Q: Where can I find the Galloping Gourmet program on DVD?
A: The Galloping Gourmet is currently owned by the Food Network. If you have questions regarding DVD’s, where and when it might be aired please contact them at: PGuy@scrippsnetworks.com.
Q: How do I make my old family favorite recipes healthier?
A: When converting old recipes to new healthier versions, look to see where the fat is coming from and then cut the fat in half (at least). After you’ve cut the fat in half, keep working with the recipe to use the least amount of fat possible. However, be sure to replace the missing fat with herbs, spices and creativity! When baking, you will need to replace liquid oil with fruit juice and other fats with pureed fruit such as applesauce, bananas or prunes (they work very well in chocolate recipes).
Q: I was watching our local station last night and saw your public service announcement for the National Cancer Institute “Do Yourself A Flavor” series. You were preparing a recipe with cauliflower and peas but since I was making dinner, I was unable to jot down the recipe. Is there any way I can receive this recipe?
A: Yes. All recipes for the “Do Yourself A Flavor” series are available by calling 1-800-4-CANCER.
Q: What is the difference between cornstarch and arrowroot?
A: Cornstarch and arrowroot are quite similar in that they both hold the quality of thickening liquids. We have found that arrowroot works well for a pasta glaze when you want the look of oil without the fat. However, when arrowroot cools, especially in contact with dairy products and crisp cooked vegetables, it develops an unusually slippery texture. For this reason, I prefer to use cornstarch in such recipes.
Cornstarch causes a slightly misty film that dulls the light reflection, but since this is also takes place in dairy sauces, as well as lighter colored casseroles that include beans, for example, isn’t a real loss. Cornstarch does need thirty seconds at the boil to remake its starchy taste. Arrowroot, by contrast, clears in very hot liquid without the need to boil.
Q: My yogurt didn’t strain well. What was the problem?
A: Graham prefers to use a high-quality, non-fat plain yogurt with no added gelatin, which can hinder the yogurt’s ability to strain into the smooth “cheese” consistency. When strained, the whey is removed and the result is a thick, creamy yogurt “cheese” that’s infinitely versatile. The non-fat plain needs to strain a full 12 hours to become smooth and useful as a spread.
Q: I can’t use the strained yogurt in your recipes because I’m lactose intolerant.
A: We have a few suggestions for a substitution for “yogurt cheese.” You may want to look at your local food co-operative for more information on soy products, as co-ops usually have a wonderful education arm to the store. Another supply for soy information is: 1-800-TALK SOY , where someone can lead you to other soy resources. The United Soybean Board puts out a health and nutrition newsletter called, “The Soy Connection.” You can write to them at: 10525 NW Ambassador Dr., Suite 220, Kansas City, MO 64153.
Q: Can I use strained yogurt in place of sour cream? What are some other uses for strained yogurt?
A: The uses of strained yogurt are limitless! Graham uses it for white sauces, in place of butter or margarine on toast, as a substitute for sour cream, and as a sweet topping (by adding a bit of sweet maple syrup). Be creative and springboard another way to use strained yogurt.
Q: Do you have any low or non-sugar recipes?
A: When sweetness is called for in Graham’s recipes, he always tries to use natural sweeteners such as fruit and fruit juices. He has used sugar substitutes once or twice before but got reprimanding mail from purists who oppose any departure from his usual, natural approach.
Graham has found a wonderful book specifically for diabetics. It’s title is Joslyn Diabetics Gourmet: Heart Healthy Everyday Recipes for Family and Friends. This is a highly recommended book and we hope you find it helpful.
Q: How many egg whites should I use for amounts of egg substitutes?
A: To replace a whole egg with egg whites, you will need 1/4 cup egg whites. This is the same amount for egg substitute products as well.
Q: What is Fireweed honey and where can I find it?
A: This is named because of the wild flower, Fireweed, on which the bees feast. Hives are placed in areas of burned out forest land where the plant springs to life from beneath the cinders (particularly here in the Northwest). The resulting nectar produces a soft, translucent, light amber honey which has a flavor Graham loves, though, you can easily substitute any similar looking honey. However, if you are set on the real thing and can’t find it in you stores, our contact is Doris Mich, PO Box 452, Maple Valley, WA 98038.
Q: How do you figure the percentage of calories from fat?
A: First you need to know the numbers of grams of fat and the total calories. Each gram of fat contains 9 calories. So the fat grams, multiplied by 9, divided by the total calories from fat. For example, if you know that each serving has 13 grams of fat and 415 calories:
Q: Which is better to use, margarine or butter?
A: The debate continues about whether we should be using margarine or butter and lots of you have written to express concern about my inclusion of margarine when the fear of trans fatty acids is prevalent. Margarine is made from various oils whipped up by a process called hydrogenation which produces the trans fatty acids we hear spoken of with apprehension because those “trans fats” are suspected of being risky in their own right. While of the two, butter is more natural, it is pure saturated, artery clogging fat.
Graham’s purpose in developing recipes is to reduce the risk of heart disease and obesity by cutting out the saturated fat. The debate will continue, with claims made that one is as bad as the other, but meanwhile Graham’s feeling is that if you’re at risk, choose margarine, but if not, a little bit of butter may not harm you. Quite frankly, Graham prefers to use neither and substitutes as much as he can with fruits, natural oils, and strained yogurt. Please do your own research on this topic so that you may be better informed.
