I've been eating Prosciutto occasionally. It's made with pork and salt. I realized as the woman was cutting it tonight that she had just cut lunch meats and cheese on the same slicer. I can feel a reaction coming on already!
Guess I'll have to buy the more expensive packages from now on.
You would think someone who has been watching intolerances as long as I have wouldn't be making these mistakes.
Love, Jean
Prosciutto--Don't get it from the deli!
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Prosciutto--Don't get it from the deli!
Be kind to everyone, because you never know what battles they are fighting.
Hi Jean,
My local grocery store just began carrying Boar's Head deli meats 2 weeks ago. When I went there today, before I ordered, I asked that exact question. And....I was told that there are separate slicing machines for meat and cheese. Not only that, but the workers change their latex gloves after every order. So I was safe!
Hey, with MIs, making mistakes is just part of the game. So much to remember! Happens to me all the time, so don't feel badly.
Love,
Polly
My local grocery store just began carrying Boar's Head deli meats 2 weeks ago. When I went there today, before I ordered, I asked that exact question. And....I was told that there are separate slicing machines for meat and cheese. Not only that, but the workers change their latex gloves after every order. So I was safe!
Hey, with MIs, making mistakes is just part of the game. So much to remember! Happens to me all the time, so don't feel badly.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Jean,
Most of the packaged ones aren't dairy free, I don't think. Think the lactic acid is the problem, but I found ONE on one of those hooks in the meet dept at WFs where the lactic acid was made, I think, out of beets or something. Anyway, that package was well marked as I remember.
By the way, did you see the recipe on MSNBC that used this stuff to wrap up naked, boneless chicken thighs and cook 'em. Looked really easy. Will let you know if I make those. Did you happen to see it?
Good luck!
Yours, Luce
Most of the packaged ones aren't dairy free, I don't think. Think the lactic acid is the problem, but I found ONE on one of those hooks in the meet dept at WFs where the lactic acid was made, I think, out of beets or something. Anyway, that package was well marked as I remember.
By the way, did you see the recipe on MSNBC that used this stuff to wrap up naked, boneless chicken thighs and cook 'em. Looked really easy. Will let you know if I make those. Did you happen to see it?
Good luck!
Yours, Luce
Polly,
Boar's Head is the brand I've been getting. They certainly don't use separate machines at my deli. I wonder if they follow the "rules" when there's a line of people. Also, many of the Boar's Head meat products contain our intolerances so there can still be contamination. If you're going to chance it, I'd ask them to throw away the first piece because you don't know what it touched last time it was cut.
I was thinking maybe I sould try to be the first customer in the morning because they clean the machines at night.
Luce,
I, of course, check the ingredients. All but one of the brands of Prosciutto have been safe.
No, I haven't tried the recipe, but it sounds interesting. Right now, I'm a little gun shy.
Love, Jean
Boar's Head is the brand I've been getting. They certainly don't use separate machines at my deli. I wonder if they follow the "rules" when there's a line of people. Also, many of the Boar's Head meat products contain our intolerances so there can still be contamination. If you're going to chance it, I'd ask them to throw away the first piece because you don't know what it touched last time it was cut.
I was thinking maybe I sould try to be the first customer in the morning because they clean the machines at night.
Luce,
I, of course, check the ingredients. All but one of the brands of Prosciutto have been safe.
No, I haven't tried the recipe, but it sounds interesting. Right now, I'm a little gun shy.
Love, Jean
Be kind to everyone, because you never know what battles they are fighting.
Jean,
I guess it's the store and not Boar's Head that determines the policies. But hey, I'm planning to call Boar's Head today to get additional specific info about our other intolerances, and I'll ask them about it. I will strongly urge that they require separate slicers for a store to have a contract with them. And latex gloves. And maybe they could wipe off the slicer if the customer requests it? This would help with the other intolerances. Hopefully they will be receptive, since they do proudly proclaim that they carry many GF options.
Love,
Polly
I guess it's the store and not Boar's Head that determines the policies. But hey, I'm planning to call Boar's Head today to get additional specific info about our other intolerances, and I'll ask them about it. I will strongly urge that they require separate slicers for a store to have a contract with them. And latex gloves. And maybe they could wipe off the slicer if the customer requests it? This would help with the other intolerances. Hopefully they will be receptive, since they do proudly proclaim that they carry many GF options.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
I found their products at Kroger's in the past, but that store's a bit far from here in my situation now.
Anyway, the day I was in there, they offered to clean the machine right then, but then they weren't at all busy at the moment. I would imagine that the cleaning for the next day is more thorough, anyway, wouldn't you? Think I just caught these folks on a good day, actually.
Since I have so little time now, I mostly just shop at Whole Foods are the little specialty store near us in the interest of time.
Sooo..have to buy what I find at WFs for those kinds of meats.
In the long run I save if I don't have to spend too much time shopping. Time is money, and all that.
I do remember recently seeing on someone's post that that company that begins with "W" that has all the packaged meats had something labeled as free of something that turned out to have it listed as present in the ingredients section, so no matter how good a company is, mistakes can be made.
I generally read the ingredients sections before putting things into my basket, even with their products which have the neat little box with "free ofs" codes, so guess this is why I missed that. Don't really buy all that many lunch meats since we eat at home so much, but they are really easy to store in the freezer as they are not so bulky.
Yours, Luce
Anyway, the day I was in there, they offered to clean the machine right then, but then they weren't at all busy at the moment. I would imagine that the cleaning for the next day is more thorough, anyway, wouldn't you? Think I just caught these folks on a good day, actually.
