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(Some Food Nut)   Fark Food Thread: Cooking for yourself or your friends and family where allergies are a concern? Are peanuts, wheat glutens, or other modern horrors part of your routine to avoid? Show us the recipes and help farkers avoid adverse reactions:   (tescohealthandwellbeing.com) divider line 171
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779 clicks; posted to Main » on 13 Jun 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-06-13 10:33:09 PM
I have two vegetarians so if I am making something like bbq I make sure we have meat (and meat contaminant?) free sides (which isn't hard) and maybe veggie kabobs or another suitable veggie 'main'.

For Thanksgiving I still do turkey but I make my stuffing vegetarian and make a vegetarian main dish like stuffed/roasted butternut squash as well.

Not hard. As for gluten free- is it that hard to make a gluten free main dish and some sides? Hello- meat? I have a friend with Celiac disease (like actual 'if I eat gluten I will be in pain for a week; also, remember when I mysteriously lost 20 lbs and looked like I was dying? Yea, this is what is wrong with me'). She loves eating VEGETABLES and MEAT. I love eating those things too, so cooking gluten free isn't hard.

Last, we have a seriously lactose intolerant guy at work. I bake things for my coworkers all the time. Sadly (for him), I do not make things lactose free for him. Not really because I am a jerk, but he really won't eat any random food unless he can read the label or it is clearly free of milk products (vegetables). People do bring him Oreos though (which very strangely are free of milk products...).
 
2013-06-13 10:39:32 PM
*/pet peeve

:)
 
2013-06-13 10:54:23 PM

Wenchmaster: EGGLESS MICROWAVE TORILLAS (tortilla press required)
Recipe makes two (2) tortillas.

1/4 cup each:
almond flour, chia or flax meal, and chestnut flour.

1 Tbsp tapioca flour

1/4 teaspoon psyllium mixed with 1/4 cup water (allow to gel for 10-15 minutes)

2 Tbsp olive oil

1 teaspoon spice mix (your choice- we use chile powder, garlic powder, onion powder, and black pepper in equal proportions)

1 teaspoon baking powder

INSTRUCTIONS:
Combine dry ingredients (IOW- everything but the psyllium and olive oil) in a bowl and mix.
In a separate bowl, combine wet ingredients.
Combine both bowls together- you should come out with workable dough you can handle with your hands.

Use ice-cream scoop to measure out a ball of dough, place dough ball on small piece of parchment paper. Place doughball & paper in center of tortilla press. Cover dough ball with another bit of parchment paper and press. This should make an approximate 6-inch circle of flattened dough. You can make two (2) dough balls this size with a bit left over. NOTE- you can purchase parchment rounds in various sizes from Amazon.

Remove top sheet of parchment paper and, using the bottom paper, flip the flattened dough ball onto a microwave-safe plate (no need to oil the plate). Remove the rest of the parchment paper. Microwave on HIGH for 60-seconds (YMMV- our microwave is 1000W).

Remove plate to cooling rack and wait until cooled to the point where you can safely handle the plate. Use butterknife to gently loosen edge of tortilla from plate, slowly working your way in to the center. Once the tortilla is free from the plate, turn it over and return to cooling rack (minus the plate) so the bottom can cool off, too.

Stuff tortilla with desired ingredients. This tortilla is flexible, freezable, and re-heatable (on HIGH for 10 seconds).

You can also use this recipe for mini pizza crusts. Bake in oven vice microwave (350 for 10 minutes). This will make the tortilla rigid enough to eat with your hands.


You know that corn and flour tortillas don't have egg in them, right?
 
2013-06-13 10:54:49 PM

Gough: silverblues: I have Celiac Disease, and one big thing I can tell you is if you regularly cook for people with food restrictions, then get an allergen scanner app for your phone. It's so much easier than trying to decypher the fine print of ingredients.

Pho is probably one of the best foods you can learn to make that is gluten free, so long as you use either high end soy sauce (aka Kikoman) which process out all the gluten, or use Tamari sauce.

