Hello everybody!

I hit 40 last year and my doctor put me on high blood pressure medication. I'm quite overweight, so I figured it was time to bite the bullet and really buckle
down on
this diet thing. Low-carb diets served me well in the past, so I decided to jump on the Keto bandwagon. In the last 2 weeks I've dropped 13lbs, and I hope
to
progress at about 2lbs a week until I hit my target weight of ~180lbs

I definitely miss Chinese food, so I decided to take a crack at making some Mongolian Beef, low-carb style. It wasn't bad, but I'm likely going to change a
few things next time around.

Here's what I did this time:


Ingredients:
1 1/2lbs Flank Steak
4 cups of "riced" cauliflower (or one head if you chop it up yourself)
6 Green Onions sliced in whatever size you prefer (I do small slices, others prefer large chunks)
2 tbsp Coconut Flour
1/4 Cup Avocado Oil
1 tbsp fresh grated ginger
4 Cloves Garlic
1/2 tsp Red Pepper Flakes
4 tbsp Soy Sauce
1/4 Cup Water
3 tbsp Golden Monkfruit Sweetener (A no-net-carb alternative to Brown Sugar)

Instructions:
1. Cut Flank Steak into strips 1/4" thick or less and about 2-3 inches in length. Place them in a gallon storage bag along with the Coconut Flour, then shake it until they're well coated.
2. In a seasoned Wok (or cast iron skillet) heat up 2 tbsp of Avocado Oil and add in the riced cauliflower. cook over high heat for 5 minutes or so, until the cauliflower is well done (but not mush).
3. Add a little more Avocado Oil and put in your beef, sear it on both sides but don't cook it all the way through. This should only take a few minutes. take the beef out and set it aside.
4. add in the rest of the Avocado Oil, minced ginger and garlic. saute for a bit, then add in the red pepper, soy sauce, water and Golden Monkfruit Sweetner. simmer on high until it begins to reduce down
5. add in your onions, saute for another minute
6. add your beef back in, stir and cook on high until the beef is cooked to your liking and nicely glazed with the sauce.
7. serve your Mongolian Beef on top of your riced cauliflower.


This makes about 4 servings with the following carbohydrate breakdown per serving:
18.8g carbohydrates total
5g dietary fiber
9g sugar alcohol

which is 4.8g net carbs per serving. The vast majority of the carbs come from the Cauliflower, so this could be done without it.


Notes:
1. It was a bit drier than I like, I think next time I'm going to double the amount of sauce.
2. If you're a fan of spiciness, like I am, double the Red Pepper flakes.
3. the coconut flower does leave an ... interesting texture on the beef. I may cut it out completely next time and maybe use a tiny amount of Xanthan gum to thicken the sauce up.




Mike


... Sir, I'm having trouble with the radar sir.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: War Ensemble - warensemble.com - Appleton, WI (1:154/30)

Mike Miller wrote to All <=-

Hello everybody!

Back at you, youngster.

I hit 40 last year and my doctor put me on high blood pressure

Geez, I was 40 almost that many years ago. And should have gone on high
blood pressure meds about at that age.

medication. I'm quite overweight, so I figured it was time to bite
the bullet and really buckle down on> this diet thing. Low-carb
diets served me well in the past, so I decided to jump on the Keto bandwagon. In the last 2 weeks I've dropped 13 lbs, and I hope to progress at about 2lbs a week until I hit my target weight of ~180lbs

I've done the Atkins previously - and would love to again. But my head
croaker says "Nix on that" due to kidney damage caused by ignoring my hypertension. When the keto thing first came around I looked into it
and found that Atkins was designed for weight loss, and keto was
designed, it its strictest form, for seizure prevention. (Really! It
was a tool in the treatment of epilepsy, and has only recently been
adopted as a slim-down strategy.)

The Atkins "kick-start" (intake phase) and Keto are very similar. But
keto keeps you in the "intake" whereas Atkins loosens up a bit once the
ketosis is started. Basically Atkins is 'all bacon, all the time' and
keto is the 'avocado a day' plan

I definitely miss Chinese food, so I decided to take a crack at making some Mongolian Beef, low-carb style. It wasn't bad, but I'm likely
going to change a few things next time around.

Here's what I did this time:

Ingredients:
1 1/2lbs Flank Steak
4 cups of "riced" cauliflower (or one head if you chop it up yourself)
6 Green Onions sliced in whatever size you prefer (I do small slices, others prefer large chunks)
2 tbsp Coconut Flour
1/4 Cup Avocado Oil
1 tbsp fresh grated ginger
4 Cloves Garlic
1/2 tsp Red Pepper Flakes
4 tbsp Soy Sauce
1/4 Cup Water
3 tbsp Golden Monkfruit Sweetener (A no-net-carb alternative to Brown Sugar)

Here's a favourite lo-carb Chinese dish ....

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

Title: Lo-Carb Beef & Broccoli Stir Fry
Categories: Beef, Vegetables, Sauces, Chilies
Yield: 2 Servings

3/4 lb Flank steak; in 1/4" strips
4 c Small broccoli florets; abt
- 7 oz
1/2 c Beef stock
1 tb Corn starch
1 tb Oil
3 (to 4) Japone chilies *

MMMMM--------------------------SAUCE---------------------------------
1/3 c Soy sauce
3 tb (to 5) erythritol sweetener;
- (see notes for options)

* Added by UDD. Keep the chilies whole like for Kung
Pao Chicken. They heat things up nicely

Toss the sliced beef in a large bowl with corn starch
until well-coated. Set aside.

