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Important but Sad Announcement
Posted 11 years agoFrom 
yelleena
You may have noticed the lack over the last two months of submissions going up. I've been putting this off for some time now and finally after great consideration I must sadly announce that I will be retiring from being the mod of the
faccc
The FACCC owner
olisnowpaw is making arrangements for my replacement and this will be announce at her discretion.
I have enjoyed the time that I have been here and I will still be about the place now and then. Keep on and happy cooking.
*hugs* from yelleena
yelleenaYou may have noticed the lack over the last two months of submissions going up. I've been putting this off for some time now and finally after great consideration I must sadly announce that I will be retiring from being the mod of the
facccThe FACCC owner
olisnowpaw is making arrangements for my replacement and this will be announce at her discretion. I have enjoyed the time that I have been here and I will still be about the place now and then. Keep on and happy cooking.
*hugs* from yelleena
HAPPY HOLIDAYS
Posted 11 years agoIN AUSTRALIA IT'S THE EASTER LONG WEEKEND COMING UP AND ON THE FOLLOWING WEEKEND THERE IS ANOTHER HOLIDAY FOR ANZAC DAY
Just a quick note wishing you all a happy holiday and Easter celebrations.
We would love here how and if you celebrate Easter, any special traditions you may have and what you might be cooking up.
*hugs* from mod Yelleena
Yelleena: Although I'm not big on Easter there are a few family traditions that I still follow even though we don't have much family left. We enjoy hot cross buns for the time they are available and I give my daughter a candied Easter Egg rather than a chocolate one. My mother did this for me every year as did her mother for her and I continue the tradition for my daughter. I have to admit though that candied Easter eggs are getting harder to source every year and there are less people making them. *hugs*
Please note: Candied Easter Eggs are sometimes called Sugar Easter Eggs, Fondant Easter Eggs or Gum Paste Easter Eggs. They are very hard once set. Recipe added below...
This recipe is as close as I can find to one my mother used to use.
http://www.abc.net.au/local/recipes.....12/2185600.htm
Ingredients
Eggs:
3lb (720g) pure icing sugar
3 1/2 oz. (100g) liquid glucose
4oz (110ml) water
4 teaspoons gelatine
flavours - peppermint, lime, strawberry, banana, musk
colours
mould
plain flour
Royal Icing:
8oz (220g) pure icing sugar
1 egg white beaten with a pinch of cream of tartar. Add the icing sugar gradually to the beaten egg white.
Method
Sift the icing sugar. Place gelatine in a basin and add the water. Add the liquid glucose.
Place the basin on a saucepan of water and heat it to dissolve all the ingredients. Make sure it is fairly hot as it will make the icing mix easier to work with.
Make a well in the icing sugar, add the liquid into it and mix until well combined. Using a little cornflour knead the mixture on the bench until soft and smooth.
Divide the mixture into sections to make different colours and flavours. Be careful to be gentle with the peppermint and the musk as these are quite strong.
Wrap each piece in glad wrap and leave stand until the next day in and airtight container.
Next day - flour the moulds with cornflour. Roll out the mixture as if it is pastry. Line the mixture into the mould as if lining a pie.
Fill the lined mould with plain flour and tip it out onto a piece of cardboard as if you are making a sandcastle.
Continue doing this until you have used up all your icing mix. Cover with a tea towel. Leave for 36 hours.
After 36 hours brush the surplus flour off the half eggs, add lollies and stick together with the royal icing, which you make up as above.
Makes about 11-12 depending on the thickness.
Image links: Highly decorated version of Sugar/Candied Easter Eggs -
https://img1.etsystatic.com/000/0/6......317520157.jpg
http://farm4.static.flickr.com/3423.....b52342133b.jpg
http://images02.olx-st.com/ui/11/50.....sachusetts.jpg
http://pittsworthconfectionery.com......64497720d0.jpg
http://bonniescakesandkandies.com.a.....lia-Gympie.jpg
Just a quick note wishing you all a happy holiday and Easter celebrations.
We would love here how and if you celebrate Easter, any special traditions you may have and what you might be cooking up.
*hugs* from mod Yelleena
Yelleena: Although I'm not big on Easter there are a few family traditions that I still follow even though we don't have much family left. We enjoy hot cross buns for the time they are available and I give my daughter a candied Easter Egg rather than a chocolate one. My mother did this for me every year as did her mother for her and I continue the tradition for my daughter. I have to admit though that candied Easter eggs are getting harder to source every year and there are less people making them. *hugs*
Please note: Candied Easter Eggs are sometimes called Sugar Easter Eggs, Fondant Easter Eggs or Gum Paste Easter Eggs. They are very hard once set. Recipe added below...
This recipe is as close as I can find to one my mother used to use.
http://www.abc.net.au/local/recipes.....12/2185600.htm
Ingredients
Eggs:
3lb (720g) pure icing sugar
3 1/2 oz. (100g) liquid glucose
4oz (110ml) water
4 teaspoons gelatine
flavours - peppermint, lime, strawberry, banana, musk
colours
mould
plain flour
Royal Icing:
8oz (220g) pure icing sugar
1 egg white beaten with a pinch of cream of tartar. Add the icing sugar gradually to the beaten egg white.
Method
Sift the icing sugar. Place gelatine in a basin and add the water. Add the liquid glucose.
Place the basin on a saucepan of water and heat it to dissolve all the ingredients. Make sure it is fairly hot as it will make the icing mix easier to work with.
Make a well in the icing sugar, add the liquid into it and mix until well combined. Using a little cornflour knead the mixture on the bench until soft and smooth.
Divide the mixture into sections to make different colours and flavours. Be careful to be gentle with the peppermint and the musk as these are quite strong.
Wrap each piece in glad wrap and leave stand until the next day in and airtight container.
Next day - flour the moulds with cornflour. Roll out the mixture as if it is pastry. Line the mixture into the mould as if lining a pie.
Fill the lined mould with plain flour and tip it out onto a piece of cardboard as if you are making a sandcastle.
Continue doing this until you have used up all your icing mix. Cover with a tea towel. Leave for 36 hours.
After 36 hours brush the surplus flour off the half eggs, add lollies and stick together with the royal icing, which you make up as above.
Makes about 11-12 depending on the thickness.
Image links: Highly decorated version of Sugar/Candied Easter Eggs -
https://img1.etsystatic.com/000/0/6......317520157.jpg
http://farm4.static.flickr.com/3423.....b52342133b.jpg
http://images02.olx-st.com/ui/11/50.....sachusetts.jpg
http://pittsworthconfectionery.com......64497720d0.jpg
http://bonniescakesandkandies.com.a.....lia-Gympie.jpg
Valentines Day 2014
Posted 11 years agoIt wont be long and Valentines Day will be upon us once again.
I hope that we might see some submissions with this in mind and I would love to know if you're doing anything special for the event.
I've put a temporary icon for the event and want to wish you all out there be you partnered or not a lovely day.
*hugs* from mod yelleena
HAPPY VALENTINES DAY
Note: Put this up early because hot weather may shut my internet down for a short time.
I hope that we might see some submissions with this in mind and I would love to know if you're doing anything special for the event.
I've put a temporary icon for the event and want to wish you all out there be you partnered or not a lovely day.
*hugs* from mod yelleena
HAPPY VALENTINES DAY
Note: Put this up early because hot weather may shut my internet down for a short time.
Featured Food 4, February Editiion - Eggs
Posted 12 years agoI started a series called Featured Food which I had hoped to be able to put up once a fortnight or month. Well life interfered and there was quite a delay...3 months delay over the Christmas/New Year period; so maybe I'll try for monthly.
The faccc would love to hear from you the reader. So please add your comments, any information,history items, anecdotes, links, recipes, hints & tips or any related items...I’m also looking for suggestions for the next featured food. What food would you like featured?
Foods currently completed or on the list for Featured Foods
1. Potato (done: http://www.furaffinity.net/journal/4906035/)
2. Tomato (done: http://www.furaffinity.net/journal/4982455/)
3. Durian (done: http://www.furaffinity.net/journal/5199578/)
4. Egg
5. Banana
6. Peppers
EGGS
This is a subject that has been mentioned before in previous journals
see: Questions of EGG names and types etc: http://www.furaffinity.net/journal/2706385/
and A Question of Raw Eggs. http://www.furaffinity.net/journal/2547589/
But what is an egg?
An egg/ovum is the largest cell visible to the naked eye.
From Wikipedia
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.
Isn't that the truth. To my knowledge almost every type of egg has been eaten by humans and other animals world wide since before recorded history. For the most part these days most of us eat chicken eggs but many get the opportunity to try other types of eggs and different countries have different eggs available. For example in Africa guineafowl eggs are common, in England and Norway Gull eggs are a delicacy and Pheasant eggs are popular in other places.
For me personally I've had quail, duck, goose, emu, turkey and fish eggs (roe aka caviar).
How can we use them? COOKED? CRAFTED?
Boiled (hard or soft), scrambled, baked, fried, poached are all common methods but we also put them into a multitude of dishes from savoury to sweet. Some cultures choose to pickle them, salt them (usually duck eggs in this case) and even preserve them to create 1000 year old eggs.
If there is anyone out there that has tried pickled, salted or 1000 year old eggs please tell us what you thought of them.
Eggs are sometimes used in cosmetics and in craft projects too. Thought those shells were useless? Think again as shells can be cooked and crushed and put into the garden or garden compost. Many cultures choose to decorate eggs as part of festivities either as a decorated hard boiled egg or decorated blown egg. Some eggs like ostrich and emu eggs are even blown and carved because their shells are so thick. One artist I know takes eggshells, dries them, crushes them to a fine powder and coats thin card with a glue and the egg shells. He then takes a piece of silver wire and draws on the eggshell coated paper.
Nutrition Facts
(Based on 100g of boiled chicken egg)
Calories 155
% Daily Value* based on a 2,000 calorie diet
Total Fat.......................................11 g ........16%
Saturated fat.................................3.3 g....... 16%
Polyunsaturated fat....................... 1.4 g
Monounsaturated fat..................... 4.1 g
Cholesterol.................................... 373 mg.....124%
Sodium .........................................124 mg..... 5%
Potassium ......................................126 mg ....3%
Total Carbohydrate.......................... 1.1 g .......0%
Dietary fibre...................................... 0 g ........0%
Sugar ............................................1.1 g
Protein........................................... 13 g........ 26%
Vitamin A 10%
Vitamin C 0%
Calcium 5%
Iron 6%
Vitamin D 21%
Vitamin B-6 5%
Vitamin B-12 18%
Magnesium 2%
How can we use them? RAW?
Yes eggs can be eaten raw but care must be taken and a knowledge of the source, transport and age of the eggs are important, make your choice to do so as an educated one. The main cause is contamination; so care must be taken to prevent the egg shell from becoming contaminated with faecal matter. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept. So if you keep your own hens, make sure the eggs are laid in a clean environment, collected daily and washed as soon as possible. Refrigeration is a good thing but let them come to room temperature before cooking. Most commercial eggs at least in the US are washed moments after being laid in a sanitizing solution. Other information on raw eggs can be found in the journal and comments of A Question of Raw Eggs. http://www.furaffinity.net/journal/2547589/.
nb: Personally I use raw eggs; mostly in milk drinks and homemade mayonnaise as I have my own hens and keep them in good conditions. I know the age of an egg, the quality and in most cases which hen has laid it.
Allergies and Cautions
Egg allergies are very common in infants. In many cases cautious exposure to limited amounts of either white or yolk can help the infant grow out of this allergy. If the allergy or food intolerance is a permanent one the problem may be in the yolk, white or both parts. For some the allergy isn't actually to the egg but what is fed to the chicken that laid the egg. It is also worth trying eggs from either ducks, geese or turkeys as a few people who try my turkey eggs have discovered that although chicken eggs cause them issues the turkey eggs don't...One young man of the age of 30 hadn't had bacon and eggs for twenty years and was almost in tears enjoying a favourite dish for the first time in a long time. He has now gone on to discover he can tolerate duck eggs as well so his wife now cooks cakes and biscuits that he can eat with duck eggs.
Care should be taken if there is a history of type 2 diabetes, cholesterol issues and heart issues as eggs in some studies have shown problems in relation to egg consumption, equally so there are studies that show the opposite and state that there is no association between egg consumption and heart disease or stroke. It's a case of working out what works best for your health and as in all things moderate the consumption of eggs.
Substitutes or alternatives
For those that can't tolerate eggs or choose not to eat eggs due to diet or lifestyle there are potential alternatives for cooking. These include a variety of cooking substitutes.
Quote from Wikipedia
For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato starch flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin.
Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals, as well as vegetable-based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods such as Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes.
Interessting Egg Facts
Is it raw or hard boiled? - Just spin the egg. If it wobbles, it’s raw. If it spins easily, it’s hard boiled.
Is it fresh or stale? - A fresh egg will sink in water and lay on its side, a stale one will float and is best discarded. If the egg stands up but doesn't float its okay to use but use it soon and is better suited to be used in a cooked item such as a cake mix or biscuit mix.
The colour of the egg shell is not related to quality, nutrients, flavour, or cooking characteristics and is largely a cosmetic issue. It can be a major issue in production due to regional and national preferences for specific colours, and the results of such preferences on demand. In Brazil and Poland brown or reddish (sometimes referred to as speckled) ones are preferred, in much of the U.S. white eggs are the preference but in a few states brown is customers choice. Brown eggs are also preferred in Costa Rica, Ireland, France, and the United Kingdom and for many Japanese the white colour is the colour of choice.
A whole egg is about 3 tablespoons worth of liquid, the egg yolk measures about 1 tablespoon of liquid.
Eggs contain all the essential protein, minerals and vitamins, except Vitamin C.
But egg yolks are one of few foods that naturally contain Vitamin D
China produces the most eggs, at about 160 billion per year.
Chicken are descendants of the red jungle fowl (gallus gallus spadiceus) that lives in Asia. The chicken is one of the first domestic animals, appearing in China around 1400 BC. There are some 150 chicken species and hundreds of chicken breeds.
