The General Chat Thread

Gloomtastic!

kylith wrote: »

Got diagnosed with gestational diabetes last week, it’s going to be a pretty steep learning curve, but i’m Using a diet app to keep track of carbs and my diet’s not generally too heavy on sugar anyway. Still sucks; I keep looking at all the biscuits in shops and sighing. I wouldn’t have bought them anyway, but now I can’t have them I miss them.

Livid about the loss of Jambons for lunch, though.

Never heard of it before
https://www.diabetes.ie/living-with-diabetes/diabetes-pregnancy/gestational-diabetes/
Another thing for you to stress yourself about when you should be trying to relax. Good luck to you both, if it’s any consolation, the diabetes will be gone in a few months.

sammyjo90

kylith wrote: »

Got diagnosed with gestational diabetes last week, it’s going to be a pretty steep learning curve, but i’m Using a diet app to keep track of carbs and my diet’s not generally too heavy on sugar anyway. Still sucks; I keep looking at all the biscuits in shops and sighing. I wouldn’t have bought them anyway, but now I can’t have them I miss them.

Livid about the loss of Jambons for lunch, though.

this in a travesty! I am disappointed for you, I love a good jambon. I have to force myself to not bring money into the canteen at work on a tues and thurs because they have them on those two days!

kylith

Mystery Egg wrote: »

I know your pain. Week 12 of GD here but baby due to arrive any day so the end is in sight! Stick with it - I hear it's worth it.

So I hear. It's rife in my family apparently.

Gloomtastic! wrote: »

Never heard of it before
https://www.diabetes.ie/living-with-diabetes/diabetes-pregnancy/gestational-diabetes/
Another thing for you to stress yourself about when you should be trying to relax. Good luck to you both, if it’s any consolation, the diabetes will be gone in a few months.

Yeah, at least it goes away; my poor brother has plain old diabetes.

sammyjo90 wrote: »

this in a travesty! I am disappointed for you, I love a good jambon. I have to force myself to not bring money into the canteen at work on a tues and thurs because they have them on those two days!

Thanks for the sympathy. IMO Centra ones are the best, but they're all so yummy.

Graces7

kylith wrote: »

So I hear. It's rife in my family apparently.

Yeah, at least it goes away; my poor brother has plain old diabetes.
Thanks for the sympathy. IMO Centra ones are the best, but they're all so yummy.

Had one once and as you say yummy...

rubadub

Mr.Price have "non brewed condiment" the stuff chippers use as vinegar.

http://www.mrprice.ie/p/chip-shop-style-vinegar/5011392000146

but also see chef have a version too

https://www.tesco.ie/groceries/Product/Details/?id=292270700

note chef do not call it vinegar as it is not allowed.

https://en.wikipedia.org/wiki/Non-brewed_condiment

BaZmO*

rubadub wrote: »

Mr.Price have "non brewed condiment" the stuff chippers use as vinegar.

http://www.mrprice.ie/p/chip-shop-style-vinegar/5011392000146

but also see chef have a version too

https://www.tesco.ie/groceries/Product/Details/?id=292270700

note chef do not call it vinegar as it is not allowed.

https://en.wikipedia.org/wiki/Non-brewed_condiment

Tesco calling it Vingear?

Gloomtastic!

rubadub wrote: »

Mr.Price have "non brewed condiment" the stuff chippers use as vinegar.

http://www.mrprice.ie/p/chip-shop-style-vinegar/5011392000146

but also see chef have a version too

https://www.tesco.ie/groceries/Product/Details/?id=292270700

note chef do not call it vinegar as it is not allowed.

https://en.wikipedia.org/wiki/Non-brewed_condiment

Heard a feature on Lyric yesterday from a woman in West Cork and her ‘Mother Yeasts’. Seemingly you can’t make vinegar without it. And there was me thinking it was just wine that was off! :rolleyes:

I think it was Culture File but yesterday’s podcast is not up yet. Should be there later.
https://www.rte.ie/lyricfm/lorcan-murrays-classic-drive/podcasts/

rubadub

BaZmO* wrote: »

Tesco calling it Vingear?

I noticed that, wondered if it was some smart labelling to get around the law, but I reckon they are not that smart and it's just a typo.

Gloomtastic! wrote: »

Heard a feature on Lyric yesterday from a woman in West Cork and her ‘Mother Yeasts’. Seemingly you can’t make vinegar without it. And there was me thinking it was just wine that was off! :rolleyes:

In health shops you can buy raw unheat treated apple cider vinegar with "the mother" and create your own as it would still be alive. You could buy regular apple juice and add bread yeast to ferment (proper wine yeast would be better). It would be far cheaper than buying the stuff in health shops.

https://www.hollandandbarrett.ie/shop/product/bragg-organic-apple-cider-vinegar-with-the-mother-60013385?skuid=013385

Similar to how you can make your own yogurt buy buying branded ones with live cultures in them.

beertons

Summer sale on in Arrnots, got me a new set of pots and pans.

kylith

Decided to just cut out carbs completely for the next 3 months cos I can’t be arsed calculating what i’m allowed to have. This means I’ having to ditch the vegan at home diet cos my calories have fallen drastically.

This had lead to 2 things - 1) cheese with EVERYTHING and 2) it’s really difficult to find lox carb recipes that don’t assume you’re doing it to lose weight.

