Originally Posted by Greg Who Cooks
I'm glad you have not taken offense to my comments. I'm a scientist at heart. I embrace science and mathematics, and because of my calling I find it easy to apply scientific methods, including weighing and taking detailed notes, to my cooking endeavors.
Many who are intuitive rather than scientific succeed well in cooking. Fortunately for me I have both science and intuitiveness working for me, although I prefer to allow my scientific side to rule in taking notes and making records. My intuitive self tells me which ingredients to use and how to balance them.
I have yet to see or read any post by any member of DC that is mean or hurtful. Sometimes when I am talking to a person, I tend to raise my voice. I hear myself and immediately apologize. I think it comes from yelling at my kids for years. And I still yell at them when they do something stupid. Which is often. When will they learn?
I learned that if I pig out with more than one baked potato it would raise my sugar. So I always eat my protein food first. Then I am no longer able to eat two potatoes. I make all the desserts for the family. But I never eat any of it. I was willing to give up any item of food that had sugar in it as long as I could continue to have sugar in my coffee. It has worked out for me. Also in exchange for that, I limit my carbs to a small helping. I will eat my protein, then the veggie and last any carb that may be on my plate. Most of the time I leave the carb untouched. I also learned not to eat a carb unless I have protein first. Trial and error. I hate the feeliing I get when my sugar goes above 150. I try to keep it to 135 tops. I succeed about 95% of the time.