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What are your unpopular opinions about health / fitness?
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Alatariel75 wrote: »Need2Exerc1se wrote: »VintageFeline wrote: »lemurcat12 wrote: »Winter squash good (had my first of the season yesterday, delicata, although I have a pumpkin and a butternut ready to be prepared), pumpkin spice bad, other than in a pie on Thanksgiving. There's really nothing objectively bad about the mix of spices called pumpkin spice but that they are so overdone this time of the year, probably, so I admit to being curmudgeonly.
Bringing us back round to Thanksgiving and in particular my vested interested in the Canadian one, my best friend is indeed resuming her hosting of a big feed and it shall be happening in two weeks. I get to get my pumpkin pie on. I laughed when she asked me today if I could make it. Psychic.
IMO pumpkin pie is one of those things that must be made with fresh pumpkin rather than canned. It's a totally different taste.
I've tried fresh a couple of times, and found the results awful. Also more work. Not trying again.
I have to disagree; it's totally worth the trouble.
Get the pie/sugar pumpkins; they're about the size of a cantelope. Quarter them, remove the seeds, brush lightly with olive oil, and bake at 350 until soft. Let them cool completely then puree the meat (NOT the skins). Measure 15oz at a time into containers and freeze until ready to use. It'll keep about six months. (I did my T-day pumpkin prep last weekend.
)
I've only ever made it with fresh, because canned is extremely hard to find and incredibly expensive when you can, over here.
I also caramelise the sugar for the pie, it gives it this amazing richness.
This is getting me so excited for pumpkin pie. 1 week and 2 days away, Oh yeah.3 -
VintageFeline wrote: »Alatariel75 wrote: »Need2Exerc1se wrote: »VintageFeline wrote: »lemurcat12 wrote: »Winter squash good (had my first of the season yesterday, delicata, although I have a pumpkin and a butternut ready to be prepared), pumpkin spice bad, other than in a pie on Thanksgiving. There's really nothing objectively bad about the mix of spices called pumpkin spice but that they are so overdone this time of the year, probably, so I admit to being curmudgeonly.
Bringing us back round to Thanksgiving and in particular my vested interested in the Canadian one, my best friend is indeed resuming her hosting of a big feed and it shall be happening in two weeks. I get to get my pumpkin pie on. I laughed when she asked me today if I could make it. Psychic.
IMO pumpkin pie is one of those things that must be made with fresh pumpkin rather than canned. It's a totally different taste.
I've tried fresh a couple of times, and found the results awful. Also more work. Not trying again.
I have to disagree; it's totally worth the trouble.
Get the pie/sugar pumpkins; they're about the size of a cantelope. Quarter them, remove the seeds, brush lightly with olive oil, and bake at 350 until soft. Let them cool completely then puree the meat (NOT the skins). Measure 15oz at a time into containers and freeze until ready to use. It'll keep about six months. (I did my T-day pumpkin prep last weekend. )
I've only ever made it with fresh, because canned is extremely hard to find and incredibly expensive when you can, over here.
I also caramelise the sugar for the pie, it gives it this amazing richness.
This is getting me so excited for pumpkin pie. 1 week and 2 days away, Oh yeah.
This is my go to recipe, though I use fresh pumpkin as I said. I got it in the Gourmet cookbook my boss in Iowa gave me for my birthday, it's this huge tome of a thing and I had to pay excess luggage to being it home but it was worth it. Also has the best braised brisket recipe I've ever used in it.
https://www.epicurious.com/recipes/food/views/caramel-pumpkin-pie-2364282 -
lemurcat12 wrote: »So my unpopular opinion (and it's definitely unpopular among my family and friends, who will not let me do it) is that it would be really fun to do a Thanksgiving dinner based on the food restrictions and documented foods that the Pilgrims actually used, to the extent possible.
I think it would a great challenge. They did a Top Chef challenge based on this long after I first started talking about it, and I was so excited. My family and friends still tell me it's a terrible, very bad idea, and they want the traditional stuff. (Granted, I like the traditional stuff too.)
I have serious reservations about planning a celebratory feast based entirely on the foods eaten and enjoyed by a historical community that narrowly avoided starving to death.
