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10 episodes with leavening
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2 episodes with leavening
2 episodes with leavening
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THE Presentations Japan Series by Dale Carnegie Training Tokyo, Japan
In my observation, American politics continues to descend into a morass of nastiness topped up with a lot of name calling and rabid criticism of the other side. In my native country of Australia, politicians won't publicly call their opponents “stupid” or “weird”, because they know the voting public won't accept that type of behaviour. In our national Parliament during the policy debates, the language is carefully monitored by the Speaker and always kept within the bounds of propriety. As in most things, America is a different planet, especially when it comes to domestic politics and elections. What about in business when we are giving public speeches in Japan? Should we call elected officials or bureaucrats “stupid” or “useless”, as we rail and lament against their shortsighted, unwieldy, ludicrous, ridiculous policies? Can we attack our sneaky, underhanded competitors in public and complain about the evils they are doing? In general, can we do some good old-fashioned whining and complaining about whatever is aggravating us at the minute? Basically, the answer is “no”. We don't have American style comparison advertising here in Japan because it is banned. Showing your product's better virtues up against the opposition is felt to be endangering societal harmony and is against the law. The thought of a Japanese CEO publicly laying into a Minister or official, regarding some policy felt to be egregious or unfair, is unthinkable. In general, public venting is not a thing here. The fear of the consequences to the firm by the Government taking revenge as a result of the public name calling is certainly a part of it. Future applications requiring official approval may suddenly get slowed right down or rejected outright. Maybe a surprise tax audit suddenly springs up out of nowhere. Complaining publicly about your company's rival is thought to be very low-level, unrefined behaviour (品がない- hinganai) and would reflect very badly on your firm's brand and reputation. We can mention about industry wide negative events like the 2008 Lehman Shock, the 2011 triple whammy of earthquake, tsunami and triple nuclear reactor meltdown and the 2020 pandemic. Referencing the hard times resulting from these external events is acceptable, because we all probably suffered to some extent during these recent events, too. We can't labour the point though and we can't go into too much hidden detail about the impact on our businesses. If we share too much data, the thought will arise that we are unstable and maybe not long for this business world. The Phoenix is a symbol here of rising for the ashes and Japan loves a good resurrection story. We can lay out in general terms that things got very bad and talk about how the team pulled together and we made it through. Going into detail about how we did it is a good idea. Everyone loves to learn lessons at the expense of others, rather than themselves. Balancing negativity with hope and revival is the key. Even if things are not totally hunky-dory just yet, talking about what you are doing to get out of the hole you are in is of interest to the audience. In my experience, the glass tends to be half empty in Japan most of the time, so we have to make an effort to break out of that formula. Telling people things are bad garners a “so what” reaction, because that is how they see things as being normal and not news to anyone. From another angle, I don't think too many Japanese enjoy schadenfreude though, at hearing about our troubles. Telling listeners how things were bad and that now they are slowly improving is felt to be more interesting. Our efforts to revive are seen as worthy and admirable, because we are ( 頑張ってる - ganbatteru) or working hard and that is a good thing in Japan. Japan suffers earthquakes, tsunami, typhoons, flooding, landslides etc., on a regular basis, so every year there is some area wiped out. On television, we see scenes of people trying to rebuild their businesses and lives and their efforts are respected. “But for them, there go I”, being the prevailing thought. We don't have to be Pollyanna in our talks, expounding how wonderful and successful we are. That approach is not well regarded either, because it sounds elf-serving and boastful. Leavening the good with the bad is a better balance and better accepted when giving speeches in Japan.
Oliver Hartner - environmental activist, writer, and veteran - preaches from his soul, telling personal stories of growing up in the prejudices of the deep South, even in the church, but how that same church and the Eucharist gradually transformed him. He explains his understanding of Jesus's teaching about his body and blood, emphasizing the sacrament's importance in recognizing God's presence in all creation, combating evil, and awakening love within us. Ultimately, Oliver bids us to see God's presence everywhere and rely on the Eucharist as spiritual nourishment in our battles against the evils we face.
6/23/24 – Sunday Morning Service. A continuation of our study through the gospel according to Mark.
By Mario Seiglie in Orange County, CA - April 27, 2024 - The history of the God's people and the rise of unbelievers is delivered in a timeline from the beginning of mankind. And from the beginning, those who did not keep God's Commandments, or did not "walk" with God, became separate sects away from righteous living. Sects have continuously risen up even to this present time. Find out who were the keepers of God's Commandments and who became sects.
Are you adding bacteria to the Gospel? Today, we want to extend a special thank you to Chuck Peter from Roseville, MN. Your support of our ministry is invaluable, and we truly appreciate it. We couldn't do this without you! A little leaven leavens the whole lump. — Galatians 5:9 How Leaven Works Here is your science lesson for the day. Leavening causes dough to rise by introducing microorganisms into it. Yeast is the most common form of bacteria. When this is added to a dough, it begins to feed on the sugars. As the yeast feeds on them, it produces carbon dioxide gas. The carbon dioxide gas forms bubbles within the dough, causing it to expand and rise. One of the byproducts of this reaction is alcohol fermentation, which gives bread its taste. How Legalism Works Paul is making a parallel. Like leaven in a dough, legalism works the same way. Legalism is like bacteria. It is a small additive that spreads fast from one believer to the next. Therefore, a tiny thought of legalism inserted into the Gospel story affects the whole story. We may think that adding this in is good, but it's not. It changes the composition of the story, thus changing the whole story. Don't Improve The Gospel With Bacteria Here's the point. You don't need to improve God's story. It belongs to him. He is the one who told it. Tell it like it is, and stop adding bacteria to it. When you add anything to it, you puff yourself up and distract others from the one who saves. Besides, you can't save anyone anyway. Only Jesus saves, so let's point them all to him. #GospelIntegrity #LegalismWarning #PureGospel #SpiritualContamination #JesusSaves ASK THIS: How can we actively guard against adding our own "leaven" of legalism or personal agendas to the Gospel message in our conversations and teachings? How can we ensure that our presentation of the Gospel remains faithful and true to its original message without being diluted or contaminated by human ideas or traditions? DO THIS: Don't contaminate the gospel with your bacteria. PRAY THIS: Lord, help me to recognize and resist the temptation to add anything to your perfect Gospel, knowing that your message stands alone in its power to save. Keep my heart focused on pointing others to you, the only true Savior. Amen. PLAY THIS: The Gospel.
GUEST: ANDREW DeBARTOLO, Director of Operations, Liberty Coalition CanadaTo borrow a popular term today, the United States is in “transition”. Whereas the nation once “identified” as a broadly Christian nation (the Declaration of Independence refers multiple times to the Christian God), a real transition (in contrast to the imagined transitions and marriages of the transvestite/homosexual movement) has and is taking place to a present-day post-Christian, neo-pagan nation, where Satanic statues are displayed in state capitol buildings and a reworked Marxist-based, anti-Christian religion of woke-ism has captured many minds and all institutions.How and why has this happened in a nation so known for and influenced by Christianity? Is it…Infiltration of nefarious forces (e.g. globalists and Marxists)?Leavening principle of sin over time?Compromising churches exerting less influence?Christians unengaged from culture and politics?Judgment of God “giving over” the nation to unrestrained sinfulness (Rom. 1)?Whatever the reasons—and no doubt there are more—here we are in our present state of depravity and foolishness (i.e. thinking and living as if there is no God).So what should Christians do now? Broadly speaking, there are three general responses:FAITHFULNESS: A primary focus on personal sanctification, family discipleship, and the local church, along with some civil engagement such as voting, running for public office, and supporting organizations that advocate for Christian-based policies. Example: G3 Ministries, John MacArthurACTIVISM: a more muscular posture that aims for spiritual and cultural change, including local church advocacy in politics and issues, on-the-street confrontation of sin, and a willingness to unite across theological divides to accomplish political objectives. Example: Turning Point USA, Charlie Kirk.DOMINION: the belief that Christ reigns over all and thus a mandate that institutions and society be reclaimed, possibly by force if necessary, to reflect overtly Christian laws and magistrates. Example: full-throated Christian Nationalists, some in New Apostolic ReformationWhich response most honors God and the example His Son and His disciples set? Join us this weekend on The Christian Worldview as Andrew DeBartolo, Director of Operations for Liberty Coalition Canada, describes what is occurring in his country and ours and what he believes Christians should do.
Explore a reevaluation of the traditional understanding of leavening within ancient Hebrew contexts. This study delves into the complexity of the term "leavening," challenging previous assumptions by analyzing Hebrew scriptures and the nuances of fermentation processes. How does redefining leavening impact interpretations of ancient practices and modern beliefs?
I note with no surprise whatsoever the news out of England, which is that the Church of England has decided to bless homosexual partnerships. This came after a compromise was struck last February following five years of debate about the church's position on homosexuality and the inevitable apology offered for the church's failure to welcome homosexuals.
I note with no surprise whatsoever the news out of England, which is that the Church of England has decided to bless homosexual partnerships. This came after a compromise was struck last February following five years of debate about the church's position on homosexuality and the inevitable apology offered for the church's failure to welcome homosexuals.
Very informative message from the KJV Bible-
20 Booklets by W. J. Hocking I have them all in a playlist by that title. Christ the Propitiatory The Church at Prayer The Salvation of God Christian Marriage Our Living Lord Conversion to God The Rapture of the Church and the Appearing of the Lord Salvation Possessed and Known Leaven Leavening the Lump A Conversation on Dress The Old Bondage and the New Service The Heavenly Mind on Earth The Cry of the Suffering Christ The Path of the Just in a Day of Apostasy The Seventy Weeks of Daniel Counsel for the Last Days Robes for Worship and Light to Shine The Institution and Observance of the Lord's Supper Golden Apples in Silver Dishes Speaking with Tongues
By Robert Dick in Portland, OR - April 12, 2023 - What is the oldest, most powerful spiritual leaven? Scripture shows plainly that one spiritual sin has existed from the fall of Lucifer and has been dominant throughout history. It does thankfully have an antidote which this sermon will explore at length.
