cshenk > wrote:
>A sad group and I left the few I found because I was looking specifically
>for good recipes even if I needed to adjust them for me. I instead went on
>my own culinary searches and found lots of things over time. Perhaps I can
>peel out some of the better ones for you to look over later.

Probably after I finish comprehensive exams next week.

>Thats the way to do it. You have the skill set, now use it gently over
>time.

I admit, those folks on ASD freaked me out. They want me to start testing right
now and to immediately swear off any food that spikes my levels.

>Well ours is electronic and we live all over the world, but at least once a
>year as many of as can, gather in person for a 4-5 day long 'cook in'. This
>past year, it was on my porch.

I wouldn't mind it being on mine next year.

>Since we are a mixed bag of dietary needs,
>we made sure that there were plenty of things various folks could eat, from
>pork free (one doesnt do pork) to diabetic (several need that) to low sodium
>(several again) to low carb for the dieters to high carb for the ones who
>want it.

That's the spirit!

>We started with one set *everyone* could eat. Live steamed blue crabs, cold
>old bay boiled shrimp, deep fried chilled breaded squid (sounds odd but it
>is delicious and a specialty of Don's), reduced sodium boiled peanuts (a
>delicate low sodium soy and cayenne pepper makes it work). I had some sort
>of veggies and some fruits too but forgot what. Lots of dipping sauces in
>little bowls everywhere. That way no traveller had to cook and there was
>enough all could find suitable.

That squid does sound odd indeed. How does it stay crunchy while cold? Oh, the
boiled peanuts appeal to me too.

>The following days were a blurr of 'stuff'
>made by my fellow foodies and if some of it I couldn't eat much of, I could
>still have a taste and go 'wow'.

Sometimes, that's exactly what I want to do.

>If you have one, invite me! You need only a kitchen and the willingness to
>let another use it. Umm, the others bring the food for cook in's but you'd
>be expected to have basics in normal single house amounts for impromptu use.
>Like a jar of mayo, a bit of mustard, black pepper, stuff you'd have
>already. I'm close enough to come up for a weekend (Norfolk area, about 5
>hours drive).

Sure, whenever you want to come up, just let me know.

>Ok, the new ones aren't like the old ones though. I've been diet controlled
>so long, I don't use one either.

Well, my last fasting level was 117, so I guess my diet isn't quite controlling
it yet.

>I got to see a friend use them though on
>some of my dishes (weekend neighbor cookouts). Last time, to see if he
>spiked on a bean and bell pepper dish that tastes alot like baked beans in
>sweetness but with no added sugar. He can handle the beans in portion
>control but not the sugar such dishes normally have yet was pining for that
>old sweet bean taste. He didn't spike so now makes the recipe better than I
>do.

I love baked beans, but often find them too cloyingly sweet, so I'm very
curious about this recipe.

>Thats really all that is needed. I was a little mystified on how to get us
>from a high salt low sugar, low fat, low cholestrol diet to shift to low (or
>lower) salt but we did it. Not over night, but we did. Foodies who cook,
>can adjust.

I would think that foodies would be especially good at making things taste
great with alternate ingredients or preparations.

>Best recipe developed on that hunt? How to make traditional
>salt boiled peanuts, in reduced sodium version *taste* the same and in this
>case, even *better*.

I believe you.

>Exactly! I love the turnip cakes! Real good chance they have kamaboko on
>steamed mustard greens with ginger or at least the ones here do.

Here too. I pretty much love any Chinese greens.

>Might be, but I've never tried one. I found out that anything green and
>meant to be green, suits me except some of the stronger flavored USA greens
>like collards and beet greens.

Even those are fantastic when not cooked to death or underseasoned.

>Hey, a few crumbs are ok. Take a ritz cracker and mush it up in a baggie
>and that will do 2 halves pretty well for 'crunch' topping appeal.

Yeah, anything crunchy with good crumb should do in that case.

>Ah most of those are not exported just now but if your email isn't munged
>(mine isn't) I can toss some! Mostly that's the one thing I just freehand
>with no recipe. I'll put together a set of the more unique ones for you.

I'll be emailing you shortly. I think I need to keep in regular touch with a
like mind.

Orlando