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Author Topic:   wheat grass... any science to this fad?
zephyr
Member (Idle past 4540 days)
Posts: 821
From: FOB Taji, Iraq
Joined: 04-22-2003


Message 16 of 101 (297631)
03-23-2006 5:05 PM
Reply to: Message 7 by nator
03-23-2006 4:04 PM


quote:
I'd like to know how it is equal to a kg of vegetables, you know?
Tastes as bad as 2.2 pounds of vegetables combined?
just kidding... I love my veggies, but I hear wheat grass is foul. Ultra-foul.

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nator
Member (Idle past 2160 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 17 of 101 (297636)
03-23-2006 5:18 PM
Reply to: Message 14 by crashfrog
03-23-2006 4:58 PM


Re: thanks
quote:
Olive oil is good for your heart;
Specifically, I think it reduces bad cholesterol and increases the good.
quote:
tumeric extends life;
How does it do that?
quote:
garlic just plain can't be anything but good for you.
I think I remember reading that raw garlic has the benefits, and that it is a natural blood thinner?
quote:
Chili peppers are good for you, too.
High in viamin C, are chiles, I think.
I also think I remember reading something about chiles being good for fighting off colon cancer?
quote:
These aren't foods that I specifically consume so much as foods I try to use in my cooking whenever possible. (You can't fry in olive oil, though, so I'm open to suggestions for the healthiest and cleanest oil for such cooking. Right now I use pure vegetable oil.)
Yes, you can fry in olive oil; you just can't get it terribly hot.
The smoke point of a good filtered mass produced olive oil like Colavita is 375 degrees, and typical deep frying temperature is 365 degrees, so I don't think that frying in olive oil should be a problem as long as it is not filled with particulate.
Now, I wouldn't sear anything in olive oil. I usually sear in a cast iron skillet with no oil at all, anyway.

This message is a reply to:
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Replies to this message:
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Jazzns
Member (Idle past 3902 days)
Posts: 2657
From: A Better America
Joined: 07-23-2004


Message 18 of 101 (297646)
03-23-2006 5:50 PM
Reply to: Message 12 by Silent H
03-23-2006 4:39 PM


My own personal miracle food
Genuine Hatch or otherwise New Mexican green chili. I have heard all the wives tales such as 1 chili = 10 oranges in terms of antioxidants and stuff but everything I have seem at least suggests that it is a better source of vit c among other things.
Plus it makes every single food taste better. I could not leave NM because I would not be able to get fresh green chili. There is nothing better in autumn then driving down in the valley with your windows down and smelling the roasting chili next to all the markets. Plus you can walk into any generic burger, pizza, or sandwich joint in all of NM and get green chili on your order.
I make a huge pot of green chili stew once a week that usually feeds us for 2 nights.
I read something recently, I think it was on the BBC but I can't recall, that the substace in most hot fruits actually has some good health benefits. I don't really know or care personally. The health benefit for me is that it is awesome and makes me happy. =)

Of course, biblical creationists are committed to belief in God's written Word, the Bible, which forbids bearing false witness; --AIG (lest they forget)

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JustinC
Member (Idle past 4834 days)
Posts: 624
From: Pittsburgh, PA, USA
Joined: 07-21-2003


Message 19 of 101 (297647)
03-23-2006 6:04 PM
Reply to: Message 13 by crashfrog
03-23-2006 4:54 PM


I've always thought a vegetable was any part of a plant that you eat that's not derived from the ovary (shoots, leaves, roots, etc). So grains are fruits.

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crashfrog
Member (Idle past 1457 days)
Posts: 19762
From: Silver Spring, MD
Joined: 03-20-2003


Message 20 of 101 (297656)
03-23-2006 8:04 PM
Reply to: Message 17 by nator
03-23-2006 5:18 PM


Re: thanks
How does it do that?
I dunno. Something I read once and I'm a big Dune fan and so the idea of a real spice that had health benefits ("the spice extends life") stuck in my mind. Plus I like curry. According to wikipedia, a compound in tumeric called curcumin is implicated in the prevention and amelioration of Alzheimer's disease.
I also think I remember reading something about chiles being good for fighting off colon cancer?
Something about the capsaicin, I believe.
The smoke point of a good filtered mass produced olive oil like Colavita is 375 degrees, and typical deep frying temperature is 365 degrees, so I don't think that frying in olive oil should be a problem as long as it is not filled with particulate.
Eh, I tried it once, and the smoke point wasn't the problem; it was that the oil imparts way too much flavor to the food. It was awful. Worst kitchen mistake I ever made (that I actually tried to eat.) Then again I was batter-frying pork for tiger pork so maybe there is something you could fry in olive oil. Dunno about that, though. I'd love to be proved wrong, though.
I usually sear in a cast iron skillet with no oil at all, anyway.
So that's the trick. Say, what do you know about cast-iron cookware? How do I season a skillet? How much should I pay? I invented a recipe for seared wasabi tuna tacos with black bean salsa (made the salsa myself, delish) and the tuna didn't get the sear that I wanted (they were still hella good, though. Old El Paso makes white corn taco shells with flat bottoms for stuffing a bunch of diced, seared tuna in the bottom with a little wasabi paste.)