Heat oil in a pan over medium heat for a few minutes or
until hot.

Add sliced beef and chilies and cook until it browns,
less than 5 minutes, stirring frequently. Transfer to
a plate and set aside.

Add broccoli florets to the pan and stir. Add beef
broth. Let simmer until the broccoli is tender, about 10
minutes, stirring occasionally.

While waiting for the broccoli to cook, combine all
sauce ingredients in a sauce pan. Stir the ingredients
together over medium-low heat until it starts to simmer,
about 5 minutes. Keep the sauce warm over low heat as
you wait for the broccoli to cook.

Return beef to the pan and pour the sauce on top. Stir
until everything is coated with the sauce. Bring to a
simmer and cook for another few minutes.

Season with salt & pepper, if needed.

Serve immediately, optionally pairing with cooked
cauliflower rice. Drizzle sauce on top.

NUTRITION NOTES: This recipe yields 11.5 g net carbs per
serving. Nutrition numbers do not include rice, and
assume erythritol is used as the sweetener, which
cannot be digested by the body.

UDD NOTE: I am not doing Atkins or Keto so I serve
this over plain fried rice. If you don't go overboard
with the rice it's still a fairly lo-carb meal.

RECIPE FROM: https://www.savorytooth.com

Uncle Dirty Dave's Kitchen

MMMMM

... DOCTOR: "First the good news. Your name will go down in history...."
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Hello everybody!

I hit 40 last year and my doctor put me on high blood pressure medication. I'm

Omg... This Feb. 1st, I'll hit 67 ouch ouch ouch :) How did THAT happen hahaha

I definitely miss Chinese food, so I decided to take a crack at making some
Mongolian Beef, low-carb style. It wasn't bad, but I'm likely going to change
few things next time around.

Here's what I did this time:

Ingredients:
1 1/2lbs Flank Steak
4 cups of "riced" cauliflower (or one head if you chop it up yourself)
6 Green Onions sliced in whatever size you prefer (I do small slices, others prefer large chunks)
2 tbsp Coconut Flour
1/4 Cup Avocado Oil
1 tbsp fresh grated ginger
4 Cloves Garlic
1/2 tsp Red Pepper Flakes
4 tbsp Soy Sauce
1/4 Cup Water
3 tbsp Golden Monkfruit Sweetener (A no-net-carb alternative to Brown Sugar)

Instructions:
1. Cut Flank Steak into strips 1/4" thick or less and about 2-3 inches in length. Place them in a gallon storage bag along with the Coconut Flour, then shake it until they're well coated.
2. In a seasoned Wok (or cast iron skillet) heat up 2 tbsp of Avocado Oil and add in the riced cauliflower. cook over high heat for 5 minutes or so, until the cauliflower is well done (but not mush).
3. Add a little more Avocado Oil and put in your beef, sear it on both sides but don't cook it all the way through. This should only take a few minutes. take the beef out and set it aside.
4. add in the rest of the Avocado Oil, minced ginger and garlic. saute for a bit, then add in the red pepper, soy sauce, water and Golden Monkfruit Sweetner. simmer on high until it begins to reduce down
5. add in your onions, saute for another minute
6. add your beef back in, stir and cook on high until the beef is cooked to your liking and nicely glazed with the sauce.
7. serve your Mongolian Beef on top of your riced cauliflower.

Looks good to me :)

This makes about 4 servings with the following carbohydrate breakdown per serving:
18.8g carbohydrates total
5g dietary fiber
9g sugar alcohol

which is 4.8g net carbs per serving. The vast majority of the carbs come from the Cauliflower, so this could be done without it.

Notes:
1. It was a bit drier than I like, I think next time I'm going to double the amount of sauce.
2. If you're a fan of spiciness, like I am, double the Red Pepper flakes.
3. the coconut flower does leave an ... interesting texture on the beef. I may
cut it out completely next time and maybe use a tiny amount of Xanthan gum to thicken the sauce up.

Yeah, I use Xanthum gum sometimes as well.. though I'm still fighting to stay at 120lbs darn it..

Take care,
Janis

Mike

... Sir, I'm having trouble with the radar sir.

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Hello Dave!

06 Jan 19 07:28, you wrote to me:

Hello everybody!

Back at you, youngster.

Ha, Thanks. This makes me feel like how i feel when some 18 year old cards me at the checkout when buying whisky. It rarely happens anymore, and only if I'm clean-shaven as my whiskers are mostly white.

I hit 40 last year and my doctor put me on high blood pressure

Geez, I was 40 almost that many years ago. And should have gone on
high blood pressure meds about at that age.

My doctor had a nice graph charting my blood pressure readings along with my wieght. the lines are almost parallel as they went up over the years.

Unfortunately the Lisinopril he put me on gave me the annoying dry cough that about 1/3 of people get, which is a major reason I decided "diet time", as I'd like to be off this medicine ASAP.

I've done the Atkins previously - and would love to again. But my head croaker says "Nix on that" due to kidney damage caused by ignoring my hypertension. When the keto thing first came around I looked into it
and found that Atkins was designed for weight loss, and keto was
designed, it its strictest form, for seizure prevention. (Really! It
was a tool in the treatment of epilepsy, and has only recently been adopted as a slim-down strategy.)

My wife has severe kidney damage as well, along with a mountain of other medical issues The kidney damage is likely a result of trying to resolve the other things over the years.

