It's like a Pita Bread.

Keep in mind that 'fasting' does not necessarily mean abstaining from all food. Abstaining from certain types of food, meat for example, may also constitute fasting.

Yeah, I know. But I had to have fun with it.

Fasting doesn't mean abstaining from all food (we call that "starving" ), but you still need to be abstaining from almost all food for it to be fasting. Just cutting out meat is simply abstaining.

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SeanF

"Ask to understand, but don't challenge unless you have the knowledge."--NEOWatcher

The contents of this post are ©2009 by SeanF and may not be copied or retransmitted in any form without the express written consent of SeanF

We disagree, then.

Many religions require members to abstain from eating certain types of food at certain times, and this observance is often called fasting.

Moreover, from the Oxford American Dictionary:

Fast: to go without food or without certain kinds of food, especially as a religious duty.

*shrugs* maybe it's just me, but I consider "fasting" to mean eating faster, so you can stuff more down.

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I'm like one of those idiot savants...well, except for the savant part.
"In order to increase awareness of the homeless, security have been given binoculars."

I know about some of those religious requirements. During Lent, I can't eat any meat (actually, flesh of warm-blood animals) on Fridays. That's abstaining. On Ash Wednesday and Good Friday, I not only abstain from meat but also eat only a bare minimum of food at all. That's fasting.

I've never heard the word "fasting" used, for example, to describe a typical vegetarian diet - where you eat no meat but can eat vegetables all day long, as much as you want. Would seem to dilute the word to being virtually meaningless.

But, as you say, we can agree to disagree.



I remember thinking it was pretty cool when I realized that "breakfast" was literally the breaking of your overnight fast.

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SeanF

"Ask to understand, but don't challenge unless you have the knowledge."--NEOWatcher

The contents of this post are ©2009 by SeanF and may not be copied or retransmitted in any form without the express written consent of SeanF

Neither have I. As the word is used in this definition, it would mean abstaining from something you ordinarily would eat or be allowed to eat, typically as an observance (or a demonstration).

I understand that your religion does not use the word fast to describe observances such as Lent, but other religions do, such as Suntrack's. And mine, for that matter.

What about second breakfast?

(I don't think he knows about second breakfast, Pip.)

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Relight the Firefly!

"It is quite clear that Occam's razor does not sharpen in your pyramid." (Nicolas)

"Still, a man hears what he wants to hear and disregards the rest." (Paul Simon)

Oh, I got it your difficulty, fasting papad means a papad which is made of potato, since the potato is accepted in fasting. why we do fast(means no normal dinner) a. to give a relief to the diet system, b. to refresh self, c. in the spiritual Puja, we get a contentment for keeping fast on a particular day. Tuesday is a day for Mars, since for prosperity of self and family we keep fast every week on the same day. on W'day we feel much fresh. That's the intention of fasting.

Yes, but that's abstaining. Fasting has to mean eating less food than you normally eat (I would even go so far as to say considerably less), regardless of whether or not you eat the same types of food as you normally eat.

If you don't eat a particular type of food but allow yourself to eat more of the other types, such that you're still satisfying your hunger, that's simply not fasting. It's just abstaining from that type of food.

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SeanF

"Ask to understand, but don't challenge unless you have the knowledge."--NEOWatcher

The contents of this post are ©2009 by SeanF and may not be copied or retransmitted in any form without the express written consent of SeanF

3 grilled hotdogs and corn steamed in it's own husk.

With butter, salt, and pepper!

__________________
If I set the budget, we'd have Ares and more. Unfortunately, I don't set the budget, and Ares is just too expensive and too far out for us to accomplish our goals within the budget we were given.

If we halt the ISS, all versions of Ares, and transport Orion and Altair aboard DIRECTv3's Jupiter family of Shuttle-Derived Launch Vehicles, we just might make it back to the Moon by 2020.

I thought it was spiritual?

__________________
If I set the budget, we'd have Ares and more. Unfortunately, I don't set the budget, and Ares is just too expensive and too far out for us to accomplish our goals within the budget we were given.

If we halt the ISS, all versions of Ares, and transport Orion and Altair aboard DIRECTv3's Jupiter family of Shuttle-Derived Launch Vehicles, we just might make it back to the Moon by 2020.

spiritually refreshed.




to me fasting means eating nothing. That's how the Jews meant it AFAIK, and that's the way I understand it.



Tuesday is the day of Mars. That's true, but I still wonder why someone would choose that day to fast. Sunday is typically thought of as the first day of the week, that's seems like a good day to start anew.

__________________
"I will do my best to understand and explain the universe from big to small without invoking miracles, unrepeatable events, or divine intervention. In place of those things I will use observations, mathematics, and science."


-Cross
My travel blog

Some of my Astrophotography


Those that lack education have a hard time understanding its value. - Cross

crosscountry is correct, spiritually refreshed. wednesday's menu card is in my hand.