Also, that there is a drastic need for low carb snack and breakfast foods. I could make my fortune if I came up with something

RacoonQueen

kylith wrote: »

Also, that there is a drastic need for low carb snack and breakfast foods. I could make my fortune if I came up with something

I usually just eat cold chicken burgers for breakfast. I don't eat traditional 'breakfast foods' at all though. Went through a bit of a porridge kick at the start of the year but I hate porridge.

B0jangles

I don't know if it's nationwide, but my local tesco in Bray has a new range of speciality basils in pots - I saw.l greek basil, lime basil, chocolate (!) basil and the one I really want; thai basil.

I can normally only find it occasionally in Asian supermarkets and it's normally pre-cut and quite expensive, so getting the growing plants is great, it grows really easily too.

So if you're a fan of thai cooking, get to a tesco.

BaZmO*

B0jangles wrote: »

I don't know if it's nationwide, but my local tesco in Bray has a new range of speciality basils in pots - I saw.l greek basil, lime basil, chocolate (!) basil and the one I really want; thai basil.

I can normally only find it occasionally in Asian supermarkets and it's normally pre-cut and quite expensive, so getting the growing plants is great, it grows really easily too.

So if you're a fan of thai cooking, get to a tesco.

Aldi had pots of Chocolate and Strawberry Mint a while ago. I picked up one of each and potted them in a big pot out in the back garden and they're coming along great.

I've learned my lesson about potting Mint in the garden though. I built a raised planter in the garden for herbs a few years ago and the Mint (regular stuff) just took over everything. The roofs just get under the other plants and sprout new growth taking over everything. It's such a weed.

I've gotten Greek Basil a few times in M&S. It's great for salads, little small dainty leaves. Interesting that you can get Mint & Chocolate versions too.

Gloomtastic!

We ended up with 13 for dinner tonight so I made it a buffet where the kids came and grabbed what they wanted and left (pizza, wings and cheesy wedges). Adults stayed at the table.

It comes from my Mother who will never sit at a table with 13 people. Anyone else have that problem? :rolleyes:

Mystery Egg

kylith wrote: »

Decided to just cut out carbs completely for the next 3 months cos I can’t be arsed calculating what i’m allowed to have. This means I’ having to ditch the vegan at home diet cos my calories have fallen drastically.

This had lead to 2 things - 1) cheese with EVERYTHING and 2) it’s really difficult to find lox carb recipes that don’t assume you’re doing it to lose weight.

Also, that there is a drastic need for low carb snack and breakfast foods. I could make my fortune if I came up with something

I feel your pain, but just to say I'd check with your diabetic Midwife before making this change as we were warned not to cut carbs no matter how tempting it is. Going into ketosis is not good for mam or baby apparently. You really don't want to be losing weight.

A few ideas for breakfast:

40g porridge oats (not instant) made up with soy milk, sweetener, coconut, almonds and cream (30g carbs, 2 carb portions)
Grilled rashers (can you get veggie ones?), mushrooms, tomatoes and eggs with 1 slice wholegrain toast (15g carbs, 1 carb portion)
Low carb pancakes made with half a banana, ground almonds and eggs, fried in butter (around 1 carb portion depending on size of banana)
Gucky eggs - soft boiled eggs (now considered safe) mashed in a cup with salt, pepper and butter spread on 1 slice wholegrain toast (15g carbs, 1 carb portion)
Protein pancakes using mix from myprotein.ie, with eggs or bacon

Lunches and dinners were a lot of soups and salads with a protein element, with two slices of wholemeal bread alongside, or curry with brown rice, spaghetti Bolognese with wholegrain pasta, or the easiest dinner of all for me - meat and veg with baby new potatoes. The whole thing is boring as hell but when preggo you and baby need your carbs!

Dizzyblonde

Gloomtastic! wrote: »

We ended up with 13 for dinner tonight so I made it a buffet where the kids came and grabbed what they wanted and left (pizza, wings and cheesy wedges). Adults stayed at the table.

It comes from my Mother who will never sit at a table with 13 people. Anyone else have that problem? :rolleyes:

No, but I'd say there are many like her

Also - now you've told us about it, when I'm with a group I'll probably do a count and be freaked out if there's me and 13 others :rolleyes:

silverharp

is dairy cow meat available in ireland? i stumbled over the video below where they taste test wagyu beef versus dairy cow meat and it held its ground

https://www.youtube.com/watch?v=w7z_qeQRmKQ

silverharp

Mystery Egg wrote: »

I feel your pain, but just to say I'd check with your diabetic Midwife before making this change as we were warned not to cut carbs no matter how tempting it is. Going into ketosis is not good for mam or baby apparently. You really don't want to be losing weight.

Mod Snip: Food safety advice is not allowed but advice to expectant mums is a total no no!

The Gloomster

L1011

silverharp wrote: »

is dairy cow meat available in ireland? i stumbled over the video below where they taste test wagyu beef versus dairy cow meat and it held its ground

https://www.youtube.com/watch?v=w7z_qeQRmKQ

You're probably getting it unintentionally all the time. It's seen as dirt cheap and low grade. The video is likely trying to point out that the wagyu obsession is insane

Mystery Egg

silverharp wrote: »

Mystery Egg wrote: »

I feel your pain, but just to say I'd check with your diabetic Midwife before making this change as we were warned not to cut carbs no matter how tempting it is. Going into ketosis is not good for mam or baby apparently. You really don't want to be losing weight.

Mod Snip

[/quote]

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

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.

Mystery Egg

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.