Text 14820, 118 rader
Skriven 2014-07-14 17:11:18 av Dave Drum (1:3634/12.0)
     Kommentar till en text av Ruth Haffly
Ärende: Drinkies
================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> The travel mugs we got a couple of years ago keep stuff too hot to
 RH> drink for a couple of hours, then it gradually cools off over the next
 RH> 6-8 hours. By mid afternoon (figuring we fill it about 7 am) it's warm.
 RH> After that it gets tepid and then cold.

 DD> That depends, of course, on how hot was the stuff added to the cup.
 DD> Generally when I buy coffee in a styro cup it is at 175-180øF. I let
 DD> it sit in the cup for about 25 or 30 miles before taking that first,
 DD> cautious, sip.  Bv)=

 RH> We have our Keurig set for something like 195 so it's hotter, and the
 RH> mugs are very well insulated. The hang tag on them when we bought them
 RH> said 7-9 hours for keeping something hot, not quite as long for cold
 RH> drinks.

That would explain that.  Bv)= 
 
 DD> I just as soon put my own additives in - if I'm not going with the
 DD> "straight-up" brew.

 RH> I try to keep some stevia packets on hand to add to mine. not having
 RH> those, I'll go with Equal.

 DD> I do the pink packets (by preference) or the yellow ones (if I have
 DD> to) and leave the blue ones for the dustbin men.

 RH> I'll do the green packets first, back up is the yellow. The blue & pink
 RH> stay on the table.

 DD> I first began with the pink guys. I find that it takes less of that
 DD> than of the yellow. I can sweeten three cups of restaurant tea in the
 DD> Chinese restaurant with a single packet. Or two "regular" glasses of
 DD> iced tea. The yellow packets take about 50% more to get to the same
 DD> sweetness level. The blue packets have an off-putting malty (I think
 DD> that's the pong I remember) taste. I am guessing that the greenies are
 DD> the Stevia stuff. I've used stevia in past - but, not often. And none
 DD> of the restaurants or fats food joints I go to seem to stock it.

 RH> Green is stevia; I'd rather use it than any of the other packets. Some
 RH> of the other stuff uses erithritol; I believe it's a corn alcohol.
 RH> Others use maltodexitrin. Both of the above add 1-3 catbs but the
 RH> stevia hadds none. It's also the one I started with so I got used to
 RH> the taste early on.

I think the maltodextrin is the blue packets. Erythritol is the sweetener in
Truvia.

"Erythritol is the sugar alcohol (polyol) that has the least impact on blood
sugar. Erythritol has almost zero calories, carbs, and glycemic index. The
reason is a bit different that most sugar alcohols, which are only partially
absorbed in the small intestine. Most (60-90%) of the erythritol is absorbed
into the blood, but is then excreted in the urine. Because of this, erythritol
tends to produce much less intestinal distress than other sugar alcohols."
http://lowcarbdiets.about.com/od/products/p/erythritol.htm 

 RH> ... You learn something useless every day.

See above cut & paste - Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Rice Pudding
 Categories: Diabetic, Desserts, Rice, Fruits
      Yield: 6 Servings
 
      2 c  Cooked rice *
      1 c  Milk
      1 tb Liquid Sugar-twin **
           - (1/4 c sugar)
    1/4 c  Raisins; regular or golden
      1 ts Vanilla
    1/4 ts Cinnamon
    1/4 ts Nutmeg
      1    Tart apple; shredded peel on
    1/4 ts Ascorbic acid; colour
           - keeper ***
 
  1 tbsp liquid Sugar-twin has the sweetness of 4 tbsp or 1/4
  cup sugar. American Diabetes Assoc. guidelines allow 1 tsp
  sugar per serving or 2 tbsp for a 6 serving recipe which
  would taste OK to people accustomed to low sugar recipes.
  
  Combine rice, milk, sweetener (or sugar) raisins, vanilla
  and spices. Bring to a boil, reduce heat and stir
  occasionally until the mixture is creamy.
  
  Core and shred apple and sprinkle with ascorbic acid color
  keeper, or with a little lemon juice. Stir apple into rice
  mixture. Cook a few minutes longer until apple is soft.
  Serve warm or cold.
  
  1/6 recipe made with artificial sweetener - 1 starch
  choice, 1 milk
  
  Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make
  pudding as above without apple and add 2 tbsp coconut.
  
  Adapted from Light & Easy Choices by Kay Spicer, published
  in Canada. Shared by Elizabeth Rodier Jan 94.
  
  NOTES: * I used brown rice - just for S&G
  
  ** Granulated (dry) Sugar Twin is MUCH easier as it is
  a volume for volume substitute for sucrose sugar.
  
  *** Ascorbic acid is also known as vitamin C. While powder
  is available, a sprinkle of lemon or lime juice works just
  as well.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "All men are created unequal." -- Heinlein

 * Origin:  (1:3634/12)