Alfredo Sauce

1 cup butter
1 cup thick cream
pinch of grated nutmeg
salt and freshly ground black pepper
1 cup grated Parmesan cheese

Place the butter and cream in a small saucepan and bring to the boil
(gently). Simmer slowly for about 10 minutes. Stir in the nutmeg and
salt and pepper to taste.

Meanwhile, cook pasta of your choice until its al dente - and then
drain. Once this is done, pour the Alfredo sauce over the pasta and
toss.. Then you can add the Parmesan and stir (gently)... Serve immediately

Enjoy!
--
Cheers
Chatty Cathy

On Wed, 08 Nov 2006 19:01:30 +0200, Chatty Cathy
> wrote:

>Alfredo Sauce
>
>1 cup butter
>1 cup thick cream
>pinch of grated nutmeg
>salt and freshly ground black pepper
>1 cup grated Parmesan cheese
>
>Place the butter and cream in a small saucepan and bring to the boil
>(gently). Simmer slowly for about 10 minutes. Stir in the nutmeg and
>salt and pepper to taste.
>
>Meanwhile, cook pasta of your choice until its al dente - and then
>drain. Once this is done, pour the Alfredo sauce over the pasta and
>toss.. Then you can add the Parmesan and stir (gently)... Serve immediately

I'll make the kettle corn ....

Damsel in dis Dress wrote:
> On Wed, 08 Nov 2006 19:01:30 +0200, Chatty Cathy
> > wrote:
>
>> Alfredo Sauce
>>
>> 1 cup butter
>> 1 cup thick cream
>> pinch of grated nutmeg
>> salt and freshly ground black pepper
>> 1 cup grated Parmesan cheese
>>
>> Place the butter and cream in a small saucepan and bring to the boil
>> (gently). Simmer slowly for about 10 minutes. Stir in the nutmeg and
>> salt and pepper to taste.
>>
>> Meanwhile, cook pasta of your choice until its al dente - and then
>> drain. Once this is done, pour the Alfredo sauce over the pasta and
>> toss.. Then you can add the Parmesan and stir (gently)... Serve immediately
>
> I'll make the kettle corn ....


Notice that the butter and cream are boiled for 10 minutes; boils away
most of the moisture. It looks like a good recipe to me, in spite of
the "1 cup of this, and 1 cup of this, and 1 cup of that."

Best regards,
Bob

Damsel in dis Dress wrote:

> On Wed, 08 Nov 2006 19:01:30 +0200, Chatty Cathy
> > wrote:
>
> > Alfredo Sauce
> >
> > 1 cup butter
> > 1 cup thick cream
> > pinch of grated nutmeg
> > salt and freshly ground black pepper
> > 1 cup grated Parmesan cheese
> >
> > Place the butter and cream in a small saucepan and bring to the
> > boil (gently). Simmer slowly for about 10 minutes. Stir in the
> > nutmeg and salt and pepper to taste.
> >
> > Meanwhile, cook pasta of your choice until its al dente - and then
> > drain. Once this is done, pour the Alfredo sauce over the pasta and
> > toss.. Then you can add the Parmesan and stir (gently)... Serve
> > immediately
>
> I'll make the kettle corn ....

I tried to make kettle corn the other day in the wok. I guess the temp
was too high, as the sugar scorched pretty badly (although not a
complete loss).



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 2006-11-08, Chatty Cathy > wrote:
> Alfredo Sauce

> toss.. Then you can add the Parmesan and stir (gently)... Serve immediately


Heavy oppressive deja vu.....

nb ...backing away slowly

"Chatty Cathy" > wrote in message
...
> Alfredo Sauce
>
> 1 cup butter
> 1 cup thick cream
> pinch of grated nutmeg
> salt and freshly ground black pepper
> 1 cup grated Parmesan cheese
>
> Place the butter and cream in a small saucepan and bring to the boil
> (gently). Simmer slowly for about 10 minutes. Stir in the nutmeg and salt
> and pepper to taste.
>
> Meanwhile, cook pasta of your choice until its al dente - and then drain.
> Once this is done, pour the Alfredo sauce over the pasta and toss.. Then
> you can add the Parmesan and stir (gently)... Serve immediately
>
> Enjoy!
> --
> Cheers
> Chatty Cathy
>
>
If you really want to make this dish look toward higher powers it's
extremely important to
buy a 1lb hunk of Regianno Parmesan, and grate it very coarsely over the
pasta
just before serving.

