tag:blogger.com,1999:blog-2285523888432056855.post5795745292907222659..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Sunday Night Spaghetti Dinner...Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2285523888432056855.post-83062851967954999792013-10-28T19:51:38.962-04:002013-10-28T19:51:38.962-04:00Hi William -- Thanks! No, I do not peel my squash ...Hi William -- Thanks! No, I do not peel my squash when I make "pasta" with it! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-91919634591315578172013-10-28T18:48:05.246-04:002013-10-28T18:48:05.246-04:00Hi everybody, really enjoyed all the comments here...Hi everybody, really enjoyed all the comments here. I've never made squash pasta and wondered if you peel it first. I'm axious to give it a try.Anonymoushttps://www.blogger.com/profile/16678945068189950477noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-69919582454165796042013-08-06T22:02:24.753-04:002013-08-06T22:02:24.753-04:00Hi Luana! It's a great little gadget, isn'...Hi Luana! It's a great little gadget, isn't it! I love it, too. I always used to use zucchini for my "pasta"...but once I tried yellow squash, I really, really love it -- it doesn't seem to release as much liquid/juice as zucchini does. I hope you enjoy the yellow squash, too, if you decide to give it a try! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-45063580308342576652013-08-06T21:52:24.875-04:002013-08-06T21:52:24.875-04:00I have the same julienne peeler and just love it. ...I have the same julienne peeler and just love it. Usually use zucchini for fake spaghetti, but now want to try the yellow squash, too!Luanahttps://www.blogger.com/profile/13409256262064119895noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-74280159430004772152013-07-29T23:58:59.049-04:002013-07-29T23:58:59.049-04:00Hi CyberSis! It sounds like you might be able to ...Hi CyberSis! It sounds like you might be able to use your stash up, then. But I, too, would wait until after you labs -- just in case they aren't what you expect/hope they will be -- you will always wonder whether it was the einkorn that affected it. This way you will have a better picture of what your values are with what you've been doing/eating thus far. Talking about the WB book -- when I was cleaning the house this weekend...I realized that I have misplaced my WB book -- I removed it from the outer jacket cover (as I frequently do when I am reading it so it doesn't get tattered). Anyway...I have the cover but not the book...LOL. I'm sure it will turn up somewhere...but I have no idea where! :-) Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-12036671491704116852013-07-29T22:00:33.857-04:002013-07-29T22:00:33.857-04:00Hi GGC,
As I was going through the WB book again ...Hi GGC,<br /><br />As I was going through the WB book again last night looking for einkorn references, I saw that Dr. D. had done an “experiment” on himself (Pg. 26-27.) He says he is very wheat sensitive, but when he ate 4 oz. of einkorn bread the only reaction was a blood sugar rise from 84 to 110, as you’d expect after eating any carbohydrate. He had *no* other reaction whatsoever!<br /><br />The next day he tried it with “regular” bread. Blood sugar spiked to 167 and he experienced severe GI and other symptoms for the next 36 hours! <br /><br />He actually has quite a bit to say in the books about einkorn. It will raise your blood sugar, as any CHO will do, but it doesn’t contain the most destructive of the proteins/toxins that modern “wheat” has. Interesting what he says on Pg. 227 of the WB book about the possibility of reintroducing einkorn and other ancient forms of wheat ... that it might be reasonable for some people. He even calls einkorn “innocent” on the next page, but when someone asks about it on the WB blog, he will say that it’s better just to avoid all wheat, at least for now.<br /><br />Well, all I’m interested in doing is using up my “stash.” Based on Dr. D’s experiment, I may try it, but I’m going to wait till *after* my next labs. I’m due for them in about a month. :-)<br /><br />Sorry your Lo Han drops don’t seem to be working out so far. Maybe you’ll be able to figure out a way to salvage them. I hope the powdered variety turns out to be more to your liking ... you’ve got a lot invested in the Lo Han “experiment”!<br />CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-48791831232413790792013-07-29T12:48:33.226-04:002013-07-29T12:48:33.226-04:00Hi Sami -- it is easy to make (just need to watch ...Hi Sami -- it is easy to make (just need to watch your fingers since they are a little slippery). I use a julienne peeler to make mine -- some people use a larger spiral cutter, too. I really like it and it cooks in about 2 minutes when lightly sauteed in a non-stick skillet in a bit of olive oil. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-39390357466783847382013-07-29T09:39:36.868-04:002013-07-29T09:39:36.868-04:00Never tried making squash pasta, must see if I hav...Never tried making squash pasta, must see if I have the right tool to make it.Samihttps://www.blogger.com/profile/06467163627586022816noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-21738389001180674772013-07-29T07:43:52.699-04:002013-07-29T07:43:52.699-04:00Hi CyberSis! It would be interesting to see if it...Hi CyberSis! It would be interesting to see if it causes the reaction (re-introduction to wheat) that so many people talk about when they get accidentally "wheated". You might want to make sure it is on a weekend or time when if it gives you any kind of GI reaction that you are able to ride it out for the day or so some say. Funny you said that because shortly before I went wheat/grain free I had ordered lots of Jovial brown rice pasta! LOL It is still in my pantry -- and it wasn't cheap either! Let me know what, if any, reaction you get if you try it. Oh...so far, the jury is still out with the liquid Lo Han -- had it in a little yogurt to try last night -- it's not winning me over yet...but I will try it again...the powdered version comes this week! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-39262496279428229512013-07-29T02:00:32.101-04:002013-07-29T02:00:32.101-04:00Hi GGC,
Well, I think pasta is the item that I mi...Hi GGC,<br /><br />Well, I think pasta is the item that I miss the most. However, I don't miss it much at all anymore since I've been using zucchini and yellow summer squash for pasta. I really love it that way and even my hubby likes it. We prefer it over spaghetti squash for pasta (although we like that with butter for a "regular" veggie.) I run the zuke & yellow squash through my mouli and it makes a shorter pasta, kind of like mini penne ... but that's OK, we like it that way.<br /><br />The trouble is that just prior to going wheat-free I ordered 12 boxes of Jovial organic einkorn spaghetti from a local health food store ... no refunds on special orders. :-( As you no doubt are aware, einkorn is the ancient, original "real" wheat ... non-genetically manipulated like the hugely toxic modern "franken-wheat" is. In the WB books Dr. D. seems to indicate that einkorn is relatively "benign," however, he still doesn't recommend it. I'd really like to use my spaghetti up, perhaps make it once a month, with the idea of not getting any more of it ... but I'm still mulling that one over.CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.com