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Food for a Fil Brit Family of Three

Discussion in 'Health and Fitness' started by cojo1000, Nov 18, 2019.

  1. oss
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    oss Somewhere Staff Member

    I like doing a beef and mushroom stew using beef skirt, I do it in the pressure cooker comes out incredibly tender and tasty.

    Again living alone I cook this kind of thing in batches and freeze, recently invented beef stew cubes and curry cubes using the giant silicone moulds for whisky ice cubes they're magic.

    These are curry cubes after freezing and being decanted from the moulds so they can be stored in lightweight cheap plastic bags in the freezer, makes much more efficient use of the freezer not having to store 500 ml food containers that are mostly empty.

    2 cubes equals one meal one tray freezes 4 meals worth.

    [​IMG]
    Last edited: Nov 19, 2019
  2. cojo1000
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    cojo1000 Member

    I didn’t know about this - leaving rice out. My wife leaves it out all the time. Tells me it’s okay. Often over night.
  3. cojo1000
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    cojo1000 Member

    In our case now it is only the Mrs and the nipper that eat rice. So I am okay there. :D

    But seriously, maybe I need to bring this to her attention?
  4. oss
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    oss Somewhere Staff Member

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

    Turning it into fried rice doesn't help much.
  5. oss
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    oss Somewhere Staff Member

    Clearly a vast number of people survive rice in the pot that has been there often for more than a day, I mean there are a lot of Filipinos and I've seen rice used more than a day after it has been sitting in the cooker at Philippine day and night temperatures.

    I've been served it myself, still here :) but it is dangerous.
    • Informative Informative x 1
  6. bigmac
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    bigmac Well-Known Member Trusted Member

    arsenic in rice--hmmm--thats handy to know.

    i once tried to poison one of my wives--with a pair of scissors

    yeah--youve all heard it before.
  7. oss
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    oss Somewhere Staff Member

    Ana tried to poison me with a pair of scissors 10 years ago, in the UK, I should have left her then, nasty temper.
  8. cojo1000
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    cojo1000 Member

    I eat a lot of cheese these days. Even blue cheese that I never used to eat. It’s only me that eats it. My wife will only eat processed cheese in a burger but otherwise none. My daughter says she isn’t a mouse so doesn’t eat cheese. I eat the soft cheeses, hard cheese, blue cheeses, full fat cheeses, till the cows come home. My favourite is one called Blacksticks Blue from Butlers. A milder creamier blue cheese made in Lancashire. Cholesterol? Not a problem. And instead of Greek yoghourt I sometimes eat Mascarpone.
  9. Tony James
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    Tony James New Member

    This is an interesting thread.

    We used to have a rice cooker but the rice was a bit mushy sometimes and the pot was a bugger to clean.

    I now do basmati and jasmine rice in the microwave but long grain and brown rice on the hob. Occasionally we get the Thai sticky (glutinous) rice and that is also done in the microwave. Sorry to disagree with some of the above comments but there is a difference between the Jasmine rice and proper sticky rice. Jasmine is not a genuine sticky rice - although if you overcook it...

    I also disagree with your reply cojo 1000
    Whilst it is true that it contains the same amount of carbs as white rice you won't get the same blood sugar spike as the body takes longer to break it down. It's why you feel fuller for longer.
  10. cojo1000
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    cojo1000 Member

    Hi Tony,

    My understanding from many who test their blood glucose after eating both forms of rice is that with brown rice the impact is slowed but overall the change to blood sugar levels is virtually the same. It does vary though from one person to the next.

    Many T2 s I know of steer clear of brown rice for this reason, me included even though I don’t test.

    Basically the white delivers a higher peak but the brown peaks for longer.
    Last edited: Nov 19, 2019
  11. oss
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    oss Somewhere Staff Member

    Fair enough but everything I have ever read about Thai Jasmin and from personal experience states that using standard 1 to 1 ratio of rice to water the result with Thai Jasmin will be significantly more glutenous than using exactly the same rice cooker and preparing Basmati.

    I find descriptions of sticky rice as being steamed rice which is just a cooking technique, not one I have tried though.

    The results from a rice cooker I find largely depend on the quality of the rice chosen and on accurate measure of the rice to water ratio.

    edit: it also depends on the rice cooker itself, a lot of the models we can buy in the UK are quite poor compared to typical cheap rice cookers you can buy in the far east, I got lucky with mine most reviews of later models of the same Tefal line lament the poor results compared to the older models.
    Last edited: Nov 20, 2019
  12. cojo1000
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    cojo1000 Member

    But...we do all enjoy eating a regular Full English Breakfast. Always with streaky bacon. I don’t touch the toast or hash browns.
  13. bigmac
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    bigmac Well-Known Member Trusted Member

    full english for us too--i cook --probably twice a week...agree about the streaky--but we like hash browns.
  14. aposhark
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    aposhark Well-Known Member Lifetime Member

    I couldn't eat a full English - being a pescatarian o_O
  15. cojo1000
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    cojo1000 Member

    I enjoy a full English but I can never eat a whole one.
  16. bigmac
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    bigmac Well-Known Member Trusted Member

    i can
  17. bigmac
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    bigmac Well-Known Member Trusted Member

    i like the idea of bbeans in a ramekin

    [​IMG]
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  18. aposhark
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    aposhark Well-Known Member Lifetime Member

    eeek :eek:
  19. oss
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    oss Somewhere Staff Member

    Can't stand the beans :) and not a big fan of eggs :) although I do like scrambled egg.

    For me it's a once every two month treat, just bacon, potato scones and maybe black pudding, for me the issue with this kind of food is the salt, my water retention after a meal like that is huge and lasts for days, a meal like that could have 5 grams of salt and I never add salt to anything.
  20. oss
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    oss Somewhere Staff Member

    Two home made Chicken Spinach Curry Cubes with 140grams (cooked weight) Basmati rice from my rice cooker frozen last week and microwaved tonight, this particular rice is not as good as the normal Akash brand that I sometimes get but there are better brands than Akash as well. I've been making curries for over 40 years now and these use olive oil rather than ghee or butter but I admit it would taste even better with butter. Less than a tenth of a gram of salt added per portion, I need the spinach because I do tend to be iron deficient.

    (colour temperature is a bit off because of artificial light at this time of year, looks nicer in real life :))
    [​IMG]

    I'll dig into finding out out about proper sticky rice, I accept I could be wrong about Thai Jasmin although my favoured rice for Indian food would always be basmati.
    Last edited: Nov 19, 2019

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