saturated fat

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!

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!

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!

"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...

"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.

"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.

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

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

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!

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!