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Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

Cranberry sauce with champagne and currants is a favorite at my place.

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Turkey on Grill Too Smoky--What to change?

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Brine Question

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Recent Comments

From Serious Eats

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

Cranberry sauce with champagne and currants is a favorite at my place.

From Serious Eats

Cook the Book: 'Good Eats 2: The Middle Years'

smoked turkey, butternut squash soup, cranberry chutney, roasted yukon golds and sweets, gluten-free cornbread stuffing, roasted brussel sprouts, Dad's devilled eggs, sauteed greens, gluten-free pumpkin pie.

hard cider for all, but especially for me.

From Serious Eats

Cook the Book: Barefoot Contessa, 'How Easy Is That?'

roast a chicken over potatoes. roast asparagus while chicken rests.

From Talk

She is a vegetarian, he is lactose, gluten intolerant...

My wife is vegetarian with lactose issues. I am unofficially gluten intolerant (went GF before being tested and felt too good to go back for the sake of a diagnosis). Her sister is on Atkins, and all of our parents have blood pressure issues.

Whole-family meals are not impossible. In fact, they're not that difficult. The blood pressure has the most impact (seasoning the food).

Deconstruction is key--make parts that satisfy a few of the requirements each and let everyone make the meal that matches their need(s). Instead of making 5 different meals, you end up making what amounts to around 1.5 different meals.

For example:

Grill up some onions, peppers, chicken and shrimp (keep an eye on your spices/spice mixes/marinades for potential gluten); make lime-cilantro rice, salsa, guacamole, and a pot of beans, and shred lettuce/cabbage/etc. Keep everything separate, and serve with tortillas (corn for tacos, flour for burritos--don't cross-contaminate) and queso fresco. The specific needs come into play when determining amounts to prepare.

Knitter's right--engineered GF foods are more miss than hit in my experience. Naturally GF substitutions (tamari vs soy sauce, rice pasta vs wheat pasta, quinoa vs couscous, etc.) work out pretty well, and many times, the folks without the need like the substitution as much as or more than what it was subbed for.

From Serious Eats

Cook the Book: 'Pig: King of the Southern Table'

pulled pork or bacon--choosing between the two is impossible.

From Serious Eats

Cook the Book: The Gloriously Gluten-Free Cookbook

Some of my favorite meals are the naturally GF ones. I've had OK substitues, and I've always liked rice noodles. There are things that I miss where the subs fall short, but all in all, it is pretty easy to eat well and be GF.

Tonight's favorite? Cowboy ribeye. Beef, salt, pepper, and fire (no gluten added).

From Serious Eats

Cook the Book: 'Italian Easy'

grilled polenta cakes with wild mushrooms

From Serious Eats

Cook the Book: 'My New Orleans'

My first thoughts were local tomatoes, corn, and eggs, but I'm a sucker for Old Bay...

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Recent Posts

From Talk

Turkey on Grill Too Smoky--What to change?

From Talk

Brine Question

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Polls

From Serious Eats

thebeef answered "Charcoal" to Labor Day Poll: Gas or Charcoal Grill?

From Serious Eats

thebeef answered "Whole Foods" to What's Your Favorite Grocery Chain?

See more polls by thebeef »

Quizzes

From Serious Eats

thebeef got 40% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

thebeef got 62% correct on Winter Vegetables Quiz

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