Text 8142, 50 rader
Skriven 2013-12-23 21:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: lactose 632
===================
 DD> Not to mention that to get a margarine that tastes as good as butter
 DD> one has to spend nearly as much money on it. The only reason I can see
 DD> to do margarine is if one is keeping Kosher and cannot use dairy with
 DD> meat. Even then schmaltz is usually a better choice.   Bv)=
 NB> Another reason for margarine is for the lactose-intolerant.  I was
 NB> exposed to Canoleo (canola oil) margarine at my uncle's house, when
 NB> they had stopped having butter due to lactose-intolerence... It's about

Most margarines have lactose - in fact, sometimes quite a bit
more than butter. Reason? Butter is churned to get rid of the
whey, where the lactose resides. Margarine usually has whey
added to it to enhance its dairy flavor.

Nondairy margarines do exist, primarily parve ones, but they
are few and far between, seldom findable outside the Jewish
community. Which makes me wonder ... whether there is such a
thing as fleischig margarine - I don't think it would violate
any rules.

 NB> the only one that has tasted as good as butter to me, and it indeed is
 NB> about the same cost as butter, sometimes more...  I was buying it for
 NB> MJ, who also had lactose issues... a lot of margarine, besides not
 NB> tasting all that great, still has some milk in it...
 
---------- Recipe via Meal-Master (tm) v8.01

      Title: Plain Kugel
 Categories: Ethnic
      Yield: 10 servings

      6    Egg                               butter if dairy is OK
           Salt; pepper to taste               1 lb Noodles,
    1/4 lb Margarine; parve or

  This is the simplest way to make a kugel and in my mind the best! Combine
  butter with hot cooked noodles, Add eggs and stir until blended in. Season
  to taste. put in 9 x 13 pan and bake at 350 for one hour. Serve with
  roasted anything. It's a forgiving recipe. For a lighter taller kugel..beat
  whites first; but I never do!   This is the good old fashioned way of
  serving what's   'bad' for you but tastes so good. These days i only make
  it for special occasions...like when little Sara comes to dinner.

      Elaine Radis, Prodigy Food & Wine Board

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