Asparagus & crab dinner

FBG was 90. Then I had dinner. Asparagus and fresh cooked crab really go
nice together. Jun used oyster sauce instead of Hollandaise. 1 hour BG was
109.I expected it to be a lot higher because that oyster sauce is so sweet,
but she didn't use much of it.

--
Nick. 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 Nov 2007 03:41:32 GMT, Nick Cramer
<n_cramerSPAM@pacbell.net> wrote:

>FBG was 90. Then I had dinner. Asparagus and fresh cooked crab really go
>nice together. Jun used oyster sauce instead of Hollandaise. 1 hour BG was
>109.I expected it to be a lot higher because that oyster sauce is so sweet,
>but she didn't use much of it.

Yep. Seafood, together with the right ingredients, can be
great. I do a "Singapore Chili Crab" that has no effect at
all on my BG's. Part of the secret is to have it in the
shell so that it takes ages to eat:-)


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Psyllium, Fibre, Muesli and Nuts

Alan S <loralgtweightandcarbs@gmail.com> wrote:
> <n_cramerSPAM@pacbell.net> wrote:
>
> >FBG was 90. Then I had dinner. Asparagus and fresh cooked crab really go
> >nice together. Jun used oyster sauce instead of Hollandaise. 1 hour BG
> >was 109.I expected it to be a lot higher because that oyster sauce is so
> >sweet, but she didn't use much of it.
>
> Yep. Seafood, together with the right ingredients, can be
> great. I do a "Singapore Chili Crab" that has no effect at
> all on my BG's. Part of the secret is to have it in the
> shell so that it takes ages to eat:-)

Heh heh! You're a better man than I am, Alan. Jun picks all the meat out
for me. A soft shelled Chesapeake crab sandwich, however, was wonderful 30
years ago.

--
Nick. 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~

This post not CC'd by email
On 16 Nov 2007 03:41:32 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
wrote:

>FBG was 90. Then I had dinner. Asparagus and fresh cooked crab really go
>nice together. Jun used oyster sauce instead of Hollandaise. 1 hour BG was
>109.I expected it to be a lot higher because that oyster sauce is so sweet,
>but she didn't use much of it.

G'day G'day Nick,

Thanks for a timely reminder that certain combinations of foods work
well together and can make T2 diabetic menus attractive for everyone
sharing the meal. Asparagus is a firm favourite at this time of the
year. We often have meals containing prawn or squid these days. Once
prawns were so expensive here we never had them. Now they are freely
available discounted in supermarkets often cheaper per 100 grams than
many low-fat meats.

Squid was mostly exported and not readily available on the local
market. One had to prepare the squid gutting it etc oneself. Now one
can by half kilo (one pound) plastic bags of "pineapple cut" squid
that is a joy to cook and eat. We add a little szechuan Sauce
chilli/sesame sauce and it is divine. Like you we have discovered
that often if the sauce has a strong enough flavour one can use a
small amount and are not bothered by the carbohydrate content.
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Quentin Grady <quentin@paradise.net.nz> wrote:
> On 16 Nov 2007 03:41:32 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
> [ . . . ]

Hi, Quentin. Jun buys the squid at an Asian market. They're not hard to
gut. Hold the body in one hand and grab the tentacles firmly just above the
eyes. With a firm and steady motion pull the body and tentacles apart. Most
of the inner parts will come out easily. Remove the long, thin piece of
cartilage. Reach inside the body and pull out all remaining parts carefully
and completely. Wash the inside of the body under cold, running water 'til
the water runs clear, reaching inside the body to the tip to remove any
remaining residue. Place the tentacles on a cutting board and cut at a
point just below the eyes. Discard the eye portion and wash the tentacles
under cool running water 'til the water runs clear.

The process takes a lot less time than the description. I've done this
numerous times when making Thai stuffed squid. If you're not going to use
them right away, put them in a bowl of ice water, cover and store in your
fridge for no more than one day.

Jun serves me squid in lots of Thai dishes including curries. I also like
the tentacles in pasta with white sauce.

Take care.

--
Nick. 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~

Nick Cramer wrote:
> Quentin Grady <quentin@paradise.net.nz> wrote:
>> On 16 Nov 2007 03:41:32 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
>> [ . . . ]
>
> Hi, Quentin. Jun buys the squid at an Asian market. They're not hard to
> gut. Hold the body in one hand and grab the tentacles firmly just above the
> eyes. With a firm and steady motion pull the body and tentacles apart. Most
> of the inner parts will come out easily. Remove the long, thin piece of
> cartilage. Reach inside the body and pull out all remaining parts carefully
> and completely. Wash the inside of the body under cold, running water 'til
> the water runs clear, reaching inside the body to the tip to remove any
> remaining residue. Place the tentacles on a cutting board and cut at a
> point just below the eyes. Discard the eye portion and wash the tentacles
> under cool running water 'til the water runs clear.

