Food Recipes Cooking: 26 new messages in 15 topics

Sunday, October 5, 2008

26 new messages in 15 topics - digest

rec.food.cooking
http://groups.google.com/group/rec.food.cooking?hl=en

rec.food.cooking@googlegroups.com

Today's topics:

==============================================================================
TOPIC: OT: Duh'Wayne Child Molester Locator
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/b73b8cb3e7549af3?hl=en
==============================================================================

== 1 of 3 ==
Date: Sat, Oct 4 2008 8:58 am
From: blake murphy

On Fri, 03 Oct 2008 20:08:14 -0400, DK wrote:

> Sheldon wrote:
>>
>> Leave it to Duh'Wayne to start a thread on how to locate chidren...
>> he's a known child molester who is mandated by law to wear an
>> electronic location ankle bracelet... why do you think that horror
>> lives in a remote desert location far away from people, he has no
>> other choice.
>>
>
> Really? Is that true?
>
> -dk

i thought it was sheldon who lived out in the country. with animals.

your pal,
blake

== 2 of 3 ==
Date: Sat, Oct 4 2008 9:01 am
From: blake murphy

On Fri, 03 Oct 2008 21:04:56 -0400, DK wrote:

> Wayne Boatwright wrote:
>> On Fri 03 Oct 2008 05:08:14p, DK told us...
>>
>>> Sheldon wrote:
>>>>
>>>> Leave it to Duh'Wayne to start a thread on how to locate chidren...
>>>> he's a known child molester who is mandated by law to wear an
>>>> electronic location ankle bracelet... why do you think that horror
>>>> lives in a remote desert location far away from people, he has no
>>>> other choice.
>>>>
>>> Really? Is that true?
>>>
>>> -dk
>>>
>>
>> Oh, absolutely! In fact, I have two such ankle bracelets in case I cut one
>> of my legs off. But Warthog has only part of the story right... I live in
>> a desert suburb with a population of nearly half a million people. I'm
>> especially lucky that there are dozens of kids in my neighborhood.
>>
>
> You are either:
>
> (1) A fucked up individual
>
> or
>
> (2) A victim of libel
>
> #1 Can land you in jail for a long time.
> #2 Can get you some land in NY from your libel suit.

it wouldn't take sheldon's lawyer more than five seconds to construct an
insanity defense.

your pal,
blake

== 3 of 3 ==
Date: Sat, Oct 4 2008 9:02 am
From: blake murphy

On Fri, 03 Oct 2008 21:10:13 -0700, sf wrote:

> On Fri, 3 Oct 2008 09:35:01 -0700 (PDT), Sheldon <PENMART01@aol.com>
> wrote:
>
>>Leave it to Duh'Wayne to start a thread on how to locate chidren...
>>he's a known child molester who is mandated by law to wear an
>>electronic location ankle bracelet... why do you think that horror
>>lives in a remote
>
> I will assume this post is from an idiot posting as Sheldon, because
> this is not only a (repeated) false accusation - it's the figment of
> someone's demented imagination.

sheldon is perfectly capable of being an idiot without anyone's help.

your pal,
blake

==============================================================================
TOPIC: Low cholesterol diet ideas
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/e77ede733d9186c0?hl=en
==============================================================================

== 1 of 2 ==
Date: Sat, Oct 4 2008 9:00 am
From: "jmcquown"

Janet Wilder wrote:
> Cheryl wrote:
>> What are some suggestions to get the cholesterol down? Dr said
>> multigrain breads, pasta, low fat mayonnaise (ewwww - but she said
>> Hellman's is good) high levels of omega's, cut out the drinking (who
>> knew drinking alcohol contributes to high cholesterol?), a few nuts
>> everyday.
>>
>
> There have been several studies that a glass of red wine every day can
> lower cholesterol, so if you need your happy hour, consider switching
> to red wine. Cheap wine works just as well as expensive wine. <g>
>
Doesn't always work as well in terms of tasting good, though ;)

Jill

== 2 of 2 ==
Date: Sat, Oct 4 2008 10:08 am
From: Gloria P

Dan Abel wrote:
> In article <C9CFk.80$2J7.46@newsfe02.iad>,
> "Cheryl" <jlhshadow@NOSPAMhotmail.com> wrote:

