peggysu’s Profile
Recent Comments
Ed Levine's Serious Diet, Week 57: Apple Crisp, Lard Potato Chips, and Chocolate
I hope your chest tightness has gone away.
I know you keep getting diet advice but have you checked out Seth Roberts' Shangri-La Diet (SLD) at http://www.sethroberts.net/ ?
All you have to do is consume some flavorless calories in the middle of a two-hour flavor-free window and otherwise eat whatever you want. Consuming flavorless calories lowers your setpoint and cuts your appetite so you lose weight. Don't knock it if you haven't tried it; it's worked for thousands of people; it's essentially free; it's safe;
The simplest way to consume flavorless calories is to hold your nose while sipping some Light Tasting olive oil floated on ice water. Start with a teaspoon so your stomach gets used to the oil and work your way up. Some people see an effect immediately, for others it takes a few days to a few weeks. At your weight you may need as much as 400 flavorless calories a day.
I know you might be thinking that you are already having trouble cutting back so why waste calories on something flavorless? But the huge upside is that SLD frees you from cravings and allows you to lose weight effortlessly.
In Videos: Mark Bittman on Stephen Colbert
@comicsan I understand that Bittman thinks that if humans ate MORE plant food it would be good for the planet and also good for individual humans. I don't think this is the right forum to discuss what's good for the planet but if you are interested you can find many excellent opposing arguments.
However, it is relevant to the people "here" that plant-based foods are generally bad for your health. (Read Taubes!) Most people (at least in the U. S.) already eat too many plant-based calories, not too few.
As far as processed foods per se, that's a huge subject and you'd need to look at it on a case-by-case basis. (I don't mean to be arguing in favor of unnecessary additives.) For example it is a scientific fact that even though there are more minerals in less-processed grains, these minerals are less accessible to the human metabolism than those in highly-processed grains because of other factors present in less-processed grains.
In Videos: Mark Bittman on Stephen Colbert
OK it was amusing and Bittman has some interesting recipes in his books and on his blog. But he's just flat out wrong if he thinks there is any scientific evidence that plant food is the healthiest way for humans to eat. If you care about your health, start by reading Gary Taubes' Good Calories, Bad Calories.
See more comments by peggysu »
Recent Posts
See more posts by peggysu »
Recent Favorites
peggysu hasn't favorited a post yet.
Recent Polls
peggysu hasn't answered any polls yet.
Recent Quizzes
peggysu hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Guilty Food Pleasures
@thehostess
I can't believe we are the only two who love saltines with margarine or in my case real butter. I also like them with currant jelly. But not butter and jelly at the same time.
Braunschweiger and Vidalia onion sandwiches made with squishy white bread.
Ed Levine's Serious Diet, Week 57: Apple Crisp, Lard Potato Chips, and Chocolate
I hope your chest tightness has gone away.
I know you keep getting diet advice but have you checked out Seth Roberts' Shangri-La Diet (SLD) at http://www.sethroberts.net/ ?
All you have to do is consume some flavorless calories in the middle of a two-hour flavor-free window and otherwise eat whatever you want. Consuming flavorless calories lowers your setpoint and cuts your appetite so you lose weight. Don't knock it if you haven't tried it; it's worked for thousands of people; it's essentially free; it's safe;
The simplest way to consume flavorless calories is to hold your nose while sipping some Light Tasting olive oil floated on ice water. Start with a teaspoon so your stomach gets used to the oil and work your way up. Some people see an effect immediately, for others it takes a few days to a few weeks. At your weight you may need as much as 400 flavorless calories a day.
I know you might be thinking that you are already having trouble cutting back so why waste calories on something flavorless? But the huge upside is that SLD frees you from cravings and allows you to lose weight effortlessly.
In Videos: Mark Bittman on Stephen Colbert
@comicsan I understand that Bittman thinks that if humans ate MORE plant food it would be good for the planet and also good for individual humans. I don't think this is the right forum to discuss what's good for the planet but if you are interested you can find many excellent opposing arguments.
However, it is relevant to the people "here" that plant-based foods are generally bad for your health. (Read Taubes!) Most people (at least in the U. S.) already eat too many plant-based calories, not too few.
As far as processed foods per se, that's a huge subject and you'd need to look at it on a case-by-case basis. (I don't mean to be arguing in favor of unnecessary additives.) For example it is a scientific fact that even though there are more minerals in less-processed grains, these minerals are less accessible to the human metabolism than those in highly-processed grains because of other factors present in less-processed grains.