I mean, I thought Kraft mac & cheese was delicious after canoeing for six or ten hours somewhere in the backwoods. Otherwise, not so much.
Hunger is the best pickle?
On the bright side, the Pilgrims did have beer.5 -
Alatariel75 wrote: »VintageFeline wrote: »Alatariel75 wrote: »Need2Exerc1se wrote: »VintageFeline wrote: »lemurcat12 wrote: »Winter squash good (had my first of the season yesterday, delicata, although I have a pumpkin and a butternut ready to be prepared), pumpkin spice bad, other than in a pie on Thanksgiving. There's really nothing objectively bad about the mix of spices called pumpkin spice but that they are so overdone this time of the year, probably, so I admit to being curmudgeonly.
Bringing us back round to Thanksgiving and in particular my vested interested in the Canadian one, my best friend is indeed resuming her hosting of a big feed and it shall be happening in two weeks. I get to get my pumpkin pie on. I laughed when she asked me today if I could make it. Psychic.
IMO pumpkin pie is one of those things that must be made with fresh pumpkin rather than canned. It's a totally different taste.
I've tried fresh a couple of times, and found the results awful. Also more work. Not trying again.
I have to disagree; it's totally worth the trouble.
Get the pie/sugar pumpkins; they're about the size of a cantelope. Quarter them, remove the seeds, brush lightly with olive oil, and bake at 350 until soft. Let them cool completely then puree the meat (NOT the skins). Measure 15oz at a time into containers and freeze until ready to use. It'll keep about six months. (I did my T-day pumpkin prep last weekend. )
I've only ever made it with fresh, because canned is extremely hard to find and incredibly expensive when you can, over here.
I also caramelise the sugar for the pie, it gives it this amazing richness.
This is getting me so excited for pumpkin pie. 1 week and 2 days away, Oh yeah.
This is my go to recipe, though I use fresh pumpkin as I said. I got it in the Gourmet cookbook my boss in Iowa gave me for my birthday, it's this huge tome of a thing and I had to pay excess luggage to being it home but it was worth it. Also has the best braised brisket recipe I've ever used in it.
https://www.epicurious.com/recipes/food/views/caramel-pumpkin-pie-236428
I shall bookmark should I ever tackle it myself. I think the biggest issue could be sourcing a good variety of pumpkin for it though we can get tinned in our "World Food" aisles.
My friend has been making hers for years and it's very good. In fact hers is the only one I've ever tried because it's not a thing for Brits.
Edit to add: darn American recipes use sticks and teaspoons for solids and cups etc. I have cups so that's not too much of an issue unless I want to log it. The butter is annoying but a quick Google will sort. One day America, one day you will write recipes with grams.5 -
VintageFeline wrote: »Alatariel75 wrote: »VintageFeline wrote: »Alatariel75 wrote: »Need2Exerc1se wrote: »VintageFeline wrote: »lemurcat12 wrote: »Winter squash good (had my first of the season yesterday, delicata, although I have a pumpkin and a butternut ready to be prepared), pumpkin spice bad, other than in a pie on Thanksgiving. There's really nothing objectively bad about the mix of spices called pumpkin spice but that they are so overdone this time of the year, probably, so I admit to being curmudgeonly.
Bringing us back round to Thanksgiving and in particular my vested interested in the Canadian one, my best friend is indeed resuming her hosting of a big feed and it shall be happening in two weeks. I get to get my pumpkin pie on. I laughed when she asked me today if I could make it. Psychic.
IMO pumpkin pie is one of those things that must be made with fresh pumpkin rather than canned. It's a totally different taste.
I've tried fresh a couple of times, and found the results awful. Also more work. Not trying again.
I have to disagree; it's totally worth the trouble.
Get the pie/sugar pumpkins; they're about the size of a cantelope. Quarter them, remove the seeds, brush lightly with olive oil, and bake at 350 until soft. Let them cool completely then puree the meat (NOT the skins). Measure 15oz at a time into containers and freeze until ready to use. It'll keep about six months. (I did my T-day pumpkin prep last weekend. )
I've only ever made it with fresh, because canned is extremely hard to find and incredibly expensive when you can, over here.
I also caramelise the sugar for the pie, it gives it this amazing richness.
This is getting me so excited for pumpkin pie. 1 week and 2 days away, Oh yeah.
