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certifiedhumane's Profile

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What does "stir in enough flour to make a soft dough" mean?

ok thanks guys they came out amazing! don't know if it was simply because the recipe was good anyway or what..
during the kneading process the dough had a little more flour added to it, it ended up not being too sticky . . still a bit confused as to what constitutes a soft dough however i will keep trying to figure this one out :)
thanks again

Aug 29, 2012
certifiedhumane in Home Cooking

A brand of jam or jellies or preserves that uses ONLY cane sugar and no beet? Thanks

thanks i will be buying hers as well i need to make sure the sugar is cane though ! will email her :) thanks for help

Aug 29, 2012
certifiedhumane in General Topics

A brand of jam or jellies or preserves that uses ONLY cane sugar and no beet? Thanks

most beet sugar is gmo unless organic, plus i prefer cane over beet in terms of taste :) most health food stores sell organic jams which i do not like because i do not like organic sugar. . .thanks

Aug 29, 2012
certifiedhumane in General Topics

A brand of jam or jellies or preserves that uses ONLY cane sugar and no beet? Thanks

thanks this is the brand I will most likely be going with because i can find this brand locally, thanks again for the help

Aug 29, 2012
certifiedhumane in General Topics

A brand of jam or jellies or preserves that uses ONLY cane sugar and no beet? Thanks

Hello good morning I am please looking for some help in finding a brand of jams, jellies, or preserves that use cane sugar, not beet! I would prefer these to be NOT organic. . .

Please let me know if you know of any, it would be greatly appreciated, thank you again, have a good day :)

Aug 16, 2012
certifiedhumane in General Topics

What does "stir in enough flour to make a soft dough" mean?

Hey guys well I have been cooking/baking for years now but I usually always use my mixer to knead and so far I haven't been confused..

I am making some cinnamon rolls,http://www.cutco.com/recipes/recipeDe... and after having mixed in 1.5 cups with wooden spoon i am at the kneading by hand stage (i am going to do it by hand this time, not by mixer) !

i don't know what a soft dough would mean... I used the recommended 1.5 cups of flour they asked for, the dough does not leave an indentation when i press finger (this is PRE kneading), it is sticky and some comes off when i touch with finger!!

Should I add more flour? I am not sure what I am aiming for here, thanks!

Jul 26, 2012
certifiedhumane in Home Cooking

Any restaurants/places to eat that are soy-free? Does this even exist?

Good morning well I am avoiding soy because of the phytoestrogens and the fact that we don't know if they are good or bad for us! The ancient Chinese knew not to eat them unless fermented which I think lays it out pretty clearly :)

Is there such a thing as an eatery that is soy-free and advertises as such? This would be for the Los Angeles all the way out to Oxnard/Ventura area! Thank you very much have a good morning :)

Jul 23, 2012
certifiedhumane in Los Angeles Area

How long would one slow-bake a cookie at 250F for?

Well honestly I am trying to replicate my favorite brand of cookies and "supposedly" this is how they do it, by slow-baking! Nice advice, I am already checking every few minutes, usually with my other recipes at 350 I take them out when they are still soft to the touch where your finger can poke a hole and leave an indentation, where-as with these I am not so sure as to when to take them out!
Thanks anyways for the reply :)

Jul 22, 2012
certifiedhumane in Home Cooking

How long would one slow-bake a cookie at 250F for?

Good morning crew!
This is for a typical chocolate chip cookie recipe (bittersweet to be exact) . . I was told to slow-bake at 250 F for a change, but I do not know for how long to bake them and I do not know what to look for when taking them out (in terms of color or texture when I press on them with my finger) . . Can someone help me out here? It would be greatly appreciated, thanks!

I'm sorry these are about 2.5 inches diameter and .5 inches tall/height! Thanks!

Jul 22, 2012
certifiedhumane in Home Cooking

Paint-like odor and taste of soybean oil, is this rancidity or just how soybean is supposed to taste?

Does anyone have some input on whether or not I am mis-reading this or not? Is the paint-like smell and taste from rancid oil, which would make sense and not really be a big deal (a rancid oil will smell, no big deal right?) or are they saying even back then it tasted like paint so they knew they had to do something to get that taste out to market it to the unsuspecting sheeple?!?!?!

Jul 06, 2012
certifiedhumane in General Topics

Paint-like odor and taste of soybean oil, is this rancidity or just how soybean is supposed to taste?

I guess I am just so hurt by our world, everyday I find out something sickening.
This makes me want to throw up!
Why would anyone "higher up" with "higher power" up in the government or whatever want to make an oil that is more suitable for painting an oil that we should consume? That is like pure Hitler level..

