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Thursday, May 30, 2013
LivingAfterWLS General Store:
May Coupon: Save $3 off orders of $29 or more.
Enter code: BLOOM2013 at checkout to take $3 off your order!!!
Offer expires midnight 5/31/2013.
Books
Dietary Support
5 Day Pouch Test
Hair Loss & Recovery
Monday, May 20, 2013
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From a Happy Customer: "I love how fast I get my order and how thoughtfully packaged it is. It feels like I'm receiving a gift. Thank you." Denise Lewis ~ Pensacola, Florida. Order placed 12/12/2012.
Three days later order received: 12/15/2012
Is the 5 Day Pouch Test Dangerous?
Hello everyone!
I've had a couple emails today asking "Is the 5 Day Pouch Test dangerous?" We addressed this question in the 5DPT Bulletin in January. Here is that article and a link to the bulletin for your reference:
Is the 5DPT Dangerous?
Recently someone wrote to say they were afraid to do the 5DPT because
they read in a forum that the plan is dangerous. Dangerous how? I asked.
Because it is a liquid diet, came the response. Apparently there was
some confusion about the plan as a whole. A liquid diet should only be
followed under the care and supervision of a qualified health care
professional. The 5 Day Pouch Test plan includes two days of eating
liquid meals but the definition of liquids includes things beyond
protein shakes and clear broth. Our Day 1 & 2 liquids include
delicious soups made of wholesome vegetables and meat protein. It is not
necessary to puree the soups as the chewing of braised meats and
vegetables is a critical step in initiating the digestive process that
leads to digestion and satiation. These soups are so wholesome and
delicious that many people continue to enjoy the recipes beyond the
5DPT.
Link below to continue reading the discussion: 5DPT Bulletin January 2013
5 Day Pouch Test Website
I've had a couple emails today asking "Is the 5 Day Pouch Test dangerous?" We addressed this question in the 5DPT Bulletin in January. Here is that article and a link to the bulletin for your reference:
Is the 5DPT Dangerous?
Link below to continue reading the discussion: 5DPT Bulletin January 2013
5 Day Pouch Test Website
Thursday, May 16, 2013
Post Surgery Weight Gain
Are you disappointed and frustrated with your weight loss results after bariatric surgery? Maybe you didn't get the best information from your surgeon. Link to the article below to learn one of the most common reasons weight loss stalls and weight regain happens.
What Your Bariatric Surgeon Forgot to Tell You That Will Cause Weight Gain.
A significant number of people who undergo bariatric surgery for weight loss will at some point regain some of the weight they lost initially with surgery. Patients who stray from the high protein diet prescribed by weight loss surgery nutritionists to eat simple processed carbohydrates, called slurry foods, are likely to gain weight. Learn why.
Link to Article
What Your Bariatric Surgeon Forgot to Tell You That Will Cause Weight Gain.
A significant number of people who undergo bariatric surgery for weight loss will at some point regain some of the weight they lost initially with surgery. Patients who stray from the high protein diet prescribed by weight loss surgery nutritionists to eat simple processed carbohydrates, called slurry foods, are likely to gain weight. Learn why.
Link to Article
Tuesday, May 14, 2013
Living AfterWLS Value Book Bundles
Looking for the LivingAfterWLS Publications? Check out this bundle!
Value Book Bundles
LAWLS Bookworm Bundle - Save 25% on Bundle!
Save 25% and build your WLS Library with quality publications! Exclusively sold at LivingAfterWLS Kaye Bailey's work is internationally acclaimed and supported by bariatric centers, nutritionists, support groups,
and people just like you doing their very best LivingAfterWLS with bariatric surgery.
Bundle includes: 5 Day Pouch Test Owner's Manual 2nd Edition (2012); Day 6: Beyond 5DPT (2009); Cooking with Kaye-Methods to Meals (2012). Over 250 recipes; 600 pages of effective empowerment supporting your healthy weight management. Publishers suggested retail price $82.95 - Save $21 with bundle.
Free goody bag with purchase ($2.95 value).
SKU #LAWLS-BWB3
Suggested Publisher Price: $82.95 - Purchased separately $72.95
Bundle Price: $61.95 - (Save $21.00)
LivingAfterWLS General Store
Value Book Bundles
LAWLS Bookworm Bundle - Save 25% on Bundle!
Save 25% and build your WLS Library with quality publications! Exclusively sold at LivingAfterWLS Kaye Bailey's work is internationally acclaimed and supported by bariatric centers, nutritionists, support groups,and people just like you doing their very best LivingAfterWLS with bariatric surgery.
Free goody bag with purchase ($2.95 value).
SKU #LAWLS-BWB3
Suggested Publisher Price: $82.95 - Purchased separately $72.95
Bundle Price: $61.95 - (Save $21.00)
LivingAfterWLS General Store
Recipe: Cheddar and Zucchini Frittata
Delicious breakfast recipe from DiabeticLivingOnline. Ideal for the weight loss surgery high protein diet.
Cheddar and Zucchini Frittata Recipe
Cheddar and Zucchini Frittata Recipe
MAKES: 4 servings
SERVING SIZE: 1/4 of the frittata
CARB GRAMS PER SERVING: 6
- 1 cup refrigerated or frozen egg product, thawed or 4 eggs
- 1/2 cup finely shredded reduced-fat cheddar cheese
- 2 tablespoons snipped fresh flat-leaf parsley
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 2 teaspoons olive oil
- 12 ounces zucchini, halved lengthwise and sliced
- 4 green onions, sliced
1. Position a rack in the upper third of the oven and preheat to 450 degrees F. In a medium bowl, whisk together eggs, cheese, half of the parsley, the pepper, and, salt. Set aside.
2. In a 9- to 10-inch ovenproof skillet, heat olive oil over medium-high heat. Add zucchini and green onions; cook 5 to 8 minutes or just until tender, stirring frequently.
3. Carefully pour the egg mixture over the vegetables. Reduce heat to medium. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges about 5 minutes or until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overbrowning.
4. Place the skillet in the oven. Bake about 5 minutes or until the frittata is firm and the top is golden. Sprinkle with remaining 2 tablespoons parsley. Serve warm. Cut into wedges. Makes 4 (1/4 of the frittata) servings.
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- cal.(kcal): 115
- Fat, total(g): 5
- chol.(mg): 10
- sat. fat(g): 2
- carb.(g): 6
- fiber(g): 1
- pro.(g): 14
- sodium(mg): 321
- Vegetables(d.e): 1
- Lean Meat(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
Tuesday, May 07, 2013
Recipe: Fish Tacos with Chipotle Sauce
What a great recipe find this is! It comes from the packaging on Sea Cuisine(TM) Wild Caught Cod Loins and I share it for your delightful enjoyment of a high protein meal with nutrient rich vegetables and dairy protein. Figure about 1 cod loin per person and prepare a generous amount of tortillas and condiments for a make your own taco bar. If you are lucky enough to have some leftovers you can look forward to a terrific lunch the next day!
Fish Tacos with Chipotle Sauce
Ingredients - Chipotle Sour Cream
1 pint sour cream *note
3 tablespoons canned chipotle peppers in adobe sauce, chopped
1 tablespoon fresh lime juice
Directions: Mix all ingredients in a bowl until well blended and refrigerate until use. Mixing earlier in the day allows the flavors to develop fully; be sure to whisk again just before serving. *Note - use full fat or reduced fat sour cream, not non-fat. Remember, fat plays a key role in appetite satiation.
Ingredients - Fish Tacos
10 cod loins, frozen
10 flour or corn tortillas
5 cups shredded lettuce
3 medium ripe tomatoes, chopped
2-3 ripe avocados, sliced
2 mild chili peppers, sliced
Preheat oven to 400F. Remove frozen fish from individual packages and place in a single layer on a lightly greased baking dish. Brush lightly with butter and season with salt, pepper, Old Bay Seasoning to taste. Bake for 22-25 minutes until the fish flakes easily with a fork. Remove from oven and allow to stand about 5 minutes before serving. Warm tortillas as package directs while fish rests. To make tacos layer tortilla with fish, lettuce, tomatoes, avocados and chili peppers. Top with 1 tablespoon Chipotle Sour Cream and enjoy the coolness of the vegetables with the warmth of the freshly baked fish and heat of the sauce. Delicious!
