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The Funny Pages - Tickle Me Elbow - The Original

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jerseyangel Proficient
jerseyangel
Posted

Sake2 me

:lol: Love it!!

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curlyfries Contributor
curlyfries
Posted

Morning Gyiann-ette!!

3.59pm here. Getting dark dry.gif

That's just wrong <_<

Youse guys need to come to my house for a weenie roast and smore-a-thon . . . the patio and fire pit were officially opened for business last night.

When and where? :P

....although I canna do the smores. This sugar issue has gottten so bad, I can't even have anything with rice flour :(

Oh.....and 10:41 PM here. I think Patteigh and I are on the same time :)

psawyer Proficient
psawyer
Posted

True dat--it's sort of a tradition here :P Got home a little while ago from South Jersey--that 2 hour drive seems to go faster each time :D Just put a pizza in the oven--Peter, I used GFP French Bread mix for the first time as a pizza crust. 2 questions--do youse freeze the crusts shaped? and how thick do you spread the batter in the pizza pan? I used a spatula and just winged it but it's taking longer than the 15 minutes the instructions said to bake it. I might have used too much :unsure: oh--3 questions--how many crusts do you get per box?I'm hoping to eat it in a few minutes whilst watching Russell on LKL. :DB)

We spread it about equally over three 12.5" pans. So, that's three crusts from a box of mix. The package says "makes two" but we like a thinner crust. I bake the empty ones first for 10 minutes at 450oF and when they have cooled store them in the fridge in an extra large ZipLoc bag, separated by waxed paper. The fresh one with toppings is baked for about 15 minutes. The partially baked ones are done for ten minutes at 450 with toppings.

:( CNN is carrying "CNN Presents" right now in Larry's regular time slot.Had me pizza all set and everything :angry: But OMGawd....this was THE best pizza I've had gluten-free. The phunny thing is that I've been making the GFP bread regularly all this time and never used it fer pizza. I've been shulmping all the ingredients out and making a so-so crust from scratch--and all this time the perfect one has been hiding in my cupboard! :o:lol:

Isn't it just wonderful? As you already know, it makes a terrific bread too.

nikki-uk Enthusiast
nikki-uk
Posted

Morning peeps biggrin.gif

8.48am and 4miles have been run.

To quote Michael Scott: That's what SHE said. (Any followers of The Office, then?).. . . . :lol:

LOVED The Office (Brit version) .... Ricky Gervais is a legend!

Youse guys need to come to my house for a weenie roast and smore-a-thon . . . the patio and fire pit were officially opened for business last night.

....coming!!!!!!

I do find him hot but have to admit to a very long lived crush on Robert Downey Jr.

My gaawd!, he is GORGEOUS isn't he??

He's got better with age!! ......I suspect my sons also find it ''gross man!'' but I care not!! laugh.gif

PADT!!! The pizza looked divine!!! tongue.gif

..but your mix is a 'batter'??.... not a 'dough'?

mushroom Proficient
mushroom
Posted

Guys, psills, I ask you to please find it in your hearts to spare a thought and a prayer for our 29 coal miners still underground after an explosion three days ago in the Pike River Mine. Gas levels are still too dangerous to send in rescuers or even a battery-powered robot; two men escaped from the initial blast; they are just about through with the drill digging a six-inch bore to where they think the miners are; very unspilly I know, but thoughts and prayers appreciated. :( Thanks!!

elye Community Regular
elye
Posted

They have like 5 gluten-free beers and 2 ciders.

This is grand! Up here in Ontario we have only ONE gluten-free beer available.. :angry: .. ....La Messagere, and it is not great. I love our trips to the States, often for that reason - - can have a decent gluten-free beer.

Guys, psills, I ask you to please find it in your hearts to spare a thought and a prayer for our 29 coal miners still underground after an explosion three days ago in the Pike River Mine.

