Nutrition

[FMurtz]

No answer from sci.med.nutrition,so ask here,
What nutrition value in a large biscuit containing egg, flour,
sugar,(probably too much) sultanas, pineapple, passionfruit,grated
orange rind,juice of one orange for breakfast?

[itsjoan...@webtv.net]

*YAWN*

[Bruce]

Yep, processing all that meat makes people tired.

[itsjoan...@webtv.net]

Not really, just posts where he could easily look up his own information.
I had pork roast, green beans, and white corn hominy for dinner and felt
like I could conquer the world after I cleaned my plate.

https://www.youtube.com/watch?v=dvZIySi9-5Q

[Bruce]

On Sun, 5 May 2019 22:14:31 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Sunday, May 5, 2019 at 11:18:52 PM UTC-5, Bruce wrote:
>>
>> On Sun, 5 May 2019 21:15:12 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Sunday, May 5, 2019 at 11:00:35 PM UTC-5, FMurtz wrote:
>> >>
>> >> No answer from sci.med.nutrition,so ask here,
>> >> What nutrition value in a large biscuit containing egg, flour,
>> >> sugar,(probably too much) sultanas, pineapple, passionfruit,grated
>> >> orange rind,juice of one orange for breakfast?
>> >>
>> >*YAWN*
>>
>> Yep, processing all that meat makes people tired.
>>
>Not really, just posts where he could easily look up his own information.
>I had pork roast, green beans, and white corn hominy for dinner and felt
>like I could conquer the world after I cleaned my plate.

And then you woke up 2 hours later?

[Julie Bove]

"FMurtz" <hag...@hotmail.com> wrote in message
news:AjOzE.398$mH3...@fx26.iad...

Not a lot. Not sure what a sultana is. Either fruit or nut. I know that.
That stuff has a little. The egg would have a little. Very small amount in
the flour.

[FMurtz]

What do you call dried sultana grapes? we have raisins sultanas and currants

[Jeßus]

"what nutrition value". Well, the biscuit has bugger-all, unless
you're literally starving. Much the same for 'orange juice' (whatever
that might be exactly). Do you even know what question you really want
to ask?

[Cindy Hamilton]

Too much sugar and other refined carbohydrates. A little fiber from
the raisins although probably not enough. Not nearly enough protein.

Here's the nutrition information for a scone, which is similar to your
biscuit:

<https://www.nutritionix.com/food/scone/1-large-scone>

Any fruit juice is little better than sugar water.

Cindy Hamilton

[Cindy Hamilton]

We don't make much use of sultanas.

"A raisin and a sultana are produced from the same grape - Thompson seedless The only difference is the way they are dried. A raisin is dried naturally, but a sultana is dipped in veg oil and acid and then dried."

From <https://www.theguardian.com/notesandqueries/query/0,5753,-3680,00.html>

[FMurtz]

The juice was in the biscuit,the same orange that was grated in the mix.

[Cindy Hamilton]

The principle still applies, although it certainly was less juice than
if you'd had a glass of OJ.

If I had that biscuit for breakfast, I'd be asleep an hour later from
the sugar crash.

Cindy Hamilton

[Cindy Hamilton]

On Monday, May 6, 2019 at 6:26:29 AM UTC-4, FMurtz wrote:

Waitaminnit! You're British, aren't you? When you say "biscuit" I should
think "cookie". The scone link was inappropriate.

Still too much sugar, not enough fiber or protein.

What else did you have with this? Tea?

Cindy Hamilton

[Cindy Hamilton]

[Bruce]

On Mon, 6 May 2019 03:46:42 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Monday, May 6, 2019 at 6:26:29 AM UTC-4, FMurtz wrote:
>> Cindy Hamilton wrote:
>> > On Monday, May 6, 2019 at 12:00:35 AM UTC-4, FMurtz wrote:
>> >> No answer from sci.med.nutrition,so ask here,
>> >> What nutrition value in a large biscuit containing egg, flour,
>> >> sugar,(probably too much) sultanas, pineapple, passionfruit,grated
>> >> orange rind,juice of one orange for breakfast?
>> >
>> > Too much sugar and other refined carbohydrates. A little fiber from
>> > the raisins although probably not enough. Not nearly enough protein.
>> >
>> > Here's the nutrition information for a scone, which is similar to your
>> > biscuit:
>> >
>> > <https://www.nutritionix.com/food/scone/1-large-scone>
>> >
>> > Any fruit juice is little better than sugar water.
>> >
>> > Cindy Hamilton
>> >
>> The juice was in the biscuit,the same orange that was grated in the mix.
>
>Waitaminnit! You're British, aren't you? When you say "biscuit" I should
>think "cookie".

