| Author | Message | ||
| Asurprise Registered user Username: Asurprise Post Number: 2760 Registered: 7-2007 |
I don't feel guilty because of what it says in both Leviticus 20:24-26 where it says that God separated Israel "from the peoples. You shall therefore separate the clean beast from the unclean..." and Acts 10 where God told Peter that "the peoples" had been cleansed. The "unclean meats" simply represented the Gentiles, but now that Jesus died, the wall has been torn down between Jewish people and Gentiles! (Also notice Romans 14:14 that says there's nothing "unclean.") | ||
| Punababe808 Registered user Username: Punababe808 Post Number: 124 Registered: 4-2012 |
I have a true and funny food story. Has nothing at all to do with SDA, bible, etc. Just funny becsuse I was reading about the orange duck, which by the way is delicious. I worked servimg samples at a big wherehouse store. Í had to serve rhoast duck. A little boy, age four wanted a sample. His.mother gave me permission to give him a sample. He looked over my tray of many samples and couldnt decide which one he wanted. Finily he asked me what it was and I said rhoast duck. He again stood at my cart for what seemed like forever. I finily said to the.kid, "Well, do you want to eat Donald or do you want to eat Daffy?" The kid started crying and said he didnt want to eat Donald or Daffy. The mother told my boss how horrible i was to her kid and after my boss stopped laughing he told me to not make little kids cry anymore. It really was funny. | ||
| Nowisee Registered user Username: Nowisee Post Number: 1184 Registered: 5-2009 |
This is from an article called "The Perks of Pork" that was in an AARP magazine we received this summer: "For modern waist-conscious diners, pork can be a healthy protein choice, as lean as chicken or fish. Several cuts, including rib and loin chops, and sirloin and top loin roast, meet USDA guidelines for lean meat, with fewer than 10 grams of fat per serving. The healthiest cut is ultra lean pork tenderloin, says Joy Bauer, nutrition expert for the "Today" show." We had a teacher in Academy who taught us not to touch footballs or boar bristle brushes! I was probably in my 40s before I realized that you don't spells scallops with a "k"! | ||
| Punababe808 Registered user Username: Punababe808 Post Number: 127 Registered: 4-2012 |
Yes. I, too was taught to not even touch pig products, such as boar bristle brushes and pig leather. But, at the same time I was told it was ok to have pig heart valves, and string from pig intestines to sew up a person after surgery. Never made sence to me. | ||
| Nowisee Registered user Username: Nowisee Post Number: 1189 Registered: 5-2009 |
About as much sense as having "engagement" watches. And bejeweled pins being non-sinful jewelry, while earrings and wedding rings were. What a bunch of loony rules!!! When I was in college @ LLU, I was in a womens' choir. We performed songs from the play "Kismet"...& one of the tunes was "Baubles, Bangles & Beads". They let us sing that song, but when it came to the words: "Someday he will buy me a ring...", they wanted us to change the lyrics. Isn't that something?! Of course, that was back in the stone age (1970), but still. | ||
| Punababe808 Registered user Username: Punababe808 Post Number: 129 Registered: 4-2012 |
My dad was raised SDA in the early 1900's. Way back when EGW was blowing off about this and that being wrong she plainly and clearly said it was wrong to use a bicycle. Then around 80 years later a SDA minister came by to convince my dad it was still not too late to come back to the truth. My dad told him as long as the SDA church didn't make an official statement that EGW was wrong about bicycle they could just keep his name off their membership book. The minister whose job is to defend EGW above all else then acknowledged yes, that is what EGW said but what she ment is as christ followers we are to put Christ first and not fads and bicycles were a big fad at that time. My dad told the pastor to beat it, EGW said what she ment and he was just making excuses for her. Crazy, crazy. | ||
| River Registered user Username: River Post Number: 8003 Registered: 9-2006  |
Quote: Final thought. I realise that I live in a place of the world where there's a huge abundance in food and it's not hard to obtain more than what you really need to live. Lots of variety and choices. I wonder if these issues aren't, in a way, more of a "first world problem", in the sense that you can't afford to be too picky about what you eat when there isn't much to choose from. Amen to that! | ||
