How about everyone not posting negative follow-ups to posted menus or
recipes. If you don't like the looks of a recipe or can't or won't
eat something, just skip the thread.

If you ask for a recipe be sure to list everything you can't or won't
eat so people will not go to the trouble of finding and posting a
recipe that may contain some forbidden ingredient.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Susan wrote:

> If you ask for a recipe be sure to list everything you can't or won't
> eat so people will not go to the trouble of finding and posting a
> recipe that may contain some forbidden ingredient.

I'm fortunate enough to like a wide variety of things, so would have little
to no impact on me. But are you really trying to dictate that a poster list
their "forbidden" ingredients with EVERY ONE of their recipe requests?

How about if we just give each picky/restricted eater a spot on the RFC web
site where they can list all that stuff, so the actual NG doesn't get
cluttered beyond all reason?

Bob

On Sat, 15 Jan 2011 07:52:09 -0500, The Cook >
wrote:

> How about everyone not posting negative follow-ups to posted menus or
> recipes. If you don't like the looks of a recipe or can't or won't
> eat something, just skip the thread.
>
> If you ask for a recipe be sure to list everything you can't or won't
> eat so people will not go to the trouble of finding and posting a
> recipe that may contain some forbidden ingredient.

Or say a simple "thank you" and adjust it to your own needs silently.
Everyone here is capable of eliminating an item that doesn't appeal or
they are allergic to. To think it all started with beets....

--

Carrot cake counts as a serving of vegetables.

The Cook wrote:
> How about everyone not posting negative follow-ups to posted menus
> or
> recipes. If you don't like the looks of a recipe or can't or won't
> eat something, just skip the thread.

Amen.

In article >,
The Cook > wrote:

> If you don't like the looks of a recipe or can't or won't
> eat something, just skip the thread.

The heck of that is that in the ensuing discussion, the topic often
drifts somewhere else that might be of interest to someone who was not
interested in the original topic. I suppose a solution would be to
start a new thread, but some seem to think that's too much bother.

> If you ask for a recipe be sure to list everything you can't or won't
> eat so people will not go to the trouble of finding and posting a
> recipe that may contain some forbidden ingredient.

Though the rest of us might be interested in at least looking at any and
all recipes for whatever was requested.


Heck, I'd be happy if people would just leave the OT crap somewhere
else.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article om>,
"Bob Terwilliger" > wrote:
> How about if we just give each picky/restricted eater a spot on the RFC web
> site where they can list all that stuff, so the actual NG doesn't get
> cluttered beyond all reason?
>
> Bob

LOL! Too late.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

Bob Terwilliger wrote:

>
>
> How about if we just give each picky/restricted eater a spot on the RFC web
> site where they can list all that stuff, so the actual NG doesn't get
> cluttered beyond all reason?
>
> Bob
>
>
>

"Get"?
--
JL

In article >,
The Cook > wrote:

> How about everyone not posting negative follow-ups to posted menus or
> recipes. If you don't like the looks of a recipe or can't or won't
> eat something, just skip the thread.
>
> If you ask for a recipe be sure to list everything you can't or won't
> eat so people will not go to the trouble of finding and posting a
> recipe that may contain some forbidden ingredient.

Good luck. It's a good idea, but I predict that 10% of responses, from
the people you are actually aiming this at, will respond that they don't
have a problem with *any* ingredients, except, of course, for the
obvious ones that nobody should or would want to eat, like:

[snip huge list of foods that most people eat, at least occasionally]

--
Dan Abel
Petaluma, California USA

"The Cook" > wrote in message
...
> How about everyone not posting negative follow-ups to posted menus or
> recipes. If you don't like the looks of a recipe or can't or won't
> eat something, just skip the thread.
>
> If you ask for a recipe be sure to list everything you can't or won't
> eat so people will not go to the trouble of finding and posting a
> recipe that may contain some forbidden ingredient.

100% agreement. People go to the trouble of posting recipes, tips etc. and
get a bunch of negativity in return. Seems sort of hateful to me.

