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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Rediscovering the lowly rice cake...
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Rediscovering the lowly rice cake...  This thread currently has 5,610 views. Print Print Thread
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Lola
Wednesday, March 22, 2006, 8:06pm Report to Moderator Report to Moderator

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Quoted from shoulderblade
Re. the mayonnaise PT. That product may be as close as you are going to get.

It looks like Olive oil must have some qualities than prevent it from reaching the texture of 'mayo'. If you cant make a good 'homemade' version of Olive mayo it would mean that you would have to resort to emulsifiers or trans fats to get a suitable product.

Some products, I think, like mayo and cream cheese are not really natural but modern 'engineered' foods that may not trace back to a natural root.

Forgot to give myself props (lol) re one thing:  I said I couldn't live without mayo, but I should note that, in recent years, I find I use far, far less mayo and MORE straight olive oil with lemon for various and sundry things I used to use mayo for/in.  The only time I really have gone through a jar of mayo in record time in recent memory was recently when I went on a rye toast spree, and suddenly I was on a roast beef sandwich kick.  Any self respecting O will tell you that a roast beef sandwich NEEDS mayonnaise.  Otherwise, there is really no point to the whole affair *lol*.  Who's with me?  But other than that--other than for sandwiches, which I only had during my recent break-with-chips transition period, in which I was first rye-ing out and then rice-bread'ing out--who needs it, really?  Like I said, I now use olive oil for most things that in the past I would have used mayo for.  Dark-toasted sesame oil is my fave, actually, but olive oil has a better omega 3 ratio, and I'm all about omega 3's, baby.  ALL about them.  Need 'em, want 'em, gotta have 'em.



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Peppermint Twist
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Quoted from EquiPro
You might try the rye crispbreads that I mentioned above.  You know what a starchaholic I am, but they seem to be self-limiting, even with butter on them.

Kavli Crispy Thin Crispbread

They just don't seem to trigger the way that other "crackers" do for me.

Thanks, I'll consider it if this rice cake frenzy I'm in continues.  I am trying to avoid rye because of the gluten...but if those crackers have a better GI than the rice cakes, which I hear you saying they do for you, anyway, and they are "self-limiting", I might be willing to dabble in gluten.  Whatever doesn't kill ya makes ya stronger, right *lol*?  Kavli rye crispbreads.  Got it filed in the ole' brain, thanks!


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Peppermint Twist
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Quoted from Victoria
Here is Spectrum's website.  They are the folks who advertise Olive Oil Mayo, which contains soybean oil, among other things that some of us don't eat.  If you want to email them, there is a link at the bottom of the page.  I think it's important as consumers, to speak up about what we would like to be able to buy.  Our money is what they want.  Our voices are the tool we can use to get our needs met.  http://www.spectrumorganics.com/index.php?id=57#j224

GO, girl, that is such an excellent point and sugg!  I shall e-mail them manana or Friday at the latest (I'm about to exist cyberspace right now).  We should let Spectrum know that we prefer our olive oil mayo without soybean oil *lol*, among other things in there that we don't want in there.  Great idea!  BTDers, take your marks....get set.....GO!



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Kyosha Nim
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Quoted from Victoria
...I had a thought about the addictive stuff.  I wonder if maybe you alternated your carb addiction stuff, if maybe it would confuse the demon. ?
One day, eat only EquiPro's Rye crisps, and one day, eat Rice Cakes, and another day, eat your other Rye thing you were mentioning.  Maybe....?

Maybe...but I dunno.  One has to get up pretty early in the morning to trick my inner carb monsta.  He gets just a taste of one of his (don't know how I know he's a male, but I think he is *lol*) trigger carbs (namely any and all grains, apparently) and that is all she wrote.  One taste and it's:  Monsta out da cage *lol*!

Uh oh, gotta go.  Later, duuuuudes and dudettes.

Edited to muse:  you know, the Lays Potato Chip ad pups really knew their stuff years ago when they came up with that slogan "Lays Potato Chips:  You can't eat just one."




"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Revision History (1 edits)
Edna  -  Wednesday, March 22, 2006, 9:01pm
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Those Kavli crispbreads make  GREAT roast beef sandwhiches.  I like them BETTER than rye bread or ezekiel.