| Raven Registered user Username: Raven Post Number: 1221 Registered: 7-2004  |
I've tried several pork products over the last few years (including pulled pork and bacon), and just don't like any of them. I didn't think I felt guilty about eating that and I certainly know it's ok, but I wonder if there's something psychological still there because I didn't like any meat products when I first started eating them, but gradually introduced them into my diet and kept at it until I now do like chicken, fish, and beef--and they're a regular part of my diet now. In fact, eating beef has only been going on a little over a year now and a couple days ago I ate most of a filet mignon and enjoyed it. Yet I still somehow can't bring myself to bother trying to accept pork foods. I don't think it's necessary though because I'm getting everything anyone could need from meat as it is and like enough variety it's pretty easy to eat anywhere now. And I can/will eat pork products if it's put in front of me as the only entree option. | ||
| Punababe808 Registered user Username: Punababe808 Post Number: 132 Registered: 4-2012 |
My favorite protein source is black bean burgers. I like tempa and tofu, too. I have never had pork in my home. However, if offered pepproni pizza I eat it. I am totally grossed out at sausage. The only "sausage" I'll eat is Morning Star Farms. Raven, Thank-you for your awsome kindness to me around 6 years ago. I will be forever overcome with gratitude. | ||
| Raven Registered user Username: Raven Post Number: 1223 Registered: 7-2004 |
You're welcome, Punababe. Speaking of sausage, Bob Evans sausage is pretty good (hmmm--guess that is pork and didn't even realize it; that was a first this year too.) But I absolutely love chicken sausage (the one with apples in it) sliced and sauteed in olive oil with sweet mini-peppers and onions over rice. Seasoned just with salt and black pepper. | ||
| Punababe808 Registered user Username: Punababe808 Post Number: 133 Registered: 4-2012 |
Actually I have come to believe just about everyone in the western, developed, modern societies where we have such an abundence of food choices is in some way food neurotic. My next door neighbor, who other than his diet seems about as normal as the next buy is food goofy. Get this, he eats only meat and eight, Yes, everyday, eight bananas. Nearly everyone I know has food oddities. But, when raised SDA we were taught those food quirks were the right hand of the gosple and to not adhere to them would lead us to the.lake of fire and then eternal annialation. | ||
| Colleentinker Registered user Username: Colleentinker Post Number: 13945 Registered: 12-2003  |
A group of us have been brainstorming a cookbook for former Adventists. We're serious about this. We want it to include not only recipes but also short articles on current research about nutrition and the new studies about meat and the value of saturated fats of certain kinds and meat. We also want some EGW quotes to show where we got our aversions that are essentially unconscious...such as EGW saying people who eat meat are making their stomachs graves for dead animals, etc. We will include directions for things such as how to brew coffee, how to prepare uncooked meat, etc etc including some lists of kitchen utensils that are useful, how to clean the counters and sinks, etc etc. You know, all the stuff about which we felt fear and complete lack of knowledge. We also want brief anecdotes of your experiences with meat, coffee, etc...you know, the "forbidden foods" as well as brief stories about how you first got the courage to eat meat. If you are willing to share your stories in a cookbook for formers, please post your stories here and, if it's not too troublesome, copy and paste them into an email and send them to proclamation@gmail.com. I'm starting a file for this project! I can't wait to hear your stories and to receive some for use! Colleen | ||
| Raven Registered user Username: Raven Post Number: 1224 Registered: 7-2004 |
I have a story about my first experience frying bacon. We were participating in our church's "Suppers of Seven" group where we are put in groups of 7 to have a supper at a host's house and everyone contributes to the meal that is per the host's direction. Ours was a German theme, and so I found a recipe for German hot potato salad which requires bacon. So I proceeded to treat the bacon like Stripples and put oil in the frying pan to cook the bacon in. What a greasy, soggy mess! I had to throw it out and re-do it without any oil because the bacon has plenty of its own grease! | ||
| Punababe808 Registered user Username: Punababe808 Post Number: 136 Registered: 4-2012 |
