Whats on your plate?

[kindlekitten]

are those rolls? do you roll the pork up around the bacon herb mixture?

[beppe]

Absolutely, and use a tooth pick to firm them.

[kindlekitten]

no starch?

[beppe]

Originally Posted by kindlekitten

no starch?

where? what for?

[kindlekitten]

Originally Posted by beppe

where? what for?

*shrug* I like a little starch with my meals. I also have wonky blood sugar issues that makes it so I need a bit of starch with my meals (usually potato based), or my blood sugar sky rockets

[SolRaven]

Originally Posted by kindlekitten

*shrug* I like a little starch with my meals. I also have wonky blood sugar issues that makes it so I need a bit of starch with my meals (usually potato based), or my blood sugar sky rockets

How does adding starch lower your blood sugar? If you have blood sugar issues, the last thing you need is starch. Try a starch free diet for a few days and notice how stabile your blood glucose levels remain.

Do you ever notice that when you wake up in the morning and don't eat breakfast that you're fine all morning and aren't starving by lunch, but when you eat something like cereal, toast, or just orange juice, in 2 hours your stomach is grumbling and you're getting light headed? Starches and sugar cause spikes in your blood glucose levels and in order to obtain homeostasis your pancreas secrete insulin. That causes a drop in your blood glucose levels where you become tired, hungry and lethargic, at which point your body starts craving starches and the cycle then repeats itself.

[beppe]

Originally Posted by kindlekitten

*shrug* I like a little starch with my meals. I also have wonky blood sugar issues that makes it so I need a bit of starch with my meals (usually potato based), or my blood sugar sky rockets

I did not have any with that meal, nor my girls. If requested I would have served it with mashed potatoes or with some carrots. If any of the girls wanted I could have given them some bread, as it is usual. I keep a reserve of frozen small whole wheat rolls, if somebody feels a sudden need of it. It takes 20 seconds to nuke it.
My wife had 2 glasses of red so that gave her some sugar.

I have starch at breakfast, rolled oats with fresh fruit. And that's it for the day. No pasta, nor rice nor potatoes, practically never. At lunch I have a green salad with beans and tomatoes and if I am still hungry a quarter of pineapple. Meat twice a week, but in small quantities. Like to night it was 200 grams divided in 3. The other evenings is fish or once in a while a thick lentil soup or Canadian whole yellow pea soup (I cook a bunch of those and keep them in the freezer)). I keep a stock of lox for when I don't feel like cooking, so I mount an Ocean Salad with that and defrosted shrimps. Main ingredient is vegetables, spinaches like tonight, other greens, cauliflowers, savoy cabbage, cabbages, zucchini, fennels, sweet peppers, artichokes, leeks, root celeries. There is always an ample supply of fresh tomatoes and all sorts of salads. My girls love berries and there is always plenty of those with a stable supply of bananas and apples. No desserts.

[desertblues]

I like greens; tonight I made a curry with fresh vegetables, lentils and some rice and pineapple on the side. I don't eat lunch though and in the morning a wheatcracker with cheese and black Arabica- coffee.
Your list of all that good food makes me hungry.

[phenomshel]

Chicken Enchilada Casserole Verde. This one's my creation, so isn't authentic anything, except maybe authentic Tex-Mex, but ohhhh it is goooood.

[beppe]

Originally Posted by desertblues

Your list of all that good food makes me hungry.

But I do not eat all those things all at once and in one sittings ...
It is actually what I have in the fridges (2 large) and it is the usual week supply, that I get from the local pusher. Rather expensive but noblesse oblige.

