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NFT: Something terrific you've eaten recently? 11/21 Edition

Bill in UT : 11/21/2022 3:20 pm
My two favorite things this past week were a Spanish shrimp fideus (pan fried shrimp, paella like, with toasted angel hair pasta instead of rice) with a lemon-mayo sauce, and also a South American roasted pork shoulder served with rice with bell peppers/onions/pigeon peas. What about you? Anything terrific you made, ordered in, or had at a restaurant or friends' house? Beverages included.
homemade shawarma  
drake88 : 11/21/2022 3:24 pm : link
with rice and toum, i love toum, i could consume bottles of it
Just got my bloodwork back and my cholesterol is at 237  
Bold Ruler : Mod : 11/21/2022 3:34 pm : link
So...I'm not eating much of anything particularly yummy these days. Groan.
RE: Just got my bloodwork back and my cholesterol is at 237  
Dr. D : 11/21/2022 4:27 pm : link
In comment 15917113 Bold Ruler said:
Quote:
So...I'm not eating much of anything particularly yummy these days. Groan.

I lost some weight a few years ago (spring of '19). As a result, my blood pressure and cholesterol all came down into the good range (my doctor was trying to get me to take meds. I said f that. The meds all have side effects, including cancer from statins).

The hardest part was the first month or so, reducing my caloric intake. I didn't cut anything out, ate less bread, e.g., half a bagel instead of whole, etc., but mainly just ate smaller portions overall. After about a month, my stomach must've shrunk and it's been easy since.

Now I eat whatever I want, just slightly smaller portions than I used to. My weight is what it should be for my height (which happens to be what I was in college quite a few moons ago), and because of that, so are my bp and cholesterol (and my wife seems to be in the mood more).

I'm not trying to brag or anything, actually trying to encourage you and let you know you don't necessarily have to eat less than yummy crap to get your numbers where they should be. In my experience, portions are the key, not depriving yourself of things you like (unless you're eating fast food and donuts regularly).
RE: Just got my bloodwork back and my cholesterol is at 237  
DefenseWins : 11/21/2022 4:35 pm : link
In comment 15917113 Bold Ruler said:
Quote:
So...I'm not eating much of anything particularly yummy these days. Groan.


Same... got my results on Friday. Not good..
went to see Beyond van Gogh on Saturday with wife and son  
Dr. D : 11/21/2022 4:36 pm : link
after the show, we went to a nearby Thai restaurant. We shared chicken satay app with peanut sauce, then wife and I shared a basil duck dish and a chicken green curry. Not the best Thai ever, but it was good. Made us appreciate our local Thai restaurant even more than we already did.
RE: homemade shawarma  
Bill in UT : 11/21/2022 4:48 pm : link
In comment 15917083 drake88 said:
Quote:
with rice and toum, i love toum, i could consume bottles of it

I see than toum is like an egg-free garlic aioli, with LOTS of garlic :) I found a recipe online and I'll probably make some. Thanks
RE: Just got my bloodwork back and my cholesterol is at 237  
Bill in UT : 11/21/2022 4:53 pm : link
In comment 15917113 Bold Ruler said:
Quote:
So...I'm not eating much of anything particularly yummy these days. Groan.


I'm not in synch with American Heart Assn standards and don't want to give medical advice. I think everyone reacts differently to lipids and I don't really worry about eating fats. My cholesterol was 325 when I was 20, so I'm quite happy with 237 now. That said, you can watch your fats and still have some great food. What particularly are you avoiding at this point? And what have your favorite foods been?
RE: RE: Just got my bloodwork back and my cholesterol is at 237  
Bold Ruler : Mod : 11/21/2022 5:51 pm : link
In comment 15917259 Bill in UT said:
Quote:
In comment 15917113 Bold Ruler said:


Quote:


So...I'm not eating much of anything particularly yummy these days. Groan.



I'm not in synch with American Heart Assn standards and don't want to give medical advice. I think everyone reacts differently to lipids and I don't really worry about eating fats. My cholesterol was 325 when I was 20, so I'm quite happy with 237 now. That said, you can watch your fats and still have some great food. What particularly are you avoiding at this point? And what have your favorite foods been?


