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Bacon fat in the title of a recipe??? That's a great way to grab my attention. I have a slab of bacon that I cured and smoked. Can't wait to render some of it and make some potatoes!!!

Awesome review and the pictures are absolutely gorgeous. Fantastic job of conveying the essence of your experience:-)

Well I just married 2 weeks ago and I bouth the book Taste of Home cookbook I love it. It gives you picture for every recipe and give you "how to" and "why". Every recipe that I have tryed has been great.

Yup, I assume that's what it is, Kenji. It is seriously delicious.

Didn't JG recently increase their price of the prix fixe to $29?

wow, $12 is pretty expensive for dessert

how did i manage to miss THAT? :) thanks buckethead.

FOOD IS MY LIFE ! My wife has found me napping with my chin and shirt dripping wet with drool dreaming about FOOD.
FOOD is the one place that I don't try to save by using inferior products and having to live with severe dietary restrictions we make the most of the cards I've been dealt. I have found that incredible dishes can be created with a few quality ingredients and keep inside my diet restrictions also they can be served to company without them even aware, I've had very sophisticated paletes have seconds and even thirds.
I hunt and harvest our own venison [ elk, deer, moose, caribou ], antelope, wild desert sheep and goats, wild boar and wild turkey. We do buy bison and some free range organic poultry though. We catch our fish [king/coho salmon, halibut, snapper from Alaska and yellowfin tuna, albacore, bluefin, humbolt squid [whatever gets in the range of San Diego over-nite and multi-day tuna boats]
We buy whole grain artisan breads and farmers market produce whenever possible
The pantry is chauk full of various ethnic ingredients as well as the good old stand-bys. 7 types of salt so-far, 4 types of peppercorns, 6 sugars and so-on.
Various types of olives California artisan, Italian, Spainish, Greek Turkish etc. Cheeses wonderful cheeses homegrown natural artisan cheeses and various european varieties.
Asian food is my fav so we have a large selection of Thai, Indonesian, Chinese proper, Viet Namese, Korean, Japanese, some Indian, etc.
The pantry also holds contiental, mediterranian, latin and pacific fusion for lack of a better term.
I LOVE FOOD !

Welcome to Serious Eats, Shauna! I've always liked your blog and the way you present good food that "just happens" to be gluten-free as opposed to dwelling on gluten-free substitutes for this and that. I look forward to reading more of you here and of course on your blog too :)

I know I’m suppose to keep kosher but I can’t give up hanging prime beef, even if the average cost is around $15 per pound and more importantly from a real butcher.

Farm fresh eggs, because I have no fear of making mayo

Damn good Olive oil, just because I deserve it

Free trade coffee – I refuse to live life without it and I seriously don’t care how much it costs

Good balsamic vinegar – just because

Imported Italian canned tomatoes, no tomato sauce should be without them

00 Flour – this is not me, my sour dough starter has expensive taste, Ok it also makes kicken pizza dough

Marco Polo tea from Mariage Freres – if you ever had any of these tea’s you would understand

Scharffen Berger and Callebaut organic Chocolate – come, on you would actually make a chocolate dessert without using one or both of these…what would be the point

Cheese goes without saying my current addition in is d’Affinois

Fish – gotta see the eyes and I live in an area where you buy the live fish in tanks

@ meravaleh – I bake between 150 to 225 doz cookies during the holidays and have for 20 years and I get the butter flavored Crisco thing, don’t know why but it just works with large batch cooking baking – try Nestle chocolate chips

Thank you so much for the wonderul addition! I have been gluten-free for the last two years and have never felt better! I feel the same way, giving up gluten has opened up a whole new world of delicious for me! And I've never felt better. Keep up the good work!

Brownie, I stopped trying gluten-free baked goods for a while after freeing myself from gluten. I let a few bad experiences set my mind against non-gluten baked goods and pastas. Now I've tried many great (and a few terrible) baked goods. If you're in Portland, OR, try New Cascadia Traditional Bakery. They are the best.

I personally think it's difficult to make a muffin wrong, but some people try too hard and use weird substitutes (bean muffin, anyone?). Here in Portland, I find good gluten-free muffins and other quick breads all over. Quick breads don't rely on gluten for their texture at all! In fact, developing the gluten is bad for muffins.

As for pasta, try Ancient Harvest. You won't go back to brown rice pasta.

Shauna, thanks for a great article! You captured very eloquently my own sentiments toward going gluten-free.

Yes!!! I had to laugh reading this post. I can't tell you how many friends and relatives have made the sad face, telling me "poor thing!" for not being able to eat pizza or french bread (among other things). Although I still miss them occasionally, I do not miss the headaches, crushing tiredness and stomach problems they cause!

Thanks Serious Eats, for highlighting gluten free food! And thanks Shauna for sharing your gf wisdom!