I just tried out my new "George Foreman" grill. For those in places where they don't have these or they have them by some other name, it's a small countertop electrical device with two opposed heating surfaces, one to put the food on and one in the lid so it goes on top of the food when you close it (almost like a waffle iron that doesn't flip over). Both surfaces are "non-stick" treated and grooved, and the whole enclosure is slanted to let fat and oil drain out to a little tray in the front. With the heating surfaces directly touching the food on both top and bottom, it cooks normal-sized pieces of meat in about 10 minutes, after a preheat time of 5.

I tried a small sirloin first. I gave it no other treatments but a little bit of oregano. It came out alright but not great. One thing I think I did wrong was leaving it in there a bit too long; the thing works so fast that there's only a minute or two of difference between "rare" and "medium" and between "medium" and "well", which means there's also not much difference in time from "well" to "overcooked". Or maybe what the people who wrote the instructions call "well" is what I call "overcooked" and I should just go with their instructions for "medium".

I also definitely should find out how to "tenderize". (This was not just my first shot at using a GFG, but also my first shot at doing a steak!) I know sometimes that's done with a funny little hammer-like thing with a bunch of small stumpy spikes on it, but I also know there are substances you can add to the meat like seasonings, which are also said to tenderize meat. What would they be, where would I find them, and how would I choose which method to use?

Other things that would be nice to learn include other combinations of seasonings to use, what makes different cuts of beef or pork different from each other, and a type of fish that wouldn't just crumble apart in there (especially if it's a freshwater fish because I don't want to contribute to oceanic overfishing).

Wikipedia: "Fasting is primarily the act of willingly abstaining from some or all food, drink, or both, for a period of time. A fast may be total or partial concerning that from which one fasts, and may be prolonged or intermittent as to the period of fasting."

Thus, fasting involves abstaining from one or more foods or liquids, and often all foods, and occasionally all foods and liquids.

I wouldn't advise going without water, though... Even 24 hrs w/o water can be hard on your system.

__________________
If I set the budget, we'd have Ares and more. Unfortunately, I don't set the budget, and Ares is just too expensive and too far out for us to accomplish our goals within the budget we were given.

If we halt the ISS, all versions of Ares, and transport Orion and Altair aboard DIRECTv3's Jupiter family of Shuttle-Derived Launch Vehicles, we just might make it back to the Moon by 2020.

Cool!

Experimentation is one of the fun things about grilling. For spices, I usually leave it to the experts. Thus, I keep a favored "Grill Mates Steak Rub" on hand, along with Weber's Gourmet Burger. My marinade is simple: 1/4 cup A1 Steak Sauce, 1/4 cup Heinz 57, and 1/2 cup Paul Newman's Balsamic Vinegarette.

As for tenderizing... I would keep the hammers in the toolbox where they belong.

Instead, use a vinegar-based marinade (like the quick and easy one above). The vinegar does some tenderizing, but it also eliminates about 95% of the carcinogens which result from braizing the meat. Definately marinate it for a minimum of 30 min, and preferrably overnight.

If you want a tender steak, make sure you remove the steak and it's marinade pan from the fridge about 1 hr before you toss it on the grill.

Second, toss it on a hot, hot grill, each side for about 30 seconds (this sears the meat, which seals in some of the juices), then return it to the marinade while you turn your grill to min and let it cool for about 5 to 10 min. Return the steak to the grill and broil it with the lid closed, about 7 to 10 min a side.

The key to a tender steak is to cook it quickly, but not overcook it. It should be pink in the middle! A "warm, pink center" is medium. Even medium-well should have just a slight touch of pink. If it's brown throughout, it's well done.

If you want to cheat and use a meat thermometer, get one of the little ones, and after grilling one side for 7 min, flip the steak and poke it into the center. When it reaches 140 deg F, it's just entered the Medium phase and it's time to yank it off the grill (the center will continue to warm a bit as the outsides are warmer).

I'll leave that to those who wrote the books! And there are many fine books on grilling out there which cover all that and more. Home Depot or Lowes should have some, as should a store which specializes in kitchenware, particularly grills.

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If I set the budget, we'd have Ares and more. Unfortunately, I don't set the budget, and Ares is just too expensive and too far out for us to accomplish our goals within the budget we were given.

If we halt the ISS, all versions of Ares, and transport Orion and Altair aboard DIRECTv3's Jupiter family of Shuttle-Derived Launch Vehicles, we just might make it back to the Moon by 2020.

You can find the tendorizing powder in the seasoning aisle, usually. It's tasteless, so you can season the steak however you normally would (I generally prefer no seasoning..I like the taste of my meat to speak for itself).

A good cut of meat (Ribeye, T-Bone, Sirloin) shouldn't need to be tendorized. But you can use it to make cheaper/toucher cuts like Beef Round without having to slow-cook them.

