Agreed pretty much across the board, to avoid dangerous fats, eliminate processed foods. Just start there. It is that simple. Starting there, and using whole foods, you've got many choices. Knowing where your food is sourced, less hands involved, you will find pure, less processed products. Many of the diets studied around the world that dcarch refers to are most likely sourced close to home. Probably eating local produce and using oils processed nearby? A much different diet than vegetable oils here. Those that use olive oils know how to cook with them. A low heat or med heat is fine using olive oil. Save the first pressing for dressings or a drizzle. A bit of heat will change the fresh flavor so save it for later off heat. The second pressing is lighter in flavor and color and better for cooking. Can handle a higher heat. Really depends on your cooking style. If you blast your veggies with high heat, most oils will burn and smoke. My coconut oils are always solid. I warm them and add other oils to keep it fluid. I rarely use high heat for anything but water to boil. And baking bread. A slow and low saute just needs a tbsp or less for a mirepoix and then broth to steam tender veggies or a slow roasting in the oven with even less oil. I just don't buy into the 'capsule on-line' supplement oils and their health claims. Raw and fresh food oils are in many things. Cold pressed/expeller oils are so easily available that it doesn't make sense to buy oils that use heat processed and chemically treated extraction methods. Use real butter over the cheap spreads like margarine and veg oils. Even some butter tastes weird and rancid. Buy quality organic and just use less. Research the source, buy local/fresh. Or a brand that you and others trust. It really does taste so much better. We don't use that much butter but have it in the freezer. We prefer good olive oils infused with herbs and garlic for fresh warm bread. Butter with eggs and toast or waffles with maple syrup. Just personal preference. A cod/fish cake, crab cake, i have to use good butter. I like the flavor for some things. No reason to change the way you cook completely and avoid oils. Or using gobs of butter on everything more out of habit rather than flavor.

I started using them in 2007. This is the simplest and quickest method for rolling out 1 or 100 crusts. These were popular in professional kitchens when they were first available. The easiest way I found to use them is different than the suggested method on the back of the cardboard cover. 1. Use a LONG non-tapered rolling pin for best results. 2. Put down two sheets of plastic wrap, overlapping, so you have enough space for the rings to fit on and some space beyond the rings. If you can locate rolls of Reynolds Extra Wide Plastic Wrap (50% wider than a regular roll), you will only need one sheet (and well worth the effort and cost to use one large sheet). 3. Place dough down on top of the plastic wrap. 4. Place two more sheets of plastic sheets to cover the dough. 5. Put the ring down over all the sheets of plastic wrap. This way the ring stays clean. 6. Roll out dough that is sandwiched between the sheets of plastic wrap until the ring is filled. 7. You may get a bit frustrated at first because as you roll the plastic wrap may bunch, or the ring will move as you roll the dough out, but hang in there, it all works out and you will have a perfectly round crust. 8. Run the palm of your hand over the entire crust when finished and make sure it's level all around. 9. Using the plastic wrap, you do NOT need any extra flour (bench flour) and it's easy to transfer to your pie plate. 10. You may want to transfer the crust to a cookie sheet (while still in the plastic wrap) and chill for 20-minutes or so until it firms up again. 11. When you want to put it in the pie place, put the rolled crust on your counter and carefully peel off the two top sheets of plastic wrap. Simply pick up the bottom plastic wrap at two corners and flip it into the pie plate. 12. Alternative method.... I have a small inexpensive thin rimless cookie sheet I bought specific for the transfer of the crust. Put the pastry, plastic side down, on the cookie sheet. Put your pie plate on top, centering it. Flip cookie sheet and pie plate. Remove cookie sheet. Gently press pie dough into your plate, plastic still attached. When you are satisfied with the fit, gently peel off the plastic wrap. Your hands, the ring, and the counter remain clean - as an added bonus ;-). NOTES: -If the plastic wrap is sticking to the crust because the ambient temperature in your kitchen is too warm, place it back into the refrigerator for a few minutes to firm again. -I normally would fit the crust into the pie plate, flute, and put the top sheets of plastic wrap back loosely over the fluted crust and refrigerate it until ready to fill. -If it's a double crust pie, roll out both crusts, leave one flat in the refrigerator, and fit the bottom one into the plate - leaving the plastic wrap intact in the refrigerate until ready to fill. -If the plastic wrap bunches or gets caught in the dough, just pick it up off the top of the dough, smooth it out again and continue rolling. This may be a problem if you have a short rolling pin. I hope you enjoy your Perfect-A-Crust rings as much as I have. It's too bad they quit manufacturing them. They were a really popular selling item at King Arthur. -Grainlady