Those familiar with leavening would probably say that leavening is something that puffs up a cereal grain like yeast does in the bread making process. But what does leavening symbolize in the Bible and why is it important to remove it from our life?
What can we learn through the observance of the Feast of Unleavened Bread? Learn about the spiritual aspects of leaven, and why it is important to get it out of our lives.
How can I determine what is, and what is not, kosher for the Passover season?
Welcome to the second season premiere of Ask Jack, featuring the prodigious culinary talents of professional chef, writer, and OMSer Jack McNulty answering food and cooking questions from our community that inform their healthy OMS lifestyle. Check out the show notes below that dig deeper into this episode's topic. You can submit your questions for Jack anytime by emailing them to podcast@overcomingms.org. Introduction The Living Well with MS family of podcasts is happy to welcome back Ask Jack for its second season! This episode's topic: Replacing Eggs and Chocolate. Jack has meticulously curated several questions around this topic, and its one even non-chefs can relate to. I mean, eggs and chocolate are the building blocks of so many yummy foods and recipes. But we know from our research that they're not particularly good for people with MS. So, let's find out about healthy alternatives that can stand in without standing out. Questions Jack, do you have any tips on making a Tofu Scramble? I've heard they are simple to make but I've never made one. How do you replace eggs in cake recipes? Is there a single and simple substitution one can use? On a related note, one of our listeners wanted to know how much egg white is needed to replace a whole egg. Any thoughts, Jack? Courtney from Portland, Oregon, wanted to know if there is a healthy substitute for egg replacers like Just Egg, which is the closest thing she's found to scrambled eggs. However, she's concerned about some problematic ingredients in it, like a whole bunch of canola oil, and the high temperatures required to cook it. Any ideas, Jack? Is it possible to make an OMS-friendly custard? I would really love to know how to make a quiche and custard dessert for my family. Can you explain how to use aquafaba? I have a lot of chocolate cravings and I'm looking for OMS-friendly ways to satisfy them. Do you have any recommendations? Can I replace chocolate in a recipe with cacao/cocoa? How? On a related note, is there a difference, seemingly apart from the price, between cocoa powder and cacao powder? Can both be used for baking? Are there any interesting chocolate substitutions on the market I can use to make desserts? And here's a question from Fran in New Zealand: can we use cacao nibs? Finally, Jack, our whole community is excited about the imminent launch of the latest OMS book, ‘The Overcoming Multiple Sclerosis Handbook'. In fact, our next Living Well with MS episode is dedicated to it, and features two of the book's co-editors, Professor George Jelinek and Associate Professor Sandra Neate. But the OMS Handbook has numerous contributing editors, yourself among them. What can you tell us about the project and your role in it? About Jack McNulty: Jack McNulty has been involved in food and cooking most of his life. He's walked many paths during his culinary journey, including transforming himself from an interested amateur ‘foodie' to a professional chef with classical training. He has worked for talented and knowledgeable chefs in high-end restaurants in Switzerland, Italy, and France. Jack has operated his own catering business and cooking school, while also finding time to write about cooking. He is currently operating his own subscription-based website providing instruction and recipes supporting a vegan lifestyle. Jack has followed the OMS lifestyle since 2009. He has actively worked on providing recipes and information to the OMS website, was the contributing editor to the OMS Cookbook, and authored the Eat Well chapter in the Overcoming Multiple Sclerosis Handbook. Jack's Links: Visit Jack's website com for mouth-watering OMS-compliant vegan recipes, ingredient information, and to learn useful vegan cooking techniques. Be sure to check out Jack's weekly international newsletter – VeganWeekly – written with the aim to inspire people to cook healthy plant-based food. Jack's social media links are all here: https://linktr.ee/jackmcn. Coming up on our next episode: On March 23, meet Dom Thorpe and explore his exercise tips for all abilities. Dom has been helping people with MS to improve their lives through health and fitness coaching since 2008, and he's the creator of The MS Warrior Program, which has been completed by over 1,000 people with MS since its launch in 2018. So tune in on March 23 and get moving with Dom! Don't miss out: Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. For your convenience, a full episode transcript is also available on all platforms within 48 hours of each episode's premiere. If you like our program, don't be shy and leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions for future guests and episode topics by emailing podcast@overcomingms.org. S4E48b Transcript Ask Jack #6 Geoff Allix (Intro): (2s): Hi, I'm Geoff Allix, host of Living Well with MS family of podcasts from Overcoming MS. Jack McNulty (Intro): (8s): Hey everyone, Jack McNulty here. Welcome to another new and exciting season of Ask Jack, a special Living Well with MS podcast Series. I'm excited and honored to answer food and cooking related questions from you, the Overcoming MS community. Geoff Allix (Intro): (23s): To submit a question for future episodes of Ask Jack, please email us at podcast@overcomingms.org. That's podcast@overcomingms.org. Please check out this episode show notes at www.overcomingms.org/podcast and dig into additional information and links on what we'll cover. And now let's rev up our culinary curiosity and Ask Jack. Geoff Allix (46s): The Living Well with MS podcast family is happy to welcome back Ask Jack for its second season. This episode's topic is replacing eggs and chocolate. Jack has meticulously curated several questions around this topic and it's one even non-chefs can relate to. I mean, eggs and chocolate are the building blocks for so many yummy foods and recipes. But we know from our research, they're not particularly good for people with MS. So, let's find out about healthy alternatives that can stand in without standing out. So welcome back Jack and happy 2022. How's the year started for you? Jack McNulty (1m 23s): Great so far, Geoff. It's just fantastic to be back for another year, doing the Ask Jack podcast with you. There's a lot happening in the world of plant-based food and cooking. And as a chef, it's just incredibly exciting. It's a good time to be involved in that aspect of the world. And looking forward to another year. Geoff Allix (1m 44s): We have had some changes over the last couple of years with the pandemic. It's become normalized. You know, I live in quite small town, but we still have a choice of restaurants that are plant based. And that certainly wouldn't have been the case five years ago. Jack McNulty (2m 3s): Yeah, most definitely. I feel exactly the same way living in Switzerland, where it previously was very difficult to find anything remotely close to plant based. And now there's quite a few choices available. So, that's a good thing. Geoff Allix (2m 22s): You are in the home of chocolate. Jack McNulty (2m 26s): Chocolate, and cheese, and eggs. And yeah. Everything non-OMS. Geoff Allix (2m 32s): So, to go through the questions then. Starting with eggs. Do you have any tips on making a tofu scramble? And the question is I've heard that they are simple to make, but I've never made one. But I'd love to hear your tips on making tofu scramble. Jack McNulty (2m 55s): Yeah, well, I definitely have some tips. Like you, I make them fairly regularly myself. It's quite versatile, so you can do a number of different things with it. What I like to do, for the first thing I do is and I think it's really important for successful tofu scramble is beginning with the selecting the right kind of tofu, so that, you know, they can go from really firm tofu to the so called silken tofu. Very soft, almost custardy like. The one that works the best for tofu scramble, there's something in between. Something on the softer side, not a silken tofu but soft, where you can easily crumble it with your fingers. Jack McNulty (3m 38s): And so, that's exactly how I started. I just get the tofu out of the package, drain it from all this liquid, crumble it into a bowl, and then I add in the other flavor ingredients right into a bowl and just sort of mix it all together with my fingers. So, what I use is, I tend to use a tablespoon of Dijon style mustard, I use a little bit of Turmeric. I'm careful with not using too much because I don't want the flavor there, but I want the color. It kind of adds to the whole impression of what you're trying to do. I add a little bit of ground cumin as well but just a little tiny bit. Jack McNulty (4m 18s): I think it gives a nice background flavor and a good squeeze of lemon juice along with the seasoning, kala namak, a black salt. And a lot of people might be familiar with it already. But it has a sort of sulfur like flavor associated with it. Kind of reminds you of eggs certainly when you smell it, it does, and it works well within a tofu scramble. So, I get out my pan. I use a stainless-steel pan, but you can do this with nonstick as well, and make sure the pan is hot, not scorching hot. There's nothing in the pan, but just over medium heat. Jack McNulty (5m 1s): Get it nice and hot. I add a bit of water, say a quarter cup of water, to the pan, it should immediately sizzle up. And then I add all the contents that were in the bowl with the tofu into the pan. And I just begin, I use a silicone sort of spatula, and I just sort of smash everything together as the water mixes in with the tofu. And I cook it over medium heat for about three to five minutes. Now, sometimes I add additional water as I go along. I don't want it dry. I want it a little bit more on the moist side. And that sort of starts to begin to break down and take on a look very much like scrambled eggs at that point. Jack McNulty (5m 47s): I just remove it from the heat after that period of time. Now, you can add additional flavoring at this point. Nutritional yeast is something I usually go with and gives it a little bit of a cheesy flavor. But also, you could whip some spinach into it, have cherry tomatoes in there, maybe some sliced spring onions, things like this. You can just sort of let your imagination run free and create sort of a nice little dish. It looks very similar to scrambled eggs. Geoff Allix (6m 20s): Yeah, I know very similar. I think the key for me was the kala namak, which wasn't the easiest thing to find. I did find it from a very large online retailer taking over the world. So, it is available if you search for it. And you know you've got the right stuff because it does smell of eggs. Jack McNulty (6m 40s): Yeah. Geoff Allix (6m 38s): And I, yeah, once -- and you're right. The turmeric, if you overdo it, it takes a turmeric flavor but actually you know scrambled eggs doesn't taste like turmeric it is just that yellow color. Jack McNulty (6m 47s): Yeah. Geoff Allix (6m 47s): And then really that's just a base and then you can think, “Okay, I'll add some mushrooms, or add some herbs as you would with any scrambled eggs.” One thing I would say actually is that friend like the scramble. They're not people with MS. But they don't really like scrambled eggs. And so, they do it without kala namak. And they like it, but you don't have to. We're trying to make it as similar as possible to scrambled eggs. Jack McNulty (7m 11s): Yeah, yeah. Geoff Allix (7m 12s): But actually, you could make it for months and some people think it's better than scrambled eggs because they're