Text 29199, 103 rader
Skriven 2015-07-20 10:41:00 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: feast things 982
========================
 -=> Ruth Haffly said to Dave Drum <=-

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

There are those who prefer this style, but for many the ideal
burger is a firm piece of meat that has been either pressed
into a form or squished on the grill. It's the latter style
that is tractable enough to be successfully harnessed into a
sandwich. As I am not a fan of bread in general, I generally
go for the looser ones.

 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.
 DD> I was low fives at one time when they first began measuring A1C. Then
 DD> it crept into the high sixes until the doc increased my (minimal)
 DD> dosage of glimiperide (Amaryl). I'm satisfied with where I am.
 RH> The first A1C that I had that gave me a diabetes diagnosis was 8.2.

The first A1C that gave me a diabetes diagnosis was well in the
double digits, enough to make them fear kidney, vascular, and
nerve damage, for which they have been testing for a decade or
more and so far have found none.

 RH> Getting on insulin for a few months and redoing the way we (I) eat
 RH> made it plummet to the point where this doctor is wondering if it was
 RH> really diabetes to begin with. He's thinking it could have been the
 RH> pancreas acting up longer than we suspected and my going a bit heavier
 RH> on carbs than I should have, that gave the diagnosis. Once the
 RH> inflammation of the pancreas went away and the organ calmed down, it
 RH> resumed kicking out insulin.

There are anomalies everywhere; eventually they will tumble to
the fact that the typical course of the disease is just an
artifact, with outliers in every direction contributing to
general confusion via the averaging process. My own A1C is now
down in the 7 range with recent glucose readings in the 130s
for nonfasting, and if anything I feel and perform worse than
ever before.

 RH> OK, but you are doing well. I'm not obsessing over carbs now but I do
 RH> keep a sharp eye on them.

Probably a wise idea but mostly in the let sleeping dogs lie way.

 DD> place .... in a 200K metro area. Fortunately there is a selection of
 DD> Thai, Vietnamese, Indian and Lebanese restaurants. But, jeez, Louise.
 DD> It would be nice to have a decent Cantonese place.
 RH> Sigh! How close is the nearest one? When we were in AZ, there were
 RH> several Chinese places (buffet or sit down, your choice) in Sierra
 RH> Vista. We went to various ones over the years as part of Steve's job,
 RH> rarely otherwise. They were all pretty much the same in what they
 RH> offered.

The sauces probably came from the same factory.

Shoyu (Soy Sauce) Hot Dogs
categories: peculiar, main
servings: 4 to 8

8 hot dogs, sliced
1/2 onion, roughly chopped
1/4 c soy sauce
3 Tb sugar
1 Tb mirin (rice wine)
spinach, washed
cooked rice

When I was a kid, my grandma would make vienna sausages
and eggs for breakfast.  She would make a shoyu sauce for 
the vienna sausages that made the weiners salty and sweet. 
I’m not sure why hot dogs and spinach are commonly paired in 
Japanese cuisine, but you will find this combo at curry 
houses. Here is my spin on the common pair with my Grandma's 
shoyu sauce recipe.

Saute the onions and hot dogs in a pan.

While the hot dogs are cooking, combine the soy sauce, sugar
and mirin.

After the onions are translucent, add the sauce to the pan
and let the sauce thicken.

In a second pan/pot, blanch the spinach in boiling water.

Serve the hot dogs on rice with the spinach on the side.
Be sure to drizzle extra sauce on your rice.

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