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Ozgirl · Joined: 26 Jul 2007 Posts: 102

" Frank t2" wrote in message $0$15719$79c14f64@nan-newsreader-05.noos.net...
>
> "Ozgirl" a écrit ...
>>
>> " Frank t2" wrote ...
>>>
>>> "W. Baker" a écrit ...
>>>>
>>>> The jams are not no-carb by any means, but are ever so much better than
>>>> than the regular jams adn I can have a spoonful on a Wasa cracker as a
>>>> treat once or twice a week. I generlly make berry jams, as that is
>>>> what I
>>>> can get fresh grown (and sometimes cheaper) near my country home in
>>>> the
>>>> summer. I get the special pectin fo rno sugar aded jams and jellies
>>>> (made
>>>> from strained fruit juice, rather than whole fruit smashed up) Two
>>>> companies make little single use boxes here in the US, Ball and Mrs.
>>>> Wages. I don't know if these or simmilar products are available in
>>>> France, but the Ball company of Muncie Indiana should have a web site
>>>> and
>>>> you might be able to find out more fro them. 1 packet works with aobut
>>>> 2
>>>> dry quarts of berries(straw, rasp,blue, black are the ones I get and
>>>> makes
>>>> about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
>>>> and add a little water). I simply follow the directions on the box.
>>>> You
>>>> can make either freezer jam or regular sterilized jam that can sit on
>>>> the
>>>> pantry shelf(what I do)> Very important! once you open this jam and
>>>> add
>>>> your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It
>>>> molds
>>>> rather quickly as there is no added sugar to keep down the microbes.
>>>> Also, try to use a jar up in les that 2 weeks. If you like you could
>>>> make
>>>> it in smaller (4 oz) jars so you can help with this problem.
>>>>
>>>> I hope this helps.
>>>>
>>>> Wendy
>>>
>>>
>>> Thx, Wendy. I always 'fridge my jams when the jar has been opened.
>>
>> But do you ever jam your fridges?
>
>
>
> Sadly, I do. Wink

)
> Our current fridge is jammed with too much ice in the freezer ...
> Unfortunately, there's till quite a bit of protein in there, so I can't
> yet defrost ....
>
>
> Ohh, for my pre-diabetes days ....

Thank goodness for frost free fridges Smile

Archived from group: alt>support>diet

BettyB · Joined: 26 Jul 2007 Posts: 1

On Wed, 30 Jan 2008 20:47:54 +0000 (UTC), "W. Baker"
wrote:

>In alt.support.diabetes Robert Miles wrote:
>
>: " Frank t2" wrote in message
>: $0$15719$79c14f64@nan-newsreader-05.noos.net...
>
>: > Sadly, I do. Wink

)
>: > Our current fridge is jammed with too much ice in the freezer ...
>: > Unfortunately, there's till quite a bit of protein in there, so I can't
>: > yet defrost ....
>: >
>: >
>: > Ohh, for my pre-diabetes days ....
>: >
>: >
>: >
>: I had a styrofoam cooler I used whem I wanted to defrost my freezer.
>: It kept the food frozen long enough.
>
>
>I just put the food all very close together on the kitchen counter with a
>thick pile of newspapers on to and I defrost using pots of hot water so
>the food is not out of the fridge very long. This works fo rme even in
>reletively warm weather..
>
>Wendy

A small fan blowing into the freezer compartment helps to speed up the
defrosting.
--
BettyB -- www.flamingo-code.com
"I have noticed even people who claim everything is
predestined, and that we can do nothing to change it,
look before they cross the road." - Stephen Hawking

W. Baker · Joined: 26 Jul 2007 Posts: 97

In alt.support.diabetes Robert Miles wrote:

: " Frank t2" wrote in message
: $0$15719$79c14f64@nan-newsreader-05.noos.net...

: > Sadly, I do. Wink

)
: > Our current fridge is jammed with too much ice in the freezer ...
: > Unfortunately, there's till quite a bit of protein in there, so I can't
: > yet defrost ....
: >
: >
: > Ohh, for my pre-diabetes days ....
: >
: >
: >
: I had a styrofoam cooler I used whem I wanted to defrost my freezer.
: It kept the food frozen long enough.

