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Weight Loss Forum / Low Carb / February 2005Do NOT Freeze Shiritaki Noodles/Yam Cakes
A while back I posted about making soup with shiritaki noodles. I had used them in little cake form. That was the first time I tried the cake form and didn't really care for it that way, but the NOODLE form is GREAT (similar to "glass" noodles). HOWEVER, I froze some of the soup and had some in the last couple of days and the previously frozen shiritaki in it is practically INEDIBLE! It had the consistency of a sliced up rubber ball (or at least what I IMAGINE would be the consistency of a sliced up rubber ball).  SignatureSaffire 205/144/125 - 5'1.5" Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 Noodles aren't low carb. SignatureNow piss off. You cannot possibly be this stupid and remember to breathe. You must be trolling. -- Carmen >A while back I posted about making soup with shiritaki noodles. I had > used them in little cake form. That was the first time I tried the cake [quoted text clipped - 4 lines] > sliced up rubber ball (or at least what I IMAGINE would be the > consistency of a sliced up rubber ball). > Noodles aren't low carb. These things are yam root concotions, people eat them here in Thailand for certain dishes. They are pretty much pure fiber. I use them with no effect on my ketosis state. It's a noodle in the same way spaghetti squash is spaghetti. Jennifer > Noodles aren't low carb. > It's a noodle in the same way spaghetti squash is spaghetti. I have a 3 lb spaghetti squash I want to cook for supper tonight. Can anyone tell me how long to boil it before I try to scrape a spaghetti-like substance from it? I've seen conflicting information on it. Are the leftovers edible when reheated? SignatureNo Husband Has Ever Been Shot While Doing The Dishes > > It's a noodle in the same way spaghetti squash is spaghetti. > > I have a 3 lb spaghetti squash I want to cook for supper tonight. Can > anyone tell me how long to boil it before I try to scrape a spaghetti-like > substance from it? I've seen conflicting information on it. Are the > leftovers edible when reheated? I don't boil it. I puncture it in a few places and then microwave it on high at 5 min/lb. I think I had to cook it a little longer, but that's a good rule of thumb. SignatureSaffire 205/144/125 - 5'1.5" Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 > > It's a noodle in the same way spaghetti squash is spaghetti. > > I have a 3 lb spaghetti squash I want to cook for supper tonight. Can > anyone tell me how long to boil it before I try to scrape a spaghetti-like > substance from it? I've seen conflicting information on it. Are the > leftovers edible when reheated? i've never boiled one, but they're usually good to go after maybe 30 or 40 minutes in the oven depending on the size. check it at 20 minutes and go from there. it shouldn't be more than half an hour or so. (you do need to cut it in half first, of course.) the flesh is not as dense as it is in other squashes, so they seem to cook pretty quickly. as for the leftovers, they're absolutely edible. i like to cook a big squash on the weekends and then use it in different dishes throughout the week. > > It's a noodle in the same way spaghetti squash is spaghetti. > > I have a 3 lb spaghetti squash I want to cook for supper tonight. Can > anyone tell me how long to boil it before I try to scrape a spaghetti-like > substance from it? I've seen conflicting information on it. Are the > leftovers edible when reheated? Saffire and Queen of Cans and Jars covered the cooking part. I just wanted to add that I even put some in the freezer so I have it for another day. Its all good Angie >>It's a noodle in the same way spaghetti squash is spaghetti. > > I have a 3 lb spaghetti squash I want to cook for supper tonight. Can > anyone tell me how long to boil it before I try to scrape a spaghetti-like > substance from it? I've seen conflicting information on it. Are the > leftovers edible when reheated? http://www.fabulousfoods.com/features/featuring/spagsquash.html You can absolutely reheat spaghetti squash. How To Cook Spaghetti Squash • Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender. • Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done. • Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands. • Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours. Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands. (See photos.) You can do these steps ahead of time, then prepare any of the spaghetti squash recipes whenever the mood strikes. > I have a 3 lb spaghetti squash I want to cook for supper tonight. Can > anyone tell me how long to boil it before I try to scrape a spaghetti-like > substance from it? I've seen conflicting information on it. Are the > leftovers edible when reheated? Thanks, everyone for all the info on my squash. SignatureNo Husband Has Ever Been Shot While Doing The Dishes > I have a 3 lb spaghetti squash I want to cook for supper tonight. Can > anyone tell me how long to boil it before I try to scrape a spaghetti-like > substance from it? I've seen conflicting information on it. Are the > leftovers edible when reheated? When I cook spaghetti squash, I'll have it hot the day I cook it, and make a 'pasta salad' out of the rest. Add olives, celery, cucumber, peppers, whatever LC veggies you like diced up. Add salt, pepper, parsley and put a vinegarette (sic?) on it. Chill and the next day have a nice salad. Sometimes I add diced cold cuts too. Kristen > Noodles aren't low carb. Hey, JC, You should change your auto-posting script so that it doesn't fire on "noodles" if prefaced by "shirataki," since they are actually low-carb, and if your script posted it would make you look silly. I mean, unless you actually post these by hand, but who has that kind of free time? Cheers, bobg Noodles aren't low carb. SignatureNow piss off. You cannot possibly be this stupid and remember to breathe. You must be trolling. -- Carmen >> Noodles aren't low carb. > [quoted text clipped - 10 lines] > Cheers, > bobg <snip fact that shiritaki noodles are, in fact, low carb> > Noodles aren't low carb. Hey, while you're fixing your auto-posting script, if you could just go ahead and teach it to not top-post? Yeah, that'd be great, thanks. Keep up the swell work, bobg Noodles aren't low carb. SignatureYou take stupid to a new level. -- MFW >> Noodles aren't low carb. > [quoted text clipped - 3 lines] > Keep up the swell work, > bobg > Noodles aren't low carb. Sorry. Shirataki noodles are. They're not made with starches. They're essentially pure gums. Pastorio If they are low carb, they are not noodles. You can shape dogshit into noodle form and call it noodles, but that doesn't make it noodles. HTH SignatureEat less, exercise more. -- MFW -- > >> Noodles aren't low carb. [quoted text clipped - 3 lines] > > Pastorio Never cared for "dog sh.t" noodles myself, they're so hard to boil. ;-) -- Cheri JC Der Koenig wrote in message ... >If they are low carb, they are not noodles. You can shape dogshit into >noodle form and call it noodles, but that doesn't make it noodles. [quoted text clipped - 13 lines] >> >> Pastorio With me, the idea has never gotten past the concept stage. But go ahead on with your experimentation. SignatureEat less, exercise more. -- MFW -- > Never cared for "dog sh.t" noodles myself, they're so hard to boil. ;-) > [quoted text clipped - 19 lines] >>> >>> Pastorio That is what they're called though. Food names don't always make sense. You may as well get used to it. Spaghetti squash is not pasta. Lady's fingers aren't low-carb, though real fingers would be. Hot dogs don't have dog in them, at least I hope not, but I always buy the Kosher ones just to be sure. Frog's legs really do come from frogs, but buffalo wings come from chickens. Rocky Mountain oysters aren't actuallly seafood, so don't order them unless you know what they are. So it's probably best if we decide what to eat based on what a food actually is, instead of what it's called. > If they are low carb, they are not noodles. You can shape dogshit into > noodle form and call it noodles, but that doesn't make it noodles. [quoted text clipped - 7 lines] > > > > Pastorio SignatureMichelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. > That is what they're called though. > [quoted text clipped - 9 lines] > So it's probably best if we decide what to eat based on what a food > actually is, instead of what it's called. Oh oh, you may have made JC mad! > > That is what they're called though. > > [quoted text clipped - 11 lines] > > Oh oh, you may have made JC mad! Doubt it. He's got a sense of humor. Plus, it's obvious that I'm totally right and he's just being obstinate. SignatureMichelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. Constantly