Text 14921, 79 rader
Skriven 2008-10-11 11:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: lactose 41
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 JK> I think if what I had wasn't an allergy, they might work.. Most
 JK> people, as I understand it, don't have allergies to milk and that's why
 JK> the pills help them. But what do I know (laugh).. One of these days I
 JK> might give them a try just to see.
 
For me, it's a combination problem: I can't digest the milk
sugar (for which the pills are the remedy) but also have a
hard time with the protein (for which only abstinence is the
solution). I do like some dairy foods a fair amount, which
leads to my spending vast sums on the pills and also enduring
some measure of discomfort.

 JK> I'm hesitant only because, think.. if they work, then I'll have to
 JK> carry them around wherever I go Lol

For some of us that goes without saying.

 JK> We've had some chilly days here.. not really "cold", but in the 60's..
 JK> today it must have hit 70.. Sunday it's supposed to be even warmer..

We had a hot Friday; now I'm on the road again and have no
idea what the weather is going to be like when I perch.

 JK> Here's a recipe I used this week since I found a bottle of saffron in
 JK> my cupboard that I forgot I had - that was a great thing to find :)
 JK> ==Safron Risoto==
 JK> a good pinch of saffron

A good pinch is about right - some cooks trying to show off
their wealth or something use way too much, with the result
that the final product is bitter, metallic-tasting, and laxative.

---------- Recipe via Meal-Master (tm) v8.01

      Title: New Year's Paella
 Categories: Fish/sea, Spanish, Chorizo, Sausages, too much saffron
      Yield: 8 servings

      8 c  Fish or Chicken Stock               4 c  Rice
      1 tb Saffron Threads                     4    Tomatoes, peeled, in chunks
      3 tb Olive Oil                           1    Salt
      6    Garlic Cloves, chopped              1 c  Green Peas, shelled
      2    Onions, medium, chopped           1/2 c  Black Olives, sliced
      1    Red Bell Pepper, chopped            1    Parsley, chopped
      1    Green Bell Pepper, chopped      1 1/2 lb Rockfish, cut into chunks
      8    Chicken Pieces, boned               2 lb Mussels, rinsed, debearded
      8    Chorizo Sausages in chunks          2 lb Shrimps, large, peeled
      8 oz Squid, cut into rings

  Servings:  8

  Bring the stock to a boil, add $affron, simmer 10 minutes, and set aside.
  In a large paella pan or other large pan, heat the olive oil. Add the
  garlic and saute just till it begins to color. Add the onions and saute to
  soften. Add the peppers and cook slightly, then remove the vegetables form
  the pan and set aside. Add the chicken and brown, remove from pan. Add
  sausage chunks and brown, remove from pan. Add the squid and toss briefly.
  Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables,
  peas, olives, and parsley, reserving some of the parsley for garnish.

  Stir, cover, and bring to a boil. Remove cover and arrange rockfish pieces
  on top. Replace cover and cook about 5 minutes more. Uncover and add
  mussels, cover and cook 5 minutes. Add the peeled and deveined large
  shrimps, cover and cook until mussels open, shrimp are cooked, and rice is
  tender. Add more stock or water at any point if the rice appears too dry.

  The rice should be moist, not soupy.

  Let the paella stand covered about 5 minutes before serving. Sprinkle with
  remaining parsley. Place pan on a pad in center of table and remove lid
  with a flourish!

  From The Open Hand Cookbook. Posted by James Lor.

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