My nephew is coming for Thanksgiving. He's allergic to milk solids -
not lactose intolerant. meaning, he can't have milk, cream cheese,
ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
butter, which is pure butterfat, and heavy cream, as long as I read the
labels for whey or milk solids. And he can have soy and goat products.

So.
One thing I love for the holidays is a root-vegetable gratin, layers
of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
was thinking about adapting this to use goat cheese - I got a goat
gouda at TJs when I was shopping. But I'm wondering f anyone has any
tips for me. The only goat cheese I've used before is a chevbre.
Anything that will surprise me? Weird melting qualities? Curdled
appearance to the dish?

And another idea. Does anyone know if they sell a goat ricotta
anywhere? TJs did not have anyting even close, i was hoping. Neither
does my health food store and we don't have whole foods/wild oats/big
natural markets around here, sadly. I googled it and foudn lots of
recipes, but one thing I do not have time for is to make fresh ricotta
so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
other things to make.

And third, any recipe suggestions that you may have that are great
ideas for him, I'd love to know. His brother is lactose intolerant, I'm
mostly vegetarian, my dad hates all vegetables except for green peas,
mom is allergic to cashews and almonds........so it will be an
interesting Thanksgiving!

Jude wrote:
>
> My nephew is coming for Thanksgiving. He's allergic to milk solids -
> not lactose intolerant. meaning, he can't have milk, cream cheese,
> ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
> butter, which is pure butterfat, and heavy cream, as long as I read the
> labels for whey or milk solids. And he can have soy and goat products.
>
> So.
> One thing I love for the holidays is a root-vegetable gratin, layers
> of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
> was thinking about adapting this to use goat cheese - I got a goat
> gouda at TJs when I was shopping. But I'm wondering f anyone has any
> tips for me. The only goat cheese I've used before is a chevbre.
> Anything that will surprise me? Weird melting qualities? Curdled
> appearance to the dish?
>
> And another idea. Does anyone know if they sell a goat ricotta
> anywhere? TJs did not have anyting even close, i was hoping. Neither
> does my health food store and we don't have whole foods/wild oats/big
> natural markets around here, sadly. I googled it and foudn lots of
> recipes, but one thing I do not have time for is to make fresh ricotta
> so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> other things to make.
>
> And third, any recipe suggestions that you may have that are great
> ideas for him, I'd love to know. His brother is lactose intolerant, I'm
> mostly vegetarian, my dad hates all vegetables except for green peas,
> mom is allergic to cashews and almonds........so it will be an
> interesting Thanksgiving!


Have you considered meeting at a restaurant?

Jude wrote:

>
> And another idea. Does anyone know if they sell a goat ricotta
> anywhere? TJs did not have anyting even close, i was hoping. Neither
> does my health food store and we don't have whole foods/wild oats/big
> natural markets around here, sadly. I googled it and foudn lots of
> recipes, but one thing I do not have time for is to make fresh ricotta
> so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> other things to make.


To add toi this....yes, I found it online. But I really hate to order
exorbitantly priced goat cheese blind. I'm much prefer to try buyin g
it first.

"Jude" > wrote in message
oups.com...
> My nephew is coming for Thanksgiving. He's allergic to milk solids -
> not lactose intolerant. meaning, he can't have milk, cream cheese,
> ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
> butter, which is pure butterfat, and heavy cream, as long as I read the
> labels for whey or milk solids. And he can have soy and goat products.
>
> So.
> One thing I love for the holidays is a root-vegetable gratin, layers
> of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
> was thinking about adapting this to use goat cheese - I got a goat
> gouda at TJs when I was shopping. But I'm wondering f anyone has any
> tips for me. The only goat cheese I've used before is a chevbre.
> Anything that will surprise me? Weird melting qualities? Curdled
> appearance to the dish?
>
> And another idea. Does anyone know if they sell a goat ricotta
> anywhere? TJs did not have anyting even close, i was hoping. Neither
> does my health food store and we don't have whole foods/wild oats/big
> natural markets around here, sadly. I googled it and foudn lots of
> recipes, but one thing I do not have time for is to make fresh ricotta
> so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> other things to make.
>
> And third, any recipe suggestions that you may have that are great
> ideas for him, I'd love to know. His brother is lactose intolerant, I'm
> mostly vegetarian, my dad hates all vegetables except for green peas,
> mom is allergic to cashews and almonds........so it will be an
> interesting Thanksgiving!
>

I can easily envision a host of dishes for Thanksgiving that involve
absolutely no dairy products of any kind. You can, too. Matter of fact,
other than the onion dip required to keep football corpses in their state of
torpor, I don't think I've EVER had a dairy product in a Thanksgiving
dinner. Oh wait...there was one: A relative once told her assembled victims
that in a bowl containing 5 lbs of mashed potatoes, she'd added a pound of
butter. She had bypass surgery last year.

