Search results

Thanks for the website suggestion. Unfortunately most of the recipes require the very expensive 'baking mixes'. I was hoping to find some recipes that use regular ingredients. It's so expensive to feed a PKU child. Even a simple loaf of 'bread' is $13!

My friend's son has PKU and cannot eat protein. How do I substitute potato starch for flour?

When a recipe calls for the eggs by weight, do I weigh it with or without the shells?

I have some yellow plums that need eating. Any suggestions? It's not enough for jam but too many to eat in hand. Paula

I'm hoping to get a new pasta maker but don't know what kind. Any suggestions for a basic model? Thanks Paula

Balsamic Tenderloin We had our neigbours over for supper last night. I made Balsamic Tenderloin. Cooking them at 350F took only about 35 min, by 60 min it would have been dust. It's a super easy recipe: 2 -2lb tenderloin -drizzle with 4 Tbsp (each) balsamic vinegar and olive oil. Cut slits...

You will be happy to know that the packers have finally realized this and are asking for more fat/marble. We grow the pigs the way the public want, it would be easier/cheaper to grow them less lean.

Right now all they eat are corn, green beans, peas, carrots and potatoes. I'd like to try and get more 'green' into them. We have pretty good selection at the grocery store (and can grow lots) but it's getting them to eat it when it's on the plate -that's the problem. Paula

Hi Andy Sows really don't taste any different, but they are less tender. Usually sows are used for tenderloin and sausage (or ground pork), not actual cuts. Needless to say you get a lot of sausage from a sow :) Uncastrated boars on the other hand are just about inedible. Their meat gets a...

Hello All, I stumbled upon this site looking for some pork tenderloin help and thought I'd join in. I'm a farmer's wife in the Upper Ottawa Valley. We raise pork, vegetables and cash crops. Needless to say our meals are fairly 'meat and potatoes' but that's what a working man needs. We do...

Hi All I realize this is an old thread but thought I would post for any new people. I'm a pork farmers wife and I can tell you that it's easy to get a 3.5lb tenderloin. It came from a sow instead of a market pig. Market pigs are about 260lb whereas sows are 400lbs+. And yes, trichinosis is...