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Food!

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Making food.
Eating food.
Where food comes from.
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Members: 38
Latest Activity: 2 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Timers

Started by Idaho Spud. Last reply by k.h. ky on Sunday. 13 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Michael Penn Feb 18. 8 Replies

Safety of frozen food

Started by Idaho Spud. Last reply by Michael Penn Feb 8. 13 Replies

Super Bowl Chili Casserole

Started by Loren Miller. Last reply by Loren Miller Feb 6. 16 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Loren Miller Feb 1. 46 Replies

Why do we call a large Mexican fowl "Turkey"?

Started by Daniel W. Last reply by sk8eycat Dec 20, 2014. 12 Replies

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17, 2014. 3 Replies

Comment Wall

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Comment by Patricia on Monday

I take turmeric in capsule form, which is a lot like ginger. No sweetening involved.

Comment by Patricia on Monday

Brown sugar & raw sugar aren't the same.

I buy raw sugar for my coffee & I only use 1/8 tsp per cup as I don't like it too sweet. That little amount is just enough, & I drink 2 cups a day. Its expensive, but I'm the only one using it. Rick likes plain ol' white sugar & won't try anything else, but he lives on sugar all day long, 7Up, coke, coffee, breakfast oatmeal, candy, cereal bars, etc. He started this after his stroke, as I never knew him to go for sweets like that before it.

Comment by Joan Denoo on Monday

Patricia, I agree, sugar is sugar, and I am able and willing to be corrected. 

Spud, I wonder what it is that makes your nose stuffy in the morning if you drink it too close to bedtime? The body does so many strange things; it takes a lifetime to figure it all out. 

Kathy, I have never heard of being allergic to breast milk. That must have been dreadful news to your mother. I took great pride in nursing my three babies and was happy as a mother cat ... until I dried up. I was so fatigues taking care of the three, I suppose my body just said, "Too much! You have to give up something." I'm sorry to learn of your life-long stomach problems. 

Randy, I turned to Agave nectar and enjoy it. As I understand it Agave does not act the same way as other sweeteners. Well, I just read that Agave nectar is worse than sugar.

"This "Healthy" Sweetener is Even Worse Than Regular Sugar

"If you must add some extra sweetness to your diet, agave nectar is absolutely notthe way to do it.

"There are several natural sweeteners out there that are much healthier… including steviaerythritol and xylitol.

"Agave nectar may just be the unhealthiest sweetener in the world. It makes regular sugar look healthy in comparison… and that is saying something."

I love it when I am shown to be wrong. Now I can do something right. Or not!

Comment by k.h. ky on Monday
I like ginger snaps. And butter cookies.
Is brown sugar the same as raw sugar? I've never seen raw sugar in a store that I recall. But I go in with a list and a purpose.
Pure vanilla is a must. And real butter. I don't use imitation products if I can help it.
Comment by Randall Smith on Monday

The one thing I know is ginger is good for you, sugar is not--white, brown, honey, agave, molasses, corn, etc. Unfortunately, I love sugar and don't much like ginger. Life is so unfair.

Comment by Pat on Sunday

Spud, ginger snaps are crunchy cookies. Really good, which I use for a crust for pumpkin cheesecake.

Gingerbread (in my experience) are the cookies in the shape of people and thicker and more chewy. Think ginger bread houses.

Ginger cake is just that. A moist cake baked in loaf pans or a round cake on a sheet pan. Lemon sauce is delicious on it.

Comment by Idaho Spud on Sunday

I like ginger snaps from the store, and have been meaning to make some myself, but keep putting it off.  Is gingerbread similar to ginger snap cookies?  Never had ginger cake.

Comment by Michael Penn on Sunday

Our sugar in America is highly refined. In Kenya they use raw sugar a lot and it is brown in color. Actually I think it is better that way.

Comment by Daniel W on Sunday

Now I have to make a ginger cake.  With lemon sauce.

Comment by Idaho Spud on Sunday

I did recently use several pints of dry chocolate mix made for hot chocolate that were 16 years old and didn't get sick from it.

I had them stored in my 60 degree F basement in sealed jars with water &/or oxygen absorbing packets in them.

 

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