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Cat Forum / Cat Anecdotes / June 2006Recipe Request
All I ever eat are "Lean Cuisine" meals (mostly because I'm too lazy to cook low-calorie, low-fat meals that taste good), and there is one, "Chicken Fettuccini With Caramelized Apples" that I buy almost exclusive for the Caramelized Apples. I'd love to be able to make those myself, but wouldn't be able to eat something high in sugar (and all the recipes I've seen for it are almost all sugar). I'm sure Lean Cuisine manages to do it without a lot of sugar or it wouldn't be as low in calories as it is. Does anyone out there have a good recipe for Caramelized Apples that doesn't call for lots of sugar (or that can have a sugar substitute instead)?  SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ > Does anyone out there have a good recipe for Caramelized Apples that > doesn't call for lots of sugar (or that can have a sugar substitute > instead)? Try substituting barley malt syrup (tastes like brown sugar but isn't nearly as concentrated, sugar-wise) for the brown sugar. http://www.edenfoods.com/store/product_info.php?products_id=104050 A small amount of salt and lemon juice helps bring out the natural sweetness of apples. I haven't tried this Lean C. meal, but I assume you won't be using whole apples and baking will be involved, so apply the lemon/salt mixture to the chopped apples first, then add the barley malt syrup, prior to baking. HTH >> Does anyone out there have a good recipe for Caramelized Apples that >> doesn't call for lots of sugar (or that can have a sugar substitute [quoted text clipped - 12 lines] > > HTH Thanks, I'll have to give that a try. SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ > (and all the recipes I've seen for it are almost all sugar). I'm > sure Lean Cuisine manages to do it without a lot of sugar or it > wouldn't be as low in calories as it is. Lori, I wouldn't be too sure about that. Sugar is pretty low in calories. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >> (and all the recipes I've seen for it are almost all sugar). I'm >> sure Lean Cuisine manages to do it without a lot of sugar or it >> wouldn't be as low in calories as it is. > > Lori, I wouldn't be too sure about that. Sugar is pretty low in > calories. *REALLY*!!????? I never knew that. I was partly going by my reaction to sugar (which these dinners don't give me) - being gawd-awful sick. But I truly didn't know that sugar was low in calories. SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ >>> (and all the recipes I've seen for it are almost all sugar). I'm >>> sure Lean Cuisine manages to do it without a lot of sugar or it [quoted text clipped - 6 lines] >sugar (which these dinners don't give me) - being gawd-awful sick. But I >truly didn't know that sugar was low in calories. Check the label on the box. As I recall, all Lean Cuisine meals include the number of grams of sugar in the meal. SignatureJohn F. Eldredge -- john@jfeldredge.com PGP key available from http://pgp.mit.edu "Reserve your right to think, for even to think wrongly is better than not to think at all." -- Hypatia of Alexandria >> (and all the recipes I've seen for it are almost all sugar). I'm >> sure Lean Cuisine manages to do it without a lot of sugar or it >> wouldn't be as low in calories as it is. > > Lori, I wouldn't be too sure about that. Sugar is pretty low in > calories. Ah, I found the calorie content of sugar: Sugar (Serving size) Calories Table Sugar, 1 level teaspoon (4g) 15 Table Sugar, 1 heaped teaspoon (6g) 25 Table Sugar, 1 cup 770 And all the recipes I found called for 2 cups of sugar. Since I'm on a 1200 calorie a day diet (when I bicycle for 1 hour a day, less if I don't), this wouldn't work for me (no, I *can't* eat just a little! ;>). I like things *sweet*! I use Splenda in my coffee, but I put in *three tablespoons* before it's sweet enough for me (that's 0 calories for Splenda, but would be 225 calories for sugar!!!) :-0 SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ >>> (and all the recipes I've seen for it are almost all sugar). I'm >>> sure Lean Cuisine manages to do it without a lot of sugar or it [quoted text clipped - 16 lines] > in *three tablespoons* before it's sweet enough for me (that's 0 > calories for Splenda, but would be 225 calories for sugar!!!) :-0 I used to take sugar in my tea