MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
Garlic and chocolate chips: you measure that sh-t with your heart.
Garlic and chocolate chips: you measure that sh-t with your heart.
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USCHO Cooks: Are you our Top Chef?
- Thread starter dxmnkd316
- Start date
FadeToBlack&Gold
8647
Re: USCHO Cooks: Are you our Top Chef?
This thread would seem to be the most appropriate place to link to this piece from Chef David McMillan, who has gone sober. If you've watched enough of Bourdain's old shows, you've undoubtedly seen him in a few episodes, always eating and getting drunk with Tony.
I haven't eaten at Joe Beef, but I did get into the sister restaurant two doors down called Liverpool House, which was the best of many good meals I had in Montreal.
This thread would seem to be the most appropriate place to link to this piece from Chef David McMillan, who has gone sober. If you've watched enough of Bourdain's old shows, you've undoubtedly seen him in a few episodes, always eating and getting drunk with Tony.
I haven't eaten at Joe Beef, but I did get into the sister restaurant two doors down called Liverpool House, which was the best of many good meals I had in Montreal.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
Looked at a recipe for basic peanut butter bread, realized it could use some love, so I made it Double Chocolate Crunchy Peanut Butter Bread.
And yet, I run marathons.
Looked at a recipe for basic peanut butter bread, realized it could use some love, so I made it Double Chocolate Crunchy Peanut Butter Bread.
And yet, I run marathons.
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Are you our Top Chef?
https://www.bonappetit.com/recipe/braised-short-ribs-with-bacon-pineapple
Me: How is it?
GF: I’m keeping you
Edit: I’d cut the sambal in half. Gets a bit much when reduced that much. Definitely separate the fat.
And the name I thought was pretty spot on. That was a pretty great pineapple bacon situation.
https://www.bonappetit.com/recipe/braised-short-ribs-with-bacon-pineapple
Me: How is it?
GF: I’m keeping you
Edit: I’d cut the sambal in half. Gets a bit much when reduced that much. Definitely separate the fat.
And the name I thought was pretty spot on. That was a pretty great pineapple bacon situation.
Last edited:
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
Picked up "Ratio" by Michael Ruhlman. Helps me freestyle recipes for baked goods.
When I did the double chocolate crunchy peanut butter bread, I just thought "what else does this need?" So I added more milk, I added more sugar, and realized it needed less cook time.
In the end, I'm grateful a formal culinary education didn't pan out.
Picked up "Ratio" by Michael Ruhlman. Helps me freestyle recipes for baked goods.
When I did the double chocolate crunchy peanut butter bread, I just thought "what else does this need?" So I added more milk, I added more sugar, and realized it needed less cook time.
In the end, I'm grateful a formal culinary education didn't pan out.
Re: USCHO Cooks: Are you our Top Chef?
In case anyone needs to feel better about themselves, I accidentally put oatmeal in my chicken soup instead of barley.
... but Jen, isn't it pretty much the same thing?
No. No, it is not.
I rinsed every single ****ing piece of vegetable and bean in that soup, so I didn't have to throw it away or make another one. It was an... experience.
And yes, I do have the container labeled. I just didn't read it closely.
In case anyone needs to feel better about themselves, I accidentally put oatmeal in my chicken soup instead of barley.
... but Jen, isn't it pretty much the same thing?
No. No, it is not.
I rinsed every single ****ing piece of vegetable and bean in that soup, so I didn't have to throw it away or make another one. It was an... experience.
And yes, I do have the container labeled. I just didn't read it closely.
Re: USCHO Cooks: Are you our Top Chef?
On an unrelated note, I don't think I've shared this recipe before, but it is delicious - <a href="https://www.jsonline.com/story/life/food/recipes/2017/12/15/chocolate-bourbon-pecan-blondies/916961001/"</a>Chocolate Bourbon Pecan Blondies</a>. I made them yesterday and had to put them in my car while they were still warm. They should sell air fresheners with that smell.
On an unrelated note, I don't think I've shared this recipe before, but it is delicious - <a href="https://www.jsonline.com/story/life/food/recipes/2017/12/15/chocolate-bourbon-pecan-blondies/916961001/"</a>Chocolate Bourbon Pecan Blondies</a>. I made them yesterday and had to put them in my car while they were still warm. They should sell air fresheners with that smell.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
You can freestyle while baking... as long as you have the basic flour, sugar, fat, egg, and baking powder/soda ratio down. For example, if I add cocoa powder AND crunchy peanut butter, that's 2, 2.5 cups of milk right there for a bread/muffin.
And yes, I have done that, and it's really good.
You can freestyle while baking... as long as you have the basic flour, sugar, fat, egg, and baking powder/soda ratio down. For example, if I add cocoa powder AND crunchy peanut butter, that's 2, 2.5 cups of milk right there for a bread/muffin.
And yes, I have done that, and it's really good.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
I did a sweet potato and Brussels sprouts hash with ground turkey and a Balsamic glaze (out of a squeeze bottle) Sunday night, and I am still surprised at how easy that was.
