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New Actually, I forgot to mention...
that in the past, I have used the turkey fat instead of the crisco. The flavor was AMAZING!!!

I agree that using the natural stuff is healthier than the hydrogenated ca-ca-ca-craaaaaaap.

Smile,
Amy

PS
I know what a roux is :) and I hope I can create some form of gluten-free version...so I can have my Hot Brown!! :-)
New Well, I've never tried it . . .
. . but rice (including "glutenous rice") is gluten free, and I think corn is too.
[link|http://www.aaxnet.com|AAx]
New When I start experiementing (evil laugh!! >:-) )
I will be sure to post my failures and successes :0)
Smile,
Amy
New Just ran across a note in a Japanese cookbook.
Says mochiko flour is used to thicken Western style sauces. Mochico flour is ground from cooked glutinous rice and normally used to make mochi rice cakes. Again, glutinous rice contains no glutin.

I don't have any of this but I'll keep an eye out for it.
[link|http://www.aaxnet.com|AAx]
New *KISS*
You are a sweetie! I so miss soy sauce! Gotta run to help my kid. Will expound later.

:0)
Smile,
Amy
New Look into tamari style soy soauces.
All are at least low wheat but some of the more traditional are no wheat.
Traditional Korean soy sauce uses no wheat but you'll have a hard time finding that.
[link|http://www.aaxnet.com|AAx]
New Set up an "underground railroad" for her.
I noticed the Gryge told the Quirk "but YOU'll have a hard time finding that" -- emphasis added -- whereas the Gryge, of course, living practically IN Korea (and VietNam, and the Philippines, and Armenia, and, and...) as he so often tells us he is, will have no difficulty whatsoever scoring even the most exotic of foodstuffs.

So use Joe Brabeck's outfit; that's what they're for.


   [link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
Ah, the Germans: Masters of Convoluted Simplification. — [link|http://www.thetruthaboutcars.com/?p=1603|Jehovah]
New I have an order in at a local health food store :-)
Found Tamari online but I like to buy from local sources as much as possible. It was an interesting chain of events. Went to HerbMart in Plano. When I asked if I could order a bottle, I was rebuffed! I responded in a less than diplomatic fashion, but only because I felt that a store of that nature would want to cater to someone like me (call me old-fashioned...<snark>).

I apologized for being rude and brought my behavior back to a my more respectable level and explained how frustrating this disease can be at times. I was fortunate that I struck a compassionate chord with the person who was the manager of the day, because she ended up saying she would order a couple of bottles for me. I suggested that if she would start stocking this product, I would be sure to spread the word to other celiacs to "come and get it!"

It's all about the win-win :-)

I appreciate your thoughtfulness, Christian. I have a feeling I will be seeking Andrew's advice for a lot of ingredients from now on. I won't be shy to ask him to score some products for me ;-)

In fact, as I think about it, I think it would be fun to someday arrange a visit to Andrew's Hood. (Are ya payin' attention, Gryge?) We haven't taken a vacation in awhile...it would be fun to have a purpose...cookin' and shoppin' and visitin' :-D
Smile,
Amy
New Well, that's Texas, I guess.
Around here a good tamari soy would be a feature item, not a no-got-em.

And yes, I'm payin' attention. A visit would certainly be welcome, though a day or two of advance notice would be appreciated if possible.
[link|http://www.aaxnet.com|AAx]
New Why Soitenly! Nuk Nuk Nuk!
No! We make it a habit of barging in on people when they least expect it :0D

NOBODY EXPECTS THE RATHMAN INQUISITION!!!!

BTW, We just got back from Central Market. Got a bigass bottle of Tamari. Fuck the HerbMart! (If it comes in, I'll buy it.) They also have a great gluten-free section (hearts popping!) Got lots o'goodies tonight. Hummus chips is a great one!
Smile,
Amy
New While I was at the Korean grocery . . .
. . I bought a bottle of "Korean style soy sauce" (Soybean, Salt, Water). The checkout girl tried to talk me out of it "Do you really want regular soy sauce? You know that's for soup?".

Anyway, I can now report. This one is made by Soo Boc Food Manufacturing of Los Angeles (listed in the Korean Yellow Pages as a legitimate Korean owned firm). It is fairly light in taste, but veeeery salty. Definitely you wouldn't want to use it as "regular soy sauce".
[link|http://www.aaxnet.com|AAx]
New Glad to know that.
There's a store right down the street from me called "Subzi Mandi". I think it is Vietnamese, but it might cater to wide variety of Asians.