>>
>> I have 3 months to get this down before my follow up and then it will
>> probably be drugs to control it.
>
> Oatmeal and bran muffins sometimes help.
>
> Don't keep us in suspense. What is your total cholesterol and LDL?
>
> If the doctor prescribes drugs, I would say just take them. You'll have
> to have regular lab tests to make sure the drugs aren't hurting you, but
> the doctor won't prescribe drugs unless they are deemed more helpful
> than potentially harmful. I've been taking them a long time, and there
> are no apparent side effects.
>

Ditto what Dan said. Statins can really help if you get the right one
for you.

gloria p

==============================================================================
TOPIC: How to Screw Up Tamales
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/e2e5cdb46204e305?hl=en
==============================================================================

== 1 of 1 ==
Date: Sat, Oct 4 2008 9:13 am
From: blake murphy

On Sat, 04 Oct 2008 05:01:28 GMT, Wayne Boatwright wrote:

> On Fri 03 Oct 2008 08:19:39p, Christine Dabney told us...
>
>> On Sat, 04 Oct 2008 03:15:43 GMT, Wayne Boatwright
>> <wayneboatwright@geemail.com> wrote:
>>
>>>On Fri 03 Oct 2008 07:30:37p, Christine Dabney told us...
>>
>>>> Guess you aren't that familiar with Cincinnati chili..which is served
>>>> that way. From Wikipedia:
>>>> http://en.wikipedia.org/wiki/Cincinnati_chili
>>>>
>>>> Read down to see what all the ways are...
>>>>
>>>> Christine
>>>>
>>>
>>>One word: revolting.
>>
>> The one time I had Cincinnati style chili, was at a Skyline branch in
>> Cincinnati. It was actually pretty good...
>>
>> Christine
>>
>
> I've had it at a Skyline in Cincinnati, too. I really couldn't stand the
> taste and thought the cinnamon was overpowering. Two bites...done!
> Although I love cinnamon, for me it has no place in chili, nor does
> chocolate or cocoa.

the chocolate is not generally used in such a way that you can taste it as
such. i've put it in once; but it was not good chocolate (i think you're
aiming at a slightly bitter note).

like someone's adage about herbs - you shouldn't taste any individual herb,
but their absence would be noticed.

your pal,
blake

==============================================================================
TOPIC: OT: Lost Keys
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/a65fc9e71258267b?hl=en
==============================================================================

== 1 of 3 ==
Date: Sat, Oct 4 2008 9:19 am
From: sf

On Sat, 4 Oct 2008 07:50:22 -0400, "Edwin Pawlowski" <esp@snet.net>
wrote:

>I understand the need for security, but to design a $100 to $300 key is just
>plain wrong. People lose keys all the time so why put that much of a penalty
>on them? I'm lucky, both my cars have cheap keys with no electronics.
>
>I'd like to see the statistics on stolen cars with $3 keys versus $300 keys.

What I don't understand is why they're so expensive even *with* a
chip. Do they have to custom assemble each one? It's not the '80's -
chips are small and inexpensive.

--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

== 2 of 3 ==
Date: Sat, Oct 4 2008 9:39 am
From: Dave Smith

sf wrote:
> On Sat, 4 Oct 2008 07:50:22 -0400, "Edwin Pawlowski" <esp@snet.net>
> wrote:
>
>> I understand the need for security, but to design a $100 to $300 key is just
>> plain wrong. People lose keys all the time so why put that much of a penalty
>> on them? I'm lucky, both my cars have cheap keys with no electronics.
>>
>> I'd like to see the statistics on stolen cars with $3 keys versus $300 keys.
>
> What I don't understand is why they're so expensive even *with* a
> chip. Do they have to custom assemble each one? It's not the '80's -
> chips are small and inexpensive.

Amazing isn't it. Computers components used to be expensive, but with
the huge markets, mass production and improved technology, prices have
dropped dramatically. When I was at university, pocket calculators were
prohibitively expensive.A calculator that would add, subtract and
multiply was $250. That was was about 2 weeks pay if you had a good job.
Now you can a calculator that does a lot more than that included with
binder for under $10. I find it hard to believe that embedding a chip in
plastic and attaching it to a key black can justify charging more than $50.

== 3 of 3 ==
Date: Sat, Oct 4 2008 10:08 am
From: George

==============================================================================
TOPIC: Bagels
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/58c43f258d97c96d?hl=en
==============================================================================

== 1 of 2 ==
Date: Sat, Oct 4 2008 9:19 am
From: "l, not -l"

On 4-Oct-2008, Julia Altshuler <jaltshuler@comcast.net> wrote:

> But I have begun the search for high gluten flour so I can make them at
> home. I thought I remembered bags of high gluten flour at the discount
> overstock store. I pictured the graphic and the shelves. When I got
> there, it turns out my memory wasn't totally disordered. There was bag
> after bag of GLUTEN FREE product.
>
>
> I've checked the local supermarkets. They don't have it.