Other than that, no dairy.

"Dave Smith" > wrote in message
...
> Jude wrote:
>>
>> My nephew is coming for Thanksgiving. He's allergic to milk solids -
>> not lactose intolerant. meaning, he can't have milk, cream cheese,
>> ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
>> butter, which is pure butterfat, and heavy cream, as long as I read the
>> labels for whey or milk solids. And he can have soy and goat products.
>>
>> So.
>> One thing I love for the holidays is a root-vegetable gratin, layers
>> of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
>> was thinking about adapting this to use goat cheese - I got a goat
>> gouda at TJs when I was shopping. But I'm wondering f anyone has any
>> tips for me. The only goat cheese I've used before is a chevbre.
>> Anything that will surprise me? Weird melting qualities? Curdled
>> appearance to the dish?
>>
>> And another idea. Does anyone know if they sell a goat ricotta
>> anywhere? TJs did not have anyting even close, i was hoping. Neither
>> does my health food store and we don't have whole foods/wild oats/big
>> natural markets around here, sadly. I googled it and foudn lots of
>> recipes, but one thing I do not have time for is to make fresh ricotta
>> so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
>> other things to make.
>>
>> And third, any recipe suggestions that you may have that are great
>> ideas for him, I'd love to know. His brother is lactose intolerant, I'm
>> mostly vegetarian, my dad hates all vegetables except for green peas,
>> mom is allergic to cashews and almonds........so it will be an
>> interesting Thanksgiving!
>
>
> Have you considered meeting at a restaurant?

:-)

In article .com>,
"Jude" > wrote:

> My nephew is coming for Thanksgiving. He's allergic to milk solids -
> not lactose intolerant. meaning, he can't have milk, cream cheese,
> ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
> butter, which is pure butterfat, and heavy cream, as long as I read the
> labels for whey or milk solids. And he can have soy and goat products.
>
> So.
> One thing I love for the holidays is a root-vegetable gratin, layers
> of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
> was thinking about adapting this to use goat cheese - I got a goat
> gouda at TJs when I was shopping. But I'm wondering f anyone has any
> tips for me. The only goat cheese I've used before is a chevbre.
> Anything that will surprise me? Weird melting qualities? Curdled
> appearance to the dish?
>
> And another idea. Does anyone know if they sell a goat ricotta
> anywhere? TJs did not have anyting even close, i was hoping. Neither
> does my health food store and we don't have whole foods/wild oats/big
> natural markets around here, sadly. I googled it and foudn lots of
> recipes, but one thing I do not have time for is to make fresh ricotta
> so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> other things to make.
>
> And third, any recipe suggestions that you may have that are great
> ideas for him, I'd love to know. His brother is lactose intolerant, I'm
> mostly vegetarian, my dad hates all vegetables except for green peas,
> mom is allergic to cashews and almonds........so it will be an
> interesting Thanksgiving!

Another person that caters to his guests... How refreshing! :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
>
> Another person that caters to his guests... How refreshing! :-)
> --
> Peace, Om

How much wine have you had this evening?

In article >,
"JoeSpareBedroom" > wrote:

> "Jude" > wrote in message
> oups.com...
> > My nephew is coming for Thanksgiving. He's allergic to milk solids -
> > not lactose intolerant. meaning, he can't have milk, cream cheese,
> > ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
> > butter, which is pure butterfat, and heavy cream, as long as I read the
> > labels for whey or milk solids. And he can have soy and goat products.
> >
> > So.
> > One thing I love for the holidays is a root-vegetable gratin, layers
> > of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
> > was thinking about adapting this to use goat cheese - I got a goat
> > gouda at TJs when I was shopping. But I'm wondering f anyone has any
> > tips for me. The only goat cheese I've used before is a chevbre.
> > Anything that will surprise me? Weird melting qualities? Curdled
> > appearance to the dish?
> >
> > And another idea. Does anyone know if they sell a goat ricotta
> > anywhere? TJs did not have anyting even close, i was hoping. Neither
> > does my health food store and we don't have whole foods/wild oats/big
> > natural markets around here, sadly. I googled it and foudn lots of
> > recipes, but one thing I do not have time for is to make fresh ricotta
> > so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> > other things to make.
> >
> > And third, any recipe suggestions that you may have that are great
> > ideas for him, I'd love to know. His brother is lactose intolerant, I'm
> > mostly vegetarian, my dad hates all vegetables except for green peas,
> > mom is allergic to cashews and almonds........so it will be an
> > interesting Thanksgiving!
> >
>
> I can easily envision a host of dishes for Thanksgiving that involve
> absolutely no dairy products of any kind. You can, too. Matter of fact,
> other than the onion dip required to keep football corpses in their state of
> torpor, I don't think I've EVER had a dairy product in a Thanksgiving
> dinner. Oh wait...there was one: A relative once told her assembled victims
> that in a bowl containing 5 lbs of mashed potatoes, she'd added a pound of
> butter. She had bypass surgery last year.
>
> Other than that, no dairy.

