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"Goomba38" > wrote in message . .. > Julie Bove wrote: > He just had a kidney removed and the >> Dr. told him he needed to change his diet and eat only healthy food. He >> had no clue where to start and wouldn't listen to me, so he went to the >> naturopath and asked her what he should be eating. She said no dairy and >> no pork. I don't know if this is for healing cancer, or what. I didn't >> ask. But I could if you really want me to. I see her all the time. > Could be just a preference of this "naturopath" and not based in medical > science at all. I would seek out a nutritionist over this person if I were > confused about diet. Anyone can call themselves a nutritionist. I think a registered dietician would be a better choice, but I'm not him. I have what she recommended for him to eat and it seems fairly normal except perhaps a bit higher on the nuts and seeds than what some people would recommend. I'm sure there's a reason for that as well. She believes one should get as much nutrition as possible from the food that one eats. |
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"Julie Bove" > wrote in message news:GQvDj.11169$FK1.5344@trndny08... > I collect cookbooks. I do not recall ANY recipe that says to use either > or. In fact I don't recall too many recipes at all that call for lard, > except perhaps for some Mexican onees. That's why I asked. And I don't > like you implying that I am stupid. To be honest, I haven't seen such an instruction in a cookery book either. |
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"Ophelia" > wrote in message ... > > "Julie Bove" > wrote in message > news:GQvDj.11169$FK1.5344@trndny08... >> I collect cookbooks. I do not recall ANY recipe that says to use either >> or. In fact I don't recall too many recipes at all that call for lard, >> except perhaps for some Mexican onees. That's why I asked. And I don't >> like you implying that I am stupid. > > To be honest, I haven't seen such an instruction in a cookery book either. Thanks! |
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"jmcquown" > wrote in message > You know, when I did software tech support I said there was no such thing as > a stupid question. This was because the callers hadn't been using > computers since they were three. But surely between 1962 and today you > ran across a note somewhere in some basic cookbook saying to use "lard OR > shortening". Come on Jill, cut her some slack please. |
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Ophelia wrote:
> "Julie Bove" > wrote in message > news:GQvDj.11169$FK1.5344@trndny08... >> I collect cookbooks. I do not recall ANY recipe that says to use either >> or. In fact I don't recall too many recipes at all that call for lard, >> except perhaps for some Mexican onees. That's why I asked. And I don't >> like you implying that I am stupid. > > To be honest, I haven't seen such an instruction in a cookery book either. > > Two cookbooks I have call for lard, Adele Davis' 1949 issue and one from Metropolitan Insurance dated 1922. I remember the women in my family cooking with lard a lot back in the day. Probably why all the men in my family have heart disease. |
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"Julie Bove" schrieb : > Hi Julie ! > "jmcquown" wrote : > >> Of course you aren't the only person here with food allergies. But it seems >> you trumpet it every chance you get, even when you're not the on who started >> a thread. You just happened to start this one. I'm not trying to be mean, >> either, but I've no idea how you manage to survive. Or how you managed to >> marry someone who apparently has as many food allergies as you do. Is there >> a club? > > A club for food allergies? Ha! I have no clue but I am not the club going > type. I started this one to ask about the lard. One simply question. But > you couldn't just answer that, could you? No. And I did not marry anyone > with food allerigies. He HAS no food allergies. You mentioned that the suggestion that he should eat no pork comes from a "naturopath". Sounds like a quack. Please make sure that he goes to a dietician ASAP. I did a google on the word and am more than a tad skeptical about that "science". Re. use of lard : We use it a lot here in the other Australia. So far we've failed to have died out because of unhealthy eating. The gulasch recipe (that I'll post this week) uses lard, too. Onions fried in lard simply taste better... >> Another thing: you said last night you hate seafood, but you also said >> something about using canned tuna vs. canned salmon when I was chatting with >> about salmon-stuffed pasta shells. This didn't make much sense. Are you >> aware tuna is "seafood"? Isn't fish separate from seafood ? Like pesce and frutti di mare in Italian, and Fische and Meeresfruechte in German ? <snip> > And why are you dragging what I said to you in chat into this newsgroup? Just > trying to start trouble? Hmmm ? It's food-related, not some private info. Do you mean that tuna is the only fish you like, or the only sea-fish you like ? > By seafood, I meant crab, mussels, clams, shrimp, etc. > Yep, that's how it's understood over here, too. <snip> Cheers, Michael Kuettner |
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hahabogus wrote:
