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Jean B.....how ya' feeling???



 
 
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  #1  
Old October 17th, 2003, 01:34 PM
Diane
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Posts: n/a
Default Jean B.....how ya' feeling???

Jean wrote "--or maybe I will work on a hot and sour soup that is just
unthickened broth and egg. (I am too lazy to deal with the wood ears
and golden needles right now.)"

Sorry to hear you're feeling rotten....however if you feel well enough
to work on that h/s soup recipe please remember to share it!!!!

Hope you feel better.

MsDee
  #2  
Old October 17th, 2003, 06:07 PM
Jean B.
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Default Jean B.....how ya' feeling???

Diane wrote:

Jean wrote "--or maybe I will work on a hot and sour soup that is just
unthickened broth and egg. (I am too lazy to deal with the wood ears
and golden needles right now.)"

Sorry to hear you're feeling rotten....however if you feel well enough
to work on that h/s soup recipe please remember to share it!!!!

Hope you feel better.

MsDee


I didn't do that. Last night I copped out and bought some H&S
soup. I was going to dilute it to make it less carby, but all I
did was add more heat and sourness.

Now I just put together a sort-of cross between Tom Kha Gai and
Tom Yum Goong. Not that great either. It probably doesn't help
that I wasn't following a real recipe.

Unless I have MY H&S soup recipe in a notebook, I have no idea it
is. It isn't jotted down in my favorite books anyway. Ack!

I do still have to cull some of my Asian recipes....

Nope, not there either.

Here is my recipe for Tom Kha Gai. I would have done MUCH better
if I had followed it. Maybe I will get the ingredients tomorrow.
It IS chicken soup....

Tom Kha Gai (ca 3)
(exc for LC)

2 14-oz cans coconut milk
1 1/2 lbs chicken breast
6 slices galangal (or use dried, soaked for 15 minutes and
drained)
1 stalk lemongrass, outer layers removed, peeled and sliced
5 kaffir lime leaves, in pieces
2-3 chiles, broken up
5 peppercorns
15-oz can straw mushrooms, drained
1/2 tsp sugar (use your favorite sugar sub)
2 tsp fish sauce
2 tsp lime juice
1/3 c chopped cilantro

Spoon most of the solids out of the cans of coconut milk and
reserve. Place liquid in pot with chicken, galangal, lemongrass,
lime leaves, peppercorns, straw mushrooms, and sugar. (Your life
will be easier if the galangal, lemongrass, lime leaves, and
peppercorns are in cheesecloth or some little perforated
container.) Stirring, occasionally, bring slowly to a boil over
medium heat, and simmer, still stirring occasionally, for 15-20
minutes or until chicken is cooked but not dry. Remove chicken
from pot, and add coconut milk solids, fish sauce, and lime juice
to pot. Heat to just below the boiling point, stirring constantly
(or just about). Slice the chicken meat and return it to the
pot. Add cilantro and serve. Jean B. via asdl-c

--
Jean B.
  #3  
Old October 18th, 2003, 04:48 AM
Brenda W
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Posts: n/a
Default Jean B.....how ya' feeling???


"Jean B." wrote in message ...
Diane wrote:

Jean wrote "--or maybe I will work on a hot and sour soup that is just
unthickened broth and egg. (I am too lazy to deal with the wood ears
and golden needles right now.)"

Sorry to hear you're feeling rotten....however if you feel well enough
to work on that h/s soup recipe please remember to share it!!!!

Hope you feel better.

MsDee


I didn't do that. Last night I copped out and bought some H&S
soup. I was going to dilute it to make it less carby, but all I
did was add more heat and sourness.

Now I just put together a sort-of cross between Tom Kha Gai and
Tom Yum Goong. Not that great either. It probably doesn't help
that I wasn't following a real recipe.

Unless I have MY H&S soup recipe in a notebook, I have no idea it
is. It isn't jotted down in my favorite books anyway. Ack!

I do still have to cull some of my Asian recipes....

Nope, not there either.

Here is my recipe for Tom Kha Gai. I would have done MUCH better
if I had followed it. Maybe I will get the ingredients tomorrow.
It IS chicken soup....

Tom Kha Gai (ca 3)
(exc for LC)

2 14-oz cans coconut milk
1 1/2 lbs chicken breast
6 slices galangal (or use dried, soaked for 15 minutes and
drained)
1 stalk lemongrass, outer layers removed, peeled and sliced
5 kaffir lime leaves, in pieces
2-3 chiles, broken up
5 peppercorns
15-oz can straw mushrooms, drained
1/2 tsp sugar (use your favorite sugar sub)
2 tsp fish sauce
2 tsp lime juice
1/3 c chopped cilantro

Spoon most of the solids out of the cans of coconut milk and
reserve. Place liquid in pot with chicken, galangal, lemongrass,
lime leaves, peppercorns, straw mushrooms, and sugar. (Your life
will be easier if the galangal, lemongrass, lime leaves, and
peppercorns are in cheesecloth or some little perforated
container.) Stirring, occasionally, bring slowly to a boil over
medium heat, and simmer, still stirring occasionally, for 15-20
minutes or until chicken is cooked but not dry. Remove chicken
from pot, and add coconut milk solids, fish sauce, and lime juice
to pot. Heat to just below the boiling point, stirring constantly
(or just about). Slice the chicken meat and return it to the
pot. Add cilantro and serve. Jean B. via asdl-c

--
Jean B.