Honestly, eggs is what I really love for breakfast. No cheese, but over easy or an omelet. I've dropped 'em for now for oatmeal. My goal is to drop like 15 lbs and cut out butter/eggs and see where that gets me. I've ready if you drop 10 lbs it can cut your total cholesterol by 15%. I dunno. I also am putting in 45 minutes of cardio starting this past weekend. TBH, I haven't done jack squat for exercise in a while. It's my hope exercise, dropping 15 lbs and cutting out the butter and most of the eggs can make a decent dent.

I'd appreciate more conversation for me and the others dealing with this change of lifestyle.
RE: RE: homemade shawarma  
drake88 : 11/21/2022 6:57 pm : link
In comment 15917255 Bill in UT said:
Quote:
In comment 15917083 drake88 said:


Quote:


with rice and toum, i love toum, i could consume bottles of it


I see than toum is like an egg-free garlic aioli, with LOTS of garlic :) I found a recipe online and I'll probably make some. Thanks


You're welcome. Its quite deliciou. My favorite thing to use it in is a lavash sandwich with chicken shawarma, pickles, pickled turnips, tahini, tomatoes, sumac
and fries.
Kids have been sick  
mattlawson : 11/21/2022 7:01 pm : link
Homemade chicken soup. A little homage to my grandmother putting some fresh dill in at the end. There is nothing like a hot cup of soup when you need it
RE: RE: RE: Just got my bloodwork back and my cholesterol is at 237  
Bill in UT : 11/21/2022 7:12 pm : link
In comment 15917313 Bold Ruler said:
Quote:
In comment 15917259 Bill in UT said:


Quote:


In comment 15917113 Bold Ruler said:


Quote:


So...I'm not eating much of anything particularly yummy these days. Groan.



I'm not in synch with American Heart Assn standards and don't want to give medical advice. I think everyone reacts differently to lipids and I don't really worry about eating fats. My cholesterol was 325 when I was 20, so I'm quite happy with 237 now. That said, you can watch your fats and still have some great food. What particularly are you avoiding at this point? And what have your favorite foods been?



Honestly, eggs is what I really love for breakfast. No cheese, but over easy or an omelet. I've dropped 'em for now for oatmeal. My goal is to drop like 15 lbs and cut out butter/eggs and see where that gets me. I've ready if you drop 10 lbs it can cut your total cholesterol by 15%. I dunno. I also am putting in 45 minutes of cardio starting this past weekend. TBH, I haven't done jack squat for exercise in a while. It's my hope exercise, dropping 15 lbs and cutting out the butter and most of the eggs can make a decent dent.

I'd appreciate more conversation for me and the others dealing with this change of lifestyle.


I can tell you with a pretty high degree of confidence that eggs are not a problem. They contain only 1.6gms of saturated fat. And injesting cholesterol does not increase your cholesterol. You can cook them in olive oil instead of butter. I love scrambled eggs with either pesto or salsa, both of which are fine for you. If you want to drop something, don't have toast with the eggs. I thought I could never do without that, but now it's second nature. Everyone is different, but probably 30-40 years I went on a high oat diet and it did nothing to improve my numbers. Low fat also did no good. The best thing for me has been low carbs.
RE: RE: RE: Just got my bloodwork back and my cholesterol is at 237  
Bill in UT : 11/21/2022 7:17 pm : link
In comment 15917313 Bold Ruler said:
Quote:
In comment 15917259 Bill in UT said:


Quote:


In comment 15917113 Bold Ruler said:


Quote:


So...I'm not eating much of anything particularly yummy these days. Groan.



I'm not in synch with American Heart Assn standards and don't want to give medical advice. I think everyone reacts differently to lipids and I don't really worry about eating fats. My cholesterol was 325 when I was 20, so I'm quite happy with 237 now. That said, you can watch your fats and still have some great food. What particularly are you avoiding at this point? And what have your favorite foods been?



Honestly, eggs is what I really love for breakfast. No cheese, but over easy or an omelet. I've dropped 'em for now for oatmeal. My goal is to drop like 15 lbs and cut out butter/eggs and see where that gets me. I've ready if you drop 10 lbs it can cut your total cholesterol by 15%. I dunno. I also am putting in 45 minutes of cardio starting this past weekend. TBH, I haven't done jack squat for exercise in a while. It's my hope exercise, dropping 15 lbs and cutting out the butter and most of the eggs can make a decent dent.

