Yes they are but apparently I’ve read that many are produced in the same production line as wheat tortillas and there is sometimes cross-contamination. I’ll check whether thats an issue with MiL - I don’t think she’s THAT bad. Its not Celiac or anything.
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I’ve made this recipes both regular flour, and later gluten free after my kiddo was diagnosed gluten (egg, soy everything) intolerant.
Really need to roll it as thin as possible.
I used gluten free oatmeal flour in the pictured. Later I tried using a gf 1 to 1 baking mix (the oatmeal flour was discontinued). It was not the best texture.
I should really give it a go again. Forgot about it when life got too busy for homemade tortillas, and the kids started eating corn ones.
*Edit the bag that says “Deliciously dairy free” is lying.
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Pork shoulder and brisket have just gone in Artoo (the smoker). I’ve bought a charcoal cage and some little terracotta pots to lift it off the floor of the smoker, which will hopefully get a better air flow to the fuel.
Got ribs and chorizo to go on later, plus some aubergine to make baba ghanoush. Doing pit beans as well, but my wife is worried the grill on the smoker won’t support the weight.
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I had my first real success baking baguettes last night. 75% hydration and a bit of salt, hot wet oven. The secret is in tricks to work such a wet dough without it sticking to everything and flowing everywhere when you try to work, rest, or move it.
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Baguette is an art… so where is our photo?
I once baked baguette in a class and since then haven’t dared to go back.
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You’re in luck, since there is one left over from last night:
Which my sister and I are having for breakfast:
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This week I was able to buy turkey thighs at Sprouts, so tonight I made turkey garam masala. Yesterday I boiled the turkey thighs till the meat started to fall off the bones, and then put them in the refrigerator (and froze the broth for later use—it was on its third cycle and starting to develop real flavor). Today, I cut the meat into strips, and recooked it in light coconut milk with red onion, carrots, and lightly microwaved and peeled sweet potatoes till the liquid was condensed nearly to dryness. Everyone has their own garam masala; my preferred combination is large amounts of black pepper, coriander, and cumin, with smaller amounts of allspice, ancho chili, cardamom, cinnamon, cloves, and orange peel.
And here’s the result:
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Made Gnocchi (not from scratch) with a cherry tomato mascarpone sauce. I have the tomatoes and some onions and garlic and cooked it together then and removed and browned the beef then incorporated it. I added fresh Parm and a splash of vinegar to temper the sweetness a little.
I seriously love how fast gnocchi cooks, and floats when it’s ready. I’m a big fan of foods that are easy to tell when it’s done, like shrimp or salmon.
Tho cooking it felt like one hand tied behind my back because of increasingly bad reactions. So I couldn’t taste it
I was told it was good.
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Kitchen is going through a (long overdue) renovation, which means no stove/oven/appliances for at least a month (they estimate 5 weeks, I’ll be pleasantly surprised if it’s done in 7).
Net result: lots of delivery and a little bit of BBQ to supplement. Thankfully I have a great cast iron frying pan (skillet? I don’t know the technical definition of it. 25cm diameter, a 3cm flared lip) and so I made bbq scrambled eggs for the first time ever, with bbq toast.
Holy snickerdoodles. Surprisingly good! Too much butter in the pan for the eggs, but surprisingly good!
Then made beer can chicken (“Montreal Spice Rub” over both birds inside and out, and a “Wellington SPA” for the beer). Tragically, most Canadian brewers have stopped making small cans of beer that fit inside a chicken nicely, so I had to wrangle one bird onto a massive can and the other onto a cute ceramic “beer can” specifically designed for that purpose.
End result (280-ish for 2 hours-ish) was good, albeit slightly overcooked… but I tend towards paranoia when it comes to chicken and I would rather slightly overcooked than even a little undercooked.
Sorry I forgot to take pictures, I will endeavour to do so for the next BBQ experiment!
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Can I see a picture of your pan? I have used mine for many years now and it still hasn’t acquired enough grease to make eggs in it. I have never been able to do the thing with salt properly to season it or whatever that’s called.
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Get a high smokepoint oil like canola, sesame or peanut. Heat your oven to about 175 or 180 C (some people say higher, I don’t think you need to). Wash the pan thoroughly and then dry it quickly. Coat the pan bottom and sides with the oil and place in the oven for an hour. After an hour, turn the oven off and just leave the pan in there. Once it’s cooled down, it should have a “cure” on it. Never wash it again; after using it just put a heavy pinch of coarse salt in the pan while it’s still warm and scrub it using the salt. Then throw away the salt, wiping any extra salt out with a paper towel. If you are going to store it for a while (I only use mine once a month or so), keep a layer of paper towel in the pan to wick away excess moisture it may pick up while it sits.
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The never washing again part is what I did wrong then. So the salt is for cleaning. 
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Idea, pour beer into a soda can?
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I wash my cast iron. It continues to work fine, the world has not ended, Most of the time, I just wipe it out with a rag or paper towel, but occaisonally, it does get dunked in the sink, washed, and dried, usually with heat. (I do not use the dishwasher; I fully expect nothing good would come from that.)
I’ve also never engaged in ritual seasoning of a cast iron pan, just using them to cook with. I did use a flap disk attached to an angle grinder to smooth the bottom of my modern 10" pan when I got it, because the as-supplied surfaced finish was pretty rough. I asked my grandmother how she’d seasoned cast iron pans, she found the question absurdly funny. She cooked in cast iron on wood fired stove for decades.
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Yeah, my mom’s old cast irons are really smooth… mine is not. Hmf. I do notice it acquires a nice amount of „seasoning“ aka grease from cooking with it but I do tend do wash it every once in a while in the sink. None of my pans ever go in the dishwasher.
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Sure! Not sure if it will be useful, but here ya go:
This is an old Lodge frying pan/skillet/cooking device. I don’t know how old, but at a guess, about 25 years? There’s abouts.
This is the device used to clean it (and the Lodge Dutch Oven we own, which is probably only 10 years old):
Just this thing to scrub, plus water 98% of the time. I do occasionally use soap (VERY occasionally, but sometimes it’s necessary), and the pan is seldom worse for wear as far as I can tell. Just make sure to heat it up properly before adding food/oil and it’s good to go.
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Pizza.
The weather is a bit nippy and drizzly for cooking on Ned, so this came out of the fan-forced oven.
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Quiche Lorraine.
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That poor dog…
Beef!
3.6 kg of rib roast preparing to dry brine for 17 days.
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