I just put the food all very close together on the kitchen counter with a
thick pile of newspapers on to and I defrost using pots of hot water so
the food is not out of the fridge very long. This works fo rme even in
reletively warm weather..

Wendy

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

W. Baker wrote:
> In alt.support.diabetes Robert Miles wrote:
>
> : " Frank t2" wrote in message
> : $0$15719$79c14f64@nan-newsreader-05.noos.net...
>
> : > Sadly, I do. Wink

)
> : > Our current fridge is jammed with too much ice in the freezer ...
> : > Unfortunately, there's till quite a bit of protein in there, so I can't
> : > yet defrost ....
> : >
> : >
> : > Ohh, for my pre-diabetes days ....
> : >
> : >
> : >
> : I had a styrofoam cooler I used whem I wanted to defrost my freezer.
> : It kept the food frozen long enough.
>
>
> I just put the food all very close together on the kitchen counter with a
> thick pile of newspapers on to and I defrost using pots of hot water so
> the food is not out of the fridge very long. This works fo rme even in
> reletively warm weather..

I have a very small freezer chest in the garage. It is not frost-free. I
put the frozen food into a big cooler then hit the freezer with the hair
dryer, held at least a foot from the walls. It melts the frost and what
it doesn't melt it loosens so I can just pry it off with a butter knife.

The chest is on wheels, so when the ice is gone, I wheel it to the
outside and pull the convenient plug to drain the water.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

"Janet Wilder" wrote in message $0$15806$c3e8da3@news.astraweb.com...
> W. Baker wrote:
>> In alt.support.diabetes Robert Miles
>> wrote:
>>
>> : " Frank t2" wrote in message :
>> $0$15719$79c14f64@nan-newsreader-05.noos.net...
>>
>> : > Sadly, I do. Wink

)
>> : > Our current fridge is jammed with too much ice in the freezer ...
>> : > Unfortunately, there's till quite a bit of protein in there, so I
>> can't : > yet defrost ....
>> : >
>> : >
>> : > Ohh, for my pre-diabetes days ....
>> : >
>> : >
>> : >
>> : I had a styrofoam cooler I used whem I wanted to defrost my freezer.
>> : It kept the food frozen long enough. I just put the food all very close
>> together on the kitchen counter with a thick pile of newspapers on to
>> and I defrost using pots of hot water so the food is not out of the
>> fridge very long. This works fo rme even in reletively warm weather..
>
> I have a very small freezer chest in the garage. It is not frost-free. I
> put the frozen food into a big cooler then hit the freezer with the hair
> dryer, held at least a foot from the walls. It melts the frost and what it
> doesn't melt it loosens so I can just pry it off with a butter knife.
>
> The chest is on wheels, so when the ice is gone, I wheel it to the outside
> and pull the convenient plug to drain the water.
>
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Hi Janet,

From an old gal like me who waited all my life to get a frost free anything,
I can tell you the hair dryer is the hard way. Just set up an ordinary
fan so that it blows at the frosted up freezer. It is amazing how fast it
works. Back in my day we had to defrost regularly and I would just sit a
fan on a chair and point it at the fridge and it would melt at a phenomenal
rate. I could go and do whatever I wanted while it melted. With the hair
dryer you have to hold it.

--
Best Regards,

Evelyn

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

Evelyn Ruut wrote:
>
>
> "Janet Wilder" wrote in message

>> I have a very small freezer chest in the garage. It is not frost-free.
>> I put the frozen food into a big cooler then hit the freezer with the
>> hair dryer, held at least a foot from the walls. It melts the frost
>> and what it doesn't melt it loosens so I can just pry it off with a
>> butter knife.
>>
>> The chest is on wheels, so when the ice is gone, I wheel it to the
>> outside and pull the convenient plug to drain the water.

>
> Hi Janet,
>
> From an old gal like me who waited all my life to get a frost free
> anything, I can tell you the hair dryer is the hard way. Just set up
> an ordinary fan so that it blows at the frosted up freezer. It is
> amazing how fast it works. Back in my day we had to defrost regularly
> and I would just sit a fan on a chair and point it at the fridge and it
> would melt at a phenomenal rate. I could go and do whatever I wanted
> while it melted. With the hair dryer you have to hold it.
>

What a wonderful idea! I do have a desk fan around here somewhere. The
air in the garage is almost always warm (we have two seasons here- warm
and hot) so I imagine it would work rather quickly.

