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Tudor_rose's Profile

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Diabetic Foodie

Type 1 or Type 2 diabetes? There is a difference, although the symptoms are the same. I think people should attempt to eat healthy and not overindulge in sugary foods and high glycemic index foods for the sake of their pancreas, which can get overworked, and eventually lead to Type 2 diabetes. Type 1 diabetes is an autoimmune disease and not caused by things like obesity and old age, which can lead to Type 2 diabetes in many, not all, cases.

I know that protein, and other foods not high in simple carbs, do not affect diabetes like other foods. It sounds like the nutritionist is trying to get your SO to lose weight, and not only eat healthier to maintain low blood sugar. Is that true? If so, then that's why you're getting the bland and low fat food choices, so I would recommend some ways to cook it so that it tastes better. I recommend various seasoning techniques.

Apr 05, 2014
Tudor_rose in Special Diets

Trader Joe's YAY/NAY - April 2014 [OLD]

I'm really bummed because they were one of the few places I could buy frozen wild caught shrimp for a reasonable price. There has been a high mortality rate on shrimp this year, and so many places have jacked the prices up 300% or more on wild and farm raised. Now they can't even get it in, and when I did get a package last time, the shrimp had a horrible odor to it. *sigh*

Apr 04, 2014
Tudor_rose in Chains

All-clad and grapeseed oil???

What is "CS?"

Apr 04, 2014
Tudor_rose in Cookware

All-clad and grapeseed oil???

Well, I ran out to buy an all clad MC2 12 inch fry pan today on clearance at TJ Maxx. It was $64, and very very heavy. I felt I couldn't pass up such a good deal on the fry pan, but I almost didn't buy it because of the grapeseed oil comment on amazon.com. I'm happy that grapeseed oil doesn't hurt it. I think one of the biggest mistakes that home cooks make is not properly adjusting heat temp.

I'm going to sear some pork loin in it tonight. :-)

Apr 04, 2014
Tudor_rose in Cookware

All-clad and grapeseed oil???

I suspect that the person just used too high a heat. Thanks for the replies.

Apr 04, 2014
Tudor_rose in Cookware

All-clad and grapeseed oil???

I heard on an amazon.com review that grapeseed oil stains all-clad pots and pans? Is this true? I use grapeseed oil for searing meats, and stir fries. I was thinking of getting an all-clad piece, but if grapeseed oil stains them, I'm not sure I want to.

Apr 03, 2014
Tudor_rose in Cookware

Mystery Diner

It's really fake, and they keep using the same "mystery diners" over and over again, like Shelline. Wouldn't someone recognize her from the show if they were being spied on by her?

Nov 04, 2012
Tudor_rose in Food Media & News

Cold Breakfast Cereal and Blood Sugar Spikes

Have you tried any quinoa based cereals? I have a type 1 diabetic daughter, and cold cereal is a nightmare. Everything, including oatmeal, makes her blood sugar spike over 300 mg/dl. It might be easier to handle for a type 2 diabetic though. If she even eats protein with it, the spike will be delayed, and will come around a couple of hours later. It's so hard to dose insulin for something like that.

Oct 29, 2012
Tudor_rose in Special Diets

Black thready things in frozen tilapia

Not sure what the black things are, but if you do buy tilapia, just make sure it's not from China. Other farms are okay, like Thailand and the United States, and South America. I heard China has the worst quality farm raised seafood due to their dubious practices.

Oct 29, 2012
Tudor_rose in General Topics

Ingredients Not Found at High End Restaurants

Black rice, which I think should be used in more sushi restaurants. It's amazing stuff.

The only time I see okra is in gumbo.

Oct 29, 2012
Tudor_rose in General Topics

Air chilled chicken vs. regular

Have any of you tried organic conventionally chilled chicken to air chilled non-organic. I still like air chilled better. If you ever had organic air chilled, it's an amazing eating experience.

Oct 29, 2012
Tudor_rose in General Topics

What are some foods you have to make homemade becuse you cannot find it comparable in a store or restaurant

Chocolate chip cookies for me too.

Oct 20, 2012
Tudor_rose in General Topics

What are some foods you have to make homemade becuse you cannot find it comparable in a store or restaurant

For example, I don't like any canned or carton chicken stock. They're all awful, and I have to make my own.

I don't quite think any pasta sauce tastes as good as my own either, even if from a jar. There are some good pasta sauces at fine Italian restaurants, but they're usually too greasy or lacking in meat for me. I like my own.

Oct 20, 2012
Tudor_rose in General Topics

Best pasta sauce in a jar?

In case anyone cared, Bertolli scored lowest in the pasta sauces on ATK.

Oct 20, 2012
Tudor_rose in General Topics

Best pasta sauce in a jar?

Victoria just won 'best pasta sauce' on America's Test Kitchen.

Oct 19, 2012
Tudor_rose in General Topics

Best pasta sauce in a jar?

Good advice. You don't need sugar because when tomatoes cook long enough, especially with onions, they get sweet on their own. Sugar, corn syrup and other sweeteners mask inferior ingredients. I love san marzano tomatoes, which is what is used in Isola brand (my favorite brand of jarred pasta sauce). They're sweeter than other tomatoes. Never found a jar of heirloom tomato sauce though. I should attempt to make some on my own. It's so easy to make your own tomato sauce, if only people knew how, they'd never buy the jarred stuff again.

