Guest guest Posted January 11, 2004 Report Share Posted January 11, 2004 I have some recipes I want to try but they have ingredients I have never heard of and I was hoping someone here can help me ) - bulgar - port - liquid smoke - salad oil (is this just any oil?) Also just a quick question, I needed turnips and I went to the grocery store but they didn't have them. They had ruttabegas (sp?) though and someone told me they are the same thing. Is this true? Sorry for all the questions, I am a newbie cook so I'm pretty clueless about this stuff lol thanks! -Abbey =) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2004 Report Share Posted January 11, 2004 I - bulgar - port - liquid smoke - salad oil (is this just any oil?) Bulgur is a form of cracked wheat that has been pre-steamed. It cooks more quickly than cracked wheat. You can find both of them in a health food store, and sometimes in the rice and grain area of a regular supermarket. Port is a variety of wine. Very dark red. I have added it to soups and dishes while cooking and it gives off a nice aroma and flavor. Liquid smoke is pretty much just what it sounds like. Gives a smokey flavor to dishes that otherwise might use ham or bacon in them. You can find it in the spices and seasoning aisle in a supermarket. Salad oil can be any kind of oil such as safflower oil, sunflower oil, even canola oil. You can pretty much decide on whichever one you prefer. I use extra virgin olive oil in all of my salads. The taste isn't very mild, but I like the full bodied olive-y flavor. They had ruttabegas (sp?) though and someone told me they are the same thing. Is this true? Rutabegas take a little longer to grow, but, aside from that, I fel they are basically interchangeable with turnips.. Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2004 Report Share Posted January 11, 2004 Rutabagas are larger and yellow - turnips tend to be smaller and white. Rutabagas to my mind taste better but I'd say they are interchangeable in recipes Rutabagas are normally called turnips here in Canada and the " real " turnips are ignored. Yvonne > Also just a quick question, I needed turnips and I went to the > grocery store but they didn't have them. They had rutabagas (sp?) > though and someone told me they are the same thing. Is this true? --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.552 / Virus Database: 344 - Release 12/15/2003 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2004 Report Share Posted January 11, 2004 Gloria, or anyone else reading this...if a recipe calls for port is there anything else I could use instead? I am allergic to most wines. -Abbey >MorningGlory113 > > >Re: ingredient questions >Sun, 11 Jan 2004 09:20:54 EST > >I > > - bulgar > > - port > > - liquid smoke > > - salad oil (is this just any oil?) > > >Bulgur is a form of cracked wheat that has been pre-steamed. It cooks more >quickly than cracked wheat. You can find both of them in a health food >store, >and sometimes in the rice and grain area of a regular supermarket. > >Port is a variety of wine. Very dark red. I have added it to soups and >dishes >while cooking and it gives off a nice aroma and flavor. > >Liquid smoke is pretty much just what it sounds like. Gives a smokey flavor >to dishes that otherwise might use ham or bacon in them. You can find it in >the >spices and seasoning aisle in a supermarket. > >Salad oil can be any kind of oil such as safflower oil, sunflower oil, >even >canola oil. You can pretty much decide on whichever one you prefer. I use >extra virgin olive oil in all of my salads. The taste isn't very mild, but >I like >the full bodied olive-y flavor. > >They had ruttabegas (sp?) >though and someone told me they are the same thing. Is this true? > >Rutabegas take a little longer to grow, but, aside from that, I fel they >are >basically interchangeable with turnips.. > >Gloria _______________ STOP MORE SPAM with the new MSN 8 and get 2 months FREE* http://join.msn.com/?page=dept/bcomm & pgmarket=en-ca & RU=http%3a%2f%2fjoin.msn.com\ %2f%3fpage%3dmisc%2fspecialoffers%26pgmarket%3den-ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2004 Report Share Posted January 11, 2004 Abegael Drake <djrockitgirl wrote: Gloria, or anyone else reading this...if a recipe calls for port is there anything else I could use instead? I am allergic to most wines.