
Chicken parm and lasagna from little hole in the wall old school Italian restaurant
Excellent and inexpensive. About $20
Quote: EvenBobQuote: DieterQuote: odiousgambitI just use a pot on the stove, never had a rice cooker
I also haven't tried to cook wild rice or brown rice in probably 40 years, I got such bad results in the beginning
as far as what goes on, even on the stovetop you want to generate steam, not just boil
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My rice cooker has a very well tuned system. So many scoops of rice, water to a corresponding level, select white or brown rice program (or an alternate mode).
45 minutes later, it has done its thing, and the rice is just about perfect.
I'm told the instant pot pressure cookers often have a rice mode, but I don't know if it is tuned for brown rice.
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I love rice but if you want to gain weight fast start eating a lot of rice. It's pure carbohydrate, that's why it keeps people in poor countries alive. For people in the West who have plenty of food it just makes them fat.
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I'm supposedly an advocate for moderation.
The traditional portion is absurdly small by Western standards - approximately 3/4 cup of dry rice (then cooked) per person per day.
Quote: Dieter
I'm supposedly an advocate for moderation.
The traditional portion is absurdly small by Western standards - approximately 3/4 cup of dry rice (then cooked) per person per day.
link to original post
That would produce almost three cups of cooked rice which amounts to about 120 g of carbohydrate. That is a gigantic a model carbohydrate for such a tiny amount of food. To give you an example I'm on a low carb diet and I eat about 20 G of carb a day. It would take me almost a week to eat as many carbs as there are in 3/4 cup of raw rice.
Quote: EvenBobQuote: Dieter
I'm supposedly an advocate for moderation.
The traditional portion is absurdly small by Western standards - approximately 3/4 cup of dry rice (then cooked) per person per day.
link to original post
That would produce almost three cups of cooked rice which amounts to about 120 g of carbohydrate. That is a gigantic a model carbohydrate for such a tiny amount of food. To give you an example I'm on a low carb diet and I eat about 20 G of carb a day. It would take me almost a week to eat as many carbs as there are in 3/4 cup of raw rice.
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To make it worse, I only like fried rice. To me an order of fried rice from the Chinese restaurant is a complete meal and probably the only thing I will eat the whole day.
Quote: EvenBobQuote: Dieter
I'm supposedly an advocate for moderation.
The traditional portion is absurdly small by Western standards - approximately 3/4 cup of dry rice (then cooked) per person per day.
link to original post
That would produce almost three cups of cooked rice which amounts to about 120 g of carbohydrate. That is a gigantic a model carbohydrate for such a tiny amount of food. To give you an example I'm on a low carb diet and I eat about 20 G of carb a day. It would take me almost a week to eat as many carbs as there are in 3/4 cup of raw rice.
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I agree with much of that, except I get a bit over 2 cups cooked rice. (Treble in volume, .75 x 3 = 2.25c.)
I generally try to make myself between 1/4c and 1/2c dry.
From what I see of typical Western portions, I would estimate around 1.5c dry rice per day (where rice is the staple), plus heaps of meats.
While I'm not on low-carb, I do try not to gorge myself like I used to.
Quote: billryanHave you found a decent supermarket fried rice?
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I have not. I have probably only tried two or three. I know fried rice is easy to male, but it is still much easier to get it from the Chinese restaurant the few times a year that I have it.
Quote: billryanGood Chinese food doesn't exist in southern Arizona. There are a few expensive sit-down places with umbrellas in their drinks, and there is Panda Express.
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I just realized I don't really favor Chinese dishes all that much. I mostly just use it as an occasional go-to to break the monotony of other food. I don't dislike it, but I can't think of anything I really look forward to either.
Quote: Dieter
I'm supposedly an advocate for moderation.
The traditional portion is absurdly small by Western standards - approximately 3/4 cup of dry rice (then cooked) per person per day.
