Chinese food in Florence & Nice, France?
Dec 1st 2003, 11:30 am
#91
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Reid wrote:
>
>
> It does seem to be the fashionable diagnosis at the moment. I'm
> very suspicious of it, same as "car fumes cause asthma". Anyway,
> good luck with the diet.
Just as, a few years back, it was milk allergy that was fashionable,
regardless of one's ancestry, or whether one experienced any negative
symptoms after consuming dairy products! I understand later studies
showed that only a very tiny percentage of Northern Europeans (and
Americans with that ancestry) displayed allergic reactions to milk
products. Mediterranean and Asiatic people were far more likely to be
allergic. Obviously, in cultures where fresh dairy products are a
dietary staple, most people still have the enzyme that makes them
digestible - in cultures where only infants receive milk, the adults are
less likely to have that enzyme - apparently it's a genetic thing.
(FWIW, most adult cats are lactose intollerant, too.)
>
>
> It does seem to be the fashionable diagnosis at the moment. I'm
> very suspicious of it, same as "car fumes cause asthma". Anyway,
> good luck with the diet.
Just as, a few years back, it was milk allergy that was fashionable,
regardless of one's ancestry, or whether one experienced any negative
symptoms after consuming dairy products! I understand later studies
showed that only a very tiny percentage of Northern Europeans (and
Americans with that ancestry) displayed allergic reactions to milk
products. Mediterranean and Asiatic people were far more likely to be
allergic. Obviously, in cultures where fresh dairy products are a
dietary staple, most people still have the enzyme that makes them
digestible - in cultures where only infants receive milk, the adults are
less likely to have that enzyme - apparently it's a genetic thing.
(FWIW, most adult cats are lactose intollerant, too.)
Dec 1st 2003, 11:32 am
#92
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Gal wrote:
>
> On Mon, 1 Dec 2003 05:23:09 -0600, [email protected] wrote:
>
> >You won't find malt in Italian pasta. I don't even know ofr
> >any pasta available in America that has malt in it. Can
> >you tell us which brands you have run into that have
> >malt in them?
> >
>
> The way the pasta is processed.. Malt can be in a form of malt syrup,
> malt vinegar, malt extract etc.
>
> A phone call to my allergist confirm that spaghetti is not allowded.
> It's confusing, 2 weeks into "diet managemanet" and I'm still
> struggling to cope.
I think I'd change allergists! (Yours doesn't seem to have a very clear
idea of how certain foodstuffs are manufactured.)
>
> On Mon, 1 Dec 2003 05:23:09 -0600, [email protected] wrote:
>
> >You won't find malt in Italian pasta. I don't even know ofr
> >any pasta available in America that has malt in it. Can
> >you tell us which brands you have run into that have
> >malt in them?
> >
>
> The way the pasta is processed.. Malt can be in a form of malt syrup,
> malt vinegar, malt extract etc.
>
> A phone call to my allergist confirm that spaghetti is not allowded.
> It's confusing, 2 weeks into "diet managemanet" and I'm still
> struggling to cope.
I think I'd change allergists! (Yours doesn't seem to have a very clear
idea of how certain foodstuffs are manufactured.)
Dec 1st 2003, 11:36 am
#93
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
B Vaughan wrote:
>
>
> Risotto usually has as a given rice, butter, onion, and broth. Then it
> may have saffron (classic Milanese) or other condiments, such as
> seafood or mushroom. There are endless variations. A good Italian
> restaurant will not put strange ingredients in the food. You might
> want to ask if the broth is made with a bouillon cube, specifying that
> you have an allergy to it. Bouillon cubes (and powdered alternatives)
> are likely to have a yeast extract in them.
But the initial post specified "bakers" yeast - is yeast extract the
same thing? (I thought that was made from brewers yeast - minus the
dreadful flavor, of course.)
