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About VegasCeliacBuckeye

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  1. Greetings all, from the artist formerly known as" broncobux". I cant remember or figure out which email I used previously. Thought I would drop by and say hello. Its been awhile. Doing well in Vegas. Got a pretty wife and one kiddo and another on the way, Life is full of changes, but I will try to stop by more frequently now. VCB (Bronco)
  2. Good for you. I have battledn this demon for 15 years. I have gotten to the point where I only smoke when I drink alcohol. Basically, I go Sunday though Thursday without smoking and then if I get to bar on Friday or Saturday, I end up getting a pack. I hate it and its a nasty habit, but I love it when I drink...
  3. Top places I have personally been to and experienced: 1. Seattle 2. San Francisco 3. Las Vegas 4. Phoenix 5. San Diego and Columbus Ohio is getting there! Every year I go back and it gets better and better!
  4. Joan's english muffins and bagels are by far the best I have ever had. The muffins taste like real english muffins!
  5. I would correct one thing on that www.glutenfreeinsd.com site, I have talked to the Honey Baked Ham people via the 1-800 number and they said all Honeybaked Hams and Turkeys are now gluten free (online, store or otherwise). BB
  6. This is a Celiac topic that refuses to die. LOL I have researched the topic and even read the Applicable portions of the University of Nebraska's study on the gluten content of McDonald's fries. Here are their conclusions (I am paraphrasing) 1. Assuming the oil has not been cross-contaminated, the oil is gluten free 2. Assming the fries have not been compromised the fries are gluten free. Now, having said that, the problems that can exist and need to be dealt with, at least as far as I can tell, are the following: 1. Has the oil been cross-contaminated? (i.e. did an employee drop a filet-o-fish in the oil on accident or because they were in a rush) 2. Have the fries been compromised (i.e. is their still gluten on the fries) 3. Is there enough wheat/gluten content in the fries to make someone react? 4. Does the manufacturing processes eliminate gluten below the BDL (below detectable levels) 5. Is there a chance that those who got sick from McD's fries did not actually get sick because of gluten, but perhaps because they ingested a ton of fried food when their normal diet (being gluten free) does not have fried food as a part of it. To these questions, I offer my theories: 1. Mcdonalds, as of 15-20 years ago (maybe longer), recognized that their fries and hash browns do not taste the same when they fry them in the same oil as their McChickens, Filet O Fish, Apple Pies, ect. To remedy that problem, they developed dedicated fryers (I don't remeber the exact date) for their fries and hash browns. If you go into a McDonalds and watch them prepare the food, you will notice the first 3 fryers or so only have fries or hash browns going in them. These are the dedicated fryers. In some newer McDonalds, the fryers for the other items are actually in the back of the restaurant kitchen and they place those items (after they have been fried) in little "warmers" that have shelves that slide open - in those new ones, the fryers you see on the left side of the kitchen are almost always only for fries and hash browns. Also, in the new ones, the McChickens, Filet O Fish and Nuggets are completely separate from the fries (frying and serving). Many of the older ones still have the dedicated fryers, but one of the fryers (normally the farthers from the heat lamp fry the gluten containing food items) cooks the gluten containing food. 2. This is the question the University of Nebraska dealt with in their study (along with studying the oil). Their conclusion was the fries were gluten free. Not sure what else to say on this issue. 3. I suppose this could conceivably concern Celiacs as perhaps the manufacturing process failed to remove all of the gluten. However, this theory presupposes that the fry, at some point, contained gluten. My understanding is before the fry is coated with the beef product, the product does not contain gluten (at least below detectable levels). 4. This seems to be the one question no one knows the answer to. Thwe University of Nebraska report, at least the parts I read did not delve into specific of the manufacturing process. Perhaps McDonalds could provide insight into that. Regardless, I can tell you that some wheat derivatives and by products (sometimes starches) do not contain gluten. It is possible for something to contain wheat, but not gluten. They can be mutually exclusive. 