More like the latter, though I admit that
obscure and sometimes arbitrary variables exist.
It's as good a reason as any. (G)
Gngngngn (snarl).
Sometimes that's the best reason. (G)
Gngngngn (snarl).
I'm not convinced that it makes a difference.
Trans fat, too. Much of the research implicates
all palm oils in heart problems, so that lets
out both those products ... and also, which the
health nuts don't realize, coconut oil as well.
Can't win for losing sometimes.
As they said about the anorexic.
Worrying about some dubious proposition is not
worth it.
certain animals, insects or whatever, there would be a noticeable
shift.
Of course, ancient peoples would most likely
have viewed small mammals in the way I do.
They might have been more sympathetic to
birds, which they could have noticed helped
keep the insect population under control.
Small mammals have their place in the ecosystem too so I don't write
them off.
No doubt in every case, but it's exceedingly
difficult to discern what that is.
and won't get vandalized by the creatures.
Sounds good. We got some grapefruit once in AZ that
were like > ML> that. > ML> And these folks are so blase about their
good fortune. Once in a while Lilli will
They usually are.
After a while the novelty palls.
And, certain drugs that have to be taken preclude grapefruit in the diet.
There are always grapefruit-friendly
alternatives.
Yes, and we do buy other citrus.
Other citrus have similar effects, apparently
the closer genetically the more severe, with
tangelos and bitter oranges leading the list.
And the utterly wholesome apple has interactions
with many drugs. For my own curiosity I looked it
up and found this article:
Chen, et al., Food-drug interactions precipitated by
fruit juices other than grapefruit juice, J. Food and
Drug Analysis, XXVI, 2, pp. S61-S71:
apple juice-fexofenadine, atenolol, aliskiren; orange
juice-aliskiren, atenolol, celiprolol, montelukast,
fluoroquinolones, alendronate; pomelo juice-sildenafil;
grape juice-cyclosporine), ... Seville orange
juice-felodipine, pomelo juice-cyclosporine, orange-
aluminum containing antacids).
The article does go on to say that the nongrapefruit
interactions are mostly reported as less severe, though.
If she eats a fairly well rounded diet, she shouldn't have to worry about scurvy.
Consider whom you're referring to.
Maybe add some lemon to a glass of water? push comes to shove, the
vitamin C tablet is the easiest way to get C in the diet.
You're assuming that she perceives a need for it.
That's hardly the case. On the other hand, she
no doubt gets enough from bloody rare meat, which
has more than most people give it credit for.
there was plenty of useable avocado in them. Generally tho, we tried
to > pick our avocadoes from the tree.
Was the picking criterion similar to that for
peaches? I.e., ripe enough that a quick twist
makes it come off.
Basically, the easier it is to pick, the riper it is. We had a picker
Makes sense, because the easy to pick fruit are
closest to drops, which are the really ripe ones.
pole (pole with a basket at one end, "tines" hooked over one side of the
open end of the basket. Raise the pole, snag an avocado in the basket
and pull. Then lower your pole to get the avocado out of the basket,
repeat until you have as many as you want. We never did empty the tree
as it had so many fruit, and a lot of them out of reach of even the
pole.
Eh, leave the ones up top for the birds!
[caramel pork]
Menus change, and I was referring to
off the menu.
Not being that familiar with the cuisine, we don't order off the menu.
Vietnamese caramelized pork
categories: French, American, main
servings: 4
h - For the pork
1 1/2 Tb olive oil
1 1/2 Tb brown sugar
2 ts garlic salt
1 ts onion powder
1 ts mild paprika
1/2 ts freshly ground black pepper
1 ts finely sliced cilantro stems (opt)
2 lb pork tenderloin, silverskin removed
- M says use a fattier cut
h - For the sauce
3/4 c sugar
1/2 c water, divided
1 Tb light corn syrup
1 Tb soy sauce
2 ts fish sauce
1 Tb finely grated fresh ginger
1 Tb finely chopped fresh lemongrass or lemongrass paste
1 ts chili garlic sauce
Line a sheet pan with foil for easy cleanup. Spray
the foil with cooking spray or drizzle with a bit
of oil. Set aside.
Combine the olive oil, brown sugar, garlic salt,
onion powder and paprika in a small bowl and stir
till well combined.
Place the pork on prepared pan and pat dry with a
paper towel. Rub the pork all over with the brown
sugar mixture. Use your hand to thoroughly coat.
Allow to sit with rub while oven preheats.
Preheat oven to 475ÿF/250C. Roast pork for 8 min
then remove from oven and flip to opposite side
with tongs. Drizzle with a bit more olive oil
then return to oven and continue cooking another
10 to 15 min or until temperature reads 145F/63C
in the thickest portion. Check temp after 10 min
and every couple of min after. [M says cook to
no more than 130F.]
Tent pork loosely with foil and allow to rest for
10 min. Slice meat about 1/4" thick. Combine
sliced pork and sauce and serve.
If making ahead, cool then wrap meat tightly in
foil and refrigerate until ready to use.
For the sauce
While the meat is roasting, combine sugar,
1/4 c water and corn syrup in a medium pan. Stir
in the center of the pan to combine. Bring to a
boil then reduce to a simmer and cook 5 to 7 min
until mixture turns a medium amber color. Swirl
pan occasionally once color begins to change.
Remove from heat and carefully add remaining
1/4 c water (mixture will spatter), soy sauce,
fish sauce, ginger, lemongrass and chili garlic
sauce. Stir well then return to heat and bring
to a boil. Reduce to a simmer and cook 2 to 3 min
until sauce begins to thicken. Remove from heat
and set aside. If you like a thicker sauce, just
let it simmer a little longer.
To make nuoc cham, combine 5 Tb water, 3 Tb sugar,
2 Tb rice vinegar, 1 Tb fish sauce and 1 ts finely
chopped cilantro (opt) and in a glass jar. Shake
until well combined. We like to serve lots of
fresh raw veggies with the caramelized pork and
drizzle the nuoc cham over the veggies.
Chris Scheuer, thecafesucrefarine.com
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