Elegant food
Quentin Grady
This morning for breakfast I had some yoghurt with a few hazelnuts
and a couple of tiny Mission dried black figs. We had, had a friend
dining with us a couple of nights ago and had served some pickled
manderins (manderine oranges) in a raw fruit salad; green melon and a
little pineapple. It was then that the thought occurred to me. Those
manderins are pickled whole, skins and all. The pickling solution
comes with cloves. It occurred to me that they were delicious and I
added a couple to my yoghurt. I sat down, ate my breakfast and felt
strangely satisfied. There was something about the sensuous quality of
the pickled manderins that meant more than consumption of calories,
protein blah, blah, blah. It was more than them being delicious.
I struggled with the word. Then it came to me ... elegant. Now,
elegant has interesting connotations. It precludes large quantities.
It precludes eating more for the sake of eating more. There is
something ecological about desiring elegant food. Elegant is a slim
word.
As sometimes happens certain things happen serendipitously. I browser
through the local free newspaper and my eye caught an advertisement
for oral spray that is meant to help you stay slim. The idea is that
certain "sweet" fragrances induce a sense of satiety. The examples
give were banana, green apple and peppermint. And the thought came to
me, preparing elegant food like pickled manderins with cloves and
focusing on desiring elegant food could have a similar effect.
OK, orange blossom is a euphoric, so the aromatherapy folks tell us.
Orange blossom brings back memories of my salad dressing with its
white balsamic vinegar and orange blossom overtones. Sensuous
elegance. I often provide it for shared meals and notice people seem
to be chatting happily before they've even finished the salad.
Perhaps its a coincidence.
Whatever. Today's mission, if you feel so inclined is to share your
thoughts on the most elegant meals you have served. You might instead
share some recipes that include green apple or peppermint. The world
is our oyster and we are masters of our life. Let's see what we can do
with it.
Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."
Ozgirl
"Quentin Grady" <que...@paradise.net.nz> wrote in message
> Whatever. Today's mission, if you feel so inclined is to
share your
> thoughts on the most elegant meals you have served. You
might instead
> share some recipes that include green apple or peppermint.
The world
> is our oyster and we are masters of our life. Let's see
what we can do
> with it.
Ok, I will depart from elegant for a moment. This is more
about satisfying than elegant ;) This morning I looked in
the freezer and no low carb bread, 1 slice is often the
basis of my breakfast... In the fridge we had leftover
cooked lamb riblets, chilled watermelon and grapes and the
usual other leftovers (spag bol, a ham and cheese tortilla
wrap I made for a kid for lunch yesterday and she only ate
one instead of her usual two). But you get the picture,
nothing spectacularly obvious for someone who can't eat many
carbs at breakfast but does need some.
The riblets had little spots of cold fat on them, that
turned me off... So I thought ok it has to be eggs. Two
medium eggs, dry pan "fried", still runny, added pepper and
a drizzle of tomato sauce (ketchup). In the old days I would
have soaked up that runny tomato saucey runny egg goo on the
plate with white toast ;) Never-the-less I ate the eggs
enjoying every single bite and drip! 2 hours later I am
still not hungry because I was "mentally satisfied".
Now to the on topic part.... I rarely eat a plain salad - I
will always add something extra like plump black marinated
olives, fetta cheese, fresh mango or avocado, fresh walnuts,
thinly sliced parmesan, crisped bacon, blue cheese etc.
Some snacks might be a few bite sized crackers spread with a
little cream cheese or avocado and topped with smoked
salmon, smoked oysters, a fancy cheese, pate, slice boiled
eggs with paprika - whatever. Dainty and elegant and
satisfying ;)
San choy bau and chargrilled baby octopus (marinated with
chili), little touches like chargrilled eggplant or capsicum
(bell peppers) to a meal... One of my favourites is fruit
flavoured sugar free jellies with a little added fruit
liqueur as well as the water with bits of tropical fruit set
in it with a little whipped cream (set in parfait or wine
glasses with a mint sprig, it looks fabulous, even if your
kids are eating fried chicken with their hands at the table
;) it's the "moment" you create for yourself, lol. Sometimes
I have little meringues, topped with some whipped cream and
some frozen (heated) mixed berries over the top.
Here is a tasty "sauce" I love with my salmon fillets:
For 4 people:
Blend in a food processor for 20 seconds - 1 1/2 cups flat
parsley (I use what is called continental parsley here), 2
cloves crushed garlic, 5 anchovy fillets, 1 tablespoon
drained capers, 3 tablespoons fresh basil, 2 tablespoons
fresh mint, 2 teaspoons Dijon mustard, 2 tablespoons of
olive oil (out of 1/2 cup total). Scrape down the boil then
process while you add the rest of the oil, about 40 seconds
total processing time on my processor.
Serve the salmon with the sauce on the side, garnish it with
watercress or whatever and lemon wedges. Then you can serve
a dish of vegetables in season in the middle of the table.
Butter and cracked pepper on the veggies - optional ;) It is
one of the quickest meals ever!
You mentioned mint? ;)
Chilled mint tea:
2 cups mint leaves and two strips of lemon peel (2cm by 5cm
each), cover with a litre boiling water, add Splenda powder
to the equivalent of about 2 tablespoons sugar. Let it brew
for 10 minutes then drain and chill. Serve it in a glass jug
with ice cubes and a sprig of mint - even my kids drink
this!
Ozgirl
"Ozgirl" <are_we_t...@maccas.com> wrote in message
>Scrape down the boil then
> process while you add the rest of the oil,
How about we scrape down the bowl!
Loretta Eisenberg
sugar free jello, well that is another story.
My elegant meal, well let me think, I guess it was at Sammys Roumanian
Restaurant on the lower east side of New York. Hmm, a bottle of seltzer
and a plate of chicken fat on the table, A romanian steak with kasha
varnishas, (kasha with bowtime pasta) challah (bread) lol
I have eaten a lot of elegant food, I have had peking duck , fois gras
spelling, caviar on potato pancakes with sour cream. of course,
everything portion controlled.
Steak at Peter Lugers which has the best steak in New York.
How about string bean casserole.
:-)
Loretta
--
In tribute to the United States of America and the State
of Israel, two bastions of strength in a world filled with strife and
terrorism.
W.M.McKee
Sounds absolutely wonderful, Oz... Mind if I come over sometime?
If it's for breakfast, I call before I come, so you won't be in your
PJ's!
Will, T2
Ozgirl
"W.M.McKee" <wmm...@cox.net> wrote in message
> If it's for breakfast, I call before I come, so you won't
be in your
> PJ's!
What PJ's? ;) It's a steenking hot summer here!
Peter Bowditch
Whereabouts in Oz are you, Ozgirl?
--
Peter Bowditch aa #2243
The Millenium Project http://www.ratbags.com/rsoles
Australian Council Against Health Fraud http://www.acahf.org.au
Australian Skeptics http://www.skeptics.com.au
To email me use my first name only at ratbags.com
Dennis Rekuta
> Pickled mandarin oranges , I dont think so Quentin, mandarin oranges in
> sugar free jello, well that is another story.
>
> My elegant meal, well let me think, I guess it was at Sammys Roumanian
> Restaurant on the lower east side of New York. Hmm, a bottle of seltzer
> and a plate of chicken fat on the table, A romanian steak with kasha
> varnishas, (kasha with bowtime pasta) challah (bread) lol
>
cookbooks last Saturday night before nodding off to sleep, and there was
a recipe from the very same "Sammy's Roumanian Restaurant" (the spelling
caught me eye). He described the restaurant as having been around for
decades in one of the oldest Jewish neighbourhoods in NYC. I think the
recipe was for an eggplant salad that featured a lot of garlic. It was
said that the waiter would fetch an old style mimeograph of the recipe
if requested. What a small world.
Dennis (Type 2)
Alice Faber
Dennis Rekuta <dennis...@sympatico.ca> wrote:
Mmmm...Roumanian eggplant salad with lots of garlic. There was something
like this that we used to make on the kibbutz I spent time on. Large
quantities of sauteed eggplant run through a grinder with lots of garlic
and onion and chopped parsley. (I worked in the kitchen and was involved
in preparing this for several hundred people!)
--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball
Quentin Grady
>Pickled mandarin oranges , I dont think so Quentin, mandarin oranges in
>sugar free jello, well that is another story.
G'day G'day Loretta,
I can't help wondering if you have ever tasted pickled manderin
oranges. We frequently serve them for special occasions usually with
icecream made with whole vanilla pods. Frankly, I just love watching
peoples' faces light up when they taste them and ask me where I bought
them. My guess is very few of the readers here will ever visit Hawkes
Bay so please forgive mentioning some details relevant to the thread.
Leslie, the lady who makes the preserves has a divine gift for taste
combinations.
http://www.squirrelspantry.co.nz/
They sell their products at the Hawkes Bay Farmers' Market each
Sunday. The market has strict guidelines. For instance, they must
have 70% local content. She has gone out of her way to experiment
with diabetic friendly preserves. That is not easy. However the
bottom line relevant to this thread is that sometimes a little
sophisticated savoury sauce transforms some plain but pleasant healthy
dish into something which ensures one sticks to one's diet, year after
year after year.
>My elegant meal, well let me think, I guess it was at Sammys Roumanian
>Restaurant on the lower east side of New York. Hmm, a bottle of seltzer
>and a plate of chicken fat on the table, A romanian steak with kasha
>varnishas, (kasha with bowtime pasta) challah (bread) lol
>
>I have eaten a lot of elegant food, I have had peking duck , fois gras
>spelling, caviar on potato pancakes with sour cream. of course,
>everything portion controlled.
Now my question to you Loretta, is which elegant foods would you like
to eat long term. Put simply, what could be the love of your life?
This is important when choosing staple items.
>Steak at Peter Lugers which has the best steak in New York.
The sort of steak you could tuck into perhaps?
But is it elegant?
I bet if you saw an elegant man or woman walking down the street you
would know immediately that they were elegant. Now, can you think of
foods that are like that. I'm being challenging here, Loretta,
challenging people to think about food differently, to think about it
in terms of elegance. When you see an elegant person, one of the
things that immediately come to mind is proportion. Yep, they have
portion control built in, in all the right proportions.
>How about string bean casserole.
>
>:-)
Your comments remind me of bortoli beans.
When I was in Australia, an Italian woman cooked us a meal. It was
delightful. An important part of the delight was the elegant portions.
Yes, there were white spaces on the plate, yes everything was arranged
beautifully. And we all felt satisfied. This puzzled me somewhat as
the portions were small. Something else was happening here. We were
enjoying sophistication in simple items prepared to perfection.
