Text 28302, 62 rader
Skriven 2012-08-16 21:21:51 av Ruth Haffly (1:396/45.28)
  Kommentar till text 28220 av HAP NEWSOM (1:123/140)
Ärende: Tasting
===============
Hi Hap,

-> I think most of us make our own stock or use the bases. In my listing of
-> what I have on hand (note to Hap), I forgot to list the veggie stock.
-> I've got enough "scrap" on hand to make another couple of gallons of
-> that. I add a bit of salt when I make them but most of the seasoning
-> comes from a Mrs. Dash type product.

 HN> Now veggie stock I do make. When Dale and
 HN> Gail told me of their "freezer bag" of
 HN> veggie scraps and making stock from it
 HN> I started to do the same. When I need
 HN> to make stock I can!

I did it on a semi regular basis before they wrote up about it, now it's
regular. When Steve wanted to brine and smoke a turkey last fall, he
needed a gallon of veggie stock. I pulled out a bag & had it going fast;
he said it smelled good enough to eat. Then he looked at it and saw it
wasn't as appetising--but it made good stock.

->  DD> salt in the ingredients list ... as well as the amount of salt per
->  DD> serving as listed on the fairy tale panel.

-> That's one thing I look for automatically, as well as the carb count.

 HN> Yeh...amazing how that carb counting gets
 HN> to be second nature isn't it. How are
 HN> your numbers doing?

Morning numbers (since Monday) have been as high as 86 (Monday) and as
low as 64 (yesterday). Night time, just before I do the Lantus have been
in the low to mid 120s. Insulin was reduced from 30 to 26 units on
Monday, an almost 80 point drop in cholesterol & triglycerides from end
of May to beginning of August.

->  DD> salty and you may need to cut back on salt elsewhere." or something
->  DD> very near to that. And this from a person who likes his salt.

-> I cook with very little salt, sometimes none. We've been using a product
-> that's a combination of Na & K as I tend to run low on K.

 HN> We too use very little salt, but
 HN> while we have some of the "Lite"
 HN> salt on hand (with the Na+K mix)
 HN> we seldom use that either.

I grab it more than I sould but have tried to keep use down to a
minimum. I used to not salt anything until I found that it does enhance
some flavors, just a bit. That was a 180 change from college when I used
to sit down in the dining hall & grab the salt shaker.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)