Text 20686, 71 rader
Skriven 2007-09-26 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Synthetic cheese
========================
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Pizza parlors use either
 ML> mozzarella (too fresh for any of the lactose to have been
 ML> fermented out) or an unholy synthetic cheese that I am sure
 ML> is as poisonous as milk itself.

The Canadian government definition is: "Synthetic cheese products
which are reduced in calories and animal fat are produced by
combining protein derived from dry-powdered bland-flavored milk
protein, vegetable protein, aged or non-aged low-fat or full-fat
cheese, or mixtures thereof; water; cheese flavors; an emulsifying
salt; an acidulant; adjuvant materials, if desired; and a fatty
substance which is non-digestible, partially digestible, or lower in
net caloric efficiency than butterfat, animal fat, or vegetable
fat."

It is illegal here for a pizzeria or anybody else for that matter to
use such unless it is clearly and boldly disclosed in advertizing
and on menus, which of course nobody wants to do. An independent
pizza parlour here was fined for using it without disclosure not
very long ago. Not one that I patronize.


A cheesy treat that might be worth the pills?

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

      Title: Spinach Madeline
 Categories: Vegetables, cheese,
      Yield: 4 servings

      2    Box frozen spinach; cooked
    And drained
      2 tb Flour
      1 md Onion chopped
    1/2 c  Spinach liquid
      1 oz Garlic cheese roll; cut
    Into small pieces
    1/2    Stick butter
    Salt & Pepper to taste
    1/2 c  Evaporated milk
    3/4 ts Garlic salt
      1 tb Worcestershire sauce
      1 ds Louisiana Fish Fry
           Hot Sauce
    Bread Crumbs

  Melt butter, add onions and flour. Stir until smooth. Add milk and
  mix well. Add rest of seasonings and 1/2 of cheese roll, and stir
  until cheese melts. Combine all ingredients except bread crumbs and
  remaining cheese in casserole dish. Top with crumbs and cheese and
  bake at 350 for 20-25 minutes

  Originated at Green Springs Inn in St. Francisville, LA by Madeline
  Nevill, this dish has become a favorite nationwide.

  From: Terry Pogue To: Foodwine

MMMMM



Cheers

YK Jim


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