In Videos: Mark Bittman on Stephen Colbert
OK it was amusing and Bittman has some interesting recipes in his books and on his blog. But he's just flat out wrong if he thinks there is any scientific evidence that plant food is the healthiest way for humans to eat. If you care about your health, start by reading Gary Taubes' Good Calories, Bad Calories.
Cook the Book: 'Kneadlessly Simple'
Scones with currants.
Have you discovered any new amazing foods lately?
Hi soozm32. I'd almost forgotten about HD's yummy Sticky Toffee ice cream. My husband and I were addicted to it for a while; I'd never thought I'd turn down chocolate before.
BTW, Jamie Oliver has a good Sticky Toffee Pudding recipe in his "jamie's dinners" book.
Pantry 'Ghosts': Do You Have Them?
I have some saffron I've had for over 10 years. I've never used it and don't know if it's still safe or edible but hate to discard anything so expensive.
The saffron is from before I started using a Sharpie to put the purchase date on everything that goes in the pantry, fridge, or freezer. Try it -- you'll be surprised how comforting it is.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
My aunt used to bring us real scrapple from Philly whenever she came to visit us in NC.
Serious Cheese: Pairing Cheese and Honey
Mountain wildflower honey on plain old Philadelphia cream cheese is surprisingly good.
The Next Food Network Star Season Finale
While I found Adam extremely likeable, I prefer Aaron as a chef. When he made the awesome almost forgotten chicken parmesan in like 10 minutes, he won it for me. He's very talented and experienced and I'm interested to learn his secrets.
Lisa is, of course, extremely talented. However, she doesn't come across as a likeable or even as a very nice person. (It actually doesn't matter what she's really like since all you get is the TV persona.) I think she could do with some psychotherapy and perhaps with watching a bunch of old Julia Child shows. She needs to either become more generous or figure out how to let her innate generosity show.
Last year the local PBS station showed an old Julia Child episode during its raising money week and as soon as the show was over, I immediately went into the kitchen and made the recipe. I'd totally forgotten what it was to watch a cooking show where I could hardly wait to start cooking. (Well, Alton Brown does sometimes but his whole schtick kind of gets on my nerves.)
JC was considerably older than Lisa when she got her start on TV -- Lisa's still got time to be the next Martha Stewart since that seems to be her goal.
Corn syrup-is it really that bad? Replacements?
Typically a recipe for fudge or thick hot fudge sauce will use mostly table sugar (sucrose) with a bit of some other chemical form of sugar (such as corn syrup which is a mixture of glucose and fructose). The reason for using a second chemical form is that it functions as an impurity that keeps the primary form from crytallizing too soon and causing the product to be grainy.
Cook the Book: Chocolate Sablés
Fudgie brownies. (Although real fudge is pretty yummy also!)
The Saveur 100 Is Out
Tomato aspic brings back happy childhood Christmas memories for me. My mother, who lived to almost 92, always made tomato aspic in individual aluminum star-shaped molds for Christmas dinner; each was carefully unmolded and served on a bit of lettuce. Hers was pretty good (canned tomato juice must have been better 50+ years ago) but I think what makes one remember it is the unusual texture which is very different from Jello.
To Eat or Not to Eat? That Is the Question
What will generate the desired result is the Shangri-La Diet and less carbs. See Seth Roberts' site.
By lowering your setpoint via SLD you will reduce your appetite but not reduce your enjoyment of the food you do eat. Eating a variety of different foods and food preparations will also help reduce your appetite.
Eating carbs is necessary to storing fat; you will need to eat less carbs. When you do eat carbs, try to eat those with a low glycemic index (G. I. ) so as not to spike your insulin level. Higher insulin levels mean more fat storage. Cf. Gary Taube's recent book.
Cook the Book: 'The Food You Crave'
Minestrone with lots of cabbage.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Ole Time in Cary, NC
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
It's always been porterhouse!
Dinner Tonight: Zucchini, Pine Nut, and Golden Raisin Salad
Where do you get good pine nuts?
I'm tired of the often rancid ones from China.
Corn syrup-is it really that bad? Replacements?
I have used rice syrup for pecan pie, and it's the best pie ever. but not sure what to use to make marshmallows.
Cook the Book: 'Kneadlessly Simple'
French bread!!! YUM!
