tomato query

You're welcome. I discovered this after trying to figure out why FitDay
counted raw strawberries as so many carbs/cup and then counted them higher
if they were frozen. I finally figured out that the frozen ones meant
after they were thawed. Now I just count them as raw because I measure
them when they're frozen so they would take up the same volume as raw.

on Sat, 11 Jun 2005 20:39:32 -0500, "Sherry" <[email hidden]>

Quoted message said:

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! 🙂

-----
Bev

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

Quoted message said:

"Daikon turnip?" AFAIK; there's no such thing. A "daikon" is a long,

white

Quoted message said:

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.

Quoted message said:

A turnip is a 'top-shaped' root vegetable of an entirely different
species...

That's what the recipe calls it...the sign at the store just called it a
"daikon". If you say it's a radish then we'll call it a radish 🙂.

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

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

Quoted message said:

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>

I just weigh them.

--
No Husband Has Ever Been Shot While Doing The Dishes

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

Quoted message said:

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

Quoted message said:

that I want to try with one of them, and I'll make my spaghetti squash
casserole with the other.

Recipes for spaghetti squash? We have a couple of vines out here in OK that
are taking over the garden DH has taken to calling them squashzillas.

--
No Husband Has Ever Been Shot While Doing The Dishes

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

Quoted message said:

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

Quoted message said:

"Daikon turnip?" AFAIK; there's no such thing. A "daikon" is a long,

white

Quoted message said:

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.

Quoted message said:

A turnip is a 'top-shaped' root vegetable of an entirely different
species...

That's what the recipe calls it...the sign at the store just called it a

Interesting. An error I would think. But funny none-the-less. It sure
would be interesting to learn why the original author of that recipe said
that...

Quoted message said:

"daikon". If you say it's a radish then we'll call it a radish 🙂.

"Ho-kay", "phyne!" (:-o)!

So, how did that recipe come out? Inquiring minds want to know...(:-o)!

Dusty

Quoted message said:

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

"None Given" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Recipes for spaghetti squash? We have a couple of vines out here in OK

that

Quoted message said:

are taking over the garden DH has taken to calling them squashzillas.

LOL! Your DH is cute 🙂

I like my recipes "quick'n'easy" without tons of ingredients but that taste
good and impress those who don't know any better <G>. My spaghetti squash
casserole is just a layer of spaghetti sauce (Hunts Herb and Garlic is the
lowest in carbs that I've found) in the bottom of a baking dish, then a
layer of squash, a layer of cheese (Italian blend shredded, usually), a
layer of ground beef - usually browned with some onion, peppers, mushrooms,
whatever - another layer of sauce, and another layer of cheese on top.
Then it goes into the oven until the cheese melts and starts to brown.
After I take it out, it cools for about 5 minutes and then can be cut into
squares. Sloppy squares, but squares just the same 🙂.

I haven't tried the spaghetti squash patties yet, I just put the squashes
into the oven when I got home from church so I plan to make them probably
tomorrow with leftovers with lunch. I found the recipe at
http://www.albertarose.org/Recipes/low-carb/appetizers/spaghetti_squash_patties.htm
and I think it sounds pretty good and will probably have them with sour
cream.

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

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

Quoted message said:

"Ho-kay", "phyne!" (:-o)!

So, how did that recipe come out? Inquiring minds want to know...(:-o)!

I haven't tried it yet! I'm thinking of trying it for a snack for hubby and
I later on today, I'll let you know! 🙂

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

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

Quoted message said:

After I take it out, it cools for about 5 minutes and then can be cut into
squares. Sloppy squares, but squares just the same 🙂.

I haven't tried the spaghetti squash patties yet, I just put the squashes
into the oven when I got home from church so I plan to make them probably
tomorrow with leftovers with lunch. I found the recipe at

http://www.albertarose.org/Recipes/low-carb/appetizers/spaghetti_squash_patties.htm

Quoted message said:

and I think it sounds pretty good and will probably have them with sour
cream.

I'll probably need to try one of those pretty soon, thanks.

--
No Husband Has Ever Been Shot While Doing The Dishes

Is this what the cooks refer to as "caramelization"?

Val Kitchen said:

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

Quoted message said:

Val Kitchen said:

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.

This effect is in addition to cooked veggies ending up
more compact. Check out the per-total-calorie numbers
and some fiber does get turned into digestible carb.

There are two competing theories for why fire was
harnessed by ancient humans. Conversion of fiber into
digestible fiber to increase the nutritional value of
roots is one theory. The fact that cooked meat spoils
more slowly than raw meat is the other theory. I
figure both theories are correct.

Quoted message said:

Is this what the cooks refer to as "caramelization"?

Carmelization is when there's already sugar and it turns
darker and stickier. Carmel tastes sweeter. It's common
to discuss carmelization with onions. It should happen
with tomatoes, but carmelization is converting among types
of sugars not converting fiber into digestible carb.

Doug Freyburger said:

There are two competing theories for why fire was
harnessed by ancient humans. Conversion of fiber into
digestible fiber to increase the nutritional value of
roots is one theory. The fact that cooked meat spoils
more slowly than raw meat is the other theory. I
figure both theories are correct.

Isn't it more plausible that they figured out fire was
harnessable then figured out what it could be use for?
I have a hard time seeing grog ask himself how he can
make meat last longer and make fiber more digestible, then
say hey, how about that fire stuff...

Quoted message said:

When you cook foods like tomatoes some of the fiber is broken down into

Quoted message said:

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.

Quoted message said:

Azis

Huh! That's interesting - cooked toms do less to my glucose levels than raw
ones. I can generally only eat a single raw tomato, but tomato sauces are
not a problem. I wonder what's going on there?

Nicky.

--
A1c 10.5/4.5/<6 Weight 95/77/72Kg
1g Metformin, 100ug Thyroxine
T2 DX 05/2004

Stacey Bender said:

Doug Freyburger said:

There are two competing theories for why fire was
harnessed by ancient humans. Conversion of fiber into
digestible fiber to increase the nutritional value of
roots is one theory. The fact that cooked meat spoils
more slowly than raw meat is the other theory. I
figure both theories are correct.

Isn't it more plausible that they figured out fire was
harnessable then figured out what it could be use for?
I have a hard time seeing grog ask himself how he can
make meat last longer and make fiber more digestible, then
say hey, how about that fire stuff...

Good point. Staying warm at night and driving off
predator animals probably predated both uses.

Copper smelting was supposedly discovered accidentally
by looking under old cooled fires, so why not roots
and cooking?