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There may be shrink flation, but there are still some things expanding. A coke used to come in a 6 oz bottle. I believe I just saw a single serve coke in the 24oz size. Tall and thin so you can hold it. When they finally get to the 2 liter bottle, it's going to be really really tall.
Quote: rxwineQuote: Dieter
I'm supposedly an advocate for moderation.
The traditional portion is absurdly small by Western standards - approximately 3/4 cup of dry rice (then cooked) per person per day.
link to original post
There may be shrink flation, but there are still some things expanding. A coke used to come in a 6 oz bottle. I believe I just saw a single serve coke in the 24oz size. Tall and thin so you can hold it. When they finally get to the 2 liter bottle, it's going to be really really tall.
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The last time I stopped at a 7-11, they had gallon sized big gulps.
Supposedly they're a sharing size, but...
On the way back, we managed to find a Halal food truck. She was intrigued by the shakshuka, but the guy apologized and said they had that during breakfast only. She ended up getting a lamb & rice, as well as some samsas. I thought the samsas tasted a bit like upscale White Castle - oniony meat, wrapped in a crispy pastry. The rice was a beautiful golden color, but she was in Hungry Girl mode and not sharing.
I had a chicken wrap. The shawarma seasoning was strange to me, but pleasant. The inclusion of julienned carrots was novel. They seemed to dilute the richness of the sauces and add a little roughage, which is probably wise. I managed to eat about half before I had to take a break.
No photos. Hungry Girl was too fierce to concern myself with such things.
Apparently they no longer make the Clark bar which I was trying to find. I probably haven't had one in 40 years but damnit that is what I wanted. The Butterfinger is similar but just not the same.
Quote: DRichToday I was having a craving for a candy bar which I probably only have one every year or two.
Apparently they no longer make the Clark bar which I was trying to find. I probably haven't had one in 40 years but damnit that is what I wanted. The Butterfinger is similar but just not the same.
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Why didn't you deep fry it, they do stuff like that at the state fairs. Dip it in batter and stick it in the deep fryer for 2 minutes. They even do that with ice cream. Good and good for you.
Once in awhile I'll get around to eating a meal with chocolate Quik added to my milk. I've got 3 cases of Gatorade Zero stacked up for the fridge.
My A1C is 6.0.
Quote: ChumpChange
My A1C is 6.0.
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You lucky devil. Mine is over 7, and the doctors keep scolding me.
They don't seem to appreciate that falling asleep at the wheel is worse for me than a marginally high blood sugar, and that the occasional candy bar boosts alertness.
I am exerting impressive amounts of willpower not to go buy a stack of Skor bars. Those things are heavenly.
Two years ago, my AIC was 6.4, but improving my diet and exercise reduced it. It declined for seven labs and was as low as 5.7. Last month, it rose to 6.1, and I took appropriate steps. My Dr. is strongly urging I start on Metaformin but I convinced him to wait 60 days for the next labs.
Quote: Dieter
I am exerting impressive amounts of willpower not to go buy a stack of Skor bars. Those things are heavenly.
I agree, but still prefer the Heath bar.
Quote: DRichQuote: Dieter
I am exerting impressive amounts of willpower not to go buy a stack of Skor bars. Those things are heavenly.
I agree, but still prefer the Heath bar.
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Heathen!
;)
All the Skor vs Heath comparison articles I just checked seem to confirm my pro-Skor bias, although with the acknowledgement that the more upscale Daim or See's easily blow either out of the water.

Back on topic, a Wendy's baked potato - chili & cheese. This at least felt like a wholesome fast-food option, but a review of the nutrition information numbers says the sour cream & chive would have been substantially less sodium. Fortunately, the rest of my day wasn't particularly salty, so I'll survive.

I can't make organic hotdogs taste good by themselves. Okay, I haven't tried frying/browning. These are Applegate brand. Not adding a bun either.
I can still get them down though. They're not so awful I can't eat them, but they aren't very tasty,
Typical Oscar Meyer brand has additives.
Quote: rxwineMy experiment....
