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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 6,691 views. Print Print Thread
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Peppermint Twist
Monday, March 13, 2006, 8:47pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
Posts: 11,136
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For many, many years now, I have eschewed the rice cake.  It kinda reminded me of my low-fat dieting era, an era I am still trying to fully recover from and I wonder if I ever will be able to undo the damage I did.  Frankly, I don't think I'll ever be the way I was "before", but it is stunningly amazing how forgiving our bodies are, and mine has weathered it all and just seems grateful to be on the BTD now.

Some things still make me shudder, though.  And the rice cake was one of them.  It just reminded me of all the books, experts and programs I believed who said that fat was bad and I should just munch all day on low-fat and no-fat items like the rice cake and all would be right with the world, health-wise.  Instead, I was **never** satisfied and I became a fat whale.  Other than that, Mrs. Lincoln, how did you like the play?

So, at least since 1997, I have never given a second thought to rice cakes.  I mean, AS IF, I would ever choose to eat one of those again of my own accord, when I could be dining on steak, fresh broccoli florets, and sweet potato.  WHY?

But lately, I have rediscovered the rice cake, and I must say, I am so pleasantly surprised and I can't believe I never THOUGHT OF THEM before when I thought:

- What could I have instead of potato chips?
- What could I use instead of bread?
- What would be a nice popcorn substitute?

It was that last Q that got me on this latest journey of rediscovery, as some brilliant BTDer (and you know who you are--luckily, as I seem to have temporarily forgotten, sorry!!!) said in response to someone in a recent thread, when the person asked what could she have instead of popcorn that it is delish to take crumbled rice cakes and top it with whatever she would normally put on popcorn.

YESSSSSSSSS *lightbulb*, omg, how bril!  Simple, easy, compliant, tastes at least as good:  why the flip didn't I think of it, dang it?!  I hate when I don't think of things *lol*!!!!!!  But that is the beauty of this community:  if you don't think of something, someone else will!

So, while I wasn't personally really looking for a popcorn substitute, that thread got me thinking about using crumbled up rice cakes in certain situations instead of my beloved and much-missed potato chip (I'm still off the dang things, btw, so be proud...be very proud).  I started crumbling them into certain salads and things and omg, FAB!  Then I started spreading things on them, again, FAB!  Then this weekend, I made a roast beef sandwich out of the dang things (and some roast beef, of course *lol*):  FAB!  Okay, so that last item was not exactly "ready for prime time", as in, I wouldn't serve it to anyone else, as it can be a tad crumbly, but for my sandwich-starved BTD self?  Primo, baby, primo!!!!!  TASTES BETTER than bread and I love the crunchiness factor, and the sandwich was delish!  If it all falls apart, just mix everything together in a bowl and eat it with a fork, it tastes the same!

What I have realized now that I've dained to give the lowly rice cake a second look as apparently enough time has elapsed from the low-fat era so that I can now look at one without experiencing post-traumatic stress flashbacks is this:

Rice cakes are actually GOOD if one puts enough fat on 'em!!!!!!!!  I'm saying that in all seriousness!  You see, in the low-fat era, they always tasted like salted (if you were lucky they were salted) styrofoam to me because I just would have them, like, *gulp* PLAIN!


It seemed to an O in the low-fat era that everything we were told was "health food" was the most inedible, unsatisfying stuff EVER, such as plasticine low-fat cheese, glutenesque "veggie" (with no veggies) burgers, low-fat salad dressing (kill me now), and, yes, rice cakes.

But you just slap some roast beef and compliant mayo on that bad boy and it isn't half bad!


So, between my new rice-n-flax crackers ("Mary's Gone Crackers", herb flav) and my Lundberg rice cakes (http://www.lundberg.com/products/cake_og_wild.shtml), I think I can make this chip-free thing permanent.  The latter (the rice cakes) especially seem like an old friend rediscovered and much more appreciated than ever before.  All they needed was a little FAT!  Seriously, it sounds funny but it is true.

Fat makes the world go round, and makes rice cakes tasty, too!

Of course, the IDEAL thing I should have instead of chips is always a GREEN SALAD, we all know, but I'm a creature of poor planning, no WF close by, and convenience, so for all those times when I didn't get up early to make a salad for lunch, and didn't cook and store some veggies, and I want something for lunch to go with that tuna salad, or go with that chicken salad, or something to crumble into certain things for dinner, or something instead of popcorn, OR--and this is something I discovered this weekend--something to make up/invent/create my own breakfast cereal* with, the lowly RICE CAKE has risen again and shown me its true glory and splendor!

Oh!  And what I really love is that it is TOTALLY compliant, without even the tiny avoid as a minor ingredient that there is in the crackers I mentioned.  And they are loooooow-calorie...which is good, considering how many (additional calories, that is) yours truly ADDS to them.

Last musing:  it is so neat to rediscover certain things in this world once one sees them through BTD eyes instead of sullen, flat, light-free low-fat dieting eyes *lol*!  Ah, the glorious possibilities!

* Edna's weird-yet-good rice cake "cereal":  crumbled rice cakes, Newman's Own organic raisins, tiny bit of pumpkin butter, tiny bit of cherry all-fruit spread (hey, I didn't say this wasn't loaded with SUGAR), a little olive oil, and some sea salt (you have to have those last two, weird as they sound with the other stuff, or it is too sickly sweet).  Hello, da bomb calling!  Note:  If'n you do this, be sure to eat enough PROTEIN at your other meals, or ideally have an egg in addition to this or something, as this is pretty much of a blood sugar spike nightmare prescription...but if you ever get a hankering for breakfast cereal...


"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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shoulderblade
Monday, March 13, 2006, 10:53pm Report to Moderator Report to Moderator

Rh -
Kyosha Nim
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My best use for the lowly rice cake is as a mini-snack when I am hungry and preparing food. A couple of cakes with spread tides me over till I get to the real meal. Find I have to 'pull them apart' rather than bite them as they have their own ideas as to where to seperate.

Cheeto's diet may be a corruption of 'cheaters diet'.





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pinemeadows
Monday, March 13, 2006, 11:50pm Report to Moderator Report to Moderator
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You are going to make me re-visit the whole rice cake thing as well.  When I started the BTD, I did buy some of the Lundbergs, which I gathered from this forum were THE best...and they are....but then I never ate them.

I looked at the calories...hmmmm 70 calories plus the almond butter....well, that's getting up there....but I'm hungry...got the munchies, oh, I know...let's have 10 macadamia nuts INSTEAD!   Or a scoop of the walnut/chocolate butter I made....

I've been doing that for a few weeks now, and as of tomorrow, the nuts are going to take a back seat.  And I wonder why my weight is going down so painfully slow!

Jeanne
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HarmonyKitty
Monday, March 13, 2006, 11:54pm Report to Moderator Report to Moderator

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Oh, I love rice cakes!  I can still hear my old boss walking by my desk at lunchtime:  "Are you eating that styrofoam again???  That stuff's packing material."

Anyhow, I like putting tuna fish (I put celery and fire roasted red peppers in the tuna, yum) on a rice cake.  And sometimes I just love to smother them in butter.  Though I have a tendency to get carried away with the butter!

BTW, if you don't want to always have to crumble your rice cakes, super Wal-Mart (yes, Wal-Mart) sell this bagged brown rice cereal from Alf's Nutritious Foods.  It is puffed and it's only ingredient is whole brown rice!!!  How rare!  And best of all, it's only like 98 cents for the bag.  Rarer still as far as cereal is concerned.


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Stormy
Tuesday, March 14, 2006, 12:03am Report to Moderator Report to Moderator

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hmmmmmmm . . . you should try them smothered with MaraNatha peanut butter and Mille Fleurs fruit sweetened cranberry jam . . . I so know this isn't right, but, I can eat 500 g of peanut butter in one week (sometimes less   )

btw - Lundberg wild rice, rice cakes are may favourite.


