INTENSITY²
Start here => What's your crime? Basic Discussion => Topic started by: WolFish on July 16, 2015, 10:58:08 AM
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Lots of things GF available in the store, but still looking for subs for mine and Pyraxis' favorites.
We found GF chicken nuggets in the States but of course none in Montreal. We do have a good recipe those, so I'll be making them from scratch again.
This morning I finished the Kentucky Fried Chicken recipe I found on line. Botched the spice mix but the recipe seems sound. I am going to try again with the right amounts, but less sugar and cinnamon. The batter came out perfect, and hot sauce fixes everything.
It's pretty good with the hot sauce.
The fun part is figuring out the chemistry. I had been using tapioca starch to get the batter to bind, the recipe I used this morning uses buttermilk and yoghurt. I will be looking for a low lactose or no lactose equivalent that isn't cheese (Py doesn't eat cheese).
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I have had gluten free pasta. Tastes kind of weird but it is edible.
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Pyraxis likes corn pasta, but the texture is wrong for me. I use tinkyada brown rice pasta because it behaves properly and has good texture. Since normally I'm making pesto or some variant thereof, I don't worry about the taste. My version of pesto is heavy on garlic.
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http://www.youtube.com/watch?v=Oht9AEq1798
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My celiac disease was dormant until I had a friend coming over who was gluten intolerant. I ate all the bread in the house.
I was lucky to find an awesome gastroenterologist - my PCP kept telling me nothing was wrong, I was just getting old.
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corn/rice blend pasta is my favorite GF pasta; it's not super-heavy like corn pasta but not as easily fuckupable as rice pasta. Barilla makes great GF pasta.