Darienne

I make a Tri-Pepper Salad (My Recipes online) that we really like.

Can't help responding....not if you live in East Central Ontario.

I would cut the Jalapenos in halves, and roast them in the oven. Then freeze them and use them as the spirit and dish move you. I usually use them making Chile Verde along with frozen roasted Poblanos. Or I put them in Enchiladas. We never eat them raw...but that's just us.

Makes me wonder. Recently Ed bought me some 'gluten-free' fusilli and I actually looked at the package today. Nowhere on the package does it say 'gluteln-free'. It does say that it's 100% brown rice. I suspect it's made in a factory which also makes gluten products. Oh well....

Here's yesterday's download from a forum that I follow: https://www.facebook.com/TheMediterraneanDish You'll notice that this meal is stuffed into a pita pocket. Casually. Without comment. As if all pitas had pockets and all pockets opened readily and you could just stuff them at will. No discussion about how you have to search for a pita with an opening pocket, or how when you find a pita with pockets, you can't get the ruddy things open. Just thought I'd post it. And apparently I can't post it on the specific recipe. It's down from the top about 5 items.

"Hello, Here are new and/or updated Recalls and alerts that match your subscription settings: M&M Food Market brand Angus Beef Burgers recalled due to undeclared gluten and wheat (new) Product: Angus Beef Burgers Issue: Gluten, Wheat " Probably the answer is cross-contamination from machinery which is also used for gluten type products...but you've really got to wonder about it. Angus beef is so expensive and beyond the snack bracket that many of us live in, and here, it's subject to the same lack of care and consideration as are the cheapest foods. The contamination list just goes on and on and on and on....

Thanks all.

Any Ontario grocery chains carry this? I'd really like to be able to buy them. And I have to be able to tell Ed where to look. Thanks.

If you are interested in accessing the documentary mentioned by the quote in @weinoo's post and if like me you don't have access to any video sources, you can access the text (and script directions) from this source: https://escholarship.org/uc/item/0zv7w37s . Not exactly a fascinating method of accessing a video, but I really wanted to watch it and can't.

Thanks @Smithy for this reference. I went back and reread my post and laughed with delight. And I just finished roasting some Poblano rajas and I think next I'll make that very Chile Rellenos casserole. Thanks again for an early morning bit of joy.

Absolutely. Interesting, the video touches upon the fact that some people can tolerate more wheat while eating in Europe than in North America. Stricter laws on the use of pesticides/herbicides/fungicides seems to be the answer in this case.

I'm watching this program on gluten and inflammation and do not endorse or disagree with it...I simply don't know enough about the subject...but one thing is true and I guess that scientific study endorses it: 1,000 years ago wheat contained only 4% gluten and now in the 21st century, it's 12 %. That was a staggering thing to learn. Added: I went back and reread this entire thread and was taken aback by my post of 2018...an eating lifetime ago. Now I avoid gluten pretty much, although like some, a small amount will not produce any problems...so far... I'm going to rethink this issue again. I didn't find it a problem for the year and a half in which I avoided gluten completely...life is much easier for the gluten-intolerant now. And still a lot of my baking is gluten-free...I actually like what I am making. But bread is the biggest problem. I love a particular whole-grain regular-type bread and have gone back to eating it. I'm going to try the gluten-free sandwich bread recipe posted above.

When I used to do the shopping...lo! these many years...I bought pitas and they always came apart easily. No we are not near Scarborough and we enter Toronto only when forced to. As for Middle Eastern restaurants...Apparently we now have quite a selection. (We don't eat out much at all anymore. ) And some serve falafel in pita pockets. Wow! a new Indian restaurant which is reasonably priced (in my estimation). Strangely in our experience, all the local Indian restaurants have very high prices which traditionally was not our experience with Indian restaurants. Thanks @scott123 for pointing me in that direction.

That's hilarious. That's actually the very brand which I had to hack into to get apart at lunch today. I'll admit I don't have the knife skills of a surgeon...but surely that's not called for when using a pita with a pocket.

Thanks all so far. I was in this case looking for pocket pitas and not flat-breads which Ed has bought also. Ed was having a hamburger and I was having what Superstore calls the World's Best Meatless Burgers. And yes, they are pretty good. And no I'm not a vegetarian. And no, I don't want to make them. I already make most of what we eat and sometimes I just want to grab a couple of pre-made things and assemble them with no muss and no fuss.

