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This
is a share that's run
amok. I started to say only that Lee
Kum Kim Spiracha Mayo has become my go-to condiment of choice
for damn near
everything. Tacos, eggs, sammiches; anything where a little (or
lot of) tang is indicated by ones palate. The label
says refrigerate after opening for quality, and I guess you should, but
I never have. You're welcome. Clean and simple, right? But then I
noticed the "Gluten Free"
sticker for the first time, and my rubber broke. Sploosh!
When
was it that half of us,
seemingly,
discovered that we're being attacked by
gluten? I'm not flat naysaying, just saying. I can believe
that
Monsanto, and others, have likely wreaked havoc on our digestive
systems over the years, but come on. Why in the hell would
mayonnaise (eggs and oil), or sriracha ( chili peppers, distilled
vinegar, garlic, sugar, and salt) contain wheat gluten in the first
place? Sheesh.
COMING SOON? GIRD YOUR COINS.
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Eating out at our favorite mafia place (real red sauce Italian) and our waiter gave us a free piece of tiramisu...
ReplyDeleteThe lady who ordered it sent it back because it turned out not to be gluten free. Idiot.
Swear to God.
The wife explained why mfgrs feel compelled to put "Gluten Free" labels on everything. The herd mentailty is that unless it says GF, it must not be. Which explains Obama; he's said many many times that he has a birth certificate, and is not a liar. That's all it takes. A label.
ReplyDeleteFirst off, it's sriracha, not "spiracha". But you knew that.
ReplyDeleteAnd, leaving aside for a moment the idea that Monsanto has wrought havoc on our digestive systems, you need to understand that anything containing vinegar will never pass muster (Hyuk, hyuk!) for the anti-gluten purist; no matter how much the distillation process breaks down the gluten proteins, it will never be glatt gluten-free.
So, those who legitimately suffer from Celiac disease (and claim that they react to the teeny-tiniest bit of gluten) should avoid anything with vinegar, and that includes a wide range of condiments and dressings including both sriracha and mayo.
As for those who insist on "gluten-free" because it's just so in your face Hipper-than-Thou (especially if they can't afford a Prius), Enough Already!
Caballero Andante
P.S. I like to mix wasabi powder with mayo (or Miracle Whip-type salad dressing) for dressing sandwiches.
I just had a follow up thought...
ReplyDeleteWhat the Hell do you eat in an Italian (red sauce and pasta type) that IS gluten free?
I saw "GlutenFree" *and* "Cholesterol Free" WATER t'other day...
ReplyDeleteWASoF
e~C
Barilla Gluten Free Pasta
ReplyDeleteAvailable everywhere.
Never tried the foul stuff myself.
Vlad-The-Inhaler