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Medical Forum / Diseases and Disorders / Diabetes / January 2006Elegant food
G'day G'day Folks, This morning for breakfast I had some yoghurt with a few hazelnuts and a couple of tiny Mission dried black figs. We had, had a friend dining with us a couple of nights ago and had served some pickled manderins (manderine oranges) in a raw fruit salad; green melon and a little pineapple. It was then that the thought occurred to me. Those manderins are pickled whole, skins and all. The pickling solution comes with cloves. It occurred to me that they were delicious and I added a couple to my yoghurt. I sat down, ate my breakfast and felt strangely satisfied. There was something about the sensuous quality of the pickled manderins that meant more than consumption of calories, protein blah, blah, blah. It was more than them being delicious. I struggled with the word. Then it came to me ... elegant. Now, elegant has interesting connotations. It precludes large quantities. It precludes eating more for the sake of eating more. There is something ecological about desiring elegant food. Elegant is a slim word. As sometimes happens certain things happen serendipitously. I browser through the local free newspaper and my eye caught an advertisement for oral spray that is meant to help you stay slim. The idea is that certain "sweet" fragrances induce a sense of satiety. The examples give were banana, green apple and peppermint. And the thought came to me, preparing elegant food like pickled manderins with cloves and focusing on desiring elegant food could have a similar effect. OK, orange blossom is a euphoric, so the aromatherapy folks tell us. Orange blossom brings back memories of my salad dressing with its white balsamic vinegar and orange blossom overtones. Sensuous elegance. I often provide it for shared meals and notice people seem to be chatting happily before they've even finished the salad. Perhaps its a coincidence. Whatever. Today's mission, if you feel so inclined is to share your thoughts on the most elegant meals you have served. You might instead share some recipes that include green apple or peppermint. The world is our oyster and we are masters of our life. Let's see what we can do with it. Best wishes,  SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin "Quentin Grady" <quentin@paradise.net.nz> wrote in message > Whatever. Today's mission, if you feel so inclined is to share your > thoughts on the most elegant meals you have served. You might instead > share some recipes that include green apple or peppermint. The world > is our oyster and we are masters of our life. Let's see what we can do > with it. Ok, I will depart from elegant for a moment. This is more about satisfying than elegant ;) This morning I looked in the freezer and no low carb bread, 1 slice is often the basis of my breakfast... In the fridge we had leftover cooked lamb riblets, chilled watermelon and grapes and the usual other leftovers (spag bol, a ham and cheese tortilla wrap I made for a kid for lunch yesterday and she only ate one instead of her usual two). But you get the picture, nothing spectacularly obvious for someone who can't eat many carbs at breakfast but does need some. The riblets had little spots of cold fat on them, that turned me off... So I thought ok it has to be eggs. Two medium eggs, dry pan "fried", still runny, added pepper and a drizzle of tomato sauce (ketchup). In the old days I would have soaked up that runny tomato saucey runny egg goo on the plate with white toast ;) Never-the-less I ate the eggs enjoying every single bite and drip! 2 hours later I am still not hungry because I was "mentally satisfied". Now to the on topic part.... I rarely eat a plain salad - I will always add something extra like plump black marinated olives, fetta cheese, fresh mango or avocado, fresh walnuts, thinly sliced parmesan, crisped bacon, blue cheese etc. Some snacks might be a few bite sized crackers spread with a little cream cheese or avocado and topped with smoked salmon, smoked oysters, a fancy cheese, pate, slice boiled eggs with paprika - whatever. Dainty and elegant and satisfying ;) San choy bau and chargrilled baby octopus (marinated with chili), little touches like chargrilled eggplant or capsicum (bell peppers) to a meal... One of my favourites is fruit flavoured sugar free jellies with a little added fruit liqueur as well as the water with bits of tropical fruit set in it with a little whipped cream (set in parfait or wine glasses with a mint sprig, it looks fabulous, even if your kids are eating fried chicken with their hands at the table ;) it's the "moment" you create for yourself, lol. Sometimes I have little meringues, topped with some whipped cream and some frozen (heated) mixed berries over the top. Here is a tasty "sauce" I love with my salmon fillets: For 4 people: Blend in a food processor for 20 seconds - 1 1/2 cups flat parsley (I use what is called continental parsley here), 2 cloves crushed garlic, 5 anchovy fillets, 1 tablespoon drained capers, 3 tablespoons fresh basil, 2 tablespoons fresh mint, 2 teaspoons Dijon mustard, 2 tablespoons of olive oil (out of 1/2 cup total). Scrape down the boil then process while you add the rest of the oil, about 40 seconds total processing time on my processor. Serve the salmon with the sauce on the side, garnish it with watercress or whatever and lemon wedges. Then you can serve a dish of vegetables in season in the middle of the table. Butter and cracked pepper on the veggies - optional ;) It is one of the quickest meals ever! You mentioned mint? ;) Chilled mint tea: 2 cups mint leaves and two strips of lemon peel (2cm by 5cm each), cover with a litre boiling water, add Splenda powder to the equivalent of about 2 tablespoons sugar. Let it brew for 10 minutes then drain and chill. Serve it in a glass jug with ice cubes and a sprig of mint - even my kids drink this! "Ozgirl" <are_we_there_yet@maccas.com> wrote in message >Scrape down the boil then > process while you add the rest of the oil, How about we scrape down the bowl! >"Quentin Grady" <quentin@paradise.net.nz> wrote in message > [quoted text clipped - 80 lines] >with ice cubes and a sprig of mint - even my kids drink >this! Sounds absolutely wonderful, Oz... Mind if I come over sometime? If it's for breakfast, I call before I come, so you won't be in your PJ's! Will, T2 "W.M.McKee" <wmmckee@cox.net> wrote in message > If it's for breakfast, I call before I come, so you won't be in your > PJ's! What PJ's? ;) It's a steenking hot summer here! >"W.M.McKee" <wmmckee@cox.net> wrote in message > [quoted text clipped - 3 lines] > >What PJ's? ;) It's a steenking hot summer here! Whereabouts in Oz are you, Ozgirl? SignaturePeter Bowditch aa #2243 The Millenium Project http://www.ratbags.com/rsoles Australian Council Against Health Fraud http://www.acahf.org.au Australian Skeptics http://www.skeptics.com.au To email me use my first name only at ratbags.com > >"W.M.McKee" <wmmckee@cox.net> wrote in message > > [quoted text clipped - 5 lines] > > Whereabouts in Oz are you, Ozgirl? Just north of Sydney, if we haven't had high temps we have had 100% humidity. >> >"W.M.McKee" <wmmckee@cox.net> wrote in message >> > [quoted text clipped - 9 lines] >Just north of Sydney, if we haven't had high temps we have >had 100% humidity. I'm in Northmead, so I've probably been having the same weather. I don't know if you know about it but some people with diabetes are having a picnic in Bicentennial Park at Homebush on Sunday 22. Information at http://realitycheck.org.au/phpBB2/viewtopic.php?t=2721 SignaturePeter Bowditch aa #2243 The Millenium Project http://www.ratbags.com/rsoles Australian Council Against Health Fraud http://www.acahf.org.au Australian Skeptics http://www.skeptics.com.au To email me use my first name only at ratbags.com "Peter Bowditch" <myfirstname@ratbags.com> wrote in message > I'm in Northmead, so I've probably been having the same weather. I am 5 minutes from the ocean, sometimes