- Malted Barley Flour - 1 Update
- 9 Things You Didn't Know Coca-Cola Could Do - 1 Update
- Really good soup! - 1 Update
- Nut cheese recipes. - 2 Updates
- Leftover Duck recipes? - 5 Updates
- OT: I just commited a radical political act! I VOTED!! - 2 Updates
- Corned Beef Cooking - 1 Update
- Vegan "Cheese" Sauce - 3 Updates
- Nut cheese recipes. - 6 Updates
- New bad show. - 2 Updates
- The Da-After Grilled Reuben - 1 Update
| "Steve Freides" <steve@kbnj.com>: Mar 20 06:28AM -0400 Does anyone use Malted Barley Flour in their home cooking? I noticed it as an ingredient on a package of bagels I bought at the local Whole Foods. We have a couple of bagel places in town and I figured store-bought couldn't possibly be as good as those, but these were better and they've become a staple here. And they stay fresh and soft remarkably long, too. Because they list malted barley flour as an ingredient, I did some reading - all kinds of interesting stuff out there, including things about tannins (sp?). Whatever the case may be about that, I'm considering buying some to try around here. We don't bake a lot but if a little malted barley flour makes our stuff taste anything like these bagels from WF, I want to try it. Thanks. -S- |
| dsi1 <dsi100@yahoo.com>: Mar 20 03:06AM -0700 On Thursday, March 17, 2016 at 2:30:48 PM UTC-10, John Kuthe wrote: > > OTOH, if you really want to scare the kids, give them a demo of hydrochloric acid - that powerful corrosive stuff in their stomachs. > Exactly. The phosphoric acid in Naval Jelly eacts with steel to make iron phosphate. Greyish in color, I've used Naval Jelly extensively, I udsed to drive old aircooled VWs. > John Kuthe... I never had an air-cooled VW - just water-cooled. I wish I did though - they are pretty simple things. My friend said that we removed the transmission on a bug on the side of the road at night but I don't remember ever doing that. OTOH, he's got a better memory than I and he also had a spare transmission at his house. |
| dsi1 <dsi100@yahoo.com>: Mar 20 02:35AM -0700 On Saturday, March 19, 2016 at 4:51:44 PM UTC-10, Julie Bove wrote: > I love bacon by itself but I find when it is in something, if there is too > much, it can be overwhelming and make the dish greasy. In fact, I trimmed > most of the fat off of what I used in the soup. I don't have much problems with fat. I'll use about a pound of bacon ends for a batch of beans - I sorta have to because the bacon comes in 7 lb packages. |
| Sqwertz <swertz@cluemail.compost>: Mar 20 01:27AM -0500 On Sat, 19 Mar 2016 20:21:35 -0700, Julie Bove wrote: > I was going to post the nacho nut cheese recipe that I used to make. Nut cheese <rolling eyes>. You're in the wrong group, Julie. Nobody here wants nut cheese unless it comes with a recipe for Vagisil. -sw |
| Bruce <Bruce@Bruce.invalid>: Mar 20 07:06PM +1100 On Sun, 20 Mar 2016 01:27:30 -0500, Sqwertz <swertz@cluemail.compost> wrote: >Nut cheese <rolling eyes>. >You're in the wrong group, Julie. Nobody here wants nut cheese unless >it comes with a recipe for Vagisil. Funny how meat eaters feel threatened by vegetarians and vegans. That's how people tend to react to someone who's morally superior to them :) -- Bruce |
| Bruce <Bruce@Bruce.invalid>: Mar 20 03:10PM +1100 >Hi folks, >I make a duck every 6-8 weeks. I am making one tomorrow. In one day? Don't you have to sit on the egg for weeks? -- Bruce |
| "cshenk" <cshenk1@cox.net>: Mar 19 10:46PM -0500 graham wrote in rec.food.cooking: > > Carol > I hope you retain the fat with which to roast potatoes! > Graham Oh absolutely! In fact, thats the main reason we make the duck. Might sound silly to some but we really like the fat for other things. -- |
| graham <gstereo@shaw.ca>: Mar 19 10:25PM -0600 On 19/03/2016 9:46 PM, cshenk wrote: >> Graham > Oh absolutely! In fact, thats the main reason we make the duck. Might > sound silly to some but we really like the fat for other things. I tried making cookies using duck fat but some of the stock must have been incorporated in the fat and the taste was "interesting"! Graham |
