Silversea Water Cooler: Welcome! Part Five

[Lois R]

No pizza for me...........I know there is the pizza that now has Cauliflower crust and I do like that veggie but not

sure I want it for pizza.

[TLCOhio]

22 hours ago, Stumblefoot said:

Very true.  Ohio is one of the most anti-competitive states in the union relative to alcohol with their minimum gross margin laws.  I’ve always been amazed at how much more you have to pay in OH compared to CO.

 

Things are busy, busy here at the Cooler.  Nice food and other details, etc.  

 

Per above from Stumblefoot, YES, Ohio is guilty with its "price-fixing" to keep the costs high for beer, wine, alcohol, etc.  Why?  Back in the 1930's, there was a unique "marriage" of those BOTH in the anti-booze advocates and the alcohol sales folks getting in bed together.  How could that happen?  The prohibition-types, that had a strong base in our state going back to the 1800's, wanted prices kept higher to lessen, hopefully, people drinking too much.  Then for those selling and distributing such beverages, higher prices helped to fatten their profit margins and lessen risks from too much competition.  That joining together coalition has held together, but consumers end up paying more.  Big national companies such as Wal-Mart, Costco, etc., would love to cut out the "middlemen" and pass along lower prices to consumers.  State laws, however, limit that competition and force us to pay more. 

 

Below are a couple more comedy classic stars and their fun quotes. 

 

Big weekend coming up in the USA.  It will be Memorial Day, honoring those who have lost their lives in wars.  The practice started after our mid-1800's Civil War.  For us, sheltering at home, we get Monday off!!  But, what do we do when our options are still fairly limited??  Challenges continue!!

 

THANKS!  Enjoy!  Terry in Ohio

 

Venice: Loving It & Why??!!  Is one of your future desires or past favorites? See these many visual samples for its great history and architecture.  This posting is now at 87,250 views.

http://boards.cruisecritic.com/showthread.php?t=1278226

 

 

[Daveywavey70]

Nor me Lois. You're making me drool Jeff, I've been on keto for a few months now. Not had a pizza this decade yet! 

[Lois R]

I would like something Italian but it is hard to eat it.........starchy stuff. I have some chicken breasts that I can bake

and make a parm.......I just won't bread them and fry them.........I can still put a bit of tomato sauce on on them with

cheese........some Italian seasoning will help. 

[mysty]

Time for a bit of joy and wonder....Rainbow Lorikeet (Trichoglossus moluccanus) in Queensland, Australia by Dave Taylor on flickr .

 

[jpalbny]

Lois, I've made eggplant parm that way for years. I slice it and (if I have time) salt it. But never breaded and never fried. Just layer with sauce and cheese, then bake long and slow.

 

It's delicious, and you can taste the eggplant. Isn't that the point? The traditional recipe can turn into a mouthful of bread and oil.

 

Also, one of our GF friends has made cauliflower pizza crust. Says it's delightful! Haven't tried myself, as the real deal is so easy to make.

[Stumblefoot]

18 minutes ago, jpalbny said:

Also, one of our GF friends has made cauliflower pizza crust. Says it's delightful! Haven't tried myself, as the real deal is so easy to make.

Nope, nope, nope... I’ve tried homemade and two different varieties from the store.  All three were horrible.  Don’t waste your time.

 

On 5/21/2020 at 9:39 AM, Lois R said:

...they do make "low sugar" ice cream now.  I had tried it at one point a while back and it is actually not too bad.

I’ve always liked that particular phrase of your endorsement, because my brain interprets it as “don’t bother.” 😁 It’s certainly a phrase you’ll never find a good marketer using.  With that said, I’m curious if the ice-cream you tried might be the one in the pic.

[UKCruiseJeff]

Good Afternoon Coolers,

 

Thanks for all the pizza porny comments. Very much appreciated.

 

It was the first pizza I've had for a few months and it is somewhat ironic that I'm the only person I know that has spent so much time developing my pizza skills and resources that has basically had to give it up for a while.  I stare longingly at my Fimar pizza oven that I imported all the way from the factory in Italy ... it is a genuine Neapolitan oven ie upto 950f and it's absence of use can bring a tear to the eye.

