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Bob, if you've got an extra moment, I highly recommend juicing a lemon and sweetening it with splenda and combining that with iced tea. The small amount of lemon juice is still diabetic friendly and it tastes about a thousand times better than the artifical lemon flavoring in crystal light.

LongWing, there is no connection whatsoever between blood cholesterol and the cholesterol/saturated fat in food. Enjoy your butter. If you want to improve your lipid profile, cut the carbs.

The idea that saturated fats (or dietary cholesterol) are somehow linked to blood cholesterol/triglycerides is a myth. Saturated fats, because of their resistance to oxidation, are actually healthier than most of the liquid vegetable oils on the market. What you want to avoid are artificially...

Buckytom, rasmalai are pretty much all cheese, inside and out. Because they are deep fried, jamuns usually have a lighter, airier exterior and a slightly dense center. I'm thinking you had the jamuns. If they were white/looked like formed cottage cheese, they were rasmalai, if they were golden...

The one sure fire method for dramatically improving triglycerides is to adopt a low carb way of eating. Have your cousin pick up the Atkins book. It can be difficult to break a carbohydrate addiction, but at least with Atkins you can eat plenty of delicious fat. To have to eat low sugar AND low...

Buckytom, the 'cheese' in gulab jamuns is well mashed paneer, which is incorporated right into the dough. Mashed paneer is very similar to commercial ricotta- the process for making them is almost identical.

Skilletlicker, these are a dessert. Think very dense, cakey, well browned doughnut holes served warm with a sweet syrup. Clive, it really isn't practical for the home cook, but I'm a big fan of khoya (milk reduced to a semi-solid) based jamuns. If I were making them myself, I might veer more...

Dove, I'm always a little wary of using Equal (aspartame) in any dessert where heat is involved. This being said, millions of people use Equal in coffee and tea every day, so maybe it can handle some heat. Assuming it can handle the heat fine, yes, Equal and Splenda will work wonderfully...

Splenda can be problematic when used by itself with unsweetened chocolate. A little bit of splenda has a tendency to sweetened the chocolate slightly, but, when you add more, the chocolate doesn't get sweeter/stays bitter, regardless of how much you add. When you combine the splenda with...

That's an excellent observation. I agree that the quantities being consumed by the animals in these studies is probably a hundredfold of what a typical American would consume. Maybe even a thousandfold. What's important to note, though, is that no studies have come along saying 'such and such...

I agree. The studies that have been done on stevia may have been skewed towards negative results by corporate funding. It's possible. At the same time, though, even though American stevia manufacturers aren't pulling in a lot of money with their stevia sales, most are involved in the supplement...

The problem with Wikipedia is that it's user contributed, so anyone could have written that article. From Stevia: A Bittersweet Tale

Auroravioletta, are you allergic to corn and beets? Also, just curious, have you tested yourself in a double blind fashion? Dissolving all the sweeteners into a solution and pinching your nose should prevent you from recognizing them. Anyway... curiousity aside... here's I how approach liquid...

Auroravioletta, if it's not too personal, may I ask why you're limited to honey and maple syrup? Honey and maple syrup, being naturally derived, vary in their nutritional breakdown, but, for the most part, they have the same components as regular sugar. Although some people equate natural...

Roasting a stuffed turkey is dangerous enough, but slightly undercooking a stuffed turkey is asking for serious trouble. If you want stuffing, roast it on it's own, NOT inside the bird.[/COLOR] Your uncertainty is founded. Re-heating stock does not prolong it's freshness/safety. For quite...

Yeah... would you like one lump of contraceptive with your tea or two? I guess you, as a woman, are in a position to be cavalier when it comes to reproductive organs that aren't your own. Me, personally, I kinda like my reproductive organs the way they are. Call me old fashioned, but I try to...

Proven, huh? Let's see the studies.

Instead of switching sweeteners, it might be time to switch doctors. In the 100+ splenda studies that have been performed in the last 20 years, not ONE has ever linked splenda with urinary problems. Believe me, if it did cause urinary issues, there's no way it wouldn't have been detected during...

Warm liquid chocolate + solid room temp shortening = thicker chocolate Did you heat the mixture AFTER you added the shortening? That's all you needed to do. 'Seizing' is what happens when a small amount of water gets into chocolate. When chocolate gets too hot, it scorches. A small amount...

Not only do I not skim the skin, I don't skim the scum either. Although scum looks disgusting and adds a certain amount of cloudiness to the final stock, it has zero impact on flavor. I've even collected a large amount of scum, reduced it and then tasted it- reduced scum tastes like stock. The...

No need for a pressure canner or refrigeration for a caramel sauce. Sugar controls moisture activity. It binds 'free' water molecules. You can still have a thick liquid syrup, but as far as bacteria are concerned, they have no accessible water to consume/survive on. Just ponder the shelf life...

Sour cream was invented to perpetuate the life of cream. By souring the cream, the acidic environment becomes inhospitable for strains of mold/bacteria attempting to take root/grow. In all of my 39 years, I've never seen fuzz of any color on sour cream. If you are encountering spoiled sour...

From the Imperial College of London (bold mine) From History of Soy Oil Hydrogenation and of Research on the Safety of Hydrogenated Vegetable Oils (bold mine) From Wikipedia (bold mine)

Sorry Michael, but I didn't say that Crisco never goes rancid. The American Heritage Dictionary defines 'defy' as: Hydrogenated oil boldly resists oxydation. If stored in a cool, dark place, it's good for at least a year, probably two. No, it's not forever, but within the perspective of...

Are you really getting green and blue fuzz on your old sour cream? The first time you open it? How often do you clean your fridge?