>Loretta
Quentin Grady
<are_we_t...@maccas.com> wrote:
>You mentioned mint? ;)
>
>Chilled mint tea:
>
>2 cups mint leaves and two strips of lemon peel (2cm by 5cm
>each), cover with a litre boiling water, add Splenda powder
>to the equivalent of about 2 tablespoons sugar. Let it brew
>for 10 minutes then drain and chill. Serve it in a glass jug
>with ice cubes and a sprig of mint - even my kids drink
>this!
G'day G'day Ozgirl,
You got me thinking with this one.
What if one had chilled mint tea before each meal?
Seems a whole lot more natural than spraying a mixture of banana,
peppermint and green apple.
W.M.McKee
OK, Oz, I'll be rigiht over, if I can figure out how to make it from
Virginia to Oz in a twinkle...
I really, really do enjoy your posts, by the way. I think you are
super! Sorry, if I do not always seem to show it.
Will, T2
Quentin Grady
On Thu, 12 Jan 2006 00:57:32 GMT, "Ozgirl"
<are_we_t...@maccas.com> wrote:
>Here is a tasty "sauce" I love with my salmon fillets:
>
>For 4 people:
>
>Blend in a food processor for 20 seconds - 1 1/2 cups flat
>parsley (I use what is called continental parsley here), 2
>cloves crushed garlic, 5 anchovy fillets, 1 tablespoon
>drained capers, 3 tablespoons fresh basil, 2 tablespoons
>fresh mint, 2 teaspoons Dijon mustard, 2 tablespoons of
>olive oil (out of 1/2 cup total). Scrape down the boil then
>process while you add the rest of the oil, about 40 seconds
>total processing time on my processor.
G'day G'day Ozgirl,
This is similar to the Sicilian Swordfish Sauce I came across.
The name appealed. My guess is there is a touch of macho in most
blokes. Whatever. Just looks at all those green herbs all in a
sophisticated sauce, flat parsley,basil AND mint. Not to mention the
capers. You even have a crucifer hidden as mustard.
Olive oil, if is say, extra virgin leccino with its peppery aftertaste
has the world's best anti-inflammatory hydroxytyrosol.
>Serve the salmon with the sauce on the side, garnish it with
>watercress or whatever and lemon wedges. Then you can serve
>a dish of vegetables in season in the middle of the table.
>Butter and cracked pepper on the veggies - optional ;) It is
>one of the quickest meals ever!
Drool. You even incorporate, watercress one of the best crucifers in
existence. With vegetable and dip. Brilliant and oh, so elegant.
Ozgirl
"Peter Bowditch" <myfir...@ratbags.com> wrote in message
news:evjbs1tnet64bgd52...@4ax.com...
> "Ozgirl" <are_we_t...@maccas.com> wrote:
>
> >
> >"W.M.McKee" <wmm...@cox.net> wrote in message
> >
> >> If it's for breakfast, I call before I come, so you
won't
> >be in your
> >> PJ's!
> >
> >What PJ's? ;) It's a steenking hot summer here!
>
> Whereabouts in Oz are you, Ozgirl?
Just north of Sydney, if we haven't had high temps we have
had 100% humidity.
Peter Bowditch
I'm in Northmead, so I've probably been having the same weather.
I don't know if you know about it but some people with diabetes are
having a picnic in Bicentennial Park at Homebush on Sunday 22.
Information at http://realitycheck.org.au/phpBB2/viewtopic.php?t=2721
Loretta Eisenberg
Manhattan, It was there that the greatest immigration of Jews was.
They lived in tenements and sold their goods from puschcarts on the
street. It was a very interesting period. Every generation of new
immigrants seemed to settle there for a time. The neighborhood has
gentrified and now is considered one of the posh places to live. or at
least getting to be.
Gerry
<que...@paradise.net.nz> wrote:
> I can't help wondering if you have ever tasted pickled manderin
>oranges. We frequently serve them for special occasions usually with
>icecream made with whole vanilla pods. Frankly, I just love watching
>peoples' faces light up when they taste them and ask me where I bought
>them. My guess is very few of the readers here will ever visit Hawkes
>Bay so please forgive mentioning some details relevant to the thread.
>Leslie, the lady who makes the preserves has a divine gift for taste
>combinations.
You're right, Quentin, virtually none of us have heard of, let alone
tasted, pickled mandarin oranges. I checked out the Squirrel Pantry
and couldn't find any there. In fact, I got no hits on Google with a
search for "pickled mandarin oranges." Since I happen to like mandarin
oranges (fresh as well as canned ones in low-sugar Jello) and they are
on sale now after Christmas, can you provide us with a recipe for
making these "pickled mandarins" that you consider so elegant. I'd
like to try my hand at making some.
Gerry
Diagnosed as Type 2 in December, 2004
Controlled through diet and exercise
Latest H1AC 5.9
Loretta Eisenberg
glass to see the food Quentin. Elegant food is not served in large
portions, LaBenardin in Manhattan serves food like that.
If I could eat anything I couldnt pick because I need variety.
W. Baker
: Dennis it sure is. The restaurant is located on the lower east side of
: Loretta
Both my parents were born there and then migrated (with their parents) to
two tof the up and coming places at theat time. My Mother's family to
Befdor-Stuyvesant adn then Crown Heights in Brooklyn and my Dad's folks,
first to Harlem and then to the south Bronx(which 50-6- yers later became
"fort Apache."
The film Crossing Delancy, was about this area as was Hester Street of an
earlier period. You can still get those great cill pickles down there.
Wendy
W. Baker
: This post not CC'd by email
: http://www.squirrelspantry.co.nz/
: But is it elegant?
: >Loretta
: http://homepages.paradise.net.nz/quentin
Quentin
Have you a recipe for thsoe pickled mandains? I would love to try them.
Mu Mother used to de wonderful kumqhats in a sugar syrup adn crabapples.
I have tried to do them without sugar, using artificial sweetener, but the
testure is blah and they don't get that lovely ransparent quality, so I
just eat teh kimqhats raw. I do do fruit jams with the new no sugar
needed pectins we have available here adn they are great substitutes for
the "real thing", particularly as the fu
ruit I make them from is so fresh when i do it.
Elegance in food or table service can rally enhance whatever you are
eating, even politically correct food for us diabetics. Tonight, no
elegance, jsut hearty withstring beans (whole) hot italian beef sausageand
a god pasta sauce for one of my versions of diabetic spaghetti. tomorrow
night i am roasting a turkey breat according to a recipe I adapted fro a
leg of lamb recipe of Julia Child, using a soy sauce and lemon rub,
and a mirepoix with tine and carrots added to cover the breast and to
cover the bottom of the pan. Lovely disn! My daughter is here for a 12
day visit from Israel so I am ding a bit more elaborate coking to make
some oof her old favorites and some of my new discoveries.
Wendy
Quentin Grady
Eisenberg) wrote:
>Elegant to me is eating in a fine restaurant where you need a magnifying
>glass to see the food Quentin. Elegant food is not served in large
>portions, LaBenardin in Manhattan serves food like that.
G'day G'day Loretta,
I met a bloke once, long ago in the days when I was a retread
bachelor. Each night when he prepared tea (evening meal) for himself
he took the time to set the table with a table cloth and a candle.
The food was carefully presented on the plate. I understood he was
taking care of himself, meeting an emotional need as well as the
physiological need for sustenance. Yes, he sometimes had steak,
cooked to perfection. When he did, he took the time to relax and eat
slowly. Frankly it was hard to believe, a bloke on his own and he put
on relaxing music and had a glass of wine with it. It was as though he
was dining in a fine restaurant.
Never the less I saw the wisdom of it.
Promised I'd tell you some day about eating steak. Today is the day.
People digest their food better when they create a pleasant, relaxed
and dare I say, elegant environment. This might not seem important to
many people as they think digestion will take place any old how. Well
it doesn't. When people rush and are not relaxed they don't digest
protein well, hence my reference to the steak. If protein isn't
properly digested it forms octamine. The name doesn't matter much, I
may even have spelt it incorrectly. The point is it is like a broken
key for the receptors in the brain that trigger feelings of happiness
and well being. This bloke in his intuitive way, had figured that
being separated was initially a depressing business, he was probably
in shock as people are when some major happens to them, and it took an
effort to "keep up standards". Of course he didn't realise that when
octamine gets one's happiness receptors in its icy grip, people call
that state, depression of the "hating oneself" type. He also figured
one couldn't expect to care for someone else, as he very much hoped to
do, if one wasn't taking care of oneself.
As I see it, people who take care of themselves in this elegant
fashion, like themselves in a healthy way. They think of themselves
as important enough to take care of themselves.
I figure if a bloke can figure this out, then anyone can.
>If I could eat anything I couldnt pick because I need variety.
>
>Loretta
Best wishes and great to see you in fine form.
Loretta Eisenberg
a pickle. haha
Quentin Grady
G'day G'day Garry,
Congratulations on the excellent A1c. My GP prescribed me Diamicron
which has worked well. Never the less I deeply admire those people
who have achieved 5% club status on diet and exercise.
The recipe for "pickled mandarin oranges" is probably locked away in
the secret recesses of Leslie's brain. She and her husband Philip are
fantastic people, part of my social support network. It just amazes me
how thoughtful, generous and kind some people can be for no obvious
gain to themselves. They simply are that way.
Still don't think Leslie would part with her recipe. What I can tell
you is that the bottles have whole cinnamon sticks and some black
pepper corns. The cinnamon seemed like an easy choice to make.
The pepper corns surprised me.
Of course the pickled mandarin oranges are a metaphor for something
more general. Think for a moment of the importance of the delight one
experiences with something new and exquisitely prepared. What I am
getting at here is the importance of avoiding a trap where one eats
the same old thing, and to get some pleasure from it eats ... more.
IMHO, the key is to find ways to enjoy food while eating less.
To me elegance is the key,
wmm...@cox.net
On 12-Jan-2006, Quentin Grady <que...@paradise.net.nz> wrote:
> I met a bloke once, long ago in the days when I was a retread
> bachelor. Each night when he prepared tea (evening meal) for himself
> he took the time to set the table with a table cloth and a candle.
> The food was carefully presented on the plate. I understood he was
> taking care of himself, meeting an emotional need as well as the
> physiological need for sustenance. Yes, he sometimes had steak,
> cooked to perfection. When he did, he took the time to relax and eat
> slowly. Frankly it was hard to believe, a bloke on his own and he put
> on relaxing music and had a glass of wine with it. It was as though he
> was dining in a fine restaurant.
Very fine post, Quentin.... You are singing to the choir!
Will, T2
Quentin Grady
<wba...@panix.com> wrote:
>Quentin
>
>Have you a recipe for thsoe pickled mandains? I would love to try them.
>Mu Mother used to de wonderful kumqhats in a sugar syrup adn crabapples.