What's so crazy is if the taste of soybean oil wasn't removed no one would be eating these fries at Mcdonalds or the pizzas from mainstream pizza companies or the mayonnaise in your salad?!?!?!?!?

Jul 06, 2012
certifiedhumane in General Topics

Paint-like odor and taste of soybean oil, is this rancidity or just how soybean is supposed to taste?

Hey good evening guys well I wanted to sit and chat about soybean oil and how crazy it is that this could possibly not even be an edible oil! Basically I am really into food and have been using this brand of organic non gmo soybean oil in my cooking, I believed it to be healthy!
Cut to me reading about the phytoestrogens and such and I knew I had to stop using soy in all of my diet. What was so weird was after I knew this it was as if I "smelled" soybean oil for what it was! I would be constantly opening up my bottle of soybean oil and poking my nose in and smelling, and it reminded me of my old oil painting classes when I was a kid. Then I would go through my dirty laundry and my tshirts would smell heavily of some paint-ish/oily type smell, which was of course the soybean oil coming out of my pores because I was eating alot of it in my cooking!

I guess I just wanted to talk about how crazy our food world is where we have people trying to get us to eat things that aren't really food, cough cottonseed cough canola cough . . . .

I have started researching about the history of soybean oil and have come across some freaky quotes,

from http://www.ars.usda.gov/business/docs...
"Fifty years ago soybean oil tasted like paint. Today it is tasteless and odor-free and accounts for 75 percent of the vegetable oil sold in the United States. It is used in salad dressings and granola bars, to fry potato chips and french fries, and in 101 other products. It is in many non-food products, from printer's ink to caulking compound to lipstick. Further, after soybean oil is pressed from the bean, the remaining soybean meal is a valuable animal feed.

Most of the research that made soy oil palatable was carried out at the ARS lab in Peoria. A number of reasons were found for its unpleasant taste and smell, including trace metals from iron processing equipment and linolenic acid, a fatty acid naturally present in soybean oil. Equipment was replaced with stainless steel and processes were discovered to remove or inhibit oxidation of the linolenic acid, which occurred when the oil was exposed to air. Better storage improved shelf life. Each discovery made soybean oil better.

The noses and tongues of many ARS employees have been enlisted over the years to evaluate soy oil, both heated and unheated. Some testers chalked up more than 20-years of experience in oil-sniffing. "

Do these crazy people not understand if something tastes like paint why would you want to market this to the whole world and poison them?
Is this really what goes on "out there" with the food business and all of that, trying to make things that really shouldn't be eaten eaten?

I guess my confusion was about whether or not they meant the paint like taste was from rancidity or was this just the way it tasted naturally?
I guess I want to believe that even though soy has phytoestrogens, the whole paint thing is just from rancidity and not the soy itself, that would be pretty freaky because 99% of the people out there are consuming this oil everyday!

What are your thoughts? Is this paint-smell and taste from rancidity or is this just the natural state of soybeans? Is this not insane that someone would try and get this paint-type oil into the bodies of unsuspecting americans?

Jul 06, 2012
certifiedhumane in General Topics

Good morning! Would like to chat about hydrogenation, is it really that bad? Heat has allowed us to cook foods we otherwise wouldn't be able to eat, no?

Ok whoa whoa whoa wait a minute here's something where I could chime in with my own knowledge, golly!
I thought some people were under the impression that some plants actually have created systems of protection, For example the problem with phytoestrogens from soy and such is that they are actually the plant's defense mechanism from being eaten. Some believe this is actually a defense mechanism where-by the plant is producing hormones so when the predator eats it the predator will no longer be able to reproduce and therefore the plant has increased its chance for survival!
Very interesting..

thank you ferret i have learned alot today :) more than I ever did in biology ahaa :)

Jul 06, 2012
certifiedhumane in General Topics

Good morning! Would like to chat about hydrogenation, is it really that bad? Heat has allowed us to cook foods we otherwise wouldn't be able to eat, no?

Ok so can you go more in-depth for me with that? They aren't supposed to be heated, well that doesn't make sense right? Vegetables are meant to be cooked, why would it be wrong to heat up an oil? What does oxidized mean? Exposed to air? How and why does this render it toxic? Thanks so much this has proved to be a great "learning-filled" morning :D

Jul 06, 2012
certifiedhumane in General Topics

Good morning! Would like to chat about hydrogenation, is it really that bad? Heat has allowed us to cook foods we otherwise wouldn't be able to eat, no?

But what exactly is that end result?!?!?!? Our bodies don't know what to do with it? Has that really been proven? Just curious... Have a good one

Jul 06, 2012
certifiedhumane in General Topics

Good morning! Would like to chat about hydrogenation, is it really that bad? Heat has allowed us to cook foods we otherwise wouldn't be able to eat, no?

