Text 12369, 108 rader
Skriven 2008-08-19 07:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: meaty habits 792
========================
 ML> Lunch is best, as it's the first meal where it is permissible
 ML> and customary to ingest large quantities of beef. But if it,
 RH> For you, maybe but not for me.  It's rare that I eat a lot of meat at
 RH> any meal, last night's lamb chop being an exception.

I'm a protein person, always have been. There was a time when
my diet was mostly veggies and rice, but that was an ethical
sort of decision, back when I thought the world would be a better
place if I killed only one chicken a month and didn't fly on
airplanes. (Burton, Daves, etc. - I didn't say "choked.")

 ML> become accustomed to large swings in blood sugar through the day.
 RH> You might want to think about getting it more level during the day;
 RH> swings can be really bad.

Yeah, the potential health issues are great, but I've been
living with them since I was a child. My father lived with
the issue all his life and frank uncontrolled diabetes for
40 years. He didn't pay until he was 88.
 
 RH> Having a decent breakfast can hold me until supper.
 ML> Having a decent night's sleep can hold me until supper.
 RH> I'd rather have a bit of something once I get going, partly to buffer
 RH> some of the meds I need in the morning.  Some have to be taken with
 RH> food.

As I'm currently refusing to take more than the most minimal
meds, that's not a consideration for me.

 ML> It seemed relatively light for Italian-American bar food. Not so
 ML> much oil as usual, perhaps?
 RH> I don't know; there was quite a bit of butter in my veal picatta.

It still seemed relatively light for Italian-American bar food.
But of course I focus more on starch than fat - fat has to be
really excessive before I think "oh, that's a bit much."
 
 ML> Hmm ... what would you have thought
 ML> if the chicken spiedies had rosemary, too?
 RH> Probably would have liked them better but still not quite as much as
 RH> the lamb. THe lamb "fit" the dish better.

I agree.

 ML> On the other hand, my record is having 3 1500+ Calorie meals
 ML> in the space of an evening
 ...
 RH> And being young enough to have a bit higher metabolism no doubt.  I
 RH> used to eat a lot more than I do now at meals but now I get more doggie
 RH> bags when eating out.

In recent years I've actually asked for doggie bags. Dunno whether
it's increasing portions, or my appetite, or maybe just discretion,
though this last is doubtful.

 ML> or Rolaids until it was represented to me that I should get more
 ML> calcium. Once in a while, I did use bicarb (causes spectacular
 ML> burps), but that was more likely owing to the effects of
 ML> overindulgence in other things.
 RH> Could be but those have been around for years.  It's only in the last
 RH> 10-15 years that they've been touted for increasing a calcium intake.

Oh, they've been laughed about for decades in the right circles,
how Tums could give you all the calcium you could want at a quarter
of the price of the drug company supplements. It's just that antacids
aside from bicarb (much cheaper) were off my radar. The bicarb, by
the way, helped with the overindulgence in hot peppers and fatty
foods, not alcohol.

 RH> I think it's a hanger-oner from when we lived in AZ  and pushing a
 RH> higher liquid intake was the norm.  We were always told to drink
 RH> before you got thirsty to avoid problems associated with a low fluid
 RH> intake. 

In AZ I'd alarm people by not drinking for most of the day. There does
come a time when the need becomes acute; in the desert I'll respond by
drinking a quart or more at once when this event occurs - I am not
known for moderation in such things.

MMMMM-----Meal-Master - formatted by MMCONV  1.80

     Title: South Carolina Mustard Sauce
Categories: southern, bbq, sauces
  Servings: 1

    3/4 c  prepared mustard
    3/4 c  red wine vinegar
  1 1/2 TB margarine
      2 ts salt
    1/4 ts black pepper
    1/2 ts tabasco sauce
    1/2 TB worcestershire sauce
    1/4 c  granulated sugar

Combine all ingredients in a medium saucepan. Mix well. Simmer on low
heat for 10-15 minutes, let stand at room temperature for one hour
before serving.

Recipe By: Charles Kovacik
Carolyn c4@groupz.net
[ bakery-shoppe ] Delurking Day - South Carolina Recipes
Posted by Jim Weller 11/16/97

MMMMM

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