5. I have stated this theory to many of my Celiac friends over the years. Celiacs are funny people. Because of our disease, we become so paranoid of food, that any slight disturbance or instance of diarrhea instantly causes us to believe we have been "glutened". It is possible that spicy foods, or mexican cuisine, or beans, or chili, or fried foods sometimes is unsettling to your stomach. This occurs to non-celiacs all the time. However, non-celicas dont instanty cry out "it was food poisoning" every time they feel sick to their stomach or have the big "D". Sometimes, your body doesnt like something. This is particularly true for me if I dont eat fried food for awhile and then try to ingest a Extra Biggie McDonalds fries. Bottom line - its not always gluten, soemtimes your tummy is just upset. Anyway, sorry for the novel. I havent posted in awhile and thought I would grab my soapbox. Hope I didn't bore anyone...too late... BB
  7. FYI, Lea & Perrins Worcestershire is gluten free. http://www.leaperrins.com/lea-perrins-faq.aspx
  8. I highly recommend this one Bronco's Sausage and Mac N Cheese 9 tablespoons unsalted butter 1/2 pound Tinkyada elbow macaroni 1 pound Jimmy Dean Hot N spicy pork sausage 1 cup chopped yellow onions 1/2 cup chopped green bell peppers 4 teaspoons minced garlic 1/2 teaspoon anise seeds 1/2 cup Bob's Red Mill all-purpose gluten-free flour 3 cups whole milk 1 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon cayenne 1/2 teaspoon Paprika 2 cups grated sharp cheddar cheese (8 ounces) 1 Cup Shredded Pepper Jack Cheese 1/2 cup gluten free bread crumbs or crumbled cheetos Preheat the oven to 350 degrees F. Butter a large casserole dish with 1 tablespoon of the butter and set aside. Bring 2 quarts of water to a boil. Add the macaroni and cook until al dente, about 2-4 minutes before TInkyada says its done. Drain in a colander and rinse under cold running water. In a large skillet over medium-high heat, cook the sausage, stirring, until browned. Drainn grease on paper towel. Pour off all but 1-2 tablespoons of fat from the pan. Add the onions, bell peppers, paprika, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat. Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the gluten-free flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish. In a mixing bowl, combine the remaining 1 cup of cheese with the gluten-free breadcrumbs or cumbled cheetos. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving. YUMMY!!!!
  9. Dinah, I used to be that way. Probably for the first 5 years or so after I got diagnosed. I am more "normal" when it comes to bugs now. Make sure you keep getting your vitamins in you, do not take immodium with stomach flu and keep hydrating (I like pedia lyte or gatorade). I know it sounds bad, but with stomach bugs, you want to poop it out. Taking immodium and pepto when you have viral or baterial issues is not good for you. CB
  10. Here in Vegas, we just gluten free pizza at Sammy's Wood Fire Pizzas (not the best) and MArk Rich's NY Style Pizza (excellent). Its not as good as Picazzo's in AZ, but Mark Rich's is close! Chris
  11. Not all wheat derivatives contain gluten. Wheat starch commonly is a derivative that is made in a process that actually removes the gluten molecule. It sounds far fetched, but its true...
  12. Elonwy, Can you detail how you did the onion rings? Did you soak them in buttermilk? Then the dry mixture? Then egg? or was it all mixed together? thanks Bronco
  13. Order one online from Joan's Gluten Free Great BAkes - Yummy! While you are at it, get some english muffins and bagels - Joan's makes the best! BB
  14. Well, I made the trip. First off, there is not a huge amount of choices for us there. However, I was able to find a small restaurant in the front of the park that served burgers and lay's chips. I ordered the burger with no bun. I actually brought a backpack in the park and had some glutino cereal bars, 4 pieces of gluten free bread and some perky-o's in a ziploc bag. I was fine. The burger was actually pretty darn good! I also had some kosher dill pickles at another place down the way from the burger place. In addition, I drank probably 5 bottled waters and 2 vitamin waters. Grand total for 2 burgers, 2 bags of chips, 5 bottled waters and 2 vitamin waters = $51 LOL, what a rip off...
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