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kenlove

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Everything posted by kenlove

  1. kenlove
    Where Marcello's Father and Sons?
  2. kenlove
    From being on the board here for a number of years, I can say that most of us are very different and have vastly different levels of sensitivity. I would never think of cheating once and accidents that occasionally happen usually lay me up for 3 or 4 days in intense pain and misery. So I don't take chances. I can't walk into bakeries and my wife cant have...
  3. kenlove
    We'll have to agree to disagree on this on Peter. Teaching at the culinary school, Wworking at special events in resort hotel kitchens and being on the board of the American Culinary Federation chapter gives me a lot of first hand experience. Your correct that the food service supplies, including dressings, have to list contents, The amount of wheat starch...
  4. kenlove
    Its really a good point about salad dressings with gluten. Most of the chefs dont even know whats in the food service dressings or what is in the components they use when they make their own. I just bring my own or ask for some orange slices and vinegar ( cant do oil)
  5. kenlove
    In addition to what else was said, cross contamination is an issue. Some places where I can only get a salad, the wait staff will often feel sorry for me and but a roll on top of the salad not realizing that ruins the whole thing. If possible call ahead of time and see how knowledgable a place is. I'll call and talk to the chef -- if the chef doesnt know...
  6. kenlove
    Try Bonefish in Skokie, Glenview and a number of other locations, great gluten-free menu. Very upscale chain owned by the same company that owns Outback and Roys. Always go there when I get back to Chicago and never had a problem.
  7. kenlove
    La-breithe mhaith agat! have a great one
  8. kenlove
    Hi Meline, Hope you are doing fine these days! Nice to see you back here. Health food stores have Tahini butter which is only sesame and completely safe. great when used in salad dressings and fruit salads!
  9. kenlove
    Some do but many don't -- it depends on the quality of the restaurant. I'm spoiled because I trained as a chef in Japan and usually had to prepare fresh anago You can buy frozen eel in many bigger Asian markets. If soy is in a marinade it would have to be on the label although I feel safer reading the Japanese than the English translation. If you can...
  10. kenlove
    ask them to make unagi ( or anago) with a little salt water instead of the sweet soy sauce. Not the same but close!
  11. kenlove
    My guess is that some of your diet would have to change too -- For example much of the Korean nori (Seaweed) is processed with soy sauce and Japanese is not. Chinese Nori is well 50/50 chance. So, if you can find out that they use rice vinegar and not malt vinegar, you may have to stick to fish and not spicy tuna rolls. Some of the pickles, both japanese...
  12. kenlove
    There are hundreds of types of kimchee made from many many types of things, not only cabbage. Some have soy sauce added to the chile, some use flour to thicken chile water into a paste. Many don't. You have to check each type carefully or do what someone suggested which is to make your own, it is pretty easy.
  13. kenlove
    I can echo what the others said about getting sick from supposedly gluten-free items. In addition i would get sick from just walking by the door of working bakery or something like a breadcrumb on the counter-- Because of the we just don't have any gluten items in the kitchen. My wife may keep a bag of cookies in her junk room but she never brings them...
  14. kenlove
    Retailers help to fuel gluten-free food boom, Euromonitor By Helen Glaberson, 08-Feb-2011 Related topics: Open Original Shared Link Retailers have helped to fuel the
  15. kenlove
    So true -- It also tells us why the Slowfood and other localvore movements get so popular. I view our celiac as a disease of civilization-- If we had eaten nature and not bleached or enhanced flours when we were kids I dont think most of us would have this.
  16. kenlove
    When I was in a heart clinic last July I took 2 classes a day for a month a learned a ton about the junk they add to our foods. Also how different foods release different amounts of dopamine in the brain. Many types of cheese are more addicting than Opium! Some of the chemicals added to foods are not really "flavor enhancers" or coloring agents but help...
  17. kenlove
    Would be interesting to compare the weight of only the meat before and after -- they could just be saving many on 2 oz of chicken vrs 2 oz of wheat and chemicals they add instead. A lot of the companies just keep fixing what isn't broken! Drives me nuts too. Another theory is that hormel just started buying them from a different supplier and doesnt really...
  18. kenlove
    If you were able to eat naan bread then I would doubt you have celiac. If it was a dosa or roti you had then its a different story. naan and kulcha is made with wheat while dosa and ragi can be made with many different gluten free flours. I always feel better in India too since it's all vegetarian where I eat and does not have al the chemicals in western...
  19. kenlove
    I got into making nut cheese to use instead of cream cheese or ricotta. Pretty simple too, 2 cups of mac nuts or or nuts in a food processor with water almost to the top -- I think add spices like garlic powder or fresh herbs or like yesterday a bunch of pepper for a spicy cheese spread. After 5 or so minutes it comes out just like cream cheese. I usually...
  20. kenlove
    Nothing new that I've heard about. School should be in session so if you call them you might be able to dine at the culinary school who should know about it -- Here in Kona its never a problem but you should call Mark at the number earlier in this thread to make sure. Make sure you visit the Saturday farmers market at the community college too. Should...
  21. kenlove

    ARCHIVED Chia Seed

    kenlove replied to Noche22's topic in Related Issues & Disorders

    People are always giving bags of them to me and trying to get me on the chia band wagon-- They are ok and good with yogurt or mixed with almond butter & raisins etc. but I would never buy them. Generally the cost is high since they are network marketed. once did them for 3 weeks in a row since I had some other problems and was going through a number...
  22. kenlove
    Fairly common type thing in Hawaii, If I make it I use whats called juwari soba-- 100% soba noodles which are very hard to find and I've never seen outside of Japanese markets. Have also used the corn noodles which adds an interesting flavor especially if left a little firm. I would not use the flavor pack from the ramen which has all sorts of questionable...
  23. kenlove
    Here in Hawaii jicama is called chop suey potato and often used in stir fries. Ive done it a few times when I grow my own and have a lot -- otherwise I eat it instead of an apple or just sliced in salads. Finely diced and mixed with oinion, pepper, garlic and then added to quinoa is really good too.
  24. kenlove
    Just lazy but never was good with numbers
  25. kenlove
    Thanks for the clarification -- I just give the bills to the accountant..
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