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Recent Comments

  • Agar Agar: Easy method for jellied desserts (4)
    • cassandra: Hi Nathan, I have read that agar agar will remain solid to 85 degrees C, but have not tested this myself. According to http://www.agargel.com.br/agar -tec-en.html, “A 1.5% solution of...
    • nathan franks: hi im entering a cooking competition( im a brittish army chef) and am wondering how to do a hot(temperature wise) jelly would it work with agar agar as long as it does not go above...
    • cassandra: Hi Jerri, My understanding is that jello consists of flavoured, sweetened, coloured water, along with gelatin. If you want that jello flavour, perhaps look for a kosher or vegan version...
    • Jerri Anderson: Hi, please do you have a receipe for a dessert like a jello one. I do not eat pork so will not use the brand name of Jello…but I do so like the flavor of Jello. Please help...
  • Carbs: friend or foe? (4)
    • cassandra: Hi Russell, Congratulations on your low-carb success! My own experience too, is that carbs drive up my blood glucose, much more than other food groups. Did you see the nutritionist...
    • Alan Russell: I am a Type 2 diabetic who just spent four months on Dr. Bernstein’s diet. It was a radical change in my meals, but the pay-off was HUGE. My A1c measure of blood glucose went...
  • Nopales: cactus with blood glucose benefits (1)
    • Doug: That nopales stuff is gooooooey…well, not all the time. I know it’s good for you, but I don’t want to eat it…ok, ok, maybe the nuclear scenario, starvation…that...
  • Pacific northwest autumn fare:Halibut and matsutake (6)
    • cassandra: Sounds lovely. What kind of stock base was used? Was it dashi (dried fish, kombu/kelp & more)?
    • Hiromi Matsui: Hi Cassandra, One of the best things I’ve had was matsutake soup in a Japanese restaurant. Clear, simple and great flavour. love, Hiromi
  • Salsa explorations: common ingredients, different cuisines (1)