Wayyyyy OT: European measurements
in [Design]
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From: krw on 4 Jun 2010 20:43 On Fri, 04 Jun 2010 12:27:28 -0700, D Yuniskis <not.going.to.be(a)seen.com> wrote: >Hi Jim, > >Jim Thompson wrote: >>>>>>> Biscotti. Pie would be easier! :> (I don't want to end up >>>>>>> with 100 pounds of "not-quite-right" biscotti (which will >>>>>>> need to be, um, "disposed of") before I get things right! :> >>>>>> That sounds like a mighty flimsy excuse to me! ;-) >>>>> Actually, I'm not fond of "sweets" (despite all the baking that >>>>> I do -- biscotti coming out of the oven in 18 minutes; brownies >>>>> go in after that). >>>> The only time I have a sweet tooth, is when a tooth is infected. :( >>> Ouch! :< >>> >>> I have to start rehashing some of my Rx's to try to replace the >>> sugar with something artificial (or "natural" alternatives). >>> Too many friends have "sugar problems" which makes baking >>> more problematic. (I ave Rx's that avoid fats but avoiding >>> *sugar* is tough! :> ) >>> >>> I've managed to figure out how to make ice cream with Splenda >>> (though I suspect that may be worse than sugar! :> ) but >>> it is a lot of work trying to keep the texture right. Doing >>> something like that with baked goods will probably be more >>> challenging -- since you have to figure out how to do it >>> *differently* for each Rx (whereas once you can make *one* >>> type of ice cream, you can pretty much make them all!). >>> >>> I'll try to fix my gelato Rx next as it should be similar >>> to the ice cream approach. >>> >>>>> However, the biscotti in question I *will* indulge in! >>>>> (once I get the Rx correct) ;) *Then* my postage expenses >>>>> will increase dramatically :-/ >>>> Wouldn't it be cheaper to fly? ;-) >>> (sigh) *If* I can sort this out, I'll make a trip home and >>> spend a few days baking. Easier than shipping the stuff >>> cross country (especially this time of year as humidty >>> levels rise). >>> >>> As a kid, we would buy ~100 pounds at a time (fill the >>> trunk of a *real* "full size car") and dole them out >>> to family (10+ pounds each). Always seemed like they >>> were gone before you had your fill, though :< >> >> Frozen Yogurt makes a nice replacement for ice cream. > >I don't like yogurt. :> And, I like my ice cream *really* >rich. E.g., heavy cream (I think it comes out being about >50 (or 100?) calories per tablespoon. My butter pecan has >a *stick* of butter in a quart of ice cream (you can >hear your heart struggling while you eat it :< ) Yuck. There is also "no sugar added" ice creams that are pretty good. They still have a lot of sugar, but it's a lot less than commie ice cream. >> I avoid anything "artificially favored/sweetened". A friend died from >> liver cancer at around age 50... he drank several liters of Diet Pepsi >> _every_ day. I've always been suspicious. > >I think the stuff in Diet Pesi has been linked to prostate >problems? (I can't keep track of the different sweeteners >that these people use) Power lines and cell phones are "linked" to brain cancer, too. >I think all of the artificial sweeteners have "undocumented >problems". :< I've been experimenting with Stevia lately >but it has a taste of its own that is hard to mask -- so >it's a bad choice for things like ice cream. > >All of them seem to have problems as sugar *replacements*. >They don't have the same bulk (?) that sugar has so the >textures always end up "wrong"... Some of the sugar free chocolate isn't too bad. Don't eat too much though. ....or at least stay near a bathroom.