>I have tried to do them without sugar, using artificial sweetener, but the
>testure is blah and they don't get that lovely ransparent quality, so I
>just eat teh kimqhats raw. I do do fruit jams with the new no sugar
>needed pectins we have available here adn they are great substitutes for
>the "real thing", particularly as the fu
>ruit I make them from is so fresh when i do it.
G'day G'day Wendy,
Glad you hear you have had success with "no sugar needed" pectins for
making fresh fruit jams. I understand one keeps them in the fridge
once they are opened. They appear on sale here from time to time and
are very nice. Unfortunately, the economics of producing them don't
seem to sustain the companies doing it for long. Many of the
beneficial bioflavonoids reside in the skins of fruit.
There was a time when I firmly believed that the benefits of fruit
were all lost when they were dried, pickled or turned into jam. Now,
I'm aware that this isn't the whole truth. There is research out
there where they have done in vivo studies. That means instead of
analysis the fruit and going, "Oh, how awful, 50% of the Vit C has
been lost ... " they actually looked at what happened in the blood of
people who ate the dried fruit. Somewhat to their surprise they found
that some dried fruit eg figs encourage the liver to produce its own
antioxidants. I think we have seen this pattern before with the bodies
production of cholesterol. What the liver produces is more significant
than the cholesterol that is in the food itself.
In the days of hunter gatherers, some of us were gathers. We gathered
the fruit and stored them as best we could. You strike as one of those
who keep on the old traditions. It is one of my hypotheses that many
T2 diabetics are descendants of those gatherers. The genes they
inherited are those that weren't made to live on a diet that has
limited amounts of the bioflavonoids and polyphenols found in fruit
and vegetables.
>Elegance in food or table service can rally enhance whatever you are
>eating, even politically correct food for us diabetics. Tonight, no
>elegance, jsut hearty withstring beans (whole) hot italian beef sausageand
>a god pasta sauce for one of my versions of diabetic spaghetti.
The delightful Italian lady who made us a meal over the Xmas holidays
somehow made bortoli beans seem elegant, along with the carefully
prepared zucchini. She served strawberries with a teaspoon of
mascapone or similar cream cheese.
> tomorrow
>night i am roasting a turkey breat according to a recipe I adapted fro a
>leg of lamb recipe of Julia Child, using a soy sauce and lemon rub,
>and a mirepoix with tine and carrots added to cover the breast and to
>cover the bottom of the pan. Lovely disn! My daughter is here for a 12
>day visit from Israel so I am ding a bit more elaborate coking to make
>some oof her old favorites and some of my new discoveries.
Wendy, I just love the way, you grasp the essentials. People who are
in control of their lives exhibit one striking feature. Take food for
example. To them it is part of something greater than itself. People
ramble on a bit about ecology, of how things are related and the less
wise don't apply them to their own lives. The wiser one's think of a
meal as more than a meal, it is part of a social gathering. For you I
get the strongest sense that it is about family, having your daughter
visiting from Israel. Now isn't it fantastic that you will take the
time to prepare old favorites and some new discoveries. It is almost
a metaphor for relationships themselves. Every relationship is made
up of familiar themes and new discoveries. Beautiful.
>Wendy
Vicki Beausoleil
Quentin, a websearch didn't turn up anything on pickled Mandarin
oranges. I did, however, find this. Does it seem familiar?
500 g kumquats
250 g sugar
240 ml white vinegar
1 cinnamon stick
12 cloves
1. Wash kumquats thoroughly. Place in a large pan and cover with cold
water.
Bring to the boil gently, cover and simmer for 30 minutes. Drain well.
2. In a large pan, mix the vinegar, sugar and spices and bring to the
boil.
Add the part-cooked kumquats and simmer covered until they look
transparent
(this should take about 45 minutes).
3. Gently lift the kumquats with a slotted spoon and pack into warm
sterilized jars.
Reduce the vinegar mixture until thick and syrupy. Pour over fruits to
cover. Seal firmly
----
I knew pickled kumquats existed, and that they were pickled whole, so I
did a search to see what would turn up.
Vicki
Loretta Eisenberg
for your stomach to tell your brain that you have eaten and are full. I
try to do that .
thanks I am glad to be back, wether in fine form is another story. :-)
Ozgirl
> I'm in Northmead, so I've probably been having the same
weather. I am 5 minutes from the ocean, sometimes that is an
advantage, on New Year's Day it wasn't ;( My son lives in
Regents Park though so I know how they were suffering the
bad days.
> I don't know if you know about it but some people with
diabetes are
> having a picnic in Bicentennial Park at Homebush on Sunday
22.
> Information at
http://realitycheck.org.au/phpBB2/viewtopic.php?t=2721
No, didn't know that, I haven't read reality check site for
a while, I just recommend it ;)
Ozgirl
"Loretta Eisenberg" <Ron...@webtv.net> wrote in message
news:19403-43C...@storefull-3234.bay.webtv.net...
> Elegant to me is eating in a fine restaurant where you
need a magnifying
> glass to see the food Quentin. Elegant food is not served
in large
> portions, LaBenardin in Manhattan serves food like that.
Elegant to me is cooking (or eating) something you don't
normally have every day and doing it simply. Like seeing 3
separate food items on a large white china plate. The
artistic side of eating in other words. Having a variety of
foods is like the local steakhouse. Like my house every
night ;) Sometimes I like to just do the elegant, for me
only, the kids like quantity. Even if it's veal Oscar and
some nice seasonal veggies and the diet coke in a wine
glass - it is elegant ;) (and sometimes reminds me that
there is a life outside of motherhood ;)
Ozgirl
"Vicki Beausoleil" <VBeau...@netscape.net> wrote in
message
> Quentin, a websearch didn't turn up anything on pickled
Mandarin
> oranges. I did, however, find this. Does it seem familiar?
>
> 500 g kumquats
> 250 g sugar
> 240 ml white vinegar
> 1 cinnamon stick
> 12 cloves
I noticed a few recipes for pickled fruits used cider
vinegar, I think I would prefer that to regular white
vinegar.
Quentin Grady
Eisenberg) wrote:
>Quentin, here is what I know in simple terms. It takes twenty minutes
>for your stomach to tell your brain that you have eaten and are full. I
>try to do that .
>
>thanks I am glad to be back, wether in fine form is another story. :-)
>
>Loretta
G'day G'day Loretta,
You know what? That is good enough. Sometimes people are surprised
that they go to Thai restaurants and the dishes aren't all served at
once and their blood glucose is fine. A more leisurely pace with time
for interesting conversations gives time for the brain to catch up.
Best wishes and welcome back,
Quentin Grady
G'day G'day Ozgirl,
Yes, I wondered if she used cider vinegar.
Quentin Grady
That looks pretty much like it. I think from the flavour that there
are cloves in the recipe. The whole unskinned fruit and cinnamon
sticks are easily visible and part of the attraction. Leslie always
presents her produce artistically. She does rainbow layers jams. To
get the diagonal layers she must use some sort of rack like they do
for turning wine bottles. Knowing Leslie it is just possible she uses
white balsamic vinegar for that little extra touch.
Best wishes and thank you.
This post not CC'd by email
Quentin Grady
G'day G'day Ozgirl,
How does one do motivational workshop clapping on the net?
There has to be an emoticon for it somewhere.
You know the sort of thing where people hold their hands up above
their heads and clap.
Well done. Congratulations.
Ma¢k
and Puffed the following into the madness of usenet:
did you try googling "pickled fruit"?
http://www.google.com/search?hl=en&q=pickled+fruit
--
Māck©®
Type 1 since 1975
http://www.alt-support-diabetes.org
http://www.diabetic-talk.org
http://www.insulin-pumpers.org
"To announce that there must be no criticism of the
President, or that we are to stand by the President
right or wrong, is not only unpatriotic and servile,
but is morally treasonable to the American public."
...Theodore Roosevelt
(o o)
--ooO-(_)-Ooo--------------------
"I don't know half of you
half as well as I should like;
and I like less than half of you
half as well as you deserve."
Jesus never hated anyone.
Ma¢k
the following into the madness of usenet:
>
what? I thought everyone did this. how sad.
Pete Romfh
> On Thu, 12 Jan 2006 19:52:49 GMT, wmm...@cox.net Huffed
> and Puffed the following into the madness of usenet:
>
>>
>> On 12-Jan-2006, Quentin Grady <que...@paradise.net.nz> wrote:
>>
>>> I met a bloke once, long ago in the days when I was a
>>> retread bachelor. Each night when he prepared tea
>>> (evening meal) for himself he took the time to set the
>>> table with a table cloth and a candle. The food was
>>> carefully presented on the plate. I understood he was
>>> taking care of himself, meeting an emotional need as
>>> well as the physiological need for sustenance. Yes, he
>>> sometimes had steak, cooked to perfection. When he
>>> did, he took the time to relax and eat slowly. Frankly
>>> it was hard to believe, a bloke on his own and he put
>>> on relaxing music and had a glass of wine with it. It
>>> was as though he was dining in a fine restaurant.
>>
>>
>> Very fine post, Quentin.... You are singing to the choir!
>>
>> Will, T2
>
>
> what? I thought everyone did this. how sad.
>
Peg and I do that sort of thing frequently.
Or we take time to make some special dish.
That's part of what I've been suggesting from time to time"
"Diabetics don't have to settle for boring food".
--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org
W. Baker
: This post not CC'd by email
: >Wendy
: http://homepages.paradise.net.nz/quentin
Quenten,
i am blushing:-)
Wendy
Wes Groleau
Quentin Grady wrote:
> elegant has interesting connotations. It precludes large quantities.
> It precludes eating more for the sake of eating more. There is
> something ecological about desiring elegant food. Elegant is a slim
> word.
>
> ....
>
> Whatever. Today's mission, if you feel so inclined is to share your
> thoughts on the most elegant meals you have served. ...
"Elegant meals" for me recalls a dinner with my fiancée at
"Windows on the World." First course was five asparagus
spears, each about the size of a pencil, evenly arranged in
a 45 degree fan, with a thread of cheese/mustard across it.
It was aesthetically perfect. You could spray it with
plastic, hang it on the wall, and enjoy it for months.
But you couldn't get more than twenty calories out of it.
I have to be a wet blanket on this one, Quentin.
We enjoyed it, then we ate it. Then, a hundred dollars
poorer, we went looking for a place to stave off starvation.
:-)
--
Wes Groleau
There ain't no right wing,
there ain't no left wing.
There's only you and me and we just disagree.
(apologies to Dave Mason)
Wes Groleau
Wes Groleau wrote:
> I have to be a wet blanket on this one, Quentin.
> We enjoyed it, then we ate it. Then, a hundred dollars
> poorer, we went looking for a place to stave off starvation.
Lest I be misunderstood..... I am actually quite enjoying this thread.
Except for the posts containing the word "pickled" (shudder).
