 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
Medical Forum / Diseases and Disorders / Diabetes / April 2006Pho No!
Today I had pho for lunch for the first time since... Well, since I don't remember when. My friend came over to suck coffee and do my hair for me, it seemed reasonable to repay her kindness (overlooking that she sucked a LOT of my good coffee) by treating her to lunch. She wanted pho, there are several good pho places within walking distance of my house, so off we went. Premeal I tested at 91. 30 minutes post I tested 127. 60 minutes post I tested 183 and injected 2u of Humalog. 90 minutes, down to 165 so I decided to see how much more work the insulin would do for me. 2hr post was (gack) 227, 5u. I'm now 3.5hr post and just tested at 160, so I injected an additional 1.5u. I see a late-night hypo coming over the hill for a late-night date. Ugh. I *knew better* than to eat the damned rice noodles, but pho is so tasty! Wooly Where's the wagon? +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... > Today I had pho for lunch for the first time since... I don't think I want to ask what this is! I'll just be warned! > Where's the wagon? Waiting for you to climb back on : ) Nicky.  SignatureA1c 10.5/5.4/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg >I don't think I want to ask what this is! I'll just be warned! Vietnamese noodle soup. The broth is I-don't-want-to-know-what-based and reportedly held below a simmer for hours or days prior to being served. In true Asian fashion the bulk of the dish is starch (rice vermicelli noodles for pho and bun) with a taste of meat and some veggies. Marvellously wonderful stuff but I've learned my lesson. >> Where's the wagon? > >Waiting for you to climb back on : ) It was a hard fall, too! +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... >> I don't think I want to ask what this is! I'll just be warned! > [quoted text clipped - 3 lines] > vermicelli noodles for pho and bun) with a taste of meat and some > veggies. Marvellously wonderful stuff but I've learned my lesson. It is just a well made beef stock, with time taken to make sure the stock is clear and light. The recipe is no big deal to anyone who makes classic beef stock from scratch. Indifferent Pho (pronounced close to "Phir") is cloudy, a little greasy, and salty, because the restaurant takes shortcuts, and if their customers are mostly non-Vietnamese, they figure nobody will know the difference. The difference between pho from the South versus the North is not just the condiments (lots of bean sprouts in the South, sometimes more cilantro in the South), but the stock. A few different spices are added in the North, and the stock has more sugar in the South. Toasting or roasting the spices beforehand adds a great deal of flavour. I would hazard a guess that Pho from the South outnumbers those from the North by quite a bit in North America. I happened to have had exposure to Hanoi style more often. Compare this recipe from the North: http://www.recipesource.com/ethnic/asia/vietnamese/00/rec0040.html with this recipe from the South: http://soup.allrecipes.com/az/BfPh.asp I don't eat any sprouts because I have a compromised immune system and can't take the risk of salmonella. I fill up with Asian basil, mint, lime, Siracha sauce, and one or two Thai bird chilies. Dennis (type 2) >>> I don't think I want to ask what this is! I'll just be warned! >> [quoted text clipped - 7 lines] > stock is clear and light. The recipe is no big deal to anyone who > makes classic beef stock from scratch. Indifferent Pho (pronounced > close to "Phir") is cloudy, a little greasy, and salty, because the > restaurant takes shortcuts, and if their customers are mostly > non-Vietnamese, they figure nobody will know the difference. The > difference between pho from the South versus the North is not just > the condiments (lots of bean sprouts in the South, sometimes more > cilantro in the South), but the stock. A few different spices are > added in the North, and the stock has more sugar in the South. > Toasting or roasting the spices beforehand adds a great deal of > flavour. I would hazard a guess that Pho from the South outnumbers > those from the North by quite a bit in North America. I happened to > have had exposure to Hanoi style more often. > > Compare this recipe from the North: http://www.recipesource.com/ethnic/asia/vietnamese/00/rec0040.html > with this recipe from the South: > > http://soup.allrecipes.com/az/BfPh.asp > > I don't eat any sprouts because I have a compromised immune system and > can't take the risk of salmonella. What about home grown ones which only use tap water? > What about home grown ones which only use tap water? I make my own at home, making sure to rinse them several times each day as they sprout. I only keep them in the fridge for about 3 days. I haven't gotten sick yet. Not from them anyway. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> What about home grown ones which only use tap water? > > I make my own at home, making sure to rinse them several times each > day as they sprout. I only keep them in the fridge for about 3 days. > I haven't gotten sick yet. Not from them anyway. I just read up on them, apparently the seeds themselves can hold the bacteria. If they were a food that could be cooked thoroughly it would help but most sprouts I eat raw or with the mung beans, throw them into a stir fry or whatever right at the last, after heat is turned off. >> Dennis R. wrote: >> I don't eat any sprouts because I have a compromised > immune system and >> can't take the risk of salmonella. > > What about home grown ones which only use tap water? The salmonella is present on the seeds, and sprouting involves low temperatures and moist conditions, which is a perfect breeding ground for salmonella. The salmonella, IF present, will be there IN the sprouts, and cannot be washed off like Hepatitis A can be washed off of vegetables. For someone in my position, it is too high of a risk. For most people, they might feel a slight sickness, but probably would attribute it to indigestion. Unless they got a very strong strain, or even e-coli, which is not a good thing. Home sprouters can try to verify that their seed suppliers sanitize their seeds, but the common practice is to use chemicals unacceptable to keeping an organic designation. Soaking the seeds in vinegar and water before sprouting is a possibility for the home sprouter. http://ggnet.net/dmaonlineorg/fppublic/connect51.html Dennis (Type 2) >>> I don't think I want to ask what this is! I'll just be warned! >> [quoted text clipped - 31 lines] > > Dennis (type 2) One restaurant that I went to had yummy crunchy pork bits in with the broth. It was like a prize with every spoonful of broth. Unfortunately, no other restaurant did that and I moved far away. :( They put thinly sliced onions in the soup as well. Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength >> Compare this recipe from the North: >> [quoted text clipped - 16 lines] > They put thinly sliced onions in the soup as well. > Trinity Are you sure it was pork bits? I'm not saying it wasn't. They also used fried "red onion" (shallots) as a garnish in many Vietnamese dishes. It could also have been "grilled pork", which often is grilled as thin slices and then cut into 1 cm to 1 inch pieces, much the same size as you would use when chopping and then frying bacon pieces. This grilled pork is very common in Bun, which is a cold salad version of Pho without the stock. Dennis (Type 2) >>> Compare this recipe from the North: >>> [quoted text clipped - 26 lines] > > Dennis (Type 2) It was like small bits of pork rind. It could be just this restaurant fancied that. Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength >>> One restaurant that I went to had yummy crunchy pork bits in with the >>> broth. It was like a prize with every spoonful of broth. [quoted text clipped - 13 lines] >> >> Dennis (Type 2) > It was like small bits of pork rind. It could be just this restaurant > fancied that. > Trinity I talked to my co-workers (Vietnamese) and they said it was probably from Chinese style roast pork. The pork is roasted with the skin and fat on, and the crunchy rind and fat is to me the best part. I saw some Thai and Chinese soup recipes featuring bite size chunks of roast pork with that golden brown, crunchy crust. Maybe your shop serves more than Vietnamese food, or maybe you have made an impression on them. See what else they have to offer. Banh mi, Vietnamese style subs, are usually about six inches long, and feature the best of their old colonial masters, French style baguette bread and pate, with shredded vegetables and different cuts of meats. Relatively cheap and manageable carb wise. Dennis (Type 2) >>>> One restaurant that I went to had yummy crunchy pork