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gfp

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Everything posted by gfp

  1. gfp
    William Penn was by all accounts a pretty stand-up guy. (if not a button down guy) Voltaire wrote about him in his "Letter's concerning the English" and his tolerance and treaty's with the native populations were legendary. Open Original Shared Link He can but that doesn't mean he will. He is also experienced in changing and forging legislation...
  2. gfp
    One thing I forgot to mention is I used a copper bottomed stainless pan which distributes the heat. It depends, if its just for me then that's different to preparing for guests. The real chicken stock is perhaps a key here.... you get all the gelatine out which sets at room temp and when you add the parmesan it thickens again. I usually let...
  3. gfp
    Its a common misconception to regard celiac disease as a weak immune system, if anything its a over reactive one. Looking back I have hardly ever been sick from disease, mostly it has been allergies or autoimmune things or being rundown which os prably adsorbtion issues. Since being gluten-free for 3 years I have had a cold once but mainly I don't get...
  4. gfp

    ARCHIVED Need Help

    gfp replied to chris hudson's topic in Coping with Celiac Disease

    There are quite a few threads on this. The simplest is just to go back to basics, eat nothing from a tin or packet lots of greens and vegetables You can eat fruit for breakfast but obviously you will be a bit loose if you eat too much but more in a cleansing way than gluten way... Cut out anything heavy like cream or things that fill you like...
  5. gfp

    ARCHIVED Confused

    gfp replied to covsooze's topic in Coping with Celiac Disease

    Unfortunately that's the problem. They want to serve the stuff their advertisers sell. Their advertisers want 200ppm because they can make more profit than 100% gluten-free... in this case its a regional support group but they are put under pressure to play the advertisers game. I expect they are trying to get the newish strict allergen European labelling...
  6. gfp
    Well if the mix doesn't then the basics don't? I tend to add that bit of extra stock and at the end just remove the lid and stir while I put in the grated parmesan and this thickens it up ... Anyway, new rice recipe Last night I had duck (confit) with a vegetable rice left over from lunch ... However for reasons of my waistline I took off the skin...
  7. gfp
    I think its just reversing all your training you gave yourself in looking after a big family... and allthe care and attention you put into that. If you leave it on low and covered its usually OK till close to the end when the stock is almost adsorbed.. A stir every so often won't hurt though... but it might stick a little... but its still very...
  8. gfp

    ARCHIVED Confused

    gfp replied to covsooze's topic in Coping with Celiac Disease

    Was this a Coeliac UK support meeting? CUK seem determined to keep the 200ppm level regardless of other scientific evidence. I would think this is an expression of "a little is OK" which should be their motto!
  9. gfp
    How do you get that from the eMails taken together? Both seem to be in conflict .. in order for it to comply with the codex definition of gluten free some gluten must be present Reading this I understand that they remove the gluten to codex limits which allows them to say gluten free but in combintion with the other email I find it unlikely that...
  10. gfp

    ARCHIVED Need Help

    gfp replied to chris hudson's topic in Coping with Celiac Disease

    I think "some companies are very helpful" is perhaps more accurate but in general the safe thing is just to stick with those that are.
  11. gfp
    When you invite the expert witness you expect nothing else.... I really hoped you would contribute to this thread when I started it and believe it or not I'm learning even from your reactions to your husband.
  12. gfp
    looks like we cross posted Even in Italy it will cost half of that and I did mention that Tuscan olive oil is overpriced and to look for Umbrian olive oil.... Again the local controls are very strict.... not only would this be illegal but an olive grower would be shunned ...the same with any "appelation" its taken seriously at an EU level...
  13. gfp
    Ursula: What we have done is spend a little time trying to help a wonderful and caring person who gives her time freely to help others. I can't speak for fiddle-faddle but thanks are not needed but gratefully received. In other words I feel good you said thanks but it wasn't necassary. Well that was doomed unless the first thing the councellor...
  14. gfp
    Yep I like Patak's myself ... Here is the garam masarla I make though its never the same twice....and I usually do it all by eye so measures are somewhat guesses... 100g coriander/cilantro and 100g cumin seeds (this 50/50 is classic from Mexican to Indian) 50g black pepper corns, 30g cassia bark, cloves, brown cardamon 15g nutmeg, ground...
  15. gfp
    good idea.... I can just modify the text of the "contact us" .. thanks that's really helpful...
  16. gfp
    To be accurate the appelation controlled olive oil is completely traceable. The problem is the US does not accept non US defined protected products. It is illegal in Europe to sell a Parma ham NOT from Parma ... or Reggiano de Parmegganio not from Parmegganio ... however these international treaties are not recognised by the US in the interests of free...
  17. gfp
    Many of the North African olive oils of of very good quality. Libya inparticular has vast plantations of Olive trees (try google earth) along the whole coastal plain, Noone can sell Libyan olive oil unless it is in excess, its controlled and the price is also controlled, I forget exactly but I think 20 pestari a litre. No basic food stuff can be exported...
  18. gfp
    I think you are wrong and can't see it because you are inside. I think your husband does get stressed out because he can't understand YOU and that causes him to become stressed in a way he has no way of expressing, whereas you are used to having problems expressing feelings for him it is a different thing. Not to mention your comment "heart of stone,...
  19. gfp
    Yes I think this is true.... its just a bit difficult in terms of catch-22... Thanks, this makes a lot of sense. The menu's at the top are most often clicked and it was my intention to have them all at the top ... before I ran out of space at the top. Indeed peope send me emails all the time asking for information which is on the pages linked...
  20. gfp
    edited to comply with board rules
  21. gfp
    Lister, on one of your other threads I posted how to get cheap and nutritous food for less than $10 a week. What you are eating (rice cakes, chips) is very expensive for its nutritional value... indeed raice cakes have almost no nutritional value.. this might seem like a lot of hassle, its a lot less than it seems..... If you buy a bag of chicken offcuts...
  22. gfp
    sorry opened this and got distracted.... so its the next day now. First off you need to find specific GLUTEN FREE worcester sauce and soy sauce. They are relatiuvely expensive but you don't use much ..... Their are a few ways to make gluten-free roux... depending what consistency you want but the ones I used are cornstarch because...
  23. gfp
    This would largely depend on his character. We are having a whole thread at the moment about celaics with "social disorders" it won't hurt to read it. Open Original Shared Link Also at one point I terrified myself about food, its easy to do when everything seems to have potential to make you ill. Also in the thread above if you took a sliding...
  24. gfp
    That is exactly like me, especially the signature thing. Wow can that one be a stumbler when signing a cheque. I get halfway through and my mind is just blank. It doesn't exactly inspire confidence with a teller. Yep if I try to write something I just trip myself over, like a big puppy who's feet are way to big. The more important or interesting...
  25. gfp
    and you get the same response from AFDIAG ..... I'm glad you found the site useful. AS I mention on the front page Im thinking of just changing it to an info site since leaving it the way it is involves a finite amount of security work and so far noone has used the forum (with the exception of one person) or used the ability to submiot links and articles...
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