Thursday, November 24, 2011

It's a mystery to me...

I've finally learned. Even though logically it seems no flour or other grains would be used in, say, grilling halibut cheeks or roasting a turkey, by now I know enough to ask. And sure enough. At our lovely upscale restaurant, the handsome server returned from the kitchen with dour news: the Thanksgiving turkey had been SOAKED in a brine containing flour.

Really? And why was that, exactly?

It turned out fine, of course. The salmon entree was beyond exquisite and I'm guessing the asparagus had a cube of butter per spear, so I was more than well-fed. But it still makes me wonder. How ubiquitous exactly is wheat? Even in preparations where it's clearly not needed?

Well, we know the answer to that, don't we? Anyone who's ever tried to go gluten-free knows the answer to that! And could that, possibly, have anything to do with our current health problems? I wonder.

Besides, I happen to know for a FACT, you don't need flour for roasting your turkey. It would be just fine without it. Good thing I didn't ask about sugar!