"Mental note. Really mental." written by Tinypliny on estrip.org

Category: simple pliny

01/13/10 08:50 - 23ºF - ID#50814

Mental note. Really mental.

It was not about badges.
It is never about badges.
It will never be about badges.

Permalink: Mental_note_Really_mental_.html
Words: 18
Location: Buffalo, NY

Category: eating out

01/10/10 09:37 - 26ºF - ID#50792

Did you know? (Coconut Oil)

That Coconut oil is 92% saturated fat - around 30% more than butter. It has 6% monounsaturated fat and just 2% polyunsaturated fat. In the US, it is consumed in large amounts in nondairy coffee creamers on a regular basis by most of the population.

Anyone who thought that they were cutting out the risk of fattening substances by using non-dairy coffee creamers and didn't know this fact are in for a shock.

Coconut oil can be heated to 177 degree C (that is 77 degree C more than the boiling point of water) before it starts to smoke - this is very convenient for mass scale cooking industry use. You would be hard-pressed to find commercial mass-produced baked goods or confectionary here that doesn't have coconut oil used as a shortening agent.

It is however, one of the best skin moisturisers on the planet.

heidi writes at 09:18:50 01/13/10 - Comment #54394: She made dinner last night??? *jealous*

terry writes at 02:18:47 01/13/10 - Comment #54382: Thank you so much for dinner last night. It was wonderful, and I look forward to finishing it tonight. We should setup a might where you can come cook for us again! I make a great soux chef. : p

oh and you pans can be picked up anytime. I'm home around 5 tonight.

metalpeter writes at 07:19:55 01/12/10 - Comment #54371: I don't use any creamer really. But the flavored ones can be a way to make Hot Chocolate interesting sometimes. I eat a lot of shit that is really bad for me but I would never trust Non Dairy Creamer. One has to ask them selves Creamer uses milk so how can it not be Dairy. One doesn't even have to think that the name says it alone. And if you are using something that has no Dairy base what are the using instead? Have the Dairy it is better for you then what ever it is replaced with. I saw this is true of Fat Free stuff that is just as thick as the stuff with fat. I also say this is true of things that are Sugar Free and have some Chemical that has no Calories but who knows what it does to you.

tinypliny writes at 02:17:15 01/11/10 - Comment #54350: "I really do like it so I hope that you approve!"

You can't expect any mercy from my disapproving beady eyes. hahaha

I am not sure that the metabolism and health-effects of coconut oil as a fat source are entirely documented.

In some clinical trials, medium chain fatty acids have been observed to have unfavourable effects on the lipid profiles of study subjects (young men): :::link:::
In other clinical trials on younger women presenting with abdominal obesity, coconut oil supplementation was associated with some favourable lipid profiles :::link::: However, in this second trial, the patients exercised for 50 minutes a day and also decreased their energy and carbohydrate intake - so I am not sure it would be correct to entirely attribute any of the favourable changes to the intake of coconut oil alone.

I think the bottomline is that moderate intake of any saturated fat - be it butter or coconut oil or lard is fine, if you are exercising and not eating more than what you need to function on a barebones level. If the total calories that you eat exceed the amount that your body can burn (either via exercise or due to a high genetically determined basal metabolic rate), you will store some of the excess energy as fat.

libertad writes at 01:46:15 01/11/10 - Comment #54348: I don't do non-dairy creamer and wouldn't think that it was good for you but isn't coconut oil one of the healthiest oils out there?

It has medium chain fatty acids including caprylic and lauric acids. From what I have seen even though it is very high in saturated fats you can take more of it than saturated fats from other sources because your body breaks it down quicker?

I love coconut oil as a skin moisturizer, it is so cleansing and antibacterial as well. People tend to think of oils as dirty but this one definitely makes me feel super clean and I like putting it in my hair too. I even eat it sometimes too right out of the jar a small spoon full. I really do like it so I hope that you approve!

zobar writes at 09:14:14 01/11/10 - Comment #54344: Non-dairy creamer and whipped topping freak my shit right out, even though some of the flavored ones are pretty tasty. Non-dairy eclairs, on the other hand, don't bother me at all.

- Z

Permalink: Did_you_know_Coconut_Oil_.html
Words: 139
Location: Buffalo, NY

Category: eating in

01/08/10 10:48 - 15ºF - ID#50774

What's more addictive than potato chips?

If you answered popcorn (or nothing), you would be wrong. Utterly, absolutely, WRONG.