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Lloyd
Tuesday, March 14, 2006, 12:07am Report to Moderator Report to Moderator

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Rice cakes were invaluable the first two months of the diet, while I was still working on getting compliant. Now I have a package that's been sitting in my pantry for a month - once I realized I did not need the rice it has become an emergency ration. I've only cooked rice once in the last 5 weeks. Probably will cook some tonight though, the avoids I had on Sat have me on a mini plateau and I may as well enjoy one meal w/ the easy opportunity to use some tomato paste. Have not had a lot of tomato on this diet, might try a tomato-collard soup or something. Hmmmmm........
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OSuzanna
Tuesday, March 14, 2006, 12:23am Report to Moderator Report to Moderator

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I LOVE rice cakes!
See above line. Repeat three times.
I usually put salted butter on salted rice cakes. Don't like 'em unsalted, takes all the fun out of it for me. I put other stuff on them, too. But when I want "something" and just don't know what, I'll eat them straight out of the bag.  

Debbie A in Canada, that looks like a Louise Hay quote in yr signature.  Her writings were a great help to me at a tough point in my life.


OSuzanna
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Carol the Dabbler
Tuesday, March 14, 2006, 3:49am Report to Moderator Report to Moderator

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I prefer my rice cakes straight -- Lundberg's unsalted organic brown rice variety -- so they don't fight with whatever I want to put on 'em.

Edna -- Now that you appreciate rice cakes, do not (repeat, DO NOT) try any brand except Lundberg.  All the others taste like styrofoam even if you put caviar on 'em (just a thought experiment folks -- I'd never actually do that to caviar -- or to peanut butter, for that matter).

The way I look at it, there are two things to put on rice cakes: any nut/seed butter, or Edna's Famous Yeast Spread (particularly EquiPro's ghee-and-olive-oil adaptation -- see sticky thread in the Cook Right forum: http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=btdlf1,m=1122303873,s=all).

And, since Victoria hasn't checked in here yet, I'll mention that rice cakes are even better if you toast them (just until they smell really good -- they won't actually brown).  Due to the previously-noted self-destructive tendency of the Lundberg product, I actually bake them three at a time on the little tray in the toaster oven.


Carol

A+ nonnie married to an A+ secretor

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Tuesday, March 14, 2006, 4:15am Report to Moderator Report to Moderator

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Kyosha Nim
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How ironic, I just got finished eating crumbled up rice cakes with butter bright before reading this post.   Lundberg lightly salted brown rice cake is my favorite.  Long before I even heard of BTD, I loved the things.   I much on them plain or put cheese on them.  Now that I am not supposed to eat potato chips any more, I eat even more rice cakes.  I keep a package at home and at home. I used to eat popcorn, pretzels and potato chips.  Then I read ER4YT and cut out the pretzels and popcorn.  Then I found out that I was a nonnie and there went my beloved potato chips.  I do eat some rice chips and vegie chips even though the oil is a no no.  But eating rice cakes helps the transition and Lundberg tastes the best in my opinion.  So I’m glad you rediscovered them.  Welcome to the rice cake fan club.


I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-
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san j
Wednesday, March 15, 2006, 2:02am Report to Moderator Report to Moderator

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I buy puffed rice.  I've never salted and buttered it, however.  But it certainly saves the step of crumbling up the rice cakes, and I suspect it's also cheaper.


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Victoria
Wednesday, March 15, 2006, 2:13am Report to Moderator Report to Moderator

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Quoted from Carol_the_Dabbler

The way I look at it, there are two things to put on rice cakes: any nut/seed
And, since Victoria hasn't checked in here yet, I'll mention that rice cakes are even better if you toast them (just until they smell really good -- they won't actually brown).


Oh!  By the way, rice cakes are even better if you toast them lightly! (yuk, yuk!!
You got there first, Carol!!  

A favorite quicky is to spread the rice cake with soft (room temperature) ghee, and then sprinkly heavily with nutritional yeast!!  



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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OSuzanna
Wednesday, March 15, 2006, 3:36am Report to Moderator Report to Moderator

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I'm having a problem with my rice cakes.
I butter and all-fruit them, start eating them while reading the forums, and then I turn to reach for the plate, and there's nothing on it! Then I have to go make more, and they disappear, too! I think I got ripped off, got some rice cakes that vanish when you take your eyes off them......urp -'scuse me.

I look forward to trying Lundberg's.


OSuzanna
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FOOD for THOUGHT, Super Beneficial 4 All Blood Types!

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Carol the Dabbler
Wednesday, March 15, 2006, 4:27am Report to Moderator Report to Moderator

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Omigosh, Suzanna -- you like rice cakes and you haven't even tried Lundberg's yet?!?  You're gonna think you woke up in Heaven!  (Just don't eat 'em in a room with a shag carpet.)


Carol

A+ nonnie married to an A+ secretor
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Victoria
Wednesday, March 15, 2006, 5:17am Report to Moderator Report to Moderator

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I recommend Lundberg's Mochi Rice Cakes.  They have an especially delicate flavor.

And, Carol, it IS possible to eat rice cakes without raining crumbs!  It's an aquired talent!  



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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OSuzanna
Wednesday, March 15, 2006, 5:19am Report to Moderator Report to Moderator

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No worries, Carol, no shag carpets here, just shaggy dogs. And the Pomeranian monitors my every move for dropped crumbs.
Wild rice, huh? Oh, boy....


OSuzanna
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Carol the Dabbler
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Quoted from Victoria

And, Carol, it IS possible to eat rice cakes without raining crumbs!  It's an acquired talent!  



Do you give lessons?




Carol

A+ nonnie married to an A+ secretor

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Wednesday, March 15, 2006, 2:24pm Report to Moderator Report to Moderator

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Kyosha Nim
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So, am I the only person on the forum who has never tasted a 'rice cake'??
There is a good reason for this! I once worked in an office with a person who kept them in the bottom drawer of her desk - I always knew when she opened that drawer because the smell just made me feel sick!!

Has anyone else had this experience??


Janet
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NewHampshireGirl
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Kyosha Nim
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I have to have a snack in the evening.   I just have to!!!!    So I have two rice cakes with a slice of mozzarella cheese on each and I'm verrrry happy.  

Good post, Edna, the saga of the rice cake.  You should be a writer.  Well, on second thought I guess you are, right here on our forum!  
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Peppermint Twist
Wednesday, March 15, 2006, 3:25pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from janet
So, am I the only person on the forum who has never tasted a 'rice cake'??
There is a good reason for this! I once worked in an office with a person who kept them in the bottom drawer of her desk - I always knew when she opened that drawer because the smell just made me feel sick!!

Has anyone else had this experience??

She must have had something else in her drawer, as plain rice cakes do not emit a smell, especially from a closed package.  If you actually sniffed the rice cake itself, it would perhaps have a faint scent like puffed rice cereal, so we are talking faint.  Either she had something else in her drawer which was the offending item, or she had a brand of rice cakes that were all adulterated with flavorings and such, like perhaps a strong artificial flavor like faux onion or something that is as much scent as taste?  Anyway, plain rice cakes are about as innocuous as you can get, scent-wise.


"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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Peppermint Twist
Wednesday, March 15, 2006, 3:34pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
Posts: 11,136
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Age: 53
Quoted from Carol_the_Dabbler
...The way I look at it, there are two things to put on rice cakes: any nut/seed butter, or Edna's Famous Yeast Spread (particularly EquiPro's ghee-and-olive-oil adaptation -- see sticky thread in the Cook Right forum: http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=btdlf1,m=1122303873,s=all).

I must say my popcorn topping of yesteryear that you reference, which is also a great toast spread, of dark-toasted sesame oil, a TINY dash of lemon juice (optional, in this case), some nutritional yeast flakes, and sea salt does reach its zenith of awesomeness on rice cakes!  Who knew?  It is a little TOO awesome and I hope I won't overeat these.  I wonder if the "one cup of cooked grains" portion per WEEK for nonnies applies to rice cakes, as they are so air-laden?  I mean, geez, one cake crumbled up would probably fill a liquid measuring cup, but sticking to one rice cake per WEEK?

I dunno, that is gonna be pretty brutal!  For now, I'm just grateful to be off chips, hopefully for good, and off rye, and off rice bread, off bread, period.  I think the rice cake is it for me, grain/crunch/sandwich/chip substitute-wise.  Don't know if one per week is gonna do me, judging by how I've been going through them during this "honeymoon phase".



I mean, you drizzle some dark-toasted sesame seed oil on one, sprinkle on some nutri. yeast, add a dash of sea salt, and you have got something.  btw, whoever invented dark-toasted sesame oil deserves some sort of medal.


