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mbrookes

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Everything posted by mbrookes

  1. mbrookes
    I have learned that if a food smells bad, don't eat it. This frequently has nothing to do with gluten. Many foods can go bad, and they frequently warn you with an "off" odor.
  2. mbrookes
    I haven't tried the Snickerdoodles, but I LOVE their Crispy Sugar Cookies. They are great with a cup of tea or coffee... or by themselves.
  3. mbrookes
    I am Episcopalian, but have the same problems a Catholics. Actually, my church orders a gluten free host for me. I can't take the wine, but receive a blessing when the wine is passed. No problem. Maybe you could talk (non-confrontationally) about having a gluten free host ordered, or offer to provide it yourself. As long as it is consecrated, it can be any...
  4. mbrookes
    Maybe, just maybe, you have gone overboard in talking about the problems with gluten. People do get tired of hearing about any sickness. Try not talking about the problem for a while and see if they are more receptive when you mention it occasionally.
  5. mbrookes
    I eat fresh dates all the time. They have "0"points Weight Watchers and give me the sweet taste I crave. I am fairly sensitive and have never had a reaction to the fresh dates.
  6. mbrookes
    love2travel, if you find the recipe, I really want it. Also, tell us about your modifications. That will save me the trouble of experimenting. I love chicken and dumplings, but have not attempted that since going gluten-free six years ago.
  7. mbrookes
    I used to make big batches of cr of mushroom and freeze it. I guess I have gotten lazy. It is just so easy to open the package. Cyclinglady, try putting a package of dry onion soup and a pkg of cr of mushroom soup over a roast in the crock pot. Best gravy ever!
  8. mbrookes
    Good point, bartfull. I frequently get the "not found" reply, but I do actually live in a place that is not the end of the earth, but you can see it from here.
  9. mbrookes
    Let me chime in with praise for Lundberg's products. The risotto (every flavor I have tried) is excellent. Another good rice mix is Riceland's long grain and wild rice mix. It is not marked gluten free, but the ingredients sound safe and I have used it several times with no bad results.
  10. mbrookes
    Thanks, Cyclinglady. I'll try it that way. I use all those soups in my old 1960's casseroles.
  11. mbrookes
    I used to use Pacific Cr of Mushroom, Cr of chicken and Cr of celery soups in recipes all the time. Now they have discontinued the Cr of celery. Does anyone have a good substitute? They are marked Gluten Free and I've never had a problem with them. I don't know why the Cr of celery was discontinued.
  12. mbrookes
    Some people seem to be extremely thin skinned. I have hardly ever seen a rude reply on this site, and then it was usually due to a misunderstanding. I find the people on this site to be among the most sincerely helpful anywhere.
  13. mbrookes
    I hope you find it. I live in the last place to get anything, so I'm no help. Just wanted you to know we are reading this and hoping for the best.
  14. mbrookes
    I, also ,make Pad Thai. I use rice noodles, which is what the original recipe calls for. A quick soak in hot water and they are ready. No problem. A Taste of Thai makes a Pad Thai kit that is marked gluten free and contains the noodles. It is quite good and quick and easy.
  15. mbrookes
    I love peanuts. When I pick up a can of roasted peanuts and the ingredients list "wheat flour" I want to scream. Why add it? So they won't stick together. OK. I'll gladly pry them apart.
  16. mbrookes
    I liked the idea (who was it?) of blaming it on the doctor. That is hard to argue with. I have said (almost whining!) "My doctor says I can't have even a bite. He's driving me crazy, but I have to do as he says". Blame it on the doctor. I promise you he won't mind and it will get you off the hook.
  17. mbrookes
    I don't eat sushi (just a personal preference) but I do love Thai. In most cases Thai is safer than Chinese or Japanese because they do not use soy sauce.
  18. mbrookes
    Like most fast food places, everything depends on the manager. A good manager can make your experience safe and satisfying; a poor manager can risk the rest of your trip. Glad you had such good experiences.
  19. mbrookes
    Rene83, I really enjoyed you beginning post. Ignore some of the carpers. They seem to be multiplying. I have had most of the experiences you cited. Someone pointed out that she was lucky to live in an area that was gluten-knowledgeable. Well, I live in Mississippi. Now, I love it here and would not want to live anywhere else, but if the end of the world...
  20. mbrookes
    I totally agree about Biaggi's. They have an extensive gluten free menu, and my local one even has gluten free beer. When they bring out the bread and dipping oil, I get gluten free bread and my own plate of oil. Couldn't be happier with them. (Ridgeland, MS) By the way, let's all be sure to let a restaurant know when they take good care of us. Everyone...
  21. mbrookes
    If you really want to show off (I always do) make a Pavlova. There are tons of recipes out there... all it is is meringue, custard (use Jello pudding) and fruit. All gluten free.
  22. mbrookes
    Your brother is a grown person. Leave him alone. He will make his own decisions. A psychiatrist friend of mine once told me that people will do whatever they want to do. If it becomes too painful for them (physically or emotionally) they will change. You can't make anyone change. As for your mother's attitude, that seems to be a screwed family dynamic...
  23. mbrookes
    I like Tinkyada, also. One thing to be aware of is that it doesn't save well. I made a super good pasta salad with the spirals, but next day it wasn't so good. Something happens to the texture. Just cook what you are going to eat.
  24. mbrookes
    Renegade, as I understand it: Ingesting gluten is not like taking poison. The more you take the stronger the reaction. Even a tiny bit of gluten sets up a physical reaction that is dependent on the fact that you ate ANY gluten, not on how much you ate. Hope that helps.
  25. mbrookes
    I think a big key here is attitude. Gluten free bread is NOT going to be like the gluten kind. After six years gluten free, I think I have forgotten what "real" bread tastes like. Udi's suits me fine, although I do pull out some of the insides on the buns... too thick. Same with gluten free beer. If it is all you can have, it's pretty good.
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