One solution is to increase the protein content of bread flour, which is
likely to be available in your are. Bread flour is generally around 12 %
protein, while high-gluten flour is generally around 14%. Add vital wheat
gluten, which is around 80% protein, and you can boost bread flour to the
level of high-gluten flour. By adding 1 teaspoon (3 gr) of vital wheat
gluten per cup (120 gr) of bread flour, you can increase the protien content
to nearly that of a typical high-gluten flour.

Here (St.Louis MO,USA), vital wheat gluten is sold by all the supermarkets
I've frequented (except Aldi, which is a fine market but not super),
sometimes in the baking section, other times in the "Nutrition" section,
occasionally in both. It is also sold in the "health food" store I
occasionally shop. The most frequently found brand is Bob's Red Mill, while
Hodgson Mill brand is seen less often; both companies have websites where
their products may be ordered, in not found in your area.
--
Change Cujo to Juno in email address.

== 2 of 2 ==
Date: Sat, Oct 4 2008 10:12 am
From: George

Julia Altshuler wrote:
> Corey Richardson wrote:
>> What's the deal with these stupid, fluffy Bagels that they sell in the
>> supermarkets nowadays?
>>
>> A *real*, genuine Bagel should make your jaw ache through chewing when
>> you eat it!
>
>
> I take it you're not in New York.
> We had this conversation a short while ago when I returned from New
> York. I don't even try to buy bagels where I am. They're a treat when
> I'm in the City. Other than that, I give up.
>

Have you looked for the mom & pop bakeries that might be lurking in
downtown somewhere? There are two places in my area run by the later
generations of families that made there way here via NYC that make great
bagels.

>
> But I have begun the search for high gluten flour so I can make them at
> home. I thought I remembered bags of high gluten flour at the discount
> overstock store. I pictured the graphic and the shelves. When I got
> there, it turns out my memory wasn't totally disordered. There was bag
> after bag of GLUTEN FREE product.
>
>
> I've checked the local supermarkets. They don't have it.

You can but bread flour and add gluten. Both should be readily available
in most markets.

>
>
> Next stop will be Whole Foods.
>
>
> If that's a no go, I'll take the step of asking a supermarket manager to
> order it for me.
>
>
> --Lia
>

==============================================================================
TOPIC: Need help translating British flour names in to American
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/9de3370ca3ebb0b6?hl=en
==============================================================================

== 1 of 1 ==
Date: Sat, Oct 4 2008 9:19 am
From: Mark A.Meggs

I ran ran across a couple of quick bread recipes in the Guardian that
I'd like to try, but I'm not certain how the British names for the
various flours translate into what I can buy at my American
supermarket.

If some kind person in the UK could describe what the flours are, I'll
take it from there.

Wholemeal self-raising flour
Medium oatmeal
Strong brown flour

TIA!

- Mark

==============================================================================
TOPIC: Pea Soup Andersen's!!!
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/5919d4d4e67b5056?hl=en
==============================================================================

== 1 of 3 ==
Date: Sat, Oct 4 2008 9:21 am
From: Andy

Pea Soup Andersen's!!!

I just saw a food TV segment about Pea Soup Andersen's in Buellton,
Kalifornia and got a hankering for a few bowls of the stuff!!! Dammit!!!

Ever been?

A few bowls AND a tri-tip steak sandwich!!!!!!

I've said it before and I'll say it again:

http://www.peasoupandersens.net/restaurant.shtml

I'm convinced my Mom never really died, she just ran off with my all-time
favorite family recipe and is working at Pea Soup Andersen's!!!

Shit, I'm out of exclamation points, dammit. ;D

Pea Soup Andersen's. Put it on your travel map if you're in that neck of
the woods.

Best,

Andy

== 2 of 3 ==
Date: Sat, Oct 4 2008 10:15 am
From: sf

On Sat, 04 Oct 2008 11:21:43 -0500, Andy <q> wrote:

>Pea Soup Andersen's!!!
>
>I just saw a food TV segment about Pea Soup Andersen's in Buellton,
>Kalifornia and got a hankering for a few bowls of the stuff!!! Dammit!!!
>
>Ever been?
>

Only once many, many, many years ago. Fell for the billboard hype and
went in. I thought it was over priced and mediocre.... so I never
returned.

