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Weight Loss Forum / General Topics / August 2004herring and tomato paste stew - final chapter
The truth - it never tasted that good with low salt. My dinner will now be 1 can tomatoe paste +9 oz spinach + 2 tablespoons olive oil + spices. I'll eat my herring later with crispbreads. >The truth - it never tasted that good with low salt. My dinner will >now be 1 can tomatoe paste +9 oz spinach + 2 tablespoons olive oil + >spices. I'll eat my herring later with crispbreads. Goodness, I think I would be ill if I ate that. No disrespect, but it sounds quite, quite disgusting and far too fatty for my particular digestion (I can't really digest oily fish, which is sad).  SignatureAnnabel Smyth mailto:annabel@amsmyth.demon.co.uk http://www.amsmyth.demon.co.uk/index.html Website updated 18 July 2004 * On Wed, 28 Jul 2004 at 07:24:44, Brad Sheppard * <Brad@sheppardsoftware.com> wrote: * * >The truth - it never tasted that good with low salt. My dinner will * >now be 1 can tomatoe paste +9 oz spinach + 2 tablespoons olive oil + * >spices. I'll eat my herring later with crispbreads. * * Goodness, I think I would be ill if I ate that. No disrespect, but it * sounds quite, quite disgusting and far too fatty for my particular * digestion (I can't really digest oily fish, which is sad). It also sounds disgusting to me, which is saying a lot (I can eat almost anything these days). i I'm still having my aforementioned fish issue as well. I just hate it. :/ I tried today to eat some grilled catfish (others raved over it) at the cafe where I work part time and honestly it was just gross to me, So I am still in search of a fatty fish substitute in my diet. Susan 280/189/140 > >The truth - it never tasted that good with low salt. My dinner will > >now be 1 can tomatoe paste +9 oz spinach + 2 tablespoons olive oil + [quoted text clipped - 3 lines] > sounds quite, quite disgusting and far too fatty for my particular > digestion (I can't really digest oily fish, which is sad). http://www.amsmyth.demon.co.uk/index.html > Website updated 18 July 2004 >I'm still having my aforementioned fish issue as well. I just hate it. >:/ [quoted text clipped - 4 lines] >Susan >280/189/140 Well, the obvious choice is supplements. I generally eat a reasonable amount of fish, but I still take EFA (essential fatty acid) supplements. And for weeks like this, where my diet consists of portable food, meeting sandwiches, and late night quickie dinners at home, supplements are a good thing :-). Chris (done a day early with the audit, and taking tomorrow off :-) ) I think you are absolutely correct about supps - Now if I will just get off my tail and go get some :) I'm guessing I can get what I'm looking for at my grocery store? Susan who lives miles and miles from civilization (or so it feels like sometimes) 280/189/140 > >I'm still having my aforementioned fish issue as well. I just hate it. > >:/ [quoted text clipped - 12 lines] > > Chris (done a day early with the audit, and taking tomorrow off :-) ) >I think you are absolutely correct about supps - Now if I will just get >off my tail and go get some :) >I'm guessing I can get what I'm looking for at my grocery store? Probably, but it depends on the grocery, I suppose. It's the sort of thing you can buy over the internet as well. I get the ones my gym sells, but I get the online because the pricing is better: http://shop.lifetimefitness.com/items/item_detail.cfm?ITEM_ID=67. I'm sure there are many other web sources of comparable products. Chris 262/143/ (145-150) > The truth - it never tasted that good with low salt. My dinner will > now be 1 can tomatoe paste +9 oz spinach + 2 tablespoons olive oil + > spices. I'll eat my herring later with crispbreads. Tomato paste is good stuff. I now use it where I once used tomato sauce. More robust flavour, no added sugar. >> The truth - it never tasted that good with low salt. My dinner will >> now be 1 can tomatoe paste +9 oz spinach + 2 tablespoons olive oil + >> spices. I'll eat my herring later with crispbreads. > >Tomato paste is good stuff. I now use it where I once used tomato sauce. >More robust flavour, no added sugar. But lots of added salt, though. SignatureAnnabel Smyth mailto:annabel@amsmyth.demon.co.uk http://www.amsmyth.demon.co.uk/index.html Website updated 18 July 2004 >>Tomato paste is good stuff. I now use it where I once used tomato sauce. >>More robust flavour, no added sugar. > > But lots of added salt, though. I use a no added salt type, though your're right, the normal types are almost 1% salt. >>>Tomato paste is good stuff. I now use it where I once used tomato sauce. >>>More robust flavour, no added sugar. >> But lots of added salt, though. > >I use a no added salt type, though your're right, the normal types are >almost 1% salt. I don't think they do the no-salt variety here. I do use it though - I've never used ketchup, my mother wouldn't allow it when I was a child, unless we were eating chips (French fries), and I never really developed a taste for it. SignatureAnnabel Smyth mailto:annabel@amsmyth.demon.co.uk http://www.amsmyth.demon.co.uk/index.html Website updated 18 July 2004 > I don't think they do the no-salt variety [of tomato paste] here. I do use it though - > I've never used ketchup, my mother wouldn't allow it when I was a child, > unless we were eating chips (French fries), and I never really developed > a taste for it. Yes, salt-free tomato paste seems much rarer in the UK than in Aus. I did a quick Google search, and the only UK link I found that referred to tomato paste with no added salt was: http://www.jopling.co.uk/documents/HealthyEatingFlyer.pdf I've never regarded chips and tomato sauce as going together. The iconic use for tomato sauce in this country is on meat pies. Chips are one of the few things I feel drawn to put salt on, though I find the food most enhanced by salt is eggs. > I don't think they do the no-salt variety here. I do use it though - > I've never used ketchup, my mother wouldn't allow it when I was a > child, unless we were eating chips (French fries), and I never really > developed a taste for it. My mother considered ketchup an insult to the cook. Imagine my horror the first time I made meatloaf and maccaroni & cheese for my husband (his favorite meal) and he proceeded to glop ketchup all over everything? At the time, I think he considered it a vegetable <g> I don't use ketchup on *anything*. SignatureWalking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 |
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