More Cheers,
Kent
Adjust salt after you have added the cheese.

Damsel in dis Dress > typed:
> On Wed, 08 Nov 2006 19:01:30 +0200, Chatty Cathy
> > wrote:
>
>> Alfredo Sauce
>>
>> 1 cup butter
>> 1 cup thick cream
>> pinch of grated nutmeg
>> salt and freshly ground black pepper
>> 1 cup grated Parmesan cheese
>>
>> Place the butter and cream in a small saucepan and bring to the
>> boil
>> (gently). Simmer slowly for about 10 minutes. Stir in the nutmeg
>> and
>> salt and pepper to taste.
>>
>> Meanwhile, cook pasta of your choice until its al dente - and then
>> drain. Once this is done, pour the Alfredo sauce over the pasta and
>> toss.. Then you can add the Parmesan and stir (gently)... Serve
>> immediately
>
> I'll make the kettle corn ....

I got Red Stripe Beer. Any more requests for drinks?

BOB

BOB said...

> Damsel in dis Dress > typed:
>> On Wed, 08 Nov 2006 19:01:30 +0200, Chatty Cathy
>> > wrote:
>>
>>> Alfredo Sauce
>>>
>>> 1 cup butter
>>> 1 cup thick cream
>>> pinch of grated nutmeg
>>> salt and freshly ground black pepper
>>> 1 cup grated Parmesan cheese
>>>
>>> Place the butter and cream in a small saucepan and bring to the
>>> boil
>>> (gently). Simmer slowly for about 10 minutes. Stir in the nutmeg
>>> and
>>> salt and pepper to taste.
>>>
>>> Meanwhile, cook pasta of your choice until its al dente - and then
>>> drain. Once this is done, pour the Alfredo sauce over the pasta and
>>> toss.. Then you can add the Parmesan and stir (gently)... Serve
>>> immediately
>>
>> I'll make the kettle corn ....
>
> I got Red Stripe Beer. Any more requests for drinks?
>
> BOB


yeah mon, more red stripes!

Andy
Sleeping Policeman

On Wed, 08 Nov 2006 13:44:28 -0600, Damsel in dis Dress
> wrote:

>On Wed, 08 Nov 2006 19:01:30 +0200, Chatty Cathy
> wrote:
>
>>Alfredo Sauce
>>
>>1 cup butter
>>1 cup thick cream
>>pinch of grated nutmeg
>>salt and freshly ground black pepper
>>1 cup grated Parmesan cheese
>>
>>Place the butter and cream in a small saucepan and bring to the boil
>>(gently). Simmer slowly for about 10 minutes. Stir in the nutmeg and
>>salt and pepper to taste.
>>
>>Meanwhile, cook pasta of your choice until its al dente - and then
>>drain. Once this is done, pour the Alfredo sauce over the pasta and
>>toss.. Then you can add the Parmesan and stir (gently)... Serve immediately
>
>I'll make the kettle corn ....

I'll get the lawn chairs

Koko
A Yuman being on the net
(posting from San Diego)

On Wed, 08 Nov 2006 14:08:02 -0600, zxcvbob >
wrote:

>Damsel in dis Dress wrote:
>> On Wed, 08 Nov 2006 19:01:30 +0200, Chatty Cathy
>> > wrote:
>>
>>> Alfredo Sauce
>>>
>>> 1 cup butter
>>> 1 cup thick cream
>>> pinch of grated nutmeg
>>> salt and freshly ground black pepper
>>> 1 cup grated Parmesan cheese
>>>
>>> Place the butter and cream in a small saucepan and bring to the boil
>>> (gently). Simmer slowly for about 10 minutes. Stir in the nutmeg and
>>> salt and pepper to taste.
>>>
>>> Meanwhile, cook pasta of your choice until its al dente - and then
>>> drain. Once this is done, pour the Alfredo sauce over the pasta and
>>> toss.. Then you can add the Parmesan and stir (gently)... Serve immediately
>>
>> I'll make the kettle corn ....
>
>
>Notice that the butter and cream are boiled for 10 minutes; boils away
>most of the moisture. It looks like a good recipe to me, in spite of
>the "1 cup of this, and 1 cup of this, and 1 cup of that."
>
Remove the nutmeg and it looks like a recipe I'd like!


