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Member Since 08 Jan 2012
Offline Last Active Today, 06:55 AM

#898610 Cross Contamination

Posted by Adalaide on 07 December 2013 - 11:58 AM

Hon, you have a great sense of humor. That will help you heal faster and keep you from getting too worrisome.

Welcome to the forum!



True x100! Laughter. The only medicine that treats celiac. ^_^

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#898411 The What's For Dinner Tonight Chat

Posted by Adalaide on 05 December 2013 - 05:56 PM

Usually if I'm being responsible I buy blocks of cheddar at Costco. I have a shredder attachment for my KitchenAid so it's super easy to shred myself, and I just sprinkle a little starch on it, mix it up really well and it stores without getting clumpy. Or, if I haven't been responsible I just pick up whatever cheddar or Mexican blend catches my eye at the store.


Sometimes I'll poach a chicken breast in salsa and that's that. Chicken, cheese, done. Sometimes though I'll just use plain shredded chicken, crispy diced bacon, always cheddar with this, and ranch for dipping. There was this whole "chicken cheddar bacon ranch" craze a while back and so we started making our own quesadillas. Sometimes on the "plain" ones I'll put salsa or corn right in them. I always use sour cream for dipping those. Kraft has a good sour cream without wonky ingredients in it. (I swear to God my blood pressure rises dangerously every time I read a sour cream label and it had 10 ingredients. It needs 2, cream and culture. GAH!)


Also, cream cheese, mashed bananas, cinnamon. Spread on tortillas like a quesadilla filling. Fry. Attempt not to burn your mouth eating them because you can't wait for them to cool. Or apples and brie. Dessert quesadillas are just as good as dinner ones.

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#898239 The What's For Dinner Tonight Chat

Posted by Adalaide on 04 December 2013 - 04:45 PM

I love Delallo pasta. I got something like 3 or 4 bags of it in all my goodies for the Expo and it didn't last long.


Patience isn't a virtue. That's just something people say to get you to shut the heck up while you wait through something tortuous and awful. (like for biscotti)


Ok, so... crackers. These aren't just crackers that taste like crackers. They are crackers that will change the way you view the world. If people can do crackers right, what other magical doors can be opened for us? Everyone needs to try them.

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#897386 Soaking Kitchen Tools In Oxy Clean - Thoughts?

Posted by Adalaide on 26 November 2013 - 08:56 PM

There is a difference between porous cast iron, and non-porous enamel and stainless steel of KitchenAid appliances and attachments. There is no need to be unnecessarily alarmist. With non-porous surfaces, such as those being discussed, a simple and thorough cleaning will be more than enough. These would of course not be adequate for cast iron due to it's nature.


Do NOT bake your KitchenAid attachments in the oven at or above 600 degrees (which would mean the cleaning cycle). You will almost definitely ruin them, or at least have a mess beyond reasonably easy cleaning on your hands. If you are even considering this, contact KitchenAid first. I'm sure they'll tell you that your items may not survive intact.

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#897340 Sigh...i Really Want A Doughnut

Posted by Adalaide on 26 November 2013 - 02:28 PM

You could just make donuts. It's what I do when I want a donut so bad that I'm borderline psychopath. And no, I don't make cake donuts, blech! I make honest to God, donuts, like I remember them. When I want something, come hell or high water, I get it. There is absolutely nothing I am deprived of, short of feeling like hell.

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#897333 Soaking Kitchen Tools In Oxy Clean - Thoughts?

Posted by Adalaide on 26 November 2013 - 01:17 PM

I personally would never go anywhere near a used KitchenAid grain mill. The dough hook and paddle are enamel coated, and simply washing them in soap and water should be fine as long as you clean the little spot at the top where they attach to the mixer. Since the whisk is stainless steel, and doesn't have any funky places for anything to get caught up in it like a hand whisk, I would do the same. The bowl is either glass or stainless steel, no biggie, just wash it. Also, all of these are easily replaced for a relatively low price compared to a mixer. Give the mixer a good cleaning, paying special attention to where the paddle goes on and the spring there.


