have much in the house. It's rice noodles in a peanut coconut sauce with red
pepper and broccoli - kind of mildly spicy. Oh, and I topped it with
scrambled egg strips. Tom ka gai is a Thai soup - coconut milk, kafir lime
leaves, galangal, chicken or veggie broth (or water), chicken, ginger, fish
sauce, etc.. It's mostly broth - very light with a good tang. It complements
the heavier peanut sauce of the entree nicely. Of course, if I really make
it tomorrow I have to go to the south side to get the lime and galangal and
a new bottle of fish sauce. (Damn, I wish that stuff came in itty bitty
airline sized bottles, so I could just buy what I need instead of opening a
big ol' bottle and invariably throwing it out 6 months later, only partially
used.)
Mmmm, asian food. Yummy.
-d
----- Original Message -----
From: "Ben Braver" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Tuesday, December 16, 2003 10:11 AM
Subject: Re:Cinnamom and Type2 Diabetes
> Deanna,
>
> Peanut noodles? Sounds yummy, details please?
> and what's tom ka gai ??
>
> -Ben(B)
>
>
> >Ben,
> >We have an arrangement with the couple down the street. We cook and
deliver
> >food for them on Wednesday, they cook and deliver food for us on Sunday.
It
> >gives both families a reason to make a scrumptious meal (instead of
another
> >frozen pizza or can of soup), and it ensures at least 2 nutritious meals
a
> >week. We also try to provide enough for leftovers for a lunch, as well.
It's
> >a great deal. Try it. You'll like it.
> >
> >-Deanna "making peanut noodles and tom ka gai this week" Schneider
> >
> >
> >----- Original Message -----
> >From: "Ben Doom" <[EMAIL PROTECTED]>
> >To: "CF-Community" <[EMAIL PROTECTED]>
> >Sent: Monday, December 15, 2003 4:34 PM
> >Subject: Re: Cinnamom and Type2 Diabetes
> >
> >
> >> While you seem to have a somewhat inflated idea of how much time,
> >> effort, and money I'm willing to put into cooking for little old me, I
> >> will say 2 things about this.
> >>
> >> 1: Next time I'm in Atlanta, I'm *so* coming to dinner at your place.
> >>
> >> 2: Next time I cook for a girl, something like this would blow her
> >> socks off. Maybe more -- cinnamon is supposedly an aphrodesiac. :-)
> >>
> >> *sigh* As much as I used to enjoy cooking, I was never very subtle,
and
> >> now I'm really out of practice. What I need are a bunch of local
> >> people who would enjoy a weekly round robin sort of cooking group.
> >> Maybe I'll dig some people up and suggest it, if for no other reason
> >> than to practice.
> >>
> >> --Ben "needs to spend more time in the kitchen" Doom
> >>
> >> Adam Churvis wrote:
> >>
> >> > I know Deanna already mentioned Middle Eastern recipes, but you'll
> >probably
> >> > want to look specifically at Moroccan dishes, like the tajines. They
> >use
> >> > proportionally more cinnamon that other cuisines.
> >> >
> >> > I make a chicken tajine that uses a good amount of cinnamon and only
a
> >> > little honey (which can be omitted for your diet if you need), and it
> >rounds
> >> > the flavor out with orange water and a touch of cardamom. The whole
> >thing
> >> > is served over couscous (the real stuff, made in a real
couscouserie --
> >no
> >> > instant box stuff here).
> >> >
> >> > Stop by next time your in Atlanta and I'll cook it for you, or I can
> >send
> >> > you the recipe. It's a little involved the way I do it, because I
roast
> >a
> >> > seasoned bird first, then discard skin, fat, and bones before adding
the
> >> > meat to the tajine. Doing it this way also lets the vegetables stay
a
> >> > little crisper because they don't have to cook for such a long time,
and
> >the
> >> > flavor is deeper because half of it is already infused in the meat
from
> >the
> >> > roasting process, and you know how much better roasted spices taste.
> >And
> >> > most importantly, the entire dish has only a fraction of the fat that
it
> >> > normally would.
> >> >
> >> > Another tip: if you like the luxurious nature of honey and fat in a
> >> > traditional tajine but can't take the diet hit, substitute a little
> >lekvar
> >> > (a relatively unsweet prune jam used in Jewish cooking) to the tajine
at
> >the
> >> > beginning of cooking. Also adds a nice flavor hint.
> >> >
> >> > Respectfully,
> >> >
> >> > Adam Phillip Churvis
> >> > Member of Team Macromedia
> >> >
> >> > Advanced Intensive ColdFusion MX Training
> >> > ColdFusion MX Master Class:
> >> > January 12 - 16, 2004
> >> > http://www.ColdFusionTraining.com
> >> >
> >> > Download CommerceBlocks V2.1 and LoRCAT from
> >> > http://www.ProductivityEnhancement.com
> >> >
> >> > The ColdFusion MX Bible is in bookstores now!
> >> > ----- Original Message -----
> >> > From: "Ben Doom" <[EMAIL PROTECTED]>
> >> > To: "CF-Community" <[EMAIL PROTECTED]>
> >> > Sent: Monday, December 15, 2003 4:02 PM
> >> > Subject: Re: Cinnamom and Type2 Diabetes
> >> >
> >> > > I saw an article about this the other day. I've been trying to
> >figure
> >> > > out how to include more cinnamon in my diet without adding more
> >sugar.
> >> > >
> >> > > Ideas/recipies welcome.
> >> > >
> >> > > --benD
> >> > >
> >> > > [EMAIL PROTECTED] wrote:
> >> > >
> >> > > > Cinnamon Improves Glucose and Lipids of People With Type 2
Diabetes
> >> > > > article in DiabetesCare, American Diabetes Assn.
> >> > > >
> >> > > > http://care.diabetesjournals.org/cgi/content/abstract/26/12/3215
> >> > > >
> >> > > > -Ben
> >> > > >
> >> > >
> >> >
> >>
>
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