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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?
    The reason, tbh, is that Red Bridge is modeled after a more Budweiser profile, which is not likely to be carried in bars that offer American Light Lager/Pilsners as their go-to... and craft beer bars and restaurants typically want a beer with more flavor to satisfy foodie palates. This is the reason why exactly zero bars carry Red Bridge where I live (central...
  2. sc'Que?
    Why does this article not talk about THE BEER? I mean, saying it's inspired by a Margarita... and then telling me it has lime, orange and salt in it is like, "No frakkin' duh, man!" (Truly, this article insults my intelligence.) What are the grains? How is it produced? What strain/s of hops and yeast are used? Are there any other adjucts other than...
  3. sc'Que?
    Wow. Sloppy plating. 😲
  4. sc'Que?
    Perspective.
  5. sc'Que?
    Always look at a full 5-day window and pay particular attention to 3 days prior. Damage to villi will begin to happen on Day 1, but diarrhea and malabsorption won't likely appear until Day 3... And if you continue eating questionable things, you will eventually go anemic due to malabsorption that results from a damaged mucosal lining, and possibly even gastric...
  6. sc'Que?
    I typically get my first symptom of being gluten'd on the late-night going into the 3rd day after exposure. And, yes, it is cumulative if you keep eating the thing. Eating 3 Oreos once/wk as opposed to 2 Oreos once/day will change the game, as the body has no time to recupe. That said, don't discount a stale Oreo. Much like Marshmallow Peeps, I enjoy...
  7. sc'Que?
    @knitty kitty that article is STUPENDOUS!!! Thank you for posting the link!
  8. sc'Que?
    @Monica2222 forgive me if I'm misreading things, but taking a "gluten gobbler" pill is not attempting to "re-up" your microbiome. Rather, it's a short-term solution to a long-term problem, for which there is no long-term solution--a crutch, if you will. The article does not state whether baseline microbiome differs in any significant way between the...
  9. sc'Que?
    Sooo... this isn't one of those bake-offs where the winner is obliged to reveal the recipe then, I guess?
  10. sc'Que?
    At some point, you all have to realise that the subtle trolling in the comments here is no longer a positive influence to the newsworthiness of the original post. The moderators did not post this article to create a maelstrom of email for themselves... but, rather, because they thought it was noteworthy. Sometimes it's okay (or even better) to simply...
  11. sc'Que?
    This is quite surprising to me!
  12. sc'Que?
    If the magazine and site were to suddenly disappear, users might be left in the dark as to why. Coverage like this is essential, so that perhaps someone else may take over before the business becomes untenable. @Jefferson Adams, I appreciate you posting this news... for many reasons.
  13. sc'Que?
    I have no problem eating wood pulp. I just WANT TO KNOW that I'm eating WOOD PULP. Having recently discovered an allergy/intolerance to nightshade vegetables, I had to call a multivitamin manufacturer today to clarify what "vegetables" certain ingredients were derived from. If they can take the time to designate that ingredients are derived from vegetables...
  14. sc'Que?
    I knew this already--wood pulp, though not specifically pine. The fact that this is not more widely understood (and OPENLY DISCUSSED) with consumers is part of why things are so confusing for Celiacs, other allergy and auto-immune sufferers... as well as restauranteurs, and the general public. The food industry needs more truth in labeling, less jargon...
  15. sc'Que?
    Yes. But why not, in the course of this article, attack the very thing that raises the flag for Celiacs to begin with: WTF actually IS "cellulose powder"???
  16. sc'Que?
    Yes. Anheuser-Busch has been doing it for at least a generation or three, marketed as Budweiser. Of course, their mashbill is in combination with barley, so is not gluten-free. And it should also be noted that in the classic beer-brewing community, such ingredients are frowned upon... and termed "congeners". <--(We'd never have gluten-free beer with...
  17. sc'Que?
    Best gluten-free beer I've ever tasted, by a long-shot, was a collab between a Montreal chef and the Glutenberg company. They branded it Chartier-Glutenberg and offered at least 4 varieties that were seasonal. The Shiso-leaf Saison was SPOT-the-f$#%-ON!!! Of course, it was a one-off. <eyeroll>
  18. sc'Que?
    Find a brand of cider you do like and perpetually ask for it! Samuel Smith is a good start, as far as being lower in sugar than the big-box brands and also it's certified organic. Angry Orchard (here me out!) Unfiltered is much less sweet than their typical offerings. But as you say, getting bars to offer it is really difficult. The secret to getting...
  19. sc'Que?
    As a PSU graduate who lives just a few blocks from the University Park campus, this is exciting news! However, will we continue to be stuck with the "clear-fizzy" beer nonsense? Can we please have stouts, porters, strong ales and malt-wines?!? [And as a craft bartender, I would be more than happy to help the researchers taste-test their experiments!]
  20. sc'Que?
    So, Celiac.com's weekly mailer/newsletter's third headline is this: Is Honey gluten-free? (By Jefferson Adams, in gluten-free Foods & Beverages, Saturday at 12:31 PM) Meanwhile the next article headline is this: Top Brands of gluten-free Honey (By Jefferson Adams, Friday at 02:39 PM) IS IT ANY WONDER THAT EVEN CELIACs ARE CONFUSED...
  21. sc'Que?
    Best top-shelf coffee liqueur I've tasted--which I also know for certain to be gluten-free: St.George NOLA chicory-coffee liqueur. Very light on sweetness compared to other brands and super rich, dark-roasted coffee flavor!
  22. sc'Que?
    Yeah... but will it taste like... ugh!... SORGHUM? There are very few redeeming qualities about sorghum from a culinary perspective, as it relates to palate. The sour flavor it produces in both cereal products and in fermented beverages is off-putting. I feel like most manufacturers merely try to swap it into recipes rather than work to use it to...
  23. sc'Que?
    Wow. You guys really drank the big-box brands' proverbial Kool-aid, didn't you? There are SO many good rums in the world, but everyone keeps peddling the same terrible brands. (Mount Gay is the only product in this post that is considered respectable, Meyer's only moderately so.) That said, the recipes being offered are pretty darn solid! So...
  24. sc'Que?
    Got an image to cut/paste?
  25. sc'Que?
    The regular Hellmans mayo (but not the Olive Oil, nor Canola Oil versions) is also nightshade-free. Which has been quite a relief to find out! Last I looked, the Hellmans Olive Oil based mayo is also gluten-free!
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