I'm not British, but a biscuit is a basic cookie. I don't know what
confused Americans did to the word.

[FMurtz]

This biscuit (cookie) was large and thick and lots of sultanas and dried
pineapple, more like a rock cake size, If you know what that is.

[Cindy Hamilton]

<https://en.wikipedia.org/wiki/Biscuit_(bread)>

Cindy Hamilton

[John Kuthe]

On Monday, May 6, 2019 at 6:04:42 AM UTC-5, Bruce wrote:
...

>
> I'm not British, but a biscuit is a basic cookie. I don't know what
> confused Americans did to the word.

The same thing United Statesians did with everything else, FUCKED IT UP!

Ever hear of the Chinese Exclusion Act? ROFL!!! Um, YEAH, THAT really worked! Codified RACISM?

https://www.pbs.org/video/the-chinese-exclusion-act-eixnlw/

John Kuthe, Climate Anarchist and NOT A RACIST!

[Cindy Hamilton]

The Constitution codified racism, dipshit. By counting
slaves as 3/5 of a person.

Cindy Hamilton

[Gary]

Bruce wrote:
>
> I'm not British, but a biscuit is a basic cookie. I don't know what
> confused Americans did to the word.

Americans repaired all the erroneous British english words.
Do British grammas bake chocolate chip biscuits for their
grandchildren? lol

Like it or not, and I know you don't, the USA is the Earth's
Alpha for now. What we decide is the correct way. Deal with it.
We will crash soon enough though, then China will be in charge.
They are patient people and next in line.

[Cindy Hamilton]

On Monday, May 6, 2019 at 9:59:44 AM UTC-4, Gary wrote:
> Bruce wrote:
> >
> > I'm not British, but a biscuit is a basic cookie. I don't know what
> > confused Americans did to the word.
>
> Americans repaired all the erroneous British english words.
> Do British grammas bake chocolate chip biscuits for their
> grandchildren? lol

We got cookie from the Dutch language. You'd think Bruce
would recognize the cognate.

Cindy Hamilton

[U.S. Janet B.]

Julie, with all your reading you don't know what a sultana is? I'm
surprised.

[itsjoan...@webtv.net]

And with the internet at her fingertips she could have looked up what a
sultana is before laying her hooves on her keyboard. But I'm not surprised,
but I'm surprised you are.

[jmcquown]

I'm not surprised, either. She saw the word "nutrition" and figured
she'd know all about it. Heh.

"a large biscuit containing egg, flour, sugar,(probably too much)
sultanas, pineapple, passionfruit,grated orange rind,juice of one orange
for breakfast?"

What the hell is that about? I have no idea who would make what you and
I call a biscuit using those those ingredients. He might be talking
about a scone... but even that doesn't appeal to me.

Jill

[Cindy Hamilton]

He's talking about what you and I call a cookie.

Cindy Hamilton

[itsjoan...@webtv.net]

I gotta admit when I first read his post I was thinking American biscuit as
well and then the fruits on the side. Not until I read other posts did I
realize he's talking about a cookie. Cookies falling into the 'healthful'
range are few and far between.

So, the gist of his post is he had a fruit cookie and orange juice for
breakfast and wants to know if this is nutritious. Highly doubtful.

[jmcquown]

Oh! Thanks for clarifying. :)

Jill

[jmcquown]

That's apparently the gist of it. My answer would be "no". Have an
American biscuit (or scone) with egg & cheese, some fruit on the side
and a glass of juice. :)

Jill

[tert in seattle]

it doesn't exist - there is no fat - it would not work as written,
the "cookies" would be crumbly bricks

[Bruce]

On Mon, 6 May 2019 05:50:25 -0700 (PDT), Cindy Hamilton

Yes, I know. And a ball is egg-shaped.

[Bruce]

You got Yankee from the Dutch. And Brooklyn. And New York. And
apartheid. Where would you be without the Dutch?

[Ophelia]

"tert in seattle" wrote in message news:qaq227$bbc$1...@ftupet.ftupet.com...

==

Your 'cookies' are our biscuits! Are your 'biscuits' the same as our
'scones'?

[FMurtz]

Orange juice was in the biscuit and I left butter out of description

[Cindy Hamilton]

Similar. Generally they have no sugar nor any dried fruit. They're
often formed in layers and are somewhat flaky.

<https://www.seriouseats.com/2014/07/serious-eats-guide-to-biscuits.html>

Cindy Hamilton

[Ophelia]

"Cindy Hamilton" wrote in message
news:86082eed-62bd-42cb...@googlegroups.com...

==

Thank you! I think I will try to make some:) It is probably a daft
question but .. How do you eat them and/or with what, please?