--
Wes Groleau
Ostracism: A practice of sticking your head in the sand.
Gerry
<que...@paradise.net.nz> wrote:
>G'day G'day Vicki,
>
> That looks pretty much like it. I think from the flavour that there
>are cloves in the recipe. The whole unskinned fruit and cinnamon
>sticks are easily visible and part of the attraction. Leslie always
>presents her produce artistically. She does rainbow layers jams. To
>get the diagonal layers she must use some sort of rack like they do
>for turning wine bottles. Knowing Leslie it is just possible she uses
>white balsamic vinegar for that little extra touch.
>
>Best wishes and thank you.
>
Hi Quentin,
Did some more snooping around the web and found a recipe for those
pickled oranges. It was part of an Auzi page about metric recipes so
it uses metric measurements. It has the cinnamon sticks you mention
but not the pepper corns. Without further ado:
Pickled oranges
8 oranges 1 tsp salt
250 mL water 90 grams honey
500 grams sugar 250 mL malt vinegar
1 tsp fennel seeds 8-10 bruised cardamom pods
1 cinnamon stick 8 star anise
Bring the oranges to the boil in salt and water and simmer for 30 or
40 minutes. Drain, cool, and cut into slices about 8 mm to 10 mm thick
(the tip of your little finger is about 10 mm). Boil and then simmer
remaining ingredients for 10 minutes, then pass through a sieve.
Place orange slices in strained liquid; bring to the boil, then simmer
for about 15 minutes. If liquid doesn¹t cover the oranges, carefully
turn the sections so that they all get to cook in the liquid be
careful not to break them.
Stand off the heat for 10 minutes, and then freeze in suitable
containers, covered with the liquid.
1 teaspoon (tsp) = 5 mL 1 tablespoon (tbs) = 20 mL 1 cup = 250
mL.
Loretta Eisenberg
ambience, or should I say way. It was part of the tragedy of 9/11
wmm...@cox.net
On 13-Jan-2006, Ron...@webtv.net (Loretta Eisenberg) wrote:
> Wes, windows on the world, is not about the food. It is about the
> ambience, or should I say way. It was part of the tragedy of 9/11
>
> Loretta
I heard that the death toll up there was essentially 100%....
Will, T2
TaniO
wrote
(in message <T4Sxf.71$he.63@trnddc03>):
Some of the survivors, plus staff from other
restaurants damaged then, just opened a new
co-operative restaurant named Colors. Everyone on
the staff owns a piece of the restaurant. It is a
truly inspiring event.
TaniO
> Will, T2
Quentin Grady
G'day G'day Wendy,
There is succeeding. And there is knowing one is succeeding.
Quentin Grady
<promf...@OUThal-pc.org.invalid> wrote:
>Peg and I do that sort of thing frequently.
>Or we take time to make some special dish.
>That's part of what I've been suggesting from time to time"
>"Diabetics don't have to settle for boring food".
G'day G'day Pete,
Way to go Pete, Special is a powerful word. It implies caring.
It implies valuing one's self and one's relationships.
IMHO T2s often adopt a defensive stand against their disease ie
portion control, low gi, low fat, low carb. It doesn't matter too
much what. The fundamental idea is they DON'T do something they will
succeed. Unfortunately to NOT do something, one has to consistently
thing about the thing they are not doing. Low fat must think about
fat, low carb must think about carb. The other control measures
follow pretty much the same pattern.
Defenses often crumble over time ... unless they are replaced with
something else. Our attentions is limited to a few things at a time,
maybe about seven give or take a couple. What if instead of playing
this game harder, we played it smarter.
How? IMHO we need to centre our attention on words that preclude
eating gluttonously.
Elegant is one such word. It even appears in phrases, such as an
elegant sufficiency, an elegant solution.
Can anyone suggest other words that refocus our attention?
Quentin Grady
<grolea...@freeshell.org> wrote:
>> Whatever. Today's mission, if you feel so inclined is to share your
>> thoughts on the most elegant meals you have served. ...
>
>"Elegant meals" for me recalls a dinner with my fiancée at
>"Windows on the World." First course was five asparagus
>spears, each about the size of a pencil, evenly arranged in
>a 45 degree fan, with a thread of cheese/mustard across it.
>It was aesthetically perfect. You could spray it with
>plastic, hang it on the wall, and enjoy it for months.
>But you couldn't get more than twenty calories out of it.
>
>I have to be a wet blanket on this one, Quentin.
>We enjoyed it, then we ate it. Then, a hundred dollars
>poorer, we went looking for a place to stave off starvation.
>
>:-)
>
>--
>Wes Groleau
G'day G'day Wes,
Good point, well made. Elegant steers us in the right direction.
Now to make elegance palatable and satisfying. It happened for me
with the meal cooked by the Italian lady. It can happen for others.
Quentin Grady
wrote:
>On Thu, 12 Jan 2006 12:37:12 +1300, Quentin Grady
><que...@paradise.net.nz> wrote:
>
>>G'day G'day Folks,
>
>>Whatever. Today's mission, if you feel so inclined is to share your
>>thoughts on the most elegant meals you have served.
>
>Hmmm. I assume that would have to be post Dx, as my fancy occasion
>menus from preDx would be inappropriate.
>
>Post Dx, I can only think of one elegant (IMHO) meal that I have
>served. It's not everyone's definition of elegant, and is rather
>unorthodox, but I had no complaints from my guests.
>
>Salad: Tossed salad greens, spring onion, mushrooms, cucumber,
>arugala, salad bennet, klammata olives, with a home-made tarragon
>ranch dressing based on walnut oil instead of vegetable oil.
>
>First course: Foi Gras, made from goose liver and garden herbs,
>accompanied by dry red sherry and rye toast. .
>
>Second course: cheese souffle, done with garden herbs, accompanied by
>a Canadian "ice wine", a slightly sweet white wine.
>
>Main course, Smoked loin of pork stuffed with feta cheese and herbs,
>accompanied by sauted vegetables in crisped elephant garlic, and a dry
>merlot.
>
>Desert: Sugar free Jello inlaid with apple slivers, with real vanilla.
>
>Ok, so not a very healthy meal, but I only cook like this about once a
>year.
>
>On a daily basis, I do indeed eat mainly very tasty food, as I find
>that bland food is very unsatisfying.
G'day G'day ChrisJ,
You'll survive. You'll survive to because you are highly creative
and will take everything ... including my ideas in moderation.
Quentin Grady
I'm celebrating Spice Day today. It's something I should do every
six months or so. It's sad to see spices in the draw that have "packed
on 3/12/04 on the label. We need to keep our spices fresh, to make
food appetizing in small amounts.
Frankly, I'm having to rethink fresh. It is fabulous to buy fresh
fruit and vegetables from the Farmers' Market or the road side stalls
that one sees every kilometre or so at the moment. There is however
another side to the story which I haven't exactly neglected but
haven't given due thought to. That is fruit that is preserved at the
peak of perfection, with spices. Cardamom, fennel seeds, cinnamon and
star anise seed that appears in the recipe you have presented have
hardly been explored. I mean, whose going to pay for the research. So
there is the spices like cloves that have exceptional antioxidant
capacity and are available to everybody whose value is hardly
acknowledged. The paradigm that really escaped my attention for far
to long is the preserved fruit still contain a heap of polyphenols
like dried fruit. Polyphenols are the family of good guys that take
on the challenge of recycling Vit C and Vit E.
Today I made my wife a salad. It might loosely have been called a
fresh fruit salad. One large red fleshed plum, one apricot, one slice
of diced pineapple, one slice of diced red fleshed melon, a couple of
diced prunes. The non-fruit part came from my garden, sweet Thai mint
tips, green perilla tips, purple perilla tips, golden pursalane. I
tossed on a little crumbled feta and some goat feta cubes. The whole
lot was marinated with raspberry vinegar and olive oil. OK, the whole
thing was about four portions and I had one. Some will go into the
refrigerator.
Best wishes and thanks, Gerry, for the recipe.
It reminded me of important things.
Best wishes,
This post not CC'd by email
--
Quentin Grady
wrote:
>On Sat, 14 Jan 2006 10:21:53 +1300, Quentin Grady
><que...@paradise.net.nz> wrote:
>
>
>>G'day G'day ChrisJ,
>
>Howdy Quentin,
>
>> You'll survive. You'll survive to because you are highly creative
>>and will take everything ... including my ideas in moderation.
>
>Thanks...
>
>I do indeed love your ideas, as they are usually both very healthy,
>and very tasty!
>
>Pickled mandarin oranges? Hmmm.. At first thought, that does not sound
>appealing, but I am intrigued. It can't hurt to try them, so if I can
>find some I shall do just that.
G'day G'day Chris J,
Preserved might be a better word. The downside of that is preserved
is associated with sugar syrup. The syrup with these manderin oranges
is very light.
>However, I found nothing on them in google, for either sources or
>recipes, but I will keep my eye out.
It is as much in the concept as in any specific item.
W.M.McKee
wrote:
Hey Chris,
When is dinner being served? Where did you say you live?
Will, T2
Annette
"Quentin Grady" <que...@paradise.net.nz> wrote in message
news:fl4gs15mhr7000o7e...@4ax.com...
Hi there Quentin,
Ahhh, the power of words!
I felt I had nothing much to contribute to this discussion.
Elegant means something else in our house. Without going into the details,
it just isn't something that we'd apply to food.
But I *do* know that the word "don't" somehow doesn't get through to the
"underlying mind". For example, if you tell a child "Don't pull the cat's
tail!" all they hear is "Pull the cats' tail!" Or so the experts say.
Negative things like saying "I musn't eat that" translates into "Eat that!"
A very real feeling of deprivation can set in. We may end up giving in to
that hidden voice and eat far too much of what we conciously know is a
problem for our bodies.
It's seems what works are positive statements, like "Pat the cat and make it
purr."
So perhaps we need to say to ourselves "Eat that", when looking at the
healthier choices. And do look at those healthier choices, and imagine
eating them. As one friend once commented about visiting the local fresh
produce market, "I end up buying more than I can eat of lots of delicious
fruit and veges, and then take them home to rot in the fridge!"
This kind of food really is tempting! Yes, look and imagine.
I do know that you, Quentin, go to your local Farmer's Markets and are
offered free samples by the stall owners. Why are you so favoured? They told
you. You eat their produce with such obvious enjoyment and gusto that it
attracts heaps of customers!
When it comes to food and eating, my goal has always been positive words
like attractive, delicious, satisfying and interesting. Enjoyment is
another. I notice how words like healthy and nutritious sell things. Even
natural, athough that one is getting overdone and becoming a little
unpopular lately.
Fresh is another one that has positive overtones to most people. Adventure
is not bad either.
