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Medical Forum / Diseases and Disorders / Diabetes / May 2008New Diabetes Science - Hope From Chinese Bitter Melon
I have eaten this melon in fine Chinese Dim Sum (brunch) meals. It is, indeed ... bitter. It is also, very tasty. This looks promising: http://www.healthnewsdigest.com/news/Diabetes_Issues_640/Bitter_Melon_An_Herbal_ Therapy_for_Type_2_Diabetes.shtml >I have eaten this melon in fine Chinese Dim Sum (brunch) meals. It >is, indeed ... bitter. >It is also, very tasty. This looks promising: old news, didn't pan out in the past, won't work in the future. PT Baenum was right.  SignatureMåck©® Deltec CoZmore Pumper Type 1 since 1975 http://www.alt-support-diabetes.org http://www.diabetic-talk.org http://www.insulin-pumpers.org http://diabetes.niddk.nih.gov/dm/pubs/type1and2/ http://www.pandora.com enter "Jason & Demarco" http://www.ratbags.com/dechunging/ "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 ô) --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." ....Bilbo Baggins DISCLAIMER If you find a posting or message from me offensive, inappropriate, or disruptive, please ignore it. If you don't know how to ignore a posting, complain to me and I will be only too happy to demonstrate... . >>I have eaten this melon in fine Chinese Dim Sum (brunch) meals. It >>is, indeed ... bitter. [quoted text clipped - 3 lines] > >PT Baenum was right. G'day G'day, IMHO, it is one of those things not to get too excited about except when it is in season and on the menu. When we visit a local Thai restaurant they make a bitter melon dish especially for us. We are the only non-Asians to buy it. Yes, bitter melon is bitter. It's chief attribute for us is that it is refreshing in the long hot Summer nights. The dishes are often bitter melon with chicken and egg or simply with pork. Sometimes the bitter melon is finely grated. Sometimes it is left in larger chunks. We like all the variations we've been given. Are we impressed with the idea of bitter melon supplements? No. Think about it. Think about the size of a serving on a plate. Then think about the size of a capsule. It seems pretty obvious that the amount in a capsule is going to be rather ineffectual. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On Tue, 06 May 2008 23:22:52 -0400, Màck©® <IAM@OneWithTheGoddess.org> > > [quoted text clipped - 27 lines] > > Best wishes, Jun uses bitter melon in many of her Thai soups. Besides the bitterness, it also adds a nice flavor. She's also thin sliced it, dried it and made a tea of it for me. As you sort of say, "Refreshing on a hot morning, while sitting on the porch in the mountains of Thailand!" SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >Jun uses bitter melon in many of her Thai soups. Besides the bitterness, it >also adds a nice flavor. She's also thin sliced it, dried it and made a tea >of it for me. As you sort of say, "Refreshing on a hot morning, while >sitting on the porch in the mountains of Thailand!" G'day G'day Nick, The week has raced around once more and I have the opportunity to meet with dear friends and put the world to rights having a shared meal in a Thai restaurant. IMHO it is as important as the counseling I receive every so often. The bitter melon season unfortunately has finished here so it is off the menu. Never the less Thai food, at least in the form we see here, is T2 diabetic friendly. I skimp on the rice. So many of their dishes have health benefits they are something to have once a week. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Jun uses bitter melon in many of her Thai soups. Besides the bitterness, it >>also adds a nice flavor. She's also thin sliced it, dried it and made a tea [quoted text clipped - 11 lines] >the rice. So many of their dishes have health benefits they are >something to have once a week. Tonight's repast: stir fried chicken breast with bacon, red yellow and green peppers, chillies, garlic, ginger root, lemon grass, lime juice and sesame oil served over quinoa (one of my low GI substitutes for rice) Not bad for a Falang eh? <G> >Tonight's repast: stir fried chicken breast with bacon, red yellow and >green peppers, chillies, garlic, ginger root, lemon grass, lime juice >and sesame oil served over quinoa (one of my low GI substitutes for >rice) > >Not bad for a Falang eh? <G> Sounds great to me with all those peppers, garlic and ginger root. Lemon grass is a popular ingredient in countries where people have good longevity. They even have a version they call "long life grass" Keeps it simple for the locals. Adding lime juice is bound to lower the effective glycemic index of the meal. Frankly it all makes sense from a nutritional point of view as well as being simply divine meal wise. Way to go. My son and daughter in law amaze me with their venturesome approach to cooking. Their latest is red quinoa. They pronounce it correctly, "keenwa" and I have to think what it is they're talking about. The good news about quinoa is that it is higher in protein and low GI. The red variety is tastes better apparently. I've bought some. The red colour is bound to be anthocyanins the same sort of thing as found in red wine. They use it as a replacement for rice. Bound to be good for ya. I wonder how many others are experimenting along those lines and what results they are getting. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Tonight's repast: stir fried chicken breast with bacon, red yellow and >>green peppers, chillies, garlic, ginger root, lemon grass, lime juice [quoted text clipped - 20 lines] >for ya. I wonder how many others are experimenting along those >lines and what results they are getting. I've never seen quinoa, so I'll make it a point to look for some this weekend. Sounds interesting. Signatureroses are #FF0000 violets are #0000FF all my base are belong to you : >>Tonight's repast: stir fried chicken breast with bacon, red yellow and : >>green peppers, chillies, garlic, ginger root, lemon grass, lime juice [quoted text clipped - 20 lines] : >for ya. I wonder how many others are experimenting along those : >lines and what results they are getting. : I've never seen quinoa, so I'll make it a point to look for some this : weekend. Sounds interesting. make sure to rinse it well and use a strainer with VERY TINY holes, as the bud or seed is tiney adn has a nasty tasting coat on it that requires a thorough rinsing. I use a small coffee strainer(very fine) to rinse mine. A bit of a nusiance, but you don't loose a lot of the quinoa. Rinse well even if it says "pre-rinsed." Wendy >>Tonight's repast: stir fried chicken breast with bacon, red yellow and >>green peppers, chillies, garlic, ginger root, lemon