86themilk's Profile

A friend made a grasshopper version of this "cheese"cake. I was skeptical at first, but it was really fantastic. I was surprised by how rich it tasted - I bet the raspberry would be delicious!

I'm lactose intolerant and have been living without dairy for almost 10 years. The strange thing is that I've had no problems digesting it at all during my pregnancy (i'm 8 months along). I expect I'll have to cut it out again once my son is born though. :(

I've never had problems with yogurt though, or with goat cheese. It's just the cow that gets me. Coconut milk/cream are lifesavers, as are cashew milk for thickening soups, almond milk, and rice milk. Potatoes go along way toward thickening soups too in place of the cream.

Aged hard cheeses, like 2-3 year old cheddar have far less lactose in them (if any), so they are easier on the stomach as well. Might be worth a try??

I just got some black truffle salt for my birthday not too long ago, so I'm really excited about the responses to this post. I recently made some simple scrambled eggs with aged cheddar and the truffle salt - they were SO good! The truffle salt on popcorn is also pretty amazing, but a little goes a LONG way :)

I grew up with matzo brei as well, but I haven't made it in ages (since college I guess). I was taught the brief dip in water method too.

I've never had it with sugar or syrup - ours was always savory. Love it with some sausage and cheddar... ;)

I loved her videos on on the NYTimes! I'm so happy to hear that she is still making videos. Welcome to the Bay Area Jill!

I love the holidays - all of them. Now that I'm married, and live across the country, it's harder though. There are always expensive plane tickets involved, which bums me out. We host Thanksgiving at our place, and then try to squeeze two families and two states into the week of Christmas. Tricky business! Regardless of how it plays out though, I'm always happy to be cooking, eating, and just spending time with family and friends while we all have some time off from work. :)

I love mango smoothies! I use mango nectar, banana, frozen mangos (which substitute for the ice), and coconut milk (instead of the yogurt). This makes for a really thick smoothie - so delicious.

I agree with everyone on the coconut milk... so creamy and delicious! I would also recommend Vice Cream: Gourmet Vegan Desserts by Jeff Rogers if you are into making your own. Most of the recipes call for cashew milk, which is super fast and easy to make if you can't find it in the store.

I make mango smoothies with coconut milk and mango nectar when I want something really thick and sweet - otherwise I tend to go with Ciao Bella coconut sorbet with a dusting of nutmeg over the top. So simple - so yummy :)

I use the Alton Brown baked brown rice method too... turns out perfectly every time, and it's so easy!

Are green split peas different than green lentils?