Soy Sauce 3 Way Bracket
November 30th, 2009
When I first started the switch to gluten-free I had to immediately find a soy sauce substitute. There was no way for me to give up things like sushi, basic stir-frys and using soy sauce for all kinds of marinades. Since trying the Bragg’s Liquid Amino Acid I also found San-J Tamari Wheat Free. I had a comparison and had a third party do a comparison with Kikkoman Light Soy Sauce. You can see in the picture that just by looking at the colors, each are very different from one another.
Here’s my comparison of each and using the standard Kikkoman Light Soy Sauce as the benchmark for the other two brands.
The line up.
From L-R: Kikkoman Light, San-J Wheat-free Tamari, Bragg's Liquid Aminos
(all in 1 Tbl) Kikkoman Light Soy Sauce San-J Organic Tamari, Wheat Free Bragg’s Liquid Aminos Color Medium Dark Brown Medium Brown Light Brown Sodium (mg) 575 940 960 Protein (g) 1 2 2 Ingredients (complete listing) Water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate: Less than 1/10 of 1% as a preservative Water, Organic Soybeans, Salt, Organic Alcohol (To preserve freshness) Vegetable protein from Soybeans and Purified Water Only Taste Smooth, pungent, salty yet crisp Slightly sweeter than pungent, nicely salty Sharp taste almost like a Maggi Seasoning or fish sauce degree of sharpness Comments This is the norm and control subject and therefore used to compare the other two. This particular soy sauce style as milder than traditional soy sauce, very easy to have and a perfect replacement to wheat processed soy sauce. Most users would never notice the difference in using this product. I find I use equal parts from traditional soy suace even though it has a higher sodium content.Users prefer this over Bragg’s because it has no real amount of MSG which causes headaches and allergies to some. Additionally this Tamari has a milder less pungent taste than the Kikkoman brand. Liquid aminos follows a very natural fermenting process that I have read ends up creating a naturally occuring monosodium glutamate (MSG). This reaction causes that sharp taste that makes its’ dishes very flavorful and more comparable to something like Maggi seasoning. I find less in the range of 2/3 or even 1/2 is required in comparison to soy sauce or Tamari due to the strong flavor.Users prefer this due to not having alcohol and added salt in the process, but rather a more natural process.
I’m currently using the San-J Wheat-free Tamari because of it’s smoother taste than Bragg’s. If I need extra kick in a marinade I’ll add in the Bragg’s rather than Maggi’s seasoning. It’s hard to say which is better than the other but really a preference of whether you prefer more naturally occurring soy sauce or prefer the no MSG item. It’s a matter of taste.
Turkey Day Dishes Gobbled Up
November 29th, 2009
[singlepic id=116 w=320 h=240 float=right]I love Thanksgiving and all the great food and good times with the family. You start to see the trends in how the generations cook and the way the menu changes as we get older. This year it was all about great homecooking and health conscious yet tasty choices. Being gluten-free on Thanksgiving isn’t so bad, except for a gravy substitute. Some of the T-Day (gluten-free) menu is below.
20 lb Turkey (This could be the largest one yet) Baked Ham with Honey Sugar Glaze Steamed Sticky Rice (replaces traditional stuffing and uses soy sauce and oyster sauce substitute) Creamy Pumpkin Soup Garlic Mashed Cauliflower (better than potatoes, tastier and even healthier) Sweet Potatoes with Toasted Marshmallows Vegetable Mix Sweet Yellow Corn Mushroom Medley Cranberry Sauce Brown Top Bread Rolls (Normally I’d snag one and butter it up even more, but I had to pass)Desserts
Pumpkin Ice Cream Pie (There was a regular crust and a gluten-free crust that was really good and crunchy) Mascarpone and Cherry Rice Pudding (This tastes just like the one at Rice to Riches in New York) Tres Leches Cake (I couldn’t eat this but I wasn’t interested anyways) Peach Jello and Ice Cream Pie (Well this one looked pretty, and apparently the recipe is just as the title sounds) It jiggled. Fruit, lots of it.Drinks
Italian red wines Martinelli’s Apple Cider (Man, I could live off of this it’s sooo addicting) Lychee Vodka Cocktails (My family doesn’t shy from a little cocktails to start the night) Blue Moon Beer (I didn’t have any but I did like this before with a slice of orange)All in all a great dinner and besides the gravy change I had no problem with it at all.
