If you are from Louisiana or from a close family friend or relative, I know I can help you relish some fried chicken, steamed fish, or fried shrimp. Be it aTeam of none, two super tasty fried shrimp, fried catfish, or fried wonton, you are going to have a food sensation of a lifetime! If only everyone could have tasted that when they were fried in the basting sauce with their favorite pork, the mouth would have been open to catch such a delicacy!
Ittlefinger – fried seafood, You will love this simple seafood dish when you are in a gluten-free diet! If you are planning to have seafood, mind it that tuna steak, haddock, cod, haddock, and trout, are all acceptable on a gluten free diet!
Ceviche – raw fish or shellfish chopped up into bite-sized, ready to eat fish servings
Shrimp, abalone, salmon, tuna, mackerel – all acceptable raw, but the nutritional value is usually minimal.
Chicken – the lighter the meat, the better. Do not eat chicken if you have Coeliacs disease.
Beef – it is best to avoid red meat and only eat white meat. Please visithttp://www.coeliac.org.ukfor further information regarding specific red meat choices for a Coeliacs diet.
Pork – as it is rich in protein, calcium, and vitamin B12, it is a good choice for Coeliacs.
Lamb – it is a meaty savory food, perfect for any Coeliacs diet.
Dairy products – all friendly lactose-intolerant foods are neutralised by adding liquids such as honey or lemon juice. Other acceptable dairy products are cottage cheese, ice cream, and plain yoghurt.
How to Please -Adding color to your risotto is not only boring, but Obstreperous! colourings not only kill bacteria, they also make the risotto look pinkish and, in truth, somewhat less than sumptuous. biological blueberries and cranberries, for example, if used as a garnish, will give the risotto that striking pinkish tone. Use also red and yellow carrots, which although Less thirsty than watercress, still add a welcome bit of red and yellow colouring to the plate.
Itasual – after a glass or two of dry wine, perhaps a sherry or rosemary spritzer. It’s nice to have a bit of that after dinner drink which sets you up for the main event.
What’s the read-off?
1. It’s a romp, a certainty that you’ll have someone saying “I could have cooked that myself”, or “I’ve been trying to cook that for 30 years!”
2. It’s been an enjoyable evening, perhaps a bit too ambitiously soapy for theRecoverable!.
3. Time and energy consumed, probably more than you would have chosen for a sit-down meal.
4. The end result, after all, is the same as it could have been cooked by hand.
5. If it looks good, tastes good, and complements the dinner you have it at home now.
6. But if you don’t have the time nor the patience required to prepare it…
7. Then, and only then, a visit to a “not-so-secret” chef’s restaurant, such as “Rasoi”, where you can pop in, watch, and hopefully, get a meal that’s been prepared by a professional.
8. …or perhaps a “friendly” local chef, who after all, has only just decided to add a little something extra to their repertoire of skillsets.
9. soft relaxing music, good conversation and probably a good time to catch up with the mailing list.
10. Just because it’s late, doesn’t mean the food isn’t any good!
Many areas have a Food Network, or similar Food Soup TV shows, which can be found on TV or online.
You may have seen an episode of Iron Chef, Chopped, in which the challenger takes on one of the chefs. It’s a real test of skill and knowledge, and the techniques used in the kitchen.
There are some real chefs who, after a few years of refining their skills, can now make a dish perfectly in front of the TV audience.
Why am I saying, “not lazy”, Chef? Because, importantly, we all know that what counts is not how much we can cook but, rather, how well we can cook.
I happen to think there is a real case for cooking the kind of food involved in giving our children a well rounded meal. Here are some ways to think about it.
