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.
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01/10/2010 21:37 #50792
Did you know? (Coconut Oil)Category: eating out
01/08/2010 22:48 #50774
What's more addictive than potato chips?Category: eating in
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.
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.
01/08/2010 19:01 #50772
Exchange at the grocery store.Category: grocery
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*
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*
01/07/2010 20:58 #50767
What Lies Beneath...Category: opinion
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)
theecarey - 01/07/10 21:48
OH MY! LOL! You are too much. I am dying here.. of laughter.
oh wait...
You are onto something!
Maybe that is a gargantuan mutant spider monster egg pod dangling in the corner of my porch.
OMG!
IT'S GOING TO HATCH!!!!
OH MY! LOL! You are too much. I am dying here.. of laughter.
oh wait...
You are onto something!
Maybe that is a gargantuan mutant spider monster egg pod dangling in the corner of my porch.
OMG!
IT'S GOING TO HATCH!!!!
01/07/2010 18:31 #50765
My Laptop Battery is Dying.Category: i-tech
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.
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.
She made dinner last night??? *jealous*
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.
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.
"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.
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!
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