I honestly like Stripples. The only vege canned SDA food I never liked was that stuff made out of peanuts that all those.told SDA ladies use in their casseroles. The cookbook is a good idea, especially the dessert sectifon since EGW said to not mix sugar and milk. I will send a recipe for rootbeer floats. | ||
| Taluur Registered user Username: Taluur Post Number: 2 Registered: 8-2012 |
I have been enjoying bacon and pork sausages for the past several years. They are not only quite tasty, but it has been easier keeping healthy and my weight low with these than with the fake SDA counterparts. | ||
| Punababe808 Registered user Username: Punababe808 Post Number: 138 Registered: 4-2012 |
Another tidbit to know is raw meet needs to be on the bottom shelf of the refridgerator when thawing. This is because the liquid from the meat will drain down. | ||
| Colleentinker Registered user Username: Colleentinker Post Number: 13952 Registered: 12-2003 |
Yes, Taluur...it's so amazing to discover that meat actually assists in weight loss. When I think about all those carbs we learned to eat...no wonder there are so many wheat allergies/sensitivities and celiac's disease. Not to mention weight control issues...meat satisfies and is far more nutrient-dense than all those refined carbs! Colleen | ||
| Katarain Registered user Username: Katarain Post Number: 248 Registered: 1-2012 |
I have learned a lot about cooking since marrying a meat-eating non-Adventist!  I, too, was raised on fake meat and carbs. C2v8 teases me that I once offered him buttered noodles as a meal. (Seasoned, I might add, with a choice of either Lawry's or Mckay's chicken seasoning.) One of the biggest things I have learned is all about the roux. At first after reading Colleen's request, I dismissed the roux as something to contribute because I don't really think of it as being related to meat-eating, because you can make it vegetarian, but it seems to be such an integral part of cooking meat that many Adventists could miss it. I know I did. A roux is basically a formula on how to thicken liquid with flour into gravies and sauces. If you make sausage, this is the way you would make pan gravy, although I still have not mastered pan gravy because I very rarely fry my own sausage. I certainly haven't made any sausage since I've started eating pig products. The basic ratio for gravy is 4:4:2. That's 4 tablespoons fat + 4 tablespoons flour + 2 cups liquid. You adjust that ratio according to how thick you want your finished product. More liquid, thinner sauce or gravy. Less liquid, thicker sauce or gravy. Once you get the hang of it, you can adjust things on the fly. So, to make a basic chicken gravy, start with 4 tablespoons of butter in your cooking pot over medium heat. Let that melt and then add 4 tablespoons of flour. I have a small pampered chef whisk (see here: http://afoodieinutah.blogspot.com/2011/08/these-are-few-of-my-favorite-things.html) that is absolutely perfect for continually whisking the flour. The flour will clump to your whisk at first, but keep on stirring, and it will thin out to what is called a roux. Keep on stirring with your whisk because you don't want this to burn. The longer you cook the roux, the darker it will get. The darker it gets, the more flavor it has, but it also loses thickening power. You need to master a dark roux for Cajun cooking, but if you're not cooking in New Orleans, you really don't need to ever do a dark roux. I usually let it cook for a few minutes to a very light brown. Just a bit darker than the butter. Then you're supposed to take it off the heat and slowly whisk in your cold liquid, but as I got used to this, I just started turning down the heat. Since we're making chicken gravy, you'll want to use chicken broth. This is a really fun part, because as you add the liquid, it will thicken FAST. You'll want to add a little liquid at a time and whisk it in, letting it warm up, then repeating. You can put it back on the heat, a little hotter this time. By the time it starts boiling, that's as thick as it's going to get--according to Alton Brown. But it will actually get thicker after you dish it up and let it cool, but the lesson here is that you don't want to add all of your liquid at once. (Who wants to eat cold gravy, anyway?) You might not need your full 2 cups, and if you add it all at once, your gravy will be too thin. It all depends on how much thickening power is left in your flour. This probably sounds complicated, but it's really not. It just takes a little bit of practice. And once you have done it a few times, you realize how versatile this