2013-09-13 Fabulous Friday Finds

A resident of the Seacoast Science Center in Rye NH - Looking forward to the lobster challenge
A resident of the Seacoast Science Center in Rye NH – Looking forward to the lobster challenge

It’s Friday finally.  It’s been a really long week.

I (Denise) tried a brand of canned tomatoes (Cento) this week that doesn’t have citric acid on the label of ingredients, and I seem to have passed the trial.  Which means that I’m not going to have to make ketchup from fresh tomatoes, which would mean having to buy 24 pounds of tomatoes and blanching, peeling, coring and seeding them. Woo hoo!!  I’m going to try this ketchup recipe using the canned tomatoes.

Mary Kate and I went to see a documentary, which we will discuss later in a further blog post, but in the meantime, if you’re concerned about GMO’s check out these lists of non-GMO Verified products.

I’ve been watching Facebook posts about people going to fairs and getting fried dough and have been gnashing my teeth in envy.  And then I found this recipe for gluten-free fried dough.  And I’m pretty sure I can manage modifications to make it corn free too.

Lastly, Halloween is coming up, so hey candy.  I know that Peeps are not traditionally Halloween candy, but why couldn’t we do pumpkin shaped ones? They are gluten, corn, egg and dairy free. (There are Peeps for every holiday. Pumpkins and ghosts and black cats for Halloween. — MK)

Ever noticed a shine on deli meat and wondered if it was safe to eat? (I know, makes you want to swear off deli meat, right?) Well, it might just be basic physics — or it could be gross biology. Here’s the full scoop.  (I promise, it’s actually mostly physics, not biology).

Hmmm, aloo mattar burgers? These look like they’d freeze well to be on hand for quick meals, don’t they?

Has anyone found the Daiya pizzas yet? I have such high, high hopes.

And because I really like ending on a non-food note (obsession is only fun for so long), I really enjoyed this comic.

Let us know if you find cool stuff you want us to share!


    1. Can you eat gf bisquick, Denise? (Rice Flour, Sugar, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Modified Potato Starch, Salt, Xanthan Gum)
      Because just mixing up a slightly thicker than usual batch of bisquick makes good fried dough batter!

      1. I’m not Denise, but no — I think the baking soda (could be wrong on that) can be corn-derived, and xanthan is. But I do have a GF baking mix recipe that should do. Weirdly, that ingredient list doesn’t seem to list a fat? Because it was my understanding that that is why Bisquick was different than a flour mix, and my homemade GF mix does include putting a shortening in.

        1. I thought xanthan was like…the husk of a bacteria or something terrible like that?
          My roommate here is gf, and it is chaaaallenging! So far I have found one non-wheat flour (corn), and none of the stupid things you use to make gf passable. Of course, some of it may be there and I just don’t recognize it, but there’s certainly not as much as at home. Or even as in Spain.

    2. The “lobster challenge” is probably not nearly as exciting as it is in my head, is it? (There are two giant lobsters. They are snapping their hideous claws at each other. The music is from the fight scene in “Amok Time”, Star Trek season 2.)

    3. I don’t do ketchup, ever, but I recently tried a recipe for roasted grape/cherry tomatoes. The author suggested using them in place of ketchup on burgers, etc. The tomatoes were really, really good.

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