scott123

When I think of the wafting aromas of my kitchen, an image of gleeful grizzly bears smearing themselves with whale fat comes to mind. Such bliss these odors bring me. If I could bottle it, I'd wear it as a cologne.

Isn't food grade hydrochloric acid used to disinfect the majority of our drinking water as well? That's really strange that the FDA would allow companies to adjust the PH with hydrochloric acid and lye, when vinegar (acetic acid) is already part of the ingredients. Tomatoes, being a natural product will certainly vary in PH, so some adjustment will be necessary, but why hydrochloric and not acetic acid as part of the adjustment equation? Money? Is hydrochloric acid cheaper? As far as secret ingredients go, bleach and lye are about as far as you can get from "love", that's for sure. They won't be making it into my ketchup.

I seem to be okay with polyols, both from a perspective of digestion and weight loss. I am careful to keep my intake to a minimum, though, and rarely consume them more than twice a week. And as far as eating plenty of unprocessed foods, I do. Everything on the list relating to artificial sweeteners I use on a restricted basis. The rest of the items (almond flour, corn bran, wpi, hazelnut butter, and flax seed) are, imo, relatively unprocessed foods. Those I plan on consuming regularly.

That Waitrose article is fascinating. I'd be curious to know how much the ketchup recipe has changed since the 1800s. If it is the same recipe from 1875 Pennsylvania, something like coriander might be a little too foreign for that region/time, right? I have always been fairly certain the the "natural flavorings" listed on the label has been MSG. In the Heinz website FAQ they state: Now, this might be tricky wording, since MSG is almost identical to a variety additives including autolysed yeast extract. Technically their product can contain autolysed yeast extract and they can still get away with saying it doesn't contain MSG. I could be wrong, though about the MSG or MSG-like additives. Tomato does have naturally occuring umami of it's own.

The tomato would most certainly be cooked down into a paste. But none of the other ingredients (corn syrup, vinegar, salt, onion powder, spices) have a raw taste when uncooked. mm - i'd have to disagree - at least ot my palate onion powder and garlic powder stick out like a sore thumb unless whatever they're in has been heated to meld flavors. I did notice a certain graininess in my ketchup when I added the onion powder. It could be that my onion powder is a courser grind, but more likely that the graininess gets cooked away. I will try cooking my ketchup the next time I make it.

I just about live in the Trader Joe's in Florham Park. I've looked for flax seeds and not found them. It's possible I was looking in the wrong place. They have nothing else though.

I've searched all the good grocery stores in about a 20 mile radius and came up with nothing. Do you buy twist from a grocery store? If so, which? Flax seeds I can get just about anywhere. Fresh flax seeds is a whole different story. Do you buy flax seeds that you're happy with? And, if so, from where? May I enquire as to your two sources for wheat protein isolate? The only one I'm aware of, locarber.com has excessive shipping rates. Since WPI is the most difficult thing to find on my list, that's something I might bend a little on and buy online, but not at locarber.com.

The problem with buying these things online/mail order is that no one company has all these products. The more companies I deal with, the greater the shipping cost. Add to that the fact that since I've never used these products before, I only want one of each, just in case I don't like them. So... I'm trying to find them locally. Thanks to everyone who has recommended local sources.

Ultra pasteurized cream really pisses me off.

I am looking for the following items, preferably in Northern NJ: Sugar free honey Heinz 1 carb ketchup Wheat Protein Isolate Fresh Almond flour Splenda sweetened tonic water Corn bran Cream Powder (for making milk chocolate) Erythritol Maltitol Hazelnut butter Sugar free nutella Fresh flax seed (whole foods was rancid) Sheet gelatin According to other forums I frequent, Walmart is supposed to carry these products. I've called every Walmart in the state without any luck. Whole foods was also not much help either. Although most of the things on this list can be found online, I'm hoping to avoid shipping charges by finding it locally. Also, if you have any sources for other low carb products that you use and enjoy, please share.

I've tried, unsuccessfully, to make creamy nut butters at home. I have to admit that I haven't tried adding oil, though. The only way to get absolutely creamy nut butter without adding oil is to use the huge steel rollers they use in the factories. Crunchy nut butter can be made at home quite easily.