[Nancy2]

Ophelia, our biscuits are eaten thusly: split or cut in half horizontally, and then spread
with. Utter and some kind of jam, honey, or just jam or whatever without the butter,
depending on how buttery they are...similar to what you would put on a croissant.
They are also delicious underneath a sausage gravy (our "biscuits and gravy").

Some recipes use buttermilk; some batters are rolled out to a certain thickness, and
some recipes say just to pat out to desired thickness. Some say brush with milk or
cream, and some say to brush with melted butter either before or after baking. I think
somewhere I have an old "two-ingredient" recipe, using vanilla ice cream (softened)
plus...maybe self-rising flour or something similar. I never tried that recipe, but
I kept it. ;-))

In general, the less handling, the better.

There are as many recipes bakers swear by, as there are bakers. In any form, they
are just plain delicious baked goods.

N.

[Cindy Hamilton]

Anything from plain, spread with butter, jam, honey,
syrup (maple, sorghum, or golden), made into sandwiches
with ham, sausage patties, eggs, or anything else you
might want to put inside a sandwich, covered in gravy.

I'm not much of a biscuit eater; I'm sure my Southern
brethren (and sistren) might have other suggestions.

Cindy Hamilton

[jmcquown]

The scones my maternal grandmother made didn't have fruit in them. They
weren't particularly sweet, either.

Jill

[Cindy Hamilton]

I though currants were a classic.

Even not "particularly sweet" might be sweeter than a biscuit.

Cindy Hamilton

[A Moose in Love]

On Monday, May 6, 2019 at 12:15:17 AM UTC-4, itsjoan...@webtv.net wrote:

> On Sunday, May 5, 2019 at 11:00:35 PM UTC-5, FMurtz wrote:
> >
> > No answer from sci.med.nutrition,so ask here,

> > What nutrition value in a large biscuit containing egg, flour,

> > sugar,(probably too much) sultanas, pineapple, passionfruit,grated
> > orange rind,juice of one orange for breakfast?
> >

> *YAWN*

not much nutrition. sunday was our biscuit day. after church, my dad and my brother and me would visit my grandfather and uncle. the adults all had a shot of rye, we each got $1.00. we also had biscuits. they were grueben biscuits.
grueben are this: take fat from a hog, dice it up real nice. render all of the fat. the solid cubes you have left are grueben. you put this into biscuits.
it's an an acquired taste. i never liked them too much at first, but after a while the taste and texture grew on me.

[jmcquown]

<shrug> I dunno. I've posted her recipe here before. They were not
sweet. They were formed into triangles and baked on a cast iron
griddle*. I don't have the recipe in front of me but I remember it
calls for cream of tartar and only a scant amount of sugar. No
currants, no dried fruit. I doubt she could have found currants in the
small town in Ohio where they settled after they emigrated in the
1920's. I do recall they were delicious!

*I have and still use that old cast iron griddle. :)

Jill

[penm...@aol.com]

Sunshine Golden Raisin Biscuit was my favorite and then they
disappeared... now they are back:
https://blog.kingarthurflour.com/2011/05/04/golden-memories-sunshine-raisin-biscuits-make-a-comeback/

[Ophelia]

"Cindy Hamilton" wrote in message

news:d68fd75a-c835-4098...@googlegroups.com...

LOL thanks:))

[Ophelia]

"Nancy2" wrote in message
news:a78051a6-78ed-4100...@googlegroups.com...

Ophelia, our biscuits are eaten thusly: split or cut in half horizontally,
and then spread
with. Utter and some kind of jam, honey, or just jam or whatever without the
butter,
depending on how buttery they are...similar to what you would put on a
croissant.
They are also delicious underneath a sausage gravy (our "biscuits and
gravy").

Thanks:)) Ahh yes, I have seen 'biscuits and gravy' mentioned here but
I have never had it:)) I think that is something I must try!

Butter and jam? Oh yes:))

Some recipes use buttermilk; some batters are rolled out to a certain
thickness, and
some recipes say just to pat out to desired thickness. Some say brush with
milk or
cream, and some say to brush with melted butter either before or after
baking. I think
somewhere I have an old "two-ingredient" recipe, using vanilla ice cream
(softened)
plus...maybe self-rising flour or something similar. I never tried that
recipe, but
I kept it. ;-))

I never imagined it would be made with self raising flour! But, I am
up for trying anything!

In general, the less handling, the better.

There are as many recipes bakers swear by, as there are bakers. In any
form, they
are just plain delicious baked goods.

N

Thanks, Nancy, I will try and find a recipe (unless you have one
for me? )

It sounds good:))

[dsi1]

On Monday, May 6, 2019 at 11:00:29 PM UTC-10, Ophelia wrote:
> ==
>
> Your 'cookies' are our biscuits! Are your 'biscuits' the same as our
> 'scones'?

