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kibble2007

Bake the Book: Puddin'

I have to say a good homemade chocolate pudding can't be beat. Especially if there's a little bit of cinnamon in it and it's topped with real (i.e. not from a can or that non-dairy crap) whipped cream.

The Food Lab: The Science of the Best Chocolate Chip Cookies

Kenji, I know you're not a gluten-free kinda person, but any thoughts as to what flour(s) would give me the best potential to try and recreate this recipe for my celiac gut? I prefer not to use things like xanthan gum or guar gum, as I find it just makes things gummy. I'm sure I can't be the only gluten-free person drooling over those cookies!!!

Del Posto Offering Entire Pasta Menu Gluten-Free (and It's Good!)

@ryuthrowsstuff: acutally, gluten intolerance is becoming much more accepted; medical studies are still few, but that's only because it's only recently become an accepted idea by many gastroenterologists. Like many autoimmune conditions, they believe there is a spectrum of gluten intolerance, with celiac disease at the far end, with variable levels of sensitivities leading up to that. ie. some people can tolerate infrequent small amounts of low-gluten grains (barley, rye), whereas others without "true" celiac disease are extremely sensitive. Even within celiac disease, there is a spectrum of severity/sensitivity.
Yes, I am gluten intolerant versus true celiac (although my last GI work-up was two years prior to going off of gluten, so it's completely possible that I developed celiac disease in that time, as my symptoms were worsening), and for me, the tiniest amount of gluten will cause massive GI symptoms for days (I'll spare you the details). Just this past Friday I got "glutened", likely due to cross-contamination at a busy stir-fry restaurant (I've ordered this exact dish at this exact restaurant in the past and been fine, but was there when it was slow so my dish was the only one being cooked), despite my ordering a gluten-free dish, and I'm still recovering. So long story short, yes, gluten intolerance is a real thing.

What Gross Food Stuff Did You Do as a Kid?

@nronaghan - your mom must've read the same parenting books as my mom. I would beg for her to buy jello powder (which we never kept in the house) so I could eat it straight like my friends, and she would refuse. We DID, however, keep jello PUDDING powder in the house occasionally.... definitely NOT the same.

I will admit to going through a phase of eating peanut butter and dill pickle sandwiches when I was in junior high. The thought of them now makes me sick. But I'm also celiac now, so I'm SURE it's just the thought of the bread.... right?

Where to eat gluten-free in downtown Seattle?

Hi all -

I'm headed to a conference in Seattle at the end of November, but I'm gluten-intolerant, making eating out a much bigger challenge. I'll be staying downtown and won't have a car, so it needs to be within walking distance. As for GF requirements, I mean restaurants that don't ONLY have a salad as a GF option. I don't mind doing that once and awhile, but certainly not everyday at every meal. I'm hoping my hotel room will have a big enough fridge to allow me to have some items for breakfast, but I may still need some ideas for that as well as lunch and dinner. And I'm a mere veterinary clinical pathology resident, so I can maybe afford one or two more expensive meals, but would definitely prefer somewhat more inexpensive (or "reasonably priced") but good meals. My friend attending the conference with me is a vegetarian, as well. (boy, so much for Canadians being easy-going people!) I'm staying at the Sheraton Seattle, and my conference is at the big conference center downtown. Thanks in advance for the help!

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