What you all going to eat for lunch today?
Posted 16 March 2005 - 12:26 AM
I had 'KAALISOPPA"
finnish cabbage soup
Left over lamb leg (from roast - bone + some meat ) - New Zealon Lamb
Cut up white cabbage
sea salt ( mediterranean )
( carrots are part of it but, I had none )
Boil 'till cabbage is soft ( +/- 45 minutes )
Ate the soup with rye crackers ( Finn Crisp )
Bottle of beer ( 'mini-brewery' " Steam Whistle Pilsner - from Toronto)
Posted 16 March 2005 - 12:43 AM
Feta (Greek φέτα, female) is a classic curd cheese in brine whose tradition dates back to Greece thousands of years ago. It is made exclusively from goat's and sheep's milk.
It is salted and cured in a brine solution (which can be either water or whey) for 3 to several months. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. Its fat content can range from 30 to 60 percent; most is around 45 percent milk fat.
Feta cheese is covered by a protected designation of origin.
What we nowadays call feta cheese was known to ancient Greeks, at least since Homer's era, as there were several references to it in the Odyssey. The myth has it that the Cyclops Polyphemus was the first cheese manufacturer. Carrying the milk that he collected from his sheep in animal-skin bags, he realised, to his great surprise, that days later the milk had become a solid, savory and preservable mass.
The name Feta (slice) dates back to the 17th century, and it likely refers to the method of cutting the cheese in slices to put it in barrels.
Posted 16 March 2005 - 12:51 AM
Originally posted by Mari
BWII, adding fruit to a green salad is really good too whether it be orange, grapefruit, mango, etc. Oh, and also starfruit when it is in season.
I also like red MacIntosh apples and red grapes ( anti-oxydents ) in my salad ( with feta cheese - sometimes cheddar ( old )
Posted 16 March 2005 - 01:01 AM
Originally posted by BWII
My intestines are messed up from something I did a long time ago and for some reason milk just makes me sick. I won't die or anything, but my love of ice cream and milk, etc. isn't worth the discomfort.
My father has similar complaints. I also don't like milk, but I'm not allergic.
Posted 16 March 2005 - 01:08 AM
Originally posted by Mari
Apples go good with fontina.
Fontina cheese ('Fontina Val d'Aosta'), one of Italy's great cheeses, has been made in the Aosta Valley in the Alps since the 12th century. Young Fontina is used in as a table cheese, and in cooking (especially fonduta). Mature Fontina is a hard grating cheese.
Fontina is an Italian cow's milk cheese, about 45% milkfat.
Posted 16 March 2005 - 01:18 AM
Posted 16 March 2005 - 01:21 AM
Originally posted by MirrorMan
We need milk products because we don't eat right. We used to eat a different diet (lot's of fruits vegetables and meat) before the invention of agriculture, when we were still hunters/gatherers. Our bodies are adjusted to that diet. Since the invention of agriculture about 8000 years ago we have switched to a diet containing grains or rice as staple food. But this doesn't contain enough nutrients, so we have to supplement our diet with diary producucts. Otherwise we wouldn't get enough calcium, vitamin D and some other minerals like zink.
You are only speculating as to 8000 years ago. + give us the anthropological link for your facts.
What about 200,000 years ago.
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