grass, lime juice [quoted text clipped - 10 lines] >from a nutritional point of view as well as being simply divine meal >wise. Way to go. Yes and it takes less time to cook than to write the recipe. >My son and daughter in law amaze me with their venturesome approach to >cooking. Their latest is red quinoa. They pronounce it correctly, [quoted text clipped - 5 lines] >for ya. I wonder how many others are experimenting along those >lines and what results they are getting. AFAICR some folks find Quinoa spikes them. I ain't one, it has virtually zero effect on my BG. Amaranth is a very similar species and that *does* spike me, so be careful out there. I prefer the red one, try toasting it gently in a dry pan before adding water and boiling it, it improves the flavour and texture. The white one can taste like birdseed and toasting it only provides a slight improvement. Heat it until it starts smoking and goes black, then stop five minutes ago. >AFAICR some folks find Quinoa spikes them. I ain't one, it has >virtually zero effect on my BG. Amaranth is a very similar species and [quoted text clipped - 7 lines] >Heat it until it starts smoking and goes black, then stop five minutes >ago. LOL So speaks the voice of experience. For that very reason I've never been too keen on recipes that require one to roast spices or seeds to improve the flavour. Hey, I love the improved flavour one gets with some Indian dishes when using roasted spices. It's the risk of getting a horrible scorched taste that penetrates everything I detest. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On Sun, 11 May 2008 19:22:10 +0100, Trinkwasser > [ . . . ] [quoted text clipped - 3 lines] > spices. It's the risk of getting a horrible scorched taste that > penetrates everything I detest. Quent, You should be at my house when Jun dry roasts Thai chiles in a wok. She's constantly turning them, but the acrid smoke makes me gag, while she stands in front of the stove humming or singing. They do taste good, though. ;-) SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >Quent, You should be at my house when Jun dry roasts Thai chiles in a wok. >She's constantly turning them, but the acrid smoke makes me gag, while she >stands in front of the stove humming or singing. They do taste good, >though. ;-) I recall seeing a Chinese chef with tears streaming down his face as cooked some chilies in a Thai restaurant. In the good old days I used to periodically visit a local Dutch Indonesian restaurant that featured a dish called Ayam Satam. OK, the second word wasn't quite Satan but it should have been. It had whole black chilies in the dish served to the customers. The waiter used to have tears in his eyes as he brought out the steaming dish. I used to love it. Quite sure I couldn't tolerate it now. Times change. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On 12 May 2008 02:20:28 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >Quent, You should be at my house when Jun dry roasts Thai chiles in a > >wok. She's constantly turning them, but the acrid smoke makes me gag, [quoted text clipped - 10 lines] > have tears in his eyes as he brought out the steaming dish. I used > to love it. Quite sure I couldn't tolerate it now. Times change. G'day, mate. It's never too late! We grow those Black Thai chiles, among others. If you'd like, I'd be happy to send you some seeds. Very diabetes friendly! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >> On 12 May 2008 02:20:28 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > [quoted text clipped - 16 lines] >others. If you'd like, I'd be happy to send you some seeds. Very diabetes >friendly! G'day G'day Nick, I really do appreciate the generosity of your offer. A few years ago I would have taken up your offer. I once grew nineteen different varieties of chili. It was an incredible learning experience as I discovered that hot has many meanings beside what is contained on a hotness scale. However. The anti-cancer drugs I take have greatly affected my responses to chili. Some Thai dishes taste fine one week and are impossible for me to eat so are so hot the next week even though others find no difference. So sorry, I can't accept your generous offer. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On 12 May 2008 08:04:11 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >> On 12 May 2008 02:20:28 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> [quoted text clipped - 10 lines] > others find no difference. So sorry, I can't accept your generous > offer. G'day Quentin, The only generosity involved would be the cost of postage. ;-) The fact that you mention the differences in flavor, where the heat is felt, etc., tells me that you are a true aficianado! There is, indeed, more to life than the Scoville scale. We're presently growing some Bhut Jolokia chiles as well as our Thais. We'll see how they taste. I'm sorry your anti-cancer drugs interfere with your enjoyment of chile dishes. Even sorrier that you have to take them. I hoist a wee dram in your general direction. Slainte mohr! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >G'day Quentin, > >The only generosity involved would be the cost of postage. ;-) Nah. First must come generosity of heart to think of such a thing. >The fact that you mention the differences in flavor, where the heat is >felt, etc., tells me that you are a true aficianado! Absolutely. I often taste the harissa at the Farmers' Market. It is a standing joke. For some reason I can eat it straight on a cracker. On the other hand, a Thai soup that is supposed not to have any chili is often too much for me. >There is, indeed, more to life than the Scoville scale. To appreciate the flavour difference it often helps to deseed the chili. The best flavours come from the flesh. Most of the heat comes from seeds of course. As you've astutely noticed the different capsaicins hit you anywhere from the lips and tip of the tongue all the way down to what is called the Mexican time bomb that throttles you deep in the throat. >We're presently growing some Bhut Jolokia >chiles as well as our Thais. We'll see how they taste. I can imagine the excitement associated with the anticipation. >I'm sorry your anti-cancer drugs interfere with your enjoyment of chile >dishes. Even sorrier that you have to take them. > >I hoist a wee dram in your general direction. Slainte mohr! Thank you. