I'd eat yuca (not yucca!) ten times potatoes,
by preference.
Depends on how each one is prepared as to which one I'd prefer.
Okay, I was comparing fried, which is by
far my preferred way of ingesting starchy
vegetables. Boiled yuca is just as unsavory
as boiled potatoes.
OK, fried is good, boiled--works for potatoes if enough seasoning is
added (lots of butter, some salt and pepper, other to taste). Never have
had boiled yuca.
It's getting pretty close to survival food.
More bang for the buck nutritionally if you have the spinach wilted
but > a fresh spinach salad is good.
Yeah - I read somewhere once that raw
spinach is kind of an antinutrient,
presumably because of the oxalates.
I'll still go for a spinach salad over a tossed salad. Usually no bacon
in the latter. (G)
Oh, yeah, I agree, but hot bacon dressing
would probably improve a lettuce salad too.
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.
We have the where with all that we can do it outside (weather permitting) and not mess up the kitchen.
I'm a fairly tidy cook, though frying is
necessarily somewhat messy and spattery -
as well as smelly. Outside would be fine,
with a nice hot gas burner; otherwise
plenty of ventilation or no chicharrones.
Probably outside would be the better option as the kitchen vent isn't
the greatest.
Are there windows that one could put a
fan into?
It's getting rather nit picky now, going after decades old
issues > ML> that > have, in reality, passed statutes of limitations. Also, in some > ML> cases, > the societal outlook has changed since
the original incident > ML> but some > people want to make an issue
out of what was a non issue at > ML> 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.
At times, yes, other times, it's a big pain.
Same with everything.
Exactly!
Interesting. I've seen the squeezie-leg
things and the hypothermia blankets (which I
thought would make a nifty household appliance).
Anything like those?
One machine bends the knee to whatever degree you've set it for,
then > straightens it out. The other one is a small unit that
circulates a mix > of water and isopropel alcohol thru a hose, tubes
and wrap to cool the > knee--keeps swelling down.
Also interesting.
Modern technology. I'm losing the unit at the end of this week; it was a rental to use for the first 3 weeks post op. Probably the knee flex
machine will be picked up around then also.
I hope you've outgrown both by that time.
We're perhaps not in that camp yet.
If I had to go zero sugar, I would but I'm glad I can use some now, without a problem. It's when I use too much of it, it's bad for me.
One can say that of a lot of things. How much
being too much varies - said one book I read that
introduced science concepts to children, what's
sauce for the goose might be poison for the gander.
In some instances, yes, it can be.
Flanders: Did you know that vitamins A, B, C & D,
Are poison if you bite 'em in sufficient quantity?
Swann: Vitamins are poison now? I wish they'd make
their minds up.
It's usually amounts that are way far above the normal intake that make
them poisonous. I remember reading about explorers in the Actic and
It's this if a little is good a lot must be
better thing that people fall into. And by and
large, vitamin supplements are not very helpful
anyhow - the Europeans joke that the Americans
have the most expensive pee in the world.
Antartica taking huge amounts of vitamin A but don't remember what for,
and how they were able to do so without poisoning themselves.
I hadn't read that.
Asparagus Pudding From The U.S.V.I.
Different, wonder how it would work with steamed, fresh
asparagus--maybe > the white type?
Nasty as well, and why bother.
So I'll enjoy asparagus lightly steamed, with lemon butter.
Title: Asparagus Strata
I'd adapt this; it's too nasty in present form but could be made much
better, actually worth eating. (G)
Wasn't it interesting that the recipe writer
suggested using ham as a substitute for the
asparagus? The dish would no doubt be better
made with ham anyway - also some other cheese.
---------- Recipe via Meal-Master (tm) v7.02
Title: X's Spinach Salad
Categories: Salads, odd
Servings: 4
-----------------------------------SALAD-----------------------------------
2 Bunches spinach, washed, 2 Tomatoes, cut into
wedges
Drained, stems removed 4 Strips bacon, crumbled
1 Onion, thinly sliced 1 cn Asparagus spears
2 Eggs, hard cooked, chopped ----------------------------------DRESSING----------------------------------
1/2 c Sugar 1/2 c Vinegar
1 c Safflower oil 1 ts Whole celery seeds
1 ts Mustard 1 tb Grated onion
1 ts Salt
Prepare dressing first: blend together sugar, oil, mustard and salt. Add
vinegar, celery seeds and grated onion; shake or beat well. Chill.
Mix together all salad ingredients, except asparagus spears. Pour
chilled
dressing over all and toss until well coated. Arrange asparagus spears
on
top. Chill well before serving. It is best the next day. Source unknown
-----
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