Thanks for the tip on the GF Kikoman Soy Sauce, I'll have to track some of that down.


The best Gluten free soy sauce is Bragg's Liquid Aminos; it is brilliant.  A close second is Tamari.
 
2013-06-13 11:10:25 PM

I May Be Crazy But...: slobberbone: they can bring food from home.

/if i hear a vegetarian is coming, i put bacon on the salads.

fickenchucker: How about "bring your own shiat or eat what's served"?

You two don't actually LIKE your friends, huh?



I hang out with people who take responsibility for their real or imagined quirks.  I hate bell peppers more than anything else in life and have never asked other people to alter their dishes.  My friends and family eat what they're served or make their own adjustments.
 
2013-06-13 11:36:07 PM

Skywolf the Scribbler: How in the f*ck are peanuts a "modern horror"?



Um... because people with peanut allergies die when they eat them.
 
2013-06-13 11:40:05 PM
I'm allergic to bananas (among other things, but bananas make my throat close up) so I read labels, keep my epipen handy, and ask about the inclusion of bananas if there's, for instance, a fruit salad at a party. My other allergies, like olive oil, are more mild for now (face puffs up, but throat has yet to close shut) so I avoid certain salad dressings, etc.

It's not a hard thing to follow, but I do miss bananas and things like fresh bread dipped in olive oil desperately. I found out the hard way that I can't even eat Jelly Belly jelly beans that are banana flavored if I want to continue breathing. :(
 
2013-06-13 11:44:53 PM

kabar: Oh look, it's this thread again.  The one where somehow, 25% of the US miraculously contracted celiac disease within the last 3 years.


Wheat sensitivity (which people often think is gluten sensitivity) is not due to a miraculous increase in celiac disease.  It is due to the genetic mutation of wheat.  What we call wheat is not wheat.  The wheat grown now contains a protein that ALL people are sensitive too.  Some of us just have healthy enough bodies to let us know there is a problem.  The rest of you dumbf*ks are running on Big Macs and Doritos and your system is so plugged up with trans fats and msg that you wouldn't know a food sensitivity if it hit you in your fat face.

Just because you're too dumb to understand it doesn't mean it doesn't exist.
 
2013-06-14 12:04:49 AM

sugarhi: PsiChick: 
If her main symptom is mood swings, that might be a bipolar thing, not a food allergy.
Not to be a picky know it all, but mood swings by no means indicate bipolar disorder.
Poor mood regulation and/or inadequate coping mechanisms for distress tolerance may be indicative of a mental health issue, but not necessarily. She should meet with a psychologist for an evaluation if she wants to rule things out.


Mood swings.  If it is physiological, it's cause is undetermined.   So, more doctors and tests.    There may be something to find, and not all doctors or care providers are excellent.  Good luck.

JesseL: I have to point out that....use the terms interchangeably.

Does it farking matter outside of a clinical discussion? If someone is 'only' going to break out in hives or maybe vomit if they eat something they're sensitive to, is it okay to blow that off? Does there have to be a risk of fatal anaphylaxis for you to give a shiat?


Yo. I'm just trying to be informative.  Some folks have no clue about this stuff.   When dealing with medical issues or concerns, and living with them, it is helpful to try to understand the clinical terms.   Many care providers are BAD at explaining things.  A good care provider should be able to provide resources, or suggest resources.

LeroyBourne:
And I do have a legitimate peanut allergy. Have had it since I was 16 years old, so over 40 years of not being able to eat PB&J sanwiches. I miss PB&J sandwiches. :-(

I've had soy peanut butter (no peanuts of course) that I couldn't tell the difference.  Check it out.


I think that they call it soy butter, or soy nut butter.  Which is ridiculous, soy is not a nut.   Soy is botanically, a legume like peanuts and beans.   I  heartily recommend Nature's Promise Organic Almond Butter.  Very yummy.   Pricey though.

