Hi all,
My sis made a Gluten Free Pantry brand
cranberry citrus cake, and threw some walnuts in for good measure. She had to use Egg Replacer due to our mutual egg white problem, but you couldn't even tell was Egg Replacer. I really liked the added touch of the walnuts. Only problem was it just wasn't BIG enough!
For Christmas, her mil had prepared a "cobbler" that was really like an Apple Betty type desert. The pastry part of it was made with tapioca flour, and the filling consisted of cranberries, and several different kinds of apples because she had a few varieties already on hand. Forget the rest, but it was tart and tasty, and a nice surprise.
Sis's mil made the mistake of placing the desert too close to my mother!!! She got a kick out of watching her spoon up her own second helping to put it onto her desert plate -- she did it without even making a mess!. You can really tell when she's enjoying something!
The mil said that by itself, the tapioca stuff didn't taste good, but when you put it with the filling, that all changed.
This was a combination of two recipes she found and just threw em together so that it would be safe for Sis, and myself, and for the gluten part, Mom. This is a good way to come up with good cooking ideas...to combine recipes, regardless of what one's dietary needs are.
By the way, Sis got a new B. Hagmann (sp) book. Think it's the second one of her gf books, and a revised edition -- it's the one with the green on the side where the binding is, should you see a copy someplace.
I've not as yet had a chance to glance through that one. I'm sure that lots of the recipes there have eggs or dietary yeast, but by now, we've pretty much figured out how to work around things like that or just look for something else.
Sis's sil also did a great job fixing veggies and picking out a turkey that was gf and they brined it in that Imagine brand chicken broth that's also supposed to be ok. I could eat everything but the dressing and gravy, rolls, and congealed salad, and of course the coconut cake that her mil brought. The veggies were wonderful, and the turkey was good as well.
I have a raw ham that I got for Christmas last week that is free of everything but sodium nitrites and nitrates, etc., so I decided to soak it in water overnight, to see if that would help reduce the saltiness and of course that nitrogen stuff. Sure hope it doesn't ruin the taste, but the directions stated that you can do that if you desire a less strong flavor, so thought it could serve my purpose as well.
What's the maximum temperature that those of you who cook big hams set the dial, and for how long? This one came with a clear baking bag with a tag to tie it up with, so I decided I'd just put the ham in there, and fill it up with water, and set the whole thing in a baking pan, and then in the frig to soak tonight. Some time tomorrow, I HOPE, I'll cook the thing for several hours, the last 30 minutes or so, the gf, etc., glaze goes on it.
This may sound really dumb, but how can I tell for sure that this thing's really done, and not overcooked? I know that often there can be variations in how evenly stoves cook things like this, so wanted to find a fairly accurate method. I do have a little meat thermometer, so should I just poke it in around the center all the way around, and assume it's done if the temp comes up to the "safe" temp? May I cook it just a little bit higher, just for a safety margin, or would that ruin the thing for sure? I'd also like to cook it just a few minutes longer -- another insurance thing.
Have any of you ever had to have the door to an old stove fixed? One of the screws has come outside of the inside of the door, and I can't get to it, so have just been lifting up on the handle a little bit, and the door stays put just leaning on the bottom rim. I've cooked things in there before, and the internal food temps seemed to reach the desired temperature, so that's a good thing.
This is a Clifty Farms Ham from Tennessee, by the way. Think it's an old company.
Will let you know how we like it the way I fixed it.
Yours, Luce
Good cake! Good cobbler! Ham cooking questions?
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
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kate_ce1995
- Rockhopper Penguin
- Posts: 1321
- Joined: Wed May 25, 2005 5:53 pm
- Location: Vermont
Luce,
That desert with the pastry, cranberries and apples sounds delicious! I'd love to have the recipie.
As for the ham, I don't think I've ever cooked a non-precooked before. But those get done at 325 for about 20 minutes per pound. I forget the temp, but I think its about 160 F. We had a ham for Christmas...run of the mill from the grocery store, and it was really nice. Much less salty than some hams.