I do like to see each meal as a culinary delight. All fresh ingredients, an
adventure for the taste buds, and lets face it, delicious and satisfying. It
looks good enough to eat! So you do!
That it is also nutritious and healthy is a kind of side benefit, that makes
one feel very virtuous. <g>
It's even better when you look at your meter or scales, and see those lovely
ideal numbers. All without even trying, it seems.
When I hear elegant applied to meals, my mind produces a picture of ultra
thin bony snobs eating one tiny lettuce leaf off white china plates, with
silver cutlery. Sorry, just not what appeals to me, anyway.
I do like the phrase "portion control" though. Control implies an image of
being in charge of one's life. Strong and smart.
Another one that is similar is controlling or managing one's bg levels.
Something to be greatly desired, and a joy to achieve.
A "good" meal, though, implies a tasty mix of foods producing a full tummy
and a satisfied smile. Happy people neither fat nor thin, just looking fit
and in good spirits, having a good time. No one goes hungry or feels
deprived (such negative words *they* are!) They enjoy the meal. All it took
was a little thinking and some choices, so that we can truly tell ourselves
without hesitation, "Eat THAT".
Lastly, when shopping in Australia for food, all unprocessed foods are tax
free. My hubby takes great delight in trying to see how low he can keep this
tax in our weekly food bill. It's a game. He boasts that only our cat pays
tax!
So all you Ozzies, try eating tax free! It could be your secret delight,
beating the system!
Annette
Whatever spins your wheels, eh?
W. Baker
: On Sat, 14 Jan 2006 16:18:32 +1300, Quentin Grady
: <que...@paradise.net.nz> wrote:
: >>Pickled mandarin oranges? Hmmm.. At first thought, that does not sound
: >>appealing, but I am intrigued. It can't hurt to try them, so if I can
: >>find some I shall do just that.
: >
: >G'day G'day Chris J,
: >
: >Preserved might be a better word. The downside of that is preserved
: >is associated with sugar syrup. The syrup with these manderin oranges
: >is very light.
: Ahhh, mandarin oranges in light syrup are something I certainly can
: get here. They used to be a favorite desert of mine pre Dx.
: Unfortunately, my favorite way of having them is with cream, which
: isn't a good idea anymore, but I like them almost as much on their own
: or in sugar free jello.
: I've only tried them once since Dx. I rinsed them in water first, to
: get rid of as much of the syrup as I could. I ate small servings (5
: segments) and it didn't seem to alter my BG's much over an identical
: meal without them.
: Hmmmm... I think it's high time I tried them again. Thanks for the
: inspiration.
If yu are starting form the canned in light syrup, you might consider
lightlystewing them with some interesting spices, say, a few whole cloves
adn a stick of cinnamon and, if you have it some allspice and ginger. You
wuld then cool them down( leavint the shole spices in the syrp) adn eat
them cold, removing the whole spices:-)
I wonder how this would be with canned in its own juice pineapple? Might
make an interesting new desert or condiment.
Wendy
Quentin Grady
wrote:
>
>"Quentin Grady" <que...@paradise.net.nz> wrote in message
>news:fl4gs15mhr7000o7e...@4ax.com...
>> This post not CC'd by email
>> On Thu, 12 Jan 2006 21:07:11 -0600, "Pete Romfh"
>> <promf...@OUThal-pc.org.invalid> wrote:
>>
>> What if instead of playing
>> this game harder, we played it smarter.
>>
>> How? IMHO we need to centre our attention on words that preclude
>> eating gluttonously.
>>
>> Elegant is one such word. It even appears in phrases, such as an
>> elegant sufficiency, an elegant solution.
>>
>> Can anyone suggest other words that refocus our attention?
>>
>
>Hi there Quentin,
>
>Ahhh, the power of words!
>
>I felt I had nothing much to contribute to this discussion.
>Elegant means something else in our house. Without going into the details,
>it just isn't something that we'd apply to food.
>
>But I *do* know that the word "don't" somehow doesn't get through to the
>"underlying mind". For example, if you tell a child "Don't pull the cat's
>tail!" all they hear is "Pull the cats' tail!" Or so the experts say.
>Negative things like saying "I musn't eat that" translates into "Eat that!"
>A very real feeling of deprivation can set in. We may end up giving in to
>that hidden voice and eat far too much of what we conciously know is a
>problem for our bodies.
G'day G'day Annette,
It is thought by some people that in order to process the information
contained in the "Don't pull the cat's tail" a child has to first
think of what a cat is (probably stored as an image with loud meeou
sounds), what pull is (probably stored as a particular collection of
muscle tension) and what a tail is. (visual) The rest is pretty
automatic.
With teenagers it is worse. They have concepts like social justice
etc. Some researchers experimented with lecturing classes at the
beginning of the semester on the evils of stealing and cheating and
the punishments that would follow if caught. Stealing and cheating
went up, dramatically. According to the researchers their was a
natural tendency to find exceptions to the rules, to think up
situations where cheating and stealing would not only be not bad but
actually virtuous.
>It's seems what works are positive statements, like "Pat the cat and make it
>purr."
>So perhaps we need to say to ourselves "Eat that", when looking at the
>healthier choices. And do look at those healthier choices, and imagine
>eating them.
That about expresses the gist of the strategy I'm working on ...
though there is one nuance I see you have picked on later.
>As one friend once commented about visiting the local fresh
>produce market, "I end up buying more than I can eat of lots of delicious
>fruit and veges, and then take them home to rot in the fridge!"
>This kind of food really is tempting! Yes, look and imagine.
That works.
>I do know that you, Quentin, go to your local Farmer's Markets and are
>offered free samples by the stall owners. Why are you so favoured?
There are many reasons. One is they value my opinion. I don't say
vague things like "Nice" "Interesting" I tell them if the flavours
balance and if they are out in which direction they are out.
>They told you. You eat their produce with such obvious enjoyment and
> gusto that it attracts heaps of customers!
I'm sure that helps.
>When it comes to food and eating, my goal has always been positive words
>like attractive, delicious, satisfying and interesting. Enjoyment is
>another. I notice how words like healthy and nutritious sell things. Even
>natural, athough that one is getting overdone and becoming a little
>unpopular lately.
Producers do market surveys of words to find out which sell and which
don't. "Free range" sells locally at the market. People seem to treat
it with more suspicion in supermarkets. You may recall a Canadian
professor interviewing me at length on "healing the breach between
consumer and producer" He asked, "How important is it that the person
selling the produce actually produced it" My answer had him
scribbling vigorously. Basically to me it was very important. If the
seller had produced the goods I could look them in the eye and ask
them details about its production. If they hadn't they could evade
the probing questions with "I don't know" Phrases like "free range"
got fleshed out with details.
>Fresh is another one that has positive overtones to most people. Adventure
>is not bad either.
>
>I do like to see each meal as a culinary delight. All fresh ingredients, an
>adventure for the taste buds, and lets face it, delicious and satisfying. It
>looks good enough to eat! So you do!
Very important. You can see how satisfaction is now linked to
something else eg quality, not to concepts quantity. We all know the
common hooks used to sell junk food, like "all you can eat" "10% more"
If we had a Bayesian filter built in that detected junk food, each of
these and similar phrases would tip the balance towards rejection of
the item.
>That it is also nutritious and healthy is a kind of side benefit, that makes
>one feel very virtuous. <g>
>It's even better when you look at your meter or scales, and see those lovely
>ideal numbers. All without even trying, it seems.
>
>When I hear elegant applied to meals, my mind produces a picture of ultra
>thin bony snobs eating one tiny lettuce leaf off white china plates, with
>silver cutlery. Sorry, just not what appeals to me, anyway.
So, it is a very personal thing, finding words that inspire healthy
eating AND preclude over eating.
>I do like the phrase "portion control" though. Control implies an image of
>being in charge of one's life. Strong and smart.
Some people rebel against "control" There is even a cartoon picture
familiar in counseling circles that says "caring is the sunny side of
control" Control has a bad connotation in this context.
>Another one that is similar is controlling or managing one's bg levels.
>Something to be greatly desired, and a joy to achieve.
I see how it is positive when viewed that way.
From long association with managers, some people hate management.
You are making me aware just how idiosyncratic the emotional impact of
words is.
>A "good" meal, though, implies a tasty mix of foods producing a full tummy
>and a satisfied smile. Happy people neither fat nor thin, just looking fit
>and in good spirits, having a good time. No one goes hungry or feels
>deprived (such negative words *they* are!) They enjoy the meal. All it took
>was a little thinking and some choices, so that we can truly tell ourselves
>without hesitation, "Eat THAT".
>
>Lastly, when shopping in Australia for food, all unprocessed foods are tax
>free. My hubby takes great delight in trying to see how low he can keep this
>tax in our weekly food bill. It's a game. He boasts that only our cat pays
>tax!
Now this is brilliant. Unprocessed or minimally processed food is
often healthier. Here legislation is encouraging people to eat
healthier food with actually using the words healthier.
>So all you Ozzies, try eating tax free! It could be your secret delight,
>beating the system!
What is so brilliant about this is the thought of getting "tax free"
food is most unlikely to produce the rebound effect in consumers
thought processors. It is hard to imagine people opting to pay more
taxes voluntarily.
BTW, we have an advert for a breakfast cereal here which says, "Don't
tell them its healthy and they'll eat it." Healthy is obviously a
two-edged sword for manufacturers to deal with, parents might like it,
kids don't.
>Annette
>Whatever spins your wheels, eh?
>
--
Quentin Grady
wrote:
>On Sat, 14 Jan 2006 16:18:32 +1300, Quentin Grady
><que...@paradise.net.nz> wrote:
>
>
>>>Pickled mandarin oranges? Hmmm.. At first thought, that does not sound
>>>appealing, but I am intrigued. It can't hurt to try them, so if I can
>>>find some I shall do just that.
>>
>>G'day G'day Chris J,
>>
>>Preserved might be a better word. The downside of that is preserved
>>is associated with sugar syrup. The syrup with these manderin oranges
>>is very light.
>
>Ahhh, mandarin oranges in light syrup are something I certainly can
>get here. They used to be a favorite desert of mine pre Dx.
>Unfortunately, my favorite way of having them is with cream, which
>isn't a good idea anymore, but I like them almost as much on their own
>or in sugar free jello.
>
>I've only tried them once since Dx. I rinsed them in water first, to
>get rid of as much of the syrup as I could. I ate small servings (5
>segments) and it didn't seem to alter my BG's much over an identical
>meal without them.
>
>Hmmmm... I think it's high time I tried them again. Thanks for the
>inspiration.
