You Know What Really Grinds My Gears? Now with 3x more gears...

[Ped]

For chocolate, you're better off finding a store that imports Euoropean ones. Much better than North American.


Can't speak for Calgary, but there are British ones dotting the GTA.

[Fuzz]

Originally Posted by GGG

This begets the question of what does Gluten free mean. In Canada it usually means a Gluten free supply chain so I am surprised that toffefae can get away with calling it gluten free. (Why cheerios are GF in the US and Canada)

Doing a little digging

https://www.canada.ca/en/health-cana...claims.html#a2



So because the glucose syrup has been processed into the product that reliably contains less than 20ppm gluten that product can be added to another product and be called gluten free. However because that product has been derived from wheat it has to show up on the labeling. I support the science based approach of ensuring exposure to gluten is less than 10mg per day rather than the though shall not have any product that could have been contaminated ever approach.

Some people get sick on small amounts, even under the 20ppm. So having clear labeling is important, and I don't think you should be able to call anything gluten free if gluten is anywhere near it, I don't care if you test below 20ppm. Seeing "gluten free" on a label saves me from having to look at every ingredient. That label shouldn't be used lightly. I eat lots of stuff that isn't labeled gluten free, but has ingredients listed in a way I feel safe. Stick to that, it's not for the manufacturer to decide.

[Sliver]

Best charcuterie I ever had was tailor made for me by a friend because she knows I hate cheese, olives and all the other garbage people normally put out. Cheezies, beef jerky and various candies. It was so good.

[Sliver]

Originally Posted by Sliver

Best charcuterie I ever had was tailor made for me by a friend because she knows I hate cheese, olives and all the other garbage people normally put out. Cheezies, beef jerky and various candies. It was so good.

BTW I think I've said that before. If we've said everything ever on here and have completely run out of things to say, does Photon hang our avatar from his ceiling so we can retire?

[Misterpants]

Originally Posted by Sliver

BTW I think I've said that before. If we've said everything ever on here and have completely run out of things to say, does Photon hang our avatar from his ceiling so we can retire?

Anyone have a lacrosse forum we can join?

[Locke]

Originally Posted by CroFlames

Those are honestly a war crime. You think you're getting some hazelnut-y filled treat, and NOPE! You get a chocolate covered bitter cherry with some disgusting liqueur filling.

The worst. Just the worst.

[powderjunkie]

Originally Posted by The Fisher Account

Loving peanut butter and then having a kid who has a peanut allergy RGMG

Severe or mild allergy? Try to get a referral to an allergist (highly recommend Dr. Hadi) - you may be able to do a desensitization program where you'll gradually build up tolerance (though it'll involve a weekly visit to the office for a month or two).

Our little guy now has 2 peanut M&Ms every morning...we'll find out soon if he's able to eat PB by the spoonful, but we know for sure that he's totally fine to be exposed to small amounts (like my breath 90% of the time).

[Mr.Coffee]

Originally Posted by Sliver

Best charcuterie I ever had was tailor made for me by a friend because she knows I hate cheese, olives and all the other garbage people normally put out. Cheezies, beef jerky and various candies. It was so good.

You don’t like olives?

Just how many bodies do you have in the basement anyway?

[calgarygeologist]

Originally Posted by powderjunkie

Severe or mild allergy? Try to get a referral to an allergist (highly recommend Dr. Hadi) - you may be able to do a desensitization program where you'll gradually build up tolerance (though it'll involve a weekly visit to the office for a month or two).

Our little guy now has 2 peanut M&Ms every morning...we'll find out soon if he's able to eat PB by the spoonful, but we know for sure that he's totally fine to be exposed to small amounts (like my breath 90% of the time).

We've been doing a sensitivity exercise with my kid for shrimp/shellfish for the last two years. He gets a little chunk of shrimp every day and it progressively gets larger after visits with the allergist (Dr. Check.)

[topfiverecords]

Originally Posted by Fuzz

You had my attention until I read the ingredients. Keep yer fricken' wheat out of chocolate! So much has wheat in it. Pointless filler, and I can't even sample it.

Celiac?

Mentos makes a roll of an almost similar thing without the hazelnut and I keep them in business. Wonder if those have any wheat.

[topfiverecords]

Originally Posted by calgarygeologist

We've been doing a sensitivity exercise with my kid for shrimp/shellfish for the last two years. He gets a little chunk of shrimp every day and it progressively gets larger after visits with the allergist (Dr. Check.)

