azlee
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Posts posted by azlee
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On 12/24/2015 at 2:56 PM, boilsover said:
We differ, sorry. Even moderate surface temperature deltas can and do break all clays, as do physical shocks while being under thermal stress, e.g., from dropping from even small distances. Ask any retailer of Emile Henry's stovetop line what their warranty/return rate is. Buyers should know this before they send you their money.
Clay cookware is a little like modern soda-lime "Pyrex". Some people never experience breakage, but a lot of us do, despite taking precautions.
Happy Holidays!
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
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it was just a pat of herb butter on a regular chicken paillard
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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
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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.
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I'm of the mind that there is a time and a place for silicone, but not every kitchen tool benefits from being made out of it. I would pass on the 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
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I can't find much information on these sheets and am quite curious about them. Yesterday, while amusing myself in the local second hand store while DH was looking for some guy type thing, I came across two odd pink rubbery type sheets with rigid edges...as if the material were rolled over an open wire frame... The flat surface is not at all rigid. Took them to the cash and asked what on earth they were? Silicone baking sheets was the answer. Right. Should have thought of that.
Googled until I found what I think they are.
Has anyone used them? They don't look all that useful to me but then maybe they are excellent for something???
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
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TNI, you can sub 100% oat flour into that recipe as long as you add 1 tsp of malt powder (ie Ovaltine) or 1/2 tsp of molasses to it to counter the bitterness present in oat flours. You may also have to up the liquid just a hair (think by 1 tsp or so of milk more) to counter the absorbency of the oats - you'll find that they're considerably drier in flour than you might expect.
GF cinnamon rolls are difficult, but not impossible. If this is for dinner tonight, I wouldn't reccommend trying it - the recipes generally require tweaking to adapt to your particular kitchen and the blend of flours you have available....
ETA - liquid adjustment for oat flour use
malt is made from barley which contains gluten
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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
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lender's are pre-sliced
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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
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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.
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If someone says that a certain food makes them feel unwell, you have to take them at their word.
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.
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you can use baking soda instead of lye.
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i think it's fair to be annoyed by bad behavior and you should feel free to let store management know there's a problem because health dept rules should apply to the dog's comportment inside the supermarket. it just seems that you may be overestimating your ability to know for sure who is disabled and who is not.
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the exact nature of some people's disabilities are not always readily apparent. relax and be grateful that you are not in their position
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I've been living gluten free for almost 3 years due to a severe gluten intolerance. So far, I've had the blood testing but the results were borderline and inconclusive. I haven't had an intestinal biopsy yet, but will soon. I've been diagnosed with another autoimmune disease and my gastroenterologist strongly suspects celiac disease, as it often accompanies that illness. Both my rheumatologist and gastroenterologist suggested a gluten diet and it made an immediate difference in my symptoms.
It's not too hard to follow the diet by eating a gluten free and mostly whole food diet at home. If you come to my home for a meal you will eat gluten free but so far, I've had no complaints. I'm an accomplished home cook and once had a very successful business baking with wheat. I cook almost everything from scratch and probably eat a much healthier diet than ever before in my life. I find the manufactured supermarket packaged and frozen foods have lots of empty carbs, low nutritional value and loads of salt and/or sugar to make them palatable, in addition to many additives to provide familiar texture, elasticity and improved mouth feel that tries to replicate the chew of wheat, rye and barley and they are insanely expensive. I didn't eat a lot of manufactured foods before my diagnosis and I don't want to now, so I cook.
Eating out is another story, I, was used to frequent restaurant meals, in connection with business meetings and travel but now find it hard to feel safe ordering much more than grilled steak w/o sauce and plain salads. A lot of salad dressings used in restaurants contain wheat products (modified food starches as thickener and may contain malt vinegar. Jeez, even McDonald's burgers and fries contain gluten and so do some Starbuck's flavored coffees. A cross-contaminated or mis-identified dish can cause me great pain and intestinal inconvenience and put me out of commission for a couple of days, so I'm very careful. Fine dining where tasting menus are the focus is almost impossible, except at places like Per Se and The French Laundry where they go the extra mile, providing gluten free fresh bread service and will tweak signature dishes to accommodate. I think it's mostly a marketing move, but I'm glad that Keller is paying attention and I now have a place on each coast, where I can feel safe dropping a load of cash on a meal. I suspect Keller's gluten free flour and dessert mixes (which are overpriced to be sure) are private label versions from an established gluten free flour manufacturer but that's okay if they are of good quality and people get to enjoy foods they miss.
The King Arthur gluten free flour and gluten free mixes has been a real gift to gluten intolerant bakers and in my opinion and experience are a superior product to many gluten flour options that preceded KAF to market. Their gluten free flour products milled to strict standards in gluten free, allergen free facility (that is free of the 8 most common food allergens) and they are milled from whole grains.
I don't tell others how or what to eat, but a gluten free diet has improved my life and health immensely. Sure I miss pizza and fresh baked brioche, but I don't miss diarrhea, crippling gut pain and internal bleeding. It would be nice if some of you doubters would try to understand and respect that.
Sure it's a fad diet for some, but for many, many others it's a lifesaving discipline and as serious as shellfish and peanut allergies.
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say, a kid at school takes your kid's bag lunch from him, everyday and this lunch taking kid saves the lunch for his dinner or breakfast, so that his serendipitous new surplus of lunches never goes to waste. it's not like your kid actually paid for the lunch, it was free from his house and packed in a "free" supermarket plastic bag from his parents hoard.
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all one has to do is ask for the extra bags. i've never had a store not extend the courtesy, when i've asked and if i ever wanted more than what asane person could reasonably ask for, i'd just buy them.
whole foods even keeps extra paper shopping bags in three sizes at the information desk just for those honest enough to ask.
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russel wright wall clock
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bleach, diluted slightly and liberally applied, rinse thoroughly with water and let the fridge air dry. if it still smells weird, do another wash this time with a baking soda solution.
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What about Rick O'Connell who was exec chef at Rosalie's in SF?
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organic valley also has a dried cultured buttermilk product and recipes on its website
Cooking with clay on an electric cooktop
in Kitchen Consumer
Posted
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.