Posted on 02/26/2011 6:54:03 AM PST by libertarian27
I never knew people did NOT eat broccoli stems. We always did. I went to my aunt’s (in-law) one time and was shocked she thew them out. We still talk about that years later.
When making homemade jelly, don’t throw out the pulp. Make fruit butter out of it and can just the same. My favorite is making apple butter but with plums. The cinnamon in the plums is goood!
Wow, this series is a great idea, thanks!
No-Bake Pumpkin Pie
Serves 8
Graham Cracker Crust
5 ounces graham crackers (9 whole crackers), broken into large pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted and warm
Pumpkin Pie Filling
3 tablespoons cold orange juice
2 teaspoons vanilla extract
2 teaspoons gelatin (from one package)
1 cup cold heavy cream (divided)
2/3 cup (4 ¾ ounces) sugar (divided)
¾ teaspoon table salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large egg yolks
1 (15-ounce) can plain pumkin puree (1 ¾ cups)
1. For the crust: Adjust oven rack to lower middle position and heat oven to 325 degrees.
2. Pulse crackers and sugar in food processor until evenly and finely ground, about 15 2-second pulses (you should have 1 cup crumbs). Add warm butter in steady stream through feed tube whil pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to 9-inch pie plate and spread evenly over bottom and sides. Wipe out food processor bowl and reserve. Using flat-bottomed rameking or dry measuring cup, press and smooth crumbs into pie plate. Bake until fragrant and browned around edges, 15 to 18 minutes. Cool completely on wire rack.
3. For the Filling: Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes.
Combine ½ cup heavy cream, 1/3 cup sugar, salt and spices in small saucepan. Cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot cream into yolk mixture, whisking constantly. Return mixture to pan and cook over medium-low heat, stirring constantly and scraping bottom of pot with heatproof spatula, until custard is thickened and registers 175 to 180 degrees on instant-read thermometer, about 2 minutes. (When properly cooked, custard should form slight ridge on tip of spatula when bottom
Does anyone remember a thing called mock city chicken?
I remember we used to have it when I was a child.
Seems that pork was cheaper than chicken back then.
It was pretty good and was invented of economic necessity.
I’d prefer some steamed hams ;)
what she was after...
Yep the bones for flavoring and broth for soup.
I do not know any one that uses broccoli stems. I have seen a couple recipes that do, however they do not say anything about peeling them first- I can guarantee whoever did the recipe did not try it first- at least any stems I have, if I miss a bit, I know it- it is like trying to eat wood.
I never throw out the pulp when making jelly-
I have been known to throw the woody stem ends of asparagus into the blender to throw in a soup kettle too. I do not peel apples unless it is a dish that I just have to for a funeral dinner or something. Nor potatoes and carrots- well the potatoes if they are store bought and too old not to-
Part of that is lazy- part of that is nutrition.
The thing out of my past I still remember was when a friend invited me over for dinner with her family- she threw the ham bone in the trash, with a fair amount of meat still on it- and the entire heart of the celery followed it. Can you say “no you can not pick it up to take home” over and over and over?
Finally a National Day I can get into!
The price of veggies coming out of Mexico is up because last week, week before they lost 80-90% of the crop due to a freeze, the likes of which they hadn’t had in 50+ years. That’s why Romas, green peppers, cukes and other stuff has jumped so suddenly. It will take about a month for those prices to come back down.
Do you truly believe food corporations are trying to kill their customers? That would make for a seriously flawed marketing strategy.
That would make for a seriously flawed marketing strategy.
That was my point. It doesn't sound like Interesterified fats have really been tested fully. The tests that I have seen mentioned think these are horrible for diabetics.
I was curious. Some on here seem to think American companies are trying to kill us; maybe they are. Companies often react to one problem (ie fake sugar), come up with what looks like a great solution only to find it causes other problems, sometimes worse problems, in a different area.
Can you say tobacco industry? I knew you could.
It should also be noted that they are not 'marketing' the negative impact. The fact that they hide their trans fats under the guise of if they make the serving size small enough they can keep the trans fat under .5
Why are so many sticking high fructose corn syrup in their products? And now we get interesterified oils which can raise your glucose levels 20%. The corporations haven't tested their products enough and consumers shouldn't have to be guinea pigs.
If the companies were up front and honest about it they would list the trans fats by volume so people could easily see that a product claiming to have zero trans fats really does have trans fats. If they can't be honest about trans fats why trust them with interesterified oils, which as the study from 2005 shows is worse than trans fats. A study done 6 years ago and has been shown to be worse than trans fats, do you really think these food corporations care about you? $$$$
And over!
Found some more.
