Starch -- and LOTS of it!
laurainsdca
16 years ago
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Nancy Morris
16 years agomary_c_gw
16 years agoRelated Discussions
Starch for Easter dinner?
Comments (11)No one at my table will turn their nose up at my lamb!! I just bought a 4 1/2 pound boneless leg......hoping it's big enough. I expect we will eat every scrap! And frankly...none of my friends nor relatives are vegitarian. Oops...did have one but she moved away. The most experience I have had with vegitarians has been cooking for the 150 members of that college choir. There were vegitarians, people who couldn't eat pork or wheat, or dairy or salt... Now i am lookiing for a yellow veggie that everyone will eat. My instinct was cubed oven roasted butternut squash....but realized that my daughter, one grand son and I would be the only ones to eat it......then thought of gingered carrots.....and realized that probably the same situation exists.... May make ramekins of carrot souffle....sort of carrot souffle. But maybe I'll just halve some Roma tomatoes and stuff them with some bread crumbs mixed with pesto and topped with more cheese....See MoreArgo starch?
Comments (5)Best starch ever! I think a sprinkler might work better than a spray bottle, which could clog up. I'm not sure about starching cut pieces though. Getting them wet makes them pull too easily, so you'd have to put them on a hard, flat surface to spray and dry in place. Do not iron, though you could press with a hot iron through a cloth. Even a towel underneath could lead to distortion. It would be much better to starch and iron your fabric before you cut. The main problem with really good starch is that it can interfere with your needle movement if you're handpiecing (which is easier for compensating if it is a little pulled out of shape), and can flake out of the fibers, which shows more by machine. Definitely apply the starch to the back so if there is flaking, it won't show much. Some of the modern stabilizers really do work better. Additionally, old fashioned spray sizing can give you a lot of the handling benefit without the hardness. If your fabric is really floppy, though, like lawn, that starch could be a wonder cure. :)...See MorePotato starch goo - any uses?
Comments (11)Jasdip, depending on how heavily salted the water is, I'd be careful using it to proof the yeast. Doesn't salt damage yeast action? I'm not sure. (Oh Grainlady!) But yes, use potato water in your bread. Use it and powdered milk instead of milk and you'll add nutrition too. If you have a dehydrator, you can let the starch settle to the bottom and dehydrate it. Potato starch is expensive to buy and with the paranoia these days over corn starch it's a good substitute. Drain the water off and dehydrate the starch is time consuming but easy to do. (Mrs Volfie makes makes her own potato starch video) I get a kick out of a lot of her videos. Other uses for potato water: • Use it in pancakes, biscuits, breads, sweet rolls. • For people who have to water down their mashed potatoes (I want just potatoes personally, maybe a little butter), instead of draining it all and adding milk, use some of the potato water, and you can add dry milk to it. • Can use it as a broth. Add seasonings if you like and bring it to a boil, reduce it down a bit if you want, drink it or add it to recipes that need broth. FWIW, when making soups, stews, chili, I've been known to use water from cooking vegetables of most any kind. Plain old potato water... whodathunkit?...See More"Resistant Starch" A healthy way of eating starches
Comments (59)Through much of my lifetime in a state with a lot of diversity and Chinese inbound immigration, male Chinese immigrants to the US were rarely taller than a few inches over 5 feet. They were noticeably shorter than everyone else. I saw the same on numerous trips to Asia in the 70s. I remember riding on a public bus up to Hakone Lake in Japan for which the space between the seat back and the front of the seat in front of me was too small for my legs to squeeze in so I couldn't sit, but the ceiling of the bus was too low for me to stand upright. All because of the people being short. I remember walking around cities in Japan and also in Hong Kong and feeling like a giant even though I'm just a tad over 6 feet, the locals were short. I remember visits to Spain, Italy and Portugal in the 1970s and wondering why everyone was so short. I suspect I'm much more familiar with all of these cited areas during these years. I had friends when growing up whose families were of Southern European origin. Whose parents (some foreign born) were short. Whose ancestors came here because they were starving. Ever run into a tall Sicilian immigrant in the US in the 50s-80s? I never did. Later generations here are much taller for peoples of all origins than their ancestors who left lands where people were malnourished. Same is true in their home countries too, nutrition has improved and, in the case of China and other parts of SE Asia, fewer famines and starving people. Diets with inadequate calories and so lacking in proper nutrition as to stunt the growth of children and people well into adulthood are not healthier. I'm not going to argue with you, you seem to argue just to argue. Those are my REAL experiences, you can be silly and dispute them as you tend to like to do. Come up with a different explanation and tell me I didn't see what I saw....See Moremary_c_gw
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