Text 28683, 174 rader
Skriven 2012-08-24 18:09:03 av Ruth Haffly (1:396/45.28)
Kommentar till text 28615 av MICHAEL LOO (1:123/140)
Ärende: tasty treats 165
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Hi Michael,
RH> Yes but with my mom, it's old age senility.
ML> Heartbreaking, but that is the way of life.
Yes, and we have to accept it, not that it makes things easier. Found
out she is walking once a day from her bed to the nurse's station and
back. Not on week ends, not that great a distance but it's a start. Of
course she's using a walker.
ML> She has no idea what stir
RH> frying is. Back when we were in AZ, the first time I had wrist
RH> surgery, my folks came to stay with the girls while Steve & I were in
RH> TX. After they left, the girls let us know what they thought of
RH> grandma's (lack of) cooking ability. My parents came again the next
ML> Kept you nice and slim as a teenager, I bet.
Sort of; I don't have the "skinny" figure one of my sisters had. I
gained some weight in college, took it off the first year we were
married, put it back on after a few years. Then lost some in HI, put a
bit of that back on and have lost that & more now that I'm carb
controlling my diet.
RH> year for my 2nd surgery but I'd taught the girls how to make fried rice
RH> in the interim. They made it for supper one night and my parents wanted
RH> to know where the rest of the meal (meat and vegetables) were. The
RH> girls had to explain that everything was in the one dish.
ML> At the restaurants even if you get fried rice, other main
ML> courses are the norm. Fried rice is a way of getting into the
ML> diners' pockets is all. Not so at home, where as you know the
ML> stuff is an economical everyday main course, supplemented on
We use it as an economical, clean out the fridge of odds and ends type
meal. If we get it at a place like Panda Express, I always ask them for
about half the amount they normally put on a plate. Then I'll go for
choices that are heavy on the veggies (and sometimes an egg roll).
ML> special occasions perhaps. But for restaurant-going folks the
ML> mindset has to be combated that fried rice is something to put
ML> other things on top of. Goes double for the all-American
ML> household where the protein is over here on the plate, and the
ML> starch is over there, and the greens are yonder.
Greens were almost non exsistant most of the time when I was growing up.
It was usually some veggie like corn, peas, beans, brussels sprouts...
Otherwise, you described their plate. Dessert was always there. OTOH,
Steve and I don't do the protein/veggie/starch thing. Tonight's supper
was a stir fry of squash, carrots, beans, red pepper, sugar snap peas
and chicken over rice. Steve made some sort of sauce/thickener out of
soy sauce, chicken stock, corn starch and I don't know what else. Last
night's supper was a large tossed salad and chicken/apple/gouda sausages
on home made bread.
RH> I give it a soap & water scouring as I don't want to set off all the
RH> smoke detectors in the house.
ML> You must have very sensitive sniffers, then. It takes under a
ML> minute to get the spicy out of a porous pan.
RH> They are, but not as sensitive as some places. It went off in a
RH> heartbeat in our quarters in Berlin! (G)
ML> At Annie and Billy's I used to set the thing off routinely;
ML> quickly learned to go next door and use the other kitchen (I
ML> told you it was a big house). Other places I cook I've learned
ML> to adapt mostly but forget now and then. Rosemary's, Lee's,
ML> Nicholas's, these lack smoke detectors at all, so I am most
ML> comfortable cranking the heat.
One other factor for us is that we live in a rental place, and have for
the last almost 30 years (counting military housing as such). We don't
want to have to deal with potential consequences of too high a heat on
the stove (most have been cheap, lowest bidder type of undetermined
age).
RH> According to the one diabeters educator, all fruit juice is not
RH> allowed now unless I need an emergency "hit" to raise my blood sugar.
ML> We're talking a few tablespoons here, not like a breakfast
ML> glass of juice.
She basically said none at all, except in the case of a low blood sugar
episode (which she said would be unlikely since I'm on a 24 hour
insulin). We do have a couple of small bottles in the fridge for just in
case. Before being told that, I'd cut from about 10 oz to 4 oz per day.
RH> V8 and other vegetable juices are allowed. I've used minimal amounts of
RH> fruit juices (despite what we were told) from time to time with no
RH> apparant ill effect, maybe a bit higher blood sugar reading but not
RH> signifigant. So, the choice is mine.
ML> I don't get this, as vegetable juices can have as many carbs
ML> as fruit juices. Tomato water, for example - which I would
Can is the operative word there. Most vegetables have a lot fewer carbs
than fruits, which, by nature, have more sugar. Some vegetables are
higher in natural carbs, think of the starchy ones, but overall,
vegetables are very low carb.
ML> in fact recommend as a substitute for wine in some recipes -
ML> tomato water off a good ripe tomato is going to have significant
ML> carb value. Hey, I bet kimchi water would work.
No, a tomato has very few carbs. Half a cup of cooked or a cup of raw
has only 5 carbs. Kim chee water would also be low carb, unless there's
some sugar in the kim chee mix.
ML> Nobody wants their whole meal so hot they can't enjoy it!
RH> Seems like some folks do, otherwise the chefs wouldn't cook "blow the
RH> doors off" hot for them. Some years ago, my BIL ordered some hot wings
RH> extra super duper hot.
ML> Okay, there's the macho factor that I don't take into
ML> consideration. But for me, though, what I consider a
ML> pleasurable heat has been shown to extend well into
ML> the danger zone for other diners. Today for breakfast
We all have our comfort levels.
ML> I had a plate of spaghetti and meat sauce (I am supposed
ML> to take the metformin with a small amount of starchy food)
ML> and put a teaspoonful of cayenne into my dish, and it
ML> wasn't enough, so I put another teaspoonful in, and it was
ML> just right, burning right down the pipe just so but
ML> mellowing right out by the end of my meal. This emboldened
ML> me to do an experiment with hot pepper with or without
ML> vinegar, to test the Dirty Dave hypothesis.
One teaspoon would have made it plenty hot for me.
ML> Plain cayenne was the control, and I know what it
ML> tastes like, but took a little as a refresher. Nice
ML> heat, nice burn, fairly persistent. Then cut with 50%
ML> vinegar. Still nice heat and burn, but the finish cut
ML> off right away. Maybe Dave has something there. But in
ML> fact it came back a minute later. Not sure what to make
ML> of this, but I'm convinced that neutralization doesn't
ML> have anything to do with it.
Science of educated guessing?
ML> Title: Instant Kimchi (Korean Gut Churi Kimchi)
ML> Categories: Korean, Vegetarian
ML> Servings: 4
ML> 1 Chinese cabbage
ML> 2 Cloves Garlic
ML> 1 ts Hot pepper
ML> 1 ts Soy sauce
ML> 1 ts Vinegar
ML> 1 tb Salt
ML> 1 tb Sugar
Similar to the recipe for quick kim chee I got from one of the farmer's
market vendors. Now I'd probably sub some Stevia for the sugar.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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