Thread: 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

"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

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]

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.

"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!

"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

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

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

"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.

"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

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.

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.

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

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. :-)

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 rosè

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.

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

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

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 rosè