Text 14760, 104 rader
Skriven 2011-08-16 07:42:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Lactaid???
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Steve's Italian ancestry shows up in a lactose intolerance; that's the
 RH> reason we started buying Lact-aid years ago. Deoborah inherited it,
 RH> aggrivated by a severe case of gastritis as a teen. That's when we
 RH> started getting the Ultra version. We'd tried Bean-o but never stuck
 RH> with it. After a few times of eating beans and having problems, I tried
 RH> the Lact-aid with them once and found it helped considerably. YMMV.

That's odd - given all the cheese, etc in Italian recipes - that Italians would
be prone to lactose intolerance. Especially northern Italians up near
Switzerland.
 
 DD> Any effects I have ever had are usually over in a couple hours.

 RH> Takes a bit longer than that for me. BTW, we were in Lowe's the other
 RH> day picking up some groceries and went by the fresh seafood/fish
 RH> counter on our way to other meats. They had frog legs at $6.
 RH> something/pound; we left them in the display.

Would depend on the size of the leg whether that was a good price or not. But
U$6/lb is a bit stiff. Still, one of my local SuperStore (Meijer ... like Wally
World but without the attitude) is advertising ocean perch for U$4.99/lb and
Coho Salmon filets at U$8.99 ... not to mention farmed shrimp, peeled and
deveined, 26-30 ct, for U$7.99. I can, if I am ambitious, go harvest my own
frog's legs. Coho, ocean perch and shrimp I am not in a position to get for
myself. And the price of seafood, like that of nearly all other foodstuffs is
on the rise.

 DD>       Title: Brussels Sprouts Pasta
 DD>  Categories: Vegetables, Pasta, Cheese
 DD>       Yield: 4 servings

 DD>       3 c  Brussels Sprouts
 DD>       1 c  Chopped leeks
 DD>     1/2 c  Chopped sweet red peppers
 DD>       2 tb Butter
 DD>       2 tb Safflower oil
 DD>       1 tb Soy sauce
 DD>     1/2 c  Parsley
 DD>       1 c  Grated cheddar cheese

 RH> I'd guess pasta type is the cooks choice here. (G)

I didn't notice that when I snagged that recipe. I'd probably use bow-ties,
shells, or if using long noodles, linguine.

Try this one ... similar, from a different source:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brussels Sprouts & Pasta
 Categories: Vegetables, Pasta, Cheese, Eggs, Chilies
      Yield: 

      1 tb + 1/2 ts salt; more to taste
     12 oz Penne pasta; or other bite
           - sized shape
      2 tb Olive oil or butter
      2 cl Garlic; minced
    1/4 ts Red chile flakes; + more to
           - taste
      8 oz Brussels sprouts; trimmed,
           - outer leaves removed, thin
           - sliced
      2 lg Eggs; beaten
    1/2 c  Grated pecorino cheese; or
           - other hard grating cheese,
           - such as Parmesan), + more
           - to taste

  Nutty Brussels sprouts, rich eggs, and flavorful pecorino
  cheese make a quick and delicious (not to mention healthful)
  pasta sauce that's ready in the time it takes to boil water
  and cook pasta.

  Bring a large pot of water to a boil. Add 1 Tbsp. salt and
  pasta. Cook until pasta is tender to the bite.

  Meanwhile, in a large frying pan over medium-high heat add
  olive oil, garlic, and red pepper flakes. When fragrant and
  sizzling, add Brussels sprouts and remaining 1/2 tsp. salt.
  Cook, stirring occasionally, until Brussels sprouts are
  soft, about 3 minutes. Reduce heat to low and keep warm,
  stirring occasionally.

  In a large bowl, combine eggs and cheese. Set aside.

  When pasta is done cooking, drain and immediately add to egg
  and cheese mixture. Toss to coat pasta (and lightly cook
  eggs). Add Brussels sprouts mixture and toss to combine
  thoroughly. Add salt, pepper flakes, or cheese to taste.

  Serve hot.
 
  From: http://localfoods.about.com

  Uncle Dirty Dave's Archives

MMMMM
 
... We are all apt to believe what the world believes about us. - George Eliot
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)