not really keen on the eggy flavor. And so, you don't need to. So, okay. Kala namak is a salt so you can use normal regular salt and then use different flavors, and actually make something that you may prefer. And I think once you've got that base and you can start messing about with say, "Okay, what about a bit more kala namak, bit less, or adding herbs? Or you know…” Jack McNulty (7m 45s): Yeah. Adding curry for instance. Geoff Allix (7m 50s): Yeah. Jack McNulty (7m 50s): You know, there's a lot of different ways you can take it at this point. You can make it a little bit more Mexican, and then you have some breakfast tacos or breakfast burritos, things like that that would work really fine. I think the common mistake that most people make is they choose the tofu that's too hard. They don't use enough moisture as they're cooking the tofu until it gets a little bit rubbery if you don't use enough moisture and really break it down with the moisture and go a little bit too light on the seasoning. Tofu is like a sponge. It will take on a lot of flavor. And I think, you know, you shouldn't be afraid to season it well. Geoff Allix (8m 34s): Okay, and I think, yeah, with a bit of toasted sourdough. Perfect. Perfect. Jack McNulty (8m 43s): Exactly. Geoff Allix (8m 44s): And then you can go all sorts of ways with it as well. Like there's recipes for making fake bacon, liquid smoke, and things like slices of aubergine. Jack McNulty (8m 58s): Yeah. Geoff Allix (8m 58s): And you can make a quick breakfast with tomatoes, mushrooms, tofu, sourdough. You know you can make it really healthy. And because a traditional English Breakfast is pretty much one of the unhealthiest meals you can probably eat once you get to the blood pudding, Jack McNulty (9m 18s): Geoff Allix (9m 20s): The sausages, fried bacon, fried eggs. Jack McNulty (9m 25s): Yeah, that's right. Geoff Allix (9m 25s): But you can make it really healthy, nutritious. Jack McNulty (9m 31s): You can also have them you know, as a light lunch. Tofu scramble as a light lunch, even an early light dinner in the summer works fine. So, you know, you can experiment quite a lot with that technique and deliver some really powerfully flavorful food. Geoff Allix (9m 53s): It kala namak. Is it K-A-L-A-N-A-M-A-K? Is that right? Jack McNulty (9m 55s): That's correct. Geoff Allix (9m 56s): Yeah, that's the thing to look for. You search for that. I'd say that's the key ingredient that tips it into something that tastes like egg. Jack McNulty (10m 7s): Yeah, I'll make sure I throw a link on the show notes for that so people can just access it from the show notes and on the website. Geoff Allix (10m 21s): Okay. And so, talking about eggs, how would you replace eggs in a cake recipe? Is there a simple direct substitution you can use for eggs and cakes? Jack McNulty (10m 32s): Um, well, that's an interesting question. I think, let me just start with why I can't think of another ingredient with so many culinary uses as an egg, which is why there really is no single substitution in recipes for eggs. And I think a successful replacement for an egg whether it's in baking or any other kind of cooking, it requires a basic understanding of what role is that egg playing in the recipe? So, before answering that question, let's just review quickly what an egg does in terms of a recipe. Jack McNulty (11m 15s): So, an egg will provide structure. So, the protein once heat is applied will start to coagulate. And it works very similar to gluten in that sense, so it gives anything a little bit of structure. And that's what you're looking for, which is a certain chewiness as well as providing structure, especially in high ratio, baked goods, ones that have a lot of sugar or fat, which tend to make the gluten very weak. An egg will strengthen that and bring it back into a little bit more of a structure and give it a little bit more bite. So, that's one thing an egg will do. Second thing is it actually works as a shortening as well, especially if you're just using the egg yolk, which is where all the fat is in an egg. Jack McNulty (12m 5s): And that egg yolk, the fat in the egg yolk will shorten the gluten strands and make whatever you're baking a little bit softer or have a sort of a texture similar to a sponge cake and going in that sort of direction. Eggs also emulsify and bind fats and liquids together. So, think in terms of making some kind of custard or something like this. This is where an egg is very useful in certain types of cooking. Leavening, giving a baked good rise. So that's usually done through the egg white, but just a whipped egg will do the same sort of thing. Jack McNulty (12m 47s): And it is basically just incorporating bubbles into the mix that expand when it's heated until you get that nice little rise. Eggs also provide moisture. Most of an egg is just water. I think it's around 65 to 70% of the whole egg is just water. And so, it's going to add a lot of moisture within a cake or other baked goods. Of course, flavor. We talked a little bit about that sulfur like flavor from the kala namak. That comes from cooked egg whites, whereas cooked egg yolks are going to give a sort of richness and that sort of smooth texture on the tongue. Jack McNulty (13m 27s): It doesn't add a lot of flavor on the egg yolk part, but just more of a texture sort of thing. And then color and glazing. So, eggs are often used to give that sort of shiny look to any sort of bread or baked good, like a pie dough or something of that sense. So back to the original question about replacing eggs and a cake recipe. And I'm afraid the answer is ultimately, you know, what do you want the cake to be once it's baked? So, I'll give the Swiss answer, it depends. Jack McNulty (14m 12s): It's not as simple as adding a fruit puree to replace the eggs, or using a flax egg, or using baking soda with an acidified nondairy milk or something of this nature. Each of these kinds of solutions contribute something different. So, it's moisture binding leavening. And so, I think ultimately, the answer is it's combining several techniques to achieve whatever it is you're trying to achieve or recreate in a recipe. And that may involve some experimentation, playing around with different formulas. But it's also fun. It's a great way to learn about ingredients, and how they work in a recipe. Jack McNulty (14m 57s): So, I sort of encourage that. The key is understanding what the basic choices for each role are, which I'll include in the show notes so people can refer to that. Geoff Allix (15m 6s): So on the OMS diet, egg whites are approved, aren't they? You can use egg whites? Jack McNulty (15m 11s): That's right. Geoff Allix (15m 12s): And the egg white sounds like it does quite a lot of the action. And the roles of an egg are a distinct thing. So, there's the egg white and the egg yolk. Jack McNulty (15m 24s): That's right. Geoff Allix (15m 25s): We're using the egg white. It can actually do a lot of that binding, but it's not going to do the shortening side of it. Jack McNulty (15m 34s): That's right. There's no fat in an egg white. And that's why it's ultimately allowed on the OMS diet. There's some conflicting evidence out there in terms of, are there other things in the egg white, that might be harmful. But I think ultimately, the use of egg whites, depending on your view as to whether you want to use animal products at all. But ultimately, you know, using egg whites is fine in small amounts. Geoff Allix (16m 11s): And so, the egg, is there something that would replace the egg yolk action, specifically? Jack McNulty (16m 18s): Again, that would probably get a little bit more toward, what do you want to try to achieve? So, if we look at the structure of an egg yolk, basically, you're going to be looking at about 70% of it is water. So, I think, it's around, if I get my numbers correct, is around 12% is fat in an egg yolk. And so, a good amount of that is saturated fat as well. And then there are other things within the egg yolk to play an important role. So, it has lecithin in the egg yolk itself, which is an emulsifier. Jack McNulty (17m 8s): And it also has minerals and salts and things like that in smaller percentages. So, it emulsifies, and it adds fat. It does two things. So, it's going to bind liquids and fats together, as well as create a texture, especially if it's mixed with some kind of wheat flour, that's going to be very soft and spongy like. Geoff Allix (17m 28s): Okay, so if we are, in some situations going to use egg white, and we have an egg in the recipe. And we say, “Okay, well, we know that the egg white is doing the heavy lifting of what's required here.” So, how much egg white would you use to replace an egg? Would you just say, “Oh, well, that one egg white is all I need? Or would you double it or…?” Jack McNulty (17m 60s): Yeah, it's not quite that easy. I think, if you go and look at especially a lot of food science books or cooking books and things like that, where this topic comes up, the consensus isn't around how many egg whites will replace one whole egg. So, if you wanted to do that substitution in a recipe, that's basically what you're looking at. However, you have to take into consideration a couple other factors. First of all, if you're just using just the egg white, you're not going to have the fat within the recipe. So, the ultimate texture of, let's say you're making a cake, and you're using just the egg white, it's going to be firmer than something that has the whole egg in it which will be softer. Jack McNulty (18m 45s): So, it would be the difference between say, an angel food cake, if you're familiar with that, which is just egg white flour and sugar. It's relatively firm in its texture, quite light but firm versus something like a sponge cake, where it's going to be crumbly, and a little bit softer. And that's going to be using a whole egg in it. So that's the basic difference that's going to come up. So, if you wanted to recreate that sponge like texture, go ahead and use your two egg whites to one egg formula, but add about a teaspoon of fat, your choice, into the formula as well, per egg that you're replacing. Jack McNulty (19m 34s): So, if you're using two egg whites to replace one egg, you're only going to need one teaspoon of either oil, or something like a cashew butter, or something like this. It's going to provide that fat that's going to help with creating that soft texture. Geoff Allix (19m 48s): Okay, so it doesn't… so it's, the fact you're not using saturated fat won't cause a problem. But we do need to get some fats in there? Jack McNulty (19m 54s): Exactly. Of course, you can choose to just eliminate the fat altogether, that's fine. Geoff Allix (19m 57s): But that changes sort of... Jack McNulty (19m 58s): But for those that want to do that, you can do that. But just understand the texture is going to be fundamentally a little bit different. Geoff Allix (20m 8s): Okay, we had a question about egg replacer. So, Courtney from Portland, Oregon, wants to know if there's a healthy substitute for eggs such as Just Egg, which is the closest thing she's found to scrambled eggs, not having tried tofu scramble. But she's concerned about some of the ingredients in it. So, there's a lot of canola oil. And it's supposed to be cooked with a high temperature. So, any ideas or is there any egg replacement or egg substitutes that are out there that would work effectively? Jack McNulty (20m 42s): Yeah, I saw that question as it came across. I'm not familiar with Just Egg. Just briefly familiar with some of them that are out there. Hasn't really come to my part of the world yet. But I'm sure it's going to invade the supermarket shelves at some point very soon, or something very similar. So, I had a look. I went into their website and had a quick little peek. So, it's mung bean based instead of soybean. It's made from mung beans. And it's sort of what you would expect from a food company on their website. Which means they do whatever possible to