Re: Cooking for one

[Guest guest]

On Sun, 03 Jul 2005 17:23:04 -0400 Neon writes:

> Since I'm used to cooking in huge batches, that's how I prepare new

> dishes for myself living alone. I have found that just about

> everything freezes well except potatoes (we don't eat those) and to

> a lesser extent, beans (we don't eat those either, I hope).

We? I hope I am not included in your " we " . Maybe you forgot the YMMV

thing?

Since DM is a very individualized thing maybe " for me " might work?

Now " for me " I can eat potatoes and they freeze " for me " well. And beans.

All beans? No way!

Green beans, black beans or pinto beans in soups or in small amounts I

can handle, no problem.

>

>

> Many desserts freeze well too. I never was much of a cake person

> and not one at all now, but I found cake to freeze very well. So do

> most puddings. I make a fairly low carb rice pudding using heavy cream

> and Splenda and portion it out into 25 carb portions, about 4 oz or so.

I think fairly low carb and rice pudding don't go together and where did

you hear that 25 carbs for a dessert or any food (which BTW is more than

a 1/4 cup of most beans) is a good choice? Lets see, you don't touch

potatoes but you'll find a way to justify a 25 carb dessert with a high

GI rice in it?

And where do I find the measurement for " or so " .

Of course like everything else DM YMMV.

[Guest guest]

> As someone who cooks in a 20 gallon pot... :-)

>

<snipped for brevity>

I read this after sending mine. I don't cook in your quantities - more

like 2 or 3 litres rather than than 20 gallons, but otherwise I

completely agree. Just as a side note, I've found that home-cooked red

kidney beans freeze and thaw quite well - I use them in a stir-fry and

salad mix in small quantities.

I also freeze a lot of things in ice-cube trays so that small portions

can be used without thawing too much: things like those beans,

spinach, stock, lemon juice, napoli sauce, etc.

Cheers, Alan

[Guest guest]

> Green beans, black beans or pinto beans in soups or in small amounts I

> can handle, no problem.

How about navy beans or kidney beans? Garbanzo? I'm looking forward to doing

some

testing with garbanzo, in particular, very soon. I have a recipe for

" Chick-Nuts " that I really

like (Highly-seasoned garbanzo/chickpeas pan-fried in about 1Tb of safflower oil

until

they almost burn (Sorta like cajun blackening). Tho, I've never gotten them to

the 'dry'

consistency that the recipe seems to suggest, they're still WONDERFULLY GOOD.

I like kidney beans in chili and soup, and navy beans in soup, also.

>

[Guest guest]

On Sun, 03 Jul 2005 22:44:58 -0000, " Alan "

wrote:

>I also freeze a lot of things in ice-cube trays so that small portions

>can be used without thawing too much: things like those beans,

>spinach, stock, lemon juice, napoli sauce, etc.

>

>Cheers, Alan

Hey, I like that idea. I use disposable souffle cups (those

translucent plastic cups that you frequently get condiments in at

restaurants) for that purpose but an ice cube tray would be handier

for a lot of things.

Something else that I do might be useful for others. For my

proprietary recipes in the restaurant where I don't want them walking

out the door with employees, I use the concept of spice packs. I

personally blend up the necessary spices and concentrated flavor (say,

chicken stock) in batches and then portion the mix out into one-recipe

portions. The employee who makes the dish adds the spice pack to the

commodities and the dish is complete. My baked beans, for instance,

involve opening several cans of pork and beans and adding the spice

pack. (No, monique, I'm not suggesting baked beans as a diabetic food.

It's a dish on my restaurant menu.)

This same concept works for personal cooking. It makes preparing a

dish very quick. I spend a day every couple of months or so and make

up spice packs for the dishes I frequently eat. Then I can throw

together something good to eat almost as quickly as I could heat a TV

dinner.

---

De Armond

See my website for my current email address

http://www.johngsbbq.com

Cleveland, Occupied TN

[Guest guest]

On Sun, 3 Jul 2005 17:49:40 -0400, Samante

wrote:

>

>On Sun, 03 Jul 2005 17:23:04 -0400 Neon writes:

>> Since I'm used to cooking in huge batches, that's how I prepare new

>> dishes for myself living alone. I have found that just about

>> everything freezes well except potatoes (we don't eat those) and to

>> a lesser extent, beans (we don't eat those either, I hope).

>

>

>We? I hope I am not included in your " we " . Maybe you forgot the YMMV

>thing?

>Since DM is a very individualized thing maybe " for me " might work?

>Now " for me " I can eat potatoes and they freeze " for me " well. And beans.

>All beans? No way!

>Green beans, black beans or pinto beans in soups or in small amounts I

>can handle, no problem.