Katy
That desert with the pastry, cranberries and apples sounds delicious! I'd love to have the recipie.
As for the ham, I don't think I've ever cooked a non-precooked before. But those get done at 325 for about 20 minutes per pound. I forget the temp, but I think its about 160 F. We had a ham for Christmas...run of the mill from the grocery store, and it was really nice. Much less salty than some hams.
Katy
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MaggieRedwings
- King Penguin
- Posts: 3865
- Joined: Tue May 31, 2005 3:16 am
- Location: SE Pennsylvania
Hi Luce,
I'd love to have that recipe too. That's one thing I really miss - cobbler. Am not a ham expert, but maybe if you just google your question, you'll get a million websites to sift thru. LOL!
Love,
Polly
Love,
Polly
I'd love to have that recipe too. That's one thing I really miss - cobbler. Am not a ham expert, but maybe if you just google your question, you'll get a million websites to sift thru. LOL!
Love,
Polly
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Katie, Maggie, and Polly,
You must like really TART things, then. Guess you could add a little more sweetner to taste than the cook did if you like things sweeter.
Anyway, I'll ask Sis's mil as soon as possible, but in case I get distracted with some things that are going on around here right now, please feel free to give me a friendly nudge as a reminder, ok.
Katie, that's what my meat thermometer said, so must be cooked well enough. I did add a little time to the end of it not only for reassure, but also, to make up for the time I had it out to baste it. Took little samples of it while hot, and it was quite tasty, but still pretty salty, so easy does it -- will just have to spread it out. Should be good for NY's with some bep's, onions, and Buddies sauer kraut.
Polly, do you have any particular proportions of maple syrup and carraway seeds in the way you like your sauer kraut?
Don't remember any specifics, but think it'll have to be "doctored" before I can eat it. That stuff's mighty potent!
To go with all that, guess I'll have to get my sister's allergen-free recipe as she said that by itself, it tasted better than the dressing she made out of it. Should go well with the other foods, and if the tomatoes hold up, will have those as well. (I'll probably only be able to stand this combination one day a year. Ha!)
Oh, and Polly, do you toast the carraway seeds or grind them up or anything first?
Yep, Christmas turned out fine. Don't think the fear of my sister's biopsy had quite hit me yet as Mom was keeping me sooo busy since I'd had to stop her medication due to the rash.
Sure hope I can get that recipe for you soon, and get it posted after that.
Yours, Luce
You must like really TART things, then. Guess you could add a little more sweetner to taste than the cook did if you like things sweeter.
Anyway, I'll ask Sis's mil as soon as possible, but in case I get distracted with some things that are going on around here right now, please feel free to give me a friendly nudge as a reminder, ok.
Katie, that's what my meat thermometer said, so must be cooked well enough. I did add a little time to the end of it not only for reassure, but also, to make up for the time I had it out to baste it. Took little samples of it while hot, and it was quite tasty, but still pretty salty, so easy does it -- will just have to spread it out. Should be good for NY's with some bep's, onions, and Buddies sauer kraut.
Polly, do you have any particular proportions of maple syrup and carraway seeds in the way you like your sauer kraut?
Don't remember any specifics, but think it'll have to be "doctored" before I can eat it. That stuff's mighty potent!
To go with all that, guess I'll have to get my sister's allergen-free recipe as she said that by itself, it tasted better than the dressing she made out of it. Should go well with the other foods, and if the tomatoes hold up, will have those as well. (I'll probably only be able to stand this combination one day a year. Ha!)
Oh, and Polly, do you toast the carraway seeds or grind them up or anything first?
Yep, Christmas turned out fine. Don't think the fear of my sister's biopsy had quite hit me yet as Mom was keeping me sooo busy since I'd had to stop her medication due to the rash.
Sure hope I can get that recipe for you soon, and get it posted after that.