bits in with >>>> the broth. It was like a prize with every spoonful of broth. [quoted text clipped - 30 lines] > > Dennis (Type 2) I'll check it out next time. Thanks, Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength >>>> Compare this recipe from the North: >>>> [quoted text clipped - 30 lines] > fancied that. > Trinity There was 2 recipes for Pho (Bo and Ga) posted on rec.food.recipes Apr. 6 if you're interested in making it at home...One for beef and one for chicken. Vicki >>I don't think I want to ask what this is! I'll just be warned! > [quoted text clipped - 3 lines] > vermicelli noodles for pho and bun) with a taste of meat and some > veggies. Marvellously wonderful stuff but I've learned my lesson. Sounds good - I wonder how they'd react if you took a packet of Shiratake noodles for your bowl? Nicky. SignatureA1c 10.5/5.4/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg >>> I don't think I want to ask what this is! I'll just be warned! >> Vietnamese noodle soup. The broth is I-don't-want-to-know-what-based [quoted text clipped - 7 lines] > > Nicky. Actually a very good idea, but you would probably pay the full price. The stock is all of the work, and the meats would still be there. If you bought from them a lot, they might do it. The shiratake (sometimes labeled as konnayaku) actually work work quite well in hot stocks, as they only need a bit to "cook" them. In the Chinese groceries in my area, the only kinds are in sealed 200 g packs with water in the refrigerator, like tofu. They offer vermicelli, shrimp, scallop, and squid shapes. Dennis (Type 2) I thought Pho No was the name of the new chairman in china. Is this a vietnamese or thai dish. :-) 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. > Today I had pho for lunch for the first time since... Well, since I > don't remember when. My friend came over to suck coffee and do my [quoted text clipped - 13 lines] > Ugh. I *knew better* than to eat the damned rice noodles, but pho is > so tasty! PHOoey! Susan >PHOoey! Hey, drop me a line, I have something pho-related that you might find amusing (or might not). slinkster gmail +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... > x-no-archive: yes > >> Today I had pho for lunch for the first time since... == snipped ==== > PHOoey! > > Susan At least he went to a REAL Vietnamese restaurant and had REAL Pho. I hate the places that make a cheap imitation of Vietnamese soup. Yes, I have to admit it !! I'm a "Faux Pho Foe" I'm also a Pun Fu master <grin> SignaturePete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org > Yes, I have to admit it !! > > I'm a "Faux Pho Foe" > > I'm also a Pun Fu master <grin> <*splork*> Pete, that needed a spew warning, ROFL! I've had fauxtatoes, but never faux pho. Susan > Yes, I have to admit it !! > > I'm a "Faux Pho Foe" > > I'm also a Pun Fu master <grin> My favorite pho place used to be this place called "What the Pho?" Hint: It's not pronounced "foe" in Vietnamese. kincherk I'm familiar with the correct version. Thus one would not advise Mr. Kim to start a place called Pho Kim either. Of course Kim Kim Chee'ree might be more successful anyway. did you take into account of insulin already still in your system? humalog lasts for up to 4-4.5hrs after taking it. if not, you really should read the activity curve for it. SignatureUrbana Lurker Extraordinaire : Today I had pho for lunch for the first time since... Well, since I : don't remember when. My friend came over to suck coffee and do my [quoted text clipped - 22 lines] : This practice has cut my spam by more than 95%. : Of course, I did have to abandon a perfectly good email account... >did you take into account of insulin already still in your system? >humalog lasts for up to 4-4.5hrs after taking it. >if not, you really should read the activity curve for it. I understand its activity curve, having been taught in elementary school how to read for comprehension and how to interpret a simple graph. That was in the days before "new math" and "child-directed education plans". My point wasn't that I had to inject what appears to me to be a shitload of insulin (and which never did handle the pho adequately), but that pho was *pho* bad on my BG. Hopefully others can learn from my experience. +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... : >did you take into account of insulin already still in your system? : >humalog lasts for up