BTW. Personally I do not use other spicy stuff than those traditional here, I mean where I live, (pepper sparingly, thyme galore, peperoncino almost never because of Daughter, nutmeg, coriander, anis, cumin, caraway, fennel, estragon with chicken, savory with beans, parsley, basil, rosemary, sage, capers, mustard, garlic, onions, the last two plenty). The fanciest for me is clove and cinnamon. Really we use those only in sweets. I started to use fish sauce instead of salt because of the umami taste, but for that we have the ubiquitous Parmesan, the ever present tomatoes, and the never without anchovies. I might put a pinch of curry as a flavor enhancer in the roast juice, but just the tiniest pinch. Of course if I lived in Japan it would be different, but I live in a place with a nice climate and a rich culinary tradition of its own, highly satisfactory to its inhabitants and visitors alike. Our way of cooking relies more on the intrinsic flavors of the ingredients than on the fancy seasoning. Recently I was discussing this "new" fashion of putting oriental flavors everywhere with the chef of one of the famous Zurich eateries, complaining of the curry he put in the Zurichart veal, and he agreed with me that it was a shame, but that people had lost it. Well I am seriously trying not to. Of the Dutch I envy the Matias. Ah, those, I would eat them everyday, at least twice a day or more.

[kindlekitten]

Originally Posted by SolRaven

How does adding starch lower your blood sugar? If you have blood sugar issues, the last thing you need is starch. Try a starch free diet for a few days and notice how stabile your blood glucose levels remain.

Do you ever notice that when you wake up in the morning and don't eat breakfast that you're fine all morning and aren't starving by lunch, but when you eat something like cereal, toast, or just orange juice, in 2 hours your stomach is grumbling and you're getting light headed? Starches and sugar cause spikes in your blood glucose levels and in order to obtain homeostasis your pancreas secrete insulin. That causes a drop in your blood glucose levels where you become tired, hungry and lethargic, at which point your body starts craving starches and the cycle then repeats itself.

I'm a grazer. I always have something for breakfast, even if it is just tomatoes and nuts. I get very ill when I do not have a certain amount of starches during the day, and the doc has said I need to continue to consume them. maybe I should more appropriately say carbs

[desertblues]

Originally Posted by beppe

Of the Dutch I envy the Matias. Ah, those, I would eat them everyday, at least twice a day or more.

Beppe, what is that?

The way you talk about food reminds me of the Italian owner of a restaurant where we once were.
The best ever where I ate (and I have eaten in the most expensive restaurants in Paris) was in Italy; a small village called Arcidosso. We stayed a week and ate 3 times in the same restaurant.
We immediately liked each other and talked like we had met before. The best food I ever ate, anywhere. That man was absolutely poetic about cooking; it was a joy to hear him, to see him handle and prepare the food, even if our Italian was a bit sketchy.
Mario Gargano, Osteria del Corso. (This was before I turned vegetarian). He prepared us some Chianina-boeuf. Wonderful. Never dared to go back; just cherished the good memories.

[SolRaven]

I am baking banana nut bread using a combination of my personal recipe and and iPad app recipe. Anything to use a gadget.

[beppe]

Originally Posted by desertblues

Beppe, what is that?

The way you talk about food reminds me of the Italian owner of a restaurant where we once were.
The best ever where I ate (and I have eaten in the most expensive restaurants in Paris) was in Italy; a small village called Arcidosso. We stayed a week and ate 3 times in the same restaurant.
We immediately liked each other and talked like we had met before. The best food I ever ate, anywhere. That man was absolutely poetic about cooking; it was a joy to hear him, to see him handle and prepare the food, even if our Italian was a bit sketchy.
Mario Gargano, Osteria del Corso. (This was before I turned vegetarian). He prepared us some Chianina-boeuf. Wonderful. Never dared to go back; just cherished the good memories.

how nice. Matias is fresh raw fillets of herrings. I probably misspell it, but I can use it the way it should. There is a stand on a bridge in Amsterdam, it might be the Queen canal, near the flowers stalls. Whenever I go to Amsterdam, where I worked for a number of years, there I go and eat them.

Arcidosso is in one of the finest places ever. Should I venture: " right at the dividing line between earth and sky, with just a little whiff of what lays in the darkness under"?

Thank you DG.

I talk like that of food because I like it. As an other dopamine generating subject that is dear to me, even more, and it is not pets, cars, guns and even stamp collections, nor gadgets, nor books ...

[kindlekitten]

in Germany it is matjes fillet. the last time I was stationed there I had a dinner party where matjes, steak tartare and raw vegetables were the meal. one of the guests asked in a very bewildered voice; "aren't you cooking ANYTHING!?"