OldHobo Member

The confusion here isn't drained or not. It is if the weight is for dried beans or cooked beans. 11g protien is ball park for a can of beans. 20 g is ball park for a cup of dried beans which when cooked yields about 3 cups.

I get the most benefit by deglazing the pork chop skillet with it.

Because every MFP member can input into the database there are some really crazy records. The longer you use it the less frustrating it becomes. When entering food I'm not used to I keep the USDA database open in a separate tab. Of course, it takes a little getting used to as well.

I had to look at one of these on Amazon to figure out what we're talking about. They should smoke less than a Lodge stovetop grill because the drippings are directed away from the heat but some of the commenters do talk about setting off their smoke detectors. I only replied to suggest a stovetop smoker to those looking…

My meatballs/meatloaf are made with bread soaked in milk, which is a common preparation, so adding moisture isn't necessarily a bad thing. Can't speak from experience to the mushrooms. Sounds like something worth trying though.

I get my sun-dried tomatoes this way so no draining involved.

You're like me. Your waist isn't too big; you're just too short. If I was 7'10" my weight would be ideal.

I read almost every one of these posts and think, That sounds pretty good. You can buy jalapeño jelly in the grocery store. Really good on those sausage breakfast sandwiches I don't eat anymore. What's funny about pumpkin and cottage cheese? The only way that wouldn't be great is raw pumpkin. Ham & peanut butter? Google…

How long does it take a spider with a wooden leg to drill a hole through a two by four?

* Get up * Urinate * Weigh * Record * Forget about it 'til tomorrow

Aaron, thanks for the post. Another tool in my kit.

Vinegar. Specifically balsamic vinegar. I keep a relatively inexpensive bottle to drizzle over stuff. There isn't much that it doesn't improve. A lot! With practically no calories!

I think that was accepted about coffee until recently. Have seen this reported elsewhere also.

Like many others above, I suggest don't add oil to cooking water. Lots of folks used to add it to pasta water but not so much anymore for many good reasons. I heartily approve of drizzling your favorite extra virgin olive oil over vegetables after cooking though.

Another savory oat recommendation. Steel cut oats take a little more time than rolled oats but taste better and have texture. Try adding bouillon, or even better cook with (home made <3 ) stock instead of water. Pick one or more from list below to try;* Sautéed onion, celery, and (hot?)peppers * Garlic (roasted?) * Sausage…

A gadget called a spiralizer turns firm vegetables into spaghetti-like strands. Zucchini is the veg used most often. This is the one I bought.

I weigh daily, second thing every morning. Write it down in the Daily Weight column. Next to that is the Weight/5 Day Roll column, where I write down the mean average of today and previous 4 days. The 5-day rolling average means more to me.

I guess I have two favorites.* Steel cut oats with fruit, often dried blueberries or tart cherries because I buy them in bulk. * Whole grain yellow corn grits made with stock or bouillon, onions, and peppers. With eggs and meat. Todays "breakfast meat" is a sautéed pork cutlet. Have one or the other of these two at least…

Seems to me most people think anything they aren't used to is gross. And most people are used to fewer and fewer things. Grandmas who took pride in using everything, snout to tail, are much rarer than they used to be, and grocery clerks who can't tell a beet from a turnip are more common. Not coincidentally, food allergies…

Beans, well cooked, become very soft and float in their own gravy. Many soups like tomato, squash, and split pea are perfect. Most soups and even stews will work if meats and vegetables are minced or finely diced. Grits or polenta. Ignoring the "picky eater" bit here, as I would in my own kitchen.

Pork cutlet; Squash, mashed in skin with garlic and cumin.

I was always kind of skinny, 'til I wasn't. In my 40s was occasionally startled by a shadow or reflection in a store window. Didn't recognize the silhouette. Thought some fat guy was sneaking up on me. Don't know how much I should lose. Plan to decide that after 75 pounds come off. So if you have room on your friends list…

You don't have to soak beans. They might cook a little quicker if you do though. You definitely should sort looking for rocks and dirt clods though. Folks will say you don't have to but if you cook beans long enough you will get some that'll make you wish you woulda done. It's also good practice to rinse them.

I don't have much on 1 except don't quit. Picky is an adjective used to justify childish eating habits. Decide that you have outgrown them. At least just stop using the word. Generally speaking, home-cooked meals made from ingredients purchased in the grocery produce, meat, and dairy aisles are healthier and less expensive…

Easiest for me is grazing on leftovers. Next easiest; put some protein, say a chicken breast or pork chop, some vegetable, maybe zucchini, and some starch like perhaps a potato or plantain all into an 8" casserole and cook in a toaster oven for however long the meat requires. Toss the whole batch with some extra virgin…

Don't do the overnight thing but make steel cut oats 3 or 4 times a week. Approve of all of above even though I don't think I've ever eaten a flax or chia seed. Savory oats are good too. Try cooking in chicken or pork stock instead of water. Some things I sometimes include are:* Bouillon (if you don't have stock) * Onion *…

I get a flu shot every fall. Unless your doctor advises against it, you should too. It may save a life; yours, a loved one, a neighbor, or a co-worker. The great flu epidemic of 1918.

When I do it is laziness. Gonna start calling it intermittent fasting though. ;)

And earlier in the same discussion thread there was this:

An alter ego posted this in another forum a few hours ago.