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RE: [IPk] American cooking..help!



Seos,

My wife has just told me that 1/2 cup (5 ounce) of polenta amounts to 
24 gms. carbohydrate.

Tim C.


>Hi Elizabeth
>
>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.
>
>Seos
>
>>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.
>>Zucchini: courgette
>>Eggplant: aubergine
>>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 you
>>need fine or coarse. If your supermarket doesn't have it, the health food
>>shop will.
>>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.
>>
>>
>>elizabeth
>>.
>
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