[Homeroast] Coffee and milk

Barbara Greenspon lilysownahmah at greensponassociates.com
Sat Oct 9 12:06:20 CDT 2010


Lynne, try DairyCare.  No one is more lactose intolerant than I am (and believe me, I'm not bragging!!) and two capsules every morning lets me have any amount of milk of any kind that I might desire!  (I get it online, but it is in some drugstores on the East Coast, where I'm not.)


On Oct 8, 2010, at 10:49 PM, Lynne wrote:

> Totally agree, MiKe, although I would not have said it so eloquently. :D I
> won't, however, be trying that decadent and very tempting combination that
> you and Bryan created. I need to lose weight, and the past year and (almost)
> a half in no-man's land has kept me house bound too much, and I don't need
> any extra help with the widening of my hips, lol! What I do like is when I
> whip up nonfat milk w/my Bamix (stick blender). I make it thick so I'm
> fooling myself into thinking it's cream (whipped cream even).
> I feel - to each his or her own. I've had too many people in the past trying
> to tell me what to do with every bit of my life. Lord knows, I don't want to
> do the same to others.
> For me - I'll always love the taste and texture of cream in my coffee. I
> drink it black sometimes (oh, that first black moka-cup after my months long
> imprisonment with grocery-store coffee was like an elixir from heaven!) But
> I do love to add milk (was strong and bought nonfat for awhile - whole is
> great, but I'm compromising for my health & buying 2%), making a very strong
> version of an Americano (my own version, cuz I don't need no stinkin' rules.
> ;D)
> Alas, I am lactose intolerant - I can drink a small amt, but would be wise
> to do w/out it altogether. Hate the flavor of soy milk in my homeroast - has
> an awful slight aftertaste that drives me nuts. Speaking of which, haven't
> found a tasty nut milk that I'd like in my coffee either. The lactose free
> milks don't work for me, either.
> Sigh... think I'm headed back to training myself back to drinking black. As
> long as I do a decent job w/the homeroast, I'm fine. Unfortunately, I've had
> more than my share of trouble the past few months, so my roasting might not
> be totally up to par.
> Lynne
> On Fri, Oct 8, 2010 at 4:34 PM, miKe mcKoffee <mcKona at comcast.net> wrote:
>> To each their own. Culinary arts of all forms is about flavor and balance.
>> Generally speaking the higher the quality and more natural the ingredients
>> the better the "possible" flavors. A huge part of the art is flavor
>> balance.
>> Whole milk is basically "all of the milk" (with a constant butter fat
>> averaged rather than varying as it really does in nature) in a modern
>> pasteurized "you don't have to shake the milk to mix in the cream floating
>> on top" kind of way. Skim milk is the watery portion left when all of the
>> cream is skimmed off the top, just a portion of what nature intended as it
>> left the udder. It has little flavor and hence works poorly in most
>> culinary
>> arts.
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