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"What have you eaten" Parallel Chat

Annb said:
My diet is pretty low carb most of the time but I'm too much of a chatterbox to stick to just what I've eaten, so I can't use the main thread. I often feel the need to explain my food choices, which is not welcome on the main thread. Now that I am finding more problems for whatever the gut issue is with vegetables, I am having to use a bit more carb, so that means my diet is no longer what I would call low carb (ie more than 50 g daily), so I don't fit there anyway.

Here, I can write down what I have eaten/will be eating and that helps to keep me on my toes, even if I'm the only one who sees it.

Today: breakfast was the last of the ragout. the chocolate, even though a very small amount does seem to make the sauce a bit smoother and richer. I will use it again.

2nd meal - more beef mince in a suet pastry pudding. That will need plenty of insulin, but I really wanted to make that pastry. I'll try roasting some Brussels sprouts to go with it. I am also making that tomato and aubergine dish as a side.

If I can muster the energy this afternoon, I will try making some red cabbage sauerkraut.
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Let me know how you make the red cabbage sauerkraut ..I buy the white variety unpasteurised
 
mojo37 said:
Let me know how you make the red cabbage sauerkraut ..I buy the white variety unpasteurised
Click to expand...
This is the recipe I am going to use. I have a glass jar with a valve in it, which I will use, rather than a bowl. I'll let you know how it goes.

RED CABBAGE SAUERKRAUT

Ingredients
  • 320g raw apple, peeled and coarsely grated
  • 450g very finely shredded red cabbage
  • 1 small red onion, (85g), finely chopped
  • 2 tsp caraway seeds
  • 1 heaped tbsp flaky sea salt
  • freshly ground black pepper to taste

Method​

step 1​

Tip all the ingredients into a large bowl, add 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins.

step 2​

Press the veg down in the bowl with your hands, then cover the surface and up the side of the bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap. Now place another similar-sized bowl on top. Press down hard and add anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to cover the surface. Cover again.

step 3
Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).

step 4
Check the sauerkraut. After a few days, you will see bubbles that have built up as it ferments. Give it a stir, then cover and weigh it down again as before. The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to sterilised jars and keep chilled. Will keep chilled for up to six months.
 
Annb said:
This is the recipe I am going to use. I have a glass jar with a valve in it, which I will use, rather than a bowl. I'll let you know how it goes.

RED CABBAGE SAUERKRAUT

Ingredients
  • 320g raw apple, peeled and coarsely grated
  • 450g very finely shredded red cabbage
  • 1 small red onion, (85g), finely chopped
  • 2 tsp caraway seeds
  • 1 heaped tbsp flaky sea salt
  • freshly ground black pepper to taste

Method​

step 1​

Tip all the ingredients into a large bowl, add 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins.

step 2​

Press the veg down in the bowl with your hands, then cover the surface and up the side of the bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap. Now place another similar-sized bowl on top. Press down hard and add anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to cover the surface. Cover again.

step 3
Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).

step 4
Check the sauerkraut. After a few days, you will see bubbles that have built up as it ferments. Give it a stir, then cover and weigh it down again as before. The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to sterilised jars and keep chilled. Will keep chilled for up to six months.
Click to expand...
Thank you :)
 
I've started the red cabbage sauerkraut but I'm not hopeful. There was very little water that came out of the mixture and it was very salty so I added water to top it up to cover the vegetables. It's now sitting in the jar on the worktop with a bag of water weighing it down - there wasn't enough of the mixture to fill the jar. It may be that the cabbage had been sitting in the fridge, waiting, for too long and so it was a bit on the dry side. We'll see. I noticed in a cookery programme on tv, in the early hours of this morning, James Martin making what he was calling "kimchi"; a cabbage and other veg pickle. As far as I am aware, Korean kimchi is made in a similar way to sauerkraut (with a few extra steps and ingredients). Might try his recipe sometime, but I don't think that is kimchi.

Breakfast today was the 2nd half of the meat pie that I made yesterday. I seem to have got the insulin dose about right for it so did the same today. Today's a bit of an issue because yet another Libre sensor failed, and it was the last one I had, so now it's back to fingerpricks.

