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Member Since 30 May 2012
Offline Last Active Jul 24 2012 07:32 PM

Posts I've Made

In Topic: Found A Great Pasta!

23 July 2012 - 03:45 PM

The only Shar product I've tried is the chibata rolls. They were pretty good, but of course expensive. My mom introduced me to Tinkyada pasta a few years ago and when I buy pasta that is the brand I usually get. We love spaghetti squash so I don't use a lot of pasta. My grocery store is just starting to get Shar products in so I will look for the pasta. May give it a try.

In Topic: Homemade Chocolates

19 July 2012 - 11:54 AM

Interesting links. Thank you. I have a recipe called Better 'N Fudge that I make with cocoa powder, natural peanute butter (could use other nut or seed butters), honey, dates and lots of seeds and nuts. Some of the "healthy candy" recipes I've tried taste pretty nasty, but we love this one. The old recipes weren't like the ones you linked to so I will definitely go back and look at those better when I have time.

In Topic: Molasses

15 July 2012 - 08:32 AM


No matter what I cook I always add a spoon or two. It really
helps "build flavors".

Interesting article. Molasses is a very strong flavor so a little goes a long way. I don't use in in everything but sometimes add 1 Tablespoon if I want to replace brown sugar in baked goods. I have also added 1 or 2 Tablespons to things like chili or bean soup because it does add a depth of flavor.

In Topic: Suing The Devil

14 July 2012 - 07:57 PM

I haven't seen it either but what was your senators thought process on that one?

It was filed in protest of what he considered "frivolous lawsuits."

Details here: http://www.msnbc.msn...nator-sues-god/

In Topic: Cookbooks

14 July 2012 - 11:47 AM

Lol at least you're honest.

This is a bit of a pet peeve of mine and I'm from the midwest where we aren't afraid to speak our minds. No offense intended to anyone.

Gluten free cookbooks caused me major problems when I was getting started. I had many years of cooking experience and some pretty decent skills, but was overwhelmed by the strange ingredients and difficult techniques. We lived on steamed veggies and stir fry the first six months until I finally out gluten free cooking isn't rocket science and started figuring things out for myself.

To by fair though more and more gluten free cooks are beginning to realize that simple substitutions are possible and the newer recipes are starting to look a lot more "normal." When I first started out talking about this stuff people just told me it wouldn't work.

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