FoodBanter.com - View Single Post - Hello I am new to this group, I have been a regular on usenet for years but first time here...

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On Wed, 20 Feb 2019 19:30:35 -0600,
wrote:

>
>
>I am a gluten free chef.. well not really a chef I have only been
>cooking in earnest for a few years. So I guess you can say I am an
>amateur cook LOL. Several years ago I realized that almost all of my
>health problems was coming from an intolerance to gluten or perhaps a
>wheat allergy. They are basically the same so the name does not
>matter.
>
>I had to start cooking and learning new ways to make old recipes so
>that I could eat them. I feel that I have done a pretty good job. I
>have pretty much mastered the air fryer. Which BTW if you don't have
>one, you may want to get one. I cook 95 % of all my food in an
>airfryer. I can make fries that taste better and are crispier than
>McDonalds with an air fryer, and no none of them are burnt.. There is
>the occasional straggler like the "lost" fry in you McDonalds
>bundle... you know that half burnt crispy crunchy fry that people seem
>to love for some reason. Well all of my fries are similar to those but
>they are not burnt.
>
>I have made a chicken strip or nugget or whatever you want to call it
>with my air fryer that will rival any restaurant, but that is mainly
>because of the breading. Although there is no actual bread in it
>because it is all gluten free. I do not ever cook anything that I will
>not eat and I will not/can not eat gluten so all my food is gluten
>free.
>
>For now I will share a recipe with you that is basically an Russian
>dressing but it is not really all that good on salads, but for chicken
>nuggets or chicken strips it is supreme. If you doubt that it is the
>best then I would have to refer you to a restaurant chain that started
>in Louisiana called Canes. They seem to have made a fortune because of
>this sauce.
>
>1 cup mayonnaise (I prefer Hellman's or Dukes
>1/2 cup Heinz ketchup
>1 tablespoon plus 1 teaspoon Worcestershire sauce
>1 teaspoon garlic powder
>1/4 teaspoon salt
>1 teaspoon black pepper (fresh ground pepper corn is best)
>
>Directions
>In a small bowl combine all ingredients and mix until well blended.
>Store in an air-tight container for a few hours before serving. Will
>stay good in a container for up to 2 weeks.
>
>I would recommend using gluten free ingredients (always check your
>labels)

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____/~~~sine qua non~~~\____