Tech & Fun Thursdays

First, I hope everyone is doing well. Secondly, if you'll look up at the address bar above this window, you'll see that A Sweet Geek has found a new home at http://www.eatsgeeks.com. We're still working with Blogger as our blog service but liked the idea of a .com for a bit more exposure, even though I'm -sure- you're sharing the site with other people you know, right? *grin*

In addition, this is going to mean I will hopefully (once I remember any website formatting I've done before) that you'll have more content to poke around in like any good Spark and I can be egotistical and vain and show off all the fun stuff I get into and want to get into. In this case, Eats Geeks. This is the parent name for my Food Service Company. Geeks of all types will be welcome as well as the mundanes. Why Geeks you ask? Mostly because Geeks pride themselves on their Knowledge and it's a fact that they are obsessed. I'm obsessed with tasty yummy and especially sweet things and the knowledge of how to make and improve them so I'm a Sweet Geek. Here, let me explain it even more simply.

I'm not completely socially inept, so I wouldn't be a Nerd or Dork, although just like everyone else, there is a time and place for those people as well. There is no 'bad' type of Nerd, just whether it's an appropriate situation. So tell me, what are you a Nerd about? And as we move into our new home, what would you like to see more/any of?

Chicken Nudges

Chicken Nudges

I have a few staples on my list that I make fairly regularly because I know they're good and they're simple to freeze and make later and still be 'fresh' enough my brain doesn't rebel against the idea of eating them. I should be less of a food snob but when I -have- to eat something repeatedly, I feel extremely depressed and my mood sinks. Food security is security for me. If I can find some way to eat something in the kitchen that I want and that appeals to me, I feel as if I can conquer the world. If not, I start to wonder what's next. A bit silly, I know but it's one of those ever so lovely quirks I have.

But one thing that I can make and have on hand and use in a million different ways is chicken nuggets. Now, I make them a bit bigger, but not full size tenders so that I can cut them up and use them in stirfry (which A adores) or I can dip them in whatever I have and so on. The possibilities are limitless. There are a few options on how to do this, but my basic recipe for GF chicken nudges is as follows.

Difficulty: Basic Basic
Time: About an hour
Mise en Place

• Sheet Pan
• Parchment Paper
• 3 flat containers/bowls/etc
• Deep fryer or pan deep enough to fry (Set at 360)
• Frying oil (Canola/Peanut/Vegetable/etc)
• Slotted metal spoon if using pan
• Metal tongs
• Gallon Plastic Ziplock 
• Hand blender (optional) Whisk or fork also works, just not as well.

Ingredients

1-2 cups of Masa Harina (otherwise known as Corn Flour. It should be in your Hispanic/Mexican aisle in the grocery) or Sorghum flour
4-5 eggs/yolks/whites/some mixture therein (or egg replacement = w/water)
3 cups coconut flour (Optional) or GF bread crumbs
1 Tbsp each Paprika, Garlic Powder,
1 cup of pickle juice/buttermilk/ milk and vinegar (1cupmilk to 1 TBSP Vinegar)
2 lbs of Chicken


Preparation: Cut the chicken into the size pieces you want. Soak the chicken in the plastic bags along with the acid base (pickle juice/buttermilk) for about an hour before you need to start prepping.

It's really pretty basic. I make sure there are 3 flat bottomed bowls or tupperware that are big enough. I scramble all of my eggs with a hand blender since it makes sure there is no random proteins causing clumps of eggs that will then drop off. Then lay some parchment paper down on  a sheet pan that's small enough to go in your freezer. And yes, I have a tiny kitchen so things go where things fit. In this case, in front of the microwave. Though now, even it's been moved.


Once it's soaked enough, you grab them out of the bag with your left hand, this becomes your 'wet' hand. Drop a piece of chicken into the flour. Take  your right hand and coat the chicken, then -drop- it into the egg mixture. Coating it with your left hand then drop it into the crumb or coconut mixture. Coat again with the right hand and lay down on the parchment covered sheet pan. This method of dipping will keep your hands somewhat clean and mobile. Crusted fingers =/= yummy.

Fill the pan, then stick in the freezer for about 20 minutes until chicken is solid and crumb isn't going to just slide off. You can fry at this point or you can coat it all again for a second layer then freeze again but that's up to you. This is also the point to turn your deep fryer up to get it to heat up in time. If you're wanting to make this for long term use, ignore the deep fryer bit and let them freeze a bit more solidly and then you can just drop them into a CLEAN ziplock bag and use them like any other prepared fried chicken bag.