and coffee. I gave it up when I was around 16. It only took 2 weeks or so to lose the taste for it. I can tell now if someone has used a spoon that has had sugar on it recently to stir my drink. Ugh. I cannot eat chocolate, cakes or biscuits any more nor any desserts. Too sweet. Tweed > I used to take sugar in my tea and coffee. I gave it up when I was around > 16. It only took 2 weeks or so to lose the taste for it. > I can tell now if someone has used a spoon that has had sugar on it > recently to stir my drink. Ugh. > I cannot eat chocolate, cakes or biscuits any more nor any desserts. Too > sweet. I quit sugar around the same age. I can handle grain syrups (except corn) in small amounts, but those artificial sweeteners I wouldn't touch with a 100' pole. They're 1000s of times sweeter than white sugar. I once accidentally ingested a bit of aspartame, and the next morning I felt like I was gonna turn inside out. Never again! > >>> (and all the recipes I've seen for it are almost all sugar). I'm > >>> sure Lean Cuisine manages to do it without a lot of sugar or it [quoted text clipped - 25 lines] > > Tweed Different people have different reactions to that. During World War II, when sugar was rationed, both my parents had to stop using sugar in their coffee. My mother just drank it without sugar, and soon got used to it. My Dad never did, and used saccharine until sugar was plentiful again, when he went back to it. Joy Ever tried using honey from a whole market natural sugars not processed sugars ones I use it in my tea or coffee unique taste but heck of alot better than sugar. Every type of honey has a different taste >> >>> (and all the recipes I've seen for it are almost all sugar). I'm >> >>> sure Lean Cuisine manages to do it without a lot of sugar or it [quoted text clipped - 38 lines] > > Joy > Ever tried using honey from a whole market natural sugars not processed > sugars ones > I use it in my tea or coffee unique taste but heck of alot better than > sugar. Every type of honey has a different taste We use honey to sweeten many things because we have so much of it. But it's an acquired taste; I didn't like it so much at first, but now some things I prefer to sweeten with honey, like oatmeal. I don't like clover honey much. I have two 5-gallon buckets of raw honey & comb in the kitchen staring at me right now that need to be processed and put in jars. And we don't rob the hives fully until fall. Luckily it's very easy to give away. Sherry > Ever tried using honey from a whole market natural sugars not > processed sugars ones I use it in my tea or coffee unique taste but > heck of alot better than sugar. Every type of honey has a different > taste I had barley honey once. Really yummy and rich. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >>>> (and all the recipes I've seen for it are almost all sugar). I'm >>>> sure Lean Cuisine manages to do it without a lot of sugar or it [quoted text clipped - 26 lines] > > Tweed I don't know if you remember the sugar shortage, I think it was arround 1974. Before that I used to take three spoons in my tea, during the shortage I cut down to make it last. At the end I was taking half a spoon, I kept this up for a copule of years. Then I thought there was little point in taking that much so I gave it up altogether. Now if someone put just a few grains in ½ pint of tea, I'd taste it. SignatureAdrian (Owned by Snoopy and Bagheera) Cats leave pawprints on your heart. http://community.webshots.com/user/clowderuk > >> And all the recipes I found called for 2 cups of sugar. Since I'm on > >> a 1200 calorie a day diet (when I bicycle for 1 hour a day, less if I > >> don't), this wouldn't work for me (no, I *can't* eat just a little! > >> ;>). I like things *sweet*! I use Splenda in my coffee, but I put > >> in *three tablespoons* before it's sweet enough for me (that's 0 > >> calories for Splenda, but would be 225 calories for sugar!!!) :-0 I do not know how you do this. I am trying to keep myself at 1800 calories a day, and find myself hungry a lot, despite eating several bowls of lettuce and carrots each day. Eating between 1800-2000 calories a day and getting 1/2 hour of exercise most days has me staying at the same weight. I wish I could lose my extra 10-15 pounds, but I get lightheaded and occasionally pass out as it is--when that happens, I /have/ to eat, even if I break 