I can't think of any dairy at Thanksgiving either except butter for the
yams, and some heavy cream in the gravy...

Dessert tho', whipped cream on the pies. I hesitate to suggest it but
there are non-dairy whipped toppings available for that.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Jude" > wrote in message
>> oups.com...
>> > My nephew is coming for Thanksgiving. He's allergic to milk solids -
>> > not lactose intolerant. meaning, he can't have milk, cream cheese,
>> > ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
>> > butter, which is pure butterfat, and heavy cream, as long as I read the
>> > labels for whey or milk solids. And he can have soy and goat products.
>> >
>> > So.
>> > One thing I love for the holidays is a root-vegetable gratin, layers
>> > of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
>> > was thinking about adapting this to use goat cheese - I got a goat
>> > gouda at TJs when I was shopping. But I'm wondering f anyone has any
>> > tips for me. The only goat cheese I've used before is a chevbre.
>> > Anything that will surprise me? Weird melting qualities? Curdled
>> > appearance to the dish?
>> >
>> > And another idea. Does anyone know if they sell a goat ricotta
>> > anywhere? TJs did not have anyting even close, i was hoping. Neither
>> > does my health food store and we don't have whole foods/wild oats/big
>> > natural markets around here, sadly. I googled it and foudn lots of
>> > recipes, but one thing I do not have time for is to make fresh ricotta
>> > so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
>> > other things to make.
>> >
>> > And third, any recipe suggestions that you may have that are great
>> > ideas for him, I'd love to know. His brother is lactose intolerant, I'm
>> > mostly vegetarian, my dad hates all vegetables except for green peas,
>> > mom is allergic to cashews and almonds........so it will be an
>> > interesting Thanksgiving!
>> >
>>
>> I can easily envision a host of dishes for Thanksgiving that involve
>> absolutely no dairy products of any kind. You can, too. Matter of fact,
>> other than the onion dip required to keep football corpses in their state
>> of
>> torpor, I don't think I've EVER had a dairy product in a Thanksgiving
>> dinner. Oh wait...there was one: A relative once told her assembled
>> victims
>> that in a bowl containing 5 lbs of mashed potatoes, she'd added a pound
>> of
>> butter. She had bypass surgery last year.
>>
>> Other than that, no dairy.
>
> I can't think of any dairy at Thanksgiving either except butter for the
> yams, and some heavy cream in the gravy...
>
> Dessert tho', whipped cream on the pies. I hesitate to suggest it but
> there are non-dairy whipped toppings available for that.
> Peace, Om

Yams don't need butter. And, pie doesn't need whipped cream, unless its
creator is a pathetic amateur whose taste buds have been laid low by a
massive stroke, or an overdose of cocktails. As usual, you are out of your
mind, and totally wrong. But, I mean that in a good way. :-)

JoeSpareBedroom wrote:

>And, pie doesn't need whipped cream

Whoa, now that's just plain weird.

denise~* wrote:
> JoeSpareBedroom wrote:
>
>> And, pie doesn't need whipped cream
>
> Whoa, now that's just plain weird.

I'll suggest something even more weird: you don't need pie

jmcquown wrote:
> denise~* wrote:
>> JoeSpareBedroom wrote:
>>
>>> And, pie doesn't need whipped cream
>>
>> Whoa, now that's just plain weird.
>
> I'll suggest something even more weird: you don't need pie

