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What have you eaten today? (Low carb forum)

IanBish said:
It was a takeaway, @LivingLightly. I guess it's a bit like steak in so far as you don't know how tough or tender it will be until you eat it. I'll mention it to them next time I'm there.
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Oh I don't know @IanBish. I haven't eaten meat since I was about 18 years old so no recent experience of meat cookery, but when making lamb tikka I used to soak the meat overnight in a yoghurt and spice marinade. That did a pretty good job of tenderising the meat. I'm sure all South Asian chefs know this.

Greek cooks use a similar technique to make Lamb Souklavia and kebabs sometimes marinating the meat overnight in lemon juice, garlic and herbs instead of yoghurt.

As you say, I would definitely mention it when you next visit that take away restaurant.
 
Evening all

Today:

B: Two poached eggs and scallops with chopped, flat-leaf parsley, asparagus spears smothered with butter, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine
Tuna steaks rolled in finely chopped celery and sage, baked with sweet red peppers and aubergines, moistened with double cream and topped with grated, extra mature Cheddar cheese.
Steamed runner beans and mangetout topped with a knob of butter.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% chocolate.

D: Seafood salad made with tiger prawns and brown shrimps, avocado, cucumber, baby plum tomatoes, mint, salad onions and Halkidiki olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to wash down tablets.
 
DJC3 said:
No not kimchi, although I do make a lot of simple fermented veg ( just chopped and put in a jar with 2% brine and some ginger and garlic). Kimchi seems a little more effort and I’m a very lazy cook. I’ll be interested in how you get on if you do try, I love it.
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I'm like you I just ferment veggies in brine so technically more like sauerkraut but don't make classic kimchi. I just sometimes call it kimchi if it's a wider mix of veggies with inclusion of spices like ginger root. I also buy fresh kimchi sometimes and add a few extra bits of veggies to it to make it go further and transfer it into a bigger kilner glass jar as it's not cheap to buy.
 
Pre breakfast: spoonful of h/m yoghurt and a sprinkle of M&S grain free granola.
Out for breakfast/brunch to celebrate granddaughter’s birthday. I had bacon, poached eggs and double mushrooms. 1 black coffee and 1 tea with milk.
Dinner- pressure cooker lamb and spinach curry with a dollop of h/m yoghurt
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Rachox said:
3rd night of holibobs, roast dinner as it’s Sunday. I only ate a quarter of the huge Yorkshire. Blood sugar 5.3 before eating, peaked at 7.1 then down to 4.3 after 2 hours :)

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I used to love a yorkshire pud. I should have taken a leaf out of your book and shouldn't have had so many roasties and carrots. Mine went up to 9.1 and then back to 5.5 about two hours later. I might stick to a few small new potatoes in future. Looks like a lovely meal, though.
 
IanBish said:
I used to love a yorkshire pud. I should have taken a leaf out of your book and shouldn't have had so many roasties and carrots. Mine went up to 9.1 and then back to 5.5 about two hours later. I might stick to a few small new potatoes in future.
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Sounds like a plan @IanBish. If it's any consolation (it probably isn't), even one potato does that to my blood glucose and it takes more than 2 hours to return to my normal range. As for Yorkshire puds, they are out of the question. Things could definitely be worse, believe me!
 
Evening all

Today:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and garden tomatoes, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Whole sea bass baked en papillote, belly stuffed with sprigs of French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears topped with a knob of butter.
Baked calabrese, leeks, onions, garlic and sweet red peppers.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Salad made with anchovy fillets, eggs, avocado, lettuce, Padrón chillies, salad onions, lemon verbena and a touch of lemon juice, with a dollop of home-made aioli for dipping, topped with pecan halves.
Water to wash down tablets.
 
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