awesomeame

Thanks! Seems a moot point anyway now-I went shopping and can't find it anywhere in my tiny town!

Matt

Do wheat and barley GRASS contain gluten?

Matt

thx. i just bought some more, a different brand and will try those

--matt

here's mine

1 can (540 mL) White Kidney Beans, rinsed and drained

~280g Chicken Breast, shredded

1/2 cup finely diced red onion

1/4 cup chopped fresh basil (must be fresh!)

2 plum tomatos, seeded & diced

1 tbsp Extra Virgin Olive Oil

1 tsp grated lemon rind

1/4 tsp freshly ground black pepper

In bowl, stir together beans, chicken, red onions, basil, tomato, oil, lemon rind and pepper. You could serve it over lettuce, but i eat it just alone.

--matt

i usually use a hard cider, (normally blackthorn) for a beer sub. i've also used low sodium club soda as a beer sub in some recipes, it seems to work just fine. club soda is great if you just need the texture of the liquid, but if you're using the beer to add flavor, then you need to use something like blackthorn or other more beery sub.

--matt

does anyone know of a gluten-free demi-glace that's commercially available?

if not, does anyone have any suggestions on which gluten-free flour to best use as a substitute?

--matt

we have a $150 unit, but it's never used. i deep-fry once every 3 months or so and just heat up a small pan of oil on the stove and stick a thermometer in it. uses way less oil then the deep fryer, and frys food just as fast!

a couple GOOD things about fryers...you don't need to watch the temp, just set it at 350* & go. also you can set it outside on the deck so you don't get a houseful of stink. would be handy if you're cooking for more then two ppl, or if you plan to eat that fatty stuff really often

--matt

where do i buy this stuff:

-dextrose

-pink salt/instacure #1

-curing salt/instacure #2

-fermento

-soy protein concentrate

all seems to be readily available in the usa, but i can't find any of these at my local grocers. (zehrs & sobeys) does anyone know where to buy?? thx

--matt

hey thanks for resurrecting this, i totally forgot about it. this is the email i got:

Further to your enquiry on Blackthorn Cider. I can confirm that it is gluten free, A glucose/fructose syrup derived from a wheat base is used in its manufacture, but there is no residual gluten present.

I do hope that this information is of assistance.

With kind regards to you.

Lesley Carruthers

Export Administration Team Leader

Constellation Europe Limited

Tel: 00 44 1275 890515

Fax: 00 44 1275 890684

Please note my new email address: Lesley.Carruthers@cbrands.eu.com

so looks like it's safe!

--matt

hi everyone!! i know it's been like forever since i've been on here, but i'm back at work now and am super busy as ever.

anyway i'm looking for a garlic sausage recipe, does anyone have one? i mean it can't be that hard, meat+garlic powder + pepper, but i need some quantities! anyone?

--matt

Does anyone know if this stuff is gluten free? It's called "blackthorn," and is made by 'matthew clark brands ltd' in england.

--matt

Where can I find Rice Paper? I looked in the grocery store yesterday, didn't see any

any asian store should carry them...at least they do in this area. also a healthfood store may carry them.

--matt

How thick were they? The ones I use are transparent. I soak them in hot tap water for 30 seconds or so, until completely limp. I never fry, just make rolls by wrapping up salad ingredients and such.

i guess mine were more opaque then transparent, so maybe thicker. something about mine don't sound right, lol. maybe time to buy some from a different store

--matt

i tried these once, but found them to be sooo chewy, like so much so that my teeth had trouble biting through them. i threw out the rest of the package. is it normal for them to be chewy, or did i get a bad batch? i had soaked them in water & filled them. if it IS normal for them to be so chewy, does the chewiness go away when it's deep-fried? tia

--matt

my finished waffles with the phillips are too thick to fit into a regular toaster, i believe they're about 1" thick, whereas max thickness for normal toasters seems to be about 7/8 or 15/16...they just don't quite fit, and i've looked high and low for 'thick slice' toaster....gotta use the toaster oven warm up the ones i freeze. that might be something to think about too, if you plan on freezing/toasting.

--matt

i've got a recipe calling for 1 fresh finely chopped red chilli pepper. none in the house, but i do have dried chilli pepper flakes. how many tsp dried chilli flakes would be equal to one fresh chopped chilli pepper? tia!!

--matt

i've got a phillips 8" round waffle maker and love it...unsure where i got it, it's about 10yrs old and works great. canadian tire sells one for $12.99 FYI Open Original Shared Link

my plates don't come out, but so long as one doesn't overfill the machine, like put too much mix into it, it's no problem to clean, just a wipe with a cloth.

i use the elpeto pancake mix, and sub applesauce for the oil in their recipe, and spray down the plates with some veggie oil in aerosol. be careful with waffles, they're really easy to pack a lot of calories/fat into, if you're one to watch calories :-)

--matt

personally i like the cornmeal, lol.

but besides that, i use a gluten-free 'all purpose flour' by a local manufacturer here when i'm frying fish. put about 3mm of olive oil in the pan, coat fish thickly with flour, fry on each side for 3mins on HIGH heat, (just shy of burning the oil) then turn to low heat and cook another 3 mins. i had this for lunch today with cod, and the crust was almost too hard, albeit i wouldn't call it crispy.

--matt

made this one for supper today, turned out great

herb roasted chicken breasts:

-4 chicken breasts

-2tbsp olive oil

-1/2tsp ground thyme

-1/2tsp dried rosemary leaves

-1/2tsp oregano

-1/2tsp basil

-1/2tsp salt

-1/2tsp ground black pepper

-preheat oven to 400*F

-mix together spices in bowl

-sprinkle seasoning over breasts

-brush breasts with olive oil

-roast in center of oven for 20-25mins

now i did this tonight with boneless/skinless thighs on the bbq at 400*F for 20mins, turning once at 10mins. also i reserved about 1/2 the spice combo and sprinkled the reserved on the thighs when i turned them at the 10min mark. turned out fine.

C: 276

F: 13

C: 0.8

P: 39

--matt

never used to like chicken, until i learned how to cook it properly. i'm in the same situation with turkey, not very fond of it. but i'm sure with a good recipe even turkey can be made to taste good....so anyone have some recipes to share?

--matt

some of my favs

oven "fried" chicken:

-1 egg

-1/2 tsp ground thyme

-1/2 tsp rosemary

-1/2 tsp oregano

-1/2 tsp basil

-1/2 tsp salt

-1/2 tsp pepper

-8 chicken thighs, skinless/boneless

-1/2 cup all purpose flour

-preheat oven to 425*F, grease rimmed baking sheet

-in bowl, whisk together egg and spices

-place flour in separate bowl

-one at a time, dip chicken pieces in egg mixture, letting excess drip off. then coat in flour, shake off excess.

-place on greased baking sheet

-bake in center of oven for 20 mins, turning once. when turning, be sure you place chicken on fresh grease

C: 300 (per two thighs)

F: 13

C: 13

P: 33

note: i substitued gluten free flour of course, and also i used breasts instead, best if they're about 1" thick.

maple mustard grilled chicken:

-1/2 cup canola oil

-1/2 cup 100% pure maple syrup

-3tbsp balsamic vinegar

-2tbsp dijon mustard

-2 garlic cloves, crushed

-2 tsp coursely ground black pepper

-3 boneless/skinless chicken breasts

-in shallow dish, whick together oil, mmaple syrup, vinegar, mustard, garlic and pepper. add chicken breasts, turning to coat. cover and refridgerate for 1 hour minimum. i usually do about 3 hrs, or overnight--if marinating longer then 1hr though, you need to turn the chicken in the marinade, as the maple syrup and canola oil will separate.

-preheat bbq

-place chicken on greased grill over medium-high heat, (350ish) discarding marinade. cook approx 4-7 mins per side depending on thickness of breasts.