Quote from:http://www.express.co.uk/fun/top10f.....cts-about-eggs
1. Worldwide, around 1.2 trillion eggs are produced for eating every year. The average person on Earth consumes 173 eggs a year.
2. Forty per cent of the world’s eggs are consumed in China.
3. The Guinness World Record for omelette making is held by Howard Helmer, who made 427 omelettes in 30 minutes.
4. The average hen lays between 250 and 270 eggs a year but some lay more than 300.
5. According to research published in 2008, male dinosaurs were sometimes responsible for sitting on eggs until they hatched.
6. “Nobody can eat 50 eggs,” (George Kennedy in the 1967 film Cool Hand Luke).
7. The world record for eating hard-boiled eggs is 65 in 6min 40sec, by Sonya Thomas in 2003. She would have eaten more but they ran out of eggs.
8. This year’s World Hard-Boiled Egg Eating Championship is due to be held at Radcliff, Kentucky, on Saturday, with a prize fund of $3,000. (This event was in 2013)
9. The brown or white colour of an eggshell is purely dependent on the breed of the hen.
10. “A hen is only an egg’s way of making another egg,” (Life And Habit by Samuel Butler 1835-1902).
For Better or Worse here are some Egg Jokes
Egg Jokes, egg-cetera from: http://www.jokes4us.com/miscellaneo...../eggjokes.html
What day do eggs hate most?
Fry-day!
What did Snow White call her chicken?
Egg white.
How do eggs leave the highway?
By going through the eggs-it.
How do comedians like their eggs?
Funny side up!
How do monsters like their eggs?
Terri-fried!
What do chickens call a school test?
Eggs-amination!
What did the eggs do when the light turned green?
They egg-celerated!
Why is Kristy Alley so fat?
Because she did not eggsercise!
How did the egg get up the mountain?
It scrambled up!
What do you call an egg taking a snooze on the job?
Egg-zosted!
Who wrote the book, Great Eggspectations?
Charles Chickens!
Why can't you tease egg whites?
Because they can't take a yolk!
What do you get when you cross an egg with a sperm?
An omelette you probably shouldn't eat.
Why did the egg go to school?
To get "egg-u-cated"!
Why is the chef so mean?
She beats the eggs!
Why did the chicken lay her egg on an axe?
She wanted to hachet
Why do chickens lay eggs?
Because if they dropped them they would break!
What do Chickens grow on?
Eggplants!
What did the egg say to the clown?
You crack me up!
What part did the egg play in the movies?
He was an "Egg-stra".
What do you call an egg who is on the computer too much?
An "Egg Head".
What sport are the eggs good at?
Running!
What did the mommy egg say to the baby egg?
You're "Egg-stra special".
What does the cihcken say to get across a busy street?
EGGS-cuse me please!
What grows on yolk trees?
Egg-corns!
What is an eggs favourite tree?
A y-oak tree!
How do chickens pay for their groceries?
Using the eggs-press line.
Where do you find information about eggs?
In the hen-cyclopedia!
Who tells the best egg jokes?
Comedi-hens!
What do chickens serve at birthday parties?
Coop-cakes!
What do you call an egg that goes on safari?
An eggs-plorer!
How many eggs can you eat on an empty stomach?
Just one, because then your stomach won't be empty.
How do you know if it's too hot in the chicken barn?
The chickens are laying hard-boiled eggs.
How do baby chickens dance?
Chick-to-chick!
What do you call a mischievous egg?
A practical yolker.
What do you call an egg white with cowboy boots?
A western omelette!
What do you get if a chicken lays an egg on top of a barn?
An eggroll.
What do you get when you cross a chicken with a Martian?
An eggs-traterrestrial!
What do you call a city of 20 million eggs?
New Yolk City!
What do you call a handyman who lives on a farm?
An egg-chanic.
If fruit comes from a fruit tree, what kind of a tree does a chicken come from?
A poul-tree!
Q: What do you call a pig with a rash?
A: Ham and Eczema
Who CAME First?
A chicken and an egg are laying in bed.
The chicken is stretched back smoking a cigarette with a very satisfied smile across his face.
The egg is frowning and looking extremely frustrated.
The egg says, "Guess we answered that question."
Not Too Egg-citing
If you think life is bad. How would you like to be an egg?
You only get laid once.
You only get eaten once.
It takes 4 minutes to get hard. Only 2 minutes to get soft.
You share your box with 11 other guys.
But worst of all. The only chick that ever sat on your face was your mother.
Egg Pick Up Lines
How do you like your eggs cooked? Why? Well I just wanted know what to make for you in the morning!
How do you like you eggs in the morning? scrambled or fertilized!
Hey baby can I crack my eggs in your hot sizzling grill?
I never said they were all good jokes. So share your egg related items here, tell us what types you have tried, egg health issues, jokes, puns, fun facts etc. We would love to hear about preserving eggs and any recipes you would care to share. Any funny stories out there or naughty ones!? Any information on caviar which I didn't cover here much? Share you egg related picture links etc.
*hugs* from mod yelleena
And don't forget to have an egg-cellent day!
The
faccc would love to hear from you the reader. So please add your comments, any information,history items, anecdotes, links, recipes, hints & tips or any related items...I’m also looking for suggestions for the next featured food. What food would you like featured?Foods currently completed or on the list for Featured Foods
1. Potato (done: http://www.furaffinity.net/journal/4906035/)
2. Tomato (done: http://www.furaffinity.net/journal/4982455/)
3. Durian (done: http://www.furaffinity.net/journal/5199578/)
4. Egg
5. Banana
6. Peppers
**************************************************************************EGGS
This is a subject that has been mentioned before in previous journals
see: Questions of EGG names and types etc: http://www.furaffinity.net/journal/2706385/
and A Question of Raw Eggs. http://www.furaffinity.net/journal/2547589/
But what is an egg?
An egg/ovum is the largest cell visible to the naked eye.
From Wikipedia
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.
Isn't that the truth. To my knowledge almost every type of egg has been eaten by humans and other animals world wide since before recorded history. For the most part these days most of us eat chicken eggs but many get the opportunity to try other types of eggs and different countries have different eggs available. For example in Africa guineafowl eggs are common, in England and Norway Gull eggs are a delicacy and Pheasant eggs are popular in other places.
For me personally I've had quail, duck, goose, emu, turkey and fish eggs (roe aka caviar).
How can we use them? COOKED? CRAFTED?
Boiled (hard or soft), scrambled, baked, fried, poached are all common methods but we also put them into a multitude of dishes from savoury to sweet. Some cultures choose to pickle them, salt them (usually duck eggs in this case) and even preserve them to create 1000 year old eggs.
If there is anyone out there that has tried pickled, salted or 1000 year old eggs please tell us what you thought of them.
Eggs are sometimes used in cosmetics and in craft projects too. Thought those shells were useless? Think again as shells can be cooked and crushed and put into the garden or garden compost. Many cultures choose to decorate eggs as part of festivities either as a decorated hard boiled egg or decorated blown egg. Some eggs like ostrich and emu eggs are even blown and carved because their shells are so thick. One artist I know takes eggshells, dries them, crushes them to a fine powder and coats thin card with a glue and the egg shells. He then takes a piece of silver wire and draws on the eggshell coated paper.
Nutrition Facts
(Based on 100g of boiled chicken egg)
Calories 155
% Daily Value* based on a 2,000 calorie diet
Total Fat.......................................11 g ........16%
Saturated fat.................................3.3 g....... 16%
Polyunsaturated fat....................... 1.4 g
Monounsaturated fat..................... 4.1 g
Cholesterol.................................... 373 mg.....124%
Sodium .........................................124 mg..... 5%
Potassium ......................................126 mg ....3%
Total Carbohydrate.......................... 1.1 g .......0%
Dietary fibre...................................... 0 g ........0%
Sugar ............................................1.1 g
Protein........................................... 13 g........ 26%
Vitamin A 10%
Vitamin C 0%
Calcium 5%
Iron 6%
Vitamin D 21%
Vitamin B-6 5%
Vitamin B-12 18%
Magnesium 2%
How can we use them? RAW?
Yes eggs can be eaten raw but care must be taken and a knowledge of the source, transport and age of the eggs are important, make your choice to do so as an educated one. The main cause is contamination; so care must be taken to prevent the egg shell from becoming contaminated with faecal matter. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept. So if you keep your own hens, make sure the eggs are laid in a clean environment, collected daily and washed as soon as possible. Refrigeration is a good thing but let them come to room temperature before cooking. Most commercial eggs at least in the US are washed moments after being laid in a sanitizing solution. Other information on raw eggs can be found in the journal and comments of A Question of Raw Eggs. http://www.furaffinity.net/journal/2547589/.
nb: Personally I use raw eggs; mostly in milk drinks and homemade mayonnaise as I have my own hens and keep them in good conditions. I know the age of an egg, the quality and in most cases which hen has laid it.
Allergies and Cautions
Egg allergies are very common in infants. In many cases cautious exposure to limited amounts of either white or yolk can help the infant grow out of this allergy. If the allergy or food intolerance is a permanent one the problem may be in the yolk, white or both parts. For some the allergy isn't actually to the egg but what is fed to the chicken that laid the egg. It is also worth trying eggs from either ducks, geese or turkeys as a few people who try my turkey eggs have discovered that although chicken eggs cause them issues the turkey eggs don't...One young man of the age of 30 hadn't had bacon and eggs for twenty years and was almost in tears enjoying a favourite dish for the first time in a long time. He has now gone on to discover he can tolerate duck eggs as well so his wife now cooks cakes and biscuits that he can eat with duck eggs.
Care should be taken if there is a history of type 2 diabetes, cholesterol issues and heart issues as eggs in some studies have shown problems in relation to egg consumption, equally so there are studies that show the opposite and state that there is no association between egg consumption and heart disease or stroke. It's a case of working out what works best for your health and as in all things moderate the consumption of eggs.
Substitutes or alternatives
For those that can't tolerate eggs or choose not to eat eggs due to diet or lifestyle there are potential alternatives for cooking. These include a variety of cooking substitutes.
Quote from Wikipedia
For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato starch flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin.
Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals, as well as vegetable-based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods such as Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes.
Interessting Egg Facts
Is it raw or hard boiled? - Just spin the egg. If it wobbles, it’s raw. If it spins easily, it’s hard boiled.
Is it fresh or stale? - A fresh egg will sink in water and lay on its side, a stale one will float and is best discarded. If the egg stands up but doesn't float its okay to use but use it soon and is better suited to be used in a cooked item such as a cake mix or biscuit mix.
The colour of the egg shell is not related to quality, nutrients, flavour, or cooking characteristics and is largely a cosmetic issue. It can be a major issue in production due to regional and national preferences for specific colours, and the results of such preferences on demand. In Brazil and Poland brown or reddish (sometimes referred to as speckled) ones are preferred, in much of the U.S. white eggs are the preference but in a few states brown is customers choice. Brown eggs are also preferred in Costa Rica, Ireland, France, and the United Kingdom and for many Japanese the white colour is the colour of choice.
A whole egg is about 3 tablespoons worth of liquid, the egg yolk measures about 1 tablespoon of liquid.
Eggs contain all the essential protein, minerals and vitamins, except Vitamin C.
But egg yolks are one of few foods that naturally contain Vitamin D
China produces the most eggs, at about 160 billion per year.
Chicken are descendants of the red jungle fowl (gallus gallus spadiceus) that lives in Asia. The chicken is one of the first domestic animals, appearing in China around 1400 BC. There are some 150 chicken species and hundreds of chicken breeds.
Quote from:http://www.express.co.uk/fun/top10f.....cts-about-eggs
1. Worldwide, around 1.2 trillion eggs are produced for eating every year. The average person on Earth consumes 173 eggs a year.
2. Forty per cent of the world’s eggs are consumed in China.
3. The Guinness World Record for omelette making is held by Howard Helmer, who made 427 omelettes in 30 minutes.
4. The average hen lays between 250 and 270 eggs a year but some lay more than 300.
5. According to research published in 2008, male dinosaurs were sometimes responsible for sitting on eggs until they hatched.
6. “Nobody can eat 50 eggs,” (George Kennedy in the 1967 film Cool Hand Luke).
7. The world record for eating hard-boiled eggs is 65 in 6min 40sec, by Sonya Thomas in 2003. She would have eaten more but they ran out of eggs.
8. This year’s World Hard-Boiled Egg Eating Championship is due to be held at Radcliff, Kentucky, on Saturday, with a prize fund of $3,000. (This event was in 2013)
9. The brown or white colour of an eggshell is purely dependent on the breed of the hen.
10. “A hen is only an egg’s way of making another egg,” (Life And Habit by Samuel Butler 1835-1902).
For Better or Worse here are some Egg Jokes
Egg Jokes, egg-cetera from: http://www.jokes4us.com/miscellaneo...../eggjokes.html
What day do eggs hate most?
Fry-day!
What did Snow White call her chicken?
Egg white.
How do eggs leave the highway?
By going through the eggs-it.
How do comedians like their eggs?
Funny side up!
How do monsters like their eggs?
Terri-fried!
What do chickens call a school test?
Eggs-amination!
What did the eggs do when the light turned green?
They egg-celerated!
Why is Kristy Alley so fat?
Because she did not eggsercise!
How did the egg get up the mountain?
It scrambled up!
What do you call an egg taking a snooze on the job?
Egg-zosted!
Who wrote the book, Great Eggspectations?
Charles Chickens!
Why can't you tease egg whites?
Because they can't take a yolk!
What do you get when you cross an egg with a sperm?
An omelette you probably shouldn't eat.
Why did the egg go to school?
To get "egg-u-cated"!
Why is the chef so mean?
She beats the eggs!
Why did the chicken lay her egg on an axe?
She wanted to hachet
Why do chickens lay eggs?
Because if they dropped them they would break!
What do Chickens grow on?
Eggplants!
