RECIPE: Apple Cidar Vinegar Diet
23 years ago
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- 14 years ago
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Vinegar in Water?
Comments (12)Gosh, Thanks Dibbit for the warning. It's about a 20 lb boulder, not very porous, and it didn't explode in the wood stove (yikes) so maybe we got lucky. Of concern to me also was placement inside the coop. Did'nt want any body accidentally stepping on it, so we had to put some thought toward that too. The worst may be over - we should be back to the good ole gloom and rain soon. It would have to be a loooong extension cord by the way - thru the snow/wet. No, that rock was cold by morning, but maybe it raised the temp a degree or two for a while. I know in regions where cold weather lasts many months, a larger flock in a nice tight coop will keep each other warm, but we only have two. Maybe I'm worrying too much. My co-workers made fun of me...they don't understand why we would go to such trouble today for a couple of birds we would consider butchering one day in the future.(They really have trouble with that!) I simply told them I preferred my chicken frozen WITHout feathers). Whatever! Thanks all, for the wise words and suggestions. LF(RJ)...See MoreVinegar For Hotsauce -
Comments (7)the smoke flavor from the chipotle is likely going to hammer any subtle flavors from what ever vinegar you use, so I'd go with rice. White distilled vinegar might make it bitter. Other than that, I've had very good luck with Spectrum white wine vinegar, and they also put out a white balsamic thats very good with heat. But we live in a 'vinegar challenged' area and its hard to find much of anything....See MoreDh on strict diet and I need help with recipe suggestions
Comments (25)Yes, I'd be concerned with cross contamination as well - just as sushipup explained so well. I use a different mill for gluten-free flours (grains/beans/seeds) to avoid cross contamination and never use gluten-containing grains in it. I was hired to make a selection of GF cookies for Christmas for a person who has celiac disease, as a surprise from her husband. I wouldn't mill flour containing gluten in the kitchen for a week prior to making the GF foods, and throughly wiped down every surface in the kitchen before making anything GF. I use stainless steel bowls, rather than plastic to make sure there's NOTHING to cross contaminate things. My mother (now deceased) had celiac disease and I did a lot of food prep. to stock her freezer for her BEFORE there were so many things so readily available. There are a number of ingredients used in gluten-free baking that you're better off having than trying to substitute. These additional ingredients help to reduce dryness, increase volume and tenderness, and enhance flavor in baked goods and other foods. I was challenged to come up with cookie recipes, for a sorghum mill outside of town, that were made with "common" ingredients. WHAT, no xanthan gum, potato starch, arrow root, guar gum....??? But I did it! Instead of potato starch or potato flour I've used dried potato flakes (used for instant mashed potatoes), BUT, I made sure I found a brand at the health food store that didn't contain a lot of questionable ingredients. FYI - Potato FLOUR has a strong potato taste and I don't use it as much as potato starch. Potato STARCH, however, is often used in GF baking, especially in combination with other flours. I consider potato STARCH a staple ingredient for GF baking. Combining gluten-free flours with NUT FLOURS will increase protein and help mask the gritty texture often associated with GF flours. Nut FLOURS are made AFTER the nut oil has been expressed from the nuts and is a fine flour. Nut MEALS are made from the ground nut (oil included) and are more gritty than nut flour. You'll find the names are often interchanged, so buyer beware.... Ground almond meal can replace dry milk powder in recipes as a dairy-free alternative. You can also make your own nut milk at home to use as a dairy-free alternative. You'll find some great information and recipes at the link below. -Grainlady Here is a link that might be useful: Ener-G Foods...See Moreapple cidar vinger
Comments (10)Acv, can be an effective way to loose weight or to improve your health. As with everything, it works different for everyone. It is most effective if taken 3x aday 4 if you are a snacker. Start with 1tsp and work your way up to 2 or 3 tsp. 15- 20minuutes befor each meal. You can add it to a small amount of water or a whole glass. Always follow it with more water. I mix mine with honey. I did use juice for a while but I wasn't getting the appetite surpressing effect as much. But it does work for everyone different as no one it the same. here's a place that may be able to help you more. I buy my acv from my local healthfood store. It is not expensive. http://ageless.com/apple_cider_diet.htm HTH Paula...See More- 14 years ago
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