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Author Topic: Voodoolily's Snacktastic Recipe Thread!!  (Read 214910 times)
dd0029
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Reply #1680 on: February 24, 2017, 06:10:59 AM

I got one of those several months ago. It's great. I don't dishwash it. I just squirt a handful of soap on it and roll it around. Voila done.
ghost
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Reply #1681 on: February 24, 2017, 09:53:59 PM

The chainmail thing is great.  Really takes the scrubbing out of it.  I can clean my pan in seconds of even the most caked on shit.

 You're not really supposed to use soap on the cast iron, btw. 
Samwise
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Reply #1682 on: February 26, 2017, 05:42:28 PM

He meant the chainmail, I think.

I might pick one of those up.  I mostly use my cast iron for bread, so it doesn't get anything very tough baked on to it; I clean it with a nylon brush and a little oil (no water, that way I don't have to worry about drying it).  The chainmail would be good for when I do steak, though.

"Nice attempted blast about my "drinking".  I do enjoy a nice cuppa, but that is because I am a bon vivant of gregarious nature and cheery disposition." - Ab
ghost
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Reply #1683 on: February 26, 2017, 07:13:33 PM

It's really amazing.  I just cleaned my pan in maybe 15 seconds and we seared steaks on it last night. 
Bunk
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Reply #1684 on: February 27, 2017, 09:11:50 AM

I may try that.


So - looking for ideas here. Upcoming big party for my parent's 50th. 40+ people attending, need to make some thing. It's at my sister's house, so I'll have access to the kitchen and grills. Main proteins are already accounted for in roast beef and apparently deep-fried turkey. Cooking is somewhat of a competitive thing in my family.

I'm tempted to make something "foreign" just because I'm known as the guy who eats and makes all the weird cuisines. Needs to be something I can package up (4 hour trip to her house) if I make it in advance. And should be something 60+ year olds will eat, though my parents are pretty open when it comes to food and they are the ones I want to impress. I'm wide open for ideas here.

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Trippy
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Reply #1685 on: February 27, 2017, 10:06:54 AM

Do any of the grills have a large griddle? If so I would do something like Yakisoba or Pad Thai.
Sky
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Reply #1686 on: February 27, 2017, 11:39:28 AM

If you've got poultry and beef accounted for, and it needs to be for a big crowd, maybe a pork-based option? Smoked bbq?

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Reply #1687 on: February 27, 2017, 04:46:43 PM

Not sure how foreign is foreign.  Keeping in mind the requirements of having it travel well and not scare old people, the first thing that comes to mind would be to do some creative twist on lasagna (like using rice noodles and Thai curry).  Or cannelloni if you're really trying to impress.  Anything in that general form is great to prepare ahead and heat on arrival.

"Nice attempted blast about my "drinking".  I do enjoy a nice cuppa, but that is because I am a bon vivant of gregarious nature and cheery disposition." - Ab
Bunk
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Reply #1688 on: February 28, 2017, 09:44:51 AM

I love Yakisoba, but to be good I'd have to be making it fresh while there, which might be tricky. Plus trying to manage frying that much noodles evenly is a scary thought.

I considered the pork option - I still do a great pulled pork recipe VDL gave me originally. Problem I've found is that people don't know what to do with it in a potluck style meal - no one wants to build a sandwich, so they just wind up with a spoonfull of pork on their plate (which I think is great, but others maybe not). I don't have the setup to smoke ribs sadly. I know a great BBQ place here I could hit up to cheat, but at $20 a rack that would get pricey fast I wanted to serve more than one rib per person.

Pasta is certainly an option - cannelloni travels well. Problem is I've bragged about my ability to make my own pasta - and homemade cannelloni is a pain in the ass. May have to give that more thought though.

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NowhereMan
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Reply #1689 on: February 28, 2017, 10:03:30 AM

Go a bit more exotic and try arabic stuff? That tends to scale well and is pretty safe for travel, Lamb Mansaf is really good and would probably hit the right kind of exotic notes.

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Reply #1690 on: February 28, 2017, 10:44:27 AM

How about a giant tagine? So many options with that - my favourites are things like lamb & apricots or chicken with green olives and preserved lemons, which are really easy to make yourself if you have enough time and can get hold of good unwaxed lemons. If you can get things like sumac and baby aubergines you can make it a bit unusual. You can serve with couscous, rice, flatbreads, etc, all of which are pretty easy to cook on site.

