Friday, April 30, 2010
I will add mine as well after I get some responses.
Tuesday, April 27, 2010
Sunday, April 25, 2010
Friday, April 23, 2010
Thursday, April 22, 2010
Wednesday, April 21, 2010
Ok folks, be warned, this is not a healthy one, nor is it quick. Actually it pretty much makes a huge mess of the kitchen, I will kid you not. So why did I put it here? Because it is so damn good, mess, calories, time consumption and all. As long as you have ABBA, it is all good.
2 tablespoons olive oil2 large garlic cloves, minced2 tablespoons fresh basil leaves, finely chopped
28-oz can chunky tomato sauce or crushed tomatoes
1 1/2 tsp sugar
2 large eggplants
1/4 cup milk
1 cup of gluten-free bread crumbs (I use Schär)1/2 cup parmesan cheese1/2 tablespoon dried oreganoGrapeseed or vegetable oil for frying
Preheat the oven at 350'F.
Dip eggplant in egg mixture, then dredge both sides in bread crumbs, and place in heated pan. Repeat for each slice and fry until golden. Place the slices on paper towels to blot any excess oil. I like to prepare all the eggplant in the egg and bread crumbs first, place them on a plate and then start frying, but do whatever is easiest for you. If the oil starts getting messy, wipe with a clean paper towel, add more oil and continue frying.
1 1/2 cups of mozzarella cheese1/4 parmesan cheese
Monday, April 19, 2010
I look forward to being able to meet up with Jen and Heather again when things are a bit more calm and we can actually chat. But being busy this weekend was a good thing, and it seems like the Expo was a huge success!
Saturday, April 17, 2010
Regarding this problem with grains in the lentils, I hope you know how sorry we are for the experience you had with our product. We pride ourselves with our very high standards for purity but this one just slipped through our fingers.
We’ve done some serious sleuthing to find the root cause of these stowaway grains in our lentils and here’s what we found. The farmer that grows our lentils, rotates his crops every third year with wheat, which is what we determined to be the sort of grains you sent for our inspection. No matter how meticulous the farmer may be in purging the field of wheat at harvest, some errant seeds invariably remain. During the following year when lentils are planted, a few sprouts of wheat pop up along with the lentils. They all get harvested, dried and cleaned together. Screens are used to purify the lentils from sticks and rocks from the farm but wheat is so similar in size to lentils, they both end up in the final product.
With the root cause discovered, you’ll be happy know that the farmer has installed an additional piece of quality control equipment that ensure that customers only receive lentils in their bag. The high tech machine is a color sorting device that uses an electronic eye to detect variations in color. The machine is calibrated to allow only the hue of lentils, so anything lighter or darker—like wheat—gets blown off the conveyor with a sharp blast of air.
There may be a few remaining bags on store shelves that have here-and-there kernels of wheat, but once those are gone you’ll see consistently clean and pure lentils. Thank you so much fur alerting us to this. We wouldn’t have had such valuable insight without you. If you have any additional questions or concerns, I would be pleased to help you.
Bob's Red Mill Natural Foods, Inc.
I will keep you updated as I receive any information. Wouldn't it be great if they could produce their beans and lentils in their gluten-free facility, so we could know they were 100% safe.
Tuesday, April 13, 2010
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum
2-3 eggs (I used 2)
1 cup milk or half & half (I used 2% milk)
Drippings from roast beef (I used grapeseed oil)
(I added a tablespoon of melted butter.....just because..maybe to make up for the 2% milk)
Pour a little beef drippings or oil into each muffin cup. You really just need to line the bottom of each cup for this to work. Then put the muffin tin into the oven and heat until the oil is VERY hot.
Distribute the batter evenly into the 12 muffin cups and bake at 425' for 15 minutes. If the puddings are well risen by then, turn the oven down to 375' and finish cooking them (should be about 5-10 minutes) You can tell by looking at them how moist they are. Just cook until they look right to you.
Thursday, April 8, 2010
Recently I had the opportunity to speak with the extremely well-traveled and talented stage manager Jolly Roger, who has toured with everyone from KISS to Ministry. Not only is he a very busy at his career, but he also has celiac and must follow a strict gluten-free diet. He was able to spend some time with me and tell me a little bit about how he discovered he has celiac, and how it impacts his busy lifestyle.
How did you get into the music industry?
I always loved music, I can remember being 16, living in New York City, and reading about The Beatles’ first trip to America, in Parade magazine, so I waited at the airport for them to arrive and then when I saw them I thought they were punks with their short hair, and didn’t listen to them until the White Album. I was more into the Rolling Stones, I was going to see the Stones play when there were only seven guys on tour with them.
I always wanted to be in rock ‘n roll and in 1972 I got into the business full-time in NYC. Later I moved to Madison, WI and my first big tour was with Cheap Trick for three years and about 1,000 shows.
Since then I have worked with Cheap Trick, Kansas, Styx, Ozzy Osbourne, The Cure, Pixies, KMFDM, Ministry, Los Lobos, The BoDeans, The Smithereens, and many more that I know I am forgetting.
What do you do now?
I have worked with Jam Productions for 30 years. I have worked as crew, head electrician, rigger and lighting design. I have designed the lights at the Metro, the Vic, Park West, and the Riviera.
I have an electronic background from Vietnam, then I became really interested in lighting design and just learned as I went along, lighting is very subjective.
When did you first realize you had a problem with gluten?
My symptoms first started seven years ago at the age 55. I believe it affected me a long, long time, but I didn’t realize I was feeling different than I was supposed to be. I would drink lots of beer and eat lots of bread. I would do things in excess, clean up, do things in excess again. Someone once gave me a dozen Krispy Kreme donuts, I ate the whole thing and I was sick for days.
Working with Cheap Trick from 2002-2004, I thought I had colon cancer, or something really bad, my brother told me he was lactose intolerant, and as I was drinking milk and eating cheese daily, I cut out dairy and felt better. But in 2-3 weeks I started feeling bad again. A friend told me about celiac disease, so I quit eating gluten, and now it is all good.
I bought The Gluten-Free Bible when I came across it at Whole Foods, and learned that lactose intolerance can be brought on by gluten-intolerance. So now I continue to stay away from dairy. I dropped 175 pounds after I cut out gluten and dairy.
My daughter Val Capone (her roller derby name), on the Manic Attackers with the Windy City Rollers, also has celiac, in addition to her Crohn’s disease. My other daughter Justine, who just received her PhD in chemistry from Northwestern, has so signs of the disease.
How did you handle it, before realizing you had celiac, when you didn’t feel well?
I would only eat graham crackers for a while, which I later discovered fed it all. Then I went on a pure meat diet, which helped.
Have you been diagnosed by a doctor?
No, because I know what makes me feel better, plus I am not big on doctors. In the rock ‘n roll business, you have eight months of the year where you can afford to pay premiums for insurance and have money coming in, but for the other four months it is not always possible. Some bands provide healthcare if you start and stay with them for a while, but most music people don’t have healthcare.
What do you miss most about being able to eat gluten?
I miss White Castle, but if I eat it, it will bother me for days.
Do you feel caterers, on tour, are more aware these days with the gluten-free diet?
Caterers are becoming more aware, some are better than others.
What do you do when you travel internationally?
I stopped touring internationally before I was diagnosed, so I am lucky that way. When I did tour, I traveled to 49 states and 38 countries. My favorite countries are Australia and Canada.
What snacks do you make sure you have on hand during your busy work days?
I like Glutino apple and blueberry bars and Stonyfield O’Soy yogurt. I also like Vienna beef hotdogs and Wellshire hot dogs with corn tortillas and Dinty Moore beef stew.
What do you drink when you want a real drink?
I drink red wine, whiskey and Red Bridge beer.
Where do you like to eat out in Chicago?
What do you do at formal dinners or family gatherings?
If at a function with a buffet, I will bring my own food, because even if I see something I like that seems safe and have a small bit, I will get sick. Or I will say I am not hungry and say ‘thanks anyway’.
At family gatherings, I will spend time in the kitchen with my gluten-free beer.
And last question, how did you get the name Jolly Roger?
I was given the name Jolly in the 9th grade for being tall like the Jolly Green Giant, I am 6’8”. While touring with KISS in 1976 Gene Simmons told me I needed a second name, he told me that I was a nice fella, but not cool enough to carry one name, so he gave me the second name, Roger, and since then I have been going by Jolly Roger.
Jolly can currently be seen working gigs at venues around Chicago, and recently worked Air, Stone Temple Pilots, Spoon, Vampire Weekend, Matt Kearney and will be working this weekend’s much anticipated Atoms for Peace (Radiohead’s Thome Yorke’s side project).