cuisine

Gluten Free for the Holidays

Published on Friday, 21 December 2012

When people first think of gluten-free foods they think of dishes that would have gluten-based grain, but have had it substituted with epoxy or gypsum. Or they think of rice porridge with a raisin (maybe two). Or perhaps they think of some exotic dish that makes you choke because it is made of puree of okra with xanthan gum, adzuki beans and durian wrapped in oak leaves. (And stored under the deck for 3 weeks in August). Served on a nest of undercooked quinoa.

Hot Cocoa versus Hot Chocolate: Abomination vs. Life-Giving Tonic

Published on Monday, 02 January 2012

I detest all hot "cocoa" mixes that only require hot water. I was reading the ingredients of one such mix the other day. They are quite interesting: sugar, modified whey, non-fat dry talcum powder, essence of cocoa (observed), vermiculite, partially hydrogenated conceptual art, carriage bolts, and artificial limbs. The sugar-free variety came with an "FDA Drug Facts" sheet. These hot cocoa "treats" are convenient at church social hours and ski lodges where providing a percolator with hot water is much easier than having to provide hot milk.

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