The niacin only sort of worked for me, and even
the flush-free heated me up big time. But for some
people it's worth a try.
I have known some that have used it with some success and others for
whom it didn't work at all... but never tried it myself, nor have I been
in on someone's use of it...
It's kind of a fringey sort of treatment.
I read the info on the clinical studies, though, and while ezetimibe made the statins work better, there was at least one study done just with the Zetia alone (on a group that weren't already taking statins, or couldn't take them, so that having some on placebo wouldn't be a case of removing them from care)... and patients on the Zetia alone
did at least as well as those on the combination therapy, with fewer side effects... a very reassuring study for us...
We have to be careful about picking and choosing
studies, as that's what the drug companies and
their advertisers do.
I wasn't picking/choosing... that was but one of the clinical studies reported on in the "thin-paper" manufacturer's drug insert... :)
That in itself is a pick and choose. Chosen by
Astra Zeneca or whoever it was.
I don't remember who it is that makes it... and I realize that there is
some picking and choosing... but my experience has been that those
reports do seem to accurately state the problems that people had with
the drugs as well as the successes.... which is why I bother to read
them...
And still you get news stories that the drug companies
have hidden evidence and suppressed studies that they
deemed too unfavorable to their product.
At least if they tried out their contraptions.... ;)
I'm guessing that the true pioneers did their
experiments without contraptions.
Possibly... :)
The record would have been erased long since.
No doubt... :)
The sabertooth tigers or the more perspicacious
neighbors having looked for additional sources
of nourishment.
And that's an area that can benefit from having such... along
with the
amphibious ones... with the much vaster areas to be covered and the terrain and all.... :)
Yeah, and flying might be more cost-effective
than driving those distances.
In some areas, to be sure... :) Definitely a time-saver... :)
Yeah, and I neglected to say, if driving were in
fact a viable possibility.
Indeed... and I was certainly thinking that part of it too... ;)
If the cost of driving approaches infinity and that
of flying does not. Which reminds me of the guy who
lived out in the boonies and wanted to drive a car,
but there were no cars and no roads, so he had a car
shipped his way by a boat and built a road to drive it on.
We encountered his story on our trip up the Alcan highway.
Indeed, though the first Carrefour I went to,
with somewhat different inventory, such as
durians, was in Singapore.
A little far-flung... :)
Well, so was I.
True. ;)
Which reminds me to start shopping for hotel and air
for the annual Singapore trip.
beef, which didn't need marinade, was and was cooked
rare, and the chicken breast, which did, wasn't and
was cooked ashes to ashes, dust to dust.
Sigh. Worst of both worlds....
Indeed. I couldn't say anything, because Letitia's
father chose the place (against my recommendation).
The scorecard - Sue and Bob (Letitia's parents) got
the prix fixe with steak, which was fine, but both
ordered a point (medium) and both got them blue rare.
Too bad they probably didn't appreciate the goodness...
Letitia's mom, a delicate soul (which her father is not, and
the kids also are not), was visibly squicked out by the red
jiggly meat on her plate.
special, and I can't speak for Letitia, as we parted
soon thereafter, but Bonnie got violently ill in a
public space (luckily it was in a church courtyard,
not the church itself).
Oh dear.... sounds like the special was specially bad... at least you
got a nice pork rib with your mixed grill....
It wasn't the most inspired restaurant to be found in France.
An okay handmade product is generally going to
beat out a good commercial one.
And a good handmade one will for sure... ;)
I call my pate "very decent," possibly on an
inspired day good.
Good enough to beat out the commercial competition... :)
In general, if only for the handpicked ingredients.
Title: EASY CHOCOLATE TERRINE
Categories: Italian, Desserts
Source unknown. I don't see what's so Italian about it.
Maybe the unknown source had been Italian....?
Maybe. Sometimes I use the categories field to add side
comments like the origin of the recipe rather than that
of the dish, but on the other hand the origin shouldn't
be filed off in such a case.
... Actually we're all semi-normal, except for the food obsession thing.
It's in our genes, same as the tendency to duck when an
eagle flies over, and is perhaps one of the most normal
things about us.
Title: DUCK BURRITO
Categories: Emeril, Latino, Duck, Burrito, Cheese
Yield: 6 servings
1 Tb olive oil
1/2 C minced onions
1 ear sweet corn, scraped
from the cob
1 Tb minced shallots
2 ts chopped garlic
1 roasted duck breast, (8 to
- 10 oz.) pulled
1 C cooked black beans
1 C cooked white rice
1 Tb chilli powder
2 ts cumin
1 C duck or any dark meat
- stock
Salt and black pepper
1 Tb chopped cilantro
6 lg flour tortillas
12 toothpicks
Oil for frying
Essence
1/2 C grated Cheddar cheese
1/2 C grated Monterey Jack
- cheese
1 C Jalapeno Sour Cream
In a large saute pan, over medium heat, add the olive oil.
When the oil is hot, add the onions and saute for 1 minute.
Season with salt and pepper. Add the corn, shallots, and
garlic and continue to saute for 2 minutes. Stir in the
pulled meat, black beans, and rice. Season the mixture with
the chilli powder and cumin. Add the duck stock and bring to
a boil. Reduce to a simmer and cook for 2 to 3 minutes or
until the liquid has reduced by 2/3. Remove the pan from the
heat and reseason if necessary. Stir in the cilantro. Cool
the mixture completely. Preheat the fryer. Spoon 3/4 cup of
the filling in the center of each flour tortilla. Lightly wet
the sides of the tortilla with water. Fold in the sides of
the tortilla and roll the tortilla up tightly, forming a
burrito, make sure that the sides are completely sealed. If
necessary, secure the each burrito with the toothpicks. Place
the burritos, a couple at a time in the hot oil and fry until
golden brown, about 2 to 3 minutes on each side. Stir the
burritos with a spoon, occasionally for over all browning.
Fry the burritos in batches. Remove the burritos from the oil
and drain on a paper-lined plate. Season the burritos with
Essence. Serve the burritos with the chilli Corn Sauce.
Garnish each burrito with a sprinkle of the two cheeses and
Jalapeno Sour Cream.
Yield: 6 servings
SOURCE: Emeril Live! Cooking Show
Copyright 1996, TV FOOD NETWORK
SHOW #EMIA65 - EMERIL'S DRIVE-IN
Format by Dave Drum - 04 November 98
-+-
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)