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Shio Ramen

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  I decided to make Serious Eats' Shio Ramen . I felt like making a ramen, because it would use a salt stock rather than a poultry or beef stock that would lean on garlic and onion that I was attempting to remove from my diet in the short term. I didn't quite read through all the recipe before committing to it in my head, and it ballooned into, I think, my most complicated recipe ever. I started with looking at the necessary ingredients, bonito flakes and kombu to make the dashi. I ordered them from Amazon, and the flakes came from Japan. I saw that there was a Shio Tare in the ramen recipe and looked into what that is - basically lemon salt liquid with some kombu. Ok, two days before I want to make the ramen, I need to make the shio tare, and one day before, I need to make the dashi. The day of, I need to boil water and chicken stock (I ended up finding bouillon that didn't have garlic or onion), add bonito flakes into the dashi and steep, then soft boil eggs, then start

SIBO and Continuation of Low FODMAP Diet

 I've been on the low FODMAP diet now for a month and a half. I've been feeling much better and pain free for most of the time. While I've only had one day of severe pain all day (a week and a half after I started the diet, I have mild unattributable pain about once or twice a week, and generally for 5 - 15 minutes. What a difference! One of the issues with SIBO and low FODMAP diet - after almost three months of nearly non-stop pain, my body doesn't really register hunger until is it really hungry. Any discomfort is just a general pain feeling instead of hunger pain. And with low FODMAP being low calorie, I'm getting hungry more often. That also doesn't help the end of my braces situation - I used to eat two larger meals so I didn't need to take out my braces and clean my teeth more than three times a day. With the need to eat more often, I either brush and floss my teeth after each snack or meal or keep the braces off longer than suggested. I've ended u