The sad truth about pasta
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Alatariel75 wrote: »GottaBurnEmAll wrote: »It always makes me sad how people go through high school, college / university and then cant follow or understand the simple label on a box of, in the example, pasta.
While this might be true, calling someone out on a mistake they already feel silly about is something most of us learn is kind of a not nice thing to do when we're in kindergarten.
Couldn’t agree more.
Nope, no leniency. No one is allowed to have a brain-fart, ever. Nup.
I wonder what this dude would have thought of my double-degree, post-graduate qualificationed self a few months ago when I spent 5 minutes trying to peel the cutter off the old box of cling wrap to stick on the new one, when I could have just put the new roll of cling in the old box. He'd have been horrified. Lost all faith in humanity.
This made me laugh out loud. Should probably stop reading the forums at work..
ETA Am I the only one that actually LIKES shirataki noodles?
I don't think I would with regular pasta sauce, but with sauteed vegetables and garlic and olive oil?
Just me?
Ok
*walks away dejectedly* 2 -
Lol... that's why I mix mine with zoodles and mushrooms!0
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I worship pasta0
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I stopped eating pasta. Couldn't justify the calories to myself when there were so many other yummy (and larger portioned) things I could eat....1
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I've been eating pasta - 2 servings a day - and I am still losing weight, although slowly. I only eat it on days I work out. Also, I chop up 2 cups of spinach, saute it and throw it in the pasta - the vegetables fill you up, and spinach is delicious with Italian herbs.2
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Sure ... the package says 2 ounces dry is 1 serving ... but the NIH has 1/2 cup cooked is 1 serving of grain ... so that's only 1 ounce dry ... or the 2 ounces is 2 grain servings.0
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DananaNanas wrote: »Alatariel75 wrote: »GottaBurnEmAll wrote: »It always makes me sad how people go through high school, college / university and then cant follow or understand the simple label on a box of, in the example, pasta.
While this might be true, calling someone out on a mistake they already feel silly about is something most of us learn is kind of a not nice thing to do when we're in kindergarten.
Couldn’t agree more.
Nope, no leniency. No one is allowed to have a brain-fart, ever. Nup.
I wonder what this dude would have thought of my double-degree, post-graduate qualificationed self a few months ago when I spent 5 minutes trying to peel the cutter off the old box of cling wrap to stick on the new one, when I could have just put the new roll of cling in the old box. He'd have been horrified. Lost all faith in humanity.
This made me laugh out loud. Should probably stop reading the forums at work..
ETA Am I the only one that actually LIKES shirataki noodles?
I don't think I would with regular pasta sauce, but with sauteed vegetables and garlic and olive oil?
Just me?
Ok *walks away dejectedly*
I actually like them. As an Asian noodle they work best in Asian style dishes. I’ll do a tomato or alfredo pasta with them but they are great with things like sweet Pad Thai sauce or spicy Thai sauces. Or sometimes I’ll do a curry sauce.0 -
Sure ... the package says 2 ounces dry is 1 serving ... but the NIH has 1/2 cup cooked is 1 serving of grain ... so that's only 1 ounce dry ... or the 2 ounces is 2 grain servings.
but what does 1 or 2 servings of "grain" have to do with the serving size of pasta? those are just recommendations for daily intake i'm assuming1 -
Dumb question about zoodles...do you add them raw to whatever you're eating, or do you sauté them a bit first?0
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Sure ... the package says 2 ounces dry is 1 serving ... but the NIH has 1/2 cup cooked is 1 serving of grain ... so that's only 1 ounce dry ... or the 2 ounces is 2 grain servings.
I assume you are talking about the exchange approach, which I don't think is wildly useful, but which allows for numerous starch "servings" per day even on a limit cal diet. For example, I looked out of curiosity at the 1600 cal menu, and it had 2 starch "servings" at breakfast, 2 at lunch, 2 at dinner, and one for a snack. I think it's an overly convoluted and unnecessary way to think of it, but it certainly allows for a full serving of pasta (even if that counts as 2 exchange "servings") at dinner.
In my (much simpler and more pragmatic approach, IMO), a serving of pasta (or whatever amount fits your calories) plus some lean meat, lots and lots of vegetables, and a bit of olive oil for cooking makes for a sensible, balanced dinner. If you have calories and want to add some more variety, pine nuts or olives or cheese can be nice additions too. If you are low on calories, cutting back on these extras, using lower cal meat (shrimp, for example), less added oil, or, indeed, less pasta (and maybe bulking it out with zoodles if one wants, although I normally just include zucchini in my sauce) all can help. I really don't understand the benefit of counting exchanges, although I know some like that approach. I think it's needlessly complicating and not how I think about food (although I do think about vegetables, protein, starch, and fat as components of meals).1 -
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If your looking for more heft, I just add half a serving of pasta to my zucchini noodles, you can eat alot of the zoodles and still have some pasta, I did this last night because I needed the starchy water from the pasta for a recipe anyways
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Last time I weighed out 2oz of uncooked thin spaghetti and cooked it separately. It came out to 4.75oz of cooked spaghetti. I know it could technically vary on pasta brand, how much water it absorbs, how much is drained out, etc.0
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laurenebargar wrote: »If your looking for more heft, I just add half a serving of pasta to my zucchini noodles, you can eat alot of the zoodles and still have some pasta, I did this last night because I needed the starchy water from the pasta for a recipe anyways
That's what i do too. Either zoodles with spaghetti or chopped cauliflower with spirals or penne. I even sub out half cauliflower for noodles in my tuna noodle casserole0 -
LOL! Laughing *with you* in a super loving way. I’m sure you are relieved.0
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Alatariel75 wrote: »GottaBurnEmAll wrote: »It always makes me sad how people go through high school, college / university and then cant follow or understand the simple label on a box of, in the example, pasta.
While this might be true, calling someone out on a mistake they already feel silly about is something most of us learn is kind of a not nice thing to do when we're in kindergarten.
Couldn’t agree more.
Nope, no leniency. No one is allowed to have a brain-fart, ever. Nup.
I wonder what this dude would have thought of my double-degree, post-graduate qualificationed self a few months ago when I spent 5 minutes trying to peel the cutter off the old box of cling wrap to stick on the new one, when I could have just put the new roll of cling in the old box. He'd have been horrified. Lost all faith in humanity.
This absolutely made my morning. Thank you for sharing.
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Ok, I also didn't know this and it has made me very happy 0
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So, Zoodles.
I open the damn can, pour them into a bowl, toss them in the microwave and eat.
No idea what the hell you guys are talking about, but these are Zoodles to me
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Dumb question about zoodles...do you add them raw to whatever you're eating, or do you sauté them a bit first?
Just added zucchini in thin pieces to my pasta today. What I do is throw the chopped zucchini in with the boiling pasta for the last 5 min or 3 if it's very thin. I don't like my zucchini mushy. I dump it all out in the colander, put it back in the pot, and then add whatever sauce, oil, etc I'm using. Serve quickly, pasta "al dente" always.
My sauce was EVOO, garlic, shrimp, some leftover clams from the day before, beer (or wine), I prefer the stronger taste of beer in my sauces, pepper, red pepper flakes, veg broth flakes. I cook pasta everyday for 4 men.0 -
That is TOTALLY the kind of mistake I would make! Kinda nice to see there are other folks out there 0
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*weeps*0
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Haha this made me laugh.. the actual desired portion of pasta is nowhere near the serving size! Another option is spaghetti squash. Strings like spaghetti and creates more volume with less carbs/cals!0
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