Re: Meal cuts your cardio risk in half

From: Bob (this one) (Bob_at_nospam.com)
Date: 06/30/04 

Date: Wed, 30 Jun 2004 03:00:04 -0400

James Stein wrote:

> "Bob (this one)" <Bob@nospam.com> wrote in message
> news:10e43q4gp93sg71@corp.supernews.com...
>
>> James Stein wrote:
>>
>>
>>> "Brad Sheppard" <Brad@sheppardsoftware.com> wrote in message
>>> news:b06e736a.0406291157.75ada212@posting.google.com...
>>>
>>>
>>>> This "superfood" dinner may cut your risk in half. It
>>>> includes 5 servings of lycopene rich tomato paste, 1 serving
>>>> of oily fish, 2 tablespoons of heart healthy olive oil, 3
>>>> servings of spinach, and one serving of garlic. It has over
>>>> 20 grams of fiber. Calories: spinach 100, herring 200, olive
>>>> oil 200, tomato paste 150 - total 650. Of course, you don't
>>>> have to eat it all. Since I usually eat the same dinner
>>>> every night, I'm bound to get it right eventually. The
>>>> secret to taste: olive oil. Yummy! Here's the "secret"
>>>> formula: 1) cook 9 oz fresh spinach in microwave for 4
>>>> minutes. After it's cooked slice up with knife. 2) add one
>>>> tin (1.75 oz) of herring (called "kippered snacks") - chop up
>>>> with fork 3) add one 6 oz can of tomato paste + 6 oz hot
>>>> water 4) add 3 tablespoons of minced garlic 5) add 3
>>>> teaspoons of "italian seasoning" (McCormick brand is ok) 6)
>>>> add two tablespoons of olive oil (extra virgin) Mix well -
>>>> microwave 7 minutes on high, let sit for 6 minutes. I you
>>>> eat salt (I don't) you may add salt to taste. Enjoy! Critics:
>>>> 1) don't like herring, use salmon or mackeral instead. 2)
>>>> garlic too smelly - cook the garlic first. the more cooking,
>>>> the less the odor.
>>>
>>>
>>> This sounds quite disgusting. Not in the ingredients or the
>>> recipe, but rather the fact that so much of it is being
>>> microwaved. Yech.
>>
>> A microwave is a tool just like a steamer or a skillet. It heats
>> things.
>
> Now, while your statement is technically true, ... it's not quite
> right. The method of heating - via steamer, skillet, grill,
> microwave, etc - has a large affect on the taste of what's being
> cooked. Microwaves tend to have the least palatable results;

This is your judgement, not a fact. I cook in microwaves to very good
advantage. Vegetables and seafood cooked quickly and sparingly in a
mike rival anything I've done professionally or domestically with
traditional tools. I have a kitchen that's the envy of the other chefs
I know, stocked with implements from the major cuisines of the earth.
Mikes are merely another implement. They do some things well and
others badly. Like a skillet or steamer.

> they persist through means of convenience. However, they're really
> not very convenient when it comes to spinach, given that spinach
> cooks quickly no matter *what* method you use.

I wouldn't use it for a small quantity of spinach given that I now
almost exclusively sauté it at home. I've tried all sorts of methods
and I like this one best. A steamer soggies it up. It can't be done on
a grill. For a larger amount, a closed vessel in a mike is perfectly
serviceable and does a combination direct/steam cook that preserves
the flavor most wonderfully.

>>> Try putting the spinach in a steamer or, failing that, put it
>>> on a frying pan ( no need to actually fry it, however; you may
>>> simply heat, cover, and add a little bit of water to add
>>> steam.) The spinach steams (in a steamer, or a pan) within only
>>> a few short minutes.
>>
>> Or wash the spinach, shake off any extra water and put it into a
>> skillet on medium heat. Cook with just teh water sticking to the
>> leaves. Cover and steam for about 4 minutes. Remove from heat.
>> It's done.
>
> Pretty much what I said, I think.

Except for the adding water part. If yo add water, you then have to
remove it. Squeeze it out or shake it or twirl it in a towel. Or it'll
run all over the plate you serve it on.

>>> Add your tomato paste (though some fresh ground tomatos would
>>> probably work better),
>>
>> Doubtful. It would make it wetter and the nutrients would be more
>> dilute.
>
> Tomato paste, however, is ... well, processed. For anyone trying to
> keep an eye on their health, one would think it far more
> preferable to keep to fresh vegetables as much as possible.

Oh, please. Tomato paste is processed by removing skin, seeds and
"tomato water" before being dehydrated. You equate the fact of
processing with destruction or deterioration. A good percent of what
we eat has to be processed or it's not safe or palatable.

What is cooking but processing? Are you going to say we should eat
more raw foods? The science is decidedly against that.

Pastorio

>>> spices, etc. and stick it in the oven for 20
>>> minutes. I'm sure it'll make a world of difference for the
>>> taste.
>>
>> I think the whole thing sounds dreadful.
>
> Agreed. I'm just offering suggestions on how to make it less so,
> but there's no turning water into wine.