--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

== 3 of 3 ==
Date: Sat, Oct 4 2008 10:38 am
From: Andy

said...

> On Sat, 04 Oct 2008 11:21:43 -0500, Andy <q> wrote:
>
>>Pea Soup Andersen's!!!
>>
>>I just saw a food TV segment about Pea Soup Andersen's in Buellton,
>>Kalifornia and got a hankering for a few bowls of the stuff!!! Dammit!!!
>>
>>Ever been?
>>
>
> Only once many, many, many years ago. Fell for the billboard hype and
> went in. I thought it was over priced and mediocre.... so I never
> returned.

sf,

Hrrumph!!! REVISIT!!!

OK, so...

Phillies vs Brewers?
Cheesesteaks or Beer?
Gametime: 6:30PM Eastern, channel: TBS

AND

Cubs vs. Dodgers?
Chicago Dogs or Dodger Dogs?
Gametime: 10:00PM Eastern, channel: TBS

Your picks?

Best,

Andy (Phillies, Cubs)
<smootch>

==============================================================================
TOPIC: Breakfast conversation?
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/5033d0df18a0115f?hl=en
==============================================================================

== 1 of 1 ==
Date: Sat, Oct 4 2008 9:25 am
From: Andy

jmcquown said...

> Andy wrote:
>> jmcquown said...
>>
>>>> The word is on record over at the IRC #rec.food.cooking conference
>>>> channel.
>>>>
>>>> ,...JILL?!!!!!!!
>>>>
>>>> http://www.recfoodcooking.com/chat.html
>>>>
>>>> Andy
>>>
>>>
>>> Sorry Andy, my brother is in town. He'll be here any minute (he's
>>> staying in a hotel) so no time to chat.
>>>
>>
>> Well, show him some decent NC BBQ, not some "relocated" Tex-Mex
>> cuisine, OK?!? :)
>>
>> Andy
>
>
> Heh, that restaurant was *his* idea; I know of a much better one. And
> I'm not in NC so showing him NC BBQ would be difficult, at best ;)
> Actually, we're busy doing other stuff. Going out to eat was a one-time
> deal for this trip. He's leaving early tomorrow.
>
> Jill

Jill,

Dammit... NCians/SCians? Why can't I get that straight??? <VBG>

Best,

Andy
I swear, if I didn't have my head screwed on tight... ...or maybe? <G>
<smootch>

==============================================================================
TOPIC: Rescue a dish from too much worcestershire sauce!
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/812f016692ca39d9?hl=en
==============================================================================

== 1 of 2 ==
Date: Sat, Oct 4 2008 9:32 am
From: blake murphy

On Fri, 03 Oct 2008 12:54:21 -0400, Goomba wrote:

> blake murphy wrote:
>> On Fri, 03 Oct 2008 02:42:02 -0400, Goomba wrote:
>>
>>> sf wrote:
>>>
>>>> So, how did *you* like it? I can't imagine adding sesame oil to beef,
>>>> but I love it with chicken.
>>>>
>>> Sesame oil is de rigeur in any bulgogi marinade recipe I've made or
>>> seen. It is delicious with beef.
>>
>> or toasted sesame seeds, sometimes both.
>>
>> your pal,
>> blake
>
> Oh, always both in my kitchen!

toasting the seeds is kinda fun.

your pal,
blake

== 2 of 2 ==
Date: Sat, Oct 4 2008 9:47 am
From: Andy

blake murphy said...

> On Fri, 03 Oct 2008 12:54:21 -0400, Goomba wrote:
>
>> blake murphy wrote:
>>> On Fri, 03 Oct 2008 02:42:02 -0400, Goomba wrote:
>>>
>>>> sf wrote:
>>>>
>>>>> So, how did *you* like it? I can't imagine adding sesame oil to
beef,
>>>>> but I love it with chicken.
>>>>>
>>>> Sesame oil is de rigeur in any bulgogi marinade recipe I've made or
>>>> seen. It is delicious with beef.
>>>
>>> or toasted sesame seeds, sometimes both.
>>>
>>> your pal,
>>> blake
>>
>> Oh, always both in my kitchen!
>
> toasting the seeds is kinda fun.

Probably not fitting so late in the thread but I don't use sesame oil to
cook but under prior r.f.c advisement add a few drops after cooking to toss
for flavor. Sesame seeds play a big part in my baked chicken tenders
coating mix.

