Text 28976, 129 rader
Skriven 2015-07-12 08:14:45 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: fast things
=======================
-=> Ruth Haffly wrote to Dave Drum <=-

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

 RH> Steve made some burgers out of grass fed beef tonight--85/15 lean-ness.
 RH> Seasoned with just Ono seasoning, pepper and garlic powder they held
 RH> together quite well, probably would have held as a "sandwich". Steve

Probably a different technique than I use commonly. I cook my burgers no more 
than medium-rare and they are fairly loose in texture.

   >>> CUT <<<

 RH> Corn is a high starch/high carb vegetable so your numbers would go up.
 RH> According to one source, a 6" ear of corn on the cob is 15 grams of
 RH> carbs. Most decent ears are at least half again as large so you're
 RH> looking at +/- 20 carbs, which is about half to 1/3 of what I should
 RH> have at a meal. Popcorn is 15 grams of carbs for 2 cups so you can be a
 RH> bit more indulgent there, don't recall what corn off the cob is.

 DD> blood glucose readings fairly calm. My annual physical last week gave
 DD> me an A1C of 6.0. When I commented to the doctor I could probably get
 DD> it down to the mid-fives for the next one he remarked "No, six is
 DD> nearly perfect for you. They have found that too aggressive on the
 DD> A1C/BG is worse for you than too slack."

 RH> I got mine down to the low 5s (5.1 last time, 5 this past January)
 RH> without trying. It's been lurking in that territory for a couple of
 RH> years now.

I was low fives at one time when they first began measuring A1C. Then it crept 
into the high sixes until the doc increased my (minimal) dosage of glimiperide 
(Amaryl). I'm satisfied with where I am.

 DD> Nice to know that I am doing something right, even if inadvertently.
 DD> As you know I pay scant surface attention to carbs, fat, etc.

 RH> Sounds like you're doing something right. I know some of the time
 RH> reflects when you were living with your brother and sister in law so
 RH> maybe a combination of your cooking for them/them for you was a help.

I don't eat a lot differently than I ever did. And at my brother's there is no 
pretense of "healty" cooking.  Bv)=
 
 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.

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

 RH> Sounds interesting. We'd not been to the Korean place in about a year.
 RH> It's not as convenient as the one in HI was; that one was about 10
 RH> miles away and in a much smaller town than Raleigh. (G)

I miss the (former) glut of Oriental/International buffets that we had at one 
time. I also miss having more than one decent sit-down Chinese place .... in a 
200K metro area. Fortunately there is a selection of Thai, Vietnamese, Indian 
and Lebanese restaurants. But, jeez, Louise. It would be nice to have a decent 
Cantonese place.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Cantonese (aka Shrimp in Lobster Sauce)
 Categories: Oriental, Seafood, Poultry, Pork, Wine
      Yield: 4 Servings
 
      1 lb Shrimp; shelled, tailed,
           - deveined, rinsed, and
           - towel dried
      1    Egg white
           +=BEATEN WITH=+
      1 ts Cornstarch
      3 tb Vegetable oil
      8 oz Ground pork
      4 ts Salted black beans
      2 tb Garlic; minced
      1 ts Fresh ginger; minced fine
      2    Scallions; minced
      5 ts Soy sauce
      2 tb Dry sherry or rice wine
    1/4 ts Sugar
    1/2 c  Chicken broth
      1 tb Cornstarch
           +=DISSOLVED IN=+
      2 tb Cold chicken broth
      1 lg Egg
           +=BEATEN WITH=+
      2 ts Sesame oil
 
  Beat egg white with cornstarch. Add shrimp, mix well,
  and refrigerate for at least 15 min or up to an hour.
  Stir-fry in 3 T oil just until done. Remove to a
  warming oven with a slotted spoon.
  
  In the same oil (if it's not too yucky) brown the
  pork. Add next 8 ingredients. Bring to a boil and add
  cornstarch-water. Return to the boil and cook until
  thickened. Remove pan from heat and stir in the egg;
  fuss with the mixture so the egg becomes thin
  filaments rather than a big glob in the middle of the
  pan. Stir in the cooked shrimp and toss with the
  sauce. Serve immediately.
  
  You may substitute 1 1-1/2# steamed, cut-up lobster
  for the shrimp to make Lobster Cantonese (or Lobster
  in lobster sauce). This will serve 2-3.
  
  Adapted from a recipe by Ken Hom and posted by Michael Loo
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I added chilli powder; that's what makes it Mexican.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)