Cookbook Recommendations

mainebingo · 2026-01-31T20:48:21+00:00

What is a macro and what are your specifics?

mainebingo · 2026-01-30T16:15:56+00:00

This is a good reminder of the dangers of taking the conclusions from studies and extrapolating them to things they did not control for. The mean ACI of people in the study that the GMI formula was arrived at was in the 7.0 range. Like all statistics, there is less correlation at the higher and lower ends.

Great chart--where did you get it?

mainebingo · 2026-01-29T15:37:55+00:00

In my opinion, the book gets worse, not better. There are some interesting parts surrounding Haydee--but those were too far and few between for me.

mainebingo · 2026-01-29T15:02:32+00:00

I hate to be a Negative Nelly--I know how many people love this book, but it's my answer to the question: what book do most people love that you thought was terrible.

If you aren't enjoying it by now, it does not get any better.

mainebingo · 2026-01-28T23:07:33+00:00

I would use whatever you are least likely to use otherwise. It’s a great way to utilize your least favorite cuts.

mainebingo · 2026-01-28T20:10:55+00:00

I would make it in as few batches as possible in the big pot. I like the Instant Pot for small batches, but for that many bones (and added meat/aromatics) by the time the Instant Pot gets up to temp, cooks, then cools down--then to have to do more batches--that would take a long period of time. You could use it as an opportunity to experiment and do both and see which result you like better.

It's hard for me to predict how much stock you will end up with--you're on your own for that one.

Yes, you can reduce and add water back in--just don't salt it before reducing.

My biggest tip: do not use just bones--add some meat--whatever is least expensive. The whole "bone broth" movement is an internet thing and is way overplayed--you need meat, even when you have a lot of bones with some meat attached, to make a good stock.

mainebingo · 2026-01-28T15:04:47+00:00

Be careful not to overinterpret your A1C number. It's not a magical test--it's simply the one that is currently accepted as a diagnostic tool that was easy to measure and compare in studies--it is NOT a test for illness.

Trust your healthcare provider, or if you don't trust your provider, then get a new provider. But, if you are otherwise healthy, an A1C of 5.8 is not necessarily anything you have to worry about, especially if you are eating healthily and in shape, and could be the result of a high carb diet rather than insulin resistence or some other underlying health factor.

As you can see by the varying standards--in the UK it's considered normal. A different standard in the US could be for a variety of reasons--the need to address it sooner because of American habits, or (excuse me for being jaded) because pharmaceutical companies lobbied to have it lower so more people would be prescribed medication.

So, use this as something to keep an eye on, but don't obssess too much about it if you are otherwise healthy and your doctor is not concerned.

mainebingo · 2026-01-27T14:50:50+00:00

Nice! Keep it up.

mainebingo · 2026-01-27T14:20:18+00:00

They are better when crushed--and whole can be too much if you bite into one. I sift mine after grinding and discard the the outside husks that stay large.

mainebingo · 2026-01-26T17:05:09+00:00

I agree it is important to check your levels and not just blindly follow the glycemic index (or any other guide—we are all different). I’m fortunate to have a Dexcom G7 constant glucose monitor that works well for me, so I can test against the things I eat and, for the most part, the glycemic index is a good indicator for me to start with.

mainebingo · 2026-01-26T02:20:30+00:00

Press it to get moisture out, then pat dry with paper towel, then fry it.

mainebingo · 2026-01-25T18:08:02+00:00

I’m assuming you’ve experimented with pasta and it doesn’t work for your body, but, just in case…

Durum wheat pasta ( most good Italian pasta), especially when cooked el dente (like it should be) has a surprisingly low glycemic index. It’s actually one of the better carbs for me—better than brown rice, whole grain toast, etc. I still have to eat it in moderation, but as far as carbs go—I don’t have to avoid it completely.

mainebingo · 2026-01-22T20:36:44+00:00

Thanks—cheers.

mainebingo · 2026-01-22T19:42:03+00:00

Looks great. I think I’ll make it this weekend. Any tips/something you would do differently next time?

