Boudica
I'm here for Educational Purposes
I sure miss enjoying food.
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A sign related food subject......................................................................................
- Thread starter Gino
- Start date
JBurton
Signtologist
Who hurt you?
Boudica
I'm here for Educational Purposes
I found out a few weeks ago that I'm diabetic. So now most the foods I love I cannot have because they raise my blood sugar too much. I've been trying some diabetic friendly dishes, but they just aren't the same.
Texas_Signmaker
Very Active Signmaker
You will get there... Making bad food taste good is easy. Anyone can make a good hamburger, humm lemme just add a bunch of tasty stuff, ground beef, cheese, fried veggies, fatty sugary sauce..people will think I'm a smart cook. No, you just took a bunch of tasty unhealthy things and added it all together. Making healthy food satisfying takes real skill. You will learn and in time your taste buds will change and you'll be just as satisfied. It takes time
Johnny Best
Active Member
It takes thyme....
Stacey K
I like making signs
We could all benefit from a diabetic recipe post...since you are a gardener...my favorite recipe is straight from the garden for pasta sauce.
Tomatoes (whole cherry or halved large)
Handful of basil
Clove or block of garlic (I freeze my minced garlic with olive oil in ice cube trays)
Oregano is optional
Put in freezer bag and freeze. I vacuum seal mine.
To cook just put the frozen block in a pan with some olive oil, cook on low until thawed, mix with immersion blender and simmer until thick. Or you can add a thickener if you don't have patience like me. Can serve over chicken or any sugar free pasta. I planted stevia and dried it specifically for this recipe but I never felt the need to add it. You can roast the tomatoes too then mix with immersion blender - that's really delicious also but best with fresh.
I have a garden tik tok that's why I have so many photos LOL
Attachments
JBurton
Signtologist
Leave it to boudica to tank the sign food thread on page 13...
But yeah, tex is right, eating healthy isn't easy, but it can be delicious. Getting your taste buds out of the fryer into the weeds takes some time, but it's not like you live in the deep fried south, where the healthiest dish is slow cooked with bacon. I'm reckoning I'll be joining the Wilford Brimley Bandwagon one of these days considering my sister, mom, and old man all have it, but I'll be dipped if it's going to stop me from enjoying food. Where there's a will...
Boudica
I'm here for Educational Purposes
I am making new discoveries. For instance, I love rice, but rice is high in carbs. I recently discovered cauliflower rice. My husband doesn't really like it, but it's not that bad, and its a good substitute for dishes with rice. I tried making some Indian dishes this weekend and discovered chickpea flour it's high in fiber and low in carbs so - a good substitute for regular white flour. I'm kinda on a mission to find alternate ingredients.
This summer I made a really great greek salad with my garden vegies (mostly) we didn't grow cucumbers so I had to buy those, and the kalamata olives - oh and the cheese, but the rest of the vegies came from the garden.
This summer I made a really great greek salad with my garden vegies (mostly) we didn't grow cucumbers so I had to buy those, and the kalamata olives - oh and the cheese, but the rest of the vegies came from the garden.
Gino
Premium Subscriber
Ya can still eat good, you just hafta eat to live, not live to eat.
I've been diabetic for almost 20 years. I watch everything I eat as it goes in my mouth, but I do eat more salads now, than I ever did and I eat my share of healthy things, but I do cheat from time to time. The main problem is Big Pharma....... as long as they can keep you thinking you're sick or unhealthy, they keep making money pumping you full of their phony medicines. Did you know that anytime a doctor finds a pre-diabetic, they are rewarded by BP. Same with tick bites/lyme disease.
It's all a racket for probably 85% of the masses.
I've been diabetic for almost 20 years. I watch everything I eat as it goes in my mouth, but I do eat more salads now, than I ever did and I eat my share of healthy things, but I do cheat from time to time. The main problem is Big Pharma....... as long as they can keep you thinking you're sick or unhealthy, they keep making money pumping you full of their phony medicines. Did you know that anytime a doctor finds a pre-diabetic, they are rewarded by BP. Same with tick bites/lyme disease.
It's all a racket for probably 85% of the masses.
Texas_Signmaker
Very Active Signmaker
You might try a place like Sprouts or or Natural Grocers.. there'll be a ton of heathier ingredients and "alternative" foods that the main grocery stores won't have or display easily. It will give you good ideas
Texas_Signmaker
Very Active Signmaker
And the poison we eat called the American Diet helps feed the pharmacy companies.
Gino
Premium Subscriber
That all depends on what one picks to put into their mouth. Nothing wrong with almost all things out there, in moderation, with the exception of certain foods or snacks.
Our garden never made it this year, due to some personal problems, so we didn't get a chance to eat anything outta our garden, yet, June 3rd, I took my wife into emergency and after some days of testing, they declared she had listeria. Never heard of it. They claimed she got it from our garden, then this, then that and they just kept guessing. She had to have gotten it from something from a store. She was totally outta commission for a month and she's still recuperating from its affects.