G'day G'day Chris J,
When I was in my rapid weight loss stage I made Thai salads. Thai
salads seemed like a simple for a bloke to prepare way of eating
tender spinach and Weiner Schnitzel together. I used a large oval
platter. Arranged the baby spinach leaves. The wiener schnitzel was
cut into strips, lightly cooked, given a spicy coating and placed on
the spinach. To provide attractive colour and a sense of sweetness I
placed tinned peach slices around the edge of the platter. If one
runs water through the can after opening the peach slices are
relatively reduced carb. People often mistake sweetness for carb
content.
Last night I prepared a Moroccan style dish for my wife. It was a
matter of throwing together something with what I had at hand in the
fridge and pantry. I took a can of red beans without tomatoes. Running
water through the can cleared the sludge that beans sometimes
accumulate. Into the wok went the beans, a small diced eggplant,
freshly chopped okra from the Farmers' Market, a can of guavas without
the syrup, a stick of cinnamon and six cloves. North African food
typically has fruit eg prunes and/or apricots with meat. Last night
it was red kidney beans and guavas, The cinnamon and cloves provided
the illusion of sweetness. I ground some fragrant spice on top.
One reason for typing up this recipe is because it was delicious.
Some dishes work and some don't and I'd like to remember this recipe.
OK, I know for many people, the beans would be too high in carbs and
they might worry over the guavas. The only downside I discovered with
the canned guavas was the seeds which were hard. The flavour mix
worked a treat.
Nicky
>
> What if one had chilled mint tea before each meal?
Does it actually have to be mint? I find jasmine tea to be elegant, and it's
enhanced every meal I've tried it with.... no idea of its satiety
properties, though.
Nicky.
--
A1c 10.5/5.6/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg
Nicky
> Whatever. Today's mission, if you feel so inclined is to share your
> thoughts on the most elegant meals you have served.
The foods that come to mind are the simple flavours. A tomato and basil
salad, for instance, with its strong colours and clean tastes; the saltiness
and whiteness of feta cheese sprinkled on a salad; a strawberry dipped in
balsamic vinegar.
Elegance in cooking is not something I can aspire to - but I'm very good at
elegantly arranging simple foods : )
Quentin Grady
<ukc802...@btconnect.com> wrote:
>
>"Quentin Grady" <que...@paradise.net.nz> wrote in message
>news:0snbs1953u9qe434h...@4ax.com...
>>
>> What if one had chilled mint tea before each meal?
>
>Does it actually have to be mint? I find jasmine tea to be elegant, and it's
>enhanced every meal I've tried it with.... no idea of its satiety
>properties, though.
>
>Nicky.
G'day G'day Micky,
The information was contained in and advertisement that made great
play on the fact that the spray appeared on Oprah and she said, "Give
a me bottle." Apparently the researchers had discovered more rapid
satiety ensured when people were exposed to what they called sweet
fragrances; green apple and peppermint were listed as examples.
At the moment I having jasmine and rose hip tea. Rose hip is a good
source of rutin which is needed in conjunction with Vit C. I find it
works to throw in two tea bags together, say mint/green tea and
nettle.
Works for me.
Quentin Grady
<ukc802...@btconnect.com> wrote:
>
>"Quentin Grady" <que...@paradise.net.nz> wrote in message
>news:394bs1d0t66k0l3gk...@4ax.com...
>> Whatever. Today's mission, if you feel so inclined is to share your
>> thoughts on the most elegant meals you have served.
>
>The foods that come to mind are the simple flavours. A tomato and basil
>salad, for instance, with its strong colours and clean tastes; the saltiness
>and whiteness of feta cheese sprinkled on a salad; a strawberry dipped in
>balsamic vinegar.
>
>Elegance in cooking is not something I can aspire to - but I'm very good at
>elegantly arranging simple foods : )
>
>Nicky.
G'day G'day Nicky,
I doubt many T2 diabetics have elegance as a high priority item in
their decision making tree. Comfort, pleasure, satiety problems are
much higher level items. Take a look at adult shoes sometime. It
quickly reveals their decision making priorities.
I think the following is something we could all try on for a day and
see if it changed our eating patterns.
>Elegance in cooking is not something I can aspire to - but I'm very good at
>elegantly arranging simple foods : )
Best wishes,
Quentin Grady
<wba...@panix.com> wrote:
>If yu are starting form the canned in light syrup, you might consider
>lightlystewing them with some interesting spices, say, a few whole cloves
>adn a stick of cinnamon and, if you have it some allspice and ginger. You
>wuld then cool them down( leavint the shole spices in the syrp) adn eat
>them cold, removing the whole spices:-)
G'day G'day Wendy,
Looks like preserving for blokes to me.
>I wonder how this would be with canned in its own juice pineapple? Might
>make an interesting new desert or condiment.
Wendy, cooking usually destroys enzymes. What I am puzzling over at he
moment is whether the anti-inflammatory effects of pineapple are still
present in the preserved fruit.
Best wishes,
>Wendy
W.M.McKee
I dunno, Quentin. My wife is a gourmet cook. Truly she is, and she
always lives by the mantra, "presentation, presentation,
presentation... presentation is everything."
It works for me. She could have me happy eating slop, because of how
well she serves it! Lucky for me she is she.
Will, T2
W.M.McKee
I forgot to add, that I am just an old, half-blind dog that would eat
slop! Ha!
But, lucky for me, I get really gourmet chow every day, and that's
partly how I came to have diabetes. But to give Tricia credit, she has
adjusted her cooking from cordon bleu and similar fare to very
diabetic friendly ways... Again, lucky for me!
Would that everyone had such a wonderful spouse!
Will, T2
Chuck@b4me.org Grandpa Chuck
>
> I forgot to add, that I am just an old, half-blind dog that would eat
>slop! Ha!
>
>But, lucky for me, I get really gourmet chow every day, and that's
>partly how I came to have diabetes. But to give Tricia credit, she has
>adjusted her cooking from cordon bleu and similar fare to very
>diabetic friendly ways... Again, lucky for me!
>
>Would that everyone had such a wonderful spouse!
>
>Will, T2
Laurie adjusted her cooking habits as soon as we knew what I needed to
eat and to avoid after my diagnosis. She also switched to diet drinks
on the same day as I did even though I told her that she didn't need
to do that.
If she thinks I am irritable for no reason she will ask me how long
it's been since I ate something and if I need to test. She doesn't
harp on me about it; she will just ask in a very nice manner.
She checks the labels on foods at the store to find out the carb
content and serving size just as diligently as I do.
Is she likely to become "one of us"? Probably not. It isn't in her
family. She weighs a healthy 146 and is 5'10" tall. She is physically
active and has a body that many 19 year old girls would give anything
to have.
In conclusion, I consider myself to be a very blessed man indeed.
--
Grandpa Chuck
-ôżô-
~
The following information is given with the utmost respect
for the armed forces and civilians who have died in the
current war in Iraq. According to http://icasualties.org/oif/
The number of Americans killed in Iraq as of Jan. 13, 2006 is 2,215.
United Kingdom = 98 Other = 103 Iraqi deaths in excess of 30,000
according to President Bush - probably many more.
Mary
I fed (feed) my family the same...then added some new things like stir
fry, Mexican food, etc. Definitely not gourmet, though. Yesterday at
work, the caterers brought sloppy joes and one of the surgeons was
overjoyed, as was I. I noticed everyone else was enjoying them, too.
It doesn't take much to please me, but I do like just about everything
that can come in a bun. Dave calls me a "food slut," and I'm not ashamed :)
Mary
W.M.McKee
>Will, I grew up with good old fashioned meat & potatoes cooking, and so
>I fed (feed) my family the same...then added some new things like stir
>fry, Mexican food, etc. Definitely not gourmet, though. Yesterday at
>work, the caterers brought sloppy joes and one of the surgeons was
>overjoyed, as was I. I noticed everyone else was enjoying them, too.
>It doesn't take much to please me, but I do like just about everything
>that can come in a bun. Dave calls me a "food slut," and I'm not ashamed :)
>
>Mary
>
Mary, to my way of thinking you and Dave have a very healthy outlook
and must have a wonderful relationship. Most of us grew up the same
way....
By the way, tell Dave I really do enjoy his sense of humor. I realize
that not eveyone knows how to take him, sometimes, but in my book he
is priceless.
Hope you are having a great weekend!
Will, T2
Mary
Mary
David
here who don't know "how to take me"! I look forward mostly to your and
Chief's (Gene) posts. Nothing beats a well tuned sense of the silly!
I still miss Carson...Leno or Letterman(ugh!) don't cut it, for me.
Dave
David
Dave
W.M.McKee
Indeed, my friend, nothing is ever cut for anyone... We get what we
get. As Forrest Gump said, " life is just like a box of chocolates.
You never know what your're gonna get." By the way, in my view,
Spielberg is a genius!
Will, T2
Nicky
> Last night I prepared a Moroccan style dish for my wife.
Would Moroccan preserved lemons have the same affect as the mandarins, I
wonder?
Nicky
"David" <Da...@invalid.com> wrote in message
news:ktmdnbdrgbi...@comcast.com...
> somehow I wiped out the subject and replaced it with "!"
Actually, I thought it was most apposite : )
W. Baker
: "Quentin Grady" <que...@paradise.net.nz> wrote in message
: Nicky.
Those preserved lemons are exptremely salty, while the mandarins don't
sound like they are. Just my opinion/
Wendy
Quentin Grady
<ukc802...@btconnect.com> wrote:
>
>"Quentin Grady" <que...@paradise.net.nz> wrote in message
>news:tmbis1th7e4sa7rv4...@4ax.com...
>> Last night I prepared a Moroccan style dish for my wife.
>
>Would Moroccan preserved lemons have the same affect as the mandarins, I
>wonder?
>
>Nicky.
G'day G'day Nicky,
At the moment I'm exploring preserved fruit. Preserved fruit gets a
bad rap because the Vit C has been destroyed in the preserving
process. Such is the human ability to perform short circuit logic and
never question it. Yes, we do need fresh fruit or vegetables for Vit
C unless we are obtaining it from supplements. What hasn't been
acknowledged until recently is that most of the antioxidant capacity
of fresh fruit like apples doesn't come from Vit C. In fact only a
tiny portion comes from Vit C. The diet books that compare the Vit C
content of various fruit are largely crap. It is like the cholesterol
in diet arguments all over again, Most people recognise it is the
cholesterol that we make in vivo that is more important. The
awakening for Vit C is still somewhat far off for many people.
Take an apple. Slice it. Leave it for a while and it turns brown. Nah,
it wasn't some nasty bacteria, simply oxygen reacting with the
polyphenols. We weren't meant to waste the polyphenols leaving them
around on a bench to go brown. We can eat fresh or preserve them it
doesn't matter too much which.
Firstly polyphenols recycle Vit C and Vit E. We don't need vast
amounts of Vit C in our diet, just some.
Secondly polyphenols are free radical traps. When Vit C (an
antioxidant) gets oxidised it becomes a pro-oxidant. That's not nice.