that is an advantage, on New Year's Day it wasn't ;( My son lives in Regents Park though so I know how they were suffering the bad days. > I don't know if you know about it but some people with diabetes are > having a picnic in Bicentennial Park at Homebush on Sunday 22. > Information at http://realitycheck.org.au/phpBB2/viewtopic.php?t=2721 No, didn't know that, I haven't read reality check site for a while, I just recommend it ;) >"W.M.McKee" <wmmckee@cox.net> wrote in message > [quoted text clipped - 3 lines] > >What PJ's? ;) It's a steenking hot summer here! OK, Oz, I'll be rigiht over, if I can figure out how to make it from Virginia to Oz in a twinkle... I really, really do enjoy your posts, by the way. I think you are super! Sorry, if I do not always seem to show it. Will, T2 This post not CC'd by email On Thu, 12 Jan 2006 00:57:32 GMT, "Ozgirl" <are_we_there_yet@maccas.com> wrote: >You mentioned mint? ;) > [quoted text clipped - 6 lines] >with ice cubes and a sprig of mint - even my kids drink >this! G'day G'day Ozgirl, You got me thinking with this one. What if one had chilled mint tea before each meal? Seems a whole lot more natural than spraying a mixture of banana, peppermint and green apple. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > What if one had chilled mint tea before each meal? Does it actually have to be mint? I find jasmine tea to be elegant, and it's enhanced every meal I've tried it with.... no idea of its satiety properties, though. Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/73/72Kg This post not CC'd by email On Sat, 14 Jan 2006 20:09:31 -0000, "Nicky" <ukc802466929@btconnect.com> wrote: >> What if one had chilled mint tea before each meal? > [quoted text clipped - 3 lines] > >Nicky. G'day G'day Micky, The information was contained in and advertisement that made great play on the fact that the spray appeared on Oprah and she said, "Give a me bottle." Apparently the researchers had discovered more rapid satiety ensured when people were exposed to what they called sweet fragrances; green apple and peppermint were listed as examples. At the moment I having jasmine and rose hip tea. Rose hip is a good source of rutin which is needed in conjunction with Vit C. I find it works to throw in two tea bags together, say mint/green tea and nettle. Works for me. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin This post not CC'd by email On Thu, 12 Jan 2006 00:57:32 GMT, "Ozgirl" <are_we_there_yet@maccas.com> wrote: >Here is a tasty "sauce" I love with my salmon fillets: > [quoted text clipped - 8 lines] >process while you add the rest of the oil, about 40 seconds >total processing time on my processor. G'day G'day Ozgirl, This is similar to the Sicilian Swordfish Sauce I came across. The name appealed. My guess is there is a touch of macho in most blokes. Whatever. Just looks at all those green herbs all in a sophisticated sauce, flat parsley,basil AND mint. Not to mention the capers. You even have a crucifer hidden as mustard. Olive oil, if is say, extra virgin leccino with its peppery aftertaste has the world's best anti-inflammatory hydroxytyrosol. >Serve the salmon with the sauce on the side, garnish it with >watercress or whatever and lemon wedges. Then you can serve >a dish of vegetables in season in the middle of the table. >Butter and cracked pepper on the veggies - optional ;) It is >one of the quickest meals ever! Drool. You even incorporate, watercress one of the best crucifers in existence. With vegetable and dip. Brilliant and oh, so elegant. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin Pickled mandarin oranges , I dont think so Quentin, mandarin oranges in sugar free jello, well that is another story. My elegant meal, well let me think, I guess it was at Sammys Roumanian Restaurant on the lower east side of New York. Hmm, a bottle of seltzer and a plate of chicken fat on the table, A romanian steak with kasha varnishas, (kasha with bowtime pasta) challah (bread) lol I have eaten a lot of elegant food, I have had peking duck , fois gras spelling, caviar on potato pancakes with sour cream. of course, everything portion controlled. Steak at Peter Lugers which has the best steak in New York. How about string bean casserole. :-) Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. > Pickled mandarin oranges , I dont think so Quentin, mandarin oranges in > sugar free jello, well that is another story. [quoted text clipped - 3 lines] > and a plate of chicken fat on the table, A romanian steak with kasha > varnishas, (kasha with bowtime pasta) challah (bread) lol Talk about coincidence. I was reading one of my "Frugal Gourmet" cookbooks last Saturday night before nodding off to sleep, and there was a recipe from the very same "Sammy's Roumanian Restaurant" (the spelling caught me eye). He described the restaurant as having been around for decades in one of the oldest Jewish neighbourhoods in NYC. I think the recipe was for an eggplant salad that featured a lot of garlic. It was said that the waiter would fetch an old style mimeograph of the recipe if requested. What a small world. Dennis (Type 2) > > Pickled mandarin oranges , I dont think so Quentin, mandarin oranges in > > sugar free jello, well that is another story. [quoted text clipped - 12 lines] > said that the waiter would fetch an old style mimeograph of the recipe > if requested. What a small world. Mmmm...Roumanian eggplant salad with lots of garlic. There was something like this that we used to make on the kibbutz I spent time on. Large quantities of sauteed eggplant run through a grinder with lots of garlic and onion and chopped parsley. (I worked in the kitchen and was involved in preparing this for several hundred people!) SignatureAF "Non Sequitur U has a really, really lousy debate team." --artyw raises the bar on rec.sport.baseball Dennis it sure is. The restaurant is located on the lower east side of Manhattan, It was there that the greatest immigration of Jews was. They lived in tenements and sold their goods from puschcarts on the street. It was a very interesting period. Every generation of new immigrants seemed to settle there for a time. The neighborhood has gentrified and now is considered one of the posh places to live. or at least getting to be. Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. : Dennis it sure is. The restaurant is located on the lower east side of : Manhattan, It was there that the greatest immigration of Jews was. [quoted text clipped - 3 lines] : gentrified and now is considered one of the posh places to live. or at : least getting to be. : Loretta : -- : In tribute to the United States of America and the State : of Israel, two bastions of strength in a world filled with strife and : terrorism. Both my parents were born there and then migrated (with their parents) to two tof the up and coming places at theat time. My Mother's family to Befdor-Stuyvesant adn then Crown Heights in Brooklyn and my Dad's folks, first to Harlem and then to the south Bronx(which 50-6- yers later became "fort Apache." The film Crossing Delancy, was about this area as was Hester Street of an earlier period. You can still get those great cill pickles down there. Wendy Wendy I loved Crossing Delancy. I want to know if it is still a nickel a pickle. haha Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. This post not CC'd by email On Wed, 11 Jan 2006 20:16:26 -0500, Ronetta@webtv.net (Loretta Eisenberg) wrote: >Pickled mandarin oranges , I dont think so Quentin, mandarin oranges in >sugar free jello, well that is another story. G'day G'day Loretta, I can't help wondering if you have ever tasted pickled manderin oranges. We frequently serve them for special occasions usually with icecream made with whole vanilla pods. Frankly, I just love watching peoples' faces light up when they taste them and ask me where I bought them. My guess is very few of the readers here will ever visit Hawkes Bay so please forgive mentioning some details relevant to the thread. Leslie, the lady who makes the preserves has a