:( :(

Been thinking and thinking about this, Shrooome, and have kept forgetting to mention it. 'Tis heart-wrenching... . . ....we do not seem to be getting the constant updates here in Canada that we did over the two months of the Chilean mine disaster. .. . . . ..please keep us updated!

jerseyangel Proficient
jerseyangel
Posted

We spread it about equally over three 12.5" pans. So, that's three crusts from a box of mix. The package says "makes two" but we like a thinner crust. I bake the empty ones first for 10 minutes at 450oF and when they have cooled store them in the fridge in an extra large ZipLoc bag, separated by waxed paper. The fresh one with toppings is baked for about 15 minutes. The partially baked ones are done for ten minutes at 450 with toppings.

Thanks PeOte--those tips will be very helpful :) Being me phirst try, I made it just a wee bit thick but it was still really good--I just baked it longer. I will get 2 out of this batch, but next time will divide it into thirds. How great it will be to have a pizza crust all ready to go in the freezer--just like the "old days" :D

LOVED The Office (Brit version) .... Ricky Gervais is a legend!

PADT!!! The pizza looked divine!!! tongue.gif

..but your mix is a 'batter'??.... not a 'dough'?

Nik!! me son and I were just talking about the Brit version of The Office on Saturday. He thinks it's one of the phunniest things ever :D

Yeah--the GFP mix is more like a thick batter--I spread it in the pan wif a rubber spatula :P Gotta love gluten-free baking....

Guys, psills, I ask you to please find it in your hearts to spare a thought and a prayer for our 29 coal miners still underground after an explosion three days ago in the Pike River Mine. Gas levels are still too dangerous to send in rescuers or even a battery-powered robot; two men escaped from the initial blast; they are just about through with the drill digging a six-inch bore to where they think the miners are; very unspilly I know, but thoughts and prayers appreciated. :( Thanks!!

You got it, Shroom. My thoughts are with them and my heart goes out to them and their families.

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psawyer Proficient
psawyer
Posted

This is grand! Up here in Ontario we have only ONE gluten-free beer available.. :angry: .. ....La Messagere, and it is not great. I love our trips to the States, often for that reason - - can have a decent gluten-free beer.

When I started this diet in 2000, there was no gluten-free beer at all. :(

Today, there are three gluten-free beers available in Ontario, although I have yet to find a restaurant/bar which stocks any of them. I have heard that Il Fornello is now stocking New Grist, but I haven't been there to confirm it.

Two are made by a microbrewery in Quebec and the other by a brewery in Wisconsin. All three are listed at the Open Original Shared Link, but inventory varies by location. Use their web locater, or you can order at any store.

Open Original Shared Link The red ale is available in selected Open Original Shared Link locations.

Open Original Shared Link

I have tried all three, and my preference is the Messagere Red Ale, which is stocked by my nearest Beer Store. The original la Messagere Blonde ranks third, IMO.

kareng Grand Master
kareng
Posted

When I started this diet in 2000, there was no gluten-free beer at all. :(

Today, there are three gluten-free beers available in Ontario, although I have yet to find a restaurant/bar which stocks any of them. I have heard that Il Fornello is now stocking New Grist, but I haven't been there to confirm it.

Two are made by a microbrewery in Quebec and the other by a brewery in Wisconsin. All three are listed at the Open Original Shared Link, but inventory varies by location. Use their web locater, or you can order at any store.

Open Original Shared Link The red ale is available in selected Open Original Shared Link locations.

Open Original Shared Link

I have tried all three, and my preference is the Messagere Red Ale, which is stocked by my nearest Beer Store. The original la Messagere Blonde ranks third, IMO.

We have New Grist. It is pretty sweet but I rotate it in with the Bards and the Redbridge. We can also get Greenes and another I forget but they come in big bottles and I prefer the regular size.

