On 7/14/2013 1:41 AM, Todd wrote:
> On 07/13/2013 11:10 PM, Billy wrote:
>> In article >, Todd >
>> wrote:
>>
>>> Hi All,
>>>
>>> I have been reading up on how to prepare Nopolas
>>> (Prickly Pear). What I have come up with comes
>>> out sour and slimy.
>>>
>>> I found this remark over on
>>> http://www.wikihow.com/Eat-Prickly-Pear-Cactus
>>>
>>> Boiling them with a copper coin (an old Mexican
>>> "veinte") is a common remedy to thin the sap and
>>> make it more palatable to unaccustomed diners.
>>>
>>> A "veinte" in this context is a copper Mexican coin.
>>>
>>> Toss in a penny? Have you guys ever heard of such a
>>> thing?
>>>
>>> Any counter indications for NIDDM's (non insulin
>>> T2's)?
>>>
>>> Any opinions? Thinning the sap, or slimy stuff,
>>> sounds like what I am after.
>>>
>>> From my research, what I am finding is that I should
>>> boil my nopalitos (cut up Nopales) in heavily salted
>>> water, drain and repeat. Then add them to what I want.
>>>
>>> Many thanks,
>>> -T
>>
>> I was advised to use nopales when cooking beans. They thicken the beans.
>>
>
> Hi Billy,
>
> I was told to crack some eggs over them and scramble them up.
>
> Beans are way to high carb for me. Rats!
>
> Are you T1 or T2?
>
> Thank you for the tip!
>
> -T

That's how the locals eat them here. Mixed in with scrambled eggs,

As for beans, they are high in fiber and many endos recommend them as
there seems to be an enzyme in beans that is beneficial to diabetics.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.