It's Kale Chips! The recipe is so ridiculously simple that even I could have made it 4 years back, but didn't.

To make up for that lamentable lapse, I just made and devoured a kilo of kale chips in addition to the kale salad I had earlier. If you see a greenish looking person scuttling about tomorrow, its probably a safe bet to assume that they are not from Ireland.

If you don't put on your coats and boots, rush to the nearest kale selling-store (or your fridge, if you are already a kale-eating monster), make these chips RIGHT NOW, you will have a sad potato-chip-filled or popcorn-filled Friday evening, suckers.

Assuming you now have that kale in hand, wash it, strip the leaves from the stalks, tear the leaves into BIG chip sized pieces, dry it, spin it down, toss in some olive oil, juice from a quarter lemon and a liberal sprinkle of salt. Dry the leaves at around 90 Degree C (yeah, yeah, F it ->

) for 20 minutes or till the leaves are a dessicated dark earthy green.

DO NOT burn them. Do not raise the temperature. The idea is to dry them, not roast them. They taste THAT much better when dried (than roasted). Watch carefully around the 20-30 minute mark. Just drag a chair in front of your oven door and keep staring at the kale. They will transform into junk food craving gold.

I can't quite explain how they taste, they are bizarrely awesome and extremely addictive. If I keep going at this rate, I might just beat out Pizza Hut in Kale consumption.

Permalink: What_s_more_addictive_than_potato_chips_.html
Words: 292
Location: Buffalo, NY

Category: grocery

01/08/10 07:01 - 17ºF - ID#50772

Exchange at the grocery store.

Me: (to very happy-looking matronly but slightly intimidating tall Latino (HLMSITL) woman picking out the last piece of odd-looking squash that I wanted to try) Ah, so you like that squash?

HLMSITL woman: (waving the rather sizeable squash about as if it were made of sponge) I do. VERY much.

Me: How, would you say, is it different from Acorn squash or Butternut squash?

HLMSITL woman: Hmm... its firm.

Me: You mean firmer than butternut?

HLMSITL woman: Yes, and also (pointing to the acorn squash) this one.

Me: (persisting in the hope that she may realize that I have never tried it and maybe, just maybe give it away) Firm in what way? More fibrous?

HLMSITL woman: No, firm as in even after cooking you feel like it could get caught in your throat and choke you to death while eating it. (Makes a choking gesture at her neck with both hands and rolls eyes around, manages to look rather alarmingly like she is actually choking.) Like THAT. And I LOVE that, you know?

Me (to myself): Nopes, I definitely don't know.

Me (to HLMSITL woman): Wow. How fascinating! *Smile Smile. Edge away*

Permalink: Exchange_at_the_grocery_store_.html
Words: 193
Location: Buffalo, NY

Category: opinion

01/07/10 08:58 - 26ºF - ID#50767

What Lies Beneath...

You just can't deny it [1-5].

References:
1. (e:theecarey,50736)
2. (e:theecarey,50766)
3. (e:theecarey,49743)
4. (e:theecarey,45899)
5. (e:theecarey,35925)

Permalink: What_Lies_Beneath_.html
Words: 20
Location: Buffalo, NY

Category: i-tech

01/07/10 06:31 - 26ºF - ID#50765

My Laptop Battery is Dying.

My laptop battery goes from 96% "discharging" to 5% "Critical Battery Level, Shutting down NOW" in 20 minutes flat. This is with the monitor off and on lowest power consumption settings. It never reaches 100% charge, according to the battery monitor. I always see it hovering around 95%. Worse, it takes just 20 minutes to charge to 95% .The laptop and battery are just around 1.5 years old. :/

I guess I am partially to blame for this poor battery performance because I really should have run the battery through the charge-discharge cycle all this time, instead of running it from the AC outlet power most of the time.

Maybe Sanyo makes trash batteries. Who knows... Mine is a
LION NS2P3SZNJ5WR

I have learnt my bitter battery lesson in time for my next Chrome OS powered netbook - which hopefully is just round the corner.

Permalink: My_Laptop_Battery_is_Dying_.html
Words: 139
Location: Buffalo, NY

Category: the odes

01/04/10 09:47 - 17ºF - ID#50739

Quirky++

(e:himay), "Ack!"? Really? Think again! ;-)

Permalink: Quirky_.html
Words: 9
Location: Buffalo, NY

Category: music

12/27/09 02:54 - 31ºF - ID#50667

Irrational favourite song.

Who knows what miracles you can achieve...
When you believe, somehow you will!
You will, when you believe!

::DOWNLOAD SOUND::

I love this song. I could listen to it on a loop for a solid 1 hour or more. I know, because I have done it. The lyrics are so irrationally and completely positive and that, I think is part of its magic. Of course, the other part is Whitney Houston's smashing powerful voice. Anything she sang turned into an impressive crashing waterfall of sonic gold, back in the day.

Permalink: Irrational_favourite_song_.html
Words: 91
Location: Buffalo, NY

Category: eating in

12/26/09 04:14 - 33ºF - ID#50664

Can I grind up pasta to get flour?!

Well, what do you think? I am slowly getting through everything on my grocery shelves. The idea is to completely finish all stored grains, grain products, lentils, beans, rice and other non-perishables in the next 6 months. I am on a clean-up-the-whole-kitchen-and-start-completely-afresh drive.

I have some pasta but I am not very keen on making it because I tend to cut down on my vegetable portions if I eat too much pasta with regular meals. I do want to try my hand at some bread again - so if I take the pasta (white, acini de pepe) and grind it to a coarse powder will that make a good bread flour along with ground bulghur? I am thinking of making some kind of fruit/banana/apple based bread.

Does this sound insane? Well... it does sound a bit weird but still, do you think it might just possibly work? Thoughts?

Permalink: Can_I_grind_up_pasta_to_get_flour_.html
Words: 149
Location: Buffalo, NY

Category: art

12/26/09 11:43 - 36ºF - ID#50660

Julie and Julia

Is pitch perfect.

Only, I think Amy Adams was a very poor choice. She is just too goody-shoes to be convincing and absolutely fades in front of Meryl Streep. That actress who played Bridget Jones could have been more effective. The real author could have been a fabulous choice.

The movie was a nice contrast between the 60s and now; a look at just how far we have come in terms of personal freedom of expression without bureaucratic constraints. Evidence is this blog that came to life as the movie.

Of course, being recognized for it in the face of enormous odds of sinking into oblivion, is a fairytale and a real one. But really, that is very thin justification for casting that chirpie unreal disney fairytale fluff woman. I think the movie could have done on the "Julie side" with a lot more grittiness and conviction - would have made it happier, ironically.

Throughout the movie, I wondered about the cooking. If Julia Child's cooking was so iconic here, what influence did she really have on American home-cooking, in general. Could it be that her rich French recipes were slightly misinterpreted across the pond and people ended up with more plaque in their arteries than they could manage? I have never really read her recipes or seen her shows but what were the portion sizes she advocated? Anyone know?

dimartiste writes at 04:17:58 12/28/09 - Comment #54053: Did you get the DVD with the Bonus Disc? It was more expensive,but my mom and I watched it the other night over Chinese Take out. Go Figure! Anyhow. This movie really got me thinking about the courage Julia Child had and what she did for American Cooking. As well as blogging, but I mentioned that in my post. The extras were cool. There was a 90 minute best of the best with Julia Child. Merryl Streep did an amazing job. Rene Zellwiger definately can do train wrecks better than most. Have you seen New In Town? Very funny. I did like Amy Adams in both rolls. Although during the meltdowns a page from Bridget Jones would have made for an intreguing possiblity. Although the real Julie did not seem the same as either might have portrayed her.

tinypliny writes at 12:59:38 12/26/09 - Comment #54022: Hehehe, I didn't say I dislike Adams, in fact I think she was way beyond AWESOME in Enchanted (which I LOVED!) but it is just that the original author of Julie and Julia was not as privileged or "sophisticated" as the real Julia Child seems to be. She was forced to blog at a time when her life was full of negatives.

I know they tried to portray it in the movie, but I am really critical of cooking movies, so I felt something was missing in sarcasm and darkness that goes into cooking usually - on Julie's side. It was too sunny. Sometimes, humour is just dark. Cooking humour is almost 90% dark. I simple HATED that movie "No reservations" because it was terrible in my opinion. I liked this movie but I couldn't identify with any of the cooking or the chefs, and that took away something from the movie. Maybe I had too high expectations... But the movie, on the whole, was beautiful.

The cinematography was amazing, the colours popped everywhere, the sets were detailed and really picture perfect!

mike writes at 11:55:05 12/26/09 - Comment #54016: I'm sorry you are so wrong but Amy Adams was perfect for that movie! I loved the movie and i loved her. But i always love her so maybe i am bias. But i love that movie!