Text 35643, 114 rader
Skriven 2006-08-02 18:07:08 av Carol Shenkenberger (6:757/1)
  Kommentar till text 35593 av Roy Witt (1:1/22)
Ärende: Re: IQ Test
===================
*** Quoting Roy Witt from a message to Carol Shenkenberger ***

 CS>> not ersatz add a pinnaple bit and it's called Hawaiian).
 RW>> I do that, but it's just on pizza.
 CS> Blech.  Pinapple on pizza is nasty.  Then again, who am I to talk?  I
 CS> put squid tentacles and fish sauce on my rice.

RW> That's also a blech! When my daughter from a previous marriage came to

Aww, live a little! But your cooking probably isnt much into squid so i'll let
that slide <g>.  The trick for good squid is quick high heat cooking. 
Litterally just 2 mins unless they are monster squids.

RW> visit us, we went out for pizza. Since she's also a veggie, all she wa
RW> on her pizza was fresh tomato. Neither I nor Nancy could see putting
RW> tomatoes on top of tomato sauce, but to each their own. Nancy won't ab
RW> pinapple on pizza either, so we have to split one when we go out.
RW> Otherwise, the pizza I make at home is all for me if I put pinapple on
RW> ;O)

Ok, I can wrap my mind around that tomato concept but not the pinapple. Best
pizza ever?  Oskaloosa Iowa, a thick pan pizza with fresh lettuce and rather
'taco-ish' but man was that good!  It's been 25 years and i still remember
that pizza.


RW> Grape jelly is probably the most popular jelly in the world. You see i
RW> everywhere you go for breakfast which is used on toast as well as muff
RW> I always put some on my 'sunny-side' up eggs.

Well, I wouldnt be into that due to the sugar.  I was raised with little
sugar/sweets due to a genetic condition that is much like 'hypoglycemia' but
not even remotely like the fad stuff of the 70's.  It's in all 3 of us kids
and can be tracked upwards *strongly* on all my mother's side until you go up
far enough they had no tests for such.  Both of my sisters kids have it (my
brother has no kids) and Charlotte has it.  Apparently 'dominant trait'.  The
only 'upsides' of it is none of us have ever (all the relatives, not just Mom
and her kids) gone diabetic and it's controllable by diet but severe when
proper diet isnt followed.  (Ever been in a coma?  I got a little wild as a
kid then went back to Mom's cooking and branched out carefully).

I literally do not *like* sweets except in moderation.  My version of that is
to find the idea of jelly on eggs, 'major ukky'.  Fructose though to the
amounts i want it, seems to not be a problem.

RW> But I prefer orange marmalade when it comes right down to it.

So would I if I wanted 'sweet' with my bread.  Charlotte is partial to 'Pooh
Bread' which is a mixed wheat and white bread with butter and a drizzle of
honey but it's not much honey and not something she wants all that often.

 CS> On the pig, I forget if it's you being largely meat-low eater or
 CS> religious factor. Doesnt matter though, you just arent into pork
 CS> broth. You'd have not liked tonight's dinner as it was pork broth
 CS> with udon, and at the side spinach and oranges.

RW> I would have had the spinach and oranges and left the rest to ya'll. I
RW> not so much a religious thing as it is a 'know what you're eating' kin
RW> thing. Pork is one of those things I don't eat because of what it is.
RW> same as squid and shell fish, etc, - they're scavengers. i.e. you eat
RW> they've eaten and that could be very bad. I know, pig is a farm animal
RW> doesn't eat scavenged animals, but you really don't know that unless
RW> you've raised and fed them yourself.

Ok.  Me, I eat just about anything.  I draw the line on mammal and avian
brains, sexual organs of same, eyeballs you can tell are eyballs (includes
many seafoods there), and mustard/collard/turnip greens (normally made with
heavy vinigar infusion which may be why i do not like them).

 RW>> 220. Oh, and they salted food after hit their plate, before they
 RW>> tasted it. The only salt on my food was w came naturally. Nancy nor
 RW>> I add salt to our cooking or if we do, it's little just to get a
 RW>> different taste.
 CS> WOW, 900's?!!!  They freaked when I was running 450's but at last, it
 CS> is down stable (diet changes only) to the 150's.

RW> That's what their doctors did too. A change in their diet and meds bro
RW> them down to my level.

No meds here in my case, but I am having to follow a careful diet that is high
on seafood to keep it that way.

 CS> Most days i still have 'meat' but 'meat' to me includes fish and all
 CS> seafoods.  I have non-seafood based meat 2 times a week for the most
 CS> part unless at sea (not much chouice there, eat what they are serving
 CS> that day or starve).

RW> I've watched over the shoulders of the orientals taking their own bloo
RW> pressure tests at Sav-on there in Mira Mesa. I thought mine was right
RW> 120/65, but theirs is lower, 70-95/45-60...due to their diet, no doubt
RW> And my heart rate is proportianately higher, around 70, while theirs i
RW> less than 60...odd that.

Thats a bit odd as shorter people normally have a higher heart rate.  I ran for
ages as 100 BPM heart and 70/45 or so Blood pressure but now we are all a bit
worried as I'm still the same heart rate but it's been caught at as high as
190/120 for the blood pressure.  It's not salt though as we checked that.  I
am not salt-reactive.  It's age and stress.

 CS> Yup.  Found out by shopping right, you can even have soy sauce.
 CS> Filipeno brands are way-low.  Enough low that on a 2,000MG a day
 CS> diet, you can use them.

RW> Yeup...

 RW>> We do the opposite, we add a salt substitute at the table if there
 RW>> isn't a taste of it in the food already...

Cant seem to get that one right, but we are eating at 2,000 MG a day or less
with far less trouble than I thought it would be to adapt.
                                       xxcarol

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