What's for supper?

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HavocXphere said:
Keen on making something like Picard's prawn butter thing. Will need to go buy some tomorrow.

The ingredients list for today's supper was somewhat expiry date driven (hence the bread) - didn't want to throw out food. :o Except the olives...those are an impulse thing. :D
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Looks like chicken mushroom pepper peas
 
KSINGH said:
Looks like chicken mushroom pepper peas
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Yep - except stew meat, not chicken. I call this dish "Fridge contents - An executive summary".

Actually not quite sure why I posted a pic...not really much to look at.

Also...I discovered today that those bottles of tomato puree from WW go off really flippen quickly (no preservatives).
 
HavocXphere said:
Yep - except stew meat, not chicken. I call this dish "Fridge contents - An executive summary".

Actually not quite sure why I posted a pic...not really much to look at.

Also...I discovered today that those bottles of tomato puree from WW go off really flippen quickly (no preservatives).
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Once opened maybe a day or two. Get cheaper ones at checkers. Like R3.
 
HavocXphere said:
Ah soz Picard - it was Korn1. I'll have to make a plan to work around that butter though - looks like a heart attack in a pan.
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My issue is that my name was that first that jumped to your mind when you thought of that unhealthy dish ...

Is my reputation really that bad? ;)
 
Just use less butter. Or use regular butter and chop up some garlic.

Besides it's a meal for two so you'll have a mild heart attack.
 
Picard said:
My issue is that my name was that first that jumped to your mind when you thought of that unhealthy dish ...

Is my reputation really that bad? ;)
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Haha. Its all a matter of perspective. Sophisticated seafood dish and the first name that came to mind is yours. :D

KSINGH said:
Just use less butter. Or use regular butter and chop up some garlic.
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I guess. What do I eat it with though? On a bed of rice I'm guessing?

KSINGH said:
Besides it's a meal for two so you'll have a mild heart attack.
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I'll send you the bill for the triple bypass. ;)

KSINGH said:
Once opened maybe a day or two. Get cheaper ones at checkers. Like R3.
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nee I'm talking about the 750ml bottles. Sorta like all-gold tomato sauce, except puree & much more liquid than the stuff in the golfball sized tins. But yeah - I'll need to change something there. No preservatives is cool but if it goes off that fast then its no use.
 
I think rice is best for that dish. If you go cajun you could use some crispy rolls I guess and dip it in the sauce
 
HavocXphere said:
Ah soz Picard - it was Korn1. I'll have to make a plan to work around that butter though - looks like a heart attack in a pan.
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Well then you have your wires crossed a little. You're usually up to date with this sort of thing. I'm taken aback a little.

Saturated fat and "high" cholesterol does not cause cardiovascular disease. Science, bitch...:D

It's inflammation that causes cardiovascular disease, and the main culprits are sugar and carbohydrates. A minor percentage of small density lipoproteins can contribute if you already have inflammation of the cardiovascular system, but they are not the cause...
 
DJ... said:
Well then you have your wires crossed a little. You're usually up to date with this sort of thing. I'm taken aback a little.

Saturated fat and "high" cholesterol does not cause cardiovascular disease. Science, bitch...:D

It's inflammation that causes cardiovascular disease, and the main culprits are sugar and carbohydrates. A minor percentage of small density lipoproteins can contribute if you already have inflammation of the cardiovascular system, but they are not the cause...
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Think I read that dietary cholesterol doesn't raise the cholesterol in the body? I have a book that followed people on a high fat diet and those with a high carbohydrate one and found that indeed the cholesterol was raised in the carb group.
 
Korn1 said:
You just cook it in the butter :mad: Not like I slurp all the butter in the pan :p Poured it out.
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Sacrilege! Chuck in some mustard to help it emulsify and add a touch of chicken stock and you've got yourself an awesome sauce.

And as posted, butter does not cause heart disease. That's a myth based on 50s research that has now been thoroughly debunked...
 
KSINGH said:
I think rice is best for that dish.
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Rice it is then.

DJ... said:
Well then you have your wires crossed a little. You're usually up to date with this sort of thing. I'm taken aback a little.
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On this particular topic I'm as ignorant as it gets. Its never been a priority for me, but I think I'll have to fix that. :o

All of this poly & mono saturated stuff & all the cholesterol flavours have me somewhat perplexed still.

DJ... said:
Saturated fat and "high" cholesterol does not cause cardiovascular disease. Science, bitch...:D

It's inflammation that causes cardiovascular disease, and the main culprits are sugar and carbohydrates. A minor percentage of small density lipoproteins can contribute if you already have inflammation of the cardiovascular system, but they are not the cause...
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I get the inflammation angle, but surely the clogged arteries aren't from that - at least not on its own.

While I've got you here DJ:
What about bacon? I pretty much only use Bacon, butter and olive oil.

Off topic: Busy reading up on alcohol intake atm (got there from the cardiac wiki page)...kinda surprised at the numbers. Lots of countries reckon one can safely do 3x glasses of wine a day. o_O
 
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Could throw some mixed veg like carrot and peas and make it a savoury rice. That's what we do.
 
DJ... said:
Sacrilege! Chuck in some mustard to help it emulsify and add a touch of chicken stock and you've got yourself an awesome sauce.

And as posted, butter does not cause heart disease. That's a myth based on 50s research that has now been thoroughly debunked...
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You make it sound so easy but next time I do that we have a plan
 
Clogged arteries happen when the inflammation reaches a stage where it physically blocks free movement through. Again, we're looking at the cause here, and that's inflammation. The cholesterol getting caught up there is not what is causing the problem - it exacerbates the problem, but a healthy cardiovascular system should have absolutely no issues with cholesterol of all kinds, shapes, sizes and densities. What causes inflammation? Trans-fats, sugar and excess carbohydrate intake. This much we now know. So steer clear of them as much as you can, up your fat intake to allow your body sufficient energy, and maintain protein levels.

What we know about cardiovascular health is changing at a rapid pace, and is turning it on its head. Remember that (in simplistic terms) cancer relies on glucose as well. Evidence shows that starving the body of glucose and turning your metabolism into one reliant on, and developing ketones, effectively starves cancer cells and can assist in treatment and importantly, prevention. The links between various pathological states and insulin is also now becoming abundant, so limiting insulin spikes due to sugar and carbs is essential to maintaining a healthy state of being.

Just a few months ago I scoffed at the idea. I've since been pouring over books, research, articles and blogs to discern the crap from the truth. And it is absolutely eye-opening. And you know me, I despise pseudo-science and hippie bullschit. This isn't though. It is probably one of the single greatest discoveries of the modern era. That discovery being that we were wrong for decades, and doctors who blindly followed the flawed results of a 1950s research project have been assisting in killing people since then.

For people interested in this, and particularly the science therof, I suggest readon Dr Peter Attia's stuff over at Eating Academy - http://eatingacademy.com/
 
Thanks for the post DJ, makes me feel even worse about what I ate tonight :D

Fillet-o-fish and chicken nuggets.

Too lazy to cook tonight :(
 
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