Cook the Book: 'Kneadlessly Simple'
Multi grain bread! This looks like a great cookbook!!!
Guilty Food Pleasures
In public I have a reputation of being a health-conscious eater with sophisticated tastes. But in private, I'm actually a crap-eating junkie. Here's my list of sinful indulgences:
Chef Boyardee's Beefaroni with mozzarella
Kraft's powdered cheddar cheese
Ikea's Swedish Meatballs
Campbell's Condensed Mushroom Soup mixed with rice (I like to refer to it as a poor man's mushroom risotto, lol)
Hungry Man's Salisbury Steak dinner
McDonald's Sausage McGriddle, Big Mac, fries, and chocolate/vanilla soft serve ice cream
Burger King's deep fried apple pies
KFC's Original Fried Chicken, potato and macaroni salads, and honey roasted chicken (I first tasted it back in the 90s during a trip to Saratoga Springs. OMG, it was the best chicken from a fast food place ever. Are these still available in the U.S.???)
Jell-O Pudding
Pillsbury Chocolate Chip Cookies
any Pizza Hut pizza (love the greasy crust!)
Red Lobster (all the ones in Montreal closed over 20 years ago. I miss those garlic cheese biscuits!)
canned sardines with French's mustard
canned liver pate spread with Miracle Whip on white bread
Cherry Coke
and a Canadian product: McCain's Triple Chill desserts
http://www.mccain.ca/framework/builder.aspx?page=SubCategory&lang=en&partition=1&category=3&category1=5029&selected=5029&marker=CMF_LEVEL_TWO_MARKER:Category;
God, I feel like such a fraud...
Pantry 'Ghosts': Do You Have Them?
My pantry ghosts hide items prior to my going to the market. Hence the five, yes five, large bottles of soy sauce and three bottles of oyster sauce. I love making Asian food, but there is no way I can use all that up!
Pantry 'Ghosts': Do You Have Them?
I just got a brand new pantry ghost last night – but only because it's a food we're not accustomed to eating: fresh cilantro/coconut chutney made for us by the dinner guest who came over last night. We have about a pint of it, I think. It's great stuff, and the guy who made it says it goes with anything, so maybe it won't linger for long.
Guilty Food Pleasures
Spam and I use MSG sometimes when I cook.
Guilty Food Pleasures
Crunchy Cheetos
Ritz crackers with real butter
Cookie dough
Extra crunchy peanut butter right out of the jar w/a spoon
Vanilla wafers and canned cake frosting
Cocktail peanuts
Krystal cheeseburgers
Taco Bell Nachos Bell Grande
Chocolate covered peanuts or raisins
Guilty Food Pleasures
@peggysu - MY grandmother used to snack on saltines with butter and radish slices on top.
@DELICIOUS - You put the Siracha on the peanut butter toast?? That's interesting...
Guilty Food Pleasures
I have a cheese-fried and sausage theme......just realized!
Kraft sharp E-Z cheese from the can. Eat from the can, but prefer to spell out family names as well as make shapes on triscut crackers.
Golden Flake(Southern staple) crunchy AND puff cheese curls
Biscuits and sausage gravy if I make it. Rare to find the good stuff!
Popeyes-everything!
Hot thin french fries loaded on top with sharp cheese
Homemade onion rings
Baked Garlic cheese grits-not instant
Ina Gartens Chicken Pot Pie. The best!!!!
Sausage cheeseballs made with hot sausage, bisquick, and cheese
Guilty Food Pleasures
(whispering)
Look I know it’s not pretty but here is my list of shame
Taco Bell taco’s
Cheese whiz
Kraft singles
Cup of Noodles
My list of Mystery Meats otherwise know as don’t ask don’t tell:
Potted meat
Turkey Spam
Cute cut outs of pre pressed breaded chicken (the dino shapes are my fav’s)
When I could eat it that Pennsylvania wanna have a heart attack in the shape of a loaf Scrapple
I’m not proud
Guilty Food Pleasures
Tater tots, Oreos, and Peeps. There, I've said it. But how did liverwurst get to be a guilty pleasure? Maybe it was all the years I spent in Milwaukee, but for me a decent liverwurst is just pate with a working class label.