--
See return address to reply by email

On 8 Nov 2006 20:15:38 GMT, "Default User" >
wrote:

>I tried to make kettle corn the other day in the wok. I guess the temp
>was too high, as the sugar scorched pretty badly (although not a
>complete loss).

I'm convinced people are lying when they intimate they make kettle
corn that isn't scorched. I've tried making it too many times not to
have that attitude.

--
See return address to reply by email

On Wed, 8 Nov 2006 13:19:19 -0800, "Kent" > wrote:

>buy a 1lb hunk of Regianno Parmesan, and grate it very coarsely over the
>pasta


Why is 1 pound the magic number? I told my husband that only
yesterday and came home to his first attempt at home made macaroni and
cheese. It was pretty good, but he said he ran out of cheese....
which was the perfect opening for me to say "I told you so". LOL! It
was *good* stuff, just not as cheesy as he wanted. It was fine by me.

--
See return address to reply by email

sf wrote:
> On 8 Nov 2006 20:15:38 GMT, "Default User" >
> wrote:
>
>> I tried to make kettle corn the other day in the wok. I guess the
>> temp was too high, as the sugar scorched pretty badly (although not a
>> complete loss).
>
> I'm convinced people are lying when they intimate they make kettle
> corn that isn't scorched. I've tried making it too many times not to
> have that attitude.

I've never liked kettle corn. It was a HUGE seller at the "art" show in
Burnsville, MN, but it smelled burnt to me. I made it once at home and it
just wasn't to my liking. But kettle corn was the only thing that was
selling. Loser show, even for the "crafters". (I walked around and talked
with other exhibitors.)

Jill

sf wrote:


> Remove the nutmeg and it looks like a recipe I'd like!
>
>

LOL. Found this "recipe" on a packet of spaghetti I bought. Just thought
that seeing as how we hadn't "discussed" this for at least a month, it
might be worth a laugh

--
Cheers
Chatty Cathy

sf wrote:

> On 8 Nov 2006 20:15:38 GMT, "Default User" >
> wrote:
>
> > I tried to make kettle corn the other day in the wok. I guess the
> > temp was too high, as the sugar scorched pretty badly (although not
> > a complete loss).
>
> I'm convinced people are lying when they intimate they make kettle
> corn that isn't scorched. I've tried making it too many times not to
> have that attitude.

I'm thinking of trying it with the popcorn popped first in the air
popper, then put in a hot pan (wok) with some butter and the sugar and
salt, then briefly tossed about.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Wed, 08 Nov 2006 22:52:16 -0800, sf wrote:

>On 8 Nov 2006 20:15:38 GMT, "Default User" >
>wrote:
>
>>I tried to make kettle corn the other day in the wok. I guess the temp
>>was too high, as the sugar scorched pretty badly (although not a
>>complete loss).
>
>I'm convinced people are lying when they intimate they make kettle
>corn that isn't scorched. I've tried making it too many times not to
>have that attitude.

You're wrong. Ask Crash about my kettle corn.

* Exported from MasterCook *

Kettle Corn

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Signature Dishes Snacks-Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil
popcorn
2 tablespoons granulated sugar
salt -- for sprinkling

In a three-quart saucepan (or "kettle") with a tight-fitting lid, pour
enough oil to cover to a depth of about one-half the size of a popcorn
kernel. Add two "test" kernels of popcorn, and turn heat to medium
high. When the test kernels pop, the oil is hot enough to continue.

Quickly pour in enough popcorn to cover the bottom of the saucepan in
an even layer. Sprinkle the sugar over the unpopped kernels, and
place the lid on the pan. As the corn pops, shake the pan
occasionally to assure that unpopped kernels reach the bottom of the
pan. When the lid starts to lift off the pan and the popping slows or
stops, remove pan from heat.

Pour popped corn into a large bowl or several smaller ones. Dust
lightly with salt.