What did the egg say to the clown?
You crack me up!
What part did the egg play in the movies?
He was an "Egg-stra".
What do you call an egg who is on the computer too much?
An "Egg Head".
What sport are the eggs good at?
Running!
What did the mommy egg say to the baby egg?
You're "Egg-stra special".
What does the cihcken say to get across a busy street?
EGGS-cuse me please!
What grows on yolk trees?
Egg-corns!
What is an eggs favourite tree?
A y-oak tree!
How do chickens pay for their groceries?
Using the eggs-press line.
Where do you find information about eggs?
In the hen-cyclopedia!
Who tells the best egg jokes?
Comedi-hens!
What do chickens serve at birthday parties?
Coop-cakes!
What do you call an egg that goes on safari?
An eggs-plorer!
How many eggs can you eat on an empty stomach?
Just one, because then your stomach won't be empty.
How do you know if it's too hot in the chicken barn?
The chickens are laying hard-boiled eggs.
How do baby chickens dance?
Chick-to-chick!
What do you call a mischievous egg?
A practical yolker.
What do you call an egg white with cowboy boots?
A western omelette!
What do you get if a chicken lays an egg on top of a barn?
An eggroll.
What do you get when you cross a chicken with a Martian?
An eggs-traterrestrial!
What do you call a city of 20 million eggs?
New Yolk City!
What do you call a handyman who lives on a farm?
An egg-chanic.
If fruit comes from a fruit tree, what kind of a tree does a chicken come from?
A poul-tree!
Q: What do you call a pig with a rash?
A: Ham and Eczema
Who CAME First?
A chicken and an egg are laying in bed.
The chicken is stretched back smoking a cigarette with a very satisfied smile across his face.
The egg is frowning and looking extremely frustrated.
The egg says, "Guess we answered that question."
Not Too Egg-citing
If you think life is bad. How would you like to be an egg?
You only get laid once.
You only get eaten once.
It takes 4 minutes to get hard. Only 2 minutes to get soft.
You share your box with 11 other guys.
But worst of all. The only chick that ever sat on your face was your mother.
Egg Pick Up Lines
How do you like your eggs cooked? Why? Well I just wanted know what to make for you in the morning!
How do you like you eggs in the morning? scrambled or fertilized!
Hey baby can I crack my eggs in your hot sizzling grill?
I never said they were all good jokes. So share your egg related items here, tell us what types you have tried, egg health issues, jokes, puns, fun facts etc. We would love to hear about preserving eggs and any recipes you would care to share. Any funny stories out there or naughty ones!? Any information on caviar which I didn't cover here much? Share you egg related picture links etc.
*hugs* from mod yelleena
And don't forget to have an egg-cellent day!
Quick note:
Posted 12 years agoQuick note from yelleena:
There may be delays during the remains of January and during February 2014 as I'm headed into heatwave territory again which often causes problems with our internet. Keep those recipes coming though. *hugs* from mod yelleena
There may be delays during the remains of January and during February 2014 as I'm headed into heatwave territory again which often causes problems with our internet. Keep those recipes coming though. *hugs* from mod yelleena
Birthday, Ideas, News, Web bits and items from FACCC Furs
Posted 12 years agoHAPPY BIRTHDAY TO THE FACCC
On January 24th, 2010 the Faccc was started so we are now 4 years old.
Welcome to all our new watchers and blessings for all the wonderful furs that continue to watch us.
Some of these are from late last year and others more recent, I waited until I had a few. I hope you all enjoy these. I must admit the geek chocolate chip cookies had me in giggles and I love the idea of using a waffle iron to make hash browns. The oldest piece is the one on mushrooms which is a lovely photograph and some basic info on collecting wild mushrooms.
*hugs* from mod yelleena
From
Faydyn
cool kitchen hack guys. make hash browns on a waffle iron. Just. make sure you squeeze out the excess moisture. season to taste
From
KeystoneDragon
Something for the Geek chef amongst you all, break out all those science lessons this is a cute one for Chocolate Chip Cookies: as you've never seen them before.
http://www.geekculture.com/cgi-bin/.....26;t=007054;p=
EDIT:
Noticed by
HoneyCupcake
From the geekculture link comments:
"Word of warning: a critical step seems to have been inadvertently omitted. The avian albumen-coated protein must be de-encapsulated before adding to the reactor vessel to avoid adverse reactions when masticating the output."
A piece on mushrooms from
TheMalodorousMephit
http://www.furaffinity.net/view/12002633/
On January 24th, 2010 the Faccc was started so we are now 4 years old.
Welcome to all our new watchers and blessings for all the wonderful furs that continue to watch us.
***************************************************************Some of these are from late last year and others more recent, I waited until I had a few. I hope you all enjoy these. I must admit the geek chocolate chip cookies had me in giggles and I love the idea of using a waffle iron to make hash browns. The oldest piece is the one on mushrooms which is a lovely photograph and some basic info on collecting wild mushrooms.
*hugs* from mod yelleena
***************************************************************From
Faydyncool kitchen hack guys. make hash browns on a waffle iron. Just. make sure you squeeze out the excess moisture. season to taste
***************************************************************From
KeystoneDragonSomething for the Geek chef amongst you all, break out all those science lessons this is a cute one for Chocolate Chip Cookies: as you've never seen them before.
http://www.geekculture.com/cgi-bin/.....26;t=007054;p=
EDIT:
Noticed by
HoneyCupcakeFrom the geekculture link comments:
"Word of warning: a critical step seems to have been inadvertently omitted. The avian albumen-coated protein must be de-encapsulated before adding to the reactor vessel to avoid adverse reactions when masticating the output."
***************************************************************A piece on mushrooms from
TheMalodorousMephithttp://www.furaffinity.net/view/12002633/
***************************************************************Urgent - recipe assistance request
Posted 12 years agoCalling all Chefs, cooks and foody furs 
jxn needs your help in solving a meringue problem
I am trying to make Macarons, and I am having one hell of a time with the limoncello ones I'm trying to make. I can't get the meringue to stay up when I add in the Liqueur. I have managed to mess up four batches, and I have tried different tricks each time, ranging from simply adding a bit more almond powder to beating the meringues until they are as close to solid as possible, and it continues to fall. I have even folded in the flavoring with the icing sugar and the almonds, but each time, it falls. None of my other flavors do this. I'm curious about how I should work around this, as I desperately need this for an order I have taken for a wedding that takes place in four weeks, and I need to have the bride her samples by Friday. I'm desperate, and don't know what else to try. If you can, please let me know any tricks you may have!
I don't even mind if you put a journal up, but I must have an answer soon, if possible.
I'm so so sorry to pester you, I know you all have lives of your own.
Thank you very much.
Sincerely, J A X
PLEASE IF YOU HAVE ANY IDEAS THAT YOU CAN HELP OUT jxn PLEASE LEAVE YOU ADVICE OR HINT HERE AND OR CONTACT JXN DIRRECTLY
jxn needs your help in solving a meringue problemI am trying to make Macarons, and I am having one hell of a time with the limoncello ones I'm trying to make. I can't get the meringue to stay up when I add in the Liqueur. I have managed to mess up four batches, and I have tried different tricks each time, ranging from simply adding a bit more almond powder to beating the meringues until they are as close to solid as possible, and it continues to fall. I have even folded in the flavoring with the icing sugar and the almonds, but each time, it falls. None of my other flavors do this. I'm curious about how I should work around this, as I desperately need this for an order I have taken for a wedding that takes place in four weeks, and I need to have the bride her samples by Friday. I'm desperate, and don't know what else to try. If you can, please let me know any tricks you may have!
I don't even mind if you put a journal up, but I must have an answer soon, if possible.
I'm so so sorry to pester you, I know you all have lives of your own.
Thank you very much.
Sincerely, J A X
PLEASE IF YOU HAVE ANY IDEAS THAT YOU CAN HELP OUT
jxn PLEASE LEAVE YOU ADVICE OR HINT HERE AND OR CONTACT JXN DIRRECTLYNew Icon
Posted 12 years agoA new icon base has been purchased and produced by 
sensia101 Go say hi she's done a nice simple design which has a lot of flexibility in it and I love the colours.
I've added the cherry and kept the heart as an element from our older icon. This is an icon that can be adjusted to suit many purposes.
If anyone wishes to create other icons for the faccc all that is asked is include the initials 'FACCC'
*hugs* from mod yelleena
sensia101 Go say hi she's done a nice simple design which has a lot of flexibility in it and I love the colours.I've added the cherry and kept the heart as an element from our older icon. This is an icon that can be adjusted to suit many purposes.
If anyone wishes to create other icons for the faccc all that is asked is include the initials 'FACCC'
*hugs* from mod yelleena
Jan 2014 Update
Posted 12 years agoAs most are aware there have been interruptions to the faccc that was beyond our control an I'm still having the odd glitch my end here and there but hopefully over the next week or so I'll catch up.
Hopefully every one has had a good, safe and wonderful Christmas followed by a great new year to come.
It will be the faccc's creation day on Jan 24th. If anyone would like to make up an icon for this event please do so and let us know. The FACCC will be in its 4th year.
******************************************************************************
ON THE SUBJECT OF FRENCH TOAST
Two months ago
arisuvixen asked - Recently I've started admiring making French toast for breakfasts.
I was wanting to check with others what method works the best for adding cinnamon flavour.
Please comment below and let us know how you add that special touch of cinnamon to your French toast
Personally I simply sprinkle in cinnamon powder or cinnamon sugar depending on the amount of sweetness I want. I do believe that in some countries a cinnamon liquid or essence is available.
********************************************************************************
Just a reminder - Please include your recipe in the submission section so that it can be added to the faccc gallery, otherwise the picture you send us will just be faved.
*******************************************************************************
*hugs* from mod yelleena
Hopefully every one has had a good, safe and wonderful Christmas followed by a great new year to come.
It will be the
faccc's creation day on Jan 24th. If anyone would like to make up an icon for this event please do so and let us know. The FACCC will be in its 4th year.******************************************************************************
ON THE SUBJECT OF FRENCH TOAST
Two months ago
arisuvixen asked - Recently I've started admiring making French toast for breakfasts.I was wanting to check with others what method works the best for adding cinnamon flavour.
Please comment below and let us know how you add that special touch of cinnamon to your French toast
Personally I simply sprinkle in cinnamon powder or cinnamon sugar depending on the amount of sweetness I want. I do believe that in some countries a cinnamon liquid or essence is available.
********************************************************************************
Just a reminder - Please include your recipe in the submission section so that it can be added to the faccc gallery, otherwise the picture you send us will just be faved.
*******************************************************************************
*hugs* from mod yelleena
Quick update while the internet is working
Posted 12 years agoJust a quick note to let you know that I am having internet difficulties and as such I may not be able to put much up until they fix the phone lines.
Hope everyone has a happy safe New Year and enjoyed your holidays so far.
*hugs* from yelleena
Hope everyone has a happy safe New Year and enjoyed your holidays so far.
*hugs* from yelleena
MERRY CHRISTMAS...
Posted 12 years agoHAPPY HOLIDAYS
LOTS OF FUN, JOY AND THE GOOD THINGS IN LIFE
EAT AND MERRY
*HUGS*
AND HAVE A HAPPY NEW YEAR
**********************
Sorry for the lack of updates in the last two months, life, computer issues etc., etc. I figure you all understand. All going well I'll be back on track with the Faccc submissions in the new year. Yelleena.
LOTS OF FUN, JOY AND THE GOOD THINGS IN LIFE
EAT AND MERRY
*HUGS*
AND HAVE A HAPPY NEW YEAR
**********************
Sorry for the lack of updates in the last two months, life, computer issues etc., etc. I figure you all understand. All going well I'll be back on track with the Faccc submissions in the new year. Yelleena.
Featured Food 3 - Durian
Posted 12 years agoThe faccc would love to hear from you the reader. So please add your comments, any information, tomato history items, anecdotes, links, recipes, hints & tips or any durian related items...I’m also looking for suggestions for the other featured food. What food would you like featured?
Durian
Durian is a large odorous spike-covered fruit of several southeast Asian tree species belonging to the genus Durio. Regarded as the 'king of tropical fruit'. Described as tasting like heaven and stinking like hell. No other fruit creates such conflicting opinions.
Here is a fruit that I know nothing about so all I can give you is some information from Wikipedia but I would love to here from you if you have tried this or used this fruit. How would you describe the taste? What is the texture and smell like to you? Did you enjoy it? How have you used it in cooking?
From: http://en.wikipedia.org/wiki/Durian
The durian /ˈdjʊriən/[2] is the fruit of several tree species belonging to the genus Durio and the family Malvaceae[1][3] (although some taxonomists place Durio in a distinct family, Durionaceae[1]).
Regarded by many people in southeast Asia as the "king of fruits", the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb.). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.
The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.
The durian, native to southeast Asia, has been known to the Western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.
There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market: other species are sold in their local regions. There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.