looking for substitutes instead of embracing the ideals of the diet can be a factor leading toward failure. SignatureEat less, exercise more. -- MFW -- > That is what they're called though. > [quoted text clipped - 21 lines] >> > >> > Pastorio Constantly looking for new and interesting low-carb foods from other cultures can abate boredom and be a factor leading towards lifelong success. > Constantly looking for substitutes instead of embracing the ideals of the > diet can be a factor leading toward failure. [quoted text clipped - 24 lines] > >> > > >> > Pastorio SignatureMichelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. Most people are fat because they've been finding a few too many new and interesting foods, and then eating them. SignatureEat less, exercise more. -- MFW -- > Constantly looking for new and interesting low-carb foods from other > cultures can abate boredom and be a factor leading towards lifelong [quoted text clipped - 33 lines] >> >> > >> >> > Pastorio Hmm. My experience is the opposite. Most of the fat people I know eat the same foods over and over to excess. That's how I got fat too. Mac and cheese and ramen noodles every day. > Most people are fat because they've been finding a few too many new and > interesting foods, and then eating them. [quoted text clipped - 36 lines] > >> >> > > >> >> > Pastorio SignatureMichelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. my story is similar, similar food too - ramen noodles, pasta, and beer. > Hmm. My experience is the opposite. Most of the fat people I know eat the > same foods over and over to excess. That's how I got fat too. Mac and [quoted text clipped - 40 lines] >>>>>>> >>>>>>>Pastorio Me three (four?). I ate pasta daily, sometimes several times a day for years. I also had brown rice and beans and oats for breakfast. Beer and pizza on the weekends. Rarely had anything different. > my story is similar, similar food too - ramen noodles, pasta, and beer. > [quoted text clipped - 58 lines] >>>>>>>> >>>>>>>> Pastorio SignatureBob in CT I was thinking about this more last night. My relatives on my Dad's side of the family, particularly his mother and three sisters, really like food. They ran a catering business specializing in desserts. They host dinners where they serve the "old faves" but always something new as well. They get really excited about sharing new recipes with each other. My Aunt Lori, the one who died of cancer recently (not related to diet or smoking, just related to my family having a history of cancer), went through a Thai phase where she learned as much about Thai food and culture as she could and made the meals from scratch. All three of these women were never fat a day in their lives. Four teeny, tiny women who enjoy food and enjoy cooking. Contrast that with me in my pre-low carb days. I didn't like to cook, I just wanted whatever I could stuff in my face quickly. I didn't like to try new foods. Take me to a sit-down American restaurant, I'd get chicken fingers and fries every time. I'd sit and mindlessly eat in front of the television, not even paying attention to what the food tasted like. I wasn't eating for taste. I was eating for some other reason, that really had nothing to do with enjoyment of food, rather a panicky fear of emptiness. If you eat for taste, a small amount of food is sufficient, because after a few bites you don't really taste it any more, iirc. If you enjoy food, you take the time to savor it, which gives your body time to tell you that you're full before you've overeaten. If you are adventurous and willing to try new things, you most likely will get a more varied diet and be less likely to feel like you're "stuck in a rut" and get resentful of low-carbing. > Me three (four?). I ate pasta daily, sometimes several times a day for > years. I also had brown rice and beans and oats for breakfast. Beer and [quoted text clipped - 23 lines] > >>>>> > >>>>> -- Eat less, exercise more. -- MFW SignatureMichelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. those were the days - we shall never do that any more!!! > Me three (four?). I ate pasta daily, sometimes several times a day for > years. I also had brown rice and beans and oats for breakfast. Beer [quoted text clipped - 56 lines] >>>>>>>>> >>>>>>>>> Pastorio > Constantly looking for substitutes instead of embracing the ideals of the > diet can be a factor leading toward failure. You forgot to say "grasshopper" at the end of that... Pastorio Noodle is a shape, the substance from which they are made may vary. In news:kIoMd.31217$iC4.29723@newssvr30.news.prodigy.com, JC Der Koenig <jcderkoenig@ibm.com> stated | If they are low carb, they are not noodles. You can shape dogshit into | noodle form and call it noodles, but that doesn't make it noodles. [quoted text clipped - 4 lines] | | Eat less, exercise more. -- MFW That's why you still weigh more than 200 pounds. SignatureEat less, exercise more. -- MFW -- > Noodle is a shape, the substance from which they are made may vary. > [quoted text clipped - 8 lines] > | > | Eat less, exercise more. -- MFW You're great at non sequiters. I haven't had a noodle of any kind in a year and a half. I never was a big pasta eater anyway. Not everyone gets fat the same way. In news:ncAMd.31422$iC4.22525@newssvr30.news.prodigy.com, JC Der Koenig <jcderkoenig@ibm.com> stated | That's why you still weigh more than 200 pounds. | [quoted text clipped - 16 lines] ||| ||| Eat less, exercise more. -- MFW It's difficult to seriously consider diet advice from a female that weighs over 200 pounds, especially at your height. SignatureEat less, exercise more. -- MFW -- > You're great at non sequiters. I haven't had a noodle of any kind in a > year [quoted text clipped - 23 lines] > ||| > ||| Eat less, exercise more. -- MFW I'm not giving diet advice, I originally commented on the definition of the word noodle which describes the shape of a food, not the ingredients. BTW what is my height? In news:WJBMd.31447$iC4.27366@newssvr30.news.prodigy.com, JC Der Koenig <jcderkoenig@ibm.com> stated | It's difficult to seriously consider diet advice from a female that | weighs over 200 pounds, especially at your height. [quoted text clipped - 4 lines] | | -- Too short for your weight. HTH SignatureEat less, exercise more. -- MFW -- > BTW, what is my height? > [quoted text clipped - 8 lines] > | > | -- Ha, ha, I'm not overweight, I'm undertall. I guess you'd suggest a few stretches on the rack. In news:IjCMd.31451$iC4.31390@newssvr30.news.prodigy.com, JC Der Koenig <jcderkoenig@ibm.com> stated | Too short for your weight. | [quoted text clipped - 5 lines] | | -- > It's difficult to seriously consider diet advice from a female that weighs > over 200 pounds, especially at your height. As opposed to considering diet advice from someone who apparently spends inordinate amounts of time haunting a news group, drooling at the opportunity to post silly, often insulting, one-liners that do little or nothing to provide support or to advance anyone's understanding of the subject. Yeah, right. Maroon. HG Inordinate amounts of time? Perhaps it takes you all night to read a few messages, but there's no need for you to project. SignatureYou take stupid to a new level. -- MFW >> It's difficult to seriously consider diet advice from a female that >> weighs [quoted text clipped - 11 lines] > > HG >> It's difficult to seriously consider diet advice from a female that >> weighs over 200 pounds, especially at your height. Would it be easier to consider advice from a male who weighed 200 pounds at that height? a.shole. > As opposed to considering diet advice from someone who apparently > spends inordinate amounts of time haunting a news group, drooling at [quoted text clipped - 5 lines] > > Maroon. I prefer "fuckhead." ;-) You should killfile him. I did and only saw this because you replied to him. > HG Signaturenimue "If I had created reality television I would have had a much greater influence, but then I would have had to KILL MYSELF." Joss Whedon Penis envy? SignatureMost people are dumb as bricks; some people are dumber than that. -- MFW >>> It's difficult to seriously consider diet advice from a female that >>> weighs over 200 pounds, especially at your height. > > Would it be easier to consider advice from a male who weighed 200 pounds > at > that height? a.shole. > Penis is low carb > If they are low carb, they are not noodles. You can shape dogshit into > noodle form and call it noodles, but that doesn't make it noodles. Try this on for size. You're dead wrong. It's the shape that defines noodles, not what they're made of. There are egg noodles, whole wheat noodles, rice noodles, glass noodles, spelt noodles, and... shirataki noodles. Some people call all pasta and similar products