Eliminating certain foods

I love food, reading about it, cooking, researching, etc. I often look at recipes which are rich. I would not make them as they do not appeal to me, yet, I find it peculiar people disparaing the recipes are heart attack on a plate, bad, evil, etc.
 
Listen, we all have the ability to make choices. If you do not want to eat it, the do not, but put down people who enjoy a nice slice of blueberry cream cheese french toast with a host of nasty names.
 
Others claim that fast food makes them fat. No, what makes you fat, is eating too much of it. 
 
I do not see any food as having qualities of good or bad, only healthy and less healthy. Why not enjoy things, if allowed (unless you have medical conditions preventing you from doing so) in moderation. 
 
I was looking at a picture of a double down chicken burger to be offered in Canada from KFC. I think it looked good, but not sure I would like it.  I was reading negative comments about it.
 
Rich foods do not cause obesity or health issues, it is our over consumption of it, but it seems if we left it to those who are health nuts, so many foods would be outlawed. Sometimes i feel it will become the way of outlawing smoking, no fried foods, no dessert, etc. to be served in resturants, and such foods would be sold at a very high premium.
 
I do not endorse eating unhealthy foods all the time, but I do not think they should be censored either. 
 

I refuse to sell anything here that is "good" for you.

CTF----hey you can charge more when food looks good and tastes good ---it's tough to charge for stuff with no calories and cholosterole.
 
Anna-------I'm with you------you get sicker worrying than anything else you can do except eat Chewy's food.   All his meals come with a personal size package of Tums.
 
Actually the pictures he posts look so good he may cause me to drop in on him  the next time I fly over on a visit to the homeland----- NY, NY. 

the ancient mariner


CTF----hey you can charge more when food looks good and tastes good ---it's tough to charge for stuff with no calories and cholosterole.

Anna-------I'm with you------you get sicker worrying than anything else you can do except eat Chewy's food.   All his meals come with a personal size package of Tums.

Actually the pictures he posts look so good he may cause me to drop in on him  the next time I fly over on a visit to the homeland----- NY, NY. 

I am with you.

I know one thing.  I  would rather go without eating  than  eating  some of  the  so called  "good foods".  Something that comes to mind immediately is  whole  wheat pasta.  In  my  opinion, that stuff is  just  terrible.  It  smells like the inside of an old silo to me.  All of my  family,  except the  oldest granddaughter,  claim that they  love it.  I refuse to eat the stuff.

Greymo


I know one thing.  I  would rather go without eating  than  eating  some of  the  so called  "good foods".  Something that comes to mind immediately is  whole  wheat pasta.  In  my  opinion, that stuff is  just  terrible.  It  smells like the inside of an old silo to me.  All of my  family,  except the  oldest granddaughter,  claim that they  love it.  I refuse to eat the stuff.

AMEN!!!!  It feels like crap in my mouth, smells goofy, and in general just sucks.  We now keep both whole wheat for mom (she's borderline diabetic) and real pasta for me.  I have been able to compromise and use whole wheat lasagna noodles, but then I put so much other stuff in there you can hardly tell there's pasta anyway.

 I have never touched liverwurst since my father died, that was his last meal, a liverwurst sandwich and then he stroked out.  It was so awful.  I really beleived it killed him, I won't touch it or bring it in the house.  I can still smell and taste a liverwurst sandwich and it is very good tasting, but I can't do it.

Analei, I mostly agree w/ your ideas. I have helped some friends and family change their eating habbits twords the healthier side. I do this by asking them what unhealthy, or high fat / calorie foods, they can live w/o, or just have on rare occasions. That said, I eat anything and everything. I just do it, as you suggested, in moderation.
 
Chewer LOL. You reminded me of what W.C. said about joining a club.
 
Pasta, I like the multi grain. I do not find the whole wheat so bad though. But for some things it's gotta be regular white pasta.
 
What about brown rice? And wheat bread? Oh, and multi grain club crackers?
 
 Fab, I think I would feel the same way.
Joe

analei - I totally agree with you, I have a funny story about that - my sister in law out of state asked if I could find a low-fat, low calorie regional cooking book of old New Orleans style recipes, which I told a little white lie and said I had trouble finding any - actually there are  few out, but I refused to subject my brother to a roux made with butter buds.

As I have mentioned, I have been avoiding high fructose corn syrup. The reason for this is that, at one time, I had high blood sugar. I lost 45-50 pounds, exercise, and my blood sugar is under control without medication. While there have not been human studies, in animal studies, it appears that HFCS is similar enough to sugar compounds occurring in nature to cause insulin to be secreted, but not enough for the cells to admit the insulin. This is similar enough to insulin resistance syndrome as to keep me away from it, except in minute quantities (most breads, for example, contain a small amount).
 
However, I am in that "in-between" position of not being in the clear, but not being in the danger area either. I wouldn't recommend HFCS as a regular part of anyone's diet, but every now and then should not hurt a healthy person, and it's too late for an unhealthy person.

BelleReve


- actually there are  few out, but I refused to subject my brother to a roux made with butter buds.

 
Eeeewwwee - I can't imagine a roux made with anything other than oil and flour!

baileysoriginal

BelleReve


- actually there are  few out, but I refused to subject my brother to a roux made with butter buds.

Eeeewwwee - I can't imagine a roux made with anything other than oil and flour!

 I can't imagine making a roux with oil instead of butter!

I believe that when you make a gumbo or jambalya, the roux is made with oil and flour.

When I learned how to make it from friends whose families have lived in New Orleans since the early 1800's, it was always butter.

I put Boudin in my Gumbo. I just had some and one time in it went. Everyone at my house liked it. So did I. Now I always use it.
Joe
 

baileysoriginal

BelleReve


- actually there are  few out, but I refused to subject my brother to a roux made with butter buds.

Eeeewwwee - I can't imagine a roux made with anything other than oil and flour!

 
I can't imagine a roux made with anything but LARD!

analei
 
I some times refer to certain foods with such titles as you listed, but I am not condemning them.  I am like you, I love food, cooking, creating, researching, eating.  I have spent most of my life around it in several ways.
 
I make baked beans that I called heart attack in a bowl because of the ingredients and the method of reaching the flavor level i wanted.
Everyone loved them, but they were good in moderation, I would not want to eat them every day.  (insert mental image of the scene in Blazing Saddles)
 
My Thanksgiving day menu is rich, but Turkey Day comes but once a year.
 

Exactly, Cajunking.
Everything and moderation..and every once in a while, enjoy those heart attack in a bowl meals...LOL.
Here in Canada, there was some concern from dietitians over the KFC double meat sandwich and all these people get hysterical. It's food for goodness sake, not the H Bomb or some virus. Pfft. 

everything in moderation IS the key.
I hate people who think they are "holier than thou" and will look down their noses at what they don't think is right to them.
they are probably the NIMBY's of the world also.

I was on FB, and this person is calling the KFC double down..dog**** on a plate. so this skinny skank says, it is a good way to cull the horde of overweight people, she then adds, all overweight people eat fast food, then smugly adds, then should serve the double down with a pack of smokes.
 
Well..i did not let this rudeness go. I am not overweight, but i was once was, but my diet was not comprised of fast food, nor did i smoke, and i am not going to be culled from the heard either.
 
What is with people..it seems putting down overweight people is an acceptable put down to be cheered upon and accepted with lots of negative stereotypes.
 
 

I realise in the south, roux are made with oil or lard, however, i have always made mine with butter. There are othe ways to thicken a gravy, that are not gross such as using butterbuds.
 
One can make a slurry of cold water and flour or cornstarch and add it to the liquid. This will thicken it without adding fat.
 
Another way to thicken a gravy or sauce is to make a beurre manie, butter and flour mixed together, and whisked into pan juices, little bits at a time.
 
I do have to laugh about the low fat etc New Orleans cooking. Sure one can modify things, but do not take away the soul.

While I look for recipes that are healthier to make and eat, I will not "skinny down" any of my favorites.Butter on popcorn, good marbled steaks( love the fat on them post preparation) regular mayonnaise( I tried to fool Bob one time by putting lite into a regular jar, and he knew) and many other favorites. Of course I dont eat these things day to day.

@annpeeples. I tried low fat dressing..disgusting, it is all cornstarch, sugar, and host of other icky ingredients.
Stick to the real stuff in moderation.
Yes..the real stuff is best, but not all the time.
 

Roux is a French cooking term that originally, and probably still uses flour and butter, where the flour is lightly cooked then added to a sauce or gravy as a thickener.  I have several recipes that call for making a "blond roux" and are very specific about not allowing the flour to brown. 
 
Then there's a Louisiana roux used as a base for gumbo, etouffee, etc. where the flour is cooked a minimum of 20-30 minutes, and God forbid you should burn it, or worse, splatter it on yourself (what K-Paul calls Cajun napalm). Some recipes will give you a color guide so you'll know when it's done (peanut butter, mahogany, etc.)  I've seen recipes for roux that call for butter, oil, olive oil, lard(popular), and even duck fat.  But, a roux made with butter buds? Baileysoriginal said it all, Eeeewweee.

thank you, BelleReve--

BelleReve
 
Oh man I forgot about DUCK FAT!! 
 
Nothing better than fries in duck fat