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Weight Loss Forum / Low Carb / March 2004Avocados - 3 for a dollar. Recipe?
I need to start eating avocados and want to know a few simple recipes. I have them and a couple of limes in my refrigerator waiting for your advice. PJ > I need to start eating avocados and want to know a few simple >recipes. I have them and a couple of limes in my refrigerator waiting >for your advice. Smash them up (I assume you know how to remove them from the skin) with a fork and sweeten with Splenda to taste. Eat like a dessert. Or rough chop a tomato and a small onion, add to the smashed avocado (no sweetener with this!) - drizzle a little olive oil and squeeze in the lime juice, add salt and pepper (again to your taste) - mix everything together. Serve on cold shrimp or chicken, on low-carb tortillas if they fit into your stage of eating. Or add more oil and vinegar and make a dressing out of it for salad. Good luck. > I need to start eating avocados and want to know a few simple > recipes. I have them and a couple of limes in my refrigerator waiting > for your advice. Try them with mayonnaise... Mirek > I need to start eating avocados and want to know a few simple > recipes. I have them and a couple of limes in my refrigerator waiting > for your advice. they make a great serving dish for ceviche or tuna salad. for easy ceviche, marinate coked and peeled bay shrimp in lime juice, with cilantro, diced tomato, salt, and cumin, for several hours (in the fridge). slice the avocado meat into squares, without removing it from the peel. serve the ceviche mounded on the avocado half. when you eat it, be sure to get a bite of avocado with each bite of shrimp. -kelly > > I need to start eating avocados and want to know a few simple > > recipes. I have them and a couple of limes in my refrigerator waiting [quoted text clipped - 3 lines] > > for easy ceviche, marinate coked and peeled bay shrimp Is that the drinking variety or the snorting variety? Cut in slices, sprinkle with Cajun seasoning, eat. In news:3q9t201lungrs7jsbcet8irord2j3lu0aj@4ax.com, PJx <me@privacy.net> stated | I need to start eating avocados and want to know a few simple | recipes. I have them and a couple of limes in my refrigerator waiting | for your advice. | | PJ > I need to start eating avocados and want to know a few simple > recipes. I have them and a couple of limes in my refrigerator waiting > for your advice. I like to cube them and eat them in salads (especially with cooked shrimp also added). Sometimes I mash them up, add some green onion, and have them on (low carb) toast.  SignatureSaffire 205/169/125 - 5'2.5" Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 I love avocados! My favorite way to eat them: cut in half, remove large seed. Sprinkle salt & pepper and eat with a spoon right out of the skin. The other way I eat them is I'll cut them into chunks and add to a cold salad (lettuce + tomato + avocado = yum) I never get around to doing anything else with an avocado because I like to just eat them out of the skin the best. -- Spring LC since 1/1/04 260/235/170 Avocado omelet Make a simple quacamole: Avocado, mashed with a fork 1 tbsp mayonaisse 1 tbsp onion, minced 1 tbsp lemon juice salsa or hot sauce to taste Mix it up. Omelet: I like the thin kind Put avocado on half the omelet, fold over. Eat with hot sauce, sour cream. cut in slices drizzle with olive oil then sprinkle tony chachere's creole seasoning. > Avocado omelet > [quoted text clipped - 11 lines] > > Put avocado on half the omelet, fold over. Eat with hot sauce, sour cream. Sprikle with Olive Oil and put "Endorphin Rush" on it! SignatureKen "They misunderstimated me," - Bushisms, 2000 : cut in slices drizzle with olive oil then sprinkle tony chachere's creole : seasoning. [quoted text clipped - 15 lines] : > Put avocado on half the omelet, fold over. Eat with hot sauce, sour : cream. > Avocado omelet > > Make a simple quacamole: > > Avocado, mashed with a fork > 1 tbsp mayonaisse Mayonnaise has no place in guac! > 1 tbsp onion, minced > 1 tbsp lemon juice > salsa or hot sauce to taste > > Mix it up. --Bryan << Mayonnaise has no place in guac! >><BR><BR> Always a criticism here. The recipe comes from the Vegetarian Epicure, my favorite cookbook. It is not really guacamole, but a guacamole-like filling for the omelet. Sour cream or yogurt don't taste that good against the eggs, it needs a pushier flavor. > << > Mayonnaise has no place in guac! >><BR><BR> [quoted text clipped - 3 lines] > for the omelet. Sour cream or yogurt don't taste that good against the eggs, > it needs a pushier flavor. It might be more acceptable if it was not called guacamole. SignatureJean B. Guacamole doesn't have sour cream or yogurt either. -Bear Grrrrrrrrr :o) 297/276/210 "Xray658" <xray658@aol.com> wrote in message ... >Sour cream or yogurt don't taste that good against the eggs, > it needs a pushier flavor. Shrimp Avocado Salad (also good with crabmeat instead of shrimp) 6 ounces cream cheese (two 3-ounce pkgs), softened 1 can (approx. 5 ounces) tiny shrimp, rinsed and drained 2 Tablespoons mayonaisse 1 Tablespoon lemon juice 2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed 1 small ripe avocado, sliced or coarsely chopped. Mix all ingredients except the avocado together until well blended, and then fold in the avocado pieces. Signaturejamie (jamiemck@newsguy.com) "There's a seeker born every minute." > Shrimp Avocado Salad > [quoted text clipped - 9 lines] > Mix all ingredients except the avocado together until well blended, > and then fold in the avocado pieces. Oooh. That reminds me: shrimp and avocado salad with Green Goddes Dressing. Yum! SignatureJean B. >Shrimp Avocado Salad > [quoted text clipped - 9 lines] >Mix all ingredients except the avocado together until well blended, >and then fold in the avocado pieces. That sounds delish jamie.....thanks for posting that. > I need to start eating avocados and want to know a few simple > recipes. I have them and a couple of limes in my refrigerator waiting > for your advice. > > PJ ooh I make a delicious