2nd meal today will be salmon salad - nice and light on the carbs.
 
Annb said:
yet another Libre sensor failed, and it was the last one I had, so now it's back to fingerpricks.

2nd meal today will be salmon salad - nice and light on the carbs.
Click to expand...
That's so annoying! Do they replace failed sensors?

I've been eating the thai red curry, it is really tasty but I overcooked it in the slow cooker, so I need to get the timing right for that.

I've had to replace my outdated phone and it has not gone completely smoothly! I seem to have reached the "clueless old bat" phase of tech savvy a bit sooner than I'd like but things are (generally) a bit more user friendly than they were back in the day so I'm getting there.
 
jpscloud said:
I've had to replace my outdated phone and it has not gone completely smoothly! I seem to have reached the "clueless old bat" phase of tech savvy a bit sooner than I'd like
Click to expand...
Your profile doesn't say how old you are, and I'm afraid to ask now.
I've been mostly a clueless old bat since the internet came about, and worse since smartphones, and I'm only 48.
I'll also be forever stuck with a phone startling me every time I get a phonecall because since my last sailing trip (job) with a group it loudly says "HALLO ANTJE, HALLO ANTJE, HALLO ANTJE" with a strong German accent.
It was a very fun group, and a running joke got out of hand, and this 14 year old German boy got hold of my phone...

If only I could make this ringtone my alarm for my Libre, I'd wake up to alarms for a change! :hilarious:
 
Antje77 said:
Your profile doesn't say how old you are, and I'm afraid to ask now.
I've been mostly a clueless old bat since the internet came about, and worse since smartphones, and I'm only 48.
I'll also be forever stuck with a phone startling me every time I get a phonecall because since my last sailing trip (job) with a group it loudly says "HALLO ANTJE, HALLO ANTJE, HALLO ANTJE" with a strong German accent.
It was a very fun group, and a running joke got out of hand, and this 14 year old German boy got hold of my phone...

If only I could make this ringtone my alarm for my Libre, I'd wake up to alarms for a change! :hilarious:
Click to expand...
I'm in my 60s :) Grateful to have made it this far and I hope to be around for a bit yet!
 
jpscloud said:
I'm in my 60s :) Grateful to have made it this far and I hope to be around for a bit yet!
Click to expand...
See, that's what I was afraid of. How did I become a clueless old bat when it comes to tech in my 40's already?

If you'd like to stay around for a bit, I can recommend not letting random German youths get a hold of your phone. You may end up with a ringtone pulling you out of sleep so effectively it may cause a heart attack. Never in my life have I been this instantly awake when I get a phonecall in the early morning. :hilarious:
 
Annb said:
My diet is pretty low carb most of the time but I'm too much of a chatterbox to stick to just what I've eaten, so I can't use the main thread. I often feel the need to explain my food choices, which is not welcome on the main thread. Now that I am finding more problems for whatever the gut issue is with vegetables, I am having to use a bit more carb, so that means my diet is no longer what I would call low carb (ie more than 50 g daily), so I don't fit there anyway.

Here, I can write down what I have eaten/will be eating and that helps to keep me on my toes, even if I'm the only one who sees it.

Today: breakfast was the last of the ragout. the chocolate, even though a very small amount does seem to make the sauce a bit smoother and richer. I will use it again.

2nd meal - more beef mince in a suet pastry pudding. That will need plenty of insulin, but I really wanted to make that pastry. I'll try roasting some Brussels sprouts to go with it. I am also making that tomato and aubergine dish as a side.

If I can muster the energy this afternoon, I will try making some red cabbage sauerkraut.
Click to expand...
Red cabbage sauerkraut, is it the same process as regular green? I still haven’t tried making any since I did the class on it and received a beautiful pot for it as a birthday gift from my “ children.” We are in between trips now until new Year so I really should get on with it.
 
Antje77 said:
See, that's what I was afraid of. How did I become a clueless old bat when it comes to tech in my 40's already?

