• 195 etc

    From MICHAEL LOO@1:123/140 to NANCY BACKUS on Wednesday, November 06, 2019 17:33:50
    The demo person at the BJ's I got them from not only claimed the maple
    as the best of the three, she also confessed to claiming most from the bags she was demo-ing for herself, couldn't stop eating them... ;)
    I see diabetes in her future. But of course pretty much
    everyone is prediabetic these days.
    For all I know, she might already be diabetic.... ;)

    Not, I've discovered, that that's a death sentence any more.

    Did I write about my little glucometer experiment that showed
    me that diet soda in fact did raise my blood sugar but not as
    much as sugared soda?
    I don't recall whether or not you did... but I'm not at all surprised by
    the results... I saw empirically that when MJ used saccherine for
    sweetening that it was still raising her blood sugar some... at least
    she tolerated stevia, and that ended up being better for her and her
    blood sugar levels...

    I've not done the experiment with stevia, not liking the
    taste of the stuff. I see no reason why it's any better.
    Now, Bonnie's got some Zevia products, but my glucometer
    is at Lilli's, so that's my excuse not to repeat the test.

    I didn't keep track. For me, unless stuff is close to weightless
    and pretty much volumeless, I don't want to be saddled with it.
    And at most airports now, they make you take food, books, and
    magazines out of your carryon - apparently the terrorists have
    gotten clever and fashioned weapons that look like these items.
    How sad.

    Amusing in a black sort of way. Decades ago Semtex and
    Christmas pudding were discovered to have similar densities
    amd chemical-sniff properties, so that caused consternation
    and chaos in British airports at holiday time.

    Oh, yeah. I read snake and kidney pie, a menu item for a
    future picnic. As one girl said when I asked her out, "in
    your dreams."
    Someday we might do something with a snake... but I don't think it would involve kidneys.... :)

    I've had two kinds of "snake bites," one being at least partly
    made of snake (supposedly rattler, but who can tell) meat, the
    other a jalapeno popper called by the name in the same way that
    Mulate's called chicken nuggets gator bites.

    Besides, I don't think you missed any of the Sunday tastes... I didn't note anything that you didn't mention... well, maybe the dried
    pineapple was on Sunday....
    I'm not sure dried pineapple would have been in my radar
    unless it were homegrown or homemade.
    I think it was homedried, anyway....

    Ah, I might have tried it just for fun then if I'd known.

    and the citrus olives with the bit of preserved lemon in it...?
    I heard people chattering about that.
    Steve cut the lemon in small pieces for all to taste... not much lemon
    taste left in it... but it did impart a little citrusy taste to the
    olives...

    Oh, so that's what that was. Too salty for me, so the most
    cautious little bite was more than enough.

    could be induced to eat eggplant. Funny, he's Italian, don't
    Italians love eggplant?
    Perhaps not all of them.... besides, I think he's half something else, maybe German...?
    Yeah, German.
    Maybe that's why he doesn't care for the eggplant...? But my bits of
    German heritage don't seem to have made me care less for eggplant... (G)

    I looked on chefkoch.de and discovered "we have 3814 beloved
    eggplant recipes" as opposed to 14234 zucchini. 24512 beef,
    33228 potato, and 39321 pork. So maybe the Germans are in fact
    less enthusiastic than I am.

    It was oilier than more recent olive oils I've had, more like
    what one used to get, not that that's a bad thing - fancy oils
    have gotten just too recherche and delicate.
    Could be why I've not felt any need to be doing things with the fancy oils.... ;)

    The house oils at Bonnie's are Olympia Xenia (she got at Whole
    Foods) and Market Basket (I bought). Market Basket is better at
    half the price, comparable almost to your son's brand. I'm
    guessing it may be from the same source as Kirkland, one of the
    few EVOOs that tested pure (with the big brands all testing
    positive for lesser oils, solvents, and/or artificial flavors).

    Mark had brought a pot of his famous beans.
    ...
    They were indeed very tasty... and I don't even care all that much for beans usually... :) Must have been that ham hock meat, fat and skin
    that did it... :)
    Bacon, yea verily, pork of all sorts, makes everything
    better.
    That's what I hear... and it does seem to hold true... ;)

    I have eaten vegan beans, and some have been okay, but
    none has ever been actually good; okay, maybe dals with
    lots of curry spices and alliums might approach
    deliciousness, but butter improves these, and it takes
    meat to make a complete flavor (sort of like a complete
    protein, only more important).