"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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Peppermint Twist
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Kyosha Nim
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P.S.  Good O nonnie sandwich:  Take yourself two Lundberg wild rice cakes, put some compliant mayo on 'em, sprinkle with sea salt.  Add some thinly sliced roast beef and a slice of beefsteak tomato (not that I can get decent beefsteak tomato down here in FL, you'd have to be in a state that has good ones, but IDEALLY, a slice of beefsteak tomato).  On your mark, get set, CONSUME!


Oh YEAH, babe, the sandwich rides again!  Can't keep a good O down!  Nature finds a way!  Wuu huu HUU!  WHOMP, der it is!


"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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Victoria
Wednesday, March 15, 2006, 5:16pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Carol_the_Dabbler


Do you give lessons?



Yup!  Here goes......
Close your lips around the edge of the rice cake when you take a bite of it, and the crumbs fall into your mouth instead of the shag carpet!  

But, I have a feeling that these intructions won't work for a double decker sandwich.



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
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Sun Beh Nim
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Quoted from Edna

I wonder if the "one cup of cooked grains" portion per WEEK for nonnies applies to rice cakes, as they are so air-laden?  I mean, geez, one cake crumbled up would probably fill a liquid measuring cup, but sticking to one rice cake per WEEK?


Edna, I think it would take at least 6 rice cakes to fill a cup if you really crushed them down enough to get rid of the air.



Normal day, let me be aware of the treasure you are.
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Peppermint Twist
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Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
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Quoted from Victoria
...Close your lips around the edge of the rice cake when you take a bite of it, and the crumbs fall into your mouth instead of the shag carpet!  

But, I have a feeling that these intructions won't work for a double decker sandwich.

Yeah, the rice cake sandwich is, in the words of the old Saturday Night Live band name "not ready for primetime".  I wouldn't serve it to anyone else by myself!  But one of the positives of being single is that one can eat like a primitive wolf (as opposed to a civilized wolf?) and there is no one there to be horrified!  Wuu HUUUUUUUUUUUUU!

Yes, if anyone were to document the solitary habits of this O non, it would be truly horrifying *lol*...but, hey, works for me!

Bottom line:  The rice cakes make workable sandwich "outers", so I am THERE, be they crumbly or not!  Besides, the crispy sandwich thing is very cool.  Liking it, liking it.  LIKING IT!

Let's just hope I can keep myself in check with these things, as right now I seem to be rice-cake crazy, but I'm hoping that I'll calm down 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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Kyosha Nim
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P.S.  Total non-sequiter:  speaking of "double decker sandwiches" (and, Victoria, I think you actually meant a "single decker" sandwich, containing two rice cakes, but I understood your point!), did anyone catch The Apprentice* and that sandwich that the one guy fixed himself to eat?  omg, it had to be easily a foot tall and contain enough carbohydrates to feed a small village!  I mean, every other level was a thick piece of BREAD/bun/whatever that was...bagel?  Boy howdy, I have never seen such a daunting and impossible-to-believe sandwich.  I mean!

* Yes, I cop to watching ANYTHING produced/conceived by Mark Burnett, including Survivor, The Apprentice, and The Restaurant (omg, still wondering whatever happened THERE...that Rocco guy needed to go back in time and be re-parented!).


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Yes, SINGLE decker sandwich!  I was just thinking that a single decker sandwich sounds like one rice cake with a topping and a double decker sounds like.......two......oh, well, ok.  

Edna, I think that of all the grain carb choices, rice cakes have got to be the very most harmless, and if a person were to have a need to "over" indulge the frequency of a grain carb, this is not a bad choice.
And we can call it 3 x week instead of 1 x week, huh?



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Quoted from Victoria
...Edna, I think that of all the grain carb choices, rice cakes have got to be the very most harmless, and if a person were to have a need to "over" indulge the frequency of a grain carb, this is not a bad choice.

Oh, how I fervently wish that were true, but sadly, it turns out that rice cakes are high on the glycemic index.  I was wondering about that, too, and meant to look it up today actually (synchronicity).  Thanks to your post, I just remembered to do so.  Sadly, they are high (78 out of a possible 100), which is considered a high rating, and which causes a rapid rise in blood sugar:

http://www.carbs-information.com/glycemic-index.htm

Whole brown rice, on the other hand, is only a 50 out of 100, considered a "low" rating, and causing a slow rise in blood sugar.

So, ideally, especially for a nonnie, we should be eating WHOLE rice, not the cakes.  

I would probably do this routinely, keeping some cooked rice on hand in Gladware in the freezer at all times, if I had a FUNCTIONAL KITCHEN, but that is another story.  As it is, rice cakes it is, and they are so convenient.  But I'm almost sorry I just looked up the GI rating because I had a feeeeeeeling.  My response to them seems addictive, just like my response to the rye toast, and then the rice toast I have tried before them since giving up CHIPS.

My quandry is, going NO grain is really ideal for me and I know this, but it takes a LOT of discipline and commitment to planning and preparing the ideal balanced daily diet in order to keep oneself satisfied on veggies, fruits, meats, nuts and NOTHING ELSE (oh yeah, beans, forgot about them, and there are a few that I can have and make nice things like compliant hummos).  If I DO the planning and the preparing and DO keep to the IDEAL, then everything is great, I am totally in balance, I'm not craving a thing or feeling deprived, and best of all, the weight comes off.  BUT, again, that would require a more FUNCTIONAL KITCHEN than I have at the present time (don't ask).  The stove, the fridge, the whole lot need to be replaced.  'Nuf said there.  Plus, there are times one feels able to do the ideal and other times one is just lucky to stay compliant and do the best one can, ya know?  I seem to be in a time period that is far closer to that latter end of the spectrum than to the former!

So, I hope I can handle rice cakes without going "coo-coo for Cocoa Puffs", so to speak.  Knowing me, I won't be able to *sigh*.  But if I'm gonna eat too much of something, I figure it is better that it be rice cakes than potato chips!  I mean, are ya with me there, peeps?  The ideal can be elusive, but if we just try and just do the best we can, that is better than subsisting on Jolt Cola and Fiddle Faddle...right?


A girl should get SOME points for TRYING, no?  I hope my scale at home is reading this post (it doesn't read many posts, I find), because it needs to give me a break, now.  I'm off the rye, off the rice bread, come on, don't tell me the lowly little airy rice cake is STILL gonna freeze up my nonnie metabolism!  Do NOT even tell me!  Not until after I enjoy them for a tad longer, anyway *lol*!

BTW, caught a glimpse of something interesting last night on PBS.  Someone was doing one of those looooooooong pledge-a-thon specials about "Ultra Metabolism" (he has a book by the same title) and either another book or one of the pledge gift DVD's or SOMETHING he has is called something like "The Nutrigenomic Diet" or something with "Nutrigenomic" and I thought, wow, Dr. D. was the first one to pioneer "the nutrigenomic diet", truly!!!!  Think about it!  Just wait until ER4YG comes out, that's my view on that one.  But anyway, I think it is interesting that suddenly the word "nutrigenomics" is out there in, if not the mainstream, the cutting edge of what is being written and spoken about in the field of diet and nutrition.  It is a good thing.  The science of human nutrition is FINALLY progressing off a dime!

...and yet, I'm still addicted to rapidly-absorbed CARBS, baby *lol*.  You can lead a horse to kale, but you can't make her choose it all the time!


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Note:  rye is rated 58, a medium, and I'll bet that is a far less "whole grain" rye than the one I love, which I'll bet is slightly lower.  Yet I have a VERY addictive response to that rye.  I think I'll do better with the rice cakes and, even if I still overeat them, at LEAST they are far lower in calories and they have no gluten.

I'm really digging them right now, maaaaaaaahn.  Step away from my rice cakes and no one gets hurt!

btw, did I tell youzzz all that my kitten, Harmony (the little Siamese mix--pistol ALERT!) broke my BLENDER?  So, no chance of me going grain-free until I replace that, as the second I go grain-free, I shift into fruit smoothie mode *lol*.

Harmony is a trip, maaaaaaahn.

Saying "maaaaaahn", a LOT* OUT!

* Do you think that is a function of eating rice cakes again?  Maybe I am being transported back to HFS culture, circa 1979 *lol*!


