Cristi,
When I read your post a few days ago, I didn't have time to respond, but I laughed about your funny story all morning, the next day, while I was working. LOL.
I think it's really sad the way the media, (especially TV news), have us all so brainwashed that so many of us automatically look for tragedy in every surprise situation, rather than to anticipate comedy. A few decades ago, in a situation such as that, everyone would have immediately burst out laughing - but not these days. These days we look for tragedy, by default, because that's what we're programmed for.
It can make life tough for practical jokers, because once your audience bursts into tears, it's pretty tough to salvage the situation. LOL.
Thanks for a good laugh.
Love,
Tex
First unscathed Thanksgiving
Moderators: Rosie, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
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moremuscle
- Rockhopper Penguin
- Posts: 706
- Joined: Wed May 25, 2005 6:16 am
- Location: South Carolina
Hi kitchen buddies,
It is very good to hear that so many of you had a safe and enjoyable Holiday Feast.
I did too.
It was a very small get together this year and it happened to be at my house (convenient - then I knew I would have something good to eat!).
No turkey at our house, I am sorry! Last year I ordered and cooked the safe Shelton Turkey from the HF store but we ended up throwing 90% of the bird away as it was dry and we just don't like the taste of turkey - so no reason to repeat that experience.
This year I baked two racks of baby back ribs - one with bbq sauce for everyone else and one plain with salt/pepper for me. It was delicious! In addition we cooked some beautiful thick shrimp on the stove top; just a little of Old Bay seafood spice added to the water. The rest of the family could dip in a cocktail sauce if they wished. We also made a large colorfull salad with an oil/vinegar/garlic dressing. Yes, in addition we grilled salmon. Now to the gluten part of the party: I cooked pasta for the friends and family - they could top it with a tomato sauce and boiled shrimp. I think everyone was happy and I enjoyed it very much too - I KNEW I was safe.
BTW, the cranberry sauce was a canned variety from a HF store - sweetened with cane sugar and fruit juice. It was good but not as good as home made.
Thank you for sharing your experience.
Love,
Karen
It is very good to hear that so many of you had a safe and enjoyable Holiday Feast.
I did too.
It was a very small get together this year and it happened to be at my house (convenient - then I knew I would have something good to eat!).
No turkey at our house, I am sorry! Last year I ordered and cooked the safe Shelton Turkey from the HF store but we ended up throwing 90% of the bird away as it was dry and we just don't like the taste of turkey - so no reason to repeat that experience.
This year I baked two racks of baby back ribs - one with bbq sauce for everyone else and one plain with salt/pepper for me. It was delicious! In addition we cooked some beautiful thick shrimp on the stove top; just a little of Old Bay seafood spice added to the water. The rest of the family could dip in a cocktail sauce if they wished. We also made a large colorfull salad with an oil/vinegar/garlic dressing. Yes, in addition we grilled salmon. Now to the gluten part of the party: I cooked pasta for the friends and family - they could top it with a tomato sauce and boiled shrimp. I think everyone was happy and I enjoyed it very much too - I KNEW I was safe.
BTW, the cranberry sauce was a canned variety from a HF store - sweetened with cane sugar and fruit juice. It was good but not as good as home made.
Thank you for sharing your experience.
Love,
Karen
Inspired by the paleolithic diet and lifestyle -
living w/o gluten, dairy, soy, corn, and yeast.
living w/o gluten, dairy, soy, corn, and yeast.
Hi Karen,
Thanks for dropping in and sharing your own Thanksgiving food ideas. I'm not a big fan of turkey either, so your ideas made my mouth water. LOL.
The next time you grill pork for yourself, in place of salt and pepper, try garlic salt, (and nothing else). I'll bet you'll like it. I haven't encountered anyone yet who has tried it and didn't love it. Most people can't believe that's all I put on it, because it really brings out a great flavor.
Love,
Tex
Thanks for dropping in and sharing your own Thanksgiving food ideas. I'm not a big fan of turkey either, so your ideas made my mouth water. LOL.
The next time you grill pork for yourself, in place of salt and pepper, try garlic salt, (and nothing else). I'll bet you'll like it. I haven't encountered anyone yet who has tried it and didn't love it. Most people can't believe that's all I put on it, because it really brings out a great flavor.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Hi Shirley,
I've never tried it any other way but on the grill, but I don't see any reason why it wouldn't work with other cooking methods. It doesn't give a strong garlic taste or smell - it mostly just seems to bring out the natural flavor of the meat.