>
>
> Risotto usually has as a given rice, butter, onion, and broth. Then it
> may have saffron (classic Milanese) or other condiments, such as
> seafood or mushroom. There are endless variations. A good Italian
> restaurant will not put strange ingredients in the food. You might
> want to ask if the broth is made with a bouillon cube, specifying that
> you have an allergy to it. Bouillon cubes (and powdered alternatives)
> are likely to have a yeast extract in them.
But the initial post specified "bakers" yeast - is yeast extract the
same thing? (I thought that was made from brewers yeast - minus the
dreadful flavor, of course.)
Dec 1st 2003, 11:59 am
#94
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Reid wrote:
>
> Following up to B Vaughan
>
> >I don't know about ice cream, but I wouldn't be at all surprised to
> >find those ingredients in bottled American salad dressings. Have you
> >ever read the ingredients?
>
> but not in Italy I would think. In Nice I imagine it would be
> mayonnaise. Just olive oil and egg.
Plus lemon juice or vinegar - or both. (You left out an essential
ingredient - I don't think it would "jell" without the acidic
component.)
> --
> Mike Reid
> "Art is the lie that reveals the truth" P.Picasso
> Walking-food-photos, Wasdale, Thames, London etc "http://www.fellwalk.co.uk" <-- you can email us@ this site
> and same for Spain at "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap
>
> Following up to B Vaughan
>
> >I don't know about ice cream, but I wouldn't be at all surprised to
> >find those ingredients in bottled American salad dressings. Have you
> >ever read the ingredients?
>
> but not in Italy I would think. In Nice I imagine it would be
> mayonnaise. Just olive oil and egg.
Plus lemon juice or vinegar - or both. (You left out an essential
ingredient - I don't think it would "jell" without the acidic
component.)
> --
> Mike Reid
> "Art is the lie that reveals the truth" P.Picasso
> Walking-food-photos, Wasdale, Thames, London etc "http://www.fellwalk.co.uk" <-- you can email us@ this site
> and same for Spain at "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap
Dec 1st 2003, 12:01 pm
#95
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Karen Selwyn wrote:
>
> Gal wrote:
> >
> > Salad and ice cream are out because they have yeast in it.. It's the
> > salad dressing that I have to avoid.. not the veg.
>
> Can you eat olive oil and wine vinegar or lemon juice? If so, why can't
> you eat a salad? Don't use thickened, bottled American dressing as a
> reference; dressing like that does not exist in Europe where salads are
> simply dressed with oil, vinegar, salt and pepper.
What, you've never had mayonnaise in Europe? (The French invented it,
for heaven's sake!)
>
> Karen Selwyn
>
> Gal wrote:
> >
> > Salad and ice cream are out because they have yeast in it.. It's the
> > salad dressing that I have to avoid.. not the veg.
>
> Can you eat olive oil and wine vinegar or lemon juice? If so, why can't
> you eat a salad? Don't use thickened, bottled American dressing as a
> reference; dressing like that does not exist in Europe where salads are
> simply dressed with oil, vinegar, salt and pepper.
What, you've never had mayonnaise in Europe? (The French invented it,
for heaven's sake!)
>
> Karen Selwyn
Dec 1st 2003, 12:07 pm
#96
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Luca Logi wrote:
>
> Reid <[email protected]> wrote:
>
> > Gal, if you want to eat pasta its pretty easy to make it yourself
> > from egg and flour, you need a hand cranked pasta machine, not
> > expensive, and the result is nicer than shop pasta! I'm assuming
> > flour is OK?
>
> If you do egg pasta, you don't even need the machine, just a flat
> surface and a roller. I still remember the days when my late granny made
> pasta at home.
My grandmother made it once, too, when I was a child. Evidently it was
a very large recipe, and the product had to be dried after slicing the
flattened dough into strips - I remember newspapers, covered with a
layer of oiled paper, draped over every chair in the house, with drying
noodles everywhere! (IIRC, they were worth the inconvenience, though.)
