Escape from Elba

Health => Fitness and Nutrition => Topic started by: liquidsilver on July 30, 2018, 12:03:53 PM

Title: Fitness and Nutrition
Post by: liquidsilver on July 30, 2018, 12:03:53 PM
Share your opinions on exercises and diets.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on August 09, 2018, 09:24:30 PM
We have a twenty four hour, around the clock, taco place down the street here in Anaheim, and it is great. They serve food based on recipes from the Guadalajara region of Mexico. 

Link...

http://www.taqueriasguadalajara.com/

It is the kind of place where you can go get a carne asada burrito at two in the morning, or a nice shrimp cocktail, and their tacos are as authentic as you can get, they have great food.

And they need to open up a few global locations, such as opening a location in Monte Carlo, and also in Rome, and Cannes, many areas would love to have 24 hour a day authentic Mexican tacos.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: barton on August 17, 2018, 05:04:27 PM
Do you look at forum headings at all??
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on August 19, 2018, 03:21:31 PM
Do you look at forum headings at all??

There used to be a forum heading "Food Matters," where we could discuss food, we discussed recipes, and restaurants, and stuff related to food, but that thread is gone. So, this thread has nutrition in the heading, so it is okay to discuss food, in my humble opinion.

Do you see a better thread to discuss food on?

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on October 13, 2018, 04:16:44 PM
Here is a recipe from the Star Wars newsletter, it looks pretty good so I thought that I would share it here.



FOR THE JEDI IT IS TIME TO EAT

As the colder months approach now is the perfect time to whip up something yummy befitting of a Jedi Master. Here's a tasty interpretation of "Yoda's Incredible Herb Stew" -- originally prepared exclusively for National Public Radio by noted gourmet chef and author, Craig Claiborne.

This recipe goes waaay back to 1983, when NPR debuted a new 10-part radio drama based on The Empire Strikes Back. Craig Claiborne was invited to create his own tasty version of "rootleaf," a succulent dish featured in both the film and radio versions. If you remember, "rootleaf" was prepared for Luke Skywalker by Yoda, the ancient Jedi Master.

We believe you'll find the following recipe a perfect food idea for eight hungry young Jedi. Kids should have adult supervision and assistance when making this meal.

3 pounds lean lamb or other meat
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons light vegetable or other oil
6 cups finely chopped parsley
3 cups thinly sliced onions
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 tablespoons finely minced ginger root
1 teaspoon finely chopped seeded hot green or red chilies
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 bay leaf
3 pounds fresh spinach, well rinsed and tough stems removed.

INSTRUCTIONS:

1. Cut the meat into one inch cubes, and add salt and pepper to taste.

2. Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides.

3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic. Cook, stirring often until the onions are wilted. Add the meat, coriander, cumin, turmeric, ginger root, chilies, cardamon, cinnamon, cloves, bay leaf, and salt and pepper to taste. Stir.

4. Add water to cover, bring to boil and cover tightly. Let simmer about 2 to 2 1/2 hours until the meat is quite tender.

5. Meanwhile, drop the spinach into a kettle of boiling water with salt to taste and let simmer about five minutes. Drain well and run under cold water. Drain thoroughly.

6. Squeeze the spinach to remove all excess liquid. Place the spinach on a chopping block and chop coarsely.

7. Add the spinach to the stew and stir. Let simmer together about five minutes.

Yield: Eight servings.

----

-------------------------------------
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Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on December 01, 2018, 03:22:12 PM
On the issue of feeding the hungry...

Many restaurants freeze left-overs to give to the needy, The Olive Garden restaurants donate to the needy, as does others. Trejo's Tacos in Los Angeles donates to feed the needy as well.

Of note too, is that hunters donate meat to feed the needy, with programs such as Hunters for the Hungry. Hunters donate millions of meals to the needy in some areas.

I also support groups such as No Kid Hungry, which helps to ensure that children eat.

Also of note, in some areas they eat cactus with scrambled eggs, which is way better than starving. Anything is better than just letting people go hungry. 

We need to do all that we can to reduce hunger in the world.

Salute,

Tony V.
 
---------
 
Here is a recipe for cactus with scrambled eggs...

Scrambled Eggs with Cactus

Surprise and delight family members with this unusual brunch recipe of chili-seasoned scrambled eggs with prickly pear cactus pads. Look for nopales (cactus pads or leaves) in the produce section of large supermarkets or specialty food stores.

