I have to update you on our first real restaurant outing. It's taken a long time to get enough courage to try this, but we went to a local Red Robin. See my restaurant guide about how to find a GFCF place. Anyway, it went remarkably well. The restaurant did very well. They didn't give a confused look when I asked to see a gluten-free menu. They immediately handed the kids crayons and a coloring sheet to keep them busy. They got their own water cups with kid-friendly designs on them -- even lids to help avoid "the spill." We just got plain burgers and fries with ketchup for them and they loved it. When we first sat down and the waiter arrived, my oldest turned to him and said, "Hey, where are my fries?" It was funny and he took well. He also paid close attention while ordering from the gluten-free menu. We definitely will return.
Please, I'm not posting this to preach. I realize not everyone with autism can handle this type of outing. I'm simply posting this because it was a big step for us. I also wanted to point out that some businesses -- even at a national level -- seem to have found ways to include those of us concerned about GFCF, food intolerances and cross-contact issues. It can be done.
4.09.2008
4.07.2008
A GFCF caution with Ball Park Franks
It's amazing to me how good some companies have handled the gluten thing and how badly others have botched it -- and blown it. After all, I won't buy anything that possibly contains gluten, especially with those mysterious ingredients like "flavorings."
So, I'm sure you'll appreciate this phone conversation I had tonight with a Sara Lee Corp. representative. Sara Lee makes Ball Park Franks.
See, I stopped at Sams Club looking for a pack of Best's Kosher hot dogs, which is what I always buy for the kids. It's definitely GFCF, and they're good. But they were out. Unbelievable! So, I looked to the other shelves and there were the Ball Park Franks. I checked for some indication of gluten, but found nothing, either way. I struggled to remember my GFCF lists as to whether they contained any. I suspected they were OK. But, I hated to buy it and find out later I'd have to return it. (I should not now that, indeed, most GFCFers consider Ball Park Franks safe -- I glanced at a couple online lists after getting home.)
So I called the toll free number on the package from the store. In a few minutes, the rep asked what I needed. I told her. She said she could help me. I read the UPC numbers to her. And, then (here's where it gets nuts)...
She said, "Well, if you could tell me what type of gluten you're trying to avoid, I can help you."
A little stunned, I said, "Uh, all types."
She responded, "But there are many different forms of gluten. It's in wheat, corn, rice ...."
I had to stop her. "Sorry, I don't know what you're reading to me, but it's incorrect. There is no gluten in corn or rice. The information you're providing is factually incorrect."
"Sir, we're just asking that our customers trust our labels and trust that we'd indicate clearly whether an ingredient contains gluten."
I said, "Well, then you can tell me whether there's any gluten in the ingredient named 'flavoring' in these hot dogs.'"
She stammered. I said, "I don't think you can tell me for certain whether these hot dogs have gluten or not. And since you can't, I'm not going to buy your hot dogs."
That's when she told me to hold for a few minutes while she consulted others. When she returned, she still could not tell me but promised to call back with an answer.
The point of this is not to pick on the poor lady on the phone. There's two important messages here.
First, companies like Sara Lee need to be more open about their ingredients. Other companies do it, and gladly do it. Until they do, they won't get my business.
Second, we need to be super careful about checking items for gluten. Just because you get some nice person on the phone assuring you that there's no gluten in your favorite hot dog doesn't mean that's good info. We need to ask questions, test the answers and push for clarity when the responses seem fuzzy. Otherwise, we -- and our kids -- will pay the price.
By the way, you can check out some good hot dog options at my previous Hot Dog Guide post.
So, I'm sure you'll appreciate this phone conversation I had tonight with a Sara Lee Corp. representative. Sara Lee makes Ball Park Franks.
See, I stopped at Sams Club looking for a pack of Best's Kosher hot dogs, which is what I always buy for the kids. It's definitely GFCF, and they're good. But they were out. Unbelievable! So, I looked to the other shelves and there were the Ball Park Franks. I checked for some indication of gluten, but found nothing, either way. I struggled to remember my GFCF lists as to whether they contained any. I suspected they were OK. But, I hated to buy it and find out later I'd have to return it. (I should not now that, indeed, most GFCFers consider Ball Park Franks safe -- I glanced at a couple online lists after getting home.)
So I called the toll free number on the package from the store. In a few minutes, the rep asked what I needed. I told her. She said she could help me. I read the UPC numbers to her. And, then (here's where it gets nuts)...
She said, "Well, if you could tell me what type of gluten you're trying to avoid, I can help you."
A little stunned, I said, "Uh, all types."
She responded, "But there are many different forms of gluten. It's in wheat, corn, rice ...."
I had to stop her. "Sorry, I don't know what you're reading to me, but it's incorrect. There is no gluten in corn or rice. The information you're providing is factually incorrect."
"Sir, we're just asking that our customers trust our labels and trust that we'd indicate clearly whether an ingredient contains gluten."
I said, "Well, then you can tell me whether there's any gluten in the ingredient named 'flavoring' in these hot dogs.'"
She stammered. I said, "I don't think you can tell me for certain whether these hot dogs have gluten or not. And since you can't, I'm not going to buy your hot dogs."
That's when she told me to hold for a few minutes while she consulted others. When she returned, she still could not tell me but promised to call back with an answer.
The point of this is not to pick on the poor lady on the phone. There's two important messages here.
First, companies like Sara Lee need to be more open about their ingredients. Other companies do it, and gladly do it. Until they do, they won't get my business.
Second, we need to be super careful about checking items for gluten. Just because you get some nice person on the phone assuring you that there's no gluten in your favorite hot dog doesn't mean that's good info. We need to ask questions, test the answers and push for clarity when the responses seem fuzzy. Otherwise, we -- and our kids -- will pay the price.
By the way, you can check out some good hot dog options at my previous Hot Dog Guide post.
Is it pork or chicken
I think we all know about picky eaters. I have a few in my house. It seems if it isn't a hot dog, burger or chicken pieces, then they won't eat it. I keep trying new things, but it doesn't always work. But, sometimes, I win. Here's an easy one to win if your family can handle pork.
I bought some lean pork chops, boneless, or cut away the bone. These were slightly thick. So, I put them in an oven pan and baked for 30 mins on 350. When done, and no longer pink, I cut them into "nugget" sized pieces.
Then, I sprinkled with salt, pepper and chili powder and a little olive oil, like a couple of teaspoons. After heating an oven top pan, I tossed the mix in just for a minute or two to combine. Then, I served. I didn't even tell them it was something different. I just served it like I would for any of my other chicken recipes -- some of which look very similar.
They ate it all.
I bought some lean pork chops, boneless, or cut away the bone. These were slightly thick. So, I put them in an oven pan and baked for 30 mins on 350. When done, and no longer pink, I cut them into "nugget" sized pieces.
Then, I sprinkled with salt, pepper and chili powder and a little olive oil, like a couple of teaspoons. After heating an oven top pan, I tossed the mix in just for a minute or two to combine. Then, I served. I didn't even tell them it was something different. I just served it like I would for any of my other chicken recipes -- some of which look very similar.
They ate it all.
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