OH, I'm so sorry, . I didn't know the pedantic police worked

on the weekend. Besides, if you don't know enough to know that

results differ then you probably don't know enough to manage your

disease. If so then please filter my notes, as they may be dangerous

to you.

>>

>>

>> Many desserts freeze well too. I never was much of a cake person

>> and not one at all now, but I found cake to freeze very well. So do

>> most puddings. I make a fairly low carb rice pudding using heavy cream

>

>> and Splenda and portion it out into 25 carb portions, about 4 oz or so.

>

>I think fairly low carb and rice pudding don't go together and where did

>you hear that 25 carbs for a dessert or any food (which BTW is more than

>a 1/4 cup of most beans) is a good choice? Lets see, you don't touch

>potatoes but you'll find a way to justify a 25 carb dessert with a high

>GI rice in it?

I don't justify anything I do to anyone. However, if you're

interested in my decision tree for eating rice pudding, it is thus.

I like the stuff, probably better than any other dessert.

I allow myself 60 carbs a day and I'm willing to blow about a third on

something I really like.

I'm not a fan of this GI concept because my body doesn't respond that

way. There are fast carbs and slow carbs but very little in between.

Embedding rice in heavy cream definitely turns it into a slow carb for

me.

My body's response to my homemade rice pudding is very uniform and I

know exactly how much to dose for it.

I don't like potatoes enough (most of the time) to use up a goodly

chunk of my daily carb allotment.

>And where do I find the measurement for " or so " .

Right next to the " pinch " and the " dab " . I use terms like " about " and

" or so " because I'm not presenting a formula and my rice pudding

formulation varies by the batch. I cook with the " dab and dash "

method and only measure the amount used after I get the taste I want,

which might conceivably vary from day to day. Once I measure what

I've used I can compute how much to put in each portion. I then

select the size souffle cup required and portion out the food. The

amount of food that falls off my spoon and enters each cup also varies

by how hard I tap the spoon, etc, so the actual contents of the cup

may also vary. Therefore I refer to a 4 oz serving as " about 4 oz or

so " . I account for such minor variations with my meter and trim

injections as needed. No big deal, at least for me.

Again, if this seems complicated then just ignore my techniques.

---

De Armond

See my website for my current email address

http://www.johngsbbq.com

Cleveland, Occupied TN

[Guest guest]

I am curious why you " hope " no beans. Are they bad for you, or do you

feel they are inherently bad, or something else?

> Since I'm used to cooking in huge batches, that's how I prepare new

> dishes for myself living alone. I have found that just about

> everything freezes well except potatoes (we don't eat those) and to

a

> lesser extent, beans (we don't eat those either, I hope).

[Guest guest]

Beans smeans I hate them ALL!!! Legumes can disappear from the face of

the earth & I would NEVER miss them.

cappie

Greater Boston Area

T-2 10/02 5/05 A1c: 5.3 = 111 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, ALC, Vit C, Calc/mag,

low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 40 mg/coQ10 100mg, Enalapril 10 mg

5/05:140 lbs (highest weight 309)

5' tall /age 67,

cappie@...

[Guest guest]

> I make a fairly low carb rice pudding using heavy cream

I make boiled custard with whole eggs (and LC milk) and let it boil, which

of course makes it lumpy. If I have company, I whirl it in a blender. If

not, I just eat the lumps and pretend they're either rice or tapioca <G>.

Gretchen

[Guest guest]

> Right next to the " pinch " and the " dab " .

I got a set of tiny measuring spoons labeled " pinch " and " dab. " I guess

they're for people who like everything to be exact, even dabs. I find

they're very useful for measuring out stevia. One of them is equivalent to a

quarter cup of stevia, which simplifies when making things that call for a

cup of sugar.

Gretchen

[Guest guest]

Hee, hee, someone's going to get me for this!

I LOVE baked beans - but only as a main course for lunch or dinner. Cooked with

lots of salt pork. That's why I don't often eat it any more...

Yours,

Dora

Austin, Texas

villandra@...

Re: Re: Cooking for one

Beans smeans I hate them ALL!!! Legumes can disappear from the face of

the earth & I would NEVER miss them.

cappie

[Guest guest]

Well said - the whole post - it really needed to be said and I'm glad that

you did.

Barb in NH

Diabetes caused by Surgery

7.5 mg Glipizide daily

Low carb diet/not enough exercise

----- Original Message -----

No big deal, at least for me.

Again, if this seems complicated then just ignore my techniques.

