Ha yeah, like I said, the kids grabbed before I got a complete shot… what I think happened is that the point tore off because it was still attached a bit to the slice next to it. So tore off its own slice but moved a bit to create that weird triangle gap in the photo…
Pumpkin pie for breakfast. I didn’t have any whipped cream…but I did have some sour cream. Mmm, not bad! …
…but I make my pumpkin pie about half as sweet as normal, and I wanted a bit more sweetness in the dairy accompaniment, so I sweetened the sour cream. Yummy! I made a great discovery! …
…then it dawned on me that people make pumpkin cheesecake (I think I even read somewhere recently that it’s the most popular flavor of cheesecake?) So, I didn’t invent anything. Same as with the brownie-mix cookies a few weeks ago, I’m actually waaaay behind the curve 
Still, it’s tasty, and I always like making use of what I have 
Wut?
[backs away slowly, muttering about kids these days…]
One of my favorite treats before I discovered that I was lactase-deficient was dipping strawberries in sour cream sweetened with brown sugar. Almost tastes like you’re dipping it in cheesecake…
I’ve been lactose intolerant from birth, but I would still put whipped cream on my pumpkin pie at Thanksgiving, and then spend the next few hours lying down, clutching my abdomen and groaning. Took way too many years to come to the realization that there wasn’t a special Get Out of (lactose) Jail Free card for holidays.
How I wish that “get out of jail free” card existed!
99% sure that I was born this way but it took me until mid-college to figure out why I felt so terrible all the time - and also why I had an inexplicable aversion to milk.
Have you ever found a good dairy-free mac and cheese recipe? I’ve tried the one from Cookie and Kate but felt like it was kind of “meh”.
My solution has been to keep (generic) lactaid pills on me at all times and take at least 2 at a time, more if the meal is heavily dairy-based.
And, I avoid whipped cream and sour cream entirely. It’s just not worth it.
Here’s a quick list of how different cheeses stack up:
– versus –
Feta: 4.1% average lactose
Ricotta: 0.2-5.1% lactose range
Velveeta: 9.3% average lactose
American: 0-14.2% lactose range
(No idea why copy/paste produced such different list formats)
https://oldeuropecheese.com/blog/a-lactose-intolerants-guide-to-cheese/
Lactose in cheese breaks down overtime as it ages, and it’s one of the things the bacteria eat on to make cheese taste good. So aged cheeses are low to no lactose. I think the cutoff is 6 months, but trash heap google won’t give me anything but listicles about parmesan and Beemster. And apparently lower moisture cheeses are more reliably lactose free.
It does have to be real cheese, not like a blended or processed product. And it has to be aged properly. Most of Cabot’s cheddars are considered lactose free, as are a lot of gruyeres and most of your grating cheeses.
That and lactose free milk, or there’s even lactose free evaporated milk for recipes that call for that.
A lot of older and drier cheeses melt poorly and tend to break. So you can use sodium citrate as emulsifier and stabilizer to keep it smooth. And that would let you replace Velveeta and other processed cheese in stuff like Patty Labelle’s mac and cheese recipe.
That’s how I’ve done it in the past. Just follow whatever recipe, pay attention to the those details. Never tried the sodium citrate bit though.
ETA: Oh and cultured butter should be pretty low to no lactose as well. Same deal, bacteria in the culture eats the lactose. Though how much lactose is actually left will vary by how cultured that butter is.
I seem to do well with Kerry Gold and other Irish butters. But me and Dairy have bit of a back and forth going on. I’m usually OK, until I take it too far. Or Ice Cream gets involved.
So the lesson is: don’t go to Williamstown for Banh Mi. Gotcha.
I know, right? Who’s paying more than $10.00 for a Banh Mi?
People in Brooklyn and Manhattan.
I succumbed. February 20, 2022: $7.29
I have tried to make my own potato chips at home. Laurie does not like me deep frying in the house, so the best I can do is French ‘ fry’s’ in the oven.
Or give in and buy at the bodega.
Nothing beats steak with a port reduction. The reduction is easy to make, too. Just boil off the water until the viscosity is just right and add some butter.
Yikes
The article is too short. Some tips about how to prevent that would’ve been helpful.
Chill leftover rice ASAP spread on a sheet tray. When cold it can be stored in a plastic bag or other container. Stick it in the freezer for a while to cool it down rapidly. And don’t eat stuff that’s been on the counter overnight.
Nice. Such a easy and elegant recipe.
Thank you.
It’s honestly simpler than that at home. Classic “danger zone” rules apply. No longer than 4 hours between 40 and 140 degrees Fahrenheit.
Spread on a sheet pan, and fridge or freezer is common restaurant practice cause large volumes of rice take practically forever to cool in the pot or deep container.
The few cups of rice most people make at home aren’t going to take 4 hours to cool off, even if left on a pot on the stove.
Though it’s great way to prep rice for fried rice. So it’s probably worth doing anyway.
The bacteria responsible is bacillus cereus. It’s a bit trickier than other food born pathogens cause it does that whole spore thing like botulinum. So food isn’t safe once reheated.
But it’s fairly uncommon in the west because it’s not common to leave rice un-refrigerated. It’s a bigger problem in Asia. Because in some some areas it’s common (or was) to either store cooked rice at room temp. Or to keep it warm all day in a rice cooker.
Your article says it’s a left out over night and ate it anyway situation. Which is really bad idea in general.
