Menu
News
All News
Dungeons & Dragons
Level Up: Advanced 5th Edition
Pathfinder
Starfinder
Warhammer
2d20 System
Year Zero Engine
Industry News
Reviews
Dragon Reflections
Columns
Weekly Digests
Weekly News Digest
Freebies, Sales & Bundles
RPG Print News
RPG Crowdfunding News
Game Content
ENterplanetary DimENsions
Mythological Figures
Opinion
Worlds of Design
Peregrine's Next
RPG Evolution
Other Columns
From the Freelancing Frontline
Monster ENcyclopedia
WotC/TSR Alumni Look Back
4 Hours w/RSD (Ryan Dancey)
The Road to 3E (Jonathan Tweet)
Greenwood's Realms (Ed Greenwood)
Drawmij's TSR (Jim Ward)
Community
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Resources
Wiki
Pages
Latest activity
Media
New media
New comments
Search media
Downloads
Latest reviews
Search resources
EN Publishing
Store
EN5ider
Adventures in ZEITGEIST
Awfully Cheerful Engine
What's OLD is NEW
Judge Dredd & The Worlds Of 2000AD
War of the Burning Sky
Level Up: Advanced 5E
Events & Releases
Upcoming Events
Private Events
Featured Events
Socials!
Twitch
YouTube
Facebook (EN Publishing)
Facebook (EN World)
Twitter
Instagram
TikTok
Podcast
Features
Top 5 RPGs Compiled Charts 2004-Present
Adventure Game Industry Market Research Summary (RPGs) V1.0
Ryan Dancey: Acquiring TSR
Q&A With Gary Gygax
D&D Rules FAQs
TSR, WotC, & Paizo: A Comparative History
D&D Pronunciation Guide
Million Dollar TTRPG Kickstarters
Tabletop RPG Podcast Hall of Fame
Eric Noah's Unofficial D&D 3rd Edition News
D&D in the Mainstream
D&D & RPG History
About Morrus
Log in
Register
What's new
Search
Search
Search titles only
By:
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Menu
Log in
Register
Install the app
Install
Community
General Tabletop Discussion
*Geek Talk & Media
Another food thread, why not?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Dannyalcatraz" data-source="post: 5250349" data-attributes="member: 19675"><p>"Never Trust A Skinny Chef"</p><p>---motto of 300lb Japanese Chef in Dallas/Fort Worth</p><p></p><p>I'm not 300lbs, and I'm not Japanese, but I like food- as many around here know. So I often post about recipes and cooking here. I hadn't done so in a while, and its 2AM where I am, so why the heck not?</p><p></p><p>As the most ridiculously sensitive salt-dependant hypertensive in my primary care MD's 40+ year practice, I often use my cooking skills to come up with tasty ways to make my recipes lower in sodium.</p><p></p><p>I'm starting off this thread talking about sandwiches & what goes on 'em.</p><p></p><p>I've been accustomed to high-quality deli meats for some time now, but now I look for the lower sodium stuff. Boars Head has <em>some</em> high quality reduced sodium cold cuts, and delis that stock their meats usually have a nutrition guide. One of the best I've found is one of their Roast Beef meats- I can't recall the name of it, but it looks like its medium rare in the package, and is about 33% lower in sodium than most other lunch meats.</p><p></p><p>Natural and Lacey Swiss- not Baby- are among the lowest sodium cheeses out there, typically 15mg per serving. That's 10% of what a comparable serving of Cheddar, and 4% of a serving of American cheese.</p><p></p><p>Pickles? I love 'em! But again, they're a salt-bomb that I can't usually afford to eat. My solution: sprinkle dill (and other seasonings, like garlic powder, onion powder, red pepper and the like) on the sandwich and you'll get that familiar flavor. And if you pre-mix your spices to your taste and put it in a salad-dressing jar full of a nice olive oil, you have a customized "sub dressing".</p><p></p><p>Sprouts can be healthy, but I don't care for the flavor of most of them. The exceptions: onion sprouts. You get a very oniony flavor without the burn or the breath. Add radish sprouts if you want a bit more tingle.</p><p></p><p>I've tried healthier alternatives to regular mayonnaise, and found most of them to have odd aftertastes. However, if you take a low-fat plain or Greek yoghurt and mix it with mayo, most people will not notice a flavor or texture change (its slightly thicker). It smells like mayo, it tastes like mayo...and is lower in fat and salt.</p><p></p><p>Another nice spread is Greek Garlic spread. Simply blend cloves of raw garlic with vegetable- NOT olive- oil (slllllllloooooooooowly!) in your food processor with a bit of lemon juice and a pinch of salt (if you must). Puree. It looks like mayo, it smells like pure garlic, and it tastes like heaven. I've used it as a mayo substitute, happily.