I had read about keto being a seizure treatment, too. It's fascinating on how many things were invented for one purpose, but wound up working better for a completely different purpose. (Listerine mouthwash and Viagra come to mind)

The Atkins "kick-start" (intake phase) and Keto are very similar. But
keto keeps you in the "intake" whereas Atkins loosens up a bit once
the ketosis is started. Basically Atkins is 'all bacon, all the time'
and keto is the 'avocado a day' plan

I love bacon. I tend to only eat Avacado in sushi, which I can't really have anymore due to the rice.

The trick is not only to put your body into ketosis, but to intake less calories than you actually require, which is probably the most difficult thing for me. I'm training myself to eat smaller portions than I used to, and I've cut out snacking completely. My wife says I was an absolute grouch the first week or so, but now I'm less hungry throughout the day and less grumpy.

I definitely miss Chinese food, so I decided to take a crack at
making some Mongolian Beef, low-carb style. It wasn't bad, but
I'm likely going to change a few things next time around.

Here's a favourite lo-carb Chinese dish ....

I found a recipe for something similar that I wanted to try, but I think I'm going to give this a shot. Thanks!


Mike


... The Recipe says a pinch of spice. I thought it said a 'pound'.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: War Ensemble - warensemble.com - Appleton, WI (1:154/30)

On 2019 Jan 06 13:43:30, you wrote to Dave Drum:

It's fascinating on how many things were invented for one purpose, but wound up working better for a completely different purpose. (Listerine mouthwash and Viagra come to mind)

plastic, man... all these plastic bottles...

do you remember the thing some years back about the plastic bottles leaching hormones into the product? BPA and there was another one... the story i heard was that someone had developed a hormone substance that was hoped to help women... it didn't work so it was shelved... later someone was looking to make plastics that were flexible, light and sturdy... they found the shelved stuff and added it to their plastic mix and it worked... so we had all this new plastic stuff coming out for everything... i don't really remember when milk went to plastic but i do recall the convienience of being able to buy a gallon at the time instead of half gallons and quarts... so anyway, yeah, suddenly everyone was getting hormones they didn't need and it was coming from the plastic bottles and containers... that's one reason they say to not reuse bottles... another is cleanliness and being able to wash them properly...

but, yeah, that's rather loose with the story and simplified a bit... it was likely the chemical formulation that was found and used and not like actually picking stuff off a shelf in a jar and pouring it in :) so now we have plastics marked BPA-Free where that stuff was pulled out and replaced...

damn, my train left me at the station again... even reading back over, i don't know what else i was going to write :?

)\/(ark

Always Mount a Scratch Monkey
Do you manage your own servers? If you are not running an IDS/IPS yer doin' it wrong...
... Onion rings to bring them all and in the oil fry them.
---
* Origin: (1:3634/12.73)

On 01-05-19 23:56, Mike Miller <=-
spoke to All about Low Carb Mongolian Beef <=-

Hello everybody!

Hello back, and stick around for a while this time. It has been more
than a decade since you were last here.

I hit 40 last year and my doctor put me on high blood

That probably makes you the youngest person here (not sure about Sean
Dennis, and if I'm wrong he can correct me).

How would this fit with your new diet?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Classic Chinese Pepper Steak
Categories: Beef, D/g, Chinese
Yield: 2 servings

1 lb Boneless sirloin steak
1 tb Kikkoman Stir Fry Sauce
2 tb Oil, divided
2 md Green, red, or yellow
-bell peppers (or mixture)
2 md Onions, cut into 1 inch
-squares
1/4 c Kikkoman Stir Fry Sauce (or
-more)
4 oz Snow pea pods (optional)

Cut beef across grain into thin strips, then into 1 inch squares;
coat with 1 tablespoon stir fry sauce.

Heat 1 tablespoon oil in hot wok or large Skillet over high
heat.

Add beef and stir fry 1 minute (Until browned); remove from pan

Heat remaining 1 tablespoon oil in same pan, add peppers and
onions. Stir fry 5 minutes.

Stir in beef and 1/4 cup to 1/2 cup stir fry sauce.

Cook and stir just until beef and vegetables are coated with
sauce.

Serve immediately.

Serve with hot rice

Serves 2-3 people.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:06:04, 07 Jan 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 01-06-19 13:43, Mike Miller <=-
spoke to Dave Drum about Low Carb Mongolian Beef <=-

Back at you, youngster.

Ha, Thanks. This makes me feel like how i feel when some
18 year old cards me at the checkout when buying whisky.
It rarely happens anymore, and only if I'm clean-shaven as
my whiskers are mostly white.

Around here, even my old grey beard does not stop me from being carded
in a lot of places, even at 78 and counting. For a short while the
policy was to card anyone who looked under 40 -- but then they just
switched to asking for ID for anyone no matter how old they looked.

I don't know -- would this fit into your current diet? It is mostly
meat and spices and booze.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: JAMAICAN CHICKEN WINGS
Categories: Poultry, Ethnic, Appetizers
Yield: 18 Servings

-Waldine Van Geffen VGHC42A
72 Chicken drummettes
MARINADE
2 Scotch Bonnet peppers or
4 Jalapenos; seeded
3 bn Green onions
1 c Red wine vinegar
1 c Olive oil
1/2 c Soy sauce
1/2 c Dark rum
1/4 c Brown sugar
1 tb Fresh thyme
1 ts Each ground cloves, nutmeg,
-allspice and cinnamon

Blend all marinade ingredients in a blender. Marinate chicken wings
overnight. Use gallon plastic bags. Cook wings in a 350~ oven for 30
to 40 minutes. Baste frequently. Source: Times-Picayune

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:11:13, 07 Jan 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Mike Miller wrote to Dave Drum <=-

Hello everybody!

