Text 28935, 118 rader
Skriven 2015-07-10 07:26:22 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: fast things
=======================
-=> Ruth Haffly wrote to Michael Loo <=-

 ML> steer and have a hamburger sandwich - a patty between two
 ML> more patties.

My problem with that is that unless the burger patties are made with binders 
(which I try to avoid) and over-cooked the thing falls apart when one attempts 
to pick it up and eat it like a sammich. Even if using cheese between the 
patties as a binder.

 RH> That's going a bit too far in your direction. I like protein but not
 RH> quite to that extent. I also don't mind a certain amount of carbs. In

 ML> I try to go all the way in my direction, and I don't find
 ML> it excessive for me (obviously). But today I had three

 RH> I try to keep somewhat of a balance, but it's easier said than done
 RH> sometimes.

A balanced diet to me is food that can be carried to table without over-much 
spillage.  Bv)=

 ML> pieces of chicken, a couple rice cakes, an ear of corn,
 ML> a sweet potato, a lot of fresh fruit, and a beer. Not
 ML> very much like me; I pretty much prefer the extreme
 ML> protein diet with an occasional dose of fruit.

Plenty carbs there - when I was first diagnosed as extra sweet and was pin 
cushioning my finger tips six or so times per day I found that a serving of 
sweet corn (never tested on popcorn) would spike my glucose reading into the 
stratosphere. Fortunately, my dietary habits have my blood glucose readings 
fairly calm. My annual physical last week gave me an A1C of 6.0. When I 
commented to the doctor I could probably get it down to the mid-fives for the 
next one he remarked "No, six is nearly perfect for you. They have found that 
too aggressive on the A1C/BG is worse for you than too slack."

Nice to know that I am doing something right, even if inadvertently. As you 
know I pay scant surface attention to carbs, fat, etc.
 
 RH> After the test and a run over to Whole foods, we
 RH> had lunch at our favorite Korean place in Raleigh. Steve had the spicy
 RH> squid, I had beef bulgogi, both with various small sides including a
 RH> couple of small pieces of sushi, fried sweet potato, yaki mandu, kim
 RH> chee, seaweed, etc.

I had lunch a one of the few surviving Chinese buffets in town. They had a new 
(to me) offering of "Calamari in Spicy Sauce" - which was very thick rings cut 
from squid bodies and lots of tentacles. And some pretty unidentifiable 
(except for the onions) vegetables in a brown sauce. It wasn't especially 
"spicy" (as in hot) but it was tasty. And only the tips of some of the 
tentacles were "chewy".


 ML> Surely. The imagination required to put a burger in a
 ML> fries carton or a whole lettuce leaf (not to mention
 ML> the issue of where in a McDonald's one would find a
 ML> whole lettuce leaf) is beyond many, certainly beyond
 ML> those who write staff guidelines for that company.

 RH> Don't know where you will find a place other than Chick-Fil-A that uses
 RH> anything but shredded lettuce. I prefer the leaf over the shredded
 RH> stuff as it doesn't fall out all ob=ver the place (as the bun is
 RH> falling apart).

Hardee's (some of them, not all) in this area use lettuce leaf on their dollar 
menu spicy chicken sandwich. McDuck's uses either finely shredded or something 
that looks like the lettuce from a Dole pre-packaged salad mix on their dollar 
menu spicy McChicken. I prefer the Hardee's - the chicken puck is bigger, 
spicier, has a seeded bun, and the mayo is not thick enough applied to drip 
down my wrist.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Luke Nguyenâ€Ös Salt & Chile Squid
 Categories: Oriental, Seafood, Citrus, Chilies
      Yield: 5 Servings

    600 g  (1 lb 5 oz) whole squid
      2    Red birdâ€Ös eye chilies;
           - sliced
      2 ts Sea salt

MMMMM-----------------------LEMON SAUCE-----------------------------
      2 tb Lemon juice
    1/2 ts Sea salt
      1 ts Ground white pepper

  Pull away the squidâ€Ös head, slice it open and remove the
  guts, cartilage and ink sac. Pat both sides dry with paper
  towels or a clean cloth. Place on a chopping board, skin
  side up. Using a sharp knife, cut a criss-cross pattern
  into the squid, being careful not to cut all the way
  through.

  Pound the chile to a paste using a mortar and pestle. Mix
  in the salt until well combined.

  Evenly coat both sides of the squid with the salt and
  chile mixture. Char-grill the squid over med-high heat
  for 3 minutes on each side, or until golden brown.

  Meanwhile, put the lemon sauce ingredients in a dipping
  bowl and mix well. Cut the squid into bite-sized pieces
  and serve with the lemon sauce.

  SERVES: 4-6 as part of a shared meal

  From: Luke Nguyen's The Food of Vietnam

  Recipe from: http://thenewdaily.com.au

  Uncle Dirty Dave's Archives

MMMMM

... McDonald's McSushi Burger; now with extra sardines.
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