Cheri

On 15/01/2011 2:56 PM, Cheri wrote:
>
> "The Cook" > wrote in message
> ...
>> How about everyone not posting negative follow-ups to posted menus or
>> recipes. If you don't like the looks of a recipe or can't or won't
>> eat something, just skip the thread.
>>
>> If you ask for a recipe be sure to list everything you can't or won't
>> eat so people will not go to the trouble of finding and posting a
>> recipe that may contain some forbidden ingredient.
>
> 100% agreement. People go to the trouble of posting recipes, tips etc.
> and get a bunch of negativity in return. Seems sort of hateful to me.
>

Maybe some people just need to develop a bit of a spine and live with
petty criticisms. A little while ago I posted a recipe that someone
else had asked for. It is a recipe that I have been cooking for more
than a decade and which is my wife's favourite dish. Some rocket
scientist posted and idiotic response. There was no specific criticism,
no mention of what it was that didn't sound right.

It wasn't the end of my world, I just figured the person was a complete
ass.

"The Cook" > wrote in message
...
> How about everyone not posting negative follow-ups to posted menus or
> recipes. If you don't like the looks of a recipe or can't or won't
> eat something, just skip the thread.


How about realizing that you can't tell other people how to respond on
Usenet?

The Cook wrote:
>
> How about everyone not posting negative follow-ups to posted menus or
> recipes. If you don't like the looks of a recipe or can't or won't
> eat something, just skip the thread.

All posts invite a response, all recipes invite a critique... don't
tell folks to skip threads, tell the thin skinned wimps to not post.

On Jan 15, 4:52 am, The Cook > wrote:
> How about everyone not posting negative follow-ups to posted menus or
> recipes. If you don't like the looks of a recipe or can't or won't
> eat something, just skip the thread.
>
I couldn't disagree more. When a bad recipe gets posted, or a bad
technique described, it's the followup comments from which the OP and
others can learn. If some poster thinks his or her recipe cannot be
improved, he or she can put it on one of those recipe sites that don't
have followups.

> If you ask for a recipe be sure to list everything you can't or won't
> eat so people will not go to the trouble of finding and posting a
> recipe that may contain some forbidden ingredient.

Why? So you won't learn anything, or won't be tempted out of your
rut? -aem

On 1/15/2011 10:47 AM, sf wrote:
> On Sat, 15 Jan 2011 07:52:09 -0500, The >
> wrote:
>
>> How about everyone not posting negative follow-ups to posted menus or
>> recipes. If you don't like the looks of a recipe or can't or won't
>> eat something, just skip the thread.
>>
>> If you ask for a recipe be sure to list everything you can't or won't
>> eat so people will not go to the trouble of finding and posting a
>> recipe that may contain some forbidden ingredient.
> Or say a simple "thank you" and adjust it to your own needs silently.
> Everyone here is capable of eliminating an item that doesn't appeal or
> they are allergic to. To think it all started with beets....

Sad to say I have been guilty of doing this myself, but only when people
put beans in chili. I agree with you and the original poster, so when
someone mentions putting beans in chili, I sit on my fingers to keep my
hands away from the keyboard. You will know what I'm thinking, though. ;-)

Becca

On 1/15/2011 6:51 PM, Ema Nymton wrote:

> Sad to say I have been guilty of doing this myself, but only when people
> put beans in chili. I agree with you and the original poster, so when
> someone mentions putting beans in chili, I sit on my fingers to keep my
> hands away from the keyboard. You will know what I'm thinking, though. ;-)

I had the same problem on the thread I started about trying to change
the foods I want to eat, or basically changing my eating in general. I
hope I didn't come off ungrateful for any of the MANY helpful
suggestions. I'm putting some of them to work tomorrow with a beef stew
with lima beans. I'm leaving out potatoes, and I really like potatoes.
I figure I could add them later if I find the stew is missing them. I'm
going to load it up with veggies. And try thickening it with cornstarch
instead of flour.

Cheryl wrote:
> On 1/15/2011 6:51 PM, Ema Nymton wrote:
>
>> Sad to say I have been guilty of doing this myself, but only when people
>> put beans in chili. I agree with you and the original poster, so when
>> someone mentions putting beans in chili, I sit on my fingers to keep my
>> hands away from the keyboard. You will know what I'm thinking,
>> though. ;-)
>
>
> I had the same problem on the thread I started about trying to change
> the foods I want to eat, or basically changing my eating in general. I
> hope I didn't come off ungrateful for any of the MANY helpful
> suggestions. I'm putting some of them to work tomorrow with a beef stew
> with lima beans. I'm leaving out potatoes, and I really like potatoes. I
> figure I could add them later if I find the stew is missing them. I'm
> going to load it up with veggies. And try thickening it with cornstarch
> instead of flour.
>

Consider rice flour also. It adds a nice flavour.
--
JL

On Sat, 15 Jan 2011 14:11:18 -0600, Andy > wrote:

> Visit: http://allrecipes.com/Search/Recipes-Advanced.aspx

Quick question - how do I keep "soup" out of the recipe results? I
tried "condensed soup", then plain old "soup" but neither worked for
me.

