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Old 07-11-2012, 09:17 PM   #931
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I couldn't understand the instructions so I had one made.
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Old 07-12-2012, 07:10 AM   #932
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I'm sorry about the directions.....even simple actions when rendered into text get get complicated. Just describe tieing your shoes without photos.
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Old 07-12-2012, 07:31 AM   #933
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I think I have to say uncle and have one made, as well. I've been making my own noodles for years, long before I found this forum, and have never been happy with any of the noodlers I have made. Need to find someone handy......
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Old 07-12-2012, 10:16 AM   #934
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What have you tried in the way of noodlers? How are the texture of your noodles?
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Old 07-12-2012, 02:23 PM   #935
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Fozzie, your instructions make perfect sense now that I've seen it. I'm one of those people who learn better by seeing than than reading though I do a lot of reading to learn.
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Old 07-12-2012, 04:18 PM   #936
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Most people learn best by reading, seeing, and doing the reinforcement makes a huge difference. Learning by just reading material especially tech. material can be difficult.
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Old 07-13-2012, 04:52 AM   #937
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I saw the tail end of Dr. Oz yesterday where he was reviewing Today's Tips and he mentioned taking Konjac capsules 1 hour before eating to fill up stomach. I know there is some controversy here about Dr. Oz but just thought I would throw that out there.
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Old 07-13-2012, 07:37 AM   #938
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Fozzie, I've tried all kinds of things for making noodles. Pasta makers, meat extruders, cookie presses, cake decorating tools, and mods on all of the above. I want a fairly large capacity barrel, much larger than a cookie press. And I like thin noodles, a la spaghetti,but haven't been able to make a proper die to achieve this. If I make smaller holes, the gel oozes around the press (too much resistance).....but thinner gel (to decrease resistance) gets weird in the hot water bath. I really just need a tight seal around the press part, but when I went to the home improvement store to get the FRT you referenced, nobody there had any clue what I was talking about!

Last edited by tofucheez; 07-13-2012 at 07:41 AM..
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Old 07-13-2012, 02:32 PM   #939
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Fusable rubber tape is in the electrical section. If they don't know what it is you need a new associate to help you. Try calling it fusable electrical tape.
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Old 07-13-2012, 06:39 PM   #940
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Thanks for your help, Fozzie
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Old 07-17-2012, 07:18 AM   #941
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Ok, another noodle making question....

do your noodles have little bitty air bubbles in them? Mine do, and I'd rather they didn't. Apparently I am incorporating air when I mix up the gluc gel. I have used the whisk attachment on my hand mixer as well as an immersion blender. I need the speed to be rather high to reduce clumping, but that seems to add air. Does this happen to you, too?
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Old 07-17-2012, 08:29 AM   #942
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I use an immersion blender so yeah I have bubbles. But I if I make noodles ahead of time and leave them to rest for a day, it seems to have fewer bubbles. don't know if the water is seeping in and filling the holes or what.
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Old 07-17-2012, 12:38 PM   #943
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I've never noticed bubbles in the noodles I probably have them and don't recognize them....what do they look like? I use an immersion blender also. I use a funny looking blade that's not for adding air I think it's for chopping. The gel does'nt seem to foam at all.

Last edited by fozzie99; 07-17-2012 at 12:41 PM..
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Old 07-17-2012, 06:34 PM   #944
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I never noticed them until recently either, though I'm pretty sure they've been there all along. You have to look closely at the noodles, the bubbles are small but plenty!
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Old 07-18-2012, 12:15 PM   #945
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I'm enjoying this. I posted on DDs thread but thought I'd post here too.

Turmeric Almond Butter Gluc Jello
1 T almond butter
1 fl oz Monin SF Vanilla Syrup
1 tsp turmeric
1 tsp gluc powder
3/4 C water

Blend in a Magic Bullet until foamy (30-40 seconds)

0g Sugar
11g Carb
8g Fiber
2g Protein
9g Fat
109 Cal
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Old 07-18-2012, 01:36 PM   #946
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How long does gluc sensitivity last? For the past week I have tried 1/2 capsule in a MIM. I measured, each capsule has 1/4 tsp in each so I have been using 1/8 in each MIM. I really was excited about this.

