celticjig1’s Profile

Recent Comments

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

I would just like to echo Shauna's thoughts. I don't need gluten. I was always an adventurous foodie but after finding out I had Celiac disease in 2006 I delved deeper into other food cultures, knowing that the whole world hasn't been dependent on wheat since the beginning of time.

Now I am happy to say I can make six different traditional bread types that are all naturally without gluten. My fav's are socca (Italian), injera (Ethiopian), dosas and idly (both Indian) bahn xeo (Vietnamese) and arepas (Venezulan). If you aren't familiar them, google them and try some different cuisines!

From Serious Eats

Serious Cheese: Is Blue Cheese Gluten-Free?

Thanks for this info, I always suspected it would be hard to get glutened via blue cheese, but am happy to now know that I really don't have to worry. I am allergic to penicillin tho and have never had a prob with blue cheese, but don't over indulge. Good question to research...

Thanks again for the post!
Ginger

From Serious Eats

Foodstuffs as Usernames on Twitter

Oh come on! You didn't even try any spices @FreshGinger!

From Serious Eats

In Videos: Charlton Heston in 'Soylent Green'

Reminds me slightly of the movie Idiocracy and Brawndo, the taste plants crave!

See more comments by celticjig1 »

Recent Posts

celticjig1 hasn't written a post yet.

Recent Favorites

celticjig1 hasn't favorited a post yet.

Recent Polls

celticjig1 hasn't answered any polls yet.

Recent Quizzes

celticjig1 hasn't taken any quizzes yet.

Recent Comments | Response to Comments

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

I would just like to echo Shauna's thoughts. I don't need gluten. I was always an adventurous foodie but after finding out I had Celiac disease in 2006 I delved deeper into other food cultures, knowing that the whole world hasn't been dependent on wheat since the beginning of time.

Now I am happy to say I can make six different traditional bread types that are all naturally without gluten. My fav's are socca (Italian), injera (Ethiopian), dosas and idly (both Indian) bahn xeo (Vietnamese) and arepas (Venezulan). If you aren't familiar them, google them and try some different cuisines!

From Serious Eats

Serious Cheese: Is Blue Cheese Gluten-Free?

Thanks for this info, I always suspected it would be hard to get glutened via blue cheese, but am happy to now know that I really don't have to worry. I am allergic to penicillin tho and have never had a prob with blue cheese, but don't over indulge. Good question to research...

Thanks again for the post!
Ginger

From Serious Eats

Foodstuffs as Usernames on Twitter

Oh come on! You didn't even try any spices @FreshGinger!

From Serious Eats

In Videos: Charlton Heston in 'Soylent Green'

Reminds me slightly of the movie Idiocracy and Brawndo, the taste plants crave!

From Serious Eats

Häagen-Dazs Flavor Preview Giveaway

The Fleur de Sel Caramel ice cream, not Fleur de Del, don't hit random keys when sending, lesson learned.

From Serious Eats

Häagen-Dazs Flavor Preview Giveaway

The Fleur de Del caramel ice cream is so crazy delish that I can't imagine eating any other ice cream any more. I stared at the pomegranate chip and thought, ah, another time. Salted caramel? Little puffs of chocolate with caramel inside? It is fabulous! Oh and it's lunch time, perhaps I can sneek a spoon full in right now..... The Toasted Coconut Brittle with Sesame is great too, I am not sure how long that has been around, at least a couple of months. There is no topping the Fleur de Sel Caramel though. The one negative thing I can say (I am eating a bite right now - jealous?) is that it has 3 different levels of corn syrup in it and I am making an effort to rid my life of corn syrup. Exceptions will be made with this ice cream, I am only so strong! All the other pints in my freezer will have to deal with ice crystals from neglect. Put the spoon down and walk away!

From Serious Eats

Mario Unclogged: How to Sauce Pasta

Was Mario wearing a pink shirt? He is breaking all red head style boundaries now and branching out into new territory (written by a red head). On the sauce: I am a sauce freak. I eat the pasta as an excuse to eat sauce. Maybe not with a carbonara, but with tomato sauces - give me my saucy sauce! Pasta fills you up and since I am gluten intolerance, I don't get nearly as many pasta choices anymore as used to and they are not as good, perhaps why I focus on the sauce.

From Talk

I'm getting my turkey from _____________

I will be getting my turkeys from my brother who raises heritage turkeys in Northern Michigan (as well as pheasant and heritage chickens). I plan to grill one over a charcoal fire and the other will be on the rotisserie on the gas grill. We will brine one of the two. If these turkeys (it's his first year raising them) taste anything like his free range organic chickens, we will be in turkey bliss.

From Serious Eats

Mario Unclogged: The Hams of Italy

Does anyone have any directions for making one's own prosciutto leg? I am in a pork share of sorts and we will be butchering soon in NW MI. We have an entire free range organic pig to experiment with. Thanks for any tips!

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

I'd really love it if you could post the GF bread recipe.
I'm not a celiac (technically) but I don't eat gluten, aside from the occasional bit of oats..
Gluten seems to give me allergies identical to hayfever, so it was really surprising that my "hayfever" went away within a week of cutting gluten out of my diet.

All the bought GF breads I've tried have been dire. They have no substance whatsoever, and I have yet to find a tasty GF bread recipe that WORKS.

Pleeeeeease post it =P

From Serious Eats

Mario Unclogged: How to Sauce Pasta

@Tommasino: if American pasta can't be called pasta because we put too much sauce on it, then our pizza can't be called pizza, either. Our pizza in no way looks like what is served in Italy. Much different than how our pasta compares.

From Serious Eats

Mario Unclogged: How to Sauce Pasta

Sigh.....Am I the only human in the world who thinks Mario is nothing but a completely self absorbed buffoon overcompensating for something in his life? He is absolutely my least favorite chef. He's a boring pompous, yes I'll say it again...BORE. And your little orange clogs complete the picture. In honor of you Mario tonight I think I'll make a spaghetti CASSEROLE! Mario, Mario, why are you clutching your chest? Are you okay? You've lost a clog!....

From Serious Eats

Foodstuffs as Usernames on Twitter

this is hilarious. of course, my favorite is @behindtheburner :-)

From Serious Eats

Foodstuffs as Usernames on Twitter

Well, there's bacon, there's friedrice, and then there's BaconFriedRice.

From Serious Eats

Foodstuffs as Usernames on Twitter

aha. clearly i'm not on twitter. =)

i just started a facebook page however, and i am highly amused at the number of people who wouldn't give me the time of day in high school who are now my "friends."

From Serious Eats

Foodstuffs as Usernames on Twitter

Unfortunately most of the names taken ( beer, doughnuts and corn) that have no followers or posting are nothing more than folks sitting on a name and hoping someone will buy it from them...twitters a great resource and marketing tool.

we use it on our site http://screamingfresh.com... it's been helpful in building an audience for your videos... you can find us on twitter at: http://twitter.com/screamingfresh

From Serious Eats

Foodstuffs as Usernames on Twitter

That's what I was doing at one point. I'm using Twitterific (Mac-only) for my personal Twitter account, and then I was using Firefox for SE and Safari for Slice/AHT. Very convoluted, indeed. Then I saw in people's Twitter streams that they were updating "from TwitterFox." I checked it out, and voilà! Exactly what I needed.

I'm now managing @seriouseats, @slice, and @ahamburgertoday in one place. And I just added @seriouseatsny, though I only grabbed that so no one else could squat it. I'm not sure if we'll do anything with it--only b/c I'm about the only one who does the tweeting for SE. Three of them is already enough to deal with.

From Serious Eats

Foodstuffs as Usernames on Twitter

@Adam,
oooh cool, thanks. I didn't know about that plugin. I was just going to keep more than one browser open. Firefox for my main one and Chrome for the secondary one. haha. That is kind of convoluted though.

From Serious Eats

Foodstuffs as Usernames on Twitter

I am on twitter now just for you Adam. Foodstuff friends on the next SE.

From Serious Eats

Foodstuffs as Usernames on Twitter

@akk328: Nobody has taken the username "threewaychili," which is why there's not much being done with it.

From Serious Eats

Foodstuffs as Usernames on Twitter

Adam - thanks for the Cinci shout-out! You'd think the threewaychili person would do more with it though...Skyline vs. Gold Star, baseball stadium cam, something... =)

From Serious Eats

Foodstuffs as Usernames on Twitter

@foodinmouth: You probably already have a good idea how to do this, but I manage at least 4 Twitter accounts. Now that you have the @dumplings as your second one, I'd suggest using the TwitterFox plug-in for Firefox (in addition to your usual Twitter reader). TwitterFox lets you go back and forth easily among different accounts—stores your password(s), too, so you don't have to log in and out all the time.

From Serious Eats

Foodstuffs as Usernames on Twitter

That is hilarious. These twitterers need to step it up and do their foods proud.

From Serious Eats

Foodstuffs as Usernames on Twitter

@Brupie: What else is out there? It's hardly any bother to find out — http://www.twitter.com/FOODSTUFFHERE

@burritos and @burrito are equally lame.

From Serious Eats

Foodstuffs as Usernames on Twitter

@negociants: You better use the name, now. ;)

@celticjig1: Sorry. My free-association tended more toward dishes than spices/ingredients.

From Serious Eats

Foodstuffs as Usernames on Twitter

Thanks for doing all this legwork. I wonder what else is out there?

From Serious Eats

Häagen-Dazs Flavor Preview Giveaway

Still no winners, huh? Ahhhh, did you guys eat all the ice cream and now there's no more to give away? Just kidding. :)

From Serious Eats

In Videos: Saturday Night Live Parody of Top Chef

whirrrrrrrrrr......Balushi is rolling over in his grave...seeing how bad this show has gone downhill....where is the HUMOUR?....where is the satire?...where is the IMAGINATION?....why am I even missing Chevy Chase (and you're not!)

From Serious Eats

In Videos: Saturday Night Live Parody of Top Chef

Hilarious. They have really got it down, right to the faux hawk and Padma's nonchalance at giving the chefs a seemingly impossible task. Fun.

From Serious Eats

In Videos: Saturday Night Live Parody of Top Chef

@ Loco... Snl has always used a script. Whether or not they always followed it, SNL has never been purely improvisational, even in the first five years.

Recent Posts

celticjig1 hasn't written a post yet.

Recent Favorites

celticjig1 hasn't favorited a post yet.

Polls

celticjig1 hasn't answered any polls yet.

Quizzes

celticjig1 hasn't taken any quizzes yet.

About celticjig1

Website: http://freshginger.org

Location:

About:

Favorite foods: morels, pork pork pork and apples from the farm

Last bite on earth: