tomato query

Don't know where you are getting your numbers. FitDay says a medium tomato
if 4 raw or cooked (. If the tomato they measured was canned, it may have
had sugar added. When counting for recipes, I always use the numbers for
the raw product as the cooked ones often are calculated with common
additions.

In news:[email hidden],
Sherry <[email hidden]> stated
| Ok, so if there are 3.34 net carbs in a medium whole tomato when it's
| raw, and 8.14 net carbs in a medium whole tomato when it's
| cooked...how many carbs are there in the heat the cooked them? 🙂
|
| Today's dinner was baked pollock (three 6-8" fillets), a cup of
| chopped broccoli w/ 1 Tbsp butter and 2 Tbsp shredded sharp cheddar
| to make a "sauce", and 1 medium tomato, sliced in half, scooped out,
| with a little basil and 1 Tbsp mozarella in each half and put into
| the oven for the last 5 minutes of the fish's baking time so the
| cheese would melt and the skin would slide off.
|
| Do I count 3½ net carbs for that tomato, or 8? (I round everything
| off to the nearest half.)
|
| --
| Sherry
| 360/?/195
| LC since 4/4/05
| My LC Journey - www.livejournal.com/users/ShrinkingSherry

Also count your frozen veggies and fruit as raw, but make sure you measure
when they're frozen. Thawing tends to "deflate" them so 1 cup of frozen
strawberries shrinks down to about 2/3 cup when thawed for example.

on Sat, 11 Jun 2005 23:49:39 GMT, "FOB" <[email hidden]>

Quoted message said:

Don't know where you are getting your numbers. FitDay says a medium tomato
if 4 raw or cooked (. If the tomato they measured was canned, it may have
had sugar added. When counting for recipes, I always use the numbers for
the raw product as the cooked ones often are calculated with common
additions.

-----
Bev

Ok, so if there are 3.34 net carbs in a medium whole tomato when it's raw,
and 8.14 net carbs in a medium whole tomato when it's cooked...how many
carbs are there in the heat the cooked them? 🙂

Today's dinner was baked pollock (three 6-8" fillets), a cup of chopped
broccoli w/ 1 Tbsp butter and 2 Tbsp shredded sharp cheddar to make a
"sauce", and 1 medium tomato, sliced in half, scooped out, with a little
basil and 1 Tbsp mozarella in each half and put into the oven for the last 5
minutes of the fish's baking time so the cheese would melt and the skin
would slide off.

Do I count 3½ net carbs for that tomato, or 8? (I round everything off to
the nearest half.)

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

I have two itty bitty green tomatoes on one of my plants. Along with a lot
of flowers. We garden in containers in the back yard have done tomatoes for
several years now. This year I also planted zucchini and some seeds that
were already sprouting in a spaghetti squash that I cut in half to cook. I
live in Michigan, too, but we buy tomatoes all year round, the ones that
come on the stems are pretty good even in the winter.

In news:[email hidden],
Sherry <[email hidden]> stated
|
| www.carb-counter.org.
|
| Blaine uses canned sometimes, and drains and rinses them first to get
| rid of most of the sugar. Come winter I might also do that but for
| now, in the summer here (Michigan), I want all the fresh ones I can
| get! 🙂
|
| Thanks!
|
| --
| Sherry
| 360/?/195
| LC since 4/4/05
| My LC Journey - www.livejournal.com/users/ShrinkingSherry

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

Quoted message said:

Don't know where you are getting your numbers. FitDay says a medium

tomato

Quoted message said:

if 4 raw or cooked (. If the tomato they measured was canned, it may have
had sugar added. When counting for recipes, I always use the numbers for
the raw product as the cooked ones often are calculated with common
additions.

www.carb-counter.org.

Blaine uses canned sometimes, and drains and rinses them first to get rid of
most of the sugar. Come winter I might also do that but for now, in the
summer here (Michigan), I want all the fresh ones I can get! 🙂

Thanks!

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

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

Quoted message said:

I'd count it as 3.
Cooking just cooks the water out of it so makes it more concentrated.
Start with the "fresh" weight since you are not using a canned or
pre-cooked product.

The "size" of the tomatoe changes once it's been cooked IMHO?

That is true, the size would change...and would be more concentrated once
the water was cooked out...but it's still the same tomato as it was before
isn't it? I could see if I were measuring by cup or something...then again,
I was never any good reasoning things in my mind that I can't actually see
or touch. Electricity, for example, I will NEVER understand! 🙂

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Also count your frozen veggies and fruit as raw, but make sure you measure
when they're frozen. Thawing tends to "deflate" them so 1 cup of frozen
strawberries shrinks down to about 2/3 cup when thawed for example.

I never thought of that. I've been counting the measure of my cooked,
previously frozen, veggies in their finished state.