Since I have so little time now, I mostly just shop at Whole Foods are the little specialty store near us in the interest of time.
Sooo..have to buy what I find at WFs for those kinds of meats.
In the long run I save if I don't have to spend too much time shopping. Time is money, and all that.
I do remember recently seeing on someone's post that that company that begins with "W" that has all the packaged meats had something labeled as free of something that turned out to have it listed as present in the ingredients section, so no matter how good a company is, mistakes can be made.
I generally read the ingredients sections before putting things into my basket, even with their products which have the neat little box with "free ofs" codes, so guess this is why I missed that. Don't really buy all that many lunch meats since we eat at home so much, but they are really easy to store in the freezer as they are not so bulky.
Yours, Luce
Jean,
Can you believe that UofH is 4 and 0, now? Saturday they beat Oklahoma State -- that's Big 12, right? I hear they have a Heisman candidate, and they got better when they got this new coach.
Wish all the other wins were against big teams, however, Grambling's usually not a push over.
Cougs were great back in the 60's when they were independent.
HOWEVER, in my opinion, NO independent teams should be allowed to play in bowl games, including N.D. until they join a conference.
Yours, Luce
Can you believe that UofH is 4 and 0, now? Saturday they beat Oklahoma State -- that's Big 12, right? I hear they have a Heisman candidate, and they got better when they got this new coach.
Wish all the other wins were against big teams, however, Grambling's usually not a push over.
Cougs were great back in the 60's when they were independent.
HOWEVER, in my opinion, NO independent teams should be allowed to play in bowl games, including N.D. until they join a conference.
Yours, Luce
Jean,
Yes, I saw MSU's humiliating defeat against Notre Dame. I can't believe you were ahead so far and lost it at the last minute. I was watching it with my two sisters, both MSU grads and there was a lot of moaning going on.
BTW, the Applegate Farms proscuitto gave me no problems whatsoever. Another option for us MIs.
m
Yes, I saw MSU's humiliating defeat against Notre Dame. I can't believe you were ahead so far and lost it at the last minute. I was watching it with my two sisters, both MSU grads and there was a lot of moaning going on.
BTW, the Applegate Farms proscuitto gave me no problems whatsoever. Another option for us MIs.
m
Hi all,
Used the Applegate version to wrap some boneless naked chicken thighs
this evening. Sprinkled some seasoning which contained thyme as well as sweet paprika, and salt and pepper before folding the prosciutto over the top.
Was supposed to have either tied the prosciutto on or else tooth picked it in place, but actually, didn't have any trouble keeping it in place.
Don't think the recipe calls for a grill pan, but used mine anyway, because it goes into the oven as well. Just browned the wrapped thighs on each side, and then threw the whole grill pan with chicken into the pre-heated oven.
I cooked it at about 350 degrees F, because I couldn't remember what the recipe suggested. Think I must've cooked it about 20 more minutes in the oven.
Next time, instead of using two slices per piece of chicken, I'll just use one right in the middle. Had a few pieces left of chicken that I just seasoned and cooked without the prosciutto. Now that I know what the recipe tastes like, I know just one piece will do fine.
I may have cooked the prosciutto a little too much on the grill on the stove top before putting it into the oven. Reason for that was because it took a little too long for the oven to warm up, as well as get the rest of the chicken in the pan in the first place. Meanwhile, the first pieces of pork were getting a bit tough in spots. It still tasted pretty good.
I think I could've easily left off the extra salt that I put on it, as the seasoning mix with the thyme, as well as the pork itself already had plenty. (Used the thyme mixture because couldn't find a bottle with just thyme alone in it here.) I want to see what this tastes like with just plain thyme, salt, and sweet paprika next time.
With it, just cooked some frozen asparagus in olive oil on the stove top with a little salt and pepper. It was a nice combination.
Yours, Luce
Used the Applegate version to wrap some boneless naked chicken thighs
this evening. Sprinkled some seasoning which contained thyme as well as sweet paprika, and salt and pepper before folding the prosciutto over the top.
Was supposed to have either tied the prosciutto on or else tooth picked it in place, but actually, didn't have any trouble keeping it in place.
Don't think the recipe calls for a grill pan, but used mine anyway, because it goes into the oven as well. Just browned the wrapped thighs on each side, and then threw the whole grill pan with chicken into the pre-heated oven.
I cooked it at about 350 degrees F, because I couldn't remember what the recipe suggested. Think I must've cooked it about 20 more minutes in the oven.
Next time, instead of using two slices per piece of chicken, I'll just use one right in the middle. Had a few pieces left of chicken that I just seasoned and cooked without the prosciutto. Now that I know what the recipe tastes like, I know just one piece will do fine.
I may have cooked the prosciutto a little too much on the grill on the stove top before putting it into the oven. Reason for that was because it took a little too long for the oven to warm up, as well as get the rest of the chicken in the pan in the first place. Meanwhile, the first pieces of pork were getting a bit tough in spots. It still tasted pretty good.
I think I could've easily left off the extra salt that I put on it, as the seasoning mix with the thyme, as well as the pork itself already had plenty. (Used the thyme mixture because couldn't find a bottle with just thyme alone in it here.) I want to see what this tastes like with just plain thyme, salt, and sweet paprika next time.
With it, just cooked some frozen asparagus in olive oil on the stove top with a little salt and pepper. It was a nice combination.
Yours, Luce