Subj : Re: KFC Waffles
To : Ruth Haffly
From : Dave Drum
Date : Sun Jul 13 2025 11:00:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> As you know I've never been one to obsess over carbs. I do keep an eye
DD> on them and if I hit a high-carb meal I'll probably balance it with a
DD> very low carb meal for the next.
RH> I don't obsess over them like I did for the first 18 months or so after
RH> I was diagnosed. Now I check the nutrition labels on packages, like you
RH> try to go low carb (and high protein) after a high carb day or meal and
RH> check my b/g almost every day. I've been more erratic on the last over
RH> the last month with the arm injury and travel but intend to get back to
RH> doing it regularly starting next Monday.
Since the primary care doc 86ed my diabetes med altogether I take a
"fasting" blood sugar reading every Saturday morning. As long as I'm
in the 90 to 110 range everything is hunky-dory. If that begins to go
up as it did last time I was taken off the meds - then I'm going to be
on the horn to Dr. Dynda for a fresh scrip. Bv)=
DD> And I'm helped by having to restrict my potato intake because of the
DD> potassium levels that concern my doctors.
RH> I limit my potato intake too, but eat more than I did when Steve and I
RH> first got married. My dad insisted on having mashed potatoes with
RH> 99.99% of his supper (or Sunday dinner) meals so I was rather fed up
RH> with them. (Most of the time Mom made gravy but not with ham or some
RH> other meats.) We use a mix of potatoes, rice, kasha, orzo and couscous,
RH> depending on what else is on the menu.
Mashed is good, But not for every meal. And potatoes are very versati;e.
DD> I don't even want to think about the carbs in this guy. Buy it's both
DD> delicious and habit-forming. Bv)=
DD> Title: Dirty Dave's Tribute Potato Soup
DD> Categories: Soups, Potatoes, Pork, Cheese
DD> Yield: 8 Servings
DD> ** Yukon gold potatoes work well in this soup and make
DD> the resulting product even more cream/buttery coloured
DD> than russets or red potatoes.
DD> Synthesised and tweaked from a combination of recipes
DD> and attempts to duplicate Eldon Drum's potato soup. It
DD> isn't a copy or a duplicate. But it's pretty darned good
DD> on its own.
DD> Uncle Dirty Dave's Kitchen
RH> It does look good. My dad had no signature dish but was a competant
RH> cook. He was able to keep us kids fed if mom was sick but if he grilled
RH> steaks, they were always well done. At any rate, I lived thru it. (G)
Many born-before 1940 cooks, diners preferred their steaks well done, or
in my opinion ruined. If I'm in a new place for steak I'll order medium-
rare and see what comes out the kitchen. Then I have a benchmark. Round
steak I like cooked medium, sirloin - medium-rare, and ribeye - rare. Of
course there are specialyy steaks, too ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving
16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil
Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.
Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes per side.
Allow to rest for an additional 3 minutes on the plate.
Enjoy.
Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.
Recipe by Bill Hilbrich
UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.
From:
http://www.food.com
Uncle Dirty Dave's Kitchen
MMMMM
... My body fought off several deadly diseases and I didn't even know.
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