Sudden weight drops?

In article <[email hidden]>, Bailey's Girl <.@.>

Quoted message said:

FOB said:

I don't much care for mayo either, I have been using Ranch Dressing which I
do like instead in things like tuna salad and devilled eggs. Slightly more
carbs, FitDay says 6/cup for mayo and 10/cup for Hidden Valley Ranch. Not
that you would use a whole cup, but you need a large quantity to get a
significant difference.

I prefer Hidden Valley Ranch to mayo myself, but the problem I have
using it is the sugar.

I'm still trying to figure out how to make my own with no sugar, but it
tastes as nasty as Kraft's interpretation.

Even if Hidden Valley had a "sugar free" variety available, I probably
wouldn't use it. Most of the "sugar free" stuff I find is so darned
sweet I can't eat it.

See my last post. :-)
Just use less of the dried packet and add it to sour cream.

I think it's still pretty good that way since full strength is too salty.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Doug Freyburger said:

FOB said:

I don't much care for mayo either, I have been using Ranch Dressing which I
do like instead in things like tuna salad and devilled eggs. Slightly more
carbs, FitDay says 6/cup for mayo and 10/cup for Hidden Valley Ranch. Not
that you would use a whole cup, but you need a large quantity to get a
significant difference.

Once it's in something like tuna, mayo isn't a problem for
me. My dislike for it is pretty mild. Thanks for the
suggestion to improve it by using ranch instead.

I do prefer sour cream in my tuna salad. For that matter
I like canned salmon even better than tuna - salmon, sour
cream, a dash of some herb, maybe a bit of dill relish,
very yum. Wrapped in lettuce leaves with some tomato
slices and a dash of red wine vinegar, ultra yum.

Try some oil packed sardines!

I like the above recipe. Lettuce wraps are a godsend.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

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

Quoted message said:

Sour cream is another that fits the ratio.
I'd almost forgotten about that one! I'll have to try mixing that with
jello. :-)

Ooh, that reminds me -- I haven't had a chocolate omelet for a while --
I think I'll put that on my list. I mix a tbl of sour cream with 1 oz
of cream cheese, splenda and 1 tsp cocoa powder, then spread it over my
egg/protein powder/splenda/cocoa powder/water "omelet" -- it's really
more of a crepe the way I make it. It's a yummy meal AND a dessert!

--
Saffire
205/137/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

OmManiPadmeOmelet said:

Doug Freyburger said:

I do prefer sour cream in my tuna salad. For that matter
I like canned salmon even better than tuna - salmon, sour
cream, a dash of some herb, maybe a bit of dill relish,
very yum. Wrapped in lettuce leaves with some tomato
slices and a dash of red wine vinegar, ultra yum.

Try some oil packed sardines!

Been there, done that, loved it.

Given how many love tuna salad, how many fewer love salmon
salad, I figure not all that many will like the harder
core extension to sardine salad. I do but my dad used
sardine sandwitches as a treat for a job well done when I
was a kid so I've always loved sardines, yet sardines
aren't all that popular.

Taking the same principle to the most extreme I can find,
canned jack mackeral is the most intense fishy tasting
canned fish I know of. And it's so dry it majorly needs
a mixer like sour cream or mayo. The stuff is cheap
enough that folks feed it to their cats and intense
enough that few like to eat it. I love sardine salad but
jack mackeral salad is so strong that I can only take it
every several months. I like it but yikes is it intense.

How about moving in the direction of milder than tuna
salad? For most folks the next step milder is out of the
fish arena into chicken salad or turkey salad. Is there
some type of fish that's milder than tuna that can be
mixed with sour cream and/or mayo? I don't know of any
canned whitefish but it sounds like a good way to avoid
wasting leftover cooked mild fish.

Sherry wrote:
:: "Doug Freyburger" <[email hidden]> wrote in message
:: news:[email hidden]...
::: Given how many love tuna salad, how many fewer love salmon
::: salad, I figure not all that many will like the harder
::: core extension to sardine salad. I do but my dad used
::: sardine sandwitches as a treat for a job well done when I
::: was a kid so I've always loved sardines, yet sardines
::: aren't all that popular.
:::
::: Taking the same principle to the most extreme I can find,
::: canned jack mackeral is the most intense fishy tasting
::: canned fish I know of. And it's so dry it majorly needs
::: a mixer like sour cream or mayo. The stuff is cheap
::: enough that folks feed it to their cats and intense
::: enough that few like to eat it. I love sardine salad but
::: jack mackeral salad is so strong that I can only take it
::: every several months. I like it but yikes is it intense.
:::
::: How about moving in the direction of milder than tuna
::: salad? For most folks the next step milder is out of the
::: fish arena into chicken salad or turkey salad. Is there
::: some type of fish that's milder than tuna that can be
::: mixed with sour cream and/or mayo? I don't know of any
::: canned whitefish but it sounds like a good way to avoid
::: wasting leftover cooked mild fish.
::
:: The other day I made tilapia and discovered that, mixed with mayo, I
:: like it much better than tuna.

