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Lisa16

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Everything posted by Lisa16

  1. Lisa16
    Hi Larry Mac! I am going to show you what I found-- I am dropping it from the net. It is from Ahearn's site (she wrote the cookbook "gluten free girl".) Ahearn has recipes that use Teff. But this is in the blog section.... and it is why I was so confused. I have a bad feeling this is kind of like the distillation debate.... Also, I was incorrect...
  2. Lisa16
    Hi Dingo girl! I dearly love that movie too. I sometimes use sequences of the servant cooking in the food class. The filmography is wonderful! And we actually do use the green papaya as a base sometimes at home. We have papaya troubles here-- the little ones come from Latin America and they are picked green and then shipped here like that so they jump...
  3. Lisa16
    It is hard for us to imagine because our culture is so wheat-based, but some cultures are totally gluten-free. The BF says that growing up, he ate wheat maybe once a week or twice a month (naan)-- and that was only when they had run out of rice. He says that for some reason their government is subsidizing wheat flour very heavily, so it is just pennies...
  4. Lisa16
    He is from Sri Lanka. We are a real East meets West (I was born here) couple and it makes for a refrigerator full of interesting ingredients and some real winners and some real flops. Wasabi and stinky tofu next to the heinz ketchup. Thank you for the poster link. I showed the BF your fruits and he recognized most of them (the japanese names helped...
  5. Lisa16
    I am in St. Cloud. I am also new-- just 2mos. gluten-free. I am learning to cook all over again! I think there is a support group here in the Whitney Center, but I have not gone to check it out yet. We have a health food store that does gluten-free, as well as good health food sections in Coborns and Cashwise. You can find most everything here. Lisa
  6. Lisa16
    You are a lucky man, Ken. Fabulous fruiits. Breath-taking. My BF's family has a coconut plantation and also grow a number of fruits. It always sounds like paradise to me- until you turn on the news and see they are still killing each other over there. When I teach my class, I have guest speakers too (not to mention movies!)-- but even better, I...
  7. Lisa16
    This morning the phyllo leaves were a little on the hard side so I figure this is a dish best served hot (granted, my boyfriend forgot to cover it last night.) I was thinking spinach next myself-- or maybe pistachio baklava. In my excitement I forgot to tell you that I showthe film Tampopo every year to my ethnic food class. My favorite part is the old...
  8. Lisa16
    Ken! Ken! I did it! I found a phyllo substitute! A decent one! At least I think so. Okay-- so after you told me about the flours I got to thinking and I thought of Teff (see other post). But then my eye fell on that pesky packet of rice wraps (gallettes de riz) from my previous post. And I thought how much they look like phyllo. Ding! A bell...
  9. Lisa16
    Woo-hoo! Thank you, thank you, thank you! You guys are fabulous! I am not really interested in the bread, but in the grain (or rather the flour) itself. Ahearn classes it as dubious on her website but other places say it's safe. It is time for another experimental leap, I think. Let's see if I can find some easily. Lisa
  10. Lisa16
    Injera, that stretchy Ethiopian bread is made of teff. Does anybody know for sure if it is gluten free or not? I am finding conflicting reports on the Internet. Lisa
  11. Lisa16
    Thanks Ken! I had read that about the soba noodles-- have you ever seen the film Tampopo? I love them-- plus I read that the rutin in the buckwheat helps regulate high blood pressure. It's a winner all around. I will play with the flours and see what I can come up with. It really seems to me we ought to be able to get something decent. But...
  12. Lisa16
    Hi Ken! do you use a 50-50 blend (of the soba BW and quinoa)? What is the proportion? Thanks! the bread is just so sad... Lisa
  13. Lisa16
    This morning I attempted to make a gluten-free Spanish tapa-- in theory it is a puff pastry filled with goat cheese and sun-dried tomatoes ona slice of zucchini (I used charred eggplant.) However, I made it using white glutino corn bread squares (mostly becaue I bought some to try and didn't like it plain and I figured the oils would help. I sprayed it...
  14. Lisa16
    Here is what I learned about these today from my beautiful and wonderful student. She confirmed their trickiness and she is delighted to know she was helping lots more people than just me! First of all, they are designed to be doubled up-- this is why it doesn't matter if one has some holes in it from the manufacturing process-- the other one will cover...
  15. Lisa16
    Here's to you GFP! I raise the next shot of vanilla to you in a toast. May both your pants and your car seat remain unsullied! And may you always have a bathroom close at hand! And may you never need it desperately. Somehow I think you won't. And here's to caution and here's to taking chances for time to time. And here's to not eating cardborad...
  16. Lisa16
    Richard-- For me cooking ingredientes are as basic as driving to work. Moreso in fact. I will cook every day, whereas I will only walk to work only 4 or 5 days a week (strategic house buying). Sorry you have a consternating commute-- I have seen the traffic in VA. I do not envy you. As for restaurants, well that is exactly the "shot of vanilla...
  17. Lisa16
    I did NOT get sick (I would have by now with certainty. I react fast.) Grateful point to Ahearn! Therefore I am going to consider this vanilla safe for me. I will try the vinegars too-- one shot at a time. They taste better to me than scotch any old day anyway! I guess that is all I can say. Maybe that shot of vanilla would have done somebody...
  18. Lisa16
    The label says "alcohol." That's it. I drank a small shot. So far so good. I'll let you know. it is "La vencedora" brand. --Lisa the human guinea pig
  19. Lisa16
    Okay-- here is what I understood from my dad (my PhD is not in Chemistry, so i am way out of my depth-- sorry). he has a PhD in P-chem, but publishes a lot on protein chemistry. We have a mixed bag here. Steve is right in that ditillation products vary and that the exact contents very from batch to batch. In fact, my dad said that the results...
  20. Lisa16
    I am afraid I am still confused-- perhaps moreso now than before. I'll tell you what... my father holds a PhD in Chemistry and taught for over 40 years. i am going to run Steve's answers by him and see what he says. I will then post what he tells me here so that we have the opinion of at least two PhDs (I assume.) Reply coming.....
  21. Lisa16
    I just bought Shauna Ahearn's Gluten-free girl cookbook. In it she says that not using vanilla, vinegars and grain alcohols (like Scotch) "smacks of old thinking." She explains that the distillation process eliminates the gluten in the final product and says we can have those things without worrying. She says this has been scientifically tested. So...
  22. Lisa16
    My post seems to be "stuck" so I am doing a reply in the hopes that it will magically appear now. Where I work there is a vietnamese students' association-- I will ask somebody how these work at first chance. But if any of you have any advice, it is welcome! Thanks!
  23. Lisa16
    My beloved is from Sri Lanka where these are a staple part of the diet and there are lots of different types out there. He simply boils them up and mixes them into his curries. He uses the large yellow, the smaller reds and the tiny little yellow ones you get in Indian stores. He spices them with Morocan Harissa, which is as close to a spicy Sri Lankan...
  24. Lisa16
    Today I tried to make P F Chang's shrimp dumplings using gluten-free ingredientes. I got the filling almost right (I used gluten-free soy and fish sauce instead of the oyster sauce-- easy) but I am a bit puzzled about what to do for the wraps. I got some galettes de riz from the market-- they are huge rice and tapioca flour spring roll wrappers. They...
  25. Lisa16
    Hi Ken! I think chinese, thai and indian dishes are logical choices because they tend to be gluten-free in the normal course of things. It would be great to have a full menu with options available-- starters (soups, salads and hors d'oerves), main dishes (with fish, chicken, beef, pork choices) and desserts. Certain Spanish dishes and tapas are also...
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