1800. My high school days seemed to never have enough food. I could have three full meals plus side salad and soup AND after school snack AND a 2L of pop and whole bag of chips, and I would LOSE weight anyway if I were doing anything strenuous. --Fil >> >> And all the recipes I found called for 2 cups of sugar. Since >> >> I'm on a 1200 calorie a day diet (when I bicycle for 1 hour a [quoted text clipped - 7 lines] > calories a day, and find myself hungry a lot, despite eating several > bowls of lettuce and carrots each day. IIRC Lori is lighter than you, and also, she has metabolic issues leading to the 1200. > Eating between 1800-2000 calories a day and getting 1/2 hour of > exercise most days has me staying at the same weight. I wish I > could lose my extra 10-15 pounds, but I get lightheaded and > occasionally pass out as it is--when that happens, I /have/ to eat, > even if I break 1800. I wouldn't mess with that. However ... have you tried looking at the glycemic index of your foods? I have some idea that you're less likely to get lightheaded and such if you eat low-GI (I think that's the direction; whichever one digests more slowly) foods. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >>> >> And all the recipes I found called for 2 cups of sugar. Since >>> >> I'm on a 1200 calorie a day diet (when I bicycle for 1 hour a [quoted text clipped - 10 lines] > IIRC Lori is lighter than you, and also, she has metabolic issues > leading to the 1200. Yeah, it's perverse, but the more weight you lose, the less you need to eat in order to just keep from gaining it back. It takes a certain amount of calories to move around a certain amount of mass - the less mass the few calories needed to move it. and I never could use the excuse of being "big-boned" to account for some of my weight - I have "itty bitty birdy bones" (according to Ben) that weigh very little. When I was 240 I needed twice as much calories as I do now just to stay the same weight - so I'm eating less than half of what I used to without losing any more weight. SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ > I don't know if you remember the sugar shortage, I think it was arround > 1974. Before that I used to take three spoons in my tea, during the shortage > I cut down to make it last. I remember that! Mum made us use saccharine tablets instead of sugar. For a time, I actually liked the taste of saccharine so much I would eat the tablets (WEIRD) but I never liked it in tea or coffee and so I stopped using them for that after a few months and found then that when sugar was no longer in short supply, I couldn't stand the taste of it. Since then I've never taken suagr in hot drinks, don't have it in the house and regard it as one of my few healthy habits Lesley Slave of the Fabulous Furballs >>>>> (and all the recipes I've seen for it are almost all sugar). I'm >>>>> sure Lean Cuisine manages to do it without a lot of sugar or it [quoted text clipped - 35 lines] > altogether. Now if someone put just a few grains in ½ pint of tea, > I'd taste it. I have to have 1 teaspoon of sugar in my tea, hate it without any sweetener. But if I make a whole 2 litre kettle of tea, I use 2 packets of splenda and that's ok. I used to use sugar in my coffee, but after meeting Dennis, got tired of him going "eeewwww" every time I put the sugar in, so tried it without. Now I never put sugar in my coffee, I like it fine without. But I still need something in tea. SignatureBritta Purring is an automatic safety valve device for dealing with happiness overflow. Check out pictures of Vino at: http://photos.yahoo.com/badwilson click on the Vino album >>>>>> (and all the recipes I've seen for it are almost all sugar). I'm >>>>>> sure Lean Cuisine manages to do it without a lot of sugar or it [quoted text clipped - 43 lines] > without. Now I never put sugar in my coffee, I like it fine without. > But I still need something in tea. I'm surprised, I've known several people that don't take it it tea but do in coffee, they say coffee's more bitter. SignatureAdrian (Owned by Snoopy and Bagheera) Cats leave pawprints on your heart. http://community.webshots.com/user/clowderuk >>>>>>> (and all the recipes I've seen for it are almost all sugar). >>>>>>> I'm sure Lean Cuisine manages to do it without a lot of sugar [quoted text clipped - 46 lines] > I'm surprised, I've known several people