I sometimes bake a lot of tilapia and end up making tilapia salad using
ranch dressing. Rather bland unless you season it generous as I do.

In article <[email hidden]>,

Saffire said:

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

Quoted message said:

Sour cream is another that fits the ratio.
I'd almost forgotten about that one! I'll have to try mixing that with
jello. :-)

Ooh, that reminds me -- I haven't had a chocolate omelet for a while --
I think I'll put that on my list. I mix a tbl of sour cream with 1 oz
of cream cheese, splenda and 1 tsp cocoa powder, then spread it over my
egg/protein powder/splenda/cocoa powder/water "omelet" -- it's really
more of a crepe the way I make it. It's a yummy meal AND a dessert!

That sounds interesting!
I've done sweet (fruit) omelets in the past.

Might have to try this next time I have a chocolate attack.
I usually just settle for Blue Bunny carb freedom bars.......
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Doug Freyburger said:

OmManiPadmeOmelet said:

Doug Freyburger said:

I do prefer sour cream in my tuna salad. For that matter
I like canned salmon even better than tuna - salmon, sour
cream, a dash of some herb, maybe a bit of dill relish,
very yum. Wrapped in lettuce leaves with some tomato
slices and a dash of red wine vinegar, ultra yum.

Try some oil packed sardines!

Been there, done that, loved it.

Given how many love tuna salad, how many fewer love salmon
salad, I figure not all that many will like the harder
core extension to sardine salad. I do but my dad used
sardine sandwitches as a treat for a job well done when I
was a kid so I've always loved sardines, yet sardines
aren't all that popular.

I have a stash of sardines in my locker at work for emergencies. <G>
Those and smoked baby clams.

A dash of mayo on top of each little bite and I'm good to go!
Kipper snacks are good too.

I just cannot _stand_ salmon, sorry! Chicken of the sea tuna is
delicious, and Jack Mackerel is also good. Canned chicken is not as good
as I thought it'd be and I'll never buy it again. :-P

I think lots of folks simply have not discovered the rich flavor of
sardines! And they are handy for munchie attacks.

Quoted message said:

Taking the same principle to the most extreme I can find,
canned jack mackeral is the most intense fishy tasting
canned fish I know of. And it's so dry it majorly needs
a mixer like sour cream or mayo. The stuff is cheap
enough that folks feed it to their cats and intense
enough that few like to eat it. I love sardine salad but
jack mackeral salad is so strong that I can only take it
every several months. I like it but yikes is it intense.

My dad likes to make fish cakes out of it! I've not tried it in a salad
yet, but I'm going to have to. :-) I like it right out of the can by
itself, and I share the darker meat and bones with the kitties.

Quoted message said:

How about moving in the direction of milder than tuna
salad? For most folks the next step milder is out of the
fish arena into chicken salad or turkey salad. Is there
some type of fish that's milder than tuna that can be
mixed with sour cream and/or mayo? I don't know of any
canned whitefish but it sounds like a good way to avoid
wasting leftover cooked mild fish.

Well, you could just cook some fresh fish, chunk it up and use that?
White fish is almost TOO mild for my personal tastes, and then there is
catfish which is nice and meaty and does not taste fishy at all.
I've not tried it but I'll bet it'd make a good salad.

I'm really going to have to get serious about putting in a better turkey
stash this Thanksgiving! I've already used it all up this year. Turkey
is SO good and so under-utilized IMHO!

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Sherry said:

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

Quoted message said:

Given how many love tuna salad, how many fewer love salmon
salad, I figure not all that many will like the harder
core extension to sardine salad. I do but my dad used
sardine sandwitches as a treat for a job well done when I
was a kid so I've always loved sardines, yet sardines
aren't all that popular.