FRESH START TODAY!!!
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Carol the Dabbler
Wednesday, March 22, 2006, 9:41pm Report to Moderator Report to Moderator

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Edna -- I think Victoria may be onto something.  As I know from personal experience with milk, people often become literally addicted to the very things that they are allergic to -- just one of nature's whimsical little jokes.

If you want to try the rotation idea, it's a good idea to first go off of all grains & grain products for a month, to give any possible allergies/addictions time to cool off.  Then be very careful to eat each type of grain (and/or anything containing even a small amount of a derivitive) no more often than once every three days.  A four-day rotation is even better.  This means that you'll need three or four different (and not too closely related) types of grain -- though if you can't find three or four satisfactory grains, you could include one or two grain-free days in your rotation.

Rice and rye are a good start -- pretty distant relatives.  Millet is another good option, though you'd probably have to make your own crackers!  On your Rice Day, you could have rice cakes or puffed rice cereal or rice crackers or Tinkyada pasta or just rice.  On your Rye Day, you could have 100% rye bread or Kavli crisps.  On Millet Day, you could use millet like rice, or you can let cooked millet cool and then slice & fry it like cornmeal mush.  For the other day or two, you might want to consider pseudo-grains, such as quinoa or amaranth.  Kamut is probably too closely related to rye to be eligible for its own day, but you could have a Rye/Kamut Day.


Carol

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Edna  -  Wednesday, March 22, 2006, 9:45pm
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Regarding the Kavli product -- EquiPro's inclusion of the word "thin" is necessary because the same company also makes a "thick" crispbread, as well as a "hearty" one and several flavored ones.  Here's a link: http://www.kavli.com/wps/wcm/connect/int/Products/Kavli+Crispbread/.


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Victoria -- Thanks for the feedback on Koyo rice cakes.  I hope that Lloyd likes them too!  I just noticed that United Natural Foods, the distributor that delivers to our buying club, carries Koyo rice cakes at several of their warehouses, but not at the one that serves us.  Oh, well, they do carry Lundberg here, so I'm certainly not going to complain!  Will check the local stores for Koyo, though -- I'm curious.

The venerable Joy of Cooking specifically calls for olive oil in their mayonnaise recipe!  They do allow safflower, walnut, or sesame oil for half of the amount, but olive is their first choice.  The recipe also calls for egg yolks, lemon juice and vinegar, dry mustard, salt, cayenne, and sugar.  I will not list the recipe here for fear of jinxing it (everyone else swears by this book, but whenever I use it, the dish turns out to be an utter disaster).  But my point is, there's apparently nothing anti-mayonnaise about olive oil.


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Victoria
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I guess I'm just going to have to start my own research kitchen, starting with going to the library for a copy of the olive oil mayo recipe!  I've got those two others from Lola.



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Field Test Report

Koyo Organic Dulse Rice Cakes

6 oz pkg  $2.19  contains 16 cakes.

Ingredients: Organic whole grain brown rice, organic dulse. (I thought all dulse was organic)

Tested plain and with ghee.

The good: They claim a toasty flavor and crispy texture. I agree. The cakes are pretty crisp, very stiff and tend not to crumble. These could clearly be used for sandwiches.

The bad: There was not much dulse. I could see small flakes here and there but otherwise would not have known they were there. There was not enough to add flavor or make up for the lack of salt. Sorry, more dulse or a little sea salt would have gone a long way. If you like a very subtle dulse with your strongish rice flavor (the toasty taste is real) this is for you.

The ugly: The packaging is poor. Instead of two well sealed inner packs there was only one inner pack. The plastic was not suitable for storage in my opinion, and I found a small hole in the heat seal on the inner pack. This will lead to some staleness on occasion. Clearly not an item to "stock up on".

Overall grade: 6 out of 10. Clearly edible with some advantages that some people will like. If you are a sandwich builder this may be for you. The slightly thinner cakes are kinda nice too.

