Jump to content

penguin

Advanced Members
 View Profile  See their activity

  • Posts

    2,117

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Celiac.com - Your Trusted Resource for Celiac Disease & Gluten-Free Living Since 1995

Everything posted by penguin

  1. penguin
    I second the kosher chocolate!!! SO GOOD!!!
  2. penguin
    I bet it's not celiac. Since most of us celiacs are of northern european descent, I would guess that it's our pale-a$$ skin they're drawn to. I've also read that they're more fond of some blood types and not others....
  3. penguin
    I have always had long lashes, too. When I put mascara on I have to be careful not to open my eyes all the way or else I get mascara dots on my eyelid bone. I've never really worn sunglasses, because my eyelashes hit. Interesting. It does sound like an old wives tale, though. My nails grow pretty well, but at a certain point they'll split and snag...
  4. penguin
    LOL I was wondering about that also... not something I learned in french class I guess it's the dough for pastries like cream puffs According to Open Original Shared Link it's called 'cabbage dough' because the pastries look like little rows of cabbage when they're baking... I <3 google learn something new every day
  5. penguin
    Am I the only one that doesn't miss bread I've tried some for the hell of it, but I find that I didn't really eat it anyway. I hate sandwiches! And I'm pretty, erm, cheap Five bucks for a loaf of bread I could build a house with isn't really something that helps me seperate my money from my wallet...
  6. penguin
    I don't do well with grown up vitamins! They always make me feel sick. I take the gummy vites (kids gummy bear vitamins!) at night and they don't give me any problems. I usually take 3... and they're awful yummy!
  7. penguin
    annab- Are you being paid by Giulio's to post them all over the board? I hate to ask or seem suspicious, but you've never posted before, you joined today, and all three of your posts say the same thing. What gives?
  8. penguin
    I made this twice to go with some chicken & brown rice soup I made, and it was awesome! Thanks! Erm, I added more sugar though, I put about 1/3-1/2 c instead of 1/4 c, we like sweet cornbread around my house (but don't tell my inlaws, I'd be excommunicated from the family! )
  9. penguin
    I think you're kind of missing the point. These are the ingredients for Dannon fruit on the bottom blueberry yogurt (example only): Ingredients: Cultured grade A lowfat milk, blueberries, sugar, fructose syrup, high fructose corn syrup, contains less than 1% of modified corn starch, pectin, kosher gelatin, sodium phosphate, malic acid, natural...
  10. penguin
    I feel like a bumbling idiot (and I sound like it too!) because I'm not used to it yet. I haven't really gone to a real sit down place to eat, but if I were, I would talk to the waitress and tell her to get her manager, that way she won't feel sidestepped and like she did something wrong. Just say you have a wheat allergy, because it's the easiest and...
  11. penguin
    The vanilla bean comes from an orchid, not wheat. IMO, whomever taught the class is an idiot. Anyone that has done any degree of baking knows that. Also, vanilla powder is still made from vanilla. I've heard some things about how you have to be careful about artificial vanilla, but vanilla extract is generally made from the vanilla bean being soaked in...
  12. penguin

    ARCHIVED Need To Vent

    penguin replied to mbg98's topic in Doctors

    Moving more along the diabetes line... Saying you can have a little gluten here and there because you aren't technically allergic is BS. Diabetics aren't allergic to sugar, but it sure as hell hurts them, even in small amounts! My Dr. told me it wouldn't be worth my time or money to see a nutritionist, because I would learn more doing my own research...
  13. penguin
    I usually use my small pyrex dish, and always have. My cast iron skillet is too big for cornbread, I usually use it for frying things. Since being gluten-free, I've only used it to broil things, and at that I line the pan with tin foil. I can't stand to waste a perfectly good pan. I need to buy another one, though. I did make good cornbread, twice! I actually...
  14. penguin
    Very true, but that's what I fear! I never make bread, not gluten-free anyway In my glutened life, I was a fantastic baker. I'm almost done mourning my wheat. I'm overcoming my fear, one recipe at a time
  15. penguin
    I got my scratch tests today, I'm not allergic to any foods, but I'm allergic to air. Or at least everything in it. Nothing like getting poked with 34 or so needles with every substance I'm allergic to. My arm is itching like nuts, it's about time to knock myself out with benadryl again. My dr told me that he can do all the IgE and scratch testing...
  16. penguin
    Fear not the KitchenAid! It's a tank, and unless you're making something really stiff or making meraingue, you don't have to go above a 3. Making cookies is heavenly with the mixer!
  17. penguin
    You can brine a brisket yourself to avoid nitrates and what not. The Martha Stewart recipe already posted would work, as would this one by Open Original Shared Link
  18. penguin
    I don't think the symantics matter too much, either way the treatment is the same. I think there is more of a social stigma with the term "disease" because it sounds tainted and contagious. Using words like "syndrome" or "condition" are a politically correct way to trivialize the problem. Actually, when you think about it, Celiac is more of a disorder...
  19. penguin
    I got badly glutened by Kettle Chips. It was my first glutening, actually. I've also been glutened by Bob's Red Mill so I don't eat anything by that company either. A lot of Lay's products are gluten-free. I miss the kettle chips, they were good, but not good enough to suffer like I did to eat them
  20. penguin
    The cheetos aren't the only things that are dangerously cheesy If it's cheese you're looking for, other than the orange cheeto variety, the smart_______ (sorry, brain fart) white cheddar popcorn is excellent! It's lay's, but I've had zero problems. I can eat a bag all by myself if I'm not careful
  21. penguin

    ARCHIVED #&$#@!% Waiting...

    penguin replied to num1habsfan's topic in Doctors

    Did you ever see that episode of Sex and the City where Samantha was diagnosed with breast cancer and she was on a huge waiting list for the good oncologist? And how she and a nun waited there every day to get an appointment? Maybe you can learn something from that. Go in one day when they open, and study in their waiting room for the day. The other...
  22. penguin
    The friend finally came to town (as I was going out of town, of course), 10 days late. Boo. Back on the pill though, thanks for the responses! I read that late onset menstruation can be a side affect of celiac, I was two days before my 14th birthday. Hmm, wonder if that was related...interesting
  23. penguin
    I generally poach mine with water, white wine, a few cloves of garlic, dill, and lemon. I'm sure I use salt, too. I make a hollandaise sauce to go with it and roast asparagus to go with it, YUM! If I were to do it in a pouch, I would lay out a large piece of foil and kind of cup it from the get go to keep liquid in. I would lay the salmon on a bed of...
  24. penguin
    Oo! Oo! Oo! That was me looking for a cornbread recipe! I had found one, but I wasn't nuts about it (and I made a poor, apparently cc'd choice in cornmeal ) Thanks! I'm going to make some tonight with my hopefully safe Hodgson Mill cornmeal
  25. penguin
    I made brownies with the gluten-free baking mix from Bob's Red Mill and reacted to them. I generally stay away from them now
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.