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>>Cyndi: THANK YOU, JERRY.
CAROL KICINSKI IS LIVING A
GLUTEN-FREE LIFE.
SHE'S NOT FEELING ONE BIT
DEPRIVED.
SHE HAS WRITTEN GLUTEN-FREE
COOKBOOKS, BLOGS, AND SHE HAS A
MAGAZINE CALLED "SIMPLY
GLUTEN-FREE."
WE ARE ACTUALLY MAKING WHAT'S ON
THE COVER OF THE MAGAZINE TODAY.
CAROL, WELCOME BACK TO
"DAYTIME."
>> THANK YOU.
ALWAYS A PLEASURE.
>>Cyndi: LET'S TALK ABOUT PASTA.
>> OH, MY GOSH.
GLUTEN-FREE PASTA HAS COME SO
FAR EVEN IN JUST THE LAST FIVE
YEARS.
IT USED TO BE MUSHY AND YOU HAD
TO BABY SIT.
IF YOU COOKED IT 30 SECONDS
LONGER, IT TURNED INTO MUSH.
>>Cyndi: IT CAME OUT LIKE
TAPIOCA.
IT WAS AWFUL.
>> NOW THEY HAVE PASTAS WITH
RICE, CORN, QUINOA,
COMBINATIONS, AND THEY COME IN
ALL THESE DIFFERENT SHAPES.
IN FACT, THIS COMPANY HERE,
MAPLE GROVE, THEY HAVE 182 DIES.
THAT'S DIFFERENT SHAPES OF
PASTA.
IT'S AN ENTIRELY GLUTEN-FREE
COMPANY.
THAT GOES TO SHOW YOU YOU CAN
NOW GET -- USED TO BE SPAGHETTI
AND FETTUCCINI.
>>Cyndi: RIGHT.
MORE THAN ELBOWS.
>> EXACTLY.
>>Cyndi: YOUR PREFERENCE IS THE
CORN.
>> I LIKE CORN.
I LIKE THE RICE.
I LIKE THE COMBINATION OF CORN
AND RICE.
THEY HOLD UP WELL.
I DON'T KNOW WHAT THEY HAVE
DONE.
THEY HAVE CHANGED THE TECHNIQUE
SO IT DOESN'T CHANGE TO MUSH SO
MUCH.
BUT THERE ARE A COUPLE OF TIPS.
FIRST OF ALL, FLAVOR.
YOU WANT TO PUT GOOD SALT IN
YOUR WATER.
OTHERWISE, NO MATTER HOW MUCH
SALT YOU PUT ON IT WON'T GET
INTO THE PASTA.
>>Cyndi: SALT THE WATER FIRST.
>> SALT THE WATER FIRST.
BRING IT TO A BIG ROLLING BOIL.
THEN I LIKE TO PUT OLIVE OIL.
GLUTEN-FREE PASTA DOES TEND TO
STICK A BIT.
WHILE IT'S COOKING, I USE
SOMETHING LIKE THIS, THIS LITTLE
THING AND I SEPARATE IT OUT.
>>Cyndi: I HAD PASTA LAST NIGHT
THAT WAS GLUTEN-FREE.
>> JUST A LITTLE BIT.
WE'LL MAKE A REALLY QUICK CAB
NARA.
>>Cyndi: LOVE IT.
I WISH YOU COULD SMELL THE BACON
IN IT.
>> BASICALLY, WE COOKED SOME
BACON.
AND IN HERE, I AM GOING TO PUT A
QUARTER OF A CUP OF CREAM.
AND THIS IS ALWAYS MY SECRET.
WHENEVER I MAKE PASTA, I TAKE A
COUPLE OF SCOOPS OF THE PASTA
COOKING WATER.
IT JUST KIND OF PULLS THE WHOLE
DISH TOGETHER, REGARDLESS OF THE
SAUCE THAT I'M MAKING, I ALWAYS
DO THIS.
>>Cyndi: THIS IS A STRAIGHT-UP
FULL-FAT CREAM.
YOU HAVE TO DO THAT.
>> EVERY ONCE IN A WHILE.
REALLY, THE ONLY THING THAT
TAKES LONG IS FOR THE WATER TO
BOIL.
THE VEST SIMPLE.
WE ALREADY COOKED -- THE REST IS
SIMPLE.
WE ALREADY COOKED THE PASTA AND
DRAINED IT.
WE'RE LEAVING THE BACON FAT IN
THEIR.
IT'S NOT YOUR DIET DISH.
YOU WANT TO GET THE FAT SORT OF
SOAKED UP INTO THE PASTA.
WE ADD OUR EGG AND CREAM AND
CHEESE.
WE'RE GOING TO DO A LITTLE --
>>Cyndi: I BET THAT COOKED
FAIRLY QUICKLY.
>> OH, YEAH, LIKE A MINUTE.
THE OTHER THING, IT LOVES
PEPPER.
>>Cyndi: MY HUSBAND LOVES
PEPPER, TOO.
>> AT THE VERY END, WE'LL TOSS
IN ANOTHER HALF A CUP OF CHEESE
BECAUSE WHAT THE HECK.
>>Cyndi: YOU KEEP COOKING THAT.
YOU SAY IT TAKES ABOUT A FULL
MINUTE OR MINUTE AND A HALF.
>> RIGHT NOW, IT'S DONE.
>>Cyndi: CAROL KICINSKI, SO GOOD
TO HAVE YOU HERE.
I DON'T HAVE CELIAC DISEASE, BUT
I DO LIKE IT.
WE HAVE THE RECIPE ON OUR WEB
SITE, WHICH IS
daytimeonline.tv.
YOU KEEP COOKING.
EVERYBODY IS HUNGRY, WE'LL BE
RIGHT BACK WITH MORE "DAYTIME,"
SO STICK AROUND.