Food Network Start Visits West Chester By Mary
“Learning to keep powdered milk or canned evaporated milk on hand to cook with is one example of a way to save food dollars,” offered Lee. One of her three new books, “Sandra Lee Semi-Homemade: Money Saving Solutions for Meals in ... West Chester Dish - http://www.wcdish.com/
Is canned or powdered milk really a money saver when most have milk in the fridge already, that statement confuses me? I guess if you don't like milk on its own that maybe it is cheaper than wasting it.
I think that these books will do well considering how many are trying to cook at home more, maybe these books will have less of the pricey pre-made ingredients.
I keep canned or evaporated milk on hand because a lot of casseroles call for it and I think it's better in mashed potatoes than sweet milk. Don't like the powdered stuff!
Milk doesn't like me (Lactoman will visit me) and the DH doesn't drink it, so what milk I use is mainly for cooking and baking. I buy the box milk and keep it in the pantry, because with bottled milk I would end up wasting too much.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
I can totally understand that. I have a friend that is lactose intolerant cheddar cheese and milk do a number on him, you don't even want to be around him when he has eaten that stuff, he could clear a room!
I use milk for cereal and cooking the other half would drink a carton a day if I let him!
What's weird is just plain sweet milk and vanilla ice cream is what I have to watch out for. Don't have a problem with ice cream as long as it isn't a vanilla base and has lots of stuff in it. No problem with cheese except the really good parm when it's freshly grated, and no problem with sour cream and yogurt as long as I don't over do it.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
I keep canned or evaporated milk on hand because a lot of casseroles call for it and I think it's better in mashed potatoes than sweet milk. .
My mom makes mashed taters that way. I've always heard/seen people use sweet milk, cream, sour cream but never canned milk before.
Quote:
Originally Posted by Pluff Mudder
No problem with cheese except the really good parm when it's freshly grated, and no problem with sour cream and yogurt as long as I don't over do it.
I'm latose intolerant too.
Yogurt doesn't bother us because the bacteria eat most of the milk sugar. Learned that from Alton.
I never knew why I could eat all of the yogurt I wanted and never had a problem.
Some cheeses are like that too. The more they are aged the less lactose in them. Buttermilk doesn't bother me, I'm guessing for the same reason.
A friend who shares the problem told me the less overall sugar in your system, the less likely digestion issues will occur. I don't know if that's true.
I have a weird reaction to the freshly grated good parm. My lips puff up to where I look like I've had collagen injections in them. Makes me look like Mick Jagger or a fish! The stuff in the green can doesn't do that.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
Learned that from Alton. 
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