that don't take it it tea > but do in coffee, they say coffee's more bitter. I don't think it's the bitterness for me. I just think that tea doesn't taste like all that much, whereas coffee has a much stronger flavour on it's own. SignatureBritta Purring is an automatic safety valve device for dealing with happiness overflow. Check out pictures of Vino at: http://photos.yahoo.com/badwilson click on the Vino album >>>>>>>> (and all the recipes I've seen for it are almost all sugar). >>>>>>>> I'm sure Lean Cuisine manages to do it without a lot of sugar [quoted text clipped - 50 lines] > taste like all that much, whereas coffee has a much stronger flavour on > it's own. My problem is that I don't like the taste of coffee - it's way too bitter for me - I only drink it to calm me down so I have to hide the taste with tons of sweetner. SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ >>>> I have to have 1 teaspoon of sugar in my tea, hate it without any >>>> sweetener. But if I make a whole 2 litre kettle of tea, I use 2 [quoted text clipped - 14 lines] > bitter for me - I only drink it to calm me down so I have to hide the > taste with tons of sweetner. We recently got a cappucino maker and it's a huge difference in how good the coffee is. Our old coffee maker made good hot coffee in Thailand, but over here, where it's real cold in the house in the morning, made lukewarm, crappy coffee. It had to go. I have now mastered the art of the microbubble in steaming the milk. Mmmmm! My next goal is to get the hang of the "latte art" where you make a little leaf with the foam and the coffee while pouring the steamed milk into the shot of espresso. Yeah, ok, I have a lot of time on my hands. But I'm chalking this up to work related skills since I also make cappucinos at work now ;-) SignatureBritta Purring is an automatic safety valve device for dealing with happiness overflow. Check out pictures of Vino at: http://photos.yahoo.com/badwilson click on the Vino album >>>>> I have to have 1 teaspoon of sugar in my tea, hate it without any >>>>> sweetener. But if I make a whole 2 litre kettle of tea, I use 2 [quoted text clipped - 25 lines] > Yeah, ok, I have a lot of time on my hands. But I'm chalking this up to > work related skills since I also make cappucinos at work now ;-) We have and inexpensive (*cough*cheap*cough*) cappucino maker (a "Mr. Coffee"), but as long as you get good, whole-bean coffee it amkes excellent cappucino's. I like them because the caffeine is more concentrated, but I still have to pour tons of sweetner into it. ;> SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ >We have and inexpensive (*cough*cheap*cough*) cappucino maker (a "Mr. >Coffee"), but as long as you get good, whole-bean coffee it amkes excellent >cappucino's. I like them because the caffeine is more concentrated, but I >still have to pour tons of sweetner into it. ;> Psst Catnipped! If you can stand both the pink and blue sweeteners, I've discovered that one pink and one blue together are sweeter than two of either. At least, it works for me. (pink = Sweet N Low, blue = Equal) Jane - owned and operated by Princess Rita >>We have and inexpensive (*cough*cheap*cough*) cappucino maker (a "Mr. >>Coffee"), but as long as you get good, whole-bean coffee it amkes [quoted text clipped - 7 lines] > that one pink and one blue together are sweeter than two of either. > At least, it works for me. Huh! I'll have to try that. One odd thing that I've noticed, if you use *too much* Splenda it loses its sweetness! SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ > (pink = Sweet N Low, blue = Equal) > Jane > - owned and operated by Princess Rita . > My problem is that I don't like the taste of coffee - it's way too bitter > for me - I only drink it to calm me down so I have to hide the taste with > tons of sweetner. Human behavior sure is interesting isn't it. Coffee to calm down. And yes I know it works. Kind of like Ritalin for grownups. Jo > . >> [quoted text clipped - 7 lines] > > Jo Yep, exactly - I have ADHD. I learned, when my two ADHD children were very young, how to control it with diet alone. SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ >>> I'm surprised, I've known several people that don't take it it tea >>> but do in coffee, they say coffee's more bitter. [quoted text clipped - 6 lines] >for me - I only drink it to calm me