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Old 10-02-2013, 06:24 AM posted to alt.food.diabetic
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Default My dressing recipe for your review

Hi All,

I have six bunches of organic radishes ready for
dipping.

I also have a tub of TJ's crumpled Gorgonzola
cheese and a tub (pint?) of TJ's organic sour cream.
Combine and stir like hell. (Hard for me to burn,
overcook, or otherwise screw up.)

How would you alter this recipe for the better?

Many thanks,
-T




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Old 10-02-2013, 06:33 PM posted to alt.food.diabetic
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Default My dressing recipe for your review

Todd wrote:
Hi All,

I have six bunches of organic radishes ready for
dipping.

I also have a tub of TJ's crumpled Gorgonzola
cheese and a tub (pint?) of TJ's organic sour cream.
Combine and stir like hell. (Hard for me to burn,
overcook, or otherwise screw up.)

How would you alter this recipe for the better?

Many thanks,


Radishes and gorgonzola sounds real good. Garlic, a little hot papper, some
basil and paprika, a touch of salt and some Marsala (both in the dip and
for YOU!) couldn't hurt, eh?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~
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Old 10-02-2013, 08:17 PM
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Hmmm...first I ever heard of somebody sitting down to eat radiches. When we have some its usually reserved for nibbling on sparingly along with the pinto beans. Dont recall ever purposely dipping them into anything let alone into the combo of stuff mentioned. That may be some of regional delicacy you got going on there? Which geography is it? Thanks.


Quote:
Originally Posted by Todd View Post
Hi All,

I have six bunches of organic radishes ready for
dipping.

I also have a tub of TJ's crumpled Gorgonzola
cheese and a tub (pint?) of TJ's organic sour cream.
Combine and stir like hell. (Hard for me to burn,
overcook, or otherwise screw up.)

How would you alter this recipe for the better?

Many thanks,
-T

Last edited by bigwheel : 10-02-2013 at 08:20 PM
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Old 10-02-2013, 11:17 PM posted to alt.food.diabetic
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Default My dressing recipe for your review


Todd;1812159 Wrote:
Hi All,

I have six bunches of organic radishes ready for
dipping.

I also have a tub of TJ's crumpled Gorgonzola
cheese and a tub (pint?) of TJ's organic sour cream.
Combine and stir like hell. (Hard for me to burn,
overcook, or otherwise screw up.)

How would you alter this recipe for the better?

Many thanks,
-T


On 02/10/2013 12:17 PM, bigwheel wrote: Hmmm...first I ever
heard of somebody sitting down to eat radiches. When
we have some its usually reserved for nibbling on sparingly along with
the pinto beans. Dont recall ever purposely dipping them into anything
let alone into the combo of stuff mentioned. That may be some of
regional delicacy you got going on there? Which geography is it? Thanks.


Hi Big,

cru·di·tés (krd-t) [1]
pl.n. Cut raw vegetables, such as carrot sticks and
pepper strips, served often with a dip as an appetizer.

My wife makes me up a plate of nibbles when I am working
in the office. Radishes are a hit. Sometimes she slices
up a cucumber. Occasionally some green olives. etc..
Have no idea where we got the practice from.

I remember my father used to love to munch on the hottest
radishes he could find. I thought he was nuts at the time.

-T

1) http://www.thefreedictionary.com/Crudite
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Old 10-02-2013, 11:18 PM posted to alt.food.diabetic
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Default My dressing recipe for your review

On 02/10/2013 03:17 PM, Todd wrote:

Todd;1812159 Wrote:
Hi All,

I have six bunches of organic radishes ready for
dipping.

I also have a tub of TJ's crumpled Gorgonzola
cheese and a tub (pint?) of TJ's organic sour cream.
Combine and stir like hell. (Hard for me to burn,
overcook, or otherwise screw up.)

How would you alter this recipe for the better?

Many thanks,
-T


On 02/10/2013 12:17 PM, bigwheel wrote: Hmmm...first I ever
heard of somebody sitting down to eat radiches. When
we have some its usually reserved for nibbling on sparingly along with
the pinto beans. Dont recall ever purposely dipping them into anything
let alone into the combo of stuff mentioned. That may be some of
regional delicacy you got going on there? Which geography is it? Thanks.


Hi Big,

cru·di·tés (krd-t) [1]
pl.n. Cut raw vegetables, such as carrot sticks and
pepper strips, served often with a dip as an appetizer.

My wife makes me up a plate of nibbles when I am working
in the office. Radishes are a hit. Sometimes she slices
up a cucumber. Occasionally some green olives. etc..
Have no idea where we got the practice from.

I remember my father used to love to munch on the hottest
radishes he could find. I thought he was nuts at the time.