Yield:
"12 cups"

On Thu, 09 Nov 2006 14:25:33 +0200, Chatty Cathy
> wrote:

>LOL. Found this "recipe" on a packet of spaghetti I bought. Just thought
>that seeing as how we hadn't "discussed" this for at least a month, it
>might be worth a laugh

LOL! I'm glad you were in on the joke from the beginning.

"Damsel in dis Dress" > wrote in message
...
> On Wed, 08 Nov 2006 22:52:16 -0800, sf wrote:
>
>>On 8 Nov 2006 20:15:38 GMT, "Default User" >
>>wrote:
>>
>>>I tried to make kettle corn the other day in the wok. I guess the temp
>>>was too high, as the sugar scorched pretty badly (although not a
>>>complete loss).
>>
>>I'm convinced people are lying when they intimate they make kettle
>>corn that isn't scorched. I've tried making it too many times not to
>>have that attitude.
>
> You're wrong. Ask Crash about my kettle corn.
>
> * Exported from MasterCook *
>
> Kettle Corn
>
> Recipe By :Carol Peterson

I use this 'zactly same recipe to make kettle corn. Mine isn't scorched.


Ms P

On Thu, 9 Nov 2006 15:48:46 -0600, "ms_peacock"
> wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Wed, 08 Nov 2006 22:52:16 -0800, sf wrote:
>>
>>>I'm convinced people are lying when they intimate they make kettle
>>>corn that isn't scorched. I've tried making it too many times not to
>>>have that attitude.
>>
>> You're wrong. Ask Crash about my kettle corn.
>>
>> * Exported from MasterCook *
>>
>> Kettle Corn
>>
>> Recipe By :Carol Peterson
>
>I use this 'zactly same recipe to make kettle corn. Mine isn't scorched.

We're both flippin' liars, Ms. P! LOL!

Carol, who might just make some unscorched kettle corn tonight

On Wed, 08 Nov 2006 22:12:26 -0800, Koko >
wrote:

>On Wed, 08 Nov 2006 13:44:28 -0600, Damsel in dis Dress
> wrote:
>
>>On Wed, 08 Nov 2006 19:01:30 +0200, Chatty Cathy
> wrote:
>>
>>>Alfredo Sauce
>>>
>>>1 cup butter
>>>1 cup thick cream
>>>pinch of grated nutmeg
>>>salt and freshly ground black pepper
>>>1 cup grated Parmesan cheese
>>
>>I'll make the kettle corn ....
>
>I'll get the lawn chairs

Looks like this one blew over too quickly to have any good parties.
Damn!

On 9 Nov 2006 17:53:22 GMT, "Default User" >
wrote:

>I'm thinking of trying it with the popcorn popped first in the air
>popper, then put in a hot pan (wok) with some butter and the sugar and
>salt, then briefly tossed about.

Kettle corn doesn't have butter on it, but a light coating of butter
*would* help the sugar to adhere to the popcorn. I've sprinkled
Splenda on microwave popcorn, and it wasn't half bad.

"Damsel in dis Dress" > wrote in message
...
> On Thu, 9 Nov 2006 15:48:46 -0600, "ms_peacock"
> > wrote:
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>> On Wed, 08 Nov 2006 22:52:16 -0800, sf wrote:
>>>
>>>>I'm convinced people are lying when they intimate they make kettle
>>>>corn that isn't scorched. I've tried making it too many times not to
>>>>have that attitude.
>>>
>>> You're wrong. Ask Crash about my kettle corn.
>>>
>>> * Exported from MasterCook *
>>>
>>> Kettle Corn
>>>
>>> Recipe By :Carol Peterson
>>
>>I use this 'zactly same recipe to make kettle corn. Mine isn't scorched.
>
> We're both flippin' liars, Ms. P! LOL!
>
> Carol, who might just make some unscorched kettle corn tonight


It's been a while since I made a pan full of kettle corn. I love that stuff
but being diabetic I try and stay away from it. Today I'll be pretty full
after I get home from my weekly Mexican food but there's always tomorrow. I
need my weekly minimum allowance of salsa.

sf probably ain't holdin' her mouth right or something when she makes it,
I've never scorched it.

