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USCHO Cooks: Are you our Top Chef?

Re: USCHO Cooks: Are you our Top Chef?

dxmnkd316 said:
So I was out tonight and had a pizza that was gluten and lactose free. Not only did I not hate it, it was pretty dam good.
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People who are looking for sugar free options might be interested in LUV Ice Cream. It's based in North St. Paul, has a little bit of east coast distribution (NH and Boston, coincidentally enough).
 
Re: USCHO Cooks: Are you our Top Chef?

dxmnkd316 said:
Really? Are there any rules of thing for which ones have less or none?
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yeah any cheese aged over 30 days. Read nutrition label on cheddar, carbs should be zero, no sugar, no lactose

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Re: USCHO Cooks: Are you our Top Chef?

MissThundercat said:
Stovetop popcorn: fairly simple technique, just need to watch it like a hawk, correct?
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tcbg got me a Whirley Pop as a gag gift for Christmas one year and it's probably the most used kitchen gadget in our house. I use 2/3 c of popcorn and 2 tbsp of coconut oil. Melt 1-2 tbsp butter, a few shakes of Kernel Seasons popcorn salt (unflavored), and either a little brown sugar melted in with the butter or Penzeys' Mural of Flavor seasoning. I've also used a pasta pot.

dxmnkd316 said:
Lol. They had a battle cheese on Iron Chef. The Japanese chef was baffled. So much geese with so much fish.
I imagine it’s all fantastic though.
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It was awesome! It was clearly out of his wheelhouse.
 
Re: USCHO Cooks: Are you our Top Chef?

walrus said:
Lots of cheese has no lactose, or very little as its eaten in fermentation
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walrus said:
yeah any cheese aged over 30 days. Read nutrition label on cheddar, carbs should be zero, no sugar, no lactose
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This can be true for a lot of people, I had forgotten. My grandfather has been lactose intolerant for years, but very well-aged, hard cheeses are usually OK for him. For sure parmesan / Parmigiano-Reggiano and romano / Pecorino Romano (all of which are, of course aged / hard). He has never mentioned cheddar, but I doubt he'd buy cheddars that are aged enough (1+ years, I figure).

I can't imagine giving up any of my various stinky, runny French/German cheeses, or Dutch/Dane goudas.

bigblue_dl said:
But why? Why would you do that?
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Not doing it until I'm lactose intolerant, that's for d@mn sure (and hopefully that never happens). Gluten-free can DIAF, unless you legit have Celiac disease. It's mostly just the latest trend in the "I hate everything that has flavor and I suspect makes me fat, but I'm not willing to admit it's because I hate moderation and exercise" direction.
 
Re: USCHO Cooks: Are you our Top Chef?

bigblue_dl said:
But why? Why would you do that?
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One of the aunts makes the GF brownies from Aldi for family get togethers. They’re nice and fudgy. It’s sneaky how good they are. Otherwise, I have no reason to avoid gluten. I’ve tried some GF things, just to try. You never know what you’ll find.
 
Re: USCHO Cooks: Are you our Top Chef?

FadeToBlack&Gold said:
This can be true for a lot of people, I had forgotten. My grandfather has been lactose intolerant for years, but very well-aged, hard cheeses are usually OK for him. For sure parmesan / Parmigiano-Reggiano and romano / Pecorino Romano (all of which are, of course aged / hard). He has never mentioned cheddar, but I doubt he'd buy cheddars that are aged enough (1+ years, I figure).

I can't imagine giving up any of my various stinky, runny French/German cheeses, or Dutch/Dane goudas.



Not doing it until I'm lactose intolerant, that's for d@mn sure (and hopefully that never happens). Gluten-free can DIAF, unless you legit have Celiac disease. It's mostly just the latest trend in the "I hate everything that has flavor and I suspect makes me fat, but I'm not willing to admit it's because I hate moderation and exercise" direction.
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I like dairy too much, even if I did have a lactose problem. Just have to spend more time on the ****ter. And agree on gluten free. There is a big difference between people that think gluten is bad for them and legitimate celiac diagnoses.
 
Re: USCHO Cooks: Are you our Top Chef?

bigblue_dl said:
I like dairy too much, even if I did have a lactose problem. Just have to spend more time on the ****ter. And agree on gluten free. There is a big difference between people that think gluten is bad for them and legitimate celiac diagnoses.
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Some people can get deathly ill from too much lactose- not a trip to the sh1tter but way worse. I am thankful I am not intolerant to either. I would not be able to have chocolate milk :eek:
The celliac thing makes me nuts. The nutbags who subscribe to the latest diet of the day make it difficult for those who legit can't do gluten.
 
