wrote:

I actually do use a small amount of
equal parts butter and parmesean on noodles, but I'd never call it
Alfredo.

IMO you'd be completely justified calling that Alfredo.

Steve

On Thu, 01 Nov 2007 21:38:02 -0700, sf wrote:

On Thu, 01 Nov 2007 10:33:12 -0700, Robert Klute
wrote:

Like I said, lose the cream. They don't use cream in Italy when they
make Pasta Alfredo style.

I understand that the parmesean is much different over there.... it's
creamier than our "real imported stuff" and the purpose of cream is to
give the alfredo that texture. I actually do use a small amount of
equal parts butter and parmesean on noodles, but I'd never call it
Alfredo.

You can get Parmigiano-Reggiano here - try Costco - it is worth it for
recipes like this. It is nuttier than here, not 'creamier' unless you
mean as opposed to having the consistency of cardboard.

On Thu, 01 Nov 2007 17:15:22 GMT, "Paul M. Cook"
wrote:


"Reg" wrote in message
et...
Paul M. Cook wrote:

1/2 cup reconstituted non-fat powdered milk
1/2 cup non-fat Kraft parmesan "cheese" (the stuff in a cardboard tube)
1/2 cup "I Can't Believe It's Not Butter"
1 pound low-carb "pasta"


If you estimate the above at around 4 servings, the "I can't believe
it's not foot ointment" stuff is going to contribute around 32 grams of
fat (although it does add mostly unsaturated fat where butter would
add saturated). That's not exactly low fat. Personally, I'd just
eat the real thing.


Sigh. It was a joke. Perhaps somebody out there cooks that way but I don't
want to know them.

I'm glad you haven't stooped that low! (if you want to make a real
low-fat alfredo use real milk, cut down on the butter/cheese, and put
some cornstarch in to help thicken it up.)

"cybercat" wrote in message
.. .

"Paul M. Cook" wrote
I can't eat really fatty foods, IBS don't ya know.

I will get reflux if I hit it too hard, or have something fatty AND
spicy like Buffalo Wings. After the drug Protonix healed the damage done
by reflux, I found myself avoiding a whole lot of fat, naturally. I don't
feel
deprived. I still eat red meat and cheeses, I just don't overdo and don't
have the combinations that really get me.

A plate of Alfredo will also cause my blood sugar level to go into the
deadly range, diabetes ya know.

I feel for you. It runs in my family, so I have to be careful. In the past
ten years
I have added things I really like that have high fiber to my diet. (Rather
than
choke down icky bran muffins and such, it is so much more pleasant just to
find things you like, you know?) I'm also exercising more. It may still
get
me,
just like the 25 years I smoked might still get me though I've been off
the
things
for seven years.


Avoid processed carbs, exercise, keep the weight down and you'll be doing
quite a lot to avoid diabetes.

But I still make this dish a couple of times a year. Wine is a mandatory
accompaniement. It cuts the fat, aids digestion and keeps the blood
sugar
down.

Wine keeps blood sugar down, really??? I love it, but I surely did not
know
that. One thing I will never do again--have hot wings, red wine, and
chocolate
in the same night. I might as well just say, "Please, God, hurt me and
hurt
me
bad." lol


Alcohol in small amounts kind of works like insulin. It opens the cells in
the body to receive blood glucose. But it is a very brief response and can
have a rebound effect causing a delayed and massive spike if used in excess.
Diabetics on insulin need to avoid alcohol because it can cause them to
miscalculate the amount of insulin they need, usually causing an overdose
resulting in a dangerous low.

But in a healthy person or a NID diabetic, taken with food, alcohol will
keep blood sugar low.

A nice big bowl of fresh papaya makes it go down easily.

Hey, that is a great idea. It's the enzymes, right? Papaya is an
ingredient
in some meat tenderizers.


Papayan is the enzyme. It is a miracle. It really helps the body to digest
food, especially fats. This has a very healthy effect on the colon. When I
feel flareups of IBS coming on, papaya often helps keep it to a minimum.