Taking the same principle to the most extreme I can find,
canned jack mackeral is the most intense fishy tasting
canned fish I know of. And it's so dry it majorly needs
a mixer like sour cream or mayo. The stuff is cheap
enough that folks feed it to their cats and intense
enough that few like to eat it. I love sardine salad but
jack mackeral salad is so strong that I can only take it
every several months. I like it but yikes is it intense.

How about moving in the direction of milder than tuna
salad? For most folks the next step milder is out of the
fish arena into chicken salad or turkey salad. Is there
some type of fish that's milder than tuna that can be
mixed with sour cream and/or mayo? I don't know of any
canned whitefish but it sounds like a good way to avoid
wasting leftover cooked mild fish.

The other day I made tilapia and discovered that, mixed with mayo, I like it
much better than tuna.

At last... A use for Tilapia! <lol>
I've not eaten it much as I was not too impressed, but this sounds like
a neat idea for it when it goes on sale!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

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

Quoted message said:

Given how many love tuna salad, how many fewer love salmon
salad, I figure not all that many will like the harder
core extension to sardine salad. I do but my dad used
sardine sandwitches as a treat for a job well done when I
was a kid so I've always loved sardines, yet sardines
aren't all that popular.

Taking the same principle to the most extreme I can find,
canned jack mackeral is the most intense fishy tasting
canned fish I know of. And it's so dry it majorly needs
a mixer like sour cream or mayo. The stuff is cheap
enough that folks feed it to their cats and intense
enough that few like to eat it. I love sardine salad but
jack mackeral salad is so strong that I can only take it
every several months. I like it but yikes is it intense.

How about moving in the direction of milder than tuna
salad? For most folks the next step milder is out of the
fish arena into chicken salad or turkey salad. Is there
some type of fish that's milder than tuna that can be
mixed with sour cream and/or mayo? I don't know of any
canned whitefish but it sounds like a good way to avoid
wasting leftover cooked mild fish.

The other day I made tilapia and discovered that, mixed with mayo, I like it
much better than tuna.
--
Sherry
364/320/195
low carb since 4/4/05
http://lowcarb.owly.net

This just reminded me. I love canned smoked oysters. Mmmmmm.

I need to get some of those.

OmManiPadmeOmelet said:

In article <[email hidden]>,

Doug Freyburger said:

OmManiPadmeOmelet said:

Doug Freyburger wrote:

> I do prefer sour cream in my tuna salad. For that matter
> I like canned salmon even better than tuna - salmon, sour
> cream, a dash of some herb, maybe a bit of dill relish,
> very yum. Wrapped in lettuce leaves with some tomato
> slices and a dash of red wine vinegar, ultra yum.

Try some oil packed sardines!

Been there, done that, loved it.

Given how many love tuna salad, how many fewer love salmon
salad, I figure not all that many will like the harder
core extension to sardine salad. I do but my dad used
sardine sandwitches as a treat for a job well done when I
was a kid so I've always loved sardines, yet sardines
aren't all that popular.

I have a stash of sardines in my locker at work for emergencies. <G>
Those and smoked baby clams.

A dash of mayo on top of each little bite and I'm good to go!
Kipper snacks are good too.

I just cannot _stand_ salmon, sorry! Chicken of the sea tuna is
delicious, and Jack Mackerel is also good. Canned chicken is not as good
as I thought it'd be and I'll never buy it again. :-P

I think lots of folks simply have not discovered the rich flavor of
sardines! And they are handy for munchie attacks.

Quoted message said:

Taking the same principle to the most extreme I can find,
canned jack mackeral is the most intense fishy tasting
canned fish I know of. And it's so dry it majorly needs
a mixer like sour cream or mayo. The stuff is cheap
enough that folks feed it to their cats and intense
enough that few like to eat it. I love sardine salad but
jack mackeral salad is so strong that I can only take it
every several months. I like it but yikes is it intense.

My dad likes to make fish cakes out of it! I've not tried it in a salad
yet, but I'm going to have to. :-) I like it right out of the can by
itself, and I share the darker meat and bones with the kitties.

Quoted message said:

How about moving in the direction of milder than tuna
salad? For most folks the next step milder is out of the
fish arena into chicken salad or turkey salad. Is there
some type of fish that's milder than tuna that can be
mixed with sour cream and/or mayo? I don't know of any
canned whitefish but it sounds like a good way to avoid
wasting leftover cooked mild fish.

Well, you could just cook some fresh fish, chunk it up and use that?
White fish is almost TOO mild for my personal tastes, and then there is
catfish which is nice and meaty and does not taste fishy at all.
I've not tried it but I'll bet it'd make a good salad.

