New Diabetes Science - Hope From Chinese Bitter Melon

Alan S <loralgtweightandcarbs@gmail.com> wrote:
: On Sat, 10 May 2008 15:45:38 -0600, Oleg Lego
: <rat@atatatat.com> wrote:

: >
: >On Sat, 10 May 2008 19:46:35 +0000 (UTC), W. Baker posted:
: >
: >>Alan S <loralgtweightandcarbs@gmail.com> wrote:
: >>
: >>: 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.
: >
: >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.

: 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

Oleg Lego <rat@atatatat.com> wrote:


: Zucchini, courgettes and summer squash are all names for the same
: thing.

Not quite, summer squash, and i guess courgettes are the set, with
zuchinni and yellow zuchinni being subsets, along with crookneck, yelloe
squast, etc. Kind of a technicality, as they all can be treated the same
in cooking.

Wendy

On Sun, 11 May 2008 07:53:32 -0500, "krom"
<thekromremoveremove@hotmail.com> wrote:

>Hmm i cant find the recipe ..gotta dig more..but if i recall i took the old
>betty crocker recipe and replaced the suregar with a
>splenda.erythrito/xylitol blend and for the flour subbed it like 60 percent
>carbalose and 20 percent almond flour and 20 flax flour.
>oh and i added olive oil to make sure it was moist.
>
>hth

Krom, you are a hopeless case when it comes to recipes!

What's a betty crocker recipe? What kind of percentages sweetener? How
much olive oil? (and why that choice of fat?) And as I recall, weren't
we talking about zucchini/walnut bread?! They seem to be missing...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

On Fri, 09 May 2008 22:44:41 -0600, Oleg Lego <rat@atatatat.com>
wrote:

>
>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)

On Sat, 10 May 2008 12:20:11 +1200, Quentin Grady
<quentin@paradise.net.nz> wrote:

>On Fri, 09 May 2008 19:00:43 +0100, Trinkwasser
><spam@devnull.com.invalid> wrote:
>
>>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.

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,
>"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.

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.

On Sun, 11 May 2008 19:22:10 +0100, Trinkwasser
<spam@devnull.com.invalid> wrote:

>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.

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

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

On Sat, 10 May 2008 09:35:13 +1000, Alan S
<loralgtweightandcarbs@gmail.com> wrote:

>On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
><quentin@paradise.net.nz> wrote:
>
>>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,
>>--
>
>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.

G'day G'day Alan,

Lucky you. Thanks to our colder climate the yellow zucchinis are
finished for the season. There are a few green zucchinis about but
soon they too will have finished. I don't know whether it happens
where you live but some years the zucchinis develop a bitter taste
when the weather gets cold. This is poisonous.

OK, how to cook zucchinis. Most people saute them. Some people use
a little butter. I've used olive oil since I don't intend to heat
them to a high temperature. Remember it is a matter of sauteing
rather than frying. Most of mine though go into casseroles since I
find them easy to prepare. Here they are mixed with all manner of
other vegetables eg eggplant, celeriac, tomatoes, fennel bulbs perhaps
a small orange kumara (sweet potato). A similar mix of vegetables
can also be baked in the oven with a couple of glasses of water to
prevent scorching if one is careless about timing the cooking. Here
the zucchini can be sliced diagonally to produce long slices. When
making a casserole I usually simply chop them. Frankly I find them
very tolerant of how they are cooked. One great virtue is their low
carbohydrate levels when compared to potato or sweet potato. Like the
other vegetables in my mix they are all low calorie which makes it
easy to keep the weight off.

Please let me know if you'd like further help. Zucchinis are one of my
favourite vegetables and they are fairly plentiful here though I
sometimes need to rush to get yellow ones at the market.

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

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

On Sat, 10 May 2008 19:46:35 +0000 (UTC), "W. Baker"
<wbaker@panix.com> wrote:

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

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

On Fri, 09 May 2008 23:50:07 GMT, "Julie Bove" <juliebove@verizon.net>
wrote:

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

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

In article <j1ue24pvadck3dc3d49kkv7dn7lih912da@4ax.com>,
Quentin Grady <quentin@paradise.net.nz> wrote:

> On Sat, 10 May 2008 19:46:35 +0000 (UTC), "W. Baker"
> <wbaker@panix.com> wrote:
>
> >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.

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.

--
"[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

On Mon, 12 May 2008 10:47:26 +1200, Quentin Grady
<quentin@paradise.net.nz> wrote:

>On Fri, 09 May 2008 23:50:07 GMT, "Julie Bove" <juliebove@verizon.net>
>wrote:
>
>>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.