You guys are monsters. I’m not allergic but you couldn’t possibly do anything to convince me to eat that again.

I’m not hungry mind you because I just ate 200 Toffifees.

[GGG]

Originally Posted by Fuzz

Some people get sick on small amounts, even under the 20ppm. So having clear labeling is important, and I don't think you should be able to call anything gluten free if gluten is anywhere near it, I don't care if you test below 20ppm. Seeing "gluten free" on a label saves me from having to look at every ingredient. That label shouldn't be used lightly. I eat lots of stuff that isn't labeled gluten free, but has ingredients listed in a way I feel safe. Stick to that, it's not for the manufacturer to decide.

That’s what the government has done with the current system. For the majority of celiacs the 20ppm criteria is sufficient not to cause an immune response. This method allows the purchaser to know if the product has quality control to ensure down to 20ppm. It also allows the purchaser to decide through the labeling if it meets their standard.

Without the 20ppm standard you end up with everything being labels as may contain gluten. You also wouldn’t be able to have gluten free pay products. Canada you get the best of both worlds clear labeling as to contents and potential for gluten and a clear standard of what level of cross contamination is acceptable. It gives consumers more choice.

I would be fine with the claim being changed from Gluten free to this product contains less than 20ppm gluten and ban the term gluten free from use.

[puffnstuff]

If I open a box of fancy chocolates, there better be an accurate map and pictures that tell me what is what.

Also, gluten is delicious.

[surferguy]

Originally Posted by Misterpants

As long as we are talking about holiday treats, nothing GMG like charcuterie boards. Going to a function and seeing a giant one of those laid out means they've blown their food budget on fatty gross lunch meat, weirdo pickles and stinky cheese. Just think of all the actual rad foods they could have loaded up on. Wings, cool dips, mini sliders whatever. Anything is better than overpriced adult lunchables.

Best way to show them is to BYOC board. Loaded with whatever you just described. Just waltz into that room and present an exquisite hand shaped piece of black walnut comprised of rich deep chocolate tones complete with a natural split stabilized with six stunning solid eastern Canadian cherry butterfly keys. The perfectly imperfect handle, complete with enough room to accommodate a western lowland gorillas grip, will allow you gently place that stunning show piece of craftsmanship down onto the long bar countertop to the audible gasps of the guests. The real way to steal the show from these dull corporate holiday get togethers is to always be prepared with a true artisan one of a kind piece that everybody will remember. It’s fool proof.

[Puppet Guy]

^^^^ and you *just* happen to know where these artisanal charcuterie boards can be found, don't you???

[bagofpucks]

WFH gifts were the worst for terrible charcuterie boards. My company sent me a tiny assortment of fancy crap a few times and I’m sure it cost $100 to get it sourced and couriered. Just get me one of surferguy’s boards instead, that’s all I want.

[calgarygeologist]

Originally Posted by topfiverecords

You guys are monsters. I’m not allergic but you couldn’t possibly do anything to convince me to eat that again.

I’m not hungry mind you because I just ate 200 Toffifees.

Definitely monsters but at least this way we have some comfort in knowing that there shouldn't be much of a reaction when we go to a Chinese restaurant or down to Mexico or the Caribbean where shellfish is common. We actually discovered he had a shellfish allergy when we were in the Caribbean one year and he was playing on the beach. Don't really know what he came into contact with in the sand or water but it was enough to give him hives and a skin reaction. Did some allergy tests back at home and it was positive for shellfish.

[DoubleF]

Originally Posted by Fuzz

Oh, one of those "it's so low it doesn't count!". No, if it has gluten as an ingredient, it isn't safe for celiacs. That's irrepressible as a manufacturer to do that, and am not even sure they are permitted to call it GF.


https://www.toffifee.ca/en/about-toffifee/

Wait WTF? Really? Damn, sorry I didn't know. My bad. I agree that seems irresponsible and sketchy as hell to self declare as gluten free.


I honestly assumed gluten free would be on par with a product that's nut free. If it has even some parts per million, I assumed you'd see a warning or disclosure saying "may contain nuts/shellfish". If they did that with gluten (may contain gluten) vs "gluten free" that seems much more reasonable.

[Sr. Mints]

First signs of a sore throat showed up the last few hours. Timed perfectly to wet blanket my Christmas plans.

[Locke]

Originally Posted by Sr. Mints

First signs of a sore throat showed up the last few hours. Timed perfectly to wet blanket my Christmas plans.

These are your Christmas plans now!!