The good news is polyphenols return it to being the good stuff.
But wait, there is more. Polyphenols has a special form of stability.
When most chemicals intercept a free radical they become a free
radical themselves and go on to damage something else. It is like a
vicious chain mail letter that gets passed on. The good news is the
polyphenols are special. They are free radical chain terminators.
They stop the chain. Now that is magic of the highest order.
My apologies if I get a bit excited about important things and times
and containment barrier breaks down.
I think the short answer was, "Yes."
Nicky
"W. Baker" <wba...@panix.com> wrote in message
news:dqe4al$3ei$3...@reader2.panix.com...
> Nicky <ukc802...@btconnect.com> wrote:
>
> : "Quentin Grady" <que...@paradise.net.nz> wrote in message
> : news:tmbis1th7e4sa7rv4...@4ax.com...
> : > Last night I prepared a Moroccan style dish for my wife.
>
> : Would Moroccan preserved lemons have the same affect as the mandarins, I
> : wonder?
>
> sound like they are. Just my opinion/
I've got a recipe for them where the only ingredients are lemons and salt -
you pack lemons and salt into a big crock, press them down, and leave them
for a week. You rinse the salt off to use them, the lemons themselves don't
taste salty. So there's no cooking involved - does this method preserve more
Vit C? What about the polyphenols? And isn't there something special about
citrus peel, which is also completely edible with these lemons?
Quentin Grady
<wba...@panix.com> wrote:
>Those preserved lemons are exptremely salty, while the mandarins don't
>sound like they are. Just my opinion/
>
>Wendy
G'day G'day Wendy,
How salty are they if you was them?
What we are looking for is edible lemon peel and pith.
Quentin Grady
<ukc802...@btconnect.com> wrote:
>So there's no cooking involved - does this method preserve more
>Vit C?
G'day G'day Nicky,
Vit C is highly water soluble so is likely to be discarded when the
brine is rinsed off.
>What about the polyphenols?
Polyphenols have a very special role. Vit E is fat soluble. Vit C is
water soluble. Polyphenols are intermediate. One of their functions
is to allow Vit C to restore Vit E. My general hypothesis here is that
we are undervaluing preserved fruit because yesterdays writers on
nutrition were unaware of the various roles of polyphenols.
>And isn't there something special about citrus peel,
>which is also completely edible with these lemons?
Nicky, you catch on fast. We need edible sources of bioflavonoids.
This is true even if and perhaps even especially if we have Tit C
supplements. Megadoses of Vit C may well do some nice things. What
isn't debatable is that are toxic to arteries if not accompanied by
bioflavonoids such as rutin.
To create a reference scale for antioxidant potency, Vit C and Vit E
is given a value of 1.0
Lemon peel contains a range of bioflavonoid antioxidants, eriocitrin,
diosmin, hesperidin, and narirutin
Antioxidant potency.
Eriocitrin 3.8
Luteolin 2.1
Taxifolin 1.9
Narigen 0.24
The big deal here is that antioxidant potency has been measured for
eriocitrin for preventing LDL oxidation. Glycated (sugared) and
oxidized LDL is the small dense nasty stuff, sd-LDL that is twice as
dangerous as the big fluffy stuff. While many people focus on keeping
their LDL low, it is equally important to keep it big and fluffy.
Wait, there is more incredible news regarding lemon peel
bioflavonoids.
Limonene has demonstrated efficacy in preclinical models of breast and
colon cancers. [...] However, the most striking feature was the
protection purported by citrus peel consumption (OR = 0.66, 95% CI =
0.45-0.95). Moreover, there was a dose-response relationship between
higher citrus peel in the diet and degree of risk lowering.
Subjects who reported consumption of BOTH hot black tea and citrus
peel had a significant marked decrease (OR= 0.22; 95% CI = 0.10 –
0.51) risk of skin squamous cell carcinoma, SCC.
Citrus peel or black tea alone was less effective. Citrus peel use
(odds ratio (OR) = 0.67) and hot tea intake (OR = 0.79).
(The lower the odd ratio, OR the better) An OR of 0.22 is fantastic.
>Nicky.
W. Baker
: "W. Baker" <wba...@panix.com> wrote in message
: Nicky.
I never tried making these lemons, but have seen the recipes. I did buy
on at a local interestign fod store and used it in a sdish with chicken
and olives. The saltiness wsa overwhelming! Of course, the olives added
to that too, burt this was beyond them. The next tiem I try this recipe I
will just use the olives nd a frech lemon and see if it is better.
Wendy
W. Baker
: Nicky, you catch on fast. We need edible sources of bioflavonoids.
: This is true even if and perhaps even especially if we have Tit C
: supplements. Megadoses of Vit C may well do some nice things. What
: isn't debatable is that are toxic to arteries if not accompanied by
: bioflavonoids such as rutin.
: To create a reference scale for antioxidant potency, Vit C and Vit E
: is given a value of 1.0
: Lemon peel contains a range of bioflavonoid antioxidants, eriocitrin,
: diosmin, hesperidin, and narirutin
: Antioxidant potency.
: Eriocitrin 3.8
: Luteolin 2.1
: Taxifolin 1.9
: Narigen 0.24
kk
Since I got one of those microlane zesters I have been using large
quantities of lemon zest, just the yellow portio of the peel. Does this
have any value> It takes of lemony oil and does not have the bitterness
of the white part of the peel (I believe called the pith, but am not
sure.)
Wendy
Quentin Grady
<wba...@panix.com> wrote:
>Since I got one of those microlane zesters I have been using large
>quantities of lemon zest, just the yellow portio of the peel. Does this
>have any value> It takes of lemony oil and does not have the bitterness
>of the white part of the peel (I believe called the pith, but am not
>sure.)
>
>Wendy
G'day G'day Wendy,
It seems the zest and the pith are both useful. The zest contains
some specific antioxidants such as luteolin. The clue is the "lute"
indicating the colour yellow. I had meant to mention earlier in the
thread that manderin orange zest contains the rare but vital orange
bioflavonoid, zeaxanthin which is essential for the central part of
the retina which performs fine vision. Lemon peel or the pith simply
would not do.
Annette
> This post not CC'd by email
> On Sat, 14 Jan 2006 16:41:56 +0000 (UTC), "W. Baker"
> <wba...@panix.com> wrote:
>
>
> Wendy, cooking usually destroys enzymes. What I am puzzling over at he
> moment is whether the anti-inflammatory effects of pineapple are still
> present in the preserved fruit.
>
From my own recent experience, some of the metabolic benefits found in
pineapples and their juice seems unaffected by cooking. What's more, it
seems to take very little to show positive results.
Annette
Her own test rat.
Ma¢k
<grolea...@freeshell.org> Huffed and Puffed the following into the
madness of usenet:
>
>
>Wes Groleau wrote:
>> I have to be a wet blanket on this one, Quentin.
>> We enjoyed it, then we ate it. Then, a hundred dollars
>> poorer, we went looking for a place to stave off starvation.
>
>Lest I be misunderstood..... I am actually quite enjoying this thread.
>Except for the posts containing the word "pickled" (shudder).
the scary thing is you have a lot in common with "my" spouse.
--
Mâck©®
Type 1 since 1975
http://www.alt-support-diabetes.org
http://www.diabetic-talk.org
http://www.insulin-pumpers.org
"To announce that there must be no criticism of the
President, or that we are to stand by the President
right or wrong, is not only unpatriotic and servile,
but is morally treasonable to the American public."
...Theodore Roosevelt
(o o)
--ooO-(_)-Ooo--------------------
"I don't know half of you
half as well as I should like;
and I like less than half of you
half as well as you deserve."
Jesus never hated anyone.
Nicky
"Chris J." <ch...@noadress.com> wrote in message
news:f9gms1lb2eiisi5sb...@4ax.com...
> A lot does, but quite a bit does not. I grew fond of it while visiting
> Morocco a few years ago, and used to cook it often. The trouble is
> that most of my old recipes were too carb-heavy due to the couscous,
> wheat, etc. Hmmm, Thanks, You have inspired me to go recipe hunting,
> and see what I can adapt.
>
Have you tried Quinoa, Chris? I now use it as a safe sub for couscous.
Amaranth is on my list of things to try too. My kids prefer the taste of
quinoa, but are absolutely cracked up by the shape of the cooked grain -
strange people : )
Quentin Grady
wrote:
G'day G'day Annette,
Thanks for that observation. It is so important. Typically enzymes
are denatured by heat, meaning the intricate cavities in their protein
structure gets warped by heat and they no longer function. I am
assuming you can see the dilemma. If the anti-inflammatory properties
are not closely associated with the enzyme activity then it could be
possible for bromelain from pineapple to exert an anti-inflammatory
effect even when cooked. So thanks for the data point.
OK, we all recognise a singularity in the data flow but what the heck,
it is a positive one.
My wife is rather taken with d'Adamo's Blood Group diet at the moment.
She is one of the less usual blood groups, type B. Mushrooms work
brilliantly for her, she loves lamb out of all meats etc. Strangely
these turn up as "Super Beneficial" for her blood group. Food has
been a bit strange around here lately, no chicken, wheat or tomato for
her. As it happens I do well when I avoid wheat. Most people are
familiar with my, "If its born in a bakery its probably bad for you"
Well I happen to be another blood group, type O, that d'Adamo suggests
should cut out wheat.
To tell you the truth it is all rather annoying. My dietary ideas,
eat plenty of vegetables, with fish, lean meat, cut out bakery foods
etc seems to fit type O. I sort of assumed they fitted everyone ...
except where they didn't. Heck, some people have genuine food
allergies and some have equally genuine food intolerances. To me that
seemed like a random sort of thing one had to figure out oneself.
Whatever. A couple of points stand out.
1. d'Adamo advocates pineapple for all blood types, to assist with
reducing edema.
2. I've been rattling on a bit about preserved fruit lately. The
problem with giving a lot of attention to something is a tendency, at
least in myself, to eat more of it.
I have some not so fond memories of eating/drinking pineapple slush in
Queensland and get an expanded waist line. As most people know I'm
not a person who likes to weigh and measure food.
I throw together meals on a daily basis. For me the portion control
has to be perceptual. For vegetables it is easy. Eat plenty of high
water content foods. See if you can find a calorie or for that matter
a carb in them.
So what is to be done in terms of restraint by perceptual means with
preserved fruit?
Well, it might help to acknowledge their almost medicinal quality and
treat them with the same respect.
Best wishes,
Quentin Grady
wrote:
>On Sun, 15 Jan 2006 06:24:56 +1300, Quentin Grady
><que...@paradise.net.nz> wrote:
>
>>This post not CC'd by email
>> On Sat, 14 Jan 2006 02:35:07 -0700, Chris J. <ch...@noadress.com>
>>wrote:
>
>> When I was in my rapid weight loss stage I made Thai salads. Thai
>>salads seemed like a simple for a bloke to prepare way of eating
>>tender spinach and Weiner Schnitzel together.