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

On Mon, 12 May 2008 10:55:57 +1200, Quentin Grady
<quentin@paradise.net.nz> wrote:

>On Sat, 10 May 2008 19:46:35 +0000 (UTC), "W. Baker"
><wbaker@panix.com> wrote:
>
>>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,

Point taken. It was a suggestion here, to de-water them. I
didn't overdo the salt - it tasted OK:-)


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

On Mon, 12 May 2008 10:30:44 +1200, Quentin Grady
<quentin@paradise.net.nz> wrote:

>On Sat, 10 May 2008 09:35:13 +1000, Alan S
><loralgtweightandcarbs@gmail.com> wrote:
>
>>On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
>><quentin@paradise.net.nz> wrote:
>>
>>>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,
>>>--
>>
>>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.
>
>G'day G'day Alan,
>
> Lucky you. Thanks to our colder climate the yellow zucchinis are
>finished for the season. There are a few green zucchinis about but
>soon they too will have finished. I don't know whether it happens
>where you live but some years the zucchinis develop a bitter taste
>when the weather gets cold. This is poisonous.
>
>OK, how to cook zucchinis. Most people saute them. Some people use
>a little butter. I've used olive oil since I don't intend to heat
>them to a high temperature. Remember it is a matter of sauteing
>rather than frying. Most of mine though go into casseroles since I
>find them easy to prepare. Here they are mixed with all manner of
>other vegetables eg eggplant, celeriac, tomatoes, fennel bulbs perhaps
>a small orange kumara (sweet potato). A similar mix of vegetables
>can also be baked in the oven with a couple of glasses of water to
>prevent scorching if one is careless about timing the cooking. Here
>the zucchini can be sliced diagonally to produce long slices. When
>making a casserole I usually simply chop them. Frankly I find them
>very tolerant of how they are cooked. One great virtue is their low
>carbohydrate levels when compared to potato or sweet potato. Like the
>other vegetables in my mix they are all low calorie which makes it
>easy to keep the weight off.
>
>Please let me know if you'd like further help. Zucchinis are one of my
>favourite vegetables and they are fairly plentiful here though I
>sometimes need to rush to get yellow ones at the market.
>
>Best wishes,

Thanks Quentin and all. I'll continue experimenting. Another
vege has joined the list:-)
http://loraldiabetes.blogspot.com/20...egetables.html


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

Quentin Grady <quentin@paradise.net.nz> wrote:
> On Sun, 11 May 2008 19:22:10 +0100, Trinkwasser
> [ . . . ]
> 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.

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. ;-)

--
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~

Alice Faber wrote:
> In article <j1ue24pvadck3dc3d49kkv7dn7lih912da@4ax.com>,
> Quentin Grady <quentin@paradise.net.nz> wrote:
>
>> On Sat, 10 May 2008 19:46:35 +0000 (UTC), "W. Baker"
>> <wbaker@panix.com> wrote:
>>
>>> 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.
>
> 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.
>
never heard of that before, and the zucchini doesn't splatter on me

what am i doing right?

--
kate
type 1 since 1987
www.diabetic-talk.org
http://www.diabetes-support.org.uk/n...diagnosed.html

In article <68pr0kF2tcq0aU1@mid.individual.net>,
Tiger_Lily <me@privacy.net> wrote:

> Alice Faber wrote:
> > In article <j1ue24pvadck3dc3d49kkv7dn7lih912da@4ax.com>,
> > Quentin Grady <quentin@paradise.net.nz> wrote:
> >
> >> On Sat, 10 May 2008 19:46:35 +0000 (UTC), "W. Baker"
> >> <wbaker@panix.com> wrote:
> >>
> >>> 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.
> >
> > 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.
> >
> never heard of that before, and the zucchini doesn't splatter on me
>
> what am i doing right?

I don't know, but keep doing it! I'm obviously going to have to
experiment this summer!

