wheat woes

Yes, thank you.
Someone qualified pointing out how harmful wheat (food) allergies are.

Gluten Sensitivity and the Impact on the Brain

What can one say?
One of the reasons I hate living in the US is the blatant disregard for people suffering from wheat/gluten allergy. And at the same time, America is a wheat and meat based food culture. In other words, everything from chocolate to coffee (flavored) is CONTAMINATED.
That is unless you want to cough up 3-4 times the $amount$ for 'safe' food with 1/3 the equivalent taste.

But worse than the price gouging is the outright mean ignorance.
Just see what happens if you suggest to the mother of a shellfish allergy child, "Oh, it's not that bad. She can eat a little."
Or even better, "Ugh, you're just making it up."
(really)

I have never met this kind of mean, arrogant ignorance in Japan or Korea (and Korea, in general, is an angry, angry country) so I can only attribute it to the culture here. Personally, I always suggest that before insulting another person, get your facts straight first before you show how much of a self-centered idiot you really are.
But that's just me. I like to be soundly armed. (^_-)-☆


Cheers!
Thanks again for stopping into my little corner of the 'net, and Happy Browsing!!

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DOUBLE Chocolate Chip Cookies

As much as I scoff @ the whole concept of letting desserts sit for xxx minutes...blahblah before consumption, in this case you really DO need to let them sit at least 5 minutes before attempting or you are just going to get a handful of crumbs to eat. (The cookie will "settle" and hold together after the wait period though.)

OR!
You could just scoop one up really quick and toss it in the freezer for 2 minutes like I did.
nummers.

3/4 cup raw sugar
1/2-3/4 cup brown sugar
1/2 cup vegetable oil
3 tablespoons milk (cow, soy, rice...)
2 teaspoons of vanilla extract
1/8 cup starch (tapioca, potato, corn...)
-----
1/4 cup of cocoa powder
1 3/4 cup of flour (regular or your own wheat/gluten free concoction)
1 teaspoon baking powder

1/2-3/4 cup MINI chocolate chips

. Preheat the oven to 350ºF.

. Whisk together the sugars, oil, milk, vanilla and starch until smooth and dissolved.

. Mix in flour, cocoa, baking powder and chocolate chips.

. Resulting batter is extremely dry! Scoop and mold into golf ball sized balls in hands. (Your fingers will get a workout here.) Then flatten with fingers on greased cookie sheet.

. Bake for 10-14 minutes. Makes a perfect 24..


Cheers! (^_-)-☆

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In search of the perfect muffin

A traditional comfort food 4 most Americans - a piping-hot muffin fresh from the oven.

This recipe is both simple and fast.
AND works perfectly in those spiffy space-efficient micro+ovens popular throughout Asia.

2 cups flour (regular or wheat/gluten free concoction)
1/2 cup raw sugar
3 teaspoons baking powder
1/2 cup mini chocolate chips
------
3/4 cup milk (soy, cow, rice...)
1/3 cup canola oil
1 tablespoon ground black irigoma + 3 tablespoons of water


.Preheat oven to 200C (about 400F).

.Mix all dry ingredients in one bowl. wet ingredients in a second smaller bowl.

.Add the wet mixture to the dry mixture all at once. Stir just until combined and do not over-mix.

.Add batter into a muffin pan and fill until 2/3-3/4 the way full and cook for 15-20 min.

Thanks to vegweb 4 the inspiration.

Enjoy! (^_-)-☆

Thanks again for stopping into my little corner of the 'net, and Happy Browsing!!

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