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Thanks.

- The Editors

 

Questions & Comments

Dear Global Gourmet,

My four-year-old is allergic to lactose. Therefore she can not have milk, cheese, yogurt etc. My question is what cheeses can she have. Is ricotta, mozzarella and parmesan from a cow ? Please help. I have asked in 5 major supermarkets and get completely different answers. I can't really take the chance.

Cow

Thank you.

Sarah
SarahJReed@[email-address-removed]

 
Dear Sarah,

Your query is a bit confusing. I'm not sure if you mean your daughter is lactose intolerant or has an allergy to milk—these two are not the same.

I myself am lactose intolerant, but I can eat some cheeses, including parmesan and mozzarella, and yogurt, without problems. And while I'm not a doctor and you should not consider my information to be medical advice, here's what I've been told and researched...

Lactose intolerance is the inability to digest milk sugar, known as lactose, and causes bloating, diarrhea, gas and gastrointestinal reactions. All of us are born with a certain amount of lactase, which is the enzyme necessary to break down lactose. Different people have different tolerance levels; some can eat yogurt but not milk, some can eat hard cheeses (aged) but not soft cheeses like cream cheese. And tolerance can change with age.

Milk allergy is a reaction to the protein in milk—not the sugar, and causes classic allergy symptoms, from asthma to rashes. If you're not sure what condition your daughter has, check with your pediatrician. Tests can determine and measure the degreee of lactose intolerance.

Whichever the case, to answer your question about cheeses...

Both cow and goat milk contain lactose—goat milk is slightly lower. Cheese and yogurt contain less lactose than milk because the lactose gets converted to lactic acid during fermentation. Acidophilus milk, yourt and cheeses also have lower lactose levels.

Mozzarella, parmesan and ricotta are usually made from cows. If made from goat or sheep's milk, these cheeses will generally indicate that on the label.

You should also check cereal, bread and other labels for the addition of milk or dried skim milk to the ingredients. This may or may not be a problem for your daughter, depending on the nature of her sensitivity. Lactose-reduced milk is also available.

Do a search online for lactose intolerance to get more info. Also, some cookbooks may help, like these:

Totally Dairy-Free Cooking, by Louis Lanza (Morrow); The Lactose-Free Family Cookbook, by Marsha Rosen (Robert Rose); The Sensitive Gourmet: Cooking without Dairy, Wheat, or Gluten, by A. Saville (HarperCollins)

Finally, don't sacrifice her consumption of calcium—this is very, very important. I can't stress it enough. Most Americans have inadequate calcium levels. Do your research on calcium and make sure she's getting plenty. Girls and women are particularly at risk for osteoporosis and low bone density, and being lactose intolerant only emphasizes the need for more calcium and bone-density awareness.

Hope this helps.

Kate Heyhoe
The Global Gourmet

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Hello Ms.Heyhoe,

I guess I'm sort of upset. Firstly, I think it is ridiculous that there are recipes listed on the website www.globalgourmet.com that have 'all purpose flour' as an ingredient (Homemade Amaranth Tortillas). Are we in the dark ages? (sorry...) But honestly, I think people in the United States need to start taking a more active role in becoming healthy. Processed flour is NOT good for you. It is just a simple carbohydrate without the B vitamins and the fiber. It is very important to advocate the use of whole grains. For example, the fiber that is in whole grains can help the fight against colon cancer.

I just think it is sad that a website called 'global gourmet' lists processed ingredients. It seems like a contradiction to me. It is important to educate people about the importance of eating whole grains. America is suffering because self-appointed experts advocate the use of unhealthy ingredients like white flour.

Did you know the baking powder also kills a B vitamin? I think that cooking should strive for simplicity and health. There needs to be a balance between taste and health I think.

When I look at a recipe and I see processed ingredients I feel like I'm getting a recipe straight out of a Wal-Mart cookbook...

Take care and I hope this was helpful and that I didn't muddle my point with my frustration,

Stephen Harman
stephenkealy*yahoo.com

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Dear Global Gourmet,

I printed out the recipe by Stephanie Zonis for chocolate chip muffins and I noticed the cooking temperature was 475....I'm not sure if this is correct...so I checked a number of other similar recipes on the net to compare...and all the cooking temps. were 375 or 400.

I just thought it could be a typo...

You've got a great site...keep it up.

Lisa P.
dolce_diabla*hotmail.com

 
Dear Lisa,

Regarding your question on whether the 475 degree F oven temperature listed in this recipe is a typo, it is not. Please look further down in the recipe; as soon as the muffins are put into the oven, the temperature is reduced to a more typical 375 degrees F. The high temperature for preheating encourages some degree of rise in these muffins, which are not the world's highest to begin with.