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P.S.  WHOA!  MAJOR alert!  Disregard everything I just said about the glycemic index of rice cakes, brown rice, rye, etc.  Why?  I have concluded, based on CONCLUSIVE evidence, that this particular linked GI list of foods is WACK, wrong, incorrect, inaccurate, and just generally NOT for real!  Why?  Because I just looked up potato chip, full well expecting it to be "100" (they say that potato chips have a GI rating HIGHER than table sugar, and table sugar is 100, so that in itself seems semi-wack at least, but ANYWAY, I've heard/read from several sources that potato chips are higher on the GI than sugar.  Yet this list says chips are a measley "54" (WHAT?) and have a "slow" effect on blood sugar (VHAT are you sayink to me?)

Witness:  http://www.carbs-information.com/glycemic-index/potato-chips-gi.htm

All I can say is, don't kid a kidder (translation:  don't kid a chip addict).  Chips go directly into your bloodstream, do not pass go, do not collect $200.00!  They are my drug of choice, I should know!  Therefore, I have unilaterally concluded that that entire link is wack!  Unless...maybe what I heard is that potatoes in general are, like, 100 on the GI and thus higher or equal to table sugar, but maybe CHIPS, by virtue of the FAT with them, are somehow bound with the fat and thus a hair slower to get in there and spike the ole' blood sugar?  NO, I'm SURE chips are still UP THERE, not a 54!  In fact, I'm gonna have to look into this entire thing far further and get back to y'all on it at some point.  This is not computing.


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Jane
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Edna,
I saw the Apprentice.  I did see what that guy was eating.  He's such a caricature that he almost looks like a plant.  When you think of all the people that try to get on the show and that are interviewed, it really makes you wonder how some of these people get picked.

I bought some rice cakes but I never opened the bag.  I find that I'd rather have Finn Crisps.  The are 100% rye, water, salt I think and they are very very thin, much thinner than rye crisps.  A little almond butter or tahini, maybe a little cranberry pepper jam and I'm happy.  They are also great to take to a party when you know there isn't going to be anything there for you to eat.  I take them with Le Chevre Noir goat's milk cheddar....expensive but delicious.
Jane
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Okay, looked into it, and I think I was right about the fat-with-it-slowing-the-absorption thing.  Other listings also have chips at about that same number, so it seems the original link was not wack afterall, and the interesting thing is that a nice, whole, pure potato is WAY higher at around 94!  See, I knew that fat rules!  It specifically says a potato with NO fat is 94.  I'll bet if you slathered it with butter, the potato would come way down and beat the potato chip.  But I dunno.  The GI can be a surprising and mysterious animal.

So, potato chips are lower in the GI than rice cakes.  The universe definitely has a sense of humor.


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Lloyd  -  Wednesday, March 15, 2006, 7:02pm
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Quoted from Jane
Edna,
I saw the Apprentice.  I did see what that guy was eating.  He's such a caricature that he almost looks like a plant.  When you think of all the people that try to get on the show and that are interviewed, it really makes you wonder how some of these people get picked.

I think some of the candidates must look better on paper than they do once they are actually put to task.  Also, they just might, as you allude to, pick one or two that, based on their screen tests/audition tapes/whatever, they feel will just spark ratings by being total characters, for better or worse.
Quoted from Jane
...I find that I'd rather have Finn Crisps...I take them with Le Chevre Noir goat's milk cheddar....expensive but delicious.  Jane

Ummmmmm.  Nons can't have goat cheese, though.  Boo HOO.  Sometimes I do "cheat" with dairy, though.  Never milk, but soooometimes a little spinach-artichoke dip from the HFS deli case sneaks into my cart somehow!  Hey, it's got spinach and artichoke in there...mitigating factors, me thinks!

I really do love the French Meadows Rye w/Flaxseed and the irony is that it is about as healthy of a grain product as one can get, as it is REALLY "whole grain" and has a lot of fiber.  But for some reason, boy howdy, I do have an addictive response to it and just WILL overeat it.  Again, at least with the rice cakes, if you have one or a few too many, at LEAST they are low-cal and no-gluten.  I don't think anyone ever porked out, weight-wise, on rice cakes, but I'm sure I could be the first.  I know I porked out on Weight Watcher's "Fat-n-Fiber" plan ( don't go there/don't get me started), and that was basically popcorn, pasta and rice-cake-related **!  But I think the pasta did it.  Pasta is evil!  Fear it, O nons.



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The French Meadows is a bread.  The Finn Crisps are paper thin, thinner than melba toast but sort of similar.  I can eat a few at a time and not get too carb crazy.
Jane
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Quoted from Jane
The French Meadows is a bread.  The Finn Crisps are paper thin, thinner than melba toast but sort of similar.  I can eat a few at a time and not get too carb crazy.
Jane

Oh, I thought the Finn Crisps were like a melba toast, not thinner than that.  Hmmm.  I knew they weren't a bread, though, I'm that much up to speed *lol*.

You are a secretor, honey, you lot can do a lot of things without going carb crazy that us nons can't do, dat's why you can have sugar and all.  Not really fair, when you think about it.  But as my mom always says to me, "Who ever told you life was fair, Edna?".  And there are a LOT worse things to have than a verdict of non-secretor.  Think of the avocados!


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Quoted from Victoria

Close your lips around the edge of the rice cake when you take a bite of it, and the crumbs fall into your mouth instead of the shag carpet!  


Apparently this does not work for the unsalted variety!  That's exactly the way I eat them, and the crumbs fall off the other edge of the rice cake.


Quoted from Edna

... did anyone catch The Apprentice* and that sandwich that the one guy fixed himself to eat?  omg, it had to be easily a foot tall ...


Don't they run the "Blondie" comic strip anymore?  This sounds exactly like one of Dagwood's sandwiches.



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Okay. time for me to let you all in on the secret of the 'perfect' rice cake sandwich.

Ingredients:

Rice Cakes (3, to build like a 'Big Mac')
Ghee (1 Tbls)
Parsley (1/2 oz fresh, chopped)
Onion (1/4 small sweet onion, sliced thin)
Sea Salt (to taste)
Beef (tenderloin, rare, cool, thin sliced)

Preperation:

Eat beef until satiated. Give other ingredients to a vegetarian, they need something to spice up their eating.

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the thread should be changed to:
Rediscovering the lowly highly (GI) rice cake... instead!!! 


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Excellent, Lloyd Too much. Love it!!

That mile-high sandwich, when I heard of it, well, the 1st thing I thought of, too, was Dagwood.

PT, you have my sympathies over your rice cake GI dilemma. What can I say, it's a sad day on ANY planet when somebody can't eat as many rice cakes as they d*** well please! If it was up to me, I'd say you can have 2 bags per week. There.

What's all this about "Nutritional Yeast"?.. .sounds gross to those of us innocent of its joys. Since I'll try anything, I'll look in typebase to see if I can have it.

Oh, guys, NEWS! Just had dinner at the Mom & Dad Cafe, Car Rental & Loan Center, and my mom HAS heard of Lundberg's or seen them, so I know they're not far. Tomorrow I seek the mighty L.
I also gave her a speech(btw, M & D are both Os) on how I've improved over the last month (and BF), and gave her a list of the worst avoids for us - she asked for a list, isn't that nice? BF eats at least 2 helpings of whatever she makes, no matter how health-food-experimental , so she loves to feed him. She also thinks I'm crazy (no corn? no wheat? no potatoes? what are you going to do for St Patrick's day?   Cheat, of course, Mom!), so I've left another bag of avoids at their house.
I also told her I'm going to start bringing over compliant dishes for them to try. Suzy cooking? It is to laugh. Pull the other one, they're thinking. THEY'LL SEE!!!
Rock on, Rice Cake Army!


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Yeah, my poor Mom thinks I came from another planet, she and I are like polar opposites - she, conservative but lately expanding her horizons, me, well, I was an ADD artist kid who brought home salamanders, snakes, you name it. (Come to think of it, I still do.) My poor mother! We're friends, now.


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Quoted from osuzanna
...What's all this about "Nutritional Yeast"?.. .sounds gross to those of us innocent of its joys. Since I'll try anything, I'll look in typebase to see if I can have it...

Ah, this is the reason I wanted the following thread made sticky, as this question comes up periodically, so now all one has to do instead of repeating all the info is refer the questioner here:  http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=GC,m=1118646096.

Lovin' the sticky feature, OUT!


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Quoted from Edna

Oh, how I fervently wish that were true, but sadly, it turns out that rice cakes are high on the glycemic index.  I was wondering about that, too, and meant to look it up today actually (synchronicity).  Thanks to your post, I just remembered to do so.  Sadly, they are high (78 out of a possible 100), which is considered a high rating, and which causes a rapid rise in blood sugar: . . .