And now you expect me to eat :-)
Please don't tell me how to gut a chicken :-)

I remember now why I don't eat seafood


(- -)
=m=(_)=m=
RodS T2
Australia


>
> The process takes a lot less time than the description. I've done this
> numerous times when making Thai stuffed squid. If you're not going to use
> them right away, put them in a bowl of ice water, cover and store in your
> fridge for no more than one day.
>
> Jun serves me squid in lots of Thai dishes including curries. I also like
> the tentacles in pasta with white sauce.
>
> Take care.
>

RodS <fred@fred.com> wrote:
> Nick Cramer wrote:
> > Quentin Grady <quentin@paradise.net.nz> wrote:
> >> On 16 Nov 2007 03:41:32 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
> >> [ . . . ]
> And now you expect me to eat :-)
> Please don't tell me how to gut a chicken :-)

The nice thing about gutting a chicken is that you get to eat the heart,
liver and gizzard!

> I remember now why I don't eat seafood

I take it you're not a hunter. Never field stripped a deer, wild boar or
kangaroo? Where do you think that crovaced lamb comes from? BTW I love Kiwi
and Aussie lamb. Having it for Thanksgiving!

Take care.

--
Nick. 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~

This post not CC'd by email
On 20 Nov 2007 09:37:37 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
wrote:

>Quentin Grady <quentin@paradise.net.nz> wrote:
>> On 16 Nov 2007 03:41:32 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
>> [ . . . ]
>
>Hi, Quentin. Jun buys the squid at an Asian market. They're not hard to
>gut. Hold the body in one hand and grab the tentacles firmly just above the
>eyes. With a firm and steady motion pull the body and tentacles apart. Most
>of the inner parts will come out easily. Remove the long, thin piece of
>cartilage. Reach inside the body and pull out all remaining parts carefully
>and completely. Wash the inside of the body under cold, running water 'til
>the water runs clear, reaching inside the body to the tip to remove any
>remaining residue. Place the tentacles on a cutting board and cut at a
>point just below the eyes. Discard the eye portion and wash the tentacles
>under cool running water 'til the water runs clear.

G'day G'day Nick,

I've processed fresh squid on a number of occasions though not as
expertly as you. At the moment the preprocessed packaged ones appeal.
They are easy to store in the deep freeze and there is no squid gut to
dispose of waiting in the wheelie bin till collection day.

>The process takes a lot less time than the description. I've done this
>numerous times when making Thai stuffed squid. If you're not going to use
>them right away, put them in a bowl of ice water, cover and store in your
>fridge for no more than one day.

I'm impressed by your expertise. It takes me back to the days when I
could go out fishing. There is something about freshly caught fish
that cannot be emulated.

We found with the squid that is was most important to remove the
transparent film. Otherwise it would tighten and make the flesh
rubbery as it cooked.

>Jun serves me squid in lots of Thai dishes including curries. I also like
>the tentacles in pasta with white sauce.
>
>Take care.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

On Sat, 24 Nov 2007 07:19:33 +1300, Quentin Grady
<quentin@paradise.net.nz> wrote:

> At the moment the preprocessed packaged ones appeal.
>They are easy to store in the deep freeze and there is no squid gut to
>dispose of waiting in the wheelie bin till collection day.

Digressing with a little tip that we do. When I'm preparing
foods I usually end up with two kinds of waste. All
vegetable waste goes in the compost bin in the back-yard.
All animal waste such as fat trimmings, bones, fish guts and
heads, prawn heads and shells etc are drained and wrapped in
plastic and stored in a dedicated section of the freezer
until garbage day, then put in the bin just before
collection.

That may not be necessary in cooler climates but is
essential in our warm climate. And the bin never has an
odour problem.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Psyllium, Fibre, Muesli and Nuts

Alan S <loralgtweightandcarbs@gmail.com> wrote:
: On Sat, 24 Nov 2007 07:19:33 +1300, Quentin Grady
: <quentin@paradise.net.nz> wrote:

: > At the moment the preprocessed packaged ones appeal.
: >They are easy to store in the deep freeze and there is no squid gut to
: >dispose of waiting in the wheelie bin till collection day.

: Digressing with a little tip that we do. When I'm preparing
: foods I usually end up with two kinds of waste. All
: vegetable waste goes in the compost bin in the back-yard.
: All animal waste such as fat trimmings, bones, fish guts and
: heads, prawn heads and shells etc are drained and wrapped in
: plastic and stored in a dedicated section of the freezer
: until garbage day, then put in the bin just before
: collection.

: That may not be necessary in cooler climates but is
: essential in our warm climate. And the bin never has an
: odour problem.


: Cheers, Alan, T2, Australia.