Personal opinion: I probably won't be buying these again. I'm not huge on rice cakes anyhow. The Quaker lightly salted work for me as well as these if I have to have a rice cake today, since they are available everywhere. Mother's rice cakes may be another convenient option (Kroger stocks these) but I have not tried them. Lundberg's is the flavor buster but they do have extras like cane juice and the ever-popular "natural wasbi-type flavor" whatever that is, as well as citric acid, tamari, sea salt for similar product.
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Serena
Thursday, March 23, 2006, 6:08am Report to Moderator Report to Moderator
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my safeway has a canola oil mayo that the only avoid is the "natural flavours" (Lola, I love ya, but why did you have to tell me that means corn??? )

Still too lazy to try to make mayo, but I figure almond oil would work...

(sorry to distract from the rice cake discussion )
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Victoria
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It's ok Serena.  Mayo would help to make a good tuna salad, which would be good spread on a rice cake.

Lloyd, Thanks for that field test!  I think I know why half the Koyo rice cakes I have bought have been stale.  It may be the weak packaging materials actually letting air get to the cakes.  What was it you think of the Lundberg cakes?  Does "flavor buster" mean you do like them?  or don't?  Their Wasabi is delicious, but contains avoids for me.  I stick with the Mochi, which contains only rice and salt.

I still hold to my opinion that rice cakes are much improved by light toasting!  



Normal day, let me be aware of the treasure you are.
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of some rare and perfect tomorrow.
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Carol the Dabbler
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Victoria -- I was about to ask Lloyd the same thing, but I believe he means that even though they tasted very good, they contained some ingredients that he'd rather do without.  If that's what you meant, Lloyd, Lundberg's makes a whole bunch of different varieties, including two (one organic and one not) that are so plain they don't even have any salt.  They also make several plain-with-salt types, plus many flavors.  "Natural wasabi-type flavor" presumably means horseradish (since most "wasabi" sold in this country is actually dolled-up horseradish rather than true wasabi).  But you really gotta try Lundberg's Buttery Caramel rice cakes, just once!

Victoria -- Were the stale Koyos the reason you stopped ordering rice cakes from your buying club?

Back to you, Lloyd -- Thanks for your analysis -- I believe I now have a clear and accurate mental image of Koyo rice cakes.  They sounds good (assuming I can avoid the stale ones), so I'll get some as soon as I see them at the store.  I won't bother with the dulse ones, though -- thanks for the warning!

You may discover that the Mother's rice cakes are identical to the Quaker's -- last I heard, Quaker owned the Mother's label.  We're looking forward to your next Field Report!


Carol

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Lloyd
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It's been several years since I last had Lundberg's (no kidding!) so my memory is imperfect. Yes, flavor-buster is good. It means HUUUGE FLAAAVOR BBABBBYY. Or something like that. Picked some up at the same time as Koyo, will refresh my memory in the next several days. I don't really want grain every day anymore and have not been using my 5/week allowance (I have a min of zero and can pass if I choose).
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Carol the Dabbler
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OK, so we can also look forward to your Lundberg report!


Carol

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Carol the Dabbler
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But Lloyd, you do it so well!


Carol

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Victoria
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Quoted from Carol_the_Dabbler


Victoria -- Were the stale Koyos the reason you stopped ordering rice cakes from your buying club?


Carol, that wasn't me with the buying club.  Someone else, I don't remember who, was sharing about buying club experiences.
I quit buying Koyo in the various stores around town because most of them tasted stale to me, and I really only like rice cakes that are very crisp and light tasting.  I guess that's why I opt for the toaster.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Carol the Dabbler
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Sorry about the mix-up, Victoria!  Good grief -- I PM'd Jill about your mayo recipe, and I asked you about her buying-club experience.    I gotta stop posting after supper!  (New resolution!)



Carol

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Victoria
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Oh Carol, Mercury is still retrograde until sometime this weekend!    
Thanks for the excuse to smile!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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~Mary Jean Irion
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Quoted from Alan_Goldenberg
Field Test Report

Koyo Organic Dulse Rice Cakes...Personal opinion: I probably won't be buying these again.

