Foodie Thread

[eloisel]

jack: except there's no fresh cherries in your recipe, liar.

The cherries don't have to be fresh. They can be canned, frozen, fresh, or in a juice extract.

There are many sugar substitute or sugar free products to use to alter just about any recipe to make it reduced calorie or more diabetic friendly.

 

[jack]

This retarded fake foodie thread is now controlled by TKR.

 

[eloisel]

I'm just having a little fun at your expense. Looks like you're the one having a "piss fit", mentioning private messages and all.

You fail again little Princess.

And you wonder why I won't go into private chat with you.

 

[jack]

The cherries don't have to be fresh. They can be canned, frozen, fresh, or in a juice extract.

There are many sugar substitute or sugar free products to use to alter just about any recipe to make it reduced calorie or more diabetic friendly.

You are incorrect and also presented the recipe in a completely different light, then defended it. Now you're backpedaling. Every diabetic knows you can eat the fruit if its fresh only, and not processed or with juice. Added sugar, corn starch and cherry soda...guess those are all diabetic friendly too, eh?

You're lying about your type 2 "sugar"

 

[eloisel]

This retarded fake foodie thread is now controlled by TKR.

So that is what TKR stands for - pissing all over anything and everything.

Next time you are dying in the woods, all sad and pathetic, don't come whining to me. That is exactly where your sorry ass belongs.

 

[eloisel]

You are incorrect and also presented the recipe in a completely different light, then defended it. Now you're backpedaling. Every diabetic knows you can eat the fruit if its fresh only, and not processed or with juice. Added sugar, corn starch and cherry soda...guess those are all diabetic friendly too, eh?

You're lying about your type 2 "sugar"

And you obviously don't have a clue as to what you are talking about. Imagine that.

 

[jack]

Liar liar, depends on fire.

 

[Loktar]

The cherries don't have to be fresh. They can be canned, frozen, fresh, or in a juice extract.

There are many sugar substitute or sugar free products to use to alter just about any recipe to make it reduced calorie or more diabetic friendly.

I'm going to make this recipe for my mom. If she dies I'm holding you personally responsible for her death.

So let's try this again: Is this safe for diabetics to eat?

 

[eloisel]

Liar liar, depends on fire.

Yes, you are.

jack: lol, trolled by my PM's now

How much did you pay Saint to write your snuff porn?

 

[jack]

So that is what TKR stands for - pissing all over anything and everything.

Next time you are dying in the woods, all sad and pathetic, don't come whining to me. That is exactly where your sorry ass belongs.

You mad, 'bro?

 

[jack]

Yes, you are.


How much did you pay Saint to write your snuff porn?

None of your fucking business. But pay him I most assuredly did, and enough to show his exemplary writing skills off properly, as you shall see. That's what's really "eating" at you, innit?

You jelly 'bro? HEY I KNOW! you can add the "jelly" to your little recipe!

 

[jack]

What a great idea. They make diabatic jelly to go with diabetic peanut butter and diabetic white bread, don't they?

Have some!!

 

[jack]

people sharing a good time ...

Yep, everyone eating ice cream. Must be diabetic ice cream in a diabetic cone, no doubt.

 

[eloisel]

I'm going to make this recipe for my mom. If she dies I'm holding you personally responsible for her death.

So let's try this again: Is this safe for diabetics to eat?

Loktar,

You really do need to do some research into what you can and can't eat.

I keep my carbs between 40 and 60 carbs per meal and around 15 carbs for snacks (but only 2 snacks per day if I have any snacks at all). I also eat around 50g fiber per day. Because of my other issues, I watch the fat (about 45 grams per day), cholesterol (less than 300), and salt (less than 2400) too. Because I watch those numbers, I generally don't have to watch the calories so much. I also try to eat fish often.

Something to keep in mind. Your body requires 10 calories per pound per day just to maintain that weight. Therefore, if you weigh 200 lbs. you can eat 2000 calories per day and maintain. To lose one pound, you have to eat less than 3500 calories per week than what you need per week to maintain your body weight. That would mean 500 calories less per day. You can also exercise to burn up 500 calories.