avocado dip. I posted it long time ago in here and the whole bowl has around 20 carbs. it is great to dip pork rinds in. I will go into the archives and look for it. It is stupendous. My Dad has made it for years and we used the nasty potatoe chips with it LOL/ BRB LAureen >ooh I make a delicious avocado dip. I posted it long time ago in here >and the whole bowl has around 20 carbs. it is great to dip pork rinds >in. I will go into the archives and look for it. It is stupendous. My >Dad has made it for years and we used the nasty potatoe chips with it At the suggestion of someone on this newsgroup, I tried cucumber slices instead of potato chips, tortilla chips, etc. With guacamole, I like them better than chips! Totally delish! ---- Face your fears. Live your dreams. > I need to start eating avocados and want to know a few simple > recipes. I have them and a couple of limes in my refrigerator waiting > for your advice. > > PJ Wow! That didnt take long. Be sure to use the tad bit of miracle whip. Here it is: For years I have made a delectible avocado dip. When I think about it it is relatively low carb. Could someone be as kind to recheck the total carb count for the bowl of dip" 2 California Avocados removed from skin 1 8 oz package cream cheese cut in together with a pastry cutter Add 2 Tablespoons Mayo, 1 Tab Miracle Whip, 1 Tablespoon of Real Lemon Lemon juice and salt and pepper to taste. OMG it is good. I used to eat it with rippled Lays chips but I think it would be great with pork rinds too. The Miracle whip gives it a bite, the lemon juice prevents major browning and gives it a bite too. I come up with 20 carbs for a giant hearty bowl of it!!!! Myra said 3.8gr of carbs per avocado?? so round it to 4x2 so....... 8 for avocados 8 (rounded off) for cream cheese 1 for 2 Tablespoon of mayo 2 for a Tablespoon of Miracle whip 1 for Tablespoon of Real Lemon Lemon Juice You have to try it. My dad made this recipe for years and it took me a while to master it but I do say.......... DELICIOUS!! > I need to start eating avocados and want to know a few simple > recipes. I have them and a couple of limes in my refrigerator waiting > for your advice. Cut avocado in half and remove pit. Squeeze a halved lemon over the depression where the seed was. Sprinkle on finely ground sea salt (such as Baliene). Sprinkle on a little chili powder if desired. Eat wit a spoon, replenishing lemon, etc. as needed. > PJ --Bryan 198/149/150/155, LC since Jan 2002 If you just throw the pit back in and leave it there you don't need any lemon juice to keep it from browning. Signature-Bear Grrrrrrrrr :o) 297/276/210 > > I need to start eating avocados and want to know a few simple > > recipes. I have them and a couple of limes in my refrigerator waiting [quoted text clipped - 8 lines] > > --Bryan 198/149/150/155, LC since Jan 2002 > If you just throw the pit back in and leave it there you don't need any > lemon juice to keep it from browning. Sorry. No. The pit will keep from browning only that part that it's touching. Nothing to do with the fact that it's the pit. It's because it's keeping air from the surface. Press plastic wrap tightly onto the surface and it'll stop the browning. Or use lemon or lime juice because it's acid. Same effect, just like dipping apple slices into citric juices. Pastorio > > If you just throw the pit back in and leave it there you don't need any > > lemon juice to keep it from browning. [quoted text clipped - 7 lines] > > Pastorio Hmmm. Wonder if you could also pour some oil on top. SignatureJean B. Sorry bob but you're wrong. It will keep the whole thing from browning. > > If you just throw the pit back in and leave it there you don't need any > > lemon juice to keep it from browning. [quoted text clipped - 7 lines] > > Pastorio > Sorry bob but you're wrong. It will keep the whole thing from browning. No. It won't. Please check your facts before saying things like this. The reason it browns is from oxidation of phenolic compounds. Essentially the same process that turns apples brown. Preventing oxygen from reaching the surface is what stops the browning, not the inclusion of a pit or any other solid. Acids will do it if distributed throughout and an impermeable layer on top, like oil, will also do it. Pressing plastic wrap tightly on the surface works, too. The chemistry is too well-documented to argue with. Here's some info from Del Monte: <http://www.freshdelmonte.com/content.cfm?pageID=26> From a chef: <http://www.leskincaid.com/food/recipes/Avocado%20turning%20brown.htm> Here's how the myth originated. Leaving the pit in half an avocado being stored keeps the part *under the pit* from browning. <http://www.runnersworld.com/home/0,1300,1-53-88-5220,00.html?site=RunnersWorld> Pastorio >>>If you just throw the pit back in and leave it there you don't need any >>>lemon juice to keep it from browning. [quoted text clipped - 7 lines] >> >>Pastorio > > Sorry bob but you're wrong. It will keep the whole thing from browning. > [quoted text clipped - 33 lines] > >> > >>Pastorio OMG Bob! Look what you think you had to post to prove a person wrong. Who gives a flying f.ck whether or not the pit left in a an avocado turns it brown or no? not me One gobbles them down anyway. Even if they turn brown they still taste ok. You just love to debate any subject in here. How many hours did you spend looking up links to prove otherwise? Why is so important for you to argue small irrelevant points?????: Sheesh Relax. Its ok!!! Laureen >>> Sorry bob but you're wrong. It will keep the whole thing from >>> browning. [quoted text clipped - 20 lines] >> Here's how the myth originated. Leaving the pit in half an avocado >> being stored keeps the part *under the pit* from browning. <http://www.runnersworld.com/home/0,1300,1-53-88-5220,00.html?site=RunnersWo rld> >> Pastorio >> [quoted text clipped - 21 lines] > points?????: Sheesh Relax. Its ok!!! > Laureen Bob's right and he took the time to provide cites. As for "gobbling them down", some of us take enough time and contemplation over our meals to actually notice what it looks