[CH] Lunch
Mary & Riley (uGuys@ChileGarden.com)
Fri, 17 Aug 2001 12:34:01 -0700
Hi all,
Mary just picked up a contraption called a Wave, by Donier (or vice
versa). It separates whey from yogurt to produce what they call 'yogurt
cheese'. Basically a fine sieve--the liquid removed is about half the
volume. Using plain, non-fat yogurt gives you something like a thick
sour cream in texture and flavor.
Just went down to the garden to pick stuff for a sandwich and found some
ripe Thai Dragons. Stemmed 5 of them and took most of the seeds out.
Put them in a chopster (blender/processor works) with about a 1/2 cup of
yogurt cheese. Added some salt and pepper and came up with a really
nice, hot tasty spread. Low fat, too. Of course you could use regular
yogurt if you don't care. Think I might try adding a little romano
cheese to it for flavor. Put this on a toasted French bread garden
burger with avocado, butter lettuce, tomato, sweet onion, Dijon and
roasted garlic mayo. Really messy. But worth it.
Hot regards,
Riley
Arthur C. Clarke's Fourth Law : It has yet to be proven that
intelligence has any survival value.