Hope this helps. Happy baking!

Best regards,

Stephanie Zonis
sdziadwm*nac.net

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Dear Global Gourmet,

Can I use wonton wraps to make egg rolls? Will it work/taste the same?

SweetVickster123@[email-address-removed]

 
Dear Vickster,

Sure. They're made from the same dough. Bite-size eggrolls made with wonton skins are a popular snack, so go for it!

Kate Heyhoe
The Global Gourmet ---

Dear Global Gourmet,

I love Kate's comments on Korean culture and food. It's the first nicely done set of true Korean food recipes I've seen outside of Korean cookbooks.

Thanks,

SueNeilsen
yahoo77@[email-address-removed]

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Dear Global Gourmet,

Love the Global Destinations section in the food and drink area. I am a vegetarian, you could add a whole vegetarian section as well (hint hint) and love Indian food.

Great idea.

Keep it up.

Candy Coons
faith35*msn.com

---

Dear Global Gourmet,

I found this site to be very informative. It has easy reading, and understanding and also an awful lot of new knowledge.

Thank you.

Pasquale Rocco
procco*nycap.rr.com
Albany NY

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To: egg*globalgourmet.com

Your mail address is quite fitting...for I have a question about eggs.

I hope you can help.

I was wondering how long eggs bought from the supermarket last after their "sell by" date? Is there a list somewhere that details how long any food product remains fresh/edible after its sell by date?

Thanks for your help,

Taralyn
inspirefly4*yahoo.com

 
Dear Taralyn,

The American Egg Board says eggs will last 4 to 5 weeks beyond their pack date, and even then they'll likely not "spoil" but will rather just start to dry out.

The USDA issues information on food safety re: pack, use and sell by dates. In my book Cooking with Kids For Dummies, I published these guidelines, based on various sources:

"Use food by its use-by date. Butcher departments date their meats, poultry, and seafood with the expected last date the food will still be good, printing it on the weighing label. Even if a date expires during home storage, a food product should be wholesome and of good quality for a reasonable period of time after the purchase date—if handled properly and kept at 40 degrees F or below. Refrigerate fresh poultry, ground meat, and deli meats for 1 to 2 days, fresh red meat for 3 to 5 days, and most perishable processed products for about 3 to 7 days.

"When in doubt, throw it out! If your instinct tells you that food is bad, toss it. Foods can develop an off odor, flavor, or appearance due to spoilage bacteria. If so, you won't want to use them."

Hope this helps!

Kate Heyhoe
The Global Gourmet

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Dear Global Gourmet,

There was a delicious bread baked in what was then South Vietnam (and maybe North also) that I have not run across since anywhere in the world. It was like a French or Italian loaf only somewhat sweet and with a finer, tougher texture. I would love to find a recipe for this bread or a place to purchase it. Also, a good crab and corn souffle would hit the spot....... Any ideas?

Cow

How does one join the group for the discussion topics?

Thanks,

Jodie
CptS2@[email-address-removed]

 
Dear Jodie,

I believe you're referring to Banh Mi. Look for the bread, a variation of French baguette made with rice and wheat flours, at Southeast Asian markets. Also, numerous cookbooks include the recipe. You can find it in Authentic Vietnamese Cooking, by Corinne Trang.

To join our AOL chats, simply go to AOL keyword eGG (you must be an AOL member for this service) and click on the CHAT button—you'll find a schedule of chats and emails of chat hosts to get more info on their times and topics.

You can search for recipes at globalgourmet.com by using the Search feature on our navigation bar.

Enjoy!

Kate Heyhoe
Global Gourmet

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Dear Global Gourmet,

I read your web page and wanted to ask you a question about your bread not spoiling. I make organic dog biscuits and my shelf life is only about a month at best. Do you have any recommendations for enhancing shelf life?

Lisa DeBruyckere
lisaandgeorge*home.com

 
Dear Lisa,

What a good pet guardian you are!

Freezing will extend shelf life, but it doesn't stop the aging process completely. Still, you may able to get another month or two out of them, if sealed air-tight. I use a product called FoodSaver, by Tilia. It's a machine that vacuum seals food, removing almost all the air. Oxygen is the main culprit of deterioration, so the more oxygen removed, the longer the product will stay fresh. If you normally store your biscuits unrefrigerated, you can likely extend their room-temperature shelf life just by extracting all the oxygen. Try contacting their company for more information. Their website is http://www.tilia.com/

Hope this helps.

