I hit 40 last year and my doctor put me on high blood

That probably makes you the youngest person here (not sure about Sean
Dennis, and if I'm wrong he can correct me).
How would this fit with your new diet?

A bunch of hidden carbs here. I use various
Kikkoman products a lot, but they're not the
best things in the world for people on an
anything-restricted diet..

Title: Classic Chinese Pepper Steak
2 md Green, red, or yellow
-bell peppers (or mixture)
2 md Onions, cut into 1 inch
-squares

These are not high-carb vegetables, but one
whole pepper and one whole onion in a serving
blows pretty much that entire 20 g limit.

1/4 c Kikkoman Stir Fry Sauce (or
-more)

This too, but what's more problematic is the
gram of sodium per serving from this. The guy
is fighting high blood pressure. I know that
Shenk is right in saying that some people aren't
salt-sensitive, but most HBP patients are.

+

I've preferred the Asian basils, with their fennel/
anise notes, to the European varieties, even in
tomato dishes. My preferences can seem paradoxical
at times, even to me.

We grow both sweet basil and a form of Thai basil each year. I cannot
say that I detect licorice in them. I don't know what fennel or anise
really taste like. Have you tasted the basils that we grow?

As I recall, you have one that is quite spicy. I
forget if it has that anise/fennel aspect, but it
probably does.

A good cherry pie can be celestial. Those ordinary
ones with the bright red fruit and the cornstarchy
glue, not so much.

Cherry pie is one of those things that I only have out. Gail does not

Ian makes a terrific sour-cherry and custard tart
that I believe he posted here once. Other than that,
I've found that really enjoyable ones are few and
far between.

like them. I cannot say that the ones I do tend to get don't fall into
the bright red with cornstarch camp. There are other foods in the same

That's the issue. As with puffed rice, someone
must like those things, though.

category of only having when out. Sweet potato being at the top of the
list.

Sweet potatoes have gone from disfavored to one
of my sought-after vegetables.

You could get people together and rent a tour
bus and take a field trip to Wegmans, pretending
to be Asians.

Have I mentioned here that is an actual thing that we once witnessed? I think that they stopped to have their evening meal in the Wegman's food court.

It's pretty amusing, but if you think about it,
the people get many tastes of our melting pot
nation for a reasonable price.

That looks good but I'd probably use home made chicken broth.

Where it's available, almost always the
better choice.

I try to keep some on hand.

If you save scraps in the freezer, good broth is
always easy to make.

We make chicken broth from our BJs rotisserie chicken skin and bones
(plus some veggies). We store bits of leftover veggies and make scrap
soup out of them when the bag gets full.

Which reminds me that I have some beef bones in
the freezer to make stock out of for onion soup.

Skunk odor-removing recipe

Vanilla also works well. We speak from experience.

Vanilla and citrus do wonders in such situations.

Title: EGGPLANT SALAD RABAT STYLE

A very nice baba-ghanooshy kind of recipe.

When cool enough to handle, rub the skin off the eggplant & squeeze
the pulp to extract the juice, or scoop out the pulp & sit in a
colander to drain. Discard the bitter liquid.

My sister would say not to discard the bitter
liquid. Although she was as sensitive to that
taste as I am, she liked it.

Mash the eggplant & garlic slivers (don't use a blender as it will
spoil the character of the dish).

Depends on what you are aiming for.

Add herbs & spices & mix well. Fry in the oil over moderate heat,
turning the eggplant often with a perforated spatula until all the
liquid has evaporated & the eggplant has been reduced to a thick
black jam. Sprinkle with lemon juice, taste for salt & readjust the
seasoning if necessary. Serve warm or slightly cooled. Decorate with
baby tomatoes if desired.

Paula Wolfert, "Couscous & Other Good Food From Morocco"

Another pretty reliable food scholar, one of
cuisines I do not favor, and I'm glad you didn't
put in a couscous recipe.

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Title: ROASTED POTATOES
Categories: Side dish, French
Servings: 4

1 1/2 lb Idaho potaotes, peeled and 1 tb Chopped fresh parsley
Cut into 1-1/4-inch chunks 2 ts Chopped fresh garlic
3 tb Rendered goose or duck fat Chopped by HAND
(I use olive oil) Coarse (Kosher) salt

1. 2-1/2 hours before serving: Preheat oven to 300 deg. F.

2. Cook potato chunks in boiling salted water for 3 minutes.
Drain completely and shake dry in a collander.

3. Melt fat in a baking dish and add potatoes in 1 layer.
Bake 2 hours, turning the potatoes in the fat from time to
time. Allow all sides to turn crusty brown.

4. Raise the temperature to 375 deg for the last 15
minutes of baking. Just before serving, sprinkle with
salt, parsley and garlic.

NOTE: During the first hour of baking, the potatoes will
remain colorless. DO NOT attempt to raise the oven
temperature during this time.

Contributed to the echo by: Janice Norman
Originally from: "The Cooking of Southwest France", Paula Wolfert

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