    He also sacrificed a jar of Sechler's sweet orange strip pickles
    from his pantry. These were exceedingly sweet and just a tad
    orangey, as much a dessert as a pickle. I liked these better
    than most of us did.
    I liked them well enough, as I remember... :)
    I heard lots of this wow, that's too sweet stuff.
    I guess I have a wider range of what I think acceptable.... ;)

    I guess. Mine varies.

    Richard's All Continents Guaranteed Idli
    categories: Indian, starch
    yield: 1 batch

    1 c black gram (urad dal)
    1 ts methi (fenugreek) seeds
    1/2 ts salt
    2 c cream of rice
    spray oil or ghee for greasing cups

    Lightly wash urad, and cover with chlorine-free water. Grind methi
    and mix with urad, along with salt, and allow to soak uncovered for
    3 hr. Soften the cream of rice by soaking for the final 15 min.

    Without washing, grind urad in food processor to a fine paste. Add
    cream of rice to paste, and grind again until mixed well. Place in
    ceramic bowl, cover with plastic wrap, and place in a warm place to
    double in bulk. The amount of time this will take depends on the
    temperature. The batter will double in 8 hr if the temperature is
    over 85 F, and at lower temperatures it can take as long as 30 hr.
    If the batter doesn't rise, don't despair, just find a warmer place.
    A small microwave oven, with the door open just enough to turn on
    the light, works well, as does a cold oven with the light on.

    Many silly people substitute rava (sooji, cream of wheat) for rice,
    especially in colder climates like the Frisco Bay Area, because
    their batter doesn't rise. This is an unnecessary compromise, and
    people so inclined may just has well go to Pasand and eat their
    idli bricks. The fermentation process depends on the presence of
    wild yeast, which appears to stick well to the urad and to the
    methi. Soaking the dal uncovered allows you to "catch" additional
    yeast from the air. Don't use baking soda, baking powder, yeast,
    or yogurt to "help" fermentation. I've conducted controlled
    experiments on these agents, and methi outperforms them. Yeast
    starts fast, but it poops out and leaves your idli tasting like
    elephant cacoos. Baking soda, baking powder, and yogurt retard
    fermentation.

    After your batter has gone nuts, you are ready to make idlis.
    Stir (don't beat) slightly, just enough to evenly distribute the
    bubbles and not enough to make it subside. Grease idli cups (you
    can use egg poachers if you want) with spray-on oil or ghee, and
    fill them (almost full) with the idli batter and steam in an idli
    vessel (basically, a big steamer) for about 15 min.

    The same idli batter can be use to make Sannan. Pour the batter
    in the container of a pressure cooker (previously greased with
    oil) about 3/4 full and steam for 15-20 min as above. Take out
    and cut into pieces with a spatula.

    http://www.bennett.com/curry/kerala.htm
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)
  • From NANCY BACKUS@1:123/140 to MICHAEL LOO on Saturday, November 09, 2019 15:08:00
    Quoting Michael Loo to Nancy Backus on 11-06-19 17:33 <=-

    The demo person at the BJ's I got them from not only claimed the maple
    as the best of the three, she also confessed to claiming most from the bags she was demo-ing for herself, couldn't stop eating them... ;)
    I see diabetes in her future. But of course pretty much
    everyone is prediabetic these days.
    For all I know, she might already be diabetic.... ;)
    Not, I've discovered, that that's a death sentence any more.

    Doesn't even slow some people down much...

    Did I write about my little glucometer experiment that showed
    me that diet soda in fact did raise my blood sugar but not as
    much as sugared soda?
    I don't recall whether or not you did... but I'm not at all surprised by
    the results... I saw empirically that when MJ used saccherine for
    sweetening that it was still raising her blood sugar some... at least
    she tolerated stevia, and that ended up being better for her and her
    blood sugar levels...
    I've not done the experiment with stevia, not liking the
    taste of the stuff. I see no reason why it's any better.
    Now, Bonnie's got some Zevia products, but my glucometer
    is at Lilli's, so that's my excuse not to repeat the test.

    Good enough reason... ;) I probably wouldn't even do the test myself,
    as I don't care for any of the artificial or alternate sweeteners,
    either... And why isn't your glucometer with you at Bonnie's....?

