Puréed food ideas, common channel length and sleeve size

 Mixed bag of questions from a newbie.
i get to start puréed food tomorrow for the next three weeks.  I'm thrilled.  So I need suggestions and ideas because variety is the spice of life hehehe.
how long is your common channel and how long is your sleeve size?  When I asked my surgeon these questions, he said that he does a generous 100cm common channel and uses a 30French sleeve size.  He explained that this is not as important as weather the sleeve size and measurement is tight or loose.  He said he makes his tight so it is indeed a 30 not a generous 30... Then he said he has heard of surgeons using as small as 14 with capacity being more than his tight 30... It all seems like French to me.  Can anyone explain or give examples or tell me more about this?
thanks all.  It is getting better each day. I got 54 oz of fluid in today and still have a couple hours left.

 Hopefully your doc gave you plenty of ideas for pureed food.  My favorite would be ricotta cheese, topped with tomato sauce and mozzerella.  So hearty and full of protein.

My cc is also 100cm and my stomach is 100cc's (about 3.5oz)  in size.

I'm on pureed foods right now.  We can have scrambled eggs!  I'm loving that!  Another recipe my surgeon gave me was tuna mousse. 

2 6oz packs of tuna
2 tablespoons of mayo
2 tablespoons of sour cream
2 tablespoons of cream cheese
1/2 teaspoon of pepper
1/2 teaspoon of celery seed (i used dill)
1 tablespoon of parsley

But it all in a food processor and blend.  Put in fridge for one hour to cool

It's good, but it would be better if I had some crackers with it.  LOL!  I was thinking eventually make some kale chips to go with it.

My CC is 100cm and my sleeve is 5+ years old.  but I had a 36f bougie and was to hold 100cc's (3 ozs).  It's stretched a bit, but not much.  A good meal would be 4oz of dense protein and 2-3oz of veggies.  After the liquid diet, my sleeve shrunk a good bit.

I'm not familiar with your surgeon---how many DSes has he done?

I wouldn't call a 100 cm common channel "generous"---I'd call it about average. Unless he's using 'generous' to mean "I didn't really measure, I just eye-balled it". (In which case, I have to assume he doesn't use the Hess method to determine limb lengths.)

As for your Sleeve size---I simply don't understand the 'bougie' business. Sleeve capacity is determined by both how large the diameter is, and how long the stomach is---and stomach length seems to vary a LOT.  It sounds to me like he's made your Sleeve VERY small. Ask him to tell you in ouces how much dense protein you should be able to hold.

 Check out ricotta fluff on dsfacts.com. Also, my go to breakfast is scrambled eggs with mozzerella cheese. Tuna was a go to at that stage, cottage cheese. My CC is 125 c. My doctor used the Hess method where he measured by intestines and then used a percentage for my CC. My sleeve is a 12 frenchy, which is French to me as well. Keep up the water/fluids. You will eventually want to get to 100 oz a day. It keeps the bowels moving and the weight coming off. Remember I said eventually you are on a good road with 54 oz a day at this point. Keep up the good work. I am 5 months out and have lost 105 pounds of the 183 I want to lose.

I bought a food processor and made chicken liver pate, which came to be a favorite food. 

I still use least three shakes a day to maintain my weight and protein levels.  Creon or Viokase is long-term for me, since I seem to be hyper malabsorptive.  I once lost nine pounds in my sleep! 

My sleeve capacity immediately post op was just under 3 oz (80ml), and my surgeon used a 40 French.

Now, I can comfortably hold a meal of 8-10 oz, depending on the density of the food, Meat takes up more space, and I have a particualarly hard time with white meat take-out chicken.  It seems to be very absorbent, and swells when I drink with it, so I stick to dark meat now.

My common channel is 75 cm. It's the shortest "normal" my doctor will do, and I just happened to measure out to that.