Kandee
#145405 - 02/01/05 05:42 PM
|
|
|
cailin
Reged: 08/12/04
Posts: 3563
Loc: Dublin, Ireland
|
|
|
Oh, i hate missing people like that. We didn't take the I15 though we went to Vegas via Death Valley and Beatty Nevada and then went across the Hoover Dam and headed to the Grand Canyon. We spent the night in a motel in Williams and then came back the same way to Vegas. I so loved Vegas- we stayed at the MGM and I got to see Tom Jones live! Sorry I missed the opportunity to meet you Maybe next time??
-------------------- S.
Print
Remind Me
Notify Moderator
|
|
I'm sorry you missed this one before though!
-------------------- ~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
Print
Remind Me
Notify Moderator
|
Re: Kandee
#145512 - 02/01/05 09:49 PM
|
|
|
Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
|
|
|
Quote:
Oh, i hate missing people like that. We didn't take the I15 though we went to Vegas via Death Valley and Beatty Nevada and then went across the Hoover Dam and headed to the Grand Canyon. We spent the night in a motel in Williams and then came back the same way to Vegas. I so loved Vegas- we stayed at the MGM and I got to see Tom Jones live! Sorry I missed the opportunity to meet you Maybe next time?? Oh I'm so sorry too..Who wouldn't love Vegas? It's got everything! I hope, at some point in time, we get to meet you and all the rest of the gang you had dinner with in NY.......Rob, that was in Vegas with us is from NY and he was in Vegas (or somewhere like that) on business when you all were living it up, otherwise he would have joined you too! BTW, A big congratulations on your engagement!!!
Something tells me this has nothing at all to do with recipes..LOL
Kandee
--------------------
Print
Remind Me
Notify Moderator
|
|
I halved all of the ingredients EXCEPT the lemon zest and it came out so bitter we couldn't eat it. Most dispiriting after all that cooking!
Smelt and tasted yummy up until I added the zest tho. Maybe next time.
I keep on getting put off...ages ago I made a EFI recipe that had the wrong amount of fish sauce in it and that was GROSS. Haven't tried it since.
Edited by Linz (02/05/05 03:05 AM)
Print
Remind Me
Notify Moderator
|
I'm sorry
#146967 - 02/05/05 10:18 AM
|
|
|
Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
|
|
|
Quote:
I halved all of the ingredients EXCEPT the lemon zest and it came out so bitter we couldn't eat it. Most dispiriting after all that cooking!
Linz, may I ask WHY you didn't half the amount of zest too? If you got any of the white part of the lemon (the pith) in with the zest that too will cause it to taste bitter.
Smelt and tasted yummy up until I added the zest tho. Maybe next time. Oh don't give up on it, really. It's great. One thing I've learned, the hard way, about spices and zests, is to go easy at first. You can always add more at the end after you've tasted it. I don't think I added the full amount of zest in this recipe since my lemon wasn't quite firm enough to get the entire amount of zest called for.
I keep on getting put off...ages ago I made a EFI recipe that had the wrong amount of fish sauce in it and that was GROSS. Haven't tried it since. Fish sauce is another tricky item. Better to use less to start.
The other evening I made a Jambalaya using a traditional recipe but making it IBS safe. The recipe called for 3 TABLESPOONS of Cajun spice. I only added 1/2 TEASPOON and it turned out plenty spicey for our tastes. I hate to think about what it would have been like if I'd used the full amount called for. Kandee
--------------------
Print
Remind Me
Notify Moderator
|
Oh bummer!
#146982 - 02/05/05 12:34 PM
|
|
|
RachelT
Reged: 07/01/04
Posts: 2350
Loc: Minnesota
|
|
|
I hope you give it a try again... it really is tasty! Also Linz... I use bottled lemon juice instead of lemon zest. I've done both, but prefer the juice instead. Just an idea!
-------------------- ~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
Print
Remind Me
Notify Moderator
|
|
I was just being dippy. And I think there was lots of pith in there too...I didn't know that was what made it bitter!
Print
Remind Me
Notify Moderator
|
|
Quote:
I was just being dippy. And I think there was lots of pith in there too...I didn't know that was what made it bitter!
Yep, it does. When I make Limoncello I have to peel the zest (yellow part) off in thin strips, being careful not to have any of the white. My rule is that if I can't see thru it, I don't use it.
I like Rachel's idea to use the juice if you don't have fresh lemons. I suppose, in a pinch, you could use the bottled peel from the spice section.
Speaking of lemons, if citrus is not a trigger for someone (it is for me) wouldn't a lemon meringue pie be IBS safe if you make the crust low fat?
Kandee
--------------------
Print
Remind Me
Notify Moderator
|
|
doesn't the lemon curd stuff have egg yolk in it?
-------------------- *Emma*
Print
Remind Me
Notify Moderator
|
|
I never thought about lemon meringue pie! Yum. I just checked, and a lot of recipe call for egg yolks. But I found one that doesn't! I think I'd skip the phyllo dough and just make a LF pie crust, but otherwise it looks yummy. Check this out:
Lemon Meringue pie CRUST: 4 sheets phyllo dough
LEMON FILLING: 1 1/2 cups water 6 Tbsp cornstarch 1/2 cup honey 1/2 cup lemon juice 1 cup egg-white or fat free substitute (it works well) 2 Tbsp grated lemon rind
MERINGUE: 6 egg whites pinch of cream of tartar 2 Tbsp honey CRUST: Drape one sheet of dough across 9 or 10 inch pie plate. Press into plate; fold overhanging edges toward center, crumpling to fit. Coat the top with a misting of non-stick spray, repeat with rest of dough. Bake at 375 for 5-7 minutes, or until golden. Let cool on rack. FILLING
In 2 qt saucepan, whisk together water and cornstarch until starch is dissolved. Whisk in honey and lemon juice. Place over medium heat and cook, stirring constantly, until mixture comes to a boil and runs clear. Remove from heat and slowly whisk in egg substitute. Return to heat, and cook, stirring, until thickened. Add lemon rind. Set aside to cool to room temp. MERINGUE
Place egg whites in a large bowl; beat until foamy. Add cream of tartar; continue beating until soft peaks form. Drizzle in honey and beat until stiff but not dry. Spread meringue over pie so that it covers the filling and touches crust on all sides. Make small swirls on merigue with back of spoon. Broil about 6 inches from heat until lightly browned; don't let it burn. Serve at room temperature.
From February 1993 Prevention Magazine
-------------------- "Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
Print
Remind Me
Notify Moderator
|