One 3-ounce serving of cod loin provides 70 calories, 15 grams protein, 1 gram of fat and no carbohydrates.
Author cracks the body-image issues
Interesting article on one woman's year of not looking in mirrors. The author, btw, is a Ph.D. Candidate in sociology at UCLA and a self-proclaimed "body-image expert with a body-image problem." Great interview on USA today, follow link:
Body-image alert: mirrors aren't all they're cracked up to be
Product link to Amazon:
Amazon reviewer: "“Gruys is an engaging, empathetic, and insightful storyteller, and her story needs to be heard. In a world full of conflicting messages about women's beauty and worth, it can be difficult to trust our own feelings about our bodies. Her year-long experiment illustrates how unchecked self-scrutiny can aggravate existing body-image issues, and how mirrors often play multiple roles in a woman's interior life. The media machine instructs women to control and monitor appearance at all costs, but Gruys shows us that there is freedom in letting go.”
—Sally McGraw, author of Already Pretty: Learning to Love Your Body By Learning to Dress it Well"
Body-image alert: mirrors aren't all they're cracked up to be
Product link to Amazon:
Amazon reviewer: "“Gruys is an engaging, empathetic, and insightful storyteller, and her story needs to be heard. In a world full of conflicting messages about women's beauty and worth, it can be difficult to trust our own feelings about our bodies. Her year-long experiment illustrates how unchecked self-scrutiny can aggravate existing body-image issues, and how mirrors often play multiple roles in a woman's interior life. The media machine instructs women to control and monitor appearance at all costs, but Gruys shows us that there is freedom in letting go.”
—Sally McGraw, author of Already Pretty: Learning to Love Your Body By Learning to Dress it Well"
Thursday, May 02, 2013
-
May 1, 2013: The Neighborhood is currently unavailableThe LivingAfterWLS Neighborhood is currently offline for maintenance and technical work in addition to security upgrades.Please look for our Grand Re-Opening on May 6, 2013!Thank you so much for your patience as we work to bring you a better environment to enjoy as your Safe Haven Circle of Friends.
Thank you,
Kaye, Scoop, Tech Team and IPB Support
LAWLS Empowerment Statement
May 5 Day Pouch Test Bulletin
The May 5 Day Pouch Test Bulletin is live in
our archive for your reference and enjoyment. Great WLS inspiration
& tips -- plus a delicious high protein supper you can fix tonight!
Check it out by following the link below!
5DPT Bulletin: The Magic of Day 4
If you started the 5 Day Pouch Test on Monday then today is your Day 4! I
like to think of Day 4 as the magical breakthrough day when the
difficulties of busting the carb cycle or getting back to the liquid
restrictions are over. Many report feeling a new sense of empowerment on
Day 4. This is your New Normal. I hope that
is how you are feeling today! To help you along our bulletin this month
is loaded with Day 4 inspiration and helpful hints. Even if you aren't
doing the 5DPT this week you are sure to find a little hint or nugget of
information that could make your day a little healthier and your
commitment to the WLS a little stronger. And be sure to check out the
Day 4 approved recipe: Baked Mahi-mahi with Macadamia Nut Crust. I think you will love it!
Take me to the Bulletin
5DPT Bulletin: The Magic of Day 4
Take me to the Bulletin
Tuesday, April 30, 2013
May Coupon - Save $3
LivingAfterWLS General Store
Do you offer coupons?
Updated May 1, 2013 by admin
Yes!
Throughout the year, as economic conditons allow, LivingAfterWLS is
pleased to offer coupon savings in addition to our already discounted
prices. Coupons are announced in our Email newsletters, in the
LivingAfterWLS Neighborhood, Facebook and Twitter. In addition, we post
the current coupon offered on the sale page.
Sign up for our Email newsletters at the bottom of this page to receive
our content rich emails and notification of coupons and sales. Safe
Subscribe with Constant Contact.May Coupon: Save $3 off orders of $29 or more.
Enter code: BLOOM2013 at checkout to take $3 off your order!!!
Offer expires midnight 5/31/2013.
