O NOM NOM NOM!

[neotoma]

So I went to the Crafty Bastards fair yesterday (report here), and thus was at Union Market. Tasty, tasty Union market...

I have all sorts of ideas for Thanksgiving dinner, and it will be glorious!

This year, ellen_fremedom and I are co-hosting, with a roast, a chicken, a variety of soft drinks and starchy foods to be indulged in.

What we need now is a head count...

Poll #12064 Thanksgiving dinner

Open to: Registered Users, detailed results viewable to: All, participants: 9

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Thankgiving dinner, Nov 22, 2012

View Answers

I am coming; what should I bring?
1 (11.1%)

I am coming, but I am allergic/on dietary restrictions which I will detail in comments
2 (22.2%)

I'm out of town, but have a good time!
5 (55.6%)

I'm out of town/country, but please post the recipes
1 (11.1%)

something else, in comments
0 (0.0%)

Right now it looks like it will probably be a gluten-free Thankgiving, but that's not a worry -- Thanksgiving is all about alternative starches! Sweet potato pie, pumpkin soup, and corn fritters for everybody!

Comments

[cinco]

Does the co-op have GF cookies? I need to check that out! I am pretty clueless still as I've only been GF for about 9 months (and not very seriously until a month ago), and I haven't explored baking at all. I am unaware of any gluten-free bakeries near here. I generally concentrate on foods that never had any gluten in the first place. I will look for some recipes, maybe something in a custard? Or possibly an almond meal-crust pie? I do eat a fair amount of Whole Foods' meringues and almond macarons. I've never used the Bob's Red Mill GF flour, but it's their cornbread mix that I like (I have made it once, 2 weeks ago). As for crepes, so long as there is a bowl of bacon ice cream for me I will be more than satisfied with that. :-D

I forgot that when giving the allergy rundown for actual foodies I get to be *specific*. Awesome. Yes, I'm allergic to the entire alium family, but to a lesser degree than onions. The theory is that I'm allergic to the sulfur in aliums rather than the plants themselves, and onions soak up more sulfur from the soil than their relatives. I avoid all of them, but onions cause the worst reaction (in this order: red onion, white, yellow, green), and the closer any of them are to raw the worse it is. I can tolerate onion and garlic powder, and pieces can be used in food so long as I don't ingest them. This means that stock made with onions is fine but anything with pureed onions is not.

My sensitivity to brassicacae is high, sadly--I am at the high end of the scale even for a supertaster (it is a crappy superpower). I'd be happy to see your salad ideas, but I do basically loathe all cabbage. Just not anywhere near as much as I hate brussel sprouts.

All this said, it is not at all necessary that I be able to eat everything anyone makes/brings--just some things! And I will bring at least one thing that is safe for me as well as tasty for everyone else. Oh, and I have a really nice toaster/convection oven that I use instead of the full-size stove since my roommate has been refusing to get it repaired. I can fit a full-size frozen pizza in it but nothing very tall, so sometimes its size limits my options.

[neotoma]

I don't know for sure, but the co-op is the first place I'd check for GF cookies -- Whole Foods would be the second. If I have to bake them myself, that's what I'll do, but it would be easier to just buy them.

I bought a copy of Blackbird Bakery Gluten-Free cookbook last week, because there has been some talk about putting my nephew on a GF diet. The recipes certainly look good, but the author generally puts three kinds of flour in every recipe, with only some overlap, so I'm going to have really plan things out.

The really sad thing is that Blackbird has an entire section on 'Dinner Party Showstoppers', but given the restriction on vegetarian and no chocolate, and the dislikes of bananas (ellen) and alcohol (me), there's almost no recipe in that section that would work. The pistachio bavarian cream charlotte might do, but it requires serious cakery skills like piping.

Okay, that's going to require some thinking re: onions. Does caramelizing help at all? I knew someone who was allergic who could tolerate onions if they'd been cooked for hours...

Hmm, I might leave the salad up to ellen, then. She's better at dark greens than I am.

Other, we'll have plenty of homemade ginger ale because I misread the amount of ginger, and wound up making a quadruple batch...

[cinco]

I can definitely bring GF cookies--I realized tonight that of course Rice Krispie treats are GF, and WF has really good almond macarons and coconut macaroons. I know the RK treats are not exactly gourmet, but they are tasty.

Shame about the cookbook! GF is complicated, for sure, not to mention other restrictions we all have. Pistachio charlotte sounds awesome, but it also sounds complicated!

Re: onions, yes, carmelizing does help but I pretty much won't consume any onions I can detect. The further from raw they are the less sick I get, but I am likely to have some level of reaction from any onion flesh besides powder. But so long as I can avoid the actual onion parts, it's fine to use onion in things. I don't avoid, for example, soups with minor onion because it was probably cooked so long that my reaction would be minor--but I still try to avoid consuming any pieces.

Homemade ginger ale! My best friend from middle school makes it and I tried some when I was home in September. It was awesome! I've been thinking of making soda at home myself, but I don't know where to get bottles from...and space in my apartment is hard to come by at present. But I am sure we can help you with all that ginger ale!

[ciaan]

The larger and more obvious and easy to remove onion pieces are, the better.