Guest guest Posted June 30, 2003 Report Share Posted June 30, 2003 dextrose is just a simple sugar..... malic acid is generally a product of apples..but many fruits contain it..its one of the components that makes apples (and other fruit) taste sour it is often used in candies and wine... cheers fraggle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2003 Report Share Posted June 30, 2003 In a message dated 6/30/03 9:06:37 AM Pacific Daylight Time, shari writes: Does anyone else besides me ever read ingredients and get unsure whether they're ok or not? Obviously I don't buy them if I'm not sure, but would really like to know incase I'm missing out on some food that I *can* eat that I'm not (being a very fussy eater I have a particularly boring diet and could do with more things I like). ya just have to go slow and education yerself... if you don't know, write it down and take it home and look it up, ask someone, etc... i actually like readin all the ingredients..because even if something "looks" vegan, i'll generally be put off by a panel of ingredients as long as an instruction manual! cheers fraggle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2003 Report Share Posted June 30, 2003 I have a question! I'm a bit thick when it comes to some food ingredients... Does anyone know if products with Dextrose are ok to eat or not? Also, are products with malic acid in ok to eat or not? Where do these two ingredients come from? Does anyone else besides me ever read ingredients and get unsure whether they're ok or not? Obviously I don't buy them if I'm not sure, but would really like to know incase I'm missing out on some food that I *can* eat that I'm not (being a very fussy eater I have a particularly boring diet and could do with more things I like). <3 Shari Black Velvet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2003 Report Share Posted June 30, 2003 fraggle wrote: > dextrose is just a simple sugar..... > malic acid is generally a product of apples..but many fruits contain it..its > one of the components that makes apples (and other fruit) taste sour > it is often used in candies and wine... Thanks (and to Danielle also) for replying. I know I always avoid the Lucozade tablets with Dextrose in but that's because Lucozade is from Smithkline Beechams. I'm sure I had some tomato flavour Snaps (crisps) once and a vegan friend was wary of them because they had malic acid in but I never knew where it came from so stopped eating them. Thanks for clearing that up. Maybe that means I can actually have them again. I'll have to go and recheck the ingredients. <3 Shari Black Velvet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2003 Report Share Posted July 1, 2003 I'm sure they're both OK. Dextrose is just sugar. However, you can always try asking the company the source of the ingredients. Danielle " This is your American dream Everything is simple in the white and the black You will never need to see the grey anymore You will never have to be afraid. " --Everclear ----Original Message Follows---- " Shari " <shari ingredients Mon, 30 Jun 2003 17:14:11 +0100 I have a question! I'm a bit thick when it comes to some food ingredients... Does anyone know if products with Dextrose are ok to eat or not? Also, are products with malic acid in ok to eat or not? Where do these two ingredients come from? Does anyone else besides me ever read ingredients and get unsure whether they're ok or not? Obviously I don't buy them if I'm not sure, but would really like to know incase I'm missing out on some food that I *can* eat that I'm not (being a very fussy eater I have a particularly boring diet and could do with more things I like). <3 Shari Black Velvet _______________ The new MSN 8: advanced junk mail protection and 2 months FREE* http://join.msn.com/?page=features/junkmail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2003 Report Share Posted July 3, 2003 hi all................have missed your emails as my lap top died........am trying to rent one as cant live without comp!!! anyway, i sometimes live on only veg cos ingredients seem iffy on most things unless it says clearly vegan on the outside............... i have just had a week of cabbage, bought a giant steamer and am smelling out my house with the lovely smell of veg cooking.................YUM love to you all catherine >EBbrewpunx > > >Re: ingredients >Mon, 30 Jun 2003 12:19:19 EDT > >In a message dated 6/30/03 9:06:37 AM Pacific Daylight Time, >shari writes: > > > > Does anyone else besides me ever read ingredients and get unsure whether > > they're ok or not? Obviously I don't buy them if I'm not sure, but would really > > like to know incase I'm missing out on some food that I *can* eat that I'm > > not (being a very fussy eater I have a particularly boring diet and could do > > with more things I like). > > > >ya just have to go slow and education yerself... >if you don't know, write it down and take it home and look it up, ask >someone, etc... > >i actually like readin all the ingredients..because even if something "looks" >vegan, i'll generally be put off by a panel of ingredients as long as an >instruction manual! > >cheers >fraggle If you love music, create your own online music collection with MSN Music Club. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2003 Report Share Posted July 3, 2003 Hi Catherine I love cabbage. It's what I had a craving for when I was expecting Peter. Jo - Catherine Harris Thursday, July 03, 2003 12:45 PM Re: ingredients hi all................have missed your emails as my lap top died........am trying to rent one as cant live without comp!!! anyway, i sometimes live on only veg cos ingredients seem iffy on most things unless it says clearly vegan on the outside............... i have just had a week of cabbage, bought a giant steamer and am smelling out my house with the lovely smell of veg cooking.................YUM love to you all catherine >EBbrewpunx > > >Re: ingredients >Mon, 30 Jun 2003 12:19:19 EDT > >In a message dated 6/30/03 9:06:37 AM Pacific Daylight Time, >shari writes: > > > > Does anyone else besides me ever read ingredients and get unsure whether > > they're ok or not? Obviously I don't buy them if I'm not sure, but would really > > like to know incase I'm missing out on some food that I *can* eat that I'm > > not (being a very fussy eater I have a particularly boring diet and could do > > with more things I like). > > > >ya just have to go slow and education yerself... >if you don't know, write it down and take it home and look it up, ask >someone, etc... > >i actually like readin all the ingredients..because even if something "looks" >vegan, i'll generally be put off by a panel of ingredients as long as an >instruction manual! > >cheers >fraggle If you love music, create your own online music collection with MSN Music Club. To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2003 Report Share Posted July 3, 2003 In a message dated 7/3/03 5:52:47 AM Pacific Daylight Time, Heartwork writes: I love cabbage. It's what I had a craving for when I was expecting Peter. for dinner? hahahahhaa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2005 Report Share Posted March 29, 2005 On Mar 28, 2005, at 8:22 PM, Kim wrote: > > Tomato sauce. Here in Australia tomato sauce is a condiment much > like ketchup (we can get ketchup too). Looking at the recipes I am > thinking it is more like a pasta sauce base type of thing. Am I > correct ? Yes. It's thicker than tomato juice and usually seasoned with onion and basil, though that can vary. > Yellow onion. We have white, red and brown, but I am not aware of > yellow. My hubbie works in the veggie industry and doesn't know of > yellow either. > We have yellow onions. They might be what you call brown. I'm not sure. Plain old yellow onions are the default onion we have in the supermarket in the states. Sweet onions are also yellow, but sweet (Vidalia is one type) instead of burning. http://www.foodsubs.com/Onionsdry.html > Acorn squash. I googled some pictures and it looks like a little > pumpkin type of thing. I can't tell from the pics what size they are. > Any idea of a good sub for them ? > We call this category of squash (including pumpkin) winter squash. Any hard-fleshed winter squash would suffice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2005 Report Share Posted March 29, 2005 Thanks, that really helps. > Yes. It's thicker than tomato juice and usually seasoned with onion > and basil, though that can vary. OK. That's good 'cause that's what I just put in tonight's dinner where the recipe called for tomato sauce. That sounds like our pasta sauce, and our's vary too. > We have yellow onions. They might be what you call brown. I'm not > sure. Plain old yellow onions are the default onion we have in the > supermarket in the states. Sweet onions are also yellow, but sweet > (Vidalia is one type) instead of burning. > > http://www.foodsubs.com/Onionsdry.html Why didn't I think of that site - I use it all the time ! A yellow onion is definetly called a brown onion here. Thanks again, Kim. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2005 Report Share Posted April 3, 2005 > Tomato sauce. Here in Australia tomato sauce is a condiment much > like ketchup (we can get ketchup too). Looking at the recipes I am > thinking it is more like a pasta sauce base type of thing. Am I > correct ? If you are looking at US recipes - this means tomatoes drained of juice, then cooked until slightly thickened, then pureed and strained to remove seeds and skin. No spices, sometimes a little salt. Not thick like paste, but about the consistency of a spaghetti sauce (which has various spices and/or other additions and can be chunky as well). Tomato sauce generally comes in 15 oz cans and is a little too thin for pizza, but close to right for pasta. I can't think of anyone using it as a condiment, as it is very, very bland (and slightly runnier than ketchup - which has spices and sweeteners added). > Yellow onion. We have white, red and brown, but I am not aware of > yellow. My hubbie works in the veggie industry and doesn't know of > yellow either. Must be brown (since they don't exist here, not even in catalogs), generally a sweeter onion. > > Acorn squash. I googled some pictures and it looks like a little > pumpkin type of thing. I can't tell from the pics what size they are. > Any idea of a good sub for them ? Use any winter squash or even pumpkin (edible type, of course). An acorn squash is about canteloupe sized (more or less, it can really vary). --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
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