If you'd like to stay around for a bit, I can recommend not letting random German youths get a hold of your phone. You may end up with a ringtone pulling you out of sleep so effectively it may cause a heart attack. Never in my life have I been this instantly awake when I get a phonecall in the early morning. :hilarious:
Click to expand...
My delightful brother once set mine to call “get up get up” repeatedly in a progressively louder voice.
 
Got the phone sorted, I was being a bit impatient. Despite my best efforts to distract it by jabbing and swearing at it, it completed the updates I didn't realise were going on and finally connected to the mobile network. I should know better than to be impatient with setup, I worked in software support for a while back in the day.

@Antje77 that ringtone sounds hilarious! Speaking of heart attacks, some local numpties have been letting off those sonic boom fireworks late at night nearby - I nearly jumped out of my skin!

I had the last of the thai red curry last night so I might defrost some of the bolognese I made a while ago for tonight, and I'll do another minced beef stew with swede and carrots this week.
 
MommaE said:
Red cabbage sauerkraut, is it the same process as regular green? I still haven’t tried making any since I did the class on it and received a beautiful pot for it as a birthday gift from my “ children.” We are in between trips now until new Year so I really should get on with it.
Click to expand...
Pretty much the same - I don't use fennel seeds, which is usually recommended, because I don't like them. I do have a recipe for red cabbage and beetroot - I also don't like beetroot but the recipe uses beetroot instead of apple.
 
I just lost a whole lot of text! Aaargh!
Start again.
Breakfast was some ham and some Jacob's crackers. Tea, of course. It's not a great breakfast, but it is easy and within reach without too much movement on my part.

Yesterday I had a baking disaster. I decided to make blondies, which I have never made before. I found a recipe online and followed it exactly although the baking tin I used had different dimensions but the same volume. It obviously overflowed the pan and huge drops of the mixture baked onto the bottom of the oven. The blondies are in the compost bin and the oven, after a lot of work, is now clean again. Neil had to pull the oven out of its position and get it up onto a "workmate" bench so that I could access it. I scraped and scrubbed it, Neil had a go as well and it is back to normal now, but it was hard work. Neil used a trick with a rope and the workmate as a lever to get the oven up onto the workmate and back down again afterwards. I was still worried that he would hurt himself, but he seems to be OK. In the process I discovered that a little suction cleaner that I've had for years and used maybe 3 or 4 times, is useless so it has gone to the recycling plant. Actually gone already! Neil has taken it and a pile of cardboard boxes to be recycled on his way to the shops. He's gone to try and get supplies before the shops run out due to the coming storm and cancelled ferries.

2nd meal will have to be cabbage based - I haven't taken anything out of the freezer. Maybe cabbage and bacon in some form.

I suppose I'd better get on with that cake - in case the power goes off.
 
Cake is baked - orange drizzle. Dead easy to make. I can't face another trauma.

Haven't made anything for 2nd meal. Too sore after all the efforts today. Just going to have some tea and maybe some more crackers. The new pack of ham and the cheese are all out in the back porch fridge - too far away at the moment.
 
Hope the storm wasn't too rough @Annb. What a nightmare with your oven! I don't own a full size cooker any more, everything gets done in the air fryer or microwave, or on a little induction hob - and a load of other gadgets that I use sporadically. If you like to bake, though, I don't think anything beats a proper full size oven.
 
The storm was/is bad enough to stop the ferries but no harm done (around here anyway). It hasn't really eased off yet and the wind is still howling around the house, rain a bit lighter though.

My oven was a small commercial one bought something like 25 years ago. It is still going strong (solid commercial quality) although the marking on the temperature gauge has worn off; setting it is a bit of guesswork. It doesn't have a timer to turn it off and on, which shouldn't be a problem except, sometimes I can't move and things burn because I can't get to them. Not often though.

I don't think I could manage with anything smaller.

Breakfast - just a couple of slices of ham and some tea.
2nd meal will be pork chops with onion and mushrooms - Neil managed to get them yesterday.
 
Outlier said:
My Mum's recipe indicated Juniper berries and the apple had to be a cooker. I always add a slosh of cider vinegar as well - and some chopped up bacon.
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Sounds great. My version should include a Bramley apple but they're not so easily available here, so it has to be a very sharp dessert apple.
 
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