This is my go to recipe, though I use fresh pumpkin as I said. I got it in the Gourmet cookbook my boss in Iowa gave me for my birthday, it's this huge tome of a thing and I had to pay excess luggage to being it home but it was worth it. Also has the best braised brisket recipe I've ever used in it.
https://www.epicurious.com/recipes/food/views/caramel-pumpkin-pie-236428
I shall bookmark should I ever tackle it myself. I think the biggest issue could be sourcing a good variety of pumpkin for it though we can get tinned in our "World Food" aisles.
My friend has been making hers for years and it's very good. In fact hers is the only one I've ever tried because it's not a thing for Brits.
Yeah, totally not a thing for Aussies either, but when I make it I have to make multiple lol.0 -
Pumpkin pie should only be made with canned pumpkin.3
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stevencloser wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »stanmann571 wrote: »Need2Exerc1se wrote: »janejellyroll wrote: »Need2Exerc1se wrote: »janejellyroll wrote: »lemurcat12 wrote: »Packerjohn wrote: »Carlos_421 wrote: »Packerjohn wrote: »Packerjohn wrote: »Carlos_421 wrote: »Bry_Lander wrote: »Before I started using MFP I honestly never realized that so many people have food on their mind all of the time.
Maybe it just comes up a lot since this is a diet and fitness site?
And a 500 calorie piece of cake is the perfect food for someone looking to eat a nutritional low calorie diet?
Depends. Low calorie compared to what. And what is the composition of the rest of said persons diet that day/week. Context and dose dude. Context and dose. It always amazes me how some people consistently struggle with this concept.
Cakes, cookies and other grain based desserts make up the highest percentage of calories out of 25 food groups in the US diet.
http://www.businessinsider.com/foods-that-make-up-most-of-the-calories-american-consume-2015-2
70% of Americans are overweight/obese.
Yep, context and dose dude, context and dose.
It's great that 5-6 posters on this topic have no issue with controlling these item, not like that out in the real world.
No one said that there aren't many people who have their dosages wrong.
Plus, I'd wager than "cake culture" makes up an extremely tiny percentage compared to little Debbie's, hostess, nabisco and Keebler that people stock their own cabinets with.
True, the amount of these items (cakes, cookies, brownies, etc, things I would consider part of the cake culture food group) eaten at work, may be relatively small for some, but the calories are the same regardless of where they are consumed.
What's really sad is grain based desserts, soda/energy drinks and alcohol, items with virtually no nutritional value, make up 3 of the top 5 sources of calories. Fruits and veggies (with the exception of fried white potatoes) don't even make the top 25 items
I totally agree that it's terrible that the average person in the US eats so few veg, but veg would never rank high on what people eat ranked by calories in that they are quite low cal. I aim for 10+ servings of veg per day, and still they don't rank #1 on my calorie sources, or even close.
I wish I logged better, but looking at a day last week where I logged and ate about 10 servings of veg (total calories were less than 1700), and was trying to eat lower carb, higher fat and had 127 g protein, 34 g sugar, my main sources of calories were:
1) Meat (consisting of salmon and turkey) (388 kcal)
1) Nuts (nuts and nut butter, which I dipped chocolate in) (388 kcal)
3) Veg (more carrots and red peppers and less greens than usual, so might skew higher) (280 kcal)
4) Dairy (190 kcal)
5) Oil (all olive on that day) (180 kcal)
6) Eggs (154 kcal)
7) Chocolate (85 kcal)
8) Fruit (I juiced half a lime) (about 5 kcal -- normally would have more, but was lowering carbs)
If you wanted to critique my diet, oil has essentially no nutrients, chocolate is not insignificant, fruit is really low, and dairy and nuts probably higher than nutrition would really justified (but it's one day). Still a reasonably nutritious day and well below my personal TDEE (which suggests to me there's some room for 138 kcal of less nutritious stuff) and still veg are not top and would not reasonably be (unless I were a vegan or vegetarian and even then aren't legumes and all grains (like corn) and potatoes in separate categories from veg?
Wondering if sweet oats would count as "grain-based dessert"? No real reason why they shouldn't, as some would eat them (or cereal) as such.
