May 19, 2013 |
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Nuthin like a good rare gluten with my Jack Daniels. If the waitress has a nice gluten, she get's and extra large tip.
So gluten is now the flavor of the month bogeyman?
Bottom line. It does not matter what's in it. If the food tastes good, I'll eat it. If it doesn't taste good, I won't.
I refuse to eat a meal based on whether or not I can add a few precious seconds to my life span.
Ditto to the first two comments. Especially that waitress part.
Good coffee don't need cream and sugar, tofu is cattle feed and what the hell is gluten?
It's that stuff the holds your bread together, RoeD - gives it elasticity.
I am not a part of the less than 1% of the population who has Celiac disease... so I have no reason to be gluten free.
Celiac's tends to run in families, I have three in-laws who fight it everyday. It's tough to find anything premade, from the grocery to restaurants that don't use wheat, or gluten or modified food starch. Check the labels, you'll see. When we dine together, which is frequently, we just work around it. But those who are using the "GF" banner as a fad, . . . they'll learn.
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