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love2travel

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Everything posted by love2travel

  1. love2travel

    That's not being a pain at all! I have not yet posted a pizza crust recipe but am working on that this week. I would like to do some more tweaking first. And my husband and I will be away for several days but I hope to have a recipe up soon! I'd like to get an awesome recipe for both soft thick crust and crispy thin.

  2. love2travel
    Do you think he would be interested in making a jello aquarium or some cool science experiments? All you do for an aquarium is make blue jello that day and let it firm up but not totally set. Purchase gummy worms, whales or whatever for him to put into the container (clear glass or even a large plastic cup). Then he can either take it home and eat it later...
  3. love2travel

    At the risk of being a pain... I don't know how to find out if you have posted a pizza crust recipe... do you have a favorite?

  4. love2travel
    I SO think about this! Because I have no reaction to gluten I feel tempted all the time because I do not feel ill from it. There's not much physical incentive and it is tricky and difficult. But I have never, ever cheated nor do I ever intend to. I picture the poor little villi in my small intestine all sick and flat and sort of gasping (I have an active...
  5. love2travel
    You cannot imagine how heartwarming your words are to me. I love to try to inspire people to get passionate about food and cooking because I am that way. I really hope I don't come across as preachy - I just want people to realize they CAN be successful bakers/cooks instead of feeling the need to rely on the poor quality/selection of purchased stuff if...
  6. love2travel
    Have not tried those recipes specifically - have never evenheard of the Ener-G thing before! Maybe it is an American thing? Maybe not?! I've done some of these same ideas with my own homemade cookies, such as crushing shortbread to make a crust or whatever. Have you had these Ener-G things? What do they taste like? Are they full of nutrients...
  7. love2travel
    You are NOT alone! I, too, am an obsessed cook/cookbook collector (have well over 500) and was recently diagnosed with Celiac Disease. One thing I found after ordering a few gluten-free cookbooks that most recipes in them are naturally gluten-free, anyway! Talk about disappointing! For example, one recipe is for Salad Caprese. I would strongly recommend...
  8. love2travel
    Beat the crap out of the eggs first and then add off the heat and you'll be fine!
  9. love2travel
    When I add the eggs, etc. I move the pan off the heat first so the eggs don't curdle. And beat the crap out of the eggs! I always add some of the pasta water to make the sauce a bit thinner and creamier. The cheese then melts into unctuousness! Don't let this discourage you from trying it again! Keep experimenting and having fun in the kitchen.
  10. love2travel
    Brined Pork (as in same as last night) but with an apricot Dijon pan sauce Roasted Butternut Squash Risotto Mushy Peas with Mint and Coconut Layer Cake
  11. love2travel
    Dear Irish Eyes, You have had it so rough and I really feel for you. And empathize. Whilst I do not get ill from celiac, I have severe chronic back pain due to an injury which frequently keeps me out of the kitchen. So, I can relate with you on a different level. It is seemingly impossible to come to terms with being unhealthy, and also that it can...
  12. love2travel

    Etta, that is too sweet. Thanks for adding me! My pleasure to be of any help. I REFUSE to let this celiac take away my passion for cooking.

  13. love2travel

    I have to add you incase I have a cooking/science question :) besides... you are wise Obi Wan Kenobi.

  14. love2travel
    That is so cool! Hearing your excitement makes me smile. Man, I love to hear about people growing to love cooking, gluten-free or not. You are SO RIGHT! It does NOT have to be a chore. It can be enlightening, adventuresome and just plain fun. I'm obsessed with it myself...
  15. love2travel
    Apple and pork have a natural affinity for each other - yum. Freshly-ground nutmeg has a cleaner, fresher flavour - almost like raw garlic versus roasted garlic. I always just buy a couple of whole nutmegs and grate on my microplane. They are very inexpensive, too, which is a bonus. If you use fresh you wouldn't say, "Wow - I can sure taste...
  16. love2travel
    I love charcuterie, too. My favourite homemade sausage is Cumberland - tastes EXACTLY like the sausage in Cumberland, England. I like chopped apple or applesauce with sage in sausage, too. A bit of freshly-grated nutmeg (not already ground) is fabulous with pork sausage (not to mention bechamel and tons of other things). Way to go! Glad you posted...
  17. love2travel
    So glad!! I think you'll really like it. I did and I must admit I am pretty analytical about what I make and eat. If I do any more tweaking I'll post results. Last time we had it with homemade fresh pasta.
  18. love2travel
    It is a huge dilema and I feel for you. My husband and I have a house in Europe and will eventually live there. We love it so very much - the slower pace of life, beauty, intriguing culture, history, climate, etc. It is our dream to live in Europe rather than visit. So, I'll be facing some of the same challenges. Perhaps by then things will have improved...
  19. love2travel
    As one passionate cook to another, yes, you certainly can learn. If your mind is like a sponge like mine, do it. It truly can be done. Honest. My preference is not to settle for second best so I do all scratch cooking/baking. I've never cooked with mixes or purchased cookies (for example) before so why start now? It annoys me that most gluten...
  20. love2travel
    Hopefully your next bag is a vast improvement! Those are not pleasant surprises...
  21. love2travel
    For a successful panade (the combination of breadcrumbs soaked with liquid such as milk) my preference is also to use homemade gluten-free breadcrumbs (I also make homemade gluten-free sourdough chunky croutons). Panade adds the texture you look for in meatballs and meatloaf. You can also add some coconut flour as a stabilizer. Adding finely minced mushrooms...
  22. love2travel
    I have NO reaction when eating gluten which can be scary as I would have no clue what damage is being done inside. So, I rarely eat out as that makes me nervous. When I was on my gluten challenge I had a blast, sad to say. It was a wonderful time of eating fabulous gluten-laden stuff. In fact, I felt better on gluten than off. I've been gluten-free...
  23. love2travel
    As requested am posting my favourite gluten-free focaccia bread to date. Note that the second day it becomes very dry so try to eat it the first day (only makes one small loaf, anyway). Incredibly easy to make. Good to dip in olive oil and balsamic, too. gluten-free Focaccia Bread Flour Mix (makes 2 cups but I triple to have on hand): 2/3 c millet...
  24. love2travel
    Tapioca starch and flour are confusingly the same thing. However, potato starch and potato flour are completely different and are NOT interchangeable in recipes. Arrowroot and cornstarch are common in gluten-free recipes, too. I've now been gluten-free for a month but have been experimenting nearly daily with flours, starches, grains and so on. It...
  25. love2travel
    Awesome! I hope you enjoy it. It contains so many recipes I have not seen elsewhere before and is written by a chef who really knows food science and what he is doing.
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