My SIL always has a hair in her food or something gross but i am usually lucky and i like to try new things as long as it has things i like in it. i am bad at trying something i have never heard of, but i have had some exotic meats.
Hey you could add the toast bed and the orange slice table and have a balanced room :)
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I am a diabetic. I use the same amount of splenda as you do sugar so 1 cup of one is 1 c of the other. Yes artificial sweeteners are not super great for you but if you have no choice at least it is an option. They are a great way to feel included in treats yes some people say just eat less of the real dessert but you may not relive that is an extremely tiny serving. Hope all goes well for you.
I LOVE pineapple cheese!! It is delish. It is sweet and yet dry - does that make sense.
What is wrong with buttered pasta? I LOVE plain buttered pasta! I have a 5 yr old and a 3 yr old. I do not allow extra items, like a gameboy, at the table. I don't really see it as "rude"- I just want them to talk to me instead. I think it is rude to have kids running around or yelling but maybe your friend thought you would prefer her kids were silent so you would have more fun on your special dinner.
I try to always offer to help older ones reach high and also those in wheelchairs. I broke my ankle yesterday and had to go to the maket to get some meds from the doc and i was in a motorized wheelchair and i had a nice woman reach high for me without asking. Niceness makes me smile. FYI i am one of those people you hate with 2 kids(fighting) and a full cart possiably blocking you. (I always say sorry-it's not on purpose)
I love this! I too wish they served bfast all day. I heard a rumur they were testing 24 hr bfast in some markets but i have never seen anything come of it. :(
This makes me sad as Bud did a lot for St Louis and I wonder if this new co will be as caring about the city.
i crave pasta when sad- how weird is that? but chocolate i can take or leave.
plain cheese for me, please.
once in paris my friends and i bought a cheese that had been soaked in calvados. we had a very light dinner in anticipation of this amazing treat {actually i thought it sounded really yucky, but i felt too unsophisticated to say so, since my friends were either europeans or americans living in paris and were anxious to try it}. it was so inedible that i stopped after the first bite and my friends gave up soon after.
Oh yeah, finding stuff in my food - been there. I cracked my tooth and had to have it extracted because a bolt was in my food. I never reported it to the restaurant because I couldn't prove it. Anyone can bring a bolt and throw it in their food.
I once saw Swiss with bits of rye in it and that kind of peaked my interest. That's all it did for me.
@love2cook: hairs here too, plastic, box staples, metal, labels from the bag they opened when making their "home made (insert item they claim is homemade but comes out of a bag)"... fingernail clippings (could have been toenail, who knows)...etc.
In regards to baking, anything that rises is going to have trouble with Splenda for Baking because Splenda does not contain the same chemical properties that allow things like cakes to get nice and fluffy. If I'm making a cake, and I want to decrease the sugar, I usually halve the sugar component and add a little bit of stevia. Cake made with Splenda subbed in for sugar usually has an odd aftertaste. You'll always need some amount of sugar in the recipe in order to get the rise and crumb that people associate with cake.
For whole wheat flour, if I'm making a cake, I use half white flour and half whole wheat flour, again because of problems rising. Whole wheat flour is heavier than white flour and won't rise as well. I find than a 50%/50% split is a reasonable compromise for a cake.
i haven't used it in awhile, but i remember the Splenda package recommending cutting the amount of sugar by 1/2 when using it as a substitute for white sugar in baking. I did and still found most baked goods to be too sweet. Most artificial sweeteners are actually much sweeter than cane sugar.
Gross! I hate the cheeses flavored with truffle shavings! I think a good cheese should be able to stand on its own without gimicky flavorings.
I haven't cooked with it yet, but I actually just tried a Kool Aid made with Splenda (I don't even drink Kool Aid, it was just a freebie sample at a baseball game) and it was delicious! It tasted less sugary than I remember the normal stuff tasting like, and I actually wanted more!
Hillary
Chew on That
Here's an amazing combination; fresh goat cheese piped into peppedew peppers from South Africa.
Also Gorgonzola Dolce stuffed into figs and put under the broiler for a few minutes.
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About: I love my kids,my hubby and cooking. I have 2 dogs 1 min pin and 1 choco lab.
Favorite foods: any food is good food. I will try anything once.
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