to 4-4.5hrs after taking it. [quoted text clipped - 5 lines] : graph. That was in the days before "new math" and "child-directed : education plans". Ohh, you should tag yourself as smartass extraordinaire . : My point wasn't that I had to inject what appears to me to be a : shitload of insulin (and which never did handle the pho adequately), : but that pho was *pho* bad on my BG. Hopefully others can learn from : my experience. Sadly, no two people will respond the same on insulin. So I would hope no one would be foolish enough to follow your example. If I were to have followed that example, I no doubt would be on a 911 run right now. Ignorance gets you nowhere. SignatureUrbana Lurker Extraordinaire >Ohh, you should tag yourself as smartass extraordinaire I've never denied it. I learned my skills at the knees of the Alma Mater, when I bothered to take a break from running amok in Altgeld, the old Engineering building, or the Union. Too bad about Scott Park, I hear it looks great as a holding pond. >Sadly, no two people will respond the same on insulin. So I would hope no >one would be foolish enough to follow your example. If I were to have >followed >that example, I no doubt would be on a 911 run right now. Ignorance gets you >nowhere. You still missed the point. But that's ok. +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... > Today I had pho for lunch for the first time since... Well, since I > don't remember when. My friend came over to suck coffee and do my [quoted text clipped - 22 lines] > This practice has cut my spam by more than 95%. > Of course, I did have to abandon a perfectly good email account... I have been getting my pho noodle free & they put extra bean sprouts and lettuce. That way I can still have my pho & eat it too!!!! Hmmmm, I think I'll have pho for lunch tomorrow!!! :) Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength . > I have been getting my pho noodle free & they put extra bean sprouts and > lettuce. That way I can still have my pho & eat it too!!!! Hmmmm, I > think I'll have pho for lunch tomorrow!!! :) > Trinity You crazy Canuck, you! Pho can be made with the traditional beef stock, or with the chicken stock they had to use in the late 1960's to early 1990's (the hard times), but it has to have noodles. Meats, veggies and herbs are optional, but if it doesn't have noodles, it isn't Pho. Since Pho is usually a full meal, just adjust the amount of noodles to a half or a third. You can always add more meat options as well to fill up. My favourites are usually rare beef and well done beef and sometimes meatballs, but there is also tripe and tendon if you are still hungry. ;-) Dennis (type 2) > . >> I have been getting my pho noodle free & they put extra bean sprouts >> and lettuce. That way I can still have my pho & eat it too!!!! >> Hmmmm, I think I'll have pho for lunch tomorrow!!! :) >> Trinity > > You crazy Canuck, you! Pho can be made with the traditional beef > stock, or with the chicken stock they had to use in the late 1960's > to early 1990's (the hard times), but it has to have noodles. Meats, > veggies and herbs are optional, but if it doesn't have noodles, it > isn't Pho. Fauxtaters don't have taters, your point? :) Actually with a good quality stock and the sprouts being mung bean sprouts, I think I could enjoy it noodless as well :) My favourites are usually rare beef and well done > beef and sometimes meatballs, but there is also tripe and tendon if > you are still hungry. ;-) Tripe! I will never ever taste tripe, after seeing it made often for my father. Hopefully it tastes better than it looks :) Signed, Crazy Aussie. > Fauxtaters don't have taters, your point? :) Actually with a > good quality stock and the sprouts being mung bean sprouts, > I think I could enjoy it noodless as well :) No sprouts for me ever, I'm immunosuppressed, and salmonella is not worth it. A little bit of noodles (30 g carbs) is enough for me. I eat all of the stock, which is the opposite of what the Vietnamese do. > My favourites are usually rare beef and well done >> beef and sometimes meatballs, but there is also tripe and [quoted text clipped - 8 lines] > > Crazy Aussie. It doesn't. I had to eat it when I was with my boss. I knew what tripe was, but I had never heard of "bible" tripe. It is a lighter tripe that is cut in bite sized pieces, and then cut again so that there is a "spine" with "pages" attached to the "spine". Whether it is bible tripe, tripe, trippa, or haggis, I will only taste it again if the rules of etiquette absolutely require it. ;-) Dennis (Type 2) > Tripe! I will never ever taste tripe, after seeing it made > often for my father. Hopefully it tastes better than it > looks :) My Mum used to boil it in milk for about 4 days with onions and bayleaves, and it tasted heavenly... I can't be bothered to do that any more! Nicky. SignatureA1c 10.5/5.4/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg > . > > I have been getting my pho noodle free & they put extra bean sprouts and [quoted text clipped - 10 lines] > favourites are usually rare beef and well done beef and sometimes > meatballs, but there is also tripe and tendon if you are still hungry. ;-) I *love* the tendon! My favorite is the version with the five kinds of beef. Priscilla >>. >> [quoted text clipped - 16 lines] > > Priscilla I always forget which one is tendon & which one is flank. One is the clear fatty type and the other is the lean meaty stuff. I always order wrong. I prefer the lean meaty stuff. So which is which again???? :-8 Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength >> I *love* the tendon! My favorite is the version with the five kinds >> of beef. [quoted text clipped - 5 lines] > So which is which again???? :-8 > Trinity Tendon is the gelatinous stuff. Tripe is the white stringy, chewy stuff. Flank steak is either rare (the boiling stock quickly cooks the thin meat) or well done. Sometimes they use brisket for well done. Sometimes they use round steak for the rare beef. Thinly sliced cooking onion is common, as is thinly sliced rounds of green (spring) onion. Plus your herbs and bean sprouts. If they get to know you and you show some interest in their other dishes, they may have a Vietnamese specialty for those in the know. It consists of cubes of congealed pork blood. If you like blood sausage or blood pudding, you might like it. I'll pass. Here are some common Vietnamese herbs, some of which you would get in a restaurant. For Pho, mint is preferred in the North, basil in the South. If you see Bo La Lot on the menu, try it. Spiced ground beef is wrapped in La Lot leafs and then grilled. They are about the same size of Greek or Mid-East stuffed grape leafs. Exquisite, no carb, but not cheap. http://vietworldkitchen.com/essentials/herbs.htm Dennis (Type 2) > Here are some common Vietnamese herbs, some of which you would get in a > restaurant. For Pho, mint is preferred in the North, basil in the South. Both stalls where I've gotten Pho were southern, then (no surprise). I've started some Asian basil plants for my kitchen windowsill. > If you see Bo La Lot on the menu, try it. Spiced ground beef How spicy? I am very sensitive to spice-heat. > is wrapped > in La Lot leafs and then grilled. They are about the same size of Greek > or Mid-East stuffed grape leafs. Exquisite, no carb, but not cheap. Sounds good. > http://vietworldkitchen.com/essentials/herbs.htm I think I'll spend some time perusing there. Thanks! Priscilla, gourmand and cook >>> I *love* the tendon! My favorite is the version with the five kinds >>> of beef. [quoted text clipped - 29 lines] > > Dennis (Type 2) Long ago where i used to live, there was a vietnamese restaurant that served French style dishes i.e. beef w/ potato. But ever since I've been in Canada, none of the vietnamese restaurants serve anything close to that. Regional? Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength > Long ago where i used to live, there was a vietnamese restaurant that > served French style dishes i.e. beef w/ potato. But ever since I've been > in Canada, none of the vietnamese restaurants serve anything close to > that. Regional? > Trinity The French were there for almost 150 years, and actually help develop the system of Romance language alphabet combined with accent marks that is used to this day. The Vietnamese kept French style breads and pastries, coffee, and some dishes. Vietnamese Beef Stew (Thit Bo Kho) is traditionally served with pieces of baguette, or sometimes with noodles. I have seen it at most of the Vietnamese restaurants I have been in, with varying degrees of spice. Here is a range of recipes for Thit Bo Kho. Do any look familiar? http://www.biteofasia.com/Vietnam/Entrees/Entree11-VNBeefStew.shtml http://www.spicysteve.com/recipes/recipe089.html http://www.recipehound.com/Recipes/4535.html