Wednesday, December 23, 2009
NYT GluteniFree For the Holidays
This little piece in the Times is great to see. What's even more exciting are the comments where people are sharing tips, tricks and favorites!
Tuesday, December 22, 2009
Ads - its like Prego, its in here
So, the poll results overwhelmingly went in favor of adding advertisements to this blog, with the money received going to a celiac disease research center. The format may change in the next few days, but I hope it won't impact how everyone interacts with the posts and comments feature. Let me know if something does!
Monday, December 21, 2009
The Overlooked Diagnosis of Celiac Disease
Check out Carolyn Sayre's article The Overlooked Diagnosis of Celiac Disease in the December 15, 2009 edition of the New York Times.
It sort of begs the question if "Most patients never experience the so-called classic symptoms: bloating, chronic diarrhea and stomach upset" isn't it time for the AMA to revisit the list of "classic symptoms" and schools update how they define and teach doctors what is and isn't a symptom of celiac disease?!
It sort of begs the question if "Most patients never experience the so-called classic symptoms: bloating, chronic diarrhea and stomach upset" isn't it time for the AMA to revisit the list of "classic symptoms" and schools update how they define and teach doctors what is and isn't a symptom of celiac disease?!
Thursday, December 17, 2009
Cook Food Every Day - SOLD OUT
Cook Food Every Day sold out last night at the amazing release party!
Over $1,000 was raised for the Greater Boston Food Bank!
Stay tuned for more info once the reprinting order has been confirmed.
Over $1,000 was raised for the Greater Boston Food Bank!
Stay tuned for more info once the reprinting order has been confirmed.
Tuesday, December 15, 2009
Cook Food Every Day in the Weekly Dig!
I am behind on posts, but its for a good reason!
Run out and grab a copy of the Dig and check out the article by Rachel Katz, "Boston musicians and artists collaborate on a charity cookbook"
The Dig is a free weekly paper, the one in the bright orange box on the street corner.
Run out and grab a copy of the Dig and check out the article by Rachel Katz, "Boston musicians and artists collaborate on a charity cookbook"
The Dig is a free weekly paper, the one in the bright orange box on the street corner.
Friday, December 11, 2009
Soul Fire
Prior to celebrating the birth of two awesome humans, I emailed Soul Fire in Allston to see if they had any gluten free options. I was floored when the chef emailed me back and asked me to call him on his cell to go over ALL of the menu and ingredients to make sure there was something I could eat!The collards were sweet and delicious and the perfect compliment to the spicy, vinegary pulled pork.
Go to Soul Fire, eat well and be happy.
Wednesday, December 9, 2009
Smoked duck - a Thanksgiving experiment
There was a slight delay in uploading this Thanksgiving feast, but better late than never!
After discovering the power of my friend's smoker, I asked if I could borrow it for Thanksgiving. He generously said yes!
Cue the music and my wheels turning. I have never cooked duck, but felt like this was the time to take on the challenge. I read that sometimes its better to air dry it for 24 hours, like Peking duck, to help crisp the skin. As much as I would like to install a hook in my fridge, time did not permit and I went with an 18 hour brine instead.
Step 1: Thanksgiving Eve
Brining the bird
1 tbsp black peppercorns
1 tbsp yellow and brown mustard seeds
1 tbsp fennel seeds
1 tbsp coriander seeds
1/2 tbsp cardamom pods
3 bay leaves
5 garlic cloves
1 cinnamon stick
1 large strip of orange peel (reserve the orange for the next day)
1 cup of kosher salt
1 gallon of water
1/4 cup honey
1/4 cup molasses
1/4 cup wheat free tamari
1. Combine all ingredients in a large pot. Bring to a boil, lower to a simmer.
2. Off the heat, add 4-5 cups of ice to cool down the brine.
Ready your duck, open it up and pull out the neck, heart, liver and gizzards. (I saved them for the gravy.)
Place the duck into a bucket or large tupperware container for its evening bath.
Cover and keep in the fridge till you are ready to smoke.
Day 1: Thanksgiving
Smoking the duck
brined duck
orange, halved
soaked wood chips (for smoking)
charcoal
water (for the basin in the smoker)
I pulled the duck out of the fridge, drained the brine and pat-dried the skin while the dinner host started the charcoal. Once it go red and then white, we spread it out onto the bottom layer of the smoker, and covered it with more charcoal.
Wood chips soaked for about 1 hour:
I through a few handfuls of chips onto the charcoals, then placed the body of the smoker on top. I filled the basin with water and half of the orange. Then placed on the racks. I put the other half of the orange into the duck cavity and place it up on the top rack.
The internet told me the duck should take about 5-6 hours, but at 1:45 it looked like this:
Oh hello!
At 3 hours, the internal temp was over 160, so I pulled it, slightly worried it was going to be dry.
The taste was wonderful! There was a great pink smoke ring and the meat was juicy. There was still some soft fat under the crisp skin, but no one complained.
I hope this will become a new Thanksgiving tradition.
After discovering the power of my friend's smoker, I asked if I could borrow it for Thanksgiving. He generously said yes!
Cue the music and my wheels turning. I have never cooked duck, but felt like this was the time to take on the challenge. I read that sometimes its better to air dry it for 24 hours, like Peking duck, to help crisp the skin. As much as I would like to install a hook in my fridge, time did not permit and I went with an 18 hour brine instead.
