Re: Re:Hurricane Dressing (an LSCDL Recipe)

[Guest guest]

Marilyn, is the lecithin from soy? I was looking in the store and I could only

find it something called soya lecithin. Thanks Katy

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[Guest guest]

FYI, I didn't have regular allspice but I had whole Jamaican allspice so I crushed it up with a meat mallet ;-), gently of course.  It's really good, adds something to it so now I'm going to try the krivelshire crackers.

 

I found liquid lecithin on Amazon.com but I wasn't sure it's the right type.  It's not too expensive; didn't find it at the grocery today but I found powdered.  Would that work or is liquid the way to go?  What else can you use it in?

 

Thanks,

Debbie 41 cd

 

Marilyn, is the lecithin from soy? I was looking in the store and I could only find it something called soya lecithin. Thanks Katy__________________________________________________________2550% Penny Stock Gains?

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[Guest guest]

At 09:37 PM 5/4/2010, you wrote:

What sort of lecithin do you

use? My apologies if this has been discussed a million times, but I

though soy lecithin was illegal and egg lecithin impossible to

find.

Soy lecithin is NOT illegal. I specifically asked Elaine about it some

years ago. She did not want people using it as a supplement, but the

occasional dollop of it in something like salad dressing is fine.

You can find egg lecithin, but it's in a powder, and doesn't work as

well.

If you're worried, leave the lecithin out.

Elaine's comment on it was that it was legal, but she didn't know why

people would want to consume it when they could be eating egg yolks

instead.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 09:52 PM 5/4/2010, you wrote:

Marilyn, is the lecithin from

soy? I was looking in the store and I could only find it something called

soya lecithin.

Yes. It's a thick, sticky, brown, oily liquid. And, although I am

hypersensitive to anything soy, it doesn't give me a problem in the small

amounts used in the dressing.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 10:35 PM 5/4/2010, you wrote:

FYI, I didn't have regular

allspice but I had whole Jamaican allspice so I crushed it up with a meat

mallet ;-), gently of course. It's really good, adds something to

it so now I'm going to try the krivelshire crackers.

Jamaican allspice sounds great!

I found liquid lecithin on

Amazon.com but I wasn't sure it's the right type. It's not too

expensive; didn't find it at the grocery today but I found

powdered. Would that work or is liquid the way to go? What

else can you use it in?

Liquid works better. Stuff lasts forever. Heck, the pint bottle I have

dates from (ready for this?) BEFORE Hurricane Katrina.

You can make a non-stick coating with a cup of cheap vodka and a

tablespoon of lecithin. SHake together thoroughly, place in a spray

bottle, and spray it on a warm pan. The alcohol evaporates, leaving a

thin film of the lecithin as a non-stick coating.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle