cshenk > wrote:
>At one time I checked such groups and found the adjustment of the set I was
>in, was to down-play food. There are surely groups that support foodies but
>I didn't find any. Here however, you will find us.

I'm so very happy that I've brought this up right now because I really need
foodie support from people who understand that a life without culinary pleasure
is unacceptable. Many of these people openly admit that they no longer eat for
pleasure. Even when I'm on the strictest phase of South Beach, I never
relinquish my pleasure in food; I just switch the objects of my affection. I
luxuriate in ricotta-based desserts, eggplant and bean dips with raw green
peppers, grilled meat or seafood, etc. But, I just can't relate to people who
think I should be perfectly prepared to give up all problematic foods without
even mourning them.

>Then you need to preserve that. Your friends share a like desire for good
>food with the company. I'm part of a similar group (it's on Fidonet, not
>usenet) and several are diabetics. Well controlled diabetics who love
>cooking and sharing food.

I wish I were part of a formalized group like that. (Shout out to anyone in the
Philadelphia area who wants to eat sensibly and socially with me.)

>Now, you've not had so limited of a set, but there are still going to be
>oodles of things you've never tried. You should get a glocose monitor if
>you havent already. The reason is you need to know what spikes *you* which
>may not be the same as what spikes another. The OP may think they have it
>all down pat and their advice is for you as well but that's not true. Do
>watch for that. Just understand that because *they* can't handle 1/2 cup
>rice, doesn't mean *you* can't. Glycemic indexes are just a guideline.
>Your own testing will show you where and what to portion control.

I'm very resistant to pricking my fingers multiple times a day and my doctor
hasn't yet mandated testing. So, I'm just assuming I can't eat carbs often and
getting used to that for now.

>You've got the obvious stuff. Watch the pastas and breads. Have small
>portions then test.

I like your common sense approach.

>Well, what my friends and I do, if we go out (instead of cooking in) is find
>a good spot that has something for all. A place that has dim sum will have
>other things such as garlic fried green beans with pork.

Damn straight! And eggplant stuffed with shrimp, bean curd rolls, salads,
turnip cakes, steamed meatballs, cold beef tendon, etc.

>The french pastry place may be a little harder but I've seen many have olive
and cheese plates as appetizers.

Of course, but I'll probably want some pain au chocolat.

>Think outside the box. If they have appetizers you can have, enjoy and
>share those about! Above all, try new things that are on the 'on list' for
>you. Like, I keep meaning to try an artichoke. It sounds right up my
>alley!

Too many leaves and not enough flesh.

>Favorite comfort food? LOL! Japanese eggplant, washed and just sliced long
>then brushed with olive oil, bit of black pepper and (ok shoot me!) bacos.
>Bake at 350 until it's just starting to brown. Grin, allowable for both of
>us and you can use something better than bacos if you want to. Don BTW
>doesnt get the bacos (unless he steals on off mine or Charlotte's) but gets
>MS Dash and crumbled dried crunchy chile spiced baby shrimps.

Yumm! I'd probably use whole wheat bread crumbs or panko.

>I've got tons of eggplant recipes using 'Japanese eggplant' (the long thin
>asian ones which need no peeling and are not bitter).

I love any kind of eggplant, anywhere, any time. So, feel free to email me your
recipes.

Thanks a lot,
Orlando