Text 19703, 89 rader
Skriven 2009-01-15 06:51:00 av Dave Drum (1:124/311)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: Raw Milk
====================
-=> Janis Kracht wrote to Dave Drum <=-

 JK> "Raw milk drinkers may praise its richer flavor or claim it is more
 JK> nutritious than pasteurized milk. No matter why they drink it, the
 JK> demand for it is booming[...]

 JK> Others believe that it is good for them. Pasteurization - a process of
 JK> heating and quickly cooling milk to kill pathogens such as E. coli,
 JK> salmonella and listeria - also destroys beneficial bacteria, proteins
 JK> and enzymes, they say. Advocates attribute stronger immune and better
 JK> digestive systems to raw milk. Many have incorporated it into their
 JK> diet as part of a broader philosophy to treat their bodies and the
 JK> planet properly. "

We drank it because it was ours, produced by our cows and it was handy. We sold
our excess to a dairy co-op where it was mingled with the produce of other
small dairy operations. So, being as different producers would have different
standards for sanitation and milk-handling - the pasteurisation would be
necessary as a precaution. We didn't even know what e. coli was. Our girls had
their udders washed regularly - which sort of precludes an e. coli infestation.
Same for salmonella ... something else we knew nowt of.

We worried more about coccidiosis in our poultry flocks than germs on our cows.

 JK> I literally have not had a glass or container of any kind of milk since
 JK> I was in First grade.. I remember the day I dumped my milk carton in
 JK> the garbage because it kept making me feel sick as dog day after day at
 JK> lunchtime.. I told the nuns they couldn't make me drink it(g).  My mom
 JK> was a little upset but finally listened to me ... I did go through a
 JK> whipped cream binge in college I think, but that didn't last too long
 JK> either (g).

Sounds to me like you are lactose intolerant.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pear & Blue Cheese Salad
 Categories: Fruit, Cheese, Salads
      Yield: 5 servings
 
    2/3 c  Nuts (walnuts, pecans,
           - almonds, or cashews)
      1 bn Watercress
      1 bn Arugula
      1 tb Cider vinegar
      2 ts Whole-grain mustard
    1/4 ts Kosher salt; more to taste
           Fresh ground black pepper
      3 tb Extra-virgin olive oil
      1    Belgian endive
      2    Ripe pears, such as Anjou,
           - Bartlett, or Comice
      2 oz Mild blue cheese
 
  From Food Network Kitchens How to Boil Water, Meredith, 2006
  
  Preheat oven to 350 degrees F. Spread the nuts on a sheet pan
  in a single layer. Bake, shaking the pan occasionally, until
  the nuts are toasted and fragrant, about 7 to 10 minutes. Let
  the nuts cool, and then coarsely chop.
  
  Trim the stems of the watercress and arugula. Wash and dry
  the leaves.
  
  Meanwhile, whisk the vinegar and mustard together in a large
  salad bowl. Season with the 1/4 teaspoon salt & some pepper.
  Gradually whisk in the olive oil, starting with a few drops
  and then adding the rest in a steady stream, to make a smooth,
  slightly thick dressing.
  
  Halve the endive lengthwise, cut out core, then thinly slice
  crosswise and add all the lettuces to the bowl. Quarter and
  core the unpeeled pears and thinly slice; add to the salad.
  Scatter the cheese and nuts over the salad, and season with
  salt and pepper, to taste. Toss the salad gently to evenly
  dress all the greens. Divide among 4 plates and serve
  immediately.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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