OldHobo Member

I really admire people who can make a menu for a week and stick to it. I'm not one of them and, if I'm honest with myself, I don't want to be. I like staring into the fridge, pondering what to make. I keep staples on hand. Most come from the produce, meat & fish, and dairy departments. There a couple-few dozen staples in…

Yes. Any edible fat that's liquid at sauteing temperatures; like 300 to 400F or so. Yes.

Had two small boneless chops for dinner. Made a pan sauce off heat from equal parts (about 1 1/2 Tbsp) middle eastern yogurt and pico de gallo (tomato, onion, jalapeno, cilantro, and lime juice). Middle eastern yogurt is like greek yogurt but a little thicker and cheesier(?). Thought it was good enough to be worth a…

I'm on the plus side of mid-sixties. Should lose twice as much weight as you and probably a different gender. Having warned you of all those good reasons to disregard my advice, why not give 1200 a one month trial. There's usually a learning curve to tracking calorie and nutrient intake with MFP. A quick initial weight…

Got tired of paying several dollars for few ounces. Now I get them here.

Virtually never make anything exactly the same way twice. Still, it's quicker and easier to edit an existing recipe than make a new one.

Having never seen "adult" used as a verb, I naturally assumed this thread was about combining weight loss with extramarital relations. So of course, tantric exercise leaps to mind.

I make pork chops or sliced boneless loin pretty often because it is so quick and easy. Heat a pan (stainless steel or cast iron?) to something like med. to medium-high. Hand should feel heat an inch or so above the pan. Add a little oil. At the first whiff of smoke lay in the meat which cools down the pan a little bit.…

My hard boiled eggs always peel easily.* Bring water to rolling boil. * Use a push pin to poke a hole in the big end of each egg. * Immerse eggs with a slotted spoon. * Boil 12 minutes for hard-boiled. * 10 minutes for slightly soft yolks. * Move pot to under cold running tap water to stop cooking and cool to the desired…

This isn't new. I think it's what barbp7 meant. Anyway, it's what I meant. Very very simple:* Heat pan enough to bounce water drops. * Add a little oil, then garlic, maybe shallots. * Add some shrimp, not too many. Wait a minute. * Toss, practice beforehand, it impresses girls. * Remove from heat when red. Built-in…

Two tablespoons is, like, a pretty lot. I don't have any PAM but somebody left a can of Canola spray which I assume is comparable. Anyway, the aerosol canola spray can says, "Serving Size 1/4 sec spray (0.25g) Per Container about 565. A teaspoon of oil is about 4 grams. A couple squirts of PAM might be a half a gram. Two…

Yup!

I wish MFP could would at least label entries they themselves downloaded by their own IT directly from the USDA database and make them unalterable by users. This would not be an unreasonable demand on MFP's resources.

At this point I thought I might have something to contribute to the conversation.* How to Cook Anything, or anything else by Mark Bittman * Better Homes and Garden New Cookbook among others of that ilk * Joy of Cooking any edition really But then I wondered if I had the academic or intellectual capacity to keep up; But…

Many scales won't have a button labeled "tare". With my EatSmart ESKS-10 the on-off switch doubles as tare, which really just means reset to zero. I looked for a legit tare function which would allow me to input tare but couldn't find one at a price practical for home use. Don't miss it now after a couple years use with…

I never tasted them until my fifties, maybe 10 years ago. Before that, I looked down my nose at them. A narrow-minded, parochial, and willfully ignorant attitude that I regret mostly for depriving myself for so long of one of the world's most popular, sustainable, and healthy foods. My first exposure was the Beachcliff…

Yup, The ThermPro TP08; I've got that one too. Doesn't get much use though.

I'm happy with a Therm Pro TP03A. $12.49 on Amazon at the moment.

Milk is slightly heavier than water. For whole milk, I think the difference is about 3%. I ignore it. You have my permission to ignore it too. By definition 1 ml of water weighs 1 gr. If I need the metric volume for a small amount of milk, that's close enough for me.

I taped a note to the back of the olive oil bottle that reads:* 15 ml = 1 Tbsp = 13.6g * 2 tsp = 8g I weigh the bottle before and after. Seems more accurate and easier to me than cleaning the measuring spoon. Use a block of wood to protect the scale from the heat and weigh the pot, pan, dutch oven, or casserole dish. From…

Just paraphrasing Ann here. I'm all for adding or substituting ingredients and considering recipes as mere suggestions. But mashed garbanzos without tahini is bean dip, not hummus. Nothing wrong with bean dip.

And then there's this.

Cups is a volume measurement and grams is a weight measurement. It can be converted but different ingredients will have different factors. One ml of water weighs 1 gram. There are 237 ml in a cup so 1 cup of water weighs 237 grams. A cup of marshmallows or lettuce would weigh lots less than a cup of water. Oil weighs a…

Pork n Greens Sautéed pork loin Turnip greens, mustard greens, and a turnip cooked in homemade pig feet broth. For the benefit of those who've never been to the South, that juice is called pot liquor and best sopped up with cornbread, an indulgence I reluctantly forgo. 261 calories, 5g carbs, 30g protein.

The world is your oyster. Suggestions:* How to Cook Everything, Mark Bittman * Brothers Green Eats, a YouTube channel

I like onions, peppers, and garlic with fried potatoes anything.

I crossed the prediabetes line into full-on type II several months ago. I ate almost no added sugars but way too many carbs, especially grains, thinking that "whole grains" were ok. The good news is that it's been reversed. Last A1C well below that "line" and hoping to get below the preD level soon. Consistently logging on…

Your recent post about salt and water was helpful and informative. I imagine this one will be too, to somebody. As my third-grade teacher explained to mom and dad, education isn't for everybody.

I don't really follow recipes much. The exact amount of something doesn't interest me as much as the relative proportion of something to the other things. How to cook like that and still keep track of exact amounts so it can be logged accurately can be a bit of challenge but not a major one really. My MFP recipes have…

If you saute or pan-fry that protein there is a ton of flavor and the basis for a sauce stuck to the skillet. You can make a simple sauce in the couple/few minutes it takes your meat to rest. Deglaze the pan with a liquid, practically any liquid, and thicken by reduction. The possibilities and options are virtually…