I can't make organic hotdogs taste good by themselves. Okay, I haven't tried frying/browning. These are Applegate brand. Not adding a bun either.
I can still get them down though. They're not so awful I can't eat them, but they aren't very tasty,
Typical Oscar Meyer brand has additives.
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I knew a guy who worked in a meat packing place 30 years ago and he invited me there to show how they made hot dogs. Never had one since. Absolutely disgusting.
Quote: rxwineMy experiment....
I can't make organic hotdogs taste good by themselves. Okay, I haven't tried frying/browning. These are Applegate brand. Not adding a bun either.
I can still get them down though. They're not so awful I can't eat them, but they aren't very tasty,
Typical Oscar Meyer brand has additives.
link to original post
Start by boiling them in water, with butter added to the boiling water. When the water is almost all boiled off, throw out the remaining water and add a bit more butter. Fry pan them. When I eat organic dogs( which is rare), I toast the bun and add spicy mustard.
Quote: billryanQuote: rxwineMy experiment....
I can't make organic hotdogs taste good by themselves. Okay, I haven't tried frying/browning. These are Applegate brand. Not adding a bun either.
I can still get them down though. They're not so awful I can't eat them, but they aren't very tasty,
Typical Oscar Meyer brand has additives.
link to original post
Start by boiling them in water, with butter added to the boiling water. When the water is almost all boiled off, throw out the remaining water and add a bit more butter. Fry pan them. When I eat organic dogs( which is rare), I toast the bun and add spicy mustard.
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Yeah, see I consider the bun and mustard like adding steak sauce to steak. I like steak fine plain. These hot dogs, not so much. Even most of the less than desirable cuts of steak alone are satisfactory --- just take a long time to chew!!
Quote: rxwine
Yeah, see I consider the bun and mustard like adding steak sauce to steak. I like steak fine plain.
It is nice to hear of someone else that likes plain hot dogs.
Quote: rxwineQuote: billryanQuote: rxwineMy experiment....
I can't make organic hotdogs taste good by themselves. Okay, I haven't tried frying/browning. These are Applegate brand. Not adding a bun either.
I can still get them down though. They're not so awful I can't eat them, but they aren't very tasty,
Typical Oscar Meyer brand has additives.
link to original post
Start by boiling them in water, with butter added to the boiling water. When the water is almost all boiled off, throw out the remaining water and add a bit more butter. Fry pan them. When I eat organic dogs( which is rare), I toast the bun and add spicy mustard.
link to original post
Yeah, see I consider the bun and mustard like adding steak sauce to steak. I like steak fine plain. These hot dogs, not so much. Even most of the less than desirable cuts of steak alone are satisfactory --- just take a long time to chew!!
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A hot dog without a bun is a sausage, in my opinion. According to legend, the hot dog was invented when a man put a sausage on a bun.
Quote: billryan
A hot dog without a bun is a sausage, in my opinion. According to legend, the hot dog was invented when a man put a sausage on a bun.
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"The making of sausage is "disgusting" because it typically involves grinding together various leftover animal parts like organs, fat, and skin, which can be unappealing to see, along with the fact that the traditional casing for sausages is made from cleaned animal intestines"
Sausage is made from the parts of animals that nobody wants to eat until you grind them up into a mush that nobody recognizes and stuff them into cases with lots of added fat for flavor. They are just about the most unhealthy thing you can eat.
Quote: billryanQuote: rxwineMy experiment....
I can't make organic hotdogs taste good by themselves. Okay, I haven't tried frying/browning. These are Applegate brand. Not adding a bun either.
I can still get them down though. They're not so awful I can't eat them, but they aren't very tasty,
Typical Oscar Meyer brand has additives.
link to original post
Start by boiling them in water, with butter added to the boiling water. When the water is almost all boiled off, throw out the remaining water and add a bit more butter. Fry pan them. When I eat organic dogs( which is rare), I toast the bun and add spicy mustard.
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Do you have a suggested dirty water seasoning?
