ladyyoung98

im wondering what the commonality is in all these soups she claims to be allergic too ..since i just dont think its possible for any one person to be allergic to every soup going.....

actually ive known about this one for years as well..courtesy of my grandmother...she pretty much lived through the depression and when they had no eggs or oil on hand they used mayo....i used to think that was kind of an odd thing to use for a cake...until i tried it..and it was wonderful..you cant taste it and im really not a big fan of mayo either...im sure we would all be surprised at what other things they came up with durign the depression to substitute one thing for another when something was not on hand in other dishes

well it depends on who u ask...but ive always thought of it as a lend of ketchup, mayo and some sort of pickle relish..... ...which by the way is the so called secret sauce mcdonalds uses... ...not that i didnt think that secret got out a long time ago.....lol

my favorite way to vent.......

I completely understand. I am a fruit bar chef in Indianapolis and I have people tell me all the time that something is "rotten" or otherwise less than desirable. It's one thing to make a comment in the form of a question to gain enhanced knowledge, but it's entirely another to act like you are the expert in a field you know little about. It makes me angry sometimes when people do that because I feel like "why do I bother trying to educate these people?" ← the sad truth is that u will always run across someone u cant educate simply because they already think they know all there is to know without really knowing anything at all..and then argue with u simply because u have corrected a mistake and they HAVE to argue it in order to try not to lose face...problem for them is that they they not only remain ignorant but look foolish doing it..and u still wonder why u bothered to try...im not saying dont try...just realize some people are just morons and dont want to be educated...thats just my take on it

what no chocolate chip?

im still looking for step by step pics for the roses so i can make some for my wedding cake.....

actually we do have a candy down here that we call smarties but i dont think its the same thing you are talking about...they are very popular arouns halloween and can be found everywhere at that time of the year..but once hallloween passes you can find them here and there..just check out any candy isle in your local grocer and you migh tbe lucky to find them.. as for the JBz....i loved them a great deal before i was diagnosed as being diabetic..which just about killed things for me..having to give them up..and then lo and behold i discovered they had sugar free ones ...so i can still have them...boy i sure missed them.....

cook

Now for a a few questions: Are you using vanilla as God had intended, in its natural and vibrant state? Or are you simply adding it as another bottled ingredient ... 'Harmless Helper' ... to your cooking? Puck (Wolfie here, not the Shakespeare character) brought vanilla back into the public spotlight with his lobster with vanilla sauce... are you doing savoury vanilla in your cooking? ← hmmm now there is something i never thought of using as a sauce.....and i love vanilla too

actually when i use splenda for my baking...when it is just for me and my fiance..who is also a diabetic (both type 2).... i have always just used measure for measure..if a recipe calls for half cup of sugar..i use half a cup of splenda...you can buy the splenda in bags..much like sugar..only its far lighter...and unfortunalty more expensive..but hey..diabetic health is nothnig to mess with..so im willing to pay that extra cost..even type 2 diabetics have to be careful about how much..if any..sugar is put into the body.. back to the splenda issue...if memory serves me right...it does state soemwhere on the bag (or box) that it is measure for measure like sugar i once made the mistake of using too much in a recipe and in truth i didnt care for the aftertaste of the overdose either...but have found when i keep it the same measurement as sugar in a given recipe..i dont have a problem with the taste..perhaps in that im the strange one?..... i know somebody else asked me for my shortbread recipe using the splenda...i will have to dig that one out for you since ive not used it for a while..but as i recall..in a normal shortbread recipe it calls for powdered sugar..at least the ones i have run across have called for it..and i simply did a trade off with splenda...i do that same trade off with spelnda when making angel food cake as well..as for the shortbread again..i know i did something else as well..which did involve the butter..but will have to look it up later..when ido ..i will be happy to share

I am a diabetic. For me, a cake is a cake, icing, no icing, it's all good. Flour, sugar, any carb at all, it's all the same to my body, so hey, I might as well go with the sugar, because it doesn't affect me any differently than flour. I have had worse reactions to watermelon than to pecan pie. I can pretty much eat whatever I want within reason, as long as I keep taking the Avandamet. I'm clearly some kind of freak, but there ya go... I should have phrased that as so I (me personally) am no further ahead by cutting the sugar in a flour based recipe and that it makes no sense for me personally to make the substitution. I mostly stick to the nut flours...with the splenda...just because I do want to keep my eyesight and my feet for around another 50 years But you explained it beautifully...thank you ← you are quite welcome...i myself take glucovance..which so far has been pretty good for me...as for the nut flours...im guessing i have not had any exposure to them..to my knowledge..id love to learn more about those...for instance... what kind of variety is there...where can they be purchased.... do they lend any kind of a nutty flavor to your baking?... im always open to things that are new to me..and i dont mind cooking experiments..i live for them...lol..so do tell.....

heres an answer to that which may help u to understand... its because there are many diabetics out there...myself included who still love our baked goods but cant take the sugar.....splenda is awonderful alternative for those of us who are glucose/sugar/insulin challenged...while splenda is a derivative of sugar..the nature of, it for whatever reason..does not allow it to be absorbed by our diabetic bodies...the principal is the same for whatever sugar may exisit in flour...its a different form of sugar that our bodies are able to handle..this does not give the diabetic public to go hog wild on the sugar free stuff made with splenda since there are still calories...but we need not feel deprived of some of the things the non diabetic public takes for granted..while we want to have our cake and eat it too (without frosting)... we diabetics need to be careful of what sort of sugars we can and cant have..for us its a health issue that we have to be careful of.. i hope this gives you a little more insight and by the way..i have used splenda in shortbread with no problems at all

yes id like a step by step pic demo of how u made those fabulouses roses too..bravo...great job as to why part of the cake fell sideways....maybe somebody let the air out of the tire? seriously though ..even lopsided it looks fabulous..ive actually seen cakes look that way on purpose

i have to agree with the others..i can do the same thing with a regualr knife..not to mention the gadget still wasted some of te pulp

well i dont know about being astounded ...but not too long ago i also had breakfast at an ihop and i too ordered the omlette...but i had ordered a very specific king..mushroom and cheese and that is my favorite even when im at home...but since i was out of town at the time....well it was available.. pronlem for me was...at the same time i also ordered a side of bacon...and i had a hard time understanding the waiter...as he had a somewhat thick spanish or mexican accent...while the place was packed and busy...i didnt think he should have had such a hard time understanding what i was asking for..until he repeated my order back to me and made it sound like i was asking for my bacon to also be in the omlette...so i said no..i just wanted mushrooms and cheese in my omlette..with bacon on the side.so he said ok..and when he walked away i looked at my fiance and told him..i wasnt so sure the waiter would get my order correct as luck would have it..when myh order was brought..sure enough..the bacon was in my omlette..so i told the waiter it wasnt what i had ordered..i told him i did not want bacon in the omlette..that i had ordred it on the side..so he took it back..and at that point i was sure he got it right that time...i didnt raise a fuss..i was nice and polite...and i wasnt mad...a little later a waiteress brought me back another omlette...and there it was..the bacon was on the side as per my request..and the mushrooms and cheese were in the omlette...but then again so were the ham chunks i never ordered..... ..at which point i said the hell with it and just ate it..i was starving ......

personally when i buy melons i do take a whiff of them... after ive thumped them and thay sound like my father taught me they should...but he also taught me to take a whiff of them just to be sure u can smell its sweetness.....u have to smell them right in the area where they were picked as thats where u are going to fnd the sweetest smell..if its ready..if u dont smell it..dont buy it..however u dont have to stick ur nose up all into it to smell it and your nose doesnt have to touch it.... im sure u get the picture...its not rude to smell it..but it is urude not to metnion unclean to stick your nose on it...after all somebody else will buy that melon later

why yes i have...down on harry hines (dallas) they have a korean place such as u have described...and i have family that lives out in tucson arizona who have been to one out there as well....if i remember correctly im told its on speedway blvd but i dont remember the names right off hand... so im thinking...thats two here in th good ol US of A so its highly likely we have them all over the place...you just have to look for them

actually when u start having to make such large quantities...u are no longer going by cups n such for some of the ingredients..so much as u start going by pounds...bad news is that since i dont bake on that scale for any one thing, i dont know exactly what those conversions would be..so im hoping someone else out there in eg land can come to the rescue on this?

peach cobbler

wow..thats much better than any recipe i ever came across.....

actaully the best way i have foudn to hasten the ripening of most fruits went u want them within a couple of days is to put them in a brown paper bag..seal it...and walk away...in a couple of days or so they will be ripe

well if you cant get there i think the next best thing would be to see if they have a website...most companies do these days...and really there is no substitute...not even molasses...not even close to being the same thing edited to add this link for you: http://www.steensyrup.com/Merchant2/mercha...Category_Code=S

im not sure if you forgot this or not...but it has been my experience that even the powdered gelatin , even when you sprinkle it over the surface of a liquid to soften...that liquid also needs to be heated before you sprinkle the gelatin over it...otherwise you wind up with a lumpy wet mess but not much more...you will still need to make sure when heating the liquid for the pwdered gelatin that you still dont take it over the above suggested temperature.... this is just what ive learned through trial and error