 

For what it's worth I evidently had a high sugar reading in a routine blood test last October which put me in the range needed to do something but the doctors neglected to tell me the result.  So I had some tests in February and due to a rather heavy visit to Vienna in Early December where the booze was effectively free added to our punch and nut safaris followed by good Christmas with loads of pud etc it gave me a higher number in February. It has been high before and I brought it under control using a bit of self-disciplain when I was told by the docs it wasn't reversible. I got it back well within normal range. So,  I decided on a strict few months and after lot's of study put myself on a self-imposed glycemic load regime having really studied and I'm optimistic that I have bought it down ready for my next set of tests.

 

I think many of us when trying to bring weight and sugars under control often overlook portion size as well as "sugar" content.  I like the GL approach because if  one is capable of self-control, and I believe all of us are you can eat anything  with some common sense.  I haven't used added sugar in drinks for decades and cannot remember the last time I had a none-light fizzy drink.  I'm cutting out almost entirely all starchy and refined carbs.  I've lost some weight and kept it off with some ease and no suffering.  The Zoji rice machine is no longer used and I've discovered how wonderful riced-cauliflower is.  It is a much nicer dish beside my curry.  So all this lifestyle choice must allow the odd self-indulgence.

 

What I have learned is that it is often the first mouthful or two that gives pleasure.  I love making pizza as much as I enjoy eating it so henceforth I'll make wifey some pizza every two weeks or so and I'll just have a mouthfull or two.  50gms of icecream is low GL ie 8 and what I do is keep my favourite icecream in the freezer and when I am desperate for some I simply get a spoon and have a spoonful.  We can do these sorts of things as long as we understand what the food is and eat little of it.

 

As usual I ramble .... but please my pizza wasn't seen as letting the side down with all this professional looking grub being posted.

 

Jeff 🙂

[Daveywavey70]

Stumbles and Jeff, The trouble with cauliflower is that it tastes overwhelmingly of cauliflower. I'm not averse to cauliflower tasting of cauliflower when it's being a cauliflower, I do however object to cauliflower tasting of cauliflower when its not being a cauliflower  ie when it's being a Pizza or when it's being rice etc. Any of the keto groups I follow must have about 50% of the recipes contain cauliflower (whether incognito or not) sorry for the rant but those that know will know. Anyway having a night off the wagon tonight and to celebrate our favourite takeaway reopening. Here are the starters. And all washed down with a not too shabby bottle.

[Lois R]

2 hours ago, jpalbny said:

Lois, I've made eggplant parm that way for years. I slice it and (if I have time) salt it. But never breaded and never fried. Just layer with sauce and cheese, then bake long and slow.

 

It's delicious, and you can taste the eggplant. Isn't that the point? The traditional recipe can turn into a mouthful of bread and oil.

 

Also, one of our GF friends has made cauliflower pizza crust. Says it's delightful! Haven't tried myself, as the real deal is so easy to make.

Hi JP,  I LOVE EGGPLANT!!!!!!!!!!!  And have made it before..........I will go buy some and have it too🙂 Thanks for the

reminder.  How long do you bake it? And what temp? And yes, it is about tasting the eggplant!

[Lois R]

1 hour ago, Stumblefoot said:

Nope, nope, nope... I’ve tried homemade and two different varieties from the store.  All three were horrible.  Don’t waste your time.

 

I’ve always liked that particular phrase of your endorsement, because my brain interprets it as “don’t bother.” 😁 It’s certainly a phrase you’ll never find a good marketer using.  With that said, I’m curious if the ice-cream you tried might be the one in the pic.

I have seen this brand in the store but have never tried it............We have a local grocery store called PUBLIX and

they have a house brand that is quite good in many of the their products.  Ice cream is one of them.......they offer

regular, light, and a lower sugar as well.  They make sure to put on the label that the particular flavor has Splenda

as the sweetner. 

[jpalbny]

I go low-ish, 325°, until it looks and feels done. It can take an hour or so. Poke it with a knife and make sure it's really soft. It will bubble around the edges, and the top will brown, long before the center cooks fully, so don't be fooled.

 

Let it cool for a while, and reabsorb the liquid, before cutting it. It's even better after a day or two in the fridge.