Nutrition and Medicinal
Durian fruit contains a high amount of sugar,[36] vitamin C, potassium, and the serotonergic amino acid tryptophan,[54] and is a good source of carbohydrates, proteins, and fats.[44][48] It is recommended as a good source of raw fats by several raw food advocates,[55][56] while others classify it as a high-glycemic food, recommending to minimise its consumption.[57][58]
In Malaysia, a decoction of the leaves and roots used to be prescribed as an antipyretic. The leaf juice is applied on the head of a fever patient.[38] The most complete description of the medicinal use of the durian as remedies for fevers is a Malay prescription, collected by Burkill and Haniff in 1930. It instructs the reader to boil the roots of Hibiscus rosa-sinensis with the roots of Durio zibethinus, Nephelium longan, Nephelium mutabile and Artocarpus integrifolia, and drink the decoction or use it as a poultice.[59]
In the 1920s, Durian Fruit Products, Inc., of New York City launched a product called "Dur-India" as a health food supplement, selling at US$9 for a dozen bottles, each containing 63 tablets. The tablets allegedly contained durian and a species of the genus Allium from India and vitamin E. The company promoted the supplement saying that it provides "more concentrated healthful energy in food form than any other product the world affords".[38]
Durian (Durio zibethinus)
Nutritional value per 100 g (3.5 oz)
Energy.................615 kJ (147 kcal)
Carbohydrates .....27.09 g
- Dietary fiber.......3.8 g
Fat......................5.33 g
Protein.................1.47 g
Water ........................65g
Vitamin A .................. 44 IU
Thiamine (vit. B1) .......0.374 mg (33%)
Riboflavin (vit. B2) ......0.2 mg (17%)
Niacin (vit. B3) .......... 1.074 mg (7%)
Pantothenic acid (B5).. 0.23 mg (5%)
Vitamin B6 ................0.316 mg (24%)
Folate (vit. B9) .......... 36 μg (9%)
Vitamin C ..................19.7 mg (24%)
Calcium .....................6 mg (1%)
Iron ..........................0.43 mg (3%)
Magnesium ................30 mg (8%)
Manganese ................0.325 mg (15%)
Phosphorus ................39 mg (6%)
Potassium ..................436 mg (9%)
Sodium .....................2 mg (0%)
Zinc .........................0.28 mg (3%)
Cholesterol ..............0mg
Edible parts only, raw or frozen.
Refuse: 68% (Shell and seeds)
Source: USDA Nutrient database[53]
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Foods currently on the list for future Featured Foods
1. Potato (done: http://www.furaffinity.net/journal/4906035/)
2. Tomato (done: http://www.furaffinity.net/journal/4982455/)
3. Durian (done: http://www.furaffinity.net/journal/5199578/)
4. Egg
5. Banana
6. Peppers
faccc would love to hear from you the reader. So please add your comments, any information, tomato history items, anecdotes, links, recipes, hints & tips or any durian related items...I’m also looking for suggestions for the other featured food. What food would you like featured?Durian
Durian is a large odorous spike-covered fruit of several southeast Asian tree species belonging to the genus Durio. Regarded as the 'king of tropical fruit'. Described as tasting like heaven and stinking like hell. No other fruit creates such conflicting opinions.
Here is a fruit that I know nothing about so all I can give you is some information from Wikipedia but I would love to here from you if you have tried this or used this fruit. How would you describe the taste? What is the texture and smell like to you? Did you enjoy it? How have you used it in cooking?
From: http://en.wikipedia.org/wiki/Durian
The durian /ˈdjʊriən/[2] is the fruit of several tree species belonging to the genus Durio and the family Malvaceae[1][3] (although some taxonomists place Durio in a distinct family, Durionaceae[1]).
Regarded by many people in southeast Asia as the "king of fruits", the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb.). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.
The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour has led to the fruit's banishment from certain hotels and public transportation in southeast Asia.
The durian, native to southeast Asia, has been known to the Western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.
There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market: other species are sold in their local regions. There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.
Nutrition and Medicinal
Durian fruit contains a high amount of sugar,[36] vitamin C, potassium, and the serotonergic amino acid tryptophan,[54] and is a good source of carbohydrates, proteins, and fats.[44][48] It is recommended as a good source of raw fats by several raw food advocates,[55][56] while others classify it as a high-glycemic food, recommending to minimise its consumption.[57][58]
In Malaysia, a decoction of the leaves and roots used to be prescribed as an antipyretic. The leaf juice is applied on the head of a fever patient.[38] The most complete description of the medicinal use of the durian as remedies for fevers is a Malay prescription, collected by Burkill and Haniff in 1930. It instructs the reader to boil the roots of Hibiscus rosa-sinensis with the roots of Durio zibethinus, Nephelium longan, Nephelium mutabile and Artocarpus integrifolia, and drink the decoction or use it as a poultice.[59]
In the 1920s, Durian Fruit Products, Inc., of New York City launched a product called "Dur-India" as a health food supplement, selling at US$9 for a dozen bottles, each containing 63 tablets. The tablets allegedly contained durian and a species of the genus Allium from India and vitamin E. The company promoted the supplement saying that it provides "more concentrated healthful energy in food form than any other product the world affords".[38]
Durian (Durio zibethinus)
Nutritional value per 100 g (3.5 oz)
Energy.................615 kJ (147 kcal)
Carbohydrates .....27.09 g
- Dietary fiber.......3.8 g
Fat......................5.33 g
Protein.................1.47 g
Water ........................65g
Vitamin A .................. 44 IU
Thiamine (vit. B1) .......0.374 mg (33%)
Riboflavin (vit. B2) ......0.2 mg (17%)
Niacin (vit. B3) .......... 1.074 mg (7%)
Pantothenic acid (B5).. 0.23 mg (5%)
Vitamin B6 ................0.316 mg (24%)
Folate (vit. B9) .......... 36 μg (9%)
Vitamin C ..................19.7 mg (24%)
Calcium .....................6 mg (1%)
Iron ..........................0.43 mg (3%)
Magnesium ................30 mg (8%)
Manganese ................0.325 mg (15%)
Phosphorus ................39 mg (6%)
Potassium ..................436 mg (9%)
Sodium .....................2 mg (0%)
Zinc .........................0.28 mg (3%)
Cholesterol ..............0mg
Edible parts only, raw or frozen.
Refuse: 68% (Shell and seeds)
Source: USDA Nutrient database[53]
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Foods currently on the list for future Featured Foods
1. Potato (done: http://www.furaffinity.net/journal/4906035/)
2. Tomato (done: http://www.furaffinity.net/journal/4982455/)
3. Durian (done: http://www.furaffinity.net/journal/5199578/)
4. Egg
5. Banana
6. Peppers
CURRY LOVERS COME HITHER
Posted 12 years ago
claymorehighfield ate all the curry before taking a photo...silly fur, but we do have the recipe to share so for your enjoyment here is a recipe for Aubergine (Eggplant) Curry.Yeah, random. I was chatting on Skype with a friend, and mentioned what I was eating for lunch. He asked for the recipe. Wut? 0.o More difficult than you might guess, as I cook via the 'touch of this, pawful of that' method and REALLY had to think to translate proportions into quantities. Anyhoo, this will give a pretty decent approximation of some not-that-bad Indian chow. Give it a nom!
Aubergine Curry
Like any Indian dish, this curry lends itself to improvisation. Feel free to add any veggies you may have on hand or what's seasonal in your area. Crank up the heat with more chili if you like, and serve with lentils, rice, and tea for a whole meal.
2 Large eggplants, peeled and diced.
1 Large onion, peeled and diced
3 Large tomatoes, diced
1 jalapeno, seeded and finely diced, or more to taste.
2 Tablespoon (T) fresh garlic paste, or to taste
2 (T) fresh ginger paste, or to taste.
1 8 oz. can tomato sauce
1 T powdered cumin
1 T powdered coriander
1 Teaspoon (tsp.) powdered turmeric
3 T olive oil OR ghee
Salt and pepper, to taste
OPTIONAL
Fried tofu cubes
Paneer cubes
Fried potato cubes
Frozen peas/carrots/corn
Poha (flattened grain)
http://ninasnosh.files.wordpress.co.....609-130218.jpg
I use maize poha, but rice would work also. Soak the flakes and drain first.
METHOD:
Heat a broad, shallow skillet and add the fat, and when hot, brown-fry the onions. Briefly, this means to caramelize the onions in a lengthy sauté; watch to ensure the onions don't burn. When they're thoroughly cooked, add the garlic and ginger pastes, stirring them in thoroughly, then adding the jalapeno. Stir, cooking the chili until soft. Add the spices, stirring thoroughly, then add the chopped tomatoes, eggplant, and tomato sauce. Fill the empty can from the sauce with warm tap water, and add it to the pan, about 1 Cup of water. Add the dry, ground spices, stir thoroughly, and cover the pan. Simmer the mix, covered, until the desired degree of doneness is achieved -- the eggplant may remain as small cubes, or it may be cooked down to the consistency of a puree, as desired.
When the consistency of the dish is right, check for seasoning, adding salt and pepper as needed. Add chili flakes if you like, and if you're using poha or other optional ingredients, stir them in now and heat through.
SERVING:
Plate with a side of basmati rice and a dish of lentils (dal), sprinkled with chopped coriander and/or green onion tops. A mango chutney and a spicy green chutney are nice accompaniments.
http://www.tarladalal.com/Green-Chutney-(Chaat)-2797r
Note: that this link http://www.tarladalal.com/Green-Chutney-(Chaat)-2797r was unavailable at time of posting, I will update it as information becomes available.
SO WHAT WOULD I LIKE YOU ALL TO DO?... ADD YOUR CURRY RECIPES TO THIS JOURNAL. (photo links optional but not required) HOW HOT TO LIKE YOUR CCURRY? WHAT IS YOUR TOP FIVE CURRY MUST HAVES? WHAT SIDES DO YOU LIKE WITH YOUR CURRY? WHAT DRINK (OR ANTIDOTE) GOES BEST WITH YOUR CURRY? HOW DO YOU BEAT THE HEAT?
*HUGS* from mod yelleena
Paleofurs
Posted 12 years agoHere is a group some of you may be interested in - 
Paleofurs
Paleo is a way of eating that is designed to replicate the way humans used to eat before the agricultural revolution, and especially before the industrialized revolution when all the preservatives and additives began being added into almost every food. Paleo avoids grains (wheat, rice, corn), legumes (beans, soy, peanuts), added sugars, dairy, and highly processed oils such as corn, soy, rapeseed/canola, and the like. What you CAN eat is virtually anything you can eat with minimal processing: meats, eggs, vegetables, fruits, seafood, nuts, and pressed oils like olive, avocado, and coconut to name a few. It's fantastic for managing illnesses, allergies, and weight (I've lost 90lbs in the past year, and my husband has lost about 60).
That all said, there are plenty of things that are 'paleo' that people are already used to (baked sweet potatoes, anyone?) and love, and any amount more healthy eating people do is beneficial, so I think the recipes will speak for themselves!
-Mordi
PaleofursPaleo is a way of eating that is designed to replicate the way humans used to eat before the agricultural revolution, and especially before the industrialized revolution when all the preservatives and additives began being added into almost every food. Paleo avoids grains (wheat, rice, corn), legumes (beans, soy, peanuts), added sugars, dairy, and highly processed oils such as corn, soy, rapeseed/canola, and the like. What you CAN eat is virtually anything you can eat with minimal processing: meats, eggs, vegetables, fruits, seafood, nuts, and pressed oils like olive, avocado, and coconut to name a few. It's fantastic for managing illnesses, allergies, and weight (I've lost 90lbs in the past year, and my husband has lost about 60).
That all said, there are plenty of things that are 'paleo' that people are already used to (baked sweet potatoes, anyone?) and love, and any amount more healthy eating people do is beneficial, so I think the recipes will speak for themselves!
-Mordi
Fellow Cullinary Furs Bits of Interest & Suggestion Box 1
Posted 12 years agoFrom faydyn
OMG WTF this thing is unwieldy and obscenely expensive
http://www.plunderguide.com/f-dick-cleaver/
One Massive Double Edged Cleaver...This monster is $165.75
From
chrismukkah
Someone, for the love of the Maker, please make this :P
http://www.doctorwho.tv/whats-new/a.....ek-cake-recipe
Definitely one for all you Dr. Who fans. Anyone up to giving it a go make sure you send us a photo.
from
sagehendrix
I have a suggestion for a great food item. I was looking on FA to determine if anyone in fandom could make confection items (chocolate kisses, fine deserts, etc..), when I happened upon your group.
Is there a "suggestion box" kind of thing for this that members might read or use for culinary ideas?
Now to be honest we don't have a suggestion box but we do have journals so first off I want to say thanks to sagehendrix for the idea and his is the first suggestion in a journal with Suggestion Box in the heading.
From sagehendrix
Here is the basic idea for a confection item that furs might appreciate....
Basically if someone could create a mold of a key from an older keyboard (not the thin ones that you see on laptops although that might be good if you wanted to make the portions smaller). The premise is....creating a dish of chocolate treats shaped like F5 keys. That way, all of us furies could enjoy a nice batch of F5 keys during those times that FA goes down.
Sounds like fun to me...I like chocolates. What I would love to hear from is anyone with a suggestion that they would like to share. Every so often when I get a few together I'll put up a journal with the words Suggestion Box somewhere in the title.
*hugs* from mod yelleena
faydynOMG WTF this thing is unwieldy and obscenely expensive
http://www.plunderguide.com/f-dick-cleaver/
One Massive Double Edged Cleaver...This monster is $165.75
************************************************************From
chrismukkahSomeone, for the love of the Maker, please make this :P
http://www.doctorwho.tv/whats-new/a.....ek-cake-recipe
Definitely one for all you Dr. Who fans. Anyone up to giving it a go make sure you send us a photo.
************************************************************
SUGGESTION BOX 1from
sagehendrixI have a suggestion for a great food item. I was looking on FA to determine if anyone in fandom could make confection items (chocolate kisses, fine deserts, etc..), when I happened upon your group.
Is there a "suggestion box" kind of thing for this that members might read or use for culinary ideas?
Now to be honest we don't have a suggestion box but we do have journals so first off I want to say thanks to
sagehendrix for the idea and his is the first suggestion in a journal with Suggestion Box in the heading. From
sagehendrix Here is the basic idea for a confection item that furs might appreciate....
Basically if someone could create a mold of a key from an older keyboard (not the thin ones that you see on laptops although that might be good if you wanted to make the portions smaller). The premise is....creating a dish of chocolate treats shaped like F5 keys. That way, all of us furies could enjoy a nice batch of F5 keys during those times that FA goes down.
************************************************************Sounds like fun to me...I like chocolates. What I would love to hear from is anyone with a suggestion that they would like to share. Every so often when I get a few together I'll put up a journal with the words Suggestion Box somewhere in the title.
*hugs* from mod yelleena
A web site of Interest
Posted 12 years agoFrom 
felisrandomis who wished to share this interesting site with you all
http://supercook.com/
What do you have in your larder? eggs? butter? salmon? rice?
Don't know what to cook?
Well this site strives to assist with deciding the fate of your food ingredients.
Type in a list of ingredients and it produces several recipes that use foods in your ingredient list.
Saves some brain work when you get home tired and running out of ideas.
Worth a look
Thankyou felisrandomis for sharing this.
felisrandomis*Hugs* from mod yelleena
Featured Food 2 - Tomatoes
Posted 12 years ago10 reasons to love your tomatoes: http://www.realfarmacy.com/10-reaso.....your-tomatoes/
The faccc would love to hear from you the reader. So please add your comments, any information, tomato history items, anecdotes, links, recipes, hints & tips or any tomato related items...I’m also looking for suggestions for the other featured food. What food would you like featured?
THE TOMATO
Fun facts
Botanically a fruit but officially recognised as a vegetable because it is used as one. So ruled the U.S. Supreme Court in 1893. Believe it or not it’s a tax thing that got it recognised as a vegetable. At the time, tariffs were not charged on imported fruit – only on imported vegetables. A whopping 10% was levied, designed to protect the American farmer.
The tomato is America’s fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions.
Tomatoes are thought to originate in Peru. The name comes from the Aztec “xitomatl,” which means “plump thing with a navel”.
Here’s a cute fact for you wolf furs out there: The scientific term for the common tomato is lycopersicon lycopersicum, which mean “wolf peach.”
The U.S. Department of Agriculture says there are 25,000 tomato varieties. Other sources cap the number of types of tomatoes at 10,000.
According to the Guinness Book of World Records, the largest tomato tree grows at Walt Disney World Resort’s experimental greenhouse and yields a harvest of more than 32,000 tomatoes and weighs 1,151.84 pounds (522 kg). The plant was discovered in Beijing, China, by Yong Huang, Epcot's manager of agricultural science, who took its seeds and grew them in the experimental greenhouse. Today, the plant produces thousands of golf ball-sized tomatoes that are served at Walt Disney World's restaurants, and can be seen by tourists riding the "Living With the Land" boat ride at the Epcot Centre.
Tomato juice is the official state beverage of Ohio.
The tomato serves as both the official state vegetable and the official state fruit of Arkansas, in honour of the South Arkansas Vine Ripe Pink Tomato, sometimes known as “Bradley Pink.”
The heaviest tomato on record weighed in at 3.51 kg (7 pounds 12 ounces). A “delicious” variety, it was grown by Gordon Graham of Edmond, Oklahoma in 1986. Gordon sliced the tomato to make sandwiches for 21 family members.
“Tomato” in other languages
English: tomato
French: tomate
Dutch: tomaat
German: Tomate
Danish: tomat
Spanish: tomate
Italian: pomodoro
From Winterseele: In some part of Austria the tomato is called "Paradeiser", which means something like paradise apple.
Silly Stuff (aka bad jokes)
Q: Why did the tomato go out with a prune?
A: Because he couldn’t find a date.
Q: How do you fix a sliced tomato?
A: Use tomato paste.
Q. Why did the tomato blush?
A. Because he saw the salad dressing.
Q: What did the macaroni say to the tomato?
A: “Don’t get saucy with me!”
Q. How do you get rid of unproductive tomatoes?
A. Can them.
Q: Does Santa like to grow tomatoes?
A: YES -- he gets to hoe, hoe, hoe!
Q: What is red and goes up and down?
A: A tomato in an elevator.
Q: Why did Mrs. Tomato turn red?
A: She saw Mr. Green Pea over the back fence.
Q. Why is a tomato round and red?
A. Because if it was long, skinny, and green, it would be a bean.
Some of the top Tomato Varieties
The following list is from http://www.sgaonline.org.au/?p=7183
Amish Paste is an open pollinated indeterminate mid season variety which needs staking and grows 1 metre to 1.5 m, with quite variable egg-shaped fruits 4-5cm wide and in the range 5-12cm long. It has solid very tasty flesh, ideal for making preserves, stews and for drying.
Apollo is an F1 hybrid and an indeterminate early variety which needs staking or else the strong bushes will collapse. They usually make 2 to 2.5 metres in height, with globular fruit about 5-6cm in diameter. The best fruit set is early season, which is just as well because it doesn’t have much disease resistance.
Apollo Improved, an F1 on an indeterminate bush, is an early variety. It needs staking and has the mild flavoured low acid taste of the old Apollo but with improved disease resistance to bacterial Wilt and Root Knot Nematode. It also has firmer fruit and sets fruit at temperatures as low as 10oC.
Ballerina is an open pollinated determinate bush to 1.3 metres in height, with Roma-style egg shaped fruits, from 5-6cm in diameter by 8-10cm long, mid season with very solid fruit, well suited to drying and cooking.
Beefsteak is an open pollinated mid season indeterminate of 1-1.5 metres in height, with 10-12cm solid deep oblate fruits on very sturdy bushes.
Bite Size is an F1 hybrid indeterminate that grows from 2.2 to 2.7 metres in height, so that it needs a sturdy stake and is best trained to three leaders to capitalise on maximum fruit set. The cherry type fruits are up to 3cm in diameter and mature in 77-84 days from seed. Has disease resistance from Verticillium Wilt, Fusarium Wilt, Bacterial Speck and Late Blight.
Black Russian is an open pollinated variety with an almost black exterior to its deep oblate 4-6cm diameter fruits. The inner flesh is a deep chocolate colour.
Burnley Bounty is an open pollinated indeterminate on a 1.5 to 2 metre bush with a good crop of 8-10cm deep oblate fruits that set very late in Victoria. Seed has been known to retain some viability for 15 years! Probably not as popular as it has been in the past, due to its susceptibility to disease, but grows well hydroponically
Burnley Gem is an open pollinated determinate with a bush to 1 metre that produces early globular fruit 4-7cm in diameter and sets well in hot dry areas. Burnley Metro is an open pollinated determinate on a 1 metre bush that produced 8-10cm deep oblate fruits in the mid to late season. Available as punnet seedlings.
Burnley Surecrop is an open pollinated semi-determinate cultivar with a robust 2 to 2.5 metre bush that yields 5-6cm globular fruits in early to mid season and reputedly sets fruit two weeks earlier than Grosse Lisse. Has disease resistance to Verticillium Wilt, unlike Grosse Lisse.
Cherry Cocktail is an F1 hybrid collection of three cherry type fruits that set red, orange and yellow 2-3cm fruits with a tasty mild flavour. They are indeterminate cultivars, each climbing vine needing a strong 2 metre stake or a weld mesh ring to contain the huge trusses of fruit set all summer and autumn. Resistant to Verticillium and Fusarium Wilts.
Cherry Gold is an indeterminate to 2 metres with 1.5cm cherry type golden fruits that set a hundred or more per truss. The trusses are often over half a metre long and set in mid to late season. Available as seedlings in punnets.
Cocktail Supreme is an F1 hybrid indeterminate that’s synonymous with S900 and grows to a vigorous 2 metre climbing vine. A very tasty thick skinned 2-3cm cherry type fruit for mid to late season that sets 20-50 fruits per truss, which are best picked as they ripen. Available as seedlings in punnets or for production nurseries from Sandoz Seeds.
Dynamo is an F1 hybrid, known as the popular commercial variety Riverdale Red in WA. It is an indeterminate that grows to 2.5 metres, so you’ll need to trellis them and it produces masses of 8-10cm globular fruit with a good shelf life. An a mid to late season variety with resistance to the Verticillium and Fusarium Wilts. Noted for its uniform set of fruit from the bottom all the way to the top.
First Prize is an F1 hybrid determinate, recently marketed as Patio Prize, that makes a 0.5 metre bush and grows into a sturdy container specimen that sets prolific trusses of globular 2-4cm fruits in the mid to late season. In a well watered garden they are prone to fungal diseases.
Green Zebra is an open pollinated indeterminate that grows to 1m and is also known as Green Streaked. The globular 5-7cm green striped fruits have a creamy texture to their flesh, with an outstanding flavour and yields of 13 kgs per bush are common. They take 96 days to mature from seed available from Digger’s.
Grosse Lisse is an open pollinated indeterminate that will grow to 2 metres. I’ve even seen it over 3.5 metres high up a trellis! It has been the standard by which most Australian home gardeners in southern states have measured their tomato growing prowess for the past 50 years. It sets fruit in very hot conditions for mid to late season, after 100 days from seed or 80 days from seedlings. The fruits are tasty 6-10cm oblate and smooth, best picked with a hint of pink and ripened indoors or the acid levels rise, however if you like the wild taste, then you leave them to sun ripen. While the original Grosse Lisse had little disease resistance there are recently developed improved selections, being passed off as ‘old’ Grosse Lisse, which have considerable resistance to some fungal diseases.
Jubilee is an indeterminate 1.7 to 2 metres with 6-8cm golden orange deep oblate fruits, with a mild flavour for mid season crops. Sets fruit in 72 days from seed.
KY1 is a determinate cultivar with a bush to 1 metre for early to mid season fruit which has excellent flavour in the 6-8cm oblate fruits, noted for making great sauce.
Mighty Red is an F1 hybrid also known as Carmelo in California. It is a very strong indeterminate bush that will easily make 3.5 metres, but is best pruned hard when it is young to induce a more manageable habit. The tasty globular 8-10cm fruits literally push each other off the massive trusses. Well suited to a wide range of soil types. Resistant to Root-Knot Nematode, Verticillium Wilt, Fusarium Wilt, Tobacco Leaf Mosaic Virus and yet it sets fruit in the heat and tastes just like Grosse Lisse!
Mini Red Pear is an indeterminate that will grow 1.2 to 2.2 metres in height and set a prolific crop of tasty 2 x 3cm red pear shaped fruits in mid season. Mostly available as seedlings.
Mini Yellow Pear is also known as Yellow Baby and it’s an indeterminate vine that will grow 1.2 to 2.2 metres in height and set trusses of 5-15 tasty yellow pear shaped fruits with low acid of about 2 x 3cm in size in the hot mid season.
Mortgage Lifter is also known as McGarity, an open pollinated indeterminate that will grow to 3 metres and sets huge trusses of pale pink mid season fruits, 12-15cm in diameter with a mild flavour. Bushes recently averaged some 17kgs of fruit in trials at Seymour Vic.
Oxheart is an open pollinated indeterminate that will reach 2 metres and produce solid deep oblate or heart-shaped 10-15cm fruit of a pale pink colour with very few seeds in them and low acid. A single fruit can exceed 500 grams. They grow well in cool climates and yield best in the mid to late season.
Patio Prize is an F1 hybrid also known as First Prize, a compact determinate to 0.5 metres, it produces 2-4cm globular fruits in the mid to late season. Available as seed in the Attunga range.
Patriot is an F1 hybrid of semi determinate habit, which will grow to 0.5 metres on a trellis or be left to trail on the ground. It sets 10-12cm deep oblate fruit in mid season and is suited to humid areas such as northern NSW and SE Queensland. Resistant to Verticillium Wilt and Fusarium Wilt.
Pot Prize grows well in a pot – and you don’t need a huge tub. It will grow no taller than waist height and does not need any shoots pinched out. Do use a short thick stake however as the fruit is very heavy and left unstaked will strain the plant and result in a yield reduction.
Red Cherry is an indeterminate to 1 metre in height with a high yield of mid season cherry style fruits of 2cm diameter, that mature in 65 days from seed.
Red Peach is an indeterminate bush from 1.6 to 2.0 metres in height with an early set of globular 4-5cm fruits with very soft skin. Definitely a fruit a nibble in the garden. Seed from Digger’s.
Regency is an F1 hybrid determinate to 0.5 metres with a very early season set of 6-8cm oblate fruits. Planted as the earliest spring crop in Florida USA. Disease resistance to Verticillium Wilt and Fusarium Wilt. Seed from South Pacific Seeds for commercial growers.
Roma is an open pollinated determinate with a bushy habit to 1 metre and mid season egg shaped fruits of 4cm by 6 cm long, that are used for bottling and cooking as well as drying. The modern Roma VF Plum as it is called in USA, is disease resistant to Verticillium Wilt and Fusarium Wilt and is the cultivar widely sold in Australia as Roma.
Rouge de Marmande is an open pollinated indeterminate bush to 2.5 metres. An old favourite for the early to mid season crop with excellent flavour and an exceptional fruit set in cool areas such as Tasmania. The almost flat deep oblate fruits are usually 6-8cm in diameter, but show considerable variation in size when compared to some of the modern cultivars. They are very versatile in the kitchen. Seed readily available from Yates, Kings, New Gippsland and Grower’s Pride.
San Marzano can be grown in a small pot (minimum 25cm diameter). It is a thick skinned fleshy roma, perfect in salads, or cut in half long ways and fried up on. Because it is a bush type, there is no need to stake it. It is very popular for the 1 or 2 person household, and doesn’t grow out of control.
Super Beefsteak is an open pollinated robust indeterminate that grows in the range of 1.5 to 2.0 metres tall. A mid to late season variety with massive 10-12cm globular fruits. It matures in 85 days from seed and is resistant to Root-Knot Nematode, Verticillium Wilt and Fusarium Wilt. Seed is available in the Erica Vale, New Gippsland and Kings selections.
Super Marmande is an open pollinated indeterminate, synonymous with Marmande VF, Marmalade Super and Supermarmande, which differ from Rouge de Marmande in that they have resistance to Verticillium Wilt and Fusarium Wilt, while retaining the superb Rouge de Marmande flavour and ability to set fruit in cool regions. Super Marmande matures in 62 days from seedlings with an early set of delicious deep oblate fruit 7-10cm across
Super Prize[/b] is an F1 hybrid of determinate parents that grows to 0.5 metres. It is an improved version of First Prize, showing disease resistance to Verticillium Wilt and Fusarium Wilt. It’s a mid to late crop with 2-5cm globular fruits. An ideal balcony crop for container vegetable gardening.
