what is in a name, or a flour mix

Mr. Keller apparently has not been reading my rage as of late. Its cool, I can specialize my dislike for just him. Cup4Cup is the French Laundry papa's new retail market endeavor - a gluten-free flour blend for $19.95 for 3lbs. So let's see, where to start.

1. $6.65lb for ingredients that cost less if you purchase them individually
2. Not organic, local or special in any other than, LET ME SLAP A NAME ON IT AND UP-CHARGE
3. Contains dairy - which sucks if you are at all trying to figure out what your body is reacting to. And it also contains milk powder is nasty (its dried, soured milk. I have running water, refrigeration and am not camping, I desire this about as much as MREs).
4. Is a product that does not do anything "new" and is in no way more useful than any other bs, overpriced, packaged flour mix out there.
5. I firmly do not believe that one flour blend will/can replace all gluten-free substituting needs. Even if this one "could" can we discuss the gross lack of any form of fiber?!

I will continue to mix my own blend of flours, starches and gums, at more reasonable prices, thank you very much.

sometimes you feel like a nut

Today's Jezebel piece, When Everyone Things Your Deadly Allergy is Just a Fad is interesting, thought not surprising. Bullying people who are different? Who would have ever guessed?!

Let me just stop for a moment and point out that peanuts are not technically nuts, but legumes. I do this not to be snide, but as an interest counterpoint to some of the rather nasty commentators who are venting their frustrations about how they do not believe people should be able to use the word "allergy" if they need/want to avoid a food.

Those of us throwing around the American Standard English, engage in slang, abbreviations, slight-means and bastardizations all the time. We also change how we talk depending on who we are talking to/with.

I do not go around saying PEANUTS ARE LEGUMES, YOU ARE LYING, YOU ARE LEGUME-ALLERGIC! I know what people mean, and more importantly, food prepares, packagers and servers know the shorthand and common misnomers that people use to describe those who go into anaphylactic shock if they consume Arachis hypogaea.

I have mentioned before that I often will use "gluten allergic" to quickly expedite explanation and ordering at restaurants - especially now in Massachusetts, where the new allergy bill has passed. I have found that "I have celiac disease, an auto-immune disorder that makes me intolerant to gluten" is way too many words, confusing, and rarely gets the point across in a fast-paced restaurant and kitchen. Its also a lot easier to tell a friend without having to go into hand-puppetry of intestinal linings. (Oh you know I make villi with my fingers)

So, in light of the fact that even when people use the term "allergic" people still don't believe him/her, I think we have a bigger problem than who can or should be using the term. Why is the default response that people are lying, wanting attention or hypochondriacs?