like. You should try it. JD >>>Sorry bob but you're wrong. It will keep the whole thing from browning. >> [quoted text clipped - 35 lines] > > OMG Bob! Look what you think you had to post to prove a person wrong. OMG Laureen. Look what you posted to demonstrate how crippled your intellect is. > Who gives a flying f.ck whether or not the pit left in a an avocado > turns it brown or no? not me Laureen, here's an astonishingly new thought for you. Ready...? Not everything is about you. Yes, I know. Shocking. Perhaps the reason your name wasn't in the post anywhere is because it wasn't addressed to any of your concerns. Not about you. Shocking. I know... > One gobbles them down anyway. Sounds like "one" eats like a pig. Here's a new word for you Laureen. Utensils. > Even if > they turn brown they still taste ok. Wonderful. The entire avocado industry just breathed a collective sigh of relief that it's ok with you. > You just love to debate any subject in here. One of the wonderful benefits of usenet is that you don't have to read anything you don't want to. And - it gets better - you don't have to reply to anything, either. What a perfectly splendid world we live in, huh...? It's only a debate if there are valid points on both sides. Otherwise, it's merely correction. > How many hours did you spend looking up links to > prove otherwise? Probably spent 3 minutes searching for documentation of what *I already knew.* I guess I work faster than you if you think the scant support I gave should have taken hours. Next time you need anything online, ask any 12-year-old. They'll do it better than that. > Why is so important for you to argue small irrelevant > points?????: Check off the correct answer: 1) So boneheads like you will have indigestion and general emotional malaise. 2) So you'll post stupidly inane bullshit like this. 3) So that smarter people than you will have facts to support a valid understanding of one more thing. > Sheesh Relax. Its ok!!! Take your own obviously and lamentably unheeded advice. Pastorio >>>> Sorry bob but you're wrong. It will keep the whole thing from >>>> browning. [quoted text clipped - 23 lines] >>> Here's how the myth originated. Leaving the pit in half an avocado >>> being stored keeps the part *under the pit* from browning. <http://www.runnersworld.com/home/0,1300,1-53-88-5220,00.html?site=RunnersWo rld> >>> Pastorio >>> [quoted text clipped - 74 lines] > > Pastorio Nice one, Bob, although it'll probably be an exercise in casting pearls before swine. She''ll bleed to death before she realizes she's been slashed to ribbons. JD > >>>Sorry bob but you're wrong. It will keep the whole thing from browning. > >> [quoted text clipped - 93 lines] > > Pastorio And the one thing about USENET is this... No such thread needs to be addressed to anyones concern in order to reply to it BOB!!! When you post, you post with the understanding that a lot of people will read and respond to your posts whether you deem it's their business or not. If you dont want people to read your sh.t and respond then take it to email or dont post. I saw nowhere in thread that it was a 2 person communication thread and no one else was welcome. Sheesh! You must live alone! You have a lot of time on your hands to prove your "point" constantly. One things is true though..... Opinions are like a.sholes, we all have them and they stink! This is a place of free speach. Just as you feel free to thrive on correcting people, I am free to tell you I think you are a jerk for always trying to prove someone wrong. You're not always right Bob. Laureen >>>>> Sorry bob but you're wrong. It will keep the whole thing from >>>>> browning. [quoted text clipped - 27 lines] >>>> Here's how the myth originated. Leaving the pit in half an avocado >>>> being stored keeps the part *under the pit* from browning. <http://www.runnersworld.com/home/0,1300,1-53-88-5220,00.html?site=RunnersWo rld> >>>> Pastorio >>>> [quoted text clipped - 95 lines] > someone wrong. You're not always right Bob. > Laureen Given that Bob routinely substantiates his positions with incontrovertible references, I'd say his right to wrong ratio likely exceeds yours exponentially. Ever consider that the codependent caregiver in you wants to be the one with all the right answers? Are you so insecure that you can't handle being wrong? The ability to recognize one's own fallacious thinking and assimilate new truth is a hallmark of intelligence. IOW, evolve or die. JD > Given that Bob routinely substantiates his positions with incontrovertible > references, I'd say his right to wrong ratio likely exceeds yours [quoted text clipped - 4 lines] > > JD AMEN! SignatureEvelyn (To reply to me personally, remove sox) > Just as you feel free to thrive on correcting people, I am >free to tell you I think you are a jerk for always trying to prove >someone wrong. You're not always right Bob. I had a bf just like that. Always thought he was right. >> Just as you feel free to thrive on correcting people, I am >> free to tell you I think you are a jerk for always trying to prove >> someone wrong. You're not always right Bob. > > I had a bf just like that. Always thought he was right. Bob can usually back up his stuff, maybe your ex-bf could too. You wouldn't be the first person to be insecure in the presence of higher intelligence. JD >>Just as you feel free to thrive on correcting people, I am >>free to tell you I think you are a jerk for always trying to prove >>someone wrong. You're not always right Bob. > > I had a bf just like that. Always thought he was right. Yeah. We know. Jesus, do we know... New crusade? Bob "Laureen" <TheBennetts@olypen.com> wrote... | One things is true though..... Opinions are like | a.sholes, we all have them and they stink! I'm shocked and intrigued by this mindset. Akin to "Don't question, just believe." June Cleaver lives! eff >>>>>Sorry bob but you're wrong. It will keep the whole thing from browning. >>>> [quoted text clipped - 97 lines] > And the one thing about USENET is this... No such thread needs to be > addressed to anyones concern in order to reply to it