--

Carrot cake counts as a serving of vegetables.

"M. JL Esq." > wrote in message
...
> Cheryl wrote:
>> On 1/15/2011 6:51 PM, Ema Nymton wrote:
>>
>>> Sad to say I have been guilty of doing this myself, but only when people
>>> put beans in chili. I agree with you and the original poster, so when
>>> someone mentions putting beans in chili, I sit on my fingers to keep my
>>> hands away from the keyboard. You will know what I'm thinking, though.
>>> ;-)
>>
>>
>> I had the same problem on the thread I started about trying to change the
>> foods I want to eat, or basically changing my eating in general. I hope I
>> didn't come off ungrateful for any of the MANY helpful suggestions. I'm
>> putting some of them to work tomorrow with a beef stew with lima beans.
>> I'm leaving out potatoes, and I really like potatoes. I figure I could
>> add them later if I find the stew is missing them. I'm going to load it
>> up with veggies. And try thickening it with cornstarch instead of flour.
>>
>
> Consider rice flour also. It adds a nice flavour.

I use sweet rice flour for thickening. Works really well and doesn't get
gritty like plain rice flour can.

"Andy" > wrote in message ...
> "Cheri" > wrote:
>
>>
>> "The Cook" > wrote in message
>> ...
>>> How about everyone not posting negative follow-ups to posted menus or
>>> recipes. If you don't like the looks of a recipe or can't or won't
>>> eat something, just skip the thread.
>>>
>>> If you ask for a recipe be sure to list everything you can't or won't
>>> eat so people will not go to the trouble of finding and posting a
>>> recipe that may contain some forbidden ingredient.
>>
>> 100% agreement. People go to the trouble of posting recipes, tips etc.
>> and get a bunch of negativity in return. Seems sort of hateful to me.
>>
>> Cheri
>
>
> There are plenty of websites to investigate first that offer an
> ingredient searches. With the "Ingredients I want" and "Ingredients I
> don't want," with further criteria.
>
> Here's an advanced search at www.allrecipes.com
>
> Visit: http://allrecipes.com/Search/Recipes-Advanced.aspx
>
> Before getting picky on r.f.c, try your luck there. It's free AND
> resulting recipes are peer reviewed and critiqued, pro and con.
>
> If that fails, THEN get back to r.f.c.
>
> The peer reviews on allrecipes do differentiate the best from the worst,
> by numbers. Something that doesn't take place here at rec.food.cooking.
>
> HTH.

I have made many of their 5 star recipes and some of the 4 stars. Never got
any complaints about any of them.

I much prefer to play nice. Sad fact is, there will always be people who think that they actually obtain happiness by being mean to others. It is in empathizing with folks, who have only cats as "friends" and whose expertise is self-proclaimed, that we gain a better understaing of the human condition.

I can see what Dave Smith is saying, and I invite his knowledge of food into my world. But, as Mr. Smith pointed out, the biggist critics on here tend to wear their idiocy on their sleeves. Maybe I'm alone in this, but the clutter they cause with their useless critiques is, though worthless from a culinary perspective, priceless in terms of humor.

A child is a reflection of his/her parent, and all these extra coarse folks are demonstrating what happens when losers procreate. Let nature take its coarse and some will leave via suicide, or end up institutionalized from the collective guilt and shame they have built up in their, already vulnerable and wounded, psyches.

Let it be.

Jerks or not, though, I prefer to play nice(ly). Thanks to those who do. I've gotten nice tips and such from many of you.