-T

1) http://www.thefreedictionary.com/Crudite



Great substitute for pop corn when watching a video with the wife!


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Old 11-02-2013, 12:46 AM posted to alt.food.diabetic
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Default My dressing recipe for your review

On 2/10/2013 12:24 AM, Todd wrote:
Hi All,

I have six bunches of organic radishes ready for
dipping.

I also have a tub of TJ's crumpled Gorgonzola
cheese and a tub (pint?) of TJ's organic sour cream.
Combine and stir like hell. (Hard for me to burn,
overcook, or otherwise screw up.)

How would you alter this recipe for the better?

Many thanks,
-T



I would use Fage brand fat-free Greek yogurt instead of sour cream.
Less carbs. Less fat and more protein. It tastes exactly like good
quality sour cream.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
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Old 11-02-2013, 12:47 AM posted to alt.food.diabetic
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Default My dressing recipe for your review

On 02/10/2013 03:18 PM, Todd wrote:
On 02/10/2013 03:17 PM, Todd wrote:

Todd;1812159 Wrote:
Hi All,

I have six bunches of organic radishes ready for
dipping.

I also have a tub of TJ's crumpled Gorgonzola
cheese and a tub (pint?) of TJ's organic sour cream.
Combine and stir like hell. (Hard for me to burn,
overcook, or otherwise screw up.)

How would you alter this recipe for the better?

Many thanks,
-T


On 02/10/2013 12:17 PM, bigwheel wrote: Hmmm...first I ever
heard of somebody sitting down to eat radiches. When
we have some its usually reserved for nibbling on sparingly along with
the pinto beans. Dont recall ever purposely dipping them into anything
let alone into the combo of stuff mentioned. That may be some of
regional delicacy you got going on there? Which geography is it? Thanks.


Hi Big,

cru·di·tés (krd-t) [1]
pl.n. Cut raw vegetables, such as carrot sticks and
pepper strips, served often with a dip as an appetizer.

My wife makes me up a plate of nibbles when I am working
in the office. Radishes are a hit. Sometimes she slices
up a cucumber. Occasionally some green olives. etc..
Have no idea where we got the practice from.

I remember my father used to love to munch on the hottest
radishes he could find. I thought he was nuts at the time.

-T

1) http://www.thefreedictionary.com/Crudite



Great substitute for pop corn when watching a video with the wife!



Here is an idea for cru·di·tés that no one may have thought of:
when coring cauliflower, save the more tender leaves. Supposedly
you can cook the leaves, but they taste really weird cooked.
But are tangy and spicy raw. And, no farts/cramps like you get
from eating raw cauliflower/broccoli.


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Old 11-02-2013, 01:09 AM posted to alt.food.diabetic
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Default My dressing recipe for your review

On 02/10/2013 04:46 PM, Janet Wilder wrote:
On 2/10/2013 12:24 AM, Todd wrote:
Hi All,

I have six bunches of organic radishes ready for
dipping.

I also have a tub of TJ's crumpled Gorgonzola
cheese and a tub (pint?) of TJ's organic sour cream.
Combine and stir like hell. (Hard for me to burn,
overcook, or otherwise screw up.)

How would you alter this recipe for the better?

Many thanks,
-T



I would use Fage brand fat-free Greek yogurt instead of sour cream. Less
carbs. Less fat and more protein. It tastes exactly like good quality
sour cream.


Hi Janet,

Thank you for the carb heads up. The sour cream is 1 gram / Tablespoon.
So I need to keep it down to around 8 tablespoons (4 sour cream + 4
Gorgonzola) per sitting.

I love Greek yogart. The full fat stuff is too many carbs. The
0% fat, well, has no fat. Since I am now a hunter/gather and no
longer ingest much carb, I get cold, tired, and dump slight amounts
ketones -- meaning am dieting by accident. So I add butter to
the 0% fat stuff.

TJ's has a similar yogurt to the one you speak of. I will consider
it next time (adding butter).

My wife does a thing with about six blueberries and butter. Heats
them in the microwave till they meld. Then stirs them into the 0%
Greek yogurt. Adds stevia (Now Foods). Very treaty.

Thank you so much!
-T
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Old 11-02-2013, 01:11 AM posted to alt.food.diabetic
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Default My dressing recipe for your review

On 02/10/2013 10:33 AM, Nick Cramer wrote:
Todd wrote:
Hi All,

I have six bunches of organic radishes ready for
dipping.

I also have a tub of TJ's crumpled Gorgonzola
cheese and a tub (pint?) of TJ's organic sour cream.
Combine and stir like hell. (Hard for me to burn,
overcook, or otherwise screw up.)