</p><p></p><p>I was born in New Orleans, and unless you live in France or live near a real French bakery, you can't get the same kind of crusty on the outside, soft on the inside bread that is key to the classic New Orleans Po' Boy and is ideal for any kind of "sub" or "hoagie"...or for slicing for garlic bread. Unless, that is, you can find a<em> Vietnamese </em>bakery. Thanks to a bit of history, Vietnam cooks learned a bit about French cooking, and their pastry chefs got the best of the deal. Just the other day, I found a new Vietnamese bakery that was selling 1ft long loaves of this bread at $1 for 4 loaves. That's<em> with</em> tax.</p><p></p><p>OK, y'all! The ball (-shaped chef) is rolling- post your own tips, healthy or not. Just make them tasty!</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 5250349, member: 19675"] "Never Trust A Skinny Chef" ---motto of 300lb Japanese Chef in Dallas/Fort Worth I'm not 300lbs, and I'm not Japanese, but I like food- as many around here know. So I often post about recipes and cooking here. I hadn't done so in a while, and its 2AM where I am, so why the heck not? As the most ridiculously sensitive salt-dependant hypertensive in my primary care MD's 40+ year practice, I often use my cooking skills to come up with tasty ways to make my recipes lower in sodium. I'm starting off this thread talking about sandwiches & what goes on 'em. I've been accustomed to high-quality deli meats for some time now, but now I look for the lower sodium stuff. Boars Head has [I]some[/I] high quality reduced sodium cold cuts, and delis that stock their meats usually have a nutrition guide. One of the best I've found is one of their Roast Beef meats- I can't recall the name of it, but it looks like its medium rare in the package, and is about 33% lower in sodium than most other lunch meats. Natural and Lacey Swiss- not Baby- are among the lowest sodium cheeses out there, typically 15mg per serving. That's 10% of what a comparable serving of Cheddar, and 4% of a serving of American cheese. Pickles? I love 'em! But again, they're a salt-bomb that I can't usually afford to eat. My solution: sprinkle dill (and other seasonings, like garlic powder, onion powder, red pepper and the like) on the sandwich and you'll get that familiar flavor. And if you pre-mix your spices to your taste and put it in a salad-dressing jar full of a nice olive oil, you have a customized "sub dressing". Sprouts can be healthy, but I don't care for the flavor of most of them. The exceptions: onion sprouts. You get a very oniony flavor without the burn or the breath. Add radish sprouts if you want a bit more tingle. I've tried healthier alternatives to regular mayonnaise, and found most of them to have odd aftertastes. However, if you take a low-fat plain or Greek yoghurt and mix it with mayo, most people will not notice a flavor or texture change (its slightly thicker). It smells like mayo, it tastes like mayo...and is lower in fat and salt. Another nice spread is Greek Garlic spread. Simply blend cloves of raw garlic with vegetable- NOT olive- oil (slllllllloooooooooowly!) in your food processor with a bit of lemon juice and a pinch of salt (if you must). Puree. It looks like mayo, it smells like pure garlic, and it tastes like heaven. I've used it as a mayo substitute, happily. I was born in New Orleans, and unless you live in France or live near a real French bakery, you can't get the same kind of crusty on the outside, soft on the inside bread that is key to the classic New Orleans Po' Boy and is ideal for any kind of "sub" or "hoagie"...or for slicing for garlic bread. Unless, that is, you can find a[I] Vietnamese [/I]bakery. Thanks to a bit of history, Vietnam cooks learned a bit about French cooking, and their pastry chefs got the best of the deal. Just the other day, I found a new Vietnamese bakery that was selling 1ft long loaves of this bread at $1 for 4 loaves. That's[I] with[/I] tax. OK, y'all! The ball (-shaped chef) is rolling- post your own tips, healthy or not. Just make them tasty! [/QUOTE]
Insert quotes…
Verification
Post reply
Community
General Tabletop Discussion
*Geek Talk & Media
Another food thread, why not?
Top