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Cafe Mariposa Bakeshop Sweet Sweet Gluten-Free
November 25th, 2009
Chocalate chip and nutmeal cookies from Cafe Mariposa. I want more!
In a rare find I was taken to Cafe Mariposa, a gluten-free bakeshop in Oakland, California. What, a bakery with gluten-free breads, desserts, bagels, cookies and pizza??! How is this so? This bakeshop was in a brick flanked building in a quiet neighborhood. What seemed quiet on the outside with an excess of hybrid and bio diesel vehicles, became a busy and bustling little bakeshop cafe on the inside.
I felt like I found a lost treasure. I was so excited I bought cookies, a slice of pizza, frozen bagels and frozen pizza crust. I went a little crazy. The cookies purchased were the chocolate chip and nutmeal cookies. In comparison to regular flour cookies, I really couldn’t tell the difference. Good chewy soft texture with nice sweetness are still in my mind. Ahhhh. The pizza was good too, the crust was a rice flour and didn’t crisp the way a regular pizza does but the cheese and toppings were flavorful and satisfying. Remember the lumpy one from Pizza Amore and Conte’s slightly better version. This one was cooked fresh at noon and the cheese was real cheese.
I still have the bagels and the pizza crust to try at home. If you’re in the neighborhood whether you’re gluten-free or not stop by and pick up a dessert. I have heard rave reviews of their flourless cake from non-gluten free (wheat loving) people.
5427 Telegraph Ave
Ste D3
(at 55th St)
Oakland, CA 94609
(510) 595-0955
Chez Panisse Is Tre Chic
November 22nd, 2009
Cava to start the night
It’s been a really good weekend. I started off with dinner at one of the top restaurant’s in the country, Chez Panisse in Berkeley, CA. Notable Alice Water’s restaurant is french-inspired with California local and farm fresh ingredients. Read the whole bio and story on their website here to get a true sense of what they’re about and how they put California on the restauranteur map.
My dinner and service here was so thoughtful and comfortable. With a gluten restriction, Chez Panisse did not even hesitate in their considerations of how they might alter their menu for me. The prix fixe menu only had small changes to exclude toast, cornbread stuffing and switching one of the dessert cookies. Their wait staff really paid attention to the menu and carefully consulted the chefs and had no hesitations in making it happen. Making non-gluten happen. I think it keeps chefs on their toes. Over the course I had a bottle of cava and the rest of the night is history. Here’s how the menu went…
Grilled Wolfe Ranch Quail
Appertif of olives, sliced meats and fresh radish.
Warm porcini salad with chicories and pork rilletes
Gulf shrimp risotto with golden beets and herbs (beets aren’t usually exciting, but it was really tasty and a cozy earthy taste)
Grilled Wolfe Ranch quail with huckleberry sauce, Savoy cabbage, and sunchoke-celery root puree. (I need to figure out how to make that puree, it was something I’ve had before, but each time is better than the last)
Bittersweet chocolate ice cream and pear sorbet with meringue. (The pear with light, fresh and matched so well with the chocolate)
I will go back and I believe this was one the nicest dining experiences I had, the food order to delivery times and the courtesy of everyone there and just the ambiance were of another class.
Not contrived, not forced, just well done. It blew away the stiff places I went to in New York and felt like true cooking again. Fine dining is easy when you’re gluten-free.