BOB!!! What a wonderfully meaningless sentence. > When you > post, you post with the understanding that a lot of people will read > and respond to your posts whether you deem it's their business or > not. If you dont want people to read your sh.t and respond then take > it to email or dont post. I don't mind if people respond to my posts. I welcome it. That way I can separate the smart ones from the ones like you. And please note, you posted your unintelligent little poke at me rather out of the blue. You felt like starting up with me and I showed my gratitude as you deserved. No need to thank me. > I saw nowhere in thread that it was a 2 > person communication thread and no one else was welcome. Sheesh! <LOL> What a silly thing to say while we're on usenet. > You must live alone! You have a lot of time on your hands to prove your > "point" constantly. One things is true though..... <LOL> Your analytic powers are as good as ever. Unfortunately. I live with family. I do have a lot of time available to pursue what I want to do. Comes with being successful in life. Today I did my radio program for a couple hours. Went shopping at Costco, visited a farmers' market where my oils, vinegars, hot sauces, fruit juice curds, brine mixes, etc. sell very well, thank you. I also took care of my sick daughter. Made supper and cleaned up. Then we read together for a while. Yes, a rich day I had. And of course, I need to thank you for your help in keeping my typing skills sharp. I like to offer evidence when I make an assertion, particularly when it's a disputed subject. It stops this sort of foolishness you're doing. > Opinions are like > a.sholes, we all have them and they stink! <LOL> You really are a hoot, sweetie. Here you are strutting around making all these crass pronouncements that apply to you more than virtually anyone else here and you can't even see it. I love it. If you believe your opinions stink why post them...? > This is a place of free speach. Speech. Yes, it is, but not like you think you mean it. Free speech in the U.S. is a political right. Free speech in usenet is that by default, not by design. Oh, look. I corrected you... I could always cite the constitution and the bill of rights. You've heard of them, right? Ok, you know someone who's heard of them... > Just as you feel free to thrive on correcting people, I am > free to tell you I think you are a jerk for always trying to prove > someone wrong. "Always trying to prove someone wrong..." <LOL> The part you miss, the part that whoooooshes over your cute little head is that I corrected what *was* wrong. I offered *documented* information to remove doubt and settle the issue. But I didn't just offer my word; that's a weak way to offer information. I cited others who are authoritative who would share the burden of proof. That's how grownups convince doubters. Rather than to rant and spit all over the monitor screen like you're doing here. > You're not always right Bob. Thank you for the award. I'd like to thank the academy and all the little people I trampled on my way to the top. Get a grip, Laureen. You may go now. Bob >Laureen wrote a whole pile of bileous rubbish: >I do have a lot of time available to pursue what I want to do. Comes >with being successful in life. Today I did my radio program for a [quoted text clipped - 4 lines] >day I had. And of course, I need to thank you for your help in keeping >my typing skills sharp. thankyou thankyou for making my day Bob. all really is well with the world:- ) cheers MêrêMåLE - - *.·´¨¨)) ¸.·´ .·´¨¨))* *((¸¸.·´ ..·´ ((¸¸.·´* How Much? http://www.foodstandards.gov.au/npc/anzfa_npc/ How Does That Work? http://tgos.org/newbie/rules.html http://livinginternet.com/u/ua.htm http://www.forteinc.com/agent/faq.php http://groups.google.com/advanced_group_search Non Capisca? http://www.autistic-people.com/australian.html http://www.urbandictionary.com Need A Friend? http://www-ai.ijs.si/eliza-cgi-bin/eliza_script >OMG Bob! Look what you think you had to post to prove a person wrong. >Who gives a flying f.ck whether or not the pit left in a an avocado [quoted text clipped - 4 lines] >points?????: Sheesh Relax. Its ok!!! >Laureen Best to killfile him (and JD) otherwise they will go on and on about it. Personally I think they need to get a room. I think you're right, Jaime. Two pompous a.ses gone. Signature- Bear Grrrrrrrr : o) 297/276/210 http://home.earthlink.net/~polarbear50/index.html > > >OMG Bob! Look what you think you had to post to prove a person wrong. [quoted text clipped - 10 lines] > > Personally I think they need to get a room. > I think you're right, Jaime. Two pompous a.ses gone. in my opinion, you are missing out on a great deal if you killfile Pastorio. I just don't feel like arguing with people about trivia like the oxidation of avocados or the metabolization of carbohydrates on the mitochondrial level. I just want to give and get support to stay on an even keel with this WOE. It's the car analogy. I don't need to know how a carburetor works to drive the car. Feckless maybe, but it's the what I want and need right now. I do respect your opinion but think it's what's best for me. Signature- Bear Grrrrrrrr : o) 297/274/210 http://home.earthlink.net/~polarbear50/index.html > > > I think you're right, Jaime. Two pompous a.ses gone. > > in my opinion, you are missing out on a great deal if you killfile > Pastorio. > I just don't feel like arguing with people about trivia like the > oxidation of avocados or the metabolization of carbohydrates on the [quoted text clipped - 3 lines] > it's the what I want and need right now. I do respect your opinion > but think it's what's best for me. Geez Bear, it wasn't an argument just a suggestion that there's a better way to keep your avocados from turning brown. Just because he got a little anal and gave you a ton of cites to prove his point would have been regarded as helpful in some circles especially one where a lot of unsubstantiated BS goes down. JD > I just don't feel like arguing with people about trivia like the oxidation > of avocados But apparently, you do. When