Shawn Highfield wrote to DAVE DRUM <=-
I've never like gin. It's the juniper berries its flavoured with. Gag
a skunk out of a garbage can. I've been pretty much teetotal for
Laugh. I like the flavour of them.
IIRC the last alcoholic anything I had was at the next-to-last echo
picnic at Dale & Gale Shipp's .... I shared a few beers with Glen
Jamieson who had flown in from Australia.
I've found some decent AF beer, and cap'n morgan's spiced AF rum is
good.
I'm pretty sure this is G-F but I'd check the Cholula (one of my go-to
She can have Cholula, she doesn't like it as it's too spicy for her. Remember I can't cook with any black pepper because it's spicy. She's very very very white. :)
Ruth Haffly wrote to Dave Drum <=-
Thanks for that. It's a good day now since I've added to my store of knowledge.
Glad to be able to help, probably enlightened some other folks here
also.
Question, would xanthan gum work where you have low gluten. I've been doing a bunch of G-F recipes and they seem to use xanthan gum as a
sort of "binder" in place of the gluten.
You're talking 2 different ingredients/purposes there. Gluten is not a binder; it helps the bread to rise/build structure. Xantan gum, AFAIK,
is just a binder, to help hold ingredients together.
Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves
Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.
I'm so glad I'm not afflicted w/celiac disease. Bv)=
Same here, also glad I don't have a problem with lactose intolerance.
Quoting Dave Drum to Shawn Highfield <=-
Laugh. I like the flavour of them.
To each his own said the old lady as she kissed a cow.
OK. I didn't realise they had stuff like AF "hard liquor". So I could drink Rum & Coke all night and still drive.
Heat is an acquired thing. Since I like chilli con carnage I have to
keep my tolerances up. My friend (and fellow chilli cook), Les will
put Tabasco on his breakfast eggs. I'm not that far gone. Bv)=
Question, would xanthan gum work where you have low gluten. I've been doing a bunch of G-F recipes and they seem to use xanthan gum as a
sort of "binder" in place of the gluten.
You're talking 2 different ingredients/purposes there. Gluten is not a binder; it helps the bread to rise/build structure. Xantan gum, AFAIK,
is just a binder, to help hold ingredients together.
According to my research "Gluten is a protein found in wheat, rye,
barley, and triticale. It helps foods maintain their shape.
Sounds like a binder to me. Bv)=
Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves
Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.
I'm so glad I'm not afflicted w/celiac disease. Bv)=
Same here, also glad I don't have a problem with lactose intolerance.
My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.
Ruth Haffly wrote to Dave Drum <=-
According to my research "Gluten is a protein found in wheat, rye,
barley, and triticale. It helps foods maintain their shape.
Sounds like a binder to me. Bv)=
OK, I guess it is, but not how I thought it would work from years of baking experience.
Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves
Looks good but a bit of gluten will help them rise higher. I generally
use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
of bread.
I'm so glad I'm not afflicted w/celiac disease. Bv)=
Same here, also glad I don't have a problem with lactose intolerance.
My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.
I've been buying the Wegman's brand the last few years; the raspberry
and strawberry are my favorite flavors, ones like coffee and coconut I leave on the shelf. (G)
I'm so glad I'm not afflicted w/celiac disease. Bv)=
Same here, also glad I don't have a problem with lactose intolerance.
My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.
I've been buying the Wegman's brand the last few years; the raspberry
and strawberry are my favorite flavors, ones like coffee and coconut I leave on the shelf. (G)
I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly
buy the "fruit on the bottom" except when I find the
raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger
quantity. Soon.
A 5 oz container of whatever is in the icebox makes a nice (and
healty) snack. And keeps my stomach from growling.
Ruth Haffly wrote to Dave Drum <=-
I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly
buy the "fruit on the bottom" except when I find the
raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger
quantity. Soon.
I've not seen that flavor but it does sound good. The Wegman's flavors that I buy have the fruit on the bottom; I get the strawberry, peach
and blueberry on a rotating basis, as well as the raspberry. A few
months ago, I got a 4 pack of strawberry; two of them had no fruit so I figure they must have been slightly out of line with the dispenser but nobody caught it. I just added some of the jam we had open; I think it
was fig at that time. (G)
A 5 oz container of whatever is in the icebox makes a nice (and
healty) snack. And keeps my stomach from growling.
it's also just right for part of breakfast, with a small bagel or piece
of toast and a bit of cheese or fruit.
I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly
buy the "fruit on the bottom" except when I find the
I've not seen that flavor but it does sound good. The Wegman's flavors that I buy have the fruit on the bottom; I get the strawberry, peach
and blueberry on a rotating basis, as well as the raspberry. A few
A 5 oz container of whatever is in the icebox makes a nice (and
healty) snack. And keeps my stomach from growling.
it's also just right for part of breakfast, with a small bagel or piece
of toast and a bit of cheese or fruit.
My breakfast is usually fairly "hearty" as it is now one of my two
meals. Generally eggs, meat, potatoes and toast. Unless I have a "skillet". In which case the second meal is juist a snack oe vey
light.
I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=
Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving
Ruth Haffly wrote to Dave Drum <=-
According to my research "Gluten is a protein found in wheat, rye, barley, and triticale. It helps foods maintain their shape.
Sounds like a binder to me. Bv)=
OK, I guess it is, but not how I thought it would work from years of baking experience.
Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves
Looks good but a bit of gluten will help them rise higher. I generally use @ 1/4 cup (some ingredients in my bread making aren't measured precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves of bread.
