Text 19561, 111 rader
Skriven 2009-01-12 13:08:12 av Janis Kracht (1:261/38)
  Kommentar till text 19505 av MICHAEL LOO (1:123/140)
Ärende: good 62
===============
Hi Michael,

>> Interesting.. I remember when Cream was actually floating on the top
>> of milk bottles.. guess that dates me (bg).

> Only Ron gets to do that.

Lol :)  Sometimes I tease him when he's watcing football.. "How did I marry
you? Football habit? and you don't like to cook either?" (vbg) Well at least he
loves my cooking so that's something (g). I'm not one for
'sports' - Though I have to admit years ago I loved watching Bjorn Borg
playing tennis .. not since then though.

>> Yogurt has less lactose, because the "active cultures" have been
>> chewing on the stuff. But - contrary to popular belief - it is
>> not lactose-free, and neither is cheese. I'm extra sensitive.
>> I never thought it was lactose free, that's for sure.  It didn't seem
>> to bother me much though compared to other dairy products.  Why, I have
>> no idea.. perhaps it's the low-fat nature of it.

> I think that it's that most intolerants have at least some
> of the probiotic bacteria in their upper guts, whereas I
> apparently don't. So yogurt and cheeses get partially broken
> down before the intestinal flora get their crack, as it were.

That's a drag.. I love using yogurt in some recipes.. I use it in sour cream
cake (without the sour cream).

>> Long ago, I like to think like near-raw steak must be "ok" since it
>> wasn't not getting mixed in with chopped beef (mad cow concerns).. but
>> of course that's silly. Brain matter or spinal crap probably gets all
>> over all the steaks one buys in grocery stores.

> I'm sure that any product of any butcher or meatcutter is
> potentially dangerous, if you look at it that way.

Scarey stuff that is.. I don't worry about so much now, and hope these organic
farmers pick trustworthy butchers.. but who knows.

> So since we buy that
>> grass-fed stuff I pretend it's all "safe" (g). Probably not to wise
>> either :)  But I really love very rare steak and roasts.

> SafeR.

Yeah, I know..

>Bear in mind that the mad cow prion is not destroyed by
> cooking or even by normal sterilization. The British standard
> as quoted by Labbe & Garcia in Guide to Foodborne Pathogens is
> holding the material at a minimum of 273F for 18 minutes, sort
> of impractical, given we're talking internal temperature.

You're not kidding.. that sounds like it would sure destroy the point of eating
it.. :(

>> Yes it is.. I don't really use lemon that often with steak though. My
>> dad is the one who got me addicted to really rare steak, drizzed with a
>> bit of olive oil and a handful of fresh Italian flat-leaf parsley.. :)

> There is some division here on the echo regarding lemon with
> beef. I'm sometimes in favor, but other respected palates
> say "no way."

I'll have to try it just to see what it's like.  I use lemon-pepper a lot and I
like that.  I get it from Frontier Health food on the web.. my daughter and I
and some others get a bunch of stuff from them online and get good prices since
the order with all of us ordering is over $200.00 normally.

>> 1/4 cup freshly grated Italian cheese

> At least it's not your usual Locatelli Romano stuff, which
> not only greps me, but also gives my mouth blisters, plus
> I think it tastes really bad.

ooh no :)  I don't know what I'd do if locatelli gave me blisters :)

===Mom's Carciofi Ripieni===
4 medium artichokes
1/4 cup lemon juice
boiling water
1 medium onion, chopped
1 clove garlic, minced
4 large mushrooms,  chopped (optional) 6 tablespoons olive oil
1 cup Italian-flavored breadcrumbs
1/3 cup parmesan cheese, grated
2 tablespoons capers
1/2 teaspoon oregano
1/2 cup dry white wine
1/8 teaspoon pepper

Trim artichoke bottoms so they can stand upright.  Cut 3/4" off the top of each
of the artichokes.  Remove the small discolered leaves.  Snip off the sharp
leaf tips.  Place the artichokes in a large pot of boiling water, cover and
simmer for 30 minutes, or until bottoms are tender when pierced. Remove the
artichokes from the water and drain upside down.  Let cool.  In a medium
skillet, saute the onion, garlic and mushrooms in 3 tablespoons of the olive
oil until golden.  Stir in the breadcrumbs, cheese, capers and oregano and mix
well.  Remove the skillet from heat.  With a spoon, remove the feathery "choke"
from the center of the each artichoke.  Fill the cavity with the breadcrumb
mixture.  Place the stuffed artichokes in a shallow baking dish.  Mix 3
tablespoons of olive oil with 3 tablespoons lemon juice, wine and pepper. 
Drizzle the oil mixture over the artichokes. Bake in pre-heated 400F oven for
15 minutes, or until the stuffing is lightly browned.
===

Take care,
janis

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