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| Sauces | |
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| Tweet Topic Started: Mar 4 2005, 06:19 PM (161 Views) | |
| Little Kopit | Mar 5 2005, 04:27 PM Post #16 |
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newfoundland
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Very glad I started this. Give me your theory on the importance of fiber, please. What I'm wondering about that herb mixture in that last post is how much for what quantity. ie., I sort of got a workable formula for thickening using whole wheat flour plus other stuff last night. 1/4tsp some natural oil - olive, nut, safflower.... 2tbl whole wheat flour. 2 tbl. other grain stuff. I used oat flour last night. A few grains salt. Soften in a cup of water. I managed to still have a thinish sauce with 3 cups of water. I'm sure I'd love milk, but I'll try this first. Then the milk won't confuse the herb taste while I'm trying things out. Right now, I'm going to try to be salad free. I have a freezer well stocked with veg from last year's garden. Your much more into this health food stuff than I ever was. There are limitations to what is practical for one person. I use wheat germ where practical. Do you know how to do home canning? If I want baked beans and have polished off those from last year garden, I buy dried ones and do my own. Likewise with kidney beans. When I do them up, I know what is in them. I can do up to 18 pts. at a time in my stainless steel pressure canner. BTW US Dept of Agriculture Putting Food By Janet Greene and Rombauer earlier editions of Joy of Cooking are very good on this. www.amazon.com lists new and used. Of course, when I wanted chili for my October trip, I took the Kidney beans and my stewed tomatoes and had a head start. I also used dried chilies. I just finished off the last pint. Using dried chilies means the end product gets stronger over time :lol: I mention this, because, although I could only take enough to last until I got to U.S. border (couldn't carry meat across the border), it's something good to have 'ahead' for your travels. Have you tried Rose oil? Where is that good to use? |
| Lynne | |
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| Trailblazer | Mar 5 2005, 05:18 PM Post #17 |
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Member
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Fiber: Without my cookbooks and nutrition books, which are in storage, I'll attempt to list a few of the benefits of fiber, in my own words. It can be a laxative, but also helps the intestines clean...kind of like they scrub your insides as they go through. I love Jethro Kloss' book, "Back to Eden." He talks about autopsies on cancer patients whose insides are full of cancer, he believes from eating too many refined foods, sugar, pop, etc. Fiber, whole grains, roughage, fresh vegetables, herb teas, all help to prevent those gummy, pasty refined foods from causing the condition that causes cancer. I may not be explaining it right. I'd have to get my "Back to Eden" book to quote him. I'm not saying this is the only cause of cancer, but to the author, it was a key one that attributed to a lot of cancers. Whole grains, fiber, etc. help keep your blood purified, and healthier. I'm not sure if I am explaining that right either. It's just the impressions I have in my head, more than having actual biological or anatomical explanations. I hope this makes sense. From the Atkins site: "Fiber is an important part of a low-carb lifestyle because it helps you feel full sooner and longer and minimizes the impact of carbs on your blood-sugar and insulin levels, making weight management easier. A high-fiber diet also reduces your risks for a host of ailments, including heart disease¹, digestive disorders², diabetes³ and certain cancers4.[ Of course, if regularity is your problem, fiber is your friend. All that's pretty impressive for something you don’t even digest." I attempted home canning when I was about 18. I canned sauerkraut. I wasn't too successful at it. I would love to give it another try sometime if and when we settle back down. When we're at flea markets, we love to buy fresh produce and home canned goodies from farmers...pickles, okra, peaches, salsa, etc. Now I have used a pressure cooker, as it is the best thing to cook soybeans. You canned 18 pts. at a time!!! I would like to give canning another try. I have more confidence in myself, after successfully making tofu, tempeh and gluten. Driving through New Mexico and Texas a few months ago, chilis were in fields for hundreds of miles, like cotton. They were so beautiful, red went on forever, then white cotton, then red. In small towns, the chilis were being dried on the roofs of houses, businesses, hanging everywhere. I have pics, I just don't have them scanned yet. I haven't tried Rose oil. But I like rose hips...highest source of vitamin C. I like to wear jasmine oil! Wish I had my library of health food books and cookbooks. Wish I could give better explanations. This is fun! |
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| Heathertee | Mar 5 2005, 06:49 PM Post #18 |
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Heather-Central Connecticut
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Danny, when I ever get down to your neck of the woods, I will surprise you with the number of crawfish I can put away! And plenty of beer to cool the mouth!
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| cajun cook | Mar 6 2005, 09:18 AM Post #19 |
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cajun cook
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Miss Heather, that sounds like a challenge to me. A sack of crawfish averages about 35 lbs and we usually cook 8lbs per person and figure 2 pototes and 2 ot 3 ears corn each. Then you have the sausage and mushrooms in there with the lemon and onions. we even throw in some weiners for the little kids that dont want any crawfish. My grandbaby girl (Sydney) is 4 years old and can eat as much as some adults do, as long as me and nana peel them for her. When you eat cajun boiled crawfish and your mouth gets numb and your nose starts to run and your sinuses clear up, you have the crawfish cooked just right.
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![]() Link to Instructional CD http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...bayphotohosting | |
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| Little Kopit | Mar 6 2005, 11:49 AM Post #20 |
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newfoundland
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I made up the herb seasonings combo, using minced garlic and minced onion instead of powdered versions of both. For my taste it needs a greater percentage of the garlic/onion taste. Also, to have a low fat sauce thicken, oat flower is essential. It will thicken with very low fat, when wheat based flours won't. Joanne, I've never seen a pressure cooker suited to pint & quart jars. Mine is a pressure canner & is about 20" high, has 1/2" thick sides and a very sturdy lid. It holds 7 quarts to a tier and 9 pints to a tier. I just got very tired of buying these enammeled pots with their awkward wired inserts to hold the bottles, that developed holes in a couple of years. I paid $250.00 CAD about 18 years ago. I can't see that this will fail in my life time. I think would have spent more on those enammelled pots by now. I have found something on rose oil, but not for cooking, for aroma therapy. & this link might interest you. Canada Food Guide. outline of guide review steps On a quick skim, I did not see anything succinctly outlining possible changes, although I remember well that nut oils are likely to have a stronger recommendation. |
| Lynne | |
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8:31 AM Jul 11