Martin

On Sat, 23 Jul 2005 09:30:57 +0200, Earl Evleth <[email protected]>
wrote:


    >Right, but the problem I mentioned was an unusual case where poisoning
    >in humans occurred. As I remember a considerable number of wild
    >horses was harvested to food in North America, the quality of this
    >meat was not bad and fit for human consumption.

Gives the Pony Express a whole new meaning.
--
Martin

Martin

On Fri, 22 Jul 2005 16:47:19 -0700, Go Fig <[email protected]> wrote:

    >In article <[email protected]>, Martin
    ><[email protected]> wrote:
    >> On Fri, 22 Jul 2005 17:46:00 +0100, [email protected]
    >> (chancellor of the duchy of besses o' th' barn and prestwich tesco)
    >> wrote:
    >>
    >> >Donna Evleth <[email protected]> wrote:
    >> >
    >> >[]
    >> >> In this respect, France is more diabetic friendly than
    >> >> the US or the Caribbean, most of which caters to US tastes.
    >> >
    >> >It's true that cheese for dessert isn't that popular in the US, but
    >> >plenty of US restaurants would serve a cheeseboard- and in a certain
    >> >restaurants (Italian, French, and any so-called 'internationa cuisine'
    >> >restaurant), you'd expect it. I wouldn't say the selection is the same
    >> >as you might expect in France, but that's another matter.
    >>
    >> I never found any good cheese in the USA.
    >There are some good cheeses produced in the U.S., however Fed law
    >requires both aging and pasteurization... eliminating some of the best
    >stuff from even being imported.

Which cheese should I look for next time I visit the U.S.
--
Martin

Chancellor Of The Duchy Of Besses O' Th' Barn And

Martin <[email protected]> wrote:

    > On Sat, 23 Jul 2005 09:22:53 +0200, Donna Evleth <[email protected]>
    > wrote:
[]
    > >I was glad to hear about salad bars in Georgia and North Carolina. I did
    > >not find any in South Florida.
    >
    > I thought we had established that US chain restaurants had salad bars?

Not just chains. Sorry Donna, if you couldn't find such places in South
Florida, you were either unlucky, or didn't look around enough. And, as
mentioned, dressings are nearly always on the side.

--
David Horne- www.davidhorne.net
usenet (at) davidhorne (dot) co (dot) uk

PJ O'Donovan

<In another post you stated that most restaurants in Georgia and North
Carolina had salad bars with a wide choice of dressings, and I
commented
that I had not found salad bars in restaurants in South Florida.

Donna Evleth>

I don't know about South Florida. They might have degenerated to having
only Yankee ways down there due to all the Yankee snowbirds. Salad bars
might be a Suth'n thang.

Living in Southern Georgia, Tallahasse in North Florida is the big
city accessible for us in an easy drive in less than an hour, There are
restaurants there with salad bars all over the place.

Maybe you don't see salad bars because you don't want to see them
because you and Earl would then would not have that to complain about
when comparing the country of your birth to your country of choice?

Didn't I read that your daughter lives in the Jacksonville area?

I have attached information about one of many restaurant chains there
that has 3 locations in the Jax area plus 1 in nearby St Augustine
included in more than 300 locations nationwide.

All of these locations are Franchises, individually owned, so quality
will vary from location to location.
All offer breakfast, lunch and dinner buffet in addition to sit down
menu service. Lunch and dinner buffets always include a soup/ salad
bar which is also available with menu service. One can choose to dine
sensibly or be a glutton there. Freedom of choice is the American way.

I go there only on rare occassion when in a hurry. It is not gourmet by
a stretch ( no foi gras or escargots) just simple fare, some locations
better than others. I am not recommending it, just pointing out wide
the availabilty of salad bars in Florida in one group of a myriad of
restaurants in Florida.




www.shoneys.com

Only at Shoney's can you choose great quality food from our menu or our
buffet-making your eating experience just the way you like it.

Served 11 a.m. - 2 p.m., Monday - Friday

Our Express Lunch Buffet includes Soup, Salad & Homestyle Vegetable
Buffet.

One child (4 & under) eats free from the buffet with each adult meal
purchase. Drink not included.


Served 2 p.m. - 5 p.m., Monday - Saturday


Our All-You-Care-To-Eat Soup, Salad & Homestyle Vegetable Buffet with
an abundance of freshly prepared salads, fresh fruits, homestyle
vegetables and delicious soups.

At Participating Locations


Enter your zip code for the Shoney's nearest you:


Step into success by becoming a Shoney's franchisee. Find out more.



Stop by your local Shoney's for the special buffet for tonight and the
rest of the week.

Monday - Saturday
starting at 5 .pm.
Sundays starting early afternoon

Our unique Nightly Features offer variety and a great value every night
of the week! These specials are accompanied by a selection of hot
soups, fresh salads and homestyle vegetable buffet.