. . . Whole brown rice, on the other hand, is only a 50 out of 100, considered a "low" rating, and causing a slow rise in blood sugar.

So, ideally, especially for a nonnie, we should be eating WHOLE rice, not the cakes.  


Here's what my mind is doing with this, Edna.  I am wondering WHICH rice cakes the testers used.  There are rice cakes and there are RICE CAKES.  My friend was over last night and told me that she is now eating rice cakes.  Turns out, she is eating Quaker brand.  I have no idea how much food value is in them, or if they use brown rice or milled rice.  Does anyone know?
Lundberg uses whole grain brown rice, and explains how much more grain is actually in their rice cakes, compared to others.
The test may not be universally applicable to all rice cakes.



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Quoted from Carol_the_Dabbler


Apparently this does not work for the unsalted variety!  That's exactly the way I eat them, and the crumbs fall off the other edge of the rice cake.



I have a solution for you, Carol.  I'm pullin' out the big guns, here!  

Open mouth.
Insert entire rice cake.
Plug nostrils and ears so that crumbs do not fall out.
Then, give it your best shot!




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Let me not pass you by in quest
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Quoted from Carol_the_Dabbler


 



no more crumbs!



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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*mwffmmn!!*



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I'm wondering if you could crumble a rice cake or two and then cook up a molasses syrup that would kind of taste like cracker jacks if you pour it over the crumbled rice cakes and add nuts.  You think?


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Quoted from mikendomsmum
I'm wondering if you could crumble a rice cake or two and then cook up a molasses syrup that would kind of taste like cracker jacks if you pour it over the crumbled rice cakes and add nuts.  You think?


Maybe toast the rice cakes first, so they are nicely crispy to start with.  I think this sounds delicious.  The challenge will be to keep them from getting soggy under the molasses.



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Quoted from osuzanna

Carol & Victoria - They can hear me laughing four houses down the street.


Carol and I try to "be there" for each other through major life challenges!  



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Serena
Thursday, March 16, 2006, 9:09pm Report to Moderator Report to Moderator
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twist- if your whole grain brown rice is lower on the GI, than wouldn't a brown rice cake be lower than the traditional white rice variety?

And quaker rice cakes have corn starch, and other avoids, and I *think* they use white rice.
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Victoria
Thursday, March 16, 2006, 10:38pm Report to Moderator Report to Moderator

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My thoughts, too, Serena.



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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Kyosha Nim
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The non-Lundberg rice cakes that I was reduced to buying (and, alas, eating) a while back was, I'm pretty sure, made by Quaker -- maybe under their Mother's label, don't recall -- and the bag listed only two ingredients: brown rice and sesame seeds.

The difference must be in the technique.  Even if the Lundberg folks decided to make a "lite" rice cake, I bet it would be crispy (and it would fall apart if you even looked at it).  But somehow the other folks managed to turn brown rice and sesame seeds into library paste.  Or styrofoam.  Take your pick.


Carol

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Brighid45
Thursday, March 16, 2006, 11:02pm Report to Moderator Report to Moderator

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I eat the occasional Lundberg brown rice cake with some walnut butter. If I'm in popcorn mode and need a crispy/crunchy fix, then I have one more, two more tops. The walnut butter helps fill me up too.

As for the molasses idea--I'd say definitely toast the rice cakes to a good crisp crunch, then lightly coat a small amount with just a bit of molasses and eat immediately. Throw in some roasted almonds or walnuts and make your own toy prize. Yummy!


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Quoted from Victoria

"The word "genius" isn't applicable in football. A genius is a guy like Norman Einstein,"
--Joe Theisman, NFL football quarterback & sports analyst



N. Einstein ran the deli back in Theisman's old neighborhood.  Second cousin to Irving R. Feldman.



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Just a quick report, Rice Cake Army, I'm supposed to be doing dishes before himself gets home...

I looked at my Quaker rice cake bag, and it says whole grain brown rice and salt. I love them. They were on sale, what's not to like?

Saw Lundberg's at the hfs, no wild rice varieties, and rather expensive. Was being REAL economical today, and having palpitations, coz I just came from paying the propane people (we're on short showers til Wednesday, then, it's HOT WATER FOR EVERYBODY!!) and they "required" a LOT more $ than ever before, and sucked up the $ that was to go to 2 other bills. Fan me, I'm gonna faint. Oy. So cheap, cheap, cheap this week.
I ranted re: my newly pain-free hips & elbows to the mgr (?) of the hfs & a customer asked me for this website! I wrote it down for her. I don't do the caveman walk when I first get out of bed or get up from a chair anymore. I just realized this this morning, maybe? Wow, my list of things improving in less than 4 weeks is getting long!
And I hope jill's happy with herself - I bought a mixing bowl and spatulas today - are you listening to me jill? Do you see what you guys have done to me!!?? I've even been thinking about getting an apron, of all things! Never mind, I'll check under the house for pods, myself! *sound of twilight zone music  ooooeee-ee-ooo*
gotta run, babesters & dudes..I'll check back in after 1am EST.



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BTW, I saw Theisman break his leg on TV during that Superbowl game, something you wouldn't want to see with a mouthfull of rice cakes!!!!


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Quoted from osuzanna
BTW, I saw Theisman break his leg on TV during that Superbowl game, something you wouldn't want to see with a mouthfull of rice cakes!!!!

I'm from the DC area.  If you lived there, which I did, at that time, you saw that moment replayed again and again and again and AGAIN on television.  It is probably the most horrible moment I've ever seen on TV except for 9/11.  After the first time or two, I had to simply close my eyes when they replayed it, I mean, it was just sooooooooooooooo not something they needed to replay over and over and over again:  we GET IT, the man's leg was broken!  Enough already!

Okay, back to rice cakes...

About that faux Cracker Jacks recipe, something like that would definitely work and come out like a Cracker Jacks or a Fiddle Faddle, but try using less molasses than you think you'll need, or you could end up with a sticky, sickly-sweet mess.  Less is more, me thinks.  You can always add, but you can't take away!

You can use crumbled rice cakes in place of breakfast cereal and add things like any or all of the following:  sliced banana, berries, raisins, dried cranberries, nut milks (secretors only, due to the added sugars), fruit juice, fruit "butters" like (depending on your blood type) applesauce or applebutter, pumpkinbutter, etc.  The one time I've done this thus far into my rediscovery of the rice cake, I also added--weird as this will sound--a little olive oil and salt because somehow that helped (olive oil and salt helps EVERYTHING *lol*).  

Anyway, lordie, the rice cake is very flexible, as it can be used in sweet "cereals" to savory faux popcorns, to sandwich outers, to salad croutons, to anything.

Man, you know that saying "When God closes a door, he opens a window".  Well, when it seems that the BTD has taken away a food that you miss, you eventually find that there are other ones you can have in its place that are better for you anyway and you don't miss even the foods you thought you'd miss the most, like the potato chip or popcorn or bread for sandwiches.  That said, one has to be careful not to overdo, especially if one is a non with the tiny amount of grain per week in the portion guidelines.  Geez, Louise, that portion guideline rains on my parade *lol*!  I know it is only a guideline, but it is there for a reason and I do better if I keep the grain amounts lower rather than higher, drat it all.

So, a little dab'll do me, but I'm so glad to rediscover the rice cake so that I can have that dab in a flexible, satisfying form.


"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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Peppermint Twist
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P.S.  Question:  if you tried to heat a rice cake in the oven for any reason, like, depending on blood type, to make a faux cinnamon toast or an open-faced broiled sandwich melt or whatever, would the puffed rice grains, like, EXPLODE, or would all be well?

Just checking.  I don't need any "incidents" *lol*.


"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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Serena
Friday, March 17, 2006, 2:58pm Report to Moderator Report to Moderator
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must be a cdn/u.s. thing that your quaker rice cakes don't have cornstarch- I have only been able to find one brand out here of compliant rice cake- plum.m.good. Menh- tastes like a rice cake...
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Victoria
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That's good about the Quaker ingredients, because it seems to be in all the big chain grocery stores.  So more people can enjoy this great bread alternative.
I was reading my Lundberg package (I eat Mochi Sweet Rice Organic Rice Cakes).  They state that they use nearly twice the amount of rice in their rice cakes, so for those who can eat grains, there is much more food, and less air.