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>G'day Quentin, >> [quoted text clipped - 10 lines] >On the other hand, a Thai soup that is supposed not to have any chili >is often too much for me. Fascinating. People have told me I 'm crazy when I say that there are "different kinds of hot". I find hot Mexican food to be harsh, and don't enjoy the hotter dishes much at all. Good Szechuan food can be VERY hot and I'll still enjoy it. Indian and Thai seem to vary in my tolerance of it. I definitely don't consider myself a connoisseur, but I can both taste and feel the differences. Signatureroses are #FF0000 violets are #0000FF all my base are belong to you >>>G'day Quentin, >>> [quoted text clipped - 19 lines] >I definitely don't consider myself a connoisseur, but I can both taste >and feel the differences. Yes agreed. One thing that doesn't differ though is if you rub your eyes without properly washing your fingers. > >On 13 May 2008 08:06:41 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > > [ . . . ] [quoted text clipped - 6 lines] > I definitely don't consider myself a connoisseur, but I can both taste > and feel the differences. Hi Oleg, We grow a couple of kinds of Thai chiles, plus a few other really hot ones. They all have their uses. Jun uses Thai, Serrano, Jalapeño and the Habanero variants in different Thai and other dishes. I enjoy certain Mexican dishes, some hot, some not. Finding a good restaurant can be daunting. Good Indian food is excellent, but finding a good Indian restaurant is a chore! Pretty much the same with Thai food, although the percentage of hits is higher. If you can taste and fell the difference among various chiles, you're connoiseur enough in my book! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >>>G'day Quentin, >>> [quoted text clipped - 19 lines] >I definitely don't consider myself a connoisseur, but I can both taste >and feel the differences. There are at least five different capsaicins, hot substances. The sites where they act differ. So do their tastes. So you're not crazy just more observant. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On 13 May 2008 08:06:41 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> [ . . . ] G'day Quentin, I can also send you some Kaffir lime leaves and seeds. When our sadau (Neem trees) seed next year, I can send yome of their seeds, too. Do you know about Neem trees? SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >> On 13 May 2008 08:06:41 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> >[ . . . ] [quoted text clipped - 4 lines] >trees) seed next year, I can send yome of their seeds, too. Do you know >about Neem trees? G'day G'day Nick, I have a Kaffir lime growing in my garden. It started life in a container but that turned out to be cruel it not being possible to keep the water level correct. When transplanted into the rich soil of my garden it took off and hasn't looked back. I don't have a neem tree. I understand they grow very large and there is no more room for any more trees in my garden. Ask my wife. New Zealand has some strict import restrictions on some seeds being imported into the country. IMHO these are very sensible so I'm going to decline the generous offer of some neem seeds. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On 15 May 2008 06:49:42 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >> On 13 May 2008 08:06:41 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >[ . . . ] > >I can also send you some Kaffir lime leaves and seeds. When our sadau > >(Neem trees) seed next year, I can send yome of their seeds, too. Do you > >know about Neem trees? > I have a Kaffir lime growing in my garden. It started life in a > container but that turned out to be cruel it not being possible to > keep the water level correct. When transplanted into the rich soil of > my garden it took off and hasn't looked back. I tried to keep our first one pruned back to the highest I could reach for leaves. It's now about 11 meters. > I don't have a neem tree. I understand they grow very large and there > is no more room for any more trees in my garden. Ask my wife. > > New Zealand has some strict import restrictions on some seeds being > imported into the country. IMHO these are very sensible so I'm going > to decline the generous offer of some neem seeds. Understood about the seed import restriction. Regarding the saze of the Neem tree. In good soil, they can easily grow to 100 feet. When planted in a large (10 to 20 gallon) pot, they can easily be kept pruned back. They beome bushy and it's easy to harvest flowers and other parts for cooking, etc. Take care. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >> On 15 May 2008 06:49:42 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> >> >> On 13 May 2008 08:06:41 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> [quoted text clipped - 23 lines] >beome bushy and it's easy to harvest flowers and other parts for cooking, >etc. I once planted a "dawn redwood" smack in the middle of our front lawn, knowing full well it could grow to 160 ft. I figured I would probably cut it down long before that, though. I was quite disappointed when I noticed that the folks that bought the house removed it sometime during the first year they owned it. Signatureroses are #FF0000 violets are #0000FF all my base are belong to you >> I have a Kaffir lime growing in my garden. It started life in a >> container but that turned out to be cruel it not being possible to [quoted text clipped - 3 lines] >I tried to keep our first one pruned back to the highest I could reach for >leaves. It's now about 11 meters. G'day G'day Nick, Glad you have plenty of space. I have a small section but have all manner of fruit trees. They have to be pruned heavily each year else we'd have the same problems. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On 16 May 2008 05:34:07 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > [] > Glad you have plenty of space. I have a small section but have all > manner of fruit trees. They have to be pruned heavily each year else > we'd have the same problems. Hi Quentin, Yes, we have about 280 sq. metres. Besides my San Pedro cactus and the Kaffir limes, Jun has orange, lemon, guava, banana and an assortment of chiles and other vegetables. She is in charge of our backyard jungle! I buy seeds and seedlings and occasionally take pictures. We always eat good. I'm waiting for our San Marzano Roma tomatoes to start producing. My favorite tomato for cooking, salads or just eating off the vine. Grapes and pomegranites are in the front yard, where our neighbors steal a lot of them. They always pick 'em before they're ripe! LMAO SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >> On 16 May 2008 05:34:07 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> >> [] [quoted text clipped - 5 lines] > >Yes, we have about 280 sq. metres. G'day G'day Nick, That is roughly three times what we have. > Besides my San Pedro cactus and the >Kaffir limes, Jun has