Love,
Tex
I've never tried it any other way but on the grill, but I don't see any reason why it wouldn't work with other cooking methods. It doesn't give a strong garlic taste or smell - it mostly just seems to bring out the natural flavor of the meat.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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moremuscle
- Rockhopper Penguin
- Posts: 706
- Joined: Wed May 25, 2005 6:16 am
- Location: South Carolina
Wayne,
I would love to try the garlic salt on the ribs - which brand of garlic salt is safe for us? Do you make your own? It's a great chef secret - thanks for sharing; I am all in favor of simplicity in the kitchen so this idea is one I am going to try.
Love,
Karen
I would love to try the garlic salt on the ribs - which brand of garlic salt is safe for us? Do you make your own? It's a great chef secret - thanks for sharing; I am all in favor of simplicity in the kitchen so this idea is one I am going to try.
Love,
Karen
Inspired by the paleolithic diet and lifestyle -
living w/o gluten, dairy, soy, corn, and yeast.
living w/o gluten, dairy, soy, corn, and yeast.
Hi Karen,
Well, I use both McCormick's and Adams brands. However, both contain calcium stearate, which acts as a non-caking agent, and calcium stearate is on Jean's list of items that contain soy.
Here is how calcium stearate is made:
http://72.14.209.104/search?q=cache:hfH ... =clnk&cd=1
Okay, the process involves soybean oil, and no other part of the seed. Theoretically, soybean oil shouldn't be a problem for any of us, since it is claimed to not contain any soy protein. However, we all know that theory and real-world situations do not always match up, so you'll have to make your own judgment call on that one.
Here's how to make your own garlic salt:
http://waltonfeed.com/grain/ldscn/78.html
Or:
I think I'll try the last method, to see how it works. The problem with ordinary straight garlic powder, is that it doesn't flow worth a hoot, so I wonder if it will stay mixed with salt.
Love,
Wayne
Well, I use both McCormick's and Adams brands. However, both contain calcium stearate, which acts as a non-caking agent, and calcium stearate is on Jean's list of items that contain soy.
Here is how calcium stearate is made:
This is from:the substance is derived from a dry fusion process in which palm-derived stearic acid is reacted with calcium oxide; no organic solvents are used in this process. Stearic acid is a naturally occurring saturated fatty acid present in the glycerides of animal fats and most vegetable oils, and is derived from palm oil, soybean oil, or edible
tallow
http://72.14.209.104/search?q=cache:hfH ... =clnk&cd=1
Okay, the process involves soybean oil, and no other part of the seed. Theoretically, soybean oil shouldn't be a problem for any of us, since it is claimed to not contain any soy protein. However, we all know that theory and real-world situations do not always match up, so you'll have to make your own judgment call on that one.
Here's how to make your own garlic salt:
This is from:To make garlic salt, just bury 3 peeled and pressed garlic cloves in half a cup of salt. Add fresh-ground pepper and ground ginger to taste, if you like. Let stand for a few days in a screw-top jar. Remove garlic and use the salt as desired to flavor soups, meats, salads, etc.
http://waltonfeed.com/grain/ldscn/78.html
Or:
From: http://www.foodsubs.com/Garlic.htmlgarlic salt To make your own: Combine 3 parts salt and 1 part garlic powder.
I think I'll try the last method, to see how it works. The problem with ordinary straight garlic powder, is that it doesn't flow worth a hoot, so I wonder if it will stay mixed with salt.
Love,
Wayne
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Paleo Pals
Since I enjoy Redmond Real Salt so much I prefer Wayne’s first method.
http://www.realsalt.com/
Pressing the garlic is probably the quickest way but I prefer to chop it as fine as I can. It means you can try it without having to go out and buy a garlic press if you don’t have one . The salt quickly dries up the garlic into little bits and the flavor is better , IMHO, than anything I have found on the shelf. Of course if you start with a salt as good as Redmond Real Salt and fresh garlic how far wrong can one go.
No harm in adding a little more garic if it suits you.
It does me.