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Carol the Dabbler
Friday, March 17, 2006, 5:13pm Report to Moderator Report to Moderator

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Suzanna -- The Q's are cheaper per bag, true, but have you compared the cost per ounce?  To expand on Victoria's point:  Even for you O's who don't want a lot of grain, it's probably cheaper (and a whole lot tastier) to eat, say, one Lundberg rice cake instead of two Quaker rice cakes, and you're getting about the same amount of rice either way.  Some of Lundberg's rice cakes are even organic, for just slightly more moolah than their regular "Eco-Farmed" rice cakes (and even the latter are presumably less toxic than Quaker's).


Carol

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If you really dig rice cakes but wish they didn't cost so much, AND if you live just about anywhere in the eastern or midwestern US, you may want to consider getting your rice cakes (and other goodies) through a buying club.  ("Just about anywhere" does not include Florida -- sorry, Edna!)

Our buying club price list for April has, for example, Lundberg organic brown rice cakes at $2.37 per 8.5-ounce bag (versus $2.99 at Wild Oats), Lundberg non-organic brown rice cakes at $1.91 a bag, and Mother's (Quaker) rice cakes at $1.83 per 4.5-ounce bag -- note, by the way, that even the Lundberg organic rice cakes are considerably cheaper per ounce than the Quakers.  Bags of all brands are sold in cases of 12.

Depending on your local buying club, you may be expected to help with the work or you may have to pay a surcharge.  Our club charges 7%, but they do all the work.  Even with the surcharge, getting the rice cakes through the buying club saves us 15% -- and they occasionally go on sale!

Here's a link for finding the buying club nearest you: http://www.unitedbuyingclubs.com/RESOURCES/FABC/FABC_Home.htm.


Carol

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I do notice that the Lundberg rice cakes are more filling than I had remembered rice cakes being, and each one takes longer to eat, as one has more to consume, since they use more rice per cake.  That is probably why I'm good to go with fewer cakes than I remember being in the past.  ...Well, that and the fact that now I'm not afraid to add FAT and protein to them.

I have been using the Lundberg Wild Rice cakes, as I mentioned somewhere earlier in the thread, but I realized the other day that a bag I have in my desk drawer at work at the mochi sweet rice that Victoria mentions being her "cake of choice".  I must have read the label wrong and thought they were the wild rice.  Time to don my glasses whilst shopping!  Anyway, I look forward to trying the mochi variety.

Lovin' it, out.


"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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So what's the consensus on the GI of the Lundberg's?  Lower GI b/c they are made with whole brown rice?  

I agree that the GI scale was probably tested on your average white rice cake.......


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Quick hitnrun.
PT, I DID live in Silver Spring during Theisman's   leg break. I've got a strong stomach for most things biological, but That Was Just Wrong, queasy me!

The Quaker rice cakes cost me $1.50, The Lundbergs were priced $2.99. I'll make a note next time of the weight & quantity per pkg.

Had some avoids last night, paying with coughing & fun-with-sinuses this morning (em, "morning" here, let's see, it's 1:30pm EST)
Ta-ta.
NOTE! BF JUST ANNOUNCED he doesn't go up the evolutionary ladder when he gets out of bed in the morning, now. His back is feeling unexpectedly better! He said he starts as a Neanderthal, instead of starting as a lobe-finned fish.
(Sorry, Darwin sweetie, Daddy didn't mean anything...I'll fatten up your guppies for you later, how's that?)
Gotta run kiddies. As they say in RI, See yiz lay-dah.


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Suzie --

$2.99 / 8.5 ounces = $5.63/pound = 35 cents/ounce

$1.50 / 4.5 ounces =  $5.33/pound = 33 cents/ounce

So at those prices, the Quakers are just a hair cheaper.  (Were they perchance on sale?  That sounds awfully low, even for Quakers.)  But once you taste the Lundbergs, 2 cents per ounce will seem like a very small premium to pay!


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busted! yes, the Quakers were on sale


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Then if neither brand were on sale, the Lundbergs would actually be cheaper on a per-pound or per-ounce basis.

Go for the good ones, kiddo!


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Quoted from Carol_the_Dabbler

Suzie --

$2.99 / 8.5 ounces = $5.63/pound = 35 cents/ounce

$1.50 / 4.5 ounces =  $5.33/pound = 33 cents/ounce

So at those prices, the Quakers are just a hair cheaper.  (Were they perchance on sale?  That sounds awfully low, even for Quakers.)  But once you taste the Lundbergs, 2 cents per ounce will seem like a very small premium to pay!



My Wal-Mart has the Quakers at about $1.55-$1.60 (don't recall exactly) EVERY DAY. Since they are 5 miles away and the Lundbergs are 18 miles away, it's a classic "no brainer" unless I have a good reason to be out that way regardless....

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Lloyd -- At the price per bag that you quote, the Quakers are 34 or 35 cents per ounce, virtually the same price as the Lundbergs, but with none of the flavor.  Why not stock way up on Lundbergs whenever you do have a reason to be in that neighborhood?

Were you ever able to find a live buying club in your area?


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Thanks for checking back CtD. The local club is inactive. They also gave me info on several others within 40 miles. The closest is about 20 miles away, I have not pursued it due to shortage of greenbacks. In the last three months I have been close enough to the HFS to stop in once, got sticker shock and left. There is one other store that should stock it, where I buy my pumpkin seeds and sometimes other goodies. I get out that way once in a very blue moon.

Agree that stocking up would be good if I had more $$$ and used the cakes more often. Several years ago I recall buying a tamari rice cake that was out-of-this-world. Believe it was Lundberg. Pretty much avoiding grains right now anyhow, not required eating for O's.......... (Rh-  zero required weekly servings)

Besides- Quaker has two inner pouches, each of which is one serving. With the Lundberg I would either eat too much or let some go stale.....

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Quoted from Edna

Question:  if you tried to heat a rice cake in the oven ... would the puffed rice grains, like, EXPLODE, or would all be well?



I believe that the individual grains have already exploded, which is how they got puffed!  In fact, I actually do bake mine at 300 degrees in the toaster oven, on the little tray that came with it, rather than literally toasting them, because they tend to fall apart in the toaster.  But no, they don't explode -- you can put your roller-blade helmet back in the closet!



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Quoted from Alan_Goldenberg
Thanks for checking back CtD. The local club is inactive. They also gave me info on several others within 40 miles. The closest is about 20 miles away, I have not pursued it due to shortage of greenbacks. In the last three months I have been close enough to the HFS to stop in once, got sticker shock and left. There is one other store that should stock it, where I buy my pumpkin seeds and sometimes other goodies. I get out that way once in a very blue moon.

Agree that stocking up would be good if I had more $$$ and used the cakes more often. Several years ago I recall buying a tamari rice cake that was out-of-this-world. Believe it was Lundberg. Pretty much avoiding grains right now anyhow, not required eating for O's.......... (Rh-  zero required weekly servings)

Besides- Quaker has two inner pouches, each of which is one serving. With the Lundberg I would either eat too much or let some go stale.....



Buying your staple groceries through a buying club can save big bucks in the long run, even counting the extra gas money -- but having to pay for most things by the case can run into a substantial up-front investment.  If you're satisfied with the Quaker rice cakes, at least you're getting them for the same price as the Lundbergs.  Maybe the Quakers will provide extra incentive in your effort to avoid grains!

Speaking of keeping the remaining rice cakes fresh:  I've discovered that it's the inner cellophane bag that keeps unopened Lundbergs fresh, not the outer plastic bag (which is not actually sealed when you buy it, and which appears to be semi-permeable to both water vapor and air, anyway).  When you open the cellophane bag, be very careful to damage it as little as possible -- scissors seem to work as well as anything.  Then after removing the desired number of rice cakes, twist the top of the cellophane bag together (which is easier after you've removed several rice cakes, fold the twisted part over, twist the plastic bag tightly closed, so that it holds the twisted cellophane in place, and fasten with something better than the stupid little tag that it came with, such as a twistie.  The remaining rice cakes will then stay fresh for several weeks after the bag has been opened.


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Carol, I use the same technique for keeping my rice cakes fresh.  Each time I take out a couple of cakes, I snip off an inch or so from the top of the plastic also.  This keeps me from having to tangle with a big wad of plastic bag.  I first fold over the inner bag.  Then I twist and tie off the outer one.

