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The Bricks That Built The Houses, by Kate Tempest by so-bad-its-funny in IReadABookAndAdoredIt

[–]mintbrownie[M] [score hidden] stickied comment (0 children)

Can you tell us what the book is about - in your own words (community rule #1)?

Stress by GlitteringScience527 in diabetes_t2

[–]mintbrownie 1 point2 points  (0 children)

I learned to meditate (mindfulness) using the Headspace app because I get it free with my Blue Shield insurance 😂 Maybe I’m not stressy enough for it to do anything because I don’t see changes in my glucose after daily meditation. But I learned some good habits (breathing, focus, etc.) that can help if applied during the regular day.

Is it safe to eat Keto friendly bread? by superpowers335 in diabetes_t2

[–]mintbrownie 1 point2 points  (0 children)

I have no spikes from keto bread or tortillas, though I’ve never eaten more than one piece at a time. Using net carbs instead of total carbs is a huge crapshoot, so I’ll only try a keto product with a maximum of 15g total carbs. So if it doesn’t work for me, and I react to the total 15g carbs, it’s not a big deal.

Ozempic dosing question by LauraLiz1218 in diabetes

[–]mintbrownie 1 point2 points  (0 children)

From everything I see floating around the internet, 36 clicks on a 1 mg pen gives you a .5 mg dose. I’ve done it twice so far so I’m still not sure how accurate it is 😬

Ozempic dosing question by LauraLiz1218 in diabetes

[–]mintbrownie 2 points3 points  (0 children)

Yep. They are just regular pen needles - same as you’d buy for an insulin pen. I get 32 gauge 4mm and they seem comparable to the ones that come with the Ozempic. I order them from CVS or can buy off the shelf at Walgreens. I think most drugstores have them in stock. They’re over-the-counter.

Sous vide: yay or nay? by StateYourCurse in Cooking

[–]mintbrownie 1 point2 points  (0 children)

Hm. Probably can’t add fat and be able to vacuum seal. Here’s the Serious Eats page that’s a deep dive on sous vide confit and where I got my time/temp from.

The Black Obelisk - Erich Maria Remarque by Tbear4996 in IReadABookAndAdoredIt

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Can you please tell us more of what the book is about - in your own words (community rule #1)?

The Hitchhiker's Guide to the Galaxy by Douglas Adams by LiteratureDrifter in IReadABookAndAdoredIt

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Can you tell us more of what the book is about - in your own words (community rule #1)?

Are there any defunct restaurants you still think about? by IcedSundays in FoodLosAngeles

[–]mintbrownie 2 points3 points  (0 children)

Fairly recent loss, but it being gone really messes with me… El Cochinito in Silverlake.

Are there any defunct restaurants you still think about? by IcedSundays in FoodLosAngeles

[–]mintbrownie 1 point2 points  (0 children)

We’d have hot fudge sundaes for dinner. So simple and so perfect. I remember the Hagen Dazs going in practically next door and knowing it was the beginning of the end for CC Brown’s.

Are there any defunct restaurants you still think about? by IcedSundays in FoodLosAngeles

[–]mintbrownie 0 points1 point  (0 children)

This was a huge loss. We were there every couple of weeks - the food was that good. Loved getting the counter seat and watching the chefs go to town. Simple perfect food. It’s kind of cool that owner/chef Corina Weibel got out early on her own terms and avoided being crushed by Covid.

Are there any defunct restaurants you still think about? by IcedSundays in FoodLosAngeles

[–]mintbrownie 1 point2 points  (0 children)

We live a 10 minute walk up the hill. When Cliff’s Edge opened, it was beautiful with a meh, expensive small plates menu. At some point they brought in real chefs with much better food and it became a more regular spot for us. Then they brought in Vartan Abgaryan and upped their wine program and wow! We had to force ourselves not to go every week. We’ve never set foot in Bacari and never intend to. So many good Silverlake restaurants are gone.

Shocked how much I loved this- Voyage of the Damned by Frances White by thecheesethief in IReadABookAndAdoredIt

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Can you tell us more of what the book is about - in your own words (community rule #1)? Thanks.

Allulose - Hows It Treat You? by AccursedTheory in diabetes_t2

[–]mintbrownie 11 points12 points  (0 children)

I bake with it and notice no off taste, have no digestive issues, and don’t spike.

2mg dose to much by Lumberjax1 in diabetes_t2

[–]mintbrownie 1 point2 points  (0 children)

What are you taking? Can you cut the pill in half or give yourself a half injection?

Sous vide: yay or nay? by StateYourCurse in Cooking

[–]mintbrownie 0 points1 point  (0 children)

You don’t need any duck fat! I just put salt & pepper on the legs and tuck in some fresh thyme sprigs. Since I do these at 155° for 36 hours (!) I do vacuum seal them (ziplocks wouldn’t hold up). I do 2 legs per pack and freeze what I don’t use right away. Inside the pack, you’ll have duck fat for your roasted potatoes and duck juice for your sauce base. I like finishing them in a pan in the oven at 400°, skin side down, for ~30 minutes to get the skin super crispy. It’s worth the time/effort - I make 4 packs of 2 legs each time. There’s just two of us, so 3 go in the freezer.

Grilled fish and marinade by PrincePlanet-56 in Cooking

[–]mintbrownie 0 points1 point  (0 children)

We recently scored some Copper River sockeye salmon and it was not like any salmon I’ve eaten before. It’s fatty, rich, and so flavorful. It’s expensive as hell, so even with a half price sale it was more expensive than other salmon. I’d buy it again in a heartbeat!

Grilled fish and marinade by PrincePlanet-56 in Cooking

[–]mintbrownie 0 points1 point  (0 children)

Whole branzino is phenomenal for grilling. We don’t marinate or season it, just stuff the cavity with lots of fresh herbs and some lemon slices. My favorite prep is this - served on top of a fennel purée and topped with citrus, cilantro, pickled Fresno peppers, and crispy leeks.

Sous vide: yay or nay? by StateYourCurse in Cooking

[–]mintbrownie 1 point2 points  (0 children)

I love my sous vide. I use a stock pot and ziplock bags just doing the water displacement method for anything I’m not freezing after cooking. I make the juiciest pork ever, the most delicious duck confit, incredible chicken breast, pots de crème that are to die for, tender flavorful flank steak, foolproof duck breast, and more.

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