My brother used t do someting somewhat similar but without the freezer.
he composted vegetable scraps and took the meat scraps and put them in 1
qt left over ogurt plastic containers that had a tight top. These went
into the trash covered waiting for the weeklypick-up. Of course, he lived
in upstate NY, not OZ.

Wendy

Very good numbers Nick, The dish sounds so delicious. i love
asparagus. and never thought of putting it together with crab. Do you
have the recipe.

Loretta

On Nov 24, 7:21 pm, sassybklynl...@webtv.net (Loretta Eisenberg)
wrote:
> Very good numbers Nick, The dish sounds so delicious. i love
> asparagus. and never thought of putting it together with crab. Do you
> have the recipe.
>
> Loretta

Our family feasts on popcorn squid.

Ira

sassybklynlady@webtv.net (Loretta Eisenberg) wrote:
> Very good numbers Nick, The dish sounds so delicious. i love
> asparagus. and never thought of putting it together with crab. Do you
> have the recipe.

Hi, Loretta. Thanks. How're ya doing? Better, I hope. I'll ask Jun if she
has a recipe, but I've watched her cook. It's a handful of this, a pinch of
that, a squirt of something, taste, season!

She brought me some Northern Thailand sausages today. Delicioso! As I was
taking my one hour BG (138), my tongue was still tingling! I also had a
little, very little, Thai sticky rice with it.

--
Nick. 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~

Big_I <autoclaveman2000@yahoo.com> wrote:
> On Nov 24, 7:21 pm, sassybklynl...@webtv.net (Loretta Eisenberg)
>
> > Very good numbers Nick, The dish sounds so delicious. i love
> > asparagus. and never thought of putting it together with crab. Do you
> > have the recipe.
> >
> Our family feasts on popcorn squid.

We love squid here. Jun cooks it lots of different Thai ways. Stuffed squid
is a rare, but wonderful, treat. I always get the tentacles to put in a
white sauce with Linguini. ;-)

--
Nick. 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~

Thanks guys, but I will absolutely pass on the squid. Is Calamari squid
because I eat that.

but not the heads

Loretta Eisenberg wrote in message
<27666-4748EDEC-1680@storefull-3232.bay.webtv.net>...
Thanks guys, but I will absolutely pass on the squid. Is Calamari
squid
because I eat that.

but not the heads


Yes, calamari is squid.

Cheri

sassybklynlady@webtv.net (Loretta Eisenberg) wrote:
> Thanks guys, but I will absolutely pass on the squid. Is Calamari squid
> because I eat that.
>
> but not the heads

Calimari is squid, in Italian and Spanish. Called Pla Muug in Thai. The
head, from in front of, to behind, the eyes and mouth is generally
discarded. I love the tentacles in Linguini Salsa Bianca!

--
Nick. 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~

Nick, one word yuck, no heads no tentacles. I like the pieces that are
cut up in little circles and deep fried.

with marinara sauce

Loretta

sassybklynlady@webtv.net (Loretta Eisenberg) wrote:
> Nick, one word yuck, no heads no tentacles. I like the pieces that are
> cut up in little circles and deep fried.
>
> with marinara sauce

OK! OK! I like those squid rings, too, and Jun uses them in lots of
dishes! I like the tentacles sauteed in EVOO, butter and garlic, then
either put in a white pasta sauce or just plain. Have you ever tried them?

--
Nick. 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~

J666 wrote:
> On Nov 25, 5:27 pm, "Andrew B. Chung, MD/PhD"
> <heartdo...@emorycardiology.com> wrote:
>
> "Wiser to eat only the amount you need in order to become even
> hungrier:"
>
>
> Not needed, just think more about asparagus and crab and become even
> more hungry is better. Plaster your walls with pictures of asparagus
> and crab and become the hungriest which is best. Therefore, eat all
> you want and be the hungriest thinking of asparagus and crab. I would
> recommend you call it the Asparagus-Crab Approach - the thinking
> person's Approach.


i eat what i want not what you dictate

"%" <persent@gmail.com> wrote in message
news:tbidnfBMgs_GptfanZ2dnUVZ_j-dnZ2d@giganews.com...
> J666 wrote:
>> On Nov 25, 5:27 pm, "Andrew B. Chung, MD/PhD"
>> <heartdo...@emorycardiology.com> wrote:
>>
>> "Wiser to eat only the amount you need in order to become even
>> hungrier:"
>> Not needed, just think more about asparagus and crab and become even
>> more hungry is better. Plaster your walls with pictures of asparagus
>> and crab and become the hungriest which is best. Therefore, eat all
>> you want and be the hungriest thinking of asparagus and crab. I would
>> recommend you call it the Asparagus-Crab Approach - the thinking
>> person's Approach.
>
> i eat what i want not what you dictate
>
Well, now we know why the old saying goes: Whom the gods want destroyed,
they give him what he wants. Catering to your own wants invariably leads to
death. Only what God wants leads to life.



--
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