Ingredients
2 - 3 cactus pads (6 to 8 ounces total) or one 8-ounce can nopalitos (cactus pieces), rinsed and drained; or 2 small zucchini, cut into bite-size strips
1/2 cup chopped onion (1 medium)
1/2 cup chopped red or green sweet pepper
1 tablespoon margarine or butter
8 eggs
1/3 cup milk
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash ground black pepper
Flour tortillas, warmed (optional)
Salsa (optional)
 

Directions
Carefully rinse cactus pads; pat dry. Holding cactus pads with tongs, use a small, sharp knife to carefully trim off eyes around edges and on both sides of pads; discard. Cut cactus pads into thin strips (you should have about 2 cups).
In a large skillet cook cactus with onion and sweet pepper in margarine or butter about 3 minutes or until onion is tender.
In a bowl beat eggs, milk, chili powder, salt, and black pepper with a fork. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge.
Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat about 5 minutes more or until eggs are cooked through, but are still glossy and moist.
Remove from heat. If desired, serve with tortillas and salsa. Makes 6 servings.

From the Test Kitchen
Nopales, the fleshy, oval pads of the prickly pear cactus, are showing up in many supermarkets. Cooked, they're soft but crunchy, with the slipperiness of okra and flavor of green beans. The pads have tiny, sharp thorns that usually are removed at the market. To remove any thorns, carefully hold the pad and scrape with a paring knife. Use the tip of a sharp knife or a vegetable peeler to remove the thorn bases and any blemishes.

 

Nutrition Facts (Scrambled Eggs with Cactus)
Per serving:
139 kcal ,
9 g fat
(3 g sat. fat ,
285 mg chol. ,
205 mg sodium ,
5 g carb. ,
1 g fiber ,
9 g pro.


http://www.bhg.com/recipe/eggs/scrambled-eggs-with-cactus/

The people of the world who are poor and starving can grow and eat cactus, and they can raise chickens for eggs. Cactus will grow anywhere, and cactus does not require very much water.




Title: Re: Fitness and Nutrition
Post by: FlyingVProd on December 02, 2018, 04:39:27 PM
Chef Bruno Serato here in Anaheim, who owns the Anaheim White House restaurant, feeds free pasta to the poor children every night. He wrote a book "The Power of Pasta" about the power of pasta to fight against hunger, and he gave a copy of the book to Pope Francis, and the Pope praised him for feeding the poor, and the Pope told him to continue the good work.

http://www.anaheimwhitehouse.com/

We can easily feed the people of the world if we come from a place of abundance, instead of letting them starve as we come from a place of scarcity. 

We must feed the poor, as the Bible tells us to.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on December 10, 2018, 08:38:37 PM
Here is the way I make Chicken Fajitas Burritos...
 
My ingredients are...
 
marinated chicken fajitas
onions
bell peppers
olives
cilantro
 
I cook the ingredients in a wok.
 
Then I use large flour tortillas, and I add these ingredients on the burritos...
 
cheese
sour cream
guacamole
salsa
 
Sometimes I add shrimp, and sometimes I add refried beans. If I am feeding a large group of people then I can add the refried beans as a cheap filler to make more burritos. I could also add Mexican rice.
 
I go to a Mexican market, Northgate, which has the marinated chicken fajitas all ready, I just go to the counter and ask for it. If you want to make and marinate your own chicken fajitas, here is a recipe...
 
INGREDIENTS for Marinated Chicken Fajitas
 
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds diced chicken breast
2 teaspoons salt
 
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the diced chicken, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
 
You can also make your own salsa and guacamole, but the Mexican market that I go to has all of that already made.
 
Salute,
 
Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on December 10, 2018, 08:42:01 PM
Rosita's Style Carne Asada Recipe:
 

10 Bottom Round Steaks (you can use any type of steak you like)

Cumin

Black peppercorns

A pinch of oregano

Kosher salt to taste

3 bay leafs

Minced garlic

Fresh cilantro leafs

2 tablespoons of olive oil

A tablespoon of lime juice

One 12 oz can of beer

Mix all ingredients. Place steaks in a ziploc bag, and pour ingredients over steaks. Place bag in fridge and marinate for 3/4/5/etc. hours. The longer you leave it in fridge, the better.

Good to cook on the grill and slice for tacos. Can be served with pico de gallo, and guacamole. And Mexican rice.

----

Fresh Raw Salsa:

Rome tomatoes

Onion

Garlic

Jalapenos

Cilantro

About a teaspoon of lime juice and olive oil

Salt & pepper to taste

Chop all veggies and mix with the rest of ingredients.

Fresh Cooked Salsa:

Same ingredients as above:

Boil all veggies (except cilantro) until tender. Place in food presesor to make either runny salsa, or chunky. Add liquid from pan if you want it runny. Add the rest of ingredients to food processor.

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Semi-creamy Guacamole

2 large ripe avocados

1 small onion, chopped

1 medium tomato, chopped

1 fresh chile jalapeno or serrano, seeded and finely chopped

1 tbsp cilantro, chopped

1 tsp of lime juice

Salt to taste

Cut avocados in halve, get rid of seed and scoop out of shell with a spoon
into a bowl. Mash with a fork. Add remaining ingredients, and mix together.