American biscuits are like the most boring scones ever. Scones are typically made with cream and butter. American biscuits are usually made with shortening and milk. Mostly, our biscuits are devoid of any flavoring - unless you consider salt to be flavoring.

I used to whip up some biscuits pretty fast but haven't made them in some time. They were probably useful back in the day when you needed to do some hard work plowing the fields or herding cattle. Back then, a breakfast of flour and grease could be a good thing. These days, not so much.

[Cindy Hamilton]

On Tuesday, May 7, 2019 at 3:40:19 PM UTC-4, dsi1 wrote:
> On Monday, May 6, 2019 at 11:00:29 PM UTC-10, Ophelia wrote:
> > ==
> >
> > Your 'cookies' are our biscuits! Are your 'biscuits' the same as our
> > 'scones'?
>
> American biscuits are like the most boring scones ever. Scones are typically made with cream and butter. American biscuits are usually made with shortening and milk. Mostly, our biscuits are devoid of any flavoring - unless you consider salt to be flavoring.

Speak for your own biscuits. Mine are made with butter.

There's also a type of biscuit that uses cream instead of butter.

Like other breads, biscuits tend not to interfere with
the flavors of other foods.

Next you'll complain that a baguette is devoid of any flavoring.

Cindy Hamilton

[S Viemeister]

On 5/7/2019 8:12 PM, Ophelia wrote:

> I never imagined it would be made with self raising flour! But, I
> am up for trying anything!
>

Self-rising flour and enough double cream/heavy cream to make a soft
dough works surprisingly well (add a wee bit of salt to UK SR flour -
the US stuff has salt already added).

[itsjoan...@webtv.net]

Thank you! A biscuit can be as plain as can be but it all depends on what
you put into your flour mixture. Some use all lard and some use all butter
and some use a combination of both. The combination _to me_ is best. But
it just comes down to what you want in your biscuits.

[Nancy2]

Ophelia, S.V. Has it right...heavy cream (or melted ice cream) will make a great soft biscuit
dough. I couldn't find my 2-ingredient recipe, originally from household comic Erma
Bombeck, but did find this: https://www.cookistry.com/2013/06/ice-cream-biscuits-just-two-ingredients.html

There are a number of two-ingredient biscuit recipes on the Web. I haven't tried any of them,
because as many people know, Hardee's biscuits are my idea of the best. And I have tried a
number of different ones, including ones said to be "copycats," and not found THE one yet.

But I keep trying. ;-)). My efforts are always good, just not what I specifically want. The search
gives me something to look forward to.

N.

[Janet]

In article <b2657782-1837-4c38...@googlegroups.com>,
angelica...@yahoo.com says...
> Subject: Re: Nutrition
> From: Cindy Hamilton <angelica...@yahoo.com>
> Newsgroups: rec.food.cooking

>
> On Tuesday, May 7, 2019 at 10:13:37 AM UTC-4, jmcquown wrote:

> > [quoted text muted]

> > >
> > The scones my maternal grandmother made didn't have fruit in them. They
> > weren't particularly sweet, either.
> >
> > Jill
>
> I though currants were a classic.
>
> Even not "particularly sweet" might be sweeter than a biscuit.
>
> Cindy Hamilton
>

I much prefer plain scones (to eat with jam and cream) or savoury
cheese scones. I never make them with dried fruit.

Janet UK

[Dave Smith]

On 2019-05-07 7:11 p.m., Janet wrote:
> In article <b2657782-1837-4c38...@googlegroups.com>,
> angelica...@yahoo.com says...

>>> The scones my maternal grandmother made didn't have fruit in them. They
>>> weren't particularly sweet, either.
>>>
>>> Jill
>>
>> I though currants were a classic.
>>
>> Even not "particularly sweet" might be sweeter than a biscuit.
>>
>> Cindy Hamilton
>>
>
> I much prefer plain scones (to eat with jam and cream) or savoury
> cheese scones. I never make them with dried fruit.
>
>

The scones I grew up with were not sweet. They sometimes had raisins or
currants in them, but were more often plain and served with with whipped
cream and strawberry jam. There is a local bakery that makes nice
blueberry scones, but most of the other scones for sale are way too sweet.

[dsi1]

On Tuesday, May 7, 2019 at 10:17:01 AM UTC-10, Cindy Hamilton wrote:
>
> Speak for your own biscuits. Mine are made with butter.
>
> There's also a type of biscuit that uses cream instead of butter.
>
> Like other breads, biscuits tend not to interfere with
> the flavors of other foods.
>
> Next you'll complain that a baguette is devoid of any flavoring.
>
> Cindy Hamilton

Of course I'm speaking about my biscuits. You can speak of your own biscuits. I have never talked about your biscuits nor will I ever speak of them. That's just your awfully self-centered attitude messing up your thinking.

