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Old 03-23-2013, 05:17 PM   #271
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Ahaha, I remember blow out!!!!
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Old 03-23-2013, 06:30 PM   #272
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I need a little help.

I decided I'd put this off long enough. I used 2 cups COLD water, 1/8 tsp. pickling lime and 2-1/2 tsp. Konjac gluc powder. I used a hand blender for only a few seconds until the whole thing was obviously thickening.

I already had a large pot of rapidly boiling, salted water ready and waiting.

I am sure I didn't wait long enough for the mixture to gel (first time), but I loaded a portion of the very loose gel into the condiment squirter - then squirted into the rapidly boiling water. It disappeared.

I waited a couple more minutes and squirted again - got a glob of gel that cooked into a glob of gel. I waited several more minutes, then squirted again and got the same.

Finally I waited until it was nearly too thick to pour into the condiment container. My result was still cooked gel. I had a bowl of chicken broth waiting, so I scooped all the cooked gel into that.

And you're right - no fishy taste. But I have no desire for the blobs of gel.

Do I need to do it again and wait until the gel is very very stiff before putting in the rapidly boiling, salted water?

Thanks.
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Old 03-23-2013, 07:48 PM   #273
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I've had that happen, and I never figured out the issue. I think I had mismeasured my lime. but it's frustrating when it happens. Try waiting a full 10 min to squirt. I think It takes that much time for my cold pot of water to come to a complete roiling boil. If I do it sooner, I get gel also.

Put it into the container while it's still loose and let it set in the bottle, then you can squirt it out into the pot at any time in the gelling process.
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Old 03-23-2013, 08:00 PM   #274
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Thanks!
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Old 03-23-2013, 08:06 PM   #275
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This is the recipe off the gluc thread and it worked for me. Recipe compliments of fozzie99


I mixed 1/8 tsp lime in 2 cups of water, whizzed it in my magic bullet.
Poured one cup into another container to use later.

Added 1 1/4 tsp Konjac to the bullet (which is 1 c water plus 1/2 of the lime) and whizzed.

I poured the liquid from the bullet into a squeese condiment bottle and when the
gel had formed I squirted it into the pot of boiling water. Being careful to
add the strands slowly so that they didn't stick together.

I find that if I use 1 1/4 tsp per cup of water/lime they turn out just right.
I let it sit in the dispenser about 10 minutes to gel up. You also don't want your
water boiling vigorously or it will break the gel apart,


Then do the same with the other cup of water/konjac mixture.
Recipe compliments of fozzie99


Many thanks fozzie!


The recipe made 12 oz of noodles for me.
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Old 03-23-2013, 08:09 PM   #276
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Thanks - exactly the recipe I used.
Maybe my water was boiling too vigorously...
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Old 03-23-2013, 08:17 PM   #277
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Originally Posted by JMCM1 View Post
Thanks - exactly the recipe I used.
Maybe my water was boiling too vigorously...
I hope it works for you, I didn't use a big enough pan the first time and a little of it stuck together. After I got the lime right and let it set 10 min it worked. I use Mrs Wages pickling lime.

Last edited by scalestepper; 03-23-2013 at 08:19 PM..
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Old 03-24-2013, 05:49 AM   #278
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Thanks for the idea about the ramen noodles seasoning packet . I found the ramen noodles (not in the cup) and they were $.20 so I bought a few and really like it sprinkled on my noodles and mixed in. Great idea

For a long time I had to order all the noodles and rice on line because the only ones I could find locally were the tofu noodles. I did finally find a oriental food market and if I buy a case (24 packs) at a time the owner will give me a 10% discount. The only ones available are the angel hair so if I want fettucine I'll order from Netrition. I get the miracle rice through amazon on one of those subscribe and save programs.
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Old 03-24-2013, 07:02 AM   #279
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Quote:
Originally Posted by scalestepper View Post
I hope it works for you, I didn't use a big enough pan the first time and a little of it stuck together. After I got the lime right and let it set 10 min it worked. I use Mrs Wages pickling lime.
I'll try again later today - I'm now thinking I didn't let it set long enough. I'll wait ten minutes for certain and more if necessary. I think you all pointed me toward Mrs. Wages pickling lime a couple of months ago and I was finally able to find it.

Thanks for the help!
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Old 03-24-2013, 07:43 AM   #280
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Judy- I believe it was Yaz that used the condiment bottle. I have had no luck making these but maybe I should try again.
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Old 03-24-2013, 08:37 AM   #281
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Sounds like it wasn't gelled enough. Yes someone has tried a condiment bottle. Any time I've failed making noodles (very few after R and D phase) I usually got rice or dumplings. Don't discount either one they both can be very useful.