>
> Reid <[email protected]> wrote:
>
> > Gal, if you want to eat pasta its pretty easy to make it yourself
> > from egg and flour, you need a hand cranked pasta machine, not
> > expensive, and the result is nicer than shop pasta! I'm assuming
> > flour is OK?
>
> If you do egg pasta, you don't even need the machine, just a flat
> surface and a roller. I still remember the days when my late granny made
> pasta at home.
My grandmother made it once, too, when I was a child. Evidently it was
a very large recipe, and the product had to be dried after slicing the
flattened dough into strips - I remember newspapers, covered with a
layer of oiled paper, draped over every chair in the house, with drying
noodles everywhere! (IIRC, they were worth the inconvenience, though.)
Dec 1st 2003, 12:07 pm
#97
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 01 Dec 2003 14:00:31 +0100, B Vaughan<[email protected]> wrote:
>Risotto usually has as a given rice, butter, onion, and broth. Then it
>may have saffron (classic Milanese) or other condiments, such as
>seafood or mushroom. There are endless variations. A good Italian
>restaurant will not put strange ingredients in the food. You might
>want to ask if the broth is made with a bouillon cube, specifying that
>you have an allergy to it. Bouillon cubes (and powdered alternatives)
>are likely to have a yeast extract in them. However, a good
>restaurant should make the broth from scratch. (If you like, I or
>someone else can give you the sentences that you could write on a
>piece of paper to make sure that you aren't served something you are
>allergic to.) You could also request plain white rice, which Italians
>often eat when they have the tummy-ache. You can also eat it with
>butter and grated parmigiano.
Hello Barbara,
Excellent post, thanks so much.
Please, can you translate some of these to Italian:
Seafood Risotto
lemon
I'm allergic to Bouilon cubes..
I have gotten some very good advice here, thanks to all who
contributed.
The salad with lemon tip would go a long way, not only when I'm
travelling, but also at home (Hi Luca! :-))
>Risotto usually has as a given rice, butter, onion, and broth. Then it
>may have saffron (classic Milanese) or other condiments, such as
>seafood or mushroom. There are endless variations. A good Italian
>restaurant will not put strange ingredients in the food. You might
>want to ask if the broth is made with a bouillon cube, specifying that
>you have an allergy to it. Bouillon cubes (and powdered alternatives)
>are likely to have a yeast extract in them. However, a good
>restaurant should make the broth from scratch. (If you like, I or
>someone else can give you the sentences that you could write on a
>piece of paper to make sure that you aren't served something you are
>allergic to.) You could also request plain white rice, which Italians
>often eat when they have the tummy-ache. You can also eat it with
>butter and grated parmigiano.
Hello Barbara,
Excellent post, thanks so much.
Please, can you translate some of these to Italian:
Seafood Risotto
lemon
I'm allergic to Bouilon cubes..
I have gotten some very good advice here, thanks to all who
contributed.
The salad with lemon tip would go a long way, not only when I'm
travelling, but also at home (Hi Luca! :-))
Dec 1st 2003, 12:12 pm
#98
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Reid wrote:
>
> Following up to Karen Selwyn
>
> >Does the phrase "salad cream" mean anything to English newsgroup readers?
>
> Yes, it does! A copy of "boiled salad dressing" (or something) an
> old english thing replicated by Heinz and sold to gullible
> english people, my mother in law prefers it to mayo. Its probably
> in its last generation.
Not in America, where Kraft sells it under the name of "Miracle Whip"!
Dreadful stuff, too sour and too sweet at the same time. (Give me plain
old-fashioned mayonnaise, any day - preferably home-made.)
> --
> Mike Reid
> "Art is the lie that reveals the truth" P.Picasso
> Walking-food-photos, Wasdale, Thames, London etc "http://www.fellwalk.co.uk" <-- you can email us@ this site
> and same for Spain at "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap
>
> Following up to Karen Selwyn
>
> >Does the phrase "salad cream" mean anything to English newsgroup readers?
