Postponement and the feeding of Hoyts

Posted on by Sarah A. Hoyt

Hi guys,

I’ll do the promo post tomorrow, because Liberty, you know?

If you’re one of the Huns here: we’ve been weighing various options for food. We have a problem since I was diagnosed celiac last year.

Yes, the Rodizio is largely gluten free, but Dan and I would eat maybe a serving and that seems a waste.

Turns out there are a couple of gluten free options here in town, one of which makes the Rodizio seem cheap. The high likelihood right now is that we go there right after Dan’s last panel. If you’d like join, grab us. I’m about to come out for my 11 o’clock thing, which I think is a signing.

See you soon.

39 thoughts on “Postponement and the feeding of Hoyts”

    1. I could try to make the argument that going gluten free is literally like the NSDAP, and like what Hitler would do, in all of the important ways.

      As opposed to being at the most in trivial accidental ways.

      Anyway, Californians with weird dietary preferences are totally the whole of rising Fascism here in the US. sumdood finds out he is lactose intolerant, or violently allergic to peanuts or shellfish, and then next thing you know he is goosestepping. yuup, yuup, yuup, that is totally all of any problems that we might have here, nothing to do with the schools or what people are learing there.

      Liked by 1 person

  5. Missing LC this year. Stuck with a busted shoulder, makes it annoying to get anything done. Bah. Ain’t young anymore, probably didn’t stretch enough. Going to cook and think about books for a while. Y’all at the con be well, may your time there be precious, and may the people you meet be weird as you are if not more so. Keep on keepin’ on folks.

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  7. When I lived in the area (twenty-odd years ago) the number of great barbeque joints made it rather easy to go gluten free.

    There is no gluten in ribs, nor in potato salad.

    I’d offer recommendations, but they’d be laughably out of date.

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      1. Crossover Creative Chaos has posted several laments over the years about a product she used to like, whose manufacturer changed the recipe and she now either cannot eat it, or it remains gluten-free but is now lower-quality (e.g. her favorite noodles that she posted about last week).

        It remains, unfortunately, vital to read ingredients list carefully if you are sensitive to wheat, soy, eggs, or several other ingredients that food-processing companies like to use.

        Liked by 2 people

        1. “vital to read ingredients list carefully“

          –

          Why one of the more popular tasks for service dogs is allergen detection. Some additives are so minute that the percentage does not require listing, or so far down the tiny listing it can be missed. The allergen dogs will detect it.

          One story I read was a restaurant who swore the soup didn’t use soy sauce as an ingredient. Was not in the chef’s recipe. Except that day, the handler’s dog warned the handler. Chef was called (at home). Chef said “soup wasn’t correct consistency, so used a little soy sauce …” Oops.

          Food allergies are no joke. Know of someone who is allergic to shell fish. Ordered the beef stroganoff stew, they brought out clam chowder instead. Not good. She caught it in time. But it was awful close. Worse? Same person now has onset dementia/alzheimer’s.

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          1. Shelfish or shrimp allergies usually carry over to bug based protein, too, and those already get equivocated unless someone’s going for the gross-cool factor.

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              1. The “eat a cricket!” lady at the Iowa State Fair does a ton of really good outreach on it, including teaching people how to find it on food warning labels.

                I don’t like the eat the bugs movement, but she is sincere in it being about food, not “force people to eat bugs.”

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          2. Food allergies are no joke.

            A-men! People have all kinds of weird reactions to foods, and they usually call them “allergies” — and don’t you argue about it! (Nobody here would. But There Are Those…) Whatever unpleasant symptom they get from their “allergy” is real, even if that reaction isn’t truly an allergy.

            That said, a true allergic reaction to a food is a Real, No Shit, Red Hot Medical Emergency, right up there with a heart attack or a stroke. Call 911, unless you can get ’em to the ER faster by driving them yourself. Turn on your hazard lights, haul ass, and don’t stop for the cop trying to pull you over.

            A true allergy causes swelling wherever the allergen touches, and tissue in your mouth and throat has no direction to swell except inward. Your throat swells shut. That makes it hard to breathe — then harder to breathe, then damn’ near impossible to breathe.

            It also makes it hard to intubate you. Old docs know this, and won’t waste a lot of your dwindling time trying; they’ll do an emergency tracheostomy if they can’t get the ET tube in on the first try. IDK about the younger, woker, “looks like America” docs (or “advanced practitioners”) who follow the beancounters’ “best practices” algorithm (or else!)

            Literally: “Serious as a heart attack.” Don’t eff around.

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  8. As a not-quite celiac (but incredibly gluten intolerant [Seig Quinoa! Down with Wheat!]), in a pinch, at restaurants, I can either eat an omelette or (if careful with the dressing–ranch seems fairly safe, as do balsamic mixes) a chef’s salad. OTOH, some processed turkey meat has “modified food starch”, which unless otherwise stated, is wheat based. Kraft seems to be a troublesome brand for GF eating.

    McDs used to have one or two decent chicken salads, but they disappeared with the Fauci Follies.

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  10. The website ‘Find Me Gluten Free’ is a lifesaver when traveling for us. You will find places on it that offer gluten free options that you’d never expect. Turns out there are so many fried chicken places, so very many, that have designated gluten free fryers, several mainstream chain restaurants with a shockingly large assortment of safe options on the menu (check the reviews for the location you’ll be eating at just to be sure that the location is a good one).

    It’s never done us wrong so far and directed us to wonderful little places that we would have overlooked if not for the reviews.