It's just worth whatever suffering I have to endure the next day.

I hate reflux so much. I don't know what IBD is like.

IBS, IBD is inflammatory bowel disease. Both can ruin your life. IBS is
more benign ion that it is non life threatening but IBS flareups can
immobilze you. IBD can kill you outright.

Paul

"Paul M. Cook" wrote in message
news:JDNWi.2277$9N6.239@trnddc03...

"cybercat" wrote in message
.. .


Alcohol in small amounts kind of works like insulin. It opens the cells
in
the body to receive blood glucose.

I see.

[...]


Papayan is the enzyme. It is a miracle. It really helps the body to
digest
food, especially fats. This has a very healthy effect on the colon. When
I
feel flareups of IBS coming on, papaya often helps keep it to a minimum.

Interesting. I like papaya, too.


It's just worth whatever suffering I have to endure the next day.

I hate reflux so much. I don't know what IBD is like.

IBS, IBD is inflammatory bowel disease. Both can ruin your life. IBS is
more benign ion that it is non life threatening but IBS flareups can
immobilze you. IBD can kill you outright.


My poor aunt and uncle suffer from IBD. I'll mention the papaya to them,
thanks. It might help with indigestion, too.

On Fri, 02 Nov 2007 11:11:19 -0700, Robert Klute
wrote:

You can get Parmigiano-Reggiano here - try Costco - it is worth it for
recipes like this. It is nuttier than here, not 'creamier' unless you
mean as opposed to having the consistency of cardboard.

I *do* use Parmigiano-Reggiano.

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Ever had Irish Alfredo?

I did last night, using Kerrygold butter and the last of the sheep's milk
cheese I had brought back from Ireland last month.

Felice

"Felice Friese" wrote in message
. ..
Ever had Irish Alfredo?

I did last night, using Kerrygold butter and the last of the sheep's milk
cheese I had brought back from Ireland last month.

Felice


sooo envious,
Dee Dee

On Thu, 01 Nov 2007 08:31:09 GMT, "Paul M. Cook"
wrote:

Wine is a
mandatory accompaniement. It cuts the fat, aids digestion and keeps the
blood sugar down.

Wine does all that? Wow, I think I'll say I drink it for medicinal
purposes only from now on.

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On Fri, 02 Nov 2007 22:36:25 GMT, "Paul M. Cook"
wrote:

Alcohol in small amounts kind of works like insulin. It opens the cells in
the body to receive blood glucose. But it is a very brief response and can
have a rebound effect causing a delayed and massive spike if used in excess.

Damn. I was hoping large quantities would be even better for me.

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sf wrote:
On Thu, 01 Nov 2007 08:31:09 GMT, "Paul M. Cook"
wrote:

Wine is a
mandatory accompaniement. It cuts the fat, aids digestion and keeps
the blood sugar down.

Wine does all that? Wow, I think I'll say I drink it for medicinal
purposes only from now on.

Nodnodnod.. just wot I say innit G

May I pour you a glass sf? )))

On Sat, 3 Nov 2007 18:15:57 -0000, "Ophelia" wrote:

sf wrote:
On Thu, 01 Nov 2007 08:31:09 GMT, "Paul M. Cook"
wrote:

Wine is a
mandatory accompaniement. It cuts the fat, aids digestion and keeps
the blood sugar down.

Wine does all that? Wow, I think I'll say I drink it for medicinal
purposes only from now on.

Nodnodnod.. just wot I say innit G

May I pour you a glass sf? )))

Clink!

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On Sat, 03 Nov 2007 11:15:41 -0700, sf wrote:

On Fri, 02 Nov 2007 22:36:25 GMT, "Paul M. Cook"
wrote:

Alcohol in small amounts kind of works like insulin. It opens the cells in
the body to receive blood glucose. But it is a very brief response and can
have a rebound effect causing a delayed and massive spike if used in excess.

Damn. I was hoping large quantities would be even better for me.

just say you're building your account for the future.

your pal,
blake