Thit literally means meat, and by itself most often means pork. Bo is beef, Ga is chicken, Tom is shrimp, and Ca is fish. Dennis (Type 2) > >>. > >> [quoted text clipped - 20 lines] > wrong. I prefer the lean meaty stuff. > So which is which again???? :-8 You want flank. Tendon is the clear chewy stuff. YUM! Priscilla > . > [quoted text clipped - 13 lines] > > Dennis (type 2) Yes, of course I'm a crazy Canuck!!! :) but if it doesn't have noodles it isn't Pho......well it's still pho to me, as I like the rare meat & the tasty broth, oh and the basil leaves & the lime!!! In fact yes, I did go today and had my pho less pho soup with spring rolls and only ate the innards, so does that also make it a non deep fried spring roll???? Cheers!! Oh, my honey loves the tripe, but I won't do tripe. But I eat chicken feet with black bean sauce. Go figure! Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength > Yes, of course I'm a crazy Canuck!!! :) but if it doesn't have noodles > it isn't Pho......well it's still pho to me, as I like the rare meat & [quoted text clipped - 7 lines] > feet with black bean sauce. Go figure! > Trinity Banh Pho on the rice noodle bag means the noodles for Pho. I like the idea of substituting shiratake (konnayaku) noodles for the rice noodles. In the North: lime, mint, hot sauce, and Thai bird chilies that you bite into. In the South: lime or lemon, Thai basil, hoisin sauce, hot sauce, Thai chilies, and of course, bean sprouts. There are some other herbs that might be offered. I am with you on the tripe and the chicken feet. If my Ukrainian grandmother had evered offered me their version of chicken feet however, I would have gagged! Must be because it's dim sum. I even love the little curried baby cuttlefish. Dennis (Type 2) >> Yes, of course I'm a crazy Canuck!!! :) but if it doesn't have noodles >> it isn't Pho......well it's still pho to me, as I like the rare meat & [quoted text clipped - 25 lines] > > Dennis (Type 2) seems all the ones I go to now are the south type as they all have the basil, hoisin sauce, hot sauce and all those!! Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength >> Yes, of course I'm a crazy Canuck!!! :) but if it doesn't have noodles >> it isn't Pho......well it's still pho to me, as I like the rare meat & [quoted text clipped - 25 lines] > > Dennis (Type 2) One of the vegetable dishes that I like is some vegetable with the bean curd sauce. This is the salty bean curd sauce, sometimes it pink in colour. Don't know if it's vietnamese, as the dim sum place next door also does a version of vegetable with bean curd sauce. Who will never starve while eating in Markham Ontario Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength >> Dennis (Type 2) > One of the vegetable dishes that I like is some vegetable with the bean [quoted text clipped - 3 lines] > Who will never starve while eating in Markham Ontario > Trinity Fermented bean curd? I am not sure, but here are some variations: http://www.ellenskitchen.com/clearlight/soyfoods.html Ah, Markham, the Chinatown suburb away from Chinatown, Toronto, with three Chinese shopping malls the last time I was there. Home to most of the 1990's Hong Kong ex-pats, an Asian Food Court in almost every strip mall and office building, and every kind of Asian food you could want. The East Indians have Brampton, the South East Asians have Markham. I love to shop and indulge in both when I visit my brother. Dennis (Type 2) > Ah, Markham, the Chinatown suburb away from Chinatown, Toronto, with three > Chinese shopping malls the last time I was there. Home to most of the > 1990's Hong Kong ex-pats, an Asian Food Court in almost every strip mall > and office building, and every kind of Asian food you could want. The East > Indians have Brampton, the South East Asians have Markham. OK, this place is on my agenda when I get round to visiting Canada : ) Nicky. SignatureA1c 10.5/5.4/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg > > Ah, Markham, the Chinatown suburb away from Chinatown, Toronto, with three > > Chinese shopping malls the last time I was there. Home to most of the [quoted text clipped - 3 lines] > > OK, this place is on my agenda when I get round to visiting Canada : ) I visited Toronto maybe 3 years ago, and I went out to (I think it was called) Pacific Mall, which was dozens of small stalls and a food court. It was a long subway trip followed by a long bus