Fat is Back and Hipper Than Ever??

[Isaac Sauvage]

verdad, perfecto!

just keep in mind that olive oil has a low smoke point. so pls keep it restrained, homie.

 

[sleepy]

I wouldn't fire-roast them twice. I was thinking about the pre-roasted Ortega brand in the can, but if I were roasting fresh Jaliscos, I would probably add the oils and salt after the roast and steaming, then chop them up and add the oils lightly.

 

[Isaac Sauvage]

ah, i see. btw, you could also grill fresh peppers if you have an electric range. it's perfect for veggies, and almost impossible to burn them. just lay them on top, put on "warm" and cover with a saucepan lid. and you could pre-marinate them in some smoke sauce, olive oil, worcester... i bet they'd turn out yummier than the canned ones. broiling would also be an idea to get that fire-roasted taste.


anyway, looks like i might have been wrong about butter... at least in the form of ghee:
https://www.yahoo.com/food/meet-ghee-the-butter-chefs-love-thats-also-good-for-84437752223.html

eating certain fats is one of the best ways to lose weight, it seems.

 

[sleepy]

I've suspected that eating carbohydrate starches might be helpful since the starches (and maybe sugars?) are the pro building blocks for the fats.
But maybe that's not so.
I know I've broken down hard rancid fats using corn starch.

 

[Isaac Sauvage]

dunno about that. consuming healthy fats is a lot different goal than promoting synthesis.


from what i've read, there is indeed a 'healthy' starch. that is called "resistant starch" and peaks in food items like less-ripened fruit and cold / room temp red potatoes. (as opposed to a hot baked potato, for example)

 

[sleepy]

I meant that maybe starches (in combination with vitamins and minerals) break down fats, not to synthesize them.