Last edited by fozzie99; 03-24-2013 at 08:46 AM..
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Old 03-24-2013, 09:54 AM   #282
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Quote:
Originally Posted by JMCM1 View Post
Oh heck! I thought you had tried it.
I guess that leaves it to me....

I do know somebody tried it, though.
I use this method Judy. It works really well for me. I use a slow even pressure and I have no problem with the top blowing off.

I let the gel set up for about 5 or more minutes before squeezing into gently simmering water. If you don't let it set up enough the noodles boil apart. If the water is boiling too vigorously the noodles will fall apart. You really want a very gentle simmer.

I make my noodles in two batches of 1 cup of water in each. And cook each batch for 10-20 minutes.

Last edited by Yaz; 03-24-2013 at 09:58 AM..
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Old 03-24-2013, 10:38 AM   #283
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You all are wonderful - I'm going to try again today!
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Old 03-24-2013, 01:39 PM   #284
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Quote:
Originally Posted by scalestepper View Post
This is the recipe off the gluc thread and it worked for me. Recipe compliments of fozzie99


I mixed 1/8 tsp lime in 2 cups of water, whizzed it in my magic bullet.
Poured one cup into another container to use later.

Added 1 1/4 tsp Konjac to the bullet (which is 1 c water plus 1/2 of the lime) and whizzed.

I poured the liquid from the bullet into a squeese condiment bottle and when the
gel had formed I squirted it into the pot of boiling water. Being careful to
add the strands slowly so that they didn't stick together.

I find that if I use 1 1/4 tsp per cup of water/lime they turn out just right.
I let it sit in the dispenser about 10 minutes to gel up. You also don't want your
water boiling vigorously or it will break the gel apart,


Then do the same with the other cup of water/konjac mixture.
Recipe compliments of fozzie99


Many thanks fozzie!


The recipe made 12 oz of noodles for me.

Did you enlarge the hole in the squeeze condiment bottle at all?
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Old 03-24-2013, 05:49 PM   #285
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Quote:
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Did you enlarge the hole in the squeeze condiment bottle at all?

no I didn't
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Old 03-24-2013, 07:12 PM   #286
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I want my noodles as thin as possible so I don't enlarge the hole.
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Old 03-25-2013, 03:44 AM   #287
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I discovered something disturbing over the weekend. While making a custom scoop for noodle making I happened to use 2 different measuring spoons to measure out some salt. Salt is easy to measure and settles nicely into a spoon. Both measuring spoons were teaspoons and both held different amounts! A teaspoon is supposed to be 5ml. Also 3 teaspoons didn't equal 1 tablespoon if from a different "set". Some of you struggling with noodle making may be experiencing recipe errors through no fault of your own!
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Old 03-25-2013, 05:45 AM   #288
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Fozzie-

A real PITA, no? Measurements can vary quite a bit. I've done some experimenting using my scale to compare, and it was a shocker how different they can be. The same goes for measuring cups. Once I find a "system" of measuring that works for a touchy recipe like this I don't change anything!
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Old 03-26-2013, 12:08 PM   #289
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I got my Shirataki noodles in today and make a wonderful dish with them Alfredo sauce, with steam spinach and shrimp...SO GOOD! I'm so full right now!
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Old 03-26-2013, 05:54 PM   #290
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Cajun Crawfish on "Pasta"


I set out to make shrimp scampi for dinner tonight, but noticed the package of crawfish tails in my freezer and decided “Why not?”. I also just made a fresh batch of breakfast sausage yesterday and it was staring up at me in the fridge. So I decided to include a touch of that as well. My sausage recipe basically consists of 1 lb. lean ground pork and a pinch of my Dad’s poultry seasoning, salt and black pepper. I always have some made up. I was originally going to call it Crawfish Scampi, but that name is usually associated with shrimp and langoustines. Then I thought about Crawfish Spaghetti, but spaghetti always evokes a red sauce for me. So my husband offered the name I settled upon above, as Louisiana Cajun cooking often mixes sausage and seafood together. This dish is suitable for Atkins Induction if the wine is omitted. It would also be suitable for Paleo-Primal diners if the wine is omitted.