LivingAfterWLS General Store Home
Recipe: Lamb and Bean Soup
In yesterday's "Cooking with Kaye" newsletter we featured some terrific recipes using lamb as the primary protein. In response to so much favorable feedback from our readers I'm adding another lamb recipe to our collection, this one is for Lamb and Bean Soup. You can use leftover lamb cut to 1/2-inch cubes. Or braise fresh lamb shanks in the soup adding the marrow and flavor from the bones in addition to the tender shank meat. If you are feeling extravagant use shanks and cooked lamb and enjoy. The navy beans add beneficial plant protein to your bowl - one cup of cooked navy beans provides 16 grams protein. Give this recipe a try!
Ingredients:
1 (1-pound) package dried navy beans
2 tablespoons canola oil or olive oil
2 lamb shanks or 1 pound cooked cubed lamb (or both!)
2 large carrots, peeled and sliced
1 rib celery, sliced
1 large white onion, diced
1-2 cloves garlic, minced
1 pound green beans, trimmed and cut to 1-inch pieces
2 teaspoons reduced sodium vegetable bouillon granules
1/2 cup pearled barley
1/4 cup chopped fresh parsley
salt and pepper
Directions:
Early in the day place the navy beans into a large Dutch oven or soup pot and cover them with 2 to 3 inches of water. Place over medium high and bring water to boil. Cover and simmer for 5 to 10 minutes. Remove from heat, keep covered, and set aside for 2 hours for beans to soften. Drain and rinse in a colander and set aside. Wipe the Dutch oven or soup pot dry and place over medium heat. Add the canola or olive oil to pot. Add the lamb shanks or cooked cubed lamb and cook and stir searing well on all sides. Add the carrots, celery, white onion, garlic, green beans, and bouillon granules. Top with 10 cups of water and bring to a boil. Reduce heat to simmer and cook for 90 minutes until meat comes off shanks and vegetables are tender. Remove the shanks to a rimmed plate that will catch any juices and allow to cool enough to handle and remove meat. return juice and meat to soup. Add pearled barley and raise heat to a low simmer; cook 10 minutes longer until barley is tender. Stir in chopped fresh parsley and season with salt and pepper. Serve warm and enjoy the filling benefits of protein and vegetables in a comforting warm bowl of soup.
Link Here: Cooking with Kaye: Sweet Spring Lamb Newsletter
Lamb and Bean Soup
Ingredients:
1 (1-pound) package dried navy beans
2 tablespoons canola oil or olive oil
2 lamb shanks or 1 pound cooked cubed lamb (or both!)
2 large carrots, peeled and sliced
1 rib celery, sliced
1 large white onion, diced
1-2 cloves garlic, minced
1 pound green beans, trimmed and cut to 1-inch pieces
2 teaspoons reduced sodium vegetable bouillon granules
1/2 cup pearled barley
1/4 cup chopped fresh parsley
salt and pepper
Directions:
Early in the day place the navy beans into a large Dutch oven or soup pot and cover them with 2 to 3 inches of water. Place over medium high and bring water to boil. Cover and simmer for 5 to 10 minutes. Remove from heat, keep covered, and set aside for 2 hours for beans to soften. Drain and rinse in a colander and set aside. Wipe the Dutch oven or soup pot dry and place over medium heat. Add the canola or olive oil to pot. Add the lamb shanks or cooked cubed lamb and cook and stir searing well on all sides. Add the carrots, celery, white onion, garlic, green beans, and bouillon granules. Top with 10 cups of water and bring to a boil. Reduce heat to simmer and cook for 90 minutes until meat comes off shanks and vegetables are tender. Remove the shanks to a rimmed plate that will catch any juices and allow to cool enough to handle and remove meat. return juice and meat to soup. Add pearled barley and raise heat to a low simmer; cook 10 minutes longer until barley is tender. Stir in chopped fresh parsley and season with salt and pepper. Serve warm and enjoy the filling benefits of protein and vegetables in a comforting warm bowl of soup.
Link Here: Cooking with Kaye: Sweet Spring Lamb Newsletter
Monday, April 29, 2013
Cooking with Kaye Newsletter: Spring Lamb
From Cooking with Kaye: Sweet Spring Lamb: Delicious Protein
Hello Neighbors!
