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elye

Just A Bit Of Sadistic Fun...

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I want a beer. I am learning to appreciate wine but it just ain't the same as a tall, cold frosty, smooth as a mountain stream type adult beverage. Come on Whole Foods get that gluten-free beer. I also wouldn't mind a big, slimey, greasy wet burrito. Saw one today and it looked pretty good.

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I haven't had eggs, dairy, wheat or soy for 10 years.

I would love barbecue chicken pizza, Caesar salad with crispy croutons, fresh, hot, homemade whole wheat bread oozing with butter, REAL ice cream with whipped cream on top, an apple fritter and a dozen maple bars.

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Oh wow -- I'm new to this -- haven't been officially diagnosed yet, but I became aware of _some_ kind of gluten-related issue recently because I'd already cut a lot of gluteny carbs out of my diet two years ago. Things went pretty downhill after holiday eating. I'm making myself sick now eating just a peanut butter sandwich every day while I wait to have my blood drawn on Friday -- but when I first heard about celiac last week I was having fantasies about my last chance to eat all sorts of things before I went gluten-free. I can't imagine eating these things right now, but I'm sure I'll eventually miss them as much:

A chocolate croissant from the local French bakery -- actually _anything_ made with puff pastry as well.

Potsticker dumplings.

Blueberry cobbler with biscuit toppping (from my Chez Panisse dessert cookbook).

Oh, and my boyfriend just started brewing his own beer six months ago -- I got him set up for his birthday. Did I mention that I was also a bread baker for a while and had recently said that I should start a sourdough again?

Finally -- Cheese on Wheat crackers -- totally processed and evil, I know, but I've been thinking that I'm going to have to avert my eyes from them every time I walk into a convenience store....

Oh yes -- and we're talking about getting married in the next year -- damn it -- I'm really trying not to think about cake issues -- I'm sure I can find a way to deal with all the reception food except that....

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Actually, the big thing I miss is just the CONVENIENCE of being able to eat gluten - not having to ask about every ingredient in things; ordering whatever you want off the menu; going to any restaurant, instead of across town to the one with a gluten-free menu.

There isn't any pre-gluten-free food I liked that I haven't been able to duplicate (sometimes improve upon) with gluten-free foods EXCEPT Cinnabon. I haven't found a really, really great cinnamon bun yet - I've had some good ones, but not quite the same.

Debbie

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I would pull up to a bakery for breakfast and have a warm cinnamon roll with lots of icing with coffee and cream.

Then I'd have lunch at a grill and have a Hugh juicy burger on a hard roll with the works. I'd have jalapeno poppers and onion rings for the side with a big mug of beer.

Then for supper I'd have beer battered perch, fries and a big slice of homemade bread with butter. Beer again.

Dessert: chocolate cake and ice cream

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Guest Viola
I have noticed that a lot of you have a dream of once again eating Chinese food. We make a really great gluten-free Chinese dinner at home (I have served it at dinner parties to non-gluten-free guest and they all LOVED it). I would be more than willing to share my recipes for sweet and sour pork, egg rolls, and fried rice if you guys are interested!

Actually, the sweet & sour sauce I can do, and also I make a wicked turkey fried rice, but what I need is a recipe for the batter for the sweet & sour pork. So ... if you have one I would be really greatful! :P

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Hi Shirley!

I cut 12 ounces of boneless pork into bite-size pieces and then marinade them in 4tbs of gluten-free soy sauce, 4 tbs of dry sherry and 2tsp of seasame oil at room temperature for 20 minutes.

For the batter I mix together a beaten egg, 1/2 cup of cornstarch, 1/2 cup of rice flour, 1/2 cup of chicken broth, and a couple tsp of seasame oil until smooth. The seasame oil seems to keep the batter from sticking when you fry it for some reason.

I drain the pork, pat it dry and swirl it in the batter. I have a deep fryer that works great for this. I set it at 365. If you don't have a fryer though you could do it in 2 in. of shortening or cooking oil in a large saucepan. I cook several pieces at a time for 4 or 5 minutes and then keep them warm in a 300 degree oven while I finish the rest.

It turns out great! As good as any Chinese restaurant! Make sure you don't substitute the seasame oil though....it really gives it that authentic Chinese food flavor! ;)

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Guest Viola
Hi Shirley!

I cut 12 ounces of boneless pork into bite-size pieces and then marinade them in 4tbs of gluten-free soy sauce, 4 tbs of dry sherry and 2tsp of seasame oil at room temperature for 20 minutes.

For the batter I mix together a beaten egg, 1/2 cup of cornstarch, 1/2 cup of rice flour, 1/2 cup of chicken broth, and a couple tsp of seasame oil until smooth. The seasame oil seems to keep the batter from sticking when you fry it for some reason.

I drain the pork, pat it dry and swirl it in the batter. I have a deep fryer that works great for this. I set it at 365. If you don't have a fryer though you could do it in 2 in. of shortening or cooking oil in a large saucepan. I cook several pieces at a time for 4 or 5 minutes and then keep them warm in a 300 degree oven while I finish the rest.

It turns out great! As good as any Chinese restaurant! Make sure you don't substitute the seasame oil though....it really gives it that authentic Chinese food flavor! ;)

Thanks for this!!!!! I shall pick up some seasame oil next time I'm in town :D

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Shirley,

Let me know how it turns out for you! Hey, you mentioned earlier that you make eggrolls. What do you use for the eggroll wrappers? Do you make your own? I have used the rice spring roll wrappers before, but they just don't turn out as good as the real thing. They are way too thin! We have dipped them in batter and then fried them to try and beef them up a little bit, and that is better, but still not the same. I would LOVE to find a gluten-free eggroll wrapper that was more like the original!

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Guest Viola
Shirley,

Let me know how it turns out for you! Hey, you mentioned earlier that you make eggrolls. What do you use for the eggroll wrappers? Do you make your own? I have used the rice spring roll wrappers before, but they just don't turn out as good as the real thing. They are way too thin! We have dipped them in batter and then fried them to try and beef them up a little bit, and that is better, but still not the same. I would LOVE to find a gluten-free eggroll wrapper that was more like the original!

No, not me making egg rolls, I think someone else in this thread was talking about it. Sorry about that. I don't really enjoy cooking all that much, so just cook because I have to.

It's funny, but I actually get up-tight about cooking. I think because I was so sick for more than 20 years I got so I just hated handling food. I think if you measured my blood pressure while I was cooking it would go way up :lol: Strangely enough, I'm a pretty good cook ... just hate doing it.

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LOL :lol: Yeah it is funny how celiac disease can suddenly make you a better cook! I like cooking for the most part, but there are some things that just plain aren't worth it! I HATE making pie crusts (unfortunatly I LOVE pie). My husband used to gets so wound up anytime I tried to make it. I'd be screaming and slamming cabinet doors, and he'd be hovering over me going "What?! What?! What do you want me to do?!" I finnally told him just to go outside or to the garage or something when I make a pie! Now I just say..."I'm gonna made a pie." And he gets up and walks outside! :lol:

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