you assert a demonstrable error and authoritative countering information is offered and you *still* maintain the same position, that says you feel like arguing. > or the metabolization of carbohydrates on the mitochondrial > level. I just want to give and get support to stay on an even keel with this > WOE. It's the car analogy. I don't need to know how a carburetor works to > drive the car. Not quite the same. If you talk crap about carburetors, as you did about avocados, that opens you to comment. This is usenet. Not knowing why an avocado browns leads you to erroneous conclusions about eliminating it. > Feckless maybe, but it's the what I want and need right now. > I do respect your opinion but think it's what's best for me. No problem. But if you don't want strong reply, perhaps you might consider not making them yourself. Bob > > I just don't feel like arguing with people about trivia like the oxidation > > of avocados [quoted text clipped - 21 lines] > > Bob Shed Up! I bet when your not in here arguing your talking non stop too >>No problem. But if you don't want strong reply, perhaps you might >>consider not making them yourself. >> >>Bob > > Shed Up! I bet when your not in here arguing your talking non stop too "Shed up...?" Who says that? Why the quotes and question mark? Commas, Laureen. Commas. And contractions. Hyphens. Structure. <lol> Englich she is a hardly langridge to speak, no...? "Shut up...?" I bet when you're not in here arguing, you're talking non-stop, too. Only too happy to help. Perhaps you'd do better pick on someone your own size. You know, small and weak. Bob > I just don't feel like arguing with people about trivia like the oxidation > of avocados or the metabolization of carbohydrates on the mitochondrial > level. I just want to give and get support to stay on an even keel with this > WOE. It's the car analogy. I don't need to know how a carburetor works to > drive the car. Feckless maybe, but it's the what I want and need right now. > I do respect your opinion but think it's what's best for me. Bear, I can tell you she is right. (not to killfile Bob Pastorio) Pastorio is in the food business and he really does know his stuff. I have learned a lot from him. Don't killfile him, but realize that if he corrects you on some food or cooking issue, it is because it is his business to know he isn't just trying to irritate. You know I wouldn't give you bad information.... (I think)..... SignatureEvelyn (To reply to me personally, remove sox) > I just don't feel like arguing with people about trivia like the oxidation > of avocados or the metabolization of carbohydrates on the mitochondrial > level. I just want to give and get support to stay on an even keel with this > WOE. It's the car analogy. I don't need to know how a carburetor works to > drive the car. Feckless maybe, but it's the what I want and need right now. > I do respect your opinion but think it's what's best for me. you can't exchange ideas with someone without arguing? that's a shame. > > I think you're right, Jaime. Two pompous a.ses gone. > > in my opinion, you are missing out on a great deal if you killfile > Pastorio. Thats because you are like two peas in pod with all your charming witty things to say. I find your posts unscrupiously negative, nasty, an unwarranted at times also. Laureen >> > I think you're right, Jaime. Two pompous a.ses gone. >> [quoted text clipped - 5 lines] >an unwarranted at times also. >Laureen If Bob was not constantly arguing with JC I would not have to killfile him. > If Bob was not constantly arguing with JC I would not have to killfile > him. <LOL> I almost never argue with JC. But how would you *know* we're supposed to be arguing if you have us both killfiled? Great logic. No, seriously. I really mean it. No, seriously... Have you met Laureen...? Bob > > If Bob was not constantly arguing with JC I would not have to killfile > > him. [quoted text clipped - 7 lines] > > Bob Bwahahaha! Kudos to everyone participating in this thread--perhaps the most entertaining, informative and inane thread this month! Of course, this is just my stinky opinion. I'm like an a.shole that way. eff > Kudos to everyone participating in this thread--perhaps the most > entertaining, informative and inane thread this month! [quoted text clipped - 3 lines] > > eff "Like" an a.shole? JD "JD" <jdb5025nospam@yahoo.com> wrote... | > Kudos to everyone participating in this thread--perhaps the most | > entertaining, informative and inane thread this month! [quoted text clipped - 7 lines] | | JD :-) In the context of this thread, yes. But again, JMSO. Thanks for asking, eff > Kudos to everyone participating in this thread--perhaps the most entertaining, > informative and inane thread this month! > > Of course, this is just my stinky opinion. I'm like an a.shole that way. > > eff <LOL> Perfect. Pastorio >Kudos to everyone participating in this thread--perhaps the most entertaining, >informative and inane thread this month! > >Of course, this is just my stinky opinion. I'm like an a.shole that way. > >eff <choke..splutter...giggle> OMG.........!!!!!! there goes another fsckn keyboard !!! MêrêMåLE - - *.·´¨¨)) ¸.·´ .·´¨¨))* *((¸¸.·´ ..·´ ((¸¸.·´* How Much? http://www.foodstandards.gov.au/npc/anzfa_npc/ How Does That Work? http://tgos.org/newbie/rules.html http://livinginternet.com/u/ua.htm http://www.forteinc.com/agent/faq.php http://groups.google.com/advanced_group_search Non Capisca? http://www.autistic-people.com/australian.html http://www.urbandictionary.com Need A Friend? http://www-ai.ijs.si/eliza-cgi-bin/eliza_script > > > I think you're right, Jaime. Two pompous a.ses gone. > > [quoted text clipped - 4 lines] > witty things to say. I find your posts unscrupiously negative, nasty, > an unwarranted at times also. i'm trying hard to be heartbroken that you don't like me, but ... damn it, i just keep giggling. >>>I think you're right, Jaime. Two pompous a.ses gone. >> [quoted text clipped - 5 lines] > an unwarranted at times also. > Laureen And watt's more, QCJ, your spellchucker is wrnog a lot of the tiem... <LOL> Bob > I think you're right, Jaime. Two pompous a.ses gone. You're a retired chef? Funny thing. Me too, except I'm not retired. I'm a chef, food product designer, food and nutrition writer, foodservice consultant, restaurant designer, radio and TV broadcaster, and teacher. Studied in Brussels and the U.S. University graduate. First restaurant job was in the early 50's. Bob > You're a retired chef? Funny thing. Me too, except I'm not retired. > > I'm a chef, food product designer, food and nutrition writer, > foodservice consultant, restaurant designer, radio and TV broadcaster, > and teacher. Studied in Brussels and the U.S. University graduate. > First restaurant job was in the early 50's. I suddenly realized why your name is familar... rec.food.preserving, right? I lurk there sometimes. So... let me hit you up with a question I have been unable to find an answer to... How does one calculate the carbs in a bread recipe? Can one just add up the ingredients and get a "close enough" count or does the yeast eat a significant amount of the carbs? If yeast eats a signifciant amount of the carbs, is there an average rule-of-thumb? So much carb is eaten per doubling? Would it matter the ratio of starch to sugar as to how much gets eaten? I've googled me little fingers off and can't find anything about this, so think I must have the wrong search terms. Having misplaced my bomb calorimeter, I can't measure the carbs in my bread at home. ;) >>You're a retired chef? Funny thing. Me too, except I'm not retired. >> [quoted text clipped - 5 lines] > I suddenly realized why your name is familar... rec.food.preserving, > right? I lurk there sometimes. Yep. > So... let me hit you up with a question I have been unable to find an > answer to... How does one calculate the carbs in a bread recipe? Can > one just add up the ingredients and get a "close enough" count or does > the yeast eat a significant amount of the carbs? I tried to get this exact info for a piece I was writing but never finished because the answer wasn't very useful. Yeast consumes some of the carbs converting them to alcohol and CO2. The exact amount would depend on the strain of yeast, the duration of fermentation, the extent of fermentation and how much carb there was to begin with. There's no rule of thumb that makes any sense. Add up the carb content in the whole recipe, subtract very few and there you are. Divide by the number of slices or units of weight and see what the per-portion amount is. No other way without a big-a.s lab with guys in white coats to figure it out. > If yeast eats a signifciant amount of the carbs, is there an average > rule-of-thumb? So much carb is eaten per doubling? Would it matter > the ratio of starch to sugar as to how much gets eaten? No. The yeast will go for sugar first, but the starch comes next. Recipes that don't include sugar still ferment and rise. > I've googled me little fingers off and can't find anything about this, > so think I must have the wrong search terms. > > Having misplaced my bomb calorimeter, I can't measure the carbs in my > bread at home. ;) But that bomb calorimeter is leading people astray. It measures the total energy in whatever sample is burned in it. That includes fiber which gets added to the total calories line. Ooops. Pastorio > Best to killfile him (and JD) otherwise they will go on and on about > it. heaven forbid anyone should exchange ideas about anything on usenet. >>OMG Bob! Look what you think you had to post to prove a person wrong. >>Who gives a flying f.ck whether or not the pit left in a an avocado [quoted text clipped - 7 lines] > Best to killfile him (and JD) otherwise they will go on and on about > it. See, Jaime. There's nothing to go on about, but that's likely too complex for you to grasp. The proof has been provided and the story is done. There's no debating the laws of physics and chemistry. You've heard of them, right? Overheard smart people talking about them? > Personally I think they need to get a room. Right. A typically brilliant comment. Never let it be said that demonstrable information would be permitted to penetrate... Bob > >>OMG Bob! Look what you think you had to post to prove a person wrong. > >>Who gives a flying f.ck whether or not the pit left in a an avocado [quoted text clipped - 13 lines] > > You've heard of them, right? Overheard smart people talking about them? She didn't have a problem with me when I gave her the benefit of the doubt while she was getting slammed in the ng during one her more dramatic forays. Wonder what I did to piss her off? JD > >OMG Bob! Look what you think you had to post to prove a person wrong. > >Who gives a flying f.ck whether or not the pit left in a an avocado [quoted text clipped - 9 lines] > > Personally I think they need to get a room Together?? LOL >> >OMG Bob! Look what you think you had to post to prove a person wrong. >> >Who gives a flying f.ck whether or not the pit left in a an avocado [quoted text clipped - 10 lines] >> Personally I think they need to get a room >Together?? LOL If they wish. Who am I to tell anyone who to sleep with. LOL >>OMG Bob! Look what you think you had to post to prove a person wrong. >>Who gives a flying f.ck whether or not the pit left in a an avocado >>turns it brown or no? not me One gobbles them down anyway. Even if you treat information the same way? Fastest Digestive Tract in History = Diarrhoea FTTH syndrome >>they turn brown they still taste ok. You just love to debate any >>subject in here. How many hours did you spend looking up links to >>prove otherwise? Why is so important for you to argue small irrelevant >>points?????: Sheesh Relax. Its ok!!! you concede that you have gone nowhere to contribute to easing the situation ??,, doan be surprised if BP rubs your nose in your own flippancy,, i would - no problem. generalisations are your enemy - first rule of research. >>Laureen > >Best to killfile him (and JD) otherwise they will go on and on about >it. > >Personally I think they need to get a room. Jaime,, given your track record do you really believe anyone of substance gives a FF *what* y o u *think*. stick to facts dear and follow those that use them to educate noongs like yourself. * oooh *that* was a bit harsh - make it "platinum embellished" :- / as you can tell ,, i have been waiting for the 'sweetie pie image' to wear thin,,didnt have to wait long ! whats it been,, a week? not handling induction at all well are we? MërëMåLË - - *.