Guilty Food Pleasures
1. toast white bread, add cheddar and ketchup then broil. yummm
2. liverwurst on a kaiser roll
3. hebrew national hot dog and sabrett onions on a hot dog roll
4. ritz crackers & peanut butter
5. mac n cheese with ketchup
Guilty Food Pleasures
@fdr1952: Yay! Fellow stale candy lover! Awesome!
Gotta say, I will never understand you Braunschweiger people. My dad ate that and oh lordy, did it stink. But I love stinky cheese of all kinds, so just call me weird.
Guilty Food Pleasures
OMG...I only have 3 and NONE of them have been mentioned...
1. Frito-Lay brand Original Flavor canned Bean Dip... put it in a smal bowl, microwave for 30 secs, cover top with finely shredded cheddar, microwave another 15 secs, eat with bite-size Tostitos and salsa that I put a dab of on each one with a spoon before I pop the whole thing in my mouth...insanely good.
2. Cottage cheese sprinkled with pepper and a little Old Bay...use as dip with Ritz crackers.
3. Any drugstore/generic brand spice drop candies...believe it or not, the ones they sell by the register at Ace Hardware are probably the best.
Guilty Food Pleasures
Cheeseburger Hamburger Helper. Now and forevermore.
Guilty Food Pleasures
Chef Boyardee ravioli
Anything from White Castle
A hot toasted strawberry Pop Tart with melted butter on it
Old Dutch potato chips with Top-the-Tater
Eggo Homestyle waffles toasted and smeared w/peanut butter
Tortilla chips with melted colby-jack cheese
and my most secret sin: Ragu original sauce with 1 lb. of ground beef over spaghetti w/Pepperidge Farm garlic bread
Guilty Food Pleasures
Mallomars! Though sadly out of season. Also, Carvel Flying Saucers/Fudgie the Whale.
Guilty Food Pleasures
tostitos queso dip. i love it, can't explain why.
Guilty Food Pleasures
@nightowl, I am right there with you on the Utz Crab Chip (potato chips seasoned with Old Bay). I could eat the entire bag.
I also love Annie's Mac & Cheese with extra butter mixed in for extra creaminess; Krispy Kreme HOT donuts; McD's quarter pounder & hot salty fries; Ruffles and supermarket french onion dip (the kind in the dairy section, not the jarred kind - blech); Top Ramen with frozen peas added for some nutritional value and most of the water drained before adding the seasoning packet; Pringles Jalapeno chips; Chef Boyardee ravioli; Velveeta dip mixed with a can of Rotel and cooked sausage served with Fritos scoops; Campbell's vegetable soups.
I think it's safe to say I am not a food snob. I like it all!
Guilty Food Pleasures
Chili Cheese Fritos and Canned Fritos Bean Dip
Hostess Pies
Big Mac (Grrrrr....)
Campbell's Tomato Soup - I make a better homemade tomato soup but there is still something great about Campbell's. I'm thinkin it's the corn syrup.
Keebler Club Crackers dipped right into a jar of grape jelly (Mmmm, salty and sweet!)
Guilty Food Pleasures
How could I forget Cinnamon and Brown Sugar PopTarts, or Apple Cinnamon PopTarts...frosted, of course. Good thing I'm not grocery shopping right now...my cart would be full of sugary goodies.
Guilty Food Pleasures
Frozen burritos with melted cheddar cheese and tapatio hot sauce
Canned chili and tortilla chips
Jack in the Box tacos
Lil smokies
In Videos: Mark Bittman on Stephen Colbert
And, as far as Taubes is concerned, he could tell me the sky is blue and I would go outside to check. He used to write pro-Atkins columns in the NYT all the time, and Atkins has been thoroughly discredited.
In Videos: Mark Bittman on Stephen Colbert
peggysu: "However, it is relevant to the people "here" that plant-based foods are generally bad for your health. (Read Taubes!) Most people (at least in the U. S.) already eat too many plant-based calories, not too few."
I'd like to see some proof to back this claim up. Actually both claims. The one that plant-based foods are bad for your health and that most people in the US eat too many plant-based calories.
Recent Posts
Recent Favorites
peggysu hasn't favorited a post yet.
Polls
peggysu hasn't answered any polls yet.
Quizzes
peggysu hasn't taken any quizzes yet.
@thehostess
I can't believe we are the only two who love saltines with margarine or in my case real butter. I also like them with currant jelly. But not butter and jelly at the same time.
Braunschweiger and Vidalia onion sandwiches made with squishy white bread.