sort of hide the ingredients from you. Jack McNulty (21m 28s): You have to dig quite a bit. There's a lot of fluff and marketing terminology on there, and a lot of claims on their website. So, all of those things are reason enough for me to be on my guard. And it's probably a good idea to then try and figure out what the ingredients are. So, I did find them eventually. And basically, it's a lot of stuff that is hard to pronounce. And I'm not sure exactly what they all are. But you can tell they've been sort of carefully constructed. Jack McNulty (22m 8s): So, it's water mung bean protein isolate, which means that's a pretty processed version of the mung bean. It does have, they say, expeller pressed canola oil. So that's a nice way of saying that it's not necessarily a healthy canola oil. So, it's going to be something not good in that sense. And then a bunch of other flavoring, and lecithin, and salt, and sugars, and on and on it goes. So it's probably much better to refer to the beginning of our conversation and make your scrambled eggs with something like tofu and a few ingredients that you have a good control over. Jack McNulty (22m 49s): I think the lesson here is a simple reminder that reading labels is absolutely necessary to avoid all the marketing hype, you know. And ultimately, a good reminder that we're 100% responsible for whatever we put in our body. Geoff Allix (23m 6s): And tofu scramble is really not hard to make. Jack McNulty (23m 10s): No. Geoff Allix (23m 10s): That synthesis is easy. Jack McNulty (23m 12s): Yeah, yeah. Geoff Allix (23m 13s): Unless you get tofu that's too firm, as you mentioned, because that's really difficult to crumble. What if you got the right sort of tofu and you've sourced your kala namak from somewhere, then it's easy. Jack McNulty (23m 21s): Exactly. Geoff Allix (23m 21s): And there's a couple of other things that came up. So, one was custard. So, can you make an OMS friendly custard? Because that is… is very much egg and milk, in my opinion. I haven't had custard since following OMS. And I think that's, is that a global term? I mean, I think it's Jack McNulty (23m 43s): Oh, I was just going to say. I think first thing we need to do is define the term. Geoff Allix (23m 49s): Yeah. Okay. So in the UK custard would be a sweet thing you that would have as effectively a sweet sauce on a Jack McNulty (23m 60s): No. And I think it has more to do with the actual texture. So, on one side of the world, you're going to define custard as something that's fat, something like a crème brûlée or a flan, or even within a quiche. Something like this where basically it's an egg and milk mixture that's been set. It's been cooked in the oven, and it comes to a firm or semi firm consistency. Custard in another part of the world, probably where they drive on an opposite of the world, it is going to mean more of a sauce that you're going to have with a dessert or cake. Geoff Allix (24m 32s): Yeah, we have a custard tart, which would be what you were saying. Jack McNulty (24m 39s): Exactly. Geoff Allix (24m 39s): Is it pastel de nata or is that the right term? In Lisbon, they have, like a really famous custard tart. Jack McNulty (24m 46s): I don't know. I've never been to Lisbon. But as it turns out, I'm going there in a couple of weeks. So, I'll get back to you on that. Geoff Allix (24m 53s): Yeah, a separate subject, then you must get to Lisbon. It's amazing place. But you won't be able to have the pastel de nata which is very fantastic. Jack McNulty (25m 1s): Yeah, exactly. Geoff Allix (25m 2s): And so, yes. So, let's say, I mean, they're essentially the same thing though that the ingredients are really the same, so. Jack McNulty (25m 10s): Yeah, kinda. It just depends on the amount of liquid that they use, and then how the heat is applied to it. So, let's talk about two of them. So, in the OMS world, you can recreate both. And so starting with the sauce first, more sauce-based, and that's going to be something like a crème anglaise. Geoff Allix (25m 32s): Mm-hmm. Jack McNulty (25m 33s): Which I think is the official sort of culinary term for that. Um, now that's mostly going to be, in the plant-based world that's mostly going to be made with cashew nuts. That's what you see the most. And so, it's really simple to do. It doesn't involve any cooking whatsoever. It just involves a high-speed blender, which is very useful, especially for the OMS lifestyle. So, you're just taking soaked cashew nuts, and you're putting them in the blender with a liquid. So, it can be water, it can be some kind of nondairy milk, it can be soya yogurt, or something like that. But that's basically it along with some flavoring. So, I always flavor with a little bit of vanilla, and then some kind of sweetener, if you wish, if it wants to be a sweet sauce in the end. Jack McNulty (26m 18s): You can use anything from sugar to some kind of syrup like maple syrup, or agave syrup, or something of this nature. And basically, it's just a matter of blending it all up. And you adjust the consistency with the amount of liquid that you're putting into the blender. It should go around nice and smooth. In the end, it should be anywhere from a really thick kind of cream to something a little bit runnier that you might want to have on the dessert plate. So, it's fantastic with cakes, pies. I like having it with strudel coming from this part of the world. It's a really amazing way to do it. Jack McNulty (26m 58s): A set custard, on the other hand is a little bit of a different ballgame. And so that's going to be depending on what you want to actually set, and how you want to do it, and what other ingredients are in there. And so, it's a little bit like the cake discussion that we had earlier, you kind of have to play around a little bit with the various proportions or ingredients that you're doing. So, my favorite, I use a combination. I like using a soft silken tofu at this point. Now, this is the kind that's very soft, the tofu. Jack McNulty (27m 39s): That's going to add quite a lot of protein to the mix. And with that, I'm going to sometimes use a flour, or some starch base. Now, I use a lot commercially available egg replacers. But I'm pretty careful about those and I read the ingredients. Most egg replacers on the market, commercially available powdered egg replacers are basically going to be a mixture of starches. And that's really all they are. And sometimes they have a little bit of baking powder in them. Sometimes they have a little bit of turmeric in it to give it a little bit of color. And basically, you're just taking that starch and you're mixing it with a liquid, letting it sit for about five minutes, and then mixing it together with the silken tofu. Jack McNulty (28m 24s): And that kind of gets you really close to a blended egg. And what's interesting is when you put that into an oven and combine it with other ingredients, it's going to set up like a custard. So, I have different ratios depending on what I'm doing. So, making something like a quiche. I'm going to use quite a bit more silken tofu. So, I use about 12 ounces or around 350 grams. I use a tablespoon of egg replacer. I do use a little bit of flour in that mix, and I add some starch along with some soya milk just to balance the consistency of it. Jack McNulty (29m 6s): And that's it. And I mix it with my vegetables and whatnot, put it in the pie shell and bake it in the oven. If I'm doing something that's going to have a starchier ingredient consistency, something like a Spanish tortilla. For those that aren't familiar with that, that's basically just potatoes that have been set with some kind of custard. And so, in this particular case, I'm using less of the silken tofu, a little bit more of starch. And I'm just using corn starch in this case, and a little bit of soy milk. And of course, I flavor it also, a little bit with the kala namak, like we've discussed earlier. Jack McNulty (29m 48s): And that binds together with the starchiness and the proteins within the potatoes to create a really nice tight consistency that's very, very similar to a tortilla that's made with a normal egg. I'll be sure to include a link where you can get free access to a recipe on that in the show notes. Geoff Allix (30m 9s): Are you using something? Jack McNulty (30m 10s): On the dessert side, just real quick. On the dessert side, if you're using something you mentioned, like a rhubarb custard earlier, that provides, or like creates a different sort of problem because rhubarb is highly acidic. And acids tend to be a problem with starch when you're setting them. And this is why you don't want to use something like a corn starch, or a wheat starch or something of this nature. Tapioca starch in this particular case works the best in an acidic environment. And so, I'm combining the tapioca starch with the silken tofu. Jack McNulty (30m 52s): And that sets really nice. And I do that exact same method in creating something like a lemon curd. So, it's possible to create all of these various delicious desserts, custard base using various techniques. Geoff Allix (31m 3s): And on a slightly different note, could you tell us a bit about aquafaba? So, what it is? And how you would use it? Jack McNulty (31m 12s): Sure. aquafaba, for those that don't know, it's basically just a leftover liquid from mostly cooking chickpeas. So, you can do it with other beans, but it's mostly used with chickpeas. So, there's two ways to get it. Either cook your own chickpeas and save the liquid and reduce it down to the right consistency is a little bit more complicated. Or you just simply get a can of chickpeas from your supermarket. Make sure it's not heavily salted, and basically just drain it but use that liquid and that should be fine. Beginners, if you're not familiar with using aquafaba, that's the place to start. Jack McNulty (31m 55s): Just go get a can of chickpeas and go from there. So aquafaba is used in a lot of ways. You can use it basically as a liquid because the protein structure is very similar to egg white. It will also work as a binder when you're using it in a recipe. And so, you can make things sort of like a vegan mayonnaise. So, it's going to bind and emulsify similar to egg whites in combining the oil that you're going to use as well as the aquafaba and create that sort of familiar egg, or egg-based vegan mayonnaise. Jack McNulty (32m 36s): So, you can also whip it into peaks, soft peaks, basically. And once you do that, then you can fold it into batter to make a lighter type of batter such as pancakes or even in cakes. I've done it also in cakes, and that sort of thing. Once you whip it in, it will collapse a little bit, that's natural with aquafaba. But it does add a lot more air to whatever you're particularly baking or cooking. Or you can whip it into a stiff peak and actually make merengues from it. Have you ever tried that, Geoff? Geoff Allix (33m 6s): With aquafaba? No. Jack McNulty (33m 7s): Yeah. It's really fascinating. The merengues are almost identical to an egg white based merengue. And as it turns out, they keep quite long. Geoff Allix (33m 15s): I mean, I still use egg whites. So, I would tend to agree, you know. Jack McNulty (33m 18s): Yeah. Geoff Allix (33m 19s): Yeah, I'm become a bit of an expert separating eggs out using – Jack McNulty (33m 21s): Yeah. What do you do, just out of curiosity? What do you do with Geoff Allix (33m 30s): I use two halves of the shell. It comes with its own tool to do it. So, I just cracked the egg and then transfer backwards and forwards from the two halves of the shell. Each time you transfer a bit more egg white, drops down, and you keep the egg yolk, and then ultimately just throw away the egg yolk and the shell. Jack McNulty (33m 47s): Yeah. Geoff Allix (33m 48s): And leave. And then occasionally, you make a mistake, and you cut the egg yolk when you're doing that and have to start again. Jack McNulty (33m 58s): Yeah. Geoff Allix (33m 59s): Very straightforward. Jack McNulty (33m 