> "Julie Bove" > wrote in > news:EN3Dj.4782$rR1.2029@trndny09: > >> "Sqwertz" > wrote in message >> ... >>> Julie Bove <Julie Bove >> wrote: >>> >>>> This is the recipe I was given: >>>> >>>> Corn-Flour Bannock >>>> (Fried or Baked) >>>> a.. 2 3/4 cups corn flour >>>> b.. 2 tbsp baking powder >>>> c.. 1/2 tsp salt >>>> d.. 3 tbsp lard >>>> e.. 2/3 cup water >>>> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or >>>> baking sheet. Stir and blend together the flour, baking powder and >>>> salt. With a pastry blender or two knives, finely cut in the lard. >>>> Then gradually stir in >>>> the water. Stir with a fork to make a soft, slightly sticky dough. >>>> Turn dough on a lightly floured surface and knead gently 8-10 times. >>>> Roll out or >>>> pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in >>>> frying pan >>>> on hat ashes over an open fire (turning to brown both sides), or on >>>> a baking >>>> sheet in oven for approximately 12-15 minutes, or until golden >>>> brown. Cut and serve with butter. Makes 1 loaf. >>>> >>>> - Aboriginal Tourism - Native Cuisine >>>> >>>> Do you know what I could sub for the lard? I don't have a real >>>> objection to >>>> it, but it would be something extra I would have to buy and I doubt >>>> I would >>>> ever use it for something else. >>> Vegetable shortening would work as far as the baking goes, but taste >>> would be slightly different. >>> >>> There is no other sub other than that. >> Thanks. I thought it might but wasn't sure. Since I don't know what >> these taste like with lard, I guess I won't notice the difference! :) >> >> >> > > @@@@@ Now You're Cooking! Export Format > > Selkirk Bannock > > none > > 3 cup (about) bread flour > 2 tablespoon sugar > 1 package fast-rising dry yeast > 1/2 teaspoon salt > 3/4 cup milk > 1/2 cup (1 stick) unsalted butter > 2 1/2 cup golden raisins > 1 each egg yolk beaten with 1 tablespoon water (glaze) > > Mix 2 1/2 cups flour, sugar, yeast and salt in large bowl. Bring milk and > butter to simmer in medium saucepan, stirring until butter melts. Cool to > 125 degrees to 130 degreesF. Stir into dry ingredients. Mix in enough > remaining flour to form soft dough. Turn out onto floured surface and > knead until smooth and elastic, about 5 minutes. Lightly oil large bowl. > Add dough, turning to coat. Cover and let rise in warm draft-free area > until doubled in volume, about 1 1/2 hours. Lightly grease baking sheet. > Punch down dough. Knead in raisins. Shape dough into 7-inch-diameter > round. Place on prepared sheet. Cover with towel and let rise in warm > area until almost doubled in volume, about 40 minutes. Preheat oven to > 375 degrees. Brush bread with egg glaze. Bake until bread is golden and > sounds hollow when tapped on bottom, about 45 minutes. Transfer to rack > and cool. (Can be made 1 day ahead. Wrap tightly; store at room > temperature.)Subj: Potato Baps > SELKIRK BANNOCK > > Yield: 1 servings Interesting. I never heard of a yeast based bannock before. Is it common aound your area? Lord S. has a lot to answer for. -- John Kane, Kingston ON Canada |
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Julie Bove wrote:
> "jmcquown" > wrote in message > . .. >> "Julie Bove" > wrote in message >> news:XIfDj.2176$jw2.778@trndny04... >>> "Kent" > wrote in message >>> ... >>> >>>> Try bacon fat. It alters the taste a bit, depending on thte bacon, but >>>> usually in a positive way. Lard and bacon fat and salt pork fat give a >>>> bit of richness to a dish that vegetable oils do not. They also tolerate >>>> higher heat. >>> I never have any bacon fat, but thanks! >> Pork fat rules :) > > Husband can't have pork. > > Advantage for you ? -- John Kane, Kingston ON Canada |
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John Kane wrote:
> > Interesting. I never heard of a yeast based bannock before. Is it > common aound your area? The Selkirk Bannock here in Scotland uses yeast! http://www.rampantscotland.com/recip...pe_selkirk.htm Were you thinking perhaps of Oatcake Bannock? http://www.rampantscotland.com/recip...e_bannocks.htm |
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John Kane > wrote in news:frmbdf$kq3$2
@registered.motzarella.org: > Interesting. I never heard of a yeast based bannock before. Is it common > aound your area? > > Lord S. has a lot to answer for. > > Among the Metis yes. -- The house of the burning beet-Alan A man in line at the bank kept falling over...when he got to a teller he asked for his balance. |
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Julie Bove <Julie Bove >> wrote:
> Exactly. I have a recipe that I CAN eat. I don't want to have to buy lard > for it because I have no other use for lard. I don't care what animal it > comes from or whatever. That would just be one more thing to bring into the > house to sit in the fridge or wherever you keep it until it goes bad because > I would never use it for anything else. I do make Mexican food and for > those recipes that call for lard, I use olive oil. No, I do not make my own > tortillas, but I did many years ago. They were corn and I don't recall what > else went into them but it wasn't lard! Lard is only about $.25/lb (in 3lb blocks). If you're not allergic to it, I'd say go for it - something to add to your seemingly miniscule edible repertoire. You can find other uses for it once you have it. Store it in the fridge and it will last forever. -sw |
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Sqwertz wrote:
