Text 8500, 132 rader
Skriven 2014-01-05 06:45:00 av Dave Drum (72483.cooking)
   Kommentar till text 8479 av Ruth Haffly (1:396/45.28)
Ärende: Stretch
===============
Ruth Haffly Said to Dave Drum about Stretch

RH>  DD> the expedient of eating less and at different times -- like
RH>  DD> quitting earlier in the evening so as not to go to bed on a
RH>  DD> full stomach. I neither know nor care what my A1c number is
RH>  DD> beyond knowing that the doctor is satisfied that my diabetes is
RH>  DD> "well controlled".

RH> Mine is also but I also want to track the A1C so if it gets too
RH> high, I can take action to bring it down. Doubt it will get too high
RH> with the way I'm eating hese days tho.

So, how do you track your A1c? My glucose meter doesn't do that. They 
have some gadget at the doctor's office that takes care of it for me. 

A1c is a fairly recent development/measurement/test and is an average - 
so the hourly, daily, etc. numbers are pretty meaningless AFAICS. 
According to the Mayo Clinic "Glycated hemoglobin is a form of 
hemoglobin that is measured primarily to identify the average plasma 
glucose concentration over prolonged periods of time."

RH> RH>  DD> Jonesing for a slab of rhubarb pie -- so, what the hey. It
RH> RH>  DD> hasn't killed me yet.

RH> RH> I know, I get the craving for sweets now and again. But, I'll
RH> RH> indulge in very limited quantity, not a full blown pig out like
RH> RH> I would have even a couple of years ago. I'll sub out stevia for
RH> RH> a lot of the sugar I used to go thru; it's not a perfect
RH> RH> solution but I can live with it.

RH>  DD> I eat enough of whatever it is to quiet the monkey gibbering in
RH>  DD> my ear and refuse to worry about it. I recently finished my
RH>  DD> holiday treat of a half-gallon of Edy's Triple Chocolate I
RH>  DD> scream. No Sugar Added, and I noted on the lid "lower fat".
RH>  DD> Although I didn't pursue the obvious question "lower than
RH>  DD> what?" Got five sessions from a 3 pint (they claim 1 1/2 quarts
RH>  DD> because their marketroids tell them "1 quart sounds bigger
RH>  DD> than 2 pints") carton

RH> I'd have probably made it last for more sessions. I was tempted to
RH> go for a mint milkshake today at a PDQ but held off so as not to
RH> drive the blood sugar reading off the wall. They have a mix your own
RH> Coke products machine so I went with raspberry Diet Coke instead.

I learned back when I started this diabetes thing and was monitoring my 
blood sugars waaaaaay more closely than I do currently - things like 
corn, white bread (which I don't do much) or biscuits & gravy will scare 
the snot out of you if you take a reading 30 to 45 minutes after eating 
them. But, if you come back and take another reading a couple of hours 
later your body has dealt with the spike and things are back to normal.

I had to go look up PDQ in your context - their version claims to be 
"People Dedicated to Quality" (and you can believe as much of that as 
you wish). And, for others who are unfamiliar with the small Florida-
based chain, is a fats food operation that flogs white-meat chicken 
tenders (mostly). No pork or beef to be had on their menu (possibly some 
bacon bits in the "hand-tossed" salads). From the looks of their web 
site I'd probably pass them by to find a Popeyes if I wanted chicken. In 
their favour, they do offer Cheerwine -- which is pretty hard to find 
most places.

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

      Title: Mr. Breakfast's Biscuits
 Categories: Five, Breads, Dairy
      Yield: 10 servings

      8 tb Unsalted butter; cold
      2 tb Shortening; cold
      3 c  Unbleached self-rising flour
  1 1/2 c  Buttermilk; cold
           Extra slivers of butter or
           - cream for moistening and
           - brushing 

  Adjust oven rack to middle position and preheat oven to
  450øF/230øC.

  Cut shortening and butter into dry ingredients with a
  pastry cutter, or two forks, until it looks like coarse
  meal. Return bowl to the freezer or refrigerator if butter
  becomes warm.

  Stir in milk with a large fork or rubber spatula. Once
  dough starts to clump, bring it into a ball with your
  hands, pressing it into bottom of bowl to pick up scraps.
  If dough doesn't come together, sprinkle in a little more
  milk, and continue pressing on scraps until they
  incorporate.

  On a lightly floured surface, press dough into a rough
  square, then roll out into a about 3/4 in thick. Try to
  handle as little as possible and mix just enough to bring
  the dough together.

  Roll dough out.

  Use a 2" biscuit cutter to cut dough into rounds and place
  about a 1/2" together in a cake pan or 1" apart on baking
  sheet. How far apart you bake them gives you a different
  kind of edge, so experiment. I like my edges soft so I put
  them pretty close together and they end up touching each
  other when finished baking.

  Place a small sliver of butter on the top of each biscuit
  or brush the tops with melted butter or cream.

  Bake until golden brown 12-15 minutes.

  NOTE: If you can't get self-rising flour, use 4 teaspoons
  baking powder and 1 and 1/2 teaspoons salt. You can also
  use regular milk, if necessary, but add it slowly because
  the amount may be less. These go really well with sausage
  or tomato gravy.

  From: http://www.mrbreakfast.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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