We kidded around a while back about the rice cakes breaking in the toaster.  But, really I don't experience this.  I'm wondering why your cakes fall apart. ??



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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!



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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
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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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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.
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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!


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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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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.



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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...


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



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Victoria
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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.



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Lloyd
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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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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

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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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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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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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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.


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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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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



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Victoria
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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.



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Victoria
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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....?



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shoulderblade
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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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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.



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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.


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Lola
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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
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Victoria
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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)



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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Peppermint Twist
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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.



"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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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!


"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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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!



"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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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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Those Kavli crispbreads make  GREAT roast beef sandwhiches.  I like them BETTER than rye bread or ezekiel.


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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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Carol the Dabbler
Wednesday, March 22, 2006, 9:59pm Report to Moderator Report to Moderator

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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
Thursday, March 23, 2006, 1:14am Report to Moderator Report to Moderator

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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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Lloyd
Thursday, March 23, 2006, 5:42am Report to Moderator Report to Moderator

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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
Thursday, March 23, 2006, 6:19am Report to Moderator Report to Moderator

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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.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Carol the Dabbler
Thursday, March 23, 2006, 6:49am Report to Moderator Report to Moderator

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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!


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Lloyd
Thursday, March 23, 2006, 6:53am Report to Moderator Report to Moderator

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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
Thursday, March 23, 2006, 6:58am Report to Moderator Report to Moderator

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OK, so we can also look forward to your Lundberg report!


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Carol the Dabbler
Thursday, March 23, 2006, 7:16am Report to Moderator Report to Moderator

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But Lloyd, you do it so well!


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Victoria
Thursday, March 23, 2006, 7:48pm Report to Moderator Report to Moderator

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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
Thursday, March 23, 2006, 10:14pm Report to Moderator Report to Moderator

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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!)



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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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Peppermint Twist
Monday, March 27, 2006, 6:17pm Report to Moderator Report to Moderator

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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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Peppermint Twist
Tuesday, March 28, 2006, 3:33pm Report to Moderator Report to Moderator

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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! 



"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 (2 edits)
Lloyd  -  Tuesday, March 28, 2006, 3:35pm
added a spot of sea salt (crucial!)
Lloyd  -  Tuesday, March 28, 2006, 3:34pm
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Brighid45
Tuesday, March 28, 2006, 6:56pm Report to Moderator Report to Moderator

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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.
~Mary Jean Irion
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Peppermint Twist
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Victoria, the problema is that I am having some sort of addictive, triggery response to the rice cakes and I end up eating more of them than I had planned.  I think the writing might be on the wall vis-a-vis rice cakes being yet another grain item that is verboten to me, personally, but I'm not willing to face that just yet.  I mean, here I just discovered something so versatile, that can sub for chips, sandwich outers, even popcorn...and I can't handle 'em?  Where is the justice?  I mean, how much of a flippin' non-secretor am I, anyway?  Even RICE CAKES not only trigger an addictive response but put WEIGHT ON ME?  The dern things are so light that gravity doesn't even hold them down!  Yet I'm gaining weight?

If only I could secrete.

"If you don't secrete, you cannot eat."  - Johnny Cochran -  ( no, not really him, really yours truly just came up with that 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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Peppermint Twist
Wednesday, March 29, 2006, 2:43pm Report to Moderator Report to Moderator

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Kyosha Nim
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P.S.  Ever since giving up potato chips, I've been GAINING WEIGHT.  A lesser person would go running back to her chips with open arms.  But, no, dang it, I don't want the lectin, the nightshade factor, the pro-arthritic jazz inherent to both of the previously mentioned thaangs, the dangerous toxins produced by the deep-frying process, etc.  No, can't go back *sniff, sniff*.  What I really need to do is take out a home equity line, re-do my entire kitchen, complete with WORKING STOVE, and cook me up some kind of yummy veggies to STORE in Gladware so that I can bring them EVERY DAY for lunch and have them ready to go at a moment's notice for dinners, etc., anywhere I would otherwise have rice cakes, chips, rye/rice bread, whole rice or ANY GRAIN.  Get a clue here, peppermint *sigh*.  And even if the whole home equity line prospect is daunting, I do have an OVEN.  So there is no excuse why I don't PLAN AHEAD and PREPARE and STORE some sort of delish veggies and GIVE....UP....THE....GRAINS.

But for right now, having jettisoned chips and everything, I just seem to NOT be willing to let go of the rice cakes and back slowly away.

I need intensive in-patient treatment, that's the only thing for it.  I need to be in a high-security, grain-free facility for about six months, with electrified fences, barking German Shepherds, moats teeming with alligators, guard towers, the whole nine yards.

*Down on myself right now, OUT*


"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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Lloyd  -  Wednesday, March 29, 2006, 2:46pm
I always spell "guard" wrong--WHY?
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P.S.!  OR, if not inpatient lock-down treatment, I need:

A WHOLE FOODS TO MOVE IN TO MY CITY!

(I'm calm, I'm calm...but I'm just SAYING.  I could run in there, grab some rosemary-encrusted lamb medallions with some asparagus spears and be on my merry, GRAIN-FREE way, five minutes, tops.  I'm just SAYING.)


"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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Lloyd  -  Wednesday, March 29, 2006, 2:53pm
Lloyd  -  Wednesday, March 29, 2006, 2:52pm
made the large font just a leeeetle bit smaller!
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Jane
Wednesday, March 29, 2006, 2:56pm Report to Moderator Report to Moderator

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I need to join you in the in-patient facility.  I've been awful lately and I feel rotten as a result.  Not that I'm eating a lot of avoids, just that when I get home at night, stressed, etc.  I dig into the nuts, a few Pamela's (last night was the oatmeal raisin - not alot...they are small and I ate 3) and a few chocolate chips.  I twisted my back or something over the weekend.  I don't think I did it skiing.  I think I did it hauling my bag and groceries and laptop all at once up the 20+ stairs to the condo.  I must have twisted and lifted at the same time.  I'm achy all through my lower half.  My legs and knees ache (that could be from the skiing - snow was pretty springy, i.e. "mashed potatoes").  My lower back on the left side is sore and I feel bloated.  I need to exercise but I hurt!  Even walking is an effort.  I took some bromelain and it didn't work.
Jane
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Victoria
Wednesday, March 29, 2006, 8:21pm Report to Moderator Report to Moderator

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Quoted from Edna
Victoria, the problema is that I am having some sort of addictive, triggery response to the rice cakes and I end up eating more of them than I had planned.


Oh gosh darn!  Those addictions are constantly kickin' us around.  I wish I had a quick and final answer for you, but the truth is, I still struggle with mine.  Mine are a bit different than yours, but there's enough similiarity with all addictions that we can empathize.  I want to believe that you can find a way to have some rice cakes without them turning on you.  Only you know for sure.

Quoted from Edna

If only I could secrete.


I do love this one, and I may borrow it sometime!




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 29, 2006, 8:25pm Report to Moderator Report to Moderator

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Edna,
Obviously you can't afford a full kitchen remodel yet, but have you considered saving up a little and buying a couple of small appliances that would give you more options in your food prep?  The ones I have in mind for you are
An Electric Skillet
An Electric Vegetable Steamer/Rice Cooker

These would allow you to saute or stir fry if you want to, and steam large amounts of vegetables without the great cost of firing up that expensive oven.

Maybe I would also add:
A Large Size Toaster Oven

Getting a toaster oven has saved me So much money on my electric bill.  I haven't used my big oven in two years.



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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Peppermint Twist
Wednesday, March 29, 2006, 8:38pm Report to Moderator Report to Moderator

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Quoted from Jane
I need to join you in the in-patient facility.  I've been awful lately and I feel rotten as a result.  Not that I'm eating a lot of avoids, just that when I get home at night, stressed, etc.  I dig into the nuts, a few Pamela's (last night was the oatmeal raisin - not alot...they are small and I ate 3) and a few chocolate chips.

I am so good at being bad while technically staying compliant, avoid-wise, but pushing the envelope and then placing it, in its entirety, into the shredder, portion/servings-per-week wise.  I mean, a few rice cakes per week would be fine for a nonnie, if only this particular nonnie were capable of doing that.  But apparently I "can't eat just one", as the old Lay's jingle accurately sneared.  It isn't the rice cake by itself.  That would be styrofoam and thus easily resisted.  But, somehow, when you make my holy trinity of refined carbs, FAT and salt, then "you can't eat just one".  Or two.  Or, it seems, half the package!