It is best to prepare this shortly before serving. If you need to store
longer add extra lime juice however it will make the guacamole a bit more
tart.

Chunky Guacamole

2 ripe avocados, chopped

1 small onion, chopped

1 chile jalapeno or serrano

Cilantro, chopped

Salt to taste

In a medium mixing bowl combine avocados, onion, jalapeno [or serrano]. Stir
until well combined. Add salt just before served. Put avocado pit in
guacamole to prevent browning.

Easy Guacamole

2 ripe avocados, chopped or mashed

1/4 cup of your favorite salsa or hot sauce, homemade or store bought

Salt to taste

Place all ingredients in a medium bowl and mix together. Just before
serving, add salt.

Since this recipe does not have lime juice to prevent it from browning, it
is best to prepare shortly before serving.

For creamy guacamole, use a food processor with any of the three recipes.

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Bacon Wrapped Stuffed Jalapeno Peppers
 
12 -24 large jalapeno peppers (as large as possible)
16 ounces cream cheese, room temp. (2 packages Philadelphia works best)
4 large garlic cloves, minced
1/4 cup finely chopped sun-dried tomato
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon coarse sea salt (to taste)
1 lb bacon
toothpick, soaked for about 15 minutes in water
1 Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.

2 You'll want to wear some kitchen gloves for this step! Slice the jalapeños lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
3 Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
4 Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
5 Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
6 Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
7 Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!

------------

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on December 10, 2018, 08:50:51 PM
For those of you who are vegetarians, or for when you throw a party and will have guests who are vegetarians...

Natalie Portman's EGGPLANT
SERVES 2

1 MEDIUM EGGPLANT
6 PLUM TOMATOES
1 TBS KOSHER OR SEA SALT
1 CLOVE GARLIC, MINCED
1/2 LB FRESH MOZZARELLA ROUGH CHOPPED
A SMALL BUNCH OF FRESH BASIL ROUGH CHOPPED
4 TBS OLIVE OIL
1/2 CUP TOMATO SAUCE
GRATED PARMESAN TO GARNISH
1 TBS TOASTED PINE NUTS (OPTIONAL)
2 RAMEKINS OR CUSTARD CUPS

PEEL EGGPLANT AND CUT INTO STRIPS 1/8 THICK LONGWAYS
SPRINKLE A LITTLE SALT ON EGGPLANT AND PLACE BETWEEN PAPER TOWELS. WEIGH IT DOWN WITH SOMETHING LIKE A BOOK. (MAKE SURE MOISTURE DOESN'T RUIN BOOK). LEAVE IT LIKE THIS FOR ABOUT AN HOUR TO EXTRACT THE EXTRA MOISTURE.
MEANWHILE, CUT THE TOMATOES IN HALF AND SCRAPE OUT THE SEEDS. PLACE ON A BAKING SHEET. SPRINKLE WITH 1 TBS OLIVE OIL, MINCED GARLIC, SALT AND PEPPER. PUT IN 225 DEGREE F OVEN FOR TWO HOURS.
REMOVE EGGPLANT FROM PAPER TOWELS AND BRUSH BOTH SIDES WITH OLIVE OIL.
HEAT OUTDOOR GRILL OR INDOOR GRILL PAN ON STOVE AND COOK EGGPLANT A COUPLE MINUTES PER SIDE. STRIPS SHOULD GET NICE GRILL MARKS.
LINE THE RAMEKINS OR CUSTARD CUPS WITH THE EGGPLANT, LEAVING PLENTY OF OVERHANG TO FOLD OVER TOPPING AFTER IT'S FILLED. DON'T WORRY IF IT LOOKS SLOPPY. WHEN IT BAKES, IT WILL ALL COME TOGETHER AND LOOK GREAT.
CHOP TOMATOES AND COMBINE WITH CHOPPED MOZZARELLA AND CHOPPED BASIL.
FILL THE LINED RAMEKINS WITH MIXTURE AND FOLD EGGPLANT OVER THE TOP TO SEAL.
BAKE IN 350 OVEN FOR 15 MINUTES
WHEN IT COMES OUT OF THE OVEN, PLACE THE PLATE OVER THE RAMEKIN AND TURN OVER TO PUT EGGPLANT ON DISH.
TOP WITH SAUCE OF CHOICE, GRATED CHEESE AND MAYBE A FEW PINE NUTS.

-----

Natalie Portman's LENTIL STEW
 
1 tbs olive oil 2 medium onions chopped coarse 1 or 2 cloves garlic chopped 1 eggplant peeled and chopped into 3/4 in. Cubes. 1 zucchini halved and cut into 1/2 in. Slices 1 yellow squash cut like zucchini 1 red pepper chopped coarse 10 -12 mushrooms of choice cut into bite size pieces 1 c. Dry lentils 1/2 tsp black pepper 1/2 tsp ground cumin 1/2 tsp dry basil 3/4 tsp kosher salt 2 14.5 oz can diced tomatoes(i used the one's seasoned with garlic,oregano,and basil) 1/2 c. Water

David Moss made this a few times and thinks it is the easiest and best way.

