The General Chat Thread

silverharp

Mystery Egg wrote: »

So you think she shouldn't check with her specialist? Really reckless advice imo.

Listen, it's one thing to eat low carb in advance of conception to improve insulin resistance/fertility/a whole host of things. It's another thing entirely to switch to low carb once pregnant and diabetic, against the advice of endocrinologists, diabetic specialist midwives, dieticians and obstetric consultants. /offtopic

i didnt say she shouldnt

kylith

Mystery Egg wrote: »

So you think she shouldn't check with her specialist? Really reckless advice imo.

Listen, it's one thing to eat low carb in advance of conception to improve insulin resistance/fertility/a whole host of things. It's another thing entirely to switch to low carb once pregnant and diabetic, against the advice of endocrinologists, diabetic specialist midwives, dieticians and obstetric consultants. /offtopic

I did check, and I was advised to eat a little carbohydrate with each meal to avoid keytosis. My own research also brought up concerns about future health effects for the child in later life, so I'm supplementing with one small potato or 40g of pasta, and overnight oats for breakfast.

It's an absolute pain, but needs must.

You can do it Kylith! The end is in sight.

kylith

Only 12 more weeks!

L1011

Woke up to bucketing rain and a fairly nasty forecast and decided to do stews today

Have a beef stew, a vegetarian (clarified butter all through it) tarka dahl and a vegan bean stew on and now the weather is good enough that I'd have considered a BBQ most years!

Oh well, will still have one tonight and 5 days for the freezer after that.

Gloomtastic!

kylith wrote: »

Only 12 more weeks!

What, till Christmas?!?!?!?

New Home

Halloween, I'd hope...

L1011

Until a birth, if you read the posts it's relating to. 11 now, hopefully everything's going well.

kylith

L1011 wrote: »

Until a birth, if you read the posts it's relating to. 11 now, hopefully everything's going well.

It is, thanks. Blood sugar is grand, baby is kicking the bejaysus out of me.

Dizzyblonde

Such an exciting time with the babies on the way! My first grandchild is due in seven weeks and knitting has taken over from jam and chutney making this summer - though I did make gooseberry chutney last month.

rubadub

Lemon drizzle kitkats are in tesco 9x2finger for 1.50. They taste very like lemon puff biscuits. Only had 1 so might get sick of them yet! but reckon I will be getting more.

Graces7

rubadub wrote: »

Lemon drizzle kitkats are in tesco 9x2finger for 1.50. They taste very like lemon puff biscuits. Only had 1 so might get sick of them yet! but reckon I will be getting more.

frustration!

oscarBravo

I had a buttermilk and lemon Cornetto on Germany's Baltic Sea coast a couple of weeks ago. It was delightful.

Shenshen

I found myself in Cork today (I usually avoid going into town on Saturdays, I'm not a big fan of the crowds) and thought I'd check out the market on Cornmarket. And to my utter delight, there was a stand there that sold Lángos!!! I had one with the traditional garlic, sour cream and cheese. Unfortunately, it was a bit light on the garlic, but otherwise lovely and delicious!

I was delighted, it's been years since I had any.

beertons

Free gaff for the weekend, and made a beef stroganoff. Declined the spice mix in Tesco, said I'd go it alone. Sage, salt, pepper, celery salt, garlic granuals. And mustard powder. Amazing.

Dial Hard

I didn't even know you could buy stroganoff spice mix!

Gloomtastic!

I was eating some bread that I thought was brown but it was really just unbleached flour. Got me thinking what they use to bleach flour to make it white.

https://en.m.wikipedia.org/wiki/Flour_bleaching_agent

The list includes things like chlorine and Benzoyl Peroxide :eek:

BaZmO*

If that freaks you out, never drink decaffinated coffee. Lots of nasty chemicals involved.

beertons

Dial Hard wrote: »

I didn't even know you could buy stroganoff spice mix!

It does be down with the pepper sauce sachets.

I remember down in the brother in law's, and we get served stroganoff. It was really nice, maybe 'coz it wasn't something we'd have eaten much of. I ask him to send me on the recipe, it might be a link or a pin. No, it was a photo of the back of the sauce packet.

New Home

BaZmO* wrote: »

If that freaks you out, never drink decaffinated coffee. Lots of nasty chemicals involved.

There are also other ways of removing caffeine from coffee, e.g. using triglycerides or water (thankfully!).

Graces7

dratted M.E is moving in for the "kill" and eating is a chore. I keep coming here for inspiration! THANKS for being here.

Whispered

Gloomtastic! wrote: »

I was eating some bread that I thought was brown but it was really just unbleached flour. Got me thinking what they use to bleach flour to make it white.

https://en.m.wikipedia.org/wiki/Flour_bleaching_agent

The list includes things like chlorine and Benzoyl Peroxide :eek:

Silly question but what's the difference between unbleached and brown flour?

New Home

I'm assuming brown flour still has most of the fibres (bran, etc), whereas unbleached flour has been separated from the fibres but has not been bleached to turn it white.

Whispered

So you'd have the texture of white, for baking, making pasta etc? Interesting!

New Home

That's my understanding, anyway.

rubadub

The bleaching is not just aesthetic.

https://en.wikipedia.org/wiki/Flour_bleaching_agent

Chlorinated cake flour improves the structure-forming capacity, allowing the use of dough formulas with lower proportions of flour and higher proportions of sugar. In biscuit manufacturing, use of chlorinated flour reduces the "spread" and provides a tighter surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation.

In countries where bleached flour is prohibited, plain flour can be treated in a microwave oven to produce similar chemical changes to the bleaching process. This improves the final texture of baked goods made to recipes intended for bleached flours

also

Use of chlorine, bromates, and peroxides is not allowed in the European Union.

L1011

The only remaining farm nearby is spreading slurry. I'm batch cooking lots of steam producing dishes with every window closed. I think I may die

Graces7

L1011 wrote: »

The only remaining farm nearby is spreading slurry. I'm batch cooking lots of steam producing dishes with every window closed. I think I may die

Pray for wind; actually the forecast is for wind..

Muahahaha

quick Q on parmasan reggiano - the end bit of the wedge thats a different colour to the rest- is this usable or even desirable to use?

BaZmO*

Muahahaha wrote: »

quick Q on parmasan reggiano - the end bit of the wedge thats a different colour to the rest- is this usable or even desirable to use?

It's just the rind and made of the exact same stuff as the internal parts, just tougher.

You can grate it and use it like the rest of it. I've also seen chefs use it in soups and stocks.