---

De Armond

See my website for my current email address

http://www.johngsbbq.com

Cleveland, Occupied TN

[Guest guest]

Cappie - Even Durgin Park's Baked Beans???? LOL A Bostonian who does not like

Baked Beans - the rest of the beans you can keep, but I do like baked beans but

the way I make them is certainly not on my daily diet nor my weekly diet nor my

monthly diet, well you get the idea

Barb in NH

----- Original Message -----

Beans smeans I hate them ALL!!! Legumes can disappear from the face of

the earth & I would NEVER miss them.

cappie

[Guest guest]

Well Dora I will send all my beans down to you--willinglly! I once sat

for 2 days at summer camp where a plate of beans was given to me

supposedly till I ate them--never did. I was so skinny then & I went

home even skinnier.

Funny that would be considered child abuse now but was a common practice

years ago.

cappie

Greater Boston Area

T-2 10/02 5/05 A1c: 5.3 = 111 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, ALC, Vit C, Calc/mag,

low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 40 mg/coQ10 100mg, Enalapril 10 mg

5/05:140 lbs (highest weight 309)

5' tall /age 67,

cappie@...

[Guest guest]

Barb: my mum won prizes for her Boston Baked Beans & I never tasted

them! UGH.

cappie

Greater Boston Area

T-2 10/02 5/05 A1c: 5.3 = 111 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, ALC, Vit C, Calc/mag,

low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 40 mg/coQ10 100mg, Enalapril 10 mg

5/05:140 lbs (highest weight 309)

5' tall /age 67,

cappie@...

[Guest guest]

On Mon, 4 Jul 2005 09:20:23 -0400, " Gretchen "

wrote:

>> I make a fairly low carb rice pudding using heavy cream

>

>I make boiled custard with whole eggs (and LC milk) and let it boil, which

>of course makes it lumpy. If I have company, I whirl it in a blender. If

>not, I just eat the lumps and pretend they're either rice or tapioca <G>.

Would you mind posting a recipe?

For lumps, I've found one of wonders of the kitchen to be a stick

mixer. The first on the market 20+ years ago was the Baymix. That's

what I call 'em all now. -Sonoma still sell the Baymix for

about $120. Still the best. The usual appliance makers sell

underpowered versions for a little less. I recently bought a

commercial grade Oster unit for a LOT more money than the Baymix. The

Baymix out-performs it.

The Baymix comes with several blades. There is a chopper blade, a

puree blade, a mixer blade and an offset disc that froths milk into

whipped cream. The puree blade nukes lumps in seconds.

I got a recipe (not diabetic friendly!) from my mom for pudding

(vanilla, banana, etc) that requires, according to her, one to spoon

an egg/flour mix into hot milk/sugar mix a spoon at a time over a half

hour or more while vigorously stirring to avoid lumps. That seemed

like way too much work for me so I put the Baymix with the mixer blade

in the milk, then drizzled the egg mix into the vortex. No more than

3-5 minutes involved. No lumps and smooth as silk. When I showed her

my revised procedure she almost kicked me! :-)

Hmm, I gotta see if I can rework that recipe to make it diabetic

friendly.... Hmmmm.

---

De Armond

See my website for my current email address

http://www.johngsbbq.com

Cleveland, Occupied TN

[Guest guest]

> Would you mind posting a recipe?

Yes. I hate typing up recipes, and it's a standard custard recipe from Joy

of Cooking except I use 3 whole eggs instead of 4 egg yolks.

Gretchen

[Guest guest]

At 03:30 AM 7/4/05, Neon wrote:

> (No, monique, I'm not suggesting baked beans as a diabetic food.

>It's a dish on my restaurant menu.)

I don't really understand what your problem is, , but I really wish

you'd get that chip off of your shoulder. Apparently you dislike anyone

disagreeing with you or questioning you or misunderstanding you.

Now, speaking only for myself, when you used that original " we don't eat

beans either... " remark I assumed you were speaking of yourself and spouse

or whoever it may be that you live and eat with, NOT the folks here on the

list (because, obviously, some eat beans and some don't). Since you

weren't clear on who the " we " was, however, my assumption that you were

speaking of someone you lived with may or may not be as valid as s

assumption that your " we " meant the list folks.

Some confusion and ensuing snarfing, snarling, and hissing could be avoided

with a bit more definition when terms like " we " are used, ya think?

sky

Some mornings it's just not worth

chewing through the straps.

http://www.skydancers.com

http://www.skydor.com

[Guest guest]

On Tue, 5 Jul 2005 10:43:32 -0400, " Gretchen "

wrote:

>> Would you mind posting a recipe?

>

>Yes. I hate typing up recipes, and it's a standard custard recipe from Joy

>of Cooking except I use 3 whole eggs instead of 4 egg yolks.

