quick points question
 

i have been making roasts (chicken or lamb) lately & i put the meat a wire
tray with cut up veggies in a tray beneath. the juices from the meat drip
down when it cooks & makes the veggies yummy. (is this traditional
roasting?).

am i fooling myself into thinking these veggies are low in points? how many
points would they have.....?
--
elizabeth (in australia)
87.3kg (193 lb) / ??69.4kg (153 lb) / 63kg (139 lb)

quick points question
 

Ummmm, probably yes on the fooling yourself. The veggies themselves are low in
points, unfortunately the fats that are dripping on them are not. I have no idea
how to calculate those points, but think there are about 3 points per tablespoon
of fat. This might be one of those guestimate type of things ... maybe 3 points
per serving of veggies, figuring that 1T of fat drippings may be adhearing to that
amount of veggies? You could possibly rinse the veggies after cooking, but also
imagine that would greatly effect the flavoring. grin

Joyce

On Thu, 15 Apr 2004 09:42:10 +1000, "elizabeth emerald"
wrote:

i have been making roasts (chicken or lamb) lately & i put the meat a wire
tray with cut up veggies in a tray beneath. the juices from the meat drip
down when it cooks & makes the veggies yummy. (is this traditional
roasting?).

am i fooling myself into thinking these veggies are low in points? how many
points would they have.....?

quick points question
 

"Fred" wrote in message
...
You are clearly not fooling yourself - you know the answer. Go for an
estimate of fats (and they ain't the good variety like olive oil) at,
I believe 3 points per tablespoon.

And I have a leg of lamb recipe that relies on that type of drippings.
Very thinly sliced potatoes layered with thinly sliced onions upon
which the leg of lamb is placed (forget any intervening wire rack).
Boy, oh, boy WAS that yummie (as in THE PAST) The recipe was in the
original and I do mean original Cuisinart Instruction Manual (from
almost 25 years ago)

boo hoo!!!!!!!!!!!!
--
elizabeth (in australia)
87.3kg (193 lb) / ??69.4kg (153 lb) / 63kg (139 lb)

quick points question
 

"Joyce" wrote in message
...
Ummmm, probably yes on the fooling yourself. The veggies themselves are
low in
points, unfortunately the fats that are dripping on them are not. I have
no idea
how to calculate those points, but think there are about 3 points per
tablespoon
of fat. This might be one of those guestimate type of things ... maybe 3
points
per serving of veggies, figuring that 1T of fat drippings may be adhearing
to that
amount of veggies? You could possibly rinse the veggies after cooking,
but also
imagine that would greatly effect the flavoring. grin

Joyce

yikes! looks like i am back to eating veggies cooked by themselves with just
oil spray. not as tasty..........
--
elizabeth (in australia)
87.3kg (193 lb) / ??69.4kg (153 lb) / 63kg (139 lb)

quick points question
 

steam them separate and then at serving measure your drippings, ad to
vegetables and count the points, Lee
elizabeth emerald wrote in message
...

"Joyce" wrote in message
...
Ummmm, probably yes on the fooling yourself. The veggies themselves are
low in
points, unfortunately the fats that are dripping on them are not. I
have
no idea
how to calculate those points, but think there are about 3 points per
tablespoon
of fat. This might be one of those guestimate type of things ... maybe 3
points
per serving of veggies, figuring that 1T of fat drippings may be
adhearing
to that
amount of veggies? You could possibly rinse the veggies after cooking,
but also
imagine that would greatly effect the flavoring. grin

Joyce

yikes! looks like i am back to eating veggies cooked by themselves with
just
oil spray. not as tasty..........
--
elizabeth (in australia)
87.3kg (193 lb) / ??69.4kg (153 lb) / 63kg (139 lb)