I'm so glad I'm not afflicted w/celiac disease. Bv)=
Same here, also glad I don't have a problem with lactose intolerance.
My house-mte is mildly lactose intolerant. So I started him on "live culture, full fat, probiotic yogurt - first from Food Fantasies (my local Health/Natural foods store) and lately from Hy-Vee who carry a varsion from Chobani.
I've been buying the Wegman's brand the last few years; the raspberry and strawberry are my favorite flavors, ones like coffee and coconut I leave on the shelf. (G)
I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly buy
the "fruit on the bottom" except when I find the raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger quantity. Soon.
A 5 oz container of whatever is in the icebox makes a nice (and healty) snack. And keeps my stomach from growling.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tzatziki (Cucumber & Yogurt Sauce)
Categories: Sauces, Dairy, Squash
Yield: 2 1/2 cups
1 sm Cucumber; grated
2 c Greek-style yogurt
2 ts Garlic; minced
2 ts Distilled white vinegar
3 tb Extra-virgin olive oil
Salt & white pepper
Peel, seed, and coarsely grate the cucumber. Squeeze
the grated cucumber between your hands to extract as
much liquid as possible. You should have about a 1/2
cup of cucumber when finished.
Into the container of a food processor, place the
cucumber and all of the remaining ingredients. Pulse
to blend. *
Transfer the blended sauce to a bowl. Cover and chill
for at least 2 hours or overnight, to allow flavours
to meld. This sauce will keep for up to a week in the
refrigerator.
* original recipe called for "electric blender" but I
find that a food processor or bowl and whisk work much
better and allow a bit of texture in the finished
sauce. -- UDD
Makes about 2 1/2 cups of sauce.
Recipe: "Cooking Under Wraps - The Art of Wrapping Hors
D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
Published by William Morrow and Company, 1993
Uncle Dirty Dave's Kitchen
MMMMM
... URA Pagan Redneck: If yore spirit critter is a 'possum.
We've done similar, and still don't have a 4 legged Hoover, on
doctor's orders. He said we could have a dog or cat OR I could
breath. No brainer choice. (G)
Ruth Haffly wrote to Dave Drum <=-
My breakfast is usually fairly "hearty" as it is now one of my two
meals. Generally eggs, meat, potatoes and toast. Unless I have a "skillet". In which case the second meal is juist a snack oe vey
light.
We still do 3 a day but 2nd and 3rd can be light or a bit heavier, depending on what first one was. Today after church we went to a new to town Mediterranian place. Steve had a Greek chicken wrap (stuffed more than a gyro); I had the Greek chicken salad. Quite a bit of food so we both had cheese & crackers and a red beet egg for supper. Interesting
to try but doubt we'll go back--very limited--and pricey menu.
I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=
Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving
We've done similar, and still don't have a 4 legged Hoover, on doctor's orders. He said we could have a dog or cat OR I could breath. No
brainer choice. (G)
Carol Shenkenberger wrote to Dave Drum <=-
I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly buy
the "fruit on the bottom" except when I find the raspberry-chocolate is available. That variety sells out quickly. I'm hoping their bean-counters will wake up and stoick it in larger quantity. Soon.
A 5 oz container of whatever is in the icebox makes a nice (and healty) snack. And keeps my stomach from growling.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tzatziki (Cucumber & Yogurt Sauce)
Categories: Sauces, Dairy, Squash
Yield: 2 1/2 cups
I'm not a chobani fan. Not sure why. It 'tasts funny'? I like
Activia but overall not too much into yogurt other than frozen.
I do use plain yogurt in some recipes though.
Ruth Haffly wrote to Dave Drum <=-
My town needs a Greek-oriented restaurant. We've a selection of Gyros places and some places offer Greek specialties like Spanokopita, or (rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, Chinese, Japanese, and Little Saigon (Vietnamese). Now we're getting
a rash of Indian places. Be interesting to see which ones survive.
Plus all the real-Mex, Cal-Mem and Tex-Mex joints.
We still have a good variety in WF but Raleigh has an abundance of each type. Morrisville, a bit west of Raleigh, has a big Asian (especially Indian) population so it has a lot of Indian restaurants.
At least the next day, after the first round is well settled.
My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......
Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings
We usually do a lamb gyro, sometimes a kebab and about half the time, a baklava for dessert.
We have a selection of Indian-ish places. Th best of these is a place called "Flavour of India" located in a little out-of-the-way strip
mall. When my friends and I visited there the first time we were the
Came back to the camper the second night with a nasty attack, met her
and boys the next day at a neutral site.
Yes, you sound really bad!
of months ago. Glad we don't have the pet food bills our girls do.
Oh yeah! LOL I can't believe how much more money we have without
our old girl cat. Having said that I miss her quite a bit.
knew the sound of it firing up and would wait patiently, watching it,
in the kitchen until he got his share.
knew the sound of it firing up and would wait patiently, watching it,
in the kitchen until he got his share.
Our two ate popcorn as well. Ruby more so then Mikey, he would
eat one or two just because he didn't want Ruby to get them all, but
you could tell she liked it more.
She was as bad as the Grandson. "Papa, are you making popcorn?"
he asks at midnight when he's supposed to be asleep. LOL
Sysop: | Coz |
---|---|
Location: | Anoka, MN |
Users: | 2 |
Nodes: | 4 (0 / 4) |
Uptime: | 30:03:10 |
Calls: | 141 |
Files: | 5,058 |
Messages: | 220,685 |