Comments | maygra: When all else fails...COOK!!

maygra

When all else fails...COOK!!

Jun 20, 2008 20:33

Years ago, my mother gave me a wok as a birthday present. I used it pretty steadily for a half-dozen years, then I moved and the stove was electric and ..yeah. Under the cabinets it went. We've been doing some cleaning and culling around the house and I pulled it out. It's not particularly deep, and it's aluminum, not iron, but it's still got a ( Read more... )

recipes

Comments 7

ixchel55 June 21 2008, 01:04:02 UTC

I love my wok. Don't know what I'd do without it, even with an electric stove. I actually began with an electric one and graduated to a nice, heavy steel one. I don't think a week goes by that I don't use it.

I'm particularly fond of my pressure cooker, too. It's fantastic for cooking in a hurry and will make even cheap, tougher cuts of meat melt in your mouth tender.

I also have a crock pot! *G* I'm a big fan of one pot cooking, too. I even have several one pot cookbooks including one geared especially for diabetics.

maygra June 21 2008, 01:14:51 UTC

I wish I had a pressure cooker. I've looked at them..but sheesh!

If you leave out the hoison sauce on this, this would be a good recipe for you. Very low in carbs (you can make it even less by taking out the carrots) and once whole package of the rice Vermicelli is a about 80 carbs, so split four ways...well, you can do the math *g*. I try to aim for under 50 carbs a day, equally spread over my meals. I'm not sure what you are aiming for but if that's still too high, this tastes fine without the rice.

ixchel55 June 21 2008, 01:27:37 UTC

Heh! You're doing a lot better at lowering your carbs than me. I try for somewhere between 100-120 carbs a day (spread out over the day). According to my diabetes classes, the object is to find a medium where I can eat carbs without it shooting my blood sugar up so high that it can't lower itself down below 150 within 2 hours of beginning to eat. Usually I do pretty good at it. But I've been slipping lately and need to get myself under control again.

I think I'd go postal if I ate under 50 carbs. You're a stronger woman than me, my dear. *G*

maygra June 21 2008, 01:40:32 UTC

Well, when you have to cut out the wheat flour, you'd be amazed at how muh easier it is *g*. I'm good for about 2 slice of bread a day or an equivalent amount of pasta. Wheat glutens give me massive indigestion, so seriously, when you can't have that, cutting the carbs is a whole lot easier. Although I really am fond of rice noodles just because.

I probably do get more than that because I do love carrots and there are other veges, simple carbohydrates that I'll give myself room on.

Thread 5

fiercy June 21 2008, 04:06:11 UTC

I have a strange question. I went to an Indian restaurant once. The pervasive smell did not agree with me, nor did the strange flavor. I've always assumed it was saffron that I couldn't tolerate. Now I'm wondering if it's curry. Do you know what I'm talking about? I've been in a few other Indian restaurants or passed by them briefly and the aroma is always the same, so I'm thinking it's one or the other.

maygra June 21 2008, 10:23:10 UTC

I'd be hard pressed to tell you because curry isn't a single thing, it's a combination of spices. Saffron has a very mild aromatic smell, if it has any smell at all and in an indian restaurant, unless it was right up under your nose, I doubt you'd notice it at all, but clove, cinnamon, anise, tumeric, ginger, nutmeg, coriander, cardamon -- all of those have far stronger scents. I'm guessing you've run into clove, nutmeg and cinnamon before, elsewhere so it's likely none of those. Tumeric is the spice most often used in place of saffron (because saffron is hella expensive, and most restaurants don't use it any longer unless they specifically say it's saffron say in rice or chicken ( ... )