divine gift for taste combinations. http://www.squirrelspantry.co.nz/ They sell their products at the Hawkes Bay Farmers' Market each Sunday. The market has strict guidelines. For instance, they must have 70% local content. She has gone out of her way to experiment with diabetic friendly preserves. That is not easy. However the bottom line relevant to this thread is that sometimes a little sophisticated savoury sauce transforms some plain but pleasant healthy dish into something which ensures one sticks to one's diet, year after year after year. >My elegant meal, well let me think, I guess it was at Sammys Roumanian >Restaurant on the lower east side of New York. Hmm, a bottle of seltzer [quoted text clipped - 4 lines] >spelling, caviar on potato pancakes with sour cream. of course, >everything portion controlled. Now my question to you Loretta, is which elegant foods would you like to eat long term. Put simply, what could be the love of your life? This is important when choosing staple items. >Steak at Peter Lugers which has the best steak in New York. The sort of steak you could tuck into perhaps? But is it elegant? I bet if you saw an elegant man or woman walking down the street you would know immediately that they were elegant. Now, can you think of foods that are like that. I'm being challenging here, Loretta, challenging people to think about food differently, to think about it in terms of elegance. When you see an elegant person, one of the things that immediately come to mind is proportion. Yep, they have portion control built in, in all the right proportions. >How about string bean casserole. > >:-) Your comments remind me of bortoli beans. When I was in Australia, an Italian woman cooked us a meal. It was delightful. An important part of the delight was the elegant portions. Yes, there were white spaces on the plate, yes everything was arranged beautifully. And we all felt satisfied. This puzzled me somewhat as the portions were small. Something else was happening here. We were enjoying sophistication in simple items prepared to perfection. >Loretta Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin Elegant to me is eating in a fine restaurant where you need a magnifying glass to see the food Quentin. Elegant food is not served in large portions, LaBenardin in Manhattan serves food like that. If I could eat anything I couldnt pick because I need variety. Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. This post not CC'd by email On Thu, 12 Jan 2006 11:13:04 -0500, Ronetta@webtv.net (Loretta Eisenberg) wrote: >Elegant to me is eating in a fine restaurant where you need a magnifying >glass to see the food Quentin. Elegant food is not served in large >portions, LaBenardin in Manhattan serves food like that. G'day G'day Loretta, I met a bloke once, long ago in the days when I was a retread bachelor. Each night when he prepared tea (evening meal) for himself he took the time to set the table with a table cloth and a candle. The food was carefully presented on the plate. I understood he was taking care of himself, meeting an emotional need as well as the physiological need for sustenance. Yes, he sometimes had steak, cooked to perfection. When he did, he took the time to relax and eat slowly. Frankly it was hard to believe, a bloke on his own and he put on relaxing music and had a glass of wine with it. It was as though he was dining in a fine restaurant. Never the less I saw the wisdom of it. Promised I'd tell you some day about eating steak. Today is the day. People digest their food better when they create a pleasant, relaxed and dare I say, elegant environment. This might not seem important to many people as they think digestion will take place any old how. Well it doesn't. When people rush and are not relaxed they don't digest protein well, hence my reference to the steak. If protein isn't properly digested it forms octamine. The name doesn't matter much, I may even have spelt it incorrectly. The point is it is like a broken key for the receptors in the brain that trigger feelings of happiness and well being. This bloke in his intuitive way, had figured that being separated was initially a depressing business, he was probably in shock as people are when some major happens to them, and it took an effort to "keep up standards". Of course he didn't realise that when octamine gets one's happiness receptors in its icy grip, people call that state, depression of the "hating oneself" type. He also figured one couldn't expect to care for someone else, as he very much hoped to do, if one wasn't taking care of oneself. As I see it, people who take care of themselves in this elegant fashion, like themselves in a healthy way. They think of themselves as important enough to take care of themselves. I figure if a bloke can figure this out, then anyone can. >If I could eat anything I couldnt pick because I need variety. > >Loretta Best wishes and great to see you in fine form. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > I met a bloke once, long ago in the days when I was a retread > bachelor. Each night when he prepared tea (evening meal) for himself [quoted text clipped - 6 lines] > on relaxing music and had a glass of wine with it. It was as though he > was dining in a fine restaurant. Very fine post, Quentin.... You are singing to the choir! Will, T2 >> I met a bloke once, long ago in the days when I was a retread >> bachelor. Each night when he prepared tea (evening meal) for himself [quoted text clipped - 10 lines] > >Will, T2 what? I thought everyone did this. how sad. SignatureMâck©® Type 1 since 1975 http://www.alt-support-diabetes.org http://www.diabetic-talk.org http://www.insulin-pumpers.org "To announce that there must be no criticism of the President, or that we are to stand by the President right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." ...Theodore Roosevelt (o o) --ooO-(_)-Ooo-------------------- "I don't know half of you half as well as I should like; and I like less than half of you half as well as you deserve." Jesus never hated anyone. >>> I met a bloke once, long ago in the days when I was a >>> retread bachelor. Each night when he prepared tea [quoted text clipped - 14 lines] > > what? I thought everyone did this. how sad. Peg and I do that sort of thing frequently. Or we take time to make some special dish. That's part of what I've been suggesting from time to time" "Diabetics don't have to settle for boring food". SignaturePete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org This post not CC'd by email On Thu, 12 Jan 2006 21:07:11 -0600, "Pete Romfh" <promfhTAKE@OUThal-pc.org.invalid> wrote: >Peg and I do that sort of thing frequently. >Or we take time to make some special dish. >That's part of what I've been suggesting from time to time" >"Diabetics don't have to settle for boring food". G'day G'day Pete, Way to go Pete, Special is a powerful word. It implies caring. It implies valuing one's self and one's relationships. IMHO T2s often adopt a defensive stand against their disease ie portion control, low gi, low fat, low carb. It doesn't matter too much what. The fundamental idea is they DON'T do something they will succeed. Unfortunately to NOT do something, one has to consistently thing about the thing they are not doing. Low fat must think about fat, low carb must think about carb. The other control measures follow pretty much the same pattern. Defenses often crumble over time ... unless they are replaced with something else. Our attentions is limited to a few things at a time, maybe about seven give or take a couple. What if instead of playing this game harder, we played it smarter. How? IMHO we need to centre our attention on words that preclude eating gluttonously. Elegant is one such word. It even appears in phrases, such as an elegant sufficiency, an elegant solution. Can anyone suggest other words that refocus our attention? Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > This post not CC'd by email > On Thu, 12 Jan 2006 21:07:11 -0600, "Pete Romfh" [quoted text clipped - 10 lines] > > Can anyone suggest other words that refocus our attention? Hi there Quentin, Ahhh, the power of words! I felt I had nothing much to contribute to this discussion. Elegant means something else in our house. Without going into the details, it just isn't something that we'd apply to food. But I *do* know that the word "don't" somehow doesn't get through to the "underlying mind". For example, if you tell a child "Don't pull the cat's tail!" all they hear is "Pull the cats' tail!" Or so the experts say. Negative things like saying "I musn't eat that" translates into "Eat that!" A very real feeling of deprivation can set in. We may end up giving in to that hidden voice and eat far too much of what we conciously know is a problem for our bodies. It's seems what works are positive statements, like "Pat the cat and make it purr." So perhaps we need to say to ourselves "Eat that", when looking at the healthier choices. And do look at those healthier choices, and imagine eating them. As one friend once commented about visiting the local fresh produce market, "I end up buying more than I can eat of lots of delicious fruit and veges, and then take them home to rot in the fridge!" This kind of food really is tempting! Yes, look and imagine. I do know that you, Quentin, go to your local Farmer's Markets and are offered free samples by the stall owners. Why are you so favoured? They told you. You eat their produce with such obvious enjoyment and gusto that it attracts heaps of customers! When it comes to food and eating, my goal has always been positive words like attractive, delicious, satisfying and interesting. Enjoyment is another. I notice how words like healthy and nutritious sell things. Even natural, athough that one is getting overdone and becoming a little unpopular lately. Fresh is another one that has positive overtones to most people. Adventure is not bad either. I do like to see each meal as a culinary delight. All fresh ingredients, an adventure for the taste buds, and lets face it, delicious and satisfying. It looks good enough to eat! So you do! That it is also nutritious and healthy is a kind of side benefit, that makes one feel very virtuous. <g> It's even better when you look at your meter or scales, and see those lovely ideal numbers. All without even trying, it seems. When I hear elegant applied to meals, my mind produces a picture of ultra thin bony snobs eating one tiny lettuce leaf off white china plates, with silver cutlery. Sorry, just not what appeals to me, anyway. I do like the phrase "portion control" though. Control implies an image of being in charge of one's life. Strong and smart. Another one that is similar is controlling or managing one's bg levels. Something to be greatly desired, and a joy to achieve. A "good" meal, though, implies a tasty mix of foods producing a full tummy and a satisfied smile. Happy people neither fat nor thin, just looking fit and in good spirits, having a good time. No one goes hungry or feels deprived (such negative words *they* are!) They enjoy the meal. All it took was a little thinking and some choices, so that we can truly tell ourselves without hesitation, "Eat THAT". Lastly, when shopping in Australia for food, all unprocessed foods are tax free. My hubby takes great delight in trying to see how low he can keep this tax in our weekly food bill. It's a game. He boasts that only our cat pays tax! So all you Ozzies, try eating tax free! It could be your secret delight, beating the system! Annette Whatever spins your wheels, eh? This post not CC'd by email On Sat, 14 Jan 2006 14:21:17 GMT, "Annette" <acianthus@bigpond.com> wrote: >> This post not CC'd by email >> On Thu, 12 Jan 2006 21:07:11 -0600, "Pete Romfh" [quoted text clipped - 26 lines] >that hidden voice and eat far too much of what we conciously know is a >problem for our bodies. G'day G'day Annette, It is thought by some people that in order to process the information contained in the "Don't pull the cat's tail" a child has to first think of what a cat is (probably stored as an image with loud meeou sounds), what pull is (probably stored as a particular collection of muscle tension) and what a tail is. (visual) The rest is pretty automatic. With teenagers it is worse. They have concepts like social justice etc. Some researchers experimented with lecturing classes at the beginning of the semester on the evils of stealing and cheating and the punishments that would follow if caught. Stealing and cheating went up, dramatically. According to the researchers their was a natural tendency to find exceptions to the rules, to think up situations where cheating and stealing would not only be not bad but actually virtuous. >It's seems what works are positive statements, like "Pat the cat and make it >purr." >So perhaps we need to say to ourselves "Eat that", when looking at the >healthier choices. And do look at those healthier choices, and imagine >eating them. That about expresses the gist of the strategy I'm working on ... though there is one nuance I see you have picked on later. >As one friend once commented about visiting the local fresh >produce market, "I end up buying more than I can eat of lots of delicious >fruit and veges, and then take them home to rot in the fridge!" >This kind of food really is tempting! Yes, look and imagine. That works. >I do know that you, Quentin, go to your local Farmer's Markets and are >offered free samples by the stall owners. Why are you so favoured? There are many reasons. One is they value my opinion. I don't say vague things like "Nice" "Interesting" I tell them if the flavours balance and if they are out in which direction they are out. >They told you. You eat their produce with such obvious enjoyment and > gusto that it attracts heaps of customers! I'm sure that helps. >When it comes to food and eating, my goal has always been positive words >like attractive, delicious, satisfying and interesting. Enjoyment is >another. I notice how words like healthy and nutritious sell things. Even >natural, athough that one is getting overdone and becoming a little >unpopular lately. Producers do market surveys of words to find out which sell and which don't. "Free range" sells locally at the market. People seem to treat it with more suspicion in supermarkets. You may recall a Canadian professor interviewing me at length on "healing the breach between consumer and producer" He asked, "How important is it that the person selling the produce actually produced it" My answer had him scribbling vigorously. Basically to me it was very important. If the seller had produced the goods I could look them in the eye and ask them details about its production. If they hadn't they could evade the probing questions with "I don't know" Phrases like "free range" got fleshed out with details. >Fresh is another one that has positive overtones to most people. Adventure >is not bad either. > >I do like to see each meal as a culinary delight. All fresh ingredients, an >adventure for the taste buds, and lets face it, delicious and satisfying. It >looks good enough to eat! So you do! Very important. You can see how satisfaction is now linked to something else eg quality, not to concepts quantity. We all know the common hooks used to sell junk food, like "all you can eat" "10% more" If we had a Bayesian filter built in that detected junk food, each of these and similar phrases would tip the balance towards rejection of the item. >That it is also nutritious and healthy is a kind of side benefit, that makes >one feel very virtuous. <g> [quoted text clipped - 4 lines] >thin bony snobs eating one tiny lettuce leaf off white china plates, with >silver cutlery. Sorry, just not what appeals to me, anyway. So, it is a very personal thing, finding words that inspire healthy eating AND preclude over eating. >I do like the phrase "portion control" though. Control implies an image of >being in charge of one's life. Strong and smart. Some people rebel against "control" There is even a cartoon picture familiar in