Ah, my favorite cookbook. Thanks. I don't know why it never dawned

on me to look there for custard. Duh.

---

De Armond

See my website for my current email address

http://www.johngsbbq.com

Cleveland, Occupied TN

[Guest guest]

I remember a similar experience when I was a child. My mother said that

if I didn't eat my collards, I couldn't have any cake. I said, " Okay, I

just won't have any cake. " She said, " You're going to eat them anyway. "

So I sat and sat and sat, but I just couldn't eat those collards.

Mother finally felt sorry for me and let me get up.

I still don't like collards cooked like those were cooked: that is,

cooked to a mush, then chopped and mashed. If they're just boiled to a

reasonable degree of doneness, I like them fine. Sue

> Well Dora I will send all my beans down to you--willinglly! I once sat

> for 2 days at summer camp where a plate of beans was given to me

> supposedly till I ate them--never did. I was so skinny then & I went

> home even skinnier.

>

> Funny that would be considered child abuse now but was a common

> practice

> years ago.

[Guest guest]

Sue: well the camp didn't give up because they felt sorry for me but

because after being put in the frig overnight & sitting 2 whole days,

those darn beans were no longer edible. I think they might have worried

about my physical condition too as I had not eaten anything at all & I

was pathetically skinny already.

cappie

Greater Boston Area

T-2 10/02 5/05 A1c: 5.3 = 111 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, ALC, Vit C, Calc/mag,

low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 40 mg/coQ10 100mg, Enalapril 10 mg

5/05:140 lbs (highest weight 309)

5' tall /age 67,

cappie@...

[Guest guest]

I solved the recipe problem forever, folks.

I put all my family's favorite recipes on my web page. I also keep a folder of

the recipes on text files.

Yours,

Dora

Austin, Texas

villandra@...

Re: Cooking for one

On Tue, 5 Jul 2005 10:43:32 -0400, " Gretchen "

wrote:

>> Would you mind posting a recipe?

>

>Yes. I hate typing up recipes, and it's a standard custard recipe from Joy

>of Cooking except I use 3 whole eggs instead of 4 egg yolks.

Ah, my favorite cookbook. Thanks. I don't know why it never dawned

on me to look there for custard. Duh.

---

De Armond

[Guest guest]

Dora, beans on tost with grated cheese on the top! Oh

yum!!!

My former mil, during WW2 in England, had a recipe

which I tweeked. A layer of BBQ beans then a layer of

sauteed onions and mushrooms and sliced hard boiled

eggs then another layer of beans and then topped with

mashed potatoes.

I haven't had this since being dx, I'm too skeered to

try it.

I love it especially with the onions being carmelised.

Okay Dora, we can run together.

lol

Hee, hee, someone's going to get me for this!

I LOVE baked beans - but only as a main course for

lunch or dinner.

Cooked with lots of salt pork. That's why I don't

often eat it any

more...

Yours,

Dora

Carol(England)

Type 2

Dx: 19 May 2004

Metformin 500mg x 3

Irbesartan 150mg a day

___________________________________________________________

How much free photo storage do you get? Store your holiday

snaps for FREE with Yahoo! Photos http://uk.photos.yahoo.com

[Guest guest]

At 07:39 PM 7/5/05, Dora wrote:

>I solved the recipe problem forever, folks.

>

>I put all my family's favorite recipes on my web page. I also keep a

>folder of the recipes on text files.

And the web page URL would be...?

sky

[Guest guest]

I don't know if anything there would particularly interest a diabetic - but

http://www.geocities.com/tiggernut24/Favorites/recipes.html

I think.

Yours,

Dora

Austin, Texas

villandra@...

Re: Cooking for one

At 07:39 PM 7/5/05, Dora wrote:

>I solved the recipe problem forever, folks.

>

>I put all my family's favorite recipes on my web page. I also keep a

>folder of the recipes on text files.

And the web page URL would be...?

sky

[Guest guest]

You are making it very hard to log onto this site. I have been a member for

years. You seem to attack just about everyone nancy. If you are trying to make

this a better site, you might want to readjust your thinking. Like I said I am

about to pull the plug on this site. I have seen so many flame wars on here but

none quite as mean s pirited as your posts seem to be. I am sorry if I am

forced to quit as I get a lot of good ideas and advice from here, but I cant

handle anyone flaming everyone just because they dont happen to use what you

consider correct English. Wow.

Jan Haney

> (No, monique, I'm not suggesting baked beans as a diabetic food.

>It's a dish on my restaurant menu.)

I don't really understand what your problem is, , but I really wish

you'd get that chip off of your shoulder. Apparently you dislike anyone

disagreeing with you or questioning you or misunderstanding you.