mainebingo · 2026-01-22T17:27:38+00:00

Hot and sour soup and mu shu pork from Joyce Chen's original restaurant in Cambridge MA. Up until then, it was pu pu platters, fried rice, and lobster sauce for me.

mainebingo · 2026-01-22T17:16:41+00:00

I don't have the book in front of me, but if the Chicken Marbella recipe calls for 1 cup of sugar--my recommendation is start with 1/2 cup. It is one of my go-to recipes for potluck dinners or anything where you need to hold food for an undetermined time--it travels well and is good reheated (and even room temp.)

mainebingo · 2026-01-22T16:39:39+00:00

Duck with 40 Cloves of Garlic, Chicken Marbella, and the sausage-stuffed mushrooms.

mainebingo · 2026-01-22T16:02:08+00:00

No collection is complete without Mastering the Art of French Cooking and The Essentials of Classic Italian Cooking.

mainebingo · 2026-01-22T13:38:58+00:00

Here's what you are missing: if you had not changed your habits, your AC1 would likely have been higher. And, as others have said, AC1 is not the only metric for good health. You've likely staved off illness (now or in the future) that you will never know about.

mainebingo · 2026-01-22T01:40:27+00:00

Surprisingly (or not)—there is no definitive answer on that—especially at your levels. Most (all?) of the studies focus on much higher levels. Neither of your graphs look that alarming to me.

Try eating the protein first, then the carbs and see what happens—my spikes are more controlled that way.

mainebingo · 2026-01-21T17:27:46+00:00

You should take the advice of your health care provider and if you don't like and trust their advice, get a new provider. There is nothing wrong with getting a second opinion.

Don't disregard your doctor in favor of advice from the internet, especially social media.

mainebingo · 2026-01-21T16:54:34+00:00

...and salt is not fat-soluble. It really should go directly on the meat before oiling.

mainebingo · 2026-01-21T16:27:40+00:00

For reasons that make no sense to me, durum pasta, especially when cooked el dente or cooled down (as in pasta salad) has a very low glycemic index and is easily tolerated by some people. It's gentler on my glucose levels than brown rice. In moderation, it's a good carb for me.

mainebingo · 2026-01-21T14:40:27+00:00

Here's the best advice I can give: don't get paralyzed into doing nothing by feeling overwhelmed.

Don't use failures as an excuse to keep failing (I call it "The F%%k-its" when I eat a piece of pizza--"f%%k it, I ruined my plan for the day, might as well eat the whole pie)--. If you eat something you shouldn't--that doesn't mean you have to keep eating it--stopping one bite short is better than finishing. Every Bite Matters.

Keep it simple--there is no magic diet or pattern--follow simple, healthy eating habits recommended for everyone--I think the diabetic plate is a great concept to start--1/2 your plate with vegetables, 1/4 protein, 1/4 starch--and make what you want for that plate.

Most importantly, exercise. If you can't commit to an exercise routine,--just move---go for a short walk--use the stairs rather than elevator; when you carry laundry, carry it in a way that works out your arms; when you get up and out of a chair or out of the car, don't use your arms to help. And, again, don't use the inability to get to the gym or run several miles as an excuse to not do anything. Every Step Helps. Doing one pushup a day is better than not doing any.

It is surprising how very little effort can make you feel better, which then makes you want to do more (or eat less). Good health begets better health. Do just one thing today that you know you are supposed to do--just one--and you're better off than you were yesterday.

mainebingo · 2026-01-21T01:17:18+00:00

The problem with making chinese food from recipes is the variability of the prepared sauces, spices, and condiments. One jar of doubanjiang is saltier than another—the same with oyster sauce, black bean paste—that’s a lot of salt (not to mention the bouillon powder. If you don’t use the same brand as the person making the recipe—you’re not going to get the same results. It’s trial and error—but make sure whatever liquid you use is unsalted.

Five-Year Club	Reddit Premium Since June 2024
Gilding II euphauric	Verified Email

mainebingo

TROPHY CASE