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Thread: Village idiot again

  1. #1
    James Silverton Guest

    Default Village idiot again

    Hello All!

    I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    reading the label on the current Giant "100% Grated Parmesan Cheese".

    "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    salt, enzymes, Powdered cellulose (added to prevent caking.)
    Contains Milk."

    I guess a lactose intolerant idiot is well and truly warned!



    --


    James Silverton
    Potomac, Maryland

    Email, with obvious alterations:
    not.jim.silverton.at.verizon.not


  2. #2
    Virginia Tadrzynski Guest

    Default Re: Village idiot again


    "James Silverton" <[email protected]> wrote in message
    news:hnlnpj$1n3$[email protected]..
    > Hello All!
    >
    > I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    > reading the label on the current Giant "100% Grated Parmesan Cheese".
    >
    > "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture, salt,
    > enzymes, Powdered cellulose (added to prevent caking.)
    > Contains Milk."
    >
    > I guess a lactose intolerant idiot is well and truly warned!
    >
    >
    >
    > --
    >
    >
    > James Silverton
    > Potomac, Maryland
    >
    > Email, with obvious alterations:
    > not.jim.silverton.at.verizon.not


    Almost as good as the 3 lb. bag of roasted peanuts in the local grocer that
    has a big WARNING: CONTAINS PEANUTS on the side.
    -ginny



  3. #3
    graham Guest

    Default Re: Village idiot again


    "James Silverton" <[email protected]> wrote in message
    news:hnlnpj$1n3$[email protected]..
    > Hello All!
    >
    > I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    > reading the label on the current Giant "100% Grated Parmesan Cheese".
    >
    > "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture, salt,
    > enzymes, Powdered cellulose (added to prevent caking.)
    > Contains Milk."
    >
    > I guess a lactose intolerant idiot is well and truly warned!
    >
    >

    A local supermarket sells some broccoli florets, pre-packed in the US. The
    label states in big letters: "Broccoli". Then there's a warning below it in
    smaller letters: "May contain broccoli"
    I kid you not!
    Effing lawyers!
    Graham



  4. #4
    Dan Abel Guest

    Default Re: Village idiot again

    In article <hnlnpj$1n3$[email protected]>,
    "James Silverton" <[email protected]> wrote:

    > Hello All!
    >
    > I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    > reading the label on the current Giant "100% Grated Parmesan Cheese".
    >
    > "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    > salt, enzymes, Powdered cellulose (added to prevent caking.)
    > Contains Milk."
    >
    > I guess a lactose intolerant idiot is well and truly warned!


    Although many aged cheeses don't contain much lactose:

    http://www.nal.usda.gov/fnic/foodcomp/search/

    This shows .15% lactose for grated parmesan. I can't imagine that would
    cause much of a problem for most people with some lactose intolerance.
    For comparison, milk is 5%.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  5. #5
    sf Guest

    Default Re: Village idiot again

    On Mon, 15 Mar 2010 12:38:14 -0400, "James Silverton"
    <[email protected]> wrote:

    > Hello All!
    >
    > I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    > reading the label on the current Giant "100% Grated Parmesan Cheese".
    >
    > "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    > salt, enzymes, Powdered cellulose (added to prevent caking.)
    > Contains Milk."
    >
    > I guess a lactose intolerant idiot is well and truly warned!


    There are cheeses made from goat's and sheep's milk. Not sure how the
    lactose intolerant react to sheep milk, but a lot of people are ok
    with goat milk.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  6. #6
    cybercat Guest

    Default Re: Village idiot again


    "sf" <[email protected]> wrote in message
    news:g9tsp5lugbl2agbj79[email protected]..
    > On Mon, 15 Mar 2010 12:38:14 -0400, "James Silverton"
    > <[email protected]> wrote:
    >
    >> Hello All!
    >>
    >> I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    >> reading the label on the current Giant "100% Grated Parmesan Cheese".
    >>
    >> "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    >> salt, enzymes, Powdered cellulose (added to prevent caking.)
    >> Contains Milk."
    >>
    >> I guess a lactose intolerant idiot is well and truly warned!

    >
    > There are cheeses made from goat's and sheep's milk. Not sure how the
    > lactose intolerant react to sheep milk, but a lot of people are ok
    > with goat milk.
    >

    I did not know that!



