Text 3248, 79 rader
Skriven 2013-08-07 17:52:40 av Janis Kracht (1:261/38)
   Kommentar till text 3247 av Dave Drum (69119.cooking)
Ärende: Gluten
==============
Hi Dave,

>> PA, I made a non-gluten oil cake.  It came out great.

> You, and other celiac sufferers will be glad to learn "FDA Issues First
> Standards For 'Gluten-Free' Labeling" as reported on NPR the other afternoon.

Yes, I saw that.  Ron and I had a good chuckle over some of the details
surrounding the products labeled "gluten-free".

> It caught my interest because, while I am not afflicted, I know some who are.
> http://www.npr.org/templates/story/story.php?storyId=209265283

> It was interesting and worth a listen.

Yes, as was the article I read, which was simliar to the info in the link you
posted :)

I know certain things are gluten-free;

 = as they above article mentions: Water, meat, vegetables, fruit (G)
 = Almond flour where I get it from (since the place I get it from certifies
   that)

Interestingly, that company will not certify their groats, or oats are
gluten-free.. At least they would seem to be honest :)


> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Agave Lime Chicken

Sounds great :)

==Duck Breast Tenders
Probably much to Michael's chagrin, but we love these :)

   Ingredients:
     2 eggs, beaten
     1/2 cup milk
     pinch cayenne
     2 tablespoons fresh parsley, chopped
     2 cups Gluten-free bread crumbs
     1 cup Gluten-free flour
     2 teaspoons each: salt, pepper, paprika, garlic powder, onion
       powder
     1 teaspoon dried basil
     1 teaspoon dried parsley flakes
     1 1/2 lbs. boneless duck breasts
     About 2" olive oil in a 10" saucepan

   Remove the skin from breast portions, and reserve for cracklings. Slice
   the duck breasts crosswise into 1 1/2" strips.

   In a large bowl, beat the eggs, add the milk, chopped parsley and a
   pinch of cayenne. Mix well. Add the duck breast slices to the milk/egg
   mixture then cover the bowl with plastic wrap and refrigerate for 20
   minutes.

   In another bowl, mix the breadcrumbs, flour, salt, pepper, paprika,
   garlic powder, onion powder, dried basil and dried parsley flakes.

   Remove the duck breast slices from the milk/egg mixture, reserving the
   milk/egg mixture.

   Heat the olive oil in a 10" frying pan. Press a breast slice in the
   in the flour/bread crumb mixture, then in the milk/egg mixture and
   flour/bread crumb mixture until evenly coated. Bread about 5 pieces.
   Using tongs, place the breaded slices of duck meat in the hot oil,
   cooking 2 minutes on each side or until lightly golden. Don't over cook!
   Remove with tongs to a clean plate. Repeat with remaining duck slices,
   cooking about 5 slices at a time.
   ===

Take care,
Janis

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