Hope you don't mind a quick note that BigOven has just added a free
recipe-swap group for the exchange of diabetic-friendly recipes at the
following URL:

http://www.bigoven.com/showgroup.aspx?id=34

Over time, this should fill up with a pretty good archive of diabetic-
friendly options.

- Steve

On Sat, 1 Dec 2007 11:29:18 -0800 (PST),
wrote:

Hope you don't mind a quick note that BigOven has just added a free
recipe-swap group for the exchange of diabetic-friendly recipes at the
following URL:

http://www.bigoven.com/showgroup.aspx?id=34

Over time, this should fill up with a pretty good archive of diabetic-
friendly options.

- Steve

I was about to pan your opening recipe when I noticed who
posted it. I respect Pete's culinary advice, but I'm still
not going to encrust my fish with potatoes.

While we are all a little different in what we can and
cannot eat as diabetics, your site needs more consistent
detail. Any recipe posted as "diabetic-friendly" should
include a nutrition count showing at least the basics of
fats (sats, poly, mono), protein, carbs and fibre. Some of
yours do, that opening one doesn't.


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

I was about to pan your opening recipe when I noticed who
posted it. I respect Pete's culinary advice, but I'm still
not going to encrust my fish with potatoes.

While we are all a little different in what we can and
cannot eat as diabetics, your site needs more consistent
detail. Any recipe posted as "diabetic-friendly" should
include a nutrition count showing at least the basics of
fats (sats, poly, mono), protein, carbs and fibre. Some of
yours do, that opening one doesn't.

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

Good point, thanks very much. Have removed the recipe you're
referring to. I should have said that the group is merely a platform
for exchanging recipe ideas, photos, videos and discussion, and no
recipe tagged "diabetic friendly" should necessarily mean that a
nutritionist or physician has declared it to be so, merely that
someone has added the recipe for consideration in the group Simply a
set of ideas and a place to share photos/videos/recipe ideas and
discussion. (There is optional desktop software that will calculate
nutrition facts for all the recipes, but that's another story, and I
don't want to do any marketing of it on this board.)

wrote:
I was about to pan your opening recipe when I noticed who
posted it. I respect Pete's culinary advice, but I'm still
not going to encrust my fish with potatoes.

While we are all a little different in what we can and
cannot eat as diabetics, your site needs more consistent
detail. Any recipe posted as "diabetic-friendly" should
include a nutrition count showing at least the basics of
fats (sats, poly, mono), protein, carbs and fibre. Some of
yours do, that opening one doesn't.

Was this a recipe from Pete Romfh? If so, I know that he's had diabetes for
a while and is careful what he eats to keep his BG low.

Good point, thanks very much. Have removed the recipe you're
referring to. I should have said that the group is merely a platform
for exchanging recipe ideas, photos, videos and discussion, and no
recipe tagged "diabetic friendly" should necessarily mean that a
nutritionist or physician has declared it to be so, merely that
someone has added the recipe for consideration in the group [ . . . ]

Is this on Big Oven? I'm not sure I like the idea of removing recipes.
Perhaps putting a caveat with 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~

Was this a recipe from Pete Romfh? If so, I know that he's had diabetes for
a while and is careful what he eats to keep his BG low.

Yes indeed, the incredibly terrific photographer and cook Pete Romfh
posts several recipes online with us at BigOven. That was a recipe
that he created, and it was tagged "Diabetic", but I was the one who
had "added it" to the Diabetic Group on BigOven. (This simply means
taking an existing recipe posted in the BigOven archive and adding it
to a group.)

Good point, thanks very much. Have removed the recipe you're
referring to. I should have said that the group is merely a platform
for exchanging recipe ideas, photos, videos and discussion, and no
recipe tagged "diabetic friendly" should necessarily mean that a
nutritionist or physician has declared it to be so, merely that
someone has added the recipe for consideration in the group [ . . . ]

Is this on Big Oven? I'm not sure I like the idea of removing recipes.
Perhaps putting a caveat with them?

"Removing from a group" on BigOven is simply the process of saying
"this recipe is still on the wider archive, but isn't part of this
particular recipe group". Recipes can move in and out of groups as
people desire. It's kind of a wiki-like concept in that everyone can
contribute.

Thanks -- just responding here with some clarifications because I was
asked -- hope I'm not imposing too much.

- Steve
founder, BigOven.com



--
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 Sat, 1 Dec 2007 16:23:12 -0800 (PST), wrote:

Good point, thanks very much. Have removed the recipe you're
referring to. I should have said that the group is merely a platform
for exchanging recipe ideas, photos, videos and discussion, and no
recipe tagged "diabetic friendly" should necessarily mean that a
nutritionist or physician has declared it to be so, merely that
someone has added the recipe for consideration in the group Simply a
set of ideas and a place to share photos/videos/recipe ideas and
discussion. (There is optional desktop software that will calculate
nutrition facts for all the recipes, but that's another story, and I
don't want to do any marketing of it on this board.)

Perhaps you could enforce running of your nutritional software against
any specialist-group recipes, so the participants themselves could
decide whether or not it meets their needs.

