So you’ve survived another week. You get LINKS! Aren’t you excited?
First up, a discussion on Gluten Dude about shared equipment and cross-contamination, in the context of celiac and gluten. What’s your threshold for risk?
This week is really light on links from me (Mary Kate) because we’re in the middle of G.I.S.H.W.H.E.S. and I’ve been busy building robots and writing manifestos.
And it’s really light on links from me (Denise) because I was out with friends on the night we draft this post, and I sort of forgot about it until 11:40 p.m. Oops. In any case, since I’m calling celery and onion a pass, and since I had refrained from cleaning out my spice cabinet until I had finished the challenges on those two items (lots o’ spice mixes have those two things), I decided it was time this week. And I lost some things I’d have preferred to have kept. So I did my google-fu thing and found a couple of replacements. First, a DIY Montreal Steak seasoning mix, to which I also added a teaspoon of dill and a teaspoon of paprika to the recipe. Then I used this recipe for a clone of Lawry’s seasoning salt, which I modified by using arrowroot instead of cornstarch and by adding some Penzey’s Forward seasoning to it.
Also since vitamins are now mostly out for me (corn), I think I need to do some fermenting for probiotics. Found this recipe for sauerkraut and think I’m going to try it. I’ve been thinking about doing a dairy free water based kefir, but I’m not sure about it. If anyone knows anything about doing kefirs, let us know what you think and give me any advice you have.
That’s it for this week, let us know if you found cool stuff!