This. I eat a ton of fruit and vegetables, yet they never appear in my top calorie sources on Cronometer. If you were looking at where the bulk of my calories came from for the last week, the top sources are things like gumbo, lentils, and cashew cheese. The only time vegetables show up is when they're mixed in a dish with more calorie-dense foods like rice, coconut milk, or plant oils.
Lentils are vegetables
I imagine most days more calories come from fat than vegetables for me.
Technically, yes. I tend to consider legumes a somewhat separate category, but I realize not everyone does.
Can I ask why?
Hypothesis: Since Jane is a vegan, she considers them in a protein category.
Oh. Protein makes them not a vegetable? I don't get it, but I suppose it doesn't matter.
They aren't really veggies because legumes add nitrogen to the soil where veggies don't.
Seriously? Where did you hear/read that? Legumes count toward servings of vegetables in the food plate/pyramid.
ah well that would be why farmers rotate their crops esp when they can't get nitrogen rich fertilizer...
<<<<farm girl that lives in McCain country....aka potato country etc.
well known fact when you are a gardener/farmer etc. and the people around you take their fields seriously and actually get degrees in it.
I have a small garden since a while ago and planted potatoes this year. Is there something I have to do to properly plant stuff there next year?
either use fertilizer with lots of nitrogen or plant peas where the potatos were0 -
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. Vegan-friendly! (Despite Alton Brown's semi-sentient belching sock puppets.)
Like mushrooms?
Yes, they are in the same kingdom.0 -
VintageFeline wrote: »Alatariel75 wrote: »VintageFeline wrote: »Alatariel75 wrote: »Need2Exerc1se wrote: »VintageFeline wrote: »lemurcat12 wrote: »Winter squash good (had my first of the season yesterday, delicata, although I have a pumpkin and a butternut ready to be prepared), pumpkin spice bad, other than in a pie on Thanksgiving. There's really nothing objectively bad about the mix of spices called pumpkin spice but that they are so overdone this time of the year, probably, so I admit to being curmudgeonly.
Bringing us back round to Thanksgiving and in particular my vested interested in the Canadian one, my best friend is indeed resuming her hosting of a big feed and it shall be happening in two weeks. I get to get my pumpkin pie on. I laughed when she asked me today if I could make it. Psychic.
IMO pumpkin pie is one of those things that must be made with fresh pumpkin rather than canned. It's a totally different taste.
I've tried fresh a couple of times, and found the results awful. Also more work. Not trying again.
I have to disagree; it's totally worth the trouble.
Get the pie/sugar pumpkins; they're about the size of a cantelope. Quarter them, remove the seeds, brush lightly with olive oil, and bake at 350 until soft. Let them cool completely then puree the meat (NOT the skins). Measure 15oz at a time into containers and freeze until ready to use. It'll keep about six months. (I did my T-day pumpkin prep last weekend. )
I've only ever made it with fresh, because canned is extremely hard to find and incredibly expensive when you can, over here.
I also caramelise the sugar for the pie, it gives it this amazing richness.
This is getting me so excited for pumpkin pie. 1 week and 2 days away, Oh yeah.
This is my go to recipe, though I use fresh pumpkin as I said. I got it in the Gourmet cookbook my boss in Iowa gave me for my birthday, it's this huge tome of a thing and I had to pay excess luggage to being it home but it was worth it. Also has the best braised brisket recipe I've ever used in it.
https://www.epicurious.com/recipes/food/views/caramel-pumpkin-pie-236428
I shall bookmark should I ever tackle it myself. I think the biggest issue could be sourcing a good variety of pumpkin for it though we can get tinned in our "World Food" aisles.
My friend has been making hers for years and it's very good. In fact hers is the only one I've ever tried because it's not a thing for Brits.
Edit to add: darn American recipes use sticks and teaspoons for solids and cups etc. I have cups so that's not too much of an issue unless I want to log it. The butter is annoying but a quick Google will sort. One day America, one day you will write recipes with grams.
I"ll save you the trouble....a standard stick of butter is 4 ounces, which is 113 grams.1 -
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. Vegan-friendly! (Despite Alton Brown's semi-sentient belching sock puppets.)
Like mushrooms?
Yes, they are in the same kingdom.
