Comments on: Real Food Quote Monday – An Article That Got Me Riled Up http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Mon, 13 Feb 2012 04:40:04 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: sarah http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/comment-page-1/#comment-25110 sarah Tue, 20 Oct 2009 16:01:27 +0000 http://gnowfglins.com/?p=4553#comment-25110 Hello all! Thought I'd add my 2 cents..I used to always feel guilty for never skimming off the fat, but since reading Sally Fallon Morell's book I don't have so much guilt. I just used our last 2 cans of "cream o mushroom," and it really wasn't that great. They've changed it since the last time I used it for the chicken casserole. We get big 40 dollar bags of dried mushrooms from the Asian Market in town here and I figure on making a creamy thin gravy for it next time! As for that article, I guess it will still be a while before everybody else finds out what we already have about the healthy food myths. Until then people will still be preaching what they have been taught by the marketing about "healthy food." Should see the defense my folks put up when I tell them what we have learned that goes against what they've believed for so long! But I do have evidence on my side...since switching to healthy fats my kids have not really had growing spells , just kept on growing like crazy, one nonstop growing spell, especially their hair!! Makes for growing out of clothes faster too though. Also i think homeschooling may have had something to do w/ it. No more sitting stationary for 8 hours/day! Hello all! Thought I’d add my 2 cents..I used to always feel guilty for never skimming off the fat, but since reading Sally Fallon Morell’s book I don’t have so much guilt. I just used our last 2 cans of “cream o mushroom,” and it really wasn’t that great. They’ve changed it since the last time I used it for the chicken casserole. We get big 40 dollar bags of dried mushrooms from the Asian Market in town here and I figure on making a creamy thin gravy for it next time! As for that article, I guess it will still be a while before everybody else finds out what we already have about the healthy food myths. Until then people will still be preaching what they have been taught by the marketing about “healthy food.” Should see the defense my folks put up when I tell them what we have learned that goes against what they’ve believed for so long! But I do have evidence on my side…since switching to healthy fats my kids have not really had growing spells , just kept on growing like crazy, one nonstop growing spell, especially their hair!! Makes for growing out of clothes faster too though. Also i think homeschooling may have had something to do w/ it. No more sitting stationary for 8 hours/day!

]]> By: Christie http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/comment-page-1/#comment-25027 Christie Sat, 17 Oct 2009 03:30:28 +0000 http://gnowfglins.com/?p=4553#comment-25027 I appreciate your honest investigations! I've rarely skimmed fat from chicken broth, and agree that it adds such good flavor to soups. Here's what I did tonight ... I skimmed (more like spooned) the fat from my cooled broth and divided it equally among my freezer bags of broth. It really was only 1-2 TBSP per bag and that isn't much for a big batch of soup. Besides, its what we're used to, and I haven't noticed any off-flavors. I have never saved the fat for other cooking purposes, but I'd like to try Jami's ideas. I appreciate your honest investigations!

I’ve rarely skimmed fat from chicken broth, and agree that it adds such good flavor to soups. Here’s what I did tonight … I skimmed (more like spooned) the fat from my cooled broth and divided it equally among my freezer bags of broth. It really was only 1-2 TBSP per bag and that isn’t much for a big batch of soup. Besides, its what we’re used to, and I haven’t noticed any off-flavors.

I have never saved the fat for other cooking purposes, but I’d like to try Jami’s ideas.

]]> By: Wardeh http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/comment-page-1/#comment-25019 Wardeh Fri, 16 Oct 2009 19:47:16 +0000 http://gnowfglins.com/?p=4553#comment-25019 Christie - The other thing is that *I* think it would be fine (considering all this) to continue to keep your fat in your stock, especially if you're going to use it up quickly. Fat is flavor. Our soups are delicious when I keep the fat in. But certainly consider everyone's preferences, as it is true that an oily soup can be less appetizing. :) Christie – The other thing is that *I* think it would be fine (considering all this) to continue to keep your fat in your stock, especially if you’re going to use it up quickly. Fat is flavor. Our soups are delicious when I keep the fat in. But certainly consider everyone’s preferences, as it is true that an oily soup can be less appetizing. :)