Back at you, youngster.

Ha, Thanks. This makes me feel like how i feel when some 18 year
old cards me at the checkout when buying whisky. It rarely happens anymore, and only if I'm clean-shaven as my whiskers are mostly white.

Come to my town. You will most likely get carded for any booze or poison (tobacco/nicotine/vape) purchase. The sellers got burned so many times
by the Keystones running stings that they card universally in a C.Y.A.
policy. Bv)=

I hit 40 last year and my doctor put me on high blood pressure

Geez, I was 40 almost that many years ago. And should have gone on
high blood pressure meds about at that age.

My doctor had a nice graph charting my blood pressure readings along
with my wieght. the lines are almost parallel as they went up over the years.

Unfortunately the Lisinopril he put me on gave me the annoying dry
cough that about 1/3 of people get, which is a major reason I decided "diet time", as I'd like to be off this medicine ASAP.

I'm doing Lisinopril (started when it was Zestril before it was made a
generic) and I'm lucky, I guess. The only side effect I have is a good
one. It doesn't do crazy sh ... stuff to my BP when I eat grapefruit or
drink its juice.

I've done the Atkins previously - and would love to again. But my
head croaker says "Nix on that" due to kidney damage caused by
ignoring my hypertension. When the keto thing first came around I
looked into it and found that Atkins was designed for weight loss,
and keto was designed, it its strictest form, for seizure prevention. (Really! It was a tool in the treatment of epilepsy, and has only
recently been adopted as a slim-down strategy.)

My wife has severe kidney damage as well, along with a mountain of
other medical issues The kidney damage is likely a result of trying
to resolve the other things over the years.

I had read about keto being a seizure treatment, too. It's fascinating
on how many things were invented for one purpose, but wound up working better for a completely different purpose. (Listerine mouthwash and
Viagra come to mind)

I'll have to research those with my Bing search engine. The only alternate
use I can think of for Listerine is for high-school kids to get hammered.
Which is self-punishing and will only happen once. To this day original Listerine mouthwash triggers my gag reflex.

The Atkins "kick-start" (intake phase) and Keto are very similar. But
keto keeps you in the "intake" whereas Atkins loosens up a bit once
the ketosis is started. Basically Atkins is 'all bacon, all the time'
and keto is the 'avocado a day' plan

I love bacon. I tend to only eat Avacado in sushi, which I can't
really have anymore due to the rice.

The trick is not only to put your body into ketosis, but to intake
less calories than you actually require, which is probably the most difficult thing for me. I'm training myself to eat smaller portions
than I used to, and I've cut out snacking completely. My wife says I
was an absolute grouch the first week or so, but now I'm less hungry throughout the day and less grumpy.

If one can maintain ketosis without it getting into ketoacidosis it's a
decent way to burn fat as fuel. Just be sure you drink LOTS of liquids
lest your mouth taste like the North Korean Army has marched through it
in muddy boots.

I definitely miss Chinese food, so I decided to take a crack at
making some Mongolian Beef, low-carb style. It wasn't bad, but
I'm likely going to change a few things next time around.

Here's a favourite lo-carb Chinese dish ....

I found a recipe for something similar that I wanted to try, but
I think I'm going to give this a shot. Thanks!

I get quibbles about the carbs in the corn flour. But, I've done it not
using the cornstarch and the sauce is faaaaar too thin. Take the minor
carb hit and enjoy. Bv)=

If you like bacon and Oriental you'll probably like this .....

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

Title: Rumaki #1
Categories: Oriental, Appetizers, Poultry, Pork
Yield: 12 Servings

1 lb Chicken Livers
8 oz Water chestnuts; drained
12 sl Bacon
1/4 c Soy Sauce
1/2 ts Ginger; powdered
1/2 ts Chinese 5-Spice Powder
+=OR=+
1/2 ts Curry Powder

Cut the chicken livers in half or into large chunks.
Cut the largest chestnuts in half. Cut the bacon
strips in half, crosswise. Wrap a piece of bacon
around pieces of liver and chestnuts, securing the
ends with a toothpick. Place in a shallow pie plate as
you make them.

Combine the soy sauce with spices and pour over the
rumaki; refrigerate about 1/2 hour before serving.

Preheat the grill or broiler and broil the rumaki
until the bacon is crisp, about 20 minutes, turning
to brown on all sides.

Serve hot with sweet and sour sauce and Chinese
mustard dipping sauces.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

From: Http://Myfoxlubbock.Com

MMMMM

... Soy sauce makes it Chinese... or Inuit!

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hello Janis!

06 Jan 19 14:44, you wrote to me:

Hello everybody!

I hit 40 last year and my doctor put me on high blood pressure
medication. I'm

Omg... This Feb. 1st, I'll hit 67 ouch ouch ouch :) How did THAT
happen hahaha

I'll turn 41 on Feb 13th. Yes, I hate Valentines day. I guess it could be worse, my dad's birthday is December 24th (he turned 85 two weeks ago)

Notes:
1. It was a bit drier than I like, I think next time I'm going to
double the amount of sauce. 2. If you're a fan of spiciness, like I
am, double the Red Pepper flakes. 3. the coconut flower does leave
an ... interesting texture on the beef. I may cut it out completely
next time and maybe use a tiny amount of Xanthan gum to thicken the
sauce up.