Hey thank you so much. I won't lie some days the obsessions I have with food get to me and I just want to open up a tub of old Skippy or Jif peanut butter, you know??

I will give you an example, I used to only buy organic sugar because of the issue with bone char and refined sugar. I don't mind bone char, in fact I think bones are good for you, however my issue was I couldn't get an answer as to WHERE the bones came from, I needed to know the cattle were treated humanely..
Then I started reading more into it and read that the cattle come from India and Afghanistan, and so in my mind I am going well heck India worships the cow. And then I moved on to the supposed "toxic" things they add to sugar to get the impurities out of it, but to me that's what could make organic sugar actually more "toxic!" What's actually cool is they drop these "chemicals" I want to say, I forgot what they are called, and they go in and collect all the impurities in the sugar and then rise to the top so you scoop it out!
I don't think we are supposed to eat sugar without processing, it's all of these things we have created in our generation that really make all of this food so "good" and enjoyable!

Admittedly I want to like hydrogenation, I would love to eat some of my old favorite foods, however I really truly just like putting my own "spin" on things and I like the way I think. I'm not a scientist and maybe I'm completely bonkers. To me the words high heat doesn't equal anything negative in my mind, in fact the opposite, I believe cooking makes us able to get more nutrients out of something!

I will definitely research more about this, please keep me informed :) Have a good one :)

Jul 06, 2012
certifiedhumane in General Topics

Good morning! Would like to chat about hydrogenation, is it really that bad? Heat has allowed us to cook foods we otherwise wouldn't be able to eat, no?

Well this is why I made this topic so I can learn more. No I really don't know what it is that's why I posted this topic. I read it basically involves forcing hydrogen into fats at high temperatures, so to me I don't have a problem with heat, to me that means something similar to cooking, I mean I cook stocks for days at a time so those must get to a certain high temperature, no? And the part about hydrogen being natural I thought it is, I'm just trying to figure out why as a people we tend to latch onto things and call them "poisons" and such and completely re--arrange our lives around these "fads" . .

Jul 06, 2012
certifiedhumane in General Topics

Good morning! Would like to chat about hydrogenation, is it really that bad? Heat has allowed us to cook foods we otherwise wouldn't be able to eat, no?

I just wanted to kind of talk about hydrogenation, it's so funny how we as people tend to get on "fads" and just "go with the flow" . . Ever since we all hear hydrogenation is bad we just assume it as fact and believe it! I am not a scientist, and I am still researching about the process, but to me using high heat with anything is nothing to freak out about! It was high heat that allowed us to break down foods we would have never been able to eat, tubers, vegetables, grains!
I think things like this is what makes it grateful to be alive in our time, we can take something like palm oil which is a liquid, and by using the gift of heat we can turn it into a semi-solid!

I just wanted to hear your opinions about hydrogenation. Obviously you can always find a study to prove anything and usually the studies are skewered to yield a certain result. Just going with my gut it doesn't seem like high heat is so bad! And hydrogen is natural, no?

What are your thoughts on the matter?

Jul 06, 2012
certifiedhumane in General Topics

Brand of humane grain-fed (preferably non-gmo at least) dairy products where cows are not fed soy! not 100% grass-fed either please

yes thank you! sorry though i meant to ask can you recommend a non-raw variety? thanks

Jul 05, 2012
certifiedhumane in General Topics

Brand of humane grain-fed (preferably non-gmo at least) dairy products where cows are not fed soy! not 100% grass-fed either please

wow man thank you!
actually you know what i thought i mentioned in my post above, i actually prefer pasteurization, well i prefer MY pasteurization. i love the taste when i throw some raw milk on lowest it can go, and let it boil for 30 minutes-1 hour best tasting milk ever!

i can always cook the raw milk, but i might have to go with pasteurized to get it across country lines, which is fine with me :) thanks again have a good morning

Jul 05, 2012
certifiedhumane in General Topics

Brand of humane grain-fed (preferably non-gmo at least) dairy products where cows are not fed soy! not 100% grass-fed either please

hey no no no go ahead and tell me some brands would you? i am specifically looking for HUMANE farms though, no UK big market typical factory farm companies!

could you please give me some information and i will contact whoever i need to contact? i looked up if it's legal to have food shipped to USA i believe it is, i would like to at least try it or learn more if it's legal..

please do get back to me, again though please only recommend "the best" brands, and by that i mean an organic, humane small family farm (it can be a larger corporation as long as it's not factory farmed) . . thank you so much maybe you are my savior ?!?!??