My blood sugar is under control because I take my meds and because I incorporate into my diet foods that help lower blood sugar - like cinnamon, walnuts, cherries.

You can eat a lot more than you think but you have to watch the carbs. I read the numbers on everything I want to eat. If the carbs are more than 50 per serving I don't eat it. If the package says that it is 25 carbs per serving but just looking at the package I know I'd eat the whole thing in one sitting and the whole package is more than 2 servings, I don't eat that either. Also, if I look at it and realize I'd be satisified with just half a serving, which would make it within my numbers, then I'll eat it. There are many products out there designed for people who have to watch their carbs. There are many natural foods out there you can eat, you just have to watch the portions.

I listened to an idiot on this board once about how many carbs and fibers to eat and while it lowered my numbers it also endangered my health because that idiot really didn't know what he was talking about. I went to a dietician and took a course in diabetic eating. My blood sugar stays under 130 and I'm otherwise much healthier. And, I'm much happier too because I can eat something besides meat and "diabetic" food.

 

[eloisel]

What a great idea. They make diabatic jelly to go with diabetic peanut butter and diabetic white bread, don't they?

Have some!!

Actually, 50-50 peanut butter - which is very diabetic friendly - is very tasty. I've also found a very nice diabetic friendly orange marmalade. And, I like the double fiber wheat bread.

 

[eloisel]

Yep, everyone eating ice cream. Must be diabetic ice cream in a diabetic cone, no doubt.

You just never have a good time at all - unless it involves being an ugly bastard.

Carb Smart ice cream is decent. I like Blue Bunny's sugar free and no sugar added ice creams though. As in everything, portion control is the key.

 

[OnyxOverdrive]

I'm worried I might be diabetic now. They say there are many people who have it but don't know it.

 

[eloisel]

I'm worried I might be diabetic now. They say there are many people who have it but don't know it.

If you are worried, ask your doctor to do a test the next time you go in for a checkup. You'll need to be fasting when you go in for the blood work.

 

[eloisel]

jack: poor pitiful lonely passive agressive Eloisel.

You don't know what being passive aggressive means.

I am neither poor, pitiful, lonely, or passive aggressive.

You, on the other hand, are online 24/7 and yet you are supposedly married, have grandchildren, and have a job. I think you are the poor, pitiful, lonely, crazy one around here. What you going to do with your snuff porn?

 

[Daystrom]

Black Cherry Barbecue Sauce Recipe

Bing cherries, cherry soda, lemon juice, cinnamon, and red wine make a fabulous barbecue sauce for chicken or pork. Goes great with Black Cherry Soda Chicken.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:
•3/4 cup black cherry soda
•1 can Bing cherries (17 ounces), drained
•3 Tablespoons cherry preserves
•2 Tablespoons fresh lemon juice, or more to taste
•2 Tablespoons butter
•1 Tablespoon sugar, or more to taste
•1/2 teaspoon ground cinnamon
•1/4 cup dry red wine
•1 Tablespoon cornstarch
•Coarse salt (kosher or sea) and freshly ground black pepper

Preparation:
Put the cherry soda, cherries, cherry preserves, lemon juice, butter, sugar, cinnamon, and 3 tablespoons of the wine in a heavy saucepan and bring to a boil over high heat. Reduce the heat to medium and let the sauce simmer gently for 5 minutes.

Put the remaining 1 tablespoon wine and the cornstarch in a small bowl and stir to form a slurry (thick paste). Whisk this paste into the cherry sauce. Bring the sauce to a boil over high heat to thicken, about 1 minute.

Taste for seasoning, adding more sugar or lemon juice to adjust the sweetness and salt and pepper to taste; the sauce should be highly seasoned. Serve warm or at room temperature. The sauce can be refrigerated, covered, for up to 1 week. Let return to room temperature or warm over medium heat before serving.

Black Cherry Barbecue Sauce Recipe

This is actually a glaze but its good