trip from where I was staying near the Lake, but it was a lot of fun. I did a bunch of Christmas shopping in the stalls there. Priscilla >>>Ah, Markham, the Chinatown suburb away from Chinatown, Toronto, with three >>>Chinese shopping malls the last time I was there. Home to most of the [quoted text clipped - 11 lines] > > Priscilla Yes, Pacific Mall. We go there about 2x a month, as we have about 8 different restaurants around Markham/Richmond Hill where we are "regulars". So when we go out, the question is do you want vietnamese, japanese, tawanese, dim sum, korean BBQ, shabu shabu, or thai? There's even Mandarin Buffet which is a huge buffet style restaurant with 12-13 restaurants around the GTA! Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength >>> Dennis (Type 2) >> [quoted text clipped - 18 lines] > > Dennis (Type 2) Yes, the fermented bean curd! Next time you visit, there are 2 new Asian grocery stores: TNT, one on Steeles betweeen Markham Rd, & McCowen Rd, the other on Steeles & Warden in Markham. These are huge grocery stores with dim sum, BBQ, dishes, bakery. So we'll buy food to last the week! Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength > Oh, my honey loves the tripe, but I won't do tripe. But I eat chicken > feet with black bean sauce. Go figure! I can't get myself to eat chicken feet, but several years ago I used to frequently get a chow foon dish at a local restaurant that was loaded with "seafood delights." One of those delights was referenced as "fish maw." I never asked which unfamiliar tidbit was the maw, mostly because I didn't want to know. Everything was lovely and tasty, and to my view ignorance was bliss. Priscilla >>Oh, my honey loves the tripe, but I won't do tripe. But I eat chicken >>feet with black bean sauce. Go figure! [quoted text clipped - 7 lines] > > Priscilla I wouldn't know what fish maw is either! Sometimes ignorance is bliss.... Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength I can't do those chicken feet, not for stock, not for anything. I was raised on a chicken/turkey ranch, and all I can see is those chickens and turkeys high steppin through the crap, or swinging them by the feet after cutting off the heads, before hanging. Course I know that has nothing to do with chicken feet, but I just can't get past it. :-) -- Cheri Trinity wrote in message <_UCZf.4094$pZ3.549926@news20.bellglobal.com>... >> I can't get myself to eat chicken feet, but several years ago I used to >> frequently get a chow foon dish at a local restaurant that was loaded >> with "seafood delights." One of those delights was referenced as "fish >> maw." I never asked which unfamiliar tidbit was the maw, mostly because >> I didn't want to know. Everything was lovely and tasty, and to my view >> ignorance was bliss. :: Today I had pho for lunch for the first time since... Well, since I :: don't remember when. My friend came over to suck coffee and do my [quoted text clipped - 17 lines] :: Wooly :: Where's the wagon? I'm curious. I'm a type 2 myself and eat a low-carb diet, so I don't have to use meds and can maintain good control with exercise. I rarely eat noodles unless I'm about to do a lot of exercise (long-duration bike riding, for example) where I need the glucose to avoid bonking. Since you're a Type 1 on insulin, your condition is a lot different than mine. But doesn't insulin cost money? Can you get as much as you want via the insurance? When you eat foods like Pho that drive your BG up so high and then have to cover it with injections, and then have to worry about hypos, wouldn't it be better to just eat a low-carb diet (meat, fish, fowl, and low-starch veggies and fruit) and avoid the swings and then not have to inject? I mean, don't all those injections and monitoring bother you (maybe you use a pump?)