Is your olive oil, olive oil?
That a lot of Italian olive oil doesn’t even use olives from Italy. And when those olives get picked in Spain, Morocco and Tunisia they’re cleaned, crushed and processed before getting shipped to Italian refineries.But the non-Italyness doesn’t stop there: At the same port where the olives are shipped to, other shipments of soybean oil and various cheaper oils are smuggled in.Those oils are then cut into the more expensive olive oil at the refinery, along with ingredients to make it look and taste like real olive oil.
via How The Adulteration Of “Italian” Olive Oil Actually Hurts Corrupt Producers – Consumerist.
It’s just the same oat groats processed a different way than your usual rolled oats — chopped up rather than being rolled — giving them a nuttier, more porridge-friendly goodness. Contrary to what you may have read on the internet, their nutrition and glycemic index is the same as any other unadulterated oats.
The two big distinctives for our family are:
1. They taste really good and go well with a lot of different add-ins, and
2. They take a LONG time to cook.
Forget the microwave. Not gonna happen. You can make “old fashioned” rolled oats in the microwave (3-5 minutes, use a bigger bowl than you think you may need), no problem. And you can make your own healthy version of instant oatmeal for the nuker too.
But steel cut oats have to have time to absorb liquid so they soten up. That’s going to run you 20-45 minutes on the stovetop depending on how many you’re making. So here’s an easier way — we understand it’s the typical Irish way …
Boil four cups of water — to a full rolling bowl.
Add in 1 cup of steel cut oats and return to a bowl.
Take it off the heat, cover, and let it sit all night.
Next morning, warm it up in the same pot, adding in whatever you add to oatmeal.
Could not be easier.
Panera is easy but some restaurants take a good bit of effort.
Most important thing is to have a great time. It’s so amazing, that if you’re having a really good time, involved in a really interesting conversation, it’s MUCH easier to eat less. You become like one of those skinny people at Christmas gatherings who runs around talking to everyone and loses their plate! I would have *never* lost sight of my plate before. Heh.
Second — yes plan it out, use their nutrition calculator, eat like you eat. They’ll bend over backwards at Panera or almost any other place — even Waffle House! — if you explain what you’re doing and why they want to help you.
Use their menu of a list of the foods they have. Then just ask for whatever combination you want. The grilled chicken off one salad and the strawberries off another. They’re fine with that.
From a nice lady who needs to eat four servings of vegetables, three of proteins, and three of unrefined carbs per day …
Let’s look at it this way. You’re obese now, and getting larger. So you’re eating more calories than you need.
Your new food plan is substantially fewer calories than you are eating right now. Less food. But with more trouble eating it.
Our first guess is that it’s way easier to slide a couple Big Macs down the food hole than it is to prepare and eat real food which is, or once was, alive (which is the definition of real food: something that lived).
So it’s not that you can’t eat that many calories, it’s just that you’re getting used to a whole new way of whole eating and it will take some time till you feel as great as your daily intake looks. Hang in there.
We love guacamole but … it leads to a large amount of fried tortilla chip consumption which more than cancels out its goodness.
I have a very pleasant little sidewalk Mexican restaurant to thank for this happy discovery.
Guacamole tastes GREAT on cucumbers. Especially if you can get real ones from a farmers market or elsewhere in season.
It also tastes great on meaty tomato wedges or slices.
And there you have it. A perfect treat.
Here’s the guacamole recipe we use at home. It’s better than almost everything you’re going to come across elsewhere. Leave the ingredients a little chunky for a special taste treat,
All you really need for guacamole is ripe avocados and salt. After that, the next most important ingredient is lime juice (or lemon if you don’t have lime). Then come the cilantro, chiles, onion, and tomato.
via Perfect Guacamole Recipe | Simply Recipes.
Flipping your steak often during grilling or pan-searing will result in the best, most evenly cooked meat.
via The Food Lab: Flip Your Steaks Multiple Times For Better Results | Serious Eats.
Hmm. Lot of us were taught to only flip meat one time, so the juices stay in.
Looks like there’s good evidence that flipping it a lot of times is even better.