Andy

==============================================================================
TOPIC: OT: Blocking All From @gmail.com ...
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/7fe57caea538034c?hl=en
==============================================================================

== 1 of 1 ==
Date: Sat, Oct 4 2008 9:36 am
From: blake murphy

On Fri, 03 Oct 2008 12:51:49 -0400, Goomba wrote:

> flitterbit wrote:
>> sf wrote:
>>> On Thu, 2 Oct 2008 01:36:30 -0700 (PDT), Jay <JazeMail@gmail.com>
>>> wrote:
>>>
>>>> My ISP stopped providing a Usenet service years ago citing lack of
>>>> interest on the user's side :(
>>>
>>> What a ridiculous statement for them to make!
>>>
>>>
>> That was one of the excuses used by my ISP for dropping Usenet; the
>> other was the alleged prevalence of kiddie pron.
>
> Are they cutting their prices to compensate for the lesser service?

my guess is 'fuck no.'

your pal,
blake

==============================================================================
TOPIC: Soymilk to boost protein in yogurt?
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/6cb3588b61323f6e?hl=en
==============================================================================

== 1 of 2 ==
Date: Sat, Oct 4 2008 9:45 am
From: zxcvbob

A couple of years ago, Wife was on a soy kick; I bought her a fancy "soy
milk" maker and she immediately lost interest in it. I've used the
thing a couple of times, but mostly it just sits way in the back on the
bottom shelf collecting dust.

I never cared for the taste of the soy milk much (commercial or
homemade.) I did make tofu once or twice and that turned out OK.

I'm making a quart of yogurt right now, and while I was heating it, I
wondered what would happen if you used soymilk instead of water to
reconstitute the powdered milk? (I don't think soymilk contains lactose
necessary to make yogurt directly) It should double the protein in the
yogurt without having to double-up on the milk powder. Would that make
the yogurt thicker? Or will it just taste nasty?

There's only one way to find out, but I thought I'd check with y'all
before I go buy some fresher soybeans than the half-pound that's been in
the pantry for 3 years...

Among other things, I'm looking for ways to cut food costs. Wha'd'ya think?

--
Bob

== 2 of 2 ==
Date: Sat, Oct 4 2008 10:24 am
From: George Shirley

zxcvbob wrote:
> A couple of years ago, Wife was on a soy kick; I bought her a fancy "soy
> milk" maker and she immediately lost interest in it. I've used the
> thing a couple of times, but mostly it just sits way in the back on the
> bottom shelf collecting dust.
>
> I never cared for the taste of the soy milk much (commercial or
> homemade.) I did make tofu once or twice and that turned out OK.
>
> I'm making a quart of yogurt right now, and while I was heating it, I
> wondered what would happen if you used soymilk instead of water to
> reconstitute the powdered milk? (I don't think soymilk contains lactose
> necessary to make yogurt directly) It should double the protein in the
> yogurt without having to double-up on the milk powder. Would that make
> the yogurt thicker? Or will it just taste nasty?
>
> There's only one way to find out, but I thought I'd check with y'all
> before I go buy some fresher soybeans than the half-pound that's been in
> the pantry for 3 years...
>
> Among other things, I'm looking for ways to cut food costs. Wha'd'ya
> think?
>
Soybeans should last longer than three years on the shelf. Save bucks by
using them anyway. I think I agree on it tasting nasty though. DW will
drink soymilk but it doesn't taste right to me. But, then, I'm not a
milk drinker anyway.

==============================================================================
TOPIC: Mandolin Recommendations
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/e5e455414141252f?hl=en
==============================================================================

== 1 of 1 ==
Date: Sat, Oct 4 2008 9:48 am
From: Kenneth

On Sat, 04 Oct 2008 01:55:14 GMT, notbob
<notbob@nothome.com> wrote:

>On 2008-10-04, Kenneth <usenet@soleSPAMLESSassociates.com> wrote:
>
>> (But please don't ask me about the others that I let "get
>> away.")
>
>We all been there. Fortunately, I later got a Gretsch Sho-Bro w/ Spanish
>neck fer blues.
>
>nb

Ah yes... 'sounds great.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

==============================================================================
TOPIC: Cheddar-Parmesan Cobwebs
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/04b606cbed7daa0a?hl=en
==============================================================================

== 1 of 2 ==
Date: Sat, Oct 4 2008 9:59 am
From: WindyCityPrince

Cheddar-Parmesan Cobwebs
http://bakedchicago.typepad.com

1/2 cup grated yellow cheddar
1/2 cup grated Parmesan
2 teaspoons all-purpose flour
1/4 teaspoon paprika
kosher salt and ground black pepper

Preheat oven to 375F degrees. In medium bowl, toss cheeses with
flour, paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drop by
tablespoons onto parchment-lined baking sheets. Flatten into 3-inch
rounds.