down so I have to hide the taste with >tons of sweetner. Coffee is foul stuff. If you don't even like it, then why put it in the cup at all? There are plenty of other things that you can use to make a warm soothing drink. My aunt went on a health kick and all she'd drink was hot water... seems nuts to me, but it made her happy. I prefer caffeine-free herbal tea, especially lemon tea. >>My problem is that I don't like the taste of coffee - it's way too bitter >>for me - I only drink it to calm me down so I have to hide the taste with [quoted text clipped - 5 lines] >she'd drink was hot water... seems nuts to me, but it made her happy. >I prefer caffeine-free herbal tea, especially lemon tea. I went through 16 years of night shift without coffee. Never liked it. Then I started day shift, and thought I'd try it, and I realized that it wasn't COFFEE I disliked - it was BAD COFFEE. Ah-ha! So I taught myself how to make good coffee. However, I still like it heavily doctored with lots of sweetener and creamer, so it's sortof like hot melted coffee ice cream. I need the kick in the morning to get me going. Jane - owned and operated by Princess Rita >>> (and all the recipes I've seen for it are almost all sugar). I'm >>> sure Lean Cuisine manages to do it without a lot of sugar or it [quoted text clipped - 16 lines] > before it's sweet enough for me (that's 0 calories for Splenda, but would be > 225 calories for sugar!!!) :-0 Doh. Sorry, I screwed up a bit. What I was thinking was, relatively speaking, sugar is low in calories -- you can eat a lot more sugar than fat, for example, and consume the same amount of calories. Looks like fat is 9 calories per gram, so about twice as many calories as sugar. You're right; in baking amounts, it's still significant. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >I like things >*sweet*! I use Splenda in my coffee, but I put in *three tablespoons* >before it's sweet enough for me (that's 0 calories for Splenda, but would be >225 calories for sugar!!!) :-0 I don't know how many of the "zero calorie" packets you use each day so this may not matter much to you, but they're not really zero calorie. Each packet contains .9gm carb and 4 calories. Per the screwy labeling laws in the US, they can label it as 0 calorie since it's under five. One cup of the granular Splenda has 96 calories. Still not close to sugar, but enough that some people keep track of those calories. L. >>I like things >>*sweet*! I use Splenda in my coffee, but I put in *three tablespoons* [quoted text clipped - 10 lines] > > L. Whoa! I didn't know that - yes, I do eat enough of the stuff to make a difference!! SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ > "Lorraine" <remtoxicvapor@remyahoo.com> wrote in message >> [quoted text clipped - 10 lines] > Whoa! I didn't know that - yes, I do eat enough of the stuff to > make a difference!! Someone also told me that calorie labels are typically within 20% ... so realistically there's probably 20% more than whatever is listed. I don't recall the explanation, though, and I'm currently kind of lightheaded from the day-before-the-test regime, so I don't feel like looking it up .. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >>> (and all the recipes I've seen for it are almost all sugar). I'm >>> sure Lean Cuisine manages to do it without a lot of sugar or it [quoted text clipped - 16 lines] >before it's sweet enough for me (that's 0 calories for Splenda, but would be >225 calories for sugar!!!) :-0 Catnipped, caramalised apples made with two CUPS of sugar would be utterly inedible! I made them with half a cup and it was too sweet... when I made them with a TABLESPOON of sugar and some raisins they came out perfect. The apple is supposed to be the dominant flavour, not the sugar. You really need sugar for the caramalisation to take place, but when it was done you could add some splenda if you wanted it sweeter. > All I ever eat are "Lean Cuisine" meals (mostly because I'm too lazy to > cook low-calorie, low-fat meals that taste good), and there is one, [quoted text clipped - 7 lines] > doesn't call for lots of sugar (or that can have a sugar substitute > instead)? I'd guess there is enough sugar in a lot of apples to caramelize just by baking. A lot of times I'll peel and slice apples like I was going to bake a pie and just put them in a baking dish with a bit of