• TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
  • Follow
    • Follow
    • facebook
    • twitter
    • google+
    • instagram
    • youtube
Hearst Corporation
  • TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
Forums
  • Register
  • Login
  • Forums
  • General Discussion Forums
  • Food and Drink
Favourite lower fat meals
<<
<
2 of 2
>>
>
Louismum
18-02-2010
Thanks for taking the time to share
Binky Winky
19-02-2010
Originally Posted by sazzleperkins:
“A lot of people like to watch their calorie/ fat intake,.”

If you want to avoid consuming too much and being a fat B'stard you should watch your carbohydrate intake rather than you fat intake.

There's far to many people being hypnotised by the 'Low fat' mantra and happily stuffing themselves with carbs and wondering why they cant' lose weight

If you want to keep a check on the weight then avoid too many saturated fats, too much carbs and simply eat smaller portions.

Getting hung up on 'low fat' is a myth.
cream cookie
22-02-2010
Originally Posted by Binky Winky:
“If you want to avoid consuming too much and being a fat B'stard you should watch your carbohydrate intake rather than you fat intake.

There's far to many people being hypnotised by the 'Low fat' mantra and happily stuffing themselves with carbs and wondering why they cant' lose weight

If you want to keep a check on the weight then avoid too many saturated fats, too much carbs and simply eat smaller portions.

Getting hung up on 'low fat' is a myth. ”

Hmm, I'm in the mood for a thick slice of bread with lashings of butter now...

Got the Monday morning scales to think about...
birdsong
22-02-2010
Originally Posted by Binky Winky:
“If you want to avoid consuming too much and being a fat B'stard you should watch your carbohydrate intake rather than you fat intake.

There's far to many people being hypnotised by the 'Low fat' mantra and happily stuffing themselves with carbs and wondering why they cant' lose weight

If you want to keep a check on the weight then avoid too many saturated fats, too much carbs and simply eat smaller portions.

Getting hung up on 'low fat' is a myth. ”

You make a good point about simply eating less. This is where people go wrong and put weight on in the first place.

I'd dispute whether people should become less hung up about fats. Animal fat creates animal fat, simple as really. If you don't want to get clogged arteries and the pain of angina and heart disease/strokes avoid animal fats.
HALibutt
02-03-2010
I must say Sazzleperkin's recipes sound delish! I'll be trying the two salmon dishes - may even print them out and pass them off at Fatfighters as my own!
josiemumbo
02-03-2010
Originally Posted by birdsong:
“You make a good point about simply eating less. This is where people go wrong and put weight on in the first place.”

Originally Posted by birdsong:
“I'd dispute whether people should become less hung up about fats. Animal fat creates animal fat, simple as really. If you don't want to get clogged arteries and the pain of angina and heart disease/strokes avoid animal fats.”

So true, on QI months ago, Stephen Fry said to Alan Davis, "ooh you've lost weight, how?", Alan said "By eating less food",
Ste Fry: "you bastard"
sazzleperkins
02-03-2010
Originally Posted by birdsong:
“I tried this one tonight, but truth to tell I wasn't that impressed.

I didn't use more than the specified flour but the 'sauce' thickened so much immediately that I had to keep adding lots of water to it, it still ended up too thick. It was difficult to get the stock cube to mix in properly and I kept tasting it in the sauce. It seemed strange with hindsight to use a beef cube in a receipe with chicken and bacon in it.

I wonder is the recipe as posted missing something? Should the stock have been made up with water before adding to the recipe? Is there any other way to make the sauce taste less than just pure tomato puree?

I think if nothing else, this recipe will have helped me in my process of analysing whether a recipe will actually work before I cook it. This is something I am learning slowly as I am experimenting more with my cooking at the moment.”

Sorry to hear it didn't work out for you. I, my colleague and my boss have never had a problem with it! How strange. It never thickens so much that I need to add water to it and the stock cube always stirs in ok.

A beef cube is used to add depth of flavour - I know it seems odd to use a beef one in a chicken dish!

I really don't know what to add - as I said, no-one who makes this that I know has ever had a problem. Sorry!
<<
<
2 of 2
>>
>
VIEW DESKTOP SITE TOP

JOIN US HERE

  • Facebook
  • Twitter

Hearst Corporation

Hearst Corporation

DIGITAL SPY, PART OF THE HEARST UK ENTERTAINMENT NETWORK

© 2015 Hearst Magazines UK is the trading name of the National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.

  • Terms & Conditions
  • Privacy Policy
  • Cookie Policy
  • Complaints
  • Site Map