Now I did make a steak once with a chipotle rub, and served with grilled problano's and a dab of sour cream on top. And occasionally I'll top my steaks with crumbled bleu cheese and bacon. But usually I eat my steak as a big slab of grilled meat: more than enough to stand on it's own.

Also, I've never cooked a steak on a Foreman. Only used mine for burgers and chicken, and tried fish once or twice but it always went horribly wrong.

__________________

I'm like one of those idiot savants...well, except for the savant part.
"In order to increase awareness of the homeless, security have been given binoculars."

I endorse mugaliens' post. Red wine is also a good tenderizer.

I like to grill outside. Hot fire cook fast. The juices are what makes the flavor. To enhance the natural flavor of the meat I like salt of course. Garlic is also good.


With beef I prefer Worcestershire sauce. Pork gets soy sauce with no additional salt. Chicken I leave for restaurants and friends houses. They can cook that instead of me - If I have to each chicken I prefer thighs or quarters with only a dab of salt and leave the skin on please!

Fish also works on the grill, but be careful it cooks very quickly. I like a cajun style seasoning on my fish. Something a little spicy.

Everything above goes well with red or cayenne pepper if you like it.




Personally I like my grill well seasoned. And by that I mean it leaves grill marks on the meat - not burn marks, but a little black. That flavor is fantastic and works with everything. To get this try to never burn any meat and don't use sugar based marinades. They'll stick and burn which will require lots of scrubbing with a wire brush to clean off. That takes off the seasoning, and you're left with just metal again.


For my ribs I do use brown sugar along with vinegar, chile powder, catsup, butter, sauteed onions, and a few other things. The sugar does affect the way my grill tastes, but that's the way it goes. Normally I reserve one side for the other meats and put the ribs away from that so that the bbq sauce doesn't hurt that flavor.

__________________
"I will do my best to understand and explain the universe from big to small without invoking miracles, unrepeatable events, or divine intervention. In place of those things I will use observations, mathematics, and science."


-Cross
My travel blog

Some of my Astrophotography


Those that lack education have a hard time understanding its value. - Cross

Tonights meal.

Tonight I bought some Yellow Perch filets from the store and pan-fried 'em in some butter and garlic, with a little lemon on top. Served with microwaved (didn't have time for real stuff) long-grain rice.

Wasn't bad considering I've never fried fish before.

The real deal will be what I'm making a bit later to take to lunch tomorrow. Tuscan tuna salad... well, what I envisioned sounds tuscan to me anyway. Tuna with pureéd white-bean w/ olive oil and garlic as a binder instead of mayo; roasted cherry tomatos, kalamata olives, feta cheese, and spinache in pita bread. Hint of lemon for brightness.

__________________

I'm like one of those idiot savants...well, except for the savant part.
"In order to increase awareness of the homeless, security have been given binoculars."

Recipe here.
Careful you guys, it might be healthy.

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Si tacuisses, philosophus mansisses.

"Half of what I say is meaningless, but I say it so that the other half may reach you."

very fine dish, well decorated.

today we are doing Idly(a south Indian food) for the tonight's dinner.

presentation is important, but it has to taste good first!!!




last night (and this morning) was pizza from a local place I hadn't tried before. The ex needs to have her jeep inspected and asked me to work on it. We solved more than a couple of the many problems, and she took me out to dinner. Tonight we'll hopefully get the last couple things done, but no more pizza. I'll probably cook fajitas.

__________________
"I will do my best to understand and explain the universe from big to small without invoking miracles, unrepeatable events, or divine intervention. In place of those things I will use observations, mathematics, and science."


-Cross
My travel blog

Some of my Astrophotography


Those that lack education have a hard time understanding its value. - Cross

What local place? I like to sample new pizza places.

__________________
Any day you wake up on "the right side of the dirt" is a good day.

T. Anderson

The Parlor. There are two: one on North Loop and Ave B. The other is on 43rd just off of Guadalupe.


Personally I think there are many far better places than this one. But the inside of a warehouse was interesting for dining atmosphere, and the table full of tattooed lesbians (not completely unattractive) sitting at the next table at least gave me something to look at.


$16.50 tax included for a 14in Supreme (their own name but same ingredients as elsewhere)

__________________
"I will do my best to understand and explain the universe from big to small without invoking miracles, unrepeatable events, or divine intervention. In place of those things I will use observations, mathematics, and science."


-Cross
My travel blog

Some of my Astrophotography


Those that lack education have a hard time understanding its value. - Cross

Today's meal:
Whole Wheat Spaghetti with Chicken.

I started a food blog to keep track of my "creations"... unfortunately I haven't been able to get my g/f (a professional photographer) to take the pictures, so I've had to do them myself and they're not very good. Hopefully it's at least an entertaining read.

http://cookingblind.blogspot.com

__________________

I'm like one of those idiot savants...well, except for the savant part.
"In order to increase awareness of the homeless, security have been given binoculars."