Thank you for joining me in this issue of Cooking with Kaye. Today I'm sharing some of my favorite lamb recipes. Did you know that lamb is the most widely consumed animal protein in the world? And the United States is a leading producer of open range grazed lamb with lamb being produced for consumption in nearly every state. For many years I only enjoyed lamb in restaurants fearing it too difficult to prepare correctly. A move to Wyoming where is lamb is abundant gave me the opportunity to cook lamb (and mutton) and in so doing I learned to appreciate it prepared simply with fresh ingredients, while keeping a watchful eye on cooking temperature. Overcooked lamb, sometimes called gray lamb for its unappealing color, can be chewy and dry. Cooked just right pink lamb is succulent and tender reflecting the flavors of garlic, olive oil, and fresh herbs. I hope you give these recipes a try and add variety to your high protein menu rotation by including lamb once in a while.Cheers!
Kaye Bailey
Lean Lamb is suitable for WLS Protein First diet: On average, a 3-ounce serving of lamb has only 75 calories and meets the Food and Drug Administration's (FDA) definition for lean*. According to FDA guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams (or 3.5 ounces)
A 4-ounce serving of broiled/grilled leg of lamb provides 213 calories, 19 grams protein, 15 grams fat, and zero grams carbohydrate. A single rib-chop (often cooked as rack of lamb) provides 165 calories, 10 grams protein, 14 grams fat, and zero grams carbohydrate.
*FDA definition of lean (per 100 grams or 3.5 ounces)/Average value for 3-ounce cooked portion of lamb.
Link: Cooking with Kaye Spring Lamb
Monday, April 22, 2013
April Coupon - Save $3 and Enjoy Quality WLS Support
April Spring Coupon - Save $3 off your favorite LivingAfterWLS Products!
Use Promo Code FRESH2013 - Quality products; super-fast shipping. Personal attention to every order -- we want you to live your best life with WLS! Click below for value priced bargain bundles:
Value Priced Sale Bundles
Use Promo Code FRESH2013 - Quality products; super-fast shipping. Personal attention to every order -- we want you to live your best life with WLS! Click below for value priced bargain bundles:
Value Priced Sale Bundles
LivingAfterWLS Neighborhood Update
The Neighborhood is currently unavailable
April 22, 2013
The LivingAfterWLS Neighborhood is currently offline for maintenance and technical work in addition to security upgrades. Due to some personal emergencies in late March and April I have been unable to fully participate in the upgrades and security discussions. It is important to me to be involved in this process so I can fully understand what we offer the membership of our Neighborhood. Please accept my apology for this unexpected delay.
Our rescheduled Grand Re-Opening is now slated for May 1, 2013!
Thank you so much for your patience as we work to bring you a better environment to enjoy as your Safe Haven Circle of Friends.
Thank you,
Kaye
Special thanks to Scoop, Tech Team and IPB Support
Neighborhood
During the Neighborhood outage you may enjoy these areas of the LivingAfterWLS website:
Newsletter Archive
Library
Recipes
5 Day Pouch Test
LivingAfterWLS General Store
Thursday, April 18, 2013
LivingAfterWLS General Store
Spring into Spring with our Flash Sale!
Exclusive savings for our loyal customers.
Save 10% off your entire order.
Use Promo Code: SPRING10
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Monday, April 15, 2013
Soothe Stomach Discomfort With Ginger & Spinach Soup
By Kaye Bailey
Talk to any gastric bypass, gastric banding or gastric sleeve patient and they will tell you occasional stomach discomfort is part of life after weight loss surgery. After bariatric surgery patients secrete fewer digestive enzymes which means the stomach has greater difficulty digesting food that has been inadequately chewed or is high in fat or fibrous carbohydrate. Poorly tolerated foods quickly cause stomach or pouch discomfort. Many bariatric patients report finding relief in gentle homemade soup sipped slowly. Consider this recipe for spinach and ginger soup if you have experienced gastric pouch discomfort from eating poorly tolerated food.
Ingredients:
2 Tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
5-6 cups young spinach leaves
4 cups vegetable stock
1 medium potato, diced
1 Tablespoon rice wine vinegar*
Salt and pepper, to taste
1 teaspoon sesame oil, optional
Directions:Heat the oil in a large 8-quart stockpot. Add the onion, garlic, and ginger and cook over low heat, stirring occasionally, for 3-4 minutes, or until vegetables are tender.