60s): The thing with egg and aquafaba. The common mistake that people make is they try to whip up either by hand or they don't whip it long enough. So, it takes a little longer to whip it up as opposed to an egg white. And you want to start the aquafaba without anything else. So typically, with egg white, you know a little bit of salt kind of helps strengthen an egg white and when you're whipping it up, and sometimes cream of tartar is an ingredient that goes in and just gives a little bit of acid that sort of helps create a strong sort of meringue with egg whites. Jack McNulty (34m 49s): You don't want to do that with aquafaba. You can add those ingredients after it's formed a sort of soft or medium soft peak. And otherwise at the beginning, you're just going to be fruitlessly, whipping, and whipping going, “What is this about all this aquafaba?” But interestingly, it doesn't have any real bean flavor when you cook it which is really fascinating. Geoff Allix (35m 18s): So on to chocolate. So, a lot of people have chocolate cravings and looking for OMS friendly ways to satisfy their chocolate craving. So, I mean the chocolate is sort of many things. There's not a problem with the actual cacao part of the chocolate. It's the fats, isn't it, like in the cocoa solids that is the issue. Jack McNulty (35m 38s): Yeah. Geoff Allix (35m 39s): So, do you have any recommendations to satisfy a chocolate craving and following the OMS diet? Jack McNulty (35m 48s): Sure, yeah, cravings are, you know, that's a difficult junction in anybody going through a lifestyle change. Cravings for cheese or chocolate or any other kind of snack, it's not easy to eliminate. Those are really just about changing your behavior, because they usually involve some kind of trigger. So, with chocolate, it's often a reward of some kind. Maybe you've gone through a lot of stress, and you're rewarding yourself that day for saying, “Oh, I made it through the day. I'm going to have a bite of chocolate or something like that.” It's comforting. But it's also potentially quite harmful to do that. Jack McNulty (36m 27s): So, with chocolate, cacao powder or cocoa powder, however you want to go with the term there, is the most obvious substitution because it is in essence chocolate at its core. It just doesn't have the majority of the fat that's left in it. And so, that's the best way. And probably the easiest way to sort of transition is to just make things with cacao instead of melted chocolate. Another thing is that people tend to go with chocolate bars or something like that. So, there are alternatives, you know. I've heard people say, “I like to have a naked bar instead of a chocolate bar, or some kind of energy bar, or something like this that has a little cacao in it with dates, or prunes, or any of a number of different ways.” So, there are things that you can do. Jack McNulty (37m 28s): I think, interestingly, once you've been on the lifestyle bandwagon for a while, as it were, that these things become less and less influential in your life. You just tend to not necessarily fall to the cravings any longer, you know. You just kind of move on from it a little bit. Or you figured out other ways to satisfy a sweet tooth. For me, I'm an admitted sweet tooth person. But I've noticed that over the years, that's waned considerably. I don't really have the need to just have a lot of sweet things. In fact, now, when I do have something, it's just almost overwhelmingly sweet and I don't appreciate it any longer. I'd rather have something else. Jack McNulty (38m 8s): Give me a bite a carrot instead of a chocolate at that. Geoff Allix (38m 13s): but I think the same with cheese, I think I'm just saying in the UK, I know what I like. And I like what I know that you you're just familiar with foods. And once you change your diet, it doesn't take very long, and I don't have any cravings for cheese now. And similarly, chocolate. Jack McNulty (38m 37s): Yeah. Geoff Allix (38m 37s): I mean, I have cacao powder in the cupboard. I rarely use it. And I think there's a few related questions, actually. But there's a mention of difference between cocoa powder and cacao powder. We've definitely covered this in a previous episode. Jack McNulty (38m 54s): Yeah, yeah, just a real quick answer on that. There is no difference. They're identical. Geoff Allix (39m 5s): Yeah. Jack McNulty (39m 5s): The one thing that you should know about the two is that when, well not the two, but they are the same. But in terms of baking, there is something to know about cocoa powder. And the major differences are that there's the Dutch process, which is mostly European cocoa powder versus non-Dutch process. And that does have a bearing on how you bake. Now, Dutch process means that cocoa has been treated with an alkali. So, it's darker, it's smoother, it dissolves quicker in liquids. Whereas a natural cocoa is somewhat acidic. So, in baking, what that means is, the leavener of choice is going to be different. Jack McNulty (39m 47s): So, with something that's non-Dutch, you can get away with just using baking powder. Versus… I'm sorry, with a non-Dutch you can use baking soda, which reacts with the acid, the natural acid in cocoa. Whereas, with a Dutch process, you're not going to have that acidic quality or you're going to need something like a baking powder that doesn't necessarily need acid in the recipe to react. And so that's going to be your big differences deciding which one to go with there. Geoff Allix (40m 19s): And there's a question from Fran in New Zealand, about cacao nibs. Are they a fine to use? Jack McNulty (40m 33s): Well, yeah, cacao nibs are basically going to be the shelled portion of the cacao bean that's been harvested. Most cacao nibs are going to be roasted. So, it's very unusual to find an unroasted cacao nib. If you can, that's the best to get. But on the other side of the coin, that's going to be the most difficult to eat because it will be very astringent. It won't taste very good. But it's going to have all the nice health qualities of a lot of flavonoid molds in it and all of the antioxidant properties. Jack McNulty (41m 13s): As soon as you roast it and start processing that bean, those things are going to start going away. And so, a cacao nib or cocoa nib, however you want to pronounce it is probably fine on the OMS diet in smaller amounts. And the thing to consider is, it still has all the fat in it from the cocoa bean, right? And so the cocoa bean, or cacao bean is going to be about 50% fat, which is a considerable amount and about half of that fat is going to be saturated. So even if you're talking about, you know, 25 grams of cacao nibs sprinkled on your muesli or something, is that you're getting about 12-13 grams of fat in that case in about six or seven grams of saturated fat. Jack McNulty (42m 4s): So, it may seem like, oh, that's something that's quite healthy for you. But on the other hand, just be aware, there's still quite a lot of fat in that. Taken in smaller portions and eaten occasionally is probably fine on the OMS diet. Geoff Allix (42m 22s): And I think you've mentioned about chocolate substitutions. I mean, you mentioned naked bars. And there are quite a wide range of similar bars. And is it just a matter of checking ingredients or saturated fat levels? Jack McNulty (42m 40s): Yeah, it is. One thing that people often turn to is carob. So carob is basically the powder form of Locust bean gum. It's a kind of route, and it's going around the Mediterranean. It's sweeter than cacao and doesn't have all the same properties as heavy caffeine, for instance. It's not going to have this much in terms of antioxidants and all those other things that you might have in cacao powder. It will be high in fiber, high in protein as well. And when used in baking and just substituted in identical amounts with cacao powder, you can get something that's reasonably close and for some people that works, it's something different to try. Geoff Allix (43m 30s): And as a final question, the new OMS book, The Overcoming Multiple Sclerosis Handbook, was recently released. And we actually had an episode with the co-editors Professor George Jelinek and Associate Professor Sandra Neate. But there's lots of contributors to the OMS Handbook and contributing editors, and you are one of them. So, could you tell us a bit about the project and your part in it? Jack McNulty (44m 2s): Well, yeah, thanks Geoff for bringing that up. It was an incredible experience and honor to work on this important project, and especially with so many knowledgeable professionals worldwide. It's an amazing book. And in my mind, I don't think there's any doubt it offers fabulous advice to anyone with MS or living with someone who has MS. But I also think it's more than just another book about MS. It's a book about how to change existing lifestyles and reap the inevitable benefits that come from healthy lifestyle changes. These experts in various fields from meditation to, well, I can say cooking, if you will, but also on vitamin D and exercise, and on and on. Jack McNulty (44m 54s): It does really contribute an amazing amount of information and provide a lot of guidance as well as hope for people. I was almost speechless when I got to go through the book and start reading some of the chapters. It's fantastic. Geoff Allix (45m 9s): Brilliant. With that, I'd like to thank you very much for your contribution today talking about egg and chocolate replacements. And I'm certain there's many people out there who are going to be happily baking, and certainly making breakfast with a scrambled tofu using the information from this episode. And we look forward to welcoming you back in May for the next episode of Ask Jack. And we'd be very interested if you've got any questions for Ask Jack, you can submit them to podcast@overcomingms.org. So if you have any cooking questions, we would be very happy to receive them. Geoff Allix (45m 49s): And until then, happy OMS cooking and eating. And thank you very much, Jack. Jack McNulty (45m 54s): Thanks, Geoff. It was a brilliant conversation. Remember, be sure to check the OMS website to get the show notes from this podcast. And I'll make sure to include links for more in-depth understanding of these topics, as well as a few recipe ideas. I look forward to seeing you again in May for our next episode. Get those questions in, as soon as possible. Geoff Allix (46m 17s): Thanks for listening to this episode of Ask Jack. Please check out this episode's show notes at www.overcomingms.org/podcast where you'll find all sorts of useful links and bonus information. If you'd like to submit a question for a future episode of Ask Jack, please email us at podcast@overcomingms.org. You can also subscribe to Living Well MS on your favorite podcast platform, so you never miss an episode of any of our podcasts. Ask Jack is kindly supported by a grant from the Happy Charitable Trust. If you'd like to support the Overcoming MS charity and help keep our podcast advertising free, you can donate online at www.overcomingms.org/donate. Geoff Allix (47m 3s): To learn more about Overcoming MS and its array of free content and programs including webinars, recipes, exercise guides, OMS Circles, our global network of community support groups and more, please visit our website at www.overcomingms.org. While you're there, don't forget to register for our monthly e-newsletter so you can stay informed about the podcast and other news and updates from Overcoming MS. Thanks again for tuning in and see you next time. The Living Well with MS family of podcasts is for private noncommercial use and exists to educate and inspire our community of listeners. We do not offer medical advice. For medical advice, please contact your doctor or other licensed healthcare professional. Our guests are carefully selected, but all opinions expressed are solely their own and do not necessarily reflect the views or opinions of the Overcoming MS charity, its affiliates, or staff.