When I looked at the spice blend that goes in the sausage mix, it seemed unusual.
Quote: billryanA true New Yorker never discloses the secrets of a dirty water dog. Not even a hint or allegation.
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As a 'Sconnie, I can say that a standard simmer liquid for bratwurst and the like is:
1 can cheap inoffensive beer
1/2 small onion, finely sliced
1/2 tsp boullion powder (chicken is great)
Multiply as needed to suit batch size
Even if I tell you the exact ingredients, the technique is way more important than the bath.
There was a time when clean water was scarce in NYC, especially in the immigrant neighborhoods, where little was wasted.

Gas station biscuit & gravy.
By the time we met, this biscuit had already stayed too long on the grab and go hot bar (despite having nearly three hours remaining on the "best by" label), skulking amongst the slabs of breakfast pizza and the chicken, egg, and cheese sandwiches.
Done well, biscuits and gravy are a satisfying comfort food.
Done poorly, it's damp flour (dried) covered in dry flour (moistened).
This particular expression lacked the characteristic delightful salty cholesterol that my cardiologist abhors and my palate craves.
A liberal application from my hot sauce reserve allowed me to endure it.
I really should remember that "Missouri" is pronounced "Misery", and cook my own darn breakfast.
Quote: Dieter
Gas station biscuit & gravy.
By the time we met, this biscuit had already stayed too long on the grab and go hot bar (despite having nearly three hours remaining on the "best by" label), skulking amongst the slabs of breakfast pizza and the chicken, egg, and cheese sandwiches.
Done well, biscuits and gravy are a satisfying comfort food.
Done poorly, it's damp flour (dried) covered in dry flour (moistened).
This particular expression lacked the characteristic delightful salty cholesterol that my cardiologist abhors and my palate craves.
A liberal application from my hot sauce reserve allowed me to endure it.
I really should remember that "Missouri" is pronounced "Misery", and cook my own darn breakfast.
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Your diet fascinates me. You seem above average in intelligence yet your diet does not reflect that. I would seriously fast before I ate what you ate. And please, I know what your choices are and you have more choices then cholesterol and fat.
Quote: EvenBobQuote: Dieter
Gas station biscuit & gravy.
By the time we met, this biscuit had already stayed too long on the grab and go hot bar (despite having nearly three hours remaining on the "best by" label), skulking amongst the slabs of breakfast pizza and the chicken, egg, and cheese sandwiches.
Done well, biscuits and gravy are a satisfying comfort food.
Done poorly, it's damp flour (dried) covered in dry flour (moistened).
This particular expression lacked the characteristic delightful salty cholesterol that my cardiologist abhors and my palate craves.
A liberal application from my hot sauce reserve allowed me to endure it.
I really should remember that "Missouri" is pronounced "Misery", and cook my own darn breakfast.
link to original post
Your diet fascinates me. You seem above average in intelligence yet your diet does not reflect that. I would seriously fast before I ate what you ate. And please, I know what your choices are and you have more choices then cholesterol and fat.
link to original post

Quote: EvenBob
Your diet fascinates me. You seem above average in intelligence yet your diet does not reflect that. I would seriously fast before I ate what you ate. And please, I know what your choices are and you have more choices then cholesterol and fat.
link to original post
A lot of roadside diners are disappearing. This is simple economic pressure; now that most truckers have a cell phone (instead of a calling card), they don't need to sit around for 3 hours trying to book a load, and there doesn't need to be a coffee shop with 20 phones available on the edge of every town.
This also means a lot of local flavour is disappearing from America. I'd like to taste some of it before it's all replaced with Arby's and Subway.
Some of the best barbecue I've ever had was at a nameless gas station at a back-country crossroads in Texas - they were cooking it in old oil drums out back. Some of the best tacos I ever had were at some nameless place outside of El Paso. The best, butteriest, flakiest biscuits I ever had were at a particular gas station in Tennessee.
Sometimes it's great. Sometimes it's horrid.
Quote: DieterQuote: EvenBob
Your diet fascinates me. You seem above average in intelligence yet your diet does not reflect that. I would seriously fast before I ate what you ate. And please, I know what your choices are and you have more choices then cholesterol and fat.
link to original post
A lot of roadside diners are disappearing. This is simple economic pressure; now that most truckers have a cell phone (instead of a calling card), they don't need to sit around for 3 hours trying to book a load, and there doesn't need to be a coffee shop with 20 phones available on the edge of every town.
This also means a lot of local flavour is disappearing from America. I'd like to taste some of it before it's all replaced with Arby's and Subway.
Some of the best barbecue I've ever had was at a nameless gas station at a back-country crossroads in Texas - they were cooking it in old oil drums out back. Some of the best tacos I ever had were at some nameless place outside of El Paso. The best, butteriest, flakiest biscuits I ever had were at a particular gas station in Tennessee.
Sometimes it's great. Sometimes it's horrid.
link to original post
I love eating at Mom & Pop type eateries that have a sign that just says "Eats". Where I live in Florida I have not found any good BBQ.
Quote: DRichQuote: DieterQuote: EvenBob
Your diet fascinates me. You seem above average in intelligence yet your diet does not reflect that. I would seriously fast before I ate what you ate. And please, I know what your choices are and you have more choices then cholesterol and fat.
link to original post
A lot of roadside diners are disappearing. This is simple economic pressure; now that most truckers have a cell phone (instead of a calling card), they don't need to sit around for 3 hours trying to book a load, and there doesn't need to be a coffee shop with 20 phones available on the edge of every town.
This also means a lot of local flavour is disappearing from America. I'd like to taste some of it before it's all replaced with Arby's and Subway.
Some of the best barbecue I've ever had was at a nameless gas station at a back-country crossroads in Texas - they were cooking it in old oil drums out back. Some of the best tacos I ever had were at some nameless place outside of El Paso. The best, butteriest, flakiest biscuits I ever had were at a particular gas station in Tennessee.
Sometimes it's great. Sometimes it's horrid.
link to original post
I love eating at Mom & Pop type eateries that have a sign that just says "Eats". Where I live in Florida I have not found any good BBQ.
link to original post
Don't fear the food truck.
The barriers to entry seem to be lower, and a lot of the food is quite good. The downside is that you might be eating at a picnic table in the rain, or at a steering wheel.
It could be a personal bias, but I wouldn't expect good barbecue in Florida. I'd look for seafood, including gator.
Quote: Dieter
It could be a personal bias, but I wouldn't expect good barbecue in Florida. I'd look for seafood, including gator.
I would expect to find one good BBQ restaurant in any well populated area. My county has 800,000 people so I would expect one good BBQ restaurant.
Quote: DieterQuote: DRichQuote: DieterQuote: EvenBob
Your diet fascinates me. You seem above average in intelligence yet your diet does not reflect that. I would seriously fast before I ate what you ate. And please, I know what your choices are and you have more choices then cholesterol and fat.
link to original post
A lot of roadside diners are disappearing. This is simple economic pressure; now that most truckers have a cell phone (instead of a calling card), they don't need to sit around for 3 hours trying to book a load, and there doesn't need to be a coffee shop with 20 phones available on the edge of every town.
This also means a lot of local flavour is disappearing from America. I'd like to taste some of it before it's all replaced with Arby's and Subway.
Some of the best barbecue I've ever had was at a nameless gas station at a back-country crossroads in Texas - they were cooking it in old oil drums out back. Some of the best tacos I ever had were at some nameless place outside of El Paso. The best, butteriest, flakiest biscuits I ever had were at a particular gas station in Tennessee.
Sometimes it's great. Sometimes it's horrid.
link to original post
I love eating at Mom & Pop type eateries that have a sign that just says "Eats". Where I live in Florida I have not found any good BBQ.
link to original post
Don't fear the food truck.