> Julie Bove <Julie Bove >> wrote: > >> Exactly. I have a recipe that I CAN eat. I don't want to have to >> buy lard for it because I have no other use for lard. I don't care >> what animal it comes from or whatever. That would just be one more >> thing to bring into the house to sit in the fridge or wherever you >> keep it until it goes bad because I would never use it for anything >> else. I do make Mexican food and for those recipes that call for >> lard, I use olive oil. No, I do not make my own tortillas, but I >> did many years ago. They were corn and I don't recall what else >> went into them but it wasn't lard! > > Lard is only about $.25/lb (in 3lb blocks). If you're not allergic > to it, I'd say go for it - something to add to your seemingly > miniscule edible repertoire. You can find other uses for it once > you have it. Store it in the fridge and it will last forever. Indeed! It makes wonderful pastry:) |
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Julie Bove <Julie Bove >> wrote:
> "Wayne Boatwright" > wrote in message > .184... > >> Since you've all had the RAST test done, perhaps the rfc group could read >> your posts with greater comprehension if you'd just publish a list of ALL >> the things that ALL of you are allergic to. It's very tiresome hearing >> about them one by one, in retorts to others' posts. > > Three friggin' things. Dairy, eggs and almonds. Happy? There are other > things I can not eat for other reasons. I've heard a lot more than that. I just looked at Google groups and I counted 21 things you and your family are allergic to (or suspected you were allergic to). And that was only the first 50 posts I skimmed that had the word allergic in them. There were 500 more posts to read. I had the skin tests and it was determined I was allergic to several things which I eat all the time. I suspect I'm only allergic to having them in injected into my skin. -sw |
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"Janet Baraclough" > wrote in message ... > The message <%MpDj.8789$2Y4.534@trndny01> > from "Julie Bove" > contains these words: > >> It's my mom, daughter and myself who >> have food allergies. We've all had the RAST test done. That's a blood >> test. > > Just as a matter of interest; were your tests administered appraised > and explained to you by a qualified medical doctor who had access to > your full medical history, and was it a qualified, medical doctor who > advised you on what foods you should avoid? Uh... Yes! |
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"George Shirley" > wrote in message ... > Ophelia wrote: >> "Julie Bove" > wrote in message >> news:GQvDj.11169$FK1.5344@trndny08... >>> I collect cookbooks. I do not recall ANY recipe that says to use either >>> or. In fact I don't recall too many recipes at all that call for lard, >>> except perhaps for some Mexican onees. That's why I asked. And I don't >>> like you implying that I am stupid. >> >> To be honest, I haven't seen such an instruction in a cookery book >> either. > Two cookbooks I have call for lard, Adele Davis' 1949 issue and one from > Metropolitan Insurance dated 1922. I remember the women in my family > cooking with lard a lot back in the day. Probably why all the men in my > family have heart disease. But did it say you could substitute shortening for lard? AFAIK, lard wasn't even around in the 20's. Pretty sure it was in the 40's. My MIL had the original Crisco cookbook that was given out door to door, I believe with samples of the miracle product. |
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"Michael Kuettner" > wrote in message ... > > "Julie Bove" schrieb : >> > Hi Julie ! > >> "jmcquown" wrote : >> >>> Of course you aren't the only person here with food allergies. But it >>> seems you trumpet it every chance you get, even when you're not the on >>> who started a thread. You just happened to start this one. I'm not >>> trying to be mean, either, but I've no idea how you manage to survive. >>> Or how you managed to marry someone who apparently has as many food >>> allergies as you do. Is there a club? >> >> A club for food allergies? Ha! I have no clue but I am not the club >> going type. I started this one to ask about the lard. One simply >> question. But you couldn't just answer that, could you? No. And I did >> not marry anyone with food allerigies. He HAS no food allergies. > > You mentioned that the suggestion that he should eat no pork comes from > a "naturopath". Sounds like a quack. Please make sure that he goes to > a dietician ASAP. I did a google on the word and am more than a tad > skeptical about that "science". He is his own person and he will go where he wants. I can't see how not eating pork would be harmful. After all, Jewish people don't eat it and they're still around. > > Re. use of lard : We use it a lot here in the other Australia. So far > we've failed > to have died out because of unhealthy eating. > The gulasch recipe (that I'll post this week) uses lard, too. Onions fried > in > lard simply taste better... I like my onions in olive oil. :) > >>> Another thing: you said last night you hate seafood, but you also said >>> something about using canned tuna vs. canned salmon when I was chatting >>> with about salmon-stuffed pasta shells. This didn't make much sense. >>> Are you aware tuna is "seafood"? > > Isn't fish separate from seafood ? > Like pesce and frutti di mare in Italian, and Fische and Meeresfruechte > in German ? I thought it was. But I could be wrong. > > <snip> >> And why are you dragging what I said to you in chat into this newsgroup? >> Just trying to start trouble? > > Hmmm ? It's food-related, not some private info. > Do you mean that tuna is the only fish you like, or the only sea-fish > you like ? > >> By seafood, I meant crab, mussels, clams, shrimp, etc. >> > Yep, that's how it's understood over here, too. > > <snip> > > Cheers, Thanks! |