--
"[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

Alice Faber wrote:
> In article <68pr0kF2tcq0aU1@mid.individual.net>,
> Tiger_Lily <me@privacy.net> wrote:
>
>> Alice Faber wrote:
>>> In article <j1ue24pvadck3dc3d49kkv7dn7lih912da@4ax.com>,
>>> Quentin Grady <quentin@paradise.net.nz> wrote:
>>>
>>>> On Sat, 10 May 2008 19:46:35 +0000 (UTC), "W. Baker"
>>>> <wbaker@panix.com> wrote:
>>>>
>>>>> 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.
>>> 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.
>>>
>> never heard of that before, and the zucchini doesn't splatter on me
>>
>> what am i doing right?
>
> 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


--
kate
type 1 since 1987
www.diabetic-talk.org
http://www.diabetes-support.org.uk/n...diagnosed.html

On Sun, 11 May 2008 14:53:01 +0000 (UTC), W. Baker posted:

>Alan S <loralgtweightandcarbs@gmail.com> wrote:
>: On Sat, 10 May 2008 15:45:38 -0600, Oleg Lego
>: <rat@atatatat.com> wrote:
>
>: >
>: >On Sat, 10 May 2008 19:46:35 +0000 (UTC), W. Baker posted:
>: >
>: >>Alan S <loralgtweightandcarbs@gmail.com> wrote:
>: >>
>: >>: 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.
>: >
>: >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.
>
>: 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.

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.

--
roses are #FF0000
violets are #0000FF
all my base
are belong to you

Alice Faber <afaber@panix.com> wrote:
> Quentin Grady <quentin@paradise.net.nz> wrote:
> > "W. Baker" <wbaker@panix.com> wrote:
> > [ . . . ]
> 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.

Same for eggplant.

--
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 Mon, 12 May 2008 11:09:54 +1000, Alan S
<loralgtweightandcarbs@gmail.com> wrote:

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

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

On Sun, 11 May 2008 19:53:09 -0400, Alice Faber <afaber@panix.com>
wrote:

>> 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.
>
>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.

Thanks Alice, It is something I never seen done or heard of being
done except with vegetables like bitter melon where they remove the
seeds then use salt to reduce the bitterness. The older varieties of
eggplant used similar ploys.

On an Italian cooking show the chef used a mix than included salt,
sugar and garlic. He used the plum type of tomatoes cutting the top
and bottoms off. This allowed them to stand upright. The mixture was
then place on flat surface where the top had been cut off. When baked
in the oven it drew out and intensified the flavours. It works but I
guess it is not very T2 diabetic friendly.

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

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

On Mon, 12 May 2008 11:13:54 +1000, Alan S
<loralgtweightandcarbs@gmail.com> wrote:

>Thanks Quentin and all. I'll continue experimenting. Another
>vege has joined the list:-)
>http://loraldiabetes.blogspot.com/20...egetables.html
>
>
>Cheers, Alan, T2, Australia.

G'day G'day Alan,

This discussion of courgettes aka zucchini brings back memories of a
most memorable meal we prepared for a vegetarian guest. We had a
recipe book which collected the feature dishes from post graduate
students at an Italian cooking school. This one was for stuffed
courgettes. It required buying a courgette borer which is like an
apple corer but twice as long. This enables one to bore a hole right
through the courgette. The stuffing involved bread crumbs, egg and
two varieties of cheese. One of them was Pecorino. The other might
have been parmesan but I'm not sure. This dish was baked in the oven
probably with some tomato pasta sauce. The flavours of each dish in
the meal were unique and superb.

Sadly the Labrador packed a sad and ate the cook book in revenge for
us going to work and leaving her at home. Regrettably I didn't take
note of the title of the book and haven't been able to find it.
Any ideas appreciated.

Best wishes,
--
Quentin 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>
wrote:

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

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

Alice Faber <afaber@panix.com> wrote:
> Tiger_Lily <me@privacy.net> wrote:
> > Alice Faber wrote:
> > > Quentin Grady <quentin@paradise.net.nz> wrote:
> > >> On Sat, 10 May 2008 19:46:35 +0000 (UTC), "W. Baker"
> > >> [ . . . ]
> > never heard of that before, and the zucchini doesn't splatter on me
> >
> > what am i doing right?
>
> I don't know, but keep doing it! I'm obviously going to have to
> experiment this summer!

Water boils at 212° F. If your oil is at 350 to 375, anything with a high
water content will splatter when placed in 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~

Quentin Grady <quentin@paradise.net.nz> wrote:
> 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,
> >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.

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!

