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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    Awesome! Isn't it great when you find something that works? Here's another chicken breading option: slice chicken breasts thin (or buy chicken/turkey that way but more $), coat in a mixture of egg and whatever kind of mustard you like, then coat in a mix of bread crumbs and finely chopped walnuts or pecans (add salt and nutmeg for seasoning). Fry in butter...
  2. lpellegr
    The problem with things in bulk is you never know where the scoop has been previously or whether someone who just ate a sandwich reached in there and took a handful. It's a small risk that there is cross-contamination, but it is a plausible risk.
  3. lpellegr
    I eat it, but I have only tried the plain, so I don't know about the ones with the lump of seasoning in the middle. No problems.
  4. lpellegr
    Nut Thins are easier to find than some of the crackers from specific gluten-free manufacturers. They're my staple cracker for dips or tuna salad or egg salad. If you like hard and crunchy and very seedy, Mary's Gone Crackers are also widely available in regular grocery stores.
  5. lpellegr
    Here's where I found individual soy sauce packets and other single-serve things: Open Original Shared Link
  6. lpellegr
    If you want to heat it up like peppers do, maybe horseradish? A. I don't know if horseradish plants are in the nightshade family, and B. this could be a really weird combination and might take some experimenting, but if you're looking for something to make your mouth burn, horseradish could do it.
  7. lpellegr
    And don't be offended or surprised if, after all your effort, your co-worker still turns down your item. We have to be very careful, and most of us won't take a chance just to spare the feelings of a co-worker or family member who doesn't have to live with the consequences. This diet can be a booger to follow, and the results of one small mistake can be...
  8. lpellegr
    Uh, maybe you could explain what liver cheese is? Sounds like something Shrek would like.....
  9. lpellegr
    Tinkyada rice pasta freezes well - I have frozen lasagna and chicken tetrazzini with good results. Can't guarantee any other brand. Just be sure to not overcook it before you add it to the casserole, and freeze it right away. If you leave it in the fridge for a few days before freezing the pasta will absorb more liquid and not be as good. As for sausage...
  10. lpellegr
    Open Original Shared Link
  11. lpellegr
    I had no idea that I could still be intolerant of gluten free flours. Why is this? Thanks.
  12. lpellegr
    If you have been substituting a lot of rice-flour based baked goods for what you used to eat, those wear off very quickly and leave you hungry. The only way I stay full is eating as low carb as I can. Back in the day, three big bowls of Cheerios and milk (pre-diagnosis, of course) would only last until 10:30am, but having two eggs instead kept me going...
  13. lpellegr
    Going to make up some kale today and put it in quiche (no crust this time, too lazy). I find that if you rip or cut the greens up before washing, then immerse in a big bowl of water and swish around it helps a lot in cleaning them up - fewer hiding places than with whole leaves. Then put them in the basket of the salad spinner, rinse again, and finally...
  14. lpellegr
    If you have access to a fridge and microwave, lunches are pretty simple, but even if you don't, remember that many of us who grew up in the 60s and 70s survived an awful lot of lunches that sat in a room temperature locker all morning. Granted, a lot of it was sandwiches, but I think most lunchmeats and cheeses can survive those few hours without becoming...
  15. lpellegr
    Sounds like a pretty good mock pierogi to me. I always liked my pierogies sauteed and browned a little, but on the whole I think the filling and onions in the rice pasta would pretty much add up to the pierogi experience. Do you even need the pasta? Let us know how it comes out!
  16. lpellegr
    If the sugar gets mixed in with the other ingredients before you put it into the tart shell, I'd say you need to compensate by mixing it more. Rebecca Reilly's gluten-free baking book stresses how you need to cream the butter and sugar for a long time to make sure the sugar is dissolved. If you are doing everything else the same as when you used to use...
  17. lpellegr
    Interesting. Gas Ovens in the US don't use the Gas Marks you have in the UK, but they do have (at least new ones) temperature readouts, although I know from experience that a bad thermostat can throw that off. I can always tell an overseas recipe when it tells you to preheat your oven to a "Gas Mark" rather than to a specific temperature.
  18. lpellegr
    Good for you! Doesn't it feel good to get something you crave? I recommend the Prarie Bread if you like seeds and nuts. I was in our Whole Foods tonight and was disappointed that they don't yet carry the gluten-free ice cream sandwiches I read about here. Maybe next time!
  19. lpellegr
    Sliced lunchmeat and cheese (the prepackaged kinds, like Oscar Mayer) can be rolled up and eaten with fingers or toothpicks, or wrap in corn tortillas or lettuce leaves.
  20. lpellegr
    I won't eat something that's labeled as processed on the same lines as gluten-containing ingredients, but as for the facility containing wheat, well so does the house where I'm going to be consuming that product, since my kids eat normally. So far it has not been a problem.
  21. lpellegr
    I have seen one weird instance on this forum of somebody finding gluten in butter: apparently in unsalted butter they can sometimes add other ingredients for flavoring. A perfectly good block of delicious dairy fat as Mother Nature intended, and somebody has to mess it up!
  22. lpellegr
    Another option would be to not bake gluten-free bread there, but find some that will work for individual servings - rolls or slices that are say, frozen in ones or twos, and those can be taken out and microwaved in a dedicated oven for gluten-free customers. I have to say though, that I won't feel safe eating anything that comes from a place where wheat...
  23. lpellegr
    Don't be afraid of distilled vinegar as an ingredient. It should be safe.
  24. lpellegr
    I usually find Flying Horse brand rice and glutinous rice flours. I believe they also have tapioca. Keep looking, because regular rice flour should be a staple in an Asian market. I have been using these for years with no problems. It's definitely way cheaper than any other source of these flours, and is also ground more finely.
  25. lpellegr
    Bette Hagman's Vinegar pastry always works for me and seems totally normal to non-gluten-free people. It makes enough for two crusts, so you can freeze the half you don't need and successfully thaw it months later, or you can roll it out and bake pieces on a cookie sheet, then spread with jam and pretend you have Pop-Tarts! 1c rice flour 3/4 c tapioca...
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