Text 1949, 72 rader
Skriven 2008-02-07 03:14:41 av Carol Shenkenberger (7938.cooks)
   Kommentar till text 1804 av BOB GEARHART (1:123/140)
Ärende: RE: Christmas goodies 689
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 >  >  I love that Italian bread unsliced, so I can slice it thin, put some
 >  >  extra sharp cheddar on it, top that with slices of the last of my home
 >  >  grown tomatoes with a sprinkle of oregano on them, then grill it.  For
 >  >  some reason cheese fills me up nicely with just a small amount.
 > 
 >  CS> Ok, that sort of italian I can go for!  I make my own bread so this
 >  CS> would be easy come tomato season.
 > 
 >  Yes, nothing like home made bread.  It's good exercise for the fingers
 >  too.   :)

Well for me, breadmaker.  Partly because i seem to be too stupid to hand make
it, and partly due to what might best be described as weak wrists. (neck
problem affects arm).  That doesnt stop me, I just use the breadmaker an am
happy.

In fact, I took a break while typing this to start a loaf.  A 'Sally Lund'
bread withg eggs and no water.  Odd looking but let's see in 4 hours how it
turns out before bashing it <g>.


I use breadmakers so often, we have worn out 2 of them.  Normally used 3
times a week at least.

 >  CS> Ah well!  There's lots of other stuff to enjoy!   I had to cut down on
 >  CS> cholest rol years ago so we dont do as much of the meat and gravy
 >  CS> stuff, not that we ever really did huge amounts of it.
 > 
 >  Dorothy thinks food means meat.   She is very carnivorous so I have to
 >  sneak vegetables to the table when she's not looking.,  Thank heaven for
 >  frozen veggies and a microwave.  :)

Oh, challange!  Me, I tend to meat as a garnish now <g>.

 >  CS> I use alot of different spices to replace salt, and sometimes a
 >  CS> careful amount of MSG (has sodium but less than salt and can replace
 >  CS> the flavor well so you dont need as much salt).
 > 
 >  Actually I'm kind of enjoying eating without salt.  It's like I've
 >  discovered a complete new food group..   I did a fried egg without
 >  salt, nothing but pepper the other day, and it was good even though I
 >  was expecting bad.   Maybe my pepper was the saving grace.  I also
 >  love black pepper.

I found that salt was covering other flavors which I wanted to have.  By no
means am I now totally 'low-salt' but much of what I make is.  I was a major
salt-vampire and am still largely non-reactive to salt (most are not, Docs
tend to rote say reduce salt but for many of us, salt is not an issue).

Don *is* salt reactive so we swapped.  

Have you got a pepperpill for grinding your own pepper?  I've got 2 and was
looking at the multi-colored peppercorns as an idea for the other one we just
unpacked from storage.  I could also use that 2nd one for cloves or star
anise.

 >  CS> It sounds like our diet would be limited, with low cholestrol, low
 >  CS> salt, and low sugar combined, but actually it's not that limiting once
 >  CS> we learned to cook around it.  Also we can have some of all of those,
 >  CS> just have to watch how much.
 > 
 >  I'm learning.  Thanks for the tips.

I just found out there is a better sodium brand of 'sweet chile sauce' (THai
chicken dip) called Mae Ploy.  Apparently it is only 200MG per TB.  My
version (Flying horse) is 300mg for 2TS.

I'm going to look for that brand later and see if I can find it.
            xxcarol
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