>
>I had those on rare occasion pre Dx, but I've had them a lot more
>often since.
>
>I'd never thought of making them with Weiner Schnitzel. That's usually
>breaded, so I haven't made it since Dx. What do you use for breading,
>or do you just omit it? It might be very good with ground walnuts and
>golden flax.. Hmmm, I know a way to find out (I'm hungry!)
G'day G'day Chris J,
Wiener schnitzel is sold here, crumbed and uncrumbed. Some people like
the convenience of the crumbed. Many prefer to see the quality of the
meat and suspect anything crumbed to be second rate, ie hiding
SOMETHING.
>> I used a large oval
>>platter. Arranged the baby spinach leaves. The wiener schnitzel was
>>cut into strips, lightly cooked, given a spicy coating and placed on
>>the spinach. To provide attractive colour and a sense of sweetness I
>>placed tinned peach slices around the edge of the platter. If one
>>runs water through the can after opening the peach slices are
>>relatively reduced carb. People often mistake sweetness for carb
>>content.
>
>Hmmmm. I have tried that with peaches and can eat them ok. I have a
>weird dislike of fruit combined with meat (I've never liked the taste,
>for some reason), so I don't put fruit and meat together. However, I
>do love the peaches for desert.
My wife and I both like Moroccan and North African style cooking which
often combines meat with apricots and/or prunes.
>It might be the sweet taste I don't like in meat: I've always made my
>own BBQ sauce due to disliking the sweet taste in the regular kinds.
OK. To me, getting sauces correct is critical. Besides being
concentrates of various bioflavonoids they enable one to eat meat and
vegetables routinely which would otherwise be boring.
>>Last night I prepared a Moroccan style dish for my wife. It was a
>>matter of throwing together something with what I had at hand in the
>>fridge and pantry. I took a can of red beans without tomatoes. Running
>>water through the can cleared the sludge that beans sometimes
>>accumulate. Into the wok went the beans, a small diced eggplant,
>>freshly chopped okra from the Farmers' Market, a can of guavas without
>>the syrup, a stick of cinnamon and six cloves. North African food
>>typically has fruit eg prunes and/or apricots with meat.
>
>A lot does, but quite a bit does not. I grew fond of it while visiting
>Morocco a few years ago, and used to cook it often. The trouble is
>that most of my old recipes were too carb-heavy due to the couscous,
>wheat, etc. Hmmm, Thanks, You have inspired me to go recipe hunting,
>and see what I can adapt.
I spy with my little eye, that wonderful word "adapt." We all need to
retain as much variety as possible in our diets. It works for a short
time to leave recipes out of our repertoire. In the long term we go
through a second phase of adjustment and learn to adapt our recipes.
Nicky
>>What about the polyphenols?
>
> Polyphenols have a very special role.
Great post again, Quentin - definitely a keeper! Lots more reading to do
again, thanks : )
Nicky.
--
A1c 10.5/5.4/<6 T2 DX 05/2004
Quentin Grady
<ukc802...@btconnect.com> wrote:
>Have you tried Quinoa, Chris? I now use it as a safe sub for couscous.
>Amaranth is on my list of things to try too. My kids prefer the taste of
>quinoa, but are absolutely cracked up by the shape of the cooked grain -
>strange people : )
>
>Nicky.
G'day G'day Nicky and Chris J,
Quinoa is an excellent grain. Being a grain with which many people
are to a large degree unfamiliar, myself included, there are some
quirks of which to be aware. Some quinoa has saponins, soap like
substances coating the seeds. Some sellers prewash them so the
saponins are removed, some sell them without removing them. This
could account for why some people delight in the taste and some don't.
Quentin Grady
wrote:
>BTW, how bad is couscous? I haven't actually tried it since before Dx.
TEST, TEST, TEST
G'day G'day Chris,
Of course the other answer is to dilute it with parsley and mint etc,
in other words make something like tabouleh. As I understand it
couscous is coarsely cracked wheat. How it affects one is likely to
depend on the type of wheat used and the fineness of the cracking as
well as one's individual ability to handle carbs.
Quentin Grady
wrote:
>On Tue, 17 Jan 2006 08:10:25 +1300, Quentin Grady
><que...@paradise.net.nz> wrote:
>
>>Wiener schnitzel is sold here, crumbed and uncrumbed. Some people like
>>the convenience of the crumbed. Many prefer to see the quality of the
>>meat and suspect anything crumbed to be second rate, ie hiding
>>SOMETHING.
>
>Ahhh! I've never seen it sold in supermarkets, but I can certainly see
>how people would be suspicious of it if crumbed in that case.
>
>I've always just made my own. I made some today for dinner and tried a
>50-50 mix of ground pecans and golden flax for the crumbs, and it came
>out fairly good. Not as good as the corn flakes I used to use, but not
>bad at all. I'll keep playing around with that...
G'day G'day Chris,
Give it three days ... or maybe five. We all have some number of
repetitions before we accept something novel as normal.
>>>It might be the sweet taste I don't like in meat: I've always made my
>>>own BBQ sauce due to disliking the sweet taste in the regular kinds.
>>
>>OK. To me, getting sauces correct is critical. Besides being
>>concentrates of various bioflavonoids they enable one to eat meat and
>>vegetables routinely which would otherwise be boring.
>
>I couldn't agree more! I never actually thought of the bioflavinoids,
>though, but come to think of it sauces are an excellent source. I'm
>particularly fond of Pesto variants using fresh herbs and pinion nuts.
Many of the bioflavonoids a locked in the vegetable matrix. To
liberate them vegetables needed to be macerated. Now most of us aren't
into baby food so that leave sauces as the most practical option.
>One thing sure strikes me as weird: I was raised to believe that if
>you really like a food, it's probably not good for you. I know it's
>silly, but it's a hard rule to forget sometimes, and I still get that
>old instinctive feeling that if I'm really enjoying a food, it must be
>unhealthy. However, the more I learn about diabetes nutrition
>(especially from you) the more I realize that many of my favorite
>things are actually good for me.
Look at favourite foods in countries with long standing culturally
defined cuisines. Recipes tend to evolve in ways that confer health
in traditional societies. OK, its a rule with a zillion exceptions.
The point it's the place to look. We need to devolve though not very
far.
>>>A lot does, but quite a bit does not. I grew fond of it while visiting
>>>Morocco a few years ago, and used to cook it often. The trouble is
>>>that most of my old recipes were too carb-heavy due to the couscous,
>>>wheat, etc. Hmmm, Thanks, You have inspired me to go recipe hunting,
>>>and see what I can adapt.
>>
>>I spy with my little eye, that wonderful word "adapt." We all need to
>>retain as much variety as possible in our diets. It works for a short
>>time to leave recipes out of our repertoire. In the long term we go
>>through a second phase of adjustment and learn to adapt our recipes.
>
>That's definitely where I am now. At first, sue to glucose toxicity
>and other things (including my ignorance), I had an extremely limited
>diet. Now, I'm learning to adapt old favorites as well as discover new
>ones.
And it is a stage I'm sure you'll successfully navigate.
>One things that I think is both an advantage and a disadvantage in my
>cooking is that I almost never use recipes. I have the basic idea of
>what a specific dish needs, but much prefer to change it a bit each
>time, often to take advantage of available items. I think one of the
>things I like about cooking is the creativity, and fixing something
>from a recipe often lacks that for me.
I do pretty much the same. One real French book said something to the
effect, "Take whatever fresh herbs are at their best in your garden."
Now, that is incredibly liberating.
>Of course, the downside is that I sometimes make something that tastes
>great, but can't remember how I did it. :-)
There is a trick to that. TELL SOMEONE ELSE.
Why rely on one memory when you can rely on two?
Chakolate
> Many of the bioflavonoids a locked in the vegetable matrix. To
> liberate them vegetables needed to be macerated. Now most of us aren't
> into baby food so that leave sauces as the most practical option.
>
What's wrong with just chewing well? That's not a snotty question, I
really want to know.
Chak
--
Writing is not necessarily something to be ashamed of, but do it in
private and wash your hands afterwards.
--Robert A. Heinlein
Quentin Grady
<chakolateDea...@gmail.com> wrote:
>Quentin Grady <que...@paradise.net.nz> wrote in
>news:jr3ps1dof8cvg9h8p...@4ax.com:
>
>> Many of the bioflavonoids a locked in the vegetable matrix. To
>> liberate them vegetables needed to be macerated. Now most of us aren't
>> into baby food so that leave sauces as the most practical option.
>>
>
>What's wrong with just chewing well? That's not a snotty question, I
>really want to know.
>
>Chak
G'day G'day Chak,
Ahhh, Mother was right. Not again. Not again. <grin>
Brilliant question. No one seems to have asked it before, at least no
one appears to have researched it. I simply don't know the answer
except in the general sort of way.
There has been research on lycopene and tomatoes. Tomato sauce
appeared to be the winner for lycopene availability though tomato
juice didn't do to badly.
BTW, tomato sauce is so popular here in New Zealand, the Australians
our devoted sibling rivals, call it Kiwi gravy.
Nicky
>>And isn't there something special about citrus peel,
>>which is also completely edible with these lemons?
I combined two of the ingredients in our recent threads tonight, to make a
treat I haven't had since dx. I made a sweet-and-sour prawn stir-fry, with
real pineapple and half a preserved lemon in the sauce (alongside carrot
strips, spring onion, garlic, chilli and beansprouts, the juice from the
pineapple, and a dash of a Splenda-sweetened hoisin sauce). Served over
cauli puree, that's just given me a 1-hr pp of 6.2 - and it was delicious.
<satisfied grin>
Nicky.
--
A1c 10.5/5.4/<6 T2 DX 05/2004
W. Baker
: pineapple, and a dash of a Splenda-sweetened hoisin sauce). Served over
: Nicky.
: --
: A1c 10.5/5.4/<6 T2 DX 05/2004
: 1g Metformin, 100ug Thyroxine
: 95/73/72Kg
Nicky, do you have a rercipe for that hoisen sauce? I would love to add
it to my reptory.
Wendy
W. Baker
: This post not CC'd by email
: Best wishes,
: http://homepages.paradise.net.nz/quentin
Technically, quinoa is not a grain, but the flower of the plant. This is
important fo rme since it can be eaten during the Passover holiday when
grains are severley limited. I always make it for my vegetarian son, who
has hard time during that hliday.
Do you know the carb content of this food, as I don't have it in my
guides. I prepare it in a pilaf fashion, just like rice or barley adn it
makes a lovely dish. Of course, it must be wel rinsed before cooking and
is quite small so you need a fine strainer.
Wendy