Text 14383, 92 rader
Skriven 2011-08-06 08:54:09 av Dave Drum (1:18/200.0)
  Kommentar till text 14347 av DAVE SACERDOTE (1:123/140)
Ärende: Extra Sweetness
=======================
-=> DAVE SACERDOTE wrote to SEAN DENNIS <=-

 SD> And speaking of "diahbheetus", I am proud to say that I have
 SD> finally managed to get some sembelance of control over my readings.

 DS> Awesome news.

 DS> As for me, I've been able to adjust some of my meds downward since I
 DS> dropped so much weight. I have another 50 or so to go to get to my
 DS> goal - after that, we'll see how I feel (maybe I'll set a new goal.)

When I dropped from the 400# range down below 300# I was severely
over-medicated - both BP and diabetes and wound up in the hospital for a few
days due to (as described here previously) falling into a diabetic coma and
thinking I had stroked out. I went from two high(ish) dosage blood sugar meds
to a single minimal dosage tablet and from a 60mg BP med to a 20mg of that same
(generic) pill. And we cut the dosage on the pee pills in half while we were at
it. I'm currently at about 265# and still shrinking.

One of my neighbour ladies commented on my weight loss and I quipped "If I get
to 200# and get a supply of those little blue pills ... " And she just smiled
and said "C'mon down."

EEEEK! I don't need any more complications in my life. I beat feet, quickly.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tung-Po Golden Pork Feet
 Categories: Oriental, Pork, Vegetables, Greens
      Yield: 4 servings
 
      1    Pork Foot
      1 tb Cornstarch Paste
      1 tb Spring Onion; minced
           Soy Sauce
      6 c  Oil (for frying)
      2 c  Soup Stock
      2 ts Dried Pickled Cabbage
      2 ts Sesame Oil
     10    Carrot Balls
     10    Turnip Balls
           Spinach

MMMMM-------------------SEASONINGS------------------------
      5 sl Ginger
      2 ts Salt
           Peppercorns
      1 ts Sugar colour *
      1 ts Pepper; ground
    1/2 tb Wine
      1 tb Soy Sauce
 
  Scrape hair off the pork foot. rinse. Chop into
  sections. Remove bones. Cook in boiling water briefly.
  Add some soy sauce to the pork foot. Heat oil for
  frying. Fry the pork foot till golden brown. Remove
  and drain. Save some oil in the wok. Add seasonings.

  Stir quickly. Add stock and pork foot. Simmer over a
  low flame for 1 hour. Remove. Steam for 10 minutes.

  Save the juice oozing out from the pork foot. Put the
  pork foot, upside down, on the plate. Stir-fry the
  dried pickled cabbage with sesame oil. Add the juice
  above, cornstarch paste, and spring onion. Mix well.

  Pour it over the pork foot. Fry the carrot and turnip
  balls for 3 minutes. Garnish the dish with them and
  add some spinach. Serve.
  
  * Sugar colour is made by frying granulated sugar
  and rock sugar with oil over a very small flame. It
  looks like soy sauce and helps deepen the colour of
  the dish.
  
  Tung-Po is also known as Su Shih and is one of the
  Eight Great Scholars.
  
  From The Chinese Regional Cuisine Series, Szechuan
  Cooking.
  
  Posted by James Lor.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Fire eaters quickly learn not to spit into the wind.
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