I was going to say that! LOL

kili
--
http://www.caringbridge.org/visit/kilikini

JoeSpareBedroom wrote:
> "Jude" > wrote in message
> oups.com...
> > My nephew is coming for Thanksgiving. He's allergic to milk solids -
> > not lactose intolerant. meaning, he can't have milk, cream cheese,
> > ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
> > butter, which is pure butterfat, and heavy cream, as long as I read the
> > labels for whey or milk solids. And he can have soy and goat products.
> >
> > So.
> > One thing I love for the holidays is a root-vegetable gratin, layers
> > of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
> > was thinking about adapting this to use goat cheese - I got a goat
> > gouda at TJs when I was shopping. But I'm wondering f anyone has any
> > tips for me. The only goat cheese I've used before is a chevbre.
> > Anything that will surprise me? Weird melting qualities? Curdled
> > appearance to the dish?
> >
> > And another idea. Does anyone know if they sell a goat ricotta
> > anywhere? TJs did not have anyting even close, i was hoping. Neither
> > does my health food store and we don't have whole foods/wild oats/big
> > natural markets around here, sadly. I googled it and foudn lots of
> > recipes, but one thing I do not have time for is to make fresh ricotta
> > so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> > other things to make.
> >
> > And third, any recipe suggestions that you may have that are great
> > ideas for him, I'd love to know. His brother is lactose intolerant, I'm
> > mostly vegetarian, my dad hates all vegetables except for green peas,
> > mom is allergic to cashews and almonds........so it will be an
> > interesting Thanksgiving!
> >
>
> I can easily envision a host of dishes for Thanksgiving that involve
> absolutely no dairy products of any kind. You can, too. Matter of fact,
> other than the onion dip required to keep football corpses in their state of
> torpor, I don't think I've EVER had a dairy product in a Thanksgiving
> dinner. Oh wait...there was one: A relative once told her assembled victims
> that in a bowl containing 5 lbs of mashed potatoes, she'd added a pound of
> butter. She had bypass surgery last year.
>
> Other than that, no dairy.

You don't use milk or half and half in your mashed potaotes?

What about cheesecake for dessert - pumpkin cheesecake, a standard, or
creamed onions, or the cheese in many of my casseroles (zucchini
casserole uses cheddar, my wild rice stuffing cooks in broth and half
and half, scalloped corn genereally ha cheese or cream as well)?

You wanna be helpful and offer something specific, or is this one of
those W-O-B posts?

"denise~*" > wrote in message
oups.com...
>
> JoeSpareBedroom wrote:
>
>>And, pie doesn't need whipped cream
>
> Whoa, now that's just plain weird.
>

It sounds like you've never had a properly made pie.

"Jude" > wrote in message
ups.com...
> JoeSpareBedroom wrote:
>> "Jude" > wrote in message
>> oups.com...
>> > My nephew is coming for Thanksgiving. He's allergic to milk solids -
>> > not lactose intolerant. meaning, he can't have milk, cream cheese,
>> > ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
>> > butter, which is pure butterfat, and heavy cream, as long as I read the
>> > labels for whey or milk solids. And he can have soy and goat products.
>> >
>> > So.
>> > One thing I love for the holidays is a root-vegetable gratin, layers
>> > of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
>> > was thinking about adapting this to use goat cheese - I got a goat
>> > gouda at TJs when I was shopping. But I'm wondering f anyone has any
>> > tips for me. The only goat cheese I've used before is a chevbre.
>> > Anything that will surprise me? Weird melting qualities? Curdled
>> > appearance to the dish?
>> >
>> > And another idea. Does anyone know if they sell a goat ricotta
>> > anywhere? TJs did not have anyting even close, i was hoping. Neither
>> > does my health food store and we don't have whole foods/wild oats/big
>> > natural markets around here, sadly. I googled it and foudn lots of
>> > recipes, but one thing I do not have time for is to make fresh ricotta
>> > so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
>> > other things to make.
>> >
>> > And third, any recipe suggestions that you may have that are great
>> > ideas for him, I'd love to know. His brother is lactose intolerant, I'm
>> > mostly vegetarian, my dad hates all vegetables except for green peas,
>> > mom is allergic to cashews and almonds........so it will be an
>> > interesting Thanksgiving!
>> >
>>
>> I can easily envision a host of dishes for Thanksgiving that involve
>> absolutely no dairy products of any kind. You can, too. Matter of fact,
>> other than the onion dip required to keep football corpses in their state
>> of
>> torpor, I don't think I've EVER had a dairy product in a Thanksgiving
>> dinner. Oh wait...there was one: A relative once told her assembled
>> victims
>> that in a bowl containing 5 lbs of mashed potatoes, she'd added a pound
>> of
>> butter. She had bypass surgery last year.
>>
>> Other than that, no dairy.
>
> You don't use milk or half and half in your mashed potaotes?
>
> What about cheesecake for dessert - pumpkin cheesecake, a standard, or
> creamed onions, or the cheese in many of my casseroles (zucchini
> casserole uses cheddar, my wild rice stuffing cooks in broth and half
> and half, scalloped corn genereally ha cheese or cream as well)?
>
> You wanna be helpful and offer something specific, or is this one of
> those W-O-B posts?
>

OK - canned milk in the pumpkin pie. I forgot about that. I've never added
anything to mashed potatoes except salt, pepper and finely grated & sauteed
onions. I know some people grease them up, though. As far as the other
things you've mentioned, it sounds like you've got the hots for a
cardiologist, but can't figure out a good way to ask him out on a date.

