Genetics and Lifestyle.
“They don't do an A1C blood test in the UK?”
Hey Mr. patronising. We do test for diabetes in the UK. Perhaps more of a problem for your c*ntry, sadly. A typically detached merrican view of the world?
Keep healthy, have a cigar😉
🤣🤣
“They don't do an A1C blood test in the UK?”
Hey Mr. patronising. We do test for diabetes in the UK. Perhaps more of a problem for your c*ntry, sadly. A typically detached merrican view of the world?
Keep healthy, have a cigar😉
🤣🤣
Once again.... why do you accuse me of such? I'm pretty much matter of fact on such things. I do not patronize or show off.
I'm just curious.
You forget I'm a physicist by training and engineer because Physics Doesn't Pay The Bills...
No ulterior motives, no political innuendo...
Just the facts..
And remember, Manuel was not from Barcelona. I mean, if you're gonna talk about a "Way of looking at the World?... Britain? Come on!
Of all the people in the World... Britain... Fawlty's view of the World was as sarcastic and arrogant as it ever has existed.
There, now back to Food.
Wife made some strange stuff today... there's what looks like "orange soup" with big chunks of zuccini on the stop top and then a big chunk of char siu pork in the oven.... we'll see, I know she was trying to get rid of food in the fridge...
I'm just curious.
You forget I'm a physicist by training and engineer because Physics Doesn't Pay The Bills...
No ulterior motives, no political innuendo...
Just the facts..
And remember, Manuel was not from Barcelona. I mean, if you're gonna talk about a "Way of looking at the World?... Britain? Come on!
Of all the people in the World... Britain... Fawlty's view of the World was as sarcastic and arrogant as it ever has existed.
There, now back to Food.
Wife made some strange stuff today... there's what looks like "orange soup" with big chunks of zuccini on the stop top and then a big chunk of char siu pork in the oven.... we'll see, I know she was trying to get rid of food in the fridge...
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Funny you should mention the emptying of the fridge (freezer in this case). This is from May of last year.
When we do Char Siu, it is marinaded in the long 1" strips of the shoulder, not chunks. This bag probably has a half dozen of them.
BTW, there's a reason it's called Char Siu, and the hint is the Char part, as in cooked over a flame to get the desired blackened appearance.
EDIT: Pictures added.
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Picture?
Last time... our freezer in the garage started to mal function... I guess it was simply overfilled and the air flow was not so good. We tried emptying...
Finally, I just bought a bigger one. It's full again... I've started looking at building a walk in. ;-)
Char..... there was one New Year's Eve when I got a couple of nice pork tenderloins and I carefully marinated them for a week. Then on New Year's Eve, I fired up the BBQ to make it. I was gonna make that char siu as a big platter for our New Year's Eve Dinner.
It was a very hot BBQ.... I carefully cooked the pork so it wouldn't be caught in the flames..... just developing a beautiful red crust... then the phone in the house ran and I have no clue what my wife was doing but she didn't answer it... the machine came on and it was for her... so I walked into the house, grabbed the phone, found her and give it to her.
In the ensuing 60 seconds...
CHAR'd siu. 🔥🔥
Man, I was pissed off.
Anyhow, this time she made her own sauce from scratch... cut the pork into chunks, let it sit overnight in the marinade and baked it. It's not Chinese red, it's more like a Japanese BBQ brown sauce. She calls it char siu. It does smell very good. I guess will put some rice in the rice cooker and we'll have it with the .....
M I S T E R Y .. O R A N G E .. S O U P .. W I T H .. F L O A T I N G .. V E G G I E S
hmmm.... I'll take pictures.
Last time... our freezer in the garage started to mal function... I guess it was simply overfilled and the air flow was not so good. We tried emptying...
Finally, I just bought a bigger one. It's full again... I've started looking at building a walk in. ;-)
Char..... there was one New Year's Eve when I got a couple of nice pork tenderloins and I carefully marinated them for a week. Then on New Year's Eve, I fired up the BBQ to make it. I was gonna make that char siu as a big platter for our New Year's Eve Dinner.
It was a very hot BBQ.... I carefully cooked the pork so it wouldn't be caught in the flames..... just developing a beautiful red crust... then the phone in the house ran and I have no clue what my wife was doing but she didn't answer it... the machine came on and it was for her... so I walked into the house, grabbed the phone, found her and give it to her.
In the ensuing 60 seconds...
CHAR'd siu. 🔥🔥
Man, I was pissed off.
Anyhow, this time she made her own sauce from scratch... cut the pork into chunks, let it sit overnight in the marinade and baked it. It's not Chinese red, it's more like a Japanese BBQ brown sauce. She calls it char siu. It does smell very good. I guess will put some rice in the rice cooker and we'll have it with the .....
M I S T E R Y .. O R A N G E .. S O U P .. W I T H .. F L O A T I N G .. V E G G I E S
hmmm.... I'll take pictures.
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Hopefully Cal will let this past before we go back to food. I checked my last blood test and there was nothing that matches HbAIC in the report. I 'suspect' they only do that if there is a diabetes risk shown by one of the others. Got a check coming up and will ask them. One of the advantages of being a plasma donor is they also do a full blood test every 10 donations, but won't tell me if anything is wrong unless it precludes me from donating.
