If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#172
|
|||
|
|||
Chris Braun wrote:
I also have a set of cutlery that has smaller forks and spoons, along with the regular-sized ones. I use these for smaller meals. They seem to make it feel like more food because you're taking more bites :-). Our flatware has unusually small teaspoons and salad forks. They make my meals last longer. -- Walking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 |
#173
|
|||
|
|||
Chris Braun wrote:
I also have a set of cutlery that has smaller forks and spoons, along with the regular-sized ones. I use these for smaller meals. They seem to make it feel like more food because you're taking more bites :-). Our flatware has unusually small teaspoons and salad forks. They make my meals last longer. -- Walking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 |
#174
|
|||
|
|||
"estella" wrote in message ... Many of the recipes for risotto do not include cheese, just meat, seafood or vegetables. Interesting. When I hear "risotto" I think of something akin to chinese fried rice, i.e., rice fried in a pan with vegetables and maybe meat or egg. I've never made a creamy or cheesy risotto before. Risotto is an Italian word for an Italian dish with rice. The most famous risotto is, I think, Risotto Milanese, with saffron and meat (and cheese, of course). I certainly once had the most heavenly parmesan risotto in Florence overlooking the Duomo. Rachael |
#175
|
|||
|
|||
"SnugBear" wrote in message .4... Alex wrote: Hubby just learned a new way to cook the poached eggs with no gadgets and no kidding it was the perfect egg. No white lost. The water in the pan must be at a scant boil, put in a splash of vnegar and a pinch of salt. Before dropping the egg, give the water a vigorous stir and drop the raw egg in the depression in the center of the pan. Unbelievably perfect egg. He was so proud of himself. LOL! Wow! I'm going to try this! -- Walking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 It works great for keeping the egg intact but it always seems to taste a little of vinegar to me which is n't quite what I would expect of eggs Rachael |
#176
|
|||
|
|||
Rachael Reynolds wrote:
It works great for keeping the egg intact but it always seems to taste a little of vinegar to me which is n't quite what I would expect of eggs Rachael How much vinegar are you using? I rarely poach eggs, but when I do I use about a teaspoon of vinegar to a whole pot of water and I can't taste it when all is said and done. -- PL (320/291/170) (First mini-goal: 299 Reached! 08/26/04) (Second mini-goal: 279) --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.754 / Virus Database: 504 - Release Date: 9/8/2004 |
#177
|
|||
|
|||
"PL" wrote in message ... Rachael Reynolds wrote: It works great for keeping the egg intact but it always seems to taste a little of vinegar to me which is n't quite what I would expect of eggs Rachael How much vinegar are you using? I rarely poach eggs, but when I do I use about a teaspoon of vinegar to a whole pot of water and I can't taste it when all is said and done. You don't need much to make poached eggs the simple way, and you're right, you don't taste it at all. Martha |
#178
|
|||
|
|||
"PL" wrote in message ... Rachael Reynolds wrote: It works great for keeping the egg intact but it always seems to taste a little of vinegar to me which is n't quite what I would expect of eggs Rachael How much vinegar are you using? I rarely poach eggs, but when I do I use about a teaspoon of vinegar to a whole pot of water and I can't taste it when all is said and done. You don't need much to make poached eggs the simple way, and you're right, you don't taste it at all. Martha |
#179
|
|||
|
|||
Dally wrote:
Good luck on your weight loss. When you're ready to make the changes necessary to lose fat and keep it off then come here and lurk (that's silently, i.e., LISTENING) and we'll tell you. I smell self-righteousness and know-it-all here... |
#180
|
|||
|
|||
Dally wrote:
Good luck on your weight loss. When you're ready to make the changes necessary to lose fat and keep it off then come here and lurk (that's silently, i.e., LISTENING) and we'll tell you. I smell self-righteousness and know-it-all here... |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
A few good days | Bettina Jordan | Weightwatchers | 1 | June 14th, 2004 11:23 PM |
A really good fun NSV! Results of a High Fibre Diet! ;) | Kate Dicey | Weightwatchers | 14 | May 21st, 2004 04:22 AM |
So far so good | Angie | Weightwatchers | 9 | March 9th, 2004 04:43 AM |
Need GOOD low carb BBQ sauce! | dr feline | Low Carbohydrate Diets | 14 | February 2nd, 2004 01:25 PM |
Is jumping rope a good exercise? | Steven C \(Doktersteve\) | Low Carbohydrate Diets | 15 | December 28th, 2003 02:47 PM |