-AbbeyYou can use grape juice Betty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2004 Report Share Posted January 11, 2004 : Gloria, or anyone else reading this...if a recipe calls for port is there anything else I could use instead? I am allergic to most wines. Are you using this for cooking or for a cold uncooked dish? I think wine undergoes a change when used in cooking as some of the alcohol burns off. I looked up substitutes and one site says to use some bouillon with a little vinegar but that doesn't sound very appealing to me. I'd suggest trying a grape juice but that might not be a great substitute for port wine, although you could try it. You might have to eliminate that ingredient all together. Sorry I can't help more. Gloria Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2004 Report Share Posted January 11, 2004 Oh that is a fantastic idea!! Thanks :-D >Betty <bettyco123 > > >Re: ingredient questions >Sun, 11 Jan 2004 10:39:46 -0800 (PST) > >Abegael Drake <djrockitgirl wrote: > >Gloria, or anyone else reading this...if a recipe calls for port is there >anything else I could use instead? I am allergic to most wines. >-Abbey > >You can use grape juice >Betty > > _______________ Add photos to your messages with MSN 8. Get 2 months FREE*. http://join.msn.com/?page=dept/features & pgmarket=en-ca & RU=http%3a%2f%2fjoin.msn.\ com%2f%3fpage%3dmisc%2fspecialoffers%26pgmarket%3den-ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2004 Report Share Posted January 12, 2004 HI, On Sun, Jan 11, 2004 at 07:09:35 -0000, Rock-It Girl wrote: > I have some recipes I want to try but they have ingredients I have > never heard of and I was hoping someone here can help me ) I am not in the states so things may be different :- > > - bulgar this is bulgar wheat, sometimes spelled bulgur > - port the only port I know is red fortified wine, heard of sherry, well it's different! But it is strong and usually drank after a meal > - liquid smoke This is possibly only in the states, we dont have it here, I believe it is quite common wait for someone else to answer this. It is some sort of flavouring. > - salad oil (is this just any oil?) To me it is oil you would use for a salad, and I only use olive oil, I guess there may be others some people might use. > > Also just a quick question, I needed turnips and I went to the > grocery store but they didn't have them. They had ruttabegas (sp?) > though and someone told me they are the same thing. Is this true? Yes Persian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2004 Report Share Posted January 12, 2004 Are you allergic to the wines because of sulfites? You can obtain sulfite-free wines... On Sun, 11 Jan 2004, Abegael Drake wrote: > Gloria, or anyone else reading this...if a recipe calls for port is there > anything else I could use instead? I am allergic to most wines. > > -Abbey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2004 Report Share Posted January 12, 2004 Yah that is why I can't have wine. I know there is sulfite free wine but there is none at my local liquor store and I don't want to have to pay the expensive prices at a specialty store or mail order. Would you happen to know of any inexpensive sulfite free wine? >Shawna Marie Schwalenberg <shawnam > > >Re: ingredient questions >Mon, 12 Jan 2004 11:31:18 -0600 (CST) > > >Are you allergic to the wines because of sulfites? You can obtain >sulfite-free wines... > >On Sun, 11 Jan 2004, Abegael Drake wrote: > > > Gloria, or anyone else reading this...if a recipe calls for port is >there > > anything else I could use instead? I am allergic to most wines. > > > > -Abbey > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2004 Report Share Posted January 12, 2004 Hm...I'll have to check...I know there is some pretty good stuff at the coop where we shop that is less than $20 a bottle...I'll check, though. On Mon, 12 Jan 2004, Abegael Drake wrote: > Yah that is why I can't have wine. I know there is sulfite free wine but > there is none at my local liquor store and I don't want to have to pay the > expensive prices at a specialty store or mail order. Would you happen to > know of any inexpensive sulfite free wine? > > > >Shawna Marie Schwalenberg <shawnam > > > > > >Re: ingredient questions > >Mon, 12 Jan 2004 11:31:18 -0600 (CST) > > > > > >Are you allergic to the wines because of sulfites? You can obtain > >sulfite-free wines... > > > >On Sun, 11 Jan 2004, Abegael Drake wrote: > > > > > Gloria, or anyone else reading this...if a recipe calls for port is > >there > > > anything else I could use instead? I am allergic to most wines. > > > > > > -Abbey > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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