Yours, Luce
Watch the sodium and sodium NITRITES. Ham was STILL too salty after soaking in water. Really have been just having small amounts, sorta like after each meal, but this preservative must collect in one's system cause this morning, woke up with my first migraine since going gf over two years ago (that Thanksgiving of '03).
Sooo, now what do I do with the ham?
On the other hand, I really need to check into the capsules that some of my supplements are in, and also, about the Whole Foods "homemade" type marshmellows as some or most of these have sulfites in em. Had a few of those big marshmellows yesterday as well as tater chips, and a couple of capsules just before bedtime. Probably should've had em with a big meal insteada just snacks.
Did so wanna flavor the bep's Sunday with at least a little ham. Could be that the salt load was just too much and had built up over so many days whereas if I just eat a little every few days, it wouldn't bother me. Hmm.
Here again, was going to have a little Buddies sauerkraut for NY's meal, but it's probably got sulfites galore as well.
Wonder if I'm not also intolerant or sensitive of one or more of these 'ites??
Anyone else ever reacted in any way to sulfites or nitrites? I think that last time I ate a salad pepper from one of those jars like one finds at the grocery, I had a faint feeling like any more would give me a bonefided migraine, so just quite eating any of those. Sure enough, read on the bottle that they contained one of these preservativesI never ate more than one or two, and that wasn't all that frequent.
Scary business, isn't it?
Does anyone know if there are more widely used tests for these additives, say at allergists' offices? This is something I'd just like to double check. This is why I avoid cooking too often with liquid condiments that commonly have these additives or in which they occur naturally, and why I don't cook with wines, although I may infrequently resort to using a vinegar made from a wine.
Wow, getting verrrry sleepy.
Good night! Yours, Luce
Sooo, now what do I do with the ham?
On the other hand, I really need to check into the capsules that some of my supplements are in, and also, about the Whole Foods "homemade" type marshmellows as some or most of these have sulfites in em. Had a few of those big marshmellows yesterday as well as tater chips, and a couple of capsules just before bedtime. Probably should've had em with a big meal insteada just snacks.
Did so wanna flavor the bep's Sunday with at least a little ham. Could be that the salt load was just too much and had built up over so many days whereas if I just eat a little every few days, it wouldn't bother me. Hmm.
Here again, was going to have a little Buddies sauerkraut for NY's meal, but it's probably got sulfites galore as well.
Wonder if I'm not also intolerant or sensitive of one or more of these 'ites??
Anyone else ever reacted in any way to sulfites or nitrites? I think that last time I ate a salad pepper from one of those jars like one finds at the grocery, I had a faint feeling like any more would give me a bonefided migraine, so just quite eating any of those. Sure enough, read on the bottle that they contained one of these preservativesI never ate more than one or two, and that wasn't all that frequent.
Scary business, isn't it?
Does anyone know if there are more widely used tests for these additives, say at allergists' offices? This is something I'd just like to double check. This is why I avoid cooking too often with liquid condiments that commonly have these additives or in which they occur naturally, and why I don't cook with wines, although I may infrequently resort to using a vinegar made from a wine.
Wow, getting verrrry sleepy.
Good night! Yours, Luce
Hi Luce,
Sorry you're having a reaction. Hard to know just what it is. Marsha is the expert on sulfites - why don't you PM her? Hope all goes well for your sis next week.
In response to your earlier caraway seed questions, I add enough to the sauerkraut that you actually notice them! Not very helpful, I know. I think you can use a few tsps. I can't remember what else had caraway seeds in it when we were younger. For maple syrup, it's probably about a Tbsp. or so.
Love,
Polly
Sorry you're having a reaction. Hard to know just what it is. Marsha is the expert on sulfites - why don't you PM her? Hope all goes well for your sis next week.