How would you alter this recipe for the better?

Many thanks,


Radishes and gorgonzola sounds real good. Garlic, a little hot papper, some
basil and paprika, a touch of salt and some Marsala (both in the dip and
for YOU!) couldn't hurt, eh?



Hi Nick,

I just made a test run of garlic powder, cayenne, basil, paprika. OH MY
IT IS GOOD! I am about to make up the whole batch.

Thank you!

-T
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Old 11-02-2013, 04:30 AM posted to alt.food.diabetic
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Default My dressing recipe for your review



"Todd" wrote in message
...

...................
I love Greek yogart. The full fat stuff is too many carbs. The
0% fat, well, has no fat. Since I am now a hunter/gather and no
longer ingest much carb, I get cold, tired, and dump slight amounts
ketones -- meaning am dieting by accident. So I add butter to
the 0% fat stuff.
...................


If you are talking of Fage, the whole milk yogurt has 8g
carbohydrates; the 2% also has 8g, and the non-fat has
7g. Not a difference worth mention, is it?
http://www.fageusa.com/nutrition/nutrition-benefits/

pavane



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Old 11-02-2013, 10:01 AM posted to alt.food.diabetic
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Default My dressing recipe for your review

On 02/10/2013 08:30 PM, pavane wrote:


"Todd" wrote in message
...

...................
I love Greek yogart. The full fat stuff is too many carbs. The
0% fat, well, has no fat. Since I am now a hunter/gather and no
longer ingest much carb, I get cold, tired, and dump slight amounts
ketones -- meaning am dieting by accident. So I add butter to
the 0% fat stuff.
...................


If you are talking of Fage, the whole milk yogurt has 8g
carbohydrates; the 2% also has 8g, and the non-fat has
7g. Not a difference worth mention, is it?
http://www.fageusa.com/nutrition/nutrition-benefits/

pavane


Hi Pavane,

I was looking at TJ's labels.

Are you speaking of

http://www.fageusa.com/products/fage-total-classic/

Which is 9 grams per 5.3 oz or .6625 of a cup.
Or 13.6 grams per cup.

This would definitely be "limited". Would have
to be the entire meal.

This is probably why on the link you gave, the
"Total Classic" is not recommended for diabetics.

-T
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Old 11-02-2013, 05:24 PM posted to alt.food.diabetic
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Default My dressing recipe for your review



"Todd" wrote in message
...
On 02/10/2013 08:30 PM, pavane wrote:


"Todd" wrote in message
...

...................
I love Greek yogart. The full fat stuff is too many carbs. The
0% fat, well, has no fat. Since I am now a hunter/gather and no
longer ingest much carb, I get cold, tired, and dump slight amounts
ketones -- meaning am dieting by accident. So I add butter to
the 0% fat stuff.
...................


If you are talking of Fage, the whole milk yogurt has 8g
carbohydrates; the 2% also has 8g, and the non-fat has
7g. Not a difference worth mention, is it?
http://www.fageusa.com/nutrition/nutrition-benefits/

pavane


Hi Pavane,

I was looking at TJ's labels.

Are you speaking of

http://www.fageusa.com/products/fage-total-classic/

Which is 9 grams per 5.3 oz or .6625 of a cup.
Or 13.6 grams per cup.


Their website that you referenced:

Serving Size: 1 Container 7oz (200g)
Servings per Container 1 Calories 190
Calories from fat 90
Total fat 10g
% DV Total fat 15%
Saturated fat 7g
% DV Saturated fat 35%
Trans fat 0g
Cholesterol 25mg
% DV Cholesterol 8%
Sodium 70mg
% DV Sodium 3%
Total carbohydrates 8g
.........
Sure looks like 8g per 7oz(200g) container.
To what do you refer?

pavane

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Old 11-02-2013, 06:27 PM posted to alt.food.diabetic
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Default My dressing recipe for your review

On 02/11/2013 09:24 AM, pavane wrote:


"Todd" wrote in message
...
On 02/10/2013 08:30 PM, pavane wrote:


"Todd" wrote in message
...

...................
I love Greek yogart. The full fat stuff is too many carbs. The
0% fat, well, has no fat. Since I am now a hunter/gather and no
longer ingest much carb, I get cold, tired, and dump slight amounts
ketones -- meaning am dieting by accident. So I add butter to
the 0% fat stuff.
...................

If you are talking of Fage, the whole milk yogurt has 8g
carbohydrates; the 2% also has 8g, and the non-fat has
7g. Not a difference worth mention, is it?
http://www.fageusa.com/nutrition/nutrition-benefits/

pavane


Hi Pavane,

I was looking at TJ's labels.

