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About awesomeame

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  1. Thanks! Seems a moot point anyway now-I went shopping and can't find it anywhere in my tiny town! Matt
  2. Do wheat and barley GRASS contain gluten? Matt
  3. thx. i just bought some more, a different brand and will try those --matt
  4. here's mine 1 can (540 mL) White Kidney Beans, rinsed and drained ~280g Chicken Breast, shredded 1/2 cup finely diced red onion 1/4 cup chopped fresh basil (must be fresh!) 2 plum tomatos, seeded & diced 1 tbsp Extra Virgin Olive Oil 1 tsp grated lemon rind 1/4 tsp freshly ground black pepper In bowl, stir together beans, chicken, red onions, basil, tomato, oil, lemon rind and pepper. You could serve it over lettuce, but i eat it just alone. --matt
  5. i usually use a hard cider, (normally blackthorn) for a beer sub. i've also used low sodium club soda as a beer sub in some recipes, it seems to work just fine. club soda is great if you just need the texture of the liquid, but if you're using the beer to add flavor, then you need to use something like blackthorn or other more beery sub. --matt
  6. does anyone know of a gluten-free demi-glace that's commercially available? if not, does anyone have any suggestions on which gluten-free flour to best use as a substitute? --matt
  7. we have a $150 unit, but it's never used. i deep-fry once every 3 months or so and just heat up a small pan of oil on the stove and stick a thermometer in it. uses way less oil then the deep fryer, and frys food just as fast! a couple GOOD things about don't need to watch the temp, just set it at 350* & go. also you can set it outside on the deck so you don't get a houseful of stink. would be handy if you're cooking for more then two ppl, or if you plan to eat that fatty stuff really often --matt
  8. where do i buy this stuff: -dextrose -pink salt/instacure #1 -curing salt/instacure #2 -fermento -soy protein concentrate all seems to be readily available in the usa, but i can't find any of these at my local grocers. (zehrs & sobeys) does anyone know where to buy?? thx --matt
  9. hey thanks for resurrecting this, i totally forgot about it. this is the email i got: so looks like it's safe! --matt
  10. hi everyone!! i know it's been like forever since i've been on here, but i'm back at work now and am super busy as ever. anyway i'm looking for a garlic sausage recipe, does anyone have one? i mean it can't be that hard, meat+garlic powder + pepper, but i need some quantities! anyone? --matt
  11. Does anyone know if this stuff is gluten free? It's called "blackthorn," and is made by 'matthew clark brands ltd' in england. --matt
  12. any asian store should carry least they do in this area. also a healthfood store may carry them. --matt i guess mine were more opaque then transparent, so maybe thicker. something about mine don't sound right, lol. maybe time to buy some from a different store --matt
  13. i tried these once, but found them to be sooo chewy, like so much so that my teeth had trouble biting through them. i threw out the rest of the package. is it normal for them to be chewy, or did i get a bad batch? i had soaked them in water & filled them. if it IS normal for them to be so chewy, does the chewiness go away when it's deep-fried? tia --matt
  14. my finished waffles with the phillips are too thick to fit into a regular toaster, i believe they're about 1" thick, whereas max thickness for normal toasters seems to be about 7/8 or 15/16...they just don't quite fit, and i've looked high and low for 'thick slice' toaster....gotta use the toaster oven warm up the ones i freeze. that might be something to think about too, if you plan on freezing/toasting. --matt
  15. i've got a recipe calling for 1 fresh finely chopped red chilli pepper. none in the house, but i do have dried chilli pepper flakes. how many tsp dried chilli flakes would be equal to one fresh chopped chilli pepper? tia!! --matt