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Browse Topics > Dining / Food CATEGORIES 
Are you ready to try a new restaurant but are worried you won’t like it. Did you find a new restaurant that you want to share with others? Are you having a party and need a recipe? Check in with your new friends at Situations Discussed to see if they can help out.
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hopsing
Do you feel it is rude when you invite someone to your house for a party and they bring food you have to prepare or cook? That really bothers me! What do you think?
 
 
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hopsing
I always heard that steel cut oats are better for you than quick oats or old fashioned oats, however, everything i have been reading has told me that there is really no difference. I was really surprised to hear this. Has anyone else heard anything different?
 
 
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SituationsDiscussed
Have you heard of the 5 or 10 second rule? If you think it’s safe then you might want to read the rest of this post. We found the following article:

You’ve heard of the 5-second, 10-second and even 30-second rule. You drop food on the floor and if you pick it up in time, then it’s okay to eat. Is this a safe rule to live by?

For the Love of Bacteria!
One of the most disgusting cases I’ve seen is a pacifier dropped on the New York subway floor. The mom picked it up, stuck it in her own mouth to clean and then right in the baby’s mouth. The pacifier was on the floor for about 5 seconds, but that’s enough time for bacteria to cling to food (or in this case a pacifier).

Bacteria love protein and carb-based foods that are moist and not too acidic. This includes foods like meat, chicken, eggs, dairy, cooked vegetables and cooked pasta. Once bacteria is on a food they love, they can double their number every 20 minutes—this means, one bacterium can become over 1 billion in about 10 hours, which is more than enough to get someone sick.

If you think acidic foods like lemons and tomatoes are safer foods, think again. In 2002, an outbreak of salmonella was reported from participants in the U.S. Transplant Games held at Disney’s Wide World of Sports Complex in Orlando, Florida. The culprit was thought to be Roma tomatoes.

What You Can’t See
To most people, the textbook definition of clean means that something is free of visible dirt. But although your floor may appear to be clean, it can still have plenty of invisible microorganisms dancing around. You use chemicals to sanitize your floor to remove most of the harmful germs. But certain bacteria and viruses (like the infamous cruise-ship Norovirus) can still survive on surfaces for months. If you’re thinking you can “cook it out”—it’s important to know that some pathogens can survive in very cold and very hot temperatures.

The Most Vulnerable
Although you may not get sick each time you eat off the floor, the very young and very old have a weaker immune system and are more susceptible to illness. This is also one habit you don’t want to teach your kids. Imagine dining out with friends and having your child dive on the floor every time food is dropped—pretty embarrassing, to say the very least.

The Verdict
You may have eaten food off the floor in the past and gotten lucky. Or maybe you’ve had a little diarrhea and just didn’t put two and two together. If you want to be safe, then live by these words: when in doubt, toss it out.

we found this article at: http://blog.foodnetwork.com/healthyeats/2011/12/01/is-the-5-second-rule-valid/
 
 
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SituationsDiscussed
Have you ever heard of Chia Seeds? We found a recipe for Chia pudding. Let us know if you try it!

Love chia seeds? This easy-to-make, creamy pudding is bursting with fiber, omega-3 fat and tropical flavors.

What is Chia Pudding?
One of the most magical characteristics of tiny chia seeds is how they can act as an thickening agent. When introduced to liquid such as milk, soy milk, almond milk or coconut milk, the seeds expand and soften, creating a pudding-like concoction. Create a mixture of your favorite flavors and after a few hours in the fridge, indulge in the velvety goodness.

Tropical Chia Pudding
Serves: 4

2 ¼ cups vanilla coconut milk
1 tablespoon honey
½ cup white chia seeds
½ cup chopped fruit (suggestions: pineapple and mango)
2 tablespoons toasted pumpkin seeds
Equipment: 4 (4-ounce) ramekins (optional)

In a large bowl, combine coconut milk, honey and chia seeds; whisk well. Transfer mixture to 4 ramekins (if using) and transfer to the refrigerator to set for at least 4 hours or overnight. Serve topped with fruit and pumpkin seeds.

Nutrition Info Per Serving
Calories: 151; Total Fat: 7 grams; Saturated Fat: 2 grams; Total Carbohydrate: 21 grams
Sugars: 11 grams; Protein: 4 grams; Sodium: 9 milligrams; Cholesterol: 0 milligrams
Fiber: 7 grams

Article found at http://bit.ly/XfWVvc
 
 
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SituationsDiscussed
Baked Kale Chips are delicious and nutritious. Here is a recipe we found on allrecipes.com. To read more about these, go to our health and fitness section.