I don't know if it's within your acceptable travel distance, but I'm a big fan of Jyoti on rt 46 E. in Wayne (close to the Willowbrook mall). Their dal can get salty, veggies are only so-so, the spinach is inedible, but out of the tens of buffets I've been to, they have the best chicken tikka masala. At least on this side of the Atlantic. Using superpages.com, I did a distance-based search for Indian restaurants using Montclair as a starting point. Bear in mind that superpages is notorious for having incomplete/defunct listings. I'd be sure to call before you go and make sure they're still open. 9.6 Raja Palace 72 Us Highway 46 E, Lodi, NJ 07644 (973) 574-1650 (973) 574-1652 (fax) http://www.rajapalacerestaurant.com -------------------------------------------------------------------------------- 11.9 Madrasbalace 791 Newark Ave, Jersey City, NJ 07306 (201) 876-0110 -------------------------------------------------------------------------------- 12.2 Mela Authentic Indian Cuisine 47 East Ridgewood Ave, Ridgewood, NJ 07450 (201) 445-6060 Email: melacuisineofindia@yahoo.com http://www.melacuisineofindia.com -------------------------------------------------------------------------------- Kinara Cuisine Of India 880 River Rd., Edgewater, NJ 07020 (201) 313-0555 (201) 313-0640 (fax) Email: president@kinararestaurant.com -------------------------------------------------------------------------------- 10.9 Saffron Indian Cusine 249 State Hwy No 10, East Hanover, NJ 07936 (973) 599-0700 (973) 599-9444 (fax) Email: feedback@saffronnj.com http://www.saffronnj.com -------------------------------------------------------------------------------- 14.8 Chand Palace Indian Restaurant & Banquet 239 Littleton Road, Parsippany, NJ 07054 (973) 334-5444 (973) 402-8403 (fax)

Gulab Jamun? They are full of milk. Yeah but in theory, you could make one with soymilk, no? Gulab Jamon are made with khoya, which is more than just milk, it is milk that's been boiled down to a semi-solid state. It's just a guess, but I think soy milk may not be all that palatable reduced that far. Soft tofu, on the other hand, might give you interesting results.

The tomato would most certainly be cooked down into a paste. But none of the other ingredients (corn syrup, vinegar, salt, onion powder, spices) have a raw taste when uncooked.

I believe it has to do more with labeling regulations than with variations in recipes. I'm not sure how it breaks down, but there are certain spices that have to be listed individually on a label and others that can be grouped together under the generic term "spices".

As muich as I am a fan of coconuts and coconut oil, I think that Indian sweets made with ghee taste better. Coconut oil will not add the same flavor of ghee. I think you might have misunderstood my post. In my response to skchai I was recommending coconut oil as a better subsitute for ghee than shortening or shortening based products. Everyone would agree that buffalo or cow ghee is the top choice for desserts, but since ghee is dairy and this is a non dairy thread, alternatives are being discussed. Unless of course you are using the term "ghee" to refer to the shortening based vegetable ghee. Are you telling me that you prefer vegetable ghee to coconut oil?

From observing our own mint plants, I've noticed that, depending on conditions, both the leaves and the stem can range from a dark/purplish color to bright green. I would go more by the pointiness/curliness of the leaves rather than the color of the leaves/stem. Are the leaves relatively flat or curved? Your description of oval seems to point towards peppermint.

I can see how someone might see a certain similarity between ghee and shortening, but for me, I wouldn't feed shortening to my worst enemy. How about coconut oil? Depending on the item, that might be a pleasant substitution.

Personally, I detest allspice and cloves. And cinnamon, for me, is very detectable. None the less, we could be talking about miniscule amounts. The cheesecloth idea is an intriguing one. I had been pondering the fact that no spices are visually recognizable. That could be the answer. Is Heinz ketchup cooked? Most of the recipes for ketchup involve cooking, yes. But other than cooking down the tomatoes to create paste, I don't think it's cooked once the other ingredients are added. My theory for this is the volatile acetic acid in the vinegar. Cooking would drive a portion of this away, resulting in a less tangy ketchup. There are members of this forum who have visited Heinz factories. Maybe they can contribute information about the cooking process.

I agree, most mysterious flavors end up being anchovies, but not in this case. If ketchup contained anchovies, there would be no way they could get away with not listing it on the ingredients.

From the University of Nevada Cooperative Extension: From the research that I've done, even though ghee has the milk solids removed, traces still remain. It's an infinitesimally small amount of lactose. None the less, it's enough to place ghee on lists like the one above. There is a very good chance, imo, that ghee is perfectly safe for people with milk allergies. Regardless of whether or not it is safe to consume, as long as it exists on these forbidden foods lists, there will be a considerable amount of the lactose intolerant population that will refuse it.

I like the picture. May I have a larger copy to use as my desktop background?

It's a small thing, but I did want to point out that ghee is dairy. Even though it contains a miniscule amount of lactose, it is still enough to put off many of those with milk allergies.

You mean other than the garlic powder and onion powder in the recipe? As far as I know, if a product contains garlic or onion (powdered or otherwise) it has to be listed on the label. Onion powder is in Heinz ketchup and is listed. Garlic powder is not an ingredient. "Spices," as listed on the label, refers to something else.

Owen, thanks, I am familiar with that recipe, though. Other than the simmering aspect, my recipe is very similar. It doesn't address the spice issue though.