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Diners, Drive-ins, And Dives
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I can't help but notice how many restaurants on this show add flour, barley, and gluten to food in odd ways. They add flour into rubs for meat, make sauces with beer, use flour so food doesn't stick together, etc. It just shows how careful we have to be when eating out. You may say no wheat or flour but then eat a dinner covered in sauce from a beer. I think it is best when speaking with the person who makes the stuff because a server may not even know that the chef sprinkles flour on all the meat.

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you are right. If one is familiar with cook, however, it is common for "browning" meat before cooking. It seals in the juices and gives the meat a nice brown appearance. Anytime you have a thick sauce, assume its because of flour. If it weren't added, sauces would be broth-like. Yes, it can be accomplished with cornstarch and other agents, but most commonly its flour. Beer used in cooking adds alot of flavor and the bubbly ways works a double purpose. I have found that most menu descriptions DO reveal the use of beer in recipes because its a definite source of taste. I LOVE this show but it is torture sometimes. It sure would be nice to have some shows that focus on allergen-free cooking to help the industry realize what a need our "niche" needs!!

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I love adapting the recipes from that show to gluten free ones.

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This is why we order only a limited number of things. Hamburger patty or chopped sirloin, plain chicken breast (only if we know it really is plain), ham, bacon or kielbasa. Fruit, plain salad, plain baked potato, plain rice (not many places have this) or maybe the fries or a bag of chips. No sauces or gravies ever.

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