Jul 05, 2012
certifiedhumane in General Topics

Brand of humane grain-fed (preferably non-gmo at least) dairy products where cows are not fed soy! not 100% grass-fed either please

I am in southern California but would be willing to contact a farm ANYWHERE and have them ship it to me!

the only solution i have for now is Organic Pastures raw milk, which, surprisingly to most people, since it's advertised as such, and now even just saying this makes me want to RUN and not support them, however they feed organic corn and grass so at least there is SOME grain in there . . .

stremicks hertiage i am contacting so we will see about them . . .

Jul 04, 2012
certifiedhumane in General Topics

Brand of humane grain-fed (preferably non-gmo at least) dairy products where cows are not fed soy! not 100% grass-fed either please

Hello good morning I am looking for either an organic or non-gmo brand of humanely raised dairy to start buying, however I am not a fan of the 100% grass-fed dairy! I am looking for corn and grain fed dairy, however I am avoiding any dairy where the cows were fed soy, flax, alfalfa, or sunflower!

Please let me know it is near impossible and i feel it might be not out there at all since soy is such a common feed nowadays! Thank you for your time, have a good day

The only brands I know of are:
Organic Valley Grassmilk
Organic Pastures raw milk

both are grass fed unfortunately, organic pastures is corn fed as well so maybe that will work for me

Jul 02, 2012
certifiedhumane in General Topics

CHOW's Intense Brownies

hey can someone please respond to both me and puggypie and tell how to adapt this to a bigger 17-12 inch sheet pan? with all due respect an 8x8 glass is just too too small . .

should i just double the recipe and put into typical 17-12 inch sheet pan or do there need to be adjustments? this is greatly greatly appreciated thank you very much :)

Jun 10, 2012
certifiedhumane in Recipes

Reasons to start eating game meat? What is the taste like?

hey thank you guys for the reply.. it's not that i can't handle the aromatic, i don't even know what i can handle i just mean i love love love the taste of my corn finished pastured beef, so i guess that's not too far removed from typical game meat...

i guess since i haven't tried before i don't even know how "bad" it would taste or different, guess i'll have to just try it out!
i think the main reason i shy away from it is because i'm totally anti-lean meats, i am trying to gain weight and muscle and i hate hearing how "lean" game meat is, i'm looking for fatty meats . . . . have a good one then thanks for the help i will try and get some game to start with

Jun 05, 2012
certifiedhumane in General Topics

Reasons to start eating game meat? What is the taste like?

Hey good evening. Well admittedly I'm a huge fan of the taste of what would normally be considered "fattened" animals, I guess, as in corn-fed beef and such. As long as I can avoid feedlots and factory farms, I do like the taste of corn-fed beef and such, however I was curious what would be the benefits of switching to game meats..
I assume since they are wild they are more healthy because they are eating more "natural" foodstuffs, is this true?

I assume there will be some getting used to if I am a fan of corn-fed beef no? Any recommendations for what to start with? I would like to try some wild boar or elk or such .. . .

Please let me know your thoughts thanks :) Have a good one :)

Jun 04, 2012
certifiedhumane in General Topics

In need of some introductory recipes to cooking with kidney and heart, pork or beef please! Beginner offal dishes . .

hey man just wanted to say thanks! had thought this thread was over and had taken down all of the suggestions, but man when i read yours that really struck out at me :)
that sounds SOOOOOO good, i actually work with beef bones all the time, when i make stock for instance, so this should be easy to make :)
sounds SOOO good can't wait to try it thank you for the recommendation :)
have a good one :)

May 27, 2012
certifiedhumane in Home Cooking

Highest quality refined salt, or kosher salt! From the quality of the salt mines to no additives, .

i wanted to ask what you guys all think of the additives silicon dioxide and tricalcium phosphate

http://www.amazon.com/Diamond-Crystal...

in that product there . . .
i'm not a scientist, have heard they are both salts but then again salts can be made in labs right??
are these additives any worse/better than the prussiate of soda in morton's salt?? greatly appreciate the science lesson kids, thanks :) have a good one :)

May 24, 2012
certifiedhumane in General Topics

Highest quality refined salt, or kosher salt! From the quality of the salt mines to no additives, .

awesome yes i will need it in today's world as you know :)

May 24, 2012
certifiedhumane in General Topics

Highest quality refined salt, or kosher salt! From the quality of the salt mines to no additives, .

they have additives, no? i think it's the prussiate of soda or something similar to that.. also, that was kind of the whole point here, alot of the "mainstream" "big name brands" aren't the best quality . . .
looking for a pure salt mine salt with no additives and no chemicals added to the process (if that is even possible, least amount of chemicals possible to obtain the salt) . . . i guess if morton makes one without additives that would work ?!?!?

May 24, 2012
certifiedhumane in General Topics