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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 6,072 views. Print Print Thread
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Carol the Dabbler
Sunday, March 19, 2006, 2:03am Report to Moderator Report to Moderator

Gluten-Free Raw-Food Vegan
Kyosha Nim
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Quoted from Victoria

We kidded around a while back about the rice cakes breaking in the toaster.  But, really I don't experience this.



Not at all?  In a pop-up toaster?  I'm amazed!

Actually, I think my main problem is that many of the rice cakes fall apart as I take them out of the bag, apparently having cracked during shipment.  But even the basically intact ones tend to drop a few grains if I put them directly on the rack in the toaster oven.  And I hate emptying the crumb tray.

Baking them on a tray is just ever so much tidier!



Carol

A+ nonnie married to an A+ secretor
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Victoria
Sunday, March 19, 2006, 3:39am Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Carol_the_Dabbler



Not at all?  In a pop-up toaster?  I'm amazed!

Actually, I think my main problem is that many of the rice cakes fall apart as I take them out of the bag, apparently having cracked during shipment.  But even the basically intact ones tend to drop a few grains if I put them directly on the rack in the toaster oven.  And I hate emptying the crumb tray.

Baking them on a tray is just ever so much tidier!



Broken rice cakes in the package can be a big problem if they are not handled carefully by all the hands in between packaging and purchasing.  They are for sale at several stores in my city, and I have found one or two stores where I can find them intact.  The others........I think they must play football with them!!

Otherwise, no problem in 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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daisymay
Sunday, March 19, 2006, 3:55am Report to Moderator Report to Moderator

Idaho, USA
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Wait 'til you try Chicken Kiev with rice cake crumbs.  Here's my recipe.
3/4 c. butter, softened
1 Tbls. parsley, chopped
1 Tbls. chives, chopped
1 Tbls. green onions, finely chopped
1/2 tsp salt
1/8 tsp pepper
Blend well and form into a block.  Freeze 45 minutes.  Cut into six portions.
6 whole chicken breasts, skinned and boned
Flatten and tenderize the chicken with a tenderizer (mallet)
Place butter portions in center of each piece.  Tuck ends in and roll up, securing with a toothpick.  Lightly sprinkle with salt and pepper.
1 egg
1 Tbls. water
Combine and mix well.
Dredge breasts in 1 c. rice flour.  Dip in egg and water mixture.  Coat with 1 cup rice cake crumbs.  Saute in 1/4 c. melted butter or ghee over med heat until golden on all sides.  Transfer to 13x9 pan.  Bake at 400 degrees about 15-20 minutes until tender.
If you haven't invited the neighbors, they will probably stop by to find out what smells so heavenly!


esFP
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Victoria
Sunday, March 19, 2006, 4:03am Report to Moderator Report to Moderator

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Sun Beh Nim
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Wow, that smells good all the way over here!  

wonder how it would work with turkey breast?



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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EquiPro
Tuesday, March 21, 2006, 4:41pm Report to Moderator Report to Moderator

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Sam Dan
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I have "rediscovered" something, too!

Kavli Crispy Thin Crispbread

Ingredients:  Whole Rye Flour, water and salt

These are VERY THIN, light crispbread that I forgot how much I love.  I got turned off of the whole crispbread thing during my Diet Center days and the daily consumption of Wasa hearty rye.  Wasa feels and tastes exactly like thick cardboard and I used to eat them all of the time.

I forgot that Kavli makes these GREAT little crispbreads.  They are  my new substitute for rice crackers, which I simply had to give up.  These are delicious with almost anything on them.  The make a terrific subsitute for bread in a sandwhich.  I use them with sliced turkey, romain lettuce and grapeseed oil veganaise for a yummy turkey sandwhich. Plus, if you worry about calories, they are only 20 calories each.

I highly recommend that you try them as a bread/ cracker substitute.

They are also readily available and inexpensive!


FRESH START TODAY!!!

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EquiPro  -  Tuesday, March 21, 2006, 4:42pm
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Drea
Tuesday, March 21, 2006, 5:34pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from EquiPro
grapeseed oil veganaise...

Sounds yummy, would you elaborate?


It is not my responsibility to convince anyone of anything.

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EquiPro  -  Tuesday, March 21, 2006, 5:34pm
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EquiPro
Tuesday, March 21, 2006, 5:52pm Report to Moderator Report to Moderator

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Sam Dan
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Grapeseed Oil Vegenaise is the absolute best-tasting, compliant mayo out there.  Here is the ingredient list (scroll down to the grapeseed oil version):

http://followyourheart.com/vegenaise_nutrition.php

I can purchase it in the dairy case of my HFS.

Interestingly, the label on my jar of this has the ingredients as:

Grapeseed oil, filtered water, brown rice syrup, apple cider vinegar, soy protein, sea salt, mustard flour and lemon juice concentrate.



FRESH START TODAY!!!

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EquiPro  -  Tuesday, March 21, 2006, 5:55pm
EquiPro  -  Tuesday, March 21, 2006, 5:52pm
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Drea
Tuesday, March 21, 2006, 5:56pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I see it has vinegar in it. Oh well  . I've given up on mayonnaise since all commercial products (that I've been able to find) have vinegar in them. I tried once to make my own mayo and it was so disgusting the whole thing went into the garbage. I've not had to impetus to try again...