  7. #7
    pavane Guest

    Default Re: Village idiot again


    "cybercat" <[email protected]> wrote in message news:hnmagn$d33$[email protected]..
    |
    | "sf" <[email protected]> wrote in message
    | news:[email protected]..
    | > On Mon, 15 Mar 2010 12:38:14 -0400, "James Silverton"
    | > <[email protected]> wrote:
    | >
    | >> Hello All!
    | >>
    | >> I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    | >> reading the label on the current Giant "100% Grated Parmesan Cheese".
    | >>
    | >> "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    | >> salt, enzymes, Powdered cellulose (added to prevent caking.)
    | >> Contains Milk."
    | >>
    | >> I guess a lactose intolerant idiot is well and truly warned!
    | >
    | > There are cheeses made from goat's and sheep's milk. Not sure how the
    | > lactose intolerant react to sheep milk, but a lot of people are ok
    | > with goat milk.
    | >
    | I did not know that!

    That's pretty much because it is not true. Goat milk has less lactose and
    the cheese is a bit more digestible, but it is NOT safe for lactose intolerant
    people without thorough testing. Lactose is still there, and no source of
    responsible health info is recommending that the l. intolerant take goat
    products instead, it is simply not correct. One can Google goat milk lactose
    intolerance and find numerous references.

    Hard or aged cheeses in general have less residual lactose and are more
    tolerated (Parmigiano Reggiano, Gruyere, and all of the older, harder
    goat cheeses) but one must be careful. There are no "givens" on this
    serious health issue. Read a lot, and if in doubt don't eat it.

    pavane



  8. #8
    Krypsis Guest

    Default Re: Village idiot again

    On 16/03/2010 8:57 AM, cybercat wrote:
    > "sf"<[email protected]> wrote in message
    > news:[email protected]..
    >> On Mon, 15 Mar 2010 12:38:14 -0400, "James Silverton"
    >> <[email protected]> wrote:
    >>
    >>> Hello All!
    >>>
    >>> I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    >>> reading the label on the current Giant "100% Grated Parmesan Cheese".
    >>>
    >>> "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    >>> salt, enzymes, Powdered cellulose (added to prevent caking.)
    >>> Contains Milk."
    >>>
    >>> I guess a lactose intolerant idiot is well and truly warned!

    >>
    >> There are cheeses made from goat's and sheep's milk. Not sure how the
    >> lactose intolerant react to sheep milk, but a lot of people are ok
    >> with goat milk.
    >>

    > I did not know that!
    >
    >

    It's become very obvious to all and sundry that there's a lot you don't
    know.

    Krypsis



  9. #9
    Krypsis Guest

    Default Re: Village idiot again

    On 16/03/2010 12:37 PM, pavane wrote:
    > "cybercat"<[email protected]> wrote in message news:hnmagn$d33$[email protected]..
    > |
    > | "sf"<[email protected]> wrote in message
    > | news:[email protected]..
    > |> On Mon, 15 Mar 2010 12:38:14 -0400, "James Silverton"
    > |> <[email protected]> wrote:
    > |>
    > |>> Hello All!
    > |>>
    > |>> I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    > |>> reading the label on the current Giant "100% Grated Parmesan Cheese".
    > |>>
    > |>> "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    > |>> salt, enzymes, Powdered cellulose (added to prevent caking.)
    > |>> Contains Milk."
    > |>>
    > |>> I guess a lactose intolerant idiot is well and truly warned!
    > |>
    > |> There are cheeses made from goat's and sheep's milk. Not sure how the
    > |> lactose intolerant react to sheep milk, but a lot of people are ok
    > |> with goat milk.
    > |>
    > | I did not know that!
    >
    > That's pretty much because it is not true. Goat milk has less lactose and
    > the cheese is a bit more digestible, but it is NOT safe for lactose intolerant
    > people without thorough testing. Lactose is still there, and no source of
    > responsible health info is recommending that the l. intolerant take goat
    > products instead, it is simply not correct. One can Google goat milk lactose
    > intolerance and find numerous references.
    >
    > Hard or aged cheeses in general have less residual lactose and are more
    > tolerated (Parmigiano Reggiano, Gruyere, and all of the older, harder
    > goat cheeses) but one must be careful. There are no "givens" on this
    > serious health issue. Read a lot, and if in doubt don't eat it.
    >
    > pavane
    >
    >

    The OP did state that "a lot of people are ok with goat milk". The OP
    did NOT STATE that ALL lactose intolerant people could use it with
    impunity. People are afflicted by lactose intolerance to varying
    degrees. I am just such an example. I have a mild lactose intolerance
    and can deal with milk and, to a lesser degree, cream. I must however be
    very, very careful with cheeses. A small tasting is ok but I get a
    reaction with anything more.
    I have had sheep cheese with no reaction but I am yet to try goat
    cheese. I expect that I would be ok with goat cheese also but I have not
    seen it in any shops nearby.