apple pie seasoning, a tiny bit of salt and some sprinkled on Splenda if the apples are tart. I use the brown sugar splenda for this if I have it around. Then I bake them kind of slow (maybe 325) and stir once in a while to keep the top moist and keep an eye on them cause I really don't know how long they take to get done. Jo >> All I ever eat are "Lean Cuisine" meals (mostly because I'm too lazy to >> cook low-calorie, low-fat meals that taste good), and there is one, [quoted text clipped - 19 lines] > > Jo Wow! First of all, I didn't know they made brown sugar Splenda!! Second, I didn't think about baking the apples - all the recipes I had said to caramelize the sugar in a saucepan then add the apples. I will definitely try this, it sounds like it would work better than the recipes I found, thanks!! SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ >> I'd guess there is enough sugar in a lot of apples to caramelize just by >> baking. A lot of times I'll peel and slice apples like I was going to [quoted text clipped - 12 lines] >try this, it sounds like it would work better than the recipes I found, >thanks!! Ewww, ick! (sugar syrup with apples...) The way I made fried apples was to peel and slice the apples and put them in a frying pan with some lemon juice and a very little water. When they were starting to soften up I added a couple of teaspoons of brown sugar and half a cup of raisins. Continue frying until the apples are soft and browned and all the liquid is gone. Yum! > I didn't know they made brown sugar Splenda!! Yes, I have some, too. But it tastes horrible, IMO. Really, really bad. I have yet to try it in baking - the weird chemical taste might not be quite so obvious there. Joyce > > I didn't know they made brown sugar Splenda!! > > Yes, I have some, too. But it tastes horrible, IMO. Really, really > bad. I have yet to try it in baking - the weird chemical taste might > not be quite so obvious there. Given that 'Nipped likes the regular Splenda, that probably won't bother here for the brown sugar version, right? Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > > > I didn't know they made brown sugar Splenda!! > > > > Yes, I have some, too. But it tastes horrible, IMO. Really, really > > bad. I have yet to try it in baking - the weird chemical taste might > > not be quite so obvious there. > Given that 'Nipped likes the regular Splenda, that probably won't > bother here for the brown sugar version, right? I don't mind the regular Splenda, either. I don't use it that much at home, because I have stevia for things like lemonade and yogurt. But if I'm not at home, and Splenda's what's available, I'll use it. It's OK. No, this Splenda brown sugar really tasted weird. I had bought it to try it in baking. Maybe there was something wrong with that package. Joyce > > > > I didn't know they made brown sugar Splenda!! > > > [quoted text clipped - 14 lines] > > Joyce Even though I like Splenda, it still makes me a bit nervous eating it because of the way they make it (with bleach!). I've never tried the brown sugar version, but I might for the caramelized apples (using only a bit as the recipes here have given me some good tips for low-sugar versions). SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ >Even though I like Splenda, it still makes me a bit nervous eating it >because of the way they make it (with bleach!). I've never tried the brown >sugar version, but I might for the caramelized apples (using only a bit as >the recipes here have given me some good tips for low-sugar versions). Bleach is perfectly edible. It doesn't *taste* good, and it's not recommended as a good diet, but it won't kill you. A drop or two of regular bleach added to the pot used to be the recommended way to 'purify' drinking water from questionable sources. (says the old Scout from WAY back) Jane - owned and operated by Princess Rita > Bleach is perfectly edible. It doesn't *taste* good, and it's not > recommended as a good diet, but it won't kill you. Actually, it can. Bleach is a very strong oxidizer (sp?) and will destroy organic material on contact. :) > A drop or two of regular bleach added to the pot used to be the recommended > way to 'purify' drinking water from questionable sources. Yes, and the way it does it is by destroying all organic matter suspended in the water. Cheers. Victor SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com > > Bleach is perfectly edible. It doesn't *taste* good, and it's not > > recommended as a good diet, but it won't kill you. > Actually, it can. Bleach is a very strong oxidizer (sp?) and will > destroy organic material on contact. :) I thought bleach was poison! Maybe in large enough doses. Lord knows I've swallowed enough water in public swimming pools and lived to tell the tale. :) Joyce > > > Bleach is perfectly edible. It doesn't *taste* good, and it's not > > > recommended as a good diet, but it won't kill you. [quoted text clipped - 7 lines] > > Joyce If you're swallowing water in public swimming pools then chlorine is the last thing you need to be worried about consuming! ;> SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ > Bleach is perfectly edible. Bleach, aka chloride of lime, straight from the bottle is pretty corrosive. Not recommended. >> Bleach is perfectly edible. > >Bleach, aka chloride of lime, straight from the bottle is pretty >corrosive. Not recommended. As with many substances, the dosage makes a big difference. Chlorine gas, used by many municipal water systems to sterilize drinking water, is corrosive and poisonous in higher concentrations, yet safe at the dosage you encounter it in drinking water. SignatureJohn F. Eldredge -- john@jfeldredge.com PGP key available from http://pgp.mit.edu "Reserve your right to think, for even to think wrongly is better than not to think at all." -- Hypatia of Alexandria > > > > I didn't know they made brown sugar Splenda!! > > > [quoted text clipped - 14 lines] > > Joyce I agree, the brown splenda does have an odd flavor if you taste it. But that doesn't seem to carry over to things you put it in or on. I like it on oatmeal for example. But now I'm off to find some sugar free caramel syrup. Jo >I agree, the brown splenda does have an odd flavor if you taste it. But >that doesn't seem to carry over to things you put it in or on. I like it on >oatmeal for example. But now I'm off to find some sugar free caramel syrup. I have sugar-free honey in my cupboard. I got it from http://www.sugarlessshop.com/ Actually, I live near there, so I just picked it up. It's straight malitol syrup, complete with all of the usual gastro-intestinal side effects in large doses. However, it tastes great (to me) and I use it in my oatmeal or on pancakes. Yeah, pancakes are carbs, but why double the damage when I can just cover for the pancakes with sugarfree syrup? It comes in honey or vanilla flavor. I've had both. Get the honey. www.perfectlysweet.com also has a great selection. Oh....the sugarfree syrup is not recommended for weight-loss. It's actually got more calories than the regular stuff, but it doesn't drive up the blood sugar on us diabetics. That's why we use it. Jane - owned and operated by Princess Rita > I'd guess there is enough sugar in a lot of apples to caramelize just > by baking. A lot of times I'll peel and slice apples like I was going [quoted text clipped - 4 lines] > while to keep the top moist and keep an eye on them cause I really > don't know how long they take to get done. Yeah, I was going to say to start with stewed apples, and go from there with the sweetener of choice. The apples themselves have quite a bit of sugar, and I *think* they will caramelize, but I give no guarantees. Chak SignatureUncoerced, unbribed and unbought, humanity will move toward the light. --Alice Hubbard >All I ever eat are "Lean Cuisine" meals (mostly because I'm too lazy to cook >low-calorie, low-fat meals that taste good), and there is one, "Chicken [quoted text clipped - 6 lines] >Does anyone out there have a good recipe for Caramelized Apples that doesn't >call for lots of sugar (or that can have a sugar substitute instead)? Try baking the slices with a little sugar free pancake syrup. or Use Da Vinci Sugar Free Caramel Syrup. Torani also makes a sugar-free Caramel syrup. Randy >>All I ever eat are "Lean Cuisine" meals (mostly because I'm too lazy to >>cook [quoted text clipped - 20 lines] > > Randy Thanks! I've never heard of those - I'll have to try them. SignatureHugs, CatNipped See all my masters at: http://www.PossiblePlaces.com/CatNipped/ >>All I ever eat are "Lean Cuisine" meals (mostly because I'm too lazy to >>cook [quoted text clipped - 20 lines] > > Randy Now that sounds good! Jo |
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