C: 133 (per breast)

F: 3.2

C: 1

P: 25

grilled chicken with tomato-raspberry salsa:

-2 cups skinned, coursely chopped tomatos

-1/4 cup finely chopped red onion

-1/4 cup chopped fresh parsley

-1/3 cup raspberry flavored vinegrette

-4 boneless/skinless chicken breasts

-1 tbsp olive oil

-1/8 tsp salt

-1/8 tsp ground black pepper

-preheat bbq to med-high (350ish)

-in bowl, stir together tomatos, onion, parsley and vinegrette

-brush chicken breasts with oil. sprinkle with salt/pepper, place on grill, close lid.

-cook 6-8mins/side, let rest 5 mins

-serve with salsa.

personally i only put in about 2 tsp parsley, using the above recipe will make it taste VERY much like parsley...too much so. also it is nice if the salsa is warmed a bit.

C: 190 (per breast)

F: 6

C: 8

P: 26

chicken bbq'd in foil packets:

-2 skinless/boneless chicken breasts

-1/2 capsicum red pepper, thinly sliced

-1/2 cup leek, thinly sliced

-1 small zucchini, cut in half lengthwise, then thinly sliced crosswise

-preheat bbq to medium-high (350ish)

-place each breast in center of 12" square of foil. top with 1/2 red pepper, leeks, zucchini. fold opposite sides of foil up to meet on top of the chickn mixture, fold edges together securely. fold remaining two short ends of packets up, to the close package securely.

-place packets on grill, seam side up, close lid, cook for 20mins

-place packets on dinner plates & serve.

note: you can season the breast any way you choose to. just with salt, pepper, paprika etc. or buy pre-seasoned breasts at your grocer, that's normally what i do.

C: 365 (per breast, seasonsed from grocer)

F: 17

C: 11

P: 42

anyway, those are my favs. i never used to like chicken, but then i learned how to cook it, and now i like it!

--matt

I take a little blue pill, Zopiclone, 7.5 mg. Actually I find I don't need a whole pill so it is about 3.7mg

i take this as well, also only 1/2 a pill per night ~3.7mg. been taking it now evvery night for about 3 months, it is just as effective now as it was when i first started. i also get up several times per night, and although extremely drowsy/dizzy i can still make it to the toilet! unsure if it's dairy/rice free though.

--matt

hey janie that is good to know about the salt, or lack thereof. i hate salt, but put it in anyway 'cause i thought it might be 'necessary' for the recipe. will try next time without.

i'm not a fan of keilbasa, but i'm always willing to try something new! you should get that recipe from your fatherinlaw before it's too late in any case

--matt

25 g chickpea flour

100 g gluten-free cornflour

2 teaspoons tapioca flour

1/2 teaspoon salt

2 eggs

360 ml water

Mix 25 grams of chickpea flour, 100 grams of corn flour, and 2 tsp. of tapicoa. Add 1/2 tsp. salt. Mix. Add 2 eggs. Then beat in about 1 1/3 c. water. Cover and fridge for about 1/2 hour. Heat a pan. Cook on medium high... Edges will curl, then flip.

how much do i put in a pan at a time?

unfortunatly the nearest food for life dealer is an hours drive from me, boohoo. maybe when im in that city next time i can get some.

personally i'm not a huge fan of the yellow or white corn stuff :S

--matt

how do you do situps on it, like put your butt on the ball and go from there?

i will try sitting on it regularly!

--matt

who else has one? i just picked one up yesturrday and am looking for some decent exercises to do with it, any recommends? looking to reduce the gut and love handles a bit

right now the only exercise i do with it is lie on my back, arms behind my head, then slowly raise the ball keeping my arms straight, and keeping my legs striahgt, pass the ball to my ankles, then slowly put the ball on the ground. then the opposite-feet to hands. is it ever hard, i can only do five...albeit those 5 come after doing situps, so my abs are already tired...but still, a lot harder then i was expecting.

--matt