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"John Kane" > wrote in message ... > Julie Bove wrote: >> "jmcquown" > wrote in message >> . .. >>> "Julie Bove" > wrote in message >>> news:XIfDj.2176$jw2.778@trndny04... >>>> "Kent" > wrote in message >>>> ... >>>> >>>>> Try bacon fat. It alters the taste a bit, depending on thte bacon, but >>>>> usually in a positive way. Lard and bacon fat and salt pork fat give a >>>>> bit of richness to a dish that vegetable oils do not. They also >>>>> tolerate higher heat. >>>> I never have any bacon fat, but thanks! >>> Pork fat rules :) >> >> Husband can't have pork. > Advantage for you ? > Huh? |
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"Sqwertz" > wrote in message ... > Julie Bove <Julie Bove >> wrote: > >> Exactly. I have a recipe that I CAN eat. I don't want to have to buy >> lard >> for it because I have no other use for lard. I don't care what animal it >> comes from or whatever. That would just be one more thing to bring into >> the >> house to sit in the fridge or wherever you keep it until it goes bad >> because >> I would never use it for anything else. I do make Mexican food and for >> those recipes that call for lard, I use olive oil. No, I do not make my >> own >> tortillas, but I did many years ago. They were corn and I don't recall >> what >> else went into them but it wasn't lard! > > Lard is only about $.25/lb (in 3lb blocks). If you're not allergic > to it, I'd say go for it - something to add to your seemingly > miniscule edible repertoire. You can find other uses for it once > you have it. Store it in the fridge and it will last forever. I would not find other uses for it and I don't want to store it in my fridge. It's already full enough. |
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"Ophelia" > wrote in message ... > Sqwertz wrote: >> Julie Bove <Julie Bove >> wrote: >> >>> Exactly. I have a recipe that I CAN eat. I don't want to have to >>> buy lard for it because I have no other use for lard. I don't care >>> what animal it comes from or whatever. That would just be one more >>> thing to bring into the house to sit in the fridge or wherever you >>> keep it until it goes bad because I would never use it for anything >>> else. I do make Mexican food and for those recipes that call for >>> lard, I use olive oil. No, I do not make my own tortillas, but I >>> did many years ago. They were corn and I don't recall what else >>> went into them but it wasn't lard! >> >> Lard is only about $.25/lb (in 3lb blocks). If you're not allergic >> to it, I'd say go for it - something to add to your seemingly >> miniscule edible repertoire. You can find other uses for it once >> you have it. Store it in the fridge and it will last forever. > > Indeed! It makes wonderful pastry:) I don't make pastry. > |
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"Sqwertz" > wrote in message ... > Julie Bove <Julie Bove >> wrote: > >> "Wayne Boatwright" > wrote in message >> .184... >> >>> Since you've all had the RAST test done, perhaps the rfc group could >>> read >>> your posts with greater comprehension if you'd just publish a list of >>> ALL >>> the things that ALL of you are allergic to. It's very tiresome hearing >>> about them one by one, in retorts to others' posts. >> >> Three friggin' things. Dairy, eggs and almonds. Happy? There are other >> things I can not eat for other reasons. > > I've heard a lot more than that. I just looked at Google groups and > I counted 21 things you and your family are allergic to (or > suspected you were allergic to). And that was only the first 50 > posts I skimmed that had the word allergic in them. There were 500 > more posts to read. > > I had the skin tests and it was determined I was allergic to several > things which I eat all the time. I suspect I'm only allergic to > having them in injected into my skin. The skin test is not reliable for food allergies. Or so I've been told. And you may have looked in Google Groups but those posts were not all HERE! My daughter and mom both have more food allergies than I do. Mom also has other issues due to other medical conditions she has. *Sheesh!* I asked for a substitute for lard. Not such a hard question I woulda thunk. And what do I get? Buy the lard! And a whole bunch of grief. Makes me sorry I asked. :( |
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"Julie Bove" > ha scritto nel messaggio news:S7CDj.8861$2Y4.3205@trndny01... AFAIK, lard wasn't even around in the 20's. Pretty sure it was in the 40's. My MIL had > the original Crisco cookbook that was given out door to door, I believe > with samples of the miracle product. It's shortening that wasn't around. Lard has been around as long as there were pigs or maybe even mammoths. -- http://www.judithgreenwood.com |
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"Giusi" > wrote in message ... > > "Julie Bove" > ha scritto nel messaggio > news:S7CDj.8861$2Y4.3205@trndny01... > > AFAIK, lard wasn't even around in the 20's. Pretty sure it was in the > 40's. My MIL had >> the original Crisco cookbook that was given out door to door, I believe >> with samples of the miracle product. > > It's shortening that wasn't around. Lard has been around as long as there > were pigs or maybe even mammoths. > > -- > http://www.judithgreenwood.com > |
