I start every day by making a latte. Because I'm lactose-intolerant, I make the foam with Lactaid, a brand of milk in which the lactose is broken down to make it more digestible by peeps like me.
For about two months, I've been unable to produce the appropriately thick micro-foam with my machine, an Estro-Profi. Instead I end up with large-bubble foam that quickly dissolves into my espresso, turning my drink into a cafe au lait.
I began to think that my machine had literally run out of steam but decided to try foaming some low-fat regular milk. Hurrah! I got the perfect topping for my latte.
This almost certainly means that the Lactaid is getting frozen somewhere in the production and delivery line. I've run into the problem a few times in years past, but, now, every container of the milk I buy from Publix is lousy for frothing.
I've emailed Lactaid's producer, but have yet to hear back. Please, I don't want to drink soy milk.
Wait, so Waffle House Waffles aren't veggie-friendly?
Does CL need food writers?
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