This message is a reply to:
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Replies to this message:
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crashfrog
Member (Idle past 1457 days)
Posts: 19762
From: Silver Spring, MD
Joined: 03-20-2003


Message 21 of 101 (297657)
03-23-2006 8:07 PM
Reply to: Message 18 by Jazzns
03-23-2006 5:50 PM


Re: My own personal miracle food
There is nothing better in autumn then driving down in the valley with your windows down and smelling the roasting chili next to all the markets.
I grew up with that smell, but my family moved to Minnesota. Not so much in the way of roasting chiles up there.
I was a freshman in college when a weird smell drifted down the stairway from somebody's dorm room. It was familiar to me, but familiar to the upperclassmen in a completely different way. When I asked who was roasting chiles they all started laughing.
Smoking pot smells like roasting chiles. Who knew?

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Coragyps
Member (Idle past 725 days)
Posts: 5553
From: Snyder, Texas, USA
Joined: 11-12-2002


Message 22 of 101 (297660)
03-23-2006 8:55 PM
Reply to: Message 20 by crashfrog
03-23-2006 8:04 PM


Re: thanks
How do I season a skillet? How much should I pay?
Clean it real well (up to placing it directly on a campfire until any non-iron stuff burns off), put a thick film of cooking oil in it, bake at 225 or so for several hours and optionally let it sit in the oven for a day or two thereafter. Never put in a dishwasher or soak in dishwater.
Pay $5 if the second-hand store absolutely insists.

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macaroniandcheese 
Suspended Member (Idle past 3918 days)
Posts: 4258
Joined: 05-24-2004


Message 23 of 101 (297669)
03-23-2006 9:27 PM
Reply to: Message 10 by Coragyps
03-23-2006 4:34 PM


i really like v8. especially the celery seed flavor. yum.

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macaroniandcheese 
Suspended Member (Idle past 3918 days)
Posts: 4258
Joined: 05-24-2004


Message 24 of 101 (297670)
03-23-2006 9:34 PM
Reply to: Message 20 by crashfrog
03-23-2006 8:04 PM


Re: thanks
yes. capsacin causes apoptosis in specifically colon cancer cells if not others. it also prevents and i believe cures skin cancer. there is a capsacin ointment that is the best sunscreen because it prevents the cell damage.

This message is a reply to:
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Replies to this message:
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nator
Member (Idle past 2160 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 25 of 101 (297858)
03-24-2006 5:17 PM
Reply to: Message 20 by crashfrog
03-23-2006 8:04 PM


Re: thanks
quote:
Eh, I tried it once, and the smoke point wasn't the problem; it was that the oil imparts way too much flavor to the food. It was awful. Worst kitchen mistake I ever made (that I actually tried to eat.) Then again I was batter-frying pork for tiger pork so maybe there is something you could fry in olive oil. Dunno about that, though. I'd love to be proved wrong, though.
Oh my, if you want some of the most delicious eggs in the world, fry them in about 1/4" of extra virgin olive oil that you've heated fairly hot. The eggs should spit and sputter as they cook and get crispy on the edges. Turn them out on to a shallow bowl with their oil and hit them with coarse s&p.
If you can get some good coarse country bread, fry the bread in the oil before you put the eggs in and then rub a cut clove of garlic over the rough browned surface, then do the s&p thing. You can also heat up some roasted red peppers in the oil, too (Piquillo peppers if you can find/afford them) A little smoked Spanich paprika is heaven on this as well.)
This is one of my very favorite late-night noshes that takes almost no time, nor effort.
Anyway, stuff fried in ilive oil is fantastic- but if you were trying to do an Asian dish it would taste all wrong. Stick with the Mediterranian.
quote:
So that's the trick. Say, what do you know about cast-iron cookware? How do I season a skillet? How much should I pay? I invented a recipe for seared wasabi tuna tacos with black bean salsa (made the salsa myself, delish) and the tuna didn't get the sear that I wanted (they were still hella good, though. Old El Paso makes white corn taco shells with flat bottoms for stuffing a bunch of diced, seared tuna in the bottom with a little wasabi paste.)
Wow, Crash, I might just have to crush on you a little bit if you keep feeding me your self-invented food porn.
What Cor has said about buying and seasoning a cast iron pan is correct, and all I would add is that the more you use it, the more non-stick it will become.
Of course, I probably don't need to tell you but for others who may be reading, do not cook anything very acidic in a cast iron pan as it will react with the metal and make your food taste metallic.