If you are comfortable taking the top off the mixer yourself, do so and use one of those cans of air you use to clean the inside of a computer to blow out any flour dust. If not, you can just turn it on and run it a bit, it'll blow out, and use the can of air to blow into the vents. I'd be comfortable enough with that. You just want to make sure after years of use it doesn't blow a puff of dust out of it's guts when it gets turned on. Again, no biggie and almost easily cleaned.


As for the grain mill. I do not have one yet for my KitchenAid. (It is the topmost priority on my attachment list!) I do not know what it looks like or how easily it comes apart, how well you can get at all of it's guts. If it seems like you can get at everything that your food will touch, go for a good scrubbing and you'll be fine. If not, ebay it and replace it. It isn't the sort of thing that loses value and you'll quickly find someone willing to snatch one up at even a small savings over the store price and you can grab a new one.


If anything seems difficult to get to, go grab a pack of pipe cleaners at your local craft shop. They were originally cleaning tools and still work great for that purpose.

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#896888 Thanksgiving Dinner

Posted by Adalaide on 22 November 2013 - 01:36 PM

I'm pretty sure you can eat whatever you want to with your hands. They can't stop you from putting whatever you want in your car and driving somewhere with it.


I'm having the kind of day where anything that can go wrong, has gone wrong... so my opinion right now? I would call to tell them that you're all out of $#&@! to give about family or holidays, what you think about the fact that you've been told you're not allowed to eat food you know is safe for you then hang up without waiting for a response. (I may have gone from passive aggressive to plain old aggressive today. Follow my advice at your own risk.) Of course, the completely sane side of me that is still inside somewhere knows that they're being complete asshats to you. So however you respond is probably fine.

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#896781 Thanksgiving Dinner

Posted by Adalaide on 21 November 2013 - 01:03 PM

I would just pick a good loocking (to me) recipe from someone with a reputation for Southern cooking. Usually it gets made with heavy cream, so using a generic milk substitute just won't be rich enough. (imo) I think it would be different in a good and exciting way, although I'm sure not everyone would agree with me. But then, I don't keep canned coconut milk in my house because I would drink it. 

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#896729 The What's For Dinner Tonight Chat

Posted by Adalaide on 21 November 2013 - 08:11 AM

I've been so good planning meals. For something like 3 or 4 weeks now I've had stuff written on my whiteboard calender. But I managed to not have anything down after last night.  :ph34r: I suppose since I need to go to the store this afternoon, which includes Costco that maybe we'll end up with a rotisserie chicken. If not, I'll probably just pop open a jar of George and make some sides to go with it. It feels really awkward to have had "plans" sort of for dinner for a few weeks and to wake up one day and find nothing written on my board to tell me what to cook. At least I know that whatever else I have, there is leftover mac & cheese.  :D

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#895785 Amazing Lectures At The Gluten Summit

Posted by Adalaide on 13 November 2013 - 08:38 PM

I drink 2+ gallons of milk a week, usually +. Not depressed. I also eat grains, almost as if consuming them is a religion in and of itself. Also, if it weren't actually against my religion I'd drink coffee like it's a religion. That's seriously not a joke either. (Quitting coffee was harder than quitting smoking!) Pretty sure, being coffee-less, a former smoker who hates being around people, and someone who consumes vast amounts of grains and milk I should be their poster child of depression. Happy as a clam. Who thinks up this psychobabble bullshit? (I'd censor myself, but that is censored.)

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#895672 Thanksgiving Dinner

Posted by Adalaide on 13 November 2013 - 08:00 AM

You can use any starch in place of cornstarch to thicken a sauce or gravy. I've gotten and used free sample packs of rice and tapioca starch specifically for that purpose and they work just as well. I know not everyone does it the same way, but I just make a slurry and whisk it into seasoned, boiling drippings or broth. I like this method because I can gauge how much I want to use based on how quickly it thickens, and I never end up with accidental jelly thick gravy, which can happen if you start with your starch and add your broth. 