Jude wrote:
> My nephew is coming for Thanksgiving. He's allergic to milk solids -
> not lactose intolerant. meaning, he can't have milk, cream cheese,
> ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
> butter, which is pure butterfat, and heavy cream, as long as I read the
> labels for whey or milk solids

Actually butter is not pure butter fat, butter contains substantial
milk solids and water... perhaps you should look into ghee. And heavy
cream absolutely contains milk solids.

In article >,
"JoeSpareBedroom" > wrote:

> "Omelet" > wrote in message
> news
> >
> > Another person that caters to his guests... How refreshing! :-)
> > --
> > Peace, Om
>
> How much wine have you had this evening?

None.

I gave up alcohol 2 weeks ago.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"JoeSpareBedroom" > wrote:

> > I can't think of any dairy at Thanksgiving either except butter for the
> > yams, and some heavy cream in the gravy...
> >
> > Dessert tho', whipped cream on the pies. I hesitate to suggest it but
> > there are non-dairy whipped toppings available for that.
> > Peace, Om
>
> Yams don't need butter.

Yes they do.

> And, pie doesn't need whipped cream, unless its
> creator is a pathetic amateur whose taste buds have been laid low by a
> massive stroke, or an overdose of cocktails.

No cocktails...

Ok, how about Ice cream? ;-)

> As usual, you are out of your
> mind, and totally wrong. But, I mean that in a good way. :-)

Out of body, not out of mind....

Cheers!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
"denise~*" > wrote:

> JoeSpareBedroom wrote:
>
> >And, pie doesn't need whipped cream
>
> Whoa, now that's just plain weird.

_Indeed_!!!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> > I can't think of any dairy at Thanksgiving either except butter for the
>> > yams, and some heavy cream in the gravy...
>> >
>> > Dessert tho', whipped cream on the pies. I hesitate to suggest it but
>> > there are non-dairy whipped toppings available for that.
>> > Peace, Om
>>
>> Yams don't need butter.
>
> Yes they do.


Maybe it's because we're gardeners. We want to taste the vegetables, not
slobber crap all over them. And, my ex has a pie disorder. She can't stop
baking them, and we live in a great area for getting fresh apples, so she
spent years perfecting her apple pie recipe. The spice mix is a carefully
guarded secret. And the filling is 99% apples in big chunks, with very
little sugary goop. Almost 4" high in the center, with no air pockets.
Whipped cream or ice cream would be an insult to this dessert. However, she
kept those two things around for little children, or her cousin who was so
enormous* that she once loosened all the joints in a very well made dining
room chair. We ended up getting her a metal chair, after spending money
having the first chair fixed by Ethan Allen.

*Enormous' idea of a buffet was (and still is) this:
Appetizer: Baked ziti
Main course: Lasagna (2 kinds)
Dessert: Baked ziti, 319 kinds of cookies

Omelet wrote:

> I can't think of any dairy at Thanksgiving either except butter for the
> yams, and some heavy cream in the gravy...
>
> Dessert tho', whipped cream on the pies. I hesitate to suggest it but
> there are non-dairy whipped toppings available for that.

Milk or cream in the mashed potatoes, milk in my creamed pearl onions,
or a cheese sauce made with milk on top of steamed broccoli and
cauliflower.
milk in the pumpkin pie. Perhaps eggnog before dinner?
Just a couple of ways I use dairy in a thanksgiving dinner...

Omelet wrote:
> In article >,
> "JoeSpareBedroom" > wrote:
>
> > "Omelet" > wrote in message
> > news
> > >
> > > Another person that caters to his guests... How refreshing! :-)
> > > --
> > > Peace, Om
> >
> > How much wine have you had this evening?
>
> None.
>
> I gave up alcohol 2 weeks ago.

Why?

Omelet wrote:
> In article .com>,
> "Jude" > wrote:


>>He is allergic to milk solids....His brother is lactose intolerant, I'm
>> mostly vegetarian, my dad hates all vegetables except for green peas,
>> mom is allergic to cashews and almonds........so it will be an
>> interesting Thanksgiving!
>
> Another person that caters to his guests... How refreshing! :-)


How in h*ll can anyone begin to cater to that group other than serving
bread-and-water?

gloria p

JoeSpareBedroom wrote:
> "denise~*" > wrote in message
> oups.com...
> >
> > JoeSpareBedroom wrote:
> >
> >>And, pie doesn't need whipped cream
> >
> > Whoa, now that's just plain weird.
> >
>
> It sounds like you've never had a properly made pie.