Super Roma is an open pollinated determinate that grows to 1 metre and in the mid to late season sets a bumper crop of almost seedless egg shaped fruits, 6cm long by about 4cm thick, that are perfect for bottling, juicing or fresh. They mature in 76 days from seedlings and are resistant to Verticillium Wilt and Fusarium Wilt.
Sweet 100[/b] is an F1 hybrid indeterminate that grows to 2 metres and is also known as Sweet Bite. A vigorous mid to late season variety it produces copious tasty fruits on long trusses of a 2.5cm red cherry type of fruit, that set in the most symmetrical order. Because the fruits can split with over watering, they are best picked regularly.
Tiny Tim is an open pollinated determinate that makes a bush 1.5 high. An early season variety it sets huge trusses of 2-3cm cherry type red fruits. Matures in 80 days from seed and makes a sturdy container plant given support.
Tommy Toe is an open pollinated indeterminate that creates a bush 2.2 to 2.7 metres tall when given support. A mid to late season variety the 2-3cm cherry type fruits are one of the tastiest Tomatoes I’ve eaten. They have a very heavy fruit set of at least 10kgs per bush.
Heirloom Tomatoes
For a great list (600 varieties) and to purchase seeds of the heirloom varieties check this site:
http://www.heirloomtomatoes.bizland...../varieties.htm
Nutrition Facts
Tomatoes, cannedTomatoes, greenTomatoes, orangeTomatoes, redTomatoes, red, cookedTomatoes, red, stewedTomatoes, yellowTomatoes, canned
Amount Per 1 tbsp (15 g)1 small (82 g)100 grams1 medium (111 g)1 large (164 g)1 can (190 g)1 cup (240 g)100 grams
Calories 17 % Daily Value*
Total fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 143 mg 5%
Potassium 188 mg 5%
Total Carbohydrate 4 g 1%
Dietary fiber 1 g 4%
Sugar 2.4 g
Protein 0.8 g 1%
Vitamin A 2%
Vitamin C 15%
Calcium 3%
Iron 5%
Vitamin B-6 5%
Vitamin B-12 0%
Magnesium 2%
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Foods currently on the list for future Featured Foods
1. Potato (done: http://www.furaffinity.net/journal/4906035/)
2. Tomato (done: http://www.furaffinity.net/journal/4982455/)
3. Durian
4. Egg
5. Banana
6. Peppers
The
faccc would love to hear from you the reader. So please add your comments, any information, tomato history items, anecdotes, links, recipes, hints & tips or any tomato related items...I’m also looking for suggestions for the other featured food. What food would you like featured?THE TOMATO
Fun facts
Botanically a fruit but officially recognised as a vegetable because it is used as one. So ruled the U.S. Supreme Court in 1893. Believe it or not it’s a tax thing that got it recognised as a vegetable. At the time, tariffs were not charged on imported fruit – only on imported vegetables. A whopping 10% was levied, designed to protect the American farmer.
The tomato is America’s fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions.
Tomatoes are thought to originate in Peru. The name comes from the Aztec “xitomatl,” which means “plump thing with a navel”.
Here’s a cute fact for you wolf furs out there: The scientific term for the common tomato is lycopersicon lycopersicum, which mean “wolf peach.”
The U.S. Department of Agriculture says there are 25,000 tomato varieties. Other sources cap the number of types of tomatoes at 10,000.
According to the Guinness Book of World Records, the largest tomato tree grows at Walt Disney World Resort’s experimental greenhouse and yields a harvest of more than 32,000 tomatoes and weighs 1,151.84 pounds (522 kg). The plant was discovered in Beijing, China, by Yong Huang, Epcot's manager of agricultural science, who took its seeds and grew them in the experimental greenhouse. Today, the plant produces thousands of golf ball-sized tomatoes that are served at Walt Disney World's restaurants, and can be seen by tourists riding the "Living With the Land" boat ride at the Epcot Centre.
Tomato juice is the official state beverage of Ohio.
The tomato serves as both the official state vegetable and the official state fruit of Arkansas, in honour of the South Arkansas Vine Ripe Pink Tomato, sometimes known as “Bradley Pink.”
The heaviest tomato on record weighed in at 3.51 kg (7 pounds 12 ounces). A “delicious” variety, it was grown by Gordon Graham of Edmond, Oklahoma in 1986. Gordon sliced the tomato to make sandwiches for 21 family members.
“Tomato” in other languages
English: tomato
French: tomate
Dutch: tomaat
German: Tomate
Danish: tomat
Spanish: tomate
Italian: pomodoro
From Winterseele: In some part of Austria the tomato is called "Paradeiser", which means something like paradise apple.
Silly Stuff (aka bad jokes)
Q: Why did the tomato go out with a prune?
A: Because he couldn’t find a date.
Q: How do you fix a sliced tomato?
A: Use tomato paste.
Q. Why did the tomato blush?
A. Because he saw the salad dressing.
Q: What did the macaroni say to the tomato?
A: “Don’t get saucy with me!”
Q. How do you get rid of unproductive tomatoes?
A. Can them.
Q: Does Santa like to grow tomatoes?
A: YES -- he gets to hoe, hoe, hoe!
Q: What is red and goes up and down?
A: A tomato in an elevator.
Q: Why did Mrs. Tomato turn red?
A: She saw Mr. Green Pea over the back fence.
Q. Why is a tomato round and red?
A. Because if it was long, skinny, and green, it would be a bean.
Some of the top Tomato Varieties
The following list is from http://www.sgaonline.org.au/?p=7183
Amish Paste is an open pollinated indeterminate mid season variety which needs staking and grows 1 metre to 1.5 m, with quite variable egg-shaped fruits 4-5cm wide and in the range 5-12cm long. It has solid very tasty flesh, ideal for making preserves, stews and for drying.
Apollo is an F1 hybrid and an indeterminate early variety which needs staking or else the strong bushes will collapse. They usually make 2 to 2.5 metres in height, with globular fruit about 5-6cm in diameter. The best fruit set is early season, which is just as well because it doesn’t have much disease resistance.
Apollo Improved, an F1 on an indeterminate bush, is an early variety. It needs staking and has the mild flavoured low acid taste of the old Apollo but with improved disease resistance to bacterial Wilt and Root Knot Nematode. It also has firmer fruit and sets fruit at temperatures as low as 10oC.
Ballerina is an open pollinated determinate bush to 1.3 metres in height, with Roma-style egg shaped fruits, from 5-6cm in diameter by 8-10cm long, mid season with very solid fruit, well suited to drying and cooking.
Beefsteak is an open pollinated mid season indeterminate of 1-1.5 metres in height, with 10-12cm solid deep oblate fruits on very sturdy bushes.
Bite Size is an F1 hybrid indeterminate that grows from 2.2 to 2.7 metres in height, so that it needs a sturdy stake and is best trained to three leaders to capitalise on maximum fruit set. The cherry type fruits are up to 3cm in diameter and mature in 77-84 days from seed. Has disease resistance from Verticillium Wilt, Fusarium Wilt, Bacterial Speck and Late Blight.
Black Russian is an open pollinated variety with an almost black exterior to its deep oblate 4-6cm diameter fruits. The inner flesh is a deep chocolate colour.
Burnley Bounty is an open pollinated indeterminate on a 1.5 to 2 metre bush with a good crop of 8-10cm deep oblate fruits that set very late in Victoria. Seed has been known to retain some viability for 15 years! Probably not as popular as it has been in the past, due to its susceptibility to disease, but grows well hydroponically
Burnley Gem is an open pollinated determinate with a bush to 1 metre that produces early globular fruit 4-7cm in diameter and sets well in hot dry areas. Burnley Metro is an open pollinated determinate on a 1 metre bush that produced 8-10cm deep oblate fruits in the mid to late season. Available as punnet seedlings.
Burnley Surecrop is an open pollinated semi-determinate cultivar with a robust 2 to 2.5 metre bush that yields 5-6cm globular fruits in early to mid season and reputedly sets fruit two weeks earlier than Grosse Lisse. Has disease resistance to Verticillium Wilt, unlike Grosse Lisse.
Cherry Cocktail is an F1 hybrid collection of three cherry type fruits that set red, orange and yellow 2-3cm fruits with a tasty mild flavour. They are indeterminate cultivars, each climbing vine needing a strong 2 metre stake or a weld mesh ring to contain the huge trusses of fruit set all summer and autumn. Resistant to Verticillium and Fusarium Wilts.
Cherry Gold is an indeterminate to 2 metres with 1.5cm cherry type golden fruits that set a hundred or more per truss. The trusses are often over half a metre long and set in mid to late season. Available as seedlings in punnets.
Cocktail Supreme is an F1 hybrid indeterminate that’s synonymous with S900 and grows to a vigorous 2 metre climbing vine. A very tasty thick skinned 2-3cm cherry type fruit for mid to late season that sets 20-50 fruits per truss, which are best picked as they ripen. Available as seedlings in punnets or for production nurseries from Sandoz Seeds.
Dynamo is an F1 hybrid, known as the popular commercial variety Riverdale Red in WA. It is an indeterminate that grows to 2.5 metres, so you’ll need to trellis them and it produces masses of 8-10cm globular fruit with a good shelf life. An a mid to late season variety with resistance to the Verticillium and Fusarium Wilts. Noted for its uniform set of fruit from the bottom all the way to the top.
First Prize is an F1 hybrid determinate, recently marketed as Patio Prize, that makes a 0.5 metre bush and grows into a sturdy container specimen that sets prolific trusses of globular 2-4cm fruits in the mid to late season. In a well watered garden they are prone to fungal diseases.
Green Zebra is an open pollinated indeterminate that grows to 1m and is also known as Green Streaked. The globular 5-7cm green striped fruits have a creamy texture to their flesh, with an outstanding flavour and yields of 13 kgs per bush are common. They take 96 days to mature from seed available from Digger’s.
Grosse Lisse is an open pollinated indeterminate that will grow to 2 metres. I’ve even seen it over 3.5 metres high up a trellis! It has been the standard by which most Australian home gardeners in southern states have measured their tomato growing prowess for the past 50 years. It sets fruit in very hot conditions for mid to late season, after 100 days from seed or 80 days from seedlings. The fruits are tasty 6-10cm oblate and smooth, best picked with a hint of pink and ripened indoors or the acid levels rise, however if you like the wild taste, then you leave them to sun ripen. While the original Grosse Lisse had little disease resistance there are recently developed improved selections, being passed off as ‘old’ Grosse Lisse, which have considerable resistance to some fungal diseases.
Jubilee is an indeterminate 1.7 to 2 metres with 6-8cm golden orange deep oblate fruits, with a mild flavour for mid season crops. Sets fruit in 72 days from seed.
KY1 is a determinate cultivar with a bush to 1 metre for early to mid season fruit which has excellent flavour in the 6-8cm oblate fruits, noted for making great sauce.
Mighty Red is an F1 hybrid also known as Carmelo in California. It is a very strong indeterminate bush that will easily make 3.5 metres, but is best pruned hard when it is young to induce a more manageable habit. The tasty globular 8-10cm fruits literally push each other off the massive trusses. Well suited to a wide range of soil types. Resistant to Root-Knot Nematode, Verticillium Wilt, Fusarium Wilt, Tobacco Leaf Mosaic Virus and yet it sets fruit in the heat and tastes just like Grosse Lisse!
Mini Red Pear is an indeterminate that will grow 1.2 to 2.2 metres in height and set a prolific crop of tasty 2 x 3cm red pear shaped fruits in mid season. Mostly available as seedlings.
Mini Yellow Pear is also known as Yellow Baby and it’s an indeterminate vine that will grow 1.2 to 2.2 metres in height and set trusses of 5-15 tasty yellow pear shaped fruits with low acid of about 2 x 3cm in size in the hot mid season.
Mortgage Lifter is also known as McGarity, an open pollinated indeterminate that will grow to 3 metres and sets huge trusses of pale pink mid season fruits, 12-15cm in diameter with a mild flavour. Bushes recently averaged some 17kgs of fruit in trials at Seymour Vic.
Oxheart is an open pollinated indeterminate that will reach 2 metres and produce solid deep oblate or heart-shaped 10-15cm fruit of a pale pink colour with very few seeds in them and low acid. A single fruit can exceed 500 grams. They grow well in cool climates and yield best in the mid to late season.
Patio Prize is an F1 hybrid also known as First Prize, a compact determinate to 0.5 metres, it produces 2-4cm globular fruits in the mid to late season. Available as seed in the Attunga range.
Patriot is an F1 hybrid of semi determinate habit, which will grow to 0.5 metres on a trellis or be left to trail on the ground. It sets 10-12cm deep oblate fruit in mid season and is suited to humid areas such as northern NSW and SE Queensland. Resistant to Verticillium Wilt and Fusarium Wilt.
Pot Prize grows well in a pot – and you don’t need a huge tub. It will grow no taller than waist height and does not need any shoots pinched out. Do use a short thick stake however as the fruit is very heavy and left unstaked will strain the plant and result in a yield reduction.
Red Cherry is an indeterminate to 1 metre in height with a high yield of mid season cherry style fruits of 2cm diameter, that mature in 65 days from seed.
Red Peach is an indeterminate bush from 1.6 to 2.0 metres in height with an early set of globular 4-5cm fruits with very soft skin. Definitely a fruit a nibble in the garden. Seed from Digger’s.
Regency is an F1 hybrid determinate to 0.5 metres with a very early season set of 6-8cm oblate fruits. Planted as the earliest spring crop in Florida USA. Disease resistance to Verticillium Wilt and Fusarium Wilt. Seed from South Pacific Seeds for commercial growers.
Roma is an open pollinated determinate with a bushy habit to 1 metre and mid season egg shaped fruits of 4cm by 6 cm long, that are used for bottling and cooking as well as drying. The modern Roma VF Plum as it is called in USA, is disease resistant to Verticillium Wilt and Fusarium Wilt and is the cultivar widely sold in Australia as Roma.