Ms P

On Thu, 9 Nov 2006 16:52:51 -0600, "ms_peacock"
> wrote:

>It's been a while since I made a pan full of kettle corn. I love that stuff
>but being diabetic I try and stay away from it. Today I'll be pretty full
>after I get home from my weekly Mexican food but there's always tomorrow. I
>need my weekly minimum allowance of salsa.

Hope your dinner is as delicious as I'm imagining it will be.

>sf probably ain't holdin' her mouth right or something when she makes it,
>I've never scorched it.

Yeah, it's all in the mouth. <G>

I *did* scorch mine once. The problem was that I was trying to make
"normal" kettle corn, which has twice as much sugar as the stuff you
and I make. That might be the problem some folks are having. Too
much heat is the most likely villain, though.

Damsel in dis Dress wrote:
> On Wed, 08 Nov 2006 22:52:16 -0800, sf wrote:
>
>> On 8 Nov 2006 20:15:38 GMT, "Default User" >
>> wrote:
>>
>>> I tried to make kettle corn the other day in the wok. I guess the
>>> temp was too high, as the sugar scorched pretty badly (although not
>>> a complete loss).
>>
>> I'm convinced people are lying when they intimate they make kettle
>> corn that isn't scorched. I've tried making it too many times not to
>> have that attitude.
>
> You're wrong. Ask Crash about my kettle corn.
>
Asking Crash won't change my opinion. The man won't even taste my butternut
squash soup

Damsel in dis Dress wrote:

> On 9 Nov 2006 17:53:22 GMT, "Default User" >
> wrote:
>
> > I'm thinking of trying it with the popcorn popped first in the air
> > popper, then put in a hot pan (wok) with some butter and the sugar
> > and salt, then briefly tossed about.
>
> Kettle corn doesn't have butter on it, but a light coating of butter
> *would* help the sugar to adhere to the popcorn. I've sprinkled
> Splenda on microwave popcorn, and it wasn't half bad.

Right. As I'd be starting with air-popped corn, there'd need to be some
fat on it to bring it all together. Could use oil, but as it wouldn't
cook long butter should work and taste better.

We'll see how it goes. The ingredients are cheap. I ate most of the two
scorched batches.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Damsel in dis Dress wrote:
> On 9 Nov 2006 17:53:22 GMT, "Default User" >
> wrote:
>
>> I'm thinking of trying it with the popcorn popped first in the air
>> popper, then put in a hot pan (wok) with some butter and the sugar and
>> salt, then briefly tossed about.
>
> Kettle corn doesn't have butter on it, but a light coating of butter
> *would* help the sugar to adhere to the popcorn. I've sprinkled
> Splenda on microwave popcorn, and it wasn't half bad.



Try mixing Cap'n Crunch cereal with lightly-buttered and salted popcorn.

Bob

On Thu, 09 Nov 2006 16:50:53 -0600, Damsel in dis Dress
> wrote:

>On Wed, 08 Nov 2006 22:12:26 -0800, Koko >
>wrote:
>
>>On Wed, 08 Nov 2006 13:44:28 -0600, Damsel in dis Dress
> wrote:
>>
>>>On Wed, 08 Nov 2006 19:01:30 +0200, Chatty Cathy
> wrote:
>>>
>>>>Alfredo Sauce
>>>>
>>>>1 cup butter
>>>>1 cup thick cream
>>>>pinch of grated nutmeg
>>>>salt and freshly ground black pepper
>>>>1 cup grated Parmesan cheese
>>>
>>>I'll make the kettle corn ....
>>
>>I'll get the lawn chairs
>
>Looks like this one blew over too quickly to have any good parties.
>Damn!

Really, ;-( maybe we'll have better luck next time.

Too busy cussing and discussing kettle corn, which by the way, I don't
scorch anymore. I did until I started using a heavy bottomed stock pot
and shake the heck out of it once it starts popping.