OTOH, the idea of making biscuits with butter is a new idea where I'm from. When I was growing up butter was considered bad for one's health. These days, making biscuits from shortening is considered uncool. Big deal. I don't make biscuits very often, but when I do, I prefer healthy, wholesome, Crisco.

[Ophelia]

"dsi1" wrote in message
news:aa526395-f799-47ce...@googlegroups.com...

===

Oh dear. They don't seem to be too popular!

[Ophelia]

"Nancy2" wrote in message
news:81d4a1ca-2c30-4551...@googlegroups.com...

Ophelia, S.V. Has it right...heavy cream (or melted ice cream) will make a
great soft biscuit
dough. I couldn't find my 2-ingredient recipe, originally from household
comic Erma
Bombeck, but did find this:
https://www.cookistry.com/2013/06/ice-cream-biscuits-just-two-ingredients.html

Thanks:))

There are a number of two-ingredient biscuit recipes on the Web. I haven't
tried any of them,
because as many people know, Hardee's biscuits are my idea of the best. And
I have tried a
number of different ones, including ones said to be "copycats," and not
found THE one yet.

But I keep trying. ;-)). My efforts are always good, just not what I
specifically want. The search
gives me something to look forward to.

N.

Yep we must always keep trying something different. You speak my
language <g>

[Ophelia]

"S Viemeister" wrote in message news:gje7oe...@mid.individual.net...

==

Thanks, Sheila:) That sounds better:))

[Cindy Hamilton]

On Tuesday, May 7, 2019 at 9:19:12 PM UTC-4, dsi1 wrote:
> On Tuesday, May 7, 2019 at 10:17:01 AM UTC-10, Cindy Hamilton wrote:
> >
> > Speak for your own biscuits. Mine are made with butter.
> >
> > There's also a type of biscuit that uses cream instead of butter.
> >
> > Like other breads, biscuits tend not to interfere with
> > the flavors of other foods.
> >
> > Next you'll complain that a baguette is devoid of any flavoring.
> >
> > Cindy Hamilton
>
> Of course I'm speaking about my biscuits. You can speak of your own biscuits. I have never talked about your biscuits nor will I ever speak of them. That's just your awfully self-centered attitude messing up your thinking.

Your self-centered attitude results in thinking that biscuits lack
flavor.

> OTOH, the idea of making biscuits with butter is a new idea where I'm from. When I was growing up butter was considered bad for one's health. These days, making biscuits from shortening is considered uncool. Big deal. I don't make biscuits very often, but when I do, I prefer healthy, wholesome, Crisco.

You're probably being ironic. Crisco is much worse for you than butter.

Cindy Hamilton

[dsi1]

On Tuesday, May 7, 2019 at 9:19:53 PM UTC-10, Ophelia wrote:
>
> Oh dear. They don't seem to be too popular!

Biscuits were a staple in the American South. I believe they still are. My guess is people up North can't understand the South's love of this humble fare. I suppose they're good enough if you put enough gravy on 'em or slather the hell out of them with jam.

https://www.youtube.com/watch?v=zYBL1bH5fis

[dsi1]

I don't let fear move my life along. A good biscuit is a good biscuit whether it's made with butter or shortening. A damn biscuit won't have any effect on my health. If you believe that it will, well that's your thing.

[Cindy Hamilton]

I'd much prefer to eat butter than partially hydrogenated vegetable
shortening. It tastes better and won't clog my arteries as badly.
I'd eat lard rather than partially hydrogenated vegetable
shortening.

Cindy Hamilton

[A Moose in Love]

i agree with your statement concerning butter and lard. however be careful when purchasing lard. some of the stuff has been hydrogenated.
https://www.quora.com/Why-is-lard-hydrogenated

[Gary]

dsi1 wrote:
>
> Biscuits were a staple in the American South. I believe they still are. My guess is people up North can't understand the South's love of this humble fare. I suppose they're good enough if you put enough gravy on 'em or slather the hell out of them with jam.

History wise, American north had more wealth. The American south
had a handful of rich plantation owners but many in the south
were slaves.

Slaves on a plantation were given crop and animal scraps to eat
while the rich owners ate all the prime food. Those slaves
weren't dummies though and they learned to make killer food with
whatever scraps they were allowed to eat. IOW, they took lemons
and turned them into lemonade.

Much of southern food now originated with the slave era and imo
is some pretty damn good food too.

