Text 24421, 66 rader
Skriven 2007-12-21 16:25:21 av Carol Shenkenberger (5627.cooks)
  Kommentar till text 24360 av Mike Roberts (1:261/1381)
Ärende: Re: BlueWave
====================
  Re: Re: BlueWave
  By: Mike Roberts to CAROL SHENKENBERGER on Thu Dec 20 2007 10:54 am

 >  CS> I feel bad.  I was the last remaining TG beta site when my system
 >  CS> crashed and the backup was useless. xxcarol
 > 
 > Shame.. Not going to reset it up again? I know it would be a sonofagun from
 > scratch.. I just have a very hard time enjoying the Sync message bases after
 > using tg all these Years. If I can ever be of help with files, I have
 > collected a few over the years. If You lost them during crash..
 > 
 > I guess this is off topic, but to keep it on. Let me ask a question.
 > 
 > Does anybody have any good ideas on how to make meat dishes such as meatball
 > or Meatloaf more diabetic friendly? I have learned that using a lot of Chees
 > like Parmesan or Romano etc, along with the eggs will keep meatballs pretty
 > much together, but would like to cut down bit on calories ( all that cheese 
 > and somehow give it some flavor. I love meatloaf, but the best always seemed
 > to have high carb fillers like Bread crumbs or dry mashed potatoe flakes or
 > cracker crumbs etc. I tried low carb crumbs, but makes the meat taste too
 > much like a soy product.

Sorry, havent the hang of SBBS quoting well enough yet to insert text between
paragraphs.  I may get that fixed today though.

No, I will not be setting TG up again though for me it would be really easy. I
got too much grief over it's soft CR.  My opinion of people who have such a
hard-on over that is not printable in this echo.

On the meatballs, I have a variation that isnt too bad on the carbs but still
not optimal for you.  I am not sure if what I was told is right, but rice in
moderation was supposed to be better than the same amount of potatoes or bread
crumbs?  You cook the rice first (use leftovers) then use it in place of the
breading.  To fix the flavor, it's actually best to make the rice up special
for that purpose with beef broth (vice water) and add such seasonings as suit
that batch (worstershire is a good pick for most types of meatloaf or
meatballs).

Another binder, used in moderation and mixed with the rice or breadcrumbs, is
tofu (use the tofu to replace a portion of the bread crumbs so the end volume
is the same).  Tofu will take on the flavor of what it is cooked with.  In this
case, you'd be mashing it into the meat to well mix it.  This is a very common
household trick in Japan to both stretch the meat (expensive there) and make it
more heart-healthy.

I'll look up the actual specs later, but the gist is to mash about 1/4 cup tofu
(can be soft or firm, a local asian grocery probably has fresh in tubs for
25cents per cup or so) into at least 1/2 cup ground beef.  Better if you use
3/4 cup ground beef.  It becomes roughly 1/4 of the total and then you add
seasonings.

Soy products are bland so need to be seasoned but they will take on the flavor
of anything they are matched with.

Ok, so to grow that out, if you dont hate the idea of tofu on sight <grin>,
take 1/4 cup tofu and 3/4 cup ground beef.  Add dry seasonings such as Zatar or
whatever floats your boat best.  Add 1/4 cup cooked rice (sticky is best for
this, thats a medium grain or even a small grain aborio or calrose).  Add up to
1/4 cup minced 'other things' (like onion, green pepper, garlic etc) then mash
it all up.  Roll in parmesan and bake on a rack where the grease can get away,
having brushed the top with catsup or whatever you like (or nothing at all like
we like).  I'll have to look up the actual one off the laptop but that's the
rough proportions from memory of how it was done in Japan.
            xxcarol
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