Discussion in 'Free Fire Zone' started by Poppy, Oct 23, 2012.
After running my mouth a bit, I thought I better offer up an easy recipe.
Made this for a light vegetarian lunch:
Slices of ham wrapped around hummus and shredded carrot. Before rolling up, I sprinkled the carrot with za'atar (Middle eastern spice mix; if this isn't available locally it's easy to make yourself.). Afterwards, I topped with a favorite hot sauce. Hot sauce makes everything taste like it's worth eating. This hot sauce is one of my favorites:
I enjoy vegetarian cuisine, as long as it's made from real vegetarians
I tried making a completely vegan meal, but there just wasn't enough meat on them. I did get some ideas for a love soup stock.
nice thought there Jack. thanks eh.
ive settled on an easy gluten free meal.
rice flour wrap on parchment paper.
lots of old cheddar.
chicken breast bits or ham slices.
salt and peppa.
squirt mustard to taste.
shred some onion on top.
heat 350 for 10 min until edges crispy.
the onion and mustard create a delicous scent while baking.
put some mayo and a handful of pre shredded lettuce/ carrot/ cabbage.
roll (careful its hot), and put 2-3 kabob pins in there to keep it rolled up. eat ( dont bite into any hidden pins- that hurts).
found that i was experiencing issues after eating cut up chicken breast.
dug out the package- " contains wheat"...
why is wheat put into so many foods?
well, peeps may want to read :
answered a lot of questions.
wheat (like sugar has become addictive).
wheat is no longer the wheat we grew up with. they have franken fooded it.
wheat used to be 4-5 foot tall.
now its 3 ft.
they have messed around with it so much, its no longer what it was.
the new wheat has been force fed to us here in NA. there has been no long term research into how the new wheat will effect us.
i was fine with wheat for 40 years.
same with many other stuffs.
why are they messing with our food, without long term tests.
wonder about the new meatless meat. have they done any long term testing, or just send it out and "wait and see".
I bake my own bread. I only use sourdough starter. I think using a sourdough fermentation gives better results than plain yeast. Many people who are intolerant of yeast fermented wheat dough, will do fine with sourdough fermentation.
Otherwise, I avoid wheat products. As you said, Poppy, what gets marketed as 'wheat' these days is all a bit suspect, what gets marketed as 'bread' is even more suspect.
I was wheat-free for several years and never found it to be a problem. There are so many options now, wheat isn't really a 'staple'.
i divorced my sammich maker. maybe i should have thought it through more....nah, made the right choice.
ive read that sourdough might not cause issues. but i see contradictory stuff on the net. cant find anyone at the bakery who knows for sure.
i loved sourdough and even potato bread.
how long have you had your SD ?
i would be grateful if i could get a starter or recipe...know it takes a long time to make a batch.
it would be awesome to enjoy a sourdough pizza and not pay for days.
My sourdough is several years old.....maybe 6?
I only use sourdough dough for pizza.
I may be able to smuggle some of my starter across the border and mail it to you, but it isn't too hard to make your own from scratch.
Here are a couple more for you, Poppy:
Lower left: grilled sourdough rye with apple and cheddar (for Mrs Jack B)
Upper right: grilled sourdough rye with peppers and cheddar (for yours truly)
The sourdough rye is, as I'm sure you surmised, my own. It's based on a Danish rye bread and is made with milk, sunflower seeds, and flaxseeds; so, the nutritional content is bumped up a bit. Rye is a low-gluten grain and some people think it is more digestible fro that reason. Since it's whole grain (and from Montana), it is also more nutritious. Darned tasty, regardless!
Total time: 8 minutes once the skillet is hot.
Edit: Rye has not been tampered with as much as other wheats. And it would seem to have other health benefits as well:
"Scientists at Lund University in Sweden examined the eﬀects on 12 healthy subjects of breakfasts made from diﬀerent rye ﬂours (endosperm, whole grain rye, or rye bran) produced with diﬀerent methods (baking, simulated sour-dough baking, and boiling). This cross-over study showed that the endosperm rye bread and the whole grain rye bread (especially the “sourdough” one with lactic acid) best controlled blood sugar and regulated appetite."
Nutrition Journal. September 25, 2009; 8:42
We got American football on the tele today. I put chicken wings on the fire and grilled until crispy. Then tossed with teriyaki sauce, sesame seeds, and sliced green onions. Too easy.
Obviously sticky-sweet chicken wings do not constitute a well balanced meal, so I added a beer.
i love this guy.
shades of burndirt
Grasp cell phone firmly in off hand. Open Grubhub app. Order.
That's pretty high praise, Poppy.
peeps in the same geography.
raised with similar mores.
he reminds me a lot of bd, whome i sorely miss.
(It's the water. ....which goes into the beer. )
Maybe a few of those chips on the sammich would work pretty good too. And I always go the extra mile with a splash of Tabasco sauce.