The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 29 of 36
Not a recipe but I found a nut milk that I can tolerate.
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Cool! 
Is it a type of nut that's more tolerable to you, or a brand that works better? And ... if you don't mind sharing ... what is it?
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Quote:
Originally posted by 1KIKI:
Cool!
Is it a type of nut that's more tolerable to you, or a brand that works better? And ... if you don't mind sharing ... what is it?
It's got nothing to do with the nuts themselves Kiki. It's the fact that all these types of products have an additive in them that makes me feel sick. I've mentioned the additive before and it is Vitamin A Palmitate.
The "milk" is called Almond Breeze.
Last thing I was using as milk alternative was coconut but it doesn't taste of anything to me and it is very watery. So I stopped using it.
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Coconut water is definitely watery! And coconut milk is coconuts pureed and strained, and it's like heavy, heavy cream. FWIW I do use coconut water as the liquid portion of my smoothies, because the kind I get has a lot of potassium.
I forgot about the vitamin A palmitate!
I'm glad you found something you can use.
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Oh, in terms of coconut products other than fresh or dried, sweetened of unsweetened coconut meat (flakes, shreds etc), what I know of, there's:
coconut 'water', which is the water from inside coconuts
coconut 'milk', which is made when the liquids (oils and water) are pressed and strained out of ground up/ pureed coconut
coconut 'butter' which often isn't called that, but is the equivalent of peanut butter, where the coconut is ground into a paste. (I've just discovered this one, and intend to use it in my next coconut curry attempt.)
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Quote:
Originally posted by 1KIKI:
Coconut water is definitely watery! And coconut milk is coconuts pureed and strained, and it's like heavy, heavy cream. FWIW I do use coconut water as the liquid portion of my smoothies, because the kind I get has a lot of potassium.
I forgot about the vitamin A palmitate!
I'm glad you found something you can use.
I think it was coconut milk but either way it was too watery and to me had no taste what so ever.
Yeah, that additive is why I read a lot of labels, especially when it comes to milk alternatives.
So, am I kiki. So am I.
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Coconut milk is definitely thick and creamy. When I make curry, I use "light" organic coconut milk, and even then I have to shake the can otherwise there's a 2" layer of thick liquid on top.
They often put stabilizers in creamy products to keep the oil and water from separating.
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Pity would be no more,
If we did not MAKE men poor - William Blake
THUGR posts about Putin so much, he must be in love.
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Quote:How did you like your real ketchup, without HFCS? Could you taste the difference?
Originally posted by 1KIKI:
I picked it up this time around!
I have no idea why good restaurants don't serve this exclusively, or optionally - it makes their food taste better than any competitor, so they should get repeat business.
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Very tasty!
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Quote:I don't see where I ever responded to this.
Originally posted by 1KIKI:
You and a lot of people. Fruitcake just doesn't get no respect.
There used to be a lot of jokes that went around about it, but now I only remember one.
Q What's the difference between getting a fruitcake and a doorstop for Christmas?
A At least a doorstop is useful.
As a kid, I didn't enjoy fruitcake, largely due to their high density, hardness, dehydrated varieties. My dad enjoyed fruitcake, so we got them as gifts during the season from those who could make them, and I doubt they were ever re-gifted from our household.
I knew what they were, and even thin slices could be held/eaten like a cracker.
But then around 15 years ago, I found a lady who made and sold her own, out of the back of a hair salon.
Between $35 and $40 per "cake" or loaf - a large loaf. I enjoyed and regularly bought her Rum, Brandy, Amaretto, and another flavor versions. They were heavy, but not dense, and you might get high from a whiff after unwrapping. They were fluffy, needed a really thick slice to handle like a cracker, pretzel, or pizza slice. I liked cutting thinner slices, and ate them like a pancake or waffle, on a plate or saucer.
When I learned that my dad had actually enjoyed fruitcake, this solved my gift selection for whenever I visited home. He and mom said they liked these better than the ones we got when I was a kid. But mom didn't get as big of portions as dad.
These versions were about 5-6 inches wide, 6-8 inches tall, 12 inches long, and had LOTS of fruit (maybe mostly cherries), and a moderate amount of nuts.
For comparison, I do also greatly enjoy banana bread, lemon bread (likely pound cake flavored lemon), squash bread (and pumpkin), other fruit breads.
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