Text 31442, 118 rader
Skriven 2012-11-29 06:34:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Lo-Carb Dressing
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> of protein and not a lot of breads, potatoes, etc. The "low carb
 DD> bread" just sort-of caught my attention and made me react about as you

 RH> I'd rather have my home made 100% whole wheat bread than an expensive
 RH> loaf of cardboard & sawdust that claimed to be low carb. I can make a
 RH> much better loaf, cheaper, that has taste to it (and no artificial
 RH> chemicals), just eat a bit less of it.

 DD> Why do you *ASSUME* that low carb bread is made from "cardboard &
 DD> sawdust"?

 RH> Just a random thought. Been listening the last few days about Hostess
 RH> going belly up and hearing what they use for some of their so called
 RH> "treats"--makes me glad I don't eat them.

The treats and Wonder Bread(?) are not going to go away. The formulae and names
will be flogged as assets of IBC and the proceeds used to satisfy (partially)
the creditors.

Of course some of the allocation has already been done:

The State Department has hired all the Twinkies

The Secret Service has hired all the HoHos

The Generals are sleeping with the Cupcakes

The voters sent all the Ding Dongs to Congress.

 DD> Oat flour: An outstanding substitute for regular flour. It is high in

 DD> Soy flour: Although it is higher in fat than wheat it is a very

 RH> Have used these two, in fact, a soy banana bread I made and took to the
 RH> PT department of Cutler Army community Hospital at Fort Devens was
 RH> pronounced "awesome" by the department head.

 DD> There are many types of other flours that be used such as seed and nut
 DD> flours. Generally as a rule of thumb these are a lot lower in
 DD> carbohydrates than grain flours like barley or rye flour which average
 DD> around 100g per cup.  Seed and nut flours average around 30 to 35g
 DD> carbs per cup and are high in protein, calcium and iron.

 RH> I could get some nuts & seeds and run then thru our mill if I want to
 RH> experiment. It's cheaper than buying the flours someone else has ground
 RH> for you.

 DD> You can generally find most low carb flours at a local food co-op or
 DD> health food store.  If you are new to the low carb diet and are not
 DD> comfortable with substituting ingredients then it is usually best to
 DD> follow a low carb bread recipe until you are more familiar with
 DD> different ingredients and overall amounts."

 DD> http://www.lowcarbbreadrecipe.org/

 RH> I'm used to subbing in; I've been baking our bread on a regular basis
 RH> for most of the time we've been married. Steve just pulled a couple of
 RH> loaves out of the oven a few minutes ago.

 RH> BTW, I noticed this packet has a lot of really old messages that I
 RH> never got so some of my replies will be to them. Somewhere along the
 RH> line Fido had a big belch. (G)

Some BBS called "Eye Of The Hurricane" spit up a bunch of oldies. Just in time
for Doc's to begin taking in messages from other places .... Some of the stuff
is well aged - over a year old.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Garlic Soup w/Aged Cheese
 Categories: Soups, Vegetables, Breads, Cheese, Poultry
      Yield: 1 serving

  1 1/4 c  Chicken broth
      2 ts Olive oil
      1 cl Garlic; peeled, crushed
      1 sl Crusty rustic bread
      1 lg Egg
           Salt & fresh ground pepper
      1 ts Minced parsley
      2 ts Aged hard queso blanco;
           - grated *
           +=OR=+ 
      2 ts Parmesan cheese; grated

  Bring the chicken broth to a boil. In a small
  skillet, heat the oil. Add the garlic and saute until
  golden and aromatic. Place the bread in a large soup
  bowl, pour the oil and garlic over it, add the boiling
  chicken broth, and immediately break the egg into the
  soup. It will cook in 2 to 3 minutes. Add salt and
  pepper, and sprinkle with the parsley and cheese.
  
  * There are dozens of quesos blancos, or white cheeses,
  which is exactly how the name translates. Some are soft,
  some fresh, but many aged. Queso blanco generally is
  mild flavored, though some of the aged ones can be quite
  tangy. They are found in Latino markets in most cities
  with colonies of residents of Caribbean, Cuban, or
  Mexican ancestry. Try the cheeses, and choose the one
  that suits your taste.
  
  FROM: The Florida Cookbook, by Jeanne Voltz and
  Caroline Stuart.

  Typed in by: Ronnie Wright

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Sometimes I worry about being a success in a mediocre world -- Lily Tomlin
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