Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 In response to: Message: 22 Date: Sun, 27 Nov 2005 22:05:26 -0600 Subject: sour pumpkin pie >I just made the pumpkin pie in the BTVC book, and it was " sour " . I used goat yogurt instead of cow yogurt, Hi Marilyn. I've made the pumpkin pie with goat yogurt and could not get past the " wild game " taste, which may be the sour taste you mention. I also tried it with DCCC and it was too lumpy--perhaps I should have pureed it in the blender. So, I'm all pumpkin-pied out and still don't have a " tried and true " recipe in my SCD cookbook. But, I made a great apple crisp for Thanksgiving! :-) Nannette, IBS, SCD 2 1/2 months daughter, , autism, SCD 2 1/2 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 I like coconut milk/cream as well, but I thought the canned coconut milk from the stores was not legal. I would have no idea of how to make my own. Do you make your own? Marilyn SCD 7 weeks sour pumpkin pie > > >I just made the pumpkin pie in the BTVC book, and it was " sour " . I used > goat yogurt instead of cow yogurt, > > Hi Marilyn. I've made the pumpkin pie with goat yogurt and could not get > past the " wild game " taste, which may be the sour taste you mention. I > also tried it with DCCC and it was too lumpy--perhaps I should have pureed > it in the blender... > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 Hi Marilyn, > I just made the pumpkin pie in the BTVC book, and it was " sour " . I used goat yogurt instead of cow yogurt, and I altered the spices a little. The book calls for 2 tsp. cinnamon, 1 tsp. nutmeg, and 1/2 tsp. cloves. Instead, I used the spice combination for a classic pumpkin pie, which is 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/8 tsp. cloves, and 1/2 tsp. salt. > > I'm not an experienced cook by any means, so I'm wondering if it was the goat yogurt that made it sour, or was it the different spice combo, or both? > You could try making it with dripped yogurt. Dripping removes a lot of the tartness and some of the goat-i-ness. I also like using cooked buttercup squash instead of pumpkin, but I've done both. There are some pumpkin recipes at http://health.groups.yahoo.com/group/pecanbread/files/ Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 Hi Theresa, Homemade coconut milk/cream is legal (and yummy, I use it in my tea sometimes) but the canned stuff is not. Sheila > > Have you tried it with coconut milk or coconut cream? I use that all the time, and even though I like the taste of coconut, cannot really taste it in the pumpkin (squash in my case) pie. I have also tried blended DCCC, but it still somehow has a " gritty " texture. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 Hi Theresa, Homemade coconut milk/cream is legal (and yummy, I use it in my tea sometimes) but the canned stuff is not. Sheila > > Have you tried it with coconut milk or coconut cream? I use that all the time, and even though I like the taste of coconut, cannot really taste it in the pumpkin (squash in my case) pie. I have also tried blended DCCC, but it still somehow has a " gritty " texture. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 How does one make coconut milk/cream? Re: sour pumpkin pie > Hi Theresa, > > Homemade coconut milk/cream is legal (and yummy, I use it in my tea > sometimes) but the canned stuff is not. > > Sheila >> >> Have you tried it with coconut milk or coconut cream? I use that all > the time, and even though I like the taste of coconut, cannot really > taste it in the pumpkin (squash in my case) pie. I have also tried > blended DCCC, but it still somehow has a " gritty " texture. >> > > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 Hi Marilyn: I buy milk in a small carton, and coconut cream in a can, at the local markets. Theresa (in Vancouver, Canada) Re: sour pumpkin pie > Hi Theresa, > > Homemade coconut milk/cream is legal (and yummy, I use it in my tea > sometimes) but the canned stuff is not. > > Sheila >> >> Have you tried it with coconut milk or coconut cream? I use that all > the time, and even though I like the taste of coconut, cannot really > taste it in the pumpkin (squash in my case) pie. I have also tried > blended DCCC, but it still somehow has a " gritty " texture. >> > > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 Hi Marilyn, See http://health.groups.yahoo.com/group/pecanbread/message/38605 or if you read at the site go to message 38605 Sheila Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.