Just throw everything in a big soup pot,bring to a low simmer. Cover and cook for 2 hours.

Enjoy
 
----

Natalie Portman's VEGETARIAN PASTA
 
zuchini red peppers mushrooms onions

1 pound penne pasta 11/2 cup grated, smoked mozzarella 1 1/2 cup fontina Cheese 1/2 cup frozen peas 3 cups pasta sauce 3 Tablespoons butter 1/2 cup parmesan (for topping)

Chop vegetables into bite sized pieces and season with olive oil, salt and pepper. Roast vegetables in oven for 15 minutes at 450 degrees.

Boil 1 pound penne pasta for 6 minutes.

Mix together pasta, cheeses and sauce. Put vegetables on top and mix in. Top with parmesan cheese and butter. Bake in 450 degree oven for 20 minutes.

------------

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on December 10, 2018, 09:00:48 PM
Recipe: Sicilian Fish Soup
Mussels, calamari, shrimp, scallops and halibut combine to create this magnificent Sicilian soup.

Ingredients
4 tablespoons extra virgin olive oil
¼ teaspoon red pepper flakes
4 cloves garlic, thickly sliced
3 tablespoons chopped onion
½ teaspoon curry
2 tablespoons fresh parsley, chopped
½ pound fresh mussels, cleaned
½ pound calamari cleaned and cut into one-inch wide rings. Use the tentacles as well if you have them
½ cup white wine
2 cups tomato sauce
1 cup chicken or fish stock
½ pound shrimp, shelled and deveined
½ pound bay scallops, cut into large two inch pieces
½ pound halibut or cod, cut into two-inch pieces
Salt and pepper to taste
Directions
Serves: 4

In a large sauce pan cook the olive oil over medium heat until it starts to sizzle. Add the garlic and the red pepper flakes, stirring constantly. Cook for one to two minutes.
Add the chopped onion, stir well and cook for one minute or until the onions begin to melt, then add the curry. Stir in the chopped parsley and cook for one minute over medium, medium-low heat.
Increase the heat to medium high, add the mussels and the calamari and stir into the base for about two minutes. Stir in the wine and cook until it reduces, approximately two to three minutes then add the tomato sauce and the stock.
Once the mussels begin to open, add the shrimp, scallops and the fish. Stir together all of the ingredients to combine well. Make sure you dispose of any mussels which did not open.
Reduce the heat to a simmer and cook for 10 more minutes.
Turn off the heat add salt and pepper to taste and serve.

https://www.orderisda.org/culture/our-recipes/recipe-sicilian-fish-soup/

---------

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on December 14, 2018, 09:29:31 PM
Cook your meat low and slow...

Cook your chicken low and slow, and it will be tender and juicy. I recommend baking it at 325 degrees, for about one hour and twenty minutes, for chicken drumsticks.

And that is why barbecues are so great. And Instant Pots, and pressure cookers, and crock pots, the lower and slower that you cook it the more juicy and tender it will be. Dutch Ovens are good too, you can use them in the oven low and slow.

For really good pulled chicken sandwiches, you cook it in a crock pot, or pressure cooker, or Dutch Oven, etc, low and slow like 275 degrees for three hours, or even lower and longer. Be sure to use lots of barbecue sauce.

And low and slow is good for beef, and pork, as well. Low and slow will make it tender and juicy.

Some people like their beef steaks burned on the outside and raw in the middle, but beef steaks are best medium rare, low and slow until it is totally wet and juicy.

To make pulled pork for pulled pork sandwiches, you cook it low and slow in a crock pot, or a pressure cooker, or Dutch Oven, at like 275 degrees for three hours. Or even lower and longer. And then use lots of barbecue sauce.

The same if you want tender beef roast, you cook it low and slow in a crock pot, or pressure cooker, or Dutch Oven, like 275 degrees for three hours. And of course you add onions, carrots, and potatoes. I use ketchup on my beef roast. And the same with beef stew, which has almost the same ingredients as your beef roast, only on the beef stew the meat is cut into bite size pieces.

Low and slow is always the best way to cook meat.

And the same when meat is smoked, a beef brisket requires one hour per pound at 225 degrees. Low and slow is the only way to go. Sometimes they smoke beef brisket low and slow for twelve to twenty hours, and it comes out very tasty.

Salute,

Tony V.