Koko
I do have a nice cookie recipe from a famous department store ;-)

A Yuman being on the net
(posting from San Diego)

Damsel in dis Dress wrote on 09 Nov 2006 in rec.food.cooking

> On 9 Nov 2006 17:53:22 GMT, "Default User" >
> wrote:
>
> >I'm thinking of trying it with the popcorn popped first in the air
> >popper, then put in a hot pan (wok) with some butter and the sugar and
> >salt, then briefly tossed about.
>
> Kettle corn doesn't have butter on it, but a light coating of butter
> *would* help the sugar to adhere to the popcorn. I've sprinkled
> Splenda on microwave popcorn, and it wasn't half bad.
>

Try sugar free chocolate or vanilla pudding....

On Wed, 08 Nov 2006 22:52:16 -0800, sf wrote:

>On 8 Nov 2006 20:15:38 GMT, "Default User" >
>wrote:
>
>>I tried to make kettle corn the other day in the wok. I guess the temp
>>was too high, as the sugar scorched pretty badly (although not a
>>complete loss).
>
>I'm convinced people are lying when they intimate they make kettle
>corn that isn't scorched. I've tried making it too many times not to
>have that attitude.

Mine never scorches, honest. I use the pan below (but I've always had
good luck in regular pans) and add 2 tablespoons of sugar the *second*
the first kernel pops. Honest. It works.

http://www.buysellcommunity.com/uplo...etqjdscpqo.jpg

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Thu, 09 Nov 2006 14:25:33 +0200, Chatty Cathy
> wrote:

>sf wrote:
>
>
>> Remove the nutmeg and it looks like a recipe I'd like!
>>
>>
>
>LOL. Found this "recipe" on a packet of spaghetti I bought. Just thought
>that seeing as how we hadn't "discussed" this for at least a month, it
>might be worth a laugh


GASP! You found it on a package of SPAGHETTI?????

<Quelle Horreur!>

--
See return address to reply by email

On 9 Nov 2006 17:53:22 GMT, "Default User" >
wrote:
>
>I'm thinking of trying it with the popcorn popped first in the air
>popper, then put in a hot pan (wok) with some butter and the sugar and
>salt, then briefly tossed about.
>
Wouldn't that be more like unbaked carmel corn? I think I'll just
stick to opening a package of cowboy corn. It's easier and
delicious.... I just never know where to buy it. Someday, I have to
ask the person who brings it to work occasionally where she finds it.

--
See return address to reply by email

On Thu, 9 Nov 2006 16:52:51 -0600, "ms_peacock"
> wrote:

>sf probably ain't holdin' her mouth right or something when she makes it,
>I've never scorched it.


I was blaming my tongue... but maybe you're right.

--
See return address to reply by email

On Thu, 09 Nov 2006 19:44:34 -0800, Serene >
wrote:

>Mine never scorches, honest. I use the pan below (but I've always had
>good luck in regular pans) and add 2 tablespoons of sugar the *second*
>the first kernel pops. Honest. It works.
>
>http://www.buysellcommunity.com/uplo...etqjdscpqo.jpg

OK, I'll give it one more try - but I don't have a popcorn popper. I
just use my trusty 4 qt. caphalon pot that I can cook perfect popcorn
(but not kettle corn) in every time.

mine is a pre-glass lid version though
http://ec1.images-amazon.com/images/...V64810702_.jpg
http://tinylink.com/?nNSreYfQAG

--
See return address to reply by email

One time on Usenet, Mr Libido Incognito > said:
> Damsel in dis Dress wrote on 09 Nov 2006 in rec.food.cooking
>
> > On 9 Nov 2006 17:53:22 GMT, "Default User" >
> > wrote:
> >
> > >I'm thinking of trying it with the popcorn popped first in the air
> > >popper, then put in a hot pan (wok) with some butter and the sugar and
> > >salt, then briefly tossed about.
> >
> > Kettle corn doesn't have butter on it, but a light coating of butter
> > *would* help the sugar to adhere to the popcorn. I've sprinkled
> > Splenda on microwave popcorn, and it wasn't half bad.
> >
>
> Try sugar free chocolate or vanilla pudding....