The barriers to entry seem to be lower, and a lot of the food is quite good. The downside is that you might be eating at a picnic table in the rain, or at a steering wheel.
It could be a personal bias, but I wouldn't expect good barbecue in Florida. I'd look for seafood, including gator.
link to original post
Quote: DieterQuote: DRichQuote: DieterQuote: EvenBob
Your diet fascinates me. You seem above average in intelligence yet your diet does not reflect that. I would seriously fast before I ate what you ate. And please, I know what your choices are and you have more choices then cholesterol and fat.
link to original post
A lot of roadside diners are disappearing. This is simple economic pressure; now that most truckers have a cell phone (instead of a calling card), they don't need to sit around for 3 hours trying to book a load, and there doesn't need to be a coffee shop with 20 phones available on the edge of every town.
This also means a lot of local flavour is disappearing from America. I'd like to taste some of it before it's all replaced with Arby's and Subway.
Some of the best barbecue I've ever had was at a nameless gas station at a back-country crossroads in Texas - they were cooking it in old oil drums out back. Some of the best tacos I ever had were at some nameless place outside of El Paso. The best, butteriest, flakiest biscuits I ever had were at a particular gas station in Tennessee.
Sometimes it's great. Sometimes it's horrid.
link to original post
I love eating at Mom & Pop type eateries that have a sign that just says "Eats". Where I live in Florida I have not found any good BBQ.
link to original post
Don't fear the food truck.
The barriers to entry seem to be lower, and a lot of the food is quite good. The downside is that you might be eating at a picnic table in the rain, or at a steering wheel.
It could be a personal bias, but I wouldn't expect good barbecue in Florida. I'd look for seafood, including gator.
link to original post
Coat anything in sugar laden barbecue sauce and it tastes great, a dog turd on a stick would taste wonderful drowned in barbecue sauce and cooked on the grill
Quote: DRichQuote: Dieter
It could be a personal bias, but I wouldn't expect good barbecue in Florida. I'd look for seafood, including gator.
I would expect to find one good BBQ restaurant in any well populated area. My county has 800,000 people so I would expect one good BBQ restaurant.
link to original post
It’s the cows. They’re not meant to eat off of modified swamp land.
Quote: rxwineQuote: DRichQuote: Dieter
It could be a personal bias, but I wouldn't expect good barbecue in Florida. I'd look for seafood, including gator.
I would expect to find one good BBQ restaurant in any well populated area. My county has 800,000 people so I would expect one good BBQ restaurant.
link to original post
It’s the cows. They’re not meant to eat off of modified swamp land.
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That was my thought.
Barbecue seems to pop up where there is an abundant source of meat animals, and an adequate source of smoke wood.
Virginia and Tennessee seem to make ham and bacon (which would seem to be preserved forms of smoked meat) from the hogs they raise.
The Carolinas seem to make barbecue with the hogs they raise.
Texas seems to raise beef, and has beef barbecue.
KC is (or was) surrounded by stockyards to load trains bound for Chicago. Some meat animals didn't get on the train, and got smoked.
Iowa seems to send most of their hogs to packing houses in Minnesota, Monmouth, Dubuque (formerly), and Madison (formerly), so while there are meat animals, they don't seem to go for barbecue. (Somewhat interestingly, a really good barbecue place is in Madison, not far from the old Oscar Mayer's plant. I always wondered if there was a connection.)
I just don't know if the economics of good barbecue hold up if you have to pay premium import prices for the meat and smoke. It would seem to price out the target customer demographic.
Oatmeal, with cinnamon and nutmeg.
About half a pat of butter, and a sprinkle of the yellow sweetener.
(No photo, because oatmeal - even spiced up - is so absurdly boring.)
Quote: DieterUtterly boring.
Oatmeal, with cinnamon and nutmeg.
About half a pat of butter, and a sprinkle of the yellow sweetener.
(No photo, because oatmeal - even spiced up - is so absurdly boring.)
link to original post