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Who wins this EPIC battle between the old world and the new world?

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Captante said:
Maybe.... it could be the second ingredient on every frozen pizza for how often I've checked! (that's one food I never buy)

I'm majorly lactose-intolerant and nearly every frozen pie has cheese on it.
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My condolences, I don't know how I'd live if I became lactose intolerant! Although I guess cheddar is pretty low in it, so I could manage. But I love my mozzarella, and ricotta in a tasty calzone!
 
nakedfrog said:
My condolences, I don't know how I'd live if I became lactose intolerant! Although I guess cheddar is pretty low in it, so I could manage. But I love my mozzarella, and ricotta in a tasty calzone!
Click to expand...

I'm really good at cooking with it thanks to my daughters! 😉

And I also strongly dislike most dairy too which might just be my body telling me I should avoid it so no need to feel bad. I've tried cheese/sour cream other dairy-based foods/sauces many times and I just don't like it along with it not agreeing with me. (the exception being ice-cream)
 
Captante said:
Maybe.... it could be the second ingredient on every frozen pizza for how often I've checked! (that's one food I never buy)

I'm majorly lactose-intolerant and nearly every frozen pie has cheese on it.

I never used to worry much about my diet either.... and I'm paying the price for it now! Good news is that in the words of my MD I'm "still young enough to turn things around" BUT it would be way better not to have too! If I'd modified my diet sooner it would be easier that's all I'm saying.

😉

I strongly suggest phasing out ALL added sugar and avoiding empty carbs at all costs BEFORE it becomes an issue not after. (like me!)
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At least I got gut bacteria to compensate for my imperfect Asian lactose genes.
 
Torn Mind said:
At least I got gut bacteria to compensate for my imperfect Asian lactose genes.
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Lets put it this way... if stinky cheese was the only food available and it was "eat this or die" I'd be chowing down and aside from the ...erm... "gaseous after-effects" I'd be just fine. I just wouldn't enjoy it.

Everyone else in the room would be VERY unhappy though! 😉
 
Captante said:
Lets put it this way... if stinky cheese was the only food available and it was "eat this or die" I'd be chowing down and aside from the ...erm... "gaseous after-effects" I'd be just fine. I just wouldn't enjoy it.

Everyone else in the room would be VERY unhappy though! 😉
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Strange...cheese should have the lactose already digested into lactic acid....
And mozarella is the smex...I can eat 8 oz with no gas. Are you sure this is lactose-intolerance?😛
 
Torn Mind said:
Strange...cheese should have the lactose already digested into lactic acid....
And mozarella is the smex...I can eat 8 oz with no gas. Are you sure this is lactose-intolerance?😛
Click to expand...


Maybe not completely but yes. (And diagnosed by a doctor)

And not all cheese has the lactose pre-digested by bacteria.... many cheese varieties are high in lactose.
 
I'm assuming that this is an argument between salami and pepperoni?
Try eating either before its cooked on a pizza. Salami wins every time.
 
WelshBloke said:
I'm assuming that this is an argument between salami and pepperoni?
Try eating either before its cooked on a pizza. Salami wins every time.
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Agreed.... pepperoni by itself on a cold sandwich is nasty.

However as part of some kind of "Italian-combo" thing it can be delicious!

18742-italian-sub-760x580.jpg
 
WelshBloke said:
Salami is great. Pepperoni is pretty terrible 'raw' tbh. (and I don't mind it on a greasy hangover cure pizza).
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Note how little pepperoni is on that sandwich.... anymore than one slice thick or so would be too much. Effectively it's really only "seasoning".

I do however agree that it's far tastier "crispy". 😀

rawImage.jpg


ANNNNNND now I'm craving pizza dangnit! 😉
 
WelshBloke said:
I'm assuming that this is an argument between salami and pepperoni?
Try eating either before its cooked on a pizza. Salami wins every time.
Click to expand...
Pepperoni is better on pizza than salami though. I'd rather have salami (or both) on a sandwich, like Captante mentioned.
Jersey Mike's "Original Italian" gets it right: provolone, ham, prosciuttini, cappacuolo, salami, and pepperoni. But ham, salami, and provolone make a pretty good sandwich too, that's what I'm more likely to make at home because I have to eat a lot of sandwiches to justify having all the meats for that Italian sub at home.
 
nakedfrog said:
Pepperoni is better on pizza than salami though.
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You know what's better than both?
Nduja. It's a soft salami from calabria, so soft you scoop it out with a spoon and put lumps on your pizza. It's pretty spicy and quite greasy and amazing on a pizza!

nakedfrog said:
I'd rather have salami (or both) on a sandwich, like Captante mentioned.
Jersey Mike's "Original Italian" gets it right: provolone, ham, prosciuttini, cappacuolo, salami, and pepperoni.
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If it was "original Italian" pepperoni would get you bell peppers in it not another meat! Although that would be a nice addition!
/pedant
 
I've had salami on a pizza before and it wasn't great.... pepperoni isn't my favorite topping either but it "crisps up" a lot better.

And somehow the thought of "greasy spoonfuls of fermented meat" on my pizza doesn't exactly sound appetizing!!!

😉

eda5a5a17053f217821bd684d1785f48-meme-maker-funny-memes.jpg
 
Torn Mind said:
Taking that a step further...
There's bread...and then there's matzos. Bread is a fermented product if a yeast or similar is used. Yeast fart is CO2. 😛
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Don't forget about "sour-dough" bread which is "classicly" fermented. 🙂

Technically anything "pickled" also is.... and nearly all fermented food is very beneficial for maintaining a healthy "gut-biome".
 
Captante said:
Don't forget about "sour-dough" bread which is "classicly" fermented. 🙂

Technically anything "pickled" also is.... and nearly all fermented food is very beneficial for maintaining a healthy "gut-biome".
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Some pickles simply use vinegar and not the natural and slower bacterial fermentation process to achieve the sour taste.

wildbrine.com

Pickling Versus Fermenting | End the Confusion | wildbrine

There actually is a distinct difference between pickling and fermenting. Learn the difference and how they stack up against each other for nutrition.
wildbrine.com wildbrine.com
.

www.intechopen.com

Menaquinones, Bacteria, and Foods: Vitamin K2 in the Diet

Vitamin K2 is a collection of isoprenologues that mostly originate from bacterial synthesis, also called menaquinones (MKs). Multiple bacterial species used as starter cultures for food fermentation...
www.intechopen.com www.intechopen.com
If one wants to obtain K2 through food, properly fermented foods like aged cheese is the way to get it.
 
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