Text 15316, 89 rader
Skriven 2007-05-12 22:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Drugs
=================
-=> Quoting Dave Drum to Glen Jamieson <=-

 DD> If I was a Canuckian or a Froggie I'd be highly incensed by the FDA 
 DD> claims that "we cannot guarantee ... " As if the French or Canadian 
 DD> public health standards are not up to those
 
We are somewhat incensed in our polite little Canadian way, but do
not have a strong voice in Washington.

 DD> the highly salable US
 DD> Gummint's Food & Drug Administration.
                                         
I trust the Canadian Food and Drug Act and the Canadian Food
Inspection Agency MORE than I do your FDA as your guys tend to
listen to lobbyists more than they do scientists.


 DD> We had a programme in Illinois to buy Canadian, Irish and French
 DD> pharma  products through the state gummint - at much better rates than
 DD> could be  obtained from US drug companies. But, the big drug companies
 DD> went whining off to the FDA and that wise and clever plan came a
 DD> cropper.
 
Case in point.

 DD>  Which demonstrated to me that Big Pharma cares more about
 DD> their bottom line this quarter than about actually doing the
 DD> responsible thing.

But I do not blame the private sector companies though; they are just
doing what comes naturally to them.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cream Of Pumpkin Soup
Categories: Canadian, Lunches, Chicken, Soups
  Servings: 8

      2 TB (30 ml) canola oil
    1/2 md onion, finely diced
      2    celery stalks, finely diced
    1/4 c  (50 ml) butter
      4 TB (60 ml) flour
     12 oz (348 ml) pure pumpkin
           -(not pumpkin pie filling)
     12 c  (3 litres) chicken stock
    1/4 ts (1 ml) nutmeg, ground
      1    bay leaf
      1 ts (5 ml) thyme, dried
      2 c  (500 ml) whipping cream
           salt and pepper

On medium heat, heat oil in a heavy bottom stockpot and then add the
onions and celery.  Cook until soft and tender.  Add the butter and
once melted, whisk in the flour and cook for about five minutes to
cook the flour. Do not let flour and butter burn or turn brown.
Slowly whisk in the pumpkin and once a smooth thick paste is formed,
then slowly whisk in the chicken stock.  Add thyme, nutmeg and bay
leaf.  Add salt and pepper to taste and simmer over low heat for 45
minutes to one hour.

Once the soup is done cooking, remove bay leaf.  Puree the mixture
in a food processor, blender or with a hand blender.  Return mixture
to low heat and add the cream.  Adjust seasonings to personal taste.
Serve.

Variations:
Add sauteed field mushrooms (after the soup is pureed).
Add a pinch of tamarind an asian flavor paste (flavor of prune and lemons).
Add ginger to the onions and celery. 
Serve with corn bread croutons.

:Submitted by Brad Smoliak - Smoliak Cooks
:(as seen at the Camrose Farmers' Market, Summer 2005)

  From: Http://Www.Growingalberta.Com/  
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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