Q: Where can I get ostrich?
A: In response to your question as to where to get ostrich, the American Ostrich Association (AOA) in Texas will be able to give you all the detailed information you need. Their number is (817) 624-3322.
Q: Where can I get venison?
A: We provide viewers with a company that is based in the Northwest. The business is: Pacific Northwest Venison Producers P O Box 2 2785 Valley Highway Acme, WA 98220
Q: I don’t want to use wine in my recipes. What can I use?
A: While Graham favors dealcoholized wine at his table and in his recipes, this is purely a personal preference and not a crusade against alcohol! Substituting the “real thing” is quite appropriate. For various reasons some people prefer not to have any wine at all and frequently ask about liquid substitute with any of a number of things. Some examples are: Fruit juice (apple, orange, grape, cranberry etc.), tomato or V8 juice, vegetable, meat or fish stock, ginger ale or water. You can probably think of others yourself. As long as it tastes good, that’s what counts. Just be creative!
Q: Can you recommend a good cooking school?
A: In answer to your question about cooking schools, the very best suggestion we can give you is to refer you to The Guide to Cooking Schools, published by ShawGuides. This is filled with information in all kinds of cooking schools both here and abroad. For information about obtaining this you should call The ShawGuides Library at (212) 799-6464. The book is filled with all sorts of different cooking schools in the United States and throughout the world. We think you’ll be able to find just the right cooking school that fits your interests and goals.
Q: I need low-fat, low-sodium recipes. Will Graham’s recipes work?
A: In reference to your request for Graham’s recipes to be lower in fat, sugar and salt, you will be pleased to know that all of Graham’s current recipes do just that! The Graham Kerr Show as seen on The Discovery Channel and Graham Kerr’s Kitchen as seen on PBS stations across the nation are all concentrated on lowering the risks by way of reducing fat, cholesterol, refined sugars and salt. Graham also has several books on those subjects: Creative Choices and Graham Kerr’s Kitchen published by G.P. Putnam’s Sons. We hope you will review Graham’s shows and books as they will be most helpful in your diet.
Q: Explain the concept of shared farms that Graham and Treena get produce from?
A: The type of farms you described are considered a form of Community Supported Agriculture. People in the community buy “shares” in the farm which supplies capital for the owners of the farm. Then, as the produce is harvested, the shareholders come by to pick up their weekly supply of fresh, locally-grown fruits, vegetables, herbs and/or flowers. It works well for all concerned!
If you’re interested in this type of relationship for yourself, you can call the Biodynamic Farming and Gardening Association in Pennsylvania. They keep a national registry of CSA farms and can refer you to one in your area. For more general information on CSAs you can write to: CSA West, c/o University of California, P.O. Box 363, Davis, CA 95617
Q: In an episode featuring a German soup recipe, Graham mentioned a great brand of low fat hot dogs that he preferred. How can I find out which ones they are?
A: The frankfurters Graham used on Swiftly Seasoned are Healthy Choice brand. They come in a bright green package and they are the only brand that Graham has found with the right combination of great taste and acceptable fat content!
Q: I’m interested in purchasing the stackable steaming unit Graham uses on his television programs. Where can I find them?
A: Well, there are sort of two answers to that question. In the past, Graham has used a stackable steaming unit made by a company called Scanpan. You can reach them at: SCANPAN USA, INC., 49 WALNUT ST., NORWOOD, NJ 07648. Currently, Graham uses a stackable steaming unit made by Steelon. You can usually find the pans at most upscale housewares stores, such as Macy’s, Broadway, The Bon Marche, Burdine’s, Rich’s or Lazarus. If you are still unable to locate them or do not have any of these stores in your area, you can call Meyer Corporation’s customer service at (800) 326-3933 for further details.
Q: Please tell me how to find the pressure cooker that Graham uses on his television programs.
A: If the show you are referring to is “The Graham Kerr Show”, you can purchase that pressure cooker through Bay City Sales at (414) 339-0510. However, the newest pressure cooker that Graham uses on the Swiftly Seasoned series is a Duromatic (Kuhn Rikon) pressure cooker made by the Kuhn Rikon Corporation. Their address is 70 Grandview Ave., North Plainfield, NJ, 07060. You can also try reaching them at 1-800-662-5882.
Q: I’ve recently seen Graham’s older program “Simply Marvelous” on the TV Food Network, and I missed a recipe. Can I get it from you?
A: Graham filmed the program called “Simply Marvelous” many years ago, which was based on his travels with his wife, Treena, to various restaurants around the world. The program was very well-received and has enjoyed popularity over the years. However, unlike all of Graham’s other programs, that focused on his own creations, the recipes showcased on “Simply Marvelous” were never collected and published in book form. The same is true of the recipes from the Galloping Gourmet series. Because of the length of time since the show was taped, and the fact that the recipes were never formally put in print, it has been difficult to impossible for us to track them down. We have received a great many recipe requests since the Food Network has begun airing the program once again. We are currently tracking down all possible leads in hopes of finding information on the recipes to share with Graham’s viewers.