Once you've got enough crumb on your nuggets, it's time to turn up the heat. Dropping enough for one layer into your deep fryer basket (but no more), drop them into the ready oil (usually, this is when the green light is lit). Set your timer for 2 minutes. Then bring them out of the oil and shake the excess oil off before dropping them again for 2 more minutes. Repeat this a second and third time. By the time they are done, you should have cooked it for 6-7 minutes and have a deep golden brown like this:

The sauce is whatever you want to use. I made my own marinara for this shot. I've also taken and used hot wing sauce and bleu cheese dressing (Marzetti's is GF)

Tuesday's Tips & Tricks : Xanthan Gum

Okay, everyone -knows- that you have to have xanthan gum if you're making something gluten free. FINALLY, the people who make it realize that there's a market for people who just want to make something for a friend who is GF, but having to buy a $12 package of something that they only use a teaspoon of, is kinda ridiculous so they have mini packs now. But there's something even worse about xanthan gum. It's a gum. So it makes GF products have a gummy texture. It's not anything new but it seems to have missed a few people by so I thought I'd reiterate it here.

Whatever amount you 'need' of xanthan gum, instead mix that much 1/2 and 1/2 of Chia seeds and Flax seed with twice as much boiling water.

For example: You need 1 tsp of xg, then you need 1/2 tsp of Chia Seeds (Link is for a smaller more manageable size if you want to try it out. I buy bulk for around $20 and it lasts FOREVER in the freezer. Going on a year currently and they still work fabulously) and 1/2tsp of Flaxseeds along with 2tsp of boiling water.



It will cool down quickly so I just boil more than I need. Also, don't forget to remove that amount of water from the liquid in your recipe. Then add it before you add your liquids into the recipe. This works amazing for breads, tortillas, etc. I wouldn't necessarily recommend it for cookies but you could try it and see if it works for you.

Also, on a side note, I'm getting very excited. I'm going to the Gluten Free Allergen Free Expo in Dallas on September 8-9!!! I can't wait to come back and show you all I've learned!

Changing things up

Let's face it, living gluten free is all about changing things up. The way we eat, the way we think, the way we do. If I'm going on one of my beloved road trips, say to the Gluten Free Allergen Free Expo in Dallas like I am in a few weeks, I have to take GF munchies with me instead of just stopping somewhere and grabbing something or otherwise, I won't be able to enjoy the vendor fair or the cooking classes.

I also now have to have about 10-13 containers of flour substitutes in my kitchen at any given point instead of 4. (Used to have Cake, AP, Bread and Pastry). I have to ask exactly what is in something when I eat out instead of just going with whatever looks yummy. I have to send A into the baking aisle to get my spices or GF treats like Pamela's Product Pecan Shortbread Cookies because it's the frickin' baking aisle and there's flour floating in the air that's going to make me blow up like a balloon and give me tummy issues.

But you probably don't care about that, you want to know why I'm rambling. Well, my new job takes place mostly on the weekend so that means a Saturday recipe update isn't really doable as easily. So here's the new lineup.

Monday - News from over the weekend or random tidbits that I want to share.
Tuesday - Tips and Tricks
Wednesday - New Recipe day

Other stuff might happen on other days, but these will be the set up. And so that's your bit of random for today.

Ta ta from Tabi

I blame the Gluten but it was my own fault.

Okay, I was stupid. Foolish and stupid. I was really in need of a little man made relaxation last night so I thought I'd grab a pack of Cider. Only they were out. I'd been told that Mike's Lemonade; a brand I went to before I'd found out about the Wheat Allergy and Gluten sensitivity, was okay for non Celiacs. Now I just wish I could find that person and strangle them. So yes, I got the Mike's...which was very tasty.

But oh man did my stomach complain. And my head. I have a good head on my shoulders even when I drink. Three Mike's at 6% alcohol should not have put me under. But I could barely stand let alone walk and my stomach swelled to disproportionate portions. In addition, my brain was not computing at all. I was there watching myself, going "Something is not right about that statement, but I can't figure out what." every time I or A spoke. Ultimately, we decided that it was a combination of the alcohol and the beer. The problem was, later, when my coordination came back, the stomach issues continued as did the foggy head. And when I woke up this morning? EVERYTHING hurt. My joints, my back. But not like a hangover. But just my entire body was sensitive and out of tune. I'm still groggy now at almost 3 in the afternoon and my normal pep and energy is just not there. Why did I ever think this was a good idea.

So...

The R&D post I was going to have up for you today will instead be next week, and it's very exciting. I HACKED cake flour and it was awesome. I have a GF cake flour and I LOVE it.

China: Love in the Middle Kingdom (now with pics!)

So got back from China last night and I'm still hopelessly in love with the Middle Kingdom. It might have just a little to do with the HORRIBLE HORRIBLE HORRIBLE service level of San Fransisco airport and frustration with my trip mates. Beijing was amazing and Shanghai was...nice.