Boy howdy!  I just tried these and I gotta say, the Lundberg's rice cakes have it all over these lot.  Whew!  I was all excited because these Koyo's are a LOT cheaper, but they really put the "styrofoam" in rice cakes.  Man alive!  They are, like, TOO light.  The Lundberg's are far more substantial.  I do NOT like the texture of these, they are too much like a very light styrofoam *lol*.  True, they only have 40 calories to Lundberg's 70, which I'm noticing because I'm really struggling with my weight right now.  But I notice I simply adjust by eating MORE of them!  And the enjoyment factor isn't there because, again, we're back to the lightweight styrofoam texture.  omg.  And I'm with Lloyd re the utter lack of detectable dulse.  Not that I've ever HAD dulse before, mind you *lol*, but I'm pretty sure I could tell if something were in there besides the styrofoam and it was plain styrofoam all the way.

No, stick to Lundberg's my friends!!!!

Off to get some water for tea!



"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Cool_Mom
Monday, March 27, 2006, 9:31pm Report to Moderator Report to Moderator
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My youngest son lives on ricecakes.
I actually ate one the other day and wasn't too impressed.
Of course I didn't have the brains to think of putting something on top of my rice cake and making it really yummy lol
I will have to reexamine that !!!!
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Quoted from Cool_Mom
My youngest son lives on ricecakes.
I actually ate one the other day and wasn't too impressed.
Of course I didn't have the brains to think of putting something on top of my rice cake and making it really yummy lol
I will have to reexamine that !!!!

They make a mean roast beef sandwich!  Just had one this morning for breakfast (it's an O thing, A's, look away *lol*) and it was fast, simple, and rocked my world with protein...oh, and it was delish, too.  The only prob is that, as usual, when I get on any sort of grain kick, it is at the expense of the fruits and veggies in my diet, so I end up eating less beneficial, chi-laden fruits and veggies and more of the rice cakes or whatever.  The other thing is weight gain, but I'm hoping that is some sort of blip on the radar screen.  It is more like a whollop, but hopefully, it'll level off and start trending downward again.  More on all that in a future post.  Meanwhile, might I recommend a roast beef with semi-compliant (or ideally compliant, if'n you make it yourself) mayo and a spot of sea salt on Lundberg wild rice cakes?  Again, this is a good breakfast item for me because it is fast, simple, and gets protein into me as I start my day.

If you are highly compliant and don't wish to do the semi-compliant mayo thing, goodness, there are tons of other things you can put on or in between your rice cakes.

As for eating them plain...packaging material ALERT!  I mean, the Lundberg's rice cakes are the best of the bunch, but even they are not what one might call fabulous just by their lonesome.  I mean, maybe for an A.  But us O's need some FAT with our styrofoam, ya know?  Fat makes everything all better! 



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Revision History (2 edits)
Edna  -  Tuesday, March 28, 2006, 3:35pm
added a spot of sea salt (crucial!)
Edna  -  Tuesday, March 28, 2006, 3:34pm
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Victoria--when you make the mayonnaise, add the oil in a very thin stream, and add it as slowly and steadily as possible. This emulsifies the oil and keeps the mayonnaise from breaking back down into its component parts. I don't know if extra virgin will work because I think it has a higher water content than the lighter olive oils, but give it the old college try.

The sandwich shop two doors down from us makes their own mayo (either light olive or canola oil, usually) and then uses it as a base for specialty flavors. Their mango chutney mayo is to die for on Boar's Head roast beef and 100% real rye bread with grilled onions . . . MMMM!

Twinnie--I have never had a rice cake/roast beef sandwich, but now you have me all intrigued. When I go shopping I'll have to get the makings and check it out.

EP--I'd forgotten all about Kavli crispbreads! Thanks for the reminder.


Everyone is entitled to his or her informed opinion. --H. Ellison

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Quoted from Edna

The only prob is that, as usual, when I get on any sort of grain kick, it is at the expense of the fruits and veggies in my diet, so I end up eating less beneficial, chi-laden fruits and veggies and more of the rice cakes or whatever.  


I have an idea, Edna.  At least, that is to say, I want to share what works for me.    I also find that I could make an entire meal out of rice cakes with something yummy on or between them, and then "forget" to eat my vegetables and fruits.  So I have agreed with myself how many rice cakes I am willing to allow myself to eat each day, and I use them as my dessert.  
This is easy for me, because, as a nonnie, and gluten sensitive person, I stopped eating desserts, and now I have one I can eat.  So even if I don't put something sweet on my RC, like almond butter and blackstrap molasses, or fruit-only preserves, I still have my rice cake at the end of my meal only.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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