Jacob_Roberson: Rhypskallion: My loved one blisters in minutes when she eats even a drop of vinegar.

Strange. Has she tried a distilled vinegar, or is this only apple cider/balsamic/some other vinegar with a lot of other stuff in it? Because I thought vinegar is an unavoidable natural metabolic product somewhere in the body... or microbes we carry around with us... or something. I could be wrong.


Yes.   She's a chef, and has been very meticulous in testing variations.

cardex: I am deathly allergic to crustaceans so no shrimp crab or lobster, but can eat other kinds of shellfish so I just avoid it. On a side note I may have found a way to build up a tolerance to it, 2 years ago got some red cherry shrimp for my aquarium at first I would get a mild rash when I changed the water or worked in the tank so I had to have gloves but after 2 years I don't have any reaction working with the tank


Problem:   You have no idea if there was some other contaminant in the tank that is no longer present that could have caused the rashes.
 
2013-06-14 12:32:09 AM
cache2.asset-cache.net

There. Problem solved. Thanks for coming.
 
2013-06-14 01:00:42 AM
substitue cooked quinoa in recipes that call for flour. You can make nice moist muffins and cakes with cooked quinoa.

otherwise, since I hate buying flour, I've made gluten free flour out of mixing buckwheat, rice, tapioca starch, arrowroot powder, chia seeds sometimes, xantham gum. I made some pretty decent pie pastries with these ingredients.

If you enjoy cooking, its actually kind of fun to experiment with weird diets. I was cooking for myself when I did a no gluten, lactose, vinegar, yeast, sugar and fruit diet. I wouldnt want to do that diet all the time but I learned a lot about cooking.

almond butter in pad thai-esque stirfry is also really really awesome if you need to cook peanut free.
 
2013-06-14 01:02:32 AM

sugarhi: Her symptoms are mood swings? Uh...if that's bipolar, it may well be triggered by food, or at least blood sugar. You have to keep your body relatively balanced to keep moods to a minimum. And definitely different foods can do different things to unmedicated and unbalanced neurochemistry.

If her main symptom is mood swings, that might be a bipolar thing, not a food allergy.

/Though on the upside, chocolate will now be MAGIC.
//Seriously, chocolate is freakin' crack.

Not to be a picky know it all, but mood swings by no means indicate bipolar disorder.

Poor mood regulation and/or inadequate coping mechanisms for distress tolerance may be indicative of a mental health issue, but not necessarily. She should meet with a psychologist for an evaluation if she wants to rule things out.


Oh, certainly not, but if it's linked to something like food (or appears to be), that would indicate a biological basis. Ain't much that'll cause that.

neefafeefa: Agreed - I love being (95%) Paleo - I still eat legumes and cheat once in a while.  Shed 20lbs since March :)  I ate some pizza last night, and have been feeling terrible all day today.  For all of you that have general aches, pains, depression, low sex drive, fatigue, etc - try going grain, refined sugar and lactose free for just two weeks - it's difficult at first, but you will feel and look 100% better.


I feel SO GOOD eating more meat and veggies. Holy fark. MEAT IS AMAZING.

/Bread and sugar don't fark with me, but making my diet meatier really helps.
 
2013-06-14 01:15:41 AM

Rhypskallion: sugarhi: PsiChick: 
If her main symptom is mood swings, that might be a bipolar thing, not a food allergy.
Not to be a picky know it all, but mood swings by no means indicate bipolar disorder.
Poor mood regulation and/or inadequate coping mechanisms for distress tolerance may be indicative of a mental health issue, but not necessarily. She should meet with a psychologist for an evaluation if she wants to rule things out.

Mood swings.  If it is physiological, it's cause is undetermined.   So, more doctors and tests.    There may be something to find, and not all doctors or care providers are excellent.  Good luck.

JesseL: I have to point out that....use the terms interchangeably.

