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An interesting experiment
I bought a very expensive box of low carb spaghetti and fixed it for
dinner last night. As my wife and I tried it I came up with an idea for an experiment. I went out to my work shop and collected up a hand full of saw dust. After boiling the sawdust for 10 minutes I found that it tasted EXACTLY like the low card pasta!! It was ordinary pine saw dust but tomorrow I plan on trying some rich white oak sawdust! I figure it will taste even better than the LC pasta! Sincerely, Stuart Pedazzo...but you can call me Stu! |
#2
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An interesting experiment
Stuart Pedazzo wrote:
I bought a very expensive box of low carb spaghetti and fixed it for dinner last night. As my wife and I tried it I came up with an idea for an experiment. I went out to my work shop and collected up a hand full of saw dust. After boiling the sawdust for 10 minutes I found that it tasted EXACTLY like the low carb pasta!! It was ordinary pine saw dust but tomorrow I plan on trying some rich white oak sawdust! I figure it will taste even better than the LC pasta! Likely so. And you bring up a very interesting point. I found that old manila folders and recycled paper egg cartons offer very similar results to the sawdust, but they provide and additional series of flavor notes that enrich the dining experience most marvelously. The manila folders seem exotic with their name from a foreign location and, I think, should be served with a light sauce, preferably color-coordinated. The egg cartons are more, I dunno, rustic and hearty. Very tasty with a simple pan gravy. Side dish of styrofoam packing peanuts. Wouldn't want anything heavy. I use the low-carb pasta for landfill. It works very well for that. Pastorio |
#3
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An interesting experiment
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#4
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An interesting experiment
"Ignoramus13024" wrote in message ... In article , Stuart Pedazzo wrote: I bought a very expensive box of low carb spaghetti and fixed it for dinner last night. As my wife and I tried it I came up with an idea for an experiment. I went out to my work shop and collected up a hand full of saw dust. After boiling the sawdust for 10 minutes I found that it tasted EXACTLY like the low card pasta!! It was ordinary pine saw dust but tomorrow I plan on trying some rich white oak sawdust! I figure it will taste even better than the LC Jokes aside, if your fine sawdust was obtained by a safe process (no traces of glue in it, metal shavings etc), it is probably a good source of fiber. i Ignoramus is correct, cellulose has been used for years as filler in low calorie and high fiber breads. |
#5
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An interesting experiment
Ignoramus13024 wrote:
Jokes aside, if your fine sawdust was obtained by a safe process (no traces of glue in it, metal shavings etc), it is probably a good source of fiber. I seem to recall the those in the gulag got to try this. Maybe concentration camps too. -- Jean B. |
#7
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An interesting experiment
"Linda Harms" wrote
P.S. I used to love pasta with pesto. Does anyone have any good recipes that use pesto on other foods? Steam cauliflower, broccoli, or green beans until tender and slather liberally with pesto. Yum. -- Bob Kanyak's Doghouse http://kanyak.com |
#8
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An interesting experiment
Turn a whole chicken in it, inside and out. Put it in a plastic bag and let
it sit overnight. Roast it. Heaven. -- -Bear Grrrrrrrrr ) 297/271/210 Highest weight 353 http://home.earthlink.net/~polarbear50/index.html "Linda Harms" wrote in message T... In article , says... I bought a very expensive box of low carb spaghetti and fixed it for dinner last night. As my wife and I tried it I came up with an idea for an experiment. I went out to my work shop and collected up a hand full of saw dust. After boiling the sawdust for 10 minutes I found that it tasted EXACTLY like the low card pasta!! It was ordinary pine saw dust but tomorrow I plan on trying some rich white oak sawdust! I figure it will taste even better than the LC pasta! Sincerely, Stuart Pedazzo...but you can call me Stu! LOL. Thank you for confirming my suspicions about low carb pasta. I have not had pasta for 9 months, and I don't miss it. But if I do want some, I'll have the real thing, in moderation, and enjoy it. P.S. I used to love pasta with pesto. Does anyone have any good recipes that use pesto on other foods? -- ************************************ Linda Harms New York, NY Life's but a walking shadow, a poor player That struts and frets his hour upon the stage And then is heard no more. It is a tale Told by an idiot, full of sound and fury, Signifying nothing. Macbeth, Act 5 Scene 5 |
#9
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An interesting experiment
I made some spagetti squash alfredo last week and it was delicious. I cut
the squash in half and put a little water (maybe a teaspoon) on top. Then covered with another plate and nuked for 10 mins. The squash seemed totally cooked but it was still a little crispy in texture. The recipe I saw called for it to be boiled but I couldn't see wasting good nutrients by boiling it. Any how it was really good with alfredo and may be good with pesto too. Anyone know if boiling it gives a more yielding texture? "Stuart Pedazzo" wrote in message ... I bought a very expensive box of low carb spaghetti and fixed it for dinner last night. As my wife and I tried it I came up with an idea for an experiment. I went out to my work shop and collected up a hand full of saw dust. After boiling the sawdust for 10 minutes I found that it tasted EXACTLY like the low card pasta!! It was ordinary pine saw dust but tomorrow I plan on trying some rich white oak sawdust! I figure it will taste even better than the LC pasta! Sincerely, Stuart Pedazzo...but you can call me Stu! |
#10
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An interesting experiment
I bought a very expensive box of low carb spaghetti and fixed it for
dinner last night. As my wife and I tried it I came up with an idea for an experiment. I went out to my work shop and collected up a hand full of saw dust. After boiling the sawdust for 10 minutes I found that it tasted EXACTLY like the low card pasta!! It was ordinary pine saw dust but tomorrow I plan on trying some rich white oak sawdust! I figure it will taste even better than the LC pasta! And I would imagine there will be no need for extra fiber for a while!!! Deneen |
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