Guest guest Posted September 11, 2006 Report Share Posted September 11, 2006 > > I have tried to make mayonnaise following the SCD diet and have not been successful. How can you drip oil into a blender when you need the top on the blender for it to work. I have tried to made it with the top off and it splashed all over the place and it turned into liquid. I also tried another time but again was unsuccessful. Can anyone give me clues as to how to make it? > > Thanks so much > > Lorraine > My old Oster Blender has a removable raised plug on top, the handle for pulling off the top. I am able to remove it leaving most of the blendor still covered and avoiding splashes. Pour your oil from a squeeze bottle with a nozzle cap, the kind used for ketchup and mustard. Add a little oil and blend slowly for a few seconds before you drizzle the rest in. It is a little easier to make the mayonnaise in a food prcessor or with a hand held blendor but it should still work in a regular blender. Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2006 Report Share Posted September 11, 2006 Thanks so much for the tip on mayo. I will try to make it again in the food processor uring a drizzle bottle as you mention. Perhaps I was pouring the oil too quickly. I have another problem that perhaps someone can help with. I just started drinking black coffe and it's so gross to me as I am use to drinking coffee with 3 creams. Can anyone suggest a alternative to coffee cream and what can you use as a sweetener. Great group. Very informative Lorraine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2006 Report Share Posted September 11, 2006 Hi Lorraine, > I have another problem that perhaps someone can help with. I just started drinking black coffe and it's so gross to me as I am use to drinking coffee with 3 creams. Can anyone suggest a alternative to coffee cream and what can you use as a sweetener. What about a homemade nutmilk. I don't drink coffee, but I used to make a homemade coconut milk and added it to weak black tea. I sweetened with a little honey. You can also sweeten with saccharine if you don't like honey. I plan to try homemade almond milk in my tea one of these days - when I get a little free time. Sheila, SCD Feb. 2001, UC 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2006 Report Share Posted September 11, 2006 > > Hi Lorraine, > > > I have another problem that perhaps someone can help with. I just > started drinking black coffe and it's so gross to me as I am use to > drinking coffee with 3 creams. Can anyone suggest a alternative to > coffee cream and what can you use as a sweetener. > > What about a homemade nutmilk. I don't drink coffee, but I used to > make a homemade coconut milk and added it to weak black tea. I > sweetened with a little honey. You can also sweeten with saccharine > if you don't like honey. I plan to try homemade almond milk in my tea > one of these days - when I get a little free time. > Sheila, I believe Elaine allowed heavy cream treated with lacteeze drops. She constantly offered it to me in coffee and I always declined. Jodi Bager also uses it in her caramel sauce in cooking classes. Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2006 Report Share Posted September 12, 2006 Hi Carol, Sheila, > I believe Elaine allowed heavy cream treated with lacteeze drops. She constantly offered it > to me in coffee and I always declined. Jodi Bager also uses it in her caramel sauce in > cooking classes. > > Carol I don't recall if it was a good idea for newbies (methinks not) and it should only be used in small amounts; as in a little to whiten coffee or tea and no more than once or twice a day. Sheila, SCD Feb. 2001, UC 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2006 Report Share Posted September 12, 2006 > > Hi Carol, > > Sheila, > > I believe Elaine allowed heavy cream treated with lacteeze drops. > She constantly offered it > > to me in coffee and I always declined. Jodi Bager also uses it in > her caramel sauce in > > cooking classes. > > > > Carol > > I don't recall if it was a good idea for newbies (methinks not) and it > should only be used in small amounts; as in a little to whiten coffee > or tea and no more than once or twice a day. > Yes, and I was responding to the poster who asked about lightening her coffee. I have always declined the option myself. Carol F. SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2010 Report Share Posted June 4, 2010 I found a recipe for mayonnaise on the Pecan Bread web site. Can it be > made with olive oil? If so, does the recipe require any modifications? > > Thanks, Tina Tina, So far the only oil I've used for mayo has been olive oil. The recipe I posted awhile back has garlic, lots of mustard powder, and lemon juice, and it makes a pretty zippy mayo, which I like. All the recipes I've read seem to say you can pretty much use any kind of oil you like the taste of, I've never seen instructions for changes for this or that oil. If I wanted it for a fruit salad I'd probably use almond oil or something milder, though. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2010 Report Share Posted August 5, 2010 Amber, I followed the one in the BTVC book.. Did not call for cooking... looks and taste as good as the Blue Plate from the store.. I love it... To: BTVC-SCD Sent: Thu, August 5, 2010 7:39:42 AMSubject: Mayonnaise Hey guys,I tried making SCD mayo yesterday and it just turned out really runny and never thickened up. I think I might have cooked the mixture too long but I'm not sure. Does anyone have any suggestions or recipes they can recommend?Thanks!Amber Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2010 Report Share Posted August 12, 2010 At 01:51 AM 8/12/2010, you wrote: t's true, gazillions of people have eaten raw cookie dough throughout the years without getting sick. I've never been super paranoid about salmonella in my eggs (I always lick the bowl when I make brownies), but I wonder if I shouldn't start ;-). Well, you know, I some times wonder if maybe this isn't another " you absolutely shouldn't make things for yourself! Buy OUR product! " I don't doubt, that in factory farm conditions, there's significantly more danger of a hen contracting stuff. But I think that given the thousands of people who have gotten well on SCD using just regular store food, and given that people with IBD could be more inclined to catch things... well, I've never, in 9 years (and Lucy, with around 20 years has never reported) an SCDer getting sick from homemade mayo. Or something like my butter pecan satin... — 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2010 Report Share Posted August 12, 2010 Marilyn, This made me chuckle as I have gotten sick from just about everything! Including the kitchen sink. I have never gotten sick from homemade mayo.. Tru' dat. Jodi > >t's true, gazillions of people have eaten raw > >cookie dough throughout the years without > >getting sick. I've never been super paranoid > >about salmonella in my eggs (I always lick the > >bowl when I make brownies), but I wonder if I shouldn't start ;-). > > Well, you know, I some times wonder if maybe this > isn't another " you absolutely shouldn't make > things for yourself! Buy OUR product! " > > I don't doubt, that in factory farm conditions, > there's significantly more danger of a hen > contracting stuff. But I think that given the > thousands of people who have gotten well on SCD > using just regular store food, and given that > people with IBD could be more inclined to catch > things... well, I've never, in 9 years (and Lucy, > with around 20 years has never reported) an SCDer > getting sick from homemade mayo. Or something like my butter pecan satin... > > > — 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2010 Report Share Posted August 12, 2010 Butter pecan satin? How do you make that?-- Sent from my Palm Pre At 01:51 AM 8/12/2010, you wrote: t's true, gazillions of people have eaten raw cookie dough throughout the years without getting sick. I've never been super paranoid about salmonella in my eggs (I always lick the bowl when I make brownies), but I wonder if I shouldn't start ;-). Well, you know, I some times wonder if maybe this isn't another "you absolutely shouldn't make things for yourself! Buy OUR product!" I don't doubt, that in factory farm conditions, there's significantly more danger of a hen contracting stuff. But I think that given the thousands of people who have gotten well on SCD using just regular store food, and given that people with IBD could be more inclined to catch things... well, I've never, in 9 years (and Lucy, with around 20 years has never reported) an SCDer getting sick from homemade mayo. Or something like my butter pecan satin... — 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2010 Report Share Posted August 12, 2010 At 02:22 PM 8/12/2010, you wrote: Butter pecan satin? How do you make that? I'll see about posting it... I still have to pull together some pie recipes I promised someone before my ethernet went out, but I've been catching up. — 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2010 Report Share Posted August 12, 2010 I actually learned something very interesting recently- the salmonella comes only from the shell, not the actual egg! The bacteria gets passed onto the shell when the chicken lays its egg. Then, when you crack the egg and it touches the outside of the shell, it picks it up. So, like you guys were discussing, if you wash the shell very well, you should be okay I also just read an article recently (sorry that I can't remember it to cite it) that talked about how regular and even organic eggs are sprayed with a chemical bath (probably to kill the salmonella). So I guess the takeaway is that if you are going to be eating any raw egg, regardless of where it comes from, just wash the darn thing and you should be okay! -Joanna Until I make as much progress with my mitochondrial failure as I have made this past year with SCD, I won't be having enough energy to go far enough to get organic eggs or anything. The first time I made mayo with, gasp!, a raw egg, of course I was sure I would drop down dead. But of course I washed the shell, and all was well. I'm still here even with my grocery store eggs. I think the key is that thorough shell washing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2010 Report Share Posted August 12, 2010 Hey ! I hope I wasn't misleading- my point was that no matter where your eggs come from there is always a risk with the shell- whether it be salmonella or chemicals. So whether you do local, organic, or factory farmed eggs, if you are worried, just wash the shells really good! I have eaten eggs raw from all kinds of sources and never have gotten sick. I think Marilyn may be on to something about companies wanting you to " buy theirs and not make your own " ! -Joanna > > I actually learned something very interesting recently- the > salmonella comes only from the shell, not the actual egg! The > bacteria gets passed onto the shell when the chicken lays its egg. > Then, when you crack the egg and it touches the outside of the shell, > it picks it up. So, like you guys were discussing, if you wash the > shell very well, you should be okay > I also just read an article recently (sorry that I can't remember it > to cite it) that talked about how regular and even organic eggs are > sprayed with a chemical bath (probably to kill the salmonella). > So I guess the takeaway is that if you are going to be eating any raw > egg, regardless of where it comes from, just wash the darn thing and > you should be okay! > -Joanna > > > Until I make as much progress with my mitochondrial failure as I have > made this past year with SCD, I won't be having enough energy to go > far enough to get organic eggs or anything. The first time I made > mayo with, gasp!, a raw egg, of course I was sure I would drop down > dead. But of course I washed the shell, and all was well. I'm still > here even with my grocery store eggs. I think the key is that > thorough shell washing. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2010 Report Share Posted August 12, 2010 Thank you so much!I just found out about the files.SCD - two weeksUC - four yearsNo meds1 cat At 02:22 PM 8/12/2010, you wrote:Butter pecan satin? How do you make that?I'll see about posting it... I still have to pull together some pie recipes I promised someone before my ethernet went out, but I've been catching up.— 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2010 Report Share Posted August 12, 2010 I have read this as well about the salmonella being only on the shell. :-)Hey ! I hope I wasn't misleading- my point was that no matter where your eggs come from there is always a risk with the shell- whether it be salmonella or chemicals. So whether you do local, organic, or factory farmed eggs, if you are worried, just wash the shells really good! I have eaten eggs raw from all kinds of sources and never have gotten sick. I think Marilyn may be on to something about companies wanting you to "buy theirs and not make your own"!-Joanna>> I actually learned something very interesting recently- the > salmonella comes only from the shell, not the actual egg! The > bacteria gets passed onto the shell when the chicken lays its egg. > Then, when you crack the egg and it touches the outside of the shell, > it picks it up. So, like you guys were discussing, if you wash the > shell very well, you should be okay > I also just read an article recently (sorry that I can't remember it > to cite it) that talked about how regular and even organic eggs are > sprayed with a chemical bath (probably to kill the salmonella).> So I guess the takeaway is that if you are going to be eating any raw > egg, regardless of where it comes from, just wash the darn thing and > you should be okay!> -Joanna> > > Until I make as much progress with my mitochondrial failure as I have > made this past year with SCD, I won't be having enough energy to go > far enough to get organic eggs or anything. The first time I made > mayo with, gasp!, a raw egg, of course I was sure I would drop down > dead. But of course I washed the shell, and all was well. I'm still > here even with my grocery store eggs. I think the key is that > thorough shell washing.> > > Quote Link to comment Share on other sites More sharing options...
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