Try 1 in 3 for prediabetes of DM stage 2 in the US, uncle B.
(auntie B may confirm that makes 90M)
They say its bitter gourdhttp://i00.i.aliimg.com/img/pb/361/366/562/562366361_839.jpg
A mottled version, interesting. The Chinese are fond of gourds/melons in this family but can never translate the names for me.
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Same problem for me.
15 years ago i was traveling in Thailand, mainly in Issaan, guided by people living there, i could see so many fruits and veggies we never see here and don't know they exist.
Interesting is that the people there sometimes have the same issues, but if its known, they have always very good recipes therefore.
So i learned the taste of many green and other things and try to reproduce when i can get the ingredients.
15 years ago i was traveling in Thailand, mainly in Issaan, guided by people living there, i could see so many fruits and veggies we never see here and don't know they exist.
Interesting is that the people there sometimes have the same issues, but if its known, they have always very good recipes therefore.
So i learned the taste of many green and other things and try to reproduce when i can get the ingredients.
They say its
Sopropo (in Surinam)
In Thailand it's called Mara, Liang Gua in China.
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Sopropo (in Surinam)
In Thailand it's called Mara, Liang Gua in China.
liang gua translates as cold melon, bitter is ku. You see the problem, I take the office guys and they order and pay perfect deal.
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see the problem
Another word for it in Chinese is Kugua.
(I don't bother with the sense or less sense of translating, every language has many words of ill-application)
every language has many words of ill-application)
Adding the contextual aspect of some it is impossible. Though I think this Chinese saying works as is, "kill the chicken to scare the monkey".
I found a deal on boneless leg of lamb, organic, grass fed, etc.
I diced up fine a few cloves of garlic, fresh rosemary leaves, some chives, and combined with salt, black pepper, olive oil, and juice of a lemon. I pressed it into the lamb, I'm going to put it in a 450F oven, then turn down to 325F, I recon it will take an hour to reach 130F internal (medium I hope). Roasting some new potatoes and onion with it, and will serve with spinach, feta and walnut salad with raspberry/balsamic vinegrete. I hope it will be good.
I diced up fine a few cloves of garlic, fresh rosemary leaves, some chives, and combined with salt, black pepper, olive oil, and juice of a lemon. I pressed it into the lamb, I'm going to put it in a 450F oven, then turn down to 325F, I recon it will take an hour to reach 130F internal (medium I hope). Roasting some new potatoes and onion with it, and will serve with spinach, feta and walnut salad with raspberry/balsamic vinegrete. I hope it will be good.
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I like to take a boneless lamb leg and open it up flat, make a slice or two as needed to get a roughly even thickness, marinate a bit with the same combo you used minus the chives, grill it fast and hot like a great big steak then let it rest to let the heat penetrate through. Seared on the outside, pink through the center. Yum.
Bill
Bill
I found a deal on boneless leg of lamb, organic, grass fed, etc.
I diced up fine a few cloves of garlic, fresh rosemary leaves, some chives, and combined with salt, black pepper, olive oil, and juice of a lemon. I pressed it into the lamb, I'm going to put it in a 450F oven, then turn down to 325F, I recon it will take an hour to reach 130F internal (medium I hope). Roasting some new potatoes and onion with it, and will serve with spinach, feta and walnut salad with raspberry/balsamic vinegrete. I hope it will be good.
I like to take a boneless lamb leg and open it up flat, make a slice or two as needed to get a roughly even thickness, marinate a bit with the same combo you used minus the chives, grill it fast and hot like a great big steak then let it rest to let the heat penetrate through. Seared on the outside, pink through the center. Yum.
Bill
That sounds good, I bet one could broil it that way too. My roast came out good. Moving on to pita bread yiro sandwiches
Starting the new year by doing a freezer 'reduction'
Chicken breast tonight.
Dried chilies and black pepper to start.
Then add the 'pud' and cover. Leave 30 minutes.
Top with paprika and roast in mini convection oven.
450º for 5 minutes then 300º for another 45.
Um-num.
Chicken breast tonight.
Dried chilies and black pepper to start.
Then add the 'pud' and cover. Leave 30 minutes.
Top with paprika and roast in mini convection oven.
450º for 5 minutes then 300º for another 45.
Um-num.
Prime Rib Soup:
I just made this up , and it worked well, simmer bones with an onion, carot, celery, bell pepper, a few cloves of garlic in water for about 4 hours. After some time, sauté another bell pepper, onion, and cubed prime rib meat, olive oil, ground cumin, chili powder, black pepper, garlic powder. Add white beans and beef stock, simmer a couple hours until beans are tender. We were surprised how sweet it was, the sweetness of carmelized onion, along with the bell pepper and carot was very dominant in the flavor. Salt to taste at end.
I just made this up , and it worked well, simmer bones with an onion, carot, celery, bell pepper, a few cloves of garlic in water for about 4 hours. After some time, sauté another bell pepper, onion, and cubed prime rib meat, olive oil, ground cumin, chili powder, black pepper, garlic powder. Add white beans and beef stock, simmer a couple hours until beans are tender. We were surprised how sweet it was, the sweetness of carmelized onion, along with the bell pepper and carot was very dominant in the flavor. Salt to taste at end.
This time round the pud is a combo of things somewhat similar to a commercial bbq sauce and cooked with corn starch to make it thick enough to 'pud' on the breast.
It's salty, tangy, sweet and lightly spicy as the two dry peppers are supposed to do the a$$ kicking I look for.
It's salty, tangy, sweet and lightly spicy as the two dry peppers are supposed to do the a$$ kicking I look for.
This time round the pud is a combo of things somewhat similar to a commercial bbq sauce and cooked with corn starch to make it thick enough to 'pud' on the breast.
It's salty, tangy, sweet and lightly spicy as the two dry peppers are supposed to do the a$$ kicking I look for.
Oh I get it. When I was learning to cook (teen years and before), I learned to use corn starch before I learned to use flour.
I like those little dried peppers too
I am a huge fan of soups. We live by the sword when it comes to having your own stock and of course it's used for everything else.
Agreed, though I wish it had more time. I like to simmer beef bones overnight.
Bones are good but the best flavour and gelatine texture comes from the fat and skin. After cooking, filter it, chill it overnight and scoop off the fat. Almost any bones, skin and fat will work. I use both fresh and cooked. Nothing like the flavour and richness of your own stock.
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