You do hafta be careful, but I don't believe you need to give up everything to be healthy, unless you have a legit problem.
Stacey K
I like making signs
You've been gardening forever on your property. I find it extremely difficult to believe she got it from your garden.
Glad to hear she is doing better! Sucks about the garden this year, I know that's a highlight for you both. Are you going to continue gardening or are you calling it quits?
DL Signs
Never go against the family
In case y'all haven't figured it out, I've always had a secret desire to have a burger joint.
For tonight's dining pleasure is a double (two 1/4 pound patties) smash burger on toasted brioche. It's adorned with cheese, mayo & ketchup, lettuce, tomatoes, and deep fried onion strings. It's a monster! Thing is, it's still cheaper than a premium burger from the fast food joints, twice as big, 10 times as good. Sweet, savory, crunchy, and of course... It's a grease bomb.
If you've never had, or made onion strings for a burger, they're simple. Thin sliced sweet onions, soak in buttermilk for an hour minimum. Then dredge in flour and drop into the deep fryer (or pan & oil) a little at a time to keep them from clumping, use a fork to keep separating them if you need to. They cook fast, within a minute or two they're golden brown & you'll be scooping the first batch out & adding more. You can either season them when they're done, or season the flour you dredge them in, which I do (salt pepper, a little garlic powder, and smoked paprika is what I use). Always make extra onion strings, they're addictive, you'll be munching on them till the burgers are done, guaranteed.
For tonight's dining pleasure is a double (two 1/4 pound patties) smash burger on toasted brioche. It's adorned with cheese, mayo & ketchup, lettuce, tomatoes, and deep fried onion strings. It's a monster! Thing is, it's still cheaper than a premium burger from the fast food joints, twice as big, 10 times as good. Sweet, savory, crunchy, and of course... It's a grease bomb.
If you've never had, or made onion strings for a burger, they're simple. Thin sliced sweet onions, soak in buttermilk for an hour minimum. Then dredge in flour and drop into the deep fryer (or pan & oil) a little at a time to keep them from clumping, use a fork to keep separating them if you need to. They cook fast, within a minute or two they're golden brown & you'll be scooping the first batch out & adding more. You can either season them when they're done, or season the flour you dredge them in, which I do (salt pepper, a little garlic powder, and smoked paprika is what I use). Always make extra onion strings, they're addictive, you'll be munching on them till the burgers are done, guaranteed.
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GraphixGirl79
New Member
One time we did a super rush job for a local customer's restaurant and they brought us Chinese Food the next day for lunch.
it was super nice and unexpected.
DL Signs
Never go against the family
What? No one has been eating? Y'all probably figured out already that if I hadn't gone into this for a living I would have opened a burger joint. At my age, I never will live that dream, but at home I go nuts a couple tomes a month and just make different burgers. My wife thinks I should start naming them like they do on Bob's Burgers.
Went on a bacon jam craving recently, wife was mad because I wouldn't just let her grab a fork and eat it all. It's bacon, sweet onions, garlic, salt & pepper, brown sugar, maple syrup, and balsamic. Sweet & savory meets beef, cheese, and toasted buns. The doubles have American cheese, more bacon, loaded with bacon jam, on toasted sesame seed buns. The sliders have cheddar cheese, bacon jam top & bottom, and served on toasted Kings Hawiian sweet dinner rolls. After making these I think that American cheese would have been better.
If you ever get ambitious and make bacon jam, there is no limit to what you can do with it, have it on burgers, eggs & omelets, toast, it even goes good on ice cream. You can make it yours too, being both sweet & savory you can lean into either direction with additional seasonings and ingredients, like since I taught my sister how to make it, she adds stuff like pineapple, or blueberries, or apples to hers for her morning eggs & toast. You can make it more complex with some heat, like some jalapeno, or a few pepper flakes, that makes it great on poultry & steaks, and pulled pork for that sweet/ hot experience.
Wanna make your own? It's easy. Impress your spouse or loved one with something that pairs well with just about anything.
Bacon jam Basic
Need
1 lb of bacon (any store bought)
1 large sweet onion (I like Texas sweets, when I can get them up here)
3 garlic cloves
1/8 cup balsamic (or apple cider) vinegar
1/4 cup brown sugar
1/8-1/4 cup maple syrup (I just poured, but that was about the amount)
salt/ pepper
2 tbsp butter
Prep
Cut bacon into roughly 1 inch pieces/ dice up the onion, it doesn't have to be very fine/ peel and finely dice the garlic. Measure out the brown sugar, vinegar, and maple syrup.
To make it
It's extremely easy, but each step takes a while, things are cooked slow to prevent burning, and simmered for a while to reduce everything at the end. It's easy but requires patience.
Throw bacon into a cold thick bottom pan, cook on medium heat till all the fat is rendered out and bacon is crispy. When bacon is done, remove it from the pan, put it on paper towels to get rid of excess grease, and pour out most of the grease from the pan, you only want a couple tablespoons or so left.
