commodorified: A cartoon of a worried looking woman in a chef's hat (cooking for people who don't)
[personal profile] commodorified
Solicit or offer ideas, cheer each other on, ask for or offer data or resources, team up and do a group-authored post or a mini-carnival cluster of posts, find a beta, be a beta ...

I would like to say: I am not at all worried about avoiding duplication, and suggest that nobody else be either.

If eight people do posts on How To Cook Eggs, they will all be different, they will all be right and useful, and each of them will be somebody's absolute most useful and favourite post of the whole carnival.

Carry on!

Date: 2011-12-16 01:03 pm (UTC)
executrix: (cakewedge)
From: [personal profile] executrix
The GlutenFree Girl blog has been covering a really exciting development--baking by ratios.

Building on Michael Ruhlman's work, the participants in the "ratio rally" are adapting gluten-containing recipes by making up their own blends of gluten-free flours. Basically, once you have one or more flour blends in your pantry, you can use just about any recipe from any cookbook.

Also, people who are going gluten-free now can take advantage of changes in thinking about GF foods. A lot of commercial GF foods contain guar gum and other gums--and some people who react badly to gluten also react badly to gums. So cooking without them is likely to make you feel better.

Date: 2011-12-16 01:50 pm (UTC)
ruric: (Default)
From: [personal profile] ruric
Oh thank you for that link! Excellent. *goes off to read*


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