A bread/noodle theory..

....I've been a lurker for a while but thought I might post this odd thought.
Nothing revolutionary. But I noticed for awhile the feeling of something
missing when eating, say, beef, tomatoes, onions, and cheeses (like a lasagna
sauce) but without the noodles. Same with bread on a burger or chicken
"sandwich" and then breaded/fried chicken. A long while ago I read a post here
that recommended trying ground up meat skins as a coating for chicken. It was
great and satified the same as a breading. It got me to thinking, for me, it
isn't the bread/pasta PER SE. Its the CRUNCH and extra filling. Lettuce isn't
quite the same satisfication, filling yes, but not the same CRUNCH. I realized
it wasn't that I really missed the bread or pasta.

It got me to thinking about, in addition to the meat skin "breading", Using
thin ham, fried to a bit of a crispy texture as a layering for "lasagna" and
"pizza". You can still put the same parmesian and other cheeses, a few
tomatoes, seasoned beef, chicken sausage, and to me it is every bit as
satisfying. I realize many people crave bread, but it is worth a try to do
things like this to see if its just the crunch. In fact, I prefer it to the
lackluster taste (IMO) of "low carb" bread.

In article ,
(Planet of Rum) wrote:

...I've been a lurker for a while but thought I might post this odd thought.
Nothing revolutionary. But I noticed for awhile the feeling of something
missing when eating, say, beef, tomatoes, onions, and cheeses (like a
lasagna
sauce) but without the noodles. Same with bread on a burger or chicken
"sandwich" and then breaded/fried chicken. A long while ago I read a post
here
that recommended trying ground up meat skins as a coating for chicken. It was
great and satified the same as a breading. It got me to thinking, for me, it
isn't the bread/pasta PER SE. Its the CRUNCH and extra filling. Lettuce isn't
quite the same satisfication, filling yes, but not the same CRUNCH. I
realized
it wasn't that I really missed the bread or pasta.

It got me to thinking about, in addition to the meat skin "breading", Using
thin ham, fried to a bit of a crispy texture as a layering for "lasagna" and
"pizza". You can still put the same parmesian and other cheeses, a few
tomatoes, seasoned beef, chicken sausage, and to me it is every bit as
satisfying. I realize many people crave bread, but it is worth a try to do
things like this to see if its just the crunch. In fact, I prefer it to the
lackluster taste (IMO) of "low carb" bread.


I've also heard of people frying or baking cheese to make it crispy. When
I want a soft, noodly texture in something, I use mushrooms. The more you
cook 'em, the softer they get. Extremely thinly sliced bellpepper works
too. Pork rinds as breading for chicken nuggets is one of my favorites. It
takes a long time to make (as opposed to buying the frozen pre-made ones)
and it gets a little messy, but the nuggets are so filling that a batch
lasts a good long time! I can eat a 10 piece chicken nuggets from McD's
and still feel hungry, whilst I feel quite full after 5 pork rind nuggets.
And, they are the best nuggets I've ever had.

--
Michelle Levin
http://www.mindspring.com/~lunachick

I have only 3 flaws. My first flaw is thinking that I only have 3 flaws.

For me, veggies with homemade pasta sauce on top, or just plain
butter, fills that "pasta spot" nicely.

I've come to love veggies so much, that I don't even miss pasta - a
bowl of zucchini or buttered green beans totally hits the spot that I
used to depend on a bowl of pasta, to fill.

I really like spaghetti squash better than regular pasta.

In om,
wilson stated
| For me, veggies with homemade pasta sauce on top, or just plain
| butter, fills that "pasta spot" nicely.
|
| I've come to love veggies so much, that I don't even miss pasta - a
| bowl of zucchini or buttered green beans totally hits the spot that I
| used to depend on a bowl of pasta, to fill.

Good point. I don't really want the starch of pasta or bread. Just
something for contrast of taste etc. Tofu can work, or think of the
Indian dishes with 'paneer' (a very mild 'cottage cheese' that is more
like our tofu). Cubes of the white of a boiled egg can work like the
noodles in 'chicken noodle soup'.

This is silly, but sometimes I use a fresh spinich leaf to wrap round a
bit of cheese like stilton or brie, or just around a piece of cold
butter! Somehow the contrast and the 'wrapping' effect makes me want
more and it's all very filling.


Skinny
-------------------


On 14 Apr 2004 21:58:58 GMT, (Planet of Rum) wrote:

...I've been a lurker for a while but thought I might post this odd thought.
Nothing revolutionary. But I noticed for awhile the feeling of something
missing when eating, say, beef, tomatoes, onions, and cheeses (like a lasagna
sauce) but without the noodles. Same with bread on a burger or chicken
"sandwich" and then breaded/fried chicken. A long while ago I read a post here
that recommended trying ground up meat skins as a coating for chicken. It was
great and satified the same as a breading. It got me to thinking, for me, it
isn't the bread/pasta PER SE. Its the CRUNCH and extra filling. Lettuce isn't
quite the same satisfication, filling yes, but not the same CRUNCH. I realized
it wasn't that I really missed the bread or pasta.

It got me to thinking about, in addition to the meat skin "breading", Using
thin ham, fried to a bit of a crispy texture as a layering for "lasagna" and
"pizza". You can still put the same parmesian and other cheeses, a few
tomatoes, seasoned beef, chicken sausage, and to me it is every bit as
satisfying. I realize many people crave bread, but it is worth a try to do
things like this to see if its just the crunch. In fact, I prefer it to the
lackluster taste (IMO) of "low carb" bread.

There ya go.

If you want a change of scenery around you waistline, change the way you
thinik about food.

I don't thinik the "Gee Whiz, this has three carbs and tastes just like
chocolate ice cream" thing will work. Either fall in love with tuna and
lowfat/high nuntiment foods, or else resign yourself to your weight level.

Just my thoughts.