Re: USCHO Cooks: Are you our Top Chef?

leswp1 said:
Some people can get deathly ill from too much lactose- not a trip to the sh1tter but way worse. I am thankful I am not intolerant to either. I would not be able to have chocolate milk :eek:
The celliac thing makes me nuts. The nutbags who subscribe to the latest diet of the day make it difficult for those who legit can't do gluten.
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My buddy has a gluten allergy that's not called Celiac, but something related. He has taken to kindly telling the staff when he orders a steak with potato that he's not playing the fad, that if he gets any gluten in his meal he will end up in the ER. It used to frustrate him, but it's just become a little extra step for him in ordering now.
 
Re: USCHO Cooks: Are you our Top Chef?

For some people, their digestive tracts just can't handle it. Be it an allergy, celiac, or some other disease/disorder/disposition where they can't process it. It's nice that places like Spoon & Stable get that. Our waiter even explained that Kaysen plans the menu around that because (I think) he or someone he knows is impacted by food issues as well. If you look at the GF menu and the regular menu, there are like three things that aren't on both. They were also super receptive to all of the restrictions and made it well-known they understood. Even the Executive Chef who provided us with a small bite compliments of the kitchen was aware. That's the sign of a tier A kitchen.

I'm not saying eliminating gluten is universally more healthy. I don't think it is or it isn't and I don't know why anyone would choose to eliminate it.
 
Re: USCHO Cooks: Are you our Top Chef?

Speaking of comps, I love it when that happens. Recently got to try a vension and risotto dish that the chef at my nearby Italian joint is working on.
 
Re: USCHO Cooks: Are you our Top Chef?

St. Clown said:
My buddy has a gluten allergy that's not called Celiac, but something related. He has taken to kindly telling the staff when he orders a steak with potato that he's not playing the fad, that if he gets any gluten in his meal he will end up in the ER. It used to frustrate him, but it's just become a little extra step for him in ordering now.
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It is all the fad followers that make people believe the person is going thru a 'phase'.

dxmnkd316 said:
For some people, their digestive tracts just can't handle it. Be it an allergy, celiac, or some other disease/disorder/disposition where they can't process it. It's nice that places like Spoon & Stable get that. Our waiter even explained that Kaysen plans the menu around that because (I think) he or someone he knows is impacted by food issues as well. If you look at the GF menu and the regular menu, there are like three things that aren't on both. They were also super receptive to all of the restrictions and made it well-known they understood. Even the Executive Chef who provided us with a small bite compliments of the kitchen was aware. That's the sign of a tier A kitchen.

I'm not saying eliminating gluten is universally more healthy. I don't think it is or it isn't and I don't know why anyone would choose to eliminate it.
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They have actually done Medical research showing it is not healthy to eliminate gluten if you don't have issues. There are also some claims it has to do with the chemicals they use to grow the wheat but I haven't seen credible evidence (well constructed research) of that yet.
 
Re: USCHO Cooks: Are you our Top Chef?

leswp1 said:
It is all the fad followers that make people believe the person is going thru a 'phase'.

They have actually done Medical research showing it is not healthy to eliminate gluten if you don't have issues. There are also some claims it has to do with the chemicals they use to grow the wheat but I haven't seen credible evidence (well constructed research) of that yet.
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Why would not eating gluten be bad for you?
 
Re: USCHO Cooks: Are you our Top Chef?

walrus said:
Why would not eating gluten be bad for you?
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I googled earlier looking for the medical article I saw and couldn't find it. Can't remember the Journal it was in. Sci American and Nutrition website did have something but not what I was looking for. They end up with nutritional deficiences. Increased risk for heart stuff. Sorry I can't be more specific.
 
Re: USCHO Cooks: Are you our Top Chef?

There was a report on the news this weekend that grain-free pet foods might be causing issues with our dogs as well.
 
Re: USCHO Cooks: Are you our Top Chef?

dxmnkd316 said:
There was a report on the news this weekend that grain-free pet foods might be causing issues with our dogs as well.
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its not grain free per se, its the filler dog food companies are using to take grains place. Not much research so far. Golden Retrievers seem to be adversely effected by peas, pea starch, potatoes etc. I have a golden. Low Levels of taurine seem to indicate if the dog will have an issue

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Re: USCHO Cooks: Are you our Top Chef?

leswp1 said:
I googled earlier looking for the medical article I saw and couldn't find it. Can't remember the Journal it was in. Sci American and Nutrition website did have something but not what I was looking for. They end up with nutritional deficiences. Increased risk for heart stuff. Sorry I can't be more specific.
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I haven't had gluten in 7 years. Be interested in what they found

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