I'd appreciate more conversation for me and the others dealing with this change of lifestyle.


Also, if you like seafood, you can find some great Mediterranean dishes that are "heart healthy". I could give you some if you want.
Saturday  
Costy16 : 11/22/2022 7:57 am : link
Had an early Thanksgiving with my wife's family, her cousin's husband smoked burnt ends for an appetizer. I could have eaten 50 pieces of those things. They were absolutely phenomenal.
RE: RE: RE: RE: Just got my bloodwork back and my cholesterol is at 237  
Bold Ruler : Mod : 11/22/2022 8:26 am : link
In comment 15917399 Bill in UT said:
Quote:
In comment 15917313 Bold Ruler said:


Quote:


In comment 15917259 Bill in UT said:


Quote:


In comment 15917113 Bold Ruler said:


Quote:


So...I'm not eating much of anything particularly yummy these days. Groan.



I'm not in synch with American Heart Assn standards and don't want to give medical advice. I think everyone reacts differently to lipids and I don't really worry about eating fats. My cholesterol was 325 when I was 20, so I'm quite happy with 237 now. That said, you can watch your fats and still have some great food. What particularly are you avoiding at this point? And what have your favorite foods been?



Honestly, eggs is what I really love for breakfast. No cheese, but over easy or an omelet. I've dropped 'em for now for oatmeal. My goal is to drop like 15 lbs and cut out butter/eggs and see where that gets me. I've ready if you drop 10 lbs it can cut your total cholesterol by 15%. I dunno. I also am putting in 45 minutes of cardio starting this past weekend. TBH, I haven't done jack squat for exercise in a while. It's my hope exercise, dropping 15 lbs and cutting out the butter and most of the eggs can make a decent dent.

I'd appreciate more conversation for me and the others dealing with this change of lifestyle.



Also, if you like seafood, you can find some great Mediterranean dishes that are "heart healthy". I could give you some if you want.


Thanks Bill! Would appreciate!
Mrs. in CTs meatloaf was fantastic  
Victor in CT : 11/22/2022 8:48 am : link
really enjoyed it.
Sunday for the game  
bigblue1124 : 11/22/2022 10:07 am : link
I made Korean style sticky chicken wings
and beef and pork slider’s with a garlic, ginger soy glaze basted during grilling. With fried shishito peppers, and a sriracha aioli. It needed some acid so the aioli I pureed some vegan kimchi to the aioli and served them on Hawaiian slider rolls. They came out really good.

A friend made his Korean cheese corn for a side dish. I have never had it before, it was damn good. He served it with Korean sliced white rice cakes. It was a big hit.
RE: went to see Beyond van Gogh on Saturday with wife and son  
Bill in UT : 11/22/2022 11:52 am : link
In comment 15917243 Dr. D said:
Quote:
after the show, we went to a nearby Thai restaurant. We shared chicken satay app with peanut sauce, then wife and I shared a basil duck dish and a chicken green curry. Not the best Thai ever, but it was good. Made us appreciate our local Thai restaurant even more than we already did.


Those dishes, done right, would be really good
RE: Kids have been sick  
Bill in UT : 11/22/2022 11:53 am : link
In comment 15917381 mattlawson said:
Quote:
Homemade chicken soup. A little homage to my grandmother putting some fresh dill in at the end. There is nothing like a hot cup of soup when you need it


good job, Doc
RE: Saturday  
Bill in UT : 11/22/2022 11:56 am : link
In comment 15917645 Costy16 said:
Quote:
Had an early Thanksgiving with my wife's family, her cousin's husband smoked burnt ends for an appetizer. I could have eaten 50 pieces of those things. They were absolutely phenomenal.


Burnt ends are great. When I buy a whole brisket I usually separate the parts and save he point for that. I've also make them with chuck- "poor man's burnt ends", also very good.
RE: Mrs. in CTs meatloaf was fantastic  
Bill in UT : 11/22/2022 11:57 am : link
In comment 15917693 Victor in CT said:
Quote:
really enjoyed it.


