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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2383
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 Posted: Mon Sep 25, 2006 5:39 pm Post subject: |
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The files aren't too large for me to open. It just takes an extra click and a few extra seconds to open Adobe. If I see a recipe that I'm interested in, I'm more likely to check it out and consider it if I don't have to open another program.
Mike, I'm looking forward to seeing some of your other recipes.
TEC |
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gluten-free-mike
Joined: 07 Sep 2006
Posts: 349
Location: Cleveland, OH
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| Posted: Mon Sep 25, 2006 10:07 pm Post subject: |
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| TEC wrote: |
Mike, I'm looking forward to seeing some of your other recipes.
TEC |
Well TEC, I'm working on it, slowly but surely.
I posted a thread on here with a link to my blog that has the recipe for a pulled BBQ chicken I really like (jayhawkmom was rather interested in it).
Although I see such a recipe as a bit of a "cop out", since it isn't TOO hard to make such a thing GF, I still wanted to share it. I like having a full repertoire of recipes available for all meal courses anyhow. I do have some of the more "challenging" type recipes to get around to posting yet - have some more breads in the works and other neat things. Remain patient, and I will sooner or later get a whole bunch of them online. 
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Mike
GF Since 2003
Severe weakness for Desserts |
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Fidissimus
Joined: 17 Mar 2006
Posts: 1463
Location: Portland, OR.
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| Posted: Mon Sep 25, 2006 10:16 pm Post subject: |
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I don' t think the joy of eating is defined by if a gluten recipe can be made GF, but just by how good something will taste. While I know there are always those interested in finding substitutes for gluten goodies (absolutely nothing wrong with that!) - I enjoy it when someone will take the time to post any *good* recipe that will add a little variation to what we eat. After all variety is the spice of life! So thanks for posting and don't feel like you have to post only breads, cakes, etc.... 
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Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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gluten-free-mike
Joined: 07 Sep 2006
Posts: 349
Location: Cleveland, OH
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| Posted: Tue Sep 26, 2006 9:57 am Post subject: |
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| Fidissimus wrote: | | I don' t think the joy of eating is defined by if a gluten recipe can be made GF, but just by how good something will taste. While I know there are always those interested in finding substitutes for gluten goodies (absolutely nothing wrong with that!) - I enjoy it when someone will take the time to post any *good* recipe that will add a little variation to what we eat. After all variety is the spice of life! So thanks for posting and don't feel like you have to post only breads, cakes, etc.... |
Thanks for that honest feedback.
Given that info, I will have plenty of recipes coming in the future.
Prior to becoming GF, I had already told my wife she should make a cookbook out of her recipes. Quite a few of those recipes have already been adapted to my new diet, and I will share them as I get time.
I have some personal favorites that I am looking forward to sharing, like: herb-stuffed mushrooms, red-pepper soup, and so many more.
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Mike
GF Since 2003
Severe weakness for Desserts |
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mrsppmrxky
Joined: 09 Oct 2004
Posts: 1452
Location: GF Kitchen
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| Posted: Wed Sep 27, 2006 3:42 pm Post subject: |
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Mike, thanks for the recipe. I made the recipe up today (minus the poppy seeds) in 6 mini loaves. I baked it at 350 degrees for about 30 minutes.
We did this today for a home ec. lesson. So far, there have been 3 thumbs up on the recipe.
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gluten-free-mike
Joined: 07 Sep 2006
Posts: 349
Location: Cleveland, OH
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| Posted: Wed Sep 27, 2006 6:06 pm Post subject: |
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| mrsppmrxky wrote: | Mike, thanks for the recipe. I made the recipe up today (minus the poppy seeds) in 6 mini loaves. I baked it at 350 degrees for about 30 minutes.
We did this today for a home ec. lesson. So far, there have been 3 thumbs up on the recipe. |
Glad you like it.
I will note the mini-loaf bake times on my website too -- thanks for that advice.
We just finished up our 4-day old loaf today, and it held up really nice and retained flavor and everything.
My wife created a new bread today. Took a couple tries, but I like the results. We'll post it soon. It's a more mild bread that works well for things like a PB/Jelly sandwich or eaten plain. It reminds me of an "egg bread" like I used to get at a local bakery. It is mild, but has a bit more flavor than plain white-bread.
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Mike
GF Since 2003
Severe weakness for Desserts |
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