Text 19505, 96 rader
Skriven 2009-01-11 05:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: good 62
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 JK> Interesting.. I remember when Cream was actually floating on the top
 JK> of milk bottles.. guess that dates me (bg).

Only Ron gets to do that.

 > Yogurt has less lactose, because the "active cultures" have been
 > chewing on the stuff. But - contrary to popular belief - it is
 > not lactose-free, and neither is cheese. I'm extra sensitive.
 JK> I never thought it was lactose free, that's for sure.  It didn't seem
 JK> to bother me much though compared to other dairy products.  Why, I have
 JK> no idea.. perhaps it's the low-fat nature of it.

I think that it's that most intolerants have at least some
of the probiotic bacteria in their upper guts, whereas I
apparently don't. So yogurt and cheeses get partially broken
down before the intestinal flora get their crack, as it were.

 JK> Long ago, I like to think like near-raw steak must be "ok" since it
 JK> wasn't not getting mixed in with chopped beef (mad cow concerns).. but
 JK> of course that's silly. Brain matter or spinal crap probably gets all
 JK> over all the steaks one buys in grocery stores.

I'm sure that any product of any butcher or meatcutter is
potentially dangerous, if you look at it that way.

 So since we buy that
 JK> grass-fed stuff I pretend it's all "safe" (g). Probably not to wise
 JK> either :)  But I really love very rare steak and roasts.

SafeR. Bear in mind that the mad cow prion is not destroyed by
cooking or even by normal sterilization. The British standard
as quoted by Labbe & Garcia in Guide to Foodborne Pathogens is
holding the material at a minimum of 273F for 18 minutes, sort
of impractical, given we're talking internal temperature.

 > but I admit that bistecca alla fiorentina
 > is a great dish.
 JK> Yes it is.. I don't really use lemon that often with steak though. My
 JK> dad is the one who got me addicted to really rare steak, drizzed with a
 JK> bit of olive oil and a handful of fresh Italian flat-leaf parsley.. :)

There is some division here on the echo regarding lemon with
beef. I'm sometimes in favor, but other respected palates
say "no way."

 JK> 1/4 cup freshly grated Italian cheese

At least it's not your usual Locatelli Romano stuff, which
not only greps me, but also gives my mouth blisters, plus
I think it tastes really bad.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Beef and Bean curd Clay Pot
 Categories: Chinese, meatballs
   Servings:  6

      1 lb Ground beef
    1/2 c  Cooked rice
    1/4 ts Five-spice powder
      2 tb Peanut oil
      1 md Yam
      2    Sqs. bean curd
      6    Fresh mushrooms
      2 c  Warm water
    1/2 c  Dark soy sauce
      2 tb Sherry
      1 ts Fresh ginger, minced
           Cornstarch paste

  This dish is almost a meal in itself. It is easy to prepare and a dramatic
  addition at the table.

  Preparation:  Mix beef, rice & five-spice powder; form into firm 1"
  balls. Peel yam; cut into chunks. Cut bean curd into 1" cubes. Wash
  mushrooms; remove dried part of stem.

  Cooking: Heat wok until smoking; add peanut oil. When oil is hot, braise
  meatballs. Add warm water, soy sauce, sherry & ginger. Bring to boil,
  transfer to clay pot, cover, and simmer for 30 minutes. Add yam chunks,
  bean curd & mushrooms. Cook uncovered another 20 minutes until yams are
  done but still firm. Thicken sauce with cornstarch paste; boil briefly.
  Turn off heat, cover to keep hot until ready to serve.

  Source unknown

MMMMM

P.S. According to Block, Disinfection, Sterilization, and
Preservation (available on Google Books), rodent prion
concentrates have to be held for 270 minutes at 270F in
order to be deactivated!

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