I like to call it a kitchen manual that not only helps you on your way to health but also gives you recipes. The book is a holistic approach. It looks at the physical, emotional, mental and at the spiritual, but the majority of it is nutritional," she says. "I wrote Eat Away Illness so I could put what I taught in my classes into a book so people didn't have to come and take a class. "I went gluten and dairy-free because a lot of people are being diagnosed with gluten intolerance. Everything in the book is gluten-free and if it's not, it has other choices," she says. "And this book doesn't have anything unhealthy in it. A lot of the gluten-free products out there now are made with white rice flour, tapioca starch, potato starch and lots of sugar. My book has no sugar and all the glute...
... Bacillus subtilis BRG-1 (pBRG1) in starch used in the production of dextrins, maltose, dextr...
[...] white clay was used in the early 1700s for powdering the wigs, but by 1795, the English were using hair powder which was made of wheat starch. Among those exempt were the royal family and their "immediate" servants, clergymen who made less than £100 a year, subalterns and enlisted personnel in the army, and naval officers below the ran of commander.
The recipe for the Georgian Room chicken pot pie is from Lunch with Lady Eaton, by Carol Anderson and Katharine Mallinson. The book contains historical information and has a small selection of recipes adapted for the home kitchen that were compiled from dietitians' notes and private collections. Thanks to Odean Lukow and Caroll Akerstream for sending in copies. The recipe for chicken pot pie sauce is from the book A Store Like No Other: Eaton's of Winnipeg by Russ Gourluck, another historical book which contains a few recipes. The introduction to the recipe states that it "comes directly from food services manager Alan Finnbogason, he has declared it authentic, and it is printed exactly as he provided it." Thanks to Carol Hogue and Helen Smith for sending it in. Taste Taster Notes: Saut...
...60 ml (1/4 cup) corn starch (or a little more). 175 ml (3/4 cup) carrots. 175 ...
So what is sake? It's often referred to as rice wine, but the process by which it's made is closer to that of beer. Wine is an alcoholic beverage made from crushing grapes, fruit or other plants, then fermenting their juice and converting the sugar into alcohol. Sake is an alcoholic beverage made from rice -- the rice is milled (not crushed), separating the starch from the oils and protein, which are then fermented -- like wine. The starch is converted to sugar using an enzyme called koji, which is then converted to alcohol. This extra step is what makes the process of making sake more like beer; the latter, however, uses malt for starch conversion. Unlike beer, though, sake isn't carbonated. Either way, sake isn't a drink for the carb-conscious. Sake is also slightly higher in calories...
. Never fail finger paint. Combine one quarter cup of cornstarch with two cups of water. Boil the cornstarch mixture on the stove until it reaches the consistency of paint. Remove the cornstarch mixture from the stove and pour into separate dishes. Create different colours by adding a few drops of food colouring to each dish, mix well until the desired colour is achieved. Finger paint made with cornstarch is non-toxic and edible. . When making gravy there are advantages of using cornstarch rather than flour. Corn starch has twice the "thickening power" of flour, (you only need to use half as much). If a recipe calls for quarter cup of flour, you can use just 2 tbsp. cornstarch. Cornstarch thickens with a satiny smoothness and glossy appearance. It adds no taste to mask the flavour o...
There are, as well, other side dishes worth exploring. Pan-fried pot-sticker-like dumplings, for instance, a generous plateful for $8.99 and nice, although, unlike the most familiar Korean mandoo dumplings, these appeared to be filled with vegetables only. Also, two kinds of plate-sized Korean pancakes. There's one with green onions and the occasional wee dice of what tasted like octopus, but ours was underdone, and the long strips of green onion were too limp ($7.99). However the pancake with potatoes was marvellous and, in fact, could almost double for Jewish potato latkes ($6.99). The menu lists only a limited selection of Korean dishes, but those that are offered are well prepared, and moderately priced, with most main courses ranging from $7.99 to $14.99. That bottom price buys a d...
... a delicious japche -- translucent bean starch noodles (also known as cellophane or glass noodles...
Bonnie Millerand had asked if anyone has had success with a gluten-free sugar cookie recipe, and had also wanted to make a gluten-free version of a rich drop cookie recipe from an old Five Roses cook book. Thanks to Anita Ruest who suggested using a product called Baking Mix that is sold at Lorenzo's Specialty Foods. The gluten-free mix can be used interchangeably with flour for cakes and cookies, and Anita writes that she has used it successfully in all of her Christmas baking. Lorenzo's co-owner Waltraud Schlosser developed the mix in order to bake gluten-free items for her husband. They now run a successful business and the store at 1060 St. Mary's Road stocks only gluten-free products. The mix is a blend of rice flour, potato starch, corn starch, quinoa flour and xanthan gum. Waltra...
Husky, which recently completed construction of a $145-million ethanol plant in Minnedosa and sponsored the university's research into ethanol production, buys feed wheat usually consumed by livestock for its ethanol production. A fusarium-resistant strain with high starch would certainly enhance ethanol production, but better cultivars are only one part of the effort to improve the ethanol distillation and fermentation process, Floate says.
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