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Thanks yall. I'll call it cheat day 'cause I didn't make organic puff pastry for Pastelitos de Guayaba y Queso. Twas a tasty treat.

That it has.

Give a man a fish and he'll eat all day. Teach a man to fish and you can get rid of him for the summer. I had to repeat this so I'd remember.

Me too! Wouldn't it be fun to have them in the kitchen? We'd be making copycat recipes every day.

Thanks for that. ******* I know that serious food allergies are very real. That's undeniable. I believe deniability is practiced with many things used in our food chain for profitability and preservation. "Oh, it won't hurtcha in small amounts . . . " but I think it adds up.

I lot of restaurants use it too.

I have a sister-in-law who says the same thing about Canadian wheat. I thought she was nuts, but . . . . when she told me she could eat Dave's Killer Bread . . . .

Kewl !!! I misunderstood the combination of the VERY LOUD WAY your SCREENSHOT was DISPLAYED by this BBS along with your "how-I-roll" abruptness. *********** I too have great respect for science, research, language, and accuracy. Which is why I'd like to change my initial article, but aren't...

I've been known to take SS out to the shop and use 2000 grit or polish when BKF doesn't work :)

Well, shoot. I was hoping it would be that simple :) I try but don't always remember, to take a little taste of each new ingredient I use. Maybe that'll help you find the suspect. I ended up with over 2 quarts of peanut sauce last week, because I used tamarind concentrate instead of my usual...

Thai Peanut Sauce. On a corn pasta salad and seared pork.

Did you use fresh garlic? Did you burn it?

If people realized that MSG was naturally occurring, it wouldn't have been an issue. Right? BTW I found something even better than MSG.

I almost typed, "if those certified are not cheating".

So true.

It's ugly and for me, it got very uncomfortable.

I agree!! When the "fat is bad" fad permeated our culture manufacturers started using more sugar to make processed food taste better. Out of the pan and into the fire?

I'm not claiming that. I said "the theory". It just makes sense.

I think I'm proof of that :) A nutritionist friend took me "shopping" when I first started this adventure and explained a few things about labels. Not just words you can't pronounce, but the words "spices" and "other" can contain things you would never eat but in small enough quantities that...

Celiac is a very real thing, for sure. I'm not, but I feel like I'm proof that pesticides (and other chemicals?) get trapped in gluten (and other?) cells until they get digested in our gut. I can only guess it's the same with sugars, oils, and, heck, anything we eat! I don't eat anything from a...

Fortunately, it's the same with organics, eh? They are now widely available, even at Walmart! I haven't bought one yet, but I hear there are some great vegetarian cookbooks. I have tried vegan meat substitutes and cheeses that are nearly indistinguishable from the real thing! I stuck with a...

Sorry this is a long story, but I’m hoping some find inspiration to share and an understanding of my enthusiasm. A few years ago, my psoriasis got so bad that I was ready to try drugs. My doctor/naturopath suggested I first try not eating wheat. I thought to myself "If I’m going to eat “right...

Homemade Stromboli and Marinara.

I don't know why not if you want your ragu thicker