Here goes. These are the tips and ideas that DIDN'T come with the set of pastry rings (LOL). 1. Put down a sheet of plastic wrap. I purchased a box of EXTRA WIDE Reynolds Plastic Wrap (50% wider than regular plastic wrap) just for this purpose. If you don't have, or can't find, the Extra Wide Plastic Wrap, just use two lengths of regular plastic wrap and overlap the pieces to form one large sheet - larger than the size of the ring you are using. 2. Place the "puck" of pastry on the center of the plastic wrap and cover with another sheet (or 2 overlaping sheets) of plastic wrap. 3. Place the plastic ring over the top of all the sheets of plastic. The pastry is now sandwiched between the plastic wrap. This keeps your plastic ring clean. 4. Use a LONG, non-tapering, rolling pin (see link below) for easy use and best results, but a regular pin will work. Roll out the dough until the ring is filled. Once you roll the pastry so it is touching the ring on two opposite sides, it should stabalize the ring enough to let your finish without any problems. If the plastic wrap bunches or gets caught in the dough, just lift up the plastic wrap off the top of the dough, smooth it out, top with the ring again and continue rolling. Run the palm of your hand over the entire crust when you are done rolling it to make sure it's level all around. Benefits of this method... It's amazing really, but it seems you can't over-work the pastry. You don't add any bench flour, so that doesn't contribute gluten, and you won't get a tough finished product. That dreaded clean-up is a snap. More hints: a. Still in the plastic wrap, transfer the rolled out pastry to a cookie sheet (a really thin sheet without any lip or edges works best) and chill for 20 minutes to firm it up after rolling it out. b. After chilling, leave the pastry on the cookie sheet and CAREFULLY peel off the top sheet/s of plastic wrap. Center the pie plate on the pastry. c. Flip the cookie sheet and pie plate. Remove the cookie sheet. d. Press the pastry into the pie pan while the plastic wrap is still on the pastry. This is very beneficial because it will prevent you from stretching the pastry, which leads to it shrinking during baking. When satisfied with it's positioning, remove the plastic wrap. If the plastic wrap is sticking to the pastry, stick the pan/pastry back in the refrigerator, it's gotten to warm. e. If you have a really warm kitchen or very warm hands, an old tip is to dip your hands in ice water and dry them to cool them off, while forming the dough in the pan to keep your hands cool. You can also chill the pie pan before using it. f. When you are satisfied with the fit, remove the plastic wrap and flute the edge. Lay the plastic wrap back on the pastry and refrigerate it until ready to fill. If it's a double crust pie, roll out both crusts, leave one flat in the refrigerator. Fit the bottom one into the pie pan, leaving the plastic wrap intact and leave it in the refrigerator until ready to fill. Remove the plastic wrap and fill. Top with the second well-chilled crust (you have removed one side of the plastic wrap - flip it on the pie and then remove the second sheet of plastic wrap. Okay, this sounds rather complex, but it's not really, and you get a perfect crust every time. A friend who uses these always takes the blue ribbons at the fair every time she enters a pie. They are especially great when you have to make a LOT of pies - for the simple fact you don't have to mess with bench flour everywhere. You may get frustrated when you first use this method - your plastic wrap may bunch, or your ring will move slightly, but hang in there, it all works out and you WILL have a perfectly round crust. I used to hate to roll out pastry because of all the mess, but I LOVE using this method. -Grainlady Here is a link that might be useful: Vic Firth Bakery Rolling Pin

It's not so much being "green", it more about being cheap - ahem - frugal. Nothing I do will save the planet, but the bottom line, the energy savings sure are nice ;-). For a "tried and true" recipe for whole grain biscuits... I start with a wholegrain baking mix recipe I came up with a number of years ago (I usually make 1/2 a recipe and freeze it). I use this recipe whenever Bisquick is called for in a recipe.: Good-For-You Baking Mix 2 c. freshly-milled spelt (or unbleached all-purpose flour) 2 c. white whole wheat flour 3/4 c. Morning Moo's Whey-Based Milk Substitute (powder) 1/2 c. quick-cooking oats 1/2 c. cornmeal 3 T. baking powder 1 t. salt 1 c. coconut oil (or softened butter) In a large container thoroughly combine all the dry ingredients. Add the fat, and using a hand-held electric mixer, blend in the fat until evenly dispersed. Store, tightly covered, in the freezer. Good-For-You Biscuits 3 c. Good-For-You Baking Mix 1 c. kefir curd (or plain yogurt) Combine baking mix and yogurt just until moistened. Drop by spoonfuls onto greased baking sheet. Bake in 425-degree F. oven for 10-12 minutes, or until golden. Makes 16 drop biscuits. For cut biscuits, pat dough 3/4-1-inch thick. Cut into 2-inch squares (or size you like) using a pizza cutter. ---------------------------------- WHOLE WHEAT BUTTERMILK BISCUITS 2-1/4 c. soft white whole wheat flour 2 T. flaxmeal 2 t. baking soda 1/4 t. soda 1/2 t. salt 1/3 c. softened butter or coconut oil 3/4 c. homemade kefir or buttermilk Mix dry ingredients. But in fat. Add kefir or buttermilk and mix lightly, just until the ingredients come together. Pat dough out 3/4-1-inch thick and cut with a pizza cutter into 2-inch squares. Bake in a preheated 425-degree F. oven for 15-minutes. -Grainlady