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Crab cake experiment follow up. 2 experiments.

Stove Top Cornbread stuffing in a box has a nice little recipe on the back of the box for crab cakes. I totally didn't see it the first experiment which didn't turn out so well. It does help if a person will open eyes and look at the box.

It was delicious....and would be even better if I had better crab meat to use. I used Chicken of the Sea canned claw meat...you can get "lump" which is better but more pricey...and even the claw meat was $18 for a rather big can (more crab than you need though) vs $25 for lump meat and again a lot more crab than you will want to use unless you have a big family to cook for.

Will do the recipe again once I get to Springfield to a store with fresh real meat that isn't in a can and I can buy just a few ounces....because I don't need much for 1 or 2 crab cakes.
The recipe will make a lot more than I need...so cut in half or quarter will be the next time portion.

prodigyplace wrote: ↑

Fri Dec 07, 2018 2:15 pm

Having Brussels Sprouts does not make the dish healthy when they are covered in bacon grease.

It’s really time to stop the myth that saturated fat is unhealthy.

Our bodies need saturated fat to synthesize hormones, to operate the immune system, to support brain function. Dietary fat helps us absorb the fat soluble vitamins in the vegetables we eat.

Fat is also incredibly SATISFYING.
Two pork rinds kill my craving,
where one cookie leads to another,
which leads to another, etc.
Until I am sick.

That's why I refuse to buy Fig Newtons. If I open the package, I have to eat them all.

I have the same problem with Girl Scout Thin Mints. I can eat an entire box.

Janknitz wrote: ↑

Mon Dec 10, 2018 12:15 pm

prodigyplace wrote: ↑

Fri Dec 07, 2018 2:15 pm

Having Brussels Sprouts does not make the dish healthy when they are covered in bacon grease.

It’s really time to stop the myth that saturated fat is unhealthy.

Our bodies need saturated fat to synthesize hormones, to operate the immune system, to support brain function. Dietary fat helps us absorb the fat soluble vitamins in the vegetables we eat.

I do try and avoid transfats.

palerider wrote: ↑

Mon Dec 10, 2018 5:32 pm

I do try and avoid transfats.

Exactly! Trans fats (typically found in hydrogenated oils) are the devil.

Who needs trans fats when you can get butter, bacon grease, or lard?
Olive oil is OK, in its place, but nothing beats good old animal fat.

chunkyfrog wrote: ↑

Tue Dec 11, 2018 12:30 am

Who needs trans fats when you can get butter, bacon grease, or lard?
Olive oil is OK, in its place, but nothing beats good old animal fat.

I assume you mean animal fat is OK in its place too.

Many people have it collect and land in the wrong places, hence the diet industry.

prodigyplace wrote: ↑

Tue Dec 11, 2018 5:36 am

chunkyfrog wrote: ↑

Tue Dec 11, 2018 12:30 am

Who needs trans fats when you can get butter, bacon grease, or lard?
Olive oil is OK, in its place, but nothing beats good old animal fat.

I assume you mean animal fat is OK in its place too.

Many people have it collect and land in the wrong places, hence the diet industry.

We don't want to know about your cannibalistic tendencies.

chunkyfrog wrote: ↑

Mon Dec 10, 2018 12:44 pm

Fat is also incredibly SATISFYING.
Two pork rinds kill my craving,
where one cookie leads to another,
which leads to another, etc.
Until I am sick.

And zero or almost zero carbs. in Pork Rinds!

Anything is bad, when ingested to EXCESS.
Sugar stimulates normal appetites--but in diabetics it can trigger intense cravings
that do not let up until you have consumed enough to create glycemic overload.
Fat can be savored in small amounts, because it satiates.
The key is to eat slowly.