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View Diary: Cheers and Jeers: Monday (237 comments)

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  •  The "cooked alive" part... (5+ / 0-)

    ... is what gets me.  I'm squeamish, so someone else has to do that part.

    However, my favorite meals of all time were when I lived out west, seafood was fresh, and I could dip warm lobster in melted butter, baked potato with butter and sour cream, and cheese sauce over fresh asparagus (and with my favorite date who was an excellent conversationalist).  Another time, different place, different date who was also an interesting conversationalist, we had cold cracked crab, dipped the meat in butter after cracking open the legs and picking out the meat with a little fork..., I literally had butter dripping down my chin, napkins on my lap, another one I could grab to wipe off my chin!  (Has to be butter, never, ever margarine.)  That butter might have had a couple of drops of lemon in it, but not much.  Oooooh, that was yummy!!!

    Absolutely nothing beats fresh seafood dipped in butter!  The operative word there is FRESH.  :-)

    [I'm a purist - the fewer the ingredients so I can taste all the flavors, the better; too many mixed flavors tastes like garbage.  Oh, and I'm allergic to too darn many things, so I always have to keep meals simple.]

    I'm sick of attempts to steer this nation from principles evolved in The Age of Reason to hallucinations derived from illiterate herdsmen. ~ Crashing Vor

    by NonnyO on Mon Jun 17, 2013 at 07:23:04 AM PDT

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    •  Margarine? Oh God No! (4+ / 0-)

      There's times to avoid fat, and lobster ain't one of them!  Not as if it's a daily staple food.

      My anorexic brothers are into running (one's starting to look like an Ethiopian refugee, kind of sad to see an Italian with his facial bones showing through) and declined putting my son's home made vanilla ice cream on their freshly picked strawberry shortcake at father's day meal last night.  Whatever... Assholes!

      (Glad I kept the Strawberry rhubarb pie at home for the 3 of us...)

      •  :-) Well, I'm also allergic... (3+ / 0-)
        Recommended by:
        JohnnySacks, Debbie in ME, commonmass

        ... to most margarines, particularly the ones made with corn oil.  Worse, they taste rancid.  Well, the ingredients are something like one molecule away from being plastic, so that can't be healthy.

        I was raised on a farm.  When I was a kid and we had a cow for a while and nice, fresh milk, Mom would gather fresh heavy cream, and it was the responsibility of my brother and I to shake a gallon jug until we got butter and buttermilk.  Mom kneaded a tiny bit of salt into the butter, chilled it in the fridge.  Buttermilk was made into fresh buttermilk pancakes (I have Mom's recipe; no pancakes taste as good as hers), and if any buttermilk was left over, Dad loved the stuff and would put a couple of shakes of salt in a glass, stir it into the buttermilk and drink it.

        I also had an uncle who had a Grade A Dairy.  The milk went straight from the cows (whose udders were freshly and carefully washed before being milked) to the milk tank in the addition to the barn, to the milk truck to the creamery and pasteurization and/or homogenization, and never saw the light of day until it was in a milk carton, made into butter, or cream was separated out.  I only ever saw my mild-mannered uncle mad once, and that was when he got off on a tangent about giving cows BGH.  He was adamantly against it!  Otherwise, the barn floor was whitewashed, he had an automatic gutter cleaner, the cows always had fresh hay (or were let out in the summer), good, high quality feed and fodder.  They were super healthy cows.

        When a person is raised in farming country, they learn to appreciate fresh veggies from their own gardens, fresh meat (raised from young to fall butchering season), fresh dairy products, et cetera and so on and so forth.  Everything else tastes funny (and because of additives, now throws my autoimmune system out of whack with new allergic reactions).

        At 67 I still eat butter on various foods, drink whole milk (I pay extra for the one that allegedly has no BGH), use real whipping cream or half and half on oatmeal, and my doctor is always amazed that I don't have to take cholesterol pills.  My good cholesterol is very, very good, so if my "bad" cholesterol fluctuates five points from time to time, I don't worry about it.  Yet, he looks at me oddly when he sees my good cholesterol numbers because I have a heart condition called left bundle branch block (nothing can be done for it now/yet).  I am overweight now but that's because I have a tea (with too much sugar) habit and because of my other various ailments I don't/can't do any strenuous exercise.

        Still, you're right.  With good food that's no time to be picky about butter.  It's far healthier than margarine, and the taste is much, much better when used in cooking or baking - using my mother's recipes that call for butter (that means butter, not margarine!).

        ;-)  The less said about anorexic relatives, the better (there's a couple in my family - I do not understand them).

        I'm sick of attempts to steer this nation from principles evolved in The Age of Reason to hallucinations derived from illiterate herdsmen. ~ Crashing Vor

        by NonnyO on Mon Jun 17, 2013 at 09:44:06 AM PDT

        [ Parent ]

        •  Everything in Moderation (3+ / 0-)
          Recommended by:
          NonnyO, Debbie in ME, commonmass

          Yeah, I wouldn't make a daily breakfast out of eggs fried in bacon grease, but there's a healthy balance, and there's over the top.  Eating egg white omelets... coming from a rural community where we had chicken coops in our back yard, my grandparents would go ballistic if you ever threw away egg yolks.  Just eat half as many whole egg omelets or use fewer eggs for god's sakes!  Ever hear of oat meal for 2 out of 3 breakfasts?

          And when that fresh cow's milk got a little sour?  My grandmother would bake with it oh my god was she a baker.

          You bring up a good point mentioning the kind of work that goes into producing that whole milk and butter.  Michael Pollan brings that fact up in his latest.  It's too easy to get machine made fatty sugary foods so we eat more of them.  Would a person even consider eating french fries if he had to buy and heat up oil, cut the potatoes and deep fry them in his own kitchen.  No way!  Put together a german chocolate cake or a fruit pie from scratch?  Hours of work.  But toss that nutrition laden sliced tuber in a vat of hot fat on a production line until the nutrition is cooked off and replaced by fat and we'll line up to buy them at a couple bucks a pop every day for lunch.

        •  I never eat margarine. Always real butter. (1+ / 0-)
          Recommended by:
          NonnyO

          If I have to balance it by forgoing something else I will, but I will not give up butter and I won't give up cream or stinky cheese and I won't give up chicken skin or the fat on a steak either. On the other hand, I don't eat all those things every day (except butter, which I do eat every day) and when I do eat them, other meals are sparser on fat.

          I resent that. I demand snark, and overly so -- Markos Moulitsas.

          by commonmass on Mon Jun 17, 2013 at 03:25:30 PM PDT

          [ Parent ]

          •  :-) My kind of person! :-) (1+ / 0-)
            Recommended by:
            commonmass

            As JohnnySacks said and you indicated by balance, 'everything in moderation.'

            The one thing where I must limit myself is Häagen-Dazs ice cream.  They have a short ingredient list, no stabilizers and extra ingredients, and it's denser than most ice creams.  Just thinking about it makes me gain weight!

            With all my stupid allergies, I eat what I can (to avoid migraines) and in moderation.

            I'm sick of attempts to steer this nation from principles evolved in The Age of Reason to hallucinations derived from illiterate herdsmen. ~ Crashing Vor

            by NonnyO on Mon Jun 17, 2013 at 05:08:56 PM PDT

            [ Parent ]

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