>
> Yes, it does! A copy of "boiled salad dressing" (or something) an
> old english thing replicated by Heinz and sold to gullible
> english people, my mother in law prefers it to mayo. Its probably
> in its last generation.
Not in America, where Kraft sells it under the name of "Miracle Whip"!
Dreadful stuff, too sour and too sweet at the same time. (Give me plain
old-fashioned mayonnaise, any day - preferably home-made.)
> --
> Mike Reid
> "Art is the lie that reveals the truth" P.Picasso
> Walking-food-photos, Wasdale, Thames, London etc "http://www.fellwalk.co.uk" <-- you can email us@ this site
> and same for Spain at "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap
Dec 1st 2003, 12:27 pm
#99
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 01 Dec 2003 16:07:13 -0800, "EvelynVogtGamble(Divamanque)"
<"evgmsop -no spam"@earthlink.net> wrote:
>> My mistake. Malt in ice cream.
>Not unless it's "ice cream" as in a chocolate malted milk!
So am i right in saying Malt can be found in ice cream?
>> And yeast or yeast substance in salad
>> dressing.
>You are totally mistaken - obviously you don't cook, but read the
>labels, for God's sake!
Excuse me, but I've explained in another post. Yeast or yeast
substance can be found in Certain salad dressing... because of their
nature OR natue of their manufacture or preparation.
>(Why do I begin to get the feeling this is a troll?)
Not everyone is as free as you.
<"evgmsop -no spam"@earthlink.net> wrote:
>> My mistake. Malt in ice cream.
>Not unless it's "ice cream" as in a chocolate malted milk!
So am i right in saying Malt can be found in ice cream?
>> And yeast or yeast substance in salad
>> dressing.
>You are totally mistaken - obviously you don't cook, but read the
>labels, for God's sake!
Excuse me, but I've explained in another post. Yeast or yeast
substance can be found in Certain salad dressing... because of their
nature OR natue of their manufacture or preparation.
>(Why do I begin to get the feeling this is a troll?)
Not everyone is as free as you.
Dec 1st 2003, 1:21 pm
#100
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
EvelynVogtGamble(Divamanque) wrote:
>
> What, you've never had mayonnaise in Europe? (The French invented it,
> for heaven's sake!)
Someone else in this thread already has written that salads -- and here
I'm speaking about mixed green salads -- dressed with oil and vinegar
tend to be typical of southern Europe. My experience supports this.
Incidentally, I never said I've never had mayonnaise in Europe. I've
eaten some seriously excellent aioli many times in France. If I've been
served a dollop of plain mayonnaise on a cold platter, it was an
entirely forgettable experience.
Karen Selwyn
>
> What, you've never had mayonnaise in Europe? (The French invented it,
> for heaven's sake!)
Someone else in this thread already has written that salads -- and here
I'm speaking about mixed green salads -- dressed with oil and vinegar
tend to be typical of southern Europe. My experience supports this.
Incidentally, I never said I've never had mayonnaise in Europe. I've
eaten some seriously excellent aioli many times in France. If I've been
served a dollop of plain mayonnaise on a cold platter, it was an
entirely forgettable experience.
Karen Selwyn
Dec 1st 2003, 1:29 pm
#101
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
EvelynVogtGamble(Divamanque) wrote:
>
>>Yes, it does! A copy of "boiled salad dressing" (or something) an
>>old english thing replicated by Heinz and sold to gullible
>>english people, my mother in law prefers it to mayo. Its probably
>>in its last generation.
>
>
> Not in America, where Kraft sells it under the name of "Miracle Whip"!
> Dreadful stuff, too sour and too sweet at the same time. (Give me plain
> old-fashioned mayonnaise, any day - preferably home-made.)
Miracle Whip and "salad cream" sold in England by Heinz are not the same
product. Reid's answer is the correct one.
I agree that Miracle Whip is to be avoided. Having learned about salad
cream, you can add another commercial item to your list of products to
be avoided.
