RE: [IPk] American cooking..help!
On this subject - have you any idea what the carbs are for polenta? I know
it's high GI but can't find it in any of these little carb counting books.
Hope you had a good break.
>From: "Elizabeth O'Shea" <email @ redacted>
>Reply-To: email @ redacted
>To: <email @ redacted>
>Subject: RE: [IPk] American cooking..help!
>Date: Wed, 26 Jul 2006 14:29:47 +0100
>I've thrown in a few extra definition that you mayn't have come across yet>
>Shortening: vegetable-based lard. Use butter instead. Shortening is
>hydrogenated and far more evil than saturated fat.
>Buttermilk: you should be able to buy buttermilk in the shop. If not, put a
>teaspoon of lemon juice into the correct volume of milk. Twirl the milk
>around the jug. There should be little curds clinging to the sides of the
>jug. If there aren't, add more lemon juice (in small doses!) until you get
>the right effect.
>Cornstarch: cornflour. Your supermarket has it.
>Baking soda: Bread soda or bicarbonate of soda
>Cornmeal: Possibly called maize meal, but you should be able to find
>cornmeal under that name. Make sure you get the yellow cornmeal and not the
>white cornmeal that African shops often have. Check the recipe to see if
>need fine or coarse. If your supermarket doesn't have it, the health food
>Cornsyrup: A bit like golden syrup. You could probably use golden syrup
>instead. Honey is probably better.
>American cheese: Calvita, Easisingles or any other highly processed cheese
>that's so bland as to be tasteless. Avoid. Use a decent cheddar instead.
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