[Gary]

dsi1 wrote:
>
> I don't let fear move my life along. A good biscuit is a good biscuit whether it's made with butter or shortening. A damn biscuit won't have any effect on my health. If you believe that it will, well that's your thing.

It's just the "Bruce effect." Whatever he disapproves of is just
wrong. Then comes the name calling. He has no life other than to
criticize others.

[dsi1]

I cooked up some lard recently with the intention of making biscuits. The stuff turned out to be a liquid. Beats me why that is. Not much chance of making biscuits with that stuff. Hydrogenation seems to be a good idea.

[Cindy Hamilton]

Not all parts of the pig yield good lard, and not all methods
of rendering yield the same consistency. You probably went
wrong both in your pig fat selection and in your method.

Hydrogenation certainly makes things last longer. If you consider
that to be a good idea.

Cindy Hamilton

[dsi1]

A lot of Hawaiian food is based on cooking from the plantation days. It's main hallmark is simplicity. The Hawaii chefs these days are transforming the old foods into foods for a new age. The young chefs of the South are doing the same thing with their plantation based recipes. It's a wonderful thing.

https://www.vice.com/en_us/article/jpk8a4/hawaiian-plantation-food-workers-lunch-plate-roy-yamaguchi

[dsi1]

This anti-hydrogenation religion/fear/movement thing has really blown up. That's fine, I guess - if you're into hysteria. :)

[A Moose in Love]

this might help:
https://www.myhumblekitchen.com/2011/02/how-render-lard-the-right-way-snow-white/

[A Moose in Love]

according to science, hydrogenated fats create free radicals which is not good.

[dsi1]

That jar of liquid the kid is holding at the end of the article is pretty much the stuff I got. I made mine out of belly fat which is pretty much the stuff that's available over here. OTOH, making lard is not worth the hassle - to me.

[dsi1]

I wouldn't worry about it. There's no way to measure free radicals in the bodies. OTOH, I guess if you look in the mirror and see a guy way old beyond his years, you might be worried. As a practical matter, your body and vigor is probably the best indication of your general health.

[jmcquown]

In article <8e9fe02b-eb29-4595...@googlegroups.com>,
dsi...@hawaiiantel.net says...

> The Hawaii chefs these days are transforming the old foods into foods
> for a new age. The young chefs of the South are doing the same
> thing with their plantation based recipes. It's a wonderful thing.
>

How do you say Watermelon in Chinese?

Coon Chow.

Jill

[Bruce]

Oh, stop criticizing me already. Don't you have a life?

[Cindy Hamilton]

I'm not hysterical about it. I feel that vegetable shortening
is inferior to butter or lard. It's a bonus that they're better
for you.

That said, I eat junk food fairly frequently without thinking
about what's in it. Cheez Its appear not to be made with
shortening now; I assumed they were but I just looked and
they use palm oil and soybean oil.

Cindy Hamilton

[tert in seattle]

dsi...@hawaiiantel.net writes:

>> according to science, hydrogenated fats create free radicals which is
>not good.
>
>I wouldn't worry about it. There's no way to measure free radicals in
>the bodies. OTOH, I guess if you look in the mirror and see a guy way
>old beyond his years, you might be worried. As a practical matter, your
>body and vigor is probably the best indication of your general health.

I know you're just a simple troll, but search for "why trans fats are
unhealthy" and learn - they raise LDL and lower HDL, and cause insulin
resistance and inflammation, among other things

[A Moose in Love]

free radicals are caused by electron stealing by atoms. this tearing of electrons causes scarring. that's how i understand it. the thing is that science states that electrons have pretty much no mass, so how much damage can this process create?

[Bruce]

Isn't palm oil also very bad for you (and for the environment)?

[Cindy Hamilton]

Alkalis steal electrons. How much damage can Drano cause?

Cindy Hamilton

[Ophelia]

"dsi1" wrote in message
news:8e9fe02b-eb29-4595...@googlegroups.com...

==

Hawaiian woman kills octopus with tooth ... uhuh:))

[Ophelia]

"dsi1" wrote in message
news:400caa91-739b-407e...@googlegroups.com...

==

I have been interested in the comments and recipes here. I have to say
they sound much nicer than that one:)))

[Ophelia]

"Cindy Hamilton" wrote in message
news:34d0709e-212c-498f...@googlegroups.com...

==

Yes, I buy butter and lard. I grew up with margarine and I hated it.

