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Aroma!


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34 replies to this topic

#31 Gemini

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Posted 04 December 2012 - 08:12 AM

HAHAHA!!!

Sometimes I go all out and roast garlic bulbs and let them cool and spread the soft
garlic with oil and melted butter all over the baguette before I lightly toast it.....

So, off to the store on the morrow!


Ohhhhhhh......that is so yummy! Looks like I'll be buying baguettes this week-end! :lol:
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#32 Gemini

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Posted 04 December 2012 - 09:37 AM

LOL! This thread is like food porn :D

I'm traveling in China for work this week and I must say it's interesting ... they don't have a lot of processed foods here so I "think" I'm pretty safe. I'm sticking to veggies and meats... they do have awesome fresh fruits so I fill up at breakfast. One thing I noticed was they keep the cooked bacon on top of sliced bread. I could not for the life of me figure out why, but then I realized they are using the bread to soak up the grease. Sadly, this also means no bacon for Cory :(
I also brought some Lara bars and gluten-free pretzels to tide me over :D Every place I've eaten has been very accommodating when I ask for no sauces but they have no clue what gluten is...


Have a good trip! I always wondered how easy it would be to eat gluten free in Asia, so you'll have to let us know more. What about the soy sauce or do they not use a lot of that? Dedicated woks? I haven't had Chinese food in years. The one place that has a gluten-free menu, P.F. Changs, does not have very good food, IMO. So I go without. Not the same as real Chinese food, either.
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#33 Gemini

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Posted 04 December 2012 - 09:38 AM

food crack :lol: indeed

I make crostini out of them. Cut them into 1 inch rounds on the diagonal, brush them with garlic /herbed EVOO and lightly broil quickly. 1-2 minutes.

Then, let them cool.

Slather them with some goat cheese and a dollop of marinated roasted peppers (make these beforehand---use yellow, red and green grilled or broiled peppers that have been seeded and cut into strips and marinated in some balsamic vinegar, EVOO, thyme, basil and oregano for a few hours--and placed in the fridge)

and you have a taste treat to die for.

The people who make toast? ..............will come over to your cubicle to see what smells so good.....!


Another great idea for the baguettes! Now I'm hungry..... ;)
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#34 love2travel

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Posted 05 December 2012 - 07:34 AM

Have a good trip! I always wondered how easy it would be to eat gluten free in Asia, so you'll have to let us know more. What about the soy sauce or do they not use a lot of that? Dedicated woks? I haven't had Chinese food in years. The one place that has a gluten-free menu, P.F. Changs, does not have very good food, IMO. So I go without. Not the same as real Chinese food, either.

Gemini, I have AWESOME Chinese recipes if you are interested. They are authentic and taste as good or BETTER than eating out. Honest. Trust me!
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#35 Coryad

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Posted 05 December 2012 - 09:31 PM

Accidentally glutened myself last night at dinner. Had beef with "sauce" duuuhhhhhhhhhhh but only minor issues today. It was an interesting evening talking with my Asia co-workers on gluten issues :D Rather difficult to explain but I think I got the point across....

Traveling home tomorrow, it's been a really good trip and only 1 minor glutening... I call that a success!
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Cory

Diagnosed Celiac 4/12 due to DH
Eliminated food molds 1/12


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