For inpatient treatment, do you drive yourself to the facility, or do they come and "BTD Act" you into a padded van?  Do you get one phone call once at the facility?  What about television privileges, as I can't miss LOST, that would be a dealbreaker.
Quoted from Jane
I twisted my back or something over the weekend.  I don't think I did it skiing.  I think I did it hauling my bag and groceries and laptop all at once up the 20+ stairs to the condo.

Man, I didn't tell youzz about what happened a few weeks ago.  I had the worst, like, muscle spasm that was located kinda between my shoulder blades but more to the left.  Anyway, I went to Dr. Rod (chiro from heaven) for my regular monthly 4-point alignment and tune up, and I couldn't figure out what I did to cause it or whatever, but after he said a few things, suddenly a lightbulb went off and I was like, OH:  maybe--just maybe--it was due to the 25 or so 40-lb bags of topsoil I lugged around from Lowe's to my yard a while back.

Gee, do ya think?  Nothing gets by me, man.  Anyway, he fixed me.  I love the man.  I go in there like the Tin Man needing the oil can, and I go out dancing down the Yellow Brick Road!

Jane, get a thin faux ice pack on that back (10 - 20 minutes on, 10 - 20 minutes off).  Continue your Bromelain, too.  If it doesn't improve in a day or so, you know what I'm gonna say:  chiropractor!

I wish I could clone mine and send you the copy.


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

my Facebook page

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Last night I finished off the rice cakes I opened a week ago. Just thought I ought to use them before they went stale, not a craving. They were okay-ish. Got down to the last two and could not decide between saving them for another day or tossing them out.

Compromised by just eating them. Putting them back in the pantry would effectively be the same as tossing 'em and would have taken up shelf space in the meantime. Was sorry I ate them, my sore throat came back a bit. Strangely enough it started after the first part of the package. Probably coincidence, although I do seem to react differently to rice cakes than cooked rice.

Will get around to opening the Lundberg's sometime in the next X number of days and see if I react differently (other than the taste! )
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Serena
Thursday, March 30, 2006, 4:37am Report to Moderator Report to Moderator
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You know, I'd recently been wishing there was a place I could gor for a week where "they" control what I eat, and ensure it's all compliant... it would be SO cool to have a BTD Detox centre... Maybe if North Americans ever grow brains and reject the food pyramid etc., and finally embrace BTD, I'll start a detox centre...

But you'd have to drop yourself off there- I'm not paying peoples airfare to come to my lovely detox centre...
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Carol the Dabbler
Thursday, March 30, 2006, 8:15pm Report to Moderator Report to Moderator

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What a cool idea, Serena!    Only don't call it a Detox Center, call it a Spa -- it'll sound like more fun, so more people will come.  You'll need eight separate dining rooms, though -- otherwise, the O's and A's will be snitching bread and steak off each other's plates.

Poor Isa -- she'll be all alone in her AB nonnie dining room.  (One might say she'll be Isa-lated.)  



Carol

A+ nonnie married to an A+ secretor
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Jane
Thursday, March 30, 2006, 8:40pm Report to Moderator Report to Moderator

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There was this place in Canada that sounded like heaven and they did cook right for your type.  PT, do you remember the name?  I just remember looking at the pictures and it looked like heaven on earth.  
My back is still stiff.  Yesterday it felt a little better and then this morning, it was bad again.  I haven't been to the Chiro in so long that I forgot his name.  I was looking for his card.  There are these 2 young chiros, newlyweds I think, that moved in across the street.  I'm tempted to make an appt. with one of them.  The other guy was so reasonable though.  He didn't take insurance and it was only $35/session.  Weird little guy.  Always wears Hawaiian shirts, even in the middle of a New England winter.  Good though.  I'm achy all over.  I think I'm fighting off something too.  I'll just take my bromelain and Proberry and hang in there.  I don't think it's anything major.  I've done that enough times to know what that feels like.
Jane
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Victoria
Friday, March 31, 2006, 2:35am Report to Moderator Report to Moderator

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Try a nice Epsom Salts soak in your bathtub, Jane.  If it doesn't cure you, at least it will feel good!




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
Friday, March 31, 2006, 3:26am Report to Moderator Report to Moderator

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I've been wondering how many rice cakes it takes to equal how much rice, and finally looked up the figures for each.

One Lundberg brown rice cake has 70 calories and 16 grams of carbohydrates.

One cup of cooked brown rice has 232 calories and 50 grams of carbohydrates.

So it would take slightly more than 3 rice cakes to equal one cup of cooked rice.

According to Rodale's Basic Natural Foods Cookbook, to make one cup of cooked brown rice, you would start with 1/3 cup of raw brown rice.

So 3 Lundberg brown rice cakes are equivalent to 1/3 cup of raw brown rice.


Carol

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Victoria
Friday, March 31, 2006, 4:16am Report to Moderator Report to Moderator

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That's very helpful to know, Carol!  
Wow, if one serving according to Dr. D is 1 c. uncooked rice, that's a lot of rice cakes!



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
Friday, March 31, 2006, 11:24pm Report to Moderator Report to Moderator

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Victoria -- The serving-size question has been batted around on several threads, with no resolution.  I just posted a new thread on the Info Desk forum, asking for Dr. D's comments.


Carol

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Lloyd
Sunday, April 30, 2006, 4:42am Report to Moderator Report to Moderator

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Okay. I finally opened the package of Lundberg's. Yes, I know it's been 5 weeks. I talk about grain a lot more often than I eat it.  

Carol asked for a 'Field Test Report', I'm afraid I'm going to only give a rating.

9 on a scale of 10.

No comments other than that they were as I recalled. My memory is not always this good!    The rating could have been plus or minus a half point depending on weight of various factors. Lundberg's are clearly the best I've tried.

Revision History (1 edits)
Lloyd  -  Sunday, April 30, 2006, 7:16am
spel Czech.
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Carol the Dabbler
Sunday, April 30, 2006, 7:05pm Report to Moderator Report to Moderator

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Thanks, Lloyd -- you're now a member in good standing of the Lundberg Fan Club!


Carol

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RedLilac
Monday, May 1, 2006, 1:35am Report to Moderator Report to Moderator

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Kyosha Nim
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Welcome to the Lundberg Fan Club Lloyd.  

I eat some every day, plain or with toppings.  



I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-
SWAMI Thanksgiving present 2008
Revised from Arlene B- NonSec to RedLilac on 3/31/06
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Victoria
Monday, May 1, 2006, 1:38am Report to Moderator Report to Moderator

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Two a day, for me!  Lightly toasted, topped with "stuff".  



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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Peppermint Twist
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I'm eating WAY too many of these every day.  Is there a nonnie in-patient facility that I can voluntarily check myself into?

At least I'm off potato chips.  That's something.  Something great.  But meanwhile I've been steadily gaining weight since July.  Not sure if the rice cakes, which I've only rediscovered in the past few months, are accelerating that process, but they sure aren't helping, except they are helping me stay off chips and they are refreshingly versatile, allowing me to enjoy "sandwiches" again, and "popcorn", among other creative ways I'm fixin' 'em.  I don't have the "popcorn" alone, btw, but always with protein.

Anyway, I'm fat.  

I do need to check in to some sort of moat-surrounded facility.  Either that, or a WHOLE FOODS needs to move into my city so that I could have access to very CONVENIENT, already prepared, fabulous veggie side dishes, etc., because apparently, I'm too lazy to consistently cook what I should have, and between not having a stove and having a freezer that doesn't freeze, well, I need Whole Foods, it is that simple.  Or the aforementioned moat-surrounded facility.

Anyway:  the Lundberg are far and away the best rice cakes.  I have settled on the "Mochi" as my variety of choice.  I like the "Wild Rice", too, but they are 10 cents more, so forget that.  10 cents!  Wu HUUUU!  I try not to spend it all in one place.


"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 (2 edits)
Lloyd  -  Monday, May 1, 2006, 2:10pm
rampant and excessive use of parentheses...i had to put a stop to it!
Lloyd  -  Monday, May 1, 2006, 2:09pm
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Rediscovering the lowly rice cake...

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