Thanks.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Cheri · Joined: 26 Jul 2007 Posts: 93

Evelyn...just wanted to tell you that your chicken marsala sounds
wonderful, just the way it is. Of course people can sub what they want
to sub, but your recipe will work very well for me and for hubby.
Thanks for posting it.

Cheri

Evelyn Ruut wrote in message
...

A terrific recipe

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

"Janet Wilder" wrote in message $0$10284$c3e8da3@news.astraweb.com...
> Evelyn Ruut wrote:
>>
>>
>> "Janet Wilder" wrote in message
>
>>> I have a very small freezer chest in the garage. It is not frost-free. I
>>> put the frozen food into a big cooler then hit the freezer with the hair
>>> dryer, held at least a foot from the walls. It melts the frost and what
>>> it doesn't melt it loosens so I can just pry it off with a butter knife.
>>>
>>> The chest is on wheels, so when the ice is gone, I wheel it to the
>>> outside and pull the convenient plug to drain the water.
>
>>
>> Hi Janet,
>>
>> From an old gal like me who waited all my life to get a frost free
>> anything, I can tell you the hair dryer is the hard way. Just set up
>> an ordinary fan so that it blows at the frosted up freezer. It is
>> amazing how fast it works. Back in my day we had to defrost regularly
>> and I would just sit a fan on a chair and point it at the fridge and it
>> would melt at a phenomenal rate. I could go and do whatever I wanted
>> while it melted. With the hair dryer you have to hold it.
>>
>
> What a wonderful idea! I do have a desk fan around here somewhere. The air
> in the garage is almost always warm (we have two seasons here- warm and
> hot) so I imagine it would work rather quickly.
>
> Thanks.
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Janet it works even in the winter. Just make sure it blows directly into
the unit and you get some good air circulation. You don't need to worry
about real heat, just enough air circulation will make it work well. I
used to defrost my old fridge in about an hour that way. But it would drip
so much water I had a bunch of towels on the floor to catch it! Crazy old
memory!

--
Best Regards,

Evelyn

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

"Cheri" wrote in message @softcom.net...
> Evelyn...just wanted to tell you that your chicken marsala sounds
> wonderful, just the way it is. Of course people can sub what they want
> to sub, but your recipe will work very well for me and for hubby.
> Thanks for posting it.
>
> Cheri

You will love it Cheri. It's one of my husbands favorite dishes.

--
Best Regards,

Evelyn

>
>
> Evelyn Ruut wrote in message
> ...
>
> A terrific recipe
>
>

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

Evelyn Ruut wrote:

>
>
> Janet it works even in the winter. Just make sure it blows directly
> into the unit and you get some good air circulation. You don't need to
> worry about real heat, just enough air circulation will make it work
> well. I used to defrost my old fridge in about an hour that way. But
> it would drip so much water I had a bunch of towels on the floor to
> catch it! Crazy old memory!
>

This little freezer chest doesn't get much frost so it's not a really
big deal to defrost it and it has wheels to take it outside to drain the
water. But I do remember defrosting the freezer compartment in our
absorption refrigerators when we lived in RVs from 1996 -2005. The hair
dryer worked well there because I was able to take the ice off in chunks
and not have to deal with as much water and mess.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

Evelyn Ruut wrote:
>
>
> "Cheri" wrote in message
> @softcom.net...
>> Evelyn...just wanted to tell you that your chicken marsala sounds
>> wonderful, just the way it is. Of course people can sub what they want
>> to sub, but your recipe will work very well for me and for hubby.
>> Thanks for posting it.
>>
>> Cheri
>
> You will love it Cheri. It's one of my husbands favorite dishes.
>

I'm going to try it. We were just in a community theater play about an
Italian American family and I made home made canoli for our cast as a
gift. I still have the Marsala wine so I will try it this week.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

Is about the only wine I use in cooking. But I make sure I buy a cheap
one, like Cribari or so. The expensive marsala seems too bitter. I once
bought it when the other wasn't available and it literally ruined the dish.
--
Best Regards,

