Author |
Message |
Twinkie
Member
09-24-2002
| Monday, October 20, 2008 - 2:15 pm
Why does it have to be garlic powder? I always keep a jar of chopped garlic in the fridge. Its just like having fresh garlic in the house all the time. Now, why is garlic powder from China dangerous?
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Costacat
Member
07-15-2000
| Monday, October 20, 2008 - 2:43 pm
I never ever use garlic powder (or, especially, garlic salt). I always use fresh garlic, peeling and mincing or chopping as needed. I don't even use garlic powder if a recipe calls for it. Twinks, I haven't seen anything specific, but there's a lot of general unease having to do with anything exported from China these days. Starting with the pet food issue and all the way to the recent dairy recalls...
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Twinkie
Member
09-24-2002
| Monday, October 20, 2008 - 2:46 pm
Yeah, I've heard of some things like pet food and lead paint on toys. I just didn't know we should be scared of everything that comes from China.
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Costacat
Member
07-15-2000
| Monday, October 20, 2008 - 4:20 pm
Twinkie, there's all sorts of things. Including rawhide chew toys from China. I'm not saying everything is contaminated, but it never hurts to be cautious...
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Twinkie
Member
09-24-2002
| Monday, October 20, 2008 - 5:27 pm
Gee, I hope my favorite Chinese restaurant doesn't use stuff from China. LOL
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Costacat
Member
07-15-2000
| Monday, October 20, 2008 - 6:05 pm
I think you need to worry only if they offer strange dishes, such as lion's penis or frog's tongue! ;)
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Twinkie
Member
09-24-2002
| Monday, October 20, 2008 - 7:08 pm
Costa, you can count on me not EVER eating anything even remotely similar. ACK!!!
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Costacat
Member
07-15-2000
| Monday, October 20, 2008 - 7:12 pm
<evil snicker>
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Juju2bigdog
Member
10-27-2000
| Monday, October 20, 2008 - 8:02 pm
Twinkie, I think I would not feel safe using garlic powder from China. They could be putting that damn melamine it it. That is what was in the pet food last year and the milk this year.
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Holly
Member
07-22-2001
| Monday, October 20, 2008 - 8:29 pm
Seriously! I don't think we can be too careful about anything coming out of China any more. I avoid it like the plague.
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Twinkie
Member
09-24-2002
| Monday, October 20, 2008 - 8:41 pm
Well, I never, ever use garlic powder and I don't think I use anything at all from China. ETA: Why aren't the Chinese dropping like flies?
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Holly
Member
07-22-2001
| Tuesday, October 21, 2008 - 6:01 am
Maybe they are. I doubt we'd hear about it. Was the garlic powder clearly marked "Made in China". I checked through a lot of my spices last night and many simply say: Distributed in the US. So now y'all got me wondering too. 
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Happymom
Member
01-20-2003
| Tuesday, October 21, 2008 - 1:02 pm
All the garlic powder I saw said "Product of China" somewhere on the label. The garlic powder I have in my cupboard says it right after it says "Packed in the U.S.A." After the melamine poison they put in the pet food and in the milk, I am leery of any food product coming from China. I figure we'd have had a problem already if our current jar of garlic powder was contaminated, so, I'm going to finish it up. But I won't buy any more garlic powder until I can find some at least not from China and hopefully from the US. I know the chances of the Chinese adding melamine to garlic powder is about zero. Melamine boosts the protein readings, that is why they added it to the pet food and milk. However, I don't trust China now with my food and also try not to buy anything made in China because of the food and the lead in the paint. Just I won't have an impact, but if enough people boycott Chinese products, maybe they will see that poison in unacceptable and clean up their act. Sorry, this is too long and OT for this thread. I also keep cloves of garlic and a container of fresh minced garlic in my fridge. But garlic powder makes better garlic bread imo and my kids like the garlic bread with garlic powder better too. One of my kids wants garlic powder on a lot of other stuff too. It just has a different garlicky flavor than fresh garlic.
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Serate
Member
08-21-2001
| Tuesday, October 21, 2008 - 1:12 pm
For me garlic powder isn't so hard on the tummy. I love garlic, it just doesn't like me.
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Costacat
Member
07-15-2000
| Tuesday, October 21, 2008 - 1:12 pm
Check out www.garlicfestival.com. Their Garlic Garni (especially the low sodium) makes kick butt garlic bread.
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Grooch
Member
06-16-2006
| Thursday, November 06, 2008 - 12:13 pm
I hope someone can help me. I have a Donvier ice cream maker and I lost the instruction book w/ the recipes. I am tired of googling. Does anybody happen to have one and have the basic vanolla ice cream recipe? Thanks!
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Serate
Member
08-21-2001
| Thursday, November 06, 2008 - 12:23 pm
Here's a video that might be the recipe you are looking for. http://www.mefeedia.com/entry/no-cook-vanilla-ice-cream/10682998/
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Hukdonreality
Member
09-29-2003
| Thursday, November 06, 2008 - 1:54 pm
Grooch, here's a manual for a Donvier ice cream maker. There are a few recipes in it, including vanilla. http://lib.store.yahoo.net/lib/sendicecream/donvier.pdf
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Costacat
Member
07-15-2000
| Thursday, November 06, 2008 - 6:04 pm
You can use any vanilla ice cream recipe. Basically, they'll say to process as you're supposed to with your machine. Which really means, make the custard, chill it, and churn.
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Julieboo
Member
02-05-2002
| Saturday, December 06, 2008 - 2:25 pm
Can you burn or scorch butter without knowing it? (ie without it turning brown or anything...) I was melting a stick of butter (not marg) and I did it fast. All of a sudden it had this bad smell. Never turned brown or anything and I mixed in marshmallows quickly for those christmas wreath corn flakes treats. I swear they still have a funny taste like that bad smell...
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Texannie
Member
07-16-2001
| Saturday, December 06, 2008 - 3:44 pm
yes.
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Julieboo
Member
02-05-2002
| Sunday, December 07, 2008 - 10:59 am
Crap! Well no wonder my Christmas wreath corn flake things taste "off"...
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Julieboo
Member
02-05-2002
| Sunday, December 07, 2008 - 11:03 am
New question: Can I use or do something else if a recipe calls to sift something? (ie:Now, into a sifter, throw 4 cups flour, 3 teaspoons baking powder, and 1/2 teaspoon salt.) Like is a colander any kind of suitable substitute?? It is for cookies if that matters... Here is a link for anyone interested: My_favorite_christmas_cookies_from_childhood_and_beyond/
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Y2krazy
Member
09-17-2002
| Sunday, December 07, 2008 - 11:15 am
A colander's holes are too large. The purpose of the sifter is to ensure there are no lumps or "foreign objects" (like a bit of unground wheat or stone) in the dry ingredients. It also helps to evenly mix that small amount of other stuff into 4 C of flour. Lastly it adds a bit of air, which makes your cookies lighter. I use a strainer myself, which does the trick and is for me easier to use than a sifter. Hope I helped. Happy Baking!!
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Roxip
Member
01-29-2004
| Sunday, December 07, 2008 - 2:45 pm
I've used a strainer too. It really does work better than the sifter. You can wear your hands out trying to crank that darned sifter, especially if you are more than a little arthritic. (Yuck, I'm not liking getting older...)
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