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kenlove

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Latest Celiac Disease News & Research:

Everything posted by kenlove

  1. kenlove
    Didn't think this report was particularly good. Have to wonder how many of these studies are funded by the wheat industry. No one wants to rock the boat other than a few people like W Davis who is then branded. Its getting to be like the GMO issue and in a sense it is related. If Borlaug had not modified the wheats in the 60s to contain 14 times the gluten...
  2. kenlove
    we always use the juiceman or jack lalane type juicer to get ride of the seeds. Its $100. + machine but works on everything. juicing pineapple in -- skin and all is a real treat.
  3. kenlove
    i'll have to post it when i get back in a couple of weeks - if i can find it. The watermelon on Molokai island is the sweetest ever!
  4. kenlove
    one of my master food preserver students came up with a watermelon jam recipe that tasted like jolly rancher candies! also amazing
  5. kenlove
    What city are you in? I trained as a chef in Tokyo and have a lot of friends now trained to handle celiacs. The one I described in my previous mail is “Tahitian Noni Care” in Shinjuku. I have not visited there yet, but looks like nice. They serve raw food and other organic food menu. Almost all food there contain Noni. Open Original Shared Lin...
  6. kenlove
    Nope -- you cna never have enough pesto!
  7. kenlove
    Looks Great!
  8. kenlove
    great List, I've had a place in japan for 30 years and 9 of which as celiac. I dont' use bulldog sauce anymore although I've never had a problem from it. Just makes me uncomfortable in the gut. IN this case they said the miso is ok but for Pauliewog You have to find out with the koji is. As Peter mention US laws have to say when its wheat but...
  9. kenlove
    hope your using high pressure for the beans and meat!
  10. kenlove
    yumm-- have to buy ours at the store -- they dont grow well here -- too hot
  11. kenlove
    Great, I've been cutting up mine and putting it in salads. Going to have to plant more!
  12. kenlove
    hard to say without seeing it -- I never had that trouble. One of the things they always say in the Blue Book or SO Easy To Preserve is to make sure there is no air trapped in the jar. Hopefully they can get rid of it next time.
  13. kenlove
    omce you get used to the space on 1 type of jar then then the rest just have to be about the same. Its much more crucial for high pressure than a regular water bath. the head space gauge is on the other end of the stick used to release the trapped bubbles. take care
  14. kenlove
    if your bigger town has an Indian community, they use chickpea flour called channa bessan and split pea flour Dal. These have never given me any problems. Sometimes you can find millet flour too. Google Bobs Redmill to see the gluten free flours they have too. -- I can't do dairy either and use coconut milk or almond milk. Good luck
  15. kenlove
    I err on the side of too little head space although really try to get it right. Since we sell a lot, if there is too much, customers think your cheating them! If there is too little you can have a nasty clean up job. I was trying to find some of my old 40s books that talk about the amount of time for processing. Also adapting things for the tropics is different...
  16. kenlove
    Just eating some pickled okra my class made a month ago. Really good especially with a bread and butter recipe. This was not a problem for us as the stem end was trimmed very low. None of the seeds escaped but the brine could still penetrate. What wasn't clear is if the brine was low when the jar came out of the hot water bath or just evaporated? In either...
  17. kenlove
    Open Original Shared Link
  18. kenlove
    Just wanted to add notes to this old Hawaii thread. Last weekend I at at Town restaurant in Honolulu, http://www.townkaimuki.com/ The chef/owner Ed Kenny fixed me an incredible gluten free vegan plate of fresh veggies. I didn't call first so this was off the cuff but it was incredibly good. FOllowing night at Hiroshis, http://www.hiroshihawaii...
  19. kenlove
    very very very good point ()
  20. kenlove
    this is the bible if you will, The book "so easy to preserve" by the univ. of Georgia is the backbone of all the USDA regulations. Ball blue book is great too.
  21. kenlove
    glad your using grape leaves -- they work great and YES -- you can stuff them afterwards. I make all sorts of dolmades. do have all sorts of exotic stuff but wont be around until the first week of Sept. tomorrow maui. must have been very wicked sinc ei sure get no rest
  22. kenlove
    love chowchow! Maybe we should all have a trading circle -- We do bread and butter baby zuchinni since its hard to get decent pickling cucumbers in Hawaii. When we do, I usually buy them all!
  23. kenlove
    Sounds like you have your hands full with all these goodies. I"m on the road and have not had a chance to can much of anything. Did buy some great fermented pickles and kraut from some company called sonoma brinery I think it was. Really good. Can't get back in the kitchen until Sept. for a couple of weeks then head to the Philippines and Japan through...
  24. kenlove
    This is an old list and after spending a week here at a conference I find the place pretty allergy unfriendly, Especially the Cosmopolitan Hotel with the except of comme ca which was reasonably priced and the chef bent over backwards to make something gluten free and vegan. The other places didnt get it and would serve gluten-free salad with croutons...
  25. kenlove
    Ditto-- Altohgh I wonder if they take out the protein that causes celiac -- it might become like einkorn or farrow or he original wheats before they were modified in the 60s to contain more gluten
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