It is not my responsibility to convince anyone of anything.
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Victoria
Tuesday, March 21, 2006, 7:13pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Rachel,  That's great that you've found a little crispy carb that you can eat!



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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Victoria
Tuesday, March 21, 2006, 7:28pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I'm still longing for a true Olive oil mayo.  Spectrum has what they call Olive Oil Mayo, but it has soybean oil, sugar and white vinegar.  Most of their other mayos use apple cider vinegar.

I just wrote them an email requesting that they come out with a real olive oil (only) mayo, with no sugar, no white vinegar and no soy.

I have a hard time with grapeseed oil.  I love it on my skin.  LOVE IT.  But when I try and eat it, my body doesn't think it's food.  I just don't like it.



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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Lloyd
Wednesday, March 22, 2006, 5:43am Report to Moderator Report to Moderator

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Sa Bon Nim
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So much for avoiding grains. It was easy when rice was the basic choice and everything else was outrageously priced.

No more.

Out picking up a pair of shoes in a relatively recent shopping mall development I discovered Earth Fare, a small Mid-Atlantic healthy supermarket chain.

Zounds!

Some things were still pricey but most were reasonable and some were great! Going through the bulk bins I picked up Quinona, Rye flour, Rye berries, Sea salt and Pumpkin seeds at good/very good prices in quanties I wanted. Got a pkg of Lundberg's and another of Koyo (which looks promising). Found Rhodiola, five different brands to choose between. A full display of the botanicals including Rescue Remedy, which I passed on for now. The meat case looks very promising, I will have to give it a try when I have a bit more money. Picked up some produce. Got some liquid amino's and tried 'em out tonight on a broccoli-onion omelet. Yum! Made a little of the quinona and  it was also good, it sits well in the tummy. Better than rice or oats - for sure.

Looks like a great store. Only 14 miles and 5 red lights away, I can handle that once in awhile. Now if I can only find a little more money.......
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Carol the Dabbler
Wednesday, March 22, 2006, 6:43am Report to Moderator Report to Moderator

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Kyosha Nim
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Congratulations, Lloyd!!!  

Say, I didn't even know that Koyo made rice cakes (http://www.koyofoods.com/us-ricecake/usrice.html) -- their ramen wasn't half bad, though.  How many rice cakes are in one package, and how much does the whole thing weigh?



Carol

A+ nonnie married to an A+ secretor

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EquiPro  -  Wednesday, March 22, 2006, 6:49am
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Lloyd
Wednesday, March 22, 2006, 6:55am Report to Moderator Report to Moderator

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Sa Bon Nim
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Same packaging, 6+ oz rice, maybe more cakes than Lundberg (thinner). In the cupboard, will try to remember to look tommorow. Same price/once as Lundberg.
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Carol the Dabbler
Wednesday, March 22, 2006, 7:23am Report to Moderator Report to Moderator

Gluten-Free Raw-Food Vegan
Kyosha Nim
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Thanks.  According to their web site, they make an interesting assortment of varieties. Would love to try their Dulse rice cakes.

Will be especially interested to know how you rate them!



Carol

A+ nonnie married to an A+ secretor

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EquiPro  -  Wednesday, March 22, 2006, 7:29am
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Peppermint Twist
Wednesday, March 22, 2006, 3:01pm Report to Moderator Report to Moderator

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1.  Every once in a while, you realize that there is a certain non-existent product for the HFS market/demographic that you just can't believe doesn't exist.  I felt that way about the difficulty I had in finding corn-free tonic water, and I also feel that way about the lack of really good quality, pure mayonnaises.  I agree that there should absolutely be an olive oil mayo that is pure and simple.  Why doesn't this exist?  Even if it had to be refrigerated before opening, I think so many people would buy it!!!  Meanwhile, I buy a mayo with a few avoids in it, as I can't imagine life without mayo and I don't want to *lol*.  I buy spectrum organic mayo, ingredients being:  http://www.spectrumorganics.com/index.php?id=57#j97.  But WHY isn't there a mayo that is simple olive oil, eggs, and whatever (like sea salt, lemon, or whatever spices)?  WHY?  Why does all mayo have soybean oil, canola oil, etc.?  I am not even that upset about the vinegar (although I'd prefer lemon juice), but I can't fathom why the health food industry does not realize the potential market for a PURE, high-quality mayo using olive oil, which is far superior to these other oils!  Me no get.

2.  On the rice cake front:  I think I'm addicted.  I am really overeating these things, waaay, WAY too many for an O nonnie nonnie boo boo.  Dang it all, I am so sensitive to grains that it still shocks me just how sensitive I am to them.  Every time I experiment, I realize it anew.  Yet I am loathe to give up rice cakes.  Leave me SOMETHING in this world where chips and Pamela's cookies and that delicious 100% rye I love are all verboten, due to either BTD restrictions or the fact that I personally have an addictive response to them.  I'm wondering if I'd be better off going back to the 100% rye, which is way lower on the glycemic index and is a better food choice, imho, yet it has gluten, is higher in calories, and I tend to eat more of it (calorie-wise) than of the rice cakes.  Yet I am eating tooooooo many rice cakes.  They definitely ring my addiction bell, sadly.