Karen Selwyn
>
>>Yes, it does! A copy of "boiled salad dressing" (or something) an
>>old english thing replicated by Heinz and sold to gullible
>>english people, my mother in law prefers it to mayo. Its probably
>>in its last generation.
>
>
> Not in America, where Kraft sells it under the name of "Miracle Whip"!
> Dreadful stuff, too sour and too sweet at the same time. (Give me plain
> old-fashioned mayonnaise, any day - preferably home-made.)
Miracle Whip and "salad cream" sold in England by Heinz are not the same
product. Reid's answer is the correct one.
I agree that Miracle Whip is to be avoided. Having learned about salad
cream, you can add another commercial item to your list of products to
be avoided.
Karen Selwyn
Dec 1st 2003, 5:33 pm
#102
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Gal <[email protected]> wrote:
> Please, can you translate some of these to Italian:
> Seafood Risotto
> lemon
> I'm allergic to Bouilon cubes..
Risotto ai frutti di mare (or) Risotto alla marinara
Limone
Sono allergico ai dadi da brodo
--
Luca Logi - Firenze - Italy e-mail: [email protected]
> Please, can you translate some of these to Italian:
> Seafood Risotto
> lemon
> I'm allergic to Bouilon cubes..
Risotto ai frutti di mare (or) Risotto alla marinara
Limone
Sono allergico ai dadi da brodo
--
Luca Logi - Firenze - Italy e-mail: [email protected]
Dec 1st 2003, 6:04 pm
#103
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 01 Dec 2003 08:19:38 +0800, Gal <[email protected]> wrote:
>On Sun, 30 Nov 2003 23:28:07 GMT, [email protected] (Oh, Guess)
>wrote:
>>On Sun, 30 Nov 2003 21:04:27 +0800, Gal <[email protected]> wrote:
>>> Rice dishes will
>>>be the way to go when I travel this Jan. :-/
>>Italians make this lovely stuff called "risotto." Rice, some
>>butter, maybe some peas and ham. In Nice, there's the salad
>Ham would be a problem.. the way it is processed. It's on my list of
>"Do Not" given by the dr.
I've noticed that as people mention other ingredients, your list
of foods to be avoided grows. It started with four ingredients,
and now you've added ham and vinegar ... what else? Also, there
are plenty of varieties of risotto; I just mentioned one possible
combination.
Just how is ham "processed" that makes it verboten? How are you
going to avoid these "hidden" ingredients in "Chinese" food cooked
in Italy and France? Are you aware that "Chinese" food tends to
be modified for locals, and may have ingredients about which you
are completely unaware?
--
Nobody You Know
>On Sun, 30 Nov 2003 23:28:07 GMT, [email protected] (Oh, Guess)
>wrote:
>>On Sun, 30 Nov 2003 21:04:27 +0800, Gal <[email protected]> wrote:
>>> Rice dishes will
>>>be the way to go when I travel this Jan. :-/
>>Italians make this lovely stuff called "risotto." Rice, some
>>butter, maybe some peas and ham. In Nice, there's the salad
>Ham would be a problem.. the way it is processed. It's on my list of
>"Do Not" given by the dr.
I've noticed that as people mention other ingredients, your list
of foods to be avoided grows. It started with four ingredients,
and now you've added ham and vinegar ... what else? Also, there
are plenty of varieties of risotto; I just mentioned one possible
combination.
Just how is ham "processed" that makes it verboten? How are you
going to avoid these "hidden" ingredients in "Chinese" food cooked
in Italy and France? Are you aware that "Chinese" food tends to
be modified for locals, and may have ingredients about which you
are completely unaware?
--
Nobody You Know
Dec 1st 2003, 6:11 pm
#104
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Tue, 02 Dec 2003 09:27:22 +0800, Gal <[email protected]> wrote:
>On Mon, 01 Dec 2003 16:07:13 -0800, "EvelynVogtGamble(Divamanque)"
><"evgmsop -no spam"@earthlink.net> wrote:
>>> My mistake. Malt in ice cream.