On popcorn?? Seems like it would get soggy, but if I'm wrong, do
tell -- I like sugar free puddings...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

sf wrote:
> On Thu, 09 Nov 2006 19:44:34 -0800, Serene >
> wrote:
>
> >Mine never scorches, honest. I use the pan below (but I've always had
> >good luck in regular pans) and add 2 tablespoons of sugar the *second*
> >the first kernel pops. Honest. It works.
> >
> >http://www.buysellcommunity.com/uplo...etqjdscpqo.jpg
>
> OK, I'll give it one more try - but I don't have a popcorn popper. I
> just use my trusty 4 qt. caphalon pot that I can cook perfect popcorn
> (but not kettle corn) in every time.
>
> mine is a pre-glass lid version though
> http://ec1.images-amazon.com/images/...V64810702_.jpg
> http://tinylink.com/?nNSreYfQAG

I use the same pan (with the glass lid) when I'm at Guy's, and it works
fine.

Serene

Little Malice wrote on 10 Nov 2006 in rec.food.cooking

> On popcorn?? Seems like it would get soggy, but if I'm wrong, do
> tell -- I like sugar free puddings...
>

Just the powder...right outta the pkg...Dion't add liquids.Just sprinkle
the pudding powder on the buttered popcorn....Butterscotch is especially
nice.

One time on Usenet, Mr Libido Incognito > said:
> Little Malice wrote on 10 Nov 2006 in rec.food.cooking

> > On popcorn?? Seems like it would get soggy, but if I'm wrong, do
> > tell -- I like sugar free puddings...

> Just the powder...right outta the pkg...Dion't add liquids.Just sprinkle
> the pudding powder on the buttered popcorn....Butterscotch is especially
> nice.

D'Oh! I was thinking of the pudding cups. I actually have some
of the powder in my pantry, I'll have to give this a try. I've
been doing very well sticking to the no-sugar thing (Type 2
diabetes). Thanks, Alan...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Little Malice wrote on 10 Nov 2006 in rec.food.cooking

> One time on Usenet, Mr Libido Incognito > said:
> > Little Malice wrote on 10 Nov 2006 in rec.food.cooking
>
> > > On popcorn?? Seems like it would get soggy, but if I'm wrong, do
> > > tell -- I like sugar free puddings...
>
> > Just the powder...right outta the pkg...Dion't add liquids.Just
> > sprinkle the pudding powder on the buttered popcorn....Butterscotch
> > is especially nice.
>
> D'Oh! I was thinking of the pudding cups. I actually have some
> of the powder in my pantry, I'll have to give this a try. I've
> been doing very well sticking to the no-sugar thing (Type 2
> diabetes). Thanks, Alan...
>

There's a shitload of carbs in popcorn...carbs ain't a good thing for
diabetics. Raises the glucose level don'tcha know. Spikes the hell outta
me.

One time on Usenet, Mr Libido Incognito > said:
> Little Malice wrote on 10 Nov 2006 in rec.food.cooking
>
> > One time on Usenet, Mr Libido Incognito > said:
> > > Little Malice wrote on 10 Nov 2006 in rec.food.cooking
> >
> > > > On popcorn?? Seems like it would get soggy, but if I'm wrong, do
> > > > tell -- I like sugar free puddings...
> >
> > > Just the powder...right outta the pkg...Dion't add liquids.Just
> > > sprinkle the pudding powder on the buttered popcorn....Butterscotch
> > > is especially nice.
> >
> > D'Oh! I was thinking of the pudding cups. I actually have some
> > of the powder in my pantry, I'll have to give this a try. I've
> > been doing very well sticking to the no-sugar thing (Type 2
> > diabetes). Thanks, Alan...

> There's a shitload of carbs in popcorn...carbs ain't a good thing for
> diabetics. Raises the glucose level don'tcha know. Spikes the hell outta
> me.

I guess I'm lucky, it doesn't seem to bother me. But I make sure
to eat 5 cups or less at a time, about 24 grams of carbs (after
subtracting fiber grams), which equals less than 2 carb units:

http://www.nutritiondata.com/facts-C00001-01c21OO.html

I don't know where it falls in the glycemic index, but like I
said, it doesn't raise my glucose levels as long as it's just
the plain stuff...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Little Malice wrote on 12 Nov 2006 in rec.food.cooking

> I don't know where it falls in the glycemic index, but like I
> said, it doesn't raise my glucose levels as long as it's just
> the plain stuff...
>

24 grams is at the upper limit of my carb level.