counseling circles that says "caring is the sunny side of control" Control has a bad connotation in this context. >Another one that is similar is controlling or managing one's bg levels. >Something to be greatly desired, and a joy to achieve. I see how it is positive when viewed that way. From long association with managers, some people hate management. You are making me aware just how idiosyncratic the emotional impact of words is. >A "good" meal, though, implies a tasty mix of foods producing a full tummy >and a satisfied smile. Happy people neither fat nor thin, just looking fit [quoted text clipped - 7 lines] >tax in our weekly food bill. It's a game. He boasts that only our cat pays >tax! Now this is brilliant. Unprocessed or minimally processed food is often healthier. Here legislation is encouraging people to eat healthier food with actually using the words healthier. >So all you Ozzies, try eating tax free! It could be your secret delight, >beating the system! What is so brilliant about this is the thought of getting "tax free" food is most unlikely to produce the rebound effect in consumers thought processors. It is hard to imagine people opting to pay more taxes voluntarily. BTW, we have an advert for a breakfast cereal here which says, "Don't tell them its healthy and they'll eat it." Healthy is obviously a two-edged sword for manufacturers to deal with, parents might like it, kids don't. >Annette >Whatever spins your wheels, eh? SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin Quentin, here is what I know in simple terms. It takes twenty minutes for your stomach to tell your brain that you have eaten and are full. I try to do that . thanks I am glad to be back, wether in fine form is another story. :-) Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. This post not CC'd by email On Thu, 12 Jan 2006 17:38:38 -0500, Ronetta@webtv.net (Loretta Eisenberg) wrote: >Quentin, here is what I know in simple terms. It takes twenty minutes >for your stomach to tell your brain that you have eaten and are full. I [quoted text clipped - 3 lines] > >Loretta G'day G'day Loretta, You know what? That is good enough. Sometimes people are surprised that they go to Thai restaurants and the dishes aren't all served at once and their blood glucose is fine. A more leisurely pace with time for interesting conversations gives time for the brain to catch up. Best wishes and welcome back, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > Elegant to me is eating in a fine restaurant where you need a magnifying > glass to see the food Quentin. Elegant food is not served in large > portions, LaBenardin in Manhattan serves food like that. Elegant to me is cooking (or eating) something you don't normally have every day and doing it simply. Like seeing 3 separate food items on a large white china plate. The artistic side of eating in other words. Having a variety of foods is like the local steakhouse. Like my house every night ;) Sometimes I like to just do the elegant, for me only, the kids like quantity. Even if it's veal Oscar and some nice seasonal veggies and the diet coke in a wine glass - it is elegant ;) (and sometimes reminds me that there is a life outside of motherhood ;) This post not CC'd by email On Thu, 12 Jan 2006 23:06:53 GMT, "Ozgirl" <are_we_there_yet@maccas.com> wrote: >> Elegant to me is eating in a fine restaurant where you >need a magnifying [quoted text clipped - 12 lines] >glass - it is elegant ;) (and sometimes reminds me that >there is a life outside of motherhood ;) G'day G'day Ozgirl, How does one do motivational workshop clapping on the net? There has to be an emoticon for it somewhere. You know the sort of thing where people hold their hands up above their heads and clap. Well done. Congratulations. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > I can't help wondering if you have ever tasted pickled manderin >oranges. We frequently serve them for special occasions usually with [quoted text clipped - 4 lines] >Leslie, the lady who makes the preserves has a divine gift for taste >combinations. You're right, Quentin, virtually none of us have heard of, let alone tasted, pickled mandarin oranges. I checked out the Squirrel Pantry and couldn't find any there. In fact, I got no hits on Google with a search for "pickled mandarin oranges." Since I happen to like mandarin oranges (fresh as well as canned ones in low-sugar Jello) and they are on sale now after Christmas, can you provide us with a recipe for making these "pickled mandarins" that you consider so elegant. I'd like to try my hand at making some. Gerry Diagnosed as Type 2 in December, 2004 Controlled through diet and exercise Latest H1AC 5.9 This post not CC'd by email >> I can't help wondering if you have ever tasted pickled manderin >>oranges. We frequently serve them for special occasions usually with [quoted text clipped - 19 lines] >Controlled through diet and exercise >Latest H1AC 5.9 G'day G'day Garry, Congratulations on the excellent A1c. My GP prescribed me Diamicron which has worked well. Never the less I deeply admire those people who have achieved 5% club status on diet and exercise. The recipe for "pickled mandarin oranges" is probably locked away in the secret recesses of Leslie's brain. She and her husband Philip are fantastic people, part of my social support network. It just amazes me how thoughtful, generous and kind some people can be for no obvious gain to themselves. They simply are that way. Still don't think Leslie would part with her recipe. What I can tell you is that the bottles have whole cinnamon sticks and some black pepper corns. The cinnamon seemed like an easy choice to make. The pepper corns surprised me. Of course the pickled mandarin oranges are a metaphor for something more general. Think for a moment of the importance of the delight one experiences with something new and exquisitely prepared. What I am getting at here is the importance of avoiding a trap where one eats the same old thing, and to get some pleasure from it eats ... more. IMHO, the key is to find ways to enjoy food while eating less. To me elegance is the key, Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > This post not CC'd by email > [quoted text clipped - 57 lines] > > http://homepages.paradise.net.nz/quentin Quentin, a websearch didn't turn up anything on pickled Mandarin oranges. I did, however, find this. Does it seem familiar? 500 g kumquats 250 g sugar 240 ml white vinegar 1 cinnamon stick 12 cloves 1. Wash kumquats thoroughly. Place in a large pan and cover with cold water. Bring to the boil gently, cover and simmer for 30 minutes. Drain well. 2. In a large pan, mix the vinegar, sugar and spices and bring to the boil. Add the part-cooked kumquats and simmer covered until they look transparent (this should take about 45 minutes). 3. Gently lift the kumquats with a slotted spoon and pack into warm sterilized jars. Reduce the vinegar mixture until thick and syrupy. Pour over fruits to cover. Seal firmly ---- I knew pickled kumquats existed, and that they were pickled whole, so I did a search to see what would turn up. Vicki "Vicki Beausoleil" <VBeausoleil@netscape.net> wrote in message > Quentin, a websearch didn't turn up anything on pickled Mandarin > oranges. I did, however, find this. Does it seem familiar? [quoted text clipped - 4 lines] > 1 cinnamon stick > 12 cloves I noticed a few recipes for pickled fruits used cider vinegar, I think I would prefer that to regular white vinegar. This post not CC'd by email On Thu, 12 Jan 2006 23:18:24 GMT, "Ozgirl" <are_we_there_yet@maccas.com> wrote: >"Vicki Beausoleil" <VBeausoleil@netscape.net> wrote in >message [quoted text clipped - 12 lines] >vinegar, I think I would prefer that to regular white >vinegar. G'day G'day Ozgirl, Yes, I wondered if she used cider vinegar. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin G'day G'day Vicki, That looks pretty much like it. I think from the flavour that there are cloves in the recipe. The whole unskinned fruit and cinnamon sticks are easily visible and part of the attraction. Leslie always presents her produce artistically. She does rainbow layers jams. To get the diagonal layers she must use some sort of rack like they do for turning wine bottles. Knowing Leslie it is just possible she uses white balsamic vinegar for that little extra touch. Best wishes and thank you. This post not CC'd by email On Thu, 12 Jan 2006 16:13:22 -0500, Vicki Beausoleil <VBeausoleil@netscape.net> wrote: >Quentin, a websearch didn't turn up anything on pickled Mandarin >oranges. I did, however, find this. Does it seem familiar? [quoted text clipped - 30 lines] > >Vicki SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >G'day G'day Vicki, > [quoted text clipped - 7 lines] > >Best wishes and thank you. Hi Quentin, Did some more snooping around the web and found a recipe for those pickled oranges. It was part of an Auzi page about metric recipes so it uses metric measurements. It has the cinnamon sticks you mention but not the pepper corns. Without further ado: Pickled oranges 8 oranges 1 tsp salt 250 mL water 90 grams honey 500 grams sugar 250 mL malt vinegar 1 tsp fennel seeds 8-10 bruised cardamom pods 1 cinnamon stick 8 star anise Bring the oranges to the boil in salt and water and simmer for 30 or 40 minutes. Drain, cool, and cut into slices about 8 mm to 10 mm thick (the tip of your little finger is about 10 mm). Boil and then simmer remaining ingredients for 10 minutes, then pass through a sieve. Place orange slices in strained liquid; bring to the boil, then simmer for about 15 minutes. If liquid doesn¹t cover the oranges, carefully turn the sections so that they all get to cook in the liquid be careful not to break them. Stand off the heat for 10 minutes, and then freeze in suitable containers, covered with the liquid. 1 teaspoon (tsp) = 5 mL 1 tablespoon (tbs) = 20 mL 1 cup = 250 mL. Gerry Diagnosed as Type 2 in December, 2004 Controlled through diet and exercise Latest H1AC 5.9 G'day G'day Gerry, I'm celebrating Spice Day today. It's something I should do every six months or so. It's sad to see spices in the draw that have "packed on 3/12/04 on the label. We need to keep our spices fresh, to make food appetizing in small amounts. Frankly, I'm having to rethink fresh. It is fabulous to buy fresh fruit and vegetables from the Farmers' Market or the road side stalls that one sees every kilometre or so at the moment. There is however another side to the story which I haven't exactly neglected but haven't given due thought to. That is fruit that is preserved at the peak of perfection, with spices. Cardamom, fennel seeds, cinnamon and star anise seed that appears in the recipe you have presented have hardly been explored. I mean, whose going to pay for the research. So there is the spices like cloves that have exceptional antioxidant capacity and are available to everybody whose value is hardly acknowledged. The paradigm that really escaped my attention for far to long is the preserved fruit still contain a heap of polyphenols like dried fruit. Polyphenols are the family of good guys that take on the challenge of recycling Vit C and Vit E. Today I made my wife a salad. It might loosely have been called a fresh fruit salad. One large red fleshed plum, one apricot, one slice of diced pineapple, one slice of diced red fleshed melon, a couple of diced prunes. The non-fruit part came from my garden, sweet Thai mint tips, green perilla tips, purple perilla tips, golden pursalane. I tossed on a little crumbled feta and some goat feta cubes. The whole lot was marinated with raspberry vinegar and olive oil. OK, the whole thing was about four portions and I had one. Some will go into the refrigerator. Best wishes and thanks, Gerry, for the recipe. It reminded me of important things. Best wishes, This post not CC'd by email >Hi Quentin, > [quoted text clipped - 31 lines] >Controlled through diet and exercise >Latest H1AC 5.9 SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >> I can't help wondering if you have ever tasted pickled manderin >>oranges. We frequently serve them for special occasions usually with [quoted text clipped - 19 lines] >Controlled through diet and exercise >Latest H1AC 5.9 did you try googling "pickled fruit"? http://www.google.com/search?hl=en&q=pickled+fruit SignatureMâck©® Type 1 since 1975 http://www.alt-support-diabetes.org http://www.diabetic-talk.org http://www.insulin-pumpers.org "To announce that there must be no criticism of the President, or that we are to stand by the President right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." ...Theodore Roosevelt (o o) --ooO-(_)-Ooo-------------------- "I don't know half of you half as well as I should like; and I like less than half of you half as well as you deserve." Jesus never hated anyone. : This post not CC'd by email : On Wed, 11 Jan 2006 20:16:26 -0500, Ronetta@webtv.net (Loretta : Eisenberg) wrote: : >Pickled mandarin oranges , I dont think so Quentin, mandarin oranges in : >sugar free jello, well that is another story. : G'day G'day Loretta, : I can't help wondering if you have ever tasted pickled manderin : oranges. We frequently serve them for special occasions usually with [quoted text clipped - 4 lines] : Leslie, the lady who makes the preserves has a divine gift for taste : combinations. : http://www.squirrelspantry.co.nz/ : They sell their products at the Hawkes Bay Farmers' Market each : Sunday. The market has strict guidelines. For instance, they must [quoted text clipped - 4 lines] : dish into something which ensures one sticks to one's diet, year after : year after year. : >My elegant meal, well let me think, I guess it was at Sammys Roumanian : >Restaurant on the lower east side of New York. Hmm, a bottle of seltzer [quoted text clipped - 4 lines] : >spelling, caviar on potato pancakes with sour cream. of course, : >everything portion controlled. : Now my question to you Loretta, is which elegant foods would you like : to eat long term. Put simply, what could be the love of your life? : This is important when choosing staple items. : >Steak at Peter Lugers which has the best steak in New York. : The sort of steak you could tuck into perhaps? : But is it elegant? : I bet if you saw an elegant man or woman walking down the street you : would know immediately that they were elegant. Now, can you think of [quoted text clipped - 3 lines] : things that immediately come to mind is proportion. Yep, they have : portion control built in, in all the right proportions. : >How about string bean casserole. : > : >:-) : Your comments remind me of bortoli beans. : When I was in Australia, an Italian woman cooked us a meal. It was : delightful. An important part of the delight was the elegant portions. : Yes, there were white spaces on the plate, yes everything was arranged : beautifully. And we all felt satisfied. This puzzled me somewhat as : the portions were small. Something else was happening here. We were : enjoying sophistication in simple items prepared to perfection. : >Loretta : Best wishes, : http://homepages.paradise.net.nz/quentin Quentin Have you a recipe for thsoe pickled mandains? I would love to try them. Mu Mother used to de wonderful kumqhats in a sugar syrup adn crabapples. I have tried to do them without sugar, using artificial sweetener, but the testure is blah and they don't get that lovely ransparent quality, so I just eat teh kimqhats raw. I do do fruit jams with the new no sugar needed pectins we have available here adn they are great substitutes for the "real thing", particularly as the fu ruit I make them from is so fresh when i do it. Elegance in food or table service can rally enhance whatever you are eating, even politically correct food for us diabetics. Tonight, no elegance, jsut hearty withstring beans (whole) hot italian beef sausageand a god pasta sauce for one of my versions of diabetic spaghetti. tomorrow night i am roasting a turkey breat according to a recipe I adapted fro a leg of lamb recipe of Julia Child, using a soy sauce and lemon rub, and a mirepoix with tine and