Of course I have, I make it myself & get loads of compliments on my
pies. Whipped cream, or even ice cream, is like the cream in my
coffee. Smoooooth. It the yin to it's yang.

In article >,
"JoeSpareBedroom" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "JoeSpareBedroom" > wrote:
> >
> >> > I can't think of any dairy at Thanksgiving either except butter for the
> >> > yams, and some heavy cream in the gravy...
> >> >
> >> > Dessert tho', whipped cream on the pies. I hesitate to suggest it but
> >> > there are non-dairy whipped toppings available for that.
> >> > Peace, Om
> >>
> >> Yams don't need butter.
> >
> > Yes they do.
>
>
> Maybe it's because we're gardeners. We want to taste the vegetables, not
> slobber crap all over them. And, my ex has a pie disorder. She can't stop
> baking them, and we live in a great area for getting fresh apples, so she
> spent years perfecting her apple pie recipe. The spice mix is a carefully
> guarded secret. And the filling is 99% apples in big chunks, with very
> little sugary goop. Almost 4" high in the center, with no air pockets.
> Whipped cream or ice cream would be an insult to this dessert. However, she
> kept those two things around for little children, or her cousin who was so
> enormous* that she once loosened all the joints in a very well made dining
> room chair. We ended up getting her a metal chair, after spending money
> having the first chair fixed by Ethan Allen.
>
> *Enormous' idea of a buffet was (and still is) this:
> Appetizer: Baked ziti
> Main course: Lasagna (2 kinds)
> Dessert: Baked ziti, 319 kinds of cookies

I'm lucky if I consume 2 slices of pie per year... Sugar and baked goods
are not a routine part of my diet. In fact, I personally _never_ bake...

I'm jolly well going to have a bi-annual treat the way I jolly well like
it!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Goomba38 > wrote:

> Omelet wrote:
>
> > I can't think of any dairy at Thanksgiving either except butter for the
> > yams, and some heavy cream in the gravy...
> >
> > Dessert tho', whipped cream on the pies. I hesitate to suggest it but
> > there are non-dairy whipped toppings available for that.
>
> Milk or cream in the mashed potatoes, milk in my creamed pearl onions,
> or a cheese sauce made with milk on top of steamed broccoli and
> cauliflower.
> milk in the pumpkin pie. Perhaps eggnog before dinner?
> Just a couple of ways I use dairy in a thanksgiving dinner...

And you gripe at _me_ about saturated fats??? ;-)
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"kuvasz guy" > wrote:

> Omelet wrote:
> > In article >,
> > "JoeSpareBedroom" > wrote:
> >
> > > "Omelet" > wrote in message
> > > news > > > >
> > > > Another person that caters to his guests... How refreshing! :-)
> > > > --
> > > > Peace, Om
> > >
> > > How much wine have you had this evening?
> >
> > None.
> >
> > I gave up alcohol 2 weeks ago.
>
> Why?

Numerous reasons......
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

JoeSpareBedroom wrote:

> Maybe it's because we're gardeners. We want to taste the vegetables, not
> slobber crap all over them. And, my ex has a pie disorder. She can't stop
> baking them, and we live in a great area for getting fresh apples, so she
> spent years perfecting her apple pie recipe. The spice mix is a carefully
> guarded secret. And the filling is 99% apples in big chunks, with very
> little sugary goop. Almost 4" high in the center, with no air pockets.
> Whipped cream or ice cream would be an insult to this dessert.

Actually, I normally eat my apple pie straight, (or maybe warmed up
with ice cream) but for pecan, or pumpkin pie, I will reach for the
cool whip. For me, the rich sweetness of those pies need to be cut
with something less sweet.

Ohh, and in our family the apple pies are also 99% apples. We use very
little sugar. Just the crust, apples, flour, sugar, cinnamon & butter.
That's it. Although we have no recipe, per say. Everything is just
layered in the bottom crust, not mixed & then the top crust is put on.
We just allow the cooking process to meld everything together. The
first time I saw somebody mixing the ingredients I was wondering why
they were wasting a clean bowl.