On Sat, 15 Jan 2011 14:11:18 -0600, Andy wrote:

> "Cheri" > wrote:
>
>>
>> "The Cook" > wrote in message
>> ...
>>> How about everyone not posting negative follow-ups to posted menus or
>>> recipes. If you don't like the looks of a recipe or can't or won't
>>> eat something, just skip the thread.
>>>
>>> If you ask for a recipe be sure to list everything you can't or won't
>>> eat so people will not go to the trouble of finding and posting a
>>> recipe that may contain some forbidden ingredient.
>>
>> 100% agreement. People go to the trouble of posting recipes, tips etc.
>> and get a bunch of negativity in return. Seems sort of hateful to me.
>>
>> Cheri
>
> There are plenty of websites to investigate first that offer an
> ingredient searches. With the "Ingredients I want" and "Ingredients I
> don't want," with further criteria.
>
> Here's an advanced search at www.allrecipes.com
>
> Visit: http://allrecipes.com/Search/Recipes-Advanced.aspx
>
> Before getting picky on r.f.c, try your luck there. It's free AND
> resulting recipes are peer reviewed and critiqued, pro and con.
>
> If that fails, THEN get back to r.f.c.

are *you* complaining about clutter on r.f.c. with a straight face?

blake

"The Cook" > wrote in message
...
> How about everyone not posting negative follow-ups to posted menus or
> recipes. If you don't like the looks of a recipe or can't or won't
> eat something, just skip the thread.
>
> If you ask for a recipe be sure to list everything you can't or won't
> eat so people will not go to the trouble of finding and posting a
> recipe that may contain some forbidden ingredient.
> --
> Susan N.

If you just kill file Bozo Bonobo/Brian you will eliminate about 92% of
these kinds of posts.


>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)

"Cheryl" wrote

> I had the same problem on the thread I started about trying to change the
> foods I want to eat, or basically changing my eating in general. I hope I
> didn't come off ungrateful for any of the MANY helpful suggestions. I'm
> putting some of them to work tomorrow with a beef stew with lima beans.
> I'm leaving out potatoes, and I really like potatoes. I figure I could add
> them later if I find the stew is missing them. I'm going to load it up
> with veggies. And try thickening it with cornstarch instead of flour.

Try Daikon as well. It's a mild radish family critter without the starch
level of a potato.

I know what you mean about requests getting back what may not be useful.
I'm polite but even i got irked when I asked for one some time back for a
beef stew with no wine, and got close to 100 return posts on how to use wine
in a beef roast. (and 2 decent ideas that I liked that worked for me). I
just said thanks then discussed the 2 that worked where they had not added
wine. I even had one or 2 get ****ed off that i hadn't raved over their wine
soaked beef recipe.

M. JL Esq. wrote:
> Cheryl wrote:
>
>> And try thickening it with cornstarch instead of flour.
>
> Consider rice flour also. It adds a nice flavour.

Arrowroot is a very good thickening agent. It can be dusted on and
stirred in with far less worry about clumping than cornstarch. I look
for it in bulk as it's expensive on the spice rack.

On 1/17/2011 2:20 PM, Doug Freyburger wrote:
> M. JL Esq. wrote:
>> Cheryl wrote:
>>
>>> And try thickening it with cornstarch instead of flour.
>>
>> Consider rice flour also. It adds a nice flavour.
>
> Arrowroot is a very good thickening agent. It can be dusted on and
> stirred in with far less worry about clumping than cornstarch. I look
> for it in bulk as it's expensive on the spice rack.

I like arrowroot, too. Learned about it ages ago from the Galloping
Gourmet (when he was still lit up and fun before he got dietary religion)

When you go to flea markets or other places where they have those large,
plastic jars of spices and such, you can usually find a jar of arrowroot
at extremely reasonable prices.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Galloping Gourmet? Flashback!!!

Arrow root is a nice thickening agent. Try pulverised mushrroms, too. The taste is sublime.

I'm a major fan of Daikon radish. I prefer it fresh or in spring rolls, though. A must for gardeners to try. The grow huge and have the freshest flavor ever. Never tried it as a potato replacer, though. Sounds like it's worth the effort.

Thanks for the nugget.

On 1/17/2011 8:16 PM, Gorio wrote:
> Arrow root is a nice thickening agent. Try pulverised mushrroms, too.
> The taste is sublime.

I have to try some arrowroot. Can't stand mushrooms though. Yes, I know
there are many varieties, but they are all fungus and that ruins it for
me. Any I've tried were just slimy. I can't get past the fungus part
though.

