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kenlove

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Everything posted by kenlove

  1. kenlove
    Hi Sasha I was told I had celiac only about 4 years ago. At first it was hard to adjust because I teach sometimes at cooking school and work with many chefs in Hawaii. ALl the gluten free products are expensive here too especially in Hawaii because of added shipping cost. Some are good but some are not so good. I think many forum members carry food...
  2. kenlove
    You should be able to find a lot of unusual fruit now. If you get dried fruit It would be good to wash it first since its often coated with different chemicals but even then it is usually safe. Try to find some of the unusual nuts at farmers markets like pili or okari although I dont remember the thai names. Pili are about 3 inches long. rom Open Original...
  3. kenlove
    Just always loved languages.. Trouble is I forget most of them or mix them up. My 4 year old granddaughter already speaks 3 going on 4 languages so we have a lot of fun mixing them up so mom and grandma dont know what we are talking about. The funniest thing that ever happened was once when my daughter and I would practice japanese and my wife and...
  4. kenlove
    Hi Sasha hvala vam mnogo I think I forgot most croatian l learned more than 30 years ago! You are lucky to get Schar gluten free foods. We cannot buy many of them in US and none in Hawaii so I have to order them. What other foods do you eat usually? We have lots of tropical fruit in Hawaii so I eat a lot of that but too much govedinu, teletinu...
  5. kenlove
    Hi Kim, In Kona where I live you usually have 09-10 hours to do things so renting a car is usually good. Walking around from the pier to downtown gets old after about a hour of looking it the same stuff made in SE Asia with hawaii stamped on it. There is one place called Rapanui there which is supposed to have gluten-free menu but I've not checked it...
  6. kenlove
    MOst of the wasabi powder like S&B brand usually has wheat starch in it. I did notice a new brand he other day I think called Sonic wasabi powder which said 100% pure dry wasabi. Didnt get it but it's nice to know its out there.
  7. kenlove
    HI Amber, I work with chefs on the Big Island in Kona and they all know about celiac now. Most resort hotels here keep gluten-free items in stock and we just had the largest healthfood store open in downtown kona with gluten-free items I never saw before!. I spent way to much there last Friday! Some of the smaller restaurants are not too aware but the good...
  8. kenlove
    Right, as long as its just rice and water and no broth is added. Sometimes in Japanese restaurants they will use kombu or wakame ( seaweed) to flavor rice which is ok. Hon-dashi made with dried bonito is also used an ok but not all broths are. You have to ask to make sure there is nothing with soy sauce in the broth used to cook the rice. Sometimes it depends...
  9. kenlove
    Hi Sashi Kako ste & welcome to the forum. Milo mi ja da sam vas upoznao. Ja se zovem Ken. yah sahm hawaii Iz koga dela croatia ste? karlovitz? I don't remember too much Croatian but I learned it many years ago in Chicago. I had many friends from karlovitz and zagreb working there. dovidjenja Ken
  10. kenlove
    Sounds like a great trip! I would be careful of the street stalls. I got really sick from them last time. Some of them, especially in Bangkok use a lot of soy sauce in Pad Thai which is not always rice noodles. Then again that wasn't as dangerous as what I ran into up north walking around looking at Durian trees when I found a sign that said in English...
  11. kenlove
    I've never had a problem with either of them but usually only buy ones marked gluten free. The exception is Melissas quinoa but I dont use the package of spices that comes with it. ken
  12. kenlove
    I've had to write a number of things about all of these network marketing super fruit drinks from Acai, goji, pomegranate, mangosteen and a number of others. It's all BS as you found out. The drinks are fine but at $40 a bottle your better off spending $3. for fresh fruit. Being a tropical fruit researcher and celiac I can go on and on about the good and...
  13. kenlove
    ravenwoodglass answered well. Sometimes it depends on what you order. anago, unagi, mirugai, torigai and some other types of sushi will often have a sauce basted on them which is soy sauce based. You also have to be careful of the wasabi. If made from powder, some wasabi has wheat starch powder in it. Fresh wasabi is no problem but its also fairly rare to...
  14. kenlove
    Opportunities for growth in gluten-free foods By Lindsey Partos, 28-Jan-2009 New gluten-free rules from Brussels may well incur incremental costs for bakers and snack manufacturers but with one in a hundred UK consumers estimated to be gluten intolerant, unlocking the market for gluten-free products could reap strong financial gains for industry players...
  15. kenlove
    One of the main things the chef has to be aware of is cross contamination issues. If they are working on your chicken next to where they are rolling out bread dough, it can cause problems. The chef also has to be aware of the ingredients in the sauces etc. that are used. Chicken might be fine but not if its basted with soy sauce. I work with the chefs in...
  16. kenlove
    New gluten-free labelling could mean extra costs for bakers By Lindsey Partos, 23-Jan-2009 New rules from Brussels implemented this week on the labelling and formulation of gluten-free foods could signal a rise in costs for the bakery industry. Under the new European regulation ushered in through the official journal on Tuesday, only foods that contain...
  17. kenlove
    Ok, As long as you come to Kona next time! it only takes 2 hours to go 15 miles when school is out every afternoon<G> Glad you saw the poster! Working on 2 others now too, more than 100 types of citrus and over 100 types of avocados. Before you come here you can get a sneak peak at my test field on the upcoming PBS show Gourmet's Diary of a Foodie...
  18. kenlove
    Hi, Yeah I thought you were going to call to and then figured maybe the same as you.. internet etc. Never did get the email.. to bad but now you have an excuse to come back. The volcano is 98 miles from my house but I do have to go over there at times. The roads here are terrible so I usually leave at 4am and get to see the sun come up over Hilo which...
  19. kenlove
    Well maybe its good you didnt call me otherwise you would have been stuffed and unable to get back on a plane! Did a lot of experimenting last week since we had guests from Chicago here. YOu could have eaten your fill. I'd tell you some of the recipes but dont want to make your mouth water too much <G> ken
  20. kenlove
    Also great to hear. The last time I was there about 3 years ago it was questionable so we went across to Nicks Fish Market which was great. I still think you should have come to this island <G> Ken
  21. kenlove
    Great to know the other islands are waking up to our needs! Also had a good experience at the Royal Kona Resort last week. Ken
  22. kenlove
    I use soba or buckwheat flour for wonton and gyoza. Sometimes mix it with a little amaranth or quinoa flour depending on what's inside. I like to make them with figs, feta and spinach. Ken
  23. kenlove

    ARCHIVED Work

    kenlove replied to LuvMoosic4life's topic in Coping with Celiac Disease

    I think you really have to be careful as even with pre-prepared foods, coated with flour, you could have problems. It might depend on how sensitive you are though. I can't go into the kitchen for 2 days after a bakery class at the culinary school I lecture at. I can understand not waiting tables, how about a host job? A restaurant other than a chain or...
  24. kenlove
    Always liked the seeds too so I'll be anxious to find or make the flour one of these days
  25. kenlove
    from Open Original Shared Link AHD launches chia flour for gluten-free bakery By Caroline Scott-Thomas, 13-Jan-2009 AHD International has expanded its range of chia products to include chia seed flour, a gluten-free, heart-healthy alternative to white flour in bakery products. The company is promoting chia flour as a high-fibre, natural wholefood...
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