? Or, perhaps your condition is such that you'd swing high like that even if you ate a low-carb diet? I understand that some swing no matter what they eat. Are you in that catagory? I guess I can understand one wanting an occasional treat. But I've learned to adapt my treats to be low carb too, so even they don't bug my BG. I still have to worry about calories, though. There is no free-ride, but perhaps there is a way to get minimum hassle while managing diabetes. > Today I had pho for lunch for the first time since... Well, since I > don't remember when. My friend came over to suck coffee and do my [quoted text clipped - 16 lines] > Wooly > Where's the wagon? Heh! Been there, done that. I had pho for the first time in over a year last week, and it was so good I couldn't resist eating the noodles. I didn't even bother to test. I know, I know, but there was also a lot of other stuff going on, and I'd walked 10 minutes to get there and 10 minutes to get back to my office. In two weeks I may be doing the same thing again, and this time I plan to test, because that walking *might* prove to give me the wiggle-room needed. I wonder if part of the problem with pho is that there's so little fat in it. Maybe if one had a little something with it that was high fat it might slow down the spike? Dunno. Just an idea. Priscilla > I wonder if part of the problem with pho is that there's so little fat > in it. Maybe if one had a little something with it that was high fat it > might slow down the spike? Dunno. Just an idea. Fat or no fat, if it's starch it spikes me all the same. :-( OTOH, even before starting metformin, I found a walk within 1/2 hour of eating sushi kept me under 100 if I walked for 20 minutes or more. Susan > x-no-archive: yes > [quoted text clipped - 6 lines] > OTOH, even before starting metformin, I found a walk within 1/2 hour of > eating sushi kept me under 100 if I walked for 20 minutes or more. I'm glad for you. I, however, have *always* preferred sashimi to sushi, so I don't feel deprived on that score. ;-) Priscilla > I'm glad for you. I, however, have *always* preferred sashimi to sushi, > so I don't feel deprived on that score. ;-) I mostly eat sashimi now, too. But a place near us makes unbelievably good sushi rolls, and I'll have a few pieces when a group of us go out. I don't make a whole meal of sugared rice, ever. :-) Susan > x-no-archive: yes > [quoted text clipped - 6 lines] > > Susan IF I were to cheat on sushi, it would be the Salmon skin maki roll! Trinity Yummy Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength >>x-no-archive: yes >> [quoted text clipped - 11 lines] > > Priscilla ok, Priscilla you beat me on that response. I carboned copied that one! :) Great minds think alike! Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength > >>x-no-archive: yes > >> [quoted text clipped - 14 lines] > you beat me on that response. I carboned copied that one! :) > Great minds think alike! Great minds eat raw fish. :-) Priscilla >>>>x-no-archive: yes >>>> [quoted text clipped - 20 lines] > Priscilla :) That's right!! Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength > x-no-archive: yes > [quoted text clipped - 8 lines] > > Susan See, I now eat sashimi in place of sushi as sashimi has no rice. So Dennis would say that's not sushi, cuz there's no rice!!!! :) Trinity Signaturetrinitytype2@nospamyahoo.ca remove nospam dx Oct 2003, Type 2, metformin 500mg/2xday low dose aspirin 3x week walking 30 min/day A1C 5.4 40 lbs lost next goal: gain muscle strength >> x-no-archive: yes >> [quoted text clipped - 11 lines] > Dennis would say that's not sushi, cuz there's no rice!!!! :) > Trinity Sushi is actually the rice part, but the accepted usage, even in Japan, is that sushi refers to the entire seafood / veg / sushi rice combo. Sashimi on the other hand, has always been sashimi. Yum! ;-) Dennis (Type 2) > Premeal I tested at 91. 30 minutes post I tested 127. 60 minutes > post I tested 183 and injected 2u of Humalog. 90 minutes, down to 165 > so I decided to see how much more work the insulin would do for me. > > 2hr post was (gack) 227, 5u. I'm now 3.5hr post and just tested at > 160, so I injected an additional 1.5u. It's a wonder why everyone in Thailand doesn't have diabetes! I had a similar experience with a "small serving" of Pad Thai shortly after I added insulin to my regimen. With my basal AND a bolus of R I still ended up at 180! Come to find out that a small serving of Pad Thai contains 83 grams of carbohydrate! It's not only the noodles (which appear to be the fasted carb known to man) but also the sauce. Tamarind juice turns out to be very carby, then there's a ton of garlic juice, also carby, and to finish it all off, a bunch of sugar. It's a shame it has to taste so good! <sigh> --Jenny http://www.phlaunt.com/diabetes Diabetes Info http://www.alt-support-diabetes.org/newlydiagnosed.htm Get Your Blood Sugar Under Control |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2008 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.