carrots added to cover the breast and to cover the bottom of the pan. Lovely disn! My daughter is here for a 12 day visit from Israel so I am ding a bit more elaborate coking to make some oof her old favorites and some of my new discoveries. Wendy This post not CC'd by email On Thu, 12 Jan 2006 17:43:50 +0000 (UTC), "W. Baker" <wbaker@panix.com> wrote: >Quentin > [quoted text clipped - 6 lines] >the "real thing", particularly as the fu >ruit I make them from is so fresh when i do it. G'day G'day Wendy, Glad you hear you have had success with "no sugar needed" pectins for making fresh fruit jams. I understand one keeps them in the fridge once they are opened. They appear on sale here from time to time and are very nice. Unfortunately, the economics of producing them don't seem to sustain the companies doing it for long. Many of the beneficial bioflavonoids reside in the skins of fruit. There was a time when I firmly believed that the benefits of fruit were all lost when they were dried, pickled or turned into jam. Now, I'm aware that this isn't the whole truth. There is research out there where they have done in vivo studies. That means instead of analysis the fruit and going, "Oh, how awful, 50% of the Vit C has been lost ... " they actually looked at what happened in the blood of people who ate the dried fruit. Somewhat to their surprise they found that some dried fruit eg figs encourage the liver to produce its own antioxidants. I think we have seen this pattern before with the bodies production of cholesterol. What the liver produces is more significant than the cholesterol that is in the food itself. In the days of hunter gatherers, some of us were gathers. We gathered the fruit and stored them as best we could. You strike as one of those who keep on the old traditions. It is one of my hypotheses that many T2 diabetics are descendants of those gatherers. The genes they inherited are those that weren't made to live on a diet that has limited amounts of the bioflavonoids and polyphenols found in fruit and vegetables. >Elegance in food or table service can rally enhance whatever you are >eating, even politically correct food for us diabetics. Tonight, no >elegance, jsut hearty withstring beans (whole) hot italian beef sausageand >a god pasta sauce for one of my versions of diabetic spaghetti. The delightful Italian lady who made us a meal over the Xmas holidays somehow made bortoli beans seem elegant, along with the carefully prepared zucchini. She served strawberries with a teaspoon of mascapone or similar cream cheese. > tomorrow >night i am roasting a turkey breat according to a recipe I adapted fro a [quoted text clipped - 3 lines] >day visit from Israel so I am ding a bit more elaborate coking to make >some oof her old favorites and some of my new discoveries. Wendy, I just love the way, you grasp the essentials. People who are in control of their lives exhibit one striking feature. Take food for example. To them it is part of something greater than itself. People ramble on a bit about ecology, of how things are related and the less wise don't apply them to their own lives. The wiser one's think of a meal as more than a meal, it is part of a social gathering. For you I get the strongest sense that it is about family, having your daughter visiting from Israel. Now isn't it fantastic that you will take the time to prepare old favorites and some new discoveries. It is almost a metaphor for relationships themselves. Every relationship is made up of familiar themes and new discoveries. Beautiful. >Wendy Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin : This post not CC'd by email : On Thu, 12 Jan 2006 17:43:50 +0000 (UTC), "W. Baker" : <wbaker@panix.com> wrote: : >Quentin : > [quoted text clipped - 6 lines] : >the "real thing", particularly as the fu : >ruit I make them from is so fresh when i do it. : G'day G'day Wendy, : Glad you hear you have had success with "no sugar needed" pectins for : making fresh fruit jams. I understand one keeps them in the fridge : once they are opened. They appear on sale here from time to time and : are very nice. Unfortunately, the economics of producing them don't : seem to sustain the companies doing it for long. Many of the : beneficial bioflavonoids reside in the skins of fruit. : There was a time when I firmly believed that the benefits of fruit : were all lost when they were dried, pickled or turned into jam. Now, [quoted text clipped - 7 lines] : production of cholesterol. What the liver produces is more significant : than the cholesterol that is in the food itself. : In the days of hunter gatherers, some of us were gathers. We gathered : the fruit and stored them as best we could. You strike as one of those [quoted text clipped - 3 lines] : limited amounts of the bioflavonoids and polyphenols found in fruit : and vegetables. : >Elegance in food or table service can rally enhance whatever you are : >eating, even politically correct food for us diabetics. Tonight, no : >elegance, jsut hearty withstring beans (whole) hot italian beef sausageand : >a god pasta sauce for one of my versions of diabetic spaghetti. : The delightful Italian lady who made us a meal over the Xmas holidays : somehow made bortoli beans seem elegant, along with the carefully : prepared zucchini. She served strawberries with a teaspoon of : mascapone or similar cream cheese. : > tomorrow : >night i am roasting a turkey breat according to a recipe I adapted fro a [quoted text clipped - 3 lines] : >day visit from Israel so I am ding a bit more elaborate coking to make : >some oof her old favorites and some of my new discoveries. : Wendy, I just love the way, you grasp the essentials. People who are : in control of their lives exhibit one striking feature. Take food for [quoted text clipped - 7 lines] : a metaphor for relationships themselves. Every relationship is made : up of familiar themes and new discoveries. Beautiful. : >Wendy : Best wishes, : http://homepages.paradise.net.nz/quentin Quenten, i am blushing:-) Wendy This post not CC'd by email On Fri, 13 Jan 2006 03:22:34 +0000 (UTC), "W. Baker" <wbaker@panix.com> wrote: >Quenten, > >i am blushing:-) > >Wendy G'day G'day Wendy, There is succeeding. And there is knowing one is succeeding. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > elegant has interesting connotations. It precludes large quantities. > It precludes eating more for the sake of eating more. There is [quoted text clipped - 5 lines] > Whatever. Today's mission, if you feel so inclined is to share your > thoughts on the most elegant meals you have served. ... "Elegant meals" for me recalls a dinner with my fiancée at "Windows on the World." First course was five asparagus spears, each about the size of a pencil, evenly arranged in a 45 degree fan, with a thread of cheese/mustard across it. It was aesthetically perfect. You could spray it with plastic, hang it on the wall, and enjoy it for months. But you couldn't get more than twenty calories out of it. I have to be a wet blanket on this one, Quentin. We enjoyed it, then we ate it. Then, a hundred dollars poorer, we went looking for a place to stave off starvation. :-) SignatureWes Groleau There ain't no right wing, there ain't no left wing. There's only you and me and we just disagree. (apologies to Dave Mason) > I have to be a wet blanket on this one, Quentin. > We enjoyed it, then we ate it. Then, a hundred dollars > poorer, we went looking for a place to stave off starvation. Lest I be misunderstood..... I am actually quite enjoying this thread. Except for the posts containing the word "pickled" (shudder). SignatureWes Groleau Ostracism: A practice of sticking your head in the sand. On Fri, 13 Jan 2006 04:14:57 GMT, Wes Groleau <groleau+news@freeshell.org> Huffed and Puffed the following into the madness of usenet: >> I have to be a wet blanket on this one, Quentin. >> We enjoyed it, then we ate it. Then, a hundred dollars >> poorer, we went looking for a place to stave off starvation. > >Lest I be misunderstood..... I am actually quite