·´¨¨)) ¸.·´ .·´¨¨))* *((¸¸.·´ ..·´ ((¸¸.·´* How Much? http://www.foodstandards.gov.au/npc/anzfa_npc/ How Does That Work? http://tgos.org/newbie/rules.html http://livinginternet.com/u/ua.htm http://www.forteinc.com/agent/faq.php http://groups.google.com/advanced_group_search Non Capisca? http://www.autistic-people.com/australian.html http://www.urbandictionary.com Need A Friend? http://www-ai.ijs.si/eliza-cgi-bin/eliza_script > > > Sorry bob but you're wrong. It will keep the whole thing from browning. > > [quoted text clipped - 18 lines] > > Here's how the myth originated. Leaving the pit in half an avocado > > being stored keeps the part *under the pit* from browning. <http://www.runnersworld.com/home/0,1300,1-53-88-5220,00.html?site=RunnersWo rld> > > Pastorio > > [quoted text clipped - 18 lines] > points?????: Sheesh Relax. Its ok!!! > Laureen Laureen, Chill out dear! I for one enjoy Bob's cooking information and I was glad he provided the real deal on the avocado browning issue. I often like to serve a salad to guests, and I often like to include avocado in it. I also like to make my salads in advance and brown avocado looks icky. So the correct information was not necessarily life or death, but I was glad to get it. Not to be insulting, but if someone really annoys you, you should killfile them. Others may not find them so irritating. Bob has an ego, it is true, but so do we all. I for one am glad he posts here as he always provides good information. I have quite a few of his posts saved, especially the stuff he posted on various methods of thickening. Consider that you may be someone who gets cranky when they are dieting. I tend to do it too, and (former) carb addicts often find there is some element of this in their interactions with others. SignatureEvelyn (To reply to me personally, remove sox) > > "Bob (this one)" <Bob@nospam.com> wrote in message > news:<1034dj24k5jva20@corp.supernews.com>... [quoted text clipped - 71 lines] > tend to do it too, and (former) carb addicts often find there is some > element of this in their interactions with others. I never said he annoys me I just pointed out all the work he goes through to point out somene is wrong. He does it all the time and it seems very important to him to point out errors and educate us. What did I do before Bob?????? > I never said he annoys me I just pointed out all the work he goes > through to point out somene is wrong. He does it all the time and it > seems very important to him to point out errors and educate us. What > did I do before Bob?????? <LOL> I don't annoy her. She simply enjoys raving about me. It's that animal magnetism thing, I bet. Apparently whatever you did before me wasn't interesting enough to hold your attention. BOb > > > "Bob (this one)" <Bob@nospam.com> wrote in message > > news:<1034dj24k5jva20@corp.supernews.com>... [quoted text clipped - 18 lines] > > > > > > > > From a chef: <http://www.leskincaid.com/food/recipes/Avocado%20turning%20brown.htm> > > > > Here's how the myth originated. Leaving the pit in half an avocado > > > > being stored keeps the part *under the pit* from browning. <http://www.runnersworld.com/home/0,1300,1-53-88-5220,00.html?site=RunnersWo > > rld> > > > > [quoted text clipped - 43 lines] > > tend to do it too, and (former) carb addicts often find there is some > > element of this in their interactions with others. > I never said he annoys me I just pointed out all the work he goes > through to point out somene is wrong. He does it all the time and it > seems very important to him to point out errors and educate us. What > did I do before Bob?????? I don't mean to sound unkind at all when I say this, but this newsgroup is not solely about you or the things you personally want to read. I for one appreciate being corrected about the things Bob writes about, since I LIKE to cook and am considered a very good one. I have found that most of his posts are teaching posts. If you think he enjoys "correcting" people too much, it could be that he is naturally inclined to teach and likes to help others know the right way to do things. Again, I suggest that you might find this newsgroup more likeable if you killfile those whose comments you find less enlightening or less pleasurable to read. There should be no shame in doing this, I do it all the time. I just don't have the time to read everybody. Bob is worth my while to read, and I continue to do so. SignatureEvelyn (To reply to me personally, remove sox) I've done it for years in restaurants and at home and it works. We never used used lemon or lime juice because of the change in the flavor. Very un-authentic I'm a retired chef. Believe who you like. I know what I've seen and done over the years. Signature- Bear Grrrrrrrr : o) 297/276/210 http://home.earthlink.net/~polarbear50/index.html > > > Sorry bob but you're wrong. It will keep the whole thing from browning. [quoted text clipped - 19 lines] > Here's how the myth originated. Leaving the pit in half an avocado > being stored keeps the part *under the pit* from browning. <http://www.runnersworld.com/home/0,1300,1-53-88-5220,00.html?site=RunnersWo rld> > Pastorio > [quoted text clipped - 9 lines] > >> > >>Pastorio >> Sorry bob but you're wrong. It will keep the whole thing from browning. > [quoted text clipped - 9 lines] >top, like oil, will also do it. Pressing plastic wrap tightly on the >surface works, too. ...coming in late. appropriate handling of field heat in controlled temperature/humidity storage is the initial key to preventing this. and the prime reason for spoilage is inappropriate handling. ime. MërëMåLË - - *.·´¨¨)) ¸.·´ .·´¨¨))* *((¸¸.·´ ..·´ ((¸¸.