Turn heat down to med/low-med. Add the onions and butter to the pan, add salt & pepper (about what you think is good), and saute them until they're turning a deep brown. You want them well cooked, very soft and browned, but not at too high heat so they don't burn. Low & slow is the theme, the browner you make sweet onions (without burning them) the more sweetness it extracts, and adding the salt at this point really brings out that sweet onion flavor.
When the onions are starting to brown, add the garlic, it cooks quicker, so you don't need it in the whole time. Do a finer chop the bacon after it's cool and crisp to make it smaller pieces, it is a jam after all, do that while the onions are cooking for something to do. When the onions are fully cooked, add the rest of the ingredients, and the bacon back to the pan and mix all together. To make it easier to mix, you can add a shot or two of water to help de-glaze the good stuff off the bottom of the pan and help blend everything. Simmer while stirring occasionally until reduced to a jam-ish consistency.
Put it in an air tight container, and use it straight out of the fridge like any other jam, if you want it a little thinner just microwave it for a bit. It'll last 3-4 weeks in the fridge in an air tight container, but personally I've never seen anyone not use it all up quicker than that.
I call this the basic recipe, because although it's delicious, on your next batch you may want to add what you like, you can go any direction you want by adding whatever trips your trigger.
Went on a bacon jam craving recently, wife was mad because I wouldn't just let her grab a fork and eat it all. It's bacon, sweet onions, garlic, salt & pepper, brown sugar, maple syrup, and balsamic. Sweet & savory meets beef, cheese, and toasted buns. The doubles have American cheese, more bacon, loaded with bacon jam, on toasted sesame seed buns. The sliders have cheddar cheese, bacon jam top & bottom, and served on toasted Kings Hawiian sweet dinner rolls. After making these I think that American cheese would have been better.
If you ever get ambitious and make bacon jam, there is no limit to what you can do with it, have it on burgers, eggs & omelets, toast, it even goes good on ice cream. You can make it yours too, being both sweet & savory you can lean into either direction with additional seasonings and ingredients, like since I taught my sister how to make it, she adds stuff like pineapple, or blueberries, or apples to hers for her morning eggs & toast. You can make it more complex with some heat, like some jalapeno, or a few pepper flakes, that makes it great on poultry & steaks, and pulled pork for that sweet/ hot experience.
Wanna make your own? It's easy. Impress your spouse or loved one with something that pairs well with just about anything.
Bacon jam Basic
Need
1 lb of bacon (any store bought)
1 large sweet onion (I like Texas sweets, when I can get them up here)
3 garlic cloves
1/8 cup balsamic (or apple cider) vinegar
1/4 cup brown sugar
1/8-1/4 cup maple syrup (I just poured, but that was about the amount)
salt/ pepper
2 tbsp butter
Prep
Cut bacon into roughly 1 inch pieces/ dice up the onion, it doesn't have to be very fine/ peel and finely dice the garlic. Measure out the brown sugar, vinegar, and maple syrup.
To make it
It's extremely easy, but each step takes a while, things are cooked slow to prevent burning, and simmered for a while to reduce everything at the end. It's easy but requires patience.
Throw bacon into a cold thick bottom pan, cook on medium heat till all the fat is rendered out and bacon is crispy. When bacon is done, remove it from the pan, put it on paper towels to get rid of excess grease, and pour out most of the grease from the pan, you only want a couple tablespoons or so left.
Turn heat down to med/low-med. Add the onions and butter to the pan, add salt & pepper (about what you think is good), and saute them until they're turning a deep brown. You want them well cooked, very soft and browned, but not at too high heat so they don't burn. Low & slow is the theme, the browner you make sweet onions (without burning them) the more sweetness it extracts, and adding the salt at this point really brings out that sweet onion flavor.
When the onions are starting to brown, add the garlic, it cooks quicker, so you don't need it in the whole time. Do a finer chop the bacon after it's cool and crisp to make it smaller pieces, it is a jam after all, do that while the onions are cooking for something to do. When the onions are fully cooked, add the rest of the ingredients, and the bacon back to the pan and mix all together. To make it easier to mix, you can add a shot or two of water to help de-glaze the good stuff off the bottom of the pan and help blend everything. Simmer while stirring occasionally until reduced to a jam-ish consistency.
Put it in an air tight container, and use it straight out of the fridge like any other jam, if you want it a little thinner just microwave it for a bit. It'll last 3-4 weeks in the fridge in an air tight container, but personally I've never seen anyone not use it all up quicker than that.
I call this the basic recipe, because although it's delicious, on your next batch you may want to add what you like, you can go any direction you want by adding whatever trips your trigger.
Attachments
Stacey K
I like making signs
This sounds amazing! Before I got to the end I said to myself..."This would be even better with a hardroll" - but then I see in the first photo, you have a hard roll because you're from Wisconsin! I'm going to print this recipe off and try it. I like the idea of adding pineapple and or jalapeno!
Texas_Signmaker
Very Active Signmaker
and he lived to tell about it. you got a strong heart
One of my old girlfriends used to say that. "Pizza is like sex. When it's good, it's very good. Even when it's bad, it's pretty good!".