Are you speaking of

http://www.fageusa.com/products/fage-total-classic/

Which is 9 grams per 5.3 oz or .6625 of a cup.
Or 13.6 grams per cup.


Their website that you referenced:

Serving Size: 1 Container 7oz (200g)
Servings per Container 1 Calories 190
Calories from fat 90
Total fat 10g
% DV Total fat 15%
Saturated fat 7g
% DV Saturated fat 35%
Trans fat 0g
Cholesterol 25mg
% DV Cholesterol 8%
Sodium 70mg
% DV Sodium 3%
Total carbohydrates 8g
........
Sure looks like 8g per 7oz(200g) container.
To what do you refer?

pavane


Interesting. The first time I went to it this morning, I
got the one with honey in it. Last night I got 5.3 oz
per container. This time I get 7 oz and 8 carbs like
you did. I wonder if they are having problems with their
site? Forget everything I said.


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Old 11-02-2013, 06:59 PM
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Location: Foat Wuth
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Default

Ok gotcha on the crudites. Thanks. We eat those all time just never thought of trying it with a radich. We go for raw broccoli..green onyawns etc. Raw yellow squash is my single favorite. Could certainly see where a radich could fit into that crowd. Now my Daddy had me convinced those things were baby mice..which he held by their tails and dunked into red paint to make them red..then he would drag them out of the paint and bite of their heads to make the white part. Sounded plausible to me for quite a while. We dunk all that rabbit food in good old Ranch Dressing nowadays. I am fixing to instruct the Warden to add some radiches to her shopping list.


Quote:
Originally Posted by Todd View Post

cru·di·tés (krd-t) [1]
pl.n. Cut raw vegetables, such as carrot sticks and
pepper strips, served often with a dip as an appetizer.

My wife makes me up a plate of nibbles when I am working
in the office. Radishes are a hit. Sometimes she slices
up a cucumber. Occasionally some green olives. etc..
Have no idea where we got the practice from.

I remember my father used to love to munch on the hottest
radishes he could find. I thought he was nuts at the time.

-T

1) Crudite - definition of Crudite by the Free Online Dictionary, Thesaurus and Encyclopedia.
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Old 11-02-2013, 09:14 PM posted to alt.food.diabetic
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Default My dressing recipe for your review

Todd wrote:
: On 02/11/2013 09:24 AM, pavane wrote:
:
:
: "Todd" wrote in message
: ...
: On 02/10/2013 08:30 PM, pavane wrote:
:
:
: "Todd" wrote in message
: ...
:
: ...................
: I love Greek yogart. The full fat stuff is too many carbs. The
: 0% fat, well, has no fat. Since I am now a hunter/gather and no
: longer ingest much carb, I get cold, tired, and dump slight amounts
: ketones -- meaning am dieting by accident. So I add butter to
: the 0% fat stuff.
: ...................
:
: If you are talking of Fage, the whole milk yogurt has 8g
: carbohydrates; the 2% also has 8g, and the non-fat has
: 7g. Not a difference worth mention, is it?
: http://www.fageusa.com/nutrition/nutrition-benefits/
:
: pavane
:
: Hi Pavane,
:
: I was looking at TJ's labels.
:
: Are you speaking of
:
: http://www.fageusa.com/products/fage-total-classic/
:
: Which is 9 grams per 5.3 oz or .6625 of a cup.
: Or 13.6 grams per cup.
:
: Their website that you referenced:
:
: Serving Size: 1 Container 7oz (200g)
: Servings per Container 1 Calories 190
: Calories from fat 90
: Total fat 10g
: % DV Total fat 15%
: Saturated fat 7g
: % DV Saturated fat 35%
: Trans fat 0g
: Cholesterol 25mg
: % DV Cholesterol 8%
: Sodium 70mg
: % DV Sodium 3%
: Total carbohydrates 8g
: ........
: Sure looks like 8g per 7oz(200g) container.
: To what do you refer?
:
: pavane

: Interesting. The first time I went to it this morning, I
: got the one with honey in it. Last night I got 5.3 oz
: per container. This time I get 7 oz and 8 carbs like
: you did. I wonder if they are having problems with their
: site? Forget everything I said.
How many grams of those carbs are fiber? Many of us find that using high
fiber foods(that the US counts as carbs as a catch all but British folk
don't but list them separately) acrtually reduces the effective nomer of
carb grams in the food, so if something had 5 grams of carb listed in the
US and uder that lists 4 grams carb, you are for most purposes gettign
only about 2 grams of carbsin the portion. I count only the effective ,
or starchy or sugary, non-fiber carbs in my diet and it works well fot me.
Many food value listing books do give these number so yocan figure how
many "turn into sugar" carbs a food actually has.

Wendy



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