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

On Sun, 02 Dec 2007 08:53:50 +0000, Nicky
wrote:

On Sat, 1 Dec 2007 16:23:12 -0800 (PST), wrote:

Good point, thanks very much. Have removed the recipe you're
referring to. I should have said that the group is merely a platform
for exchanging recipe ideas, photos, videos and discussion, and no
recipe tagged "diabetic friendly" should necessarily mean that a
nutritionist or physician has declared it to be so, merely that
someone has added the recipe for consideration in the group Simply a
set of ideas and a place to share photos/videos/recipe ideas and
discussion. (There is optional desktop software that will calculate
nutrition facts for all the recipes, but that's another story, and I
don't want to do any marketing of it on this board.)

Perhaps you could enforce running of your nutritional software against
any specialist-group recipes, so the participants themselves could
decide whether or not it meets their needs.

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


I didn't used to put the nutrition info in my recipes but started
doing so a couple of years ago. As time is available (and the mood
strikes me) I'm going back through the older ones and adding the
nutrition info.

We should remember that any nutrition analysis is based on estimates.
But I agree that it's helpful to have it available in recipes that
have special diet suggestions.


------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

On Sun, 02 Dec 2007 14:22:31 -0600, Pete Romfh
wrote:

On Sun, 02 Dec 2007 08:53:50 +0000, Nicky
wrote:

On Sat, 1 Dec 2007 16:23:12 -0800 (PST), wrote:

Good point, thanks very much. Have removed the recipe you're
referring to. I should have said that the group is merely a platform
for exchanging recipe ideas, photos, videos and discussion, and no
recipe tagged "diabetic friendly" should necessarily mean that a
nutritionist or physician has declared it to be so, merely that
someone has added the recipe for consideration in the group Simply a
set of ideas and a place to share photos/videos/recipe ideas and
discussion. (There is optional desktop software that will calculate
nutrition facts for all the recipes, but that's another story, and I
don't want to do any marketing of it on this board.)

Perhaps you could enforce running of your nutritional software against
any specialist-group recipes, so the participants themselves could
decide whether or not it meets their needs.

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


I didn't used to put the nutrition info in my recipes but started
doing so a couple of years ago. As time is available (and the mood
strikes me) I'm going back through the older ones and adding the
nutrition info.

We should remember that any nutrition analysis is based on estimates.
But I agree that it's helpful to have it available in recipes that
have special diet suggestions.


------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

Hi Pete.

Nice to hear from you.

One of the difficult things for guys like me with that
particular recipe was the use of potato flakes.

I haven't bought any form of potato processed product since
I was diagnosed. We do buy, and eat in moderation, fresh
potatoes but I would not recommend that a type 2 keep
processed potato products in the larder at all.


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

"Alan S" wrote in message
...
On Sun, 02 Dec 2007 14:22:31 -0600, Pete Romfh
wrote:

On Sun, 02 Dec 2007 08:53:50 +0000, Nicky
wrote:

On Sat, 1 Dec 2007 16:23:12 -0800 (PST), wrote:

Good point, thanks very much. Have removed the recipe you're
referring to. I should have said that the group is merely a platform
for exchanging recipe ideas, photos, videos and discussion, and no
recipe tagged "diabetic friendly" should necessarily mean that a
nutritionist or physician has declared it to be so, merely that
someone has added the recipe for consideration in the group Simply a
set of ideas and a place to share photos/videos/recipe ideas and
discussion. (There is optional desktop software that will calculate
nutrition facts for all the recipes, but that's another story, and I
don't want to do any marketing of it on this board.)

Perhaps you could enforce running of your nutritional software against
any specialist-group recipes, so the participants themselves could
decide whether or not it meets their needs.

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


I didn't used to put the nutrition info in my recipes but started
doing so a couple of years ago. As time is available (and the mood
strikes me) I'm going back through the older ones and adding the
nutrition info.

We should remember that any nutrition analysis is based on estimates.
But I agree that it's helpful to have it available in recipes that
have special diet suggestions.


------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

Hi Pete.

Nice to hear from you.

One of the difficult things for guys like me with that
particular recipe was the use of potato flakes.

I haven't bought any form of potato processed product since
I was diagnosed. We do buy, and eat in moderation, fresh
potatoes but I would not recommend that a type 2 keep
processed potato products in the larder at all.

Why not? I keep them here. Gluten free ones of course. I don't use them
often, but they do make a nice thickener for soups and some sauces.

On Sun, 02 Dec 2007 21:53:29 GMT, "Julie Bove"
wrote:


"Alan S" wrote in message
.. .
snip

I haven't bought any form of potato processed product since
I was diagnosed. We do buy, and eat in moderation, fresh
potatoes but I would not recommend that a type 2 keep
processed potato products in the larder at all.

Why not? I keep them here. Gluten free ones of course. I don't use them
often, but they do make a nice thickener for soups and some sauces.


Two reasons. I use several other things for thickeners: guar
gum and psyllium have other benefits and no blood glucose
effect; if I do need a starchy thickener I always have flour
or cornflour(cornstarch) available. However those last two
last a long time in this house.

