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Type 1'stars R Us

therower said:
@Robinredbreast . Re the bap debate:). My initial question/ concern was with the packaging which as we know can be misleading at the best of times.
The manufacturers assumption is that half a bap is the norm and a full bap equates to two portions. For us in the know we can spot things like this, but for someone new to carb counting it’s misleading, frustrating and annoying.
BUT ultimately it’s only a bap on the bread counter of life:).
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1/2 a bap is the norm :wacky: erm NO, it's a sandwich, but a round sandwich with a filling in the middle. Manufactures............yes, quite misleading :banghead:
 
therower said:
@SueJB , @Robinredbreast. So apparently some people do eat half a bap ( ladies apparently):):):).
My apologies for assuming everyone is like me and @Knikki :):):).
Before any guys or gals add further comments about bap consumption and specific diets that do often appear on the forum. It was a JOKE!!!!!!!

@Robinredbreast . Names for power tools.........well I guess this one will have to known as the ...Slab Slayer.
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poo!! sorry I took it seriously but sometimes I just need a half!
 
Robinredbreast said:
1/2 a bap is the norm :wacky: erm NO, it's a sandwich, but a round sandwich with a filling in the middle. Manufactures............yes, quite misleading :banghead:
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and to continue this I've just eaten 2 slices of toast with pike "caviar" heaven. I'm not sure which was better!!
 
SueJB said:
poo!! sorry I took it seriously but sometimes I just need a half!
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And there’s nothing wrong with eating half a bap. Confusion comes when half a bap is classified as “ per serving “.
Maybe it’s just me being curmudgeonly towards bap suppliers;););)
 
helensaramay said:
One of the advantages of baking my own bread is each roll/bap/bun is custom sized as one serving which means no half rolls/buns/baps left in the packet.
When it comes to carb content, I use the standard 50% for all bread and weigh it.

I accept all curmudgeoness directed to packaged bap suppliers.

Writing of which, my sourdough is resting. Should make 3 small loaves. Two will be frozen for another day and one will be eaten fresh or toasted over the next week.
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Sounds as though this is a brill recipe for sourdough @helensaramay ,can you share it pls?
 
And I'm back to report in that there was not one single unplanned stop to coax blood sugars back up on an 18 miles walk! Yippee!! (Mind you, I've not had one single unit of Novorapid either with the 2nd breakfast or lunch stops after a couple of units with 1st breakfast before setting off. Just had some now with oatcakes and cheese, though.)

There were a lot of angle grinders in use today whilst I was out and about. Any of you lot?

Time for a hot bath now, methinks.
 
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warburtons do a lovely wholegrain and oat loaf ypu get about 12 slices in the pack each slice is 15g of carb (full sized as well)tasty too .as for the bap debate i eat a whole one ....is there really any other way 25g per roll in iceland bakery range delish :hungry: had a very full on day with the grandsons today took them to a place called fantasy land one of them soft play places ...mental note to oneself bring earplugs next time :)now deciding what to have for tea while im screaming at the footy on the telly c,o,y,b,b:)enjoy your evening everyone .
 
helensaramay said:
One of the advantages of baking my own bread is each roll/bap/bun is custom sized as one serving which means no half rolls/buns/baps left in the packet.
When it comes to carb content, I use the standard 50% for all bread and weigh it.

I accept all curmudgeoness directed to packaged bap suppliers.

Writing of which, my sourdough is resting. Should make 3 small loaves. Two will be frozen for another day and one will be eaten fresh or toasted over the next week.
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Here you go again.....tempting all the old curmudgeonly guys on the forum with your home baked wares.:):):)
You just love teasing us:):):)
 
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