| Roy <wilagro@outlook.com>: Mar 19 10:43PM -0700 On Saturday, March 19, 2016 at 10:26:37 PM UTC-6, graham wrote: > I tried making cookies using duck fat but some of the stock must have > been incorporated in the fat and the taste was "interesting"! > Graham In my baking experience the duck fat was not "interesting", but quite disgusting. Ditto for "GOOSE FAT". ==== |
| sf <sf@geemail.com>: Mar 20 12:19AM -0700 > This is a domestically raised duck so not lean and no wild game taste > to cover up. > I can always use new ideas! What does duck cost you back east and can you buy it fresh? Is it a common grocery store item or do you have to buy them frozen from an Asian market? -- sf |
| "Julie Bove" <juliebove@frontier.com>: Mar 20 12:05AM -0700 "Helpful person" <rrllff@yahoo.com> wrote in message news:e4d4c02b-f5c2-477d-82fb-30c50818f5ce@googlegroups.com... > because a particular candidate looks good then it is one's duty NOT to > vote. > http://www.richardfisher.com Agree. |
| sf <sf@geemail.com>: Mar 20 12:12AM -0700 > finally get kicked out. They are also all for cutting services, salaries > of teachers and front-line healthcare workers. > Graham Kansas is a classic example of being driven into the ground. -- sf |
| Janet B <nospam@cableone.net>: Mar 20 12:59AM -0600 >> http://tinyurl.com/gnt4ser >> Janet US >Janet, those are croquettes. I was not posting about croquettes. What is it about 'mashed potato patties' that you don't understand? |
| "Julie Bove" <juliebove@frontier.com>: Mar 19 10:26PM -0700 "Jeßus" <j@j.invalid> wrote in message news:nb2sebl1ll04a5olooagv9n36voh5bmf1o@4ax.com... >>trying to impress bulimic gay men. > Yep, whatever. My guess is a bulimic gay man could kick your sad ass > blindfolded and with their arms tied behind their backs. Hehehe. |
| Roy <wilagro@outlook.com>: Mar 19 10:36PM -0700 On Saturday, March 19, 2016 at 6:32:30 PM UTC-6, Bruce wrote: > come close... > -- > Bruce And what are those COMPELLING REASONS...oh Great Guru? What in hell do you know about animal welfare? Most dairy animals that I worked around were well fed and bedded...at least all of OURS were. I spent a third of my life working around farm animals and NEVER treated them with cruelty or made their life miserable if I could avoid it. Dairy products for the most part provide valuable nutrition for mankind worldwide. I eat a lot of cheese and I don't see why these ersatz products have to be presented with false labeling either. ==== |
| Bruce <Bruce@Bruce.invalid>: Mar 20 05:59PM +1100 On Sat, 19 Mar 2016 22:36:40 -0700 (PDT), Roy <wilagro@outlook.com> wrote: >> welfare reasons to avoid dairy. But I love cheese, so if something can >> come close... >And what are those COMPELLING REASONS...oh Great Guru? What in hell do you know about animal welfare? Most dairy animals that I worked around were well fed and bedded...at least all of OURS were. I spent a third of my life working around farm animals and NEVER treated them with cruelty or made their life miserable if I could avoid it. You don't really want to know, so I'll just give you a bit: "Even so, virtually all dairy calves are stolen from their mothers within hours of birth in order to maximize profit. 97% of newborn dairy calves are forcibly removed from their mothers within the first 12 hours. (3) The rest are removed in a matter of days. On so-called humane dairy farms, cows are often taken within the first hour of birth as separation of mother and calf is considered less stressful when they have not been allowed to bond (see video clip below). http://freefromharm.org/dairyfacts/ Also, notice all the cows? I wonder where all the males are. >Dairy products for the most part provide valuable nutrition for mankind worldwide. >==== I'm not saying there's anything wrong with dairy products from a nutritional point of view. That's why I specifically said "animal welfare reasons". >I eat a lot of cheese and I don't see why these ersatz products have to be presented with false labeling either. They should at least call it "vegan cheese", although I don't think there will be much confusion, really. -- Bruce |