In response to your earlier caraway seed questions, I add enough to the sauerkraut that you actually notice them! Not very helpful, I know. I think you can use a few tsps. I can't remember what else had caraway seeds in it when we were younger. For maple syrup, it's probably about a Tbsp. or so.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Thanks, Polly, I'll use your guidelines as stated. Think I may just add and taste as I go along, cause it's just going to be the two of us for New Year's dinner. Won't be fixing a very large amount of the cabbage due to the sulfites that might be in those, so will just leave the rest in the jar.
Also, I'm thinking about just using a little ham as a condiment after it's been well soaked, and may soak the sauerkraut as well, then I'll try to throw everything together with mostly blackeyed peas in a way that it will be edible. Tradition, ay know! Welp, the peas are a tradition at this house, but we're not to old to start a new one -- cabbage.
Oh yes, I learned lots from Marsha's good posts on sulfites. Don't like the lesson I learned by eating the ham though. Guess I was in denial about that one.
Noticed that, even to the extent of producing a migraine, this preservative didn't bother the stools in the least. Matter-of-fact, they were larger in circumference today, and perfectly normal during the migraine, so I'm still making progress on the M.C.-related side.
Before the gf diet, I had a no. of triggers, but once gf, discovered that I no longer reacted to those things with a migraine, so I have referred to those as "secondary triggers." Now, I realize that other chemical substances, when taken in a large enough amount, at least, act on the brain to set this neurological sequence of events in action. In other words, there must be more than one PRIMARY trigger for the migraines.
This makes sense because I very seldom am exposed to anything with preservatives in it, and probably, even before the diagnosis of M.C. and gf, etc., I didn't eat very much of these preservatives over any short period of time. Occasions when I might've would've been few and far between, but then I was having LOTS and LOTS of increasingly severe migraines up until leaving off gluten, so that would explain why it's taken me so long to discover THIS latest migraine primary trigger.
MSG is probably another one, but I swore off that years ago, unless someone sneaks it into my meals, but we no longer eat at those kinds of places due to other problems getting anything to eat.
Wow, sorry this got so long. Weird thing to do on a New Year's Eve! Wow, just noticed it's a few minutes into the new year. Sure was quiet outside, so guess folks are minding the fireworks ban due to risk of fires with this "tenderbox" we're living in right now.
Thanks for the information.
Yours, Luce
Also, I'm thinking about just using a little ham as a condiment after it's been well soaked, and may soak the sauerkraut as well, then I'll try to throw everything together with mostly blackeyed peas in a way that it will be edible. Tradition, ay know! Welp, the peas are a tradition at this house, but we're not to old to start a new one -- cabbage.
Oh yes, I learned lots from Marsha's good posts on sulfites. Don't like the lesson I learned by eating the ham though. Guess I was in denial about that one.
Noticed that, even to the extent of producing a migraine, this preservative didn't bother the stools in the least. Matter-of-fact, they were larger in circumference today, and perfectly normal during the migraine, so I'm still making progress on the M.C.-related side.
Before the gf diet, I had a no. of triggers, but once gf, discovered that I no longer reacted to those things with a migraine, so I have referred to those as "secondary triggers." Now, I realize that other chemical substances, when taken in a large enough amount, at least, act on the brain to set this neurological sequence of events in action. In other words, there must be more than one PRIMARY trigger for the migraines.
This makes sense because I very seldom am exposed to anything with preservatives in it, and probably, even before the diagnosis of M.C. and gf, etc., I didn't eat very much of these preservatives over any short period of time. Occasions when I might've would've been few and far between, but then I was having LOTS and LOTS of increasingly severe migraines up until leaving off gluten, so that would explain why it's taken me so long to discover THIS latest migraine primary trigger.
MSG is probably another one, but I swore off that years ago, unless someone sneaks it into my meals, but we no longer eat at those kinds of places due to other problems getting anything to eat.
Wow, sorry this got so long. Weird thing to do on a New Year's Eve! Wow, just noticed it's a few minutes into the new year. Sure was quiet outside, so guess folks are minding the fireworks ban due to risk of fires with this "tenderbox" we're living in right now.
Thanks for the information.
Yours, Luce