Homestyle Dinner Night

A variety of homestyle meats such as fried chicken, meat loaf, pork
chops, pot roast and cube steak accopmanied by a selection of hot
soups, salads and the homestyle vegetable buffet.

Weekend All-You-Care-To-Eat Seafood Buffet
Friday and Saturday Evening

A boatload of popular seafood favorites such as golden-fried shrimp,
crispy fish, oysters, catfish, stuffed crab, peel 'n' eat steamed
shrimp, and more! Also included is our special recipe fried chicken.


Enter your zip code for the Shoney's nearest you:

Step into success by becoming a Shoney's franchisee. Find out more.


Below is a list of Shoney's restaurants located within Florida and
organized by city.

Davie

Shoney's 329447
2500 S. W. 64th Ave.
Davie, Florida 33317
(954) 581-6522
[Click here to view map]



Fernandia Beach

Shoney's 303731
2707 Sadler Road At A1a
Fernandia Beach, Florida 32034
(904) 277-3768
[Click here to view map]



Gainesville

Shoney's 328394
3857 Sw Archer Road
Gainesville, Florida 32608
(352) 376-3154
[Click here to view map]


Jacksonville

Shoney's 316583
888 South Lane Ave
Jacksonville, Florida 32210
(904) 783-4037
[Click here to view map]

Shoney's 316585
800 Dunn Ave
Jacksonville, Florida 32218
(904) 757-0986
[Click here to view map]



Shoney's 319938
6250 103rd Street
Jacksonville, Florida 32210
(904) 908-9893
[Click here to view map]



Kissimmee

Shoney's 2099
7640 W. Irlo Bronson Memorial Hwy
Kissimmee, Florida 34747
(407) 397-2779
[Click here to view map]

Shoney's 2509
6075 Spacecoast Pkwy
Kissimmee, Florida 34756
(407) 396-4849
[Click here to view map]



Lake City

Shoney's 330871
4567 Us 90 West
Lake City, Florida 32055
(904) 752-7232
[Click here to view map]



Ocala

Shoney's 332368
3631 S. West College Road
Ocala, Florida 32674
(352) 237-3993
[Click here to view map]



Orlando

Shoney's 2512
12204 South Apopka Vineland Drive
Orlando, Florida 32836
(407) 239-5416
[Click here to view map]



St. Augustine

Shoney's 316587
2443 State Road 16
St. Augustine, Florida 32092
(904) 823-3555
[Click here to view map]



Starke

Shoney's 323581
1350 South Walnut
Starke, Florida 32091
(904) 964-7665
[Click here to view map]



Tallahassee

Shoney's 331370
2833 North Monroe Street
Tallahassee, Florida 32303
(850) 386-1340
[Click here to view map]


Enter your zip code for the Shoney's nearest you:

PJ O'Donovan

<<I don't what circles you travel in but Americans in our social
circles
avoid desserts like the plague to avoid gaining weight..
PJ>>

< You associate with
the couch potatoes.
Earl Evleth>

How would you know who I associate with, Earl? Just demonstrating your
pompous arrogance again?

PJ O'Donovan

<Class 1s do not have to worry so much about hypoglycemia but
hyperglycemia.
Earl Evleth>

Again you don,t know what you are talking about. At least you are
consistent. Consistently wrong.

Hypoglycemia can lead to diabetic coma and immediate death.
Hyperglycemia is insidious, gradual and leads to damage to the body but
in the long run.

At age 73, what major risk exposures should you and I be concerned
about today over the "long run"?

Martin

On 23 Jul 2005 03:01:09 -0700, "PJ O'Donovan" <[email protected]> wrote:

    ><Class 1s do not have to worry so much about hypoglycemia but
    >hyperglycemia.
    >Earl Evleth>
    >Again you don,t know what you are talking about. At least you are
    >consistent. Consistently wrong.
    >Hypoglycemia can lead to diabetic coma and immediate death.
    >Hyperglycemia is insidious, gradual and leads to damage to the body but
    >in the long run.
    >At age 73, what major risk exposures should you and I be concerned
    >about today over the "long run"?

Blindness, loss of extremities?
--
Martin

Karen Selwyn

Martin wrote:
    >
    > Which cheese should I look for next time I visit the U.S.

In another post -- although I don't recall whether or not it was
addressed to you -- I mentioned Maytag Blue Cheese and Coach Farms
cheeses. FYI, Mario Battali's in-laws own Coach Farms, and he serves
their cheeses at his restaurants.

For more ideas, head to epicurious.com and click on their shopping link.
You'll see another link to the 50 States of Cheese. Here you'll find a
list of all 50 US states and a featured cheese/producer. If you look
along the menu at the left side of the site, you'll also find a list of
specific cheeses. Of course, this site is trying to sell you their
cheeses, but the text will give you an idea of what cheese to look for
when you're in the US.

As a way to calibrate the recommendations at this site, I checked on the
Virginia offering. It's a good one: Everona Dairy's Piedmont cheese. The
text about this cheese actually provides yet another source of
recommendations. Apparently, the April 2005 edition of SAVEUR magazine
features a list of the best cheeses in America. Can you get hold of that
magazine?

Karen Selwyn

Icono Clast

Martin wrote:
    > I never found any good cheese in the USA. Did I miss something or
    > have things improved?

There's plenty of good cheese made in this country. Most, not all,
supermarkets have a good selection in their delicatessen sections.

I'm currently eating a bleu cheese called Castelo. Our local
Camembert and Brie are also quite good but you have to wait a month
or so after purchase for them to ripen.
__________________________________________________ _________________
A San Franciscan who says: "You serve it, I'll eat it!"
< http://geocities.com/dancefest/ >-< http://geocities.com/iconoc/ >
ICQ: < http://wwp.mirabilis.com/19098103 > ---> IClast at SFbay Net

Icono Clast

Earl Evleth wrote:
    > My advantages of youth were having a mother who, from the
    > Mid-West, was a terrible cook.

My mother, a San Franciscan, was an outstanding cook. She's still an
is but no longer cooks.

Her husband was a mediator between the employer group and the union.
It was said among the employers and workers that "Whatever you think
of that asshole mediator, if he ever invites you home for dinner, GO!
His wife's a great cook."

Those who were there still talk about a birthday dinner she prepared
for me probably longer than forty years ago:

It was Chinese style, the centerpiece being an octopus. It was wonderful!
__________________________________________________ _________________
A San Francisco gourmand: "You serve it, I'll eat it!"
< http://geocities.com/dancefest/ >-< http://geocities.com/iconoc/ >
ICQ: < http://wwp.mirabilis.com/19098103 > ---> IClast at SFbay Net

Martin

On Sat, 23 Jul 2005 06:25:15 -0400, Karen Selwyn
<[email protected]> wrote:

    >Martin wrote:
    >>
    >> Which cheese should I look for next time I visit the U.S.
    >In another post -- although I don't recall whether or not it was
    >addressed to you -- I mentioned Maytag Blue Cheese and Coach Farms
    >cheeses. FYI, Mario Battali's in-laws own Coach Farms, and he serves
    >their cheeses at his restaurants.
    >For more ideas, head to www.epicurious.com and click on their shopping link.
    >You'll see another link to the 50 States of Cheese.

Thanks!
--
Martin

PJ O'Donovan

<<<Hypoglycemia can lead to diabetic coma and immediate death.
Hyperglycemia is insidious, gradual and leads to damage to the body but

in the long run.
PJ>>>

<<At age 73, what major risk exposures should you and I be concerned
about today over the "long run"?
PJ>>

<Blindness, loss of extremities?
Martin>

Using my wife as an example: She was diagnosed type 1 in 1975. In the
year 2000, she lost sight in her left eye which was ultimately
diagnosed as a loss of blood flow to the optic nerve, probably the
result of cumulative hyperglycemia episodes over 25 years which she
didn't know about since home testing technology was not available
during many of those years.

At age 73, neither Earl nor I have been diagnosed with hyperglycemia.
If we
were diagnosed with it today, do you think that should be our main
health exposure between now and age 98? Don't you think there are other
latent health conditions that more or likely will do us both in before
we reach age 98 based on life expectancy statistics?

Mxsmanic

PJ O'Donovan writes:

    > Again you don,t know what you are talking about. At least you are
    > consistent. Consistently wrong.

Actually he is right. Persons with non-insulin-dependent diabetes
mellitus (NIDDM, often also called Type II, although they aren't
exactly identical) almost never have problems with hypoglycemia, and
if they do, the problems are mild. The obvious reason for this is
that they are not taking anything that lowers their blood glucose, and
there aren't many natural processes that can cause sudden and dramatic
lowering of blood glucose, even in NIDDM sufferers.

    > At age 73, what major risk exposures should you and I be concerned
    > about today over the "long run"?

The same ones you'd be concerned about at 43, only more so.

PJ O'Donovan

<<Class 1s do not have to worry so much about hypoglycemia but
hyperglycemia.
Earl Evleth>>

<Actually he is right. Persons with non-insulin-dependent diabetes
mellitus..
Mxm>

He is wrong in that he is talking about type 1s.

PJ O'Donovan

<<At age 73, what major risk exposures should you and I be concerned
about today over the "long run"?
PJ>>

<The same ones you'd be concerned about at 43, only more so.
Mxm>

Sure, if you know you get it at age 73, it should be monitored but
monitoring it does not become a guarantee of immortality. More than
likely something else could do in a 73 year old regardless if his or
her sugars are controlled.