141–150 of 174 posts
Yumm... I can't wait for the shellfish version! I would love to try shrimp again and find out what all the fuss is about with lobster.
Don't expect too much lobster (like caviar) is basically a Veblen good unless you live somewhere you can get it very cheap
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Beg to differ. Here's how my mother makes ghee at home: 1. Heat milk and milk cream (mostly milk cream), let cool, add yogurt culture 2. After yogurt is set, add water and churn 3. Extract the butter that you get from churning, drink the leftover buttermilk :-) 4. Heat the butter till it's ghee
Thanks for this! I'll try to reproduce it! But what I meant is that ghee is not made with yogurt and not solely from fermented milk - and ghee doesn't have to be cultured either (most brands available in US stores are not). Again, my point was, that for fermented milk to be called "yogurt," it needs to have a particular Lactobacillus profile, which is not traditionally available in India. Nowadays, maybe you use the…
Please do :-)! The butter by itself is quite tasty; more tangy than store-bought butter and delicious when whipped with powdered sugar then spread on bread.
> it needs to have a particular Lactobacillus profile, which is not traditionally available in India
Sorry, do you have a source for this? I was unable to find anything. I don't think it would've been too difficult for yogurt cultures to diffuse gradually from Bulgaria to India in ancient times. There were plenty of traders and conquering armies going back and forth. Yogurt has been in India for thousands of years.
With regard to yogurt cultures used in India, I only found the following: "In India, a combination of "Lactobacillus bulgaricus" and "Streptococcus thermophilus" is used for commercial production." [1]
[1] http://www.indiacurry.com/faqmilk/mfaqdahichemistery.htm
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We eat yogurt ("кисело мляко") only with a spoon - it's not liquid. We drink ayran ("айрян"), which is yogurt diluted with water yogurt with added salt. There's also kefir ("кефир"), which is liquid, but it is not Bulgarian at all.
Gotcha. Ayran is something I will definitely try if I visit! Yes, I'm familiar with Kefir and it's sort of the same as our version of yogurt, but Kefir has a bit stronger/more "recognizable" taste!
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Ah, so yogurt REALLY is a Bulgarian thing! In France, we've always had a slew of "Bulgarian taste" yogurts, which are usually slightly acidic in taste (and which I enjoy a lot) and I've always wondered if it was just a marketing thing or grounded in reality.
>In France, we've always had a slew of "Bulgarian taste" yogurts, which are usually slightly acidic in taste In the US, I think this is being marketed as "Greek yogurt." (I don't like yogurt so no first hand experience, but in the last few years I've noticed many brands being advertised as "Greek", and as being more tangy and possibly more healthy/"natural")
Physician-scientist here. My graduate work was in an immunology lab. Just wanted to clear up some confusion I've seen in multiple posts. While both peanut allergy and celiac disease involve pathogenic immune responses, they represent very different types of problems and this study's results do not suggest any relevance to celiac. The peanut allergies that they are referring to in this study are one of the most striki…
Can you link to this please? Is this "allergen immunotherapy"[0]?
[0] https://en.m.wikipedia.org/wiki/Allergy_to_cats#Allergy_shot...
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We've created this fear in parents that they must keep peanuts away from their child. My colleague wouldn't bring peanuts into the house with her first child and by age 3 her son still hadn't eaten peanut butter or any other peanut products. She wanted to introduce peanut butter to him and went as far as bringing him to the Children's Hospital emergency department and gave him a tiny amount of peanut butter while sit…
We gave our kids peanut butter as soon as they were eating solid food. We live right next to the emergency room so we figured, let's just get it over with. Sounds like it's the right approach to introduce it as early as possible, anyway.
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For a bit of extra anecdotal evidence - in Israel a common easily-digested semi-junk food is Bamba, peanut puffs. Rates of peanut allergy are very low there. What you have instead is milk allergies, and briefly doctors recommended delaying introducing milk to infants. (This advice has also changed.)
with that said, sesame is also a huge product in Israel (techina, chummus....) and rates of allergies to it are higher than average. With that said, sesame is not something little kids are going to be eating as much of or creating dust in the air.
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Thanks for this! I'll try to reproduce it! But what I meant is that ghee is not made with yogurt and not solely from fermented milk - and ghee doesn't have to be cultured either (most brands available in US stores are not). Again, my point was, that for fermented milk to be called "yogurt," it needs to have a particular Lactobacillus profile, which is not traditionally available in India. Nowadays, maybe you use the…
> Thanks for this! I'll try to reproduce it! Please do :-)! The butter by itself is quite tasty; more tangy than store-bought butter and delicious when whipped with powdered sugar then spread on bread. > it needs to have a particular Lactobacillus profile, which is not traditionally available in India Sorry, do you have a source for this? I was unable to find anything. I don't think it would've been too difficult for…
Every country has some regulation on what should be marketed as "butter," "cheese," "yogurt" so that consumers are not deceived. For example, in Bulgaria, recently there's been "butter" on the market with 70% hydrogenated palm oil! If there's no precise definition of what "yogurt" is, kefir, butter milk, and lassi can be sold as yogurt then - they are fermented dairy products as well
Here's the definition of FDA although it's possibly the vaguest: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFR...
In Bulgaria, for example, there's strict standard, which even limits the types of containers that can be used to sell yogurt (as some may alter the taste or leach chemicals).
I know that there's EU regulation on yogurt as well, but I'm not able to find it, unfortunately.
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with that said, sesame is also a huge product in Israel (techina, chummus....) and rates of allergies to it are higher than average. With that said, sesame is not something little kids are going to be eating as much of or creating dust in the air.
Israeli here - not sure how common it is, but sweet tahini (with honey usually) is a toddler favorite, and young kids also eat hummus a lot. Not sure it's as popular as Bamba, but pretty commonplace.
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Immunotherapy can work for allergies in general, but for non-food allergies is quite inconvenient (several shots per month for years)
My wife was really allergic to cats, but a year living with our kitten and being bitten and (playfully) scratched - and she was pretty much cured - which she puts down to DIY immunotherapy