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mbrookes

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Everything posted by mbrookes

  1. mbrookes
    I would handle it the way I handle questionably old leftovers in the refrigerator: If in doubt, throw it out. If it's a good cutting board, you might consider giving it to someone or to a charity resale shop (such as Goodwill or Salvation Army)
  2. mbrookes
    Five Guys have safe fries and they are GREAT! Since potatoes are the only thing they fry, there is no chance of CC in the oil. By the way they also , in my experience, are very good about making sure the burger patties are not CC by someone else's bun. They will happily use fresh gloves to fix your order. No, I don't get a kickback... I just appreciate them...
  3. mbrookes
    Read the earlier post about old threads. This is a problem. I'm trying to train myself to check the date of posts, but I frequently forget. Please be careful about resurecting old posts.
  4. mbrookes
    Last time I looked at Lipton onion soup it listed barley as an ingredient. I think the recipe has recently changed because the older ones in my pantry do not list barley.
  5. mbrookes
    I talked to Kroger customer service. They said their Carbmaster yogurt is gluten-free. The have a ton of flavors, mostly very good.
  6. mbrookes
    I seem to remember the same thing happening with "fat free" a few years back. Foods that had NEVER contained fat were suddenly advertising themselves as fat free. Just a way to cash in on diet de jour. With the new publicity for gluten free brought about by fad dieters, we will probably see more opportunists.
  7. mbrookes
    Last night I made egg rolls and pork foo young. That was an experiment and it turned out really good.Since I can't eat safely at most Chinese restaurants, I'm learning to do it myself, Tonight it's beef stew with slaw and cornbread.
  8. mbrookes
    I vote for soup. Do you have any leftover vegetables? Carots, onions, beans of any kind, rice ...just dump it all in. A can of V-8 would be good,too. I keep a plastic container in the freezer that I put leftover dabs of vegetables and beef into. Then at soup time, I dump it in a pot with beef or vegetable broth (canned) and simmer away.
  9. mbrookes
    BethM55, I see no reason why yellow cornmeal wouldn't work. I use the white mainly because I grew up with it. HelpMe, using the cornflower will give a more "cakey" texture, which again is more Yankee. I do use cornflower and yellow meal when frying catfish.
  10. mbrookes

    ARCHIVED Safe Gumbo

    mbrookes posted a topic in Gluten-Free Restaurants

    Gumbo is almost always made with a roux (flour and fat) so I had resigned myself to never again eating one of my very favorite foods. Then...Eurika! I discovered by accident (conversation with a server) that the gumbo in one of my regular restaurants(Sal and Phil's, Jackson, MS) does not use a roux. They thicken with cooked down okra. The gumbo is wonderful...
  11. mbrookes
    Our local Thai restaurant (Thai House, Jackson, MS) is really good as well as safe. The owner came out and talked to me about it. There is only one section on the menu that I can't have, the battered and fried things. Soy sauce is on the table, but not used in cooking.
  12. mbrookes
    I use Olay face wash and moisturerizer regularly with no problem. Course, I don't eat it!
  13. mbrookes
    Be careful with the Lipton's onion soup. They have changed the recipe and the last box I looked at had barley.
  14. mbrookes
    I hope y'all know how lucky you are to have Whole Food near-by. The closest one to me is 4 hours away in New Orleans. I may make a run down there and stock up on all the goodies I hear about from y'all.
  15. mbrookes
    Try this. I'm a deep South cook and I make cornbread all the time. 1 cup plain white cornmeal 1/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 2 tablespoons vegetable oil 2 eggs 1/2 cup buttermilk Beat it all up by hand. Pour into a preheated 7 inch iron skilet and bake at 425 for about 20-25 minutes. Some people add a litle...
  16. mbrookes
    My 3 blood tests were negative, positive and indeterminate. Fortunately, my GI didn't like that and did the endoscopy. Waaay positive. Going gluten free has saved my life. I am the person I used to be, and I like me much better. So does everyone else.
  17. mbrookes
    As for mixed drinks, anything that has a gluten-free mixer. For instance mixed with pure fruit juice, tonic, club soda should be OK. Be careful on Bloody Mary mix. Lots of it has soy sauce. All distilled liquor is gluten free unless something is added back after distillation, like some of the flavored vodkas.
  18. mbrookes
    I'm making Hot Brown Sandwhiches with turkey left over from T'giving: gluten-free toast topped with turkey, tomato, and cheese sauce made with gluten-free flour, milk and parmesan cheese. Broil until speckled. Top that with two bacon strips (cooked crisp) With that I'm having an old time fruit salad. (Canned pineapple on lettuce topped with mayo and grated...
  19. mbrookes
    I'm surprised so many of you can wear sterling silver with nickle allergies. Most US made sterling is hardened with nickle. I can't wear most sterling. Birch Hills is another company that makes nickle free jewelry. I buy it at Stein Mart.
  20. mbrookes
    You only learn by asking. CC means cross contamination. Something that has touched gluten touches your gluten free food. It can be as blatant as a piece of bread on your plate or as subtle as a spoon used to stir pasta, rinsed off and used to stir a gluten free dish.
  21. mbrookes
    For a crumb crust, try making crumbs from MiDel Ginger Snaps in a food processor. Then make it just like a graham cracker crust.
  22. mbrookes
    Thank you so much for the link to the doctor talking about gluten problems. Every family member, friend and acquaintance of a Celiac should have to watch that. It would solve a lot of problems for many of us. Thanks again!
  23. mbrookes
    In the US, modified food starch HAS to say wheat, it that's where it comes from. That is very unlikely. As to the list your dietitian gave you, it may be woefully out of date. The one I got from the dietitian at my doctor's prohibited all vinegar, liqour, artificial food color and flavor among other substances now known to be gluten free.. Thank goodness...
  24. mbrookes
    I have been gluten free for over three years now and am doing great, except that I am at an all time fat. I joined a gym and work out three times a week. I am eating the same food, but amaller portions. After two months I haven't lost an ounce, and I'm not losing inches either. My trainer has no clue why. What do y'all think? Is this wierd or norman?
  25. mbrookes
    I tried the Carol Fenster one and the part under the filling was fine. The part sticking out was like concrete! I am going to try the GFP one today.
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