nancyellen

Thanks everyone. I'm an independent caterer and contract chef, meaning I can be many places around the U.S. for long periods of time. Haven't invested in a laptop yet, so I didn't see your messages till tonight. Anyway, I found out on a yoga retreat in Sedona, AZ that the Europeans don't engage in the same bullshit as those in the industrial farms in the U.S., meaning that animals are not raised on food they can't naturally digest, hormones, and ant-biotics. If this is absolutely true, then I'll eat some meat and actually enjoy it. I also heard on my retreat that there is a lemonade-beer drink that is quite wonderful? Peter Wolf, I'll try to find out specifically where my buddy is from Frankfurt - appreciate the help. She would love it too, as she is a food enthusiast. I get to be in better touch, so for those who love to share and write... Thank you again.

I'm going to Germany for two weeks, and my friend lives about 45 minutes away from Frankfurt where she'll pick me up from my flight. I'm interested in what is in the city, but also in the smaller towns. I like German food, but I don't want to go heavy the whole time there. Is there a light German fare, and are there vinyard tours for their Reislings and Gewurtraminers?

Thanks for the pectin recommendation, because I can get my hands on that just as easily as I can the agar agar.

Hey, it's nancyellen again. What I want to thicken is a red pepper jelly, although I'm not looking to have it at a jelly consistency - more like a thick sauce. Thanks for the tip on how much powder you put in the liquid.

Hey folks! I have a party for 200 coming up, and I want to use agar agar instead of liquid pectin. The recipe calls for 9 oz. of pectin, so do I add powdered agar agar to a certain amount of liquid to get the same effect? Thanks