Quoting Ruth Haffly to Dale Shipp <=-

Corn starch doesn't seem to bother him

Most corn allergies are a reaction to a particular corn protein.
Purified starch and regular and high fructose corn syrup don't
contain any corn protein. I suspect corn oil is safe too.


Cheers

Jim


... I have discovered that there is no popcorn in popcorn chicken.

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Hi Jim,

Corn starch doesn't seem to bother him

Most corn allergies are a reaction to a particular corn protein.

The "fun" part would be isolating the particular protein.

Purified starch and regular and high fructose corn syrup don't

We use the former; the latter is not allowed into the house.

contain any corn protein. I suspect corn oil is safe too.

Probably so but our primary oils are canola and olive. We also use
butter and my butter blend (mix of butter & olive oil) as needed.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Most corn allergies are a reaction to a particular corn protein.

The "fun" part would be isolating the particular protein.

It's called Zein. You can Google it.

regular and high fructose corn syrup

We use the former; the latter is not allowed into the house.

Same here.

our primary oils are canola and olive. We also use butter

Here as well. And a little lard occasionally, mostly for pie crust
and bannock. And it's almost mandatory in some Mexican foods.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: About Tlayuda
Categories: Mexican, Snacks, Tortillas, Beans, Cheese
Servings: 1

Tlayuda
Tortillas
refried beans
asiento (unrefined pork
lard)
lettuce or cabbage, avocado
meat (usually shredded
chicken, beef tenderloin or
pork)
Oaxaca cheese
salsa

Tlayuda is a dish in traditional Oaxacan cuisine, consisting of a
large, thin, crunchy, partially fried or toasted tortilla covered
with a spread of refried beans, asiento (unrefined pork lard),
lettuce or cabbage, avocado, meat (usually shredded chicken, beef
tenderloin or pork), Oaxaca cheese, and salsa.

A popular antojito, the dinner plate-sized tortilla is either seared
(usually on a comal) or charred on a grill. Refried beans are then
applied, along with lard and vegetables, to serve as a base for the
main ingredients. The rules for topping a tlayuda are not strict,
and restaurants and street vendors often offer a variety of
toppings, including "tasajo" (cuts of meat typical of Central Valley
of Oaxaca), chorizo, and cecina enchilada (thin strips of chili powder-encrusted pork). They may be prepared open-faced or folded in
half.

From: Wikipedia

MMMMM-------------------------------------------------



Cheers

Jim


... Whoever thought a tiny candy bar should be called fun size was a moron

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Quoting Michael Loo to Jim Weller <=-

Loblaws No Name instant noodles, origin not mentioned

Does that imply they're a domestic product?

Yeah, no, sure, maybe.

Naeng myun (or naengmyeon), a Korean cold noodle soup

Nah.

I am old school and have no truck with cold soups or warm salads.

Corn starch doesn't seem to bother him

Most corn allergies are a reaction to a particular corn
protein. Purified starch and regular and high fructose corn
syrup don't contain any corn protein. I suspect corn oil is
safe too.

Strikes me that (as with the gluten people) folks
shy away from even a tiny probability of a minuscule
contamination. How justifiable that may be is an
up in the air question.

While true celiacs need to be very careful, people who think they are
gluten sensitive and are reducing or "watching" their gluten are
delusional. With a lot of other allergies the severity can range
across a fairly broad spectrum; some people have to be more
cautious than others about trace amounts.



Cheers

Jim


... Why are Gluten free carrots premium priced?

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Hi Jim,

Most corn allergies are a reaction to a particular corn protein.

The "fun" part would be isolating the particular protein.

It's called Zein. You can Google it.

OK, thanks for the information. I'll pass it on to Steve; he'll probably research it quite extensivly. (G)

regular and high fructose corn syrup

We use the former; the latter is not allowed into the house.

Same here.

our primary oils are canola and olive. We also use butter

Here as well. And a little lard occasionally, mostly for pie crust
and bannock. And it's almost mandatory in some Mexican foods.

I've got some lard in the fridge--will pull it out tomorrow to use in a
crust for blueberry pie. I also use it for biscuits--a country ham and
cheese biscuit is really good on a home made biscuit.

Title: About Tlayuda
Categories: Mexican, Snacks, Tortillas, Beans, Cheese
Servings: 1

Tlayuda is a dish in traditional Oaxacan cuisine, consisting of a
large, thin, crunchy, partially fried or toasted tortilla covered
with a spread of refried beans, asiento (unrefined pork lard),
lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.

Looks interesting, and good. Looks like it might be street food, but
then too, maybe on a plate, with a fork might make for neater eating.
(G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Michael Loo to Jim Weller <=-

the issue seems to be with proteins, not aromatic oils.

A quick scan of the Internet shows that there is
general suspicion of the oil as well - though most
of the sites seem somewhat fringey.

If Steve is reading here these days perhaps he cam weigh in on his
personal experience with corn oil.

On another matter I sure wish sweetbreads were sold locally!