Bake until golden and bubbling, 10 to 12 minutes. With a thin metal
spatula, transfer crisps to a serving plate to cool. Store in
airtight container between layers of parchment up to 3 days.

Check out Baked Chicago's improved look and functionality -- and tell
us what you think of the new format! http://bakedchicago.typepad.com

== 2 of 2 ==
Date: Sat, Oct 4 2008 10:04 am
From: Andy

WindyCityPrince said...

WCP,

Aren't you popular over at r.f.r?

We don't subscribe to recipes unless called upon. Don't post them here.
Especially without peer review, your recipes could suck!

Join www.allrecipes.com and enter them there. A typo can ruin a recipe and
without feedback it becomes a "virus" recipe, imho.

Cut it out, OK?!?

Andy's Evil Twin

==============================================================================
TOPIC: Dinner Tonight
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/d656a9892a62f66e?hl=en
==============================================================================

== 1 of 1 ==
Date: Sat, Oct 4 2008 10:24 am
From: sf

On Sat, 4 Oct 2008 03:45:25 -0400, "kilikini"
<kilikini1@NOSPAMhotmail.com> wrote:

>Cheryl wrote:
>> "kilikini" <kilikini1@NOSPAMhotmail.com> wrote in message
>> news:gc5vkt$suf$1@news.datemas.de...
>>
>>> I just ordered a pizza from Manolos - a local place right down the
>>> street.. Brick oven, wood-fire baked pizza. I got the large with
>>> spinach (yeah, let's not go there, I know I'm not supposed to have
>>> it but hey, I'm not supposed to have pizza!), mushrooms, onion and
>>> black olives. It will be ready for pick-up in 15 minutes!!!!!!!!!!!!
>>> (Gosh, it's
>>> been so long since I had pizza.)
>>>
>>> I was a good girl today, I got my blood work done and I have my CT
>>> scan scheduled for Tues. morning. I'm set. I'm going to pig out
>>> and I don't care. :~)
>>>
>>
>> Good luck for Tuesday! A no-no now and again shouldn't be too bad. I just
>> ordered my last pizza tonight for a while. Just to say
>> "farewell", and I don't even have it that often. My blood work came
>> back and my cholesterol is high. Really high. So after tonight my
>> diet will change. See, I knew going to the Dr was going to change
>> everything. Dammit.
>
>Ack, that's a bummer! I've been really good on my diet so that's why I
>rewarded myself with a pizza - AFTER the blood was drawn, of course. How
>high is really high on your cholesterol, if I may ask????
>
Hubby is taking care of himself - his cholesterol was in the high 200s
not so long ago. He's eating lots of fish and chicken breasts.... but
he thinks Thai food is miracle food because he can pig out on it and
not gain weight. His BP and cholesterol are back in normal range
again, although his good cholesterol should be higher.

--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

==============================================================================
TOPIC: Maple flavoring - where do you buy it?
http://groups.google.com/group/rec.food.cooking/browse_thread/thread/a57dfbc89ea9a755?hl=en
==============================================================================

== 1 of 1 ==
Date: Sat, Oct 4 2008 10:26 am
From: enigma

"Graham" <g.stereo@shaw.ca> wrote in
news:IdLFk.4262$Bt4.75@newsfe08.iad:

>
> "Dave Smith" <adavid.smith@sympatico.ca> wrote in message
> news:48e7450c$0$10379$9a6e19ea@news.newshosting.com...
>> Then there is maple sugar. We had some that someone had
>> given us and after it sat around for a few years I used it
>> to make Emeril's Tarte au Sucre. It was incredible. I was
>> going to make another and went out to get some more maple
>> sugar and to get enough for the pie would have been $14.
>> Ouch!
>
> I've been buying mine from a Quebecois stall in a Calgary
> farmers' market and, as you say, ouch! I've used it to
> make a maple/walnut version of cinnamon buns as I have come
> to detest the smell of cinnamon. A local healthnut store
> carries it in one pound blocks.

maple sugar is futzy for a small producer to make. i have made
it, but it's easy to burn & ruin.
one piece of equipment i'd love to be able to afford is a
spun sugar (cotton candy) maker. maple cotton candy is so
good!
and i have a recipe for maple walnut pie if anyone is
interested. it's not as cloying sweet as pecan pie.
lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

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Food Recipes Cooking

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