Evelyn

"Janet Wilder" wrote in message $0$22042$c3e8da3@news.astraweb.com...
> Evelyn Ruut wrote:
>>
>>
>> "Cheri" wrote in message
>> @softcom.net...
>>> Evelyn...just wanted to tell you that your chicken marsala sounds
>>> wonderful, just the way it is. Of course people can sub what they want
>>> to sub, but your recipe will work very well for me and for hubby.
>>> Thanks for posting it.
>>>
>>> Cheri
>>
>> You will love it Cheri. It's one of my husbands favorite dishes.
>>
>
> I'm going to try it. We were just in a community theater play about an
> Italian American family and I made home made canoli for our cast as a
> gift. I still have the Marsala wine so I will try it this week.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

Evelyn Ruut wrote:
> Is about the only wine I use in cooking. But I make sure I buy a cheap
> one, like Cribari or so. The expensive marsala seems too bitter. I
> once bought it when the other wasn't available and it literally ruined
> the dish.

It's Cribari brand. About $5 in the supermarket.

The cast loved the canollis but definitely not DM friendly. DH didn't
even try a little bite. I licked a bit of the cream from the bowl. I
can't handle the crunchy outsides or the chocolate chips. It took me 2
days to make them. One day to drain the cheese and another to mix it up
with stuff and then fry the tubes.

I made a nice ricotta cheese cake with the rest of the cheese. It would
work with a sugar substitute but it does have a little flour in it.
Brought that to the Temple for Friday night. Everyone loved it. I think
1/12 would have about 10g of carbs so a smaller piece, which would be
plenty, might be in some people's meal plans. Let me know if anyone
wants it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

Nick Cramer wrote:
> "Evelyn Ruut" wrote:
>> Is about the only wine I use in cooking. But I make sure I buy a cheap
>> one, like Cribari or so. The expensive marsala seems too bitter. I once
>> bought it when the other wasn't available and it literally ruined the
>> dish. --
>
> It may have just been that brand or that bottle. I won't cook with any wine
> or spirits that I won't drink. Cribari isn't bad, but I prefer Sicilian
> Marsala. You should be able to get it for under $10 a bottle. I won't buy
> or use anything labelled "Cooking Wine!"
>
The label on the Cribari does not say "cooking wine" though the legend
on the back label does say the wine is used in cooking. AFAIK, cooking
wine has added salt so it can be sold by grocery stores without a liquor
license. I never touch that stuff! The sodium content kills any taste of
wine.

What I do like for cooking are those little, cardboard 4 packs of
California wine. The little bottles have screw caps and fit nicely into
the shelves of my spice cabinet. Very convenient. a 4 pack lasts a
couple of years around here.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

"Janet Wilder" wrote in message $0$25458$c3e8da3@news.astraweb.com...
> Evelyn Ruut wrote:
>> Is about the only wine I use in cooking. But I make sure I buy a cheap
>> one, like Cribari or so. The expensive marsala seems too bitter. I once
>> bought it when the other wasn't available and it literally ruined the
>> dish.
>
> It's Cribari brand. About $5 in the supermarket.
>
> The cast loved the canollis but definitely not DM friendly. DH didn't even
> try a little bite. I licked a bit of the cream from the bowl. I can't
> handle the crunchy outsides or the chocolate chips. It took me 2 days to
> make them. One day to drain the cheese and another to mix it up with stuff
> and then fry the tubes.
>
> I made a nice ricotta cheese cake with the rest of the cheese. It would
> work with a sugar substitute but it does have a little flour in it.
> Brought that to the Temple for Friday night. Everyone loved it. I think
> 1/12 would have about 10g of carbs so a smaller piece, which would be
> plenty, might be in some people's meal plans. Let me know if anyone wants
> it.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Ricotta cheese as used in cannolis is a good ingredient for diabetics to
consider. There is a wonderful ricotta cheese pie that a grandmother in
law used to make with citron and chocolate chips in it. She made it with a
cookie crust and real sugar of course, but I see no reason why it couldn't
be adapted to a diabetic friendly version.

--
Best Regards,

Evelyn