recipes with avoids
just a heads-up to folks regarding recipes that are posted . . . always
check for avoids!
that sesame orange chicken sounds yummy, but oranges are AVOID for ALL O’s
!!!
being a non-secretor, many of the recipes have avoids anyway, but to have
secretor avoids, the horror! 
May 17th, 2007 at 2:49 pm
Sometimes I post a list that has one or two small avoids - just
to be faithful to the recipe. You can always take them out. Or
make substitutions.
May 19th, 2007 at 11:26 pm
Belinda,
I must confess that I do find it frustrating to see yet more recipes that
I just wanted to give folks a heads up (who were reading the recipes) to
keep an eye out for the avoids since you don’t mark the avoids when you send
them out. Someone new might think that recipes on the list are “golden,”
i.e., A-OK to use without review. So many people on the list (especially new
folks) seem to ask lots of questions about food ratings, etc. that can
easily be ascertained by consulting one of Dr. D’Adamo’s books or the
website www.dadamo.com . . . that I wanted to point out what is probably
obvious to folks like you and me who probably have the food lists memorized.
won’t work for me . . . just like so many in the world . . . HERE on a list
supposedly dedicated to the O blood type. I mean, orange marmalade sounded
really key to that chicken recipe . . . it was in the title of the recipe
and all.
So my message wasn’t directed to you to look for avoids, just to everyone
else to keep their eyes open in case they didn’t realize that folks DO post
recipes with avoids without noting them or making suggestions for
substitutions. My e-mail was intendeded as a public service announcement /
comment for the list, not a criticism of you.
Paulita
May 20th, 2007 at 5:14 pm
When I started ER, I already owned a collection of over 50 cookbooks, and did
not want to toss them out. I have become adept at cruising through recipe
ideas, and evaluating recipes for substitutions. At first it is rather
laborious, but soon becomes second nature. Many people on our list are anxious
to
find compliant recipes, and I suggest just using any recipes you can get, and
altering them.
There are many people on this list who are very experienced cooks, bakers and
nutritionists, and when I am unable to come up with a suitable substitution,
I can get excellent suggestions by asking this group.
Keep in mind, when making substitutions, that individual ingredients are not
just for “flavor”. Many will serve other purposes, such as to lower or raise
boiling point, thicken sauce, bind ground meats, etc. Baked goods are
especially sensitive to substitutions that might alter the liquid/dry ingredient
ratio.
I know that this is intimidating at first, but I promise that if you just
jump in and start trying things, it will be fun.
PS: Happy New Year everyone!!!!
May 21st, 2007 at 10:00 pm
In a message dated 1/1/2004 10:57:29 PM Eastern Standard Time,
donnamae58@… writes:
Yeah, I learned that sugar is not just for sweetness when I made a batch of
fudge soup.
Max
May 22nd, 2007 at 6:23 am
**Yeah, I learned that sugar is not just for sweetness when I made a batch of
fudge soup.
Max**
LOLOLOLOL!!!
May 23rd, 2007 at 7:03 pm
ooohhhhh!!! FONDUE!