Love
Matthew
By the way, this whole project takes no more than five minutes. Be good to yourself and try it out.
Since I enjoy Redmond Real Salt so much I prefer Wayne’s first method.
http://www.realsalt.com/
Pressing the garlic is probably the quickest way but I prefer to chop it as fine as I can. It means you can try it without having to go out and buy a garlic press if you don’t have one . The salt quickly dries up the garlic into little bits and the flavor is better , IMHO, than anything I have found on the shelf. Of course if you start with a salt as good as Redmond Real Salt and fresh garlic how far wrong can one go.
No harm in adding a little more garic if it suits you.
It does me.
Love
Matthew
By the way, this whole project takes no more than five minutes. Be good to yourself and try it out.
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moremuscle
- Rockhopper Penguin
- Posts: 706
- Joined: Wed May 25, 2005 6:16 am
- Location: South Carolina
Yes, I will try it -
I have a garlic press but prefer to chop my fresh garlic finely with a big kitchen knife - with the press so much goes to waste.
I have never thought of adding salt to it - the salt dries the garlic, you say. Is this an advantage over using fresh garlic and salt separately?
Love,
Karen
P.S. Wayne, I found a garlic salt at the Fresh Market today - ingredients are salt and garlic - WOW, pretty clean; I tried some on hamburger but it was very weak. Better try it on some ribs soon
I have a garlic press but prefer to chop my fresh garlic finely with a big kitchen knife - with the press so much goes to waste.
I have never thought of adding salt to it - the salt dries the garlic, you say. Is this an advantage over using fresh garlic and salt separately?
Love,
Karen
P.S. Wayne, I found a garlic salt at the Fresh Market today - ingredients are salt and garlic - WOW, pretty clean; I tried some on hamburger but it was very weak. Better try it on some ribs soon
Inspired by the paleolithic diet and lifestyle -
living w/o gluten, dairy, soy, corn, and yeast.
living w/o gluten, dairy, soy, corn, and yeast.
Karen,
Salt is a dessicant - it attracts moisture. Taxidermists use salt to preserve fresh hides, for example. Unless they're refrigerated or frozen, fresh hides will spoil in a matter of hours, in a hot climate. You can put a thick coating of salt on the "flesh" side of a hide, and rub it in, and then roll up the hide and hang it from a tree, (so the varmints can't get to it), and the salt will draw all the excess moisture out of the hide. The water will actually run out of the ends of the rolled up hide, and pool on the ground below. (I used to be an amateur taxidermist). Without the moisture, the hide will not spoil for a long time.
That's probably why it's not a good idea to ingest too much salt, since it probably tends to dessicate cells in the body, if eaten in excess.
I suspect the only advantage to garlic salt is just that it's more convenient to use, if the garlic is absorbed into the salt. Salt flows freely, so it's easy to get the uniform coverage that you want.
That Fresh Market garlic salt should certainly be safe to use. I need to see if I can locate some locally, too. I just got lazy and used what was handy, because I'm not soy intolerant. I do try to avoid any significant amounts of soy, though.
Actually, I normally don't notice anything more than a weak garlic odor with commercial garlic salt, nor do I taste any garlic in the meat that I season with garlic salt. It does something to bring out the natural flavor of the meat, though, that can't be easily accomplished by any other means. It seems to have an effect similar to MSG. If you like the taste and smell of garlic, you might be better off making your own garlic salt.
You may have to experiment with the application rate to get the flavor you want. I just sprinkle it on the meat liberally, (on both sides, unless the meat is sliced thin), before I put the meat on the grill.
Love,
Wayne
Salt is a dessicant - it attracts moisture. Taxidermists use salt to preserve fresh hides, for example. Unless they're refrigerated or frozen, fresh hides will spoil in a matter of hours, in a hot climate. You can put a thick coating of salt on the "flesh" side of a hide, and rub it in, and then roll up the hide and hang it from a tree, (so the varmints can't get to it), and the salt will draw all the excess moisture out of the hide. The water will actually run out of the ends of the rolled up hide, and pool on the ground below. (I used to be an amateur taxidermist). Without the moisture, the hide will not spoil for a long time.
That's probably why it's not a good idea to ingest too much salt, since it probably tends to dessicate cells in the body, if eaten in excess.