When M had to do a Scout project, we tried the GFP & Chebe pizza dough. We preferred the Chebe because it had more flavor with the spices in the crust (we call that a bug crust). We thought we might make it again but add some Ital spices and garlic to the batter. We put a piece of plastic wrap on it and used a glass like a roller to smooth it down. The boys like the Kinnick??? frozen crusts.

jerseyangel Proficient
jerseyangel
Posted

Being more of a wine drinker (see av), I've only had Redbridge. For a beer, I thought it was pretty good--although I like a lighter beer anyway.

kareng Grand Master
kareng
Posted

For Thanksgiving, because its always at my house & I have to cook, I am making some different things. I am going to try a recipe from the 365 crockpot blogger for scalloped potatoes and a crockpot recipe for sweet potatoes. I have never made sweet potatoes except baked or oven fried. This recipe using some applesauce and a lot of brown sugar. Anyone have a good recipe? Would like to stick to the crockpot because my oven is small.

jerseyangel Proficient
jerseyangel
Posted

I usually stick to simple candied sweet potatoes--heating butter, brown sugar and cinnamon, pouring over cooked sweets and baking until sticky and bubbly. I've never made them in the crockpot, but I think the same topping could be used over raw sliced sweet potatoes and slow cooked. You could make a ton of them that way....

Maybe stick some orange slices in wif the potatoes....

Darn210 Enthusiast
Darn210
Posted

I have tried all three, and my preference is the Messagere Red Ale, which is stocked by my nearest Beer Store.

Does the fact that it is carried at the NEAREST Beer Store have anything to do with your preference for the Red Ale? ;)

elye Community Regular
elye
Posted

Today, there are three gluten-free beers available in Ontario, although I have yet to find a restaurant/bar which stocks any of them. I have heard that Il Fornello is now stocking New Grist, but I haven't been there to confirm it.

Thanks for all this, Oracle POeter! Our beer stores here in Ottawa only order La Messagere, and I'm not certain which one... . . .likely the light version, as you say it is the least tasty, and we find this one fair to poor. Couple this with the fact that a six-pack costs eighteen dollars :o, and I no longer partake in a bottle o' beer.. . . ...only when we're in the States and I can find a Redbridge - - quite tolerable, this. :)B)

Do you find that beer generally makes your blood sugar rise, POeter? It certainly does mine, so I have only ever been an infrequent partaker. . . . . ...dry wine is the way to go fer me!

Jestgar Rising Star
Jestgar
Posted

For Thanksgiving, because its always at my house & I have to cook, I am making some different things. I am going to try a recipe from the 365 crockpot blogger for scalloped potatoes and a crockpot recipe for sweet potatoes. I have never made sweet potatoes except baked or oven fried. This recipe using some applesauce and a lot of brown sugar. Anyone have a good recipe? Would like to stick to the crockpot because my oven is small.

pile the peeled, sliced, taters and yams in the crockpot along with chopped onion and some orange slices. A bit of orange zest is good too, if you like the surprise 'zing' of serious orange flavor while you're eating. You could also add some pie apples, but maybe halfway through cooking so they don't get mushy.

Cook on low for ~6 hours (check them for done-ness at about 4). When done, stir in a few slices of cooked, crumbled bacon (or sprinkle it over the top in the serving dish).

kareng Grand Master
kareng
Posted

pile the peeled, sliced, taters and yams in the crockpot along with chopped onion and some orange slices. A bit of orange zest is good too, if you like the surprise 'zing' of serious orange flavor while you're eating. You could also add some pie apples, but maybe halfway through cooking so they don't get mushy.

Cook on low for ~6 hours (check them for done-ness at about 4). When done, stir in a few slices of cooked, crumbled bacon (or sprinkle it over the top in the serving dish).

That sounds good. The recipe I saw had applesauce - good- 3/4 cup brn sugar - too sweet for me.

psawyer Proficient
psawyer
Posted

Does the fact that it is carried at the NEAREST Beer Store have anything to do with your preference for the Red Ale? ;)

Not really. It is about a mile out of the way. I pass a source of the blonde on my way home most days, so it would be more convenient. But it lacks the body of the Red Ale. FWIW, the Red Ale is $15.55 for a 6-pack. The blonde is currently $14.95, and New Grist is $13.10. In each case, 0.60 is a refundable bottle deposit. Sorry about the "case" pun. :P

Thanks for all this, Oracle POeter! Our beer stores here in Ottawa only order La Messagere, and I'm not certain which one... . . .likely the light version, as you say it is the least tasty, and we find this one fair to poor. Couple this with the fact that a six-pack costs eighteen dollars :o, and I no longer partake in a bottle o' beer.. . . ...only when we're in the States and I can find a Redbridge - - quite tolerable, this. :)B)

Do you find that beer generally makes your blood sugar rise, POeter? It certainly does mine, so I have only ever been an infrequent partaker. . . . . ...dry wine is the way to go fer me!