Does it farking matter outside of a clinical discussion? If someone is 'only' going to break out in hives or maybe vomit if they eat something they're sensitive to, is it okay to blow that off? Does there have to be a risk of fatal anaphylaxis for you to give a shiat?

Yo. I'm just trying to be informative.  Some folks have no clue about this stuff.   When dealing with medical issues or concerns, and living with them, it is helpful to try to understand the clinical terms.   Many care providers are BAD at explaining things.  A good care provider should be able to provide resources, or suggest resources.

LeroyBourne:
And I do have a legitimate peanut allergy. Have had it since I was 16 years old, so over 40 years of not being able to eat PB&J sanwiches. I miss PB&J sandwiches. :-(

I've had soy peanut butter (no peanuts of course) that I couldn't tell the difference.  Check it out.

I think that they call it soy butter, or soy nut butter.  Which is ridiculous, soy is not a nut.   Soy is botanically, a legume like peanuts and beans.   I  heartily recommend Nature's Promise Organic Almond Butter.  Very yummy.   Pricey though.

Jacob_Roberson: Rhypskallion: My loved one blisters in minutes when she eats even a drop of vinegar.

Strange. Has she tried a distilled vinegar, or is this only apple cider/balsamic/some other vinegar with a lot of other stuff in it? Because I thought vinegar is an unavoidable natural metabolic product somewhere in the body... or microbes we carry around with us... or something. I could be wrong.

Yes.   She's a chef, and has been very meticulous in testing variations.

cardex: I am deathly allergic to crustaceans so no shrimp crab or lobster, but can eat other kinds of shellfish so I just avoid it. On a side note I may have found a way to build up a tolerance to it, 2 years ago got some red cherry shrimp for my aquarium at first I would get a mild rash when I changed the water or worked in the tank so I had to have gloves but after 2 years I don't have any reaction working with the tank

Problem:   You have no idea if there was some other contaminant in the tank that is no longer present that could have caused the rashes.


True but the only time I are lobster I had a nice trip to the ER in the back of an ambulance, and when they gave me a shrimp egg roll after I ordered a chicken one I broke out in hives, I could not breath and passed out before my x ran to the car and got my eppie pen. I would say its good probability the shrimp are the cause of the rash (well that and my allergist thinks its worth doing a study on and ask me to sign release forms for a paper on the subject)
 
2013-06-14 06:45:54 AM
Peanut butter french toast

2 slices wheat bread, 1/2 inch thick
1 egg
1/3 cup milk
Jar of peanut butter


Directions:
1
Remove crusts from bread.
2
Place one slice on top of the other and cut the sandwich in half, making certain that the cut edges match exactly.
3
Preheat oven to 325°F.
4
Beat egg, milk and salt.
5
Dip sandwich in mixture and let soak until all of the liquid is absorbed.
6
Meanwhile, heat a shallow fry pan, add a bit of butter or oil and toast sandwich well on each side.
7
Transfer to a cookie sheet.
8
Bake for 15 minutes exactly and serve immediately.
9
The French toast will be light and puffy.
 10
Slather with copious amounts of peanut butter. Add pine nuts or even cheese, if that gets your rocks off.
 
DGS [TotalFark]
2013-06-14 09:02:44 AM

HalfOffOffer: Skywolf the Scribbler: How in the f*ck are peanuts a "modern horror"?


Um... because people with peanut allergies die when they eat them.


Don't go making sense with that one. Lost on deaf ears.
 
2013-06-14 10:41:34 AM
 
2013-06-14 11:36:09 AM

HalfOffOffer: kabar: Oh look, it's this thread again.  The one where somehow, 25% of the US miraculously contracted celiac disease within the last 3 years.

Wheat sensitivity (which people often think is gluten sensitivity) is not due to a miraculous increase in celiac disease.  It is due to the genetic mutation of wheat.  What we call wheat is not wheat.  The wheat grown now contains a protein that ALL people are sensitive too.  Some of us just have healthy enough bodies to let us know there is a problem.  The rest of you dumbf*ks are running on Big Macs and Doritos and your system is so plugged up with trans fats and msg that you wouldn't know a food sensitivity if it hit you in your fat face.