So after that completely ambiguous summary, I should probably get to the nitty gritty. I'm going to try and do a few summary posts here and there over the course of the next month about my various types of experiences in China, each one focusing on a different aspect but it can really be summed up with Beijing still feels connected to both old and new worlds while Shanghai feels like Las Vegas and New York had a Ugly Bastard Love Child who gets a new facelift every few years because mommy feels guilty for throwing it across the pacific for boarding school so they don't have to deal with it.

Shanghai via night cruise

Entering Shanghai

I've been lucky and never really had many issues when traveling, but then again I've always been in pretty good condition when I travel and having to travel while incapacitated has really opened my eyes to the way that the service industry tends to treat disabled people and I am completely outraged.

Not the carry out but close in taste.

During my trip, I slightly twisted my ankle twice (once at the Great Wall and once at the Forbidden City) but managed to recover by not going out the night after,but the second day before we left, I stepped off the tour bus wrong though and it all came back to me in crippling glory. So instead of going to the Shanghai Urban Exhibition Center, I ended up staying around the hotel barely able to walk more than a block without crying in pain. Luckily, A was with me and he babied me, adjusted my pillows and went out and got me food as well as an ankle brace. We ended up with a very nice black pepper steak that was very yummy.

But the day we left, A had to take all of the luggage to the bus to go to the airport. This was fine, and they even arranged for a wheelchair for me as well as upgraded both of us to Economy Plus. Which trust me, on an 12 hour flight helps tremendously. It gave me enough legroom to sprawl out and actually sleep a bit. Our problems, as mentioned before, started in San Fransisco. Admittedly, thanks to China's government interference, our flight was 2 hours late in getting started and we only had a 3 hour layover window.

So when we got to SFO, we were in a rush and I was still in a wheelchair...They had 3 people at the gate to push 8 people in wheelchairs. So we ended up playing Leapfrog to get to Immigration. We then got a special green tag that was SUPPOSED to get us through everything quickly. Immigration was relatively painless but then we went to grab our bags that  had been checked because on International Flights you have to uncheck and then recheck bags for domestic flights. A got lost while trying to get a cart so he wouldn't have  to hand carry 4 carryon bags plus our two Checked bags, which he was handling that and my crankiness, pain and such with the best sense of humor of ANY man. (He's a keeper, mum. *grin*), but we looked for the bags while waiting on him.

We found my bag, but could not find his. This was not helped by the fact his bag was black. Just black. No duct tape or distinguishing marks at all except for his bright green address tag. After about five minutes of searching, we can't find it and another flight is being put on that belt so we had to leave. We found A and did another look through. Still no bag. So we piled everything on, and despite having our 'handler' leave, the guy who was supposed to be in charge of the bagging area wheeled me to a place where they could take us to security. Now keep in mind we have these green tags that are supposed to get us through security pretty quickly.

Instead, they ignored us, and pushed me over to the side and made A go through the whole shebang. So he's on the other side of security and I'm on the opposite...and still no one's come to help me. Apparently one lady was just standing there, ignoring the call for her to do her job until A almost literally grabs her and asks her to do her job. She stated then that she was about to go on break and he asks her again to do it. She finally does and it's over very quickly, but this is after I'm sitting there like a bump on a log for 15 more minutes. At this point, this was when our flight was supposed to leave. Luckily for us, there was something wrong and our flight got delayed just in time, and it wasn't for us. xp

But A had to leave the cart and so now he's stuck with 4 carryon bags and 1 checked bags and trying to push me too, since no one bothered to make sure there was anyone to assist us once we got past security.  Finally, someone was about to leave and saw us struggling and when A asked, he was happy to help and then we FINALLY began to book it through the airport, making it to the plane just in time. Then of course, we had to wait a bit more for the true delay before we could take off.

I haven't flown as much as some, but I average about 2-3 flights a year or so over the past 5 years and that is truly the most horrific experience I've had. If I had been a normal handicapped person and been treated like that every day I've flown or gone somewhere, I'm sure I can see how they feel so down on themselves. They are treated like less than human. There was a guy in front of me in security who had an oxygen tank who was still there when I left and he seemed on the verge of tears while people just ignored him.

Even on this trip, with people who do not understand Celiac and gluten sensitivity, I've felt like I was a bit less than human. Like I was some alien because I couldn't drink beer or eat udon noodles. I never want to feel like that again, and if nothing else, this has reaffirmed my resolve. It is not Living Without, it is Fully Living, which includes having a healthy functioning system that does not having me fatigued, scatterbrained and in pain so I can enjoy every food I eat. So what if I can't have a few things out there, many people out there are picky eaters and won't even try different ways. I get to explore and create and that makes me very happy!

First meal I made once we were back in US. So never got sick of Chinese style food. NEVER!