Back on food... Costco: reminds me I need to check if its guava season. Costco fruit is usually in too large quanties for us to consume but wife assures me their guavas are the best you can find round here. They don't really tickle my taste buds, but happy wife is worth the expense 🙂
Cobb salad ( minus blue cheese dressing ), wok'd chinese spinach and garlic, Japanese style char siu, rice, turmeric-corned beef soup (*) and a nice vodka tonic.
Eaten with chopsticks, of course.
Oishii desu
(*) She used the broth from the corned beef with some cabbage, carrots and potatoes, added black pepper, ginger and turmeric and zucchini. The color was sort of weird but the flavors really worked together. She says it's a great anti inflammatory mix. It was actually an amazing combination!
Eaten with chopsticks, of course.
Oishii desu
(*) She used the broth from the corned beef with some cabbage, carrots and potatoes, added black pepper, ginger and turmeric and zucchini. The color was sort of weird but the flavors really worked together. She says it's a great anti inflammatory mix. It was actually an amazing combination!
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Simple, she can eat more of the 60%... hmm... 🙂
Women love chocolate... makes them happy. I love it when my wife is happy.
Women love chocolate... makes them happy. I love it when my wife is happy.
Bill
I asked the local miller...
Makai / corn :coarsest ground
Bajar and jowar (millet and sorghum) : Finer than corn or maize.
Wheat is finest of these, and that is for roti.
Wheat ground as maida (more or less bread flour) is even finer.
Good luck for your tortillas made at home.
I asked the local miller...
Makai / corn :coarsest ground
Bajar and jowar (millet and sorghum) : Finer than corn or maize.
Wheat is finest of these, and that is for roti.
Wheat ground as maida (more or less bread flour) is even finer.
Good luck for your tortillas made at home.
Here the doctors go either by HbA1C for diagnosis, or by fasting / post postprandial levels.
When I was diagnosed diabetic, the doctor asked me to test fasting and 2 hours post postprandial sugar levels, and write down what I had had for dinner.
So I got a pretty good idea of my body's response to different foods.
I do a stick test at home, routine lab tests are HbA1C.
But the doctors in South India go by HbA1C, rather than stick tests, they look at long term trends.
Whatever makes them happy, I guess.
When I was diagnosed diabetic, the doctor asked me to test fasting and 2 hours post postprandial sugar levels, and write down what I had had for dinner.
So I got a pretty good idea of my body's response to different foods.
I do a stick test at home, routine lab tests are HbA1C.
But the doctors in South India go by HbA1C, rather than stick tests, they look at long term trends.
Whatever makes them happy, I guess.
Here in the US we do both fasting and A1C... our blood tests require fasting. But the instant on blood sugar test is weird as some people have a strong morning sugar rush... if I go to do a fasting blood test at 1PM my sugar level is still at 140. If I go at 10AM it will be around 180. If I go at 8AM it will be close to 190.... waking up at 6:30AM - nothing to eat since the last evening at 8PM. . Around 5PM it will be in the low 80s. That's fasting... yet my A1C is at 5.6. So my doctors concentrate on the A1C.
Back to food...
Oh, the ginger/turmeric/black pepper/corned beef was delicious and supposedly anti inflammatory. We'll see, but I think we'll do it again. Weird orange soup though.
Back to food...
Oh, the ginger/turmeric/black pepper/corned beef was delicious and supposedly anti inflammatory. We'll see, but I think we'll do it again. Weird orange soup though.
That is completely dependant on what they are testing. Trust me, I likely have had more blood tests than most persons here and the sugar tests are the only ones you have to fast for. Also, it's difficult to call that fasting as you eat your dinner at 6 pm and head for the test the next morning at 6:30 am. I don't ever eat breakfast that early anyway. The one where they give you sugar water and make you wait two hours is about as boring as things can be for a fidgety guy. Having to sit still is just not in my repertoire.
Stuey, tell your wife she can have some of my blood. My last Ferritin test was close to 1400. That is blood letting territory for hemochromatosis.
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Pretty much I was thinking -writing- about the blood test for check ups.. Where they fill three pages of results, the sugar test panel is a normal part of those.
I guess I should have not ASSumed... oh well.
Iron... be careful, you might rust in a warm moist place like Hawai'i or Florida. You might need a little bit of this with your morning coffee when you take out the boat...
Health aspects aside, the EoR did indeed make a fine sandwich. I sliced it very thin, piled it on a buttered and lightly toasted baguette... then I stacked the deck with bacon and melted cheddar.
Nice, thick cut bacon was on sale for 2.99/lb and my willpower wasn't up to the task.
Nice, thick cut bacon was on sale for 2.99/lb and my willpower wasn't up to the task.
Sandwich looks very good.
Mmmm...bacon.
You know what they say, if you don't like bacon, you're wrong.
First time you make your own, it's tough to go back to the commercial stuff. Only problem around here is the cost of pork belly is usually higher than bacon, sometimes double.
Mmmm...bacon.
You know what they say, if you don't like bacon, you're wrong.
First time you make your own, it's tough to go back to the commercial stuff. Only problem around here is the cost of pork belly is usually higher than bacon, sometimes double.