Razorblade tears: By S.A. Cosby Website: https://gobookmart.com "A powerful blend of pulsing action, sensitive and subtle character interaction, and uncompromising but highly nuanced reflection on racism and homophobia…Few novels marry tough and tender, head-banging and coming-of-age, as seamlessly as this one does, but that's no surprise from a supremely talented writer who keeps getting better.” ―Booklist, starred review “A lean, mean crime story...Fast on its feet, by turns lethal and tender…This is a bloody good yarn with two compelling antiheroes you'll root for from the start.” ―Kirkus, starred review “Simultaneously a contemplative mystery and a stunning thrill ride. A master of his craft, Cosby balances incredibly complicated characters with enveloping suspense and some of the most captivatingly violent scenes that you will ever read…Cosby's writing is both fearless and sympathetic, exhibiting his formidable intellect alongside vivid imagery, sharp wit and intricate plot lines." ―BookPage, starred review “[Cosby's] story of fathers and sons, of men learning to respect others' lives, has an unexpected depth for such a violent, confrontational book. This powerful book should be in every library.” ―Library Journal, starred review “A double-barreled action saga that brings to mind the mayhem of early Dashiell Hammett and the bedlam of vintage Sam Peckinpah. Leavening the violence is the salty banter of two bereaved fathers who turn out to be, for better and worse, much more alike than they suspected.” ―Wall Street Journal --- Send in a voice message: https://anchor.fm/gobookmart-review/message
Yeast granules are unattractive and insignificant looking. But despite that, they can have a transformative impact.
Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure. Chemical leavening systems are essential to a number of baked goods. Blends, like baking powders, are typically made up of a food-grade base, a leavening acid, and an inert filler like starch. They must be blended at just the right ratio into your formula for success. In this episode your podcast host Mark Floerke explores the impact these systems have on the development of products. He is joined by Dr. Sharon Book, a bakery technologist for ICL Food Specialties. After obtaining her MS and PhD degrees focusing on cereal starch and proteins, she went on to work for Monsanto investigating how to make bread without yeast, resulting in a patent. Now with ICL, a company that manufactures a portfolio of leavening acids, her work focuses on researching chemical leavening and baked goods. Mark and Sharon’s conversation starts with phosphates and leavening acids—ingredients that often aren’t fully understood. Impacting things such as crust color or cookie spread, their reactions are far more complex than simply making cake rise. A few topics discussed include: - Rising bread without yeast - Gluten-free products - Using yeast in combination with chemical leavening - The meaning behind SAPP values - Troubleshooting and formulating - Tortillas, cakes, doughnuts and more When working with chemical leavening systems it’s important to understand just what the final volume will be and how much gas will be produced. Specific blends for specific applications can help get just the reaction you’re looking for. To learn more about ICL Food Specialties and how they can create unique phosphate solutions to formulate around texture challenges, visit https://www.iclfood.com/bakery/
By Rick Beam in Rome, GA - March 28, 2021 - Self deception and self blindness have locked Christ out. There is no place in the body of Christ for arrogance. We need to have life altering zealous ambition. Be cold against sin and hot for the things of God to become the spiritual product we need to be. We all have need, we are lacking. We need help from God to grow.
JOURNAL ESSAYSBoisvert, Jayne. "Colonial Hell and Female Slave Resistance in Saint-Domingue." Journal of Haitian Studies 7, no. 1 (2001): 61-76. Accessed January 17, 2021. http://www.jstor.org/stable/41715082.BOOKSBellegarde-Smith, Patrick, and Claudine Michel, eds. Story. In Haitian Vodou: Spirit, Myth, and Reality. Bloomington, IN: Indiana University Press, 2006. Bellegarde-Smith, Patrick, Claudine Michel, and Guerin C. Montilus. “Chapter 1 : Vodun and Social Transformation in the African Diasporic Experience: The Concept of Personhood in Haitian Vodun Religion.” Essay. In Haitian Vodou: Spirit, Myth, and Reality, p.1-6. Bloomington: Indiana University Press, 2006. Bellegarde-Smith, Patrick, Claudine Michel, and Patrick Bellegarde-Smith. “Chapter 3: Broken Mirrors: Mythos, Memories and National History.” Essay. In Haitian Vodou: Spirit, Myth, and Reality, p. 19-31. Bloomington: Indiana University Press, 2006. Racine-Toussaint, Marlene, Patrick Bellegarde-Smith, and Claudine Michel. “Chapter 7: From the Horses' Mouths: Women's Words/ Women's Worlds.” Essay. In Haitian Vodou: Spirit, Myth, and Reality, edited by Patrick Bellegarde-Smith and Claudine Michel, p.70–74. Bloomington: Indiana University Press, 2006. Bellegarde-Smith, Patrick, Claudine Michel, and Gerdes Fleurant. “Chapter 5: Vodun, Music, and Society in Haiti: Affirmation and Identity.” Essay. In Haitian Vodou: Spirit, Myth, and Reality, p.46-57. Bloomington: Indiana University Press, 2006. Dayan, Colin. Haiti, History, And The Gods. Berkeley: Univ. of California Press, 2008.Asante, M. K., & Mazama, A. (Eds.) (2009). Encyclopedia of African religion. SAGE Publications, Inc., https://www.doi.org/10.4135/9781412964623Lundy, Garvey F. "Fatiman, Cécile." In Encyclopedia of African Religion, edited by Asante, Molefi Kete., and Ama Mazama, 262-262. Thousand Oaks, CA: SAGE Publications, Inc., 2009. http://dx.doi.org/10.4135/9781412964623.n170.Michel, Claudine, and Patrick Bellegarde-Smith. "Vodou." In Encyclopedia of Global Religion, edited by Juergensmeyer, Mark, and Wade C. Roof, 1365-68. Thousand Oaks, CA: SAGE Publications, Inc., 2012. http://dx.doi.org/10.4135/9781412997898.n775.Pogue, Tiffany D. "Bois Caiman." In Encyclopedia of African Religion, edited by Asante, Molefi Kete., and Ama Mazama, 130-31. Thousand Oaks, CA: SAGE Publications, Inc., 2009. http://dx.doi.org/10.4135/9781412964623.n90.Mazama, Ama. "Ezili Dantò." In Encyclopedia of African Religion, edited by Asante, Molefi Kete., and Ama Mazama, 253-54. Thousand Oaks, CA: SAGE Publications, Inc., 2009. http://dx.doi.org/10.4135/9781412964623.n163Lundy, Garvey F. "Fatiman, Cécile." In Encyclopedia of African Religion, edited by Asante, Molefi Kete., and Ama Mazama, 262-262. Thousand Oaks, CA: SAGE Publications, Inc., 2009. http://dx.doi.org/10.4135/9781412964623.n170.https://en.wikipedia.org/wiki/Jean-Louis_Pierrothttps://scalawagmagazine.org/2020/07/haitian-protest-miami/https://haitiantimes.com/2020/06/09/haitians-embrace-black-lives-matter-join-protests-for-justice-police-accountability/https://grassrootsonline.org/fr/blog/newsblogblack-lives-matter-police-repression-us-and-political-crisis-haiti/https://haitiantimes.com/2021/01/22/exploring-haitian-independence-the-original-black-lives-matter-movement/https://the-toast.net/2015/04/18/unruly-women-are-always-witches-outlander-s1-e-10/https://gay.medium.com/magical-thinking-for-girls-e04eaf934546https://occult-world.com/marinette/https://www.listennotes.com/podcasts/girltreks-black/resistance-day-14-c%C3%A9cile-Nxo9TB8IYcj/https://www.facebook.com/Haiti.Now/posts/10156598178743381/https://sites.duke.edu/blackatlantic/sample-page/storytelling-and-representation-of-bois-caiman/painting-and-bois-caiman/https://scalawagmagazine.org/2020/07/haitian-protest-miami/
She's here and she's a lot! It's the first instalment of our series on BREAD! We've got a little science science science and a lot of Rome, because civilizations don't make bread, bread makes civilizations! Follow us on instagram @pantrystaplespod
Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Typically made up of a food-grade base, a leavening acid, and an inert filler like starch, they must be blended at just the right ratio into your formula for success. Here to dive into the science of chemical leavening systems and how to navigate baking with them is your BAKED in Science host, Mark Foerke. Joining him are April Welsh, R&D manager, and Laurie Borden, culinary scientist, with Nutriati. Nutriati is an ingredient technology company that specializes in plant-based protein flours and products made from chickpeas, making them an ideal choice for gluten-free products. So April and Laurie spend quite a bit of time working with chemical leaveners—a key ingredient in formulas without gluten to help to trap and hold yeast. Properly balancing leavening systems and getting the desired rise out cakes, breads and cookies can be tricky. Mark, April and Laurie discuss their experiences baking, testing, troubleshooting and formulating. A few topics covered are: — Tools to check your leavening system after baking — Baking powder vs. acids and sodium bicarbonate — Other ingredients in your formula that affect leavening — Finding the right ratio — Use in dry mixes and troubleshooting “tunneling” — Uncommon chemical leaveners For more help formulating with chemical leaveners, check out our page covering usage and reaction rates for common bases and acids: https://bakerpedia.com/processes/chemical-leavening-formulation/ And keep an eye out for part two of our chemical leavening conversations!
