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I am really, really weary of sweet food! - Page 2

post #31 of 36
Quote:
Originally Posted by OregonYeti View Post
 

I don't like sugar in cornbread, so I guess in that way I'm more "southern".

 

I had some collard greens a few months ago, one of my favorite veges, at the cafeteria at work. They had sugar added to them. Grrrr. Sugar in greens? The time before that they were overloaded with salt.

 

I cook collards with some mustard and garlicky sausage, which add some salt but not too much. Sugar kills them, as far as I'm concerned.

Sounds like you're not having much luck at that cafeteria - judging by the bad taco bar experience, as well.  Some establishments, imo, overuse salt or sugar for either lack of experience, or to mask the food for whatever the reasons - rather than enhance the dish/food. Have you considered making/taking your own lunch, etc.  At least you know what you're getting, may be healthier, and less costly than eating out every day.  I like this idea.

 

http://www.amazon.com/gp/product/B004UIRUJ2/?ref=as_li_qf_sp_asin_il_tl&linkId=S33GHPMWOU5VLF3I&camp=1789&creative=9325&ie=UTF8

 


The video on Amazon made me chuckle.

post #32 of 36
Thread Starter 

I almost always take my own lunch. And yeah, I have given that cafeteria too many chances.


Edited by OregonYeti - 3/24/15 at 3:51pm
post #33 of 36
Thread Starter 

Tomorrow's lunch will be egg salad from the eggs of local chickens that peck around at the blueberry farm. The yolks are dark yellow, mmm. Some Hungarian half-sharp paprika mixed in with the egg salad, whole wheat bread, sliced cucumbers and thawed blueberries, and maybe an orange or a grapefruit. Simple, but better than cafeteria food. This is the kind of thing I usually have for lunch.

post #34 of 36
Thread Starter 

I like to eat a grapefruit as I do an orange--peel, then eat the sections whole.

post #35 of 36
Quote:
Originally Posted by Cerise View Post
 

 

I noticed, even simple stir-fry recipes (like chicken and broccoli or asparagus, etc.) included brown sugar.  My glucose did rise, after eating a chinese take-out simple stir-fry.

 

I tend to just leave out sugar in most Chinese recipes. I much prefer hot and sour over sweet and sour. One exception is red cooked pork dishes. I do use the listed quantities of rock sugar, as it plays well with the number of savory elements.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #36 of 36

Can't really red cook without the sugar. But the overly sweetened chinese style seems to be already some westernization to me anyway.

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