Oh dang it, now I have to start all over again! <G>

Thank you Bev-Ann! 🙂

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

Sherry said:

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

Quoted message said:

Don't know where you are getting your numbers. FitDay says a medium

tomato

Quoted message said:

if 4 raw or cooked (. If the tomato they measured was canned, it may have
had sugar added. When counting for recipes, I always use the numbers for
the raw product as the cooked ones often are calculated with common
additions.

www.carb-counter.org.

Blaine uses canned sometimes, and drains and rinses them first to get rid of
most of the sugar. Come winter I might also do that but for now, in the
summer here (Michigan), I want all the fresh ones I can get! 🙂

Thanks!

When you cook foods like tomatoes some of the fiber is broken down into
digestable carbs. If you check the counter quoted above you'll find
that the cooked measure is lower in fiber and higher in net carbs.

Azis

Maybe spaghetti squash, too. Only one of my zucchini seeds came up though I
understand that may be plenty, but I have several of the spaghetti squash
plants. I do like spaghetti squash, better than real spaghetti, I never was
a big pasta fan. Yes, I live in Detroit.

I make bacon and tomato sandwiches on Romaine lettuce leaves. I use Ranch
dressing instead of mayo, have to confess I always liked Miracle Whip and
mayo just lacks a certain zing. I did make some of the Boatmotor mayo today
to put in deviled eggs but wasn't thrilled with it, either, will have to
play around with seasonings.

In news:[email hidden],
Sherry <[email hidden]> stated
|
| Lansing, here...I think I remember - now - you mentioning living in
| the city of Detroit a while back?
|
| I used to grow quite a few tomatoes also, and that's all. I lived
| most summers on tomato and miracle whip sandwiches and not much else
| 🙂. Today we were at my favorite produce market and I got a yellow
| squash and a zucchini, and 2 spaghetti squash...and some tomatoes on
| the vine also 🙂.
| I LOVE spaghetti squash and just read a recipe for spaghetti squash
| patties that I want to try with one of them, and I'll make my
| spaghetti squash casserole with the other.
|
| So you'll be one of those who'll be leaving zucchinis in unlocked
| cars in parking lots because you have so many that nobody will take,
| eh? LOL!
|
| --
| Sherry
| 360/?/195
| LC since 4/4/05
| My LC Journey - www.livejournal.com/users/ShrinkingSherry

In article <[email hidden]>,

Sherry said:

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

Quoted message said:

I'd count it as 3.
Cooking just cooks the water out of it so makes it more concentrated.
Start with the "fresh" weight since you are not using a canned or
pre-cooked product.

The "size" of the tomatoe changes once it's been cooked IMHO?

That is true, the size would change...and would be more concentrated once
the water was cooked out...but it's still the same tomato as it was before
isn't it? I could see if I were measuring by cup or something...then again,
I was never any good reasoning things in my mind that I can't actually see
or touch. Electricity, for example, I will NEVER understand! 🙂

Take a physics class where you get to "create" electricity in the lab
class...... ;-)
--
Om.

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

In article <[email hidden]>,

Sherry said:

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Also count your frozen veggies and fruit as raw, but make sure you measure
when they're frozen. Thawing tends to "deflate" them so 1 cup of frozen
strawberries shrinks down to about 2/3 cup when thawed for example.

I never thought of that. I've been counting the measure of my cooked,
previously frozen, veggies in their finished state.

Oh dang it, now I have to start all over again! <G>

Thank you Bev-Ann! 🙂

This is why I use weight to measure rather than volume...
It takes the guess work out of it!

The strawberries will weigh pretty much the same frozen or thawed
(except for perhaps some lost fluids) even tho' the volume (space taken
up) changes.

I prefer not to use cup measurements due air space taken up.
Weight is more accurate.

Just my 2 cents?
--
Om.

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

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

Quoted message said:

I have two itty bitty green tomatoes on one of my plants. Along with a

lot

Quoted message said:

of flowers. We garden in containers in the back yard have done tomatoes

for

Quoted message said:

several years now. This year I also planted zucchini and some seeds that
were already sprouting in a spaghetti squash that I cut in half to cook.

I

Quoted message said:

live in Michigan, too, but we buy tomatoes all year round, the ones that
come on the stems are pretty good even in the winter.

Lansing, here...I think I remember - now - you mentioning living in the city
of Detroit a while back?

I used to grow quite a few tomatoes also, and that's all. I lived most
summers on tomato and miracle whip sandwiches and not much else 🙂. Today
we were at my favorite produce market and I got a yellow squash and a
zucchini, and 2 spaghetti squash...and some tomatoes on the vine also 🙂.
I LOVE spaghetti squash and just read a recipe for spaghetti squash patties
that I want to try with one of them, and I'll make my spaghetti squash
casserole with the other.

So you'll be one of those who'll be leaving zucchinis in unlocked cars in
parking lots because you have so many that nobody will take, eh? LOL!