--
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 Mon, 12 May 2008 18:24:16 +1200, Quentin Grady
<quentin@paradise.net.nz> wrote:

>On Mon, 12 May 2008 11:13:54 +1000, Alan S
><loralgtweightandcarbs@gmail.com> wrote:
>
>>Thanks Quentin and all. I'll continue experimenting. Another
>>vege has joined the list:-)
>>http://loraldiabetes.blogspot.com/20...egetables.html
>>
>>
>>Cheers, Alan, T2, Australia.
>
>G'day G'day Alan,
>
> This discussion of courgettes aka zucchini brings back memories of a
>most memorable meal we prepared for a vegetarian guest. We had a
>recipe book which collected the feature dishes from post graduate
>students at an Italian cooking school. This one was for stuffed
>courgettes. It required buying a courgette borer which is like an
>apple corer but twice as long. This enables one to bore a hole right
>through the courgette. The stuffing involved bread crumbs, egg and
>two varieties of cheese. One of them was Pecorino. The other might
>have been parmesan but I'm not sure. This dish was baked in the oven
>probably with some tomato pasta sauce. The flavours of each dish in
>the meal were unique and superb.
>
>Sadly the Labrador packed a sad and ate the cook book in revenge for
>us going to work and leaving her at home. Regrettably I didn't take
>note of the title of the book and haven't been able to find it.
>Any ideas appreciated.
>
>Best wishes,

Food for thought; I'll fiddle around a bit with the ones I
have left.


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

Alan S <loralgtweightandcarbs@gmail.com> wrote:
> <quentin@paradise.net.nz> wrote:
> ><loralgtweightandcarbs@gmail.com> wrote:
> > [ . . . ]
> Food for thought; I'll fiddle around a bit with the ones I
> have left

"Fiddling about. Fiddling about" - Uncle Ernie

--
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 <n_cramerSPAM@pacbell.net> wrote:
> Alice Faber <afaber@panix.com> wrote:
>> Tiger_Lily <me@privacy.net> wrote:
>> > Alice Faber wrote:
>> > > Quentin Grady <quentin@paradise.net.nz> wrote:
>> > >> On Sat, 10 May 2008 19:46:35 +0000 (UTC), "W. Baker"
>> > >> [ . . . ]
>> > never heard of that before, and the zucchini doesn't splatter on me
>> >
>> > what am i doing right?
>>
>> I don't know, but keep doing it! I'm obviously going to have to
>> experiment this summer!

> Water boils at 212 F. If your oil is at 350 to 375, anything with a high
> water content will splatter when placed in it.

That's why I put things in only warm oil which I then heat up. The
water in whatever I'm cooking keeps the oil from getting so
hot. Healthier, so I suspect, for the oil, the cooked thing, and
me. And has the side effect of reducing splatter :-)

--
Chris Malcolm cam@infirmatics.ed.ac.uk DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]

Alan S <loralgtweightandcarbs@gmail.com> wrote:

: 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.

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!

Chris Malcolm <cam@holyrood.ed.ac.uk> wrote:

: > Water boils at 212 F. If your oil is at 350 to 375, anything with a high
: > water content will splatter when placed in it.

: That's why I put things in only warm oil which I then heat up. The
: water in whatever I'm cooking keeps the oil from getting so
: hot. Healthier, so I suspect, for the oil, the cooked thing, and
: me. And has the side effect of reducing splatter :-)

: --
: Chris Malcolm cam@infirmatics.ed.ac.uk DoD #205
: IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
: [http://www.dai.ed.ac.uk/homes/cam/]

But it makes it harder to get a browned coat if you want it.

Wendy

Chris Malcolm <cam@holyrood.ed.ac.uk> wrote:
> Nick Cramer <n_cramerSPAM@pacbell.net> wrote:
> > Alice Faber <afaber@panix.com> wrote:
> >> Tiger_Lily <me@privacy.net> wrote:
> >> > Alice Faber wrote:
> >> > > Quentin Grady <quentin@paradise.net.nz> wrote:
> >> > >> On Sat, 10 May 2008 19:46:35 +0000 (UTC), "W. Baker"
> >> > >> [ . . . ]
> >> > never heard of that before, and the zucchini doesn't splatter on me
> >> >
> >> > what am i doing right?
> >>
> >> I don't know, but keep doing it! I'm obviously going to have to
> >> experiment this summer!
>
> > Water boils at 212 F. If your oil is at 350 to 375, anything with a
> > high water content will splatter when placed in it.
>
> That's why I put things in only warm oil which I then heat up. The
> water in whatever I'm cooking keeps the oil from getting so
> hot. Healthier, so I suspect, for the oil, the cooked thing, and
> me. And has the side effect of reducing splatter :-)

So long as you can keep whatever you're cooking from absorbing oil, that's
great!

--
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~