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sc'Que?

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by sc'Que?

  1. sc'Que?
    Depends on the brand and also how much you use. But let's not get off-topic here--aside from not all fish sauces are gluten-free, of course. We're talking about gluten-response to cross-contaminated pasta water... SPECIFICALLY as it relates to boiling gluten-laden pasta, then re-using said pasta water for preparing gluten-free pasta... and whether that...
  2. sc'Que?
    I have... because I hate wasting beet brine. But also to add a culinary flair to both the plating and the palate. Pretty sure it was rice pasta with cubed beef; chunked fresh beets; Eastern-bloc spices (caraway, pickled thyme, etc); plums instead of tomatoes for acidity (I'm allergic to tomatoes and other nightshades)... served Stroganov-style with creme...
  3. sc'Que?
    But it does not specify that it need be at the cellular level. Adding salt to a system causes the concentration to move from high to low, until some degree of equilibrium is reached. If that "membrane" is the outer surface of your pasta, so be it. And as heat + salt + water causes that surface to soften, salted water penetrates the pasta, again, along...
  4. sc'Que?
    I'm still not sure that "cellular membranes" are involved here in exactly the way that you are implying. As you previously stated, we are talking about a dehydrated starch product. What happens to the starch when water is removed? It shrinks into a more compact shape. How does the pasta get re-constituted? By the osmotic effects of {salt + water}...
  5. sc'Que?
    Reconstitution, sure. But via the process that science calls osmosis.
  6. sc'Que?
    Just because hard pasta is hard does not mean it's impermeable. Your description of how chefs and trained restaurant cooks observe cooking is not complete. By the very definition of how osmosis works, whatever is in the (salted) water creates an osmotic exchange with the pasta. Same as pickling cucumbers. If this were not true, then you would not...
  7. sc'Que?
    I mean, the very method of cooking pasta involves adding salt, but WHY? Because adding salt to pasta water INCREASES OSMOTIC EXCHANGE: it gets the water INTO the pasta; the result is that micro-solids come out of the pasta and into the water. If you're using "dirty" pasta water to cook gluten-free pasta and your water is salted (and you need to keep...
  8. sc'Que?
    On gluten-free pasta, it does not.
  9. sc'Que?
    I think you may need to re-work/-word your comment for a more general audience. As someone who is no longer "733+3", I'm not sure what you mean.
  10. sc'Que?
    I have to say that I did not expect to find this article as user-friendly as I found it to be. Worth checking out, if you have a New York Times subscription: https://www.nytimes.com/2024/06/25/travel/traveling-with-food-allergies.html
  11. sc'Que?
    Soak those raisins and/or portions of the apples in high-proof German rum, kids! (You do want this to be as authentic as possible, right?)
  12. sc'Que?
    Love to see hard-science driven articles like this one. Thx, @Scott Adams!
  13. sc'Que?
    I think my main point in questioning--for myself and for others--is that the jargon gets in the way of users understanding the reality of what is going on (with their own or their compatriots' bodies). While the OP stated RCD2--which, to be honest, I'd never heard of, despite being a regular reader of this forum--it was doubly perturbing when admin merely...
  14. sc'Que?
    Can you please describe what that means?
  15. sc'Que?
    This article lack substance. Can you please go more in-depth?
  16. sc'Que?
    Not sure why the conclusion seemed to omit Xylitol from criticism.
  17. sc'Que?
    Not wholly sure what benefit there is to this kind of speculation. I also find it somewhat amusing that the author somehow grazed right past the rather well-known fact that Franklin was a lover of beer and ale and is reported to have been a home-brewer. Yard's Brewing, Philadelphia, even brews a modern iteration, based on Franklin's own recipe: Poor Richard...
  18. sc'Que?
    Both points of view are fine. Would I absolutely LOVE that Ms. Behar would find a way to adapt her recipe? Of course! But also, there are other gluten-free lasagne recipes that Essman can choose to prepare herself. Perhaps Essman could observe Behar while she makes her signature recipe (I wouldn't hold my breath, but that's the bridge I think should...
  19. sc'Que?
    Please teach us more about question #5.
  20. sc'Que?
    I was thinking the same thing. In fact, after nearly two years of upset stomach and other trickledown side-effects (c.2007), the sudden intense craving for beets one night while I was at work was what indicated to me that I was tending toward anemia and that I had an iron deficiency. This was when I became determined to find out what was wrong with...
  21. sc'Que?
    I mean... all that is assuming that their icecream machine is not broken or shut down for cleaning--which is MOST OF THE TIME, it seems.
  22. sc'Que?
    This article is like the label on a bottle of cheap wine: I know just as little as I did when I started reading. Ooof. Poor journalism.
  23. sc'Que?
    I can barely wrap my head around what "scooping out" could possibly mean! If they literally mean removing the "crumb" (not crust) portion of the bagel by scraping it out with a spoon... then YEAH, KICK THAT GUY OUT!
  24. sc'Que?
    Gluten and Glutamate are completely different "animals". Glutamate does not (necessarily) contain gluten. What's your point here?
  25. sc'Que?
    If you eat it and it causes you distress, then it's already too late @Wheatwacked. The whole point of food labeling is that you should not need to get sick to find out that something is detrimental to your health. I cannot even fathom that you posted this comment.
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