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

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

Quoted message said:

Maybe spaghetti squash, too. Only one of my zucchini seeds came up though
I
understand that may be plenty, but I have several of the spaghetti squash
plants. I do like spaghetti squash, better than real spaghetti, I never
was
a big pasta fan. Yes, I live in Detroit.

I make bacon and tomato sandwiches on Romaine lettuce leaves. I use Ranch
dressing instead of mayo, have to confess I always liked Miracle Whip and
mayo just lacks a certain zing. I did make some of the Boatmotor mayo
today
to put in deviled eggs but wasn't thrilled with it, either, will have to
play around with seasonings.

I was thinking Zucchini would be decent sliced in thin rounds raw and used
as "crackers" cooked zucchini is nasty but I kinda like it raw 😉

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"
349.5/324/135

How do you cook zucchini? I like it sauteed in butter with a big of basil.
Also have a lovely stew recipe from an Italian friend, Italian sausage (I
like the hot sausage), cut in chunks, chopped onions, green peppers,
mushrooms, zucchini, garlic, tomatoes (I use canned) and some Italian
seasoning. Simmer till veggies are done. Delicious and full of good
nutrition.

In news:[email hidden],
Tori M. <[email hidden]> stated
|
| I was thinking Zucchini would be decent sliced in thin rounds raw and
| used as "crackers" cooked zucchini is nasty but I kinda like it raw
| 😉
|
| 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"
| 349.5/324/135

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

Quoted message said:

Maybe spaghetti squash, too. Only one of my zucchini seeds came up though

I

Quoted message said:

understand that may be plenty, but I have several of the spaghetti squash
plants. I do like spaghetti squash, better than real spaghetti, I never

was

Quoted message said:

a big pasta fan. Yes, I live in Detroit.

I make bacon and tomato sandwiches on Romaine lettuce leaves. I use Ranch
dressing instead of mayo, have to confess I always liked Miracle Whip and
mayo just lacks a certain zing. I did make some of the Boatmotor mayo

today

Quoted message said:

to put in deviled eggs but wasn't thrilled with it, either, will have to
play around with seasonings.

I use mayo but not much; for dips and things I use ranch dressing also, and
a combination of ranch/sour cream for some things also. I'll try the
bacon/tomato on Romaine (why not? I eat everything else on romaine <G>😉
too!

Never having cared for pasta (husband and daughter love the stuff) I'd
always fix it for my family and then have spaghetti squash myself. If
you're going to be in the Lansing area later this summer let me know and
I'll leave my car unlocked 🙂.

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

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

Quoted message said:

How do you cook zucchini? I like it sauteed in butter with a big of
basil.
Also have a lovely stew recipe from an Italian friend, Italian sausage (I
like the hot sausage), cut in chunks, chopped onions, green peppers,
mushrooms, zucchini, garlic, tomatoes (I use canned) and some Italian
seasoning. Simmer till veggies are done. Delicious and full of good
nutrition.

I think I have only had it some version of fried.. or in multi veggie
dishes.. it always seems slimy and unapealing.

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"
349.5/324/135

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

Quoted message said:

How do you cook zucchini? I like it sauteed in butter with a big of
basil.

While I too like it raw, I also like it quartered (lengthwise), marinated in
Italian dressing for a few moments, and tossed on a hot grill. Actually,
you can do most veggies that way. Deeeeeelishious!

DustyB

Quoted message said:

Also have a lovely stew recipe from an Italian friend, Italian sausage (I
like the hot sausage), cut in chunks, chopped onions, green peppers,
mushrooms, zucchini, garlic, tomatoes (I use canned) and some Italian
seasoning. Simmer till veggies are done. Delicious and full of good
nutrition.

In news:[email hidden],
Tori M. <[email hidden]> stated
|
| I was thinking Zucchini would be decent sliced in thin rounds raw and
| used as "crackers" cooked zucchini is nasty but I kinda like it raw
| 😉
|
| 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"
| 349.5/324/135

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

Quoted message said:

I also bought a daikon turnip today, Blaine makes "french fries" out of

"Daikon turnip?" AFAIK; there's no such thing. A "daikon" is a long, white
Japanese radish--kinda like your common garden variety "ice-cycle" radish,
only much larger. It can get up to 24 inches long and nearly 2 in diameter.
A turnip is a 'top-shaped' root vegetable of an entirely different
species...

Regards all,
DustyB

Quoted message said:

those so I thought I'd try that as well.

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

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

Quoted message said:

I was thinking Zucchini would be decent sliced in thin rounds raw and used
as "crackers" cooked zucchini is nasty but I kinda like it raw 😉

My plan for both the yellow squash and the zucchini is to make REALLY thin
strips, toss it with a TBSP or so of high-gluten wheat flour, and deep-fry
it for a crispy sort of accent side dish. I don't think I'd want a whole
plateful but it should be nice for a change. I'll let you know how it turns
out.

I also bought a daikon turnip today, Blaine makes "french fries" out of
those so I thought I'd try that as well.

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry