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| Author |
Message |
| 25 new of 253 responses total. |
slynne
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response 129 of 253:
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Feb 7 16:32 UTC 2011 |
resp:127 I kind of want it to be a powdered mix but I found whole milk
power at the Mexican grocery store so I am going to use that instead of
the creamer (which I think is gross).
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keesan
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response 130 of 253:
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Feb 7 18:03 UTC 2011 |
The creamer probably includes things like mono and diglycerides and
polysorbate 60, which look like but do not taste like cream. With enough
sugar who can taste the difference?
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slynne
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response 131 of 253:
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Feb 7 18:43 UTC 2011 |
I can taste the difference even with sugar because what I dislike about
non-dairy creamer is the "mouth feel" of it and no amount of sugar can
hide that train wreck.
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keesan
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response 132 of 253:
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Feb 7 22:57 UTC 2011 |
A neighbor just gave Jim a container of what he thought was cocoa mix and
it is actually coffee mix and contains all those chemicals and a smidgen of
cocoa so they can call it 'white cocoa'. Xanthan gum (made by bacteria from
cellulose), etc. The chemicals make it feel thicker with no need to add real
cream which costs money.
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keesan
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response 133 of 253:
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Feb 8 02:29 UTC 2011 |
General Foods International Coffees
Swiss White Chocolate
Smooth, rich coffee blended with the delicious sweetness of Swiss white
chocolate.
INGREDIENTS: Sugar (for delicious sweetness of course), nondairy creamer
(partially hydrogenated soybean oil, corn syrup solids, sodium caseinate (from
milk), dipotassium phosphate, mono- and diglycerides, soy lecithin,
maltodextrin (from corn), instant coffee, less than 2 percent of cocoa
(processed with alkali), natural and artificial flavors, xanthan gum, sodium
citrate.
natural flavors are synthesized to match the ones found in nature
xanthan gum is synthesized from wood pulp, I think
sodium caseinate derives from milk (it is the part used in cheese)
soy lecithin is left over when you make soy oil from soybeans
There is probably just over 2% instant coffee in there.
Instant cocoa is probably the same thing without the coffee.
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slynne
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response 134 of 253:
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Feb 8 04:47 UTC 2011 |
Yeah but you just gave me a thought. I could add instant coffee and have
a mocha mix
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mary
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response 135 of 253:
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Feb 8 13:48 UTC 2011 |
I like that idea. Woot! Yet another way to get MORE COFFEE! ;-)
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keesan
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response 136 of 253:
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Feb 8 14:00 UTC 2011 |
I thought white chocolate was made with cocoa butter not cocoa powder. They
probably used the word 'white' because that is the color of the mix due to
the sodium caseinate and hydrogenated oil, since there is too little cocoa
and coffee in there to look brown.
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mary
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response 137 of 253:
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Feb 20 17:58 UTC 2011 |
The other day I picked up a Consumer Reports magazine subtitled "Food &
Fitness". It included a number of useful articles and a couple of
recipes that looked good - all with an eye to lightening-up comfort
foods. I made the first, a rice pudding, and it's really good. The
best I've ever made.
Unfortunately there isn't a link on their website so I'll just post it
here, with the proportions and addition as I made it.
Fruity, Nutty Rice Pudding
1 1/2 cups leftover (cooked & cooled) brown rice
1 cup skim milk
1/2 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon vanilla extract (my addition)
pinch of salt
1/4 cup dried cranberries
1/8 cup slivered almonds
7 oz. 2% plain Greek yogurt
Combine cooked rice, milk, sugar, cardamom, vanilla & salt in a medium
saucepan. Bring to a boil, lower the heat to simmer and stir in the
dried fruit and almonds.
Cook, stirring occasionally, until the milk is absorbed - about 20'. The
mixture will be somewhat thickened by then but beware - it will thicken
even more when cool.
Transfer to a bowl and cool completely. Gently stir in yogurt and serve.
Make 3 cups of rice pudding, serving 4-6.
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keesan
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response 138 of 253:
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Feb 20 19:29 UTC 2011 |
I make rice pudding without sugar. Raisins are plenty sweet.
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mary
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response 139 of 253:
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Feb 20 23:37 UTC 2011 |
Yep, going without sweetener is certainly possible and I bet a lot of
people like it that way.
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keesan
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response 140 of 253:
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Feb 21 00:09 UTC 2011 |
I thought everyone added lemon peel - I guess the cranberries are for tartness
instead. We have a couple dozen lemons and limes and no rice - any ideas what
to do other than salad dressing or hot lemonade? I have tried pumpkin soup
with lemon juice, stir fries with lime juice. There is an egg-lemon soup.
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edina
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response 141 of 253:
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Feb 21 01:50 UTC 2011 |
Dried cranberries tend to not be tart, but rather sweet.
As to lemons, you could make lemoncello (what I think I'm doing next
weekend). Lemon curd. I do love avgolemono soup (the egg/lemon/rice
soup you referred to). Maybe I'll make some of that.
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keesan
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response 142 of 253:
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Feb 21 02:31 UTC 2011 |
The cranberries are very tart but the sugar added to them masks that.
I made lemon curd once and did not like it. Maybe I can make egg lemon soup
with millet or rice starch. Trying to cook something easily digested while
getting over the flu so tonight was powdered milk and applesauce and rice
starch pudding with cardamom flavoring. Was going to add honey for extra
calories but it is too cold to get out of the silly bottle.
I should probably avoid fiber for a while. Which does not leave much.
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slynne
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response 143 of 253:
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Feb 21 04:27 UTC 2011 |
I like rice pudding but have never made it. That recipe sounds yummy. I
like that it has brown rice. I actually prefer the taste of brown rice
to white rice.
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keesan
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response 144 of 253:
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Feb 21 04:51 UTC 2011 |
Does white rice have a taste? My mother used to butter it and tried to do
so when I made stir-fried vegetables. She also buttered spaghetti, then the
next morning adding milk to the leftovers and served it for breakfast. I
wonder if she learned that from her mother.
Do you ever watch Youtube cooking videos? There are some unintentionally
funny ones.
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mary
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response 145 of 253:
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Feb 21 13:32 UTC 2011 |
Following up on the rice pudding recipe I posted - I made it early in the
day and served it about eight o'clock. It was tasty but the yogurt made
it very thick. It seems the longer it sits the thicker it gets. I
suspect some of that is simply the nature of the rice (like pasta in pasta
salad) continuing to absorb the available liquid.
I'm going to play with this some and in a month or two make Alton Brown's
rice pudding and see which I prefer. Alton's recipe:
http://tinyurl.com/cbrtcp
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keesan
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response 146 of 253:
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Feb 21 17:27 UTC 2011 |
Boiled or baked starchy puddings thicken as they cool, so do custards, and
killed bacterial cultures most likely have nothing to do with it.
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mary
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response 147 of 253:
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Feb 23 15:14 UTC 2011 |
Winter. Cold. Gray. Dreary. WAFFLES!
I made them Belgium-style and it yields 10 squares that freeze very well.
To make these reasonable I substituted whole wheat pastry flour, light
sour cream and cut the butter to 4 tablespoons and it still worked
beautifully. They come in at 203 calories a waffle with 4 grams of fiber.
I reheat them in the toaster. A side benefit - the house smells
wonderful!
http://tinyurl.com/4so7res
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mary
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response 148 of 253:
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Feb 24 04:28 UTC 2011 |
Tonight I made these black bean burritos. They ended up being nicely
seasoned thanks to the chipotle peppers. Hearty too - one per person was
quite filling.
http://tinyurl.com/5uf2jq3
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edina
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response 149 of 253:
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Feb 24 16:18 UTC 2011 |
Yay! One thing I'm looking forward to when I move is making more
vegetarian food. This is something I think Eric and I would both like.
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mary
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response 150 of 253:
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Feb 25 23:48 UTC 2011 |
Google has just introduced a new search feature where you can search for a
recipe then dynamically drill down for time, ingredient, etc. Too cool!
Here is a short video on the feature:
http://www.youtube.com/user/Google#p/a/u/0/IsUN1dUbbM8
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omni
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response 151 of 253:
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Feb 26 00:15 UTC 2011 |
I just tried it. That's the bomb. ;)
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denise
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response 152 of 253:
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Feb 26 01:07 UTC 2011 |
This is going to be cool!
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slynne
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response 153 of 253:
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Feb 28 16:52 UTC 2011 |
Well, I finally cooked something. No formal recipe for it though. But I
made Halupki (or Haluptsi is more how my family pronounces it).
Basically an old family recipe for cabbage rolls.
I took 2 lbs of ground beef and 1 lb of ground pork and mixed it with a
bunch of brown rice. Then I steamed a head of cabbage and pulled the
leaves off in the way my grandmother showed me. The hardest part is
boiling the head of cabbage the right amount. I boiled it for about five
minutes and then had to keep putting it back in for five minutes as I
peeled off the leaves since the interior ones were still raw. That is
how my grandmother did it though so I am pretty sure it is right. You
don't want the leaves cooked too much -- just enough to soften them up
enough for rolling.
You roll the meat mixture into the cabbage leaves. Then you line a
roasting pan with cabbage leaves on the bottom and put in a bed of sour
kraut. My grandmother made her own but I used the stuff from a jar. I
added carroway seeds to the sour kraut. Anyways, you put the cabbage
rolls on top of the sour kraut and then when you're done putting them in
the roasting pan, you add crushed tomatoes (I used too few but next time
I'll know) and then pack more sour kraut on top and stick a ham hock in
it. Then I baked it for about three hours at 350F.
It came out very good but not nearly as good as my grandmother's. My
mother and aunt think it is because I didn't use enough salt. I guess my
grandmother put a ton of salt in it and then salted each roll
individually as she put them in the pan. I may have also overcooked the
rice but I don't think making it with brown rice instead of white made
it bad.
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