Kate Heyhoe
The Global Gourmet

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To Whom It May Concern:

I am a reporter working on a story about a company that makes salad dressings and croutons that cater to the specialty foods market. I was wondering if you had statistics or knew how big the gourmet/specialty foods sector was and what percentage it makes up of the entire food industry.

I'd appreciate if you can get back to me on this. Thanks so much.

Sincerely,

Yung-pei
ychen*angnewspapers.com

 
Dear Yung-pei,

You should contact the NASFT, National Association for the Specialty Food Trade. They're in New York City and have all sorts of data.

Kate Heyhoe
Global Gourmet

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Calling all chefs!

We are preparing a cookbook section in a magazine focused on computer programmers who are tired of eating the old and all the same McDonald's hamburgers. What a difference does your "Srbska pljeskavica" make. The thing is that we are based in Prague, Czech Republic and after spending a fortune on pljeskavica in Czech restaurants, we have to say they serve only something LIKE it but sure not the real thing. Is there anybody out there in Serbia who could send us the REAL recipe for the REAL pljeskavica? We would really appreciate your help as we are desperate and really need it for enriching the tastes of our poor computer experts.

Thanks beforehand.

Rastislav Horvath
artillery*artillery.cz

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Dear Global Gourmet,

Being a culinary student I really enjoy your website and the monthly Gourmet Guess contest, it keeps me on my toes using my culinary terms. I just finished this month's guess (June) and I had a concern regarding question# 8..in my "On Cooking" cook book I use in school, the term "Feuilletté" means a square, rectangular or diamond-shaped puff pastry boxes that can be filled with a sweet or savory mixture. Can you tell me where you got your info for this question, it didn't match any of your answers.

Thanks,

Susan
Grovessusan*hotmail.com

 
Dear Global Gourmet,

I have checked in with GG since you had the old format for the contest. This new format is more challenging than the old, and I seem to get all the questions in the Gourmet Guess correct. However, I was confused with June's contest. Your question #8 asks "What is a feuillette?" I got the answer you wanted of a small barrel, since I had 11 correct, but in all my research, my French dictionaries, etc. 'feuillette' refers to sheets or a turning leaf. I would be interested in how you arrived at the definition of a small barrel.

Yours truly,

Barbara Gingrich
gingrichjw@[email-address-removed]

 
Dear Barbara and Susan,

Our question concerned "feuillette." Note the spelling. Two "t"s and no accent marks.

In "On Cooking" on page 11 they mention "feuilletés" (note spelling with three "e"s) and in the index it's spelled "feuilletées" with four "e"s. In both instances in the On Cooking text, there is only one "t" and there is an accent on the third "e." On Cooking indicates that the word feuilletées refers to puff pastry.

In the LaRousse Gastronomique, it is spelled feuilletés, with one "t" and the accent mark. Again, they define it as puff pastry.

But in Barron's Wine Lover's Companion, there is only one definition for feuillette SANS the accent mark but with TWO "t"s—and it is defined as our correct answer—a small oak wine barrel.

In the brand new Webster's New World Dictionary of Culinary Arts, they list the spelling as "feuilette" without any accent mark, but offer two different definitions. The FIRST definition is for a small wooden wine barrel. The second is for a puff pastry box.

We did not try to trick our readers. Since our contest uses multiple choice, there can only be one correct answer. If we had included a possible choice for puff pastry, we agree that the question would then be confusing and should be replaced. But since we used a specific spelling and the only correct answer available in our four possible choices was "small oak barrel," that's the correct answer in this instance.

Thanks for playing Gourmet Guess!

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Hi!

I was one of the June 2001 winners, and I have received all of the kitchen tool prizes and really love them! I have already used the garlic press (easier to clean than my old Zyliss) and can't wait to use the other tools. Thanks again for this great prize, and thanks for sponsoring this contest on the web.

Sincerely,

Laura Karlak
Lkarlak@[email-address-removed]

 
Dear Global Gourmet,

A very nice and well set out site. It's just a shame that you call it Global Gourmet but are exclusive when it comes to prizes to all but those in the United States or Canada. Maybe North American Gourmet would be a better name .

Ross
yowieseat*hotmail.com
Australia

 
Dear Global Gourmet,

I just wanted to write you and let you know I just received my coffeemaker today via UPS. It's is SO beautiful! I really appreciate it and thank you again for choosing my name as your monthly Gourmet Guess winner...

Karen Brockway
dijon*alltel.net
Cairo GA

 
Hi Global Gourmet!

Just wanted to let you know that I received my prize from the May contest -the Capresso CoffeeTEC. Woke up to a great cup of coffee this morning.

Thank you!

Elaine Darby
edarby*tiaa-cref.org

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This page created September 2001


 

 
 

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