Text 16113, 74 rader
Skriven 2014-08-22 06:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: lactose 828
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 ML> Works best, though I'm pretty sure that hot milk or chowder
 ML> or things like that would pretty completely defeat the enzyme.
 NB> So for chowder, you'd need to let it cool down quite a bit before
 NB> eating...? or just wait to add the enzyme for a little later...?

Cool it down. The enzyme needs, as the package says, to
be taken with the first bite of the offending food. Otherwise,
the unbroken lactose goes down rapidly into untouchable
territory and then starts doing its thing.

I once made chowder in lactose-free and lactose-ridden versions.
The latter tasted much better. The former, made with Lactaid
milk, was unbearably sweet. The enzyme cleaves the maybe 20%
as sweet as sucrose lactose into two components, glucose with 80%
sweetness and galactose with maybe 30% sweetness. So the reaction
essentially quintuples the sweetness of the milk. A bad thing.

 ML> Today I had vanilla ice cream, two small scoops, and used
 ML> only two pills - the method involved holding the ice cream
 ML> in my mouth until it was close to melted before swallowing;
 ML> also breaking the pills up into bits, one bit per bite.
 NB> Sounds a bit labor intensive, though...  :)  But, if it works... ;)

Sometimes you just gotta have ice cream.

 NB> So the pastillas de leche are softer like caramels and taste more like
 NB> White Rabbit...?

Depends on how you make them, I think. And on how fresh
your White Rabbits are.

Orange ice cream with Veracruz sauce
cat: dairy, weird, dessert
Serves: 2

1 1/2 c orange ice cream
2 Tb butter
1 oz raw onion, finely sliced
1 oz green peppers, seeded and finely sliced
1 oz red peppers, seeded and finely sliced
1 oz black olives, finely sliced
1 Tb reserved olive juice
1/4 c sugar
1 bn whole rosemary leaves
3/4 c butter cookies of your choice
1/2 c water
1 1/2 Tb sweet balsamic vinegar

Cookie-covered orange ice cream with sweet Veracruz-style sauce


For the ice cream
Use a spoon to shape the ice cream into two quenelles.
Place quenelles on a baking sheet and freeze until solid.

For the sauce
Melt butter in a pan and saute onions and peppers, adding
the olives at the end of the cooking process with 1 Tb of
the olive juice. Add just enough water to cover the mixture
and then add the sugar and bring to a boil. When the
mixture has come to a boil, add the whole rosemary and
remove it once it begins to release its scent. Set aside
and allow the sauce to cool and thicken.

Grate cookies in a blender until they reach a powdery
consistency. Roll each quenelle in cookie powder. Place a
quenelle on each plate. Top with sauce. Garnish with a
few drops of sweet balsamic vinegar.

Daniel Garcia, Frida at Grand Velas Riviera Maya

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