    Krypsis



    Krypsis

  10. #10
    cybercat Guest

    Default Re: Village idiot again


    "pavane" <[email protected]> wrote in message
    news:0hBnn.83479$[email protected]..
    >
    > "cybercat" <[email protected]> wrote in message
    > news:hnmagn$d33$[email protected]..
    > |
    > | "sf" <[email protected]> wrote in message
    > | news:[email protected]..
    > | > On Mon, 15 Mar 2010 12:38:14 -0400, "James Silverton"
    > | > <[email protected]> wrote:
    > | >
    > | >> Hello All!
    > | >>
    > | >> I'll admit that I do keep a shaker of Parmesan cheese handy. I was
    > idly
    > | >> reading the label on the current Giant "100% Grated Parmesan Cheese".
    > | >>
    > | >> "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    > | >> salt, enzymes, Powdered cellulose (added to prevent caking.)
    > | >> Contains Milk."
    > | >>
    > | >> I guess a lactose intolerant idiot is well and truly warned!
    > | >
    > | > There are cheeses made from goat's and sheep's milk. Not sure how the
    > | > lactose intolerant react to sheep milk, but a lot of people are ok
    > | > with goat milk.
    > | >
    > | I did not know that!
    >
    > That's pretty much because it is not true. Goat milk has less lactose and
    > the cheese is a bit more digestible, but it is NOT safe for lactose
    > intolerant
    > people without thorough testing. Lactose is still there, and no source of
    > responsible health info is recommending that the l. intolerant take goat
    > products instead, it is simply not correct. One can Google goat milk
    > lactose
    > intolerance and find numerous references.
    >
    > Hard or aged cheeses in general have less residual lactose and are more
    > tolerated (Parmigiano Reggiano, Gruyere, and all of the older, harder
    > goat cheeses) but one must be careful. There are no "givens" on this
    > serious health issue. Read a lot, and if in doubt don't eat it.
    >


    Thank you. I am not lactose intolerant, but know those who are. I was
    wondering how lactose, a chemical, could be different based upon the animal.



  11. #11
    pavane Guest

    Default Re: Village idiot again


    "Krypsis" <[email protected]> wrote in message
    news:4b9ee6bc$0$25779$[email protected] u...
    | On 16/03/2010 12:37 PM, pavane wrote:
    | > "cybercat"<[email protected]> wrote in message
    news:hnmagn$d33$[email protected]..
    | > |
    | > | "sf"<[email protected]> wrote in message
    | > | news:[email protected]..
    | > |> On Mon, 15 Mar 2010 12:38:14 -0400, "James Silverton"
    | > |> <[email protected]> wrote:
    | > |>
    | > |>> Hello All!
    | > |>>
    | > |>> I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    | > |>> reading the label on the current Giant "100% Grated Parmesan Cheese".
    | > |>>
    | > |>> "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    | > |>> salt, enzymes, Powdered cellulose (added to prevent caking.)
    | > |>> Contains Milk."
    | > |>>
    | > |>> I guess a lactose intolerant idiot is well and truly warned!
    | > |>
    | > |> There are cheeses made from goat's and sheep's milk. Not sure how the
    | > |> lactose intolerant react to sheep milk, but a lot of people are ok
    | > |> with goat milk.
    | > |>
    | > | I did not know that!
    | >
    | > That's pretty much because it is not true. Goat milk has less lactose and
    | > the cheese is a bit more digestible, but it is NOT safe for lactose intolerant
    | > people without thorough testing. Lactose is still there, and no source of
    | > responsible health info is recommending that the l. intolerant take goat
    | > products instead, it is simply not correct. One can Google goat milk lactose
    | > intolerance and find numerous references.
    | >
    | > Hard or aged cheeses in general have less residual lactose and are more
    | > tolerated (Parmigiano Reggiano, Gruyere, and all of the older, harder
    | > goat cheeses) but one must be careful. There are no "givens" on this
    | > serious health issue. Read a lot, and if in doubt don't eat it.
    | >
    | > pavane
    | >
    | >
    | The OP did state that "a lot of people are ok with goat milk". The OP
    | did NOT STATE that ALL lactose intolerant people could use it with
    | impunity. People are afflicted by lactose intolerance to varying
    | degrees. I am just such an example. I have a mild lactose intolerance
    | and can deal with milk and, to a lesser degree, cream. I must however be
    | very, very careful with cheeses. A small tasting is ok but I get a
    | reaction with anything more.
    | I have had sheep cheese with no reaction but I am yet to try goat
    | cheese. I expect that I would be ok with goat cheese also but I have not
    | seen it in any shops nearby.

