Nutrition and Good Eating | Forum profile

Gack! I'm going to a potluck dinner this Friday being held by and for our local MDC tribe! Problem is...I haven't a clue what to make and bring. Its MDC folk, yk? Can't exactly bring "Piggies in a blanket" (ie. generic pork sausage wrapped in boxed pancake mix pancakes). It has to be: Fairly economical as we're expecting about 10(?) or so adults ...

You probably want to post a link to this thread in the old thread so that people see it. Your evening sounds fun. I think we are having breakfast for dinner, DH's choice. He decided on Friday's that he wants to cook since he gets off early, and he wants to make a different breakfast each week. We all enjoy breakfast foods but rarely feel like making them in the morning, so we are...

I know that my brand of yeast says that 2 1/4 tsp = 1 pkt, but I only use 2 tsp and my breads, rolls, and pizza dough come out fine. I actually just made some refrigerator dough doughnuts last night, with a SCANT 2 tsp (bottom of the jar - maybe 1 3/4 tsp) and they were nice and fluffy, without that "yeasty" taste.

Moved from Frugality and Finances to Nutrition and Good Eating... Dar

I thought I'd start a thread just for the bread baker's out there! please post your favorite recipes,tips, links,etc here!

Don't do it. For that much money, buy something with a proven history of quality. I have a huge set of Calphalon pots and pans and I didn't spend nearly that much either. Personally I hate anything with plastic handles. Invariably they melt or break.

What can I do with tahini? I bought a jar a while ago to use in making my own hummus. However.....mine was never as good as what I can buy ready-made, and I can usually get it on a good sale.....so I don't make it anymore. I tried it on a sandwich with jam for DS....who is a pb&j freak - no go. I've got most of a jar of organic, expensive ...

Time for a resuscitation of this thread! Because I just saw that the grocery store now has packages of hardboiled, peeled eggs. I can't imagine how rubbery they must be, nor what chemicals they must require to have a shelf-life.

Quote: Originally Posted by UUMom Anyone interested int he history of packaged food needs this book: http://www.npr.org/templates/story/s...toryId=1842 717 I am currently reading it, and it's crazy- interesting. It's about the start of the industrial food industry which began right after WW II (although many items did hit ...

anyone have one for itallian dressing-???

You probably want to post a link to this thread in the old thread so that people see it. Your evening sounds fun. I think we are having breakfast for dinner, DH's choice. He decided on Friday's that he wants to cook since he gets off early, and he wants to make a different breakfast each week. We all enjoy breakfast foods but rarely feel like making them in the morning, so we are...

I thought I'd start a thread just for the bread baker's out there! please post your favorite recipes,tips, links,etc here!

My kids love pancakes and we have tried to get them to eat honey with it ~nope they love the nasty not good for you syrup! I recently got them hooked on the Pure Maple syrup but it has drastically went up in price. 12 oz bottle was $7 and a family of seven that doesn't go to far. Any suggestions? I saw in the frontier cataloge a powder you mix up with water ...

People used to think phytic acid kept people from getting all the minerals from their food. More recent research has shown that is probably not entirely true - and phytic acid perhaps even has some benefits. http://www.breadbeckers.com/phytic_a...end_or_foe. htm http://www.phytochemicals.info/abstr...d-benefits. php http://www.blackwell-synergy.com/doi...1991.tb0532 4.x http://jn...

Can someone please explain this to me? I have (only recently) been seeing that people will avoid HFCS but accept processed white sugar. I understand if someone doesn't object to processed things but has a corn allergy. I equally avoid white sugar (including brown sugar), corn syrup, high fructose corn syrup, etc. I'm very sparing about allowing organic ...

Quote: Originally Posted by MisaGoat http://greekfood.about.com/od/appeti...zanosalata. htm I haven't made it but I had it at the Greek restaurant in our town and it was really good. My husband loved it and he is really not a fan of eggplant. That reminds me... there's also always Baba Ganoush or Eggplant ...

Moved from Frugality and Finances to Nutrition and Good Eating... Dar

The phytohormones? Mmmm....male breast growth....mmmmm. eta- I do like them though- they're tasty!

My Ds 20 mos loves fresh peaches and will devour them. He however does not like any kind of canned fruit peaches I can get or the shipped from timbucktu in the winter ones no tto mention they are $$$. I have no experience canning or anything like it.My question is can I freeze peeled quartered peaches and will they stay pretty much the same taste and texture or ...

I know that my brand of yeast says that 2 1/4 tsp = 1 pkt, but I only use 2 tsp and my breads, rolls, and pizza dough come out fine. I actually just made some refrigerator dough doughnuts last night, with a SCANT 2 tsp (bottom of the jar - maybe 1 3/4 tsp) and they were nice and fluffy, without that "yeasty" taste.