CWLONGSHOT
Well-Known Member
Yes, this was from my endocrinologist. But, I am newly diagnosed (July) and there for until we know its a "big sweep" to bring my numbers into check.
Yes, also Heart issues here. So more things I shouldnt eat regularly.
"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
Yes, also Heart issues here. So more things I shouldnt eat regularly.
KeithB
Resident Half Fast Machinist
Are you using a CGM? I use the Freestyle Libre 14 day system. Seeing exactly what happens IN REAL TIME to your blood sugar after eating certain foods has really helped me a lot. I can certainly understand that having other medical conditions or taking certain meds might limit your choice of foods. I love grapefruit juice but its not on my menu anymore because of some meds I'm taking.
CWLONGSHOT
Well-Known Member
I tried it. It FAILED!! It was reporti g erroneous information. I actually had it on when I was in the hospital with my heart attack. While I was laying there in bed, it went off as a nurse was coming in telling me my glucose was very very low, so she reacted fast but thankfully she decided to test with her method and it showed my blood sugar was just fine. We watched it for next couple days and it read very high and very low a couple of different times when it wasn't the case at all, I did some research and found that some people have difficulties with this
Oh, I love grapefruit as well! But I haven't been able to have in years because it's bad for some of the drugs that heart patients take it notifies the drug. So I can't have grapefruit or grapefruit juice at all.
Oh, I love grapefruit as well! But I haven't been able to have in years because it's bad for some of the drugs that heart patients take it notifies the drug. So I can't have grapefruit or grapefruit juice at all.
JW, I bought a Cabelas Jerky gun.
It looks like a caulking gun.
You fill it with your pepperoni mix.
It has a long round nozzle that you slip the collagen casings on.
I tie the open end with string and feed the mix into the casings.
It`s a fine line between having nice full casing and bursting them.
I put them on screen and put them in my pellet grill to bring the internal temp up to at least 160*+.
Then you dry them to the degree you prefer.
It looks like a caulking gun.
You fill it with your pepperoni mix.
It has a long round nozzle that you slip the collagen casings on.
I tie the open end with string and feed the mix into the casings.
It`s a fine line between having nice full casing and bursting them.
I put them on screen and put them in my pellet grill to bring the internal temp up to at least 160*+.
Then you dry them to the degree you prefer.
CWLONGSHOT
Well-Known Member
Smothered Pork Chops!!
Then smother in a gravy and bake for 35/40min @ 350 and enjoy.
Then smother in a gravy and bake for 35/40min @ 350 and enjoy.
Last edited:
RicinYakima
High Steppes of Eastern Washington
Looks good. We are having plum marinated grilled pork chops, brown rice and walnut/cranberry topped salad. Oh, and Merlot.
JWFilips
Well-Known Member
have been having a lot of pork the past few months ...It is affordable and My market reduces the price by 1/2 after 3 days!
Great deals: I bring it home and individually warp the pieces in suran wrap and freeze it .....never freezer burns even after 1 year!
thaws out quickly that way too!
Great deals: I bring it home and individually warp the pieces in suran wrap and freeze it .....never freezer burns even after 1 year!
thaws out quickly that way too!
Last edited:
CWLONGSHOT
Well-Known Member
I should have added my fav way is to serve over mashed taters. But thats a big NO NO for me now. Rice is passable. Also a NO-NO... Noodles EGG. Also NO-NO.
I found riced cauliflower and its pretty good! So we used that.
CW
I found riced cauliflower and its pretty good! So we used that.
CW
JWFilips
Well-Known Member
We just freeze anymore! Karen was a big canner in her early days of marriage ( a carry over from her childhood) however getting up in age changes folks! One of the reasons she hates gardening! Her Dad was a farmers son & when he got married and had kids he ran their large gardens as a small farm here in the outskirts of our town! She and her brothers worked hard producing the crops and she being the oldest girl did all the canning for her family! So she burnt out the first 20 years of us being married!
Pasta & Rice (Brown is not as bad) Oh oh.
Potato's (all root vegies) No fries?
Breads (bakery breads limited Ok) darn
Most fruit are no-no's but some are better then others. (Blueberries, Cherries, Kiwi ok) Has strawberries, blueberries and orange slices tonite. With drop biscuits and chicken soup.
Candy & Chocolates I'm really in trouble.
Most Liquor's. No problem.
Yup, grapefruit and leafy greens with K interfere. Beta and calcium blockers.
Potato's (all root vegies) No fries?
