[Default] On Tue, 22 Aug 2006 07:40:33 -0500, "Pete Romfh"
> Maniacally Screamed the following
like a drunken "Pete Romfh" > into
the madness of usenet:

>I'm curious about that other methods people use for tracking their recipes.
>Particularly, what are diabetics doing to determine their recipe's
>nutritional values?
>Do you use written cards, scraps of paper, or notes in cookbooks ? (I'm
>converting to electronic but still have two boxes of 3X5 cards)

I have one book shelf dedicated to various types of cook books, and I
use them all. I use MasterCook Software instead of note cards these
days but I do write notes in my books. I also use the calorie and
carb counter book from www.calorieking.com it's been a lifestyle saver
since I found it.

I hate scraps of paper and post it notes.

>Have you adopted the use of recipe software? Which program do you use? Do
>you gather (and/or share) recipes on the internet ? (I often do, it's fun)

On rare occasions I may share one or two on the diabetic newsgroups.

>Do you do nutrition analysis yourself or take what the recipe author offers
>as gospel ? (I run each recipe through the program then see if it makes
>sense to me)
>

If it's a knew book/source that I have never used before, you better
believe I double check it. I use the carb counts to calculate my
insulin boluses, the carb counts need to be accurate. If they are not
and I end up hypo because the label was wrong, guess whose liable.

Generally I can tell if they are wrong when I serve the portion. I am
excellent at eye balling within a few grams. If it doesn't look right
then it's time to break out the calculator and verify. If the source
is consistently wrong I will throw the book away and file complaints
where appropriate.

I have yet to find a single cook book using the FDA guidelines or
carrying an FDA or ADA endorsement as having inaccurate nutrition
labels.

>I've been using Big Oven to format, analyze, and organize my recipe
>collection for some time now. I'm considering creating yet another cookbook
>and it's been a convenient way to gather up the material. It does a pretty
>good job for me and was quite moderately priced and well supported. The
>nutrition analyzer uses U.S. Dept. of Agriculture data that is frequently
>updated. They also maintain a web site where fellow cooks can share recipes,
>photos, and tips. I've been quite happy with it.
>
>Also, what do you look for in a cookbook ? If I were writing a book just for
>you, as a diabetic, what you like to see in it ?

>Would you use one in electronic format

yes.

> or do you want something you can take
>to the kitchen and work from?

yes. especially when I want to go to someone else's house and cook.


> Would you want specific recipes to follow
>exactly or general concepts and ideas you can use to create your own
>versions ?

Both. I need accurate carb counts every time for the purpose of
calculating insulin. Anything that does not effect carb counts can
vary for style, taste and texture, creativity. And just because I
want it to be useful to me as an insulin dependant diabetic, that does
not mean that it won't be used for non-diabetics.

> Are pictures and/or diagrams important ? Do you want to know
>about the science behind the foods or just know what to do to get it to work
>?

Absolutely! I am always learning about new foods, especially ethnic
foods. I also spend a great deal of time teaching my nieces and
nephews how to cook. Having this info makes teaching them a whole lot
easier.

I rarely look for a "quick & easy" cook book for those 3 minute meals.
I simply don't need them. Not after working so many years as a cook.
I like cook books that are complete. They have photos, diagrams, list
of cooking utensils needed, ingredient lists, and accurate nutrition
labels broken down by portion size. I am one of those who is
perfectly willing to pay the extra cost for the extra effort put into
such a book. When I cook something exotic and someone asks about the
dish I like to be able to answer their questions, about where it came
from, any history behind the dish, etcetera. Unfortunately most are
not.

What a lot of people want is something soft covered, inexpensive,
serves 2 to 3, and takes a few minutes to prep and cook.

hint: go easy on the cilantro none of the women in my family are fond
of it.

--
Mck©® Deltec CoZmore Pumper
Type 1 since 1975
http://www.alt-support-diabetes.org
http://www.diabetic-talk.org
http://www.insulin-pumpers.org



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