 

So easy this way. I don't even bother peeling the eggplant. Just don't undercook it.

[Lois R]

3 minutes ago, jpalbny said:

I go low-ish, 325°, until it looks and feels done. It can take an hour or so. Poke it with a knife and make sure it's really soft. It will bubble around the edges, and the top will brown, long before the center cooks fully, so don't be fooled.

 

Let it cool for a while, and reabsorb the liquid, before cutting it. It's even better after a day or two in the fridge.

 

So easy this way. I don't even bother peeling the eggplant. Just don't undercook it.

Sounds good...I am guessing you layer it? The only problem is putting all that salt on it before you begin..........I am

trying to stay away from that as much as possible.  I know it is supposed to take away the bitterness.

[UKCruiseJeff]

Hi Dave,

 

I think you are thinking of the cauliflower rice thing wrongly.  It isn’t intended to pretend to  be rice.  It’s a proper own-identity vegetable side dish and you just  don’t need or miss the rice.  

 

i rice some cauliflower, soften it a little by blitzing it in the microwave.  I blitz some diced onion.  I fry the onion off in butter, add the cauliflower and add some curry powder and sometimes a little grated carrot for crunch. I add some pinenuts and it is a proud legitimate vegetable side dish just like bhindi or mutar or saag.  The only difference is that because the consistency is similar to rice it sits on the spoon with the curry whereas other veg side dishes tend to be eaten as a separate spoonful.  

 

I don’t really miss not having the rice which was a bit of a surprise. 

 

Jeff 🙂

Edited May 22, 2020 by UKCruiseJeff

[Daveywavey70]

I Know what you mean Jeff. The thought of Riced cauliflower I have no problem with. Cauliflower rice I do have a problem with though. I Suppose it's like all of those vegan things that pretend to be something they're not, why bother? 🙂 Anyway I allowed myself 2 spoons of rice tonight that was made from rice. Loved it.

[UKCruiseJeff]

Hi,

 

Yes, I get and share the point.  The idea of simply steaming some riced cauliflower and calling it rice is plain daft.  The way I now make this dish has become wife’s favourite vegetable side dish.  She was missing a cabbage side dish her favourite Indian place in Singapore free-flow slaps by a slappah-wallah on banana leaves and I thought of the cauliflower version as an alternative. It’s a really lovely sweet crunchy side dish that was coincidental with my decision to give up rice. I’d add some sultanas but they are naughty.  

 

Jeff

[Daveywavey70]

Well 48 hours ago it was Summer. Now its Autumn so what better way to finish a meal? 

[UKCruiseJeff]

A wonderful sight.  🙂

 

Enjoy it .... with a cigar?   Oh .. no ... you’re inside!  🙂

[jpalbny]

28 minutes ago, Lois R said:

Sounds good...I am guessing you layer it? The only problem is putting all that salt on it before you begin..........I am

trying to stay away from that as much as possible.  I know it is supposed to take away the bitterness.

Yes. 3 or 4 layers of eggplant, sauce, cheese, repeat. Put a little sauce in first to keep the base layer from sticking. 

 

Salting eggplant is optional. It removes moisture from the eggplant. You can wipe away some water along with the salt before baking, using a paper towel

 

I do it, only if I have time. Just let it sit longer after baking, if you don't salt, because it will be wetter.

[Daveywavey70]

6 minutes ago, UKCruiseJeff said:

A wonderful sight.  🙂

 

Enjoy it .... with a cigar?   Oh .. no ... you’re inside!  🙂

We are for some strange reason the only couple in the Restaurant this evening Jeff 🙂

[zqtchas]

[Lois R]

1 hour ago, jpalbny said:

Yes. 3 or 4 layers of eggplant, sauce, cheese, repeat. Put a little sauce in first to keep the base layer from sticking. 

 

Salting eggplant is optional. It removes moisture from the eggplant. You can wipe away some water along with the salt before baking, using a paper towel

 

I do it, only if I have time. Just let it sit longer after baking, if you don't salt, because it will be wetter.

Thanks for the instruction🙂  

[zqtchas]

[rojaan19]

[mysty]

Greetings Coolers!

 

Today's funny.....

 

 

Have a great safe day all!