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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 38
Latest Activity: 1 hour ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Pizza, come and get it!

Started by Nick Bottom. Last reply by Nick Bottom Nov 12. 19 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Bertold Brautigan Nov 7. 7 Replies

What is your favorite apple?

Started by Daniel W. Last reply by Deidre Nov 4. 14 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan Nov 3. 44 Replies

dahl pasta

Started by Lmnopicue. Last reply by Idaho Spud Oct 30. 2 Replies

Pumpkin Pie

Started by Daniel W. Last reply by Pat Oct 28. 3 Replies

Vacuum storing food

Started by Luara. Last reply by Luara Oct 19. 4 Replies

Sauerkraut made in jars

Started by Joan Denoo Oct 16. 0 Replies

My ''Lasagnizza''

Started by Patricia. Last reply by Daniel W Oct 11. 12 Replies

Comment Wall

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Comment by sk8eycat yesterday

Thanks Pat.  I have been using Splenda for 15 years with no bad side effects, and it really is indistinguishable from white sugar.  I also sometimes blend it half & half with dark brown sugar for putting on oatmeal. oatmeal w/raisin & walnut cookies, and on yams. And pumpkin pie.  YUM!

Sometimes.

Comment by Pat yesterday

I've used Stevia in a few things and it's 'OK.' That's a qualified OK. It does sweeten things, but my experience has been that it's nothing to write home to Ma about. If you've found something that works and you like it, I'd stick with it.

Comment by Ruth Anthony-Gardner yesterday

I rely on stevia glycerite, not minding the bitterness. I actually buy it by the case. It's fine for baking.

Comment by Patricia yesterday

I don't use the Splenda often enough to be concerned & the Stevia here is way too expensive. I only make a couple of cheesecakes a year, & maybe a pie of some sort but that's about it. We aren't much of a dessert people.

Comment by Grinning Cat yesterday

Arsenic is natural. Poison ivy is natural. So is lard. And so are blueberries. So are cacao pods. (Chocolate is a vegetable!)

That said, many natural foods are relatively healthy, and synthetic sweeteners and preservatives and such may or may not have good safety records.

Comment by sk8eycat yesterday

I haven't tried Stevia...I don't bloody care if something is natural, organic, or whatever.  I just care if it tastes good, and I can cook with Splenda/Sucralose.  It doesn't get nasty when heated.

Comment by Randall Smith on Friday

Felaine, you say "even though I hate Keebler's commercials". I do the same. If I hate a commercial, I refuse to buy that product. Some area car dealerships will never get my business!

Have you ladies tried Stevia as a sugar substitute? It's all natural, unlike Splenda, etc.

Daniel, in the hamster video, it appears the man is praying. Ugh.

Comment by Patricia on Friday

Yeah, Splenda is too sweet to be following the called for amounts. I printed the recipe my way, not the book way.

Comment by sk8eycat on Friday

Well, I'm mildly diabetic, and DO have a sweet tooth, but I've discovered that Splenda/Sucralose is a tad TOO sweet.  if a recipe calls for 1 cup of white sugar, I use 2/3 cup of Splenda, and that works just fine.  I've had no complaints.  Beats the crap out of any other artificial sweeteners.

PS:  I think the orange juice concentrate will give the cranberry topping the complex flavor it needs...I never thought of that before!

Comment by Patricia on Friday

My innards can't handle regular cream cheese or sour cream, so that's the only reason I use the light. It makes no difference for the recipe.

I like Splenda & use it strictly to avoid sugar's empty calories. I don't have a sweet tooth so I use less than what is usually called for in any recipe, which is why I mentioned the ''to taste''.

 

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