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#71
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On Mon, 9 Aug 2004 at 22:09:17, Dally wrote:
Annabel, instant noodles? Gross! It's instant-blood-sugar spike. Anything of refined flour that is pre-blanched like that are pretty much instantly turned to fat. At 100 calories per packet? I don't think so.... The high-fat varieties, perhaps - but I always check the label now, and buy those that are 3 g fat per package. Some of them are horrific..... How about some brown rice, instead? Basically, brown rice takes 45 minutes to cook, and noodles take 3 minutes. Sometimes I have brown rice, sometimes I have noodles. Other times I have pasta, either home-made or bought, other times I have potatoes. Or even bread. It depends on how much time I have, what I fancy, and what I am cooking. -- Annabel Smyth http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! |
#72
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saturated fat
On Tue, 10 Aug 2004 at 09:20:05, Lictor wrote:
The problem is not really that they are white, it's the *instant* part that is. Besides, instant noodles tend to over-cook and taste like water. I think the "instant" part is the flavour sachet they come with (which you don't have to use if you don't want to); the noodles themselves are identical to the plain ones you can also buy, and the cooking method is identical. -- Annabel Smyth http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! |
#73
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saturated fat
On Tue, 10 Aug 2004 at 09:20:05, Lictor wrote:
The problem is not really that they are white, it's the *instant* part that is. Besides, instant noodles tend to over-cook and taste like water. I think the "instant" part is the flavour sachet they come with (which you don't have to use if you don't want to); the noodles themselves are identical to the plain ones you can also buy, and the cooking method is identical. -- Annabel Smyth http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! |
#74
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saturated fat
"Annabel Smyth" wrote in message
... I think the "instant" part is the flavour sachet they come with (which you don't have to use if you don't want to); the noodles themselves are identical to the plain ones you can also buy, and the cooking method is identical. Are you sure? I noticed some instant spaghettis at my supermarket (they cook in 3 mins instead of 10), and they are not similar to regular ones. They have a tiny hole in the middle, so that water cooks them from both the inside and outside. They do taste awfull too - al dente is just not an option with them. Same with rice, usually this involves pre-cooking it and cooking it in a large amount of water (I tend to use fat and add just the right amount of water to my rice). All that preprocessing is usually was makes them have such a high GI. Maybe that's not true for Chinese style noodles. Either they all are instant, or they just cook quickly naturally... |
#75
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saturated fat
"Annabel Smyth" wrote in message
... Basically, brown rice takes 45 minutes to cook, and noodles take 3 minutes. You can use a presure cooker, that would be much faster. Regular basmati cooks in around 7 minutes in mine. Though I do tend to burn things using the presure cooker, despite my girlfriend claiming it's impossible to burn things with it and that I must be doing it on purpose. |
#76
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"Annabel Smyth" wrote in message
... Basically, brown rice takes 45 minutes to cook, and noodles take 3 minutes. You can use a presure cooker, that would be much faster. Regular basmati cooks in around 7 minutes in mine. Though I do tend to burn things using the presure cooker, despite my girlfriend claiming it's impossible to burn things with it and that I must be doing it on purpose. |
#77
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saturated fat
Annabel Smyth wrote:
On Mon, 9 Aug 2004 at 22:09:17, Dally wrote: Annabel, instant noodles? Gross! It's instant-blood-sugar spike. Anything of refined flour that is pre-blanched like that are pretty much instantly turned to fat. At 100 calories per packet? I don't think so.... The high-fat varieties, perhaps - but I always check the label now, and buy those that are 3 g fat per package. Some of them are horrific..... I think 100 calories per packet is a high calorie price to pay for something that adds no fiber or nutrients. And the flavor sachet is most likely salt, salt and corn syrup. I guess I'm only harping on this because it's just this sort of shift that I found necessary to make real weight loss possible. I had to give up crappy refined flour products. Not because they're evil, but because they didn't fuel my body well enough. How about some brown rice, instead? Basically, brown rice takes 45 minutes to cook, and noodles take 3 minutes. Again, I don't mean to harp, but I cook brown basmati rice in about 35 minutes, including the time it takes to bring the water to a boil to begin with. It takes about 30 minutes to cook once the rice is in the water. And it's not like dinner comes upon me by accident, I always know I'm going to have it that day. I just put the water on to boil, go check my mail, put the rice in, gather my other ingredients, go feed the dog, wash off the table, cook the other ingredients and dinner is ready. Sometimes I have brown rice, sometimes I have noodles. Other times I have pasta, either home-made or bought, other times I have potatoes. Or even bread. It depends on how much time I have, what I fancy, and what I am cooking. How's this working for you? I don't mean to argue with success. Dally |