"denise~*" > wrote in message
ups.com...
>
> JoeSpareBedroom wrote:
>
>> Maybe it's because we're gardeners. We want to taste the vegetables, not
>> slobber crap all over them. And, my ex has a pie disorder. She can't stop
>> baking them, and we live in a great area for getting fresh apples, so she
>> spent years perfecting her apple pie recipe. The spice mix is a carefully
>> guarded secret. And the filling is 99% apples in big chunks, with very
>> little sugary goop. Almost 4" high in the center, with no air pockets.
>> Whipped cream or ice cream would be an insult to this dessert.
>
> Actually, I normally eat my apple pie straight, (or maybe warmed up
> with ice cream) but for pecan, or pumpkin pie, I will reach for the
> cool whip. For me, the rich sweetness of those pies need to be cut
> with something less sweet.
>
> Ohh, and in our family the apple pies are also 99% apples. We use very
> little sugar. Just the crust, apples, flour, sugar, cinnamon & butter.
> That's it. Although we have no recipe, per say. Everything is just
> layered in the bottom crust, not mixed & then the top crust is put on.
> We just allow the cooking process to meld everything together. The
> first time I saw somebody mixing the ingredients I was wondering why
> they were wasting a clean bowl.
>
>

Because somebody told them to! :-)

"Puester" > wrote in message
...
> Omelet wrote:
>> In article .com>,
>> "Jude" > wrote:
>
>
>>>He is allergic to milk solids....His brother is lactose intolerant, I'm
>>> mostly vegetarian, my dad hates all vegetables except for green peas,
>>> mom is allergic to cashews and almonds........so it will be an
>>> interesting Thanksgiving!
>>
>> Another person that caters to his guests... How refreshing! :-)
>
>
> How in h*ll can anyone begin to cater to that group other than serving
> bread-and-water?
>
> gloria p

Sometimes, it's useful to dredge up the famous line from mothers everywhe
If you don't like it, you know where the peanut butter & jelly are kept.

In article >,
Puester > wrote:

> Omelet wrote:
> > In article .com>,
> > "Jude" > wrote:
>
>
> >>He is allergic to milk solids....His brother is lactose intolerant, I'm
> >> mostly vegetarian, my dad hates all vegetables except for green peas,
> >> mom is allergic to cashews and almonds........so it will be an
> >> interesting Thanksgiving!
> >
> > Another person that caters to his guests... How refreshing! :-)
>
>
> How in h*ll can anyone begin to cater to that group other than serving
> bread-and-water?
>
> gloria p

With creative cooking... ;-)
There is an incredible variety of foods available.
It'd be a challenge that I would enjoy!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

> And you gripe at _me_ about saturated fats??? ;-)

Where or when have *I* ever talked to you about your fat?

On 9 Nov 2006 16:47:18 -0800, "Jude" > wrote:

>
>And third, any recipe suggestions that you may have that are great
>ideas for him, I'd love to know.

I made a pumpkin pie last year with Libby's recipe and goat's milk for
a friend who can't have cow's milk. She really loved it, and it felt
good to make sure that everyone who wanted it could eat pumpkin pie.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Sheldon wrote:
> Jude wrote:
> > My nephew is coming for Thanksgiving. He's allergic to milk solids -
> > not lactose intolerant. meaning, he can't have milk, cream cheese,
> > ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
> > butter, which is pure butterfat, and heavy cream, as long as I read the
> > labels for whey or milk solids
>
> Actually butter is not pure butter fat, butter contains substantial
> milk solids and water... perhaps you should look into ghee. And heavy
> cream absolutely contains milk solids.

I know, I'm kinda confused, but this is what my sister's son's doctor
has presctibed. Butter, cream OK, no milk products. Apparently it
hasn't been a problem thus far folliwing those regulations, so if she
says that's the way to go, I'll stick to it. I guess maybe some of the
better butters havre no milk solids? i'll check the Plugra.

Thanks for the info, though. I agree- I figured no dairy at all for a
milk allergy.

Puester wrote:
> Omelet wrote:
> > In article .com>,
> > "Jude" > wrote:
>
>
> >>He is allergic to milk solids....His brother is lactose intolerant, I'm
> >> mostly vegetarian, my dad hates all vegetables except for green peas,
> >> mom is allergic to cashews and almonds........so it will be an
> >> interesting Thanksgiving!
> >
> > Another person that caters to his guests... How refreshing! :-)
>
>
> How in h*ll can anyone begin to cater to that group other than serving
> bread-and-water?
>
> gloria p


LOL....well, sof ar it's like this:
order a turket & gravy so me, the veg, doesn't have to cook it
Create a huge menu with 17 different sides to please everyone
And our usual rule is 1 dessert for every 2 people, so we're looking at
5 desserts. Pumpkin cheesecake, pecan pie, coffee-toffee pie, a
ricotta-cranvberry atrt if I can find gaot ricotta, and some type of
pound cake possibly made with soymilk, or something else I can figure
out that would be dairy-free for him.