    OP did NOT say a lot of people are ok with goat milk, that was "sf" four
    responses later. No one said that it could be used with impunity.
    Sorry about your intolerance, but please read the postings before
    mouthing off. Go back and look and read. Think.

    pavane



  12. #12
    sf Guest

    Default Re: Village idiot again

    On Mon, 15 Mar 2010 22:15:44 -0400, "cybercat" <[email protected]>
    wrote:

    > Thank you. I am not lactose intolerant, but know those who are. I was
    > wondering how lactose, a chemical, could be different based upon the animal.


    I said what I said based on my experience when my oldest as a baby.
    He had projectile vomiting that literally went across the room when he
    was on cow milk based formula. The Dr. suggested switching over to a
    goat milk based formula and he was able to tolerate that without
    throwing up.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  13. #13
    sf Guest

    Default Re: Village idiot again

    On Tue, 16 Mar 2010 12:52:35 +1100, Krypsis <[email protected]>
    wrote:

    > On 16/03/2010 8:57 AM, cybercat wrote:
    > > "sf"<[email protected]> wrote in message
    > > news:[email protected]..
    > >> On Mon, 15 Mar 2010 12:38:14 -0400, "James Silverton"
    > >> <[email protected]> wrote:
    > >>
    > >>> Hello All!
    > >>>
    > >>> I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    > >>> reading the label on the current Giant "100% Grated Parmesan Cheese".
    > >>>
    > >>> "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    > >>> salt, enzymes, Powdered cellulose (added to prevent caking.)
    > >>> Contains Milk."
    > >>>
    > >>> I guess a lactose intolerant idiot is well and truly warned!
    > >>
    > >> There are cheeses made from goat's and sheep's milk. Not sure how the
    > >> lactose intolerant react to sheep milk, but a lot of people are ok
    > >> with goat milk.
    > >>

    > > I did not know that!
    > >
    > >

    > It's become very obvious to all and sundry that there's a lot you don't
    > know.
    >
    > Krypsis
    >

    Damn, you're a nasty one. Nobody here is a walking encyclopedia.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  14. #14
    Damaeus Guest

    Default Re: Village idiot again

    In news:rec.food.cooking, "James Silverton"
    <[email protected]> posted on Mon, 15 Mar 2010 12:38:14 -0400
    the following:

    > Hello All!
    >
    > I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    > reading the label on the current Giant "100% Grated Parmesan Cheese".
    >
    > "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    > salt, enzymes, Powdered cellulose (added to prevent caking.)
    > Contains Milk."
    >
    > I guess a lactose intolerant idiot is well and truly warned!


    What I sometimes do for "shakable cheese" is shred some asiago or parmesan
    with a fine grater, then I'll put that into a food processor and whirl it
    around until it's grainy. The cheese hunks are too big to be as powdery
    as commercially-grated parmesan in a shaker (like the Kraft stuff), but
    hell... just knowing it's 100% cheese makes it a cool topper for whatever.

    But... I do like the really powdery parmesan for pizza, but it must be
    very powdery. I'm kind of picky on that point.

    Damaeus

  15. #15
    dsi1 Guest

    Default Re: Village idiot again

    On 3/15/2010 6:38 AM, James Silverton wrote:
    > Hello All!
    >
    > I'll admit that I do keep a shaker of Parmesan cheese handy. I was idly
    > reading the label on the current Giant "100% Grated Parmesan Cheese".
    >
    > "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    > salt, enzymes, Powdered cellulose (added to prevent caking.)
    > Contains Milk."
    >
    > I guess a lactose intolerant idiot is well and truly warned!
    >
    >
    >


    My dad used to always add coarse red Hawaiian salt to steaks before
    cooking them on the hibachi. The mystery for me while growing up was the
    label on the bag that said "Not intended for human consumption."
    Luckily, I have not seen that one on any other food product since. :-)

  16. #16
    ViLco Guest

    Default Re: Village idiot again

    James Silverton wrote:

    > I'll admit that I do keep a shaker of Parmesan cheese handy. I was
    > idly reading the label on the current Giant "100% Grated Parmesan
    > Cheese".
    > "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    > salt, enzymes, Powdered cellulose (added to prevent caking.)
    > Contains Milk."


    A good cheese's label should read read just "milk, rennet, salt".

    > I guess a lactose intolerant idiot is well and truly warned!


    LOL
    --
    Vilco
    Don't think pink: drink rosŤ




  17. #17
    J. Clarke Guest

    Default Re: Village idiot again

    On 3/15/2010 10:54 PM, sf wrote:
    > On Mon, 15 Mar 2010 22:15:44 -0400, "cybercat"<[email protected]>
    > wrote:
    >
    >> Thank you. I am not lactose intolerant, but know those who are. I was
    >> wondering how lactose, a chemical, could be different based upon the animal.