I am planning to go exploring there this coming week. We bought a very expensive piece of mahi-mahi at Central Market and I have learned that we can get the same fish for a better price at the ethnic stores.

I'm out of Texmati Basmati rice, so it will be off to Taj Mahal Imports to get a huge-ass sack of aromatic rice. (We love that stuff, obviously!)

Can't wait till I start finding cool stuff that you can only find here that you may covet ;0)

What fun!
Smile,
Amy
New Aromatic Rice.
I keep two varieties of long grained aromatic rice: aged Basmati (generally Royal brand, though Elephant and several others are just fine) and Jasmine (generally Baby Elephant brand - I'm not too hot on Goya products but that rice is good).

Aged Basmati is veeery long grain but a bit dry for non-Indian dishes. Jasmine is a better all purpose rice in my opinion and I use it not only for Southeast Asian dishes but Chinese as well (well, so would the Chinese if they could afford it).

For Japanese where you need a medium grain rice I prefer Kokuho Rose which I definitely prefer to Calrose.

Now as to stuff you may have down there that I don't have here, I'm particularly interested in chilis that are not yet listed on my [link|http://www.clovegarden.com/ingred/chili.html|Chili Page].
[link|http://www.aaxnet.com|AAx]
New Chili Juanita! (new thread)
Created as new thread #296708 titled [link|/forums/render/content/show?contentid=296708|Chili Juanita!]
Smile,
Amy
New Basmati rice is amazing. One of the truly great foods.
[link|http://www.google.com/coop/cse?cx=006978452673906630972%3A_5xhnlvpsn4|IWeThey Custom Search Engine]
New Scored 2 boxes of mochiko flour . . .
. . at a local Korean market. I can send you one if you want to try it. It's by [link|http://www.kodafarms.com|Koda Farms] in California.

If you email me use ajg atthingie clovegarden dotty com. My regular ISP has flubbed a server migration in the kind of way that causes team members to ask "You want fries with that?" on their new job. I don't know when it'll work again.
[link|http://www.aaxnet.com|AAx]
New OT: ? aaxnet.com works fine here.
[link|http://www.google.com/coop/cse?cx=006978452673906630972%3A_5xhnlvpsn4|IWeThey Custom Search Engine]
New Yes, the Web site has no problems, but . . .
. . email is screwed totally and has been for days. They're not on the same server.

Problem is Velocity and Orange County Hosting have merged and are shuffling servers, and I don't think they're quite up to the task.
[link|http://www.aaxnet.com|AAx]
New OIC. Best of luck.
[link|http://www.google.com/coop/cse?cx=006978452673906630972%3A_5xhnlvpsn4|IWeThey Custom Search Engine]
New s/flour/cornstarch/g taste better and lumps less
Quantum materiae materietur marmota monax si marmota monax materiam possit materiari?
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep

reach me at [link|mailto:bill.oxley@cox.net|mailto:bill.oxley@cox.net]
New works well for gravies, some sauces need the flour for taste
Too much of today's music is fashionable crap dressed as artistry.Adrian Belew
New add some file for taste
Quantum materiae materietur marmota monax si marmota monax materiam possit materiari?
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep

reach me at [link|mailto:bill.oxley@cox.net|mailto:bill.oxley@cox.net]
New If you can taste the flour, you're doing it wrong.
That's why all flour-based sauce recipes include at least ten minutes of simmering: To make the taste of flour go away.

The old-fashioned way to make wallpaper glue was by mixing flour into boiling water; that recipe didn't, for obvious reasons, include boiling out the flour taste. ver licked the backside of old wallpaper? Not the greatest of taste experiences, let me tell you.


   [link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
Ah, the Germans: Masters of Convoluted Simplification. — [link|http://www.thetruthaboutcars.com/?p=1603|Jehovah]
New Not entirely.
You're thinking of white or blond roux, which is mainly to thicken. Fifteen or twenty years ago, dark roux was in style when Cajun cooking was in high favor. A dark roux is also supposed to add flavor. You wouldn't want to taste flour in a bechamel but a dark roux gives a gumbo a distinctive flavor. I still like to make gumbo, but I fry down okra to get the dark taste. Whatever floats your boat, I guess.
New To remove the raw flour taste . . .
. . is why you fry the flour in butter to make a roux.