orange, lemon, guava, banana and an assortment of >chiles and other vegetables. She is in charge of our backyard jungle! I buy >seeds and seedlings and occasionally take pictures. We always eat good. I'm >waiting for our San Marzano Roma tomatoes to start producing. My favorite >tomato for cooking, salads or just eating off the vine. It is amazing what a sense of kinship your description brings for me. When diagnosed about six years ago I looked upon it as an opportunity to put my own house in order ... rather literally as it happens. There are certain principles to which I adhere as a T2 diabetic. One is to grow SMALL fruit. It seems crazy to use LARGE letter to emphasize SMALL but I think you get the point. A. Small fruit makes it easier to limit the portion size. B. Small fruit has a higher skin to flesh ratio which means in many cases that there is more antioxidants. Take a look at damson plums for sauce making. When ones diet consists of lean meat and salad type vegetable one needs sauce to make it palatable. Plum,chili and garlic sauce goes a long way. Forget the garlic if you want. C. Most plant breeders select for large fruit. So small fruit strongly suggests less genetic tampering with the fruit. They are more likely to have plenty of polyphenols which recycle Vit E and Vit C plus acting as an intermediate handshaking molecule between the lipid (fat) soluble Vit E and the water soluble Vit C. D. The levels of Vit C are often higher. Take yellow cherry guavas for instance. They have much more vitamin C even than kiwi. It also conveyed to me an important message. T2 diabetes is for life. Trees are for life. Plant fruit trees to express your determination to stick around. Avocados are supposed to take a long time to fruit but I fed my soil well with worm compost and similar trace element goodies and was rewarded with fruit in about four years. Small bush like fruit trees like the cherry guavas crop even sooner. Have faith in ones continued existence. Select carefully and get over the notion that all fruit and vegetable have to be supplemented with vitamin tablets. Feed the trees the way you'd like them to be fed. >Grapes and >pomegranites are in the front yard, where our neighbors steal a lot of >them. They always pick 'em before they're ripe! LMAO LOL. I have a dwarf pomegranate right by the footpath. I watch mothers with their children in push chairs "wondering" as they stare at them. Quite what they wonder I don't know. Perhaps it is what they are. Perhaps it is whether they'll get caught if they steal one. Frankly I've never had to worry about people stealing fruit here. It is such a rare event thanks to a natural selection process. Those most like to steal prefer chocolate and I don't have a chocolate tree. What it means is I don't have to waste space on fences and am able to grow things everywhere in my section, fully utilizing every inch of what I have. Oh, They do pick a few mulberries where it over hangs the footpath out of view. The tree produces so much I don't mind sharing. Persimmons look orange for a long time but taste of tannin before they ripen enough for those with a desire for short term gain overpowering their recognition of long term negative consequences to want to be bothered with them. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On 17 May 2008 08:02:11 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >> On 16 May 2008 05:34:07 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> [quoted text clipped - 10 lines] > > That is roughly three times what we have. I figured 55' wide by 50' deep. I didn't measure the depth, just eyeballed it. Jun thinks it's a lot less than that. > > Besides my San Pedro cactus and the > >Kaffir limes, Jun has orange, lemon, guava, banana and an assortment of [quoted text clipped - 4 lines] > > It is amazing what a sense of kinship your description brings for me. I feel the same, Quentin. It's the Sicilian-Ozmaniam connection! ;-D > When diagnosed about six years ago I looked upon it as an opportunity > to put my own house in order ... rather literally as it happens. When I was dx'd about 16 years ago, I just kept on truckin'. I think those earlier years of inattention are responsible for a lot of my current problems, although I am, undeniably accountable for them. I've become much more proactive since discovering a.s.d and the associated NG's. > There are certain principles to which I adhere as a T2 diabetic. > [quoted text clipped - 8 lines] > vegetable one needs sauce to make it palatable. Plum,chili and garlic > sauce goes a long way. Forget the garlic if you want. You have no idea how much Jun and I love garlic! > C. Most plant breeders select for large fruit. So small fruit > strongly suggests less genetic tampering with the fruit. They are [quoted text clipped - 14 lines] > that all fruit and vegetable have to be supplemented with vitamin > tablets. Feed the trees the way you'd like them to be fed. We also have an avocado tree in the backyard. We've had it 15 years. It's grown well, looks healthy and has never produced. Our gauvas are also 'bushy'. Not much over 1.2 m in height. The fruit are perhaps 7 0r 8 cm in length. > >Grapes and > >pomegranites are in the front yard, where our neighbors steal a lot of [quoted text clipped - 13 lines] > Oh, They do pick a few mulberries where it over hangs the footpath > out of view. The tree produces so much I don't mind sharing. We don't have a fence in front. The backyard is walled on three sides. Jun has one grape vine, which is really chugging along, now that she finally followed my pruning instructions. They look like Golden Muscats to me. Should be fat, juicy and prolific this year. She just started some mulberries from cuttings. Looking forward to them. > Persimmons look orange for a long time but taste of tannin before they > ripen enough for those with a desire for short term gain overpowering > their recognition of long term negative consequences to want to be > bothered with them. Mangoes are a favorite of my wife, kid and grandkids. I'll have an occasional sliver. Our Neem trees are coming along nicely. They're potted, so they won't grow to their 30 m potential. When we get some mangoes started, they'll be potted, too, as in the ground they'll easily reach 35 to 40 m! Hoisting one in your general direction (WSW). Cheers! Take care. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >vocados are supposed to take a long time to fruit but >> I fed my soil well with worm compost and similar trace element goodies [quoted text clipped - 6 lines] >We also have an avocado tree in the backyard. We've had it 15 years. It's >grown well, looks healthy and has never produced. G'day G'day Nick, Was it grafted? I guess if you bought the standard Hass variety it would have to be. Seedlings often take much longer to fruit than the grafted trees and in many situations it would provide an explanation. There is a slight advantage in having two avocados with one from each of the two main groups A and B. It is a matter of the timing of the pollen release, morning or evening. We had friends who attacked their giant avocado that had never fruited, thinning out a lot of greenery letting the light in I guess. The next year is produced enormous crops. They could hardly believe how much money they made from one tree. I also have a seedling grown from the stone of an unusual purple skinned avocado I found in an organic supermarket. Such places are often good hunting grounds for unusual varieties. This avocado is a year older than the grafted Hass but has yet to flower. Sugar pears for instance first appeared there. Sugar pears sound like something T2 diabetic unfriendly however this probably isn't true. They are small compared to other pears, about half the size of a Winter Nellis > Our gauvas are also 'bushy'. Not much over 1.2 m in height. The fruit are perhaps 7 0r 8 cm in >length. They sound larger than our cherry guavas. I'll have to check them out. The purple one has long finished. The yellow one is still going. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On 26 May 2008 10:51:45 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> [ . . . ] > >We also have an avocado tree in the backyard. We've had it 15 years. > >It's grown well, looks healthy and has never produced. > > G'day G'day Nick, > > Was it grafted? Stone grown, Quentin. Thinning the greenery sounds like a plan for late autumn. Thanks. [ . . . ] Jun bought a couple of pear trees several years ago. One only lasted a year, the other a little longer. I didn't 'scope out the guavas, so that was a guess. Take care, and Cheers! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >Mangoes are a favorite of my wife, kid and grandkids. I'll have an >occasional sliver. I'd love to be able to grow mangoes however our climate is subtropical bordering on temperate. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On 26 May 2008 10:51:45 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >Mangoes are a favorite of my wife, kid and grandkids. I'll have an > >occasional sliver. > > I'd love to be able to grow mangoes however our climate is subtropical > bordering on temperate. A mango falling from 40 meters can be a silent killer! And shatter auto windshields and tile roofs. I remember that v = sqrt (2*a*s), but can't do the math at this time of night. v = 27 meters/sec? 97 km/hr? I just found out that she's also growing persimmons and some kind of Thai fruit that I couldn't understand the name of, for which she doesn't know the translation (if there even is one)! G'night, Quentin. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >> On 26 May 2008 10:51:45 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > [quoted text clipped - 7 lines] >windshields and tile roofs. I remember that v = sqrt (2*a*s), but can't do >the math at this time of night. v = 27 meters/sec? 97 km/hr? Perhaps I leave mango growing to the experts. Seems safer. >I just found out that she's also growing persimmons and some kind of Thai >fruit that I couldn't understand the name of, for which she doesn't know >the translation (if there even is one)! Now that is very interesting. Botanist friends of mine who have traveled to Thailand tell they saw fruit in their markets that never seem to make it way overseas. They speculated on why this might be so. Perhaps they don't transport well or have such a short season being produced from trees in the wild making continuity of supply is impossible. >G'night, Quentin. Indeed. Best wishes to you, Nick, and your Thai wife, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On 27 May 2008 10:47:42 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >> On 26 May 2008 10:51:45 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> [quoted text clipped - 4 lines] > > Perhaps I leave mango growing to the experts. Seems safer. Did you check my kinematics and math? It was 4 AM and I was half in the bag! > >I just found out that she's also growing persimmons and some kind of > >Thai fruit that I couldn't understand the name of, for which she doesn't [quoted text clipped - 6 lines] > being produced from trees in the wild making continuity of supply is > impossible. There are also Customs problems, e.g. Neem (sadau) seeds can't be brought into the US. Jun brings all kinds of things back. No cobras, yet! Never has a problem. Is there much of a Thai community in Brisbane? Buddhist temple(s)? Jun and I've stayed at a lot of Buddhist temples over the years. > Best wishes to you, Nick, and your Thai wife, Thanks, Quentin. Likewise, I'm sure! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >> On 27 May 2008 10:47:42 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> >> >> On 26 May 2008 10:51:45 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> [quoted text clipped - 7 lines] >Did you check my kinematics and math? It was 4 AM and I was half in the >bag! The mango trees we used to have in Zambia were rather small, probably only 7 or 8 feet or so. They were rather unpleasant trees, with heavy, dark shade that seemed to harbour a variety of nasty flies. We used them as a boundary tree - the half of the mangos we got were plenty, they sure produced a lot! Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 > On 28 May 2008 10:30:03 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >> On 27 May 2008 10:47:42 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >> >> On 26 May 2008 10:51:45 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >> > [ . . . ] > The mango trees we used to have in Zambia were rather small, probably > only 7 or 8 feet or so. They were rather unpleasant trees, with heavy, > dark shade that seemed to harbour a variety of nasty flies. We used > them as a boundary tree - the half of the mangos we got were plenty, > they sure produced a lot! Either they were a variant or they needed a higher temperature to reach their 125 foot potential! Ripe mangoes, like durian and papayas, are so delicious. Portion control is a test of won'tpower (a form of willpower)! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >>AFAICR some folks find Quinoa spikes them. I ain't one, it has >>virtually zero effect on my BG. Amaranth is a very similar species and [quoted text clipped - 15 lines] >spices. It's the risk of getting a horrible scorched taste that >penetrates everything I detest. BTDT the only worse thing is baking a pizza and finding it was still on the polystyrene sheet stank the whole house out >the only worse thing is baking a pizza and finding it was still on the >polystyrene sheet > >stank the whole house out I've heard of people roasting supermarket chickens and finding the giblets packed in plastic were inside. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On Mon, 12 May 2008 18:52:24 +0100, Trinkwasser > >the only worse thing is baking a pizza and finding it was still on the > >polystyrene sheet [quoted text clipped - 3 lines] > I've heard of people roasting supermarket chickens and finding the > giblets packed in plastic were inside. Heh heh! Haven't done that, but a friend did nuke a pizza in the plastic wrap. Then tried to peel it off. We were both quite drunk at the time! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >>the only worse thing is baking a pizza and finding it was still on the >>polystyrene sheet [quoted text clipped - 3 lines] >I've heard of people roasting supermarket chickens and finding the >giblets packed in plastic were inside. <giggles> Remembers an old Fabulous Furry Freak Brothers cartoon "That was an excellent chicken. What did you stuff it with?" "Oh I didn;t need to stuff it it wasn't empty" >Heat it until it starts smoking and goes black, then stop five minutes >ago. Heh - that is exactly how I roast nuts : ) Damn expensive pastime. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 >>Heat it until it starts smoking and goes black, then stop five minutes >>ago. [quoted text clipped - 5 lines] >D&E, 100ug thyroxine >Last A1c 5.6% BMI 25 I learnt the hard way - but I did note that time. These days, into the oven at 180C for exactly five minutes. Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:What to Eat Until You Get Your Meter. and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html >>>Jun uses bitter melon in many of her Thai soups. Besides the bitterness, it >>>also adds a nice flavor. She's also thin sliced it, dried it and made a tea [quoted text clipped - 18 lines] > >Not bad for a Falang eh? <G> I made chicken with black bean sauce tonight. Veggies were onion, fennel (anise), red bell peppers, broccoli and garlic. The sauce was a nice commercial offering that comes in a foil packet, and is like a thick liquid with black bean chunks in it. Served the whole thing on rice (1/2 cup for me, more for my wife). Yum! Signatureroses are #FF0000 violets are #0000FF all my base are belong to you >I made chicken with black bean sauce tonight. Veggies were onion, >fennel (anise), red bell peppers, broccoli and garlic. The sauce was a >nice commercial offering that comes in a foil packet, and is like a >thick liquid with black bean chunks in it. Served the whole thing on >rice (1/2 cup for me, more for my wife). Added to my list of things to try. >roses are #FF0000 > violets are #0000FF > all my base > are belong to you roses are reddish violets are bluish if it wasn't for Christmas we'd all be Jewish (Spike Milligan) >G'day G'day Nick, > [quoted text clipped - 8 lines] > >Best wishes, Bought some yellow zucchinis at our own Farkmer's Market last Sunday. I've never cooked or prepared zucchini before. Tips, anyone, please? Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:What to Eat Until You Get Your Meter. and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html >>G'day G'day Nick, >> [quoted text clipped - 15 lines] > > Tips, anyone, please? Depends on what you want to do with it. You can simply cut it in chunks and stir fry in a bit of olive oil, by itself or along with whatever other veggies you like. Personally I think this is really boring and I tend not to eat it this way. I had some delicious stewed zucchini in tomato sauce at a diner in NJ. I have never been able to recreate this dish at home and I have a feeling it had a lot of sugar in it because my BG was never good after eating it. More recently, I put it in a sauce for a casserole. I chopped it up really fine so it just sort of melted into it. Sometimes I put it in pasta sauce. I used to use it in lasagna, using a layer of slices in lieu of some of the pasta. I also cut it in small strips and put it in soup. SIL makes stuffed zucchini. She uses some sort of bread stuffing and covers it with tomato sauce. You could use a meat filling. Bake as you would stuffed peppers, but you wouldn't need to blanch the zucchini (if in fact you blanch your peppers). It can also be eaten raw. It is commonly used with a Spirooli or just cut into thin strips with a vegetable peeler to make "pasta" for tomato sauce. Can be eaten at room temp. or warmed. >>>G'day G'day Nick, >>> [quoted text clipped - 39 lines] >into thin strips with a vegetable peeler to make "pasta" for tomato sauce. >Can be eaten at room temp. or warmed. Thanks Julie. Lots of ideas to choose from. Not sure what I want to do with it, I may try the simple EVOO option this evening to get stated. Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:What to Eat Until You Get Your Meter. and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html > <juliebove@verizon.net> wrote: > >"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message > >> On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady [ . . . ] > >SIL makes stuffed zucchini. She uses some sort of bread stuffing and > >covers it with tomato sauce. You could use a meat filling. Bake as you [quoted text clipped - 8 lines] > want to do with it, I may try the simple EVOO option this > evening to get started. Everything in Moderation - Except Garlic! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >Depends on what you want to do with it. You can simply cut it in chunks and >stir fry in a bit of olive oil, by itself or along with whatever other >veggies you like. Personally I think this is really boring and I tend not >to eat it this way. When zucchini is sauteed it tastes divine if black pepper is ground onto it at the last seconds of cooking. It is one of those things where the simplest approach works best. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Depends on what you want to do with it. You can simply cut it in chunks and >>stir fry in a bit of olive oil, by itself or along with whatever other [quoted text clipped - 4 lines] >onto it at the last seconds of cooking. It is one of those things >where the simplest approach works best. Baked it with my "Mother's Day" roast chook last night in inch-long chunks, marinated in rosemary from the garden, olive oil and cracked black pepper. Not bad, but I suspect I had it in the oven a little too long. I should have added it to the oven about a half-hour before the chook (free-range of course, marinated in "cajun" spice mix, tasted wonderful) was done, not at the start two hours earlier. Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:What to Eat Until You Get Your Meter. and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html >Baked it with my "Mother's Day" roast chook last night in >inch-long chunks, marinated in rosemary from the garden, >olive oil and cracked black pepper. Rosemary makes a divine fragrance around the kitchen when cooking. This doesn't always translate into as much flavour when cooked. > Not bad, but I suspect I >had it in the oven a little too long. I should have added it >to the oven about a half-hour before the chook (free-range >of course, marinated in "cajun" spice mix, tasted wonderful) >was done, not at the start two hours earlier. Zucchini requires very little cooking. It can of course be eaten raw unless it is allowed to get large and coarse. The mark of expertise in sauteing zucchini is to barely cook it. I refuse to call it al dente. It is more all juicy and delicious. Half an hour cooking seems excessive but I'm very aware that it depends on your oven. In a pan it would take only a few minutes. >Cheers, Alan, T2, Australia. It's great to see the exploration mate. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Baked it with my "Mother's Day" roast chook last night in >>inch-long chunks, marinated in rosemary from the garden, >>olive oil and cracked black pepper. > >Rosemary makes a divine fragrance around the kitchen when cooking. >This doesn't always translate into as much flavour when cooked. We always spread copious stems over our lamb chops. We have to eat a lot of lamb chops as the rosemary bush is fast turning into a rosemary tree >> Not bad, but I suspect I >>had it in the oven a little too long. I should have added it [quoted text clipped - 9 lines] >Half an hour cooking seems excessive but I'm very aware that it >depends on your oven. In a pan it would take only a few minutes. Thabks to all for the recipes, I always think zucchini courgettes and marrows only taste of whatever you cook them with >Thabks to all for the recipes, I always think zucchini courgettes and >marrows only taste of whatever you cook them with That's true unless one cooks the zucchini very lightly. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin : Baked it with my "Mother's Day" roast chook last night in : inch-long chunks, marinated in rosemary from the garden, [quoted text clipped - 3 lines] : of course, marinated in "cajun" spice mix, tasted wonderful) : was done, not at the start two hours earlier. : Cheers, Alan, T2, Australia. You are correct. zuchinni and all the summer squashes are quite soft and are fast cookers, unlike the winter ones, or, as yu call all of them, pumkins, which require qite a bit of time. by the way, do you get what we call spaghetti squash in oz? If so, what do you call it? spaghetti pumpkin?:-) Wendy-who had 4 minute simple steammed in teh microwave zuchinni last night along with some lemon baked chicken adn salad and was at 80 at 2 hours! >: Baked it with my "Mother's Day" roast chook last night in >: inch-long chunks, marinated in rosemary from the garden, [quoted text clipped - 16 lines] >night along with some lemon baked chicken adn salad and was at 80 at 2 >hours! If we do, I've never seen one. Maybe one of the others could mention it. Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:What to Eat Until You Get Your Meter. and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html >>by the way, do you get what we call spaghetti squash in oz? If so, what >>do you call it? spaghetti pumpkin?:-) We get spaghetti squash here. Sometimes there are large quantities available but usually supply exceeds demand and then the growers dump it and wont grow it again. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > >G'day G'day Nick, > > [quoted text clipped - 13 lines] > > I've never cooked or prepared zucchini before. Slice evenly, saute in olive oil with some sliced onion and chopped garlic. Sprinkle with salt and some herb like oregano. You want it to get very soft, so the slices lose their integrity. One way to do this is to salt the slices, put them in a colander and put something heavy on top for a while before you start cooking them. This will get them to release some of their water. Then before you saute them, you can rinse off the salt if you like. Zucchini can be eaten raw if they're tender, so you have no worry about undercooking them. Signature"[xxx] has very definite opinions, and does not suffer fools lightly. This, apparently, upsets the fools." ---BB cuts to the pith of a flame-fest >> >G'day G'day Nick, >> > [quoted text clipped - 25 lines] >Zucchini can be eaten raw if they're tender, so you have no worry about >undercooking them. Thanks Alice. Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:What to Eat Until You Get Your Meter. and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html >> G'day G'day Nick, >> [quoted text clipped - 24 lines] > and Cambodia > http://loraltravel.blogspot.com/2008/03/cambodia.html spicy zucchini with tumeric in it http://www.freecookingrecipes.net/recipes/side-dish/s/spiced-zucchini-and-peas-i n-tomato-sauce-torai-masala.html walnuts and zucchini http://italianfood.about.com/od/zucchinirecipes/r/blr0452.htm zucchini tomato frittata http://ca.lifestyle.yahoo.com/food-entertaining/recipes/recipes/martha-stewart/0 fe656866a80f010VgnVCM1000003d370a0aRCRD balsamic-roasted summer vegetables http://www.justvegetablerecipes.com/veg-0146552.html i'm lazy, i slice the zucchini into coins, lay the 'coins' on the fry pan with a touch of olive oil.......... turn the coins when they are 2/3 of the way cooked thru.......... sprinkle parmasagn (sp) cheese on the coins, and toss in a couple of tomatoes that have been diced, cook until the zucchini is finished and the tomato is warmed thoroughly alternatively, i will dice the zucchini, with diced onion and tomato, a splash of balsamic/olive oil dressing, and a sprinkle of parmasagn (there's that word again) cheese over the works :) have fun! Signaturekate type 1 since 1987 www.diabetic-talk.org >>> G'day G'day Nick, >>> [quoted text clipped - 47 lines] > >have fun! Thanks kate. I've got enough to try all the diffrerent ideas. Hope I actually like the things:-) Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:What to Eat Until You Get Your Meter. and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html >>>> G'day G'day Nick, >>>> [quoted text clipped - 50 lines] > Thanks kate. I've got enough to try all the diffrerent > ideas. Hope I actually like the things:-) If you have eaten squash you will know what zucchini tastes like :) >> Thanks kate. I've got enough to try all the diffrerent >> ideas. Hope I actually like the things:-) > >If