Rouge de Marmande is an open pollinated indeterminate bush to 2.5 metres. An old favourite for the early to mid season crop with excellent flavour and an exceptional fruit set in cool areas such as Tasmania. The almost flat deep oblate fruits are usually 6-8cm in diameter, but show considerable variation in size when compared to some of the modern cultivars. They are very versatile in the kitchen. Seed readily available from Yates, Kings, New Gippsland and Grower’s Pride.
San Marzano can be grown in a small pot (minimum 25cm diameter). It is a thick skinned fleshy roma, perfect in salads, or cut in half long ways and fried up on. Because it is a bush type, there is no need to stake it. It is very popular for the 1 or 2 person household, and doesn’t grow out of control.
Super Beefsteak is an open pollinated robust indeterminate that grows in the range of 1.5 to 2.0 metres tall. A mid to late season variety with massive 10-12cm globular fruits. It matures in 85 days from seed and is resistant to Root-Knot Nematode, Verticillium Wilt and Fusarium Wilt. Seed is available in the Erica Vale, New Gippsland and Kings selections.
Super Marmande is an open pollinated indeterminate, synonymous with Marmande VF, Marmalade Super and Supermarmande, which differ from Rouge de Marmande in that they have resistance to Verticillium Wilt and Fusarium Wilt, while retaining the superb Rouge de Marmande flavour and ability to set fruit in cool regions. Super Marmande matures in 62 days from seedlings with an early set of delicious deep oblate fruit 7-10cm across
Super Prize[/b] is an F1 hybrid of determinate parents that grows to 0.5 metres. It is an improved version of First Prize, showing disease resistance to Verticillium Wilt and Fusarium Wilt. It’s a mid to late crop with 2-5cm globular fruits. An ideal balcony crop for container vegetable gardening.
Super Roma is an open pollinated determinate that grows to 1 metre and in the mid to late season sets a bumper crop of almost seedless egg shaped fruits, 6cm long by about 4cm thick, that are perfect for bottling, juicing or fresh. They mature in 76 days from seedlings and are resistant to Verticillium Wilt and Fusarium Wilt.
Sweet 100[/b] is an F1 hybrid indeterminate that grows to 2 metres and is also known as Sweet Bite. A vigorous mid to late season variety it produces copious tasty fruits on long trusses of a 2.5cm red cherry type of fruit, that set in the most symmetrical order. Because the fruits can split with over watering, they are best picked regularly.
Tiny Tim is an open pollinated determinate that makes a bush 1.5 high. An early season variety it sets huge trusses of 2-3cm cherry type red fruits. Matures in 80 days from seed and makes a sturdy container plant given support.
Tommy Toe is an open pollinated indeterminate that creates a bush 2.2 to 2.7 metres tall when given support. A mid to late season variety the 2-3cm cherry type fruits are one of the tastiest Tomatoes I’ve eaten. They have a very heavy fruit set of at least 10kgs per bush.
Heirloom Tomatoes
For a great list (600 varieties) and to purchase seeds of the heirloom varieties check this site:
http://www.heirloomtomatoes.bizland...../varieties.htm
Nutrition Facts
Tomatoes, cannedTomatoes, greenTomatoes, orangeTomatoes, redTomatoes, red, cookedTomatoes, red, stewedTomatoes, yellowTomatoes, canned
Amount Per 1 tbsp (15 g)1 small (82 g)100 grams1 medium (111 g)1 large (164 g)1 can (190 g)1 cup (240 g)100 grams
Calories 17 % Daily Value*
Total fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 143 mg 5%
Potassium 188 mg 5%
Total Carbohydrate 4 g 1%
Dietary fiber 1 g 4%
Sugar 2.4 g
Protein 0.8 g 1%
Vitamin A 2%
Vitamin C 15%
Calcium 3%
Iron 5%
Vitamin B-6 5%
Vitamin B-12 0%
Magnesium 2%
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Foods currently on the list for future Featured Foods
1. Potato (done: http://www.furaffinity.net/journal/4906035/)
2. Tomato (done: http://www.furaffinity.net/journal/4982455/)
3. Durian
4. Egg
5. Banana
6. Peppers
Cook Book Exchanges
Posted 12 years ago
Here's an idea suggested to us by chrismukkah
So do you have a public domain cook book in electronic form?
Would you like to share the cook book with others?
Here's what to do.
1. Leave the title/s, author (if available) and brief description (if available) on this journal.
2. If you would like to get a copy of any listed cook book then contact the person with the cook book listed by note. The rest is up to you two to share emails or transfer the data accordingly.
********************************
Please Do not leave contact details in the faccc comment section - only the cook book details
********************************
Yelleena has 225 shareable titles available and will list them at a later date. *hugs*URGENT - Please read, Please help
Posted 12 years agoIf you have put a note into the faccc with a food link I would ask that you re-note us.
From moderator yelleena
I screwed up big time. When FA went down last night. I was in the middle of starting to upload when the whole inbox, outbox and then the trash got deleted by accident. I couldn't figure out what was going on as the FA out of order page came up. I'm so sorry, I have no excuse please accept my apologies. Please if you or you know anyone who has recently done a recipe for the faccc let them know and ask them to re-send the link.
Below are some of the names I remember in the inbox
jacq your large scone selections were the ones I was working on at the time. So hopefully you will read this and I can continue to get them set up.
chrismukkah I know you had a few recipes that were in the lists
foxdale 
kittfur 
archadia Thankyou
Again I apologise please re-send links, I believe I had about 12 recipes to put up plus 2 or 3 with multiple links.
From moderator yelleena
I screwed up big time. When FA went down last night. I was in the middle of starting to upload when the whole inbox, outbox and then the trash got deleted by accident. I couldn't figure out what was going on as the FA out of order page came up. I'm so sorry, I have no excuse please accept my apologies. Please if you or you know anyone who has recently done a recipe for the faccc let them know and ask them to re-send the link.
Below are some of the names I remember in the inbox
jacq your large scone selections were the ones I was working on at the time. So hopefully you will read this and I can continue to get them set up. chrismukkah I know you had a few recipes that were in the lists
foxdale 
kittfur 
archadia Thankyou Again I apologise please re-send links, I believe I had about 12 recipes to put up plus 2 or 3 with multiple links.
Featured Food 1 - The Potato
Posted 12 years agoI’m starting a series called Featured Food which I hope to be able to put up once a fortnight or month.
First food up is an easy one... The humble Potato... “boil em, mash em, stick em in a stew.”
The faccc would love to hear from you the reader. So please add your comments, any information, potato history items, anecdotes, links, recipes, hints & tips or any potato related items...I’m also looking for suggestions for the next featured food. What food would you like featured?
The potato is a starchy, tuberous crop from the perennial Solanum Tuberosum of the Nightshade family.
Basic Nutritional Facts
1. Amount Per - 100 grams
Calories 77
2. % Daily Value*
Total fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 421 mg 12%
Total Carbohydrate 17 g 5%
Dietary fiber 2.2 g 8%
Sugar 0.8 g
Protein 2 g 4%
Vitamin A 0% Vitamin C 32%
Calcium 1% Iron 4%
Vitamin B-6 15% Vitamin B-12 0%
Magnesium 5%
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Some Potato Varieties
BINTJE: A waxy potato that is an old Dutch variety with a lovely yellow flesh that's creamy and makes a beautiful potato salad and are also ideal for frying. This potato has a long shelf life.
COLIBAN: A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Widely available in Australia.
DESIREE: A very popular all-rounder with pink skin and pale yellow, firm flesh that holds its shape well so is excellent boiled, baked, mashed and in salads but not recommended for frying.
DUTCH CREAMS: The queen of potatoes! They're a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed.
GOLDEN DELIGHT: An oval, all-rounder potato with yellow smooth skin and cream flesh. It's best mashed, roasted or fried.
KENNEBEC: An all-rounder and old favourite with white firm flesh and thin skin. Its good for baking, boiling and is very popular for chips.
KING EDWARD: A very old variety with a floury texture and creamy white flesh with a round to oval shape and smooth pale skin with pink markings. Its floury texture means it makes beautiful mash, fluffy roast potatoes and can be dry baked but is not recommended for salads or frying.
KIPFLER: A waxy, finger-shaped, knobbly potato with yellow skin and a light yellow flesh with a buttery nutty taste that is great boiled, steamed, in salads and roasted but not recommended for frying or chips.
NADINE: A waxy potato with white, firm flesh and skin that holds its shape well when boiled or microwaved. Not recommended for frying.
NICOLA: A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Makes a terrific salad or boiling potato but is also great for mash, dry baking and gratins and baked dishes but not recommended for frying.
OTWAY RED: An oval-shaped all-rounder with red smooth skin and cream flesh. Great results when mashed, roasted or fried.
PATRONE: Has a light yellow skin and flesh. Its firm, waxy texture makes it excellent for roasting, baking and it's called the 'ultimate' potato salad potato. Not well suited for mashing.
PINK EYE (or Southern Gold): A waxy, yellow-fleshed potato with a nutty flavour that makes great salads and can be boiled, steamed or baked.
PINK FIR APPLE: An old English heritage variety that is long and knobbly with pale pink skin. This potato is waxy and very firm so it's great for salads and boiling and has been called the 'ultimate' potato salad potato. Not recommended for roasting. Cook these potatoes in the skin because they are hard to peel.
PONTIAC: A very reliable all-rounder with pink skin and white flesh. Great to boil, bake, roast, microwave and mash but not so suitable for frying.
PURPLE CONGO: A waxy potato with purple skin and flesh which adds an interesting colour to meals. This potato is good for mashing, steaming, boiling, microwaving and salads but not good for roasting and can have a dry texture when cooked.
RED RASCAL: An oval-shaped, all-rounder with dark red skin and clean white flesh with a full flavour. Best boiled, baked, mashed, roasted or fried.
ROYAL BLUE: An oval-shaped all-rounder with purple skin and yellow flesh that makes wonderful mash, great roast potatoes and chips and is a versatile potato suitable for all cooking purposes.
SEBAGO: A long to oval shaped all-rounder with white flesh and skin that's common in supermarkets and green grocers around Australia. This potato is great for boiling, mash, roasting, baking, chips and mash.
SPUNTA: A yellow-fleshed all-rounder that is good boiled or steamed and makes lovely potato salad.
TOOLANGI DELIGHT: A potato developed in Australia. This all-rounder has deep dimples and white flesh and is great mashed, baked, fried and excellent for gnocchi.
'NEW' POTATOES: These potatoes are 'baby' freshly harvested potatoes that have a white skin and white, firm flesh and are small and sweet. They are all-rounders great for boiling, steaming, pan frying, poaching and roasting.
WAXY:
Bintje
Dutch Cream
Kipfler
Nadine
Nicola
Patrone
Pink Eye (Southern Gold)
Pink Fir Apple
Purple Congo
FLOURY:
Coliban
King Edward
ALL-ROUNDER:
Desiree
Golden Delight
Kennebec
Otway Red
Pontiac
Red Rascal
Royal Blue
Sebago
Spunta
Toolangi Delight
('New' potatoes)
For those who didn’t know there is actually an FA potato lovers group called
potatoetarians
PS: for those who are wondering what started yelleena on potatoes - I just scored 30kilo of small spuds for free and I’m trying to do ANYTHING I can with them. My household will be living off of them for a week or more at this point. Hmmmm...Hashbrowns for breakfast, potato bake for lunch, roasted for evening dinner...the list goes on. Steamed, smashed, mashed, boiled, baked...oi vey this is going to take me a while.
*hugs* from mod yelleena
Edits and Additions
The russet potato = Idaho potato = baking potato: These potatoes are high in starch and low in moisture, so they bake well and yield light, fluffy mashed potatoes. They don't hold their shape after cooking, so don't use them to make potato salads or scalloped potatoes. Don't wrap them in aluminium foil while baking them; the foil traps moisture and makes the potato mushier. Great for making fries too.
Yukon Gold potatoes are an early bearing variety that produce somewhat flattened globular shaped tubers. Their rough yellow-brown skin with shallow eyes surround a distinctive yellow moist & waxy flesh. When cooked the flesh is buttery and creamy. Yukon Gold potatoes are great for making french fries, as well as hashbrowns, gratins and purees. They pair well with cream, butter, olive oil, shallots, garlic, bacon, cheese, fried and scrambled eggs, pork, sausages, white and red-fleshed fish, beef, lamb and herbs such as oregano, cilantro, basil and tarragon.
Foods currently on the list for future Featured Foods
1. Tomato
2. Durian
3. Egg
4. Banana
First food up is an easy one... The humble Potato... “boil em, mash em, stick em in a stew.”
The
faccc would love to hear from you the reader. So please add your comments, any information, potato history items, anecdotes, links, recipes, hints & tips or any potato related items...I’m also looking for suggestions for the next featured food. What food would you like featured?The potato is a starchy, tuberous crop from the perennial Solanum Tuberosum of the Nightshade family.
Basic Nutritional Facts
1. Amount Per - 100 grams
Calories 77
2. % Daily Value*
Total fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 421 mg 12%
Total Carbohydrate 17 g 5%
Dietary fiber 2.2 g 8%
Sugar 0.8 g
Protein 2 g 4%
Vitamin A 0% Vitamin C 32%
Calcium 1% Iron 4%
Vitamin B-6 15% Vitamin B-12 0%
Magnesium 5%
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Some Potato Varieties
BINTJE: A waxy potato that is an old Dutch variety with a lovely yellow flesh that's creamy and makes a beautiful potato salad and are also ideal for frying. This potato has a long shelf life.
COLIBAN: A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Widely available in Australia.
DESIREE: A very popular all-rounder with pink skin and pale yellow, firm flesh that holds its shape well so is excellent boiled, baked, mashed and in salads but not recommended for frying.
DUTCH CREAMS: The queen of potatoes! They're a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed.
GOLDEN DELIGHT: An oval, all-rounder potato with yellow smooth skin and cream flesh. It's best mashed, roasted or fried.
