Text 34706, 144 rader
Skriven 2015-12-21 19:10:17 av Ruth Haffly (1:396/45.28)
  Kommentar till text 34211 av MICHAEL LOO (1:123/140)
Ärende: ooh mommy 652
=====================
Hi Michael,

 ML> > I try to keep things in somewhat of a balance but try not to go too
 ML> > heavy on the carbs at any given time. Don't want to go back on
 ML> insulin.

 ML> As I've often admitted here, almost to the point of
 ML> boasting, balance is a concept I reject. I do heartily
 ML> endorse your not wanting injected insulin, though.

I'd just as soon stay away from it as long as I can. Keeping my diet in
reasonable balance is a fairly effortless way to do so.


 ML> > Last night we were coming home from Lexington at supper time, pulled
 ML> in > to get gas and figured we'd get supper at the same time, as there
 ML> was a > Wendy's set up. Steve got a spicy chicken sandwich, hold the
 ML> mayo. I got > the Ultimate Grilled chicken. Next time, if there is a
 ML> next time, I'll > ask them to hold the sauce on that, and give me some
 ML> mayo--that sauce > was nasty tasting.

 ML> Though I have rooted for Wendy's in the fast food burger
 ML> wars, the actual taste of the products I tend to find
 ML> wanting. Flavors out of balance or sometimes just no
 ML> flavor at all, crying out for a blizzard of MSG.

I don't care for fast food burgers as a genereal rule so go for the
chicken instead. In this case, I probably would have done better with a
burger.


 ML>  The protein in the grilled chicken balanced out the
 ML> > carbs of the bun but I'd have done better, taste wise, to have gone
 ML> for > the spicy chicken.

 ML> Always go with the spicy, even though rumor has it they
 ML> spice things up to get rid of deteriorating product.
 ML> This doesn't apply to spicy tuna roll sushi, from which
 ML> people have been known to get sick, unless you know and
 ML> trust the manufacturer.

Depends on the spicy for me--some are better than others. If it's all
heat and no flavor, I'd rather not have it. If it's supposed to be hot
but barely tingles my lips, it's not worth being called spicy. Trick is
to find the right balance and blend of flavors and heat

 ML> > Pasta is something I used to eat a big plate of, but cut back on my
 ML> > serving size over the years. Now, if I'm cooking it at home, I'll
 ML> weigh > out 2 portions but take maybe about 3/8 of it, giving Steve
 ML> the 5/8
 ML> > portion.

 ML> So that's 1 1/2 and 2 1/2 oz. What I'd likely do, being
 ML> not so sensible as that, would be to eat 4 oz myself and
 ML> then lay off pasta for a while.

It used to be a once a week or so at our house, now it might be served
once a month.


 ML> I also try to make sure I've had a good bit of protein during
 ML> > the day to balance the carbs of the pasta portion. It's whole wheat
 ML> > pasta, same as 99.99% of the bread we make, so it has more fiber
 ML> than > white pasta (which is rather tasteless, overall).

 ML> But to me whole wheat doesn't taste as good, so it's
 ML> off the table.

We've each got our own preferences.

 ML> >  ML> I keep trying, just for the joy of investigation.
 ML> > To the best of my knowledge, I've not had any tofu turkey
 ML> substitute. > The nuts and onion, especially onion, would probably
 ML> have given it a
 ML> > good bit of flavor.

 ML> It also had tamari sauce, now that I think of it, back
 ML> when tamari was an exotic hard-to-get condiment, before
 ML> humans became gluten intolerant (or were recognized as such).

I used tamari in the late 70s/early 80s, stopped basically when Steve
joined the Army & it wasn't in the commissary.


 ML> > I generally use a combination of the sharpest cheddar I can get, a
 ML> > swiss, and parmesan-reggiano or peccorino romano.

 ML> Those are among the most umami-packed cheeses; I do
 ML> detest pecorino, though.

I enjoy it very much. (G)


 ML>  Steve is pushing me to
 ML> > try a blue cheese ball but I think he'd end up eating more of it; I
 ML> like > blue cheese in very small quantities.

 ML> My experience at the Michelin-starred place
 ML> notwithstanding, for me a few specks of it across a
 ML> crowded room are tolerable. Sadly, the women I am
 ML> currently inclined to kiss lerrrve the stuff, more
 ML> than they lerrrve me I reckon.


Given a choice of blue or most others, I'd go for most other cheeses and
a speck or two of blue. My all time favorites over the years have been a
good either a good swiss type or seriously sharp cheddar.


 ML> >  ML> John Martin Taylor's blue cheese straws
 ML> > Cheddar is so much better than blue for something like this, IMO.

 ML> That recipe was merely a provocation.

 ML> The following, into which one might dip cheese straws,
 ML> is not a provocation, as it doesn't have cilantro. I
 ML> would substitute a tiny amount of fresh garlic puree.

 ML>       Title: Salsa Suprema
 ML>  Categories: Mexican, Sauces, Condiments
 ML>    Servings: 16

 ML>       1 lg Tomato, Chopped
 ML>       1 md Onion, Chopped
 ML>       2    Fresh Green Chilies, Chopped
 ML>       1    Or 4 Oz Can Green Chili
 ML>     1/2 ts Garlic Salt
 ML>     1/2 ts MSG, Optional
 ML>            Salt To Taste

We'll take it without the msg, add a bit more heat to it and get some
non corn chips to enjoy it with.


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


...  I'm clinging to sanity by a thread. Hand me those scissors.

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