Text 12373, 135 rader
Skriven 2014-04-20 13:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: different standards 526
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 RH> As your life style is reflected in what you eat to a certain extent,
 RH> it shows up in your blood sugar readings.

It's only fair. But it's not really fair, as I've gone from
one extreme to the other as my body tries to cope with vast
changes in eating habits. I try to console myself with that
ancient peoples lived this way, gobbling down what was
available, whether it be grains or bleeding flesh; then the
ugly truth raises its head that their lifespan was 30. So
much for raw diets, paleo diets, and the like.

 One who drinks a lot of beer
 RH> would have a high blood glucose reading, even if the rest of his diet
 RH> was normal. One who eats a lot of meat and (low carb) veggies would
 RH> have a lower reading than the person who eats a lot of pasta & bread.

A bit of a simplification but a good rule of thumb.
 
 RH> Also, men are allowed higher numbers
 ML> Well, we are generally bigger, but the blood levels
 ML> shouldn't be all that different.
 RH> Shouldn't but no accounting for differences in body types are factored
 RH> in. A small, slender man is allwed more carbs than a larger framed,
 RH> tall woman but in reality, it should be more the opposite.

I'm guessing that that's an artifact of the push-em-out
school of medical care. Give them their 12 minutes, and
apply some rules, and the heck with reality, there's
no time to customize.

 RH> Most of the time I can. I had a heavy carb, lower protein meal Sunday
 RH> mid day, no protein for the Friday night meal.

I've had no protein in four days. Spaghetti agli'olio e
peperoncini for every meal, chocolate between meals.
That's pretty much all that's in the house. I'm trusting
the glucophage to take care of it. I've been careful to
do the pasta al dente (lower glycemic index) and the
chocolate dark (lower sugar).

  I guess I didn't have
 RH> enough protein at the other meals to balance them out because my
 RH> reading Mondy morining was 105. It's since gone back to the mid/upper
 RH> 80s range as I've balanced carbs and proteins better.

I've suddenly gotten shy of sticking things, but from my
behavior I am estimating 160-180. I.e., high but not
really dangerous. My father (fairly well known, in a
generally positive way, in the medical field) claimed
that he could not think unless his was over 200. I admit
he went blind and had kidney and heart failure, but not
until he was 85 or so.

Hapa/Hapa tempura
cat: Hawaiian, starter
Serves: 4

h - For the lime basil sauce
1 oz lemongrass stalk, smashed and chopped
1 oz ginger root, smashed and chopped
1 ts yellow Thai curry paste
1 ts dry basil
1 Tb white miso
2 ts turmeric
3 oz lime juice
2 Tb honey
8 oz clam juice
1 Tb cornstarch with 1 oz water
1 Tb fresh basil, chopped
h - For the white miso glaze
2 c white miso paste
1/4 c rice wine vinegar
2 cloves garlic
2 c peanut oil
h - For the soy wasabi glaze
1 c wasabi powder
3/4 c water
2 c low-sodium soy sauce
h- For the tempura
4 ahi blocks, sashimi grade (3 oz ea)
4 ono blocks (or any other white fish)
- sashimi grade (3 oz ea)
1 pk tempura batter
- mixed per directions and refrigerated
2 Tb fresh herbs (dill, basil, cilantro and parsley)
- chopped and added to tempura batter
ogo (a variety of fresh Hawaiian seaweed)
- chopped and added to tempura batter
4 ts tobiko caviar
4 sheets nori seaweed (4x8")
oil to deep fry
salt and pepper to taste

Hapa/Hapa tempura with lime basil sauce,
white miso, and soy wasabi glazes

For the sauce. In a saucepot over medium-high heat,
dry saute the first 6 ingredients for approximately
30 sec, then add the lime juice and honey and reduce
by half. Add clam juice and simmer 20 min on low
heat. Bring sauce to a boil and thicken with
cornstarch slurry (cornstarch and cold water
combined to a pastelike consistency). Remove from
heat, strain, and add fresh basil.

For the white miso glaze. Place all ingredients into
a blender and puree until smooth. Store in a squirt
bottle in the refrigerator until ready to use.

For the soy wasabi glaze. Combine wasabi and water
in a bowl and cover for 5 min. Add soy sauce.
Store in a squirt bottle in the refrigerator until
ready to use.

Lay out the nori sheets and place ahi blocks at
base of each sheet. Spread 1 ts tobiko caviar
on each ahi and place ono block on top. Season
and roll blocks in nori sheets to form 4 blocks.
Seal edges by wiping a little tempura batter
in between sheets. Coat the nori-wrapped fish
blocks in tempura mix and deep fry in 360F oil
for 5 min or until medium rare. Remove from oil
to paper towels, then cut into 1/2" slices.

Ladle some lime basil sauce on each of four
plates. Garnish each with some white miso glaze
and soy wasabi glaze. Lay tempura slices on each
plate. Note: Tempura vegetables are an excellent
accompaniment to this dish.

James McDonald, I'O, Maui

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