I'm sure it was :) I assume you've got leftovers to work on. Just reheat or sandwiches?
RE: Sunday for the game  
Bill in UT : 11/22/2022 11:59 am : link
In comment 15917820 bigblue1124 said:
Quote:
I made Korean style sticky chicken wings
and beef and pork slider’s with a garlic, ginger soy glaze basted during grilling. With fried shishito peppers, and a sriracha aioli. It needed some acid so the aioli I pureed some vegan kimchi to the aioli and served them on Hawaiian slider rolls. They came out really good.

A friend made his Korean cheese corn for a side dish. I have never had it before, it was damn good. He served it with Korean sliced white rice cakes. It was a big hit.


That all sounds great, Scott. I looked up the corn dish- very much like Mexican elote or esquites, which I love, except it adds the mozz cheese. I guess it's sort of a fusion dish :)
RE: RE: Mrs. in CTs meatloaf was fantastic  
Victor in CT : 11/22/2022 12:05 pm : link
In comment 15918016 Bill in UT said:
Quote:
In comment 15917693 Victor in CT said:


Quote:


really enjoyed it.



I'm sure it was :) I assume you've got leftovers to work on. Just reheat or sandwiches?


just reheated as leftover for dinner last night
RE: RE: RE: RE: RE: Just got my bloodwork back and my cholesterol is at 237  
Bill in UT : 11/22/2022 2:48 pm : link
In comment 15917667 Bold Ruler said:
Quote:

Also, if you like seafood, you can find some great Mediterranean dishes that are "heart healthy". I could give you some if you want.



Thanks Bill! Would appreciate!



this is better with the feta, but if you want to avoid cheese, you can do without

Greek-Style Shrimp with Tomatoes and Feta

Ingredients
1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
4 tablespoons extra-virgin olive oil
3 tablespoons ouzo (or 3 TBS vodka plus 3/8 tsp anise seed)
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
1 teaspoon Grated zest from 1 lemon
table salt and ground black pepper
1 small onion, diced medium (about 3/4 cup)
1/2 medium red bell pepper, stemmed, seeded, and diced medium (about 1/2 cup)
1/2 medium green bell pepper, stemmed, seeded, and diced medium (about 1/2 cup)
1/2 teaspoon red pepper flakes
1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
1/4 cup dry white wine
2 tablespoons coarsely chopped fresh parsley leaves
6 ounces feta cheese, crumbled (about 1 1/2 cups)
2 tablespoons chopped fresh dill leaves
Directions
This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the cooking times in step 3 will vary slightly depending on which you use. If you don’t have ouzo, see “No Ouzo?” (below) for suggested alternatives. Our preferred brand of canned diced tomatoes is Hunt’s, and our preferred brand of feta cheese is Mt. Vikos Traditional. Serve the shrimp with crusty bread or steamed white rice.
1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.

Pan-Seared Branzino with Tomato and Capers

Ingredients
4 skin-on branzino fillets, bones removed
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup cherry tomatoes, quartered
2 tablespoons capers, drained and rinsed
1/2 cup pitted nicoise olives, halved
1/2 cup artichoke hearts
3 tablespoons dry white wine
1 tablespoon unsalted butter
Directions
Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter. Spoon the sauce over the branzino and serve.

or something similar to the branzino:

Baked Talapia or Cod with Olives and Limes

Ingredients
4 (6-ounce) cod fillets, pin bones removed
Salt and freshly ground black pepper
12 thin lime slices
1/2 cup pitted chopped kalamata olives
1/4 cup drained capers
1 clove garlic, minced
2 teaspoons chopped fresh rosemary leaves
1/4 cup olive oil
Lime wedges, for serving
Artichoke hearts
Directions
Preheat the oven to 475 degrees F.
Chop ingredients and combine I a bowl.
Put the cod in an ovenproof baking dish and season with salt and pepper, to taste. Top with mixture and a few thin lime slices.
Bake until the fish is cooked through, about 10 minutes. Remove the fish from the oven and serve with lime wedges.

I personally use jarred artichoke hearts.

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