Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Oral Roberts who wrote (20343)	10/19/2007 9:46:28 AM
From: rrufff	Read Replies (1) \| Respond to of 25073

That would be excellent. I am continually amazed at the amount of sodium that is added in so much of what we consume so I've been trying to come up with my own recipes minimizing salt intake. That way I won't feel guilty when I go to a smoked salmon feast or indulge in pizza or ribs LOL. I don't mind when I know I am doing something "bad," but when it sneaks up on you in supposed "health" foods, that's when I get upset. If you want to scare someone, take a typical day and add up all the sodium. I went to a restaurant recently that had a computer printout of all the nutritional readings. I had picked something that I thought would be fairly light as I was on the way to an extensive workout. I was amazed to see almost 2000 mg of sodium in the meal (before desert and salad) and it was one of the smaller readings in the place. As is typical, the average restaurant meal is probably 2-3 x the size of the average portion you see on government mandated labels. Soups are some of the most intense sodium hiders. I was raised in a household where "eat your soup" supposedly was a healthy rule. So, making my own soups without salt has been another undertaking. I was surprised that it could be done. Ingredients - spices, more fresh veggies, etc., make it more expensive, but that's the key. Salt is extremely cheap to add to a meal and it makes food taste better. More importantly, it has made billions for the Morton Thiokol group of companies and the world's food has changed drastically since the 1950's.

To: Oral Roberts who wrote (20343)	10/19/2007 11:58:25 AM
From: Ken Adams	Read Replies (1) \| Respond to of 25073

Speaking of salt, we've all seen he recent ads on TV for Campbell's soups made with Sea Salt. Does anyone know this stuff is better for our bods that regular table salt? Does it also contain the iodine that we supposedly need?

To: Oral Roberts who wrote (20343)	11/2/2007 6:43:01 AM
From: William H Huebl	Read Replies (1) \| Respond to of 25073

I imagine you can also do things like chicken and pork with this recipe... Cajun Blackened Spice Mix And Blackened Fish 1 tb paprika 2 1/2 ts salt 1 ts onion powder 1 ts garlic powder 1 ts cayenne pepper 3/4 ts white pepper 3/4 ts black pepper 1/2 ts thyme 1/2 ts oregano 1/4 ts sage White fish fillets vegetable oil lemon wedges Mix all spices together and store in a tight jar. Heat 1 tablespoon vegetable oil in cast iron skillet on medium high heat until very hot, but not quite smoking. Rinse fish fillets and pat dry with paper towel. Rub a little oil on both sides of the fish and sprinkle spice mix on both sides generously, if you like it hot). Sear the fish in the hot oil for about 1 minute. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish. Serve with lemon wedges. cajuncookingrecipes.com