    I didn't keep track. For me, unless stuff is close to weightless
    and pretty much volumeless, I don't want to be saddled with it.
    And at most airports now, they make you take food, books, and magazines out of your carryon - apparently the terrorists have
    gotten clever and fashioned weapons that look like these items.
    How sad.
    Amusing in a black sort of way. Decades ago Semtex and
    Christmas pudding were discovered to have similar densities
    amd chemical-sniff properties, so that caused consternation
    and chaos in British airports at holiday time.

    I do vaguely recall that....

    Oh, yeah. I read snake and kidney pie, a menu item for a
    future picnic. As one girl said when I asked her out, "in
    your dreams."
    Someday we might do something with a snake... but I don't think it would involve kidneys.... :)
    I've had two kinds of "snake bites," one being at least partly
    made of snake (supposedly rattler, but who can tell) meat, the
    other a jalapeno popper called by the name in the same way that
    Mulate's called chicken nuggets gator bites.

    I've had similar to the latter snake bites...

    Besides, I don't think you missed any of the Sunday tastes... I didn't note anything that you didn't mention... well, maybe the dried
    pineapple was on Sunday....
    I'm not sure dried pineapple would have been in my radar
    unless it were homegrown or homemade.
    I think it was homedried, anyway....
    Ah, I might have tried it just for fun then if I'd known.

    As I did... :)

    and the citrus olives with the bit of preserved lemon in it...?
    I heard people chattering about that.
    Steve cut the lemon in small pieces for all to taste... not much lemon
    taste left in it... but it did impart a little citrusy taste to the olives...
    Oh, so that's what that was. Too salty for me, so the most
    cautious little bite was more than enough.

    Ok, so you did have that bit...

    could be induced to eat eggplant. Funny, he's Italian, don't
    Italians love eggplant?
    Perhaps not all of them.... besides, I think he's half something else, maybe German...?
    Yeah, German.
    Maybe that's why he doesn't care for the eggplant...? But my bits of
    German heritage don't seem to have made me care less for eggplant... (G)
    I looked on chefkoch.de and discovered "we have 3814 beloved
    eggplant recipes" as opposed to 14234 zucchini. 24512 beef,
    33228 potato, and 39321 pork. So maybe the Germans are in fact
    less enthusiastic than I am.

    Could well be... heritage doesn't account for everything, after all...

    It was oilier than more recent olive oils I've had, more like
    what one used to get, not that that's a bad thing - fancy oils
    have gotten just too recherche and delicate.
    Could be why I've not felt any need to be doing things with the fancy oils.... ;)
    The house oils at Bonnie's are Olympia Xenia (she got at Whole
    Foods) and Market Basket (I bought). Market Basket is better at
    half the price, comparable almost to your son's brand. I'm
    guessing it may be from the same source as Kirkland, one of the
    few EVOOs that tested pure (with the big brands all testing
    positive for lesser oils, solvents, and/or artificial flavors).

    One does wonder when there are results like that.... you'd think the big
    brands would have been more careful to be pure.... :)

    Mark had brought a pot of his famous beans.
    ...
    They were indeed very tasty... and I don't even care all that much for beans usually... :) Must have been that ham hock meat, fat and skin
    that did it... :)
    Bacon, yea verily, pork of all sorts, makes everything
    better.
    That's what I hear... and it does seem to hold true... ;)
    I have eaten vegan beans, and some have been okay, but
    none has ever been actually good; okay, maybe dals with
    lots of curry spices and alliums might approach
    deliciousness, but butter improves these, and it takes
    meat to make a complete flavor (sort of like a complete
    protein, only more important).

    Indeed.

    He also sacrificed a jar of Sechler's sweet orange strip pickles
    from his pantry. These were exceedingly sweet and just a tad
    orangey, as much a dessert as a pickle. I liked these better
    than most of us did.
    I liked them well enough, as I remember... :)
    I heard lots of this wow, that's too sweet stuff.
    I guess I have a wider range of what I think acceptable.... ;)
    I guess. Mine varies.

    Sometimes I want something that really is overly sweet, sometimes I'd
    just as soon it wasn't too sweet... and I'm fine with say, the
    ginger-flavored water, which isn't sweet at all.... :)

    ttyl neb

    ... "Hex Dump" - Where Witches put used Curses?

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)