Text 17950, 94 rader
Skriven 2007-07-13 11:00:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Wonderslim
==================
On 07-12-07 SEAN DENNIS Scribbled to DAVE DRUM about Wonderslim

SD> DD> Yeah, me too. I seem to remember some "miracle" diet capsule
SD> DD> named  "Wonder-something" that turned out to be tapeworms. Goes
SD> DD> where you go,  eats what you eat. An almost perfect pet if not
SD> DD> for the side effects. 

SD>I've researched a bit into this new "Alli" drug they're hawking for
SD>weight loss.  It seems to block fat in the intestine, but the side
SD>effects are just AWFUL (and I won't discuss them in here).  I have to
SD>wonder if the relatively small amount of weight you'd lose would
SD>outweigh (no pun intended) the cons. The instructions say that you
SD>HAVE to take a multivitamin with it...not always a good sign.

I used to muck about with a product called "Carb Extractor" which was an 
herbal thing that prevented you intestines from acting on simple 
starches (like corn, taters, flour) when you ate them. I'd take four of 
them fifteen to thirty minutes before eating and voila'.

I could check the efficacy of the product with my glucose meter - and 
did before I invested any of my own $$$ in the product. I took my blood 
sugar before a lunch at the local cheapy steak house and after. It 
spiked (due to corn with butter on it, baked tater with butter AND sour 
cream, etc.) to 260. Repeated a couple days later after taking a sample 
of the Carb Extractor provided by a friend - and the blood sugars were 
up about 10 points to 115. So, I went out and bought a supply,

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Curry Fried Rice With Shrimp
 Categories: Seafood, Oriental, Rice, Curry
      Yield: 4 servings
 
      2 ts Asian fish sauce
      2 ts Soy sauce
      1 ts Sriracha chile sauce *
    1/2 ts Sugar
      2 tb Vegetable oil
      1 tb Butter
      1 tb Curry powder
    1/2 c  Medium-dice onion
    1/2 c  Thinly sliced scallions
      1 ts Minced garlic
      3 c  Leftover cooked rice
     10 oz Precooked pink bay shrimp
      2    Eggs; beaten
           Salt
 
  This recipe is pretty spicy, especially if your curry powder has a lot
  of chile in it. If you'd prefer, cut the amount of Sriracha in half,
  then add more to taste when you serve it. This should take less than
  30 minutes to prepare.
  
  Whisk together the fish sauce, soy sauce, chile sauce and sugar in a
  small bowl. Place a wok over medium-high heat. When it's hot, add the
  vegetable oil and butter. When the butter is foaming, add the curry
  powder and onion and cook until the onion softens slightly, 3 minutes.
  Add the scallions and garlic and cook another minute. Stir in the
  rice, and toss until the grains have separated and softened. Toss in
  the shrimp and stir briefly to heat through.
  
  Drizzle the sauce over the rice, and toss until it coats the grains
  evenly. Move aside the rice to expose a portion of the bottom of the
  wok. Add the eggs and let set, then scramble and chop up to toss into
  the stir-fry. Season the rice with salt, if needed.
  
  Serves 4
  
  * Note: Sriracha is a mildly spicy Thai or Vietnamese chile sauce
  available in a squeeze bottle in many supermarkets.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 21 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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