I did a sweet potato and Brussels sprouts hash with ground turkey and a Balsamic glaze (out of a squeeze bottle) Sunday night, and I am still surprised at how easy that was.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
Tonight, I attempted pumpkin lasagna. I had some basic components down, like the pumpkin, mozz, parm, Alfredo sauce, some sage, and whole milk ricotta, but it needs so much more the next time I try. I'm thinking maybe some onion, mushrooms, and more sage to be sure, but what else can I add to really make it shine?
Tonight, I attempted pumpkin lasagna. I had some basic components down, like the pumpkin, mozz, parm, Alfredo sauce, some sage, and whole milk ricotta, but it needs so much more the next time I try. I'm thinking maybe some onion, mushrooms, and more sage to be sure, but what else can I add to really make it shine?
FadeToBlack&Gold
8647
Re: USCHO Cooks: Are you our Top Chef?
Do you put amaretti cookies in your cooked pumpkin blend? Giada does that with the butternut squash lasagna, and I thought it helped add a subtle layer.
Do you put amaretti cookies in your cooked pumpkin blend? Giada does that with the butternut squash lasagna, and I thought it helped add a subtle layer.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
I can try that. With my cooking, I'm taking the attitude of "anyone can cook, but only the fearless can be great."
And now I have something to build on for next time. Last night wasn't a failure in the slightest.
I can try that. With my cooking, I'm taking the attitude of "anyone can cook, but only the fearless can be great."
And now I have something to build on for next time. Last night wasn't a failure in the slightest.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
Today I learned that if my A1C goes any higher, I get diagnosed pre-diabetic.
No need to go ballistic and ban all the sugar (that has failed for me in the past), but I need to be way more mindful of when I bake.
Also learned my iron/hemoglobin was low, and my Vitamin D levels were low too... I think I can fix this with food, if I get some good suggestions.
Today I learned that if my A1C goes any higher, I get diagnosed pre-diabetic.
No need to go ballistic and ban all the sugar (that has failed for me in the past), but I need to be way more mindful of when I bake.
Also learned my iron/hemoglobin was low, and my Vitamin D levels were low too... I think I can fix this with food, if I get some good suggestions.
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Are you our Top Chef?
Honestly, if you are that close to prediabetes, I’d recommend dumping the sweets. Diabetes isn’t anything to screw around with. It’s extraordinarily expensive to manage nowadays.
Find other ways to satiate your sweet tooth. Carrots and corn are great ways to have a slightly sweeter plate with vegetables and grains. And don’t candy or caramelize the carrots. Instead of reaching for a dessert, have an apple. Have a square or two of dark chocolate. I’ve even used a glass of skim milk to satisfy my sweet tooth.
If you’re adding white sugar to something, you should probably lay off that recipe until your numbers normalize.
Years ago I cut out pop and sweets entirely. Like, a complete prohibition. After several months of completely avoiding them, I found my body didn’t like sugar as much. Sweet foods were just gross. I’ve slowly worked some back in like two or three times a week I have a frozen Greek yogurt bar from Yasso. At 100 cals and not a TON of sugar, I don’t feel like I’m overdoing it.
Alton Brown has some good advice on this. If you find a food that isn’t necessarily bad for you but makes you do bad things, then cut that food out. His was dairy. Dairy made him so bad things so he cut it. This was all back when he dropped like 40 or 50 lbs.
Honestly, if you are that close to prediabetes, I’d recommend dumping the sweets. Diabetes isn’t anything to screw around with. It’s extraordinarily expensive to manage nowadays.
Find other ways to satiate your sweet tooth. Carrots and corn are great ways to have a slightly sweeter plate with vegetables and grains. And don’t candy or caramelize the carrots. Instead of reaching for a dessert, have an apple. Have a square or two of dark chocolate. I’ve even used a glass of skim milk to satisfy my sweet tooth.
If you’re adding white sugar to something, you should probably lay off that recipe until your numbers normalize.
Years ago I cut out pop and sweets entirely. Like, a complete prohibition. After several months of completely avoiding them, I found my body didn’t like sugar as much. Sweet foods were just gross. I’ve slowly worked some back in like two or three times a week I have a frozen Greek yogurt bar from Yasso. At 100 cals and not a TON of sugar, I don’t feel like I’m overdoing it.
Alton Brown has some good advice on this. If you find a food that isn’t necessarily bad for you but makes you do bad things, then cut that food out. His was dairy. Dairy made him so bad things so he cut it. This was all back when he dropped like 40 or 50 lbs.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
Banning sweets does not work for me. At all. After a few weeks, I get itchy.
Banning sweets does not work for me. At all. After a few weeks, I get itchy.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Are you our Top Chef?
For the record, dx, I know you're trying to help. But right now, I have to take a look at everything I'm eating. Some people think crunchy peanut butter banana bread with dark chocolate chips is all I eat.
