Gluten-Free Beer

Gluten-free beer has been available for a while now, although hard to find and not always that tasty or interesting. For beer drinkers who have been diagnosed with an intolerance to gluten this can be a particularly frustrating part of the diet change.  Anheuser-Busch produces a gluten-free beer called Redbridge– but for most people who enjoy complex, layered beers, Redbridge is only slightly more tempting than Budweiser.

Excitingly, however, someone has finally taken notice of a gap in the market. While gluten-free beer has been an afterthought in a brewery’s beer lineup, The Craft Beer Alliance announced yesterday that they will be introducing a line of gluten-free beers, to hit taps in Oregon April 2nd. Widmer Brothers Brewing in Portland will brew the beer under the label Omission Beer.

Omission Beer will go above gluten-free beer expectations in another way as well. Instead of using naturally gluten-free grains in their beers, like those brewed with sorghum, quinoa or buckwheat, Omission will use traditional beer ingredients like malted barley and hops. Every batch will be tested to ensure that it meets international standards with gluten levels of less than 20 ppm.

Let’s hope we see this nationwide soon!

Erin Tewes – Brooklyn

One-Ingredient Ice Cream

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I’ve never been particularly fond of bananas. It might be the years of smoothies my dad made for my breakfast as a child, but I’m more inclined to think it’s the texture.

They’re just so… mushy.

That’s why I was blown away the first time I tried this one ingredient ice cream made entirely from bananas. It is consistency is perfect. You can fool almost anyone into thinking this soft serve was spooned right out of some gourmet packaging.

The easy non-recipe:

Peel as many ripe bananas as you need (one per serving) and slice width wise and chunky, the way they’d appear in fruit salad before I pick them out.

Space these out on a plate, cover with wax paper or a paper towel, and stick them in the freezer for an hour or two.

Blend until you have ice cream.

Sometimes I’ll double the number of ingredients and add a spoonful of peanut butter, but even without that the chill of this treat keeps it from tasting too “bananay.”

I learned this recipe through word of mouth, but have since found a number of recipes out there, including the one at which also supplies a number of mouthwatering photographs if you’re not yet convinced.

Erin Tewes – Brooklyn.

Pete’s Quality Meat

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This place is an original “dive” eatery. I am not sure how long they have been in business, but from the looks of it I would say they probably opened in the 70s.

Employed at Pete’s are: Pete, Pete’s brother and a woman…that is totally bad ass for putting up with these two guys.

There are rad pictures on the wall of Pete and his epic mustache (and of horse racing).  Their menu is about as basic as it gets.  You can choose between chicken, steak, sausage, meatball and eggplant sandwiches.  Drinks are bottled water or canned Coke.  They make the sausage in house…and its out of this world.  You can even buy it raw to take home.

I went with my boyfriend; he ordered the meatball and I ordered the sausage.  They are pretty big sandwiches and they cut them in half so we split our sammies with each other.  Sausage is super crispy on the outside and has that delightful “snap” when you bite into it.  The meatballs were very tender and covered in just the right amount of marinara and parmesan.  The sausage was served with onions and peppers on top.

Pete’s location is pretty rad too.  This place is a dump but has a great deal of charm and they really know their meat.  I haven’t tasted a better sausage in my life and I can’t wait to go back and try the steak sandwich!  If you have an afternoon to kill, lunch at Pete’s and a stroll through little italy, is a great, cheap way to do it.  1742 India St (between Date and Fir) 92101