Breads (bakery breads limited Ok) darn
Most fruit are no-no's but some are better then others. (Blueberries, Cherries, Kiwi ok) Has strawberries, blueberries and orange slices tonite. With drop biscuits and chicken soup.
Candy & Chocolates I'm really in trouble.
Most Liquor's. No problem.
Yup, grapefruit and leafy greens with K interfere. Beta and calcium blockers.
Cadillac Jeff
Well-Known Member
We caned tomato juice this past year, probably do whole tomatoes next year & hopefully pickled beets. Annette makes a sweet &sour type slaw that I love....oh that's not caned, we do freeze lots of other stuf..stuff...
Last year was my first garden so just Starting out.
Jeff
Last year was my first garden so just Starting out.
Jeff
smokeywolf
Well-Known Member
Funny thing, we did a fair amount of canning back on the left coast, but since moving to rural America haven't canned a thing.
Winelover
North Central Arkansas
Not much into canning. Never had canned meat or fish..............don't think we would care for it. Use to can Bread & Butter pickles and cold pack tomatoes. Anymore, it isn't worth the hassle when you can just purchase at a supermarket.
About the only thing we can, anymore is my grandmothers Chili sauce.............can't purchase anything like it. It's similar to Salsa but isn't. We make it about every three years. It takes all day to make, starting with a bushel of tomatoes, 5 pounds of onions, couple stalks of celery, sugar, vinegar and lot's of black pepper. End up with an average of 20 quarts. Serve it over diced Italian thin cut steak (usually venison) and sop up the juices with real French bread. It's a quick hearty meal. Goes good with your favorite lager. However, it's hell on my acid reflux.
About the only thing we can, anymore is my grandmothers Chili sauce.............can't purchase anything like it. It's similar to Salsa but isn't. We make it about every three years. It takes all day to make, starting with a bushel of tomatoes, 5 pounds of onions, couple stalks of celery, sugar, vinegar and lot's of black pepper. End up with an average of 20 quarts. Serve it over diced Italian thin cut steak (usually venison) and sop up the juices with real French bread. It's a quick hearty meal. Goes good with your favorite lager. However, it's hell on my acid reflux.
CWLONGSHOT
Well-Known Member
I havent either. I have made pickled eggs that came out passable. My buddy makes them and I love them. I haven't got the recipe correct.
CW
CW
L Ross
Well-Known Member
A quick mental inventory of what is on hand right now would be, maple syrup, tomato juice, tomato sauce, jellies, relishes, pickles, pickled asparagus, dilly beans, green beans, dry packed potatoes, O'Brien potatoes, corned venison hash, Oyster mushrooms, chili, sweet and sour green bean soup, an Italian sausage soup, potato soups, buffalo, beef, smoked Yak brisket, pork loin, chicken, fish, smoked fish, and lots of venison, venison broth, mushroom broth, and whatever I have forgotten.
As a food slut I like it all. The dry packed then canned potatoes are a new experiment for us and we really like those. Dump them out of the jar, fry enough to brown them and enjoy.
As a food slut I like it all. The dry packed then canned potatoes are a new experiment for us and we really like those. Dump them out of the jar, fry enough to brown them and enjoy.
Cadillac Jeff
Well-Known Member
WOW!
JonB
Halcyon member
What? no Mastodon?
Don't be telling me you haven't come across one in that Driftless area you are in, LOL.
Folklore Profile: The Mini Mastodons of Wisconsin — THE PINE BARRENS INSTITUTE
What if everything we know about the Mastodon was true just up until the end when it is believed to have gone extinct? Would people be able to accept that? Maybe they didn’t go extinct nearly 110 centuries ago as scientists believe. Maybe they changed with the times and kept on evolving to bypass th
pinebarrensinstitute.com
JonB
Halcyon member
I've done lots of canning...Mostly tomato stuff.
Seems I do less of that these days.
As to meat, I've done some chicken when it was cheap...Venison when I got some for free...Also done some Beef...Done some fish too...Oh yeah, way back when, I did some Bear Grease to save for shootin purposes, as opposed for eatin...still have 3 Qt jars of that in the cellar (from 1995).
Seems I do less of that these days.
As to meat, I've done some chicken when it was cheap...Venison when I got some for free...Also done some Beef...Done some fish too...Oh yeah, way back when, I did some Bear Grease to save for shootin purposes, as opposed for eatin...still have 3 Qt jars of that in the cellar (from 1995).