>
> I'm a major fan of Daikon radish. I prefer it fresh or in spring rolls,
> though. A must for gardeners to try. The grow huge and have the freshest
> flavor ever. Never tried it as a potato replacer, though. Sounds like
> it's worth the effort.
>
> Thanks for the nugget.

I adore radishes. Raw though. I once tried roasting them, but the
flavor changed immensely and I didn't like it. I like cauliflower as a
potato replacement. I wished I had added some of the big head in my
stew. It'll be good for a little while longer so I'll find a use.

On Mon, 17 Jan 2011 23:05:56 -0500, Cheryl >
wrote:

> Any I've tried were just slimy. I can't get past the fungus part
> though.

They're only slimy if they are rotting. Can't help you with getting
over "fungus", but try dried mushrooms sometime to get past the
texture thing. You don't even need to presoak if you're adding them
to something that has lots of liquid and will be cooked for 30+
minutes.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Mon, 17 Jan 2011 23:05:56 -0500, Cheryl >
> wrote:
>
>> Any I've tried were just slimy. I can't get past the fungus part
>> though.
>
> They're only slimy if they are rotting. Can't help you with getting
> over "fungus", but try dried mushrooms sometime to get past the
> texture thing. You don't even need to presoak if you're adding them
> to something that has lots of liquid and will be cooked for 30+
> minutes.

I get the dried ones at Costco and whiz them in the Magic Bullet until they
are powder. They make a nice thickening agent for gravies. Daughter thinks
she doesn't like mushrooms but she will eat these.

In things like meatloaf, I will put whole fresh ones in the food processor.
She eats those as well.

She also eats the Imagine brand mushroom gravy in a tuna casserole.

On Mon, 17 Jan 2011 22:30:40 -0800, "Julie Bove"
> wrote:

> I get the dried ones at Costco and whiz them in the Magic Bullet until they
> are powder. They make a nice thickening agent for gravies. Daughter thinks
> she doesn't like mushrooms but she will eat these.
>
> In things like meatloaf, I will put whole fresh ones in the food processor.
> She eats those as well.

I like those ideas, Julie! Thanks, I will try them soon.

--

Today's mighty oak is just yesterday's nut that held its ground.

"Gorio" > wrote in message
..
..
> Arrow root is a nice thickening agent. Try pulverised mushrroms, too.

Do you use mushrooms as a thickener? I dried and powdered mushrooms. So
far I have just used them as for flavour.


--
--
https://www.shop.helpforheroes.org.uk/

If you fake roux with half arrow, half pulverized mushrooms, you really egt the mojo. This is the only use I have for powder from the giant puffball.

Still, I purchased shiitakes and maitakes from dollar stores, further dehydrate them and pulverize in a processor or spice grinder and use to thicken tomato sauces, gravies, and other things that just need a little bit of glue to hold them together.

Hen of the Woods is an ideal thickener. Must be VERY dry to pulverize, though. They can get tough and will test your processor. Puff balls are the easist to turn to powder. Not the quality of a "hen" or boletes, but decent.

On Mon, 17 Jan 2011 15:01:48 -0500, cshenk wrote:

> "Cheryl" wrote
>
>> I had the same problem on the thread I started about trying to change the
>> foods I want to eat, or basically changing my eating in general. I hope I
>> didn't come off ungrateful for any of the MANY helpful suggestions. I'm
>> putting some of them to work tomorrow with a beef stew with lima beans.
>> I'm leaving out potatoes, and I really like potatoes. I figure I could add
>> them later if I find the stew is missing them. I'm going to load it up
>> with veggies. And try thickening it with cornstarch instead of flour.
>
> Try Daikon as well. It's a mild radish family critter without the starch
> level of a potato.
>
> I know what you mean about requests getting back what may not be useful.
> I'm polite but even i got irked when I asked for one some time back for a
> beef stew with no wine, and got close to 100 return posts on how to use wine
> in a beef roast. (and 2 decent ideas that I liked that worked for me). I
> just said thanks then discussed the 2 that worked where they had not added
> wine. I even had one or 2 get ****ed off that i hadn't raved over their wine
> soaked beef recipe.

but it's kind of the nature of the beast. you asked about beef stew, and
people will likely think about the way they like to make it. plus people
are not always the most careful of readers. and there's always the 'but
you haven't had wine-soaked beef stew the way *i* make it' factor.

beyond that, there are other readers of the group who aren't averse to
hearing about it. take it with a grain of pink himalayan salt.