Can you just make this and ship it out to us? It looks great, but I'm not
that adventurous a cook and I'm not even sure what some of the ingredients
are. Guess I'll just have to lick the screen. Little more salt,
please. Tasty!
Brenda W


  #4  
Old October 18th, 2003, 12:27 PM
Jean B.
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Posts: n/a
Default Jean B.....how ya' feeling???

Brenda W wrote:

"Jean B." wrote in message ...

Here is my recipe for Tom Kha Gai. I would have done MUCH better
if I had followed it. Maybe I will get the ingredients tomorrow.
It IS chicken soup....

Tom Kha Gai (ca 3)
(exc for LC)

2 14-oz cans coconut milk
1 1/2 lbs chicken breast
6 slices galangal (or use dried, soaked for 15 minutes and
drained)
1 stalk lemongrass, outer layers removed, peeled and sliced
5 kaffir lime leaves, in pieces
2-3 chiles, broken up
5 peppercorns
15-oz can straw mushrooms, drained
1/2 tsp sugar (use your favorite sugar sub)
2 tsp fish sauce
2 tsp lime juice
1/3 c chopped cilantro

Spoon most of the solids out of the cans of coconut milk and
reserve. Place liquid in pot with chicken, galangal, lemongrass,
lime leaves, peppercorns, straw mushrooms, and sugar. (Your life
will be easier if the galangal, lemongrass, lime leaves, and
peppercorns are in cheesecloth or some little perforated
container.) Stirring, occasionally, bring slowly to a boil over
medium heat, and simmer, still stirring occasionally, for 15-20
minutes or until chicken is cooked but not dry. Remove chicken
from pot, and add coconut milk solids, fish sauce, and lime juice
to pot. Heat to just below the boiling point, stirring constantly
(or just about). Slice the chicken meat and return it to the
pot. Add cilantro and serve. Jean B. via asdl-c

--
Jean B.


Can you just make this and ship it out to us? It looks great, but I'm not
that adventurous a cook and I'm not even sure what some of the ingredients
are. Guess I'll just have to lick the screen. Little more salt,
please. Tasty!
Brenda W


Hehe. It's very easy--BUT you do have to have access to the
ingredients. I am lucky because not I don't even have to go all
the way to Boston's Chinatown to get them. BUT I don't want to go
far afield today. I do hope I have all the esoteric ingredients
here already.
--
Jean B.
  #5  
Old October 18th, 2003, 08:40 PM
Pamsta
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Posts: n/a
Default Jean B.....how ya' feeling???


Can you just make this and ship it out to us? It looks great, but I'm not
that adventurous a cook and I'm not even sure what some of the ingredients
are. Guess I'll just have to lick the screen. Little more salt,
please. Tasty!
Brenda W


Hehe. It's very easy--BUT you do have to have access to the
ingredients. I am lucky because not I don't even have to go all
the way to Boston's Chinatown to get them. BUT I don't want to go
far afield today. I do hope I have all the esoteric ingredients
here already.


I second Brenda's motion. Sounds great but think I would have to go to
Portland at the very least to find those exotic ingredients!

Unless I schlepp down there for a taste test! I can then pick up those
ingreds!

I am saving this recipe. You never know when Shaws or Hannaford will
carry those things, or a quick jaunt to Portland may do the trick!

Pam
  #6  
Old October 18th, 2003, 10:13 PM
Jean B.
external usenet poster
 
Posts: n/a
Default Jean B.....how ya' feeling???

Pamsta wrote:


Can you just make this and ship it out to us? It looks great, but I'm not
that adventurous a cook and I'm not even sure what some of the ingredients
are. Guess I'll just have to lick the screen. Little more salt,
please. Tasty!
Brenda W


Hehe. It's very easy--BUT you do have to have access to the
ingredients. I am lucky because not I don't even have to go all
the way to Boston's Chinatown to get them. BUT I don't want to go
far afield today. I do hope I have all the esoteric ingredients
here already.


I second Brenda's motion. Sounds great but think I would have to go to
Portland at the very least to find those exotic ingredients!

Unless I schlepp down there for a taste test! I can then pick up those
ingreds!

I am saving this recipe. You never know when Shaws or Hannaford will
carry those things, or a quick jaunt to Portland may do the trick!

Pam


I don't know about Hannaford, but the big Shaws near me has a nice
international section. It may have been a bit better when it was
a Star Market, but I'm not totally sure of that. Some of the
things one sees at regular supermarkets now used to be totally
unavailable except in Chinatown, so anything can happen.

Whole Foods has even more esoteric ingredients, even though its
international section is smaller.

I need to find some of the ingredients I need and HOPE they are in
the freezer door. If not, I'm not particularly in a mood to
underatke a major hunt--or have the contents of the freezer
avalanching out when I probe more deeply. I did get the chicken
and cilantro though. (Who knows why, since I don't think I'll be
able to taste the soup at all. I REALLY want tomato soup, but
that's too carby--and it turns out the tomato soup clone I found
on some LC forum is also very carby. Oh well.)
--
Jean B.
 




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