you have eaten squash you will know what zucchini tastes like :) Eventually I sliced one (they're big' uns) on the angle about 1/4" thick, giving me about 20 little ovals. I salted them and put them aside for an hour, then dropped them on the hotplate when everything else was nearly ready, turned them when they browned. Served 2 of us. Surprisingly tasty. Just as well - I've got six more in the fridge:-) Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:What to Eat Until You Get Your Meter. and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html : Eventually I sliced one (they're big' uns) on the angle : about 1/4" thick, giving me about 20 little ovals. I salted : them and put them aside for an hour, then dropped them on : the hotplate when everything else was nearly ready, turned : them when they browned. Served 2 of us. : Surprisingly tasty. : Just as well - I've got six more in the fridge:-) : Cheers, Alan, T2, Australia. Just a int, usually, the smaller adn younger they are the better. When I get the big war canoe size, I always hollow it out and sstuff it as i mentioned in my earlier post(chopped zuchinni innards, onions,mushroome, garlipowder, s&p, Evoo, wine adn bake in oven till nice and soft but still in tact. Wendy >: Eventually I sliced one (they're big' uns) on the angle >: about 1/4" thick, giving me about 20 little ovals. I salted [quoted text clipped - 13 lines] >garlipowder, s&p, Evoo, wine adn bake in oven till nice and soft but still >in tact. Hah! So you don't usually get the really large ones. Those would not fit in my oven. Well, they might, but it would only take one to feed a couple of families of folks who really love them. Signatureroses are #FF0000 violets are #0000FF all my base are belong to you >>: Eventually I sliced one (they're big' uns) on the angle >>: about 1/4" thick, giving me about 20 little ovals. I salted [quoted text clipped - 17 lines] >fit in my oven. Well, they might, but it would only take one to feed a >couple of families of folks who really love them. Thanks Wendy and Oleg. Obviously we get a different size. These are about the size and colour of large ripe bananas. Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest:What to Eat Until You Get Your Meter. and Cambodia http://loraltravel.blogspot.com/2008/03/cambodia.html : >>: Eventually I sliced one (they're big' uns) on the angle : >>: about 1/4" thick, giving me about 20 little ovals. I salted [quoted text clipped - 17 lines] : >fit in my oven. Well, they might, but it would only take one to feed a : >couple of families of folks who really love them. : Thanks Wendy and Oleg. Obviously we get a different size. : These are about the size and colour of large ripe bananas. : Cheers, Alan, T2, Australia. Around here, if you don't pick the zuchinni when they are young, or if you overlook one under a leaf, they seem to just ruch to reach enormous size. We get plenty ofthe nice smaller ones,(up to banana size) but if you grow your own, ou mist keep an eagle eye out. Wendy >: >>: Eventually I sliced one (they're big' uns) on the angle >: >>: about 1/4" thick, giving me about 20 little ovals. I salted [quoted text clipped - 27 lines] >We get plenty ofthe nice smaller ones,(up to banana size) but if you grow >your own, ou mist keep an eagle eye out. Boy Howdy! Ain't that the truth. I think the largest one I ever grew was nearly 12 lb. and well over two feet long. Signatureroses are #FF0000 violets are #0000FF all my base are belong to you >Just a int, usually, the smaller adn younger they are the better. Good point Wendy. This point is so well established that larger zucchini fetch half the price per kilo of the smaller ones. By the time they reach marrow size people plead with you to take them away. This year we have seen trombone squash in the market. People are unfamiliar with them so they are cheap as ... I buy one on occasions. When sliced they have an even better texture and flavour than zucchini. Alan, I was surprised to see you salting zucchini. Salting is normally only reserved for vegetable like the old fashioned eggplants that were bitter. If zucchini are bitter you should be eating them. Perhaps you are simply following someone's advice. It does however concern me. One should never have to salt zucchini. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > >Just a int, usually, the smaller adn younger they are the better. > [quoted text clipped - 12 lines] > Perhaps you are simply following someone's advice. It does however > concern me. One should never have to salt zucchini. It's fairly normal advice here to salt zucchini in order to draw out some of the water. It's not necessary for the flavor, but if you're going to saute it, it reduces the splattering a bit. Signature"[xxx] has very definite opinions, and does not suffer fools lightly. This, apparently, upsets the fools." ---BB cuts to the pith of a flame-fest >>> Just a int, usually, the smaller adn younger they are the better. >> Good point Wendy. This point is so well established that larger [quoted text clipped - 15 lines] > some of the water. It's not necessary for the flavor, but if you're > going to saute it, it reduces the splattering a bit. never heard of that before, and the zucchini doesn't splatter on me what am i doing right? :) Signaturekate type 1 since 1987 www.diabetic-talk.org http://www.diabetes-support.org.uk/newly%20diagnosed.html > >>> Just a int, usually, the smaller adn younger they are the better. > >> Good point Wendy. This point is so well established that larger [quoted text clipped - 19 lines] > > what am i doing right? :) I don't know, but keep doing it! I'm obviously going to have to experiment this summer! Signature"[xxx] has very definite opinions, and does not suffer fools lightly. This, apparently, upsets the fools." ---BB cuts to the pith of a flame-fest >>>>> Just a int, usually, the smaller adn younger they are the better. >>>> Good point Wendy. This point is so well established that larger [quoted text clipped - 21 lines] > I don't know, but keep doing it! I'm obviously going to have to > experiment this summer! well.......... i don't cook it on high heat...... about a 4, which is about 1/3 heat on the stovetop and i don't use a lot of eevo........ just a swish to coat the pan with (as in use a paper towel to 'wipe' the fry pan) i can't think of anything else and yes, i pick my own zucchini fresh from the garden to cook it let us know what you find, please :) Signaturekate type 1 since 1987 www.diabetic-talk.org http://www.diabetes-support.org.uk/newly%20diagnosed.html > > >> On Sat, 10 May 2008 19:46:35 +0000 (UTC), "W. Baker" > > >> [ . . . ] [quoted text |
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