Subj : Re: Spices
To   : Sean Dennis
From : Dave Drum
Date : Thu Aug 18 2022 06:04:06

-=> Sean Dennis wrote to Dave Drum <=-

 -=> Dave Drum wrote to Sean Dennis <=-

 DD> That sent me scurrying to the search engine - where I found: "Saigon
 DD> cinnamon is a species of cassia cinnamon with a stronger flavor and
 DD> aroma than other varieties. Though it's considered to be lower quality
 DD> than Ceylon cinnamon, it's less expensive and easily found in grocery
 DD> stores."

 SD> I like the taste.  To me, it has a stronger and more enjoyable taste.

I haven't tried it - so, I can't speak to that. I've been sufficiently
pleased with my "regular" cinnamon - so far.

 DD> I'll stick with my "regular" cinnamon - which I take every day to
 DD> he'p with my diabetes.

 SD> Sam's has a variety of ultra-pure cinnamon in capsule form I want to
 SD> get once I get the ca$h to do so along with Co-Q-10 (spendy) and
 SD> alpha-lipoic acid to help with the diabetic neuropathy as it has been
 SD> proven to help regrow the nerve sheaths that get burnt off from too
 SD> much sugar in the blood.  Speaking of which, I am happy to report that
 SD> I have brought my A1C down from 12% to 8% doing nothing but diet and
 SD> insulin.

That's (Co-Q 10 w/cinnamon) how I take mine. I buy multivitamins and
1500 mg glucosamine caplets, as well as my potassium tablets from a
mail-order joint called Puritan's Pride. They sent me a nice sized
samply bottle of the Co-Q 10 w/cinnamon with a shipment and I noticed 
that the cinnamon he'ped my blood sugar levels .... so, I've kept it
on hand since. One capsule every morning w/my coffee.

 DD> And it's a whole lot more convenient than peeling and mashing "real"
 DD> garlic. Plus (and this is the BIG benefit) it's a known and repeatable
 DD> strenght in your recipes .... which is the mAin reason I use it in my
 DD> chilli, etc.

 SD> I added a bit on my chicken last night.  YUM.

See tag line.

 DD> Think of all the nice stuff you can tackle when you get your china
 DD> clippers.  Bv)=

 SD> My mom just got her choppers fixed and my dad is working on getting a
 SD> set for him.  Mom remarked that when I get my teeth, we're all going to
 SD> Texas Roadhouse. :D  I love their beef steak tips.

When you get yours - be sure to invest in a tube of Fix-O-Dent (or Poli-
Grip). 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Green Chile
 Categories: Pork, Stews, Vegetables
      Yield: 4 Servings
 
      2 lb Pork; 1/4" dice
    1/2 c  Oil
      3    Heads fresh garlic; peeled
      6 lg NuMex green chilies; seeded,
           - stemmed, diced fine
    1/2 ts (ea) salt & white pepper
      1 lg Onion; diced medium
      3 lg Green tomatoes; diced 1/4"
      2 lg Russet potatoes; diced 1/4"
           - opt
 
  Cut pork into 1/4" cubes. Heat oil in skillet and cook
  pork until pink is gone and browning begins. Separate
  bulbs into cloves and peel. Place cloves in skillet
  and cook until tender. Add diced potato, if using,
  green chilies and onions. Chop and seed the green
  tomatoes and add to skillet. Add the remainder of the
  seasonings and cook, covered to retain as much juice
  as possible.
  
  This is a recipe I use when I cannot get tomatillos. If
  you can get tomatillos use them in place of the green
  tomatoes - in about the same volume (4 - 6 tomatillos
  depending on size).
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "There is no such thing as too much garlic." -- Dave Drum, September 1969
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