Yes, it raises my blood sugar, so it is an occasional indulgence.

elye Community Regular
elye
Posted

But it lacks the body of the Red Ale. FWIW, the Red Ale is $15.55 for a 6-pack. The blonde is currently $14.95, and New Grist is $13.10. In each case, 0.60 is a refundable bottle deposit.

HANH? :huh: $17.95 for the 6-packs I have bought here! Whot in hell. . . ... . ...is this the price Ottawa must pay for having the far better hockey team?? <_<:P

But really....that is quite a difference. Don't unnerstand THAT one... . ... . . ..

Loey Rising Star
Loey
Posted

Guys, psills, I ask you to please find it in your hearts to spare a thought and a prayer for our 29 coal miners still underground after an explosion three days ago in the Pike River Mine. Gas levels are still too dangerous to send in rescuers or even a battery-powered robot; two men escaped from the initial blast; they are just about through with the drill digging a six-inch bore to where they think the miners are; very unspilly I know, but thoughts and prayers appreciated. :( Thanks!!

Sending lots of thought, prayers and positive energy and will continue to do so!

Hugs,

Loey

psawyer Proficient
psawyer
Posted

HANH? :huh: $17.95 for the 6-packs I have bought here! Whot in hell. . . ... . ...is this the price Ottawa must pay for having the far better hockey team?? <_<:P

But really....that is quite a difference. Don't unnerstand THAT one... . ... . . ..

I don't understand either. I thought that prices were fixed rigged the same province-wide. You can check prices online--thats where I got the ones I quoted. Red Ale is listed at the same price at the LCBO and at The Beer Store. :huh:

kareng Grand Master
kareng
Posted

that's pricey! US dollar is basically even with Canadian. Bards, etc is $8-9 here.

elye Community Regular
elye
Posted

I don't understand either. I thought that prices were fixed rigged the same province-wide. You can check prices online--thats where I got the ones I quoted. Red Ale is listed at the same price at the LCBO and at The Beer Store. :huh:

What a backward place this town is.. . . . ...here one can only order (or pick up, if they have any in stock) this beer from the LCBO, NOT the Beer Store. :huh:Canna.. . . . ......order... . . ....BEER... . ..from the.. . . ..BEER STORE. I was told this the last time I was at The Beer Store asking for La Messagere. "Sorry, ma'am....gotta order that from the Liquor Store".. . . . . ..

Gah. But there's more: In this province, we must return our empty wine bottles not to the Liquor Store, but to The Beer Store for the refund. :huh:

:rolleyes:

kareng Grand Master
kareng
Posted

pile the peeled, sliced, taters and yams in the crockpot along with chopped onion and some orange slices. A bit of orange zest is good too, if you like the surprise 'zing' of serious orange flavor while you're eating. You could also add some pie apples, but maybe halfway through cooking so they don't get mushy.

Cook on low for ~6 hours (check them for done-ness at about 4). When done, stir in a few slices of cooked, crumbled bacon (or sprinkle it over the top in the serving dish).

I want to try this. Are you cutting the orange up into bite sized bits or slicing thru with the peel, like on the glass of a drink?

Thanks. Did you decide to go to BE's family for T day?

psawyer Proficient
psawyer
Posted

According to their store locater, la Messagere Red Ale is stocked at Open Original Shared Link Not a lot of stores have it, but you can find them online. I am lucky that I am close to one. The city of Toronto lists only one, downtown on Spadina. :(

Jestgar Rising Star
Jestgar
Posted

I peel the orange and limit the amount of zest 'cause I don't really like the shock of the intense orange flavor. Maybe dried zest would be a little easier, or just skip it. You could flavor after cooking with a splash of orange liqueur if it needed a bit more. Some people put some orange concentrate in, but I don't like it too juicy.

