The Truffle's Rob Lawler on Spam musubi, brains, glutards and his favorite cheese

Brains are underrated? No, they are properly rated.. That is to say.. They suck.

i cant believe someone compared celiac disease to autism. if you can't laugh at yourself and your flaws then fuck off. 

love, a breast cancer-tard. 

Is Rob a Curdturd? offered with a smile...

Rob- Your ignorance is insulting to a person like myself with celiac disease and multiple food allergies.  I'd like to point out a few facts as to why our bread is different from the bread of our ancestors so maybe you will think twice before you make comments that are incorrect and offensive to your potential customers in the future. 1.  The refining of wheat: bread today contains bleached/processed flour, missing the fiber and nutrients of freshly ground wheat used by our ancestors. 2.  Bread making was an art that took time for our ancestors.  "Artisan" breads used wild yeasts and bacteria captured from the air to help bread rise, also known as natural leavening.  There was no such thing as baker's yeast back then--which is not an actual whole food.  Natural leavening took time--at least 12 hours to develop the proper bacteria and days to develop the yeast.  There was a reason our ancestors did it this way.  The bacteria formed during this process digested some of the protein (gluten) in wheat during the fermentation process.  Traditional bread making leads to drastic changes in the composition of the dough.  It pre-digests the gluten making it easier on our digestive systems. Unfortunately, modern bread making does none of this.  We use baker's yeast because we need to pump out a loaf of bread in an hour, not days and there is no pre-digestion of the gluten in our bread. There have been studies where people with celiac disease can actually tolerate a bread made with 25% wheat when made under naturally leavened conditions because the gluten is pre-digested. 3.  Gluten is the protein in wheat and other grains that holds the dough together and gives it "legs" when it rises.  Modern breadmakers want to make lighter, fluffier bread--the answer to this:  ADD MORE GLUTEN!  Modern wheat has been altered to contain a  higher gluten content to the dismay of many intestinal tracts around the country/world. Here are just a few differences, all of which affect our health and have led to the ever increasing rate of celiac disease diagnosis among our families and friends.  1 in every 133 people have celiac disease (may or may not be diagnosed).  As a popular man in Denver, I am sure you have 133 friends--1 of which will someday tell you they have celiac disease.  Please do not call him/her a glutard.  It is offensive. 

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Boring! Have you hit the bottom of the barrel of Denver chefs?

Most people with Celiac disease get a cop out excuse from a doctor who can't figure out why your wittle tummy hurts so much, you must be allergic to wheat.  Its not like the dude said no we refuse to adhere to peoples needs, he just raised a very valid point that for the history of man we have subsided on wheat.  I am sure that just as there are lactotards, and pancretards lots of people are legitimately allergic.  However I have worked in the industry a long time and I know from experience that 10 years ago I had a fraction of the glutards I see now.  In fact at one point I worked at a place where we had a celiac gal, well a few weeks later her roomie was suddenly allergic to wheat too.  When we would put out a preshift, both of them ate bread w/o hesitation.  Point being chefs will do as the customer requests, if you don't want wheat product just say so....but the recent fad that is being allergic to wheat may not be all legit.

Awesome. See, that's the problem with people in regards to allergies. People are ALLERGIC to things. Just because you don't have the allergy doesn't make it less of an allergy.

In this day and age there is absolutely no reason to go on pissing on someone who is allergen sensitive. I don't understand how the news stations can post allergy forecasts for those out there who are affected by pollens, but someone affected by wheat can go f--- themselves?

Don't be ignorant. As a chef you need to understand the fundamentals of what the ingredients actually are that are going into the food you're cooking. First, no one 10,000 years ago went around eating leavened bread. Don't be an ass. Second, even if they did, their wheat wouldn't be over processed shit flour that's manufactured from shit wheat grown on today's high-production farms. Add that to the fact that wheat and corn and soy are in nearly everything we eat, and we American's start becoming intolerant to everyday items. And most people, cheese boy, with a lactose intolerance, yeah...they're allergic to gluten.

So stop mouthing off to act tough. And if/when your son or daughter comes up with a food allergy (it could happen in his or her 20s) remember you said this. And when you can't find people who give a shit, remember you could have changed this.

"To make something without wheat in it. I mean, really. It was fine for 10,000 years' worth of your ancestors, but not you? Glutard."Nice going. Do you call someone with diabetes a pancreatard? Maybe that person in the wheelchair who would love it if your establishment had an accessible bathroom is just a whiny gimp. Celiac disease is exactly that - a disease. The specific symptom is that gluten causes the immune system to  attack and destroy the villi in the intestinal tract, which means that the person affected cannot absorb nutrients properly. Continued damage can lead to serious health problems, including but not limited to cancer of the intestine. Thankfully, avoiding symptoms is as simple as not eating gluten. I'd think that as someone who takes pride in serving the highest quality food to your customers, you would find it a pleasure and a challenge to help someone avoid getting sick while giving them good food. Maybe you think it's just a lifestyle choice or a fad diet, but for those with celiac disease, it's a genetic condition with serious health repercussions.As for that wheat-loving line of ancestry, many people with celiac disease come from ethnic backgrounds where gluten-containing grains were not part of that ancestral diet. Interestingly, Italy has a very large population of people with celiac disease and is also one of the worldwide leaders in developing gluten-free products. Some of the best gluten-free pastas are made by Italian companies for a primarily Italian market. Most people with celiac disease would kill to be able to eat a nice chewy baguette or a flaky croissant, but they can't so they turn to professionals like you to help them find alternatives to the bland or oddly textured products that many gluten-free companies are putting out these days. It wouldn't hurt you to show a little empathy for people who just want a good meal and it would certainly help you as a food service professional to educate yourself on some basic food biochemistry.

The Truffle is fabulous!  They really love to make their customers happy and have a wonderful selection of cheeses and other 'gourmet' foods and sausage.  Rob is great at suggestions for pairings and has a great knowledge of all the stuff they have in the store.