Yeah, I use Xanthum gum sometimes as well.. though I'm still fighting
to stay at 120lbs darn it..

I'll be happy if I get back down to 180-200, which is what I was in the early 00's. I blew my knee out in '03, and it was all downhill from there. It doesn't
help that i sit behind a desk all day, either.



Mike


... If the cops arrest a mime, do they tell her she has the right to talk?
--- GoldED+/LNX 1.1.5-b20180707
* Origin: War Ensemble - warensemble.com - Appleton, WI (1:154/30)

Hello mark!

06 Jan 19 16:06, you wrote to me:

On 2019 Jan 06 13:43:30, you wrote to Dave Drum:

It's fascinating on how many things were invented for one
purpose, but wound up working better for a completely different
purpose. (Listerine mouthwash and Viagra come to mind)

plastic, man... all these plastic bottles...

do you remember the thing some years back about the plastic bottles leaching hormones into the product? BPA and there was another one...
the story i heard was that someone had developed a hormone substance
that was hoped to help women... it didn't work so it was shelved...
later someone was looking to make plastics that were flexible, light
and sturdy... they found the shelved stuff and added it to their
plastic mix and it worked... so we had all this new plastic stuff
coming out for everything... i don't really remember when milk went to plastic but i do recall the convienience of being able to buy a gallon
at the time instead of half gallons and quarts... so anyway, yeah, suddenly everyone was getting hormones they didn't need and it was
coming from the plastic bottles and containers... that's one reason
they say to not reuse bottles... another is cleanliness and being able
to wash them properly...

My wife was just yelling at me yesterday because I've been drinking a massive amount of water now that I started Keto, and I just wanted a nice big bottle to
keep at my desk so I didn't have to constantly go fill up a glass. "I just need
a 1 liter bottle or something", I said. "YOu can't re-use those plastic bottles!" she kept telling me. I guess I know why, now.

but, yeah, that's rather loose with the story and simplified a bit...
it was likely the chemical formulation that was found and used and not like actually picking stuff off a shelf in a jar and pouring it in :)
so now we have plastics marked BPA-Free where that stuff was pulled
out and replaced...

damn, my train left me at the station again... even reading back over,
i don't know what else i was going to write :?

This happens to me often. I'll even start writing a response sometimes, get completely lost and just delete the whole message after having spent 20-30 minutes writing an entire page of text. It's probably why I post on fidonet so infrequently, I need to be bitten by the "writing" bug otherwise I just read stuff and say "that's interesting, but I have no response" and leave it at that.


Mike


... COFFEE.CUP not found: (W)ash, (R)e-use, (D)rink straight from pot?
--- GoldED+/LNX 1.1.5-b20180707
* Origin: War Ensemble - warensemble.com - Appleton, WI (1:154/30)

Hello Dale!

07 Jan 19 00:59, you wrote to me:

Hello everybody!

Hello back, and stick around for a while this time. It has been more
than a decade since you were last here.

I've been around, mostly in other echos. I set my BBS back up a little over 2 years ago in a much more "failure resistant" manner (it mostly lives "in the cloud" now, with multiple backup solutions).

I hit 40 last year and my doctor put me on high blood

That probably makes you the youngest person here (not sure about Sean Dennis, and if I'm wrong he can correct me).

That's entirely possible. I didn't jump into BBSing/Fidonet until the early 90's around the age of 14-15 ('92 or so?). I guess the bug bit me and I kept coming back for more.

How would this fit with your new diet?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Classic Chinese Pepper Steak
Categories: Beef, D/g, Chinese
Yield: 2 servings

1 lb Boneless sirloin steak
1 tb Kikkoman Stir Fry Sauce
2 tb Oil, divided
2 md Green, red, or yellow
-bell peppers (or mixture)
2 md Onions, cut into 1 inch
-squares
1/4 c Kikkoman Stir Fry Sauce (or
-more)
4 oz Snow pea pods (optional)

Cut beef across grain into thin strips, then into 1 inch squares;
coat with 1 tablespoon stir fry sauce.

Heat 1 tablespoon oil in hot wok or large Skillet over high
heat.

Add beef and stir fry 1 minute (Until browned); remove from pan

Heat remaining 1 tablespoon oil in same pan, add peppers and
onions. Stir fry 5 minutes.

Stir in beef and 1/4 cup to 1/2 cup stir fry sauce.

Cook and stir just until beef and vegetables are coated with
sauce.

Serve immediately.

Serve with hot rice

Serves 2-3 people.

Looks delicious. but the stir fry sauce contains too many carbs, so I'd have to find or make an alternative. I have a few recipes that are similar that I'm going to try out. I'd also have to replace the rice with cauliflower rice, and ditch the snow peas for the same reason.

Keeping yourself to under 20g of carbs a day is a lot more difficult that I rememeber!



Mike


... COFFEE.CUP not found: (W)ash, (R)e-use, (D)rink straight from pot?
--- GoldED+/LNX 1.1.5-b20180707
* Origin: War Ensemble - warensemble.com - Appleton, WI (1:154/30)

Hello Dale!

07 Jan 19 02:04, you wrote to me:

Back at you, youngster.

