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love2travel

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Everything posted by love2travel

  1. love2travel
    What I described above is called panade (a stiff mixture of bread crumbs and milk) and it is used by chefs as it makes the moistest meatloaf ever, yet it holds together incredibly well. The following is a description from one of my culinary books: "The motivation is mostly textural. The major motivation for using bread crumbs is if they are soaked in...
  2. love2travel
    Not the healthiest by any stretch: 2 chocolate chip cookies 1 pear apple juice
  3. love2travel
    Exactly - direct grill. Pizza stones do help if you are unable to grill, too.
  4. love2travel
    My picks would be (in order of preference) due to the characteristics of each in an AP blend: Amaranth Millet Garfava Chickpea Quinoa Ivory teff Yellow corn flour Oat
  5. love2travel
    For those of you who are interested, this is the best gluten-free cinnamon roll recipe I have to date: This recipe was adapted to gluten-free diets from a recipe for "Extra-Sticky Caramel-Pecan Buns" by Elinor Klivans which appears in her book Fast Breads - 50 Recipes for Easy, Delicious Bread. Prep Time: 45 minutes Cook Time: 25 minutes Rise time...
  6. love2travel
    The first one I tried was Kinnickinnik and they were the second most disgusting gluten-free bread product I have ever tried. The flavour is offputting and the texture just plain yucky. There are still a few frozen in my freezer but I just cannot bring myself to have any more. However, I am spoiled as I make my own pizza crust that is very good. And I...
  7. love2travel
    My husband and I live far away from our families so several years ago began a new tradition of our own. We do a major fondue spread for two. We have two fondue pots but borrow a couple more. This year we are having: - Goat cheese, provolone and roasted garlic fondue with homemade focaccia, green bean tempura, asparagus spear tempura, broccoli tempura...
  8. love2travel
    It surely is great stuff. I love to roast mine with: - browned butter and sage leaves, sprinkled with asiago - lamb bolognese - maple syrup, butter and chipotle chile - compound butters such as Thai chile, fresh herbs, spicy honey butter - mushroom duxelles
  9. love2travel
    I love making homemade pot stickers but the rice paper wraps are great, too. I fill them with: - grilled shrimp or chicken that has been marinated first - pork with spicy mango sauce in potstickers - roasted garlic - maybe some dark miso - pickled ginger for a bit of hot acidic crunch - leftover roast duck, shredded - julienned carrots,...
  10. love2travel
    Glad to hear it! After my gastroscopy and colonoscopy I felt a bit off for a couple of days but definitely no pain or anything, thankfully. It was certainly not enough to prevent me from doing my usual activities so it is sad to hear of experiences such as yours. Hopefully you will be 100% by tomorrow.
  11. love2travel
    Excellent news! It is encouraging to hear about your new doctor. My dietitian is absolutely amazing - jam packed with correct and current information. All the best!
  12. love2travel
    I was just thinking about you. I am so sad to hear you are having continued troubles. I cannot fathom dealing with such uninformed and uncaring medical professionals. That is absolutely atrocious. If I could I would go in and give them all a good swift kick. Actually, more than that... On top of all the pain you are having?! Man. I really hope...
  13. love2travel
    It honestly is helpful knowing that kind people like you are thinking about folks like us! We really do have a special family here.
  14. love2travel
    I always let the bread cubes sit out overnight to dry (not fine crumbs) then soak in milk to absorb it, then add this mixture with an egg or two as a binder. Plain old dried crumbs without milk do not work nearly as well. I grate an onion on a microplane and use the onion juice in the meat. My meatloaf holds together beautifully and slices easily. Oh...
  15. love2travel
    Irish, as always, you are so sweet and kind and encouraging. I have been going through a phase where it hurts just to wear clothes and I actually dread taking them off because it will cause pain. Nights are so bad that I get up about once an hour to walk up and down steps because I cannot stand the pain. I am SO glad you are sleeping up to 5 hours! That...
  16. love2travel
    If this is your first commercial gluten-free pizza crust, be prepared to be shocked at how dissimilar they are to what you are used to. The first time I tried a bought one I cried. No one told me how bad they would be. I still have the remaining crusts in the freezer. Maybe pile it high with tons of delicious toppings! If it is an option, grilling...
  17. love2travel
    So, to further hijack... I have never NOT made pies, etc. without lard. I keep it in the fridge and use it also for greasing bread, cornbread and focaccia pans for wonderful flavour. Love the stuff. Maybe a bit TOO much!
  18. love2travel
    I am with you on this. Living in constant pain and dealing with subsequent severe insomnia, often debilitating and agonizing, has taken its toll on me as well. The odd time I do feel my age but more often like I am 75. Am I the only one who must stand in church after awhile? Anyone else need a lumbar support to sit to eat? Anyone need to lie down on...
  19. love2travel
    Mushroom, I am a chutney addict! I make so many kinds it looks like a store in our house. My most recent was fig. I love to use it to glaze duck especially. Oh, and of course with goat cheese and homemade gluten-free crackers or on a cheese board. Thanks for posting this one - it looks wonderful! I love that it contains a healthy amount of crystallized...
  20. love2travel
    Yes, I have heard great things about it but cannot get it where I live. It is a pretty typical mix with the extra bonus of milk powder. My favourite blends are those that do not use a lot of white rice flour as I like to use those that contain nutrients. Rather than purchase blends I make my own. Favourite starches of mine are sorghum, amaranth, garfava...
  21. love2travel
    You should see the creative ways baked potatoes (or "jackets") are done in England! I've had tuna salad, baked beans and a host of other great potato toppings. Keep experimenting - there are thousands of great combos. I like to add cheeses, pancetta, caramelized shallots, fresh herbs, herb butter, goat's cheese, pesto...
  22. love2travel
    Perhaps your shampoo would improve the taste and texture of the dreaded Ener-G bread! Might soften it up a bit...
  23. love2travel
    I LOVE making fig preserves. We only get fresh figs in once a year as we live on the Canadian prairies. I use them in several ways: - on a cheese board with great cheeses, mostarda, melons, nuts and prosciutto - as a glaze on pork, duck, goose, lamb - on gluten-free scones - mix some in with a balsamic (or other) vinaigrette
  24. love2travel
    I am not Catholic but my church actually has a separate plate with rice crackers instead of the yummy-looking gluten bread just for the three of us in our congregation who cannot have gluten. No one makes an issue out of it at all. Those who prepare it are careful to use gloves, too, to prevent cross contamination with that gorgeous bread. (I'm not bitter...
  25. love2travel
    It would also help having your glaze for your ham kept hot. I agree that ham is best served warm, anyway, as are many things.
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