Set aside 4-6 small spinach leaves. Add the remaining leaves to the pan, stirring until the spinach is wilted. Add the stock and potatoes to the pan and bring to a boil. Reduce the heat, then cover the pan and let simmer for about 10 minutes.
Remove the pan from the heat and set aside to cool slightly. Pour the soup into a blender or food processor and process until completely smooth. Return the the soup to the stockpot and add the rice wine vinegar. Adjust the seasoning to taste with salt and pepper. Heat until just about to boil.
Finely shred the reserved spinach leaves and sprinkle some over the top. Drizzle a few drops of sesame oil into the soup. Ladle into warmed soup bowls and sprinkle the remaining shredded spinach on each, then serve the soup at once.
Serves 4, 1 cup per serving. Per serving: 38 calories, 3 grams Protein; 2 grams Fat; 2 grams Carbohydrate.
*Rice Wine Vinegar: There are Japanese as well as Chinese rice vinegars, both made from fermented rice, and both slightly milder than most Western vinegars. Chinese rice vinegar comes in three types: white (clear or pale amber), used mainly in SWEET-AND-SOUR dishes; red, a popular accompaniment for boiled or steamed crab; and black, used mainly as a table condiment. The almost colorless Japanese rice vinegar is used in a variety of Japanese preparations, including SUSHI rice and SUNOMONO (vinegared salads). Rice vinegar can be found in Asian markets and some supermarkets.
Talk to any gastric bypass, gastric banding or gastric sleeve patient and they will tell you occasional stomach discomfort is part of life after weight loss surgery. After bariatric surgery patients secrete fewer digestive enzymes which means the stomach has greater difficulty digesting food that has been inadequately chewed or is high in fat or fibrous carbohydrate. Poorly tolerated foods quickly cause stomach or pouch discomfort. Many bariatric patients report finding relief in gentle homemade soup sipped slowly. Consider this recipe for spinach and ginger soup if you have experienced gastric pouch discomfort from eating poorly tolerated food.
Spinach and Ginger Soup
Delicate, Soothing and Healing
This creamy green soup is delicately flavored with ginger and onion serves to soothe stomach discomfort and detoxify the body. The spinach is a natural immune system booster. The monounsaturated fat in the olive oil will help our bodies absorb the nutrients and minerals from the vegetables making this an ideal soup for pampering the gastric system.Ingredients:
2 Tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
5-6 cups young spinach leaves
4 cups vegetable stock
1 medium potato, diced
1 Tablespoon rice wine vinegar*
Salt and pepper, to taste
1 teaspoon sesame oil, optional
Directions:Heat the oil in a large 8-quart stockpot. Add the onion, garlic, and ginger and cook over low heat, stirring occasionally, for 3-4 minutes, or until vegetables are tender.
Set aside 4-6 small spinach leaves. Add the remaining leaves to the pan, stirring until the spinach is wilted. Add the stock and potatoes to the pan and bring to a boil. Reduce the heat, then cover the pan and let simmer for about 10 minutes.
Remove the pan from the heat and set aside to cool slightly. Pour the soup into a blender or food processor and process until completely smooth. Return the the soup to the stockpot and add the rice wine vinegar. Adjust the seasoning to taste with salt and pepper. Heat until just about to boil.
Finely shred the reserved spinach leaves and sprinkle some over the top. Drizzle a few drops of sesame oil into the soup. Ladle into warmed soup bowls and sprinkle the remaining shredded spinach on each, then serve the soup at once.
Serves 4, 1 cup per serving. Per serving: 38 calories, 3 grams Protein; 2 grams Fat; 2 grams Carbohydrate.
*Rice Wine Vinegar: There are Japanese as well as Chinese rice vinegars, both made from fermented rice, and both slightly milder than most Western vinegars. Chinese rice vinegar comes in three types: white (clear or pale amber), used mainly in SWEET-AND-SOUR dishes; red, a popular accompaniment for boiled or steamed crab; and black, used mainly as a table condiment. The almost colorless Japanese rice vinegar is used in a variety of Japanese preparations, including SUSHI rice and SUNOMONO (vinegared salads). Rice vinegar can be found in Asian markets and some supermarkets.
Wednesday, April 10, 2013
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