>>Not unless it's "ice cream" as in a chocolate malted milk!
>So am i right in saying Malt can be found in ice cream?
"Can be" and "always is" are two different concepts. The Italians
make a range of iced sweets that have no malt in them. The term
is "gelato" and many of these are like sorbet - no malt at all,
not even in the form of maltose.
>>> And yeast or yeast substance in salad
>>> dressing.
>>You are totally mistaken - obviously you don't cook, but read the
>>labels, for God's sake!
>Excuse me, but I've explained in another post. Yeast or yeast
>substance can be found in Certain salad dressing... because of their
>nature OR natue of their manufacture or preparation.
Those are manufactured salad dressings. Typically, you can order
a salad with oil and lemon as the dressing.
>>(Why do I begin to get the feeling this is a troll?)
>Not everyone is as free as you.
Looks like she's right.
*plonk*
--
Nobody You Know
>On Mon, 01 Dec 2003 16:07:13 -0800, "EvelynVogtGamble(Divamanque)"
><"evgmsop -no spam"@earthlink.net> wrote:
>>> My mistake. Malt in ice cream.
>>Not unless it's "ice cream" as in a chocolate malted milk!
>So am i right in saying Malt can be found in ice cream?
"Can be" and "always is" are two different concepts. The Italians
make a range of iced sweets that have no malt in them. The term
is "gelato" and many of these are like sorbet - no malt at all,
not even in the form of maltose.
>>> And yeast or yeast substance in salad
>>> dressing.
>>You are totally mistaken - obviously you don't cook, but read the
>>labels, for God's sake!
>Excuse me, but I've explained in another post. Yeast or yeast
>substance can be found in Certain salad dressing... because of their
>nature OR natue of their manufacture or preparation.
Those are manufactured salad dressings. Typically, you can order
a salad with oil and lemon as the dressing.
>>(Why do I begin to get the feeling this is a troll?)
>Not everyone is as free as you.
Looks like she's right.
*plonk*
--
Nobody You Know
Dec 1st 2003, 7:28 pm
#105
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Reid <[email protected]> wrote in message
news:[email protected]...
> Following up to Karen Selwyn
> >Does the phrase "salad cream" mean anything to English newsgroup readers?
> Yes, it does! A copy of "boiled salad dressing" (or something) an
> old english thing replicated by Heinz and sold to gullible
> english people, my mother in law prefers it to mayo. Its probably
> in its last generation.
Not quite. I still have to have Salad Cream, rather than mayo, in an egg
mayo sandwich, where the egg is so mushed up it becomes just a yellow paste.
No mayonnaise, no matter how beautifully prepared, captures that 'egg
sandwich' taste that I remember from my childhood. Can't think of anything
else I'd eat SC with, though (although I went through an addiction to raw
mushrooms dipped in SC when I was a teen!).
Jo (obviously gullible!)
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.537 / Virus Database: 332 - Release Date: 06/11/03
news:[email protected]...
> Following up to Karen Selwyn
> >Does the phrase "salad cream" mean anything to English newsgroup readers?
> Yes, it does! A copy of "boiled salad dressing" (or something) an
> old english thing replicated by Heinz and sold to gullible
> english people, my mother in law prefers it to mayo. Its probably
> in its last generation.
Not quite. I still have to have Salad Cream, rather than mayo, in an egg
mayo sandwich, where the egg is so mushed up it becomes just a yellow paste.
No mayonnaise, no matter how beautifully prepared, captures that 'egg
sandwich' taste that I remember from my childhood. Can't think of anything
else I'd eat SC with, though (although I went through an addiction to raw
mushrooms dipped in SC when I was a teen!).
Jo (obviously gullible!)
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.537 / Virus Database: 332 - Release Date: 06/11/03