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"Giusi" > wrote in message ... > > "Julie Bove" > ha scritto nel messaggio > news:S7CDj.8861$2Y4.3205@trndny01... > > AFAIK, lard wasn't even around in the 20's. Pretty sure it was in the > 40's. My MIL had >> the original Crisco cookbook that was given out door to door, I believe >> with samples of the miracle product. > > It's shortening that wasn't around. Lard has been around as long as there > were pigs or maybe even mammoths. You're right. I said it wrong. I meant shortening wasn't around. |
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Julie Bove wrote:
> "George Shirley" > wrote in message > ... >> Ophelia wrote: >>> "Julie Bove" > wrote in message >>> news:GQvDj.11169$FK1.5344@trndny08... >>>> I collect cookbooks. I do not recall ANY recipe that says to use either >>>> or. In fact I don't recall too many recipes at all that call for lard, >>>> except perhaps for some Mexican onees. That's why I asked. And I don't >>>> like you implying that I am stupid. >>> To be honest, I haven't seen such an instruction in a cookery book >>> either. >> Two cookbooks I have call for lard, Adele Davis' 1949 issue and one from >> Metropolitan Insurance dated 1922. I remember the women in my family >> cooking with lard a lot back in the day. Probably why all the men in my >> family have heart disease. > > But did it say you could substitute shortening for lard? AFAIK, lard > wasn't even around in the 20's. Pretty sure it was in the 40's. My MIL had > the original Crisco cookbook that was given out door to door, I believe with > samples of the miracle product. > > Crisco came on the market in 1911 according to Proctor & Gambles website. Been around a lot longer than most people think. Anyway, neither cookbook I listed said to substitute shortening for the lard. The mindset was much different back then too. |
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"George Shirley" > wrote in message . .. > Julie Bove wrote: >> "George Shirley" > wrote in message >> ... >>> Ophelia wrote: >>>> "Julie Bove" > wrote in message >>>> news:GQvDj.11169$FK1.5344@trndny08... >>>>> I collect cookbooks. I do not recall ANY recipe that says to use >>>>> either or. In fact I don't recall too many recipes at all that call >>>>> for lard, except perhaps for some Mexican onees. That's why I asked. >>>>> And I don't like you implying that I am stupid. >>>> To be honest, I haven't seen such an instruction in a cookery book >>>> either. >>> Two cookbooks I have call for lard, Adele Davis' 1949 issue and one from >>> Metropolitan Insurance dated 1922. I remember the women in my family >>> cooking with lard a lot back in the day. Probably why all the men in my >>> family have heart disease. >> >> But did it say you could substitute shortening for lard? AFAIK, lard >> wasn't even around in the 20's. Pretty sure it was in the 40's. My MIL >> had the original Crisco cookbook that was given out door to door, I >> believe with samples of the miracle product. > Crisco came on the market in 1911 according to Proctor & Gambles website. > Been around a lot longer than most people think. > > Anyway, neither cookbook I listed said to substitute shortening for the > lard. The mindset was much different back then too. Really? I had no idea it was around for that long. I stand corrected. |
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On Mon 17 Mar 2008 07:51:54a, blake murphy told us...
> On Mon, 17 Mar 2008 06:29:42 GMT, Wayne Boatwright > > wrote: > >>On Sun 16 Mar 2008 10:04:42p, Sqwertz told us... >> >>> jmcquown <jmcquown >> wrote: >>> >>>> "Julie Bove" > wrote in message >>>> news:RBjDj.2206$jw2.1772@trndny04... >>>>> >>>>> "jmcquown" > wrote in message >>>>> . .. >>>>>> >>>>>> "Julie Bove" > wrote in message >>>>>> news:XIfDj.2176$jw2.778@trndny04... >>>>>>> >>>>>>> "Kent" > wrote in message >>>>>>> ... >>>>>>> >>>>>>>> Try bacon fat. It alters the taste a bit, depending on thte bacon, >>>>>>>> but usually in a positive way. Lard and bacon fat and salt pork >>>>>>>> fat give a bit of richness to a dish that vegetable oils do not. >>>>>>>> They also tolerate higher heat. >>>>>>> >>>>>>> I never have any bacon fat, but thanks! >>>>>>> >>>>>> Pork fat rules :) >>>>> >>>>> Husband can't have pork. >>>>> >>>> Can your husband have anything??! Good lord, woman, according to you >>>> your entire family is allergic to everything. >>> >>> I'd be pretty surprised if her family being allergic to so many >>> things isn't some a type of localized form of mass psychosis. >>> <shrug> >>> >>> -sw >>> >> >>Not that I dislike her, but I honestly can't understand why Julie posts >>here. Virtually nothing about food is anything they can eat. > > jesus, how about some sympathy, people? maybe she wants new ideas > with what she *can* use. > > your pal, > blake > It would make it a hell of a lot easier if she'd tell us up front *everything* she *can't* use. Example...someone offers a suggestion, she replies "no, can't have that". Someone else offers a different suggestion, she replies "no, can't have that". It's no pleasure trying to weed out every damn item one by one. I, for one, won't be responding again on any such request unless Julie posts an all-inclusive, or should I say all- exclusive,list. -- Wayne Boatwright ------------------------------------------- Monday, 03(III)/17(XVII)/08(MMVIII) ------------------------------------------- Today is: St. Patrick's Day Countdown till Memorial Day 9wks 6dys 6hrs 35mins ------------------------------------------- 'I cannot give you what you deny yourself.' -- Kai Opaka ------------------------------------------- |
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On Mon 17 Mar 2008 03:25:59p, Julie Bove told us...
