Comments on: Fried Shrimp, Coleslaw & North Carolina Shrimp Burgers

By: Tawny

Tawny — Tue, 26 Mar 2013 03:54:40 +0000

Sorry, I hadn’t been back to this site till now. Yes, there is one in Winston-Salem on Hwy. 66.

By: Jules

Jules — Tue, 13 Nov 2012 18:11:29 +0000

Tawny, you’re kidding?! There’s a Big Oak in Winston? This one is on the Bogue Banks in Salter Path – I didn’t know there was another! But yes, you and I both eat much healthier than this, now!

By: Tawny

Tawny — Tue, 13 Nov 2012 04:07:18 +0000

Is this the Big Oak in Winston-Salem?
If so, I grew up 8 or 9 houses from it. Used to go there all the time.
Now you and I both eat healthier than this.

By: Jules

Jules — Tue, 31 Jul 2012 03:25:22 +0000

The lemon juice will actually work with the milk (dairy or non-dairy) to make buttermilk – yummy! (great question, though!)

By: "Sabra" Jane Hammond

"Sabra" Jane Hammond — Tue, 31 Jul 2012 01:37:06 +0000

Jules: I know you generally cook dairy-free. If I use cow or goat milk in this recipe, won’t it curdle when I add the lemon juice?

By: Coleslaw (vegan version) | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.

Thu, 11 Aug 2011 14:17:35 +0000

[...] restaurant offering, and much healthier! Add it to your picnic table, or use in fun recipes like Shrimp Burgers or Fish Tacos! [...]

By: Alli

Alli — Sun, 17 Jul 2011 07:26:20 +0000

Sybil,
Thanks for your tips as well. Unfortunately I haven’t found any other flour mix on the market that meets my allergy needs. I may not even be able to eat this corn and rice free Bob’s Red Mill GF flour as it contains Sorghum and I’ve never tried Sorghum before. It is possible I may get very ill from it.

Bob’s GF-AP flour does not contain rice, but as Sorghum is a grass grain like corn and rice, my allergist said it may not be suitable for people with severe rice allergies like me…

Hoping he’s wrong, fingers crossed.

In regards to other companies….Nearly 100% of other pre-made GF flour mixes I’ve seen seen on the market contain rice or corn. If they don’t, they have dairy (or soy or millet) which I’m allergic to as well.

Celiac + allergies = hard stuff. But I’m not quitting yet.

Thank you! Alli

By: Alli

Alli — Sun, 17 Jul 2011 07:11:43 +0000

Jules,
Thanks for the tips about using the stand mixer and for the corn free xanthan gum heads-up. Someone I know told me there is a company that makes corn free xanthan gum, I plan to look them up.

But, back to the Bob’s Red Mill GF/AP Flour question…

….If I did want to try experimenting with your recipes using the Bob’s bag I how do you suggest I get the xanthan gum in there? Should I add 1 tsp of gum per 8oz of flour – for a grand total of 4 tsp. of xanthan gum per 2 lbs of flour?

And then do I sift it all together and store in the freezer till ready to use, or will xanthan gum die in the freezer ?

Thank you!! Alli

By: Jules

Jules — Sat, 16 Jul 2011 16:18:46 +0000

Hi Alli, so glad you're loving my new book!!! To answer your questions about using an alternative flour, I would suggest making your own with the substitutions I give you in Free for All Cooking (page 8). Since you have a corn allergy, unless you are certain that the xanthan gum you are using is not corn-based, I would use guar gum instead (this substitution is suggested in the book too). I don't know if using Bob's Red Mill AP flour would work in my recipes, to be honest, because I don't experiment with it due to its bean flour base - it's a taste and texture I'm generally not fond of. As for the need for a stand mixer, I'd agree with Sybil that it is ideal. Lots of folks ask me if they should purchase a stand mixer or a bread maker and I always go with the stand mixer since it's so versatile and you can use it for all your recipes. When you make breads, it is very difficult, if not impossible with some recipes, to use a hand mixer. At that point, I prefer a wooden spoon and a bowl - you can see a video of how to do that here. I have made nearly every recipe by hand, including pizza, bread, brownies, cookies, etc., and I can tell you that if you are strong (or looking for a workout!), it can be done. However, cookie doughs in particular, benefit from being creamed (sugar with fats) -- a process that is much easier and more successfully done with a mixer (although you can usually use a hand mixer for this). So, the short answer I suppose is that you should invest in a stand mixer if you can, but don't feel like you cannot make good food without one. Strong arms and a hand mixer for cookie doughs, will work just fine!

By: Jules

Jules — Sat, 16 Jul 2011 15:35:49 +0000

Frances – that sounds lovely! Thanks for the ideas on varying with fish!