Text 11985, 111 rader
Skriven 2008-08-14 10:09:00 av Michael Loo (1:18/200.0)
  Kommentar till text 11923 av Ruth Haffly (1:396/45.28)
Ärende: Eating habits (beef) 761
================================
 RH> I think lunch is the meal I tend to skip the most and not miss.

Lunch is best, as it's the first meal where it is permissible
and customary to ingest large quantities of beef. But if it,
doesn't happen, that's no problem, either. I guess that I have
become accustomed to large swings in blood sugar through the day.

 RH> Having a decent breakfast can hold me until supper.

Having a decent night's sleep can hold me until supper. 

 RH> I was surprised; I ate a fair amount at Cortese's and didn't feel too
 RH> stuffed for that hour of the night.

It seemed relatively light for Italian-American bar food. Not so
much oil as usual, perhaps?

 RH> Steve and I agreed that the rosemary
 RH> added flavor that made the lamb better (in our opinion)  than the
 RH> chicken. 

Again, I have to say that lamb spiedies are intrinsically superior
to chicken; but having spent $26 on a leg of lamb, I didn't want to
compound the damage by buying two of them ... further, there are
those benighted people on this planet (Gail, for example) who prefer
chicken to lamb. I used part of the savings to buy a little snack
of raw filet mignon, which Burt and I shared (he was a gentleman
and took only an ounce or two). Hmm ... what would you have thought
if the chicken spiedies had rosemary, too?

 ML> On the other hand, my record is having 3 1500+ Calorie meals
 ML> in the space of an evening the day I graduated from university:
 RH> And how many Tums or Rolaids? One meal would have been enough for me
 RH> but three?

I sometimes claim - when I haven't been reminded otherwise by
eating pizza or ice cream - that I have a cast-iron constitution.
At that point it was really true. I felt very stuffed and very
logy after the third dinner - the first was at a long-defunct
fancy place called Voyagers, the second courtesy of the director
of the Bureau of Study Counsel, and the third, well, I'm hazy on
the third, but I think it involved classmates I wasn't going to
see again soon and who liked Italian food. Didn't know about Tums
or Rolaids until it was represented to me that I should get more
calcium. Once in a while, I did use bicarb (causes spectacular
burps), but that was more likely owing to the effects of
overindulgence in other things.
 
 RH> I try to drink fair amount of liquid in a day; most of it being plain
 RH> water. But, I'm starting every day with a cup of tea, no matter what
 RH> else I have for breakfast.  You saw that was the first thing I had
 RH> after the migraine; it helped clear the remnants out.
 
On your typical day I'll throw down a couple glasses of water,
my liquid intake perhaps augmented by a beer or two or some wine,
but if I don't get any of these things, my system doesn't seem
to suffer. I've gone days, eating regular meals, without a
beverage of any kind, especially if the meals had a bit of
liquid in them (stews, e.g., or spaghetti).

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: LAMB KORMA
 Categories: Lamb, Chileheads, Indian, Yoghurt
      Yield; 4 servings

    2.5 lb lamb, cut into pieces
      2    garlic cloves
    1/2 oz ginger, fresh
      2 C  water, cold
      2 md  onions, finely chopped
    1/4 lb butter (undoubtably should
           - be ghii, instead)
    1/2 C  yoghurt
      2 Tb tomato paste
      1 Tb coriander powder**
      2    cloves
      2    cardamoms
      1 ts turmeric
      1 ts cumin
      1    stick cinnamon, small
           cayenne powder to taste
           -- the more the merrier
           salt to taste

  ** UDD says "I use less 'cuz I'm not a fan of soapweed. You
  need some for the flavour. Use your own judgement."

  Mince garlic and ginger into a bowl and add 2 cups cold water.

  Saute onion in half of the butter until transparent. Add yoghurt,
  tomato paste, spices, and salt.

  Saute meat in another pan in remaining butter until golden. Stir
  in the spice mixture, add some of the garlic-ginger infusion, and
  simmer, covered, until meat is tender. Add more garlic-ginger
  water from time to time as necessary. (The sauce for korma should
  be very very thick.)

  Correct seasonings and serve with cooked rice.

  (from Diipak's book in India, ~1970)
  FROM: Chile-Heads Digest & Mailing List
  Format by Dave Drum

  Posted 20 Jul 98

MMMMM

--- Maximus/2 3.01
 * Origin: Nocturnal State BBS (1:18/200)