> > "Sqwertz" > wrote in message > ... >> Julie Bove <Julie Bove >> wrote: >> >>> "Wayne Boatwright" > wrote in message >>> .184... >>> >>>> Since you've all had the RAST test done, perhaps the rfc group could >>>> read your posts with greater comprehension if you'd just publish a >>>> list of ALL >>>> the things that ALL of you are allergic to. It's very tiresome >>>> hearing about them one by one, in retorts to others' posts. >>> >>> Three friggin' things. Dairy, eggs and almonds. Happy? There are >>> other things I can not eat for other reasons. >> >> I've heard a lot more than that. I just looked at Google groups and >> I counted 21 things you and your family are allergic to (or >> suspected you were allergic to). And that was only the first 50 >> posts I skimmed that had the word allergic in them. There were 500 >> more posts to read. >> >> I had the skin tests and it was determined I was allergic to several >> things which I eat all the time. I suspect I'm only allergic to having >> them in injected into my skin. > > The skin test is not reliable for food allergies. Or so I've been told. > And you may have looked in Google Groups but those posts were not all > HERE! My daughter and mom both have more food allergies than I do. Mom > also has other issues due to other medical conditions she has. > *Sheesh!* I asked for a substitute for lard. Not such a hard question I > woulda thunk. And what do I get? Buy the lard! And a whole bunch of > grief. Makes me sorry I asked. :( Makes me sorry you asked, too. You're always asking about something, and it almost always seems to turn out that you or someone in your household can't it. It's quite tiresome. -- Wayne Boatwright ------------------------------------------- Monday, 03(III)/17(XVII)/08(MMVIII) ------------------------------------------- Today is: St. Patrick's Day Countdown till Memorial Day 9wks 6dys 6hrs 30mins ------------------------------------------- Leftists are among the first to speak of their rights. ------------------------------------------- |
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On Mon 17 Mar 2008 08:30:55a, Julie Bove told us...
> And my diet is MY business. Then keep it YOUR business and leave the rest of us out of it. -- Wayne Boatwright ------------------------------------------- Monday, 03(III)/17(XVII)/08(MMVIII) ------------------------------------------- Today is: St. Patrick's Day Countdown till Memorial Day 9wks 6dys 6hrs 25mins ------------------------------------------- Spacetime isn't curved, it's positively bent. ------------------------------------------- |
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"Wayne Boatwright" > wrote in message 3.184... > On Mon 17 Mar 2008 08:30:55a, Julie Bove told us... > >> And my diet is MY business. > > Then keep it YOUR business and leave the rest of us out of it. I used to think you were nice. Apparently I was wrong. |
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"Julie Bove" > wrote in message news:3tFDj.11200$k92.10146@trndny06... > > "Wayne Boatwright" > wrote in message > 3.184... >> On Mon 17 Mar 2008 08:30:55a, Julie Bove told us... >> >>> And my diet is MY business. >> >> Then keep it YOUR business and leave the rest of us out of it. > > I used to think you were nice. Apparently I was wrong. He is nice. You're annoying. Ms P |
Sub for lard?
On Mon 17 Mar 2008 07:06:55p, Julie Bove told us...
> > "Wayne Boatwright" > wrote in message > 3.184... >> On Mon 17 Mar 2008 08:30:55a, Julie Bove told us... >> >>> And my diet is MY business. >> >> Then keep it YOUR business and leave the rest of us out of it. > > I used to think you were nice. Apparently I was wrong. I'm sorry you feel that way, Julie. I just think you go overboard with the "allergy thing", and it's hardly the focus of rfc. I truly don't dislike you, but droning on about what you/family can't/won't eat is tiresome and boring. Perhaps other her have more patience. I guess I don't. My apologies. -- Wayne Boatwright ------------------------------------------- Monday, 03(III)/17(XVII)/08(MMVIII) ------------------------------------------- Today is: St. Patrick's Day Countdown till Memorial Day 9wks 6dys 2hrs 55mins ------------------------------------------- No evil lost is wailed when it is gone. -- Shakespeare ------------------------------------------- |
Sub for lard?
