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Old 04-06-2014, 01:36 PM   #221
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I agree with your analysis, Chief...unfortunately, I have found that white rice is messing with my blood sugars. Now I need to see how brown rice messes me up.

Without changing my diet, my blood sugars have been inching up...probably time for insulin
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Old 04-06-2014, 02:02 PM   #222
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I agree with your analysis, Chief...unfortunately, I have found that white rice is messing with my blood sugars. Now I need to see how brown rice messes me up.

Without changing my diet, my blood sugars have been inching up...probably time for insulin
PF, have you seen a dietitian that is trained in diabetes: The first one I saw was one step below useless. She kept giving suggestions of food that even I (as a new diabetic) knew were not on the list of approved foods for snacks. All high in carbs. The one at Winthrop went through a college masters degree course for diabetic patients. She really knows her stuff. She printed out a list of veggies that were very high in carbs vs. those that were very acceptable. And it also gave me a list of foods that were in the middle. Good only occasionally. The list was in three columns. We went over the list and removed veggies that I would never eat. Like okra and plantains. And it is in alphabetical order. Easy to read. I still have it pinned to my fridge. It was that list that took me off the meds. What I really love about her though is if I have a question, she takes me call immediately. And she offers me alternatives to what I might have in mind.
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Old 04-06-2014, 02:05 PM   #223
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PF, have you seen a dietitian that is trained in diabetes: The first one I saw was one step below useless. She kept giving suggestions of food that even I (as a new diabetic) knew were not on the list of approved foods for snacks. All high in carbs. The one at Winthrop went through a college masters degree course for diabetic patients. She really knows her stuff. She printed out a list of veggies that were very high in carbs vs. those that were very acceptable. And it also gave me a list of foods that were in the middle. Good only occasionally. The list was in three columns. Easy to read. I still have it pinned to my fridge. It was that list that took me off the meds. What I really love about her though is if I have a question, she takes me call immediately. And she offers me alternatives to what I might have in mind.
My Diabetes Nutritionist/Educator was my Nutrition Professor in college. We agree on most things. It's not my diet, it's the stage of my diabetes that is at fault.
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Old 04-06-2014, 04:07 PM   #224
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My Diabetes Nutritionist/Educator was my Nutrition Professor in college. We agree on most things. It's not my diet, it's the stage of my diabetes that is at fault.
Can't get any better than that. I usually always have a cup of coffee going. And I put sugar in it. But in exchange I never eat anything sweet or high in sugar. Cheerios vs. Honeycombs. I have noticed that the past few days if I have had even one cup, my sugars went way down. Then the next day I had two cups all day. The reading went up about five numbers.The day I had no coffee, I couldn't believe what a difference in my readings. So I know (always have) where my numbers are coming from. For some strange reason, after years of drinking more than a pot a day, I have lost my taste for coffee. Right now I am on a cold water kick. Will see how long this lasts.
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Old 04-07-2014, 08:27 AM   #225
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Chief's Tip of the Day:

Different herbs and spice mixtures can be a surprise. Think for instance about pickling spices. They make wonderful bread & butter pickles. That very same mixture is also responsible for the wonder of corned beef.

With that in mind, I made up a quick brine, added the pickling mixture, and a couple of pork chops. I let it sit overnight. then rinsed, pan fried, and served it up. The results were an unqualified failure. The flavor of pork, and pickling spices/herbs is not a marriage made in heaven. But, if you never try, you never know.

The candy-cap mushroom ice cream that I made, and served to a bunch of guys, and my DW, was loved by everyone. Actually, it was a candy-cap gellato. Whatever you call it, mushrooms work in ice cream, but only candy-caps.

Seeeeeeeya; Chief Longwind of the North
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Old 04-07-2014, 11:23 AM   #226
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That's true about the candy caps...wonderful!
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Old 04-12-2014, 06:26 PM   #227
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Chief's Tip of the Day

There's a good reason to follow directions, at least every once in a while. I was making what was to be gorgeous Easter Candy for my family. I bough the coverture dark and milk chocolate, the white chocolate, and created my fillings. I tempered the chocolate, poured it into bunny molds, chilled, filled, and put the halves together. The results were wonderful. I had bunnies made from premium chocolate, filled with goodness, and beautiful to look at. The chocolate was shiny, had that great snap from tempuring and captured every detail from the molds. I just needed a little trimming to get rid of the mold marks where they were joined.

This is where the story takes a bad turn. I handled one of the bunnies with my bare hands. Anyone who knows me knows that I have warm, even hot hands. I left finger prints all over the bunny. To top it off, on that particular bunny, I was in a hurry, and it looks like it wasn't tempered quite right. The chocolate developed a bloom. Oh well, it will still taste great.

On the other white bunnies, I colored some of the white chocolate and painted in details, like coloring the bow tie, making more flowers in the base, coloring his vest, making little eyes with pupils. I wish I hadn't made use of them. Along with the one shown, I'm making a bunch for a local restaurant's Easter display. Those colorful ones have already been given to the restaurant, at least the four that are done. But I have many more to make. I'll take pictures.

Moral of the story, where cotton gloves when working with tempered chocolate. It makes it all so much prettier.

Seeeeeeya; Chief Longwind of the North
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Old 04-28-2014, 07:13 AM   #228
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I know that this has been covered before. However, I believe that I've recognized the ultimate technique for peeling a cooked egg, be it hard or soft boiled. Let me try to explain how I was able to perfectly peel two dozen eggs that were cooked up for Easter Sunday.

Previously, I'd been taught to crack the eggshells while the eggs were piping hot, then immerse them into very cold water for a few minutes. This has always worked for me. But what about cooked and colored eggs that were refrigerated, how do you get the shells off of those?

What I did was to crack the shells on a flat, hard surface, so as not to break the egg white. I gently hit the table with the egg, all over the place, turning it a little as I continued to crack the shell. When the shell was crazed, I gently applied pressure between my fingers and thumb, as I had noticed that by so doing, it caused the shell to lift away from the egg. I did this all around the egg, watching the shell fragments, still attached to the membrane, lift away from the elastic egg white. Then, with the side of my thumb, I began to lift the shell fragments away from the cooked egg, taking care to capture the membrane. In most instances, the membrane lifted the egg shells as I peeled the egg.

This method works because the egg shell won't flex, while the egg white does. As the pressure is applied to small areas of the white, it deforms the egg. The rigid shell has either to crack again, to follow the white, or lift away. Fortunately, the shell is strong enough to resist cracking, and simply separates from the white. When this has been done all over the egg, you can easily peel away the egg shell.
Hope this helps all of you who have a miserable time peeling eggs.

Seeeeeeeya; Chief Longwind of the North
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Old 04-28-2014, 08:29 AM   #229
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The only time I have ever gotten flowers from Shrek was after an argument on how to peel boiled eggs. Thanks for the tip, Chief!
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Old 04-28-2014, 08:45 AM   #230
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I never mind peeling 2 or 3 eggs, but I've often wondered if anyone has a method for hard boiling a dozen or so eggs without the shell. My thought is sort of a boil in bag or poaching method. I think it would be great for egg salad, macaroni salad etc... I'm sure a method like this must be used in large kitchens, I've just never seen one for the home cook, any ideas?
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