Michael Strausz is a sourdough enthusiast, baking in Fort Worth, Texas. Starter-Along Sourdough Pizza Recipe | Serious Eats -https://www.seriouseats.com/recipes/2010/12/starter-along-sourdough-pizza.html To offer your own advice, call Zak @ 844-935-BEST TRANSCRIPT: ZAK: We've come to the end of another week of The Best Advice Show. It's Food Friday. If you have some food-related advice for me, call me on the hotline at 844-935-BEST. MICHAEL: I mean, it's pretty cliched, but it was during the pandemic, I think a few months in and my spouse, Kate, she started to think, maybe we should try sourdough. So first we tried to make our own starter and we failed. So we gave up on that but then we just borrowed some from a friend. Cause, that's the nice thing about sourdough is that you can share it very easily. So we got some from a friend and we started feeding it. I feel like that was around June. And we've been feeding it and using it a ton ever since. ZAK: It's kind of like a lifestyle. MICHAEL: Definitely a lifestyle. I really like the fact that I can keep this thing alive in my fridge and use it to cook and I really like just the ability to sort of continue to produce my own leavening agent. I think that if it wasn't for the pizza dough and breads that I make with it, including pita bread, it's very good with pita bread by the way. If it wasn't for that, I probably wouldn't do it. But just being able to have your own leavening agent that you're growing is really enjoyable. ZAK: Do you have a name for yours? MICHAEL: We call it The Animal. And my kids will joke sometimes that I love it more than them, or it's third, after the two of them The Animal is a close third. ZAK: And for those of us who are like, alright, there's too much work. There's this living thing in our fridge. Make the pitch for why we should try this. MICHAEL: So, if it's in the fridge. The work that it takes you to just keep it alive is once again. You get it out of the fridge. You take some out and then you add in, you know, the same amount of water and flour. So, I usually do 100 grams cause I have a kitchen scale. It takes like a minute. You pull a little out. You add the same amount of water and flour and then put it back in the fridge and that keeps it alive and that's it. And then whenever you want to use it, it's there. ZAK: So, I'm gonna include your favorite sourdough recipe in the show notes. What might that be? MICHAEL: It would be the pizza dough. I'll send it to you. It's from Serious Eats. MICHAEL: I'm Michael Strausz. I'm the President of the Board of Directors of the Jewish Education Agency in Fort Worth which runs a pre-school. The Lil Goldman Early Learning Center. ZAK: Thanks for listening to the show. If you're enjoying it, please consider leaving a rating or review wherever you listen to podcasts. And again, I am hungry for your food advice. Call me at 844-935-BEST.
https://www.patreon.com/ruinedheroeshttps://www.ruinedheroes.com/home-1Theme music by Tyler C. Dones and Jon BolichPrimary Sources:Sources not supplied this week.
Listen to We Are Just Christians Radio Program – Savona church in Port St Lucie
Besides the Sabbath that occurred once a week, the Jews were to celebrate as a nation 19 days as holidays (holy days from Old English word) to the Lord. In North America, it means any dedicated day or period of rest or relaxation. Leavening is an agent such as yeast that causes bread dough to rise. And the leavening process takes time. The Israelites had no time to spare when they left Egypt, so they baked and ate flatbread. What started out as a necessity continued for a week. Join us as Pastor Chris shares Part 3 of our series, Feasting at Heaven's Table.
Besides the Sabbath that occurred once a week, the Jews were to celebrate as a nation 19 days as holidays (holy days from Old English word) to the Lord. In North America, it means any dedicated day or period of rest or relaxation. Leavening is an agent such as yeast that causes bread dough to rise. And the leavening process takes time. The Israelites had no time to spare when they left Egypt, so they baked and ate flatbread. What started out as a necessity continued for a week. Join us as Pastor Chris shares Part 3 of our series, Feasting at Heaven's Table.
Today, we’ll talk about the reasons why you should celebrate the feast of unleavened bread. But first, what is the feast of unleavened bread? Well, it starts in Exodus 13, where it talks about this is to be God’s Memorial, about the separation from Egypt. And so the Feast of Unleavened Bread is symbolic for releasing the Jewish people, the Hebrews, actually from the bondage in Egypt. So this was to be also a celebration of that release of bondage in Egypt. But God was really wanting to do more than physically release them. He wanted to spiritually release them. And that’s why Jesus and God want us to celebrate this festival. So it’s to be over a memorial of that separation from Egypt. Now, it also is for us to understand what leavening is. Leavening means to sour or to ferment. It also means to puff up – greed, pride, those are all what leavening symbolizes. We have lots of sins that can happen in our life, just our attitude just in the way we let anxiety rule, or we have issues with depression, things like that. The Feast of Unleavened Bread is about time to prepare the home and the heart to help remove all the leaven in the home in the heart. Passover starts in the evening, and it would include unleavened bread. And then the next day starts the Feast of Unleavened Bread, and it goes for seven days. So for seven days, you have no leavened foods in your diet, or even in your home. Now here’s something else that’s very important to understand about the Feast of Unleavened Bread. The Feast of Unleavened Bread was a high holy Sabbath. So when we read about the accounts of Jesus week of crucifixion, and they had to quickly get him off the cross before the Sabbath, that wasn’t the typical Friday Sabbath. It was the Feast of Unleavened Bread. It starts with a Sabbath and ends with a Sabbath. So we not only have our weekly Sabbath, we have holy Sabbath, so they are also called high Sabbath. Visit https://thebiblicalnutritionist.com/5-reasons-to-celebrate-the-feast-of-unleavened-bread/ to learn more.
Message delivered by Don Richards on August 9, 2020, to the Lubbock Primitive Baptist Church The post Leavening in the church – Don Richards appeared first on Lubbock Primitive Baptist Church.
What if the lasting legacy of COVID-19 is...not all bad? Leavening the horror of pandemic disease is the shockingly fast development of a vaccine. Right now, two COVID-19 vaccine candidates are roaring into full-on human testing, and may be ready to inoculate the world by 2021. Featured Technologies: https://www.pharmaceutical-technology.com/comment/operation-warp-speed-finalists-funding-initiative/; https://www.nature.com/articles/nrd.2017.243; https://cen.acs.org/pharmaceuticals/vaccines/Adenoviral-vectors-new-COVID-19/98/i19 Hosts: Charlie Litton (@charlielitton); Tyler Scherr (@dare2scherr); Joe Runge (@EntreprenurialW) Sponsor: UNeMed (https://www.unemed.com); @UNeMed Music: Countdown to Myocardial Infarction, by Peter Gresser. Used with permission. http://sonofactori.com/
Episode 6 of Hats Off to Bake Off we discuss Series 5, Episode 6 in the Great British Bake Off (Great British Baking Show in America, Collection 1, Episode 6 on Netflix). Malory made Rosewater Kugelhopf and Nick made Chocolate Peanut Butter Caramel Dobos Torte. We discuss our bakes, the show, and the science of Leavening! We'd love to hear from you and see your delicious bakes! Find us @hotbopod on Facebook, Twitter, and Instagram or visit , where you can find the recipes mentioned in this episode!
สวัสดีคร้าบ คนติดcook มาแล้วจ้า วันนี้มากันในเรื่องของผงฟู เบคกิ้งโซดา และยีสต์ ในหัวข้อเรื่อง อบฟูดูฟิต leavening agent สารที่ทำให้อาหารขึ้นฟู เบคกิ้งโซดา เบคกิ้งพาวเดอร์ ผงฟู ยีสต์ อากาศ ไอน้ำ และอื่นๆ มาฟังกันเลยจ้า
สวัสดีคร้าบ คนติดcook มาแล้วจ้า วันนี้มากันในเรื่องของผงฟู เบคกิ้งโซดา และยีสต์ ในหัวข้อเรื่อง อบฟูดูฟิต leavening agent สารที่ทำให้อาหารขึ้นฟู เบคกิ้งโซดา เบคกิ้งพาวเดอร์ ผงฟู ยีสต์ อากาศ ไอน้ำ และอื่นๆ มาฟังกันเลยจ้า
What is the big deal about unleavened bread during Passover time? If it was only about the practicality of eating on the go during Israel's exodus from slavery in Mitzraim (Egypt), why does matzah show up in the offerings of God's House, the teachings of Yeshua the Mashiakh (Jesus the Christ) and in apostle Paul's writings to early believers? The first part of this Bible study on the first day of the Feast of Unleavened Bread looks into two major lessons of matzah.
https://www.theatlantic.com/science/archive/2019/04/why-dont-easter-and-passover-always-line/587572/
From: General Rules of the Prohibition against Chametz
From: General Rules of the Prohibition against Chametz
2011-04-25 F.O.U.B.pm Getting The Leavening Out #05 - The "Taking Into The Holy Of Holies."
Getting The Leavening Out #01 - Leaven Represents Sin. Sin Causes Confusion, Sickness, Disease, And More.
Getting The Leavening Out #04 - In The Last Generation Of Mattithyah 24:33-35, Knowledge Will Be Increased As Spoken Of In Daniyl 12:4 - Planes And Bombs Were Invented In This Generation To Bring About The Finishing Of Yahweh's Plan In Revelation 10:7
Getting The Leavening Out #03 - The Four Horns And Horses, And The Quartet: The House Of Yahweh's Work In These Last Days Will Turn The World From Wars To The Love Of Yahweh.
Getting The Leavening Out #02 - Not All Were Converted By The Law Given By Mosheh, But Those Who Believed At Galilee Kept Practicing The Laws As Well As The Breeding Program As Mentioned In Genesis 49.
Getting The Leavening Out #03 - The Four Horns And Horses, And The Quartet: The House Of Yahweh's Work In These Last Days Will Turn The World From Wars To The Love Of Yahweh.
Getting The Leavening Out #02 - Not All Were Converted By The Law Given By Mosheh, But Those Who Believed At Galilee Kept Practicing The Laws As Well As The Breeding Program As Mentioned In Genesis 49.
Getting The Leavening Out #01 - Leaven Represents Sin. Sin Causes Confusion, Sickness, Disease, And More.
2011-04-25 F.O.U.B.pm Getting The Leavening Out #05 - The "Taking Into The Holy Of Holies."