From: krw on 4 Jun 2010 20:44 On Fri, 04 Jun 2010 18:55:14 -0400, "Michael A. Terrell" <mike.terrell(a)earthlink.net> wrote: > >Jim Thompson wrote: >> >> On Fri, 04 Jun 2010 17:46:11 -0400, "Michael A. Terrell" >> <mike.terrell(a)earthlink.net> wrote: >> >> > >> >Jim Thompson wrote: >> >> >> >> On Fri, 04 Jun 2010 12:27:28 -0700, D Yuniskis >> >> <not.going.to.be(a)seen.com> wrote: >> >> >> [snip] >> >> > >> >> >All of them seem to have problems as sugar *replacements*. >> >> >They don't have the same bulk (?) that sugar has so the >> >> >textures always end up "wrong"... >> >> >> >> I have a random screen pop-up... "Just eat HALF!" ;-) >> > >> > >> > Sure, but that's why you have two monitors... >> >> The devil made me do it... my wife just brought me an ice cream bar >> :-) > > > And you can blame each monitor for eating half. :) Nah, he was looking at the other one.
From: krw on 4 Jun 2010 20:45 On Fri, 4 Jun 2010 13:17:05 -0700 (PDT), Rich Grise on Google groups <richardgrise(a)yahoo.com> wrote: >On Jun 4, 11:41�am, D Yuniskis <not.going.to...(a)seen.com> wrote: >> ... >> I have to start rehashing some of my Rx's to try to replace the >> sugar with something artificial (or "natural" alternatives). > >Oh, ick! There's nothing wrong with real sugar. Heck, back when I was >in elem. >school,[1] our breakfast consisted of about 50% by weight of white, >refined sugar. >Sugar on the Wheaties, sugar on the grapefruit, sugar on the tomato >slice; Sugar >Smacks, Sugar Crisp, Sugar Corn Pops,Sugar Frosted Flakes ("They're >GRRRREAT!!"), etc. When we got to school, we were ENERGIZED! >:-> If you're diabetic there certainly is. If you're not, it may not be forever. >
From: dagmargoodboat on 4 Jun 2010 21:52 On Jun 4, 1:01 pm, Jim Thompson <To-Email-Use-The-Envelope-I...(a)On-My- Web-Site.com> wrote: > > My favorite (my wife had made it up for me several times)... > > http://www.foodnetwork.com/recipes/giada-de-laurentiis/holiday-biscot... That's a rook--it's some crummy recipe for biscotti, not for a Giada at all. Disappointing. I was ready to bake up a batch of babes. -- Cheers, James Arthur
From: dagmargoodboat on 4 Jun 2010 22:00
On Jun 4, 1:34 pm, D Yuniskis <not.going.to...(a)seen.com> wrote: > Hi Jim, > > > > Jim Thompson wrote: > > On Thu, 03 Jun 2010 20:29:45 -0700, D Yuniskis > > <not.going.to...(a)seen.com> wrote: > > >> Hi Michael, > > >> Michael A. Terrell wrote: > >>> D Yuniskis wrote: > >>>> Biscotti. Pie would be easier! :> (I don't want to end up > >>>> with 100 pounds of "not-quite-right" biscotti (which will > >>>> need to be, um, "disposed of") before I get things right! :> > >>> That sounds like a mighty flimsy excuse to me! ;-) > >> Actually, I'm not fond of "sweets" (despite all the baking that > >> I do -- biscotti coming out of the oven in 18 minutes; brownies > >> go in after that). > > >> However, the biscotti in question I *will* indulge in! > >> (once I get the Rx correct) ;) *Then* my postage expenses > >> will increase dramatically :-/ > > > My favorite (my wife had made it up for me several times)... > > >http://www.foodnetwork.com/recipes/giada-de-laurentiis/holiday-biscot... > > That's what americans call "biscotti". The ones I made last > night are similar in theory -- though much plainer (nothing > "added" besides almonds), *no* butter (I made them for a friend > who's having some heart problems so extra fats are off the > list -- else I would have made a nice, rich coffee cake!) and > *lots* of amaretto (we go through a little over a gallon of > amaretto yearly). I make 'em with whole wheat flour, raisins, scant to no fat, and a quarter or less of the usual sugar. Treats you can eat like actual food, because they are, with vitamins, complete protein and everything. They're dang good too, but it's summer--too hot to bake!, at least until I adjust. -- Cheers, James Arthur |