#78
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Annabel Smyth wrote:
On Mon, 9 Aug 2004 at 22:09:17, Dally wrote: Annabel, instant noodles? Gross! It's instant-blood-sugar spike. Anything of refined flour that is pre-blanched like that are pretty much instantly turned to fat. At 100 calories per packet? I don't think so.... The high-fat varieties, perhaps - but I always check the label now, and buy those that are 3 g fat per package. Some of them are horrific..... I think 100 calories per packet is a high calorie price to pay for something that adds no fiber or nutrients. And the flavor sachet is most likely salt, salt and corn syrup. I guess I'm only harping on this because it's just this sort of shift that I found necessary to make real weight loss possible. I had to give up crappy refined flour products. Not because they're evil, but because they didn't fuel my body well enough. How about some brown rice, instead? Basically, brown rice takes 45 minutes to cook, and noodles take 3 minutes. Again, I don't mean to harp, but I cook brown basmati rice in about 35 minutes, including the time it takes to bring the water to a boil to begin with. It takes about 30 minutes to cook once the rice is in the water. And it's not like dinner comes upon me by accident, I always know I'm going to have it that day. I just put the water on to boil, go check my mail, put the rice in, gather my other ingredients, go feed the dog, wash off the table, cook the other ingredients and dinner is ready. Sometimes I have brown rice, sometimes I have noodles. Other times I have pasta, either home-made or bought, other times I have potatoes. Or even bread. It depends on how much time I have, what I fancy, and what I am cooking. How's this working for you? I don't mean to argue with success. Dally |
#79
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saturated fat
On Tue, 10 Aug 2004 at 14:28:25, Lictor wrote:
"Annabel Smyth" wrote in message ... I think the "instant" part is the flavour sachet they come with (which you don't have to use if you don't want to); the noodles themselves are identical to the plain ones you can also buy, and the cooking method is identical. Are you sure? I noticed some instant spaghettis at my supermarket (they cook in 3 mins instead of 10), and they are not similar to regular ones. Oh, no, quite different - these are the soup noodles you buy with a sachet of flavouring in. Chinese noodles, not instant spaghetti (I do so agree with you - yuckers!) They have a tiny hole in the middle, so that water cooks them from both the inside and outside. They do taste awfull too - al dente is just not an option with them. Same with rice, usually this involves pre-cooking it and cooking it in a large amount of water (I tend to use fat and add just the right amount of water to my rice). All that preprocessing is usually was makes them have such a high GI. Where I envy you is the lovely Mediterranean rice you can get - it's one of the things I stock up on when I do a booze-cruise. Maybe that's not true for Chinese style noodles. Either they all are instant, or they just cook quickly naturally... I think they just naturally cook quickly. Incidentally, so do home-made noodles - take all of 30 seconds! They are the quickest of all. -- Annabel Smyth http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! |
#80
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saturated fat
On Tue, 10 Aug 2004 at 14:31:09, Lictor wrote:
"Annabel Smyth" wrote in message ... Basically, brown rice takes 45 minutes to cook, and noodles take 3 minutes. You can use a presure cooker, that would be much faster. Regular basmati cooks in around 7 minutes in mine. Though I do tend to burn things using the presure cooker, despite my girlfriend claiming it's impossible to burn things with it and that I must be doing it on purpose. It doesn't taste the same, though. No, if I'm going to cook brown rice - which I do, quite often, although my favourite is French Camargue rice - then I do it the same way as I do white rice, with just twice as much water as rice, start with boiling water, lower the heat until it would go out if you lowered it any more, and leave to sit. 15 minutes for white rice; 45 for brown. Lovely. -- Annabel Smyth http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! |
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