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azlee

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  1. You seem to be very bright, I think you'll find it more satisfying if you research the differences for yourself, rather than relying on my experience. You can go to the Emile Henry factory in person and see how it's it's done or visit Mexico and watch the clay pots being made or watch any of the many videos available that document each process in detail.
  2. The handmade Mexican clay pots are made differently than the Emile Henry pots. Rancho is wrong about a lot stuff, but I have great confidence in his comments about the artisanal clay pots that he both sells and collects. He actually knows about this, because it's his business. Also, only newer Pyrex is made with soda lime glass, older Pyrex was made with borosilicate glass and is less prone to shattering than soda lime glass. Obviously, it's wise to use care with all glass and clay cookware and follow manufacturers recommendations for use but it's not helpful to lump all materials together the way that you do. They all have unique properties that dictate how best to use them in the kitchen
  3. it was just a pat of herb butter on a regular chicken paillard
  4. azlee

    Gluten-Free Bread

    That is similar to a gf white bread recipe that I use from King Arthur Flour. you might find that a pain de mie pan gives more reliable results. it helps form a very stable sturdy crust
  5. azlee

    Gluten-Free Bread

    are you looking for standard white loaves or whole grain type gluten free breads? if you plan to sell these as gluten free, you'll need to keep a separate baking area and separate set of pans and utensils for gluten free baking. cross contamination with non gluten free ingredients can cause huge problems for gluten sensitive individuals.
  6. azlee

    Silicone baking sheets

    At half price on Senior Sunday, each one will cost $1.50. And it's mostly curiosity that is egging me on. I don't need them or really want them. I just want to know who uses them for what and so far I have gotten nowhere. If I ever do find some use for them, I'll pass it on. On the other hand, they could well be gone. Right now I'm waiting for an electric roaster to be half-price...and still be there. perhaps, it would be easier to help if you could post a picture of the actual item
  7. azlee

    Silicone baking sheets

    these are similar. personally, i prefer silpat or matfer sheets. i use a similar red silicone round mat in my microwave to keep the glass tray clean. when i replace the microwave mat, i will likely but a silpat microwave mat
  8. azlee

    Gluten Free Cookies

    malt is made from barley which contains gluten
  9. might be ropa vieja. the cuban version is sometimes made with olives and capers and the recipe has roots in the canary islands eta: in portugal something similar is called alcatra
  10. lender's are pre-sliced
  11. and of course the easiest would be to peel with the knife and then cut supremes or eat it the way you would a half grapefruit
  12. payard opened on the ues in 1997. fauchon opened in 2000. i'm pretty sure i've had macaron in nyc before 1997 but i don't recall where.
  13. azlee

    The gluten thing

    I'm not sure what you mean by my having to take them at their word. If they eat in my home, I'll honour their wishes and take care to ensure they don't get that food. I'll not prevent them from taking on whatever diet they want. In fact, I point out new GF food sources around town that I trip up over to my GF friends. But I most certainly will not accept it as true simply because they said so, nor will I necessarily 'agree' with them by keeping silent if keeping silent would indicate consent. Self observation is pretty close to hopeless. If people want to try out various things and make their conclusions, that is ok, but you can't expect everyone to roll over an agree just because those people have found comfort. I wish I could explain exactly why this offends me so - this, and many of the other posts on this thread. First of all, please do a little reading and have some idea of the facts. There is no test for gluten sensitivity, or other food sensitivities that don't rise to the level of an allergy or celiac. You go on an elimination diet, you see how you feel, and your doctor tells you not to eat what made you feel sick. There is NO TEST. The science has not caught up, and it remains a guessing game. You do not have to agree with what I think or what I eat. My doctors agree with me, and that is more than enough. It is my body and I will eat what I want. I'm not asking anyone - including restaurants, or you - to make accommodations for me. But the constant denial of my experience on these boards - and that of thousands, if not millions, of other people - is beyond insulting. Just because there's not a test to prove to you that I'm right doesn't mean I'm not. To Country's and Darienne's point, allergies (as well as autism - another phenomenon there is no explanation for) have skyrocketed in recent years. Our food systems are practically beyond repair, and grains are often genetically modified. Is it truly surprising that there might be a backlash? I would think that there have been enough posts on here and elsewhere reflecting experiences similar to mine for some of you to have a little more consideration for what we are saying. My experience does not depend even remotely on whether or not you agree, but it would be awfully considerate if you could open your minds and ears a little. I'm a bit curious as to why the questioning and scepticism offend you. I actually have some food sensitivities, and agreed, there is no test for them, and all you can do is eliminate things from your diet, and see how that goes (it's only really effective if you arrange with several of your friends to sneak the potential problem ingredient into your food at some point, so when you test your reaction, it is unbiased by your awareness of its presence). However, I'd love for someone to prove to me that I'm wrong about my apparent reactions some of my favourite foods, that my failure to, say, chew a specific number of times is actually responsible for my symptoms, or that some (fixable) psychological issue is at the back of them. Most people are unscientific in their thinking, and the media/public tendency to simplistically stamp various substances as 'bad' actually undermines the credibility of those who genuinely have celiac disease, or various other sensitivities/allergies: legitimate questioning is not inconsiderate, it's crucial. If we reject questioning, science cannot ever address this field, because science is an approach, a process to which questioning is intrinsic, not just sets of imposing sounding results. So now, a "friend" sneaking shellfish or wheat or some other allergen into your food is a form scientific testing? Is it "good science" if the "test subject" dies or ends up in the hospital? Does Aunt Marge win a Nobel Prize if she offers you chicken salad, but serves you crab salad and you get violently ill? You know, if you die as part of her proof, she can't share the prize with you posthumously.
  14. McGee on keeping pesto green
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