[tert in seattle]

it's not the electron, it's the molecule with an unpaired electron (def.
of a free radical) that's the problem

I don't remember the mechanism but I know they can cause chain reactions
and they damage DNA resulting in mutations

here I looked it up - for those who are curious and not scared of big
words

Mechanisms of damage involve abstractions and addition reactions by
free radicals leading to carbon-centered sugar radicals and OH- or
H-adduct radicals of heterocyclic bases. Further reactions of these
radicals yield numerous products. Various analytical techniques exist
for the measurement of oxidative damage to DNA.

https://www.ncbi.nlm.nih.gov/pubmed/12031895

[dsi1]

On Wednesday, May 8, 2019 at 10:15:26 AM UTC-10, Ophelia wrote:
>
> ==
>
> Hawaiian woman kills octopus with tooth ... uhuh:))

That's the traditional Hawaiian way to kill an octopus. Other fishing cultures practice this method too. Unlike most sea creatures, octopus are remarkably adept at escaping so they're usually killed soon after they're caught. I've never seen a woman do it. That seems odd.

https://www.youtube.com/watch?v=DKK-Swlgl4U&t=180

[dsi1]

On Wednesday, May 8, 2019 at 10:15:26 AM UTC-10, Ophelia wrote:

Biscuit making was not a nice activity. Mostly it was done to provide a cheap, fast, and easy, way to make a filling product that provided a lot of calories so one could go out and do what they ought to be doing.

I have read that the American biscuit was introduced to the North by Colonel Sanders during the 60's... and the rest is history.

[dsi1]

I already read all that stuff. Big deal. You think I'm a simple troll because folks like you can't understand why people like me aren't quaking in their boots after reading all the latest internet articles about transfats. I just gotta be a troll, right?

My guess is that you're one of those folks that feel they have lost control over their bodies and are looking for something to believe in to feel in control again. Something easy, simple, and preachable. That's kind of sad.

The reality is that I rarely cook with hydrogenated oils. I've got a can of Crisco alright but I haven't made a biscuit in years. If I was to make a pie crust or biscuit, it's going to be with vegetable shortening - because that's what works for me. It doesn't matter to me if the whole damn world uses butter. I must be a bad person, right? :)

[dsi1]

On Wednesday, May 8, 2019 at 10:15:26 AM UTC-10, Ophelia wrote:

Like a lot of boomers, I grew up with margarine although I didn't hate it. It was in the 70's when I first got a taste of butter. It was no big deal and to this day, I'm still not into butter. OTOH, I think these biscuits are the cat's meow. It's not a traditional American biscuit but it's close enough. :)

https://www.thecountrycook.net/butter-dip-biscuits/

[Dave Smith]

On 2019-05-09 4:17 a.m., dsi1 wrote:
> On Wednesday, May 8, 2019 at 10:15:26 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> news:400caa91-739b-407e...@googlegroups.com...
>>
>> On Tuesday, May 7, 2019 at 9:19:53 PM UTC-10, Ophelia wrote:
>>>
>>> Oh dear. They don't seem to be too popular!
>>
>> Biscuits were a staple in the American South. I believe they still
>> are. My guess is people up North can't understand the South's love
>> of this humble fare. I suppose they're good enough if you put
>> enough gravy on 'em or slather the hell out of them with jam.
>>
>> https://www.youtube.com/watch?v=zYBL1bH5fis
>>
>> ==
>>
>> I have been interested in the comments and recipes here. I have to
>> say they sound much nicer than that one:)))
>
> Biscuit making was not a nice activity. Mostly it was done to provide
> a cheap, fast, and easy, way to make a filling product that provided
> a lot of calories so one could go out and do what they ought to be
> doing.
>

Really? And here I was, thinking that the reason that biscuits are so
popular is that they are so darned tasty.

> I have read that the American biscuit was introduced to the North by
> Colonel Sanders during the 60's... and the rest is history.
>

Oh? My mother and my grandmother were cooking biscuits and scones up
here in Canada long before I even heard of Col. Sanders.

[Bruce]

Ok, we have a problem here. DSI1 IS NEVER WRONG. ISN'T, WASN'T, CAN'T
BE, SHAN'T BE.

[Gary]

Dave Smith wrote:

>
> dsi1 wrote:
> > I have read that the American biscuit was introduced to the North by
> > Colonel Sanders during the 60's... and the rest is history.
> >
> Oh? My mother and my grandmother were cooking biscuits and scones up
> here in Canada long before I even heard of Col. Sanders.

Once again, I worked at a KFC for the summer of 1971. They did
NOT serve biscuits that summer. The bread served was warm dinner
rolls. I ate many of those with chicken scraps and gravy.

Definition of chicken scraps: Once we emptied the pressure
cookers of chicken onto a wire rack, many bits of breading fell
through the wire. Damn good scraps on a warm soft roll with a bit
of gravy.
At that store, the rule was eat anything and as much of anything
that you want during your work time. Only restriction was don't
touch the desserts.