your pal,
blake

On Mon, 17 Jan 2011 20:20:43 +0000 (UTC), Doug Freyburger wrote:

> M. JL Esq. wrote:
>> Cheryl wrote:
>>
>>> And try thickening it with cornstarch instead of flour.
>>
>> Consider rice flour also. It adds a nice flavour.
>
> Arrowroot is a very good thickening agent. It can be dusted on and
> stirred in with far less worry about clumping than cornstarch. I look
> for it in bulk as it's expensive on the spice rack.

i've never had a problem with cornstarch clumping if it's mixed with a
little water first. (i use it mostly in chinese food). i couldn't justify
the expense of arrowroot, at least for that reason.

your pal,
blake

On Tue, 18 Jan 2011 13:48:05 -0500, blake murphy
> wrote:

> i've never had a problem with cornstarch clumping if it's mixed with a
> little water first. (i use it mostly in chinese food). i couldn't justify
> the expense of arrowroot, at least for that reason.

That's the method to use with cornstarch! IMO arrowroot isn't
appropriate for Chinese food, because the end result isn't as glossy
or as clear as cornstarch.

--

Today's mighty oak is just yesterday's nut that held its ground.

"blake murphy" wrote
> cshenk wrote:

>> I know what you mean about requests getting back what may not be useful.
>> I'm polite but even i got irked when I asked for one some time back for a
>> beef stew with no wine, and got close to 100 return posts on how to use
>> wine
>> in a beef roast. (and 2 decent ideas that I liked that worked for me). I
>> just said thanks then discussed the 2 that worked where they had not
>> added
>> wine. I even had one or 2 get ****ed off that i hadn't raved over their
>> wine
>> soaked beef recipe.
>
> but it's kind of the nature of the beast. you asked about beef stew, and
> people will likely think about the way they like to make it. plus people
> are not always the most careful of readers. and there's always the 'but
> you haven't had wine-soaked beef stew the way *i* make it' factor.

Sure and I understand that. By the time the replies got 20 deep, no one
recalled I specifically asked for alcohol/wine free beef stew recipes.

> beyond that, there are other readers of the group who aren't averse to
> hearing about it. take it with a grain of pink himalayan salt.

As I did, replying to the useful posts and letting the others enjoy the ones
not useful to me with each other.

Agreed. I never said cornstarch was a pain at all. I have a little shaker I use for it with water and it is easy to work with. When doing a low-carb pseudo-roux, though, I like arrow root and mushroom powder. Still, nothing better than a high fat roux made with flour and butter. Some folks I cook for can't roll like dat. These folks don't go Asian often at home; much as I love it.

On Tue, 18 Jan 2011 20:32:46 -0600, Omelet >
wrote:

> Hm, I find the results with arrowroot to be even MORE glossy!'
>
> YMMV as always... >-)

I've tried them all Om, and the result I look at is thickness. I
don't make pies close enough together to be able to say which is best.
I'm just left wondering how they did it when I eat a pie at a
restaurant and the juices are thick, glossy, clear etc, etc.

--

Today's mighty oak is just yesterday's nut that held its ground.

"Gorio" > wrote in message
...
>
> 'Ophelia[_7_ Wrote:
>> ;1572790']"Gorio" wrote in message
>> ..
>> ..-
>> Arrow root is a nice thickening agent. Try pulverised mushrroms, too.-
>>
>> Do you use mushrooms as a thickener? I dried and powdered mushrooms.
>> So
>> far I have just used them as for flavour.
>
> If you fake roux with half arrow, half pulverized mushrooms, you really
> egt the mojo. This is the only use I have for powder from the giant
> puffball.

I can guess, I think.. but please will you describe 'egt the mojo', please?

The mushrooms I dry are just wild field mushrooms.

> Still, I purchased shiitakes and maitakes from dollar stores, further
> dehydrate them and pulverize in a processor or spice grinder and use to
> thicken tomato sauces, gravies, and other things that just need a little
> bit of glue to hold them together.

Would you think this 'glue' works the same way as flour when used like
this?

> Hen of the Woods is an ideal thickener. Must be VERY dry to pulverize,
> though. They can get tough and will test your processor. Puff balls are
> the easist to turn to powder. Not the quality of a "hen" or boletes, but
> decent.

Ahh now that is something I haven't heard of

Thanks, Gorio


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