Text 9592, 118 rader
Skriven 2008-06-26 15:44:42 av Carol Shenkenberger (15782.cooks)
   Kommentar till text 9552 av JOAN MACDIARMID (1:123/140)
Ärende: Life and changes
========================
    
 >  CS> Some do I think but this one is the 'not fancy cook'.  A bit
 >  CS> challanged seeming when a 'fancy cook' enters in and needs help.  Alot
 >  CS> of what I've done there is take a favored recipe one of them posts, and
 >  CS> come up with alternatives I think will work then post them back to the
 >  CS> dietician to verify.  I get the occasional 'I have no idea' because I
 >  CS> use something strange (galingal etc) but mostly she seems to find it
 > 
 >  Probably a good idea to identify your odd ingredients
 >  and suggest US-available equivalents, like fresh
 >  ginger for galingal. WE know appropriate ways to sub,
 >  but too many others might be stumped.

I do, but they have some odd ones.  Some are real basic folks who never knew
more than a TV dinner and some are Ian level fancy and looking to adapt.  One
I am having a hard time finding a suitable sub for.  She's diabetic (recently
found out, the sort with few symptoms til a toe got cut and wouldnt heal,
lost her toe).  She's used to cooking with white wine.  The recipes she posts
show like me, her alchohol use is more a tenderizer.  Her husband has radical
sodium reduction diet and they took to sugar as a flavor replacement for him.

He's also got to keep to a low cholestrol diet.

I've posted them back 4 recipes today (since other than the wine I have close
needs in my cookery) and showed vinegar and sake tenderizing.  The sake is
very minimal (1 TB max for a 4 serving dish) and matched this with a wine
vinegar.

One got an immediate 'smiley' from the dietician for them both.

4 chicken breasts, de-skinned (deboned is fine too)
2 TB red wine vinegar
2 TS sake
2 TB parsley
1 EA minced garlic clove (told'em more was better)
3 TB minced onion
3 TB olive oil

AKA, a 'cooks' version of their usual wine dish with 1 cup wine reduced down.

 >  CS> Oh, that she's very good at. This is a *closed* list. I am not
 >  CS> allowed to crosspost anything from it for example. Each patient has an
 >  CS> ID number she has issued to them which they have to add to the subject
 >  CS> line of every post and if I reply to another's post, I have to add
 >  CS> their ID and 'regards ID ####' to my subject line. Only generic posts
 >  CS> of recipes to 'Diabetics' etc carry no ID number. Also, no more than 1
 >  CS> query or recipe allowed per post. All recipes are posted to her, and
 >  CS> if she agrees that they match the patient's ID, she replies with
 >  CS> 'validated for ID ####' (and may add and for all patients with xxxxx
 >  CS> who have no other special needs' in the first line of text). Her level
 >  CS> of knowledge on what's 'ok' for each patient is impressively high. If
 >  CS> she cant validate a recipe within 24 hours, she posts a 'hold while i
 >  CS> validate' message.
 > 
 >  Impressive, and it does seem she treats every client
 >  individually.

She does.  The list is fairly small and part of her work hours seem to be
adapted to handle it (after all, it is part of the job!).  Other than she's
not a fancy cook, she's a very good at her job sort.

 >  >  ideologically. For example, your protein-challenged
 >  >  guy with lactose problems, might be able to make
 >  >  good use of things like bacon and strongly flavored
 >  >  sausages, if he has no specific restrictions on salt
 >  >  or fat. But somehow I suspect a dietician wouldn't
 > 
 >  CS> This works well and was one of the suggestions.  He is thankfully
 >  CS> *not* salt restricted below 1500mg a day.  He has to watch the fats
 >  CS> (not sure why and non of my business) but he can have some for
 >  CS> flavoring.
 > 
 >  Pity about the fats. they do carry flavor.

True, but there are alternatives.  Keep in mind I am talking several people
here so without names (not allowed) it can be kinda hard to keep themn
straight.  The above diabetic lady with sodium restricted husband has no
relation to the protien reduced fellow other than on the same listserv.

 >  >  make bacon in limited amounts a suggestion, just by
 >  >  professional prejudice.
 > 
 >  CS> Actually she validated 'bacos' in his case as long as he uses a
 >  CS> teaspoon and measures.  He's allowed 1 ts a day.  Since that came back,
 >  CS> I've sent him some ideas using them to make things taste more
 >  CS> 'meatarian'.  He's got a brand that he says tastes good to him and it's
 >  CS> flavored TVP in part mixed with actual bacon?
 > 
 >  > Your guy (not Don) might
 >  >  appreciate something like German Potato Salad,
 >  >  including some bacon and bacon fat, but limited
 >  >  actual protein and no dairy.
 > 
 >  CS> I'll suggest it!  Using mustard mostly as he's not allowed much mayo.
 > 
 >  Huh?! That's why I suggested German Potato Salad,
 >  it's totally different from our American(?) Picnic
 >  Potato Salad, it never involves mayo.

I suggested the one posted and it was perfect.

 >    CS> Title: German Potato Salad
 > 
 >  Not my recipe, and I don't use celery or artificial
 >  sweeteners (you didn't specify low-calory) but the right
 >  general idea.

Made a match there.

 >  No room for my favored recipe, but you probably
 >  have several. I think the potatoes are usually
 >  sliced, not chunked, BTW. I love this, but you might
 >  not, BTW. It is vinegary!

Hey, was looking for them!  Post yours?
               xxcarol
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