A 3-piece chicken dinner came in a box with 3 pieces of chicken
(one was always a measly wing), small container of mashed
potatoes and gravy), small container of cole slaw, and two hot
dinner rolls.

[Nancy2]

dsi1, biscuits introduced by Colonel Sanders? Shirley, you jest.

N.

[Cindy Hamilton]

On Thursday, May 9, 2019 at 8:24:53 AM UTC-4, Gary wrote:
> Dave Smith wrote:
> >
> > dsi1 wrote:
> > > I have read that the American biscuit was introduced to the North by
> > > Colonel Sanders during the 60's... and the rest is history.
> > >
> > Oh? My mother and my grandmother were cooking biscuits and scones up
> > here in Canada long before I even heard of Col. Sanders.
>
> Once again, I worked at a KFC for the summer of 1971. They did
> NOT serve biscuits that summer. The bread served was warm dinner
> rolls. I ate many of those with chicken scraps and gravy.

I fondly remember those dinner rolls. A bucket (or buckets)
of Kentucky Fried (with sides) was pretty common for extended
family dinners when my grandmother and great-aunt became old
enough to say, "I'm tired of cooking those big meals",
especially in the summer.

Cindy Hamilton

[Ophelia]

"dsi1" wrote in message
news:f95bd38e-8cd4-4230...@googlegroups.com...

==

Ackkkkkkk first he kisses it then he kills it by biting in ... LOL

[Ophelia]

"dsi1" wrote in message
news:15c33c64-2064-43e1...@googlegroups.com...

==

Ok:))

[Ophelia]

"dsi1" wrote in message
news:3dc16789-5e51-40f4...@googlegroups.com...

===

I used to taste butter when we went to my Grandmother's house on a
Sunday! I loved it but we only got margarine at home.
I have saved this recipe as well and when I have time I will probably
try some of them out:))

[itsjoan...@webtv.net]

On Thursday, May 9, 2019 at 3:17:33 AM UTC-5, dsi1 wrote:
>
> Biscuit making was not a nice activity. Mostly it was done to provide a cheap, fast, and easy, way to make a filling product that provided a lot of calories so one could go out and do what they ought to be doing.
>

Really??? What's not 'nice' about it? A biscuit can be eaten like a sandwich
made out of white, sourdough, whole wheat, rye bread, etc. Biscuit split
open and a pork sausage patty slipped between the two halves is heavenly. As
well as a slice of country or city ham and lets not forget about pork tender-
loin nestled in a biscuit.

>
> I have read that the American biscuit was introduced to the North by Colonel Sanders during the 60's... and the rest is history.
>

Absolute fiction. The American biscuit was being enjoyed in the North long before Harlan Sanders ever put on an apron.

[itsjoan...@webtv.net]

On Thursday, May 9, 2019 at 6:17:36 AM UTC-5, Dave Smith wrote:
> >
> > Biscuit making was not a nice activity. Mostly it was done to provide
> > a cheap, fast, and easy, way to make a filling product that provided
> > a lot of calories so one could go out and do what they ought to be
> > doing.
> >
>
> Really? And here I was, thinking that the reason that biscuits are so
> popular is that they are so darned tasty.
>

APPLAUSE!!

>
> > I have read that the American biscuit was introduced to the North by
> > Colonel Sanders during the 60's... and the rest is history.
> >
> Oh? My mother and my grandmother were cooking biscuits and scones up
> here in Canada long before I even heard of Col. Sanders.
>

Give that man a standing ovation!!!

[A Moose in Love]

the biscuit was invented in hungary.
:)

many variations; cheese, cracklings, etc.
here's a variation which the authors call scones:

https://zserbo.com/breads-buns-biscuits/crackling-scones/

[dsi1]

I never said that people don't find biscuits tasty. I said that making biscuits is not a nice activity. If you think it is, try making it every day.

My comments were not about Canada or Canadians. I can give you one if you like: Canadians seem to be highly excitable folks.

[dsi1]

On Thursday, May 9, 2019 at 2:40:02 AM UTC-10, Nancy2 wrote:
> dsi1, biscuits introduced by Colonel Sanders? Shirley, you jest.
>
> N.

I know it sounds quite absurd but that's what I read. Biscuits were popular in the South for quite a while. The availability of finely milled flour made them ubiquitous. Col Sanders made biscuits popular in the North in the 60's but that's what the internet says. As we all know, the internet is always suspect.

[dsi1]

Kiss kiss kill kill. :)

[Ophelia]

"dsi1" wrote in message
news:8ecddcfc-ad05-4ae4...@googlegroups.com...

====

Yers ... ;p