| Bruce <Bruce@Bruce.invalid>: Mar 20 03:15PM +1100 On Sat, 19 Mar 2016 20:21:35 -0700, "Julie Bove" >anyone starts with me, telling me that those cashews aren't really raw, yes. >I do know this. So here's the recipe: >http://nouveauraw.com/raw-recipies/spreads-cheeses/touchdown-spicy-cheese-dip/ Interesting, thanks. I wonder where I can get nutritional yeast. By the way, when one makes chicken stock from a stock cube, what one tastes isn't chicken, but nutritional yeast. They only add a bit of flavourless "chicken powder" to the cube, so they're allowed to call it chicken stock. -- Bruce |
| Roy <wilagro@outlook.com>: Mar 19 10:15PM -0700 On Saturday, March 19, 2016 at 9:21:43 PM UTC-6, Julie Bove wrote: > anyone starts with me, telling me that those cashews aren't really raw, yes. > I do know this. So here's the recipe: > http://nouveauraw.com/raw-recipies/spreads-cheeses/touchdown-spicy-cheese-dip/ Why this is called a "cheese" sauce is beyond my ken. There is NO cheese in it whatsoever. Cheese is a DAIRY product. ==== |
| "Julie Bove" <juliebove@frontier.com>: Mar 19 11:35PM -0700 "Bruce" <Bruce@Bruce.invalid> wrote in message news:rp8sebhb13ia3n1fp7dsb9qpp5irh2kobv@4ax.com... > tastes isn't chicken, but nutritional yeast. They only add a bit of > flavourless "chicken powder" to the cube, so they're allowed to call > it chicken stock. Health food stores will usually sell it. Around here, it is available at some grocery stores because we do have a good percentage of vegans who live here. Keep in mind that if you truly want it to be vegan, check the label. There is one brand that says "may contain dairy" or some such thing. You can also buy it online. My only complaint with it is that I can never use the whole container before it goes bad. I don't use it for many things. Stuffed baked potato is another thing I used to use it in. Haven't made those recently because I haven't found a "milk" that I can use. I did find an oat milk but I'm not sure I would want that flavor in there. |
| Bruce <Bruce@Bruce.invalid>: Mar 20 05:51PM +1100 On Sat, 19 Mar 2016 23:35:56 -0700, "Julie Bove" >Stuffed baked potato is another thing I used to use it in. Haven't made >those recently because I haven't found a "milk" that I can use. I did find >an oat milk but I'm not sure I would want that flavor in there. Thanks, I'll have a look around. -- Bruce |
| Bruce <Bruce@Bruce.invalid>: Mar 20 05:52PM +1100 On Sat, 19 Mar 2016 22:15:53 -0700 (PDT), Roy <wilagro@outlook.com> wrote: >> http://nouveauraw.com/raw-recipies/spreads-cheeses/touchdown-spicy-cheese-dip/ >Why this is called a "cheese" sauce is beyond my ken. There is NO cheese in it whatsoever. Cheese is a DAIRY product. >==== It's a cheese replacement for vegans. Nothing for you to worry about. -- Bruce |
| "Julie Bove" <juliebove@frontier.com>: Mar 19 11:53PM -0700 "Roy" <wilagro@outlook.com> wrote in message news:013391a1-3482-4096-b1a0-28558e9d35aa@googlegroups.com... > Why this is called a "cheese" sauce is beyond my ken. There is NO cheese > in it whatsoever. Cheese is a DAIRY product. > ==== Not always. There are plenty of vegan cheeses. I can remember eating Linda McCartney frozen dinners in the 80's and they used soy cheese. I didn't normally buy frozen food but somehow I did get one and loved it. Then not long after, what was then a new Safeway had them on clearance for something like 10 cents each. I couldn't believe it! I bought all of what they had left. That was only the second time I saw them for sale. Never saw them again. And I wasn't so much into the habit of checking ingredients in those days. For one thing, nutrition and ingredient labels were not the same as they are today. But I did happen to glance after I had eaten several of them and was floored to see soy cheese on there. However, not all soy cheese is vegan. Now why they would put dairy in an alternate cheese is beyond me. If you can eat dairy, just eat real cheese! Well, okay, this is weird. Apparently they are available now in the UK but they are not the same ones that I