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mbrookes

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Everything posted by mbrookes

  1. mbrookes
    So, Iceland girl, how did it go? I don't know why this thing is underlining everything and I don't know how to stop it. Guess I will just start pushing random buttons!
  2. mbrookes
    This morning I ate the last piece of chess pie (gluten-free crust, of course) with a cup of coffee. Monday, it's back to the gym!
  3. mbrookes
    What a wonderful surprise! I made tiramisu using Dr. Schaar's gluten free lady fingers and it was an unqualified success! The gluten eaters raved! Had to soak the lady fingers a little while in the coffee-liquor mixture, but everything else was just like my old recipe. Life is good!
  4. mbrookes
    I hope some of the newbies who are afraid they will never eat anything good again are reading this thread. What wonderful sounding meals! I confess, I do come here for inspiration when I am out of ideas. Y'all haven't let me down yet!
  5. mbrookes
    I don't know if Olay Regenerist in gluten free, but just don't put it near your mouth. I use it all the time and love it.
  6. mbrookes
    Tilapia is a good non-fishy fish. Here is what I do: Heat about 1 tablespoon each of butter and olive oil in a skillet. Sprinkle the fish heavily with a seasoning that you like. I use a Cajun seasoning sold by a local restaurant but Tony Chechere's creole is a good one, too. I have also used Emeril's Essence. Saute until the fish is white and flakey. It...
  7. mbrookes
    Try cutting leeks (whit part only) in thin length-wise straws and dropping into hot oil. Only takes them seconds to fry up and turn light brown. They have a mild onion flavor and are super crispy. We call the onion straw.
  8. mbrookes
    I have not noticed an aftertaste with the Pillsbury ones. I have used them for sweet and savory pies and for turn-overs. My taste buds may not be as sensitive as some. I have been gluten-free for almost 7 years, so I really don't remember what some things taste like.
  9. mbrookes
    I just read on a site about onions (OK, I am a real foodie nerd) that pickled onions are made with malt vinegar. Say it ain't so! I generally see them out of jars (In,say, a martini) so I have never checked ingredients. Are pickled onions generally in malt vinegar?
  10. mbrookes
    I love the Chebe rolls with cheese, but that is not the same thing. I will try rolling them out and cutting into strips. Maybe that will satisfy my craving. Thanks.
  11. mbrookes
    Several nutritional problems can also cause you to feel cold. Low B-12 was doing it to me. Have your Dr check your vitamin and mineral levels. Thyroid, as heatman said, can also cause a "broken thermostat". I have no idea why this thing is writing in italics. It just started doing that. HELP! My computer is possessed!!!!!
  12. mbrookes
    Hey, don't worry about your age. I just turned 70 and I am very active, physically and mentally, and having the time of my life. I finally have no full time responsibilities and enough money to do the things I want to (within reason). Age is purely mind over matter... if you don't mind, it doesn't matter.
  13. mbrookes
    I agree with mommida, and would like to add another thought to the "why all of sudden?" questions. Doctors were not testing for Celiac until the last few years. When I was diagnosed 6 years ago, my internist was totally surprised. He ( young 40ish doctor) said they told them about Celiac in med school, but also told them not to worry about it. It was so rare...
  14. mbrookes
    Good for you! That means you are taking care of yourself and getting results. Give yourself a (non-gluten) reward. How about a banana split? I'll join you!
  15. mbrookes
    SMRI, I am only familiar with the cream of chicken and mushroom by Pacific. My family (all gluten eaters but me) can't tell the difference in casseroles, etc. Pacific used to make a cream of celery, but discontinued it. Anybody know of a gluten-free cream of celery?
  16. mbrookes
    No, this is, I think, a Southern thing. Dough is made of cheese, butter, flour and seasoning such as garlic salt and red pepper. Then you mash them through a cookie press into strips and bake them. Mine looked great, but crumbled to little pieces when they were baked.
  17. mbrookes
    Does anyone have a good gluten-free cheese straw recipe? I made some great ones last year but have lost the recipe. The recipe I tried today crumbled into a pile. They taste good, but I don't want to eat cheese straws with a spoon!
  18. mbrookes
    Cake Doctor does not have yeast breads, just about every cake, cookie, muffin, cupcake and quick bread you will need.
  19. mbrookes
    I agree with Laura TX. I make the cheesy Chebe rolls and the gluten eaters (even picky teen-aged girls) gobble them up. Everything else can be just changed slightly and no one knows the difference.
  20. mbrookes
    As you get more familiar with gluten-free cooking you will find that you don't need so many dedicated gluten free recipes. I use most of my old favorites by substituting a good commercial flour blend. The one I use most is cup-4-cup. I can use this to make most of my old recipes (cookies, quick breads, etc.)except yeast breads and cakes. For cakes I use Betty...
  21. mbrookes
    I get Crunchmaster crackers at Sam's and love them. We do not have Costco, but they are in negotiations with our city about a site. I really hope we get one because of all the good reports I hear about it. I was very excited when Whole Foods opened here, but have been totally disappointed. My Kroger carries more gluten-free food that Whole Food and it's a...
  22. mbrookes
    Most homes of Celiacs are shared facilities. My husband keeps a loaf of bread in a closed breadbox. Shared facilities right there. Shared lines? He makes a sandwich on the counter and then cleans it up carefully. Shared lines right there. I think it may depend on how sensitive you are and how carefully the lines are cleaned. Each person has to make his own...
  23. mbrookes
    One problem with gluten free stuffing (and many other foods) is expecting them to be just like what you remember. It usually won't be. Look at it as trying something new, not copying something old. My dressing recipe (that's what we call stuffing) is made of cornbread, as was my grandmother's. No problem. One of the advantages of living in the deep South...
  24. mbrookes
    The pie crust is good. I have used it several times for fruit pies and for savory turn-overs. It is easier to handle than the others I have tried. Thank you, Pillsbury.
  25. mbrookes
    When I am eating out, I always explain to my server that I am not doing "gluten free" as a fad diet. It will really make me very sick. I have been amazed at how many answer with "Oh, I understand. My father-in-law (sister, cousin, friend) has that too. I'll watch your food carefully."
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