Ha, Thanks. This makes me feel like how i feel when some
18 year old cards me at the checkout when buying whisky.
It rarely happens anymore, and only if I'm clean-shaven as
my whiskers are mostly white.

Around here, even my old grey beard does not stop me from being carded
in a lot of places, even at 78 and counting. For a short while the
policy was to card anyone who looked under 40 -- but then they just switched to asking for ID for anyone no matter how old they looked.

most of the places I go stil adhere to the "under 40" rule.

My wife picks on me because my hair is going grey, too. she keeps trying to get
me to dye it.

I don't know -- would this fit into your current diet? It is mostly meat and spices and booze.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: JAMAICAN CHICKEN WINGS
Categories: Poultry, Ethnic, Appetizers
Yield: 18 Servings

-Waldine Van Geffen VGHC42A
72 Chicken drummettes
MARINADE
2 Scotch Bonnet peppers or
4 Jalapenos; seeded
3 bn Green onions
1 c Red wine vinegar
1 c Olive oil
1/2 c Soy sauce
1/2 c Dark rum
1/4 c Brown sugar
1 tb Fresh thyme
1 ts Each ground cloves, nutmeg,
-allspice and cinnamon

Blend all marinade ingredients in a blender. Marinate chicken wings
overnight. Use gallon plastic bags. Cook wings in a 350~ oven for 30
to 40 minutes. Baste frequently. Source: Times-Picayune

This might actually work if I replaced the Brown sugar with something like Golden Monkfruit sweetner, but I don't know how that would hold up in a marinade. It sounds like it could be something I could make if I manage to put
together my "Marvel Cinematic Universe viewing party" that I keep meaning to do. A 3-day marathon of all the Marvel super-hero movies that have come out over the last 10 years in chronological order. I might even brew up some beer for it, even though I can't drink it. (Let me tell you, the hardest part of this diet is not being able to drink beer.)



Mike


... Ironically... Well, actually, there is no irony. -- Crow T. Robot
--- GoldED+/LNX 1.1.5-b20180707
* Origin: War Ensemble - warensemble.com - Appleton, WI (1:154/30)

Hello Dale.

07 Jan 19 00:59, you wrote to Mike Miller:

I hit 40 last year and my doctor put me on high blood

That probably makes you the youngest person here (not sure about Sean Dennis, and if I'm wrong he can correct me).

I'm 46 so yep, Mike's probably the youngest. :)

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

Title: Bisquick Chicken Casserole
Categories: Casseroles, Chicken, Bisquick, Poultry
Yield: 8 To 10

1 cn Stewed tomatoes
2 cn Cream of celery soup
1 cn Cut green beans drained
3 c Cooked Chicken, chopped
1 t Italian Seasoning
2 c Bisquick mix
1 1/2 c Milk
1/2 c Cheddar cheese - shredded
1/2 t Italian seasoning

Heat oven to 450 F.

Mix tomatoes, soup, beans chicken and 1 teaspoon Italian Seasoning,
and pour into a 12x10x2 inch baking pan.

Blend bisquick and milk together and pour evenly over chicken mix.
Sprinkle with cheese and 1/2 teaspoon Italian Seasoning.

Bake for 25 to 30 minutes until cheese has melted and crust is light
golden brown.

MMMMM

Later,
Sean

--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

On 01-07-19 05:52, Mike Miller <=-
spoke to Janis Kracht about Low Carb Mongolian Beef <=-

I'll turn 41 on Feb 13th. Yes, I hate Valentines day. I
guess it could be worse, my dad's birthday is December 24th
(he turned 85 two weeks ago)

My father's was Bastile day (July 14) and my mother's was Christmas day.

I'll be happy if I get back down to 180-200, which is what

I'd be quite happy to get down to there, but seem to have leveled out
about 3 stones above that goal.

I was in the early 00's. I blew my knee out in '03, and it
was all downhill from there. It doesn't help that i sit
behind a desk all day, either.

And the doctors are probably telling you that you are too young for a
knee replacement.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: ALBONDIGAS EN SALSA CHIPOTLE [MEATBALLS IN CHIPOTLE SAUCE
Categories: Vegetables, Appetizers, Meats
Yield: 6 Servings

MMMMM-------------------------MEATBALLS------------------------------
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegatable oil

MMMMM---------------------------SAUCE--------------------------------
1 tb Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo
-sauce, stemmed and chopped
2 tb Adobo sauce (from chiles)
1/2 c Beef broth

MMMMM-----------------------TORTILLA CUPS----------------------------
6 Flour tortillas (6 inch)
Vegatable oil for frying
Chopped lettuce

Meatballs:

Combine all the meatball ingredients, except the oil, and mix well.
Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove,
and keep warm.

Sauce:

To make the sauce, add the oil to the pan and saute the onion and
garlic until soft. Add the remaining sauce ingredients, bring to a
boil, reduce the heat, and simmer for 15 to 20 minutes until the
sauce is thickened. Place the sauce in a blender or food processor
and puree until smooth. Return the sauce to the pan, add the
meatballs, and heat through.

Tortilla Cups:

To make the tortilla cups, pour the oil to a depth of 3 inches and
heat to 375 degrees. Place a tortilla in the oil and let it float
for a couple of seconds. Press the center into the oil with a can or
ladle to form a bowl and fry until crisp, remove, and drain.

To serve, place the lettuce in each of the tortilla cups, top with the
albondigas, and serve.