·´* How Much? http://www.foodstandards.gov.au/npc/anzfa_npc/ How Does That Work? http://tgos.org/newbie/rules.html http://livinginternet.com/u/ua.htm http://www.forteinc.com/agent/faq.php http://groups.google.com/advanced_group_search Non Capisca? http://www.autistic-people.com/australian.html http://www.urbandictionary.com Need A Friend? http://www-ai.ijs.si/eliza-cgi-bin/eliza_script > Sorry bob but you're wrong. It will keep the whole thing from browning. Well, I have read that numerous times, but that is not what I have observed when I have done this. I wonder why various people have had different experiences? SignatureJean B. >>Sorry bob but you're wrong. It will keep the whole thing from browning. > > Well, I have read that numerous times, but that is not what I have > observed when I have done this. I wonder why various people have > had different experiences? Yeah, me too. I just bought my first avacodo a couple days ago and did the same thing. It did keep the whole avacado from browning. Hmmmm. Marsha/Ohio >>> Sorry bob but you're wrong. It will keep the whole thing from browning. >>> [quoted text clipped - 4 lines] > Yeah, me too. I just bought my first avacodo a couple days ago and did > the same thing. It did keep the whole avacado from browning. Hmmmm. What did you do with the avocado? How did you store it before and after cutting it? For how long? Where? What did you use it for? Bob > >>> Sorry bob but you're wrong. It will keep the whole thing from browning. > >>> [quoted text clipped - 9 lines] > > Bob I wonder if perhaps there is some acidity in the pit? I leave in Bob's post above as proof that he has an open mind about it. SignatureEvelyn (To reply to me personally, remove sox) >>>> Sorry bob but you're wrong. It will keep the whole thing from browning. >>>> [quoted text clipped - 9 lines] > > Bob I cut it in half. Left the uneaten half in the refrigerator crisper with the pit, unwrapped, for two days. It was in the frig for two days. No brownness at all. Marsha/Ohio >>>>> Sorry bob but you're wrong. It will keep the whole thing from >>>>> browning. [quoted text clipped - 15 lines] > with the pit, unwrapped, for two days. It was in the frig for two > days. No brownness at all. Interesting. I can't explain why it wouldn't have developed any browning without seeing the setup. It has nothing to do with the pit, though, that's been established by food scientists clearly enough. Perhaps a very high humidity level (that's what crispers are for) forced condensation that shielded the flesh of the avocado. It's exposure to air that facilitates browning, and the presence of ethylene gas speeds it up. Could be that nothing else in the drawer was producing ethylene. Perhaps the stillness of the air in the crisper (if the temperature stayed constant, no convection currents) didn't permit browning. Dunno. Was the flesh the same color under the pit as around the exposed edges? Bob > > I cut it in half. Left the uneaten half in the refrigerator crisper > > with the pit, unwrapped, for two days. It was in the frig for two [quoted text clipped - 12 lines] > > Was the flesh the same color under the pit as around the exposed edges? I generally put 1/4 avocado in my salad each night. I keep the unused but cut-into avocado in an old deli container with a snap-on lid. This evening, I had the last 1/4 of an avocado. One cut edge was from last night and the other one was from 3 nights ago. The fresher cut edge was exactly the same color as the bit that was under the pit, but the other exposed edge was substantially browner. Just another data point... SignatureAF "Non Sequitur U has a really, really lousy debate team." --artyw raises the bar on rec.sport.baseball Oops. Misread this. I was thinking Guac. Sorry Bryan for the other post. It doesn't make sense in this context. Signature-Bear Grrrrrrrrr :o) 297/276/210 > > I need to start eating avocados and want to know a few simple > > recipes. I have them and a couple of limes in my refrigerator waiting [quoted text clipped - 8 lines] > > --Bryan 198/149/150/155, LC since Jan 2002 Cut in half, remove pit. Spoon salsa into cavity and top with sour cream. > I need to start eating avocados and want to know a few simple > recipes. I have them and a couple of limes in my refrigerator waiting > for your advice. Cut in halves, remove the stone, squeeze fresh lemon over and salt and pepper. Eat with spoon. Or use chicken salad (mayo based) as topping. Guacamole: chop it up and throw it in the blender with 4 cloves of garlic, squeeze fresh lemon, salt, olive oil. Blend. Or just slice it and add to your salad. Or ..... Cut in halves, remove the stone, pour a little olive oil over and salt and pepper. Eat with spoon. > > I need to start eating avocados and want to know a few simple > > recipes. I have them and a couple of limes in my refrigerator waiting [quoted text clipped - 9 lines] > > Or just slice it and add to your salad. Make Avocado salsa 1 ripe medium California avocados, peeled, pitted and diced 1/2 large ripe tomato, diced 2 tbsp finely chopped red onion 1 cloves garlic, minced 1 Tbs. chopped fresh cilantro Juice of 1/2 large lime cumin, pepper and salt to taste. Combine and toss. Refrigerate for at least 30 minutes. Something happens to the flavors when they meld. > Or ..... Cut in halves, remove the stone, pour a little olive oil over and > salt and pepper. Eat with spoon. Or both olive oil and lemon squirt :) The lemon gives it a nice fresh breeze, as the olive oil and avocado is a bit heavy. Avocado really is a wonderful fruit. Fruit salad with grapefruit -- both work against insulin, for us hypos. The grapefruit juice can be the dressing, or you can use Italian. Nice with some sweet fruits added: mango, persimmon, peach, banana, apple.... There's also avocado ice cream, but I forget if anything else goes in it, like lemon maybe. Lime peel? Skinny -------------- >> I need to start eating avocados and want to know a few simple >> recipes. I have them and a couple of limes in my refrigerator waiting [quoted text clipped - 9 lines] > >Or just slice it and add to your salad. Skinny -- pre-diab hypo |
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