Title: Re: Fitness and Nutrition
Post by: FlyingVProd on December 19, 2018, 06:49:07 PM
I am making a pot of spaghetti for dinner, and it will last for a few days. And the spaghetti actually gains flavor as it ages, it is better on the second day. I found that for only a few dollars more I can make great spaghetti. If you are going to get the noodles, and sauce, and meat, you might as well spend a few dollars more and get onions, and bell peppers, and olives, and then top it off with Parmesan cheese. You can make it really good by just putting a little more into it. The details are what separates good from great. Life is too short not to make great spaghetti. And I got fresh baked French bread to make garlic bread.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on March 23, 2019, 10:54:39 PM
FOOD & LIVING

How L.A.’s Early Italian Pioneers Transformed the City’s Food Scene

Hadley Meares

August 8, 2017

https://www.kcet.org/shows/the-migrant-kitchen/how-las-early-italian-pioneers-transformed-the-citys-food-scene

------------

The early Italian immigrants had a huge impact in forming the California agriculture industry and wine industry.

In my home town where I was born, in Lancaster, California, my favorite Italian restaurant, Barone's, opened in 1959. They are great.

https://baronesitalian.com/menu/

The Italians have been a huge influence here in California, and all over the USA.

Salute,

Tony V.


Title: Re: Fitness and Nutrition
Post by: barton on May 07, 2019, 08:02:41 PM
https://amp.usatoday.com/amp/1126785001 I'll

Not all marmots are nice, man.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on May 09, 2019, 04:47:24 PM
The Real McDonald’s: The San Bernardino Origins of a Fast Food Empire

Hadley MearesAugust 5, 2016

https://www.kcet.org/food-living/the-real-mcdonalds-the-san-bernardino-origins-of-a-fast-food-empire  

McDonald's started in San Bernardino, and Carl's Jr started in Anaheim, now they are both worldwide.

I met a guy who was lucky enough to have Spielberg make his movie, "Amistad," and he used some of the money that he earned to open 5 McDonald's restaurants in South Africa, and he hired his family members to work at his restaurants.

In Rome you can get a glass of wine with your Big Mac.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: barton on June 24, 2019, 12:53:04 PM
I am 105, enjoy perfect health, and run six miles a day, followed by two hours of somersaults and cartwheels. My secret is a diet of champagne, almonds, and tater tots, with a cup of gravy each night before bed. My advice to the young? Believe every single thing you read on the internet. And always say "yes" when a stranger offers you candy.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on June 24, 2019, 10:32:19 PM
DiGiorno frozen pizzas are great, I love them.

https://en.wikipedia.org/wiki/DiGiorno

https://www.digiorno.com/

They are of very high quality. My favorite is the Supreme with the rising crust.

And Freschetta frozen pizzas are good too. My favorite from them is the Canadian bacon with pineapple.

https://www.freschetta.com/

If people are sending frozen foods to the refugees, and also for local foodbanks, the new frozen pizzas are fantastic, and people will love them.

Also, I bet they would love them in emerging economies.

And college towns will buy them up, I am sure they would be popular with students.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on July 03, 2019, 11:47:10 PM
I read that some people in some neighborhoods are unable to get good, healthy food, and that they do not have good grocery stores.

https://www.mic.com/articles/30301/9-cities-where-poor-people-lack-access-to-healthy-food

I recommend that the Mexican markets expand into areas where good healthy markets are needed.

Here are some links with some info on a couple of Mexican markets here in the USA.

https://www.facebook.com/NorthgateMarket

https://www.northgatemarket.com/

https://vallartasupermarkets.com/

https://en.wikipedia.org/wiki/Vallarta_Supermarkets

https://youtu.be/z59_f8jmLz4

I myself shop at a Mexican market regularly. They have great food that is healthy and affordable. Areas where they need good markets with healthy food need Mexican markets.

And of course good American products need to be sold in the Mexican markets here as well.

If people want a good market with healthy food in their neighborhood, with low prices, then invite a Mexican market to your neighborhood. They are expanding and they are growing, if you want them in your neighborhood then let them know.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on July 08, 2019, 12:52:18 AM
I had elote today.

The elote man is well respected in this neighborhood.

Elote is corn on the cob, with mayonnaise, and Parmesan cheese, and butter, and chili powder.

Some people like the corn on the cob better roasted on a barbecue grill in its own husk leaves, but some people like it better boiled in water.

The elote man makes the kind with corn on the cob boiled in water.

That is a good thing about living in Anaheim, we are lucky to have an elote man.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on July 14, 2019, 07:02:08 PM
California makes great wine, and one affordable wine maker is Almaden. I love their Cabernet Sauvignon. They sell their wine in a box, and the boxes of wine are popular at parties in California.

https://www.almaden.com/about-us/

As we balance trade with China, then China needs to buy California wine, they will love it.

The Chinese would also love California cheese.

http://www.josephfarms.com/product-pepper-jack.php

As we balance trade with China then they will find that we have good stuff, we are not trying to punish them by asking them to buy our products. We have great stuff to export. And our people need jobs too.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on July 15, 2019, 02:12:01 AM
China also needs to buy Kentucky Bourbon, that would really help the people of Kentucky.

https://kybourbon.com/bourbon_culture-2/key_bourbon_facts/

And Florida orange juice.

https://www.floridacitrus.org/

And Idaho frozen French fries.

https://idahopotato.com/dr-potato/240

China needs to start buying products from the USA.

