Text 13301, 158 rader
Skriven 2008-09-04 16:50:48 av Allen Prunty (1:2320/100)
     Kommentar till en text av Sean Dennis
Ärende: RE: Echos and -REAL- Meatloaf
=====================================
On 9/4/2008 12:14 PM, Sean Dennis wrote to Allen Prunty:

-> Thursday September 04 2008 at 08:46, you wrote to me:

-> Maura and I are going to try that variation the next time she makes the
-> meatloaf.  However, I'm wondering if those spices wouldn't already be on the
-> seasoned breadcrumbs we use...I'll have to check.  Although more of the
-> above-mentioned spices isn't always a bad thing.

The seasoned breadcrumbs has some of it... but not enough to give it any
boost ... you do need more.  My grandmother is Sicilian... you can never
have enough garlic or basil to appease her... she loathes too much oregano
though, and prefers to throw in a bit of Marjoram which is not commonly
used in Italian restaurants.

->  AP> This is a delightful dinner... even for me since I hate turkey.  I
->  AP> get very tired every time I eat turkey.
-> 
-> I've never had that problem with this and it, to me, is more filling
than red
-> meat...and that is something I can't explain.  But it's better for me and
-> that's what counts.

Poultry is easier to digest... and your body gets more nutrition from it. 
Red meat almost always passes through the system not totally digested.

->  AP> Oh... not picky... ya just know what you want.
-> 
-> Tell that to Maura. <G>  But she's long-suffering and will bend to fit my
-> rather bland tastes.  I have grown more adventerous (sp).  I love sashimi 
-> now.

Sashimi is wonderful... I also like sushi and especially go nuts over the
Hand Rolls that I call "Sushi Cones".  The more little orange fish roe that
goes POP in the mouth the better.  I love the texture more than the taste.

Surprisingly I found that our new Wal-Mart neighborhood market has a Oshiki
Sushi counter in it.  The first couple that rented it had awful sushi...
but one of our local sushi restaurants went under and they took it over. 
For Wal-Mart sushi it's 1st class now.  Granted Charlie and Grace (the two
from Japan who run that counter) say that they don't use the best fish they
insist that 95% of it is the chef and knowing how to put it together and
75% of sushi is the presentation.

I can tell the Tuna is not the best... but they really put it together
right and unlike the last two that ran it... they actually make the rice
right.  The Rice is very important with good sushi... Grace told me that
the greatest compliment to a Sushi chef is eating the rice by itself with
nothing added to it.

->  AP> The hot peppers are wonderful for health the only thing I know that
->  AP> they really aggravate are stomach problems.  I take capsacin capsules
->  AP> (concentrated hot pepper) for arthritus.  It also stimulates your
->  AP> metabolism which helps control weight and diabetes.
-> 
-> I'll go take a look at that today as we run errands...I can always use help
-> with the weight and diabetes control.  I have this sneaking suspicion that I
-> will be put on insulin soon.

I have been on insulin for a long time and I did not lose weight until I
was put on insulin.  You can control your appetite much better on insulin.
 I wear an insulin pump and if I eat something with 20 carbs in it i dose
for .45 units (yes that's 45 100ths of a unit) and my sugar keeps stabilized.  

On the pills... your appetite is driven by constantly dropping bloodsugars
if you don't eat.  On the pump with insulin I can simply choose not to eat,
dial back the pump and my body won't start to drop my blood sugar. 

The secret is I only use rapid acting insulin.  If you start using timed
released insulin like Lantus, NPH and etc... your back to where you were on
the pills.

Another thing that just dropped the weight off of me was Symlin... (If you
are type two talk to your doctor about Byetta).  You will have initial
nausea on this... but you will feel full faster if you are type II as I
suspect BYETTA may be a miracle for you.  Everyone I know that could get
past the initial nausea lost a lot of weight on it.  Symlin is a different
more potent form for type 1 diabetics... works the same principal.  I used
to eat a whole sandwich now a half does me just fine and I am simply not
hungry all the time.

As for foods that do numbers on diabetes... GOOD cinnamon will level your
natural insulins out.  I eat whole grain oatmeal every morning with lots of
cinnamon... but buy the good cinnamon from a healthfood store or watkins...
the cheap stuff has little effect.  My doc said if you pay less than $1.50
for your cinnamon it's not the good stuff and she swears by Watkins as
being the most potent for sugar control.  I started to sell watkins because
I use a lot of their spices.... mainly because they are more potent.

I will gladly sell you their cinnamon at my cost.  I never want to make
money off of something that helps someone... and the offer is the same for
anyone else who needs it.  I'll also send you a sample if you netmail or
e-mail me off list of the watkins cinnamon, you will see the difference
bigtime.

-> Wow.  With all that fiber, I can see why.  Unfortunately, the metformin
I take
-> tends to cause painful problems, so I dunno if that with the metformin
would be
-> a good idea...

Metformin can make things rather "explosive" ... they have a new version of
it called Fortemet that has a "gas" control added to it.


-> MMMMM----- Recipe via Meal-Master (tm) v8.06
-> 
->       Title: Crockpot Chili And Cheese Meatloaf
->  Categories: Crockpot, Groundmeat, Dairy, Chilies, Eggs

Got my attention with Chilies.

Allen


====

Allen's Infamous FidoNet 2320 Potluck Cajun Meatloaf.  I usually omit the
Ketchup though and use hedez tomatilla salsa on top instead.

Ingredients:

    * 2 Tbsp. olive oil
    * 1 onion, chopped
    * 1 rib celery, chopped
    * 1/2 green bell pepper, chopped
    * 3 cloves garlic, minced
    * 1/2 tsp. salt
    * 1/4 tsp. cayenne pepper
    * 1/8 tsp. white pepper
    * 1/8 tsp. pepper
    * 1/2 tsp. cumin
    * 1 Tbsp. Worcestershire sauce
    * 1/2 tsp. Tabasco sauce
    * 1/4 cup milk
    * 1/4 cup ketchup
    * 2 eggs, beaten
    * 1/2 cup soft bread crumbs
    * 1 lb. lean ground beef
    * 1/2 lb. lean ground pork

Preparation:
Preheat oven to 375 degrees. Heat olive oil in a heavy 10" skillet over
medium heat. Add onion, celery, green pepper and garlic and cook uncovered
for 5-6 minutes, stirring constantly, until tender. Add salt, peppers,
cumin, Worcestershire sauce and Tabasco sauce. Remove from heat and let
cool 15 minutes.

Stir in milk, ketchup, eggs, and bread crumbs and mix well. Add ground beef
and pork and mix gently, just until combined. Place meatloaf mixture into a
greased, 9"x5" loaf pan, patting gently.

Bake meatloaf, uncovered, at 375 degrees for 50-55 minutes or until it is
dark brown and pulls away from the sides of pan. Interior temperature
should be 160 degrees. Carefully drain fat from pan. Cover meatloaf and let
stand for 10-15 minutes before slicing. Serves 6-8 
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 * Origin: Cooking in the Derby City - http or telnet derbycityb (1:2320/100)