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Fine Dining

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Docb

Docb

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Relationship to Diabetes
Type 2
Had a "fine dining" lunch at a local pub/restaurant owned by a "celebrity" chef on Friday. I decided to go with the flow and not even think about the implications for my blood glucose. Seven courses, things you would never consider cooking yourself and it was very, very good. Went because my grandson is a chef there and he wanted to cook for us before he moves on in a couple of weeks to join the kitchen at a restaurant with a Michelin Star.

When I got home I checked my BG and it was 6.4. It was then that I realised just how low carb the menu was! The only really carby thing on the menu was a small pot of the most exquisite roast potatoes I think I have ever eaten. The only other carbs came in a pumpkin risotto (small portion) and two magnificent sweets (my grandson was on sweets) which should not have been called sweets because they focussed on the flavours of the ingredients and were not dominated by sugar. I doubt there was much more than 100g of carbs in the whole meal which my pancreas was well able to cope with in the couple of hours taken to get through it.

We often get queries about dining out on here and how to cope in terms of carb intake. All I can say is that it might not be as big a problem as you might envisage.

PS... I'll not be recommending this form of eating as a blood glucose control strategy, unless of course you are one of the few with bottomless pockets.
 
So, in a nutshell, your advice @Docb for the newly-diagnosed with Type 2 is either 1) eat carb in moderation, or 2) eat very posh food. 😉

Wow, well done your grandson!
 
I noticed this in Italy - away from the pizza menu, the fish/meat meals were fairy low in carbs and had a nice balance of protein, fats and green veg. I had potato and pasta a few times and never saw my BG rise much. Taking time to eat helps as well.

We make similar stuff at home, and as a result I don't miss carb heavy meals any more. (I was never a fan of pasta and rice anyway, it was just there for filling.)
 
Sounds amazing @Docb

We’ve a few restaurants nearby which aren’t hugely pricey, but do get good write-ups from food critics in the press. The meals there are also usually pretty low carb. Seems that sort of style of place don’t go in for the big carby accompaniment?

Congrats to your grandson! Always seems like such a high pressure environment when you see those snippets on Masterchef, but I guess some people thrive on that!
 
That sounds like a fabulous meal and congrats to your grandson
 
Docb said:
Had a "fine dining" lunch at a local pub/restaurant owned by a "celebrity" chef on Friday. I decided to go with the flow and not even think about the implications for my blood glucose. Seven courses, things you would never consider cooking yourself and it was very, very good. Went because my grandson is a chef there and he wanted to cook for us before he moves on in a couple of weeks to join the kitchen at a restaurant with a Michelin Star.

When I got home I checked my BG and it was 6.4. It was then that I realised just how low carb the menu was! The only really carby thing on the menu was a small pot of the most exquisite roast potatoes I think I have ever eaten. The only other carbs came in a pumpkin risotto (small portion) and two magnificent sweets (my grandson was on sweets) which should not have been called sweets because they focussed on the flavours of the ingredients and were not dominated by sugar. I doubt there was much more than 100g of carbs in the whole meal which my pancreas was well able to cope with in the couple of hours taken to get through it.

We often get queries about dining out on here and how to cope in terms of carb intake. All I can say is that it might not be as big a problem as you might envisage.

PS... I'll not be recommending this form of eating as a blood glucose control strategy, unless of course you are one of the few with bottomless pockets.
Click to expand...
100g of carbs in one meal?
I'm pleased you are saying that for a good night out.
Way too many would be all over you for that, but you tested, and showed that is more than acceptable at 6.4.
Way to go 🙂
Let's all recognise the win here.
 
According to recent studies, reasonably controlled T2D's are pretty insnesitive to carb volumes, once you get above keto levels. Not much different to non-diabetics.

In the same way that carbs don't give you diabetes, they have much less of an impact on BG control than message board lore would suggest (for reasonably controlled subjects). BG regulation usually works, even if a bit creakily. There are usually more important things to worry about.
 
Thanks @travellor - it was a leisurely lunch! I have often suggested on here that one approach to eating with type 2 is to eat less but increase the quality. My lunch was an illustration, albeit a bit extreme and a bit expensive, of that point. Did not want any tea and a very light supper was all that was needed for the rest of the day, my daily intake of carbs was up on my norm but quite liveable with.
 
Docb said:
Thanks @travellor - it was a leisurely lunch! I have often suggested on here that one approach to eating with type 2 is to eat less but increase the quality. My lunch was an illustration, albeit a bit extreme and a bit expensive, of that point. Did not want any tea and a very light supper was all that was needed for the rest of the day, my daily intake of carbs was up on my norm but quite liveable with.
Click to expand...

Well, you couldn't refuse the desert if your grandson was preparing it.
Congratulations on his move, you must be proud of him.
 
There were two deserts.... poached comice pear with chocolate mousse, caramel, milk wafers....Apple crumble souffle with Lancashire cheese ice cream... and both were excellent.
 
Pear = Oh yes, usually in red wines, and either vanilla ice cream or fresh cream. Really don't fancy it with chocolate anything - but there again I spose if it was poached just in hot water or something equally bland, maybe it's good? - never tasted pear and choc together.

I do fancy the sound of the other desert - cheese and apple together, yum! - even though of course I've never had any sort of cheese ice cream yet ......
 
Poached in white rather than red wine....and it worked beautifully with the choc. I have since found out that one of chefs standard comments to the pastry section is to not to add too much sugar to deserts.
 
trophywench said:
Pear = Oh yes, usually in red wines, and either vanilla ice cream or fresh cream. Really don't fancy it with chocolate anything - but there again I spose if it was poached just in hot water or something equally bland, maybe it's good? - never tasted pear and choc together.

I do fancy the sound of the other desert - cheese and apple together, yum! - even though of course I've never had any sort of cheese ice cream yet ......
Click to expand...
Pear and chocolate go really really well! I used to make a pear and chocolate upside down pudding for group get togethers fairly often before I had kids
 
I tried a pear egg custard last night but added too much almond flour and it was more like a pear cake, edible but needs work. Anyway, it used up some home-grown pears that were getting too ripe.
 
Docb said:
Had a "fine dining" lunch at a local pub/restaurant owned by a "celebrity" chef on Friday. I decided to go with the flow and not even think about the implications for my blood glucose. Seven courses, things you would never consider cooking yourself and it was very, very good. Went because my grandson is a chef there and he wanted to cook for us before he moves on in a couple of weeks to join the kitchen at a restaurant with a Michelin Star.

When I got home I checked my BG and it was 6.4. It was then that I realised just how low carb the menu was! The only really carby thing on the menu was a small pot of the most exquisite roast potatoes I think I have ever eaten. The only other carbs came in a pumpkin risotto (small portion) and two magnificent sweets (my grandson was on sweets) which should not have been called sweets because they focussed on the flavours of the ingredients and were not dominated by sugar. I doubt there was much more than 100g of carbs in the whole meal which my pancreas was well able to cope with in the couple of hours taken to get through it.

We often get queries about dining out on here and how to cope in terms of carb intake. All I can say is that it might not be as big a problem as you might envisage.

PS... I'll not be recommending this form of eating as a blood glucose control strategy, unless of course you are one of the few with bottomless pockets.
Click to expand...

Great to have grandson like yours, meal sounds delicious & worth repeating in my book.
 
Thanks @nonethewiser. All four grandchildren are quite capable of looking after themselves. The youngest (12 year old) grand daughter led a patrol that won a scout camping competition last week-end which included cooking an international meal on gas in the evening and a full breakfast cooked on an open fire the following day. That's on top of pitching and striking camp, keeping their area in good order and completing tasks given to them which they had not prepared for. All without any adult help.
 
Hi everyone , depending on your point of view I may or may not have had an excellent Christmas break.

Our children came to visit us and all of my welfare went out of the window. I am normally very good at containing my bad habits but ashamed to say I thought bug**r it.

I managed to contain my self until News Years Eve.

We booked a meal at a restaurant that specialises in orthantic Portuguese food not far from our apartment.

Started of with a welcome cocktail, and then over a two hour time span digested an 8 course feast. I consumed 3 pints of lager with a couple of glasses of a fine red wine , the pudding , both of them were a lemon tart and a orange and chocolate cake !

Returned home a had a large french grape juice and then went to bed.

Woke up in the morning and thought whops , oh dear and a few choice expressions.

My Doctor requested that if I go of the rails I send him a fastening BS level : I got the kit out and started laughing but took the reading , 9.2. Hard to believe but emailed the surgery the reading.
 
When our bass guitarist died I did the glucose intolerant equivalent of trashing the villa and driving the Porsche into the swimming pool.
A couple of hours later my blood glucose was under 8mmol/l, so on the quiet, I suspect that the type 2 gave up and slunk away at some point, but I am never going to lose the ability to put on a couple of pounds just by walking past a bakery door and inhaling deeply, so I stick to the low carb diet except for the days when I don't quite stick at anything.
 
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