noodles, irrespective of shape, size and ingredients. By culinary convention, noodles are strands of whatever the material is - the word adapted and assimilated into English from the German "nudeln." "Noodles in General "Just what is a "real" noodle? A noodle is often defined as the result of flour mixed with eggs. But, there are many noodle-esque noodles made without one or both of those ingredients -- like noodles made from agar-agar (dried seaweed) or from strips of bean curd; or Chef Nobuyuki Matsuhisa's squid noodle-invention. They're "noodles" made from squid alone. All still noodles? Sure. "Real" noodles include Asian noodles, such as cellophane noodles, made from mung-bean flour; rice ribbon noodles, made rice flour; western dried pasta, made from semolina -- the list could go on and on. A "real" noodle, then, is made from combining some kind of flour with some kind of wet mixing agent. Try to come up with anything more specific than that and there will be thousands of would-be noodles protesting at your door." <http://www.cuisinenet.com/glossary/noodle.html> You may continue to have my share of the dogshit. Pastorio Noodles are flour and eggs. SignatureEat less, exercise more. -- MFW -- > >> If they are low carb, they are not noodles. You can shape dogshit into [quoted text clipped - 28 lines] > > Pastorio > Noodles are flour and eggs. *Some* noodles are flour and eggs. Few are only flour and eggs. And there's flour and there's flour. And many have no eggs - most kinds, in fact. Flour is any powdered grain, nut, seed or other pulverized foodstuff. Like rice flour, corn flour, konjac flour, tapioca flour... you get the idea. You just keep on teaching math in school and let the rest of us who are food professionals be what we are. You're over your head here. The simple fact is that you're wrong and it's been explained and demonstrated to you. Pretty shabby performance to posit your uninformed opinion as though it were fact. Been to the Chung school of smoke and mirrors...? Pastorio I could teach you how to lose weight, if you had the proper motivation. SignatureYou take stupid to a new level. -- MFW >> Noodles are flour and eggs. > [quoted text clipped - 13 lines] > > Pastorio > I could teach you how to lose weight, if you had the proper motivation. <LOL> How much do I weigh and what do I want to weigh? Losing weight is about as easy a theoretical issue as there is. You're like the doctor who told me to cut down on my salt intake without knowing what it was. When I told him I routinely don't use much salt - way less than the normal daily amounts - he still insisted I should cut down on it to forestall the onset of high blood pressure. I fired him. I bet he thought noodles were all wheat flour and eggs, too. Pastorio So you're down to about 8% bodyfat now? Must be nice. SignatureYou take stupid to a new level. -- MFW >> I could teach you how to lose weight, if you had the proper motivation. > [quoted text clipped - 9 lines] > > Pastorio > A while back I posted about making soup with shiritaki noodles. I had > used them in little cake form. That was the first time I tried the cake [quoted text clipped - 4 lines] > sliced up rubber ball (or at least what I IMAGINE would be the > consistency of a sliced up rubber ball). I've never seen cake form. I bought a few packages once, fresh from the refrigerator case of the local Asian market, in a noodles in liquid form. Without any freezing involved, they were like shredded ziplock bags, even if I cooked them more than twice as long as the package instructions said to cook them. I never bought them again. Signaturejamie (jamiemck@newsguy.com) "There's a seeker born every minute." >A while back I posted about making soup with shiritaki noodles. I had > used them in little cake form. That was the first time I tried the cake [quoted text clipped - 4 lines] > sliced up rubber ball (or at least what I IMAGINE would be the > consistency of a sliced up rubber ball). That's our Saffy! :D > >A while back I posted about making soup with shiritaki noodles. I had > > used them in little cake form. That was the first time I tried the cake [quoted text clipped - 6 lines] > > That's our Saffy! :D The consistency of a sliced rubber ball? (But the real question is: do I bounce?) SignatureSaffire 205/144/125 - 5'1.5" Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 |
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