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pricklypear1971

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Everything posted by pricklypear1971

  1. pricklypear1971
    I really don't have a suggestion. Ironically, an old one is better than a new one. The iron was better quality. I have a Wagners 1891. Lodge makes iron cookware but some of it is bumpy - which is supposed to go away with time. I think Emeril has a line. I'd google iron skillets and see what pops up. Now you know why I'm in a quandry.
  2. pricklypear1971
    Depends on the Pan. Did you buy one already? Some come preseasoned. Some come with a protective coating that really requires steel wool to get off. It's sticky and icky and makes a mess if you don't get it off. Most say oil a clean, scoured new pan. Bake in 300 degree oven 1 hour. I've had to repeat that a few times (the oil and bake part). Don...
  3. pricklypear1971
    No kidding. Heard Subway is testing gluten-free menus. I don't see how they could do it unless it's prepacked. They dip their hands in every container while they handle bread. Cut, pack, hand in container. NO THANKS!!!!
  4. pricklypear1971
    What about a plain truffle??? I know you don't do milk but what about using soy milk or another fat substitute like palm oil or ghee to make a truffle??? Naturally egg free. Open Original Shared Link
  5. pricklypear1971
    Quite frankly, I'd be terrified to try it. I react to EVERYTHING. besides, going gluten-free does it for me. Probably with a little help from thyroid meds.
  6. pricklypear1971
    Funny you said this. I was at the store Thursday, and they carry a huge Boar's Head selection. I asked if they cut other meats that aren't gluten-free and she simply asked if I wanted the slicer cleaned. I said yes and all appears ok.
  7. pricklypear1971
    Constant use??? I coat with veggie oil after each use. Clean by wiping it out or water. Try not to use soap too much. Don't cook on too high of heat - don't need to, really. It's very easy to strip it enough that stuff sticks. Constant use and oil works wonders. Getting it seasoned is the worst - which is why I'm crying in my gluten-free beer. Sometimes...
  8. pricklypear1971
    Ooh yummy. Thank you!
  9. pricklypear1971
    You don't need crawfish for etoufee. Make it with shrimp or even chicken. But crawfish is devine. Be careful of Chinese crawfish. They are terrible and a highly contaminated/toxic food. You can order LA frozen tails. Whole Foods used to carry them nut I can't find them there now. Trader Joe's langostino tails are nice too, half n half with shrimp or crawfish...
  10. pricklypear1971
    And Aidelle's is an excellent, gluten-free andouille sausage.
  11. pricklypear1971
    You bet. The recipe for dirty rice is good example, above. Most of my family would add pork and livers/gizzards but I'm too lazy unless it's a holiday. Also, y'all may like this one for calas. It's really NOLA, but I love them. This is a yeast recipe And uses flour- but there are quick recipes with flour and leavining that may be harder/easier to convert...
  12. pricklypear1971
    Oh my goodness. I am so sorry that happened to you. I hope your experience is a learning one for all of us. I know I'll take it to heart. I hope you improve quickly.
  13. pricklypear1971
    I hang out with my family . Yes, Paul Pruhomme (love his books) does make some searingly hot stuff. He is a genuine Coonie but his restaurant cooking doesn't always reflect that. He's nouveau Cajun on his intensity??? He's old-school on his prep and methods. If you get out of NOLA, into the Cajun areas - Lafayette, Lake Charles, etc.. and eat at...
  14. pricklypear1971
    Emeril's recipes will probably be a bit spicy if you are used to a plain diet. His "bam" is very distinct. Google "Cajun recipes" and you'll fond quite a few recipes that probably don't add a Cajun seasoning, just salt, pepper, perhaps a touch of cayenne. Newsflash - real Cajuns don't cook like Emeril. It isn't about the bam, it's about good seasoned food...
  15. pricklypear1971
    Lol. Sounds like me. I have to admit, though, I have not yet been tempted by a piece of cake, etc. The DH, coupled with neuro problems from gluten and high sals food additives keeps me straight. There isn't a food on this planet worth losing my mind over. And I say that quite literally.
  16. pricklypear1971
    Ok, I've never tried a recipe with pb. That would do it. I never use my whisk unless I'm whipping egg whites or it specifically says "whisk". I always use the paddle thingy. I use the dough hook for things like King Cake or the dough for ricotta pie - egg breads. Or any time a recipe says dough hook.
  17. pricklypear1971
    Thank you! Excellent article.
  18. pricklypear1971
    Oh, and you can buy alternative pasta. I like the quinoa/corn one. Brown rice pasta is evidently better for baked pasta dishes. *********** 1/2 c milk, 1/2 c butter melted and heated - add grated parmesan and cook to desired thickness. Great white sauce. 1can chopped tomato or equal fresh added to warm olive oil, chopped garlic. Simmer til flavors...
  19. pricklypear1971
    Okay, this may appeal to you. Refrigerates, freezes well. Quick Dirty Rice Cook 1 cup raw rice in a rice cooker, pot, etc. Chop up 1 onion, 3-4 sticks if celery, 1/2to 1 bell pepper depending on size. Heat skillet. Brown 1 lb. Ground beef (add a few finely chopped chicken livers if you want a richer mix). Add chopped veggies and 1 dry or fresh...
  20. pricklypear1971
    I don't know. There are degrees of everything, I guess. If you are gluten intolerant and not Celiac, you could try. Gluten intolerance is a rather new diagnostic field. Most intolerants have been told they aren't Celiac, therefore have no problem - so eat gluten. But gluten-free solved the problem. Anyway, there was a research paper published recently...
  21. pricklypear1971
    No doc needed for Enterolab. Order online.
  22. pricklypear1971
    Well, in kids it goes away. In adults it takes longer. In women even longer, sometimes. Hopefully it goes away soon but don't be surprised if you have some changes - eyesight, metabolism, etc. And if you do, be vigilant about reporting to your doc and investigate autoimmune issues.
  23. pricklypear1971
    I get it at Walgreens.
  24. pricklypear1971
    Well, if going gluten-free helps your symptoms then stay on it. That said, you probably could benefit from a good overall once-over from a trained medical professional. Are there any low-cost or discount clinics in your area? Your symptoms correlate with gluten issues, but also with several other conditions that may require medical care.
  25. pricklypear1971
    Vanicream. Creamy and free of scent and gluten/wheat. Also hypoallergenic.
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