I'm really going to have to get serious about putting in a better turkey
stash this Thanksgiving! I've already used it all up this year. Turkey
is SO good and so under-utilized IMHO!

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

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

Quoted message said:

I sometimes bake a lot of tilapia and end up making tilapia salad using
ranch dressing. Rather bland unless you season it generous as I do.

Typically, I like bland 🙂. Although I will put some basil and/or rosemary
and paprika in most foods that have mayo in them.

--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

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

Quoted message said:

In article <[email hidden]>,

Doug Freyburger said:

OmManiPadmeOmelet said:

Doug Freyburger wrote:

> I do prefer sour cream in my tuna salad. For that matter
> I like canned salmon even better than tuna - salmon, sour
> cream, a dash of some herb, maybe a bit of dill relish,
> very yum. Wrapped in lettuce leaves with some tomato
> slices and a dash of red wine vinegar, ultra yum.

Try some oil packed sardines!

Been there, done that, loved it.

Given how many love tuna salad, how many fewer love salmon
salad, I figure not all that many will like the harder
core extension to sardine salad. I do but my dad used
sardine sandwitches as a treat for a job well done when I
was a kid so I've always loved sardines, yet sardines
aren't all that popular.

I have a stash of sardines in my locker at work for emergencies. <G>

I LOVE SARDINES!! Bonnie and I shared a can yesterday for lunch! Yes my 3
year old eats brocoli, asparugus and Sardines.. she also loves tuna.

Tori

--
Xavier 10/04 "Hey mommy I can reach the middle of the coffee table if I
stand right here"
Bonnie 3/02 "No Xayur thats my blankie"
349.5/320/135

OmManiPadmeOmelet said:

I think lots of folks simply have not discovered the rich flavor of
sardines! And they are handy for munchie attacks.

I remember sardines being for someone too poor to
afford meat. Maybe it's just an old attitude issue.
Or maybe the flavor is intense and folks mostly want
mild.

Quoted message said:

My dad likes to make fish cakes out of it! I've not tried it in a salad
yet, but I'm going to have to. :-) I like it right out of the can by
itself, and I share the darker meat and bones with the kitties.

Someone other than myself who considers jack mackeral
to be human food. I never expected that.

Quoted message said:

Well, you could just cook some fresh fish, chunk it up and use that?

Leftovers from cooking fresh fish? Doesn't happen most
of the time. Actually it never occured to me until
yesterday that leftover fish could be used this way.
Thanks to all the participants in this discussion for
that idea.

Quoted message said:

I'm really going to have to get serious about putting in a better turkey
stash this Thanksgiving! I've already used it all up this year. Turkey
is SO good and so under-utilized IMHO!

With turkey sales Thanksgiving and Christmas there are
usually 2-3 in the freezer by New Years. That's 4-5 turkeys
per year, about right for the ladies to get over being sick
of turkey each time.

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

Quoted message said:

In article <[email hidden]>,

Saffire said:

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

Quoted message said:

Sour cream is another that fits the ratio.
I'd almost forgotten about that one! I'll have to try mixing that with
jello. :-)

Ooh, that reminds me -- I haven't had a chocolate omelet for a while --
I think I'll put that on my list. I mix a tbl of sour cream with 1 oz
of cream cheese, splenda and 1 tsp cocoa powder, then spread it over my
egg/protein powder/splenda/cocoa powder/water "omelet" -- it's really
more of a crepe the way I make it. It's a yummy meal AND a dessert!

That sounds interesting!
I've done sweet (fruit) omelets in the past.

There have been big discussions here in the past about versions of this
treat -- just search for "chocolate omelet" (and perhaps variations on
the spelling of "omelet" to get great ideas!

--
Saffire
205/137/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

In article <[email hidden]>,

Quoted message said:

This just reminded me. I love canned smoked oysters. Mmmmmm.

I need to get some of those.

Yes, they are good and not _that_ expensive!

Have you tried the smoked baby clams?
I think they are packed in soy oil.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Sherry said:

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

Quoted message said:

I sometimes bake a lot of tilapia and end up making tilapia salad using
ranch dressing. Rather bland unless you season it generous as I do.

Typically, I like bland 🙂. Although I will put some basil and/or rosemary
and paprika in most foods that have mayo in them.

Fresh minced basil......... MMmmmmmmmmm!!!