That is fascinating. I had no idea0 -
VintageFeline wrote: »Alatariel75 wrote: »VintageFeline wrote: »Alatariel75 wrote: »Need2Exerc1se wrote: »VintageFeline wrote: »lemurcat12 wrote: »Winter squash good (had my first of the season yesterday, delicata, although I have a pumpkin and a butternut ready to be prepared), pumpkin spice bad, other than in a pie on Thanksgiving. There's really nothing objectively bad about the mix of spices called pumpkin spice but that they are so overdone this time of the year, probably, so I admit to being curmudgeonly.
Bringing us back round to Thanksgiving and in particular my vested interested in the Canadian one, my best friend is indeed resuming her hosting of a big feed and it shall be happening in two weeks. I get to get my pumpkin pie on. I laughed when she asked me today if I could make it. Psychic.
IMO pumpkin pie is one of those things that must be made with fresh pumpkin rather than canned. It's a totally different taste.
I've tried fresh a couple of times, and found the results awful. Also more work. Not trying again.
I have to disagree; it's totally worth the trouble.
Get the pie/sugar pumpkins; they're about the size of a cantelope. Quarter them, remove the seeds, brush lightly with olive oil, and bake at 350 until soft. Let them cool completely then puree the meat (NOT the skins). Measure 15oz at a time into containers and freeze until ready to use. It'll keep about six months. (I did my T-day pumpkin prep last weekend. )
I've only ever made it with fresh, because canned is extremely hard to find and incredibly expensive when you can, over here.
I also caramelise the sugar for the pie, it gives it this amazing richness.
This is getting me so excited for pumpkin pie. 1 week and 2 days away, Oh yeah.
This is my go to recipe, though I use fresh pumpkin as I said. I got it in the Gourmet cookbook my boss in Iowa gave me for my birthday, it's this huge tome of a thing and I had to pay excess luggage to being it home but it was worth it. Also has the best braised brisket recipe I've ever used in it.
https://www.epicurious.com/recipes/food/views/caramel-pumpkin-pie-236428
I shall bookmark should I ever tackle it myself. I think the biggest issue could be sourcing a good variety of pumpkin for it though we can get tinned in our "World Food" aisles.
My friend has been making hers for years and it's very good. In fact hers is the only one I've ever tried because it's not a thing for Brits.
Edit to add: darn American recipes use sticks and teaspoons for solids and cups etc. I have cups so that's not too much of an issue unless I want to log it. The butter is annoying but a quick Google will sort. One day America, one day you will write recipes with grams.
I"ll save you the trouble....a standard stick of butter is 4 ounces, which is 113 grams.
I have this bookmarked!
http://www.traditionaloven.com/conversions_of_measures/butter_converter.html0 -
VintageFeline wrote: »Alatariel75 wrote: »VintageFeline wrote: »Alatariel75 wrote: »Need2Exerc1se wrote: »VintageFeline wrote: »lemurcat12 wrote: »Winter squash good (had my first of the season yesterday, delicata, although I have a pumpkin and a butternut ready to be prepared), pumpkin spice bad, other than in a pie on Thanksgiving. There's really nothing objectively bad about the mix of spices called pumpkin spice but that they are so overdone this time of the year, probably, so I admit to being curmudgeonly.
Bringing us back round to Thanksgiving and in particular my vested interested in the Canadian one, my best friend is indeed resuming her hosting of a big feed and it shall be happening in two weeks. I get to get my pumpkin pie on. I laughed when she asked me today if I could make it. Psychic.
IMO pumpkin pie is one of those things that must be made with fresh pumpkin rather than canned. It's a totally different taste.
I've tried fresh a couple of times, and found the results awful. Also more work. Not trying again.
I have to disagree; it's totally worth the trouble.
Get the pie/sugar pumpkins; they're about the size of a cantelope. Quarter them, remove the seeds, brush lightly with olive oil, and bake at 350 until soft. Let them cool completely then puree the meat (NOT the skins). Measure 15oz at a time into containers and freeze until ready to use. It'll keep about six months. (I did my T-day pumpkin prep last weekend. )
I've only ever made it with fresh, because canned is extremely hard to find and incredibly expensive when you can, over here.
I also caramelise the sugar for the pie, it gives it this amazing richness.