]]> By: Wardeh http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/comment-page-1/#comment-25018 Wardeh Fri, 16 Oct 2009 19:45:37 +0000 http://gnowfglins.com/?p=4553#comment-25018 Christie - I guess I haven't understood this all very well yet. :) In rereading the stock section, I see with the fish stock, she mentions that the highly unsaturated fish oils may become rancid during the cooking, so removing it helps storing it long-term in the freezer (p. 119). Then there's a quote from the Washington Post saying that off-flavors will result if the broth is not skimmed (p. 123). Then there's a note with the turkey and duck stock that you can reserve the fat for cooking purposes (p. 125) (like Jami's - above). Finally, when making gravies (p. 126), good fat drippings can be added to the stock - but those are the drippings from roasting a chicken turkey or leg of lamb. So here's what I think now: to store stock, you'd want to skim off the fat. This is what the author above said. (I am saying sheepishly.) But don't throw any of the fat away, you can use it for other cooking purposes (like Jami does). What do you think? Christie – I guess I haven’t understood this all very well yet. :) In rereading the stock section, I see with the fish stock, she mentions that the highly unsaturated fish oils may become rancid during the cooking, so removing it helps storing it long-term in the freezer (p. 119). Then there’s a quote from the Washington Post saying that off-flavors will result if the broth is not skimmed (p. 123). Then there’s a note with the turkey and duck stock that you can reserve the fat for cooking purposes (p. 125) (like Jami’s – above). Finally, when making gravies (p. 126), good fat drippings can be added to the stock – but those are the drippings from roasting a chicken turkey or leg of lamb.

So here’s what I think now: to store stock, you’d want to skim off the fat. This is what the author above said. (I am saying sheepishly.) But don’t throw any of the fat away, you can use it for other cooking purposes (like Jami does).

What do you think?

]]> By: Christie http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/comment-page-1/#comment-25016 Christie Fri, 16 Oct 2009 19:17:31 +0000 http://gnowfglins.com/?p=4553#comment-25016 I just checked my copy of Nourishing Traditions and Sally Fallon Morell does recommend skimming the fat. Why?! I just checked my copy of Nourishing Traditions and Sally Fallon Morell does recommend skimming the fat. Why?!

]]> By: Sarah Schatz - menu planners for limited diets http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/comment-page-1/#comment-24968 Sarah Schatz - menu planners for limited diets Wed, 14 Oct 2009 18:17:07 +0000 http://gnowfglins.com/?p=4553#comment-24968 Thank you for writing this Wardeh. I had an experience over the weekend that made me realize I can't even trust a label. I got a soup at our local coop (won't mention the name) and thought it was safe for me to eat it. It said it had butter (okay for me) in it and that the only allergen was dairy. It was a butternut squash soup that looked good so I got a small bowl. After I ate it, I realized I shouldn't have been so naive about one ingredient on the label - vegetable stock. I realized that can mean a lot of things. If you are cooking from scratch, it is obviously not a problem. But I ended up having a reaction so I decided to ask the coop what kind of stock they use. To my dismay, they used Better than Bouillon, which is loaded with all sorts of allergens and yucky stuff, like hydrogenated soybean oil, sugar, maltodextrin (corn) and other things I'm not supposed to be eating right now. It seems so simply - to list all the ingredients that are used in preparing a dish. But when people aren't used to eating whole foods or preparing food for people with allergies, it often becomes overlooked! Thanks for writing this - I hope my comment isn't too off subject but thought I would take the chance to share my experience. Sarah BTW, I did write a comment to the coop, telling them about my experience. My hope is that they will begin to list ALL the ingredients on the labels of the soups and food they make. .-= Sarah Schatz - menu planners for limited diets´s last blog post... <a href="http://www.heartofcooking.com/2009/10/a-week-of-gaps-friendly-grain-free-goodies/" rel="nofollow">A week of GAPS friendly Grain-free Goodies</a> =-. Thank you for writing this Wardeh. I had an experience over the weekend that made me realize I can’t even trust a label.

I got a soup at our local coop (won’t mention the name) and thought it was safe for me to eat it. It said it had butter (okay for me) in it and that the only allergen was dairy. It was a butternut squash soup that looked good so I got a small bowl.

After I ate it, I realized I shouldn’t have been so naive about one ingredient on the label – vegetable stock.

I realized that can mean a lot of things. If you are cooking from scratch, it is obviously not a problem. But I ended up having a reaction so I decided to ask the coop what kind of stock they use.

To my dismay, they used Better than Bouillon, which is loaded with all sorts of allergens and yucky stuff, like hydrogenated soybean oil, sugar, maltodextrin (corn) and other things I’m not supposed to be eating right now.

It seems so simply – to list all the ingredients that are used in preparing a dish. But when people aren’t used to eating whole foods or preparing food for people with allergies, it often becomes overlooked!