Source: Chili Pepper Magazine, December 1994

Recipe posted by: Jim Morey

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:35:28, 08 Jan 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 01-07-19 06:20, Mike Miller <=-
spoke to Dale Shipp about Low Carb Mongolian B <=-

Around here, even my old grey beard does not stop me from being carded
in a lot of places, even at 78 and counting. For a short while the
policy was to card anyone who looked under 40 -- but then they just switched to asking for ID for anyone no matter how old they looked.

most of the places I go stil adhere to the "under 40" rule.

My wife picks on me because my hair is going grey, too. she
keeps trying to get me to dye it.

When I went home from college after my Freshman year I had a red beard.
My future father-in-law looked at me with considerable distaste as if I
would not be allowed back in his house with it. So, off it came. I did
not start growing it back for another 15 years and have kept it ever
since.

Do you like Indian foods? This is one from our cook book collection
that would seem to be low carb.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Madras Meat Curry
Categories: Indian, Main dish, D/g, Beef
Yield: 4 servings

1 1/2 lb Beef round steak
2 tb Vegetable oil
1 lg Onion, finely sliced
4 Whole cloves
4 Green cardamom pods, bruised
3 Green chilies, seeded,
- finely chopped
2 Dry red chilies, seeded,
- crushed
1 Fresh gingerroot
- 1 inch, grated
2 Cloves garlic, crushed
2 ts Ground coriander
2 ts Ground tumeric
1/4 c Water
1/4 c Tamarind nectar (note below)
Salt to taste
Lettuce leaves, to garnish.

Cut beef into 1 inch cubes. Heat oil in a large heavy saucepan, add
beef and cook until browned all over. Remove with a slotted spoon
and set aside.

Add onion, cloves and cardamom to pan; cook, stirring about 8
minutes, until onion is soft and golden brown. Stir in chilies,
gingerroot, garlic, coriander and turmeric; cook 2 minutes. Return
beef to pan, add water and cover. Simmer 1 hour. Stir in tamarind
nectar and salt; simmer another 20 to 30 minutes, until beef is
tender.

Serve, garnished with lettuce leaves.

Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste
in 1 cup boiling water about 20 minutes, then squeeze in cheesecloth
to extract liquid, discard pulp. Store in refrigerator up to 1 week.
Tamarind nectar is also available commercially. Tamarind paste can
be found in oriental grocery stores and some health food stores.

From: The Book of Curries & Indian Foods. 1989.

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:43:36, 08 Jan 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 01-07-19 18:25, Sean Dennis <=-
spoke to Dale Shipp about Low Carb Mongolian B <=-

I hit 40 last year and my doctor put me on high blood

That probably makes you the youngest person here (not sure about Sean Dennis, and if I'm wrong he can correct me).

I'm 46 so yep, Mike's probably the youngest. :)

So your title of youngest in this echo has been taken by another :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: (CROSTINI NAPOLETANI) NEAPOLITAN-STYLE CROSTINI
Categories: Italian, Appetizers
Yield: 16 Servings

16 Slices of Italian bread,
Cut 1/2-inch thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada* OR
1/3 c (4 oz.) Calamata olives,
Pitted or finely chopped
1/2 lb Fresh mozzarella cheese,
Cut in 14 1/4-inch slices
1/2 lb Plum tomatoes, cut
Lengthwise into 16 1/4-inch
Slices
1/8 ts Salt
1/8 ts Freshly ground black pepper

1. Preheat the oven to 400F. Brush one side of the bread slices
with some of the olive oil and arrange on a baking sheet oiled side
up. Bake until lightly browned and crusty, about 4 minutes. 2. Spread
the olivada or chopped olives on each toast, cover each with a slice
of mozzarella and top with a slice of tomato. Brush the tomatoes
with the remaining oil and sprinkle with the salt and pepper. Bake
until the cheese is melted, about 8 to 10 minutes. Serve at once.

* Olivada is a puree of black or green olives packed in oil that is
sold at specialty food stores. You can substitute tapenade or make
your own. (Note from me: We have a batch of pesto in the
refrigerator so I plan to use it instead of the olivada.) I also
plan to use Creole or homegrown tomatoes.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:59:02, 08 Jan 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Sean Dennis to Dale Shipp <=-

That probably makes you the youngest person here (not sure about Sean Dennis, and if I'm wrong he can correct me).

I'm 46 so yep, Mike's probably the youngest. :)

I'm younger then you old man. Currently 45. ;)

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

Title: Skillet Chicken pot pie
Categories: Poultry, Shawn, Main dish
Yield: 6 Servings

1.00 pk Unbaked pie crust
2.00 tb Butter
1.00 c Chopped onion
0.50 c Sliced celery
0.50 c Sliced carrot
0.50 c Chopped red pepper
0.33 c All purpose flour
0.50 ts Dried thyme
0.25 ts Salt and pepper (each)
1.50 c Chicken broth
2.50 c Cooked chopped chicken
1.00 c Peas (frozen / thawed / can)
1.00 l Beaten egg
1.00 tb Water

Allow pie crust to stand according to package and set aside.
Set oven to 400F

In cast iron skillet melt butter over medium heat, add onion, celery,
sweet pepper and cook for 4-5 mins until vegies are tender. Stir in
flour thyme, salt and pepper. Gradually stir in broth and cream.
Cook and stir until thickened and bubbly, stir in chicken and peas
Remove from heat.

