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Chris' Diabetic Journey

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Apr. 30, 2011 4:40 pm 
Updated: May 1, 2011 3:43 pm
 After being a medic in the military for 30+ years, it didn't come as a surprise when my Dr. told me  "Chris, you have Type 2 Diabetes. Your A1C isn't where it should be."  So now I need to make some lifestyle changes especially with my diet and I have to take… MORE
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Home Town
Dayton, Ohio, USA

Member Since
Aug. 2001

Cooking Level
Not Rated

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About Me
I cook because I love to eat. You don't get to 260 lbs if you don't like food. Wow, greatest cooking influence. That's tough. I worked in deli's, resturants and clubs since I was 14 years old. I've lived with some great cooks, my grandmothers, my mother and now my wife. All four of them great cooks. I believe all four of them were my greatest influences. cooking accomplishments? Not cooking but teaching or helping folks learn or understand about cooking is what I enjoy most. I am a meat cutter and I am constantly asked, how do I fix this or what is a good cut of meat for this or that. I guess that's where my forte is right now.
My favorite things to cook
Tri-tip on the grill is probably my favorite meat to cook. Here's how 1.5 -2 pound beef tri-tip 1 tbsp salt 0.5 teaspoon each garlic salt and celery salt 0.25 teaspoon each black pepper, onion powder and paprika, dill, sage and rosemary Trim any excess fat from meat. Moisten surface of meat lightly with water. Combine seasonings. Sprinkle with seasoning mix covering all surfaces of meat: rub well into meat. Seasoned meat may be refrigerated for several hours to enhance flavor or grilled immediately. Grill roast to desired doneness over medium coals 30-35 minutes, turning after 15 minutes. Tent roast with foil and let stand 10 minutes. Carve tri-tip across the grain into thin slices. From the Oregon Beef Council Serves 6.
My favorite family cooking traditions
No real traditions.
My cooking triumphs
No real triumphs
My cooking tragedies
I baked bread in the microwave and invented the bread brick paperweight.
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