Thanks for writing this – I hope my comment isn’t too off subject but thought I would take the chance to share my experience.
Sarah

BTW, I did write a comment to the coop, telling them about my experience. My hope is that they will begin to list ALL the ingredients on the labels of the soups and food they make.
.-= Sarah Schatz – menu planners for limited diets´s last blog post… A week of GAPS friendly Grain-free Goodies =-.

]]> By: Wardeh http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/comment-page-1/#comment-24942 Wardeh Tue, 13 Oct 2009 19:32:00 +0000 http://gnowfglins.com/?p=4553#comment-24942 Faith, my library doesn't have the book. :( I'll add it to my wish list. Faith, my library doesn’t have the book. :( I’ll add it to my wish list.

]]> By: Wardeh http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/comment-page-1/#comment-24941 Wardeh Tue, 13 Oct 2009 19:24:39 +0000 http://gnowfglins.com/?p=4553#comment-24941 Faith, that sounds like a good recipe and a very good book. I'll see if my library has it. I think that's a long shot, but I can always hope. :) Faith, that sounds like a good recipe and a very good book. I’ll see if my library has it. I think that’s a long shot, but I can always hope. :)

]]> By: Faith http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/comment-page-1/#comment-24938 Faith Tue, 13 Oct 2009 17:39:53 +0000 http://gnowfglins.com/?p=4553#comment-24938 I rarely make anything that calls for cream of mushroom soup as an ingredient, but if I was going to sub, I would use the recipe for Mushroom Gravy, which is very delicious and fast in "Cooking for the Love of the World" book. I always keep dried mixed mushrooms on hand that I get at Trader Joe's (haven't found a cheaper source) with my staples. I won't share the recipe as it's copyrighted, but it contains dried mushrooms, salt, olive oil, lemon juice, flour, and onions. You can go from there and add herbs to taste. Takes about 5 minutes to make, not counting about 10 minutes to soak mushrooms. Cooking for the Love of the World is a wonderful book which I'm sure you'd enjoy, Wardeh. http://www.christopherushomeschool.org/bookstore-for-waldorf-homeschooling/other-publishers/cooking-for-the-love-of-the-world-anne-marie-fryer.html .-= Faith´s last blog post... <a href="http://www.simplyrawdiet.com/?p=58" rel="nofollow">The Vegan B12 Discussion</a> =-. I rarely make anything that calls for cream of mushroom soup as an ingredient, but if I was going to sub, I would use the recipe for Mushroom Gravy, which is very delicious and fast in “Cooking for the Love of the World” book. I always keep dried mixed mushrooms on hand that I get at Trader Joe’s (haven’t found a cheaper source) with my staples. I won’t share the recipe as it’s copyrighted, but it contains dried mushrooms, salt, olive oil, lemon juice, flour, and onions. You can go from there and add herbs to taste. Takes about 5 minutes to make, not counting about 10 minutes to soak mushrooms.

Cooking for the Love of the World is a wonderful book which I’m sure you’d enjoy, Wardeh.
http://www.christopherushomeschool.org/bookstore-for-waldorf-homeschooling/other-publishers/cooking-for-the-love-of-the-world-anne-marie-fryer.html
.-= Faith´s last blog post… The Vegan B12 Discussion =-.

]]> By: Faith http://gnowfglins.com/2009/10/12/real-food-quote-monday-an-article-that-got-me-riled-up/comment-page-1/#comment-24937 Faith Tue, 13 Oct 2009 17:29:16 +0000 http://gnowfglins.com/?p=4553#comment-24937 I can not agree more on not microwaving. Heating food on the stove and thawing in running hot water or in boiling water takes just minutes and if you plan ahead, you can thaw in the fridge while you work on other activities throughout the day. We have a built in microwave in our home and we never use it, I might as well start keeping spices in there! I'm hoping to get my parents off the microwave. They buy wonderful organic food and then nuke it a couple times a day. I think they do not realize they are probably *not* saving time while they *are* jeopardizing health. .-= Faith´s last blog post... <a href="http://www.simplyrawdiet.com/?p=58" rel="nofollow">The Vegan B12 Discussion</a> =-. I can not agree more on not microwaving. Heating food on the stove and thawing in running hot water or in boiling water takes just minutes and if you plan ahead, you can thaw in the fridge while you work on other activities throughout the day. We have a built in microwave in our home and we never use it, I might as well start keeping spices in there!
I’m hoping to get my parents off the microwave. They buy wonderful organic food and then nuke it a couple times a day. I think they do not realize they are probably *not* saving time while they *are* jeopardizing health.
.-= Faith´s last blog post… The Vegan B12 Discussion =-.

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