This is getting me so excited for pumpkin pie. 1 week and 2 days away, Oh yeah.
This is my go to recipe, though I use fresh pumpkin as I said. I got it in the Gourmet cookbook my boss in Iowa gave me for my birthday, it's this huge tome of a thing and I had to pay excess luggage to being it home but it was worth it. Also has the best braised brisket recipe I've ever used in it.
https://www.epicurious.com/recipes/food/views/caramel-pumpkin-pie-236428
I shall bookmark should I ever tackle it myself. I think the biggest issue could be sourcing a good variety of pumpkin for it though we can get tinned in our "World Food" aisles.
My friend has been making hers for years and it's very good. In fact hers is the only one I've ever tried because it's not a thing for Brits.
Edit to add: darn American recipes use sticks and teaspoons for solids and cups etc. I have cups so that's not too much of an issue unless I want to log it. The butter is annoying but a quick Google will sort. One day America, one day you will write recipes with grams.
I"ll save you the trouble....a standard stick of butter is 4 ounces, which is 113 grams.
Danke!1 -
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Need2Exerc1se wrote: »VintageFeline wrote: »lemurcat12 wrote: »Winter squash good (had my first of the season yesterday, delicata, although I have a pumpkin and a butternut ready to be prepared), pumpkin spice bad, other than in a pie on Thanksgiving. There's really nothing objectively bad about the mix of spices called pumpkin spice but that they are so overdone this time of the year, probably, so I admit to being curmudgeonly.
Bringing us back round to Thanksgiving and in particular my vested interested in the Canadian one, my best friend is indeed resuming her hosting of a big feed and it shall be happening in two weeks. I get to get my pumpkin pie on. I laughed when she asked me today if I could make it. Psychic.
IMO pumpkin pie is one of those things that must be made with fresh pumpkin rather than canned. It's a totally different taste.
I've tried fresh a couple of times, and found the results awful. Also more work. Not trying again.
I have to disagree; it's totally worth the trouble.
Get the pie/sugar pumpkins; they're about the size of a cantelope. Quarter them, remove the seeds, brush lightly with olive oil, and bake at 350 until soft. Let them cool completely then puree the meat (NOT the skins). Measure 15oz at a time into containers and freeze until ready to use. It'll keep about six months. (I did my T-day pumpkin prep last weekend. )
That's what I did, except the freezing. I even grew the bleepin' pie pumpkin.
I encourage others to try it. It was fun. I hope they'll succeed, and be delighted. But my pie was Not Good, so I personally will not do it again. Ever.
I reported my sad, sad story in case someone else has similar results, so that they need not feel lonely and pathetic . . . maybe just pathetic.
I'd happily eat a slice of your delicious, delicious pie, though.
4 -
I love this thread! I love that people have their opinions and no one is harping on them for being"wrong".
I think eating and losing weight is a personal thing and what works for me might not work for you. So when people notice that I've lost weight, I hate it when they ask what I'm doing. I'm cycling through Keto phases and low carb phases and exercising regularly and getting plenty of sleep but do they really want to hear all that? NO. THEY WANT ME TO GIVE THEM AN EASY FIX. And I don't have one. If I try to explain, I get all these,"Are you sure this is healthy?" from women who are pouring sugary syrup in their coffee and eating desserts all the time. I don't want to debate my dietary tactics with someone who isn't even trying.9 -
0
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juliedealmooney wrote: »I love this thread! I love that people have their opinions and no one is harping on them for being"wrong".
I think eating and losing weight is a personal thing and what works for me might not work for you. So when people notice that I've lost weight, I hate it when they ask what I'm doing. I'm cycling through Keto phases and low carb phases and exercising regularly and getting plenty of sleep but do they really want to hear all that? NO. THEY WANT ME TO GIVE THEM AN EASY FIX. And I don't have one. If I try to explain, I get all these,"Are you sure this is healthy?" from women who are pouring sugary syrup in their coffee and eating desserts all the time. I don't want to debate my dietary tactics with someone who isn't even trying.
Um, I don't think you went back far enough...
I agree with you, weight loss is personal and way too frustrating to waste time discussing with people who are looking for a magic pill.10 -
Now, back to cake...3
. 
This discussion has been closed.
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