enjoying this thread. >Except for the posts containing the word "pickled" (shudder). the scary thing is you have a lot in common with "my" spouse. SignatureMâck©® Type 1 since 1975 http://www.alt-support-diabetes.org http://www.diabetic-talk.org http://www.insulin-pumpers.org "To announce that there must be no criticism of the President, or that we are to stand by the President right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." ...Theodore Roosevelt (o o) --ooO-(_)-Ooo-------------------- "I don't know half of you half as well as I should like; and I like less than half of you half as well as you deserve." Jesus never hated anyone. Wes, windows on the world, is not about the food. It is about the ambience, or should I say way. It was part of the tragedy of 9/11 Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. > Wes, windows on the world, is not about the food. It is about the > ambience, or should I say way. It was part of the tragedy of 9/11 > > Loretta I heard that the death toll up there was essentially 100%.... Will, T2 >> Wes, windows on the world, is not about the food. It is about the >> ambience, or should I say way. It was part of the tragedy of 9/11 >> >> Loretta > > I heard that the death toll up there was essentially 100%.... Some of the survivors, plus staff from other restaurants damaged then, just opened a new co-operative restaurant named Colors. Everyone on the staff owns a piece of the restaurant. It is a truly inspiring event. TaniO > Will, T2 This post not CC'd by email On Fri, 13 Jan 2006 03:30:02 GMT, Wes Groleau <groleau+news@freeshell.org> wrote: >> Whatever. Today's mission, if you feel so inclined is to share your >> thoughts on the most elegant meals you have served. ... [quoted text clipped - 12 lines] > >:-) G'day G'day Wes, Good point, well made. Elegant steers us in the right direction. Now to make elegance palatable and satisfying. It happened for me with the meal cooked by the Italian lady. It can happen for others. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >G'day G'day Folks, >Whatever. Today's mission, if you feel so inclined is to share your >thoughts on the most elegant meals you have served. Hmmm. I assume that would have to be post Dx, as my fancy occasion menus from preDx would be inappropriate. Post Dx, I can only think of one elegant (IMHO) meal that I have served. It's not everyone's definition of elegant, and is rather unorthodox, but I had no complaints from my guests. Salad: Tossed salad greens, spring onion, mushrooms, cucumber, arugala, salad bennet, klammata olives, with a home-made tarragon ranch dressing based on walnut oil instead of vegetable oil. First course: Foi Gras, made from goose liver and garden herbs, accompanied by dry red sherry and rye toast. . Second course: cheese souffle, done with garden herbs, accompanied by a Canadian "ice wine", a slightly sweet white wine. Main course, Smoked loin of pork stuffed with feta cheese and herbs, accompanied by sauted vegetables in crisped elephant garlic, and a dry merlot. Desert: Sugar free Jello inlaid with apple slivers, with real vanilla. Ok, so not a very healthy meal, but I only cook like this about once a year. On a daily basis, I do indeed eat mainly very tasty food, as I find that bland food is very unsatisfying. This post not CC'd by email On Fri, 13 Jan 2006 12:47:45 -0700, Chris J. <chris@noadress.com> wrote: >>G'day G'day Folks, > [quoted text clipped - 29 lines] >On a daily basis, I do indeed eat mainly very tasty food, as I find >that bland food is very unsatisfying. G'day G'day ChrisJ, You'll survive. You'll survive to because you are highly creative and will take everything ... including my ideas in moderation. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >G'day G'day ChrisJ, Howdy Quentin, > You'll survive. You'll survive to because you are highly creative >and will take everything ... including my ideas in moderation. Thanks... I do indeed love your ideas, as they are usually both very healthy, and very tasty! Pickled mandarin oranges? Hmmm.. At first thought, that does not sound appealing, but I am intrigued. It can't hurt to try them, so if I can find some I shall do just that. However, I found nothing on them in google, for either sources or recipes, but I will keep my eye out. This post not CC'd by email On Fri, 13 Jan 2006 18:36:22 -0700, Chris J. <chris@noadress.com> wrote: >>G'day G'day ChrisJ, > [quoted text clipped - 11 lines] >appealing, but I am intrigued. It can't hurt to try them, so if I can >find some I shall do just that. G'day G'day Chris J, Preserved might be a better word. The downside of that is preserved is associated with sugar syrup. The syrup with these manderin oranges is very light. >However, I found nothing on them in google, for either sources or >recipes, but I will keep my eye out. It is as much in the concept as in any specific item. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Pickled mandarin oranges? Hmmm.. At first thought, that does not sound >>appealing, but I am intrigued. It can't hurt to try them, so if I can [quoted text clipped - 5 lines] >is associated with sugar syrup. The syrup with these manderin oranges >is very light. Ahhh, mandarin oranges in light syrup are something I certainly can get here. They used to be a favorite desert of mine pre Dx. Unfortunately, my favorite way of having them is with cream, which isn't a good idea anymore, but I like them almost as much on their own or in sugar free jello. I've only tried them once since Dx. I rinsed them in water first, to get rid of as much of the syrup as I could. I ate small servings (5 segments) and it didn't seem to alter my BG's much over an identical meal without them. Hmmmm... I think it's high time I tried them again. Thanks for the inspiration. : >>Pickled mandarin oranges? Hmmm.. At first thought, that does not sound : >>appealing, but I am intrigued. It can't hurt to try them, so if I can [quoted text clipped - 5 lines] : >is associated with sugar syrup. The syrup with these manderin oranges : >is very light. : Ahhh, mandarin oranges in light syrup are something I certainly can : get here. They used to be a favorite desert of mine pre Dx. : Unfortunately, my favorite way of having them is with cream, which : isn't a good idea anymore, but I like them almost as much on their own : or in sugar free jello. : I've only tried them once since Dx. I rinsed them in water first, to : get rid of as much of the syrup as I could. I ate small servings (5 : segments) and it didn't seem to alter my BG's much over an identical : meal without them. : Hmmmm... I think it's high time I tried them again. Thanks for the : inspiration. If yu are starting form the canned in light syrup, you might consider lightlystewing them with some interesting spices, say, a few whole cloves adn a stick of cinnamon and, if you have it some allspice and ginger. You wuld then cool them down( leavint the shole spices in the syrp) adn eat them cold, removing the whole spices:-) I wonder how this would be with canned in its own juice pineapple? Might make an interesting new desert or condiment. Wendy This post not CC'd by email On Sat, 14 Jan 2006 16:41:56 +0000 (UTC), "W. Baker" <wbaker@panix.com> wrote: >If yu are starting form the canned in light syrup, you might consider >lightlystewing them with some interesting spices, say, a few whole cloves >adn a stick of cinnamon and, if you have it some allspice and ginger. You >wuld then cool them down( leavint the shole spices in the syrp) adn eat >them cold, removing the whole spices:-) G'day G'day Wendy, Looks like preserving for blokes to me. >I wonder how this would be with canned in its own juice pineapple? Might >make an interesting new desert or condiment. Wendy, cooking usually destroys enzymes. What I am puzzling over at he moment is whether the anti-inflammatory effects of pineapple are still present in the preserved fruit. Best wishes, >Wendy SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ &n |
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