Text 24586, 83 rader
Skriven 2007-12-26 16:07:32 av Carol Shenkenberger (5800.cooks)
  Kommentar till text 24583 av Allen Prunty (1752.fidocooking)
Ärende: Diabetic Pasta
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 >  > Ok, good stuff then!  I gather it tastes good enough too?  Then again if 
 >  > have to make a tradeoff, you just sometimes have to.
 > 
 > The Tofu Shiratake noodles are not a tradeoff... they are actually an
 > upgrade... My family when I fix spagehtti (we are italian-american) get upse
 > when I don't fix them for everyone.  The traditional way to fix even the whe
 > pasta is to melt butter in a saute pan add a little pesto and then quickly s
 > your pasta in the melted goo to flavor it.  Since you -have- to do that with
 > the shiratake noodles they are WONDERFUL even without the pesto and just a
 > little olive oil.

Ok, I'm sold <g>.  I will try them that way.  

 > I think that they are an upgrade to regular pasta.
 > 
 >  > Good and i've seen those before in Japan.  I've tried them in soups with
 >  > decent results as long as i didnt simmer them too long.
 > 
 > In japan they often call them yam noodles because the tofu is made from some
 > strange oriental root tuber instead of soybeans.

Ok, got it.  Definately had those.  There are several types and 'yam' or
'sweet potato' there can be a bit confusing as they are a related plant, but
not as sweet.  I know of about 5 versions of them, all but one of which are
smaller than USA types, but quite good.  I _suspect_ a lower glycemic index
on their versions due to the taste.

My favorite was the Satsumo Ito (which I think just means 'potato' but is a
special type).  I used to cook with those all the time and we are
experiemnting with yams here, the less sweet less dark ones, to try to get
some dishes tweaked back to what 'mommie used to make'.


 >  > I have a packet of Udon which cooks firmer, but I suspect it's 54g of car
 >  > is a higher glycemic index as it's mostly white flour and egg with a bit 
 >  > water.
 > 
 > Udon is a very bad thing for diabetics... it's even worse than semolina durh
 > flour pasta.

Yes, I should imagine so.  It takes about 3 cups of flour to make up a batch
but you dont need any fancy equipment.  Ok, a rolling pin would be nice but
you can hand flatten too.  I used to make those up on rare occasions for the
'flock' of kids as they'd come by.  Fun for them and you can add a little
spicing direct in if you make your own.

The Yam noodles I recall, were a bit less firm but not so badly you couldnt
have stir fried them with some oil.  I just never thought of it.

 > Carol... you are a winner in my book... you can cook in my kitchen anyday (a
 > that's a COMPLIMENT).

Heheh I'd just have to watch what I made, but I bet I could adapt pretty
well.

With the exception of the rice and breadsticks, you could have eaten our Xmas
dinner just fine.

Rotiserrie Beef roast (only thing there was 2 TB oyster sauce but on a 4lb
roast that wouldnt be enough to cause problems, rest of the seasonings
wouldnt bother you any)

Braised Brussell sprouts with a little butter in mild dashi

Roasted bell pepper medly (3 colors) with red onion slivers and mushrooms,
olive oil and garlic, sprinkle of parmesan at serving table if desired, a
little MS Dash as well if desired

Starter was a dashi-tofu soup with slivered left over pumpkin from the
freezer, rice under it optional

Anise bread and bread sticks.  Pecan pie but we were too stuffed and I found
out Don cant eat that (funny, tells you how often we eat sweets that I didnt
know that).  The pecan pie is a sugar free one, which I thought folks here
would like better if it didnt go overboard on the 'sugar sub' stuff.

Choice of milk, unsweet tea, or red wine but we didnt open the wine.  Oh and
Cherry Zero.

               xxcarol
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