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1  COOKING / Recipes and Cooking Tips / Re: Polenta fries ... move over French fried potatoes! on: July 25, 2011 05:46:06 PM
It's very tasty.  As mrsfibble said, it's made of cornmeal.  It's like thicker grits.  When you make fries out of it, it's very crispy on the outside, and creamy on the inside.  You can still feel and taste the individual grains--a texture that some don't like.  But I really like polenta and grits.
2  COOKING / Recipes and Cooking Tips / Re: Easy egg drop soup - only 4 ingredients needed! on: July 25, 2011 05:41:55 PM
It's funny about soy sauce.  I'm part Japanese, and could drink good, thick Japanese soy sauce out of the bottle!  Don't think I could live without it  Smiley  The interesting thing is no one on the Japanese side has high blood pressure, but the American side does!

Interesting about the crab and corn flavors--I bet you could add powdered dehydrated crab for flavor.  You can get crab and shrimp powder at Asian grocery stores.
3  COOKING / Recipes and Cooking Tips / Polenta fries ... move over French fried potatoes! on: May 11, 2011 11:56:27 AM
I know its hard to believe, but I really do not like French fries.  I dont like any sort of greasy or cheesy potato concoction.  I hate hash browns.  Fried taters and onions are not for me.  I just like my potatoes baked and served with a little bit of spicy mustard.

My husband, however, likes fries.  I try to keep him from eating them so they dont go to his waistline and his arteries!

To compromise, I make fries out of other ingredients.  One of my favorites is made from polenta.  Basically, you take precooked polenta, cut it into strips, brush with olive oil, and bake until crispy and golden.  You can serve these fries with ketchup, or even with marinara. 

As a bonus, if you make the polenta yourself, then these are budget friendly. ( Premade polenta seems too expensive to me.)

For more info, visit my site:  http://www.examiner.com/budget-meals-in-st-louis/side-dish-polenta-fries

4  COOKING / Recipes and Cooking Tips / Re: [Shaun the] Sheep Waffles!!! on: May 11, 2011 09:49:29 AM
my niece would love these!  Thanks for the idea!
5  COOKING / Recipes and Cooking Tips / Re: Egg replacer: Flaxseed vs. Chia seed on: May 07, 2011 06:54:41 AM
Poor thing!  It seems so many children are developing food allergies!
6  COOKING / Recipes and Cooking Tips / Re: gnocchi - a bit of a recipe and some questions on: May 07, 2011 06:53:58 AM
this is the ricotta gnocchi I use.  it's a little hard to keep them from sticking because there's not much flour, but that leaves them nice and soft.

7  COOKING / Dessert / Re: citrus bundt cake on: May 02, 2011 04:07:54 PM
Yes, it's so hard to eat the whole bag that fast!  Smiley
8  COOKING / Recipes and Cooking Tips / Egg replacer: Flaxseed vs. Chia seed on: May 02, 2011 04:05:27 PM
My little niece has very bad food allergies.  She's allergic to egg, wheat, milk, nuts, beef, and pork.  And she's not even 5!  Poor little thing!  My sister does a great job buying and cooking allergen-free foods, but I want to help.  So I've been researching food allergies for quite some time.  I've decided to run a bunch of food experiments, eliminating only one of the allergens at a time, so there can be a control.  My first experiment involves my search for a perfect egg replacer--which has turned into a difficult search.

Personally, I do not think there is a single perfect egg substitute.  I think different substitutes work in different types of food.  For example, a mixture of tapioca starch, potato starch, xanthan gum, baking powder, and oil works best in light and delicate foods, like vanilla cake.  Ground flaxseeds do not work in light foods since they impart too much of a nutty flavor to vanilla-flavored items.  Ground flaxseeds work better in things like pancakes, whole grain items, and brownies.  Blended silken tofu works well in really dense, rich items.
To test out egg substitutes, I have used very basic recipes.  The first test I did was on egg replacers made out of ground seedsspecifically flaxseed and chia seeds.  I used my favorite, go-to pancake recipe.  The only modification I made was substituting ground seeds and water for the eggs.  I ground 1 TBSP of seeds in the blender.  After the seeds were thoroughly ground, I added 1/4 cup water to the blender and pulsed to combine.  I let this mixture sit for 5 minutes before blending for 30 seconds at a medium blender setting.   This mixture substituted easily for one whole egg.
Overall, the pancakes were comparable to regular pancakes.  Each seed-based egg replacer worked well, and they both had their pros and cons. 
My husband and I both liked the chia seed pancakes better, though the flaxseed pancakes were acceptable.  The chia seed pancakes were fluffier and more porous than the flaxseed pancakes.  While hot, they did not have that raw, nutty flavor that the flaxseed pancakes had, so I liked them better than the flaxseed pancakes.  After they cooled, though, the chia seed pancakes tasted a little bitter.   They were definitely better served fresh and hot.  But they were more expensive than the flaxseed pancakes since chia seeds are not readily available at all grocery stores.  I bought mine in the vitamin and supplement section of the Whole Foods in Brentwood.

If you want more information about the flaxseed pancakes and stuff, feel free to see them on my website. http://www.examiner.com/budget-meals-in-st-louis/egg-replacers-using-flaxseeds-and-chia-seeds-to-replace-eggs-pancakes

9  COOKING / Dessert / citrus bundt cake on: April 27, 2011 01:51:01 PM
So, I have been buying bags of Trader Joe's organic navel oranges.  But inevitably, one of the oranges rots before I have a chance to eat it.  This has led me to make a bundt cake every time I buy a bag.  I have a yummy recipe for a citrus bundt cake.  Using a fresh navel orange or two, and a fresh lemon, I make this cake.  It's moist because it has a full stick of butter.  But it's also airy since beaten egg whites are folded into the batter.

It's very easy to make such a cake.  It's very basic--cream together sugar and butter; beat in egg yolks and zests; slowly mix in dry ingredients, alternating with orange and lemon juices; fold in egg whites; bake.  It's that easy.

It stays nice and moist because it's glazed when warm.  Half of the glaze, made of orange juice, honey, and sugar, is brushed on when the cake is warm.  The other half is drizzled on the cake after it has cooled. 

For the full recipe, see my website http://www.examiner.com/budget-meals-in-st-louis/desserts-citrus-bundt-cake

10  Texas / Texas: North Central / Re: North Dallas crafters on: April 03, 2011 09:46:41 PM
I wish I could stitch n bitch with y'all, but my husband transplanted me to St. Louis, MO.  Sad  (I like St. Lou, but really miss Dallas!)
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