Step 1: Thanksgiving Eve
Brining the bird
1 tbsp black peppercorns
1 tbsp yellow and brown mustard seeds
1 tbsp fennel seeds
1 tbsp coriander seeds
1/2 tbsp cardamom pods
3 bay leaves
5 garlic cloves
1 cinnamon stick
1 large strip of orange peel (reserve the orange for the next day)
1 cup of kosher salt
1 gallon of water
1/4 cup honey
1/4 cup molasses
1/4 cup wheat free tamari
1. Combine all ingredients in a large pot. Bring to a boil, lower to a simmer.
2. Off the heat, add 4-5 cups of ice to cool down the brine.
Ready your duck, open it up and pull out the neck, heart, liver and gizzards. (I saved them for the gravy.)
Place the duck into a bucket or large tupperware container for its evening bath.
Cover and keep in the fridge till you are ready to smoke.
Day 1: Thanksgiving
Smoking the duck
brined duck
orange, halved
soaked wood chips (for smoking)
charcoal
water (for the basin in the smoker)
I pulled the duck out of the fridge, drained the brine and pat-dried the skin while the dinner host started the charcoal. Once it go red and then white, we spread it out onto the bottom layer of the smoker, and covered it with more charcoal.
Wood chips soaked for about 1 hour:
I through a few handfuls of chips onto the charcoals, then placed the body of the smoker on top. I filled the basin with water and half of the orange. Then placed on the racks. I put the other half of the orange into the duck cavity and place it up on the top rack.
The internet told me the duck should take about 5-6 hours, but at 1:45 it looked like this:
Oh hello!
At 3 hours, the internal temp was over 160, so I pulled it, slightly worried it was going to be dry.
The taste was wonderful! There was a great pink smoke ring and the meat was juicy. There was still some soft fat under the crisp skin, but no one complained.
I hope this will become a new Thanksgiving tradition.
First company in US to label OTC meds gluten-free
If you have ever had to navigate pharmacy isles searching for something that is safe to help make you well, you know what 13 syllable words look like in 7 point font. (Why anyone thinks this is a good idea, especially if you are sick and already out of it, I don't know.) Or you have gone to the counter to get a prescription and you ask the pharmacist if the generic version is also gluten-free and all you get is a shoulder shrug. TOTALLY BOGUS
There are places like: gluten free drug which lists gf meds. This site has saved me time standing in the cold & flu relief isle on hold with customer service, but its still shouldn't be this hard - nor should people have to have access to a cell phone or the internet to be able to be healthy!
Ok, ok, I am done complaining, because Perrigo just announced that in 2010 it will be labeling its over the counter medications that do not contain gluten, "gluten-free"!
Thanks to Gluten-Free Fun for posting this awesome news and info.
There are places like: gluten free drug which lists gf meds. This site has saved me time standing in the cold & flu relief isle on hold with customer service, but its still shouldn't be this hard - nor should people have to have access to a cell phone or the internet to be able to be healthy!
Ok, ok, I am done complaining, because Perrigo just announced that in 2010 it will be labeling its over the counter medications that do not contain gluten, "gluten-free"!
Thanks to Gluten-Free Fun for posting this awesome news and info.
Monday, December 7, 2009
Gluten Free Food Bank Opened
Dee Valdez in Colorado is doing something rather amazing, she has worked to open a Gluten Free Food Bank.*
A quote from the press release:
About 15 years ago, Valdez remembers talking to a mother with a sick 7 year old who had Celiac Disease. The exasperated mom said she had to choose between feeding her whole family or just feeding her sick daughter the very expensive gluten free food she could find. The distraught mother said, referring to her Celiac daughter, “She’s just going to have to live with diarrhea."
A lot of focus these days has been spent on the heath care debate, whether or not to include a public option (I quite frankly feel that those in congress who have access to health insurance, paid for by their constituents, should have this privilege revoked if they don't support extending the same privilege to the American people, who they represent.)
That aside, food security and accessibility is as big a concern as health care, especially when health an wellness hinge upon being able to access food that doesn't make you sick. It is sad that being able to find and afford safe food is even an issue in this country, but Dee's work is astoundingly wonderful and hopefully fewer people will be put in the situation of placing one or more family member's health at risk because they cannot find or afford food.
*By way of the Triumph Essential Gluten Free Blog.
A quote from the press release:
About 15 years ago, Valdez remembers talking to a mother with a sick 7 year old who had Celiac Disease. The exasperated mom said she had to choose between feeding her whole family or just feeding her sick daughter the very expensive gluten free food she could find. The distraught mother said, referring to her Celiac daughter, “She’s just going to have to live with diarrhea."
A lot of focus these days has been spent on the heath care debate, whether or not to include a public option (I quite frankly feel that those in congress who have access to health insurance, paid for by their constituents, should have this privilege revoked if they don't support extending the same privilege to the American people, who they represent.)
That aside, food security and accessibility is as big a concern as health care, especially when health an wellness hinge upon being able to access food that doesn't make you sick. It is sad that being able to find and afford safe food is even an issue in this country, but Dee's work is astoundingly wonderful and hopefully fewer people will be put in the situation of placing one or more family member's health at risk because they cannot find or afford food.
*By way of the Triumph Essential Gluten Free Blog.
Friday, December 4, 2009
Bertucci's adds a gluten free menu
The Triumph Dining Card blog is spreading the news that Bertucci's is now part of the Gluten Intolerance Group and now has a gluten-free menu, in some states - MA is one!
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