In the traditional French Cuisine, when making up a big batch of a basic brown or white sauce the roux is stirred into the sauce. The sauce would then be simmered very slowly during which time the thickening starch would dissolve and the non-soluble parts of the flour would slowly form a scum on top to be skimmed off by a watchful kitchen boy (today that would be an illegal from Guatemala).

Escoffier stated in his books that in the future pure starches would be used to eliminate the costly skimming, but since he stuck to traditional methods, so did his followers.

Pure starches need to be selected with care - some produce a shiny "cheap Chinese restaurant" effect, others don't.
[link|http://www.aaxnet.com|AAx]
New evil impure thought picture
ever licked the backside of old wallflower?
thanx,
bill
Quantum materiae materietur marmota monax si marmota monax materiam possit materiari?
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep

reach me at [link|mailto:bill.oxley@cox.net|mailto:bill.oxley@cox.net]
New That, *and* wall*paper* too!
:-)
     C'est un petit monde apr\ufffds tous. - (imqwerky) - (41)
         It's about effing time. - (CRConrad) - (40)
             But I shall fight back . . . - (Andrew Grygus) - (39)
                 "But I am not left-handed" :-) - (imqwerky)
                 "Mapie"? p -> r ==> "Marie", peut-etre? -NT - (CRConrad) - (32)
                     Je concours! - (imqwerky) - (30)
                         It is an excellent book . . . - (Andrew Grygus) - (29)
                             I am very good at making sauces (img) - (imqwerky) - (28)
                                 Well, it looks a lot more effective . . . - (Andrew Grygus) - (27)
                                     Actually, I forgot to mention... - (imqwerky) - (26)
                                         Well, I've never tried it . . . - (Andrew Grygus) - (17)
                                             When I start experiementing (evil laugh!! >:-) ) - (imqwerky) - (16)
                                                 Just ran across a note in a Japanese cookbook. - (Andrew Grygus) - (15)
                                                     *KISS* - (imqwerky) - (14)
                                                         Look into tamari style soy soauces. - (Andrew Grygus) - (9)
                                                             Set up an "underground railroad" for her. - (CRConrad) - (3)
                                                                 I have an order in at a local health food store :-) - (imqwerky) - (2)
                                                                     Well, that's Texas, I guess. - (Andrew Grygus) - (1)
                                                                         Why Soitenly! Nuk Nuk Nuk! - (imqwerky)
                                                             While I was at the Korean grocery . . . - (Andrew Grygus) - (4)
                                                                 Glad to know that. - (imqwerky) - (3)
                                                                     Aromatic Rice. - (Andrew Grygus) - (2)
                                                                         Chili Juanita! (new thread) - (imqwerky)
                                                                         Basmati rice is amazing. One of the truly great foods. -NT - (Another Scott)
                                                         Scored 2 boxes of mochiko flour . . . - (Andrew Grygus) - (3)
                                                             OT: ? aaxnet.com works fine here. -NT - (Another Scott) - (2)
                                                                 Yes, the Web site has no problems, but . . . - (Andrew Grygus) - (1)
                                                                     OIC. Best of luck. -NT - (Another Scott)
                                         s/flour/cornstarch/g taste better and lumps less -NT - (boxley) - (7)
                                             works well for gravies, some sauces need the flour for taste -NT - (bepatient) - (6)
                                                 add some file for taste -NT - (boxley)
                                                 If you can taste the flour, you're doing it wrong. - (CRConrad) - (4)
                                                     Not entirely. - (hnick)
                                                     To remove the raw flour taste . . . - (Andrew Grygus)
                                                     evil impure thought picture - (boxley) - (1)
                                                         That, *and* wall*paper* too! -NT - (CRConrad)
                     Says "Mapie" on the title page and cover . . . - (Andrew Grygus)
                 What? No Julia Child? -NT - (a6l6e6x) - (4)
                     Those were just his French cookbooks -NT - (bepatient) - (3)
                         Re: Those were just his French cookbooks - (a6l6e6x) - (2)
                             I loved her series with Jaques Pepin - (imqwerky)
                             A secondary source. (new thread) - (Andrew Grygus)

Fac ut vivas.
178 ms