Chez Panisse Chez Panisse is a Berkeley, California restaurant known as the birthplace of California cuisine, a style credited to its co-founder,… more » Founders: Alice Waters, Paul Aratow Get one for any topic! #fbtb7852143545789654929{position:relative;color:#666}#fbtb7852143545789654929 * div, #fbtb7852143545789654929 * img{text-align:left;vertical-align:baseline;font-family:"Helvetica Neue", Arial, Helvetica, sans-serif;font-size:11px;font-weight:normal;font-style:normal;line-height:1.3;border:0;outline:0;padding:0;margin:0}#fbtb7852143545789654929 a{color:#17b;text-decoration:none;border:0;outline:0;padding:0;margin:0}#fbtb7852143545789654929 a:hover{text-decoration:underline}#fbtb7852143545789654929 .fbtb-frame{width:432px;height:265px;background:#eee;-moz-border-radius:5px;-webkit-border-radius:5px}#fbtb7852143545789654929 .fbtb-title{padding:5px 10px;font-size:13px;font-weight:bold;line-height:1.6}#fbtb7852143545789654929 .fbtb-content{float:left;border:1px solid #ccc;margin-left:5px;height:210px}#fbtb7852143545789654929 .fbtb-pane{float:left;width:210px;height:210px;overflow:auto;border-right:1px solid #ccc;background-color:#e5e5e5}#fbtb7852143545789654929 .fbtb-pane-last{border:0px}#fbtb7852143545789654929 .fbtb-get{clear:both;padding:5px 8px;line-height:1.1}#fbtb7852143545789654929 .fbtb-get a{color:#888;display:block;text-align:right;background:url(http://res.freebase.com/s/3d10f26e26813bcedbb56174b29ad822c5c38dae9614c3118d88052305ce4dec/resources/images/freebase-widget-attribution.png) no-repeat center left}#fbtb7852143545789654929 .fbtb-get a:hover{text-decoration:none;color:#f71;background:url(http://res.freebase.com/s/3d10f26e26813bcedbb56174b29ad822c5c38dae9614c3118d88052305ce4dec/resources/images/freebase-widget-attribution-over.png) no-repeat center left}#fbtb7852143545789654929 img{border:1px solid #fff}#fbtb7852143545789654929 .fbtb-more{text-align:right;padding:4px 0 0 0}#fbtb7852143545789654929 .fbtb-properties{border-top:1px dotted #ccc;clear:both}#fbtb7852143545789654929 .fbtb-property{border-bottom:1px dotted #ccc;padding:4px 6px}#fbtb7852143545789654929 .fbtb-label{font-size:9px;font-weight:bold;color:#444;padding-right:4px}#fbtb7852143545789654929 .fbtb-image-pane{text-align:center}#fbtb7852143545789654929 .fbtb-img-150{width:150px;height:150px;margin:28px 0 0 0}#fbtb7852143545789654929 .fbtb-articleprops-pane{background:#f8f8f8}#fbtb7852143545789654929 .fbtb-articleprops-pane .fbtb-description{padding:6px}
Battle Popchip vs. TJ’s Popped Chip, Pressure Is On
November 19th, 2009
It’s battle time again. This a much better match and the competitors are both in the gluten-free game and taking the chip and snack industry by storm. Pop Chip vs. Popped Potato Chip. Both items are made without any frying or baking but rather through pressure cooking, or Popping. The Popping process requires less oils and no saturated fats which makes it a much healthier option than things like Sun Chips or Baked Lays. Here are their profiles below:
Pophips – Barbecue Trader Joe’s Popped Potato Chip Barbecue Gluten-free Yes, no gluten products are used but they warn it is made near wheat products, so they don’t actually 100% confirm it. Yes. Stated on label. Calories 120 120 Ingredients potato starch, potato flour, safflower oil, etc potato starch, potato flour, safflower oil, etc Flavor Salty and strong scent Salty and less aftertaste Crunch Good Pop Good Crunch Price $1.99 / 3 ounce bag $1.99 / 3.25 oz
This is a really close match and both and really great products and equally addictive to eat. After a careful study of tasting and constant eating of these little snacks I have a decision. The winner is Trader Joe’s Popped Potato Chip! The winner came down to the aftertaste and slight price in the end, as the health and ingredients are similar. The aftertaste is slightly less fake tasting. I think it is the tanginess of the barbecue a just slightly more mild and easier to eat. I wish I took pictures of the little chips themselves, but I ate them too fast. Oops. Until the next Battle!
Class, No-Gluten, Work and Stress
November 17th, 2009
Hi all. It’s been a bit tough posting the past couple days, been in a full-time class, having no-gluten, working and stressing out a bit. I could use a donut or bagel around now. I’m having lunch at my class catered but the choices are salads and more salads from Boudin. Good, but it’s getting boring. More to report back on new Zambazon Acai drinks and a soy sauce taste test. Coming soon….!