Not going to BE's, but he and I are planning on going to Open Original Shared Link on Friday, if the weather isn't too heinous.

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    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

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    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      thank you so much for your detailed and extremely helpful reply!! I can say with absolute certainty that the less gluten containing products I've eaten over the past several years, the better I've felt.   I wasn't avoiding gluten, I was avoiding refined grains (and most processed foods) as well as anything that made me feel bad when I ate it. It's the same reason I gave up dairy and eggs- they make me feel ill.  I do have a bit of a sugar addiction lol so a lot of times I wasn't sure if it was the refined grains that I was eating - or the sugar. So from time to time I might have a cookie or something but I've learned how to make wonderful cookies and golden brownies with BEANS!! and no refined sugar - I use date paste instead. Pizza made me so ill- but I thought it was probably the cheese. I gave up pizza and haven't missed it. the one time I tried a slice I felt so bad I knew I'd never touch it again. I stopped eating wheat pasta at least 3 yrs ago- just didn't feel well after eating it. I tried chick pea pasta and a few others and discovered I like the brown rice pasta. I still don't eat a lot of pasta but it's nice for a change when I want something easy. TBH over the years I've wondered sometimes if I might be gluten intolerant but really believed it was not possible for me to have celiac disease. NOW I need to know for sure- because I'm in the middle of a long process of trying to find out why I have a high parathyroid level (NOT the thyroid- but rather the 4 glands that control the calcium balance in your body) I have had a hard time getting my vit D level up, my serum calcium has run on the low side of normal for many years... and now I am losing calcium from my bones and excreting it in my urine (some sort of renal calcium leak) Also have a high ALP since 2014. And now rapidly worsening bone density.  I still do not have a firm diagnosis. Could be secondary HPT (but secondary to what? we need to know) It could be early primary HPT. I am spilling calcium in my urine but is that caused by the high parathyroid hormone or is it the reason my PTH is high>? there are multiple feedback loops for this condition.    so I will keep eating the bread and some wheat germ that does not seem to bother me too much (it hasn't got enough gluten to use just wheat germ)    but I'm curious- if you don't have a strong reaction to a product- like me and wheat germ- does that mean it's ok to eat or is it still causing harm even if you don't have any obvious symptoms? I guess what you are saying about silent celiac makes it likely that you can have no symptoms and still have the harm... but geez! you'd think they'd come up with a way to test for this that didn't require you to consume something that makes you sick! I worry about the complications I've been reading about- different kinds of cancers etc. also wondering- are there degrees of celiac disease?  is there any correlation between symptoms and the amnt of damage to your intestines? I also need a firm diagnosis because I have an identical twin sister ... so if I have celiac, she has it too- or at least the genetic make up for having it. I did have a VERY major stress to my body in 2014-2016 time frame .. lost 50lbs in a short period of time and had severe symptoms from acute protracted withdrawal off an SSRI drug (that I'd been given an unethically high dose of, by a dr who has since lost his license)  Going off the drug was a good thing and in many ways my health improved dramatically- just losing 50lbs was helpful but I also went  off almost a dozen different medications, totally changed my diet and have been doing pretty well except for the past 3-4 yrs when the symptoms related to the parathyroid issue cropped up. It is likely that I had low vit D for some time and that caused me a lot of symptoms. The endo now tells me that low vit D can be caused by celiac disease so I need to know for sure! thank you for all that great and useful information!!! 
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
    • trents
      Accuracy of testing concerns

      By trents · Posted

      The biopsy looks for damage to the mucosal lining of the small bowel from the inflammation caused by celiac disease when gluten is ingested. Once you remove gluten from the diet, inflammation subsides and the mucosal lining begins to heal. 
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