Cholesterol

On Mon, 28 Mar 2011 17:15:18 -0400, "Felice"
wrote:


It tastes like half and half.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Doug Freyburger wrote:

I have begun to think that is true. I really don't like canola
oil. Oddly enough, though, I have eaten some products that
contain canola oil which don't taste bad.

--
Jean B.
 
Re: [email protected]

Ed Pawlowski wrote:


I'm with you on that one. Moderation. Such as shrimp and scallops sauteed in
clarified garlic butter which then becomes a pasta sauce... fresh hot
biscuits soaked with butter and honey... yep, moderation is the key!

I pay lip service to the docs though, by keeping Fleishman's margarine
around for my GF. If I feel guilt pangs I dab some on the corner of a
buttered biscuit and that helps me avoid therapy. ;-)

;-)

;-)
 
Re: [email protected]

Dora wrote:


I couple months ago I was stunned to see in the dairy beverage case cartons
of "fat free half and half."

Say whaaaaaaaaaat?

Apparently it's selling because it's now a regular item.

How is this possible?

MartyB
 
sf wrote:

I think it's because when you don't know of the existance of the two
sets of people it's easy to get into a conflict -

YesTaster - It's nasty. Stop foisting it on people who hate it.

NonTaster - It's flavorless. Get over making this stuff up.

It doesn't help that a lot of people just don't seem to be able to tell
good food from bad yet they have all sorts of opinions about food that
don't match actual experience when tried. It's far too easy to decide a
person has no taste in food, because so many don't. Knowing specific
lists of flavors that are detected by some not others gives perspectives
on who has no taste and who has different tastes.
 
On Tue, 29 Mar 2011 15:47:41 +0000 (UTC), Doug Freyburger
wrote:


From reading rfc, you'd think that the cilantro tastes like soap and
the I hate Canola camps were huge. But in fact, I don't know anyone
in real life with those genetics (who feel the need to express it, at
least) so there aren't very many of them around.

It never ceases to amaze me at how many picky eaters/allergic to
everything people post to rfc. RFC seems like it should be the *last*
place for anyone who can't or won't eat things to be posting.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
expressing a preference one way or the other is not screaming about it, and
frankly i find it interesting, for example, my sister grows, cooks serves
and even preserves asparagus for her SO and my father, the smell of it turns
her stomach, and she can walk into a public restroom and tell if a recent
user of said public restroom has eaten asparagus... me on the other hand, i
can eat the stuff any time anywhere fixed from a raw salad to mushee with
cheese... JL littl shoes, almost shocked me when he said he was not fond of
olive oil, until he said it i had never heard anyone say anything negative
about it except for the price... truth is i find these differences in taste
and preference interesting, Lee
"sf" wrote in message
news:[email protected]...
 
On Tue, 29 Mar 2011 12:01:09 -0500, "Storrmmee"
wrote:


I felt that way about olive oil until EVOO became popular. Now it
flies off the shelves and everything is fresh.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:

There are a couple of people at my office in the cilantro/soap group.
My MIL was in the canola/rancid group. The groups aren't that rare.
The paprika/hot group is rare enough that I've only encountered one
person in it (and it was like I blew his head off with my paprika
flavored stew, argh).


I get why it happens. If you have a food issue, go to the foodies
because we are the ones who know the subject matter. In real life
there are plenty of people who have no idea I'm wheat intolerant but
here I discuss it regularly. It's a group that draws various types of
food discussion so the unusual stuff gets extra coverage.

That and folks have fun kvetching about their dislikes. We get in
bidding wars trading what we dislike for what we like. Like Jack and
Jill Sprat we can clean out the garden.

Unusual stuff - Long pepper. At first try it was milder than round
pepper. Over the next couple of months I'll do some experiments with
it. Part of the fun for a foodie. I take it that's more like what you
expect from foodies than dietary restriction content.
 
On Tue, 29 Mar 2011 19:27:36 +0000 (UTC), Doug Freyburger
wrote:


Correct. I don't turn to this group for help with gluten free
recipes. There are plenty of blogs/recipes on the net (maybe even a
usenet group), so I don't need to. I want to hear about what other
people cook (and see photos of it whenever possible), not what they
can't or won't eat. I'm just not interested in their personal
dislikes or food allergies, especially when it's in response to what
someone did made. I don't care that the respondent, Poster B, is
allergic to or doesn't like whatever it was that Poster A made. It's
not all about Poster B. It was Poster A's meal and Poster A wasn't
cooking with Poster B's dislikes in mind.

As I've said before, what others consider pedestrian, everyday, hohum,
and boring food - I often consider a breath of fresh air and an
inspiration, because I'm so used to cooking things my way.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
you feel this way because you have never been carted to the hospital because
you ate a bite of something that closed your throat muscles, caused your
heart to beat unrythmically, almost died and then watched your mother and
spouse almost melt down because they almost lost you... in point of fact
people who are allergic are even more interested than general eaters, we
can't be trough eaters, we can't eat some of the simplest foods, and we face
the bigoted masses who can shove anything in their face with no regard for
anything but taste unless they are educated to nutrition.

Lee
"sf" wrote in message
news:[email protected]...
 
On Tue, 29 Mar 2011 15:15:54 -0500, "Storrmmee"
wrote:


I tried to keep it from being personal, Lee. "You" is you in general,
not you in particular. "You" is those people who are constantly
hijacking threads to make it all about themselves. The hijacked OP
doesn't have your food allergy and nobody they serve does either.
They don't need to be cognizant of your food issues and I don't need
to read food drama in response to a post made by someone who doesn't
even know you. The discussion does not have to be all about "you" and
your limitations. I do NOT care. I will never meet you, therefore I
won't ever be making food to serve you. Your likes and dislikes are
immaterial. Take that beet and shove it. I don't care if you do
think it tastes like dirt - nobody I know does and if they do, they're
polite enough not to make their thoughts known.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 26 Mar 2011 15:57:37 -0500, "Storrmmee"
wrote:


After taste? I have no idea what you mean. Maybe you didn't try the
Land O Lakes brand. It's light and buttery. In fact, I just turned
my SIL on to it. She *loves* it. We use the one cut with canola, but
the one cut with olive oil is tasty too.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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