Oct 18, 2012
Tudor_rose in General Topics

Air chilled chicken vs. regular

It has a denser texture too. Some chicken is so engulfed with water, it tastes wierd. Good chicken should have a tender steak like texture.

Oct 17, 2012
Tudor_rose in General Topics

Pressure cooker vs crockpot (slow cooker)

I think the biggest problem with electric pressure cookers is the fact that they do not all go up to 15 PSI, and that really stinks. I can't complain about mine though, I love them (I have two of the same model). I just hate recipes that take 8 hours to cook under long slow heat to get tenderized. The pressure cooker does this in a fraction of the time.

Oct 15, 2012
Tudor_rose in Cookware

Air chilled chicken vs. regular

You're welcome.

True, but you can find chickens labeled 'air chilled.' However, always assume water chilled if it's not labeled. Air chilled also costs 2 to 3 times more than water chilled, so air chilled chicken should always be labeled, so you know why you're paying the higher price.

Oct 15, 2012
Tudor_rose in General Topics

Pressure cooker vs crockpot (slow cooker)

I like my electric pressure cookers because I don't have to monitor my gastop stove, and I can just walk away from it, and it automatically turns off. It also has a delay feature, so if you did want to have food ready when you came home from work, it's there too. I think there are pros and cons to both stove top and electric pressure cookers. :-)

Oct 15, 2012
Tudor_rose in Cookware

Air chilled chicken vs. regular

That's why you see something on the package stating that "such and such percent of the weight is water." If they were just dunked in quickly, then I would assume there would be no added extra water. You do not see this comment on air chilled birds.

Oct 15, 2012
Tudor_rose in General Topics

Best pasta sauce in a jar?

I have to check, but the capers are not salty at all. I didn't even realize they were capers because they don't have that salty briney caper flavor. It's just as salty as other pasta sauces I've tried.

Oct 14, 2012
Tudor_rose in General Topics

Best pasta sauce in a jar?

"Isola roasted garlic and zucchini flowers" marinara. It also has capers in it, san marzano tomatoes. It has amazing texture, and lots of herbs and spices. I really love it when I'm in a pinch and I can't make homemade tomato sauce. I tried Rao's, and I wasn't impressed. This is around the same price as Rao's, but Whole Foods had a sale on it, and I tried it. This was amazing sauce. It also doesn't have added sugar, which to me, is the sign of a poor sauce. If you need sugar, then you're probably using inferior ingredients, and you need to make up for the taste. http://www.isolaimports.com/product.p...

Oct 14, 2012
Tudor_rose in General Topics

EU to spend 3 million Euros to promote eating insects 'as alternative source of protein'

It's an inexpensive alternative form of low fat protein, and many of us already eat "bugs" in the form of lobster and other crustaceans, which are related to insects. I can't complain because for many parts of the world, insects are a main source of food, and there's nothing wrong with it for them.

Oct 14, 2012
Tudor_rose in Food Media & News

Is this your "dream" food label?

Don't forget also, it's not just what's in our food, but what it's packaged in too. BPA's are not labeled on cans, and there are also harmful chemicals in other packaging, like BHT in cereal packaging. You also can't tell how your meat was raised, if there are antibiotics, and so on.

Oct 14, 2012
Tudor_rose in Food Media & News

Air chilled chicken vs. regular

This is an explanation from Bell & Evan's website, but I buy air chilled chicken through other vendors. The process is the same though.

http://scottschickenblog.com/2009/08/...

Oct 14, 2012
Tudor_rose in General Topics

PBS the last bastion for REAL shows on cooking.

You sound like you know the guy or you own a place he visited.

Oct 14, 2012
Tudor_rose in Food Media & News

Air chilled chicken vs. regular

I go out of my way to buy air chilled chicken. I feel it's "denser," tastes better, is moist, and has more flavor. It also does not retain any of the chlorinated water that regular chicken is dunked in. BTW, organic does not necessarily mean "air chilled." Does anyone else have opinions on this subject?

Oct 13, 2012
Tudor_rose in General Topics

Is this your "dream" food label?

Interesting, but honestly, I don't trust what my country considers to be "nutritious." I do wish we would label GMO's and we would make trans fat illegal, as it is in Europe. One of the primary reasons I stopped eating out (well, there's lots of reasons) is because I want to know what's in my food. Sorry to rant, but I rarely read the nutrition label. The thing I find the most information from a package of food is the ingredient listing. Thank you for the interesting topic.

Low fat, all natural, no preservatives, etc. . . don't mean a thing. Read your ingredients, and know what to look out for. Consumers need to educate themselves, and no nutritional label will do it as far as I'm concerned.

Oct 13, 2012
Tudor_rose in Food Media & News

Roast Beef

I don't personally use a roasting pan to cook roast beef. I would either braise in in a dutch oven, or use a slow cooker or a pressure cooker, and in those cases, I would always use liquid. I believe, and someone can correct me on this, that it helps to use liquid in a roasting pan so that it doesn't dry out. Some people use wine, stock, beer, or just water, and they cover with foil. However, if you don't have a roasting rack, the veggies will help, especially if they're submerged in a flavorful liquid. Once the beef is cooked, then the liquid can be strained and used for a sauce or gravy.

Oct 13, 2012
Tudor_rose in Home Cooking