I like to use fresh basil leaves in salads!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,
"Tori M." <[email hidden]> wrote:

Your 3 year old has good taste. ;-)
Does she like Avocados?

Quoted message said:

I LOVE SARDINES!! Bonnie and I shared a can yesterday for lunch! Yes my 3
year old eats brocoli, asparugus and Sardines.. she also loves tuna.

Tori

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Doug Freyburger said:

OmManiPadmeOmelet said:

I think lots of folks simply have not discovered the rich flavor of
sardines! And they are handy for munchie attacks.

I remember sardines being for someone too poor to
afford meat. Maybe it's just an old attitude issue.
Or maybe the flavor is intense and folks mostly want
mild.

Could be...
I just don't always think about it but once I started seriously low
carbing, I started searching for more "variety". I think that is what
turns some people off of low carb'. They think the diet is so "limited"
but to be honest, I now eat more variety in my diet than I ever have in
my life! It force me to be more creative and I'm actually enjoying food
a lot more.

I finally told Ben today that he was probably going to have to learn to
cook and make his own meals. ;-) Ben is the 12 year old I'm trying to
help lose weight. He started coming to the gym with me a couple of days
ago. He is about 5' 2" and weighs 150 lbs. Now that he's getting picked
on at school, he is desparate to try to change his life.

6 cans of soda per day sure as hell was not helping. He is willingly
overhauling his eating habits and is already seeing a difference. He is
very willing to learn and quite happy that it really can be this easy!
He is also a born carnivoire. <lol>

I served him Tuna salad with celery today for lunch. He loved it.

Quoted message said:

Quoted message said:

My dad likes to make fish cakes out of it! I've not tried it in a salad
yet, but I'm going to have to. :-) I like it right out of the can by
itself, and I share the darker meat and bones with the kitties.

Someone other than myself who considers jack mackeral
to be human food. I never expected that.

:-) It's an under utilized wonder.

Quoted message said:

Quoted message said:

Well, you could just cook some fresh fish, chunk it up and use that?

Leftovers from cooking fresh fish? Doesn't happen most
of the time. Actually it never occured to me until
yesterday that leftover fish could be used this way.
Thanks to all the participants in this discussion for
that idea.

<lol>

Quoted message said:

Quoted message said:

I'm really going to have to get serious about putting in a better turkey
stash this Thanksgiving! I've already used it all up this year. Turkey
is SO good and so under-utilized IMHO!

With turkey sales Thanksgiving and Christmas there are
usually 2-3 in the freezer by New Years. That's 4-5 turkeys
per year, about right for the ladies to get over being sick
of turkey each time.

I thaw them just enough to "part them out". I package thighs, wings and
legs separately, then de-bone the breasts for use mostly in stir fry's.
Backs and bones then get cooked down to make turkey stock in the
pressure cooker!

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Saffire said:

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

Quoted message said:

In article <[email hidden]>,

Saffire said:

In article <[email hidden]>,
[email hidden] says...
> Sour cream is another that fits the ratio.
> I'd almost forgotten about that one! I'll have to try mixing that with
> jello. :-)

Ooh, that reminds me -- I haven't had a chocolate omelet for a while --
I think I'll put that on my list. I mix a tbl of sour cream with 1 oz
of cream cheese, splenda and 1 tsp cocoa powder, then spread it over my
egg/protein powder/splenda/cocoa powder/water "omelet" -- it's really
more of a crepe the way I make it. It's a yummy meal AND a dessert!

That sounds interesting!
I've done sweet (fruit) omelets in the past.

There have been big discussions here in the past about versions of this
treat -- just search for "chocolate omelet" (and perhaps variations on
the spelling of "omelet" to get great ideas!

Sure will! Thanks!
Bet it'd be wonderful with Sour Cream....... ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

I dont know actualy.. that is one thing I dont care for. It is too mushy..
I keep meaning to try guacamali though since that is suposed to be mushy..
lol.. I like humus but I dont like whole chick peas.. lol

Tori

--
Xavier 10/04 "Hey mommy I can reach the middle of the coffee table if I
stand right here"
Bonnie 3/02 "No Xayur thats my blankie"
349.5/320/135
"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Tori M." <[email hidden]> wrote:

Your 3 year old has good taste. ;-)
Does she like Avocados?

Quoted message said:

I LOVE SARDINES!! Bonnie and I shared a can yesterday for lunch! Yes my
3
year old eats brocoli, asparugus and Sardines.. she also loves tuna.

Tori

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson