Yuca is almost twice as carb-dense as your
average potato, but its glycemic value is
almost half, so I guess they're kind of
equivalent in that department.
I've had it a few times--it is good, but not something I'd eat every
day. But then, I don't eat potatoes every day either.
I'd eat yuca (not yucca!) ten times potatoes,
by preference.
former. I did make a spinach salad, not wilted, the other day, but
not > too heavy on the bacon.
I much prefer wilted to unwilted spinach.
We didn't have enough to do a wilted spinach salad, maybe next time.
Amazing, isn't it. how the stuff cooks down.
One has to remember that the nutritive value
remains the same even as the volume shrinks
down to virtually nothing.
It would be cool to put together a platter of say
half a dozen kinds of chicharrones. Puffy fried
rinds, small cubes of meat and fat cooked in lard,
Colombian pork belly with the familiar sawtooth
appearance, fried chicken skin, fried chicken, and
chicharrones de queso (fried cheese things). There
are enough of us who like crunchy and fatty things
that it would be a worthwhile project.
Hmmmmmmmmmmmmmm, maybe a picnic project?
Someone else seems interested, and I'm game.
I think we need muckraking and free elections both.
We do need the latter; the former can get to be too much at times.
The muck that gets raked has to eventually get
investigated. I'm not so much for the breathless
yellow journalism we see a lot of, but truth
really should come out.
It's getting rather nit picky now, going after decades old issues that
have, in reality, passed statutes of limitations. Also, in some cases,
the societal outlook has changed since the original incident but some
people want to make an issue out of what was a non issue at the time.
There is some of that, you're right, regarding
social mores, but in the classic sens, focusing
on health and safety, journalism however yellow
performs an important function.
And you were probably more attuned to the
nuances in German accents after having heard
them for half a decade or more.
Quite probably so. (G)
Whereas people I know could tell which side of
the B&M tracks someone in Haverhill was from.
We were only there for 6 months so I never got into the area nuances.
I did have the luxury of time--put the knee to a lot of use over the years between.
The costs generally go down, and the techniques
always advance.
Yes, I've got several things on short term loan that are quite
sophisticated. The system to reduce swelling is similar to what's in use
on the ISS for heating/cooling.
Interesting. I've seen the squeezie-leg
things and the hypothermia blankets (which I
thought would make a nifty household appliance).
Anything like those?
Title: Asparagus With Hot Bacon Dressing
Yield: 4 servings
Sugar substitute to equal 2
-Tsp sugar
For that small amount of sugar, if I were making it for us, I'd use real sugar.
There are those for whom zero means zero.
We're perhaps not in that camp yet.
Source unonown. M would use real sugar or at least fructose
depending on how you feel about other sugars and would use such a dressing on
spinach, not asparagus (and certainly not canned asparagus).
Definately not canned asparagus! That stuff is nasty! Frozen, maybe but fresh, steamed would be the optimal choice.
Asparagus Pudding From The U.S.V.I.
categories: vegetarian, virgin, side, odd
servings: 4
1/4 lb butter
1/2 c flour
1/2 c milk
1/2 ts salt
3 eggs
12 1/2 oz cn asparagus tips
- reserve 1/2 c asparagus juice from can
Cream the butter and flour, then heat over a low
flame, stirring constantly for 5 min.
Combine milk and asparagus juice and add to
flour-butter mixture. Stir vigorously and add
salt; remove from flame. Add eggs one at a time,
stirring after each addition.
Line a greased mold with the asparagus tips and
fill halfway with pudding mixture (pudding will
double in size while cooking).
Cover mold with wax paper and aluminum foil and
set in a water bath (a larger pan filled halfway
with water). Keep the water bath at a boil to steam
the pudding (about 45 min).
thedailymeal.com
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