Medowsweet Posted October 27, 2016 Share Posted October 27, 2016 So, I understand if you are used to coffee daily with cream and sugar and you switch to black and it's still good that is fine. But if you are used to 80% dark chocolate and you switch to 100% and it's still good that is not fine. Why? What is the difference? The two have a simmilar taste (deep, rich, bitter, intense) Both come in both with and without milk and sugar Both seem to be items that neighter help nor harm your health particularly (studies vary) Both can be "addictive" or "ritualistic" So what is the difference? Link to comment Share on other sites More sharing options...
snowflower Posted October 27, 2016 Share Posted October 27, 2016 Do you mean 100% cocoa or cocoa nibs? They are allowed.....I thought. I just put some in my chili last night. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 27, 2016 Administrators Share Posted October 27, 2016 100% cocoa is permitted for savoury applications. Chili, pork rub etc. Not for creating sweets and not for assuaging a treat/snack/sweet craving. Link to comment Share on other sites More sharing options...
Medowsweet Posted October 27, 2016 Author Share Posted October 27, 2016 I meant more like "as a fat" As in a "fat" because my avacado are all rock hard, I am out of olive oil (the bottle actually fell on the ground and shattered!), my "mayo" is water thin (for some reason!?) My options (without going shopping) are coconut oil (would not go with my chicken and broccoli) "Gee" made with cheap non grass fed grain fed butter Nuts or nut butter (meh, it's what i've been eating as a fat for a week because I despretly need to go shopping but have been crazy busy) Canola oil (not officially kosher for at home use) Seseme oil Then I thought, "Mmm! Baker's chocolate! That's a fat, and it's good! I tend to bite it when I make chilli becuse it's chocolate!" It tastes like "chocolate without the sugar" exactly the same way coffee tastes like "coffee without the sugar" but I was under the impression coffee was okay in that way and cocoa (just to bite between bites of chicken) is not. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 27, 2016 Administrators Share Posted October 27, 2016 Ermmm....no. I mean....sure, you can do what you like because you're an adult. But cocoa is only approved for use as a savoury seasoning. You'd have to eat an awful lot of it to get a proper fat serving. Like....a LOT. You'd need to eat almost a cup of the chocolate. So don't do that. Drizzle sesame oil (would be delicious with your chicken & brocoli) or use the ghee. It's just one meal. Leave the chocolate alone. Edited to add: I just reviewed the nutritional profile of cacao/100 cocoa....and it's more carb than fat. So there's that too. Link to comment Share on other sites More sharing options...
Medowsweet Posted October 28, 2016 Author Share Posted October 28, 2016 I didn't really think cocoa had carbs in it at all! (I mean, a few. Like 4 or somthing. But I definitely remember from my weight watchers days it was high in fat low in carbs (as in almost all the calories came from fat) No way I could eat a cup of 100% cocoa/cocoabutter chocolate. I don't think I could even eat a cup of sweet milk chocolate without getting sick!!! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 28, 2016 Administrators Share Posted October 28, 2016 12 hours ago, Medowsweet said: I didn't really think cocoa had carbs in it at all! (I mean, a few. Like 4 or somthing. But I definitely remember from my weight watchers days it was high in fat low in carbs (as in almost all the calories came from fat) Remember thought that back in the day, WW used to prioritize whole wheat bread over olive oil, pasta over avocado etc. So ya, they probably created the points/check-off boxes for that item as a fat because fat-bad-heart-disease-avoid-at-all-costs!!! Also, I'm sad because I could totally eat a cup of chocolate and all I'd think at the end is "is there more?". Link to comment Share on other sites More sharing options...
frogtox Posted October 28, 2016 Share Posted October 28, 2016 16 hours ago, Medowsweet said: My options (without going shopping) are coconut oil (would not go with my chicken and broccoli) Why wouldn't your coconut oil go with chicken and broccoli? I eat it all the time together. Link to comment Share on other sites More sharing options...
kruddock Posted October 28, 2016 Share Posted October 28, 2016 You can soften an avocado in a number of ways: In the Microwave Poke the entire avocado with a fork. Wrap the avocado in a paper towel, and transfer it to the microwave. The paper towel will retain the fruit’s moisture. Set your microwave to medium high, and cook the avocado for 30 seconds. Remove the avocado and the paper towel, and gently press on the fruit, checking for firmness. If the avocado has not softened, place it back in the microwave and cook for another 30 seconds. In a Paper Bag Place a dry avocado in a brown paper bag. If you don’t have a paper bag on hand, wrap the avocado in newspaper. Put the bag on the kitchen counter. The avocado should be soft in three or four days. Add a banana, tomato or apple to the paper bag to hasten the softening process. With Flour Open a bag of flour. Bury the avocado in the flour. Check the avocado daily, until it feels ripe. On a Windowsill Place the avocado on a windowsill. Press on the fruit on day two; it should now be soft. Keep the avocado on the windowsill an extra day if it still feels firm. Tips Do not overcook avocados, as this will cause a loss of flavor. Only place ripe avocados in the refrigerator. As avocados ripen, their skins become darker. Link to comment Share on other sites More sharing options...
Medowsweet Posted November 12, 2016 Author Share Posted November 12, 2016 How does microwaving soften an avacado? Link to comment Share on other sites More sharing options...
kruddock Posted November 13, 2016 Share Posted November 13, 2016 I guess it warms it which softens it a bit. I have tried this in desperation and it does work, but you wouldn't want to overdo it. Link to comment Share on other sites More sharing options...
slc_melissa Posted November 13, 2016 Share Posted November 13, 2016 I tried microwaving in desperation once, and the taste and texture of the avocados was absolutely foul. Link to comment Share on other sites More sharing options...
kruddock Posted November 13, 2016 Share Posted November 13, 2016 Sorry to hear that. Maybe too long in the mic? You have to be very careful. I am also the type that doesn't like over ripe soft avocado, I like them quite firm. It could be a matter of taste too. Link to comment Share on other sites More sharing options...
ThyPeace Posted November 13, 2016 Share Posted November 13, 2016 I think it is always important, when this comes up, to refer back to the great cocoa debate: http://whole30.com/2013/12/great-cocoa-debate/ I am on Dallas' side of the debate, and then some, as I also include unsweetened baking chocolate as a perfectly reasonable thing to use in savory dishes and as a snack. ThyPeace, yes I know. Their debate is cocoa, not unsweetened chocolate. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted November 13, 2016 Moderators Share Posted November 13, 2016 Just to clarify @ThyPeace, when you're snacking on the chocolate, it's when you're not on a Whole30? Even 100% chocolate would not be acceptable for a snack during a Whole30. I know you know this, just in case newbies come along to this thread Link to comment Share on other sites More sharing options...
ThyPeace Posted November 14, 2016 Share Posted November 14, 2016 Hey there, SugarCubeOD -- I recognize that the concept of "snack" and "chocolate" (even unsweetened) and "Whole30" does not compute. ThyPeace, as for what I did, well, it's documented in my Whole30 and post-Whole30 logs. Probably not worth reviewing in detail here. It did have some wonderful scale and non-scale victories, though! Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted November 14, 2016 Moderators Share Posted November 14, 2016 Ya, there's no gray area surrounding chocolate and Whole30. Used to make a savory dish is the only way it's acceptable. What you did is your decision and doesn't need to be reviewed here, I agree, but a thread with this type of title is going to attract all sorts of new people and there can be no confusion that it's not part of the program Congrats on your victories! Link to comment Share on other sites More sharing options...
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