I suspect the only advantage to garlic salt is just that it's more convenient to use, if the garlic is absorbed into the salt. Salt flows freely, so it's easy to get the uniform coverage that you want.
That Fresh Market garlic salt should certainly be safe to use. I need to see if I can locate some locally, too. I just got lazy and used what was handy, because I'm not soy intolerant. I do try to avoid any significant amounts of soy, though.
Actually, I normally don't notice anything more than a weak garlic odor with commercial garlic salt, nor do I taste any garlic in the meat that I season with garlic salt. It does something to bring out the natural flavor of the meat, though, that can't be easily accomplished by any other means. It seems to have an effect similar to MSG. If you like the taste and smell of garlic, you might be better off making your own garlic salt.
You may have to experiment with the application rate to get the flavor you want. I just sprinkle it on the meat liberally, (on both sides, unless the meat is sliced thin), before I put the meat on the grill.
Love,
Wayne
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Karen
The main reason I make it is that I like the way it taste. That’s reason enough.
I know I have no problem with Redmond Real Salt. I know I have no problem with fresh garlic. I never know what is actually in a store bought product or how it may be contaminated. I never know if they have changed it from the last time I bought it. I have found over a period of time that if I do all the quick easy things to avoid problems that those little nitnoids that used to creep in just aren’t their anymore.
Fresh garlic and salt are what I like best. Cooked along with the meat, soup or stew. The garlic and salt are a great enhancer if you take a few bites and think the food needs a little something extra.
By making my own I can make it as garlicky as my taste buds desire. Many of the commercial products are a bit weak in the knees for me.
Last but not least by far. I enjoy making things. I love making things. It’s my life work. My obsession fits so well into my diet and the foods I love to cook that fighting it would only be counter productive. And YIPPIE it’s working as far as my health goes.
Love
Matthew
The main reason I make it is that I like the way it taste. That’s reason enough.
I know I have no problem with Redmond Real Salt. I know I have no problem with fresh garlic. I never know what is actually in a store bought product or how it may be contaminated. I never know if they have changed it from the last time I bought it. I have found over a period of time that if I do all the quick easy things to avoid problems that those little nitnoids that used to creep in just aren’t their anymore.
Fresh garlic and salt are what I like best. Cooked along with the meat, soup or stew. The garlic and salt are a great enhancer if you take a few bites and think the food needs a little something extra.
By making my own I can make it as garlicky as my taste buds desire. Many of the commercial products are a bit weak in the knees for me.
Last but not least by far. I enjoy making things. I love making things. It’s my life work. My obsession fits so well into my diet and the foods I love to cook that fighting it would only be counter productive. And YIPPIE it’s working as far as my health goes.
Love
Matthew
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moremuscle
- Rockhopper Penguin
- Posts: 706
- Joined: Wed May 25, 2005 6:16 am
- Location: South Carolina
Matthew,
I noticed you mentioned somewhere else how well you feel and how well you are doing on the diet - you just mentioned it again; don't you just love it?! It's amazing how well you are doing when we know how poorly you once did
Celebrate the good times, Matthew - you are a very special person - you deserve to feel good and to do the things you love to do in life; how wonderful it is to love to make things and to be creative. I know the things you make must be works of art since you pay so much attention to detail and you dedicate yourself so passionately to the process. No wonder your body thrives on the food you make - I think mine would thrive on it too.
As always it is a pleasure to hear from you - I am so glad it is a small world; we can stay connected.
Love,
Karen
I noticed you mentioned somewhere else how well you feel and how well you are doing on the diet - you just mentioned it again; don't you just love it?! It's amazing how well you are doing when we know how poorly you once did
Celebrate the good times, Matthew - you are a very special person - you deserve to feel good and to do the things you love to do in life; how wonderful it is to love to make things and to be creative. I know the things you make must be works of art since you pay so much attention to detail and you dedicate yourself so passionately to the process. No wonder your body thrives on the food you make - I think mine would thrive on it too.
As always it is a pleasure to hear from you - I am so glad it is a small world; we can stay connected.
Love,
Karen
Inspired by the paleolithic diet and lifestyle -
living w/o gluten, dairy, soy, corn, and yeast.
living w/o gluten, dairy, soy, corn, and yeast.