Luckily I love lefotver veg casseroles =)

Omelet wrote:
> In article >,
> Puester > wrote:
>
> > Omelet wrote:
> > > In article .com>,
> > > "Jude" > wrote:
> >
> >
> > >>He is allergic to milk solids....His brother is lactose intolerant, I'm
> > >> mostly vegetarian, my dad hates all vegetables except for green peas,
> > >> mom is allergic to cashews and almonds........so it will be an
> > >> interesting Thanksgiving!
> > >
> > > Another person that caters to his guests... How refreshing! :-)
> >
> >
> > How in h*ll can anyone begin to cater to that group other than serving
> > bread-and-water?
> >
> > gloria p
>
> With creative cooking... ;-)
> There is an incredible variety of foods available.
> It'd be a challenge that I would enjoy!
> --
> Peace, Om

Well, that's what this thread is for. Suggest away! Don't hold back!

Serene wrote:
> On 9 Nov 2006 16:47:18 -0800, "Jude" > wrote:
>
> >
> >And third, any recipe suggestions that you may have that are great
> >ideas for him, I'd love to know.
>
> I made a pumpkin pie last year with Libby's recipe and goat's milk for
> a friend who can't have cow's milk. She really loved it, and it felt
> good to make sure that everyone who wanted it could eat pumpkin pie.
>
> Serene
> --
> "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.
>
> http://serenejournal.livejournal.com

Did you use the canned goat's milk they have at the grocdery, by the
evaporated and sweetened condensed milks?

Jude wrote:

> So.
> One thing I love for the holidays is a root-vegetable gratin, layers
> of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
> was thinking about adapting this to use goat cheese - I got a goat
> gouda at TJs when I was shopping. But I'm wondering f anyone has any
> tips for me. The only goat cheese I've used before is a chevbre.
> Anything that will surprise me? Weird melting qualities? Curdled
> appearance to the dish?
>
> And another idea. Does anyone know if they sell a goat ricotta
> anywhere? TJs did not have anyting even close, i was hoping. Neither
> does my health food store and we don't have whole foods/wild oats/big
> natural markets around here, sadly. I googled it and foudn lots of
> recipes, but one thing I do not have time for is to make fresh ricotta
> so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> other things to make.

So, anyone know anything about goat ricotta? I've found it online but
it would be $20 plus shipping to get enough for my pie. Is it
commercially available?

Jude wrote:

> So, anyone know anything about goat ricotta? I've found it online but
> it would be $20 plus shipping to get enough for my pie. Is it
> commercially available?

If you can get a good enough price on goat's milk you can make
your own and save some money. Ricotta is pretty easy to make.

Normally I use regular milk to make chevre, but when I feel like
spending the extra money I'll use goat's milk, then I use the whey
to make ricotta. For a good ricotta, it helps to augment the
whey with some cream.

--
Reg

In article .com>,
"Jude" > wrote:

> Omelet wrote:
> > In article >,
> > Puester > wrote:
> >
> > > Omelet wrote:
> > > > In article .com>,
> > > > "Jude" > wrote:
> > >
> > >
> > > >>He is allergic to milk solids....His brother is lactose intolerant, I'm
> > > >> mostly vegetarian, my dad hates all vegetables except for green peas,
> > > >> mom is allergic to cashews and almonds........so it will be an
> > > >> interesting Thanksgiving!
> > > >
> > > > Another person that caters to his guests... How refreshing! :-)
> > >
> > >
> > > How in h*ll can anyone begin to cater to that group other than serving
> > > bread-and-water?
> > >
> > > gloria p
> >
> > With creative cooking... ;-)
> > There is an incredible variety of foods available.
> > It'd be a challenge that I would enjoy!
> > --
> > Peace, Om
>
> Well, that's what this thread is for. Suggest away! Don't hold back!

I'd do just what you are doing... I'd probably serve plain baked yams
that people could dress however they want, some nice fresh frozen peas,
steamed, for the dude that just likes peas and serve steamed or grilled
asparagus for everyone else, some variety of steamed greens (spinach or
chard with a little sliced garlic and steamed pearl onions), mashed
potatoes with garlic butter, and I'd avoid nuts altogether for the
person with nut allergies. There is no reason to include any kind of
nuts in any thanksgiving dish except for pecan pumpkin pie maybe for
some of the others.

Looks like you already have your plans all set tho'. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson