Posts by robertnoel

I tried Stevia and found it left just as bad an aftertaste as Splenda. Also, I understand you cannot cook with Stevia as it loses its sweetness with prolonged exposure to high temperatures (it's okay in hot drinks).

I have gone back to Aspartame for cold uses and 1/2 Splenda/1/2 sugar  for cooking as they are comparatively less expensive and available in bulk at my regular grocer.  My results are excellent.

I used a rice cooker for years but always had hard overcooked rice in the bottom.  I have since learned from a Puerto Rican cook that the best way to make ANY quantity of fail proof rice is in a spotless regular stainless steel pot as follows:

1. Measure the quantity of rice you want but do not put it in the pot yet.  I find just 3/4 cup is fine for 2 people, but the recipe works with as much or as little rice as you need. Rinse if you prefer.  I do not.

2. Measure double the amount of water into the pot.  Add salt to taste and a little olive oil (or butter for a more American taste), and bring the water to a rapid boil on high.

3. Add the rice to the boiling water and immediate turn down to a medium low heat. Simmer gently in the open pot until the rice rises to the same level as the water.  Turn the rice but be careful not to stir it up too much or it will get sticky.

4. Cover and continue to cook on the lowest possible simmer for about 10 minutes. Then carefully turn the rice once again.

5.  Re-cover and keep on lowest possible heat for at least 5-10 minutes or until required.  Fluff it up gently before serving. If a crust develops on the bottom of the pot do not allow that to mix with the fluffed rice.  That said, if you have turned the rice as indicated, cooked it at a very low temperature after covering the pot, and kept it on the stove for less than 1/2 hour or so you should not have a bottom crust. Inexplicably, many Puerto Ricans like the crust that develops on rice pots left on the stove for hours!

This recipe works for me every time and I have moved my rice cooker out of the kitchen and into long term storage.

I second this request.

Normal bowel movement is MOST DEFINITELY NOT 2-3 TIMES per day.  Some go more often, but once every 1-3 days is just fine.  Please do not harm yourself by taking so-called "bowel cleansers," enemas, softeners or laxatives, etc. to force yourself to go more often than that.  I do not pretend to be the expert; for details please go to the following web site right here on about.com...

http://ibdcrohns.about.com/od/dailylife/a/nor malbm.htm

MAC is little more than a very, very expensive fashion statement. It has the same learning curve and as many problems as any other computer.  And software and hardware upgrades are very, very expensive for the MAC.  You can get a great PC laptop for $500 (you need at least 2 GB of memory) and most of the software you might want can be found for free on the internet if you search around. I know from personal experience of both MAC and PC. Stick with a Windows PC for the lowest cost by far and the greatest compatibility with everything else in the real world.

MAC users tend to be an angry anti-Microsoft cult. I am no fan of Microsoft, but I would rather be in touch with 90% of the world than fashionable.  Like any fashion statement it is a matter of taste and sensibility.

Real Super Low Calorie Pizza  - Makes 10” Pizza to Serve  2 -  260 Calories Per Serving          &nb sp;               &nb sp;       

This makes a  10" very thin crust pizza for two. For 260 calorie per serving Pizza Margherita, top with 1/3 c prego traditional sauce, 1 oz mozarella and 2/3 oz parmesan and basil/oregano. For white pizzas, use sauteed onions & cheeses instead of tomato sauce and omit herbs; or try onions, black olives & feta cheese.

1/2 c flour
1 t yeast
1/2 t sugar
1/4 c water

Combine dry ingredients. Add water and knead well to very soft dough using additional water or flour if needed. Let rise to double and press into 10" round.

For Pizza Margherita: Top with Prego sauce and bake at 450 degrees for 5 minutes. Add cheese and herbs. Bake about 4-5 minutes more until crust brown and cheese melted. Some like it topped with a few fresh basil leaves once out of the oven instead of baked in.

For White Pizza:  Top with grilled onions & cheese instead of sauce and proceed as above.

Combine flours. Cut in shortening with a fork until mixture resembles split peas. Gently toss in water a little at a time until mixture clings together. Do not beat, or knead! You want to preserve the fat clumps. Roll out to fit an 8" pie plate. Bake blind at 450 for 10 minutes to dry it out a bit. Fill and then bake at 450 for 15 mins then 350 for 25 mins more, or as required by your recipe. Be prepared to cover it with foil if anything begins to scorch or burn.

I don't know if this will work with pecan pie, but it's fine with cheesecake... Just spray the pan with PAM . Then press a few tablespoons of graham craker crumbs onto the bottom and sides. Just enough to cover as too much won't adhere and it will make the result too crumbly. Sprinkle with splenda and spray with PAM again. Don't get too close to the pan as you spray or it will blow the crumbs all over! 

I found mine by going to Foods, then My Recipes.

CORRECTED