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
 
 
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hopsing
I live in the Philadelphia area and wanted to share a wonderful Italian restaurant. It is located at 16th and spruce st in center city Philadelphia and its called LaViola. the food is delicious the service and atmosphere are great.
 
 
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SituationsDiscussed
Thanks Skinnytaste for this wonderful recipe:

Creamy Avocado Egg Salad
(adapted from Skinnytaste)

This healthier twist to traditional egg salad scores big points with us! This protein and fiber packed recipe incorporates creamy avocado and just a small amount of mayo. Perfect for lunch or a light dinner that will satisfy your taste buds and keep you full.

What you’ll need:

• 4 large hard-boiled eggs, chopped

• 4 hard boiled egg whites, chopped (remove the yolks and discard)

• 1 medium avocado, cut into 1/2-inch pieces (soft, ripe avocado works best)

• 1 tbsp. light mayonnaise (we like Kraft mayo with olive oil)

• 1 tbsp. fat free plain yogurt (we prefer Greek)

• 2 teaspoons red wine vinegar (OR finely chopped Kosher dill pickle spear)

• 1/2 tbsp. finely chopped chives

• 1/2 tsp. Kosher salt

• Pinch of freshly ground pepper

Directions:

Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed.

*Note – the best way to remove the meat of your avocado is to cut in half around the pit (feels like a ball) then gently pull apart. Then take a spoon and scoop the avocado out from around the edges of the skin.

Enjoy plain, atop one half of a whole-grain sandwich thin (shown on left) or on a whole-grain wrap, such as a Flatout whole-wheat wrap (shown on right). It also tastes great on a bed of tomatoes!
 
 
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hopsing
I am going to a party and want to bring a special dish. I’m tired of the same old thing. Any recommendations?
 
 
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mg0501
A friend gave me a recipe for Eggplant Meatballs. They were fabulous. Here’s the recipe:
Depending on how much you make, start with one large egg plant.
Peel and cut it then put it in a food processor. add , fresh garlic chopped, onion (optional), salt pepper, fresh Italian parsley chopped, Italian seasoning, grated cheese Romano, Parmesan or locatelli the choice is yours and 1 egg. Start mixing by hand. Add oatmeal until it absorbs all the moisture of the mixture just like you would add bread crumbs to meatballs.
When mixture is firm enough, form into balls, bake them in the oven until slightly crisp.
Make your tomato sauce and add balls to sauce for 15 minutes. Don’t add them too soon as they will get too soft. Enjoy!
 
 
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SituationsDiscussed
New Healthy Summer Recipes that Release Fat
These super-slimming, easy summer recipes bursting with fat releaser foods are simple to throw together and perfect for a hot summer day.

by Liz Vaccariello | editor-in-chief from Reader’s Digest Magazine | June 2012
Two-Minute Sorbet
Readers tell me that they don’t want to give up favorite summer foods to slim down. Good news: You don’t have to! The trick is to include fat-releasing foods unveiled in our new book The Digest Diet. Science shows that these power ingredients, from red wine to honey, promote weight loss, so we used them to redo seasonal staples (recipes each serve six).

For this creamy treat: Combine 1 bag frozen fruit (like strawberries or raspberries) with ½ cup yogurt and ¼ cup sugar in a food processor until uniformly mixed and creamy (stop before it turns to a liquid or smoothie); serve immediately, or freeze until dessert.

Fat releasers: fruit (fiber), yogurt (dairy)

Skinny Potato Salad
Mix 2 pounds cooled and chopped boiled red potatoes; 5 chopped hard-boiled eggs; ¾ cup 2% plain Greek yogurt; 3 stalks celery, chopped; ½ red onion, diced; 1 tbs. Dijon mustard; 1 tbs. apple cider or white wine vinegar; 1 cup chopped herbs (like dill or parsley); 1 tsp. each salt and pepper.

Fat releasers: eggs and Greek yogurt (protein), yogurt (dairy), vinegar, herbs


Double Red Sangria
In a pitcher, combine one bottle light red wine (like pinot noir), 1 cup chopped red grapes, 1 cup chopped oranges, and ¼ cup orange liqueur. Stir in 2 tbs. honey thinned with 2 tbs. boiling water. Chill for at least an hour; add 2 cups seltzer water right before serving.

Fat releasers: red wine and grapes (resveratrol), orange (vitamin C), honey

 
 
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