...

Sometimes disgusting is an idea. Sometimes it is flavor.
Like cheese that has mold growing it it. Yet plenty of
people like Gorgonzola, Bleu, Stilton and so on.

Quoted message said:

Asparagus, in any form - it's not just disgusting, it's
revolting.

For me it's bell peppers or parsnips. Any other veggie I'll
take no problem. So we'll form a team - You get my bell
peppers I'll take your asparagus and we'll eat the garden
clean.

Doug Freyburger said:

Marsha said:

Asparagus, in any form - it's not just disgusting, it's
revolting.

For me it's bell peppers or parsnips. Any other veggie I'll
take no problem. So we'll form a team - You get my bell
peppers I'll take your asparagus and we'll eat the garden
clean.

Okay, as long as those bell peppers are not cooked.

Marsha/Ohio

Roger Zoul said:

Marsha wrote:
:: Roger Zoul wrote:
::: Hoq many foods are really disgusting?
::: I think it's too strong a word unless one is eating something
::: alive...
::
:: Asparagus, in any form - it's not just disgusting, it's
:: revolting.
::
:: Marsha/Ohio

Even today, I can only deal with asparagus if the sticks are really skinny.
But cooked in olive oil, it's passable (just barely).

I used to just hate asparagus. Probably because my mother used to try to
feed us the stuff in a can. UGH! For years I could not even stand the
sight of the stuff, but in the past couple years I have been eating
asparagus that one of the local farmers sells here. The stuff is like
candy! I mainly eat it raw, but sometimes sautee it in some butter or
oil, and then lightly season it. Many of the foods I did not like as a
kid, I now eat, but liver and lima beans are no go.

Chris

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

Quoted message said:

I used to just hate asparagus. Probably because my mother used to try to
feed us the stuff in a can. UGH! For years I could not even stand the
sight of the stuff, but in the past couple years I have been eating
asparagus that one of the local farmers sells here. The stuff is like
candy! I mainly eat it raw, but sometimes sautee it in some butter or oil,
and then lightly season it. Many of the foods I did not like as a kid, I
now eat, but liver and lima beans are no go.

My tastes have not only changed since I was a kid but also since I've
started eating low carb. I used to force down a serving of vegetables every
day because it was better than nothing; now I love them and eat them raw,
grilled, and roasted mainly. I'm with you on the lima beans, but asparagus
is one of my favorites. In the winter I buy the big bags of frozen from GFS
but it does contain some woody pieces (NOT, by the way, limited to the
fatter pieces - there are plenty of skinny woody ones and plenty of tender
fat ones). With the fresh ones, by bending them they'll snap so the tough
part comes off and the tender part is left in your other hand. (The tough
parts still make good cream of asparagus soup though, with some chicken
broth, ricotta cheese, heavy cream, and seasonings!) But the canned
stuff...I don't know how they can even call it asparagus!

--
Sherry
lowcarb.owly.net

Roger Zoul said:

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.

I'm starting to get lost in the thread....

I like cauliflower however you cook it or don't cook it. One thing I do
know, it is just great for soaking up gravy!

Disclaimer: legal, low carb gravy.

Exactly, re the gravy. One thing I've noticed over the years is that we tend
to all be rather different in what we can eat, what triggers going off-plan,
what helps us stay rock-steady on lc.

I've always been fond of food, eating, cooking, food lore/history, and so
on. For someone like me, staying lc has meant that it's important I figure
out ways to NOT feel too deprived - otherwise I'll just end up binging on
carby stuff.

One way of NOT feeling deprived is to have a little arsenal of lc versions
of the things I'd otherwise tend to start missing, and therefore craving. I
used to really enjoy a good meat, potatoes, and gravy dinner. Mashed
cauliflower, or fauxtatos if you will, occupies the same "ecological niche"
on my plate that mashed potatoes did - white, kinda fluffy, good carrier for
gravy - perfect. Actually, to me it tastes significantly better than
potatoes.

Figuring out crafty ways to stay lc and healthy doesn't indicate some kind
of weakness or character flaw. Because using lc versions of former high-carb
favorites keeps many of us on track, the misguided suggestions that we
should just go on and "eat the real thing" don't make sense. Eating the real
thing is how we became fat, insulin resistant, and/or diabetic in the first
place. If portion control would have worked - for us - we wouldn't be here.
Duh.

HG

"artson" <[email hidden]> wrote in message news:463fd26d$0$4026

Quoted message said:

I like cauliflower however you cook it or don't cook it. One thing I do
know, it is just great for soaking up gravy!

Disclaimer: legal, low carb gravy.

Cauliflower used in place of potatoes has actually become my
preference too, everything from mashing it to using it in place of
potatoes in salad. I'm glad that finally happened, due to I've always
been a potato lover.

Cheri

Hannah Gruen wrote in message <-

Quoted message said:

One way of NOT feeling deprived is to have a little arsenal of lc

versions

Quoted message said:

of the things I'd otherwise tend to start missing, and therefore

craving. I

Quoted message said:

used to really enjoy a good meat, potatoes, and gravy dinner. Mashed
cauliflower, or fauxtatos if you will, occupies the same "ecological

niche"

Quoted message said:

on my plate that mashed potatoes did - white, kinda fluffy, good

carrier for

Quoted message said:

gravy - perfect. Actually, to me it tastes significantly better than
potatoes.

Hannah Gruen said:

Exactly, re the gravy. One thing I've noticed over the years is that we tend
to all be rather different in what we can eat, what triggers going off-plan,
what helps us stay rock-steady on lc.

Gravy thickened with cream. Or thickened slowly with
nothing added just its own gelatin.

Quoted message said:

I've always been fond of food, eating, cooking, food lore/history, and so
on. For someone like me, staying lc has meant that it's important I figure
out ways to NOT feel too deprived - otherwise I'll just end up binging on
carby stuff.

There's also the problem of folks figuring they would miss
X therefore you miss X. There is always a supply of
wheat-free pasta in my home because of that. Me, I learned
wheat was causing all those symptoms and my attitude
towards pasta snapped. I don't miss it when I don't have it.

Quoted message said:

One way of NOT feeling deprived is to have a little arsenal of lc versions
of the things I'd otherwise tend to start missing, and therefore craving. I
used to really enjoy a good meat, potatoes, and gravy dinner. Mashed
cauliflower, or fauxtatos if you will, occupies the same "ecological niche"
on my plate that mashed potatoes did - white, kinda fluffy, good carrier for
gravy - perfect. Actually, to me it tastes significantly better than
potatoes.

I like white turnip in this niche. Not as low as cauliflower
but lower than any other root veggie I know of.

Quoted message said:

Figuring out crafty ways to stay lc and healthy doesn't indicate some kind
of weakness or character flaw. Because using lc versions of former high-carb
favorites keeps many of us on track, the misguided suggestions that we
should just go on and "eat the real thing" don't make sense. Eating the real
thing is how we became fat, insulin resistant, and/or diabetic in the first
place. If portion control would have worked - for us - we wouldn't be here.
Duh.

Yet idiot after idiot tells us that portion control isn't just A
way to go, it's the ONLY way to go. After all, it only failed
for us for how many decades so it must be right ...