Just because you're too dumb to understand it doesn't mean it doesn't exist.


[citation needed]
 
2013-06-14 03:51:17 PM

FrancoFile: HalfOffOffer: kabar: Oh look, it's this thread again.  The one where somehow, 25% of the US miraculously contracted celiac disease within the last 3 years.

Wheat sensitivity (which people often think is gluten sensitivity) is not due to a miraculous increase in celiac disease.  It is due to the genetic mutation of wheat.  What we call wheat is not wheat.  The wheat grown now contains a protein that ALL people are sensitive too.  Some of us just have healthy enough bodies to let us know there is a problem.  The rest of you dumbf*ks are running on Big Macs and Doritos and your system is so plugged up with trans fats and msg that you wouldn't know a food sensitivity if it hit you in your fat face.

Just because you're too dumb to understand it doesn't mean it doesn't exist.

[citation needed]


Citation: Wheat Belly.

It's an interesting theory, it may explain why my family (Celiac gene carriers - Aunt almost died from it in the 50's, pre-fad) have had a sudden explosion of late-in-life Celiac cases and other GI issues.
 
2013-06-14 05:08:35 PM

shortymac: FrancoFile: HalfOffOffer: kabar: Oh look, it's this thread again.  The one where somehow, 25% of the US miraculously contracted celiac disease within the last 3 years.

Wheat sensitivity (which people often think is gluten sensitivity) is not due to a miraculous increase in celiac disease.  It is due to the genetic mutation of wheat.  What we call wheat is not wheat.  The wheat grown now contains a protein that ALL people are sensitive too.  Some of us just have healthy enough bodies to let us know there is a problem.  The rest of you dumbf*ks are running on Big Macs and Doritos and your system is so plugged up with trans fats and msg that you wouldn't know a food sensitivity if it hit you in your fat face.

Just because you're too dumb to understand it doesn't mean it doesn't exist.

[citation needed]

Citation: Wheat Belly.

It's an interesting theory, it may explain why my family (Celiac gene carriers - Aunt almost died from it in the 50's, pre-fad) have had a sudden explosion of late-in-life Celiac cases and other GI issues.


A book that's been pimped on Dr. Oz is not a citation.
 
2013-06-14 06:33:30 PM

shortymac: FrancoFile: HalfOffOffer: kabar: Oh look, it's this thread again.  The one where somehow, 25% of the US miraculously contracted celiac disease within the last 3 years.

Wheat sensitivity (which people often think is gluten sensitivity) is not due to a miraculous increase in celiac disease.  It is due to the genetic mutation of wheat.  What we call wheat is not wheat.  The wheat grown now contains a protein that ALL people are sensitive too.  Some of us just have healthy enough bodies to let us know there is a problem.  The rest of you dumbf*ks are running on Big Macs and Doritos and your system is so plugged up with trans fats and msg that you wouldn't know a food sensitivity if it hit you in your fat face.

Just because you're too dumb to understand it doesn't mean it doesn't exist.

[citation needed]

Citation: Wheat Belly.

It's an interesting theory, it may explain why my family (Celiac gene carriers - Aunt almost died from it in the 50's, pre-fad) have had a sudden explosion of late-in-life Celiac cases and other GI issues.


Get thee immediately to AMP Floracel. And I mean f*cking  immediately.
Saves lives and is  truly a miracle pill. I shat thee not.  Everyone I know who has used it has been cured. Do Not Delay and no ... I am in no way associated with the Company.
 
2013-06-15 02:04:01 AM
My wife is gluten sensitive, so we tend to keep the gluten down to a minimum. Not much of an adjustment for me personally.

Other than that, two of the people in our gaming group have mushroom alergies, one deathly so (I saw him hospitalized once due to cross-contamination), so anything I make on my nights to cook simply have no 'shrooms in them.
 
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