tryska

My daughter, 20, had the flu and went to a doctor, who ran a panel of tests to see if she had mono. When she went back to find out her results, already feeling better, they wanted her to wait and talk to the doctor. It turns out a number of her results were a little outside the normal range, and they wanted to talk to her, to make sure she wasn't anorexic, and hadn't been starving herself for the past month. Because her cholesterol was WAY off. It was 87. They're talking about studying her. is it still remarkably low? when i was 18-ish, mine was something like 218 - with 90% of it being HDL. I doubt it was a fasting test, but i'd liek to thank my folks for raising me to have such healthy blood lipid profiles. also do your doctors consider her Cholesterol to be extremely good?

he wanted to put you on cholesterol-reducing drugs, even tho your HDL/LDL ratios were favorable? that's doesn't inspire confidence. (in the doctor i mean) also always remember to have cholesterol checked when you are in a fasting state - if your numbers are high, and you ate prior to the test, take the results with a grain of salt, and get re-tested when you are fasting.

high end cobbler and/or key lime pie? maybe a selection of Southern fruit -inspired sorbets? how about a pecan gelato? (if that can be made - altho i don't see why not..if you can make it with hazelnuts) and you can use it to top some sort of praline shortbread or perhaps a brownie altho that might be too overpowering. or even serve it in praline or caramel "bowls"

extra protein in my case. i even do a tuna, egg and potato salad with chopped onions, when i'm off bread. off course when i'm off mayo, i do a nuked potato, mashed with some canned tuna sauteed with onion garlic and red pepper, and cottage cheese, all heated til the cottage cheese become melty and gooey. sounds gross but is quite hearty and filling.

i went upscale a few weeks ago - albacore, water-packed aioli horseradish mustard a smidge of sweet relish celery red bell it was yummy. oh i had it one whole wheat bread.

do you like movies about gladiators? and it must be nutritional yeast, because i can't imagine brewer's yeast tasting good on anything. but it's high in protein, has a full array of amino acids, and contains chromium and zinc, so i'll keep gulping it down.

it's like a big tylenol in the sky!! much better in OJ or any other fruit juice. I've never seen it in bulk down here.

looks like i picked the wrong week to stop snorting coke.....

really? i mix it in orange juice or water and gulp. maybe i need to try it on popcorn. the kind by Lewis Labs?

i wasn't meaning the yogurt being the sweet element - i meant the raisins and saffron and various nuts. (minus cashews) my mom typically made the "meat curry" first, then mixed in the yogurt, added the rice, and water to cover and set it in the over to steam. it made the meat so tender. sometimes she would strew fried onions and fried cashews, but not raisins and almonds. maybe coconut added a slight sweetness. as far as restaurants - this is true, but how many do it for the art, as opposed to the money? on a sidenote - wouldn't it dry out by the end of the night tho?

one could say the same about especially stinky cheese tho. not that i understand chitlins. to me they fall under the general heading of "Guts" which is stuff i don't eat.

wow i just checked the link..... umm..what the heck is this??! http://www.recipezaar.com/search/getrecipe...?id=13896&path=

i'm not from chicago but my ex was and he used to rave about harolds. apparently they have different hot sauces at different locations?

i forgot about the yogurt that's very important. being south indian we weren't real big on sweet elements in biryani, but above would be the traditional mughlai way. i can see how out of necessity many restaurants would turn it into some sort of fried rice thing tho.

i wouldn't say fried rice.....maybe paella. the way i've learned involves steaming the rice in the sauce. basically my mother made a curry with the chicken or goat, included whole cinnamon stick, bay leaf, shredded coconut and curry leaf, added raw basmati rice, and stuck the whole thing in the oven.

chutzpah, not hootspa.

truth be told if you or someone really knows how to work Microsoft Word, you can get it to do quite a bit of desktop publishing type stuff. do you want soemthing heavy on graphics?

umm..i do, at home. :( i had no idea biryani involved a lot of prep-work? (goes to show you the extent of my mom's step-skipping)

this is rather odd don't you think? that children would be given the less nourishing bits of food? or perhaps it's just the way i was raised. in any case, chicken feet freak me out. my friend's uncle owns a jamaican butcher shop and one day we somehow got talked into covering the cases while he ran an errand (we'd jsut swung by to eat). well there was a huge case of chicken feet there, and i just couldn't take it...i started clowning with a foot to keep myself entertained and i think to relieve the stress that staring at a huge pile of chicken feet caused in me. apoparently my friend was so amused that she told the rest of our friends, and i was gifted with a rubber chicken foot someone found at a store. i still have it to this day.

http://www.sabrett.com/products.cfm here ya go!

if i remember correctly , i used to read the India one for fun when i was little. I loved the pictures, and the writing was good too. (of course i also had an appetitie for National Geographics, and my dad's Medical Journals)

does anyone have a good, relatively easy egg curry recipe they would be willing to share? i don't have my mom's, and i've been using one out of a cookbook, but it involves using nuts to thicken the gravy, and i'd rather just have it be more tomato based. i would call my mom and ask, but her cooking has changed lately, and she's always skipping steps, or using ingredients i didn't grow up with. and of course last night i developed a craving for egg curry and rice.

i would keep it simple - i like the tandoori recipe - there's also rubbing it with turmeric and chili and a little salt, and just sauteeing it real hot and quick so that the edges get brown and carmelized. and serving that as an appetizer.

oh my god! this happened to a friend of mine down here after a night of clubbing..turned out somehow he'd swallowed some glass - it was touch and go til it passed out of his system.

when you find soul food up north - especially harlem and chicago, if you look back at those people's people they came from somewhere south of the Mason-Dixon - mostly due to the Great Northern migration from places like North Carolina up to Harlem and the South Side of Chicago. doh just scrolled down - Mayhaw Man's got it.