method is. For example, if you want to make pan gravy, you add enough fat to the pan you just made sausage in so that you have enough fat, then you add that much flour after it melts. Then you use milk as your liquid to make the gravy. If you want macaroni and cheese, use butter + flour + milk, then add shredded cheese to the final product. My Betty Crocker recipe book recommends adding way too much cheese, but you can adjust it however you would like. This method means very cheesy and awesome mac and cheese that does NOT clump! If you want to make a herb-mushroom sauce to pour over turkey burgers, saute mushrooms in a lot of butter (I use more than I need for the amount of sauce I'm making), add flour and herbs, and use milk as your liquid. If you want to make mushroom soup that doesn't have msg for your green bean casserole at the holidays, saute a LOT of diced mushrooms in butter (extra butter, again), add flour with salt and pepper, and use milk as your liquid. For tomato soup, use butter + flour + crushed tomatoes + water. Then strain the soup for Campbell's like consistency. Once you get brave enough to bake an entire chicken, use the drippings as your fat and even your broth and make the richest most fattening chicken gravy ever. You'll have to separate the fat and gravy with a separator. I've made all of these dishes, usually with the Betty Crocker cookbook and the Internet as recipe guides. I very rarely follow a recipe exactly. Once you know how to make a roux, you learn that the possibilities are endless. And you don't have to use butter for everything. You can use oil or any other fat that you have. You can even use water as your liquid. I've made a gravy before using oil + flour + water. It doesn't make the best gravy, but if you're adding seasoning or something, you can make it work. I often use a mixture of half n half and water, since I rarely have milk. And of course, you season however you want. You can add the seasoning with the flour, or wait until the end. My mom learned from a friend how to cook flour dry in a pan and add water to make gravy, seasoned with McKay's chicken seasoning. It does actually work, but ugh--it is so horrible! I'm very glad that I have no qualms about using real butter, milk, and meat. (This isn't written for publication or anything. If you'd like to use it, let me take out the personal bits and revise my writing. Thanks!) | ||
| Katarain Registered user Username: Katarain Post Number: 249 Registered: 1-2012 |
Over the weekend, I diced up a raw chicken breast, cooked it, smashed it, added cooked and drained spinach and poured over a very thick cheese sauce (butter + flour + half n half + water + shredded cheddar + parmesan + cayenne pepper + garlic powder + onion powder + salt). I didn't have a recipe at all. I wanted a very thick mixture that I could put in the middle of these nasoya round wraps (which I got on clearance at the store, and have never used before), which I folded over and sealed with a fork. I got the cooking directions from a recipe on their website for spinach feta wraps, which called for brushing on olive oil and baking in the oven. I learned I needed to turn them in the middle of cooking. This is just another example of what you can do with a roux. It made everything stick together better than if I had just added some shredded cheese to the chicken and spinach. What it means for me is that I have another cooking method that allows me to create meals without recipes based on what foods I already have. | ||
| Lyrical Registered user Username: Lyrical Post Number: 59 Registered: 4-2012 |
Interesting discussion... Side note: While I agree that overexposure to gluten in our diets has increased allergies & sensitivities, Celiac Disease, however, is a genetic disorder that a person is born with and is hereditary. It is not caused by overexposure to carbs and/or gluten and is not an allergy. It is a horrible autoimmune disease, linked with other autoimmune diseases and cancer. It often gets lumped into the "allergy catagory." My husband and daughter have Celiac. Our daughter had symptoms shortly after birth... long before eating any of that nasty, beige, gluten-filled potluck food! ;) She was extremely sick and her development profoundly affected. It was awful! Cooking is a challenge in our house, especially since we were trained to cook using those SDA veggie products that are all filled with gluten! Ugh. Dealing with Celiac AND leaving Adventism have forced us to completely start over with cooking, which is very overwhelming. It's amazing how many diet hang-ups are linked to this religion. Ridiculous... |
