Text 14874, 89 rader
Skriven 2011-08-18 05:46:00 av Dave Drum (53610.cooking)
  Kommentar till text 14806 av Ruth Haffly (1:396/45.28)
Ärende: Lactaid???
==================
-=> Ruth Haffly wrote to Dave Drum <=-
 DD> That's odd - given all the cheese, etc in Italian recipes - that
 DD> Italians would be prone to lactose intolerance. Especially northern
 DD> Italians up near
 DD> Switzerland.

 RH> Aged hard cheese is much less of a problem than fresh, soft cheese.

Fair enough. Not being afflicted with lactose intolerance I was not aware of
that factoid.
 
 DD> (Meijer ... like Wally World but without the attitude) is advertising
 DD> ocean perch for U$4.99/lb and Coho Salmon filets at U$8.99 ... not to
 DD> mention farmed shrimp, peeled and deveined, 26-30 ct, for U$7.99. I

 RH> Don't know if I'd want the first 2 but would rather have wild caught
 RH> Atlantic (GA, SC, NC) brown shirmp than farm raised.

I like ocean perch - as a nice, neutral, fairly firm white fish. Salmon is far
from being a favourite - although I like other oily fish - like fresh blue
fish, fresh mackerel, etc. Just never have managed to develop a taste for
salmon. Some of its cousins are pretty good, though -- trout, char, etc.
 
 DD> can, if I am ambitious, go harvest my own frog's legs. Coho, ocean
 DD> perch and shrimp I am not in a position to get for myself. And the
 DD> price of seafood, like that of nearly all other foodstuffs is on the
 DD> rise.

 RH> And there's no inflation according to the feds! Actually, a lot of it
 RH> is keeping the price the same but lowering the amount of food in the
 RH> packaging. The packaging looks close enough to the former size that you
 RH> need to read it carefully to find out that the quantity has been
 RH> reduced.

The stupormarkups here have the price per ounce on a shelf tag ... I think it's
a law because I can't see the grocery companies doing that voluntarily. I also
don't see many people reading those tags and comparing costs per ounce, either.
I do so fairly often.
 
 DD> Try this one ... similar, from a different source:

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

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

I see that I failed to note the number of servings in this -- so, assume 4
servings.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Portuguese Potato & Giblet Stuffing
 Categories: Ceideburg, Stuffing, Poultry, Offal, Potatoes
      Yield: 3 Servings
 
      2 md Onions; chopped
      4 tb Butter
           Turkey giblets
    500 g  Floury potatoes; cooked,
           - mashed
      4    Eggs
     20    Black olives; pitted, halved
      4 tb Parsley; chopped
        pn Nutmeg
           Salt & pepper
 
  Turkeys appeared on Portuguese tables as early as the 16th
  century, introduced by explorers, so Portuguese turkey
  stuffings have a long history.
  
  Fry the onion gently in the butter, chop the giblets small,
  add to the onions and cook gently until tender. Combine the
  mashed potatoes with the eggs, olives and parsley, then add
  the giblet mixture and seasonings.
  
  From "Raw Materials" by Meryl Constance, Sydney Morning
  Herald, 12/15/92.
  
  Posted by Stephen Ceideberg; February 17 1993.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Everything in excess! To enjoy the flavour of life, take big bites!!!
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