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In Canadian English “yeah, no”, “yeah, no, yeah”, “no, yeah”, and “yeah, no, for sure” are just sayings (here’s a random reference I found). I just meant “yeah, like you suggest, no, other countries might not use the term”
In Canadian English “yeah, no”, “yeah, no, yeah”, “no, yeah”, and “yeah, no, for sure” are just sayings (here’s a random reference I found). I just meant “yeah, like you suggest, no, other countries might not use the term”
Yeah, no. In Canada it’s maybe referred to as McDee’s, Micky Dee’s, McDonald’s, but nothing similar to Macca’s
I don’t get why the secret service would do anything to stop it. They aren’t loyal to a person, I thought, they’re federal officers charged to protect an individual. Protect from… who, the government? No, from harm. Is it their job to turn him in? Maybe not, quite frankly I don’t know, but I don’t see how they’d turn against other police forces - they aren’t his personal militia.
With the continued industrialization, today this responsibility is carried out by machinery at meat packing plants.
Hoisin chicken. Adapted from a recipe I’ve not been able to find. Super easy, very few ingredients, ingredients are generally easy to find, and it’s super quick to make. Doesn’t make a huge mess, either. Goes well with simple rice and veg.
Ingredients:
Instructions:
Note: you may need to work in smaller batches. Don’t crowd the pan.
Repeat in batches for all remaining chicken.
Edit to add: apologize for no measurements. As a humble home food-maker (as if I’d call myself a home chef!) I truly have no clue how much I use of much of anything. Sorry, I tried. Cook as you like it. Like extra garlic? Add more. Don’t like garlic? Add only a little, or none. Hypertension? Don’t add salt. Not a part of the 21st-century hypertension epidemic? Add salt to your liking.
Definitely! Rice noodles (not pasta made from rice flour, but rice noodles like vermicelli) are absolutely fantastic! Of course, when made with an appropriate recipe, like pad thai. There’s so much variety with eastern Asian cuisines to be able to use rice noodles, and like I say curries and such are very often fantastic options too!
Other starches are also options, for example corn tortillas. Working masa into tortillas might be an option!
In particular, you’ll need to avoid wheat, barley, rye, and triticale. Pat is typically grown near and processed alongside wheat, so most oat is out - and some find trouble even with oats marked gluten free (processed gluten free). I’m fine with oats marked GF.
A truly gluten free diet (not just wheat free, but gluten free, and without cross-contamination) can be really challenging and I’ll be the first to admit that it can really stink sometimes to have very, very few options. That said, it’s actually typically really easy to do yourself.
Today there are some decent gf breads available, and some good pre-made flour blends if you want to bake your own. Or, you can get your own constituent flours and powders and make your own flour blend. Pastas are similar - I prefer corn pastas as I find those that are primarily rice tend to be too flimsy to hold up both boiling and adding any sort of sauce. Though do be warned of a couple things. Gf pasta really sucks up sauce, so don’t be afraid of adding extra sauce (mostly if you’re expecting leftovers, by morning the sauce will be gone). Leftover gf pasta rarely holds up and can often be nothing but pieces by the next day - corn pastas are much more robust, and some pastas are decent at avoiding this.
Meats, veg, fruit, raw ingredients are very typically fine. Just be careful of cross contamination. If it’s more than just plain butchered meat, for example a pre-marinated meat, either make sure the ingredients are fine (and accept risk of cross-contamination from prep) or don’t get it - these often don’t have ingredients listed.
Many cuisines are super easy to do gluten free. Indian is a great example - curries very rarely have flour added as a thickener, for example. But honestly, I typically make normal, glutenous recipes just with gf ingredients. Something like bread is the biggest no-no, needing special prep, but I rarely find things that need special provisions.
GF doesn’t need to be bland - it’s just a different prep style, usually.
Hence the common phrase, best thing since epiousion bread. I thought it was obvious, I guess I’m the only one that drew the conclusion