On Mon 17 Mar 2008 07:13:59p, Ms P told us...
> > "Julie Bove" > wrote in message > news:3tFDj.11200$k92.10146@trndny06... >> >> "Wayne Boatwright" > wrote in message >> 3.184... >>> On Mon 17 Mar 2008 08:30:55a, Julie Bove told us... >>> >>>> And my diet is MY business. >>> >>> Then keep it YOUR business and leave the rest of us out of it. >> >> I used to think you were nice. Apparently I was wrong. > > He is nice. You're annoying. > > Ms P > I humbly thank you... -- Wayne Boatwright ------------------------------------------- Monday, 03(III)/17(XVII)/08(MMVIII) ------------------------------------------- Today is: St. Patrick's Day Countdown till Memorial Day 9wks 6dys 2hrs 55mins ------------------------------------------- No evil lost is wailed when it is gone. -- Shakespeare ------------------------------------------- |
Sub for lard?
"Wayne Boatwright" > wrote in message 3.184... > On Mon 17 Mar 2008 07:06:55p, Julie Bove told us... > >> >> "Wayne Boatwright" > wrote in message >> 3.184... >>> On Mon 17 Mar 2008 08:30:55a, Julie Bove told us... >>> >>>> And my diet is MY business. >>> >>> Then keep it YOUR business and leave the rest of us out of it. >> >> I used to think you were nice. Apparently I was wrong. > > I'm sorry you feel that way, Julie. I just think you go overboard with > the > "allergy thing", and it's hardly the focus of rfc. I truly don't dislike > you, but droning on about what you/family can't/won't eat is tiresome and > boring. Perhaps other her have more patience. I guess I don't. My > apologies. I did not bring up the allergies in this thread. I merely asked for a substitute for lard and was immediately told I could use shortening. I thanked the person. The allergies came up in a subsequent response. I do not for an instant think I was droning. |
Sub for lard?
On Mon 17 Mar 2008 09:13:11p, Julie Bove told us...
> > "Wayne Boatwright" > wrote in message > 3.184... >> On Mon 17 Mar 2008 07:06:55p, Julie Bove told us... >> >>> >>> "Wayne Boatwright" > wrote in message >>> 3.184... >>>> On Mon 17 Mar 2008 08:30:55a, Julie Bove told us... >>>> >>>>> And my diet is MY business. >>>> >>>> Then keep it YOUR business and leave the rest of us out of it. >>> >>> I used to think you were nice. Apparently I was wrong. >> >> I'm sorry you feel that way, Julie. I just think you go overboard with >> the "allergy thing", and it's hardly the focus of rfc. I truly don't >> dislike you, but droning on about what you/family can't/won't eat is >> tiresome and boring. Perhaps other her have more patience. I guess I >> don't. My apologies. > > I did not bring up the allergies in this thread. I merely asked for a > substitute for lard and was immediately told I could use shortening. I > thanked the person. The allergies came up in a subsequent response. I do > not for an instant think I was droning. Perhaps not in this thread, but take into account all the threads where allergy related or can't/won't eat remarks somehow make their way into them. I think it detracts from the general spirit of rfc. It comes off as very negative. I'm sure you don't feel it does, but you're not the reader. Maybe it doesn't affect most rfc'ers, I don't know. Maybe it's just me. -- Wayne Boatwright ------------------------------------------- Monday, 03(III)/17(XVII)/08(MMVIII) ------------------------------------------- Today is: St. Patrick's Day Countdown till Memorial Day 9wks 6dys 2hrs 50mins ------------------------------------------- Incompetents often hire able assistants. ------------------------------------------- |
Sub for lard?
"Julie Bove" > wrote in
news:V9CDj.6597$SF2.3543@trndny03: <snip> > > He is his own person and he will go where he wants. I can't see how > not eating pork would be harmful. After all, Jewish people don't eat > it and they're still around. >> Plenty of Jews eat pork. Like me. Pork is excluded from traditional Jewish dietary regimens because of religious, not health reasons. |
Sub for lard?
On Mon 17 Mar 2008 09:18:30p, sarah gray told us...
> "Julie Bove" > wrote in > news:V9CDj.6597$SF2.3543@trndny03: > > <snip> >> >> He is his own person and he will go where he wants. I can't see how >> not eating pork would be harmful. After all, Jewish people don't eat >> it and they're still around. >>> > > Plenty of Jews eat pork. Like me. Pork is excluded from traditional > Jewish dietary regimens because of religious, not health reasons. > > Pardon the religious question, Sarah, but is there a "branch" of Judaism that finds pork acceptable, or is it just personal choice that some Jews choose to eat pork? I've always wondered... Thanks. -- Wayne Boatwright ------------------------------------------- Monday, 03(III)/17(XVII)/08(MMVIII) ------------------------------------------- Today is: St. Patrick's Day Countdown till Memorial Day 9wks 6dys 2hrs 35mins ------------------------------------------- To be, or not to be, those are the parameters. ------------------------------------------- |
Sub for lard?
