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Extreme diet continues
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<blockquote data-quote="Marguerite" data-source="post: 143734" data-attributes="member: 1991"><p>Change, I have tried Topomax (for headaches). Thanks for the thought, though. The neurologist said that it had a side effects sometimes of causing weight loss, but I wasn't on it for long enough. I seemed to be making my headaches worse. And in the week I was on it, I lost no weight. The stuff I'm on now - Reductil - is supposed to curb appetite (no way, I'm still ravenous) and also to stop metabolism going into famine mode (THAT'S the bit I want!).</p><p></p><p>Dreamer, to use ginger - it's great in stir-fries. </p><p></p><p>Not sure what the "man" thing was - mangosteen?</p><p></p><p>I've found the art to gourmet poverty cooking is to stick with what's in season; buy in bulk but USE it in bulk; bottle, preserve or freeze what you can (cooked); and if necessary, 'store food in other people' (Terry Pratchett's description) by sharing your food with other people in the hope they will share with you some other time. When tomatoes are in season, I cook bottles and bottles of tomato relish. Tonight I'm making more strawberry sauce because we needed the room in the freezer and the strawberries I froze last year had to come out to make way for the side of lamb I bought. A side of lamb - $6.80 a kilo, and piecemeal various cuts of lamb can cost up to $20 a kilo (Aussie dollars). </p><p></p><p>Generic Stir-fry recipe:</p><p></p><p>Half an hour before you actually start cooking, cook the rice. I use the microwave, for absorption method. Put rice into a microwave dish, no more than a third full. Now add water until the water level is over the top of the rice to the depth of your first joint of your index finger (I usually go a little over, a third of the way to the next joint - I have pudgy hands). Whatever you set your microwave to will take a little practice (every oven is different) but the principle is - bring the rice to the boil, then simmer for somewhere between 10 and 20 minutes depending on how much of it you're cooking. If the rice isn't done, stir it, make sure there's still a splash of water and cook on high for another couple of minutes (adjust as you get the hang of it).</p><p>When rice is done - immediately fluff it up with a fork, then leave covered.</p><p>For brown rice - a little more water and double the simmer time. I'm still getting the hang of this one.</p><p></p><p>Get whatever meat you want to use thinly sliced. I will take a steak out of the freezer and let it begin to thaw. Once it is soft enough to cut, I will slice it while it is still partly frozen because that way I can get really thin slices. You can use otherwise tough cuts of meat this way.</p><p>And if you are using a tough cut, such as topside or round, you can marinate the sliced beef in a mix of 2 tablespoons warm water with 1 teaspoon bicarb soda. marinate for half an hour, rinse it off, then stir-fry.</p><p></p><p>What else - cut an onion into 8 pieces than separate out the layers. Finely chop a couple of cloves of garlic, grate or finely chop about a teaspoon of fresh ginger. Then cut up other vegetables, whatever you want - red or green peppers, shallot or two, carrot chunks, celery slices and whatever else including leafy greens.</p><p></p><p>Sauce - Tablespoon each of black bean sauce, hoi sin sauce, light soy. Or I sometimes use 2 tablespoons oyster sauce and one of mirin (rice wine) or sweet sherry. Don't use black bean sauce with chicken - too strong.</p><p></p><p>To cook - put things in in order.</p><p></p><p>First do the vegetables. have a large serving bowl handy. </p><p>Stir-fry in a splash of canola plus a bit of sesame oil -</p><p>1) onions</p><p>2) shallots, ginger, garlic (finely chopped chilli goes in here too if you're using it)</p><p>3) peppers, celery, carrots</p><p>4) any other fleshy bits such as baby corn, water chestnuts, snow peas, leafy greens - stalks</p><p>5) leafy greens - leaf</p><p></p><p>Then transfer it all to the serving bowl.</p><p></p><p>Add a splash more oil to the wok, heat it up. Now if you want, fry a small handful of nuts such as almond, cashews or peanuts (optional). Toss them onto the vegetables.</p><p></p><p>Now brown the meat. On its own in the wok. Once it's browned, toss in the sauce. Have some water handy if it starts to get too thick or too hot. Only a splash, though! Thicken the sauce if you want, with a mixture of about eighth of a cup water with a teaspoon of cornstarch (make sure it's made from corn, not wheaten cornflour!).</p><p></p><p>Now throw the vegetables and nuts back in, stir to combine and serve with rice.</p><p></p><p>The whole cooking time is about five to ten minutes at most. And you CAN serve it with brown rice.</p><p></p><p>Raw ginger is 'hot' - cooking it releases a lot of flavour, it can still be a bit hot, but in tiny pieces it's wonderful. grated - you don't notice the hot spots as much. You can also make ginger tea with some slices covered with boiling water and left to steep. great if you have a cold. It goes well with teriyaki marinade, it's fabulous with chicken. I make an Asian chicken stock with slices of ginger in it along with the boiling fowl.</p><p>I peel the ginger (with a potato peeler) but I only peel the bit I'm using. If I'm steeping slices, I don't bother to peel it because I won't be eating those bits.</p><p></p><p></p><p>I'd better go check the strawberry sauce, time to stir the pot again then cook it for another ten minutes (microwave ovens are wonderful!)</p><p></p><p>Just out of curiosity, do you notice if you get obsessed with food when dieting, and go into a cooking frenzy?</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 143734, member: 1991"] Change, I have tried Topomax (for headaches). Thanks for the thought, though. The neurologist said that it had a side effects sometimes of causing weight loss, but I wasn't on it for long enough. I seemed to be making my headaches worse. And in the week I was on it, I lost no weight. The stuff I'm on now - Reductil - is supposed to curb appetite (no way, I'm still ravenous) and also to stop metabolism going into famine mode (THAT'S the bit I want!). Dreamer, to use ginger - it's great in stir-fries. Not sure what the "man" thing was - mangosteen? I've found the art to gourmet poverty cooking is to stick with what's in season; buy in bulk but USE it in bulk; bottle, preserve or freeze what you can (cooked); and if necessary, 'store food in other people' (Terry Pratchett's description) by sharing your food with other people in the hope they will share with you some other time. When tomatoes are in season, I cook bottles and bottles of tomato relish. Tonight I'm making more strawberry sauce because we needed the room in the freezer and the strawberries I froze last year had to come out to make way for the side of lamb I bought. A side of lamb - $6.80 a kilo, and piecemeal various cuts of lamb can cost up to $20 a kilo (Aussie dollars). Generic Stir-fry recipe: Half an hour before you actually start cooking, cook the rice. I use the microwave, for absorption method. Put rice into a microwave dish, no more than a third full. Now add water until the water level is over the top of the rice to the depth of your first joint of your index finger (I usually go a little over, a third of the way to the next joint - I have pudgy hands). Whatever you set your microwave to will take a little practice (every oven is different) but the principle is - bring the rice to the boil, then simmer for somewhere between 10 and 20 minutes depending on how much of it you're cooking. If the rice isn't done, stir it, make sure there's still a splash of water and cook on high for another couple of minutes (adjust as you get the hang of it). When rice is done - immediately fluff it up with a fork, then leave covered. For brown rice - a little more water and double the simmer time. I'm still getting the hang of this one. Get whatever meat you want to use thinly sliced. I will take a steak out of the freezer and let it begin to thaw. Once it is soft enough to cut, I will slice it while it is still partly frozen because that way I can get really thin slices. You can use otherwise tough cuts of meat this way. And if you are using a tough cut, such as topside or round, you can marinate the sliced beef in a mix of 2 tablespoons warm water with 1 teaspoon bicarb soda. marinate for half an hour, rinse it off, then stir-fry. What else - cut an onion into 8 pieces than separate out the layers. Finely chop a couple of cloves of garlic, grate or finely chop about a teaspoon of fresh ginger. Then cut up other vegetables, whatever you want - red or green peppers, shallot or two, carrot chunks, celery slices and whatever else including leafy greens. Sauce - Tablespoon each of black bean sauce, hoi sin sauce, light soy. Or I sometimes use 2 tablespoons oyster sauce and one of mirin (rice wine) or sweet sherry. Don't use black bean sauce with chicken - too strong. To cook - put things in in order. First do the vegetables. have a large serving bowl handy. Stir-fry in a splash of canola plus a bit of sesame oil - 1) onions 2) shallots, ginger, garlic (finely chopped chilli goes in here too if you're using it) 3) peppers, celery, carrots 4) any other fleshy bits such as baby corn, water chestnuts, snow peas, leafy greens - stalks 5) leafy greens - leaf Then transfer it all to the serving bowl. Add a splash more oil to the wok, heat it up. Now if you want, fry a small handful of nuts such as almond, cashews or peanuts (optional). Toss them onto the vegetables. Now brown the meat. On its own in the wok. Once it's browned, toss in the sauce. Have some water handy if it starts to get too thick or too hot. Only a splash, though! Thicken the sauce if you want, with a mixture of about eighth of a cup water with a teaspoon of cornstarch (make sure it's made from corn, not wheaten cornflour!). Now throw the vegetables and nuts back in, stir to combine and serve with rice. The whole cooking time is about five to ten minutes at most. And you CAN serve it with brown rice. Raw ginger is 'hot' - cooking it releases a lot of flavour, it can still be a bit hot, but in tiny pieces it's wonderful. grated - you don't notice the hot spots as much. You can also make ginger tea with some slices covered with boiling water and left to steep. great if you have a cold. It goes well with teriyaki marinade, it's fabulous with chicken. I make an Asian chicken stock with slices of ginger in it along with the boiling fowl. I peel the ginger (with a potato peeler) but I only peel the bit I'm using. If I'm steeping slices, I don't bother to peel it because I won't be eating those bits. I'd better go check the strawberry sauce, time to stir the pot again then cook it for another ten minutes (microwave ovens are wonderful!) Just out of curiosity, do you notice if you get obsessed with food when dieting, and go into a cooking frenzy? Marg [/QUOTE]
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