You Are What You Eat - Page 7 - Truckers' Trucking Forum

Red Fox · **^ Top** #61 09.18.2009

Bodybuilders, Powerlifters and Olympics use extra virgin because it contains more EFA's and is better for the body. We could care less about taste; we're paying for something the body needs badly.

simplyred1962 · **^ Top** #62 09.19.2009

Yeah, but if it gives ya what ya need, AND tastes good, that's a PLUS, in my book!

Judi Kay

kickin chicken · **^ Top** #63 09.19.2009

Quote:

Originally Posted by simplyred1962

Yeah, but if it gives ya what ya need, AND tastes good, that's a PLUS, in my book!

Judi Kay

Absolutely, a win/win food.

Quote:

Originally Posted by kickin chicken

All about olive oil, Cooking with Olive Oil, Buying and Storing Olive Oil

Quote:

Originally Posted by kickin chicken

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Red Fox · **^ Top** #64 09.20.2009

That pic must be of a mediterranean supermarket! That's a lot of oil!

starcommander · **^ Top** #65 09.20.2009

Haven`t tried this myself but it sure sounds like a great idea!

ZIPLOC OMELET

(This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes [we did 15 minutes]. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece...

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 15 minutes, you've got a nice omelette for a quick breakfast!!!?

simplyred1962 · **^ Top** #66 09.20.2009

What a great idea! Wish I had known of this when my six kids were little, and going to school. Would have been SO much easier and faster than the "traditional" way of cooking omelettes!!

Judi Kay

kickin chicken · **^ Top** #67 09.20.2009

Hey SC

That is such a cool recipe. It will work great for my family.

I always poach my eggs. As of late, I have been putting a small amount of water, butter/olive oil, s+p...in sauce pan, cook the egg directly in the water. No frying eggs anymore for me

You just wrapped all that up and made it even easier and cleaner.
Thanks!!!!!

starcommander · **^ Top** #68 09.20.2009

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Hopefully this works and the link is allowed.

Here are some pictures of the Zip Lock Omelet.

kickin chicken · **^ Top** #69 09.21.2009

Herbal Oils & Butters are easy to make and are wonderful additions to the chef's kitchen. Unfortunately, it has come to light recently that oils containing herbs that are not stored properly provide the perfect environment for the very harmful toxin we know as botulism. Commercial herb/oil preparations contain substances that inhibit the growth of these toxins, but we at home do not have these resources. The beautiful bottles filled with herbs don't have to be history, however. You can still have that fragrant and good looking holiday oil, but it has to be stored properly in the refrigerator, and for only 3 weeks maximum. Having said that, please read below for the safest way to make and store herbal gourmet oils

Great Gift Idea!!!!

Quote:

Herbed Oils can be used in a variety of marinades, sauces, salads, and as a dip for crusty breads.

The proportion of oil to herb is important as far as strength and taste of the finished product, so use the guidelines below to start, and then you can certainly experiment on your own with different combinations and strengths.
The new procedure for making flavored herbal oils is to measure the appropriate amount of cleaned and chopped herbs (1/2 cup chopped fresh herb sprigs or leaves and 1/4 cup dried), place in a non-metal pan with a cup of oil (olive, peanut, safflower, or sunflower oil are appropriate), then gently sauté the herbs in the oil until it's fragrant and warm - about 5 minutes. Sauté gently and do not let this mixture come to a boil. Strain, place in decorative bottles, and store in the refrigerator. These oils should be made on-the-fly whenever needed and only stored for about three weeks..
Please check out the link below for combinations of herbs that go well with different types of oils. If you prefer to start out simply, you can make single-herb oils. See below for a sampling of some herbs and the appropriate types of oil to try. This is not a complete list by any stretch, so do experiment on your own once you are comfortable with the basics.
Olive Oil goes well with Basil, Fennel, Garlic, Cayenne, Rosemary, Thyme, Tarragon.
Sunflower Oil goes well with Basil, Rosemary, Tarragon, Thyme.
Safflower Oil is complimented by Basil, Garlic, Rosemary, Thyme.
Peanut Oil is enhanced by Garlic, Basil, Thyme, Rosemary.
Use these single combinations, or experiment with your own for salad dressings, sautes, marinades, etc.
Herbed Butters
To make a tasty herbed butter to be used on toast and biscuits, steamed vegetables, sautés, and chicken or fish, combine about 1 tablespoon of fresh or 1/2 tablespoon of dried herbs in softened butter. Place this mixture in butter molds or ice cube trays and cover with plastic. And that's it! Herbed butter will keep in the refrigerator for about one month, and in the freezer for about three months. Please see Herb Combinations for Oils & Butters for basic herbal combinations to use for making your own delicious herbed butter

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Ducks · **^ Top** #70 09.21.2009

While the idea for ziploc omelets is neat, I've always had reservations about heating/cooking foods in plastic. I'm a glass and/or stainless cookware gal.

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