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      1. Such a big change re-thinking everything you thought you knew about something as simple as eating. In general it’s been less of an adjustment for us as, prior to my partner getting diagnosed Celiac, I got hit with adult onset type-1 diabetes so we were already having to rethink food and eating.

        But it does make traveling difficult thanks to the lack of a kitchen to prepare our own meals.

        The big thing we learned was that when we did research we found a shocking number of places that offered gluten free options. Eating out takes more planning, but finding treasures like the little breakfast place that served safe fried chicken and waffles that we never would have noticed if not for the rave reviews it had was super fun.

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      2. I had problems off and on for close to 20 years (gradually getting worse) before we figured out it was gluten intolerance. The tricky part is that it used to take 30ish hours between ingestion (at first, I could eat a fair amount until the body said “O-chit”) and the start of the not-so festivities.

        Now, it’s less than 24 hours, and wheat-based soy sauce can do the trick. Chinese food is off the menu, unless $SPOUSE or I cook it ourselves.

        My first major round, got me stuck in the hospital for 4 days. We thought it could have been norovirus or food poisoning. The latter was closer to reality…

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    1. Took beloved’s daughter out to dinner last night (hole in the wall Chinese/”fusion,” not bad).

      She spends winter in Mexico. Insists it’s perfectly safe, she’s somewhere up in the mountains among a largely Mexican population, living off the local economy as she’s not excessivlely plump in the purse. (And won’t ask for help).

      She complained about all the Canadian expats; there seem to be many more Canadians than Americans, not that she’s super-fond of Americans. Her complaint is they have so much money they’re disrupting the local economy,, making it harder for locals (and people eating like locals) to get by. But I never would have expected Canadian expats in Mexico.

      Liked by 1 person

  12. For dining venue votes, I always note the advice of famed eater Ioseb Besarionis dze Jughashvili, who said:

    “Я считаю, что совершенно неважно, кто и как будет в партии голосовать; но вот что чрезвычайно важно, это кто и как будет считать голоса.”

    “I regard it as completely unimportant who in the party will vote and how, but it is extremely important who will count the votes and how.”

    To steal a different California-centric joke for Party purge purposes

    ”Dzhugashvili, party of twelve…eleven…ten…”

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  13. Would like to go to LibertyCon. Knew we were supposed to be up here heading for the next project. But the people here have, with one or two exceptions, been as pleasant as you could possibly ask for, which is not automatic in New Jersey.

    (They have also tried hard to get us a repair guy, but without luck. We’re hoping to get one at our next stop, otherwise we’ll have to make a decision. Current theory is there’s a broken tooth on the ratchet on the troublesome side of the slideout).

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  14. There is a brand of pasta called either Pasta Joy or Tinkyada. Since C stopped eating wheat, we have been using it; it’s entirely rice based and gluten free. Unlike a lot of rice pasta, it doesn’t have a nasty slimy texture and the flavor is acceptable for us. You might find it worth a try.

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    2. endorse Tinkyada. My sis had to go gluten free while the docs figured out her allergen whacked out system. She lived on it for a while. That and instant mashed potatoes.

      Liked by 1 person

  15. Chickpea pasta is a staple at our household because it’s gluten free and low carb as long as it’s just chickpea and no other ingredients.

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  16. https://xcancel.com/jmrphy/status/2070528497752166454

    This dude fills me with dark amusement that the AI bros have discovered that ITAR may be a bit burdensome.

    Also, I wonder if he is a CCP asset.

    One interpretation of my record of unemployment is that I am a bit too crazy and self-isolating.

    Another is that the H1B slavers of Big Tech didn’t think I was diverse enough. (This is probably the less convincing explanation for my particular case.)

    Big Tech is maybe notorious for employing a bunch of CCP simps and assets.

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      1. I think I have hit my weekly, and maybe next month’s recommend maximum dose of twitter.

        Either a CT scanner or an MRI had the cover off, and rotation was shown. (Lot of content said CT scanner.)

        Comments were an interesting mix.

        I don’t necessarily mind people asking grok who invented it. Even if a true story is kinda wild and kinda long. (I looked up MRIs some years ago. One of those ‘success has many fathers’ cases. That is the concise versions. I have not read up enough to nail things down, but you can basically argue for several inventors. There are papers on processing concepts, on early laboratory tests, and on ‘well, we have this instruments that somebody designed and built’, etc. I didn’t find a lot of stuff laying it all out, fully enough that I could explain it to a freshman. But, I am probably just lazy in my reading, LOL. )

        Asking who ‘gave us’ the schematics, well I am probably entitled if I find that question annoying.

        I have had a long day, am tired, and should hydrate.

        Liked by 1 person

      1. I attempted to make a reply on a different computer–it would not allow me to comment. I assume there’s some sort of identity check, tied to the particular machine? I’m very relieved I wasn’t persona non grata.

        As to the topic of nutrition, I have been very concerned about the attempts to introduce insects into the human food supply. Europe has legalized four sorts. https://www.bfr.bund.de/cm/349/still-little-knowledge-on-allergic-reactions-following-insect-consumption.pdf

        It blows my mind that this is being promoted for use. I have food allergic relatives, so I’ve spent quality time reading food labels for allergens. Purposely adding known allergens to general market foods is inexplicable.

        If people want to eat cricket and mealworm products, I have no objection. I do object to a food not being clearly labeled as containing anthropod proteins.

        However, I am not certain that this market is actually taking off, or if it is one of the alternative food projects funded by environmental zealots, a product without a market large enough to support it.

        Liked by 1 person

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