This message is a reply to:
 Message 20 by crashfrog, posted 03-23-2006 8:04 PM crashfrog has replied

Replies to this message:
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roxrkool
Member (Idle past 979 days)
Posts: 1497
From: Nevada
Joined: 03-23-2003


Message 26 of 101 (297893)
03-24-2006 6:10 PM
Reply to: Message 20 by crashfrog
03-23-2006 8:04 PM


Re: thanks
So that's the trick. Say, what do you know about cast-iron cookware? How do I season a skillet? How much should I pay? I invented a recipe for seared wasabi tuna tacos with black bean salsa (made the salsa myself, delish) and the tuna didn't get the sear that I wanted (they were still hella good, though. Old El Paso makes white corn taco shells with flat bottoms for stuffing a bunch of diced, seared tuna in the bottom with a little wasabi paste.)
I recently dumped all my teflon cookware and bought a large pre-seasoned cast iron skillet (Lodge brand for about $24.00) and a set of stainless steel skillets. I LOVE the cast-iron one, but am having problems with the stainless stuff - everything is sticking to it.
Anyway, I eat a lot of fish tacos myself (generally made from Tilapia and some seasoning) and thought I would mention something I do that makes the tacos even better - although more time-consuming.
I buy corn tortillas, as fresh as possible, soften them up by heating them on a warm skillet, place the cooked/seasoned fish in the tortilla, fold in half, then lightly fry the taco (or tacos) in some olive oil until golden brown. I make a batch of about 8 at a time and keep them warm by placing in a large dish lined first with aluminum foil and then paper towels (to soak up most of the oil). I cover them with foil also to keep the heat in. If you have everything ready to go, the tacos won't cool down too much by the time you sit down to eat.
I serve with cilantro, red cabbage, red onions, and good salsa. Then sprinkle the top with coarse salt, queso cotija, and fresh squeezed lime juice. They are excellent. The freshly crisped tortilla shells are heavenly with fish and any other meat.
I'm intrigued by your tuna tacos.

This message is a reply to:
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Replies to this message:
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EZscience
Member (Idle past 5144 days)
Posts: 961
From: A wheatfield in Kansas
Joined: 04-14-2005


Message 27 of 101 (297910)
03-24-2006 6:58 PM
Reply to: Message 15 by nator
03-23-2006 5:02 PM


Re: thanks
Good list, but you forgot sunflower oil.
Recent research suggests it is as good or better than olive oil for reducing LDL blood cholersterol. One of our current research projects concerns sunflower insects so I'm kind on into publicizing its benefits. Its the best substitute currently for hydrogenated fats in processed food and it needs half as much irrigation water as corn so its a good option for farmers in dry areas.

This message is a reply to:
 Message 15 by nator, posted 03-23-2006 5:02 PM nator has replied

Replies to this message:
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Silent H
Member (Idle past 5810 days)
Posts: 7405
From: satellite of love
Joined: 12-11-2002


Message 28 of 101 (298341)
03-26-2006 2:20 PM


cooking to preserve healthy qualities
A number of healthy veggies (or are they all veggies?) have been mentioned as being healthy. What I would like to know now, is what ways they can be prepared/eaten in order to gain the benefits.
For example blueberries were mentioned. Would that include blueberry pies, or does the process remove whatever health benefits the natural blueberry might contain?
Another specific one I'd like to know more about is the Chili pepper. It sounds like that can be quite healthy, yet I really don't like them much. I think the most I like is dried chili peppers for flavoring (though not eaten directly), or within oriental chili sauces used for dipping (where they are eaten but I have no idea what process they went through). Can those provide benefits, or is raw or lightly cooked the only way?

holmes
"What you need is sustained outrage...there's far too much unthinking respect given to authority." (M.Ivins)

Replies to this message:
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crashfrog
Member (Idle past 1457 days)
Posts: 19762
From: Silver Spring, MD
Joined: 03-20-2003


Message 29 of 101 (298345)
03-26-2006 3:02 PM
Reply to: Message 25 by nator
03-24-2006 5:17 PM


Re: thanks
Wow, Crash, I might just have to crush on you a little bit if you keep feeding me your self-invented food porn.
Heh, that's why I don't post pictures of me on the forum.

This message is a reply to:
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Replies to this message:
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BMG
Member (Idle past 199 days)
Posts: 357
From: Southwestern U.S.
Joined: 03-16-2006


Message 30 of 101 (298388)
03-26-2006 5:55 PM
Reply to: Message 26 by roxrkool
03-24-2006 6:10 PM


Re: thanks
Wow. Fish tacos, tuna tacos, Roasted chili peppers, and on and on. I don't think I have ever been so hungry simply reading recipes. My stomach would have to agree.

This message is a reply to:
 Message 26 by roxrkool, posted 03-24-2006 6:10 PM roxrkool has not replied

  
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