I guess I'm relegated to beef, kale, sweet potatoes, fruit and nuts.  No grains for you!  NEXT!

This world is a cruel, coldhearted mistress to us non-secretors.

(But I'm not giving up the rice cakes...yet.  I'll see if I calm down with them once the novelty wears off.)


"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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EquiPro
Wednesday, March 22, 2006, 3:18pm Report to Moderator Report to Moderator

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Sam Dan
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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.


FRESH START TODAY!!!
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shoulderblade
Wednesday, March 22, 2006, 5:46pm Report to Moderator Report to Moderator

Rh -
Kyosha Nim
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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.





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Victoria
Wednesday, March 22, 2006, 6:04pm Report to Moderator Report to Moderator

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Quoted from shoulderblade

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.


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



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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Victoria
Wednesday, March 22, 2006, 6:06pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I used to eat Koyo Rice Cakes exclusively.  I got several packages in a row that were absolutely perfect, crispy and delicate!  I loved them.  Then I got a LOT that tasted stale, with an occasional one that was great.  I finally got tired of the uncertainty.  But if you get a good one, they are very good.  Much lighter than Lundberg.



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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Victoria
Wednesday, March 22, 2006, 6:12pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Edna
..... Yet I am eating tooooooo many rice cakes.  They definitely ring my addiction bell, sadly.

This world is a cruel, coldhearted mistress to us non-secretors.

(But I'm not giving up the rice cakes...yet.  I'll see if I calm down with them once the novelty wears off.)


Edna, YES, it is tough being a nonnie, but there's one thing I like about it:
If I had not found out that I'm a nonnie, I would still be eating avoids left and right, and doing more serious long-term damage to my body than I already have done.  As a non, I KNOW that I don't have room to mess around with my health, so I don't.

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....?



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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shoulderblade
Wednesday, March 22, 2006, 6:42pm Report to Moderator Report to Moderator

Rh -
Kyosha Nim
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Thanks for the link Victoria. Looks to me though, from the ingredients list, that there is more soy oil in the mix than Olive oil implying that real 100% Olive mayo is a no-can-do.

i.e. Its the soy component that creates the 'mayo' texture.

I realize they want the money but they likely lack the 'building block' to create the product.

Will e-mail them about it.





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Victoria
Wednesday, March 22, 2006, 7:46pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from shoulderblade
Thanks for the link Victoria. Looks to me though, from the ingredients list, that there is more soy oil in the mix than Olive oil implying that real 100% Olive mayo is a no-can-do.

i.e. Its the soy component that creates the 'mayo' texture.

I realize they want the money but they likely lack the 'building block' to create the product.

Will e-mail them about it.


Thanks for your efforts!  I hope it's not true that olive oil cannot make a true mayo.  I can't make a good tuna salad without it, although I haven't eaten mayo in several years.  But you could be right.  I haven't heard anyone say that they have a GREAT recipe for homemade olive oil mayo.



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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Lola
Wednesday, March 22, 2006, 7:52pm Report to Moderator Report to Moderator

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here s a recipe, using different type oils:
Quoted Text
All the ingredients MUST be at room temparature.

2 egg yolks
1 tbs prepared mustard
juice of 1 small lemon or lime
salt, paprika, pepper to taste
1 cup grapeseed, or walnut, or almond oil

I use my small cuisinart food processor.
Mix yolks, mustard, lemon juice and spices. SLOOOWLY pour the oil (drop by drop).
You should get a thick creamy mayo. Check for seasoning and lemon juice.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Lola
Wednesday, March 22, 2006, 7:54pm Report to Moderator Report to Moderator

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Sa Bon Nim
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this one does give you the olive oil option:
Quoted Text
Ingredients
2 large egg yolks
2 tablespoons fresh lemon juice
2 tablespoons water
1/2 teaspoon sugar
1 teaspoon dry mustard
1 scant teaspoon salt
Pinch of cayenne (optional)
1 cup canola, peanut, vegetable, or pure olive oil, not extra virgin


Instructions
Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat but continue stirring. Dip the pan bottom in a large pan of cold water to stop cooking. Scrape into a blender, blend for a second or so, then let stand uncovered at least 5 minutes to cool. Add the dry mustard, salt, and cayenne if using. Cover and, with the blender running, drizzle the oil in very slowly at first, down the center hole into the egg mixture. Transfer mayonnaise to a clean container and chill immediately. This will keep for at least 7 days refrigerated.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Victoria
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Sun Beh Nim
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Well, Thanks, Lola!!  That was speedy service!  

I'll copy those and give them each a try.  I'm going to try them with extra virgin olive oil because that's what I use.  I do wonder why the last recipe specifies no extra virgin.  Maybe it's because of the strong flavor.  (I hope)



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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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Rediscovering the lowly rice cake...

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