Place pasty circle over mixture in skillet letting edges of pastry
drape over the sides, brush pasty with beaten egg cut slits in centre
place in oven and make for 24-30 mins or until pastry is golen brown.
Let stand 20 mins before serving.

***I used gluten free pastry pie shell and as such just broke it up
and places it in peices over the mixture. Not pretty but tastes
great.***

MMMMM



... Useless Invention: Waterproof sponge.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Hello Dale.

08 Jan 19 00:57, you wrote to me:

So your title of youngest in this echo has been taken by another :-}}

It's been a while. :D

Not feeling so young these days though.

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

Title: Mexican Won Ton
Categories: Mexican, Ceideburg, Beef, Pork, Chilies
Yield: 100 Servings

Stephen Ceideburg

MMMMM--------------------------FILLING-------------------------------
3/4 lb Ground meat (beef, pork,
-turkey)
1 cn Black beans, drained
1 Packet TACO seasoning mix
1/2 lb Shredded cheddar cheese
1 tb Garlic powder
1 bn Green onions (scallions),
-chopped
4 ts Cayenne pepper
2 pk Azumaya Won Ton Wrappers

Saute ground meat over medium heat until no longer pink. Sprinkle on
garlic powder, cayenne and Taco seasoning mix. Stir well. Add drained
black beans. Mix thoroughly; remove from heat. When meat mixture has
cooled to room temperature, stir in cheese and onions.

TO MAKE WON TON:

Place a teaspoon of the mixture onto the middle of each won ton
wrapper. Wet the edges of the wrapper with water, fold the wrappers
over to form triangles, and seal the edges, pinching them together.
Moisten bottom side of LEFT corner and upper side of RIGHT corner.
Fold left corner up toward you, and fold right corner over left; seal
together. Fry several won tons at a time in hot oil (375 degrees F)
until golden brown. Drain well on paper towels. Serve with fresh
Mexican salsa or guacamole.

Makes approximately 100 won tons.

Posted by Stephen Ceideburg

MMMMM

Later,
Sean

--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

Hi Mike!

I hit 40 last year and my doctor put me on high blood pressure
medication. I'm

Omg... This Feb. 1st, I'll hit 67 ouch ouch ouch :) How did THAT
happen hahaha

I'll turn 41 on Feb 13th. Yes, I hate Valentines day.

At least I get lots of chocolates on Valentimes day so I don't mind it so much :) :)

I guess it could be
worse, my dad's birthday is December 24th (he turned 85 two weeks ago)

85 is good age, Ron's aunt is going to be 98 (IIRC) on Feb. 13th :) but I always _knew_ February was a great month :) As far as December 24th... yes, that is a rough day for his birthday, but my brother has the worst one ever, I always thought: December 26! Everyone is broke the day after Christmas
:) :) I guess my mom got used to setting money aside for my brother's b-day though.

Notes:
1. It was a bit drier than I like, I think next time I'm going to
double the amount of sauce. 2. If you're a fan of spiciness, like I
am, double the Red Pepper flakes. 3. the coconut flower does leave
an ... interesting texture on the beef. I may cut it out completely
next time and maybe use a tiny amount of Xanthan gum to thicken the
sauce up.

Yeah, I use Xanthum gum sometimes as well.. though I'm still fighting
to stay at 120lbs darn it..

I'll be happy if I get back down to 180-200, which is what I was in the early
00's. I blew my knee out in '03, and it was all downhill from there. It doesn'
help that i sit behind a desk all day, either.

That is rough. For me the challenge has always been to keep whatever poundage I have ON me.. my body just burns up food too fast... Now my sisters are not like me, they seem to take after my mom's side of the family. I take after Dad's side more...I'm the tallest in the family amongst all my sisters (they are lucky if they hit 5'..) I'm about 5'6". ah genetics Lol

Take care,
Janis

... If the cops arrest a mime, do they tell her she has the right to talk?

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Hello Janis!

11 Jan 19 15:27, you wrote to me:

Hi Mike!

I guess it could be
worse, my dad's birthday is December 24th (he turned 85 two weeks
ago)

85 is good age, Ron's aunt is going to be 98 (IIRC) on Feb. 13th :)
but I always _knew_ February was a great month :) As far as December 24th... yes, that is a rough day for his birthday, but my brother has
the worst one ever, I always thought: December 26! Everyone is broke
the day after Christmas
:) :) I guess my mom got used to setting money aside for my brother's b-day though.

Some of his brothers and sisters stopped over on his birthday (while we were over there visiting him), they took great pleasure in reminding him that he's now lived the longest of any of their siblings. He comes from a family of 13 boys and girls, I believe there are 5 left, including my dad.

I'll be happy if I get back down to 180-200, which is what I was in
the early 00's. I blew my knee out in '03, and it was all downhill
from there. It doesn' help that i sit behind a desk all day, either.

That is rough. For me the challenge has always been to keep whatever poundage I have ON me.. my body just burns up food too fast... Now my sisters are not like me, they seem to take after my mom's side of the family. I take after Dad's side more...I'm the tallest in the family amongst all my sisters (they are lucky if they hit 5'..) I'm about
5'6". ah genetics Lol

I was like that when I was younger. My metabolism did a complete 180 on me by the time I hit my late 20s. Now if I even look at food I gain 5 pounds.








Mike


... Danny's three dots short of a tagline!
--- GoldED+/LNX 1.1.5-b20180707
* Origin: War Ensemble - warensemble.com - Appleton, WI (1:154/30)