Interesterified oils, in plain English, are a combination of polyunsaturated oil and fully hydrogenated oil. Simple enough to read, but a whole lot more complex and controversial than that. Technically, interesterification shuffles the fatty acids that make up each fat molecule. Like partial hydrogenation, which generates unnatural trans fats, it produces some molecules that are rare or nonexistent in nature. Science News describes this process as “chemically or enzymatically removing fatty acids from fat molecules and transferring them to other fat molecules. Because this process recombines fatty acids randomly, chemical interesterification is sometimes called randomization.” The article further states that, “To make a fat with new and useful properties, manufacturers typically interesterify blends of different kinds of fats. These blends often consist of a natural vegetable oil and a solid fat such as fully hydrogenated soybean oil. Full hydrogenation forms saturated fats rather than trans fats, which are products of partial hydrogenation.”
A recent study reported perplexing changes in cholesterol and blood glucose concentrations in 30 volunteers in Kuala Lumpur, Malaysia, who had consumed an interesterified fat heavy diet. Fasting blood glucose levels were elevated almost 20% after a 4-week period, and was linked to relatively depressed insulin and C-peptide. In other words, interesterified fat was found to depress the level of HDL (good cholesterol) more than trans fat. In addition, it raised blood glucose levels and depressed the level of insulin. This strongly suggests that interesterified fat could lead to diabetes.
By the way, the FDA advised manufacturers, including ADM, that interesterified fats containing a stearate content of greater than 20% may be properly labeled as “interesterified soybean oil,” or “high in stearic acid” or “stearate rich.” Key words to consider on a list of ingredients, especially if you are diabetic.
http://growingbolder.com/blogs/health/the-skinny-on-interesterified-oil-211630.html
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Stearic acid-rich interesterified fat and trans-rich fat raise the LDL/HDL ratio and plasma glucose relative to palm olein in humans
http://www.nutritionandmetabolism.com/content/4/1/3
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According to Monica Reinagel, M.S., a nutritionist, chef and blogger on Nutrition Data, interesterified fats appear to have the same doubly negative effect on cholesterol levels as trans fats. And they may also increase blood sugar levels.
Where to Find Interesterified Fats
Interesterified fats are found in the same culprits as trans fats: Processed foods and packaged baked goods like cookies, crackers, granola bars, some candy, margarine, shortening and frozen convenience foods.
Decoy words for interesterified fats include “high stearate,” “stearic rich oils” or simply as “interesterified oils.” Look for these on the ingredient label.
http://www.dietsinreview.com/diet_column/08/what-you-should-know-about-interesterified-fat/
If food corporations cared one bit about the consumer they would wait for further studies before foisting this new oil on the public.
Nowadays, food sells off the shelves rather quickly, they don’t need these dangerous oils for shelf lives of 20 years. jmo
I didn’t mean to hit a nerve. In my company if I kill off my customers, I go out of business. I get tired of the ‘corportations are evil and only out to kill us all’ meme. Caveat Emptor.
“I do not know any one that uses broccoli stems. I have seen a couple recipes that do, however they do not say anything about peeling them first- I can guarantee whoever did the recipe did not try it first- at least any stems I have, if I miss a bit, I know it- it is like trying to eat wood.”
Over a decade ago I watched a popular cooking show featuring an Asian chef. He was using broccoli in a recipe and admonished to save the stems. He was quite animated describing how his parents would chastise him if he threw them out. The outer part is peeled/cut off because that is the woody/ fibrous, hard to eat part. The center will soften up when cooked. It can be used in any dish not needing the florets for their appearance. Since then, I always save the stems.
One of my favorite things to do with Kahlua is to substitute the water in (any) brownie mix with an equal part of Kahlua, then prepare and bake as normal (and don't forget the chocolate chips and walnuts!). When the brownies are done, mix some powdered sugar with enough Kahlua to make it drizzle-able (is that a word?) for a glaze. You can also do the same with Bailey's. Kahlua (or Bailey's) brownies are to die for!
There are enough consumers out there that when lose some to bad health thanks to their products, there is always a new supply of consumers out there. Just like the tobacco industry. Their product when used as directed kills the consumer. But, they haven’t gone out of business, have they?
Oh and the buyer can’t beware if they are not told about the dangers. Put it right on the front of package on bold lettering that the ingredient has been shown to increase glucose levels 20% and has the same bad effects on cholesterol levels and THEN let the buyer choose if they want to play roulette with their lives. Let the cosumer make an informed choice.
That’s a great idea!
Hmmm, at dinners, our local private club puts on, a bunch of times for dessert we get off cheap and serve ice cream with Creme DeMenthe drizzled over (the bar usually has dusty bottles of the stuff so we use it to rotate stock-lol)
I can see Creme De Menthe brownies too! And Kahlua over ice cream!And...and....and.....:>)
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