Text 7160, 104 rader
Skriven 2008-05-16 09:18:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: SUGAR FREE
======================
-=> GLEN JAMIESON wrote to DAVE DRUM <=-

 GJ> Some alcohol may be converted to sugar, but a lot enters the
 GJ> bloodstream in its original form, to be carried to the brain where it
 GJ> modifies the functions of the nervous system.   It eventually leaves
 GJ> the body in the form of urine, sweat and vapour; otherwise how would a
 GJ> breathalyser work?   The main calorific content of alcoholic drinks is
 GJ> the sugar which accompanies most of them, either as an unfermented
 GJ> content, or as a mixer in spirituous slurps.

Especially with beer and wine - less so with distilled spirits.

 DD>  I use the other one, where the desirable range
 DD> is 75 - 140. My blood sugar averages 85 to 130 ... depending on time of
 DD> day, how recently I have eaten and what was consumed. Lately I have
 DD> been getting low blood sugar episodes due to eating less and less
 DD> frequently. But, I seem to be dropping about 3 lb (1.5 kg) per week -
 DD> YAY!

 GJ> Well done!

 DD> Kevin is carrying twice the blood sugar levels that he should. He's
 DD> endangering
 DD> his eyesight and his health overall by doing that. Although I suspect
 DD> that he cares not one whit either way.

 GJ> His eyesight and physical (and mental?) health are sufficiently
 GJ> substandard as to qualify him for his disability pension.  He rarely
 GJ> thinks about his health, but if sick, he prefers to diagnose and treat
 GJ> himself, rather than use professionals.

The same comment made over a lawyer who represents himself would seem to apply
to Kevin and his outre' treatments.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sun-Dried Tomato And Garlic-Crusted Rack Of Lamb
 Categories: Lamb/, Mutton
      Yield: 6 servings
 
MMMMM------------------TOMATO AND GARLIC CRUST-----------------------
      2    (7 oz) jars oil-packed
           Sun-dried tomatoes with
           Herbs, drained well, oil
           Reserved
      8 lg Garlic cloves; peeled
      2 lg Shallots; peeled, halved
      1 tb Dried oregano

MMMMM----------------------------LAMB---------------------------------
      3 tb Olive oil
      4 cl Garlic; peeled
      3 lg Fresh rosemary sprigs
      4 lb (2 ea 2 lb) racks of lamb;
           (8 chops each), trimmed,
           Frenched
 
  Tomato and garlic crust:
  
  Preheat oven to 350°F. Place 1/4 cup reserved tomato oil,
  garlic, and shallots in small baking dish; sprinkle with
  salt and pepper and cover with foil. Bake until garlic is
  tender, about 45 minutes.
  
  Transfer garlic mixture to processor. Add tomatoes and
  oregano. Blend until paste forms. Season with salt and
  pepper.
  
  DO AHEAD: Can be made 2 days ahead. Transfer to  bowl,
  cover, and chill.
  
  Lamb:
  
  Heat oil in heavy large skillet over medium-high heat. Add
  garlic and rosemary to skillet. Saute until garlic browns,
  about 5 minutes. Discard garlic and rosemary. Sprinkle lamb
  on all sides with salt and pepper. Add 1 rack to skillet,
  rounded side down. Sear until golden brown, about 5 minutes.
  
  Transfer rack to large rimmed baking sheet, rounded side up.
  Repeat with remaining lamb rack.
  
  Preheat oven to 450°F. Roast lamb 18 minutes. Remove from
  oven. Spread 1/3 cup tomato-garlic paste thinly all over
  top of each. Return to oven and roast until thermometer
  inserted into center registers 134°F, about 3 minutes longer.
  Let lamb rest 10 minutes. Cut between bones into individual
  chops and serve.
  
  Michael Psilakis
  
  Makes 6 servings
  
  Bon Appétit - Features | January 2008
  
  Meal Master Format by Dave Drum - 26 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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