bought. IIRC, mine were all pasta dishes, but there may have been rice. Certainly no faux meats. I just found a Facebook group for them and they say that they will once again be available in the US and also Canada but the people in that group don't seem to know that they were once sold here. I wonder if we were a target market or something? I remember discussing the meals with a man in Safeway. Actually his cart is what led me to buy the rest of them. I noticed that he had a lot of them in his cart and I mentioned that I too liked them. He told me to go buy the rest because they were so cheap. So I did. Anyway... Here's one link about them. There are many others. I suppose it is possible that I bought them in the early 90's. I really can't remember the year when that store opened. Or where I was living when I bought the meals. https://en.wikipedia.org/wiki/Linda_McCartney_Foods |
| tert in seattle <tert@ftupet.com>: Mar 20 05:19AM Julie Bove wrote: > Something about cooks and cons or chefs and cons. Are they real? Or cons? > Who cares? Food Network. Bleh. any midgets?? |
| "Julie Bove" <juliebove@frontier.com>: Mar 19 11:32PM -0700 "tert in seattle" <tert@ftupet.com> wrote in message news:slrnnescnk.bpl.tert@ftupet.ftupet.com... >> cons? >> Who cares? Food Network. Bleh. > any midgets?? I don't think so. It's like they stole the idea from that old show that aired when I was a kid. To Tell The Truth. But there was also cooking. And judges. And I guess I should have clarified. No, not butter. Heh! The cons were not criminals but people who are not really chefs but trying to make you think that they are. Only reason I didn't flip the channel right away was that I was busy doing something and was forced to have to listen to about 5 minutes of the drivel. I only glanced at the screen a couple of times. I think Geoffrey Zacharian was a judge. Oddly enough, later that night I did see what I thought was a good show but I will likely never watch it again because I can't remember the name or what channel it was on. Not a food/cooking channel per say and not one that I normally watch. This one pitted chefs and kids. The winner was this little Asian girl who was very cute but one of those who appears to be a lot younger than she really is. She said that she was 7 but was missing her top two front teeth. I think most kids lose their teeth in that spot before that. You should have seen her knife skills! Appeared to be able to cut things uniformly and could cut and chop very quickly. She also knew which seasonings to use. And she chose ingredients like lobster and caviar. That thing had to have been scripted. I'm not saying that a 7 year old couldn't cook. When I was that age, I could do very simple things like scrambled eggs by myself and I knew how to do things like peel fruits and vegetables or grate cheese. But it wasn't until I was 8 before I began following cookbook and other recipes and learning things like oven temps. and candy stages. This girl seemed to be able to whip out anything and everything with no assistance or recipes. And I learned something new. The term "mashups". Still not entirely sure what it means. I gather that it means foods or ingredients put together in a way that they are not normally done. The girl made lobster rolls using the white part of hard boiled eggs instead of bread and included some caviar and panko breadcrumbs. Since then, I keep seeing that term all over the Internet. Maybe I had seen it before but it didn't register. Dunno. |
| isw <isw@witzend.com>: Mar 19 10:13PM -0700 In article <aueyfquejnrv$.dlg@sqwertz.com>, > > Reuben) > The ingredients I used are considered pretty authentic. What did > Uncle W recommend? Corned beef (or pastrami), Swiss cheese, good sauerkraut; on caraway rye, grilled in a bit of butter. Period. Unk was an old-fashioned chef back about 50 years; mostly hotels or resorts, did big buffet layouts, ice carvings, ... I suspect the dressing/no dressing thing may be regional; he worked mostly in the northeast. Isaac |
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