A Medicinal Chemist, slowly working my way further and further into the foodie world! Originally from England, which influences a lot of my opinions
Meringues are gluten free, and also these delicious chocolate sparkle cookies:
I eat lots of greens and it keeps me from needing so many fillings. Since I've been getting a bunch of greens in my CSA my teeth have been loads better! Thats a benefit I wasnt expecting!
You missed my favourite, fresh and easy!
I get to play with it at work as I'm a scientist. I agree that its not horribly dangerous in general, but it gives you a nasty burn if you're not careful, expands very quickly (explosion hazard) and of course can suffocate you if you end up breathing in too much.
It seems like way more hassle than freezing things the regular way!!
I have a recipe that I use from shape magazine that uses prunes and I'm a big fan!
I really liked babycakes and I also recommend vegan cupcakes take over the world, great little book! Babycakes uses a lot of difficult to obtain ingredients, so I would recommend vctow over their book since most of the ingredients are fairly easy to find.
The cheapest option is usually starting with some wilton classes at michaels, if you have one in your area.
I dont know much about the 'white food' thing but white beans are pretty good for you, they say that the darker the bean the more antioxidants, but generally still lots of fiber and low fat.
Oats are generally great for you and the less processed the better, so the instant oatmeal is bad, rolled oats better, whole oats best.
Canned veggies, I think you'd be much better off with frozen veggies, some people argue they can contain more nutrients than fresh, since they are frozen immediately after being picked.
Cheese. Thats a difficult one. Marian Nestle argues that you should have a really tiny bit of really good cheese instead of something nasty that is reduced in fat. Cheese is high in saturated fat, which some people argue is bad for you.
I can taste when something has tofu in, so I find it a bit gross, but I did find myself getting tons of complements when I made the freedom cupcakes from 'cupcakes take over the world' and topped with a tofu dark chocolate whipped ganache.
Another idea that millenium use is cashew cream. Its totally decadent and tastes almost like real cream. Its used in lots of applications, you could dilute it and make it creamy, or you can use cashew butter in ganaches.
I put it in all kinds of things that need a little salt in, salads, dips, veggie burgers, I find it adds a lovely tang to sauteed greens. You might want to go fairly sparingly as they can be very salty.
I have this and I used it once to make brownies and they stuck, even with the cooking spray, so I wasnt too enamoured with it! No issues with it not browning though.
I have a beaterblade, which I think is similar. It cuts down mixing time/speed by a lot and you dont really need to scrape. Its so brilliant, you'll wonder how you survived without one!
Wax paper sticks a lot. I either use cellophane or parchment. Or order pre cut squares from this place
Sad we cant get bramleys cooking apples here :( oh well. I got mystery apples in my CSA and used those, lets hope they work!
What about marzipan pumpkins? Or autum leaves?
I really like cake boss, but then I am a cake decorator wannabe, so I'm not sure if its everyone's cup of tea. Its a bit irritating with all the clearly set up scenarios, but it is clear that buddy is a really talented guy and its funny to hear all the new jersey shouting.
I agree. Its not really fair to not enjoy your meal but be too shy to mention it, then go online and criticise it afterwards.
Very sad, although it was surprising to me that they seemed to have the entire content online for free.
Yeah, where is the bacon? My husband's pyramid involves bacon, bagels, walnuts, whatever fruit I've left behind in the fridge.
Glad you liked it! All anyone on chowhound does is constantly moan about the food so its nice to hear something positive!
big fan of hendricks. Such a cool bottle too.
I ended up scrambling them for breakfast on wilted spinach. They were good but actually too rich for us in that form, almost like cream cheese! I think they would be great in a custard though and I've heard they are great in a cake as it makes for a sturdier cake.
Word of warning, apparently the whites are no good for meringues, since they dont whip up to a foam.
I love to make mini cupcakes, but I think my favourite mini dessert would have to be millionaires shortbread. Its incredibly rich, but a bite sized portion of shortbread topped with creamy caramel and chocolate is just perfect.
These sound similar to 'rock cakes' that my british granny used to make, funny how the names change!
Eggs from happy chickens, and I like my husband to eat bacon from happy pigs....