We need to balance trade.

Salute,

Tony V,
Title: Re: Fitness and Nutrition
Post by: barton on July 15, 2019, 11:33:13 AM
Rather whimsical to find posts on bourbon, wine, french fries, McDonald's, and frozen pizza in "Fitness and Nutrition." 

Tony, I heartily endorse your earlier post where you said "Life to too short not to make great spaghetti."  Also, try whole wheat pasta which has lots of fiber and more protein, and has a nice nutty taste.  I also recommend less sweet sauces - try throwing in a few leaves of Swiss chard, as well as the extra-virgin olive oil, onions and bell peppers and basil and so on.  Chickpeas also go well.  Finally, ground up walnuts harmonize well with Italian red sauces.  Walnuts, BTW, have a group of fatty acids that help reduce inflammatory response in the body, which can help ward off digestive, heart, and arthritis problems. 
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on September 13, 2019, 04:43:28 PM
Thanks Barton, I have tried the whole wheat pasta, but I have not tried putting ground up walnuts in the sauce. I will have to try it.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on September 13, 2019, 04:45:22 PM
In the winter you can go clam digging here in Southern California, in any month that contains the letter "R," but you have to wait for it to get cold, the colder the better.

I have never been clam digging, but I want to do it this winter. I want to go clam digging, and then I want to make homemade clam chowder.

I should have done it when I lived in Malibu, they say Malibu is a great place to go clam digging.

And I want to get a girlfriend who enjoys doing that kind of stuff with me.

Salute,

Tony V.


Title: Re: Fitness and Nutrition
Post by: barton on February 20, 2020, 09:53:56 PM
Maude Lebowski: My art has been commended as being strongly vaginal which bothers some men. The word itself makes some men uncomfortable. Vagina.

https://www.theguardian.com/books/2020/feb/20/vagina-is-not-a-rude-word-catherine-blackledge-raising-the-skirt

Title: Re: Fitness and Nutrition
Post by: barton on March 01, 2020, 01:27:58 PM
https://www.washingtonpost.com/lifestyle/food/when-it-comes-to-nutrition-were-all-too-eager-to-ignore-the-evidence-heres-why/2020/02/23/d4dd8534-54a8-11ea-9e47-59804be1dcfb_story.html

Title: Re: Fitness and Nutrition
Post by: FlyingVProd on March 14, 2020, 05:22:04 PM
Tom Yum Talay: Thai Seafood Soup

This Thai seafood soup is authentic and incredible tasting with its delicious combination of seafood, lemongrass, coconut milk, and lime. The soup soothes and uplifts the spirit as well as the body. In Thailand, Tom Yum Talay is known for its health benefits and is the Thai equivalent of chicken noodle soup when you're feeling ill. And, once you have all of the ingredients, it's also remarkably easy to make. Prepare this soup on a chilly fall or winter day and you'll soon feel thoroughly warmed from the inside out.

Ingredients

6 cups chicken stock

1 stalk lemongrass (minced), or 2 1/2 to 3 tablespoons frozen or bottled prepared lemongrass

2 kaffir lime leaves

4 cloves garlic (minced)

1 teaspoon grated galangal or ginger

1 to 2 red chilies (sliced), or 1 to 2 teaspoons Thai chili sauce

Optional: 1 handful of fresh mushrooms (sliced thinly)

12 medium raw shrimp (shelled and deveined)

Other seafood of your choice: fresh mussels, scallops, crab, or sliced fish fillet (up to 1 handful of each)

1 medium tomato (cut into thin strips)

Optional: a handful of baby bok choy

1/2 can (14 ounces) thick coconut milk (not "lite")

2 tablespoons fish sauce

1 tablespoon soy sauce

Juice of 1 lime

1 teaspoon sugar

1/4 cup fresh cilantro (coriander) leaves (roughly chopped)

Steps to Make It

Pour stock plus lemongrass and lime leaves in a deep soup pot over medium-high heat. If using fresh lemongrass, also add the upper stalk pieces for extra flavor. Bring to a boil.

Add garlic, galangal or ginger, chili, and mushrooms (if using). Reduce heat to medium and simmer 2 to 3 minutes, or until mushrooms are soft.

Add the shrimp, any other seafood you're using, tomato, and baby bok choy (if using). Simmer over medium heat 3 to 4 minutes, or until shrimp turns pink and plump and mussels have opened. Scallops, crab, and fish should all be firm to the touch and no longer translucent.

