Slow-Cooked Moroccan Beef — 9 Comments

  1. We all need to vent, so don’t stop on my account – I agree with everything plus I would like everyone to learn how to spell !!!

  2. Dear Katie,

    As a long-time reader, I would like to let you know that I really enjoy your refreshing writing style and love the way you keep your delicious recipes down-to-earth. I do think food labels are important. The gluten-sensitive person has a right to know if the steak is marinated in a preparation containing wheat. Or the vegan wants to know if the salad, he or she is eating, has fish sauce added to it. Since I started asking about ingredients, I’ve never ceased to be amazed what goes into restaurant dishes or foods from the grocery store.


  3. Kate, spelling, punctuation and using the right words – all would be nice LOL

    Martin, I agree that all of that information should be on food labels. Reading labels is one of the reasons I no longer use commercial salad dressing ;-). I was referring to the announcements made in all capital letters by bloggers on a simple posted recipe – where all the ingredients are clearly listed anyway. I hate being bombarded with the obvious LOL If it’s unexpected, such as gluten-free bread, by all means, shout it from the rooftops. Steak? Naw….. And thanks for the kind words….

  4. You sure won’t find me stopping you … you’re always spot on. The beef … looks like something we’d love. I’m big now into slow cook it and an oven works just great.

  5. You will be happy to know that one of my Facebook friends started a long thread on the number of things identified as gluten free as a selling point, and someone else posted a link to an article about why uptalking is to be avoided. In other words, these are annoyances that seemed to have reached critical mass.

    I do sympathize with those who truly need gluten free, but the label should not be applied to those things that are not processed in any way, but are naturally gluten free. The specific item a chuckled at was the fat-free, gluten-free yogurt.

  6. Karen, I do tire of people stating the obvious – saying a steak is gluten-free or good for a paleo diet. I also like fat-free vegetables LOL

    Tanna, the oven is my slow-cooker. Helps with the heat, too.

  7. Was the uptalking woman Australian? Or perhaps she was Canadian? I’ve heard that kind of talking often? It’s all I can do not to mock them mercilessly? Okay, that’s enough of that now? (My eyebrows might stay permanently in that position.)

    I can’t stand self-diagnosed gluten-intolerant people. “I don’t do wheat…. I stopped eating wheat for 3 days and I feel so much better….” Why on earth do they make things more difficult than necessary?

    However, people who really do have gluten allergies, have to ask about everything. My dad was celiac and once when he was away from home on business, jokingly asked a line-cook to make sure there was no flour in his omelette. It turned out that this fellow ALWAYS threw a little flour into his omelettes (so they’d be really fluffy). And then there are rice crackers, made with rice flour, salt and water. I buy them to take them when I have to bring snacks – two of the people have to be glutenfree. I was horrified to see a note on the rice cracker package that it may contain traces of wheat. Augghhhhhhhhh!

    I must say that I’m miffed that there is no mention that the gluten-free grilled steak isn’t also labelled as low-carb.

  8. Elizabeth, steak is low-carb????? Who knew!. I actually also hate the ‘free’ bit. Can’t things be ‘no gluten’ or ‘no sugar’? Do they have to be ‘gluten free’ or ‘sugar free’? Just who is freeing all of this sugar and gluten? The world is getting dumber….