INGREDIENTS:

4 oz. ground pork, crumbled, seasoned with a pinch of poultry seasoning (or breakfast sausage)
5 T. unsalted butter
¼ tsp. each salt and black pepper
3 oz. onion, chopped
2 T. chopped shallot
2 large cloves garlic, minced
½ c. parsley, chopped
Pinch each paprika, garlic powder, onion powder, crushed red pepper & thyme
1/3 c. white wine
Juice of 1 lemon
12 oz. shelled crawfish tails (I used frozen tails & rinsed off all fat/liquid)
Thickener of your choice
2 8-oz. pkgs. shirataki tofu noodles, rinsed

DIRECTIONS: Melt butter in non-stick skillet over high heat. Add onion, shallot, garlic and crumbled pork. Saute until pork is no longer pink and onions are soft. Add parsley and all spices listed. Add wine and lemon juice. Lower heat to medium. Add crawfish tails and set stove to lowest heat. Simmer about 5-10 minutes to allow flavors to mingle. While it is simmering on low, rinse the noodles well in a sieve or colander. Dry them off on a towel and keep covered until ready to plate. Thicken the crawfish mixture a wee bit with your preferred thickener. Dip ¼ of the mixture over ¼ of the “pasta”.

NUTRITIONAL INFO: Makes 4 servings, each contains:

318 calories
22 g fat
7.43 g carbs, 1.73 g fiber, 5.7 g NET CARBS
20.4 g protein
475 mg sodium
463 mg potassium
48% RDA Vitamin A, 11% B6, 85% B12, 26% C, 11% E, 11% calcium, 71% copper, 20% iron, 12% magnesium, 31% manganese, 15% niacin, 43% phosphorous, 57% selenium, 21% zinc, 25% thiamin
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Old 03-26-2013, 07:18 PM   #291
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looks delish!
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Old 03-27-2013, 06:57 AM   #292
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That looks sooooooooooo yummy!
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Old 03-27-2013, 06:44 PM   #293
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Bottoni, thank you for sharing this....looks amazing and I will be trying it really soon!
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Old 03-29-2013, 06:46 PM   #294
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I may have to give these " shirataki" things a try soon. I've seen several good sounding recipes here. I have always been leery of the smell and wondered if it lingered.
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Old 03-30-2013, 09:07 PM   #295
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Quote:
Originally Posted by fozzie99 View Post
I discovered something disturbing over the weekend. While making a custom scoop for noodle making I happened to use 2 different measuring spoons to measure out some salt. Salt is easy to measure and settles nicely into a spoon. Both measuring spoons were teaspoons and both held different amounts! A teaspoon is supposed to be 5ml. Also 3 teaspoons didn't equal 1 tablespoon if from a different "set". Some of you struggling with noodle making may be experiencing recipe errors through no fault of your own!
Wow, I'm glad I assigned a spoon to my two powder bowls! I have one spoon for the lime, a tiny 1/8t plastic spoon, and a separate spoon I keep in the Konjac powder, so I don't have to search for one each time. Maybe that's good I did so my measurements are accurate and the same each time!
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Old 03-30-2013, 11:02 PM   #296
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I may have to give these " shirataki" things a try soon. I've seen several good sounding recipes here. I have always been leery of the smell and wondered if it lingered.
Don't let what people say about the smell intimidate you from trying these out. Although, some people are more sensitive to smells. I'm not and I don't think they have a terrible smell. The smell only lasts for a couple of seconds when you first open the package then it goes away once rinsed and pan fried.

These are a gem.
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Old 03-31-2013, 08:00 AM   #297
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MetQa

I do the same thing except I go a little further as I make 2 cups at a time. I made a scoop that holds the right amount for me. 1 scoop for gluc powder, 2 cups water and a 1/8 teaspoon measuring spoon for lime. I ran into problems when I tried to make a new scoop.
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Old 04-02-2013, 07:55 AM   #298
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Stir fry with turkey bacon and shaved parm. I used a bag of frozen stir fry mix veggies. I added salt, pepper, garlic powder, and a packet of oriental flavoring from a ramen noodle bag.


131 calories, 6.7g fat, 6.23g carb, 2.2g fiber, 4.03g net carb

I used:
4 bags rinsed and pan dried shirataki
1 bag TJ farms stir fry blend (I got it at the Dollar Tree)
9 slices chopped Jenni-O turkey bacon
1tbsp garlic powder
1 Oriental Flavor Ramen Noodle Packet (just the seasoning packet)
Salt & Pepper.

Made 4 servings.
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Last edited by MsWoods; 04-02-2013 at 08:03 AM..
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Old 04-03-2013, 01:07 AM   #299
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I asked on another thread but was directed here.

Anyone know how to create the preservative in which shiritaki noodles are kept? How much pickling lime should be mixed with water?
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Old 04-03-2013, 05:01 AM   #300
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The water in bagged noodles is I believe just some of the water left over from processing. I store my homemade noodles in the fridge in plastic tubs with tap water and what ever liquid is "stuck" on the noodles when I "rescue" them from the boiling cooking water. Never had a problem but then again they don't last long.......I eat a LOT of noodles.
Generally "we" use 1/8 teaspoon calcium hydroxide per 2 cups of water when making noodles.
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