Sent Ed to buy Pita Pockets for luncheon stuffings and alas, he bought pitas which actually say right on the package...they are pitas without pockets. Oh, right. Ed does not read labels. So I sent him back again and this time stressed that the pita package had to say that it had pockets. Oh, but then, I didn't know there were pitas with pockets which didn't open properly at all. The brand says right on the package: Pocket Pouch Pita Bread. And this time Ed did read the labels. And today we used them and had to pretty much butcher the pitas to get the pockets open. I seem to recall in the past, buying Pocket Pita and they were not a problem to cut open at all. Please help me. Tell me what pocket pitas from regular Ontario grocery stores you use that can be opened reasonably easily. Thanks.

No to both. I've only made the one I posted and I've done it for years now. I'm not a bread maker any more really. We have a commercial whole grain bread that we really like and so that does most of it. And I went gluten-free for over a year to see if it changed my life at all (and dairy and caffeine- free also and no it didn't. The problems I had still remained with me.)

You could be right. But to puff up quite that much? And not in the other machine? I'll cut back on my next attempt. But then I use that much in the old Regal machine. However: the flour is one I've never used before: Robin Hood Bread Machine Flour. My bread machine yeast was brand new...but you wouldn't think that could be the problem.

Size: I checked the manual quickly and although I can't find the reference to size...I know the Breadman takes a 2-pound loaf. I did however find the following: 'Do not exceed 4 1/2 cups of dry ingredients". And you'll see that the recipe does not. Obviously the old Regal has no problem with the Challah recipe. Recipe: OK. I can't locate my recipe right off the bat, but I can tell you that the ingredients and directions are identical to the following (which might well be my own paring down of the original recipe to only what I need to use it. The "Notes" are my own. "David A. Goldfarb"'s name would explain my sense of having gotten the recipe somehow on eGullet. ) CHALLAH RECIPE, BREAD MACHINE David A. Goldfarb - eGullet ---------------------------------------------------------------------- Combine all ingredients: 2 large eggs + water to make a total volume of 1-3/8 cup (dough should be on the wet side) 2Tbs. butter or oil 2Tbs.+2tsp. sugar (you can use coarse crystal turbinado sugar) 2-1/2 tsp. salt (you can use 2-3/4 tsp. of Diamond Kosher salt) 3-1/2 cups bread flour 2-1/4 tsp (1 package) dry yeast machine bread kind You can bake it on the basic light cycle - or make it with the dough cycle, braid, rise again, then bake at 375F for 30-35 min. NOTES: - I use closer to 1 1/2 cups of liquid & eggs - I slice the loaf in half when I take it out of the machine to cool. - Use regular sugar and regular salt cause I don't have the other - I've never stopped the machine to braid, etc, the bread and do it in the oven.

Tasted like Challah. Looked like a loaf that had gone crazy. As noted above...not cooked through properly and too much too dark crust. Bottom line. Fed only to family and it tasted just fine. Added: So my next plan would be either to make another gluten-free loaf in the Breadman...or another Challah in the Regal and see what happens....

The other peculiar fact which I had not noticed when I posted last night, is that the crust of the bread was way too baked. I set it for medium...but it came through almost toasted on the outside and not thoroughly cooked in spots on the inside. And yet...as noted, I've baked several gluten-free loaves with no problem with the bread maker end of it. (The problems with those loaves lay elsewhere.)

Host's note: this was split from the I Will Never Again...(Part 4) topic. If I knew what I had done, you can bet I've never do it again. I've made only gluten-free bread before this in this Breadman machine with no problems. This time I was making a Challah, which I've made many times before in my old machine, a Regal, probably circa 1996, which I bought for $5 in a Moab second-hand store. I don't have the attribution of the recipe, but I have a feeling I found it either on eGullet or through a connection to eGullet. What I did wrong...I have no idea. None. Not a one. At least it's good for a laugh. Added: It still tastes good.

Said "cleaning lady" is currently lounging in Cancun while we, back home in East Central Ontario, are still mired in snow. So keeping in mind that neither she nor her husband like salmon...he's gone salmon fishing again and once again she has gifted us with 4 huge ice-bound chunks of salmon. It was once again completely unexpected. I guess I'll make her some raspberry pie ice cream when they return from their vacation.

Here are my main go-to tools. A pair of adjustable pliers and a jar seal opener from Lee Valley. Both work very well for me. Plus Mr. Ed when all else fails.

And I repeat. Thanks for all the suggestions and offers of help. It's not that important. So now my curiosity is satisfied and I'll just use one of our plastic pitchers. I don't really know. We get ours from a bulk food store. Cardboard boxes I think. Too expensive for my snack bracket, but thanks.