"Bourgeois society stands at the crossroads, either transition to socialism or regression into barbarism" - Rosa Luxemburg, 1915.
Bunk
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Reply #1691 on: February 28, 2017, 02:23:03 PM

Sadly I don't have a tagine (gave my mom a nice one from Emile Henry for Christmas though). Gonna have to experiment with a few of these ideas though. Fortunately I have 7 weeks.

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Reply #1692 on: March 01, 2017, 01:10:09 AM

Trust me you don't need an actual tagine to make a middle-Eastern style stew that you can call a tagine if you wish. Any large pot (cast iron better of course) with a close fitting lid does fine, you may just need a little bit more water than a recipe says.

"Bourgeois society stands at the crossroads, either transition to socialism or regression into barbarism" - Rosa Luxemburg, 1915.
Sky
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Reply #1693 on: March 01, 2017, 07:31:31 AM

Remember the tin foil trick if the lid doesn't fit super tight (cover the pot with heavy foil before putting on the lid). It gives a better seal than just the lid.

MisterNoisy
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Reply #1694 on: March 01, 2017, 05:29:46 PM

Maybe try arayes, which are basically ground meat (lamb and beef are fantastic) and spices stuffed into half of a pita, brushed with olive oil and baked.  There's tons of recipes online, but I like mixing up the flavors and have lately been doing it with lamb, some peppers/onion/garlic and a fairly traditional Indian spice blend with a bit of Greek yogurt for moisture and to help distribute the spices more evenly.  The neighbors love 'em, particularly when served with some Greek yogurt (with a bit of lemon juice/zest and black pepper) as a sauce and tabouleh as a side.

You can do almost all of the prep work beforehand, truck 'em over in a cooler and then just bake them (400F/20 mins) when you get there.
« Last Edit: March 01, 2017, 05:37:33 PM by MisterNoisy »

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Surlyboi
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Reply #1695 on: March 01, 2017, 11:00:28 PM

Tacos al pastor?

Tuned in, immediately get to watch cringey Ubisoft talking head offering her deepest sympathies to the families impacted by the Orlando shooting while flanked by a man in a giraffe suit and some sort of "horrifically garish neon costumes through the ages" exhibit or something.  We need to stop this fucking planet right now and sort some shit out. -Kail
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Reply #1696 on: March 16, 2017, 01:56:44 PM

tl;dr keto is happening.

I'm fine with the menu so far.  Wife is having a hard time as a picky bread-lover.  Mimicking wheaty foods with non-wheaty ingredients is, IMO, a dead end.  My approach (which doesn't please her) is to just eat ingredients of food, mostly.  (cue link to It's Always Sunny gif of Charlie bringing out cake ingredients for Frank to eat)

I discovered something which I would have ingested anyway: keto coffee.  This is actually not a new thing, except for the coconut oil.  I made some today and it is delicious.  I had about three large ones and the insides of a cheeseburger, now I feel like I'm living life.

Anyway, some variant of the Atkins/keto/"eggs meat cheese" diet is good for you.  Stop eating glucose and gluten.  Also starch probably.  But don't go overboard with it, or you'll hate it and stop doing it.

EDIT to point out that I'm not actually trying to achieve ketosis.  Mostly just trying to eat good food.

Why am I homeless?  Why do all you motherfuckers need homes is the real question.
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Sky
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Reply #1697 on: March 16, 2017, 03:27:04 PM

My infatuation with cast iron skillets led me to try the Ringer chainmail thing. I'm sold on it.

+ Fast, easy cleaning
+ Superior clean to green scrubbie
+ Reusable

- Time to clean the chainmail (I just toss the scrubbies)

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Reply #1698 on: March 16, 2017, 03:31:28 PM

Will it not do well in the dishwasher?

I looked at them in the Amz store (link in this thread?) but wasn't convinced.  I generally only have a problem if I don't use enough oil/butter, which these days is very few times.

That said, I'm also curious if it is gentler on the cured surface.  Unlike my parents, I haven't fried chicken in bacon fat twice a week for twenty years in my iron skillets, and my surface is weak.

Why am I homeless?  Why do all you motherfuckers need homes is the real question.
They called it The Prayer, its answer was law
Mommy come back 'cause the water's all gone
Sky
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Reply #1699 on: March 16, 2017, 09:46:28 PM

Too soon to tell over a longer haul, but it seems gentler. The green scrubbies tore the shit out of it, sometimes back to bare metal. So my cure hasn't been good, either. Lots of sitting it over a flame with vegetable oil rubbed in to get a thin layer on it. Now I feel like I can properly re-season it and have it stay seasoned, which I've wanted for decades.

