What Campbells Soup VP Says About Their Products and Customers

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My daughter roasts or grills her asparagus quite often.  I usually boil it.  It is too easy to overcook it making it tough when grilling or roasting it.  I like it both ways, but I tend to use it mostly added to soup.  Cream of asparagus soup in a can is expensive and I would guess that most of the anti-epileptic properties go away in the processing.  When I make cream of asparagus, it is chuck full of pieces of asparagus.  I bet if I fried the asparagus for like four minutes in a combo of refined coconut oil and butter, it would be great in the soup.  I tend to use asparagus mostly for it's anti-epileptic properties and since the wife hates it, I tend not to broil it.  If I have some and the daughter comes over...so it pays to cook up a batch since her husband also loves it, it is worth going through the extra work.  But leftover roasted or grilled asparagus does not taste that good to me.  Asparagains in asparagus  are calming chemistry.  Potatoes also have asparagain in them, and of course asparagains coupled with starch creat acrylamides at high heat when cooking.  But asparagus is not as much a problem as fried potatoes for causing increased cancer risk, because it is low in starch while the potato is high in it.  Not sure exactly what the reaction does, but I am not afraid of frying thin sliced potatoes in bacon grease.  Potatoes that are stored in the fridge are at more risk of creating acrylamides I guess, because the starch changes. 

If you sautee the thin sliced potatoes and just get them browned lightly, not much chance of increasing cancer risk.  If you burn them...yeah, risk goes up but burnt fried potatoes taste like crap...I usually toss any burnt ones in the garbage.  They also taste great fried in homemade beef tallow or bone grease.  I make both at home and have a good supply.  We aren't getting a half a head of grass fed organic beef this year either, but we are buying a hundred pounds of beef, plus soup bones and marrow bones and also some short ribs....the people we get our half cow from cut their herd down by slaughtering more cows, so less calfs and less to sell now.  But the guy had some health problems, needed shoulder surgery and some autoimmune issues, which are now somewhat better or fixed, so they are trying to get their herd back up again, but it is expensive to buy the calfs if they don't have their own certified cows give them calves.  So it will take a few years.

Two years now without a half head of beef.  Having withdrawals.  Can't afford to buy their T-bone steaks and rib steaks and porterhouse steaks...way more than hamburger, sirloin steaks, and brisket which cost about eight bucks a pound.  When buying the half, hamburger and better costs about seven bucks a pound with slaughtering and cutting and wrapping costs.

Man, I'm gonna have a beef tallow fried potato sandwich for breakfast tomorrow, sans gallbladder

We discussed this before. I try and eat healthy, and I do pretty well losing or maintaining weight. The change since I've limited dairy is noticeable. I'll still backslide occasionally, but it's less and less. 

Im so ignorant of the effects of what I stuff my face with every day, thought I was doing ok with a baked potato mashed with a little coconut oil, onions, nutritional yeast, and imitation bacon bits, it's my go to, and now Im afraid to ask what's wrong with it.