Getting The Leavening Out #04 - In The Last Generation Of Mattithyah 24:33-35, Knowledge Will Be Increased As Spoken Of In Daniyl 12:4 - Planes And Bombs Were Invented In This Generation To Bring About The Finishing Of Yahweh's Plan In Revelation 10:7
Matzah isn't only a mitzvah performed once a year. It is also is a metaphor for all of the mitzvos we do. Take Ten to find out how. This Ten is sponsored l'Ilui Nishmas Izzy Lindenbaum, Issur Aharon ben Betzalel Aryeh.
A highly skilled jewel thief, Frank (James Caan) longs to leave his dangerous trade and settle down with his girlfriend, Jessie (Tuesday Weld). Eager to make one last big score in order to begin living a legitimate life, Frank reluctantly associates with Leo (Robert Prosky), a powerful gangster. Unfortunately for Frank, Leo wants to keep him in his employ, resulting in a tense showdown when he finally tries to give up his criminal activities once and for all. On this episode of Full Cast and Crew, Jason is joined by his good friend and fellow Michael Mann and 'Thief' fanboy, James Kittle. Leavening the testosterone inherent in any Michael Mann film, Jason and James also get into James' long-time love for the music of Natalie Merchant and The Indigo Girls. Also: the path not taken with James not becoming a New Your City Police Department cop in the early 90's, his collection of Polo towels, and mail as a foreign concept to millennials. Skating at Yale's Beinecke Plaza and being townies in and around Yale in New Haven (47:30), New Haven childhoods and high school scenes (49:00), Tuesday Weld's incredible performance in 'Thief' and particularly her car and diner scenes with James Caan (50:00), Latch Key TV with 'Miami Vice', and 'Hill Street Blues' (61:30), the iconic Phill Collins "In The Air Tonight" scene from Miami Vice (63:30), the opening scene of the very first episode of 'Hill Street Blues' (64:00) and how well it holds up today, the 'Hill Street Blues' theme (68:30).
From Garrett Chaffin-Quiray, 1001 Movies You Must See Before You Die: "Genre can be used to read history and interpret moments in time. Accordingly, Mervyn LeRoy's Little Caesar helped to define the gangster movie while serving as an allegory of production circumstances because it was produced during the Great Depression. Within the film is inscribed a wholesale paranoia about individual achievement in the face of economic devastation. Leavening this theme alongside the demands of social conformity during the early 1930s means that LeRoy's screen classic is far more than the simple sum of its parts. "Caesar 'Rico' Bandello (Edward G. Robinson) is a small-stakes thief with a partner named Joe (Douglas Fairbanks, Jr.). Recognizing a dead-end future, they move to the heart of Chicago where Joe becomes an entertainer and falls in love with a dancer named Olga (Glenda Farrell). In contrast, Rico gets a taste of the 'life' and enjoys it. Possessing a psychotic ruthlessness, he gradually looms as the new power on-scene before finally succumbing to an ill-tempered ego and the police. Gut shot and dying beneath an ad for Joe and Olga's dinner act, Rico sputters some final words of self-determination, underlining how he won't ever be caught because he lived according to the terms of his own ambition. "For audiences, Rico's killer was undoubtedly a clear call of recent tensions about the state of the world at the time. Limited by the feature film's structure, but not dulled by censorial practice in the days before the Production Code Administration, Little Caesar offers a scornful look at free enterprise taken to an extreme. Seen through the long view of history and the focus on ill-gotten gains, it's a perfect corollary for Wall Street's collapse, itself the result of poor regulation, mass speculation, and hysteria manipulated to benefit the few at the expense of the many. "Acting out to get a bigger piece of the pie, Rico expresses the wish for acceptance and the drive toward success in an otherwise indifferent world. Simultaneously terrorizing innocents and devastating the society he desires to control, he ends up illuminating the demands of power with homicidal shadows in this, a seminal film of the early sound era." Have a comment or question for the host? Email Sean at 1001moviespodcast@gmail.com or follow him on Twitter at @1001MoviesPC.
Leavening in the Scriptures represents hypocrisy, false teachings, and wickedness. Being constantly exposed to this leaven will eventually create a spiritual change in a person, not unlike the chemical change brought on by leavening. True believers need to be aware of this leaven, and make sure to eliminate it from their lives.
Pesach is coming. We clear the physical of chametz, but what does it mean to deal with spiritual leavening as well? Tune in to find out! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/kabbalah/message Support this podcast: https://anchor.fm/kabbalah/support
Jesus is worried about the disciples, and us.
Now you may have heard Joshua on Flame with his amazing testimony. An accomplished musician who God suddenly stopped in his rush down the broad way, gave him a new lease of life and planted his feet on the narrow way (the Yah-Weh). The show is high-energy from the start, with lots of weird and wonderful sketches and a decidedly unique way of preaching God's Word. The show is honest and humble, funny and entertaining but definitely Christocentric aimed to touch the hearts of young and old alike. Tell us what you think www.flameradio.org
Cakes, breads, biscuits and other baked goods rise to the occasion as they heat up in the oven, and the agents responsible for this feat have a surprising story. At the April 10, 2017 Corvallis Science Pub Sue Queisser discussed the history of leavening agents and offered troubleshooting tips that help bakers achieve better results.
We live in a fast paced world. We cannot slow down for fear of being run over. Because we are moving at such a rapid pace in life we miss things. The immediate and pressing things are all that get our attention while we forget the essential and necessary things. In our text, they were not in one place very long before they moved on. They got off of one boat and quickly got onto another boat. In their haste, they forgot to buy bread for their journey. Jesus talks to them about the leaven of the Pharisees and of Herod. He was referring to the influence of the Pharisees and Herod, but they misinterpreted His words to mean that He was chiding them for forgetting bread. The Pharisees were a group of people who taught the right things and had good intentions, but they did not live what they preached. The core of their teaching was not wrong, but their practice was. Jesus was telling the disciples that there had to be more to them than just what they said. They not only had to process it, they had to live it. We need people who live what the word says. Jesus was reaching deeper than just bread, but about hidden influences. Leavening is a small thing, but it has a great effect. Jesus’ message was that we have to be careful about the gradual, small influence of things over time. Wrong thinking, wrong attitudes and a wrong outlook on life will have an affect on us over time. The whole loaf is affected by just a little leaven. Rising bread is full of hot air. Jesus was saying that he needs people that are full of more than just hot air. If there was ever a day that God needs people to be more than hot air, it is now. It does not take much leaven to have an affect. It is estimated that there were 5-6 million Jews in old testament times, but there were only 5-6 thousand Pharisees. Just a little bit affects a lot. Just a little bit of anger affects a lot. Just a little bit of jealousy can have a big effect. We see this effect in modern culture. Christian faith and values have been under attack for the past few decades. The things we are seeing in our culture now demonstrate the subtle slow deterioration of what we call old fashion values. More than just culturally, we see in our own lives, subtle changes. Something small will attack our faith and before we know it, spiritually we find ourselves miles away from where we once were. Jesus was trying to talk to the disciples about serious things. They were being influenced by subtle things around them that could influence their faith. What are the undermining things life? One can be the timing of God’s work in our life. God works in His own time, and that often is too long for our liking. God can give us a promise, but the time between the promise and the delivery of that promise causes many to lose faith that it would ever happen. We get so impatient with God, but He has a purpose for everything that He does and the timing with which He does it. Another thing that can undermine faith is the mean that God uses to accomplish His purpose. Joseph had a promise that all would bow to him, but the path that it took to get there lead through slavery, false imprisonment and abandonment. Don’t let anything gradually unravel what God is doing in our life. Don’t let the world lull us into complacency about what God is doing.
Credit cards can be incredibly lucrative, but can also be extremely dangerous. In order to utilize credit cards properly you have to understand a few basic points. This episode discusses, as part of a week-long series on buying and purchasing habits, how to leverage and what credit cards to use in order to capitalize on earning points, miles and cash back for your purchases. QUESTION(S) OF THE DAY: What's your favorite credit card? Please let me know in the comments. Scroll below for links and show notes… Selected Links from the Episode Habits Boarding Area blogs Flyertalk TPG Guy by Brian Kelly View from the Wing by Gary Leaf Million Mile Secrets by Daraius Dubash Travel Codex by Scott Mackenzie Extra Pack of Peanuts by Travis Sherry The Truth About Credit Card Debt by Dave Ramsey Credit card startegy by Suze Orman How your FICO score is calculated Show Notes Stumbling upon the world of travel hacking [07:18] Travel hackers that I read on a daily basis [08:30] Deciding on what your goal is and how you can leverage credit cards [14:19] Every purchase should be made with a credit card [15:48] If you are going to utilize credit cards you should not ever carry a balance [18:07] If you cannot control your spending habits you should not have a credit card [19:54] Using 0% APR credit cards as a college student [21:14] How my credit score has been affected through credit card churning [24:31] How your FICO score or credit score is calculated [26:30] Understanding the rules each bank has with regards to credit cards [36:57] Don't bite off more than you can chew applying for too many credit cards at once [41:13] Leavening and utilizing personal and business credit cards [42:18] The options you have available for credit cards [45:01] Fee versus no-annual fee credit cards [46:33] Real world examples of leveraging credit cards [50:36] Recommendations for credit cards for you to use [58:39] People Mentioned Brian Kelly Gary Leaf Daraius Dubash Scott Mackenzie Travis Sherry Dave Ramsey Suze Orman
God tells Moses that He will bring one final plague. All the firstborn of the land will die. There is no more discussion about Pharaoh letting the Hebrews go. The time for negotiation is over, and now God will let both the Hebrews and the Egyptians recognize that He is God.The Hebrews will be saved from this plague by taking a lamb, bonding with it for five days, and then sacrificing the lamb as a substitute sacrifice from their firstborn. This is then instituted as an eternal remembrance in the month of Aviv (later known as Nisan). Leavening agents are to be purged at this time, and the idea of leavening as corruption is a common metaphor, which can be seen in 1 Cor 5:6-8.Those who wish to partake of the Passover tradition are to be circumcised before they can add join in the tradition. This parallels baptism. The firstborn are to be redeemed, and this tradition is cited in Luke 2:23 when Jesus is taken to the temple.The firstborn of the Egyptians die and the Hebrews are not only allowed to go, but are driven out.
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