Truth is, here's all of my carb intake: steel cut oats, fruit (fresh and dried), refined pasta, whole grain pasta, white potatoes, sweet potatoes, white rice, quinoa, farro, peanut butter filled pretzels, winter squashes, and the occasional treat. I had to stop bringing ice cream into my home because a serving size for me is "when the spoon empties the container." I can go for weeks without baking. I also stopped buying Clif Bars, because 3 of the first 5 ingredients are some kind of sugar (nothing healthy about brown rice syrup). I also started looking for whole food options as snacks for work.
For the record, dx, I know you're trying to help. But right now, I have to take a look at everything I'm eating. Some people think crunchy peanut butter banana bread with dark chocolate chips is all I eat.
Truth is, here's all of my carb intake: steel cut oats, fruit (fresh and dried), refined pasta, whole grain pasta, white potatoes, sweet potatoes, white rice, quinoa, farro, peanut butter filled pretzels, winter squashes, and the occasional treat. I had to stop bringing ice cream into my home because a serving size for me is "when the spoon empties the container." I can go for weeks without baking. I also stopped buying Clif Bars, because 3 of the first 5 ingredients are some kind of sugar (nothing healthy about brown rice syrup). I also started looking for whole food options as snacks for work.
bigblue_dl
Armed
Re: USCHO Cooks: Are you our Top Chef?
Diabetes also can have a genetic component, so you could just be fighting a losing battle, even if you do cut out sweets.
Diabetes also can have a genetic component, so you could just be fighting a losing battle, even if you do cut out sweets.
leswp1
New member
Re: USCHO Cooks: Are you our Top Chef?
All of the above. Some pancreas have the ability to handle crap loads of sugar. Others don't.
It isn't what you eat so much as how much of a sugar load at a time. Even an awful diabetic could eat a candy bar if it is spaced out in small enough bits.
It also makes a difference when. Your body is more able to metabolize in the AM vs at night.
No matter what you do, you might not be able to totally prevent Diabetes type II but, you can delay and decrease the severity.
Couple of other interesting factoids- diabetics' stomachs empty way faster than a non-diabetics. The hormones that cause a sense of fullness and hunger are also messed up. The one that gives a sense of fullness is slower to activate and clears out of the system faster so the one causing hunger is at higher levels than 'normal'. Diabetics feel hunger more, are less likely to feel full and their stomachs empty quicker. Saying eat only when you are hungry is pointless. There is a bunch of other stuff that also conspires to make things worse. Diabetics also feel 'bad' or 'off' when their sugar goes below their 'normal' level which is way higher than it should be. They will tell you they are 'low' when in actuality they are higher than they should.
They have shown this involves multiple organ systems and endocrine hormones, not just high sugar levels and eating too much sugar
All of the above. Some pancreas have the ability to handle crap loads of sugar. Others don't.
It isn't what you eat so much as how much of a sugar load at a time. Even an awful diabetic could eat a candy bar if it is spaced out in small enough bits.
It also makes a difference when. Your body is more able to metabolize in the AM vs at night.
No matter what you do, you might not be able to totally prevent Diabetes type II but, you can delay and decrease the severity.
Couple of other interesting factoids- diabetics' stomachs empty way faster than a non-diabetics. The hormones that cause a sense of fullness and hunger are also messed up. The one that gives a sense of fullness is slower to activate and clears out of the system faster so the one causing hunger is at higher levels than 'normal'. Diabetics feel hunger more, are less likely to feel full and their stomachs empty quicker. Saying eat only when you are hungry is pointless. There is a bunch of other stuff that also conspires to make things worse. Diabetics also feel 'bad' or 'off' when their sugar goes below their 'normal' level which is way higher than it should be. They will tell you they are 'low' when in actuality they are higher than they should.
They have shown this involves multiple organ systems and endocrine hormones, not just high sugar levels and eating too much sugar
leswp1
New member
Re: USCHO Cooks: Are you our Top Chef?
and another interesting little factoid I learned fairly recently- People who go on severely restricted caloric diets mess up the hormones that cause hunger and satiety- the hunger ones are over produced and the satiety ones are under produced. This persists despite the resumption of a regular diet. It persists for >1 yr. They postulate this is why the Jenny Craig, Nutrisystem, Medifast diets have >99% failure rate of sustained wt loss. Bypass seems to not cause this but the other methods- sleeve, banding tend not to work the same way as bypass.
Bodies are truly wonderous things
and another interesting little factoid I learned fairly recently- People who go on severely restricted caloric diets mess up the hormones that cause hunger and satiety- the hunger ones are over produced and the satiety ones are under produced. This persists despite the resumption of a regular diet. It persists for >1 yr. They postulate this is why the Jenny Craig, Nutrisystem, Medifast diets have >99% failure rate of sustained wt loss. Bypass seems to not cause this but the other methods- sleeve, banding tend not to work the same way as bypass.
Bodies are truly wonderous things