Text 3274, 85 rader
Skriven 2013-08-08 10:39:36 av Janis Kracht (1:261/38)
   Kommentar till text 3258 av Dave Drum (1:18/200.0)
Ärende: Gluten
==============
Hi Dave,

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

> Gluten-free is/was the new marketing "hot button". I've seen the same
> treatment(s) given to water, frozen vegetables, fruits, etc. for trans-fats,
> cholesterol-free, etc. It just depends (it seems) on what Yahoo says is
> "trending" when the marketroids are brainstorming.

The sad thing with this situation though, is the two diseases affiliated with
gluten intolerance, Celiac and Crohns disease.  Those folks depend on accurate
labeling.  Crohns disease is one of those that mimic MS, so it can be serious
for individuals.  What bothered me about that report we both read was the
gov't's allowance of _any_ gluten in products marked gluten-free.  Granted it's
a small amount, but why?  My daughter has just plain given up eating 'bread'
and similar products because of this kind of thing, unless she's made them
herself with certified gluten-free almond flour.

>Same sorts of thing for organic, natural, free-range, etc. Organic has been, i
> effect, handed only to the agri-biz conglomerates since very few small to
> medium producers can afford the paperwork and certifications required by the
> overly nit-picky gummint fiats.

> Another good argument for buying local. If I go to Parsons Produce (family
>farm) for veg and eggs and pork and beef I can see the fields where the produc
> is grown, watch the chookens scratching for whatever it is that chickens
> treasure in the dust, and the calves and shoats gamboling in the fields. Same
> deal with Humphrey's Market - their beef and (most) pork is tagged with the
> source farm. Same for their local veg.

Yes, same here.  The scary thing in that market area is that these small
farmers have to send their beasts to a supposed reputable butcher for
slaughter, in other words, they don't slaughter their beasts themselves.

> Out of area/state produce, etc. is plainly identified.

Here as well.

>> ==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.

> I don't see anything objectionable. What do you think MLoo would spit up on?

Oh, I just figured Michael would want his duck unadulterated with a crumb
coating :)

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

> Title: Duck Over Charcoal
> Categories: Game, Poultry, Bbq, Pork, Citrus
> Yield: 4 Servings

> 4    Ducks
[...]

> Marinate ducks in this mixture at least 8 hours. Cook
> over charcoal fire that has burned down low.

Sound good as well, but I don't think I could stand the wait knowing that the
duck has to marinate 8 hours :) :)  I guess when I have duck, I just want it
"now" (or sooner than later at least) Lol

Take care,
Janis

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