In soup I use real potato and not much of it in proportion
to the other veges. I thicken by selectively blending a
proportion of the soup. For sauces I thicken by reduction.

The second reason is that I attempt to minimise ALL
commercially processed products. If processing is needed I
do it at home. That way I have total control of the
ingredients and the quality of the product.

For breading/crumbing/crusting I use the old traditional
egg-wash, flour dip and breadcrumbs with various herbs,
spices, maybe some parmigiana. But I am careful to be very
sparing with the flour and crumbs. Similarly, for battered
fish I use a light beer batter, almost tempura style to
minimise the starch surrounding the fish or chicken and the
oil that is trapped in it.


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

On Mon, 03 Dec 2007 08:39:33 +1100, Alan S
wrote:

On Sun, 02 Dec 2007 14:22:31 -0600, Pete Romfh
wrote:

I didn't used to put the nutrition info in my recipes but started
doing so a couple of years ago. As time is available (and the mood
strikes me) I'm going back through the older ones and adding the
nutrition info.

We should remember that any nutrition analysis is based on estimates.
But I agree that it's helpful to have it available in recipes that
have special diet suggestions.


------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

Hi Pete.

Nice to hear from you.

One of the difficult things for guys like me with that
particular recipe was the use of potato flakes.

I haven't bought any form of potato processed product since
I was diagnosed. We do buy, and eat in moderation, fresh
potatoes but I would not recommend that a type 2 keep
processed potato products in the larder at all.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.

The recipe was intended to be primarily a demonstration of a Low Fat
technique. The thin layer of potato flakes bakes up crisp when sprayed
with a bit of olive oil.

That one works out to 5g net carbs for a 4oz serving. Compared to
batter-fried fish it's significantly lower in carbs and fat.

As your tag line says, "Everything in Moderation". For some folks,
including diabetics, that can include a very moderate amount of
potato.

I updated the recipe to include the nutrition analysis if you'd like
to see how it works out.

Have a wonderful holiday season down there.


------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

On Sun, 02 Dec 2007 17:11:27 -0600, Pete Romfh
wrote:


The recipe was intended to be primarily a demonstration of a Low Fat
technique. The thin layer of potato flakes bakes up crisp when sprayed
with a bit of olive oil.

That one works out to 5g net carbs for a 4oz serving. Compared to
batter-fried fish it's significantly lower in carbs and fat.

As your tag line says, "Everything in Moderation". For some folks,
including diabetics, that can include a very moderate amount of
potato.

I updated the recipe to include the nutrition analysis if you'd like
to see how it works out.

Have a wonderful holiday season down there.

Hi Pete. Agreed. Thanks for the update.

And the same to you for the festive season:-)



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

"Alan S" wrote in message
news
On Sun, 02 Dec 2007 21:53:29 GMT, "Julie Bove"
wrote:


"Alan S" wrote in message
. ..
snip

I haven't bought any form of potato processed product since
I was diagnosed. We do buy, and eat in moderation, fresh
potatoes but I would not recommend that a type 2 keep
processed potato products in the larder at all.

Why not? I keep them here. Gluten free ones of course. I don't use them
often, but they do make a nice thickener for soups and some sauces.


Two reasons. I use several other things for thickeners: guar
gum and psyllium have other benefits and no blood glucose
effect; if I do need a starchy thickener I always have flour
or cornflour(cornstarch) available. However those last two
last a long time in this house.

I can not keep regular flour in the house because of Angela's food
allergies. Cornstarch tends to break down in reheating. I do use sweet
rice flour for some things but prefer the potatoes for other things. I
can't use psyllium because it's high in fiber. Don't know about guar gum
but that's just another thing I don't want to have to buy. I've heard it is
inferior to xanthan gum and I do have to buy that for gluten free baking.

In soup I use real potato and not much of it in proportion
to the other veges. I thicken by selectively blending a
proportion of the soup. For sauces I thicken by reduction.

I use real potato in some soups. Can't really do a reduction in crock pot
recipes unless you spend extra time to take some out, cook it down in a pot
(dirtying another pot) and then cook it some more.

The second reason is that I attempt to minimise ALL
commercially processed products. If processing is needed I
do it at home. That way I have total control of the
ingredients and the quality of the product.

I have total control too. I buy Barbara's Organic potato flakes. They are
nothing but dehydrated potatoes. They are also good for me to have on hand
when I accidentally make the mashed potatoes too runny. Due to the food
allergies, I've had to devise my own method for making them and it involves
using the cooking water. Sometimes I miscalculate and use too much water.
I can then add a few flakes and they come out perfect.

For breading/crumbing/crusting I use the old traditional
egg-wash, flour dip and breadcrumbs with various herbs,
spices, maybe some parmigiana. But I am careful to be very
sparing with the flour and crumbs. Similarly, for battered
fish I use a light beer batter, almost tempura style to
minimise the starch surrounding the fish or chicken and the
oil that is trapped in it.

Well, I have an egg allergy as does my daughter. We don't use regular flour
as I said before. Gluten free bread crumbs aren't very good. And beer has
gluten in it. So for us, potatoes work quite well! Plus they don't
spike me like flour does.