    >
    > I said what I said based on my experience when my oldest as a baby.
    > He had projectile vomiting that literally went across the room when he
    > was on cow milk based formula. The Dr. suggested switching over to a
    > goat milk based formula and he was able to tolerate that without
    > throwing up.


    Goat milk has as much lactose as cow milk and both have less than human
    milk.

    There's a lot of stuff in milk other than lactose and the other stuff is
    more likely to produce problems in infants than is the lactose--lactose
    intolerance is generally an adult problem.



  18. #18
    Cindy Hamilton Guest

    Default Re: Village idiot again

    On Mar 16, 4:58*am, "ViLco" <Vi...@ViLco.invalid> wrote:
    > James Silverton wrote:
    > > I'll admit that I do keep a shaker of Parmesan cheese handy. I was
    > > idly reading the label on the current Giant "100% Grated Parmesan
    > > Cheese".
    > > "Ingredients. Parmesan Cheese, made from Cow's milk, Cheese culture,
    > > salt, enzymes, Powdered cellulose (added to prevent caking.)
    > > Contains Milk."

    >
    > A good cheese's label should read read just "milk, rennet, salt".


    The substance in the green cylindrical box from Kraft (which is
    what James Silverton started out discussing) is far from a good
    cheese--although not as far as cheese in an aerosol can.

    Still, the "green box" parmesan is what most of us in the U.S.
    grew up with, and often has a place in our cookery that is different
    from the real Parmagiano-Reggiano. My husband likes the
    green-box cheese in eggs once in a while, and I add it to onion
    soup to get the flavor that I think of as "onion soup". It's
    probably
    the glutamates.

    But for pasta, I accept no substitute. Parm-Reg or nuthin.
    (Note that I don't like cheese all that well, and am unwilling to
    stock a wide variety of similar cheeses.)

    Cindy Hamilton

  19. #19
    Steve Pope Guest

    Default Re: Village idiot again

    pavane <[email protected]> wrote:

    >"cybercat" <[email protected]> wrote in message


    >| "sf" <[email protected]> wrote in message


    >| > There are cheeses made from goat's and sheep's milk. Not sure how the
    >| > lactose intolerant react to sheep milk, but a lot of people are ok
    >| > with goat milk.
    >| >


    >| I did not know that!


    >That's pretty much because it is not true. Goat milk has less lactose and
    >the cheese is a bit more digestible, but it is NOT safe for lactose intolerant
    >people without thorough testing. Lactose is still there, and no source of
    >responsible health info is recommending that the l. intolerant take goat
    >products instead, it is simply not correct. One can Google goat milk lactose
    >intolerance and find numerous references.


    I'm not sure it's correct to say that lactose-containing foods
    are "unsafe" for lactose-intolerant people. There are symptoms
    of malabsorption, but the effect is not usually harmful.

    In any case, there is a good discussion of the issue on
    LaLoo's website:

    http://www.laloos.com/sharethelove.php

    Steve

  20. #20
    ViLco Guest

    Default Re: Village idiot again

    Cindy Hamilton wrote:

    >> A good cheese's label should read read just "milk, rennet, salt".


    > The substance in the green cylindrical box from Kraft (which is
    > what James Silverton started out discussing) is far from a good
    > cheese--although not as far as cheese in an aerosol can.


    I've seen both aerosol spray canned cheese and room-temp-liquid "melted"
    cheese, don't know what I fear more

    > Still, the "green box" parmesan is what most of us in the U.S.
    > grew up with, and often has a place in our cookery that is different
    > from the real Parmagiano-Reggiano. My husband likes the
    > green-box cheese in eggs once in a while, and I add it to onion
    > soup to get the flavor that I think of as "onion soup". It's
    > probably the glutamates.


    Probable. Also parmigiano reggiano contains naturally developed MSG, just as
    real balsamic vinegar does. The cheap balsamic vinegar contains MSG from
    other soruces.

    > But for pasta, I accept no substitute. Parm-Reg or nuthin.


    I almost always use parmigiano, but sometimes use romano or ragusano sheep
    cheese. On pasta they can be surprisingly good, with the right sauce.

    > (Note that I don't like cheese all that well, and am unwilling to
    > stock a wide variety of similar cheeses.)


    Me too, in my fridge there's always a wedge of parmigiano reggiano and
    another 2 or 3 cheese, usually gorgonzola and a pecorino cheese, local or
    romano or ragusano. Ragusano is still somewhat hard to find, here in
    northern Italy.
    --
    Vilco
    Don't think pink: drink rosŤ




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