Banana, As a Starch or Sugar?
November 15th, 2009
Cool sticker on the nanner.
Fried up bananas make a great gluten-free side.
Here’s a good side dish to cook that people never seem to think of when they’re cooking at home, Bananas. I needed something more on the plate and thought maybe sauteed bananas like the Brazilian style would be good.
I’ve been missing Cafe Brazil in Los Angeles lately. I had a regular banana on the counter, sliced it up, threw it on a fry pan with oil and let the heat do its’ work. I added a sprinkle of organic sugar to help sweeten it too.
When I finally ate it, the taste was more starchy than sweet. After a little research, seems that unripened bananas, like many other fruits, are high in starch until ripening. Upon ripening the starches turn into a sugar, so depending on how you want to use the bananas determines what type of banana you should be using. So if I want to make a dessert like bananas foster, I would choose an ultra ripe banana with the highest sugar content. For a side dish like I had, a more yellowy green one will do. Good and tasty….and of course gluten-free.
This video makes me happy and I love how the people on the field just stand there confused.
Burger Bar SF Mushroom Cap Bun
November 12th, 2009
Burger Bar's juicy burger with portobello mushroom cap "buns". Sweet potato fries loitering in the background.
Veteran’s day yesterday meant a big lunch at the new Burger Bar San Francisco. There was a huge line there, slow hostesses and food prep. Our waiter was oh so nice though. Now you’re thinking,why would you go to a burger place if you are trying to be gluten-free? Well there is something here that works for both celiacs, gluten-free wannabees (that’s myself), vegans and everything in between. I ordered the Country Natural with grilled portobello mushroom caps as a “bun”. How fun is that?! It has the right shape and size of a bun. Problem is this burger becomes more a fork and knife dish than a pick ‘em up and stuff in face burger. This burger was more filling than a regular one and I’m pretty sure better for me. Even though the wait times were ludicrous, the food was legit. I would expect so considering the prices, I think I ended up spending around $15 for the burger, and $3 for a side of sweet potato fries. The options here are great especially those mushroom caps,. I just don’t know if I can bear that wait again. Hubert Keller, the restaurant owner and Top Chef Masters frequent, probably needs to CHOP someone at this location. Happy eating and Veteran’s day!
Anheuser-Busch Redbridge Beer is G-Free
November 10th, 2009
Light, fruity and drunken
I can’t believe my eyes but I found a gluten-free beer, Redbridge. Of all brands it’s actually a specialty beer from Anheuser-Busch, the same people that bring us the American favorites of Budweiser, Michelob, Bass, Beck, Ichiban, Czechvar and even Bacardi! This bottle was from Whole Foods and was about $2.00 for 12 oz.
The beer is an amber light color with sweet fruity scents. The taste is just the same as it looks and smells. There is no wheat or barley, just sorghum to keep it gluten-free. Sorghum is popular overseas, often produced and consumed in Africa. After some research I found that it is the first gluten-free beer in the US and has won multiple awards at beer competitions in the gluten-free categories. Celiacs rejoice. This easy to drink beer has only 160 calories and is actually pretty darn good!
On my drunken meter, this beer got my heart pounding and has the kick of a regular beer. Overall really good and I think I would buy it again. I’ve recently heard of a few other brands that are made from smaller companies in Oregon and Belgium. I can’t wait to try those too. On a side note, alcohol really doesn’t help my skin, so I am going to have it sparingly. If there’s a party at least I’ll have something to hold me over.
Austin Coozies and Bacon Wrapped Shrimp
November 9th, 2009
Bacon wrapped shrimp makes me happy. Overexposed photos, not so much.
I just got back from Austin, Texas having a ball at an engagement party enjoying friends, dancing, music, buying coozies at the tourist shops and of course some eating. I missed the barbecue when I got there…. boo, I’m sad Anyways during the dinner I had a lot of good gluten-free food including different curries, bacon wrapped shrimp with a spicy cheese and fruit dessert bar with caramel, chocolate sauce, nuts and whipped cream as high as I wanted. It was a good weekend, but good to be back to my green fridge.
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