I'd throw it in the dishwasher, but I only use that about once a week since it's just the two of us. Just working it in my hands with a drop of dish soap cleans it nicely.

Since it cleans better and will save money starting in a couple weeks (not having to go through as many scrubbies), I'm a fan. Seems some of the other chainmail cleaners aren't as well made, this one seems to be good quality. I was super skeptical, but I love cast iron cooking so it was worth a shot. Glad I tried it, ymmv.

edit: For my cheeseburger test: I had cleaned it previously with the ringer and rubbed a thin layer of oil on it as usual (wiped back off, not leaving any surface oil), so I had a decent test surface. I cooked the burgers over high heat initially, using no added oil (I used to put some olive oil in the pan). No problem with sticking when I went to flip them. Then I left the burner on for a couple minutes after removing the burgers to let the cheese burn on the pan. Came right off, only had to apply a little elbow grease on one tiny spot. Scrubbie would've used a lot more elbow grease and I'd have removed the seasoning in every spot I scrubbed hard.
« Last Edit: March 16, 2017, 09:51:01 PM by Sky »

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Reply #1700 on: March 17, 2017, 03:37:05 AM

About keto/Atkins: the research I've read suggests that the reason it can work as a diet is that protein has powerful appetite suppressant effects, so when you're eating a lot of it you simply eat less food in total.

Also is there a specific reason you're cutting out gluten? Because it's really bad for you not to have gluten. Real coeliacs have to avoid it, and it's terrible for them, they need to be regularly checked at hospitals and endure a shitty diet all their lives. Self-diagnosed gluten intolerants are fools who are making things worse for themselves because of stupid faddy bullshit.

"Bourgeois society stands at the crossroads, either transition to socialism or regression into barbarism" - Rosa Luxemburg, 1915.
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Reply #1701 on: March 17, 2017, 11:16:11 AM

Because it's really bad for you not to have gluten.

It's really bad for you to have no carbs (IIRC it's because your brain needs glucose to run and if you can somehow manage to cut your carb intake to literally zero, which requires serious dedication, your brain will starve), and obviously having no protein at all is bad too, and most self-diagnosed gluten sensitivity is BS, but I'm skeptical of the claim that your body needs wheat protein specifically for anything.

"Nice attempted blast about my "drinking".  I do enjoy a nice cuppa, but that is because I am a bon vivant of gregarious nature and cheery disposition." - Ab
Sky
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Reply #1702 on: March 17, 2017, 02:01:06 PM

My fiancee sent me this link when we found out about ou self-diagnosed gluten-allergic coworker (who tested negative for the allergy):

http://www.health.harvard.edu/blog/going-gluten-free-just-because-heres-what-you-need-to-know-201302205916

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Reply #1703 on: March 17, 2017, 02:28:30 PM

I don't have a gluten problem.   I can eat anything.  I'm really just trying to balance my diet to something that is mostly protein and fat as energy source.  Those stray carbs that get inside me are fine.  The basic idea is to have more fat and protein than carbs.  I did switch to light beer, though.

I think dodging gluten is fine.  I'm not aware of any benefit other than the wonderful taste.  My mother-in-law is celiac, but she can eat corn tortillas whereas I cannot.

Part B of this thing concerns a reduction in manufactured food.  Refined sugar, for example, is most likely harder on me than gluten and avoiding it is probably why I feel better after just 2 weeks.  I'm actually finishing up my 3rd week and I don't want to go back.

Related to refined sugar is wheat and flour.  I spent a week in France & Germany, and I found that the bread is much MUCH better.  I suspect the wheat.  Also, it should be well-known that US wheat is an industrial abomination.  Also corn.  Grains bred to cause insects to die from their guts exploding after eating it?  No ma'am.

Did I already mention how great 80% ground beef is?  I had totally forgotten.

About the coffee, this morning I realized I'd run out of butter fast if I kept using it.  I made the coffee with 4tbsp of coconut oil and some amount of heavy cream, and it was just fine.  The coffee cools a lot during this process, so I think it will be good to make a big batch of it and warm it per cup.

And the seasoning of iron.  I read that linseed oil is the best.  The food-grade stuff is flaxseed oil.  I probably should have just called it flaxseed oil.

Why am I homeless?  Why do all you motherfuckers need homes is the real question.
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NowhereMan
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Reply #1704 on: March 17, 2017, 06:07:55 PM

Is that keto coffee some variation of bullet coffee (with butter)? I ask out of curiosity as I can't stomach coffee with anything added to it.

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apocrypha
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Reply #1705 on: March 18, 2017, 04:43:30 AM

The main problem with a gluten-free diet is that you're often replacing gluten-containing food that also contains all sorts of really good things - vitamins, minerals, wholegrain fibre - with fat & sugar laden gluten-free alternatives. I did also attend a lecture by a professor of nutrition once where he described how gluten helped to increase the permeability of the intestinal lining, thus aiding digestion, but a brief google search failed to find any evidence of that so that research may now be outdated, not completed or flat out wrong.

Reducing processed food in your diet is always a good thing, but be very, very wary of any diet that suggests vastly reducing any important food group. Carbohydrates are important. Protein is important. Fats are important. Dairy products are important. Even sugars are important. Just try and have a balanced amount of them all and cook your own food from fresh ingredients.

Eat food, not too much, mostly plants. Still just as true as it ever was.

"Bourgeois society stands at the crossroads, either transition to socialism or regression into barbarism" - Rosa Luxemburg, 1915.
Merusk
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Reply #1706 on: March 18, 2017, 04:40:56 PM

Reducing processed food in your diet is always a good thing...

Yeah, since he mentioned that they're reducing manufactured food, it's no surprise he's feeling better. Eating gluten, sugars, glucose, sodium isn't a problem until you hit processed land. Then there's just SO DAMN much of it in the fiber-deficient garbage you'll feel like crap while never feeling full.

19 years in and it's still a struggle to get the wife to break her upper-lower-class eating habits like cheez-whiz and chick-n-biscuits. However when I can get her to stick to it she loses weight and is surprised how much better she feels. *sigh*

Once in a while's ok. Even I love a goddamn box of Kraft Mac 'n Cheese once in a while. You just can't make it your diet, which many Americans do because it's just so damn convenient. Nationally we harp on fast food, but that's not what's making people fat, because you can't afford to eat that shit every meal. Boxed dinners, pre-packaged meats, chips, canned soups, canned veggies, "wonder" style breads. Those are the things helping to pile it on.

TLDR: Eat whole foods, cook your own shit. You'll be fine even if there's gluten in it.

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Reply #1707 on: March 19, 2017, 08:29:18 PM

Is that keto coffee some variation of bullet coffee (with butter)? I ask out of curiosity as I can't stomach coffee with anything added to it.

Yeah I think it is the same thing.  More or less.  I've decided I prefer it with only coconut oil and heavy cream.

The main problem with a gluten-free diet is that you're often replacing gluten-containing food that also contains all sorts of really good things - vitamins, minerals, wholegrain fibre - with fat & sugar laden gluten-free alternatives.

Oh, yeah, that is important.  Dark vegetables are something we are trying to keep up with.  Personally I've given up and will just eat whatever meets the nutritive schedule.

Why am I homeless?  Why do all you motherfuckers need homes is the real question.
They called it The Prayer, its answer was law
Mommy come back 'cause the water's all gone
Count Nerfedalot
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Reply #1708 on: March 19, 2017, 11:21:41 PM

The main problem with a gluten-free diet is that you're often replacing gluten-containing food that also contains all sorts of really good things - vitamins, minerals, wholegrain fibre - with fat & sugar laden gluten-free alternatives. I did also attend a lecture by a professor of nutrition once where he described how gluten helped to increase the permeability of the intestinal lining, thus aiding digestion, but a brief google search failed to find any evidence of that so that research may now be outdated, not completed or flat out wrong.

Reducing processed food in your diet is always a good thing, but be very, very wary of any diet that suggests vastly reducing any important food group. Carbohydrates are important. Protein is important. Fats are important. Dairy products are important. Even sugars are important. Just try and have a balanced amount of them all and cook your own food from fresh ingredients.

Eat food, not too much, mostly plants. Still just as true as it ever was.

That's a bug, not a feature! It is exactly that which causes the problems. Proteins pass through the intestinal lining too early, before they've been broken down properly. And then all those alien proteins in your bloodstream wreak havok with your immune system.  

But yeah, gluten free is crazy expensive for not as good food. On the other hand, not having to eat a box of Immodium every week just to be able to get out of the house is nice!

Yes, I know I'm paranoid, but am I paranoid enough?
apocrypha
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Reply #1709 on: March 22, 2017, 05:28:48 AM

That's a bug, not a feature! It is exactly that which causes the problems. Proteins pass through the intestinal lining too early, before they've been broken down properly. And then all those alien proteins in your bloodstream wreak havok with your immune system.  

But yeah, gluten free is crazy expensive for not as good food. On the other hand, not having to eat a box of Immodium every week just to be able to get out of the house is nice!


It's only a bug if you have an actual pathology! And if you have that kind of reaction to gluten-containing foods it sounds like you do have an actual pathology and should seek medical advice, if you haven't already.

"Bourgeois society stands at the crossroads, either transition to socialism or regression into barbarism" - Rosa Luxemburg, 1915.
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Reply #1710 on: March 22, 2017, 09:45:07 AM

If bread makes you shit your pants, you are probably celiac.

Why am I homeless?  Why do all you motherfuckers need homes is the real question.
They called it The Prayer, its answer was law
Mommy come back 'cause the water's all gone
ghost
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Reply #1711 on: March 22, 2017, 11:13:23 PM

I can verify that this is what happens when you are celiac and eat bread.  Or have beer.   ACK!
Count Nerfedalot
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Reply #1712 on: March 24, 2017, 09:13:39 PM

Yes I am Celiac, probably since the 70's, followed by 25+ years of bullshit "diagnoses" by ignorant and arrogant physicians who couldn't even decide on a label for the symptoms (nervous stomach? pre-ulcer? IBS? etc, etc) much less bother to test for an actual diagnosis until a wacko voodoo practitioner also into homeopathy, chiropractic, chelation, Atkins, acupuncture (and probably astrology and kabbalah for all I know) had the chutzpah to actually do a blood test and, lo and behold, gluten antibodies in enormous overabundance.  Unfortunately, as a result of the prior decades of mis/un-diagnosed and untreated disease and the resulting too-thin intestinal walls I am now not only Celiac but also allergic (or so intolerant the idiots who belabor the distinction and brush-off the latter thereby prove their incompetence and inhumanity) to garlic, ginger, and celery of all things. wtf?!  What is there in celery besides water and cellulose to be allergic TO ffs?  (an impressive array of proteins apparently)

And yes, I'm bitter! Old too. why so serious?

So anywho, yes, too-thin intestinal walls is a bug, not a feature, of having the actual pathology, duh! Otherwise it would be, what, psychosomatic? How the hell would your brain manage to convince your body to do that to itself anyway?

Fortunately, Whiskeys, Scotches and Bourbons 80 proof and higher seem to have broken down the proteins sufficiently to mostly avoid the impressively messy, violent and uncomfortable (and nearly instantaneous!) affects of consuming beer or malts while Celiac.

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Reply #1713 on: March 25, 2017, 04:43:10 AM

Good Lord Count, that sucks big time (and not the fun way!)! I'd have to switch to Gin and Tonics if I ever got gluten sensitive. Or you could do cider?

Hey does anyone know what brand would be like English coffee here in the USA? We found it in Sheffield, England, it was called a night or evening coffee and was more robust than the breakfast coffee. The Tea's were outstanding, and I don't even try to pretend I'll get a good cup over here in the states, even when I brew my own.

I'm curious if it was just a blend, as most coffee's that are great are scooped up and blended into another coffee. I love Costa Rica, Honduras, and Panama's coffee, but local coffee when I was in a country while there is always better (El Salvador was great, but then it was great because the night before was crazy and that morning cup was awesome).


Not so gluten friendly, but made toffee brownies! I made brownie mix, put a layer of toffee down, then put another layer of brownie mix down, had to bake low and slow a bit longer, but were chewy and delicious. My co-workers love me :)
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Reply #1714 on: March 25, 2017, 04:59:30 AM

Well, the two benefits of the rise in self-diagnosed non-coeliac (forgive me for sticking with the British spelling) gluten-intolerants are that diagnosis of genuine coeliacs has got a lot better, and that the range of gluten-free produce available has increased massively.

I think that as recently as the 90s doctors didn't realise how common coeliacs was. I have a coeliac friend in his late 20s and he's only got really good health care for it in the last 5 years or so. It's a shitty disease (literally) and you have my sympathy, majorly. I've also got quite good at cooking properly gluten-free food over the last couple of years because of being friends with him, so if you need some recipe ideas just shout  awesome, for real

Jimbo, I don't know what American coffee is like but I've always found that buying beans and grinding them yourself is the best way to get a really good cup. I got a little electric grinder for about 20 and buy dark roasted beans (Javanese being my favourite) and coarse grind them then brew in a cafetiere. Takes like 10-15 mins to do in total but so worth it.

"Bourgeois society stands at the crossroads, either transition to socialism or regression into barbarism" - Rosa Luxemburg, 1915.
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