Reduce heat to medium-low and add the coconut milk, fish sauce, soy sauce, lime juice, and sugar. Stir well to combine and gently simmer until hot (do not boil at this point). Taste-test the soup for salt and spice, adding more fish sauce instead of salt (about 1 more tablespoon), or more chili as desired. If too sour, add more sugar. If too spicy for your taste or if you'd like it creamier, add more ​coconut milk. If too salty, add another squeeze of lime juice.

Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavor, you can also add some Thai chili sauce, Nam Prik Pao, either store-bought or homemade. 

https://www.thespruceeats.com/tom-yum-talay-soup-recipe-3217648

--------------------

Spicy Thai Seafood Soup is wonderful if you get sick.

Salute,

Tony V.









Title: Re: Fitness and Nutrition
Post by: barton on March 16, 2020, 01:56:36 PM
If you're pretty sick, and have upset GI tract,  BRAT is a classic regimen - bananas,  rice,  applesauce, toast.   It's bland and digestible,  but not real nourishing, so it's just for a day or two.   And nutritionists now say to use brown rice and whole grain toast,  so you get a little fiber and that fiber helps keep your gut bacterial colony healthy.  If there's diarrhea, BRATT (same but add tea) is helpful.   Tea is binding and has phenols, which are good for your gut.   

That Thai soup sounds delicious.  I'd think twice about the red chiles though,  if you're sick.   Just add more ginger,  which is both an anti-nausea supplement and digestive aid.   Or maybe swap red for green chiles which are somewhat gentler,  until you're better?
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on March 23, 2020, 04:31:13 PM
The Greek Cabbage Rolls are good, I have a friend who lived in Greece and she cooked them for us and she served them with Greek wine.

Here is a recipe that you might try...

Greek Stuffed Cabbage Rolls recipe in lemon sauce (Lahanodolmades / Lahanodolmathes)

A Greek winter classic! These Lahanodolmades / Lahanodolmathes recipe will amaze you. Cabbage leaves stuffed with juicy mince, rice and herby filling, topped with a delicious thick lemony flavoured sauce… Serve with lots of freshly ground black pepper! (In Northern Greece (Kozani), stuffed cabbage rolls are called yiaprakia and are a traditional Christmas dish, that is never missing from the Christmas table. Yiaprakia are made with ground pork and brined cabbage (toursi).

Description

The perfect warming dish for a cold wintery weather! Lahanodolmades are stuffed cabbage rolls with juicy mince, rice and herby filling, topped with a delicious thick lemony flavoured sauce.

Ingredients

For the cabbage rolls

2 kg cabbage (70 ounces)
1kg ground beef – mince (35 ounces)
2 medium-sized red onions, finely chopped
2 egg whites
1 tbsp chopped parsley
1 tbsp chopped dill
90 ml rice (1/3 of a cup and 1 tbsp)
1/3 of a cup olive oil
salt and freshly ground pepper

For the lemon sauce

2 tbsps butter
1/2 tbsp flour
juice of 1 lemon (or more, if you like)
3/4 of a cup milk
salt and freshly ground pepper

Instructions

To make these delicious stuffed cabbage rolls, start by preparing the cabbage. Discard the outer leaves of the cabbage, open up carefully its leaves and wash thoroughly. In a large, deep pot, add some water and bring to the boil. Take some of the cabbage leaves and blanch them in the boiling water; parboiling the cabbage leaves before rolling them will make them softer and easier to roll. Remove with a slotted spoon and place on a clean working surface. Repeat with the rest of the leaves. Once cool a little bit, remove the thick inner vein on the leaves and set aside (you will need them later).

Prepare the stuffing for the stuffed cabbage rolls. In a large bowl add the ground beef, the rice, the chopped onions, the parsley, the dill, the egg whites and season; knead the mixture well, squeezing the ingredients with your hands, so that the meat absorbs all the wonderful flavours.

Place one leaf on a flat surface (if it is too big, cut it in 2 or 3 smaller pieces), add a spoonful of the filling on the bottom centre of the leaf; be careful not to overfill the rolls, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the centre; bring the two sides in towards the centre and roll them up (not too tightly). Continue with the rest of the leaves and filling.

Layer the bottom of a large pot with the removed thick inner vein of the leaves (see step 1) and the smaller cabbage leaves that were too small for rolling. Lay on top the stuffed cabbage rolls, fold side down, and top in snugly packed layers. Season with salt and pepper and pour in the olive oil. Place an inverted plate on top to hold them down when cooking and pour in enough water to cover them. Place the lid on and bring to the boil. Turn the heat down and boil over medium heat for about 1 hour, until the cabbage is tender.

Drain the remaining water and set aside. Prepare the lemon sauce for the stuffed cabbage rolls. Melt the butter over medium heat, add the flour and whisk to form a paste. Pour in the lemon juice and ladle slowly the milk, whilst whisking. Pour in 3/4 of a cup of the drained liquid and whisk, until the sauce thickens a little bit.

