Category:1952 births - Revision history

83.98.234.106: EqeIUPWh

2012-05-02T06:40:34Z

EqeIUPWh

←Older revision		Revision as of 06:40, 2 May 2012
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-	~~UNuhrY <a href~~="http://~~vmubqcjxvkqn~~.com/~~">vmubqcjxvkqn<~~/a>	+	aQ2Tdt , [url=http://afkyulbjseft.com/]afkyulbjseft[/url], [link=http://yusanpvawsww.com/]yusanpvawsww[/link], http://gaaacafccuuj.com/

61.47.40.66: JauZMJpHl

2012-05-02T02:08:45Z

JauZMJpHl

←Older revision		Revision as of 02:08, 2 May 2012
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-	~~5lVIVl , [url~~=http://~~mldcufeonola~~.com/~~]mldcufeonola[/url], [link=http://cpwzppqxmcyx.com/]cpwzppqxmcyx[/link], http://qwnamvbiazza.com~~/	+	UNuhrY <a href="http://vmubqcjxvkqn.com/">vmubqcjxvkqn</a>

210.246.88.46: AmTaqOzQeMJ

2012-04-30T08:04:48Z

AmTaqOzQeMJ

←Older revision		Revision as of 08:04, 30 April 2012
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-	~~JRjGdl <a href~~="http://~~ltdyivfsngxj~~.com/~~">ltdyivfsngxj<~~/a>	+	5lVIVl , [url=http://mldcufeonola.com/]mldcufeonola[/url], [link=http://cpwzppqxmcyx.com/]cpwzppqxmcyx[/link], http://qwnamvbiazza.com/

108.171.177.122: QsazFywBpoD

2012-04-30T03:21:28Z

QsazFywBpoD

←Older revision		Revision as of 03:21, 30 April 2012
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-	~~Seitan is coagulated wheat poetrin~~. I can see why this would confuse people used to using it, because while it is derived from wheat, it is pretty much pure gluten (protein) and wouldn't carry the same carb threat that other grain products would. It is not a super-processed food anyone could make it in their own kitchen by super-kneading dough until it is extremely rubbery and the starch and bran can be washed out. The texture is about like cheese curds, and it absorbs flavored readily.	+	JRjGdl <a href="http://ltdyivfsngxj.com/">ltdyivfsngxj</a>

92.99.190.231: Walid

2012-04-29T13:35:40Z

Walid

New page

Seitan is coagulated wheat poetrin. I can see why this would confuse people used to using it, because while it *is* derived from wheat, it is pretty much pure gluten (protein) and wouldn't carry the same carb threat that other grain products would. It is not a super-processed food anyone could make it in their own kitchen by super-kneading dough until it is extremely rubbery and the starch and bran can be washed out. The texture is about like cheese curds, and it absorbs flavored readily.