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Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.

Here are two links which may shed some light on this question. The first discusses Hawaiian Portuguese sausage, and the second, the products made by Lopes Sausage Co. in Newark:

http://tastyisland.wordpress.com/2007/05/13/the-great-portuguese-sausage-shootout/

http://leitesculinaria.com/10062/writings-portugals-smoky-chourico-sausage-frittata.html

I have a great spinach salad at my website and I just posted a simple pineapple desert. Http://junkfoodkids.com

Well, it has been a year, but I got one more. I bet even Marvin from Burnt Lumpia doesn't know about this. When I get my hands on some green (unripe) mango (traditional craving for pregnant Filipinas), we get some which start to get soft but still green. We (our family) scrapes it with a fork/chops it very fine and serves it with sardines and tomato sauce and rice. Sometimes we saute it a bit, but mostly we don't bother.

Lactaid, lactaid, lactaid! I love the stuff. The skim does taste a bit sweeter, but it's pretty hard to taste the difference in 2%. You can also get store-brand lactose free milk, as others have mentioned. I also agree that any calcium-fortified lactose free milk tastes just awful. I've tried just about every non-dairy milk, and lactose-free milk is the closest you can get. I rarely drink milk by itself anymore.

I will warn you that taking pills with uncooked* milk has never worked for me, so be prepared for issues there.

*There are two ways to deal with the now un-digestable lactose in the milk. Take lactase supplements, pre-added like in lactaid, or in pill form, or boil/cook the milk at high temperature for awhile. Both of these will denature and subsequently break down the lactose protein, which is what a LI person's body can no longer do on it's own.

Anyway, good luck!

Lactaid and other milks like it taste sweet because the lactase enzymes break up the lactose turning it into sugars. I thought it was too sweet when I first drank it as a young person as well. But, after a couple of days- especially noticing that I wasn't in pain anymore, I got used to it, and now I love it. Maybe your son just needs a bit of time.

Least: Ina Garten; from her voice to her food, personality, friends, etc. . .she drives me insane.

Most: Giada Di Laurentiis, I have a girl crush on her.

81 condiments? Holy cow. Now I need to go home and count our condiments. I did just add dumpling sauce and hoisin sauce to the bunch but I think I'm still in the lower quantity sect.

i don't have nearly the amount that you guys do-i don't even have ketchup!
however, i am guilty of mustard madness...4 or 5 varieties, methinks?

we seem to collect a lot of condiments in our fridge that we never use. or at least don't need until we throw them out, figuring we'd never use them....like those capers that sat there, i kid you not, for at least four if not five years. i distinctly remember buying them, and then just the other month i finally tossed them out, figuring they would be no good to me.

now i see recipes calling for them everywhere. i'm not sure if they're a condiment exactly...but they came to mind.

we collect ketchups in our cupboards, jars of relish get pushed to the back of the fridge, there's at least three kinds of mustard....numerous asian condiments i picked up. oils buried in the back of the pantry. i couldn't even begin to count them, and frankly i'd be a little scared to. the thing is....i'm not a condiment gal at all. i eat boiled eggs with sriracha sauce on them...tabasco... and mustard. that's all i use on my own. i get sucked in by condiments. right now i'm resisting the urge to add mayonnaise to the stock.

Guilty!

Oh my GOD...I am a very frugal cook - I can make anything out of anything, and hate waste. But I have a serious weak spot for condiments. I have not one or two, but FOUR kinds of Nam Prik in my fridge. And there's that half-used jar of pickled garlic. And harissa. Three mustards but of course. I'm not sure the kinds of chili paste - at least three. Several misos. Many, many kinds of vinegars and soy sauces in the pantry. Did I mention the fermented tofu cubes? Ketchup goes without saying of course, except I just said it. And that's just the tip of the iceberg. Most of my fridge is condiments. Condiments and vegetables. Condiments, how I love you...

Ouch! Reality check. I started counting and just stopped at 35. I do use them all. Really, I do.