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Prepping Veal Sweetbreads
Categories: Info, Veal, Offal
Servings: 4

Veal Sweetbreads

These come in two varieties, "throat sweetbreads" (thymus) and
"heart sweetbreads" (pancreas), sometimes called "stomach
sweetbreads". The larger, oval shaped heart sweetbreads are
preferred by fancy restaurants, so it is the elongated shaped throat sweetbreads we can buy in markets here in Southern California. The
two can be cooked together if both are available, and they taste
pretty much the same.

A typical thymus is 8 inches long, 4 inches wide, 1-1/4 inches thick
and weighs 0.9 pound.

Sweetbreads are a highly superior substitute for beef brains in any
recipe calling for those. Brains are mostly mushy cholesterol and
carry a minute risk of mad cow disease.

Mild, tender sweetbreads in flavorful sauces were once popular all
over North America and most of Europe, but today are served mostly
to connoisseurs in fancy restaurants. They are still popular in
Mediterranean and some other ethnic cuisines and are well worth your
attention

Buying: Ethnic meat markets, particularly those serving Latin
American or Near Eastern communities may have them. You will
generally find only the thymus as the pancreas fetches a higher
price in the restaurant trade.

Buy them well before the expiry date and cook them right after
purchase as organ meats are quite perishable.

Yield: After soaking, par boiling and pressing as shown below, you
will have about 46% of the weight as bought. Recipes almost always
give the weight "as purchased" and expect the weight loss. Yield may
be a little higher if all these steps are not followed.

Prep: The way they're sold around here, sweetbreads are pretty much
ready to go, so step 1 may not be needed.

Trim off any extraneous stringy stuff. Many recipes say to par boil
them about 3 minutes, chill, and remove the external membranes, but
those sold around here are pretty much ready to go with the membrane
already removed.

Soaking is optional, and is only to give the sweetbreads a lighter
color, which I don't consider at all critical. If you do, rinse
them, then soak for about 4 hours in lightly salted water or milk.
Milk is said to get the best results but I've never used it nor
thought it necessary.

If you will be dry cooking (grilling, frying, broiling), you want to
do this initial wet cooking to firm up the sweetbreads. Recipes that
go straight into broth to be cooked may not call for this. Place in
a saucepan with cold water to cover well. Squeeze the juice of 2
lemons into the pot and toss the sliced peels in too. Add 1 T salt.
Bring quickly to a boil, then simmer slowly for about 10 minutes.
Some recipes call for vinegar instead of lemon, and the amount of
lemon may vary.

Chill immediately and thoroughly under cold running water or in ice
water.

Pressing is optional, but it gives the sweetbreads a firmer
consistency so they are easier to slice neatly. Without it they may
be a little spongy. Pat them dry and place on a plate. Place another
plate on top. Put this assembly in the refrigerator and top it with
a large jar of pickles or a similar weight. Let them sit there for 4
hours, or a little more. The ideal pressed thickness is about 3/4
inch.

The sweetbreads are now ready to use in any recipe.

Andrew Grygus


From: Www.Clovegarden.Com/

MMMMM-------------------------------------------------

Cheers

Jim


... High fructose corn syrup should be treated like lead or arsenic

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Hi Jim,

On (21 Jul 19) JIM WELLER wrote to MICHAEL LOO...

Quoting Michael Loo to Jim Weller <=-

the issue seems to be with proteins, not aromatic oils.

A quick scan of the Internet shows that there is
general suspicion of the oil as well - though most
of the sites seem somewhat fringey.

If Steve is reading here these days perhaps he cam weigh in on his personal experience with corn oil.

We've not bought corn oil in decades, long before Steve diagnosed his
problems with corn. Since he is a label reader, we have been buying
products without corn in any form. He can tolerate a small amount of
corn starch and will have an English muffin with that's been dusted with
corn meal, after brushing off as much as he can. But, our regular
cooking oils are canola and olive, or butter, so we've no idea how corn
oil might affect him. Not worth buying a bottle to find out either. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

the issue seems to be with proteins, not aromatic oils.

We've not bought corn oil in decades / we've no idea how corn
oil might affect him. Not worth buying a bottle to find out
either.

Agreed. Why gamble? I was merely curious about any positive or
negative experiences he might have had; I certainly don't expect him
to experiment!



Cheers

Jim


... Corn syrup: the most useless form of calories ever created.

___ Blue Wave/QWK v2.20
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Hi Jim,

the issue seems to be with proteins, not aromatic oils.

We've not bought corn oil in decades / we've no idea how corn
oil might affect him. Not worth buying a bottle to find out
either.

Agreed. Why gamble? I was merely curious about any positive or

This is a case of "....know when to walk away", "....know when to run"
to quote Kenny Rogers.

negative experiences he might have had; I certainly don't expect him
to experiment!

Anything that causes a bad reaction, allergic or otherwise, we avoid.
That's why I made sure that both my ortho doctor and primary care doctor documented in my records that I can't use chlyorhexidine containing
scrubs, soaps, etc after the reaction I had in February. Steve has
experimented with small amounts of corn starch with no apparant ill
reaction but he's not going to go out and chow down on an ear of corn on
the cob, much as he'd like to.

... Corn syrup: the most useless form of calories ever created.

Especially the high fructose corn syrup.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)