KENNEBEC: An all-rounder and old favourite with white firm flesh and thin skin. Its good for baking, boiling and is very popular for chips.
KING EDWARD: A very old variety with a floury texture and creamy white flesh with a round to oval shape and smooth pale skin with pink markings. Its floury texture means it makes beautiful mash, fluffy roast potatoes and can be dry baked but is not recommended for salads or frying.
KIPFLER: A waxy, finger-shaped, knobbly potato with yellow skin and a light yellow flesh with a buttery nutty taste that is great boiled, steamed, in salads and roasted but not recommended for frying or chips.
NADINE: A waxy potato with white, firm flesh and skin that holds its shape well when boiled or microwaved. Not recommended for frying.
NICOLA: A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Makes a terrific salad or boiling potato but is also great for mash, dry baking and gratins and baked dishes but not recommended for frying.
OTWAY RED: An oval-shaped all-rounder with red smooth skin and cream flesh. Great results when mashed, roasted or fried.
PATRONE: Has a light yellow skin and flesh. Its firm, waxy texture makes it excellent for roasting, baking and it's called the 'ultimate' potato salad potato. Not well suited for mashing.
PINK EYE (or Southern Gold): A waxy, yellow-fleshed potato with a nutty flavour that makes great salads and can be boiled, steamed or baked.
PINK FIR APPLE: An old English heritage variety that is long and knobbly with pale pink skin. This potato is waxy and very firm so it's great for salads and boiling and has been called the 'ultimate' potato salad potato. Not recommended for roasting. Cook these potatoes in the skin because they are hard to peel.
PONTIAC: A very reliable all-rounder with pink skin and white flesh. Great to boil, bake, roast, microwave and mash but not so suitable for frying.
PURPLE CONGO: A waxy potato with purple skin and flesh which adds an interesting colour to meals. This potato is good for mashing, steaming, boiling, microwaving and salads but not good for roasting and can have a dry texture when cooked.
RED RASCAL: An oval-shaped, all-rounder with dark red skin and clean white flesh with a full flavour. Best boiled, baked, mashed, roasted or fried.
ROYAL BLUE: An oval-shaped all-rounder with purple skin and yellow flesh that makes wonderful mash, great roast potatoes and chips and is a versatile potato suitable for all cooking purposes.
SEBAGO: A long to oval shaped all-rounder with white flesh and skin that's common in supermarkets and green grocers around Australia. This potato is great for boiling, mash, roasting, baking, chips and mash.
SPUNTA: A yellow-fleshed all-rounder that is good boiled or steamed and makes lovely potato salad.
TOOLANGI DELIGHT: A potato developed in Australia. This all-rounder has deep dimples and white flesh and is great mashed, baked, fried and excellent for gnocchi.
'NEW' POTATOES: These potatoes are 'baby' freshly harvested potatoes that have a white skin and white, firm flesh and are small and sweet. They are all-rounders great for boiling, steaming, pan frying, poaching and roasting.
WAXY:
Bintje
Dutch Cream
Kipfler
Nadine
Nicola
Patrone
Pink Eye (Southern Gold)
Pink Fir Apple
Purple Congo
FLOURY:
Coliban
King Edward
ALL-ROUNDER:
Desiree
Golden Delight
Kennebec
Otway Red
Pontiac
Red Rascal
Royal Blue
Sebago
Spunta
Toolangi Delight
('New' potatoes)
For those who didn’t know there is actually an FA potato lovers group called
potatoetarians PS: for those who are wondering what started yelleena on potatoes - I just scored 30kilo of small spuds for free and I’m trying to do ANYTHING I can with them. My household will be living off of them for a week or more at this point. Hmmmm...Hashbrowns for breakfast, potato bake for lunch, roasted for evening dinner...the list goes on. Steamed, smashed, mashed, boiled, baked...oi vey this is going to take me a while.
*hugs* from mod yelleena
Edits and Additions
The russet potato = Idaho potato = baking potato: These potatoes are high in starch and low in moisture, so they bake well and yield light, fluffy mashed potatoes. They don't hold their shape after cooking, so don't use them to make potato salads or scalloped potatoes. Don't wrap them in aluminium foil while baking them; the foil traps moisture and makes the potato mushier. Great for making fries too.
Yukon Gold potatoes are an early bearing variety that produce somewhat flattened globular shaped tubers. Their rough yellow-brown skin with shallow eyes surround a distinctive yellow moist & waxy flesh. When cooked the flesh is buttery and creamy. Yukon Gold potatoes are great for making french fries, as well as hashbrowns, gratins and purees. They pair well with cream, butter, olive oil, shallots, garlic, bacon, cheese, fried and scrambled eggs, pork, sausages, white and red-fleshed fish, beef, lamb and herbs such as oregano, cilantro, basil and tarragon.
Foods currently on the list for future Featured Foods
1. Tomato
2. Durian
3. Egg
4. Banana
4th of July. What other celebration days do you have?
Posted 12 years agoHappy 4th of July
For all of you out there celebrating today...enjoy yourselves, cook lots of lovely dishes, be safe and above all have fun.
*hugs* from mod yelleena
EDIT
Please tell me your holidays and celebration days, when are they, what dates, any info you would care to share.
For all of you out there celebrating today...enjoy yourselves, cook lots of lovely dishes, be safe and above all have fun.
*hugs* from mod yelleena
EDIT
Please tell me your holidays and celebration days, when are they, what dates, any info you would care to share.
News Update and Mixed Items to Share
Posted 12 years agoI'm still having internet interruptions to the point where my internet provider has given me a discount. They don't know what's going wrong, they can see the fault on their system but not the cause. I suspect it has something to do with major road works between my location and the internet exchange.
So I'm still going to be behind in putting up your wonderful submissions until I catch up but I truly appreciate your patience.
On With the Sharing
From
fenrislorsrai we have...
Bat Themed Cook Book For Charity
Thought this might be of interest to FACCC members.
BatWorld sanctuary is putting out a vegetarian & vegan cookbook that features recipes involving ingredients that are either pollinated, seeded, or protected from insects by bats.
and illustrated with cute bats!
http://batworld.org/shop/bats-in-the-pantry/
Proceeds go to building an expansion for their bat sanctuary and rehabilitation center.
Here's an interesting club for those who are looking into developing healthy lifestyle habits which of course includes good healthy eating habbits...
healthyhabits is operated by 
dixievonfur and 
xainy, two furs on their own different journeys to make their lives more healthy and to look and feel better about themselves.
We're hoping to share all manner of things from personal stories, tips, recipes, inspirational material and almost anything related to healthy lifestyles that any group member wants to share!!!
We invite members to note our group with their own personal stories, whether just beginning, mid-way or a success story concerning healthy lifestyles so they can provide inspiration to others and have something to look back on in the years to come to see how their lives have changed for the better.
We're watching back every watch we get to ensure a feeling of unity among the group and show our appreciation for everyone who joins.
The group is just starting out but we're excited to see where this group can go and the lives it can help change!!
For the lovers of Sushi we have a new group...
sushiology
We are a new group hoping to grow and gather people along this site who enjoy the marvelous cuisine known as sushi. Whether they love to eat it or just the the artistic display which is shown in every creation. We are a newly found group but we are already working hard to provide and satisfy our fellow sushiologist's (members) cravings for sushi!
We thank you for the time you took in reading our email, and hope you the best with your group!
- sushiology
Know what you are eating?
Here's an interesting image from DA located for us by chrismukkah
http://www.deviantart.com/art/Do-YO.....TING-367866342
Last but not least
zhao would like to share a few recipes and culinary photographs on their tumblr
http://zhaobastuk.tumblr.com/post/4.....ven-better-one
http://zhaobastuk.tumblr.com/post/4.....coli-olive-oil
Well that's all from me for the moment. While my net is up I shall be posting for as many as possible.
*hugs* from Mod yelleena
So I'm still going to be behind in putting up your wonderful submissions until I catch up but I truly appreciate your patience.
************************************************************************************On With the Sharing
From
fenrislorsrai we have...Bat Themed Cook Book For Charity
Thought this might be of interest to FACCC members.
BatWorld sanctuary is putting out a vegetarian & vegan cookbook that features recipes involving ingredients that are either pollinated, seeded, or protected from insects by bats.
and illustrated with cute bats!
http://batworld.org/shop/bats-in-the-pantry/
Proceeds go to building an expansion for their bat sanctuary and rehabilitation center.
************************************************************************************Here's an interesting club for those who are looking into developing healthy lifestyle habits which of course includes good healthy eating habbits...
healthyhabits is operated by 
dixievonfur and 
xainy, two furs on their own different journeys to make their lives more healthy and to look and feel better about themselves.We're hoping to share all manner of things from personal stories, tips, recipes, inspirational material and almost anything related to healthy lifestyles that any group member wants to share!!!
We invite members to note our group with their own personal stories, whether just beginning, mid-way or a success story concerning healthy lifestyles so they can provide inspiration to others and have something to look back on in the years to come to see how their lives have changed for the better.
We're watching back every watch we get to ensure a feeling of unity among the group and show our appreciation for everyone who joins.
The group is just starting out but we're excited to see where this group can go and the lives it can help change!!
************************************************************************************For the lovers of Sushi we have a new group...
sushiologyWe are a new group hoping to grow and gather people along this site who enjoy the marvelous cuisine known as sushi. Whether they love to eat it or just the the artistic display which is shown in every creation. We are a newly found group but we are already working hard to provide and satisfy our fellow sushiologist's (members) cravings for sushi!
We thank you for the time you took in reading our email, and hope you the best with your group!
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sushiology************************************************************************************Know what you are eating?
Here's an interesting image from DA located for us by
chrismukkahhttp://www.deviantart.com/art/Do-YO.....TING-367866342
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zhao would like to share a few recipes and culinary photographs on their tumblrhttp://zhaobastuk.tumblr.com/post/4.....ven-better-one
http://zhaobastuk.tumblr.com/post/4.....coli-olive-oil
************************************************************************************Well that's all from me for the moment. While my net is up I shall be posting for as many as possible.
*hugs* from Mod yelleena
Technical difficulties continue and Happy Mothers Day
Posted 12 years agoTechnical difficulties are still occurring and once my internet stabilises I will be putting more of your wonderful submissions up. As it is my household has been having outages of the net for several days or hours at a time and today is the first time when I've been free and the net has been working. I do apologise but I couldn't even let anyone know except to trick my school computers into accessing this site which the school technically doesn't allow or trying to use my phone (which didn't work out). so you all have my apologies for the delays.
On a wonderful note it will soon be mother's day for most countries very soon and I want to wish all the mother's and their families Happy Mother's Day. Hope you have a wonderful and enjoyable day. Happy Mother's Day.
*hugs* from mod yelleena
Oh PS: For mother's day our hen's becoming a mum...the first of 8 eggs hatched this evening and the chick is way, way cute with stipes on it's back. Best mum's day ever for me watching mamma hen's clutch hatching.
On a wonderful note it will soon be mother's day for most countries very soon and I want to wish all the mother's and their families Happy Mother's Day. Hope you have a wonderful and enjoyable day. Happy Mother's Day.
*hugs* from mod yelleena
Oh PS: For mother's day our hen's becoming a mum...the first of 8 eggs hatched this evening and the chick is way, way cute with stipes on it's back. Best mum's day ever for me watching mamma hen's clutch hatching.
tecchnical difficulties
Posted 12 years agoDelays in moderation due to technical difficulties...sorry folks be back online soon *hugs* from yelleena
Groups Galore
Posted 12 years agoFeatured Groups
arizonatea
Brand new group celebrating the “fantamarveloustastic” Arizona tea beverage.
If you’re interested you can find them here - arizonatea
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herbologyfurs
Lastly for those who enjoy herbs for any reason why not go and share some of your knowledge, tips, art or recipes with this recently created group herbologyfurs
Quotes from Herbology_furs’ userpage
This is a group for all those interested in Herbology! Whether that's herb lore or the medicinal values of herbs!
Any and all information is welcome! Just send us a note with any information you have and we'll make a compilation!
The information that I will be putting up here is from books that I own or websites that I frequent, and once I get more field-experience, from that as well.
Some reference material from Herbology_furs
Books:
~The Encyclopedia of Medicinal Plants by Andrew Chevallier
~Herbal Remedies also by Chevallier. This is a smaller, more concise version of the Encyclopedia and is good for just field identification.
~The Way of Herbs by Michael Tierra L.Ac., O.M.D. HIGHLY RECOMMENDED
~Tom Brown's Guide to Edible and Medicinal Plants by Tom Brown
~Jeanne Rose's Herbal Guide to Inner Health by Jeanne Rose
~Natural Remedies by Melissa Corkhill
~Encyclopedia of Magical Herbs by Scott Cuningham
Websites:
~ Learningherbs.com has great information and a wonderful newsletter that's sent out pretty regularly with recipes and fun ideas involving herbs!
~ Mountainroseherbs.com has a great selection of herbs, oils, accessories, etc and have deals all the time. They also have a wonderful cause and support a few charities. All organic.
DISCLAIMER
The medicinal information given from this group should not be used in replacement of seeing a licensed physician. I am not a physician. If you are interested in pursuing an herbal medicinal path consult your doctor first as herbs can have adverse affects if used improperly or if used in conjunction with prescription medication.
arizonatea
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strawberriesfursSoon to celebrate their 1st Birthday on April 16th this year is a group where everything is coming up strawberries. Break out those photographs of strawberry puddings, pies, jam, tarts, cheesecakes or even the arts and crafts then go say a big friendly hi and happy birthday to
strawberriesfursWe are just a friendly group for anyone who likes strawberries. We were created one year ago and since then we have always tried to share pictures of the delicious fruit on all mediums. We are still a small group but we hope to grow and have more submissions to share in our gallery. Everybody is welcome !
Help them reach 100 members
Quoted from recent Journal by creator
ix~When we will reach 100 members I will make a little raffle contest to win a strawberry themed piece of art. ;D Free art ! Isn't this great ?
