The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at www.stevecarper.com/li I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on Smashwords.com or Amazon.com or BarnesandNoble.com or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.


Thursday, May 28, 2009

Welcome to Organicville

Naomi Wise in the San Diego Weekly Reader alerted me to Organicville, makers of products that "are USDA certified organic, gluten free, dairy free, vegan, and contain no added sugar."

The person behind them is Rachel Kruse, a third-generation vegetarian from the Midwest. She invented this line of foods because she didn’t like the available organic bottled dressings. (I hear ya, sister!) Her products don’t have that awful “good for you” bad-tasting flavor of virtue.

The ketchup enticed me. ... The other Organicville products I’ve tried have been gentle tasting, a bit flowerchildish. Products include salad dressings, sauces (barbecue, teriyaki), and salsas. The Herbes de Provence Vinaigrette is much closer to a Frenchwoman’s homemade dressing than mainstream brands are — delicate, mild, no childishly sweet undertones. Use on mild lettuces like Bibb, ripe tomatoes, and summertime salade ni├žoise. The Miso Ginger looks like a winner for Asian-style salads — I can already taste it on ready-shredded bagged “cole slaw mix” from the salad case. The Sun Dried Tomato Dressing obviously gravitates toward Italian greens — and green beans. ...

Organicville’s Pineapple Salsa: Instant faux-Hawaii, great on fish or simple grilled pork — it livened up a hopeless hunk of leftover farm-raised supermarket salmon. (Trader Joe’s refrigerated papaya-mango salsa is a good alternative.) The tomato-based Mexican-style salsas are fresh-tasting but not extraordinary.

Tangy BBQ Sauce proves very different from smoky, tomatoe-y Texas-style bottled supermarket brands. It’s light and bright, and to my delight, it’s not all that far from a Memphis-style pulled-pork sauce. It would be fine with chicken or game hens, too. Play with it. Mopped on leftover pork ribs reheated under the broiler, it made a great, crunchy caramelized coating, without any nasty burned flavor. The Original BBQ Sauce, described as “sweet and smoky,” is certainly sweet and molasses-y, but I’d add a few drops of Liquid Smoke and hot sauce. (The inventor’s a midwesterner, remember? And she’s probably barbecuing tofu.) I haven’t tried any of the teriyakis (I don’t really love the saltiness of teri), but apparently they double as Asian stir-fry sauces.

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