On Tue, 18 Mar 2008 04:17:27 GMT, Wayne Boatwright
> wrote: >On Mon 17 Mar 2008 09:13:11p, Julie Bove told us... >>> don't. My apologies. >> >> I did not bring up the allergies in this thread. I merely asked for a >> substitute for lard and was immediately told I could use shortening. I >> thanked the person. The allergies came up in a subsequent response. I >do >> not for an instant think I was droning. > >Perhaps not in this thread, but take into account all the threads where >allergy related or can't/won't eat remarks somehow make their way into >them. I think it detracts from the general spirit of rfc. It comes off as >very negative. I'm sure you don't feel it does, but you're not the reader. >Maybe it doesn't affect most rfc'ers, I don't know. Maybe it's just me. No,it is not just you. I wasn't going to get into this..but..... This happens in chat too..I hate to say. I know Julie thinks I am totally down on her, but it is really disconcerting and a real downer and gives a really negative feeling, when we are talking about foods we enjoy..or are talking about some dish, or prep, or whatever. I can't count the many times I have heard Yuck! or Ewwwwwwwwwwwwwwwww...or something to that effect. Plus the constant I can't eat this, I don't like this..or such and such creeps me out.... It is a real negative feeling especially when most of us love such foods...and love to talk about them. Yes, there are those of us in chat that don't like some foods, but we may mention it..and let it go... We don't always say Yuck!! or Ewwwwwwwwwwww.... We just say..I don't really care for that... Or we stay silent. This is not to chase Julie off from chat. I welcome anyone there..but it sometimes seems like any food is either disliked, an allergen, creepy, or something along that order. I very, very rarely hear anything positive about food or food loves from her...it is always the other. Sorry Julie. I have to agree with Wayne here. Christine |
Sub for lard?
"sarah gray" > wrote in message 02... > "Julie Bove" > wrote in > news:V9CDj.6597$SF2.3543@trndny03: > > <snip> >> >> He is his own person and he will go where he wants. I can't see how >> not eating pork would be harmful. After all, Jewish people don't eat >> it and they're still around. >>> > > Plenty of Jews eat pork. Like me. Pork is excluded from traditional Jewish > dietary regimens because of religious, not health reasons. But my point is, it is not a dangerous thing to not eat pork. |
Sub for lard?
On Mon 17 Mar 2008 09:28:07p, Christine Dabney told us...
> On Tue, 18 Mar 2008 04:17:27 GMT, Wayne Boatwright > > wrote: > >>On Mon 17 Mar 2008 09:13:11p, Julie Bove told us... > >>>> don't. My apologies. >>> >>> I did not bring up the allergies in this thread. I merely asked for a >>> substitute for lard and was immediately told I could use shortening. >>> I thanked the person. The allergies came up in a subsequent response. >>> I do >>> not for an instant think I was droning. >> >>Perhaps not in this thread, but take into account all the threads where >>allergy related or can't/won't eat remarks somehow make their way into >>them. I think it detracts from the general spirit of rfc. It comes off >>as very negative. I'm sure you don't feel it does, but you're not the >>reader. Maybe it doesn't affect most rfc'ers, I don't know. Maybe it's >>just me. > > No,it is not just you. I wasn't going to get into this..but..... > > This happens in chat too..I hate to say. I know Julie thinks I am > totally down on her, but it is really disconcerting and a real downer > and gives a really negative feeling, when we are talking about foods > we enjoy..or are talking about some dish, or prep, or whatever. I > can't count the many times I have heard Yuck! or > Ewwwwwwwwwwwwwwwww...or something to that effect. Plus the constant I > can't eat this, I don't like this..or such and such creeps me out.... > It is a real negative feeling especially when most of us love such > foods...and love to talk about them. Yes, there are those of us in > chat that don't like some foods, but we may mention it..and let it > go... We don't always say Yuck!! or Ewwwwwwwwwwww.... We just say..I > don't really care for that... Or we stay silent. > > This is not to chase Julie off from chat. I welcome anyone there..but > it sometimes seems like any food is either disliked, an allergen, > creepy, or something along that order. I very, very rarely hear > anything positive about food or food loves from her...it is always the > other. > > Sorry Julie. I have to agree with Wayne here. > > Christine > Thank you, Christine. I was beginning to think that it was just me being overly critical. I just found it all a real downer. -- Wayne Boatwright ------------------------------------------- Monday, 03(III)/17(XVII)/08(MMVIII) ------------------------------------------- Today is: St. Patrick's Day Countdown till Memorial Day 9wks 6dys 2hrs 30mins ------------------------------------------- 'What a maroon!' -- Bugs Bunny ------------------------------------------- |
Sub for lard?
Wayne Boatwright wrote:
> Thank you, Christine. I was beginning to think that it was just me being > overly critical. I just found it all a real downer. > It's not just you. Bob |
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