Pour the sauce over the stuffed cabbage rolls and season well with freshly ground pepper. Enjoy!

https://www.mygreekdish.com/recipe/stuffed-cabbage-rolls-lahanodomades/

Salute,

Tony V.


Title: Re: Fitness and Nutrition
Post by: FlyingVProd on March 23, 2020, 04:46:49 PM
Thanks Barton, my Mother is eating bananas everyday, she believes that they are good for her immune system. She would approve of BRAT when ill.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on March 30, 2020, 04:39:28 PM
Here is a simple fish taco recipe for people locked in their homes with a limited amount of stuff to cook, some friends gave me some frozen fish and he asked for a recipe, so here is an easy one.

The ingredients are...

Fish
Olives
Chopped Onions
Crushed Red Pepper

Instructions...

Cook in a wok at about 400 degrees, I use an electric wok.
Put the fish in first and let it get going, then add the olives, and then chop the onion while the fish is cooking and then add the chopped onion, sprinkle it all with crushed red pepper, and stir it and cook it until the fish is cooked and the onions are caramelized. Use small flour tortillas, I buy them fresh made from a Mexican market, and heat the tortilla by itself on a plate in the microwave, then add the ingredients to the heated tortilla and enjoy.

You can also add other ingredients if you want such as...

Cilantro
Bell Peppers
Anaheim Peppers

And you can have...

Shredded Cheese
Salsa
Sour Cream
Hot Sauce
Guacamole

There are a lot of ways to make tacos, and you can use any meat, down here by the Southern Border we make tacos out of everything.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: barton on April 01, 2020, 07:05:32 PM
https://www.buzzfeednews.com/article/laurenstrapagiel/potato-boss-video-call
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on April 06, 2020, 05:28:22 PM
Some states allow you to make your own whiskey, and you can order everything on line and you can have it delivered to your home.

https://thebourbonrundown.com/how-to-make-bourbon-at-home-a-guide-for-making-great-whiskey/

I want to have a vineyard and winery someday, so I want to make wine. But, it would be fun to make whiskey just to try it.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: barton on April 06, 2020, 07:33:38 PM
Whiskey -- the ultimate source of fitness and nutrition. 

The key ingredient is sheep urine.

Title: Re: Fitness and Nutrition
Post by: FlyingVProd on April 06, 2020, 08:25:42 PM
The Seagram company owned Universal Studios for a little while, using money from whiskey.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on August 13, 2020, 06:18:47 PM
Our local market was out of Sunkist oranges from here in California, and so I had to buy Goldcup tangerines from Peru, and they are expensive, they are one dollar and fifty cents per pound, but they are amazing tangerines, they are really good, and they are high in Vitamin C and they help to keep me well.

http://goldcupfresh.com/growers-calera

Send the link to your local market if you want a hook-up on good tangerines during the off-season when you cannot buy the local fruit.

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on August 13, 2020, 06:26:08 PM
If your local market needs a connection for toilet paper, then there is Fiora toilet paper from Anaheim. If your store has been running out of toilet paper then send them this link...

https://fiorabrand.com/

Salute,

Tony V.
Title: Re: Fitness and Nutrition
Post by: barton on August 13, 2020, 06:39:25 PM


Send the link to your local market if you want a hook-up on good tangerines during the off-season when you cannot buy the local fruit.


I'm in the hills on the SD/WY border,  so it's always the off-season for tangerines.   Local fruit would be wild strawberries and chokecherries.   
Title: Re: Fitness and Nutrition
Post by: barton on August 20, 2020, 12:26:28 PM
Is anyone still looking in these forums?  Just wondering if it's worthwhile to post here.

https://www.reuters.com/article/us-nestle-innovation/nestle-launches-vegan-alternative-to-tuna-idUSKBN25G14S

To me, this is the perfect foot in the door kind of food for promoting plant diets, because tuna is already a pretty uninteresting meat.  I don't see how a simulated tuna could be worse.  Only downside is that fake tuna won't have the DHA form of omega-3 FA that is in most fish.  It's the form of O3FA that is most usable by the human body, being 20 times more absorbable than the O3FA in walnuts or flax oil or chia seeds. 
Title: Re: Fitness and Nutrition
Post by: FlyingVProd on November 18, 2020, 04:25:39 PM
Some ideas to create new recipes would be to combine different recipes from around the world. One idea would be to make chicken fajita spaghetti, and another idea would be to make taco spaghetti. Chicken fajita pizza would be good too, and they already have taco pizza. Sometimes it is fun to experiment and to try new things.

Salute,

Tony V. 
Title: Re: Fitness and Nutrition
Post by: oilcan on November 18, 2020, 07:45:53 PM
https://apnews.com/article/palm-oil-abuse-investigation-cosmetics-2a209d60c42bf0e8fcc6f8ea6daa11c7

Skip buying foods with palm oil if possible.  This product is derived from abuse,  rape,  death,  and ecological destruction.