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#895564 Symptom And Diet Tracker Phone App

Posted by Adalaide on 12 November 2013 - 09:56 AM

That app isn't available for android. I use mySymptoms though which is. It seems to be pretty similar, although it isn't free. It's $2.99, which isn't a lot to pay and I finally caved with my new phone and got a paid for app for the first time ever. I really like it. And it tracks everything, and I mean everything. Right down to the Bristol scale for your poop. :ph34r: What I like most about it though is that after you use it long enough if you're having a particular symptom you can't pinpoint a cause for yourself, you can tell it to tell you the most likely causes. And it does a pdf you can take to your doctor too.

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#895478 Amazing Conversations

Posted by Adalaide on 11 November 2013 - 02:09 PM

Not really a conversation, more of an activity. My gluten eating husband's favorite food in the whole whole world is pizza. For his birthday, even though I said we could go anywhere and I'd bring something to eat, we went to a pizza place that has a separate gluten free kitchen to pretty much guarantee a safe pizza. We had never been there before so he didn't even know if he'd like their pizza or not. I think I gots me as close to a perfect man as they come. :wub: (Now if only I could fix his aversion to vegetables! :lol:)

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#895440 Feeling Left Out.

Posted by Adalaide on 11 November 2013 - 10:17 AM

When you say that you have trouble finding food that you can eat and afford it sounds like you're shopping the gluten free section of the grocery store. That's the first instinct and first mistake most people make. It's just a bunch of overpriced, nutritionally defunct crap that no one needs and that won't help your body heal or help you feel good. It is better instead to focus on whole foods, meat, vegetables, fruits. And when it does come to boxed foods, instead of shopping for specifically gluten free foods, shop for mainstream foods that happen to be gluten free which means they'll be a reasonable price. One example is Chex. I live with three non-gluten free people, and there would be blood if someone ever touched my Chocolate Chex. B-L-O-O-D!


Most of us have learned to carry snacks with us. Then we can go out with our friends and enjoy their company, which is the point of going out with them right? And we won't be hungry. With time you'll become proficient at learning how to eat out. Things like how to choose a restaurant, how to order, how to spot red flags and just say not eating here. None of us learned it overnight or without incident.


You get used to it. There are some basic things that all of us can do, and some things are about how to fit this into our lives. You'll learn how this fits you and your friends and how to get along, and you'll do it much faster than you think.

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#895303 Recipes Needed Please...

Posted by Adalaide on 09 November 2013 - 08:28 AM

And on that note, and before you get scared out of the kitchen... I'll post the cornbread pudding recipe over here like I said I would and where recipes are supposed to be gathering for you. I only said I was going to do it Monday then totally forgot like a doofus. By the way, the part of the directions that says to pour out the bacon fat and add olive oil? Yeah... heretics wrote that. If there isn't enough bacon fat in my pan I just add olive oil until it looks more or less like 2 tablespoons. I mean, what kind of person dumps out bacon fat just so they can cook vegetables in something else? Crazy!


Cornbread Pudding



¼ lb smoked bacon, chopped

2 tbsp olive oil

1 cup diced onion

½ cup each diced red & green onion

4 cups gluten free bread crumbs

1 (14.75 oz) can cream style corn

4 eggs, lightly beaten

½ cup chicken stock

½ tsp dried thyme leaves

½ tsp dried rubbed sage

salt & pepper to taste


  1. Preheat oven to 350°. Grease a 2 quart baking dish.
  2. Sauté bacon until cooked, not crisp. Remove bacon with slotted spoon and to paper towels.
  3. Pour off bacon fat and heat olive oil. Add onions and peppers and sauté until soft.
  4. Transfer onions and peppers to large mixing bowl, add bacon. Toss with remaining ingredients.
  5. Spoon into baking dish. Bake 50-60 minutes, until browned and firm.

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