My stomach is a rumbling mess. My husband has been teasing me. He yelled teasing me "What was that!"

I said, I 'sploded
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Old 07-18-2012, 02:31 PM   #947
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What is DD's thread?
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Old 07-18-2012, 06:47 PM   #948
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never mind....."down days"....
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Old 07-19-2012, 07:47 AM   #949
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Oro - thank you for the recipe!
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Old 07-21-2012, 12:47 PM   #950
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If you had to choose 1 Glucc recipe... which one would be your fav and why???
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Old 07-25-2012, 11:26 AM   #951
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Fozzie99 - please do tell!

Quote:
Originally Posted by fozzie99 View Post
I am making noodles at a cost of less than $.50 per 16oz. of noodles.
They have a better texture than the commercial varieties. Anyone interested?
PM me.
I'm new here and have no idea how to PM anyone. Could you please tell me how you are making the noodles? I live in the boonies, am on unemployment and just can't afford to buy the noodles. Already had a bag of Konjac sitting around, hoping for just this information! Thanks in advance!

Never mind....found it a few pages back!

Last edited by Centaura57; 07-25-2012 at 11:47 AM.. Reason: Question already answered - sorry!
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Old 07-25-2012, 11:52 AM   #952
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Try post #799. I think that's it.

You can't PM until you have a certian number of posts.
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Old 07-25-2012, 11:53 AM   #953
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Thanks!

I did find it. Now to learn more about using the pickling lime.
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Old 07-26-2012, 06:58 AM   #954
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Want to make non-sticky gummy bear type concoction!

I've tried flavored powder mixes in 1 cup of water with 1/4 tsp pickling lime and 2 tbsp of Glu - that's the "strongest" batch I've tried. However, every single one comes out with some solid gel but the exterior is always slimy. I can't put that in a ziplock and nom on it during a long trip. I've tried cooking it down and still I have a slimy, mushy surface.

Anybody have a recipe that works better than that? I'm at a loss for what to try next!
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Old 07-26-2012, 11:11 AM   #955
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Do you Cook It?
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Old 07-26-2012, 11:17 AM   #956
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Yes. :-(

Quote:
Originally Posted by fozzie99 View Post
Do you Cook It?

Yeah, have cooked it in a sauce pan and even tried "frying" it a little in a nonstick skillet (that looked seriously nasty BTW!)! lol
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Old 07-26-2012, 12:43 PM   #957
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for something like that, I'd ditch the glucomannon and just go with gelatin.
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Old 07-26-2012, 12:46 PM   #958
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Quote:
Originally Posted by metqa View Post
for something like that, I'd ditch the glucomannon and just go with gelatin.
Dang. Glu won't do, huh? Do you think it would have the same "filling" properties of Glu? I'm moving next weekend (550 mile trip) and I have a sweet tooth but need to feel like I actually have a full stomach too - so I avoid eating foods that are bad for my diet (low carb, high fat).
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Old 07-26-2012, 02:09 PM   #959
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Quote:
Originally Posted by Centaura57 View Post
Dang. Glu won't do, huh? Do you think it would have the same "filling" properties of Glu? I'm moving next weekend (550 mile trip) and I have a sweet tooth but need to feel like I actually have a full stomach too - so I avoid eating foods that are bad for my diet (low carb, high fat).
Well, I've made a pretty yummy and 'handable' jelly from LInda Sue's site, it's prettymuch the same a jello jigglers, but using more gelatin to make it so you can hold it. and I thought it was pretty filling.

I don't know how many carbs you can do in a day, but I found that watery fruit like watermelon and apple are very filling but not as high in carb as peach and grapes and stuff. I went a whole day eating just apples and drinking water, for a long road trip and I was so full I didn't want my meal for lunch. Watermelon has less carbs than apples and more water and is great for being filling and hydrating and cool in the summer. If you made some Sugar free gelatin with extra gelatin, you could keep those in your cooler too. One last thing. I saw that the Kroger store has a generic gelatin product, premade and cut into squares, in a little ziploc bag, one is orange and the other is strawberry or cherry, ...something red. It's sugar free and easy to snack on.
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Old 07-26-2012, 04:02 PM   #960
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I just started using the capsules. I'll be ordering the powder soon.
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