Text 7945, 74 rader
Skriven 2006-11-25 02:50:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: TRANS-FATS
======================
 -=> On 11-24-06  12:39,  Burton Ford <=-
 -=> spoke to Dale Shipp about Re: TRANS-FATS <=-

 BF> Hi Dale        11/24/06 12:45 PM
 
 dsh->   I wonder if that is the theory behind either splenda or oleska?

 BF> What in ketunkit is oleska?

  My horrid mangling and misspelling of Olestra, the artifical fat
  substitute.

Olestra was approved by the Food and Drug Administration for use as a
food additive in 1996 and was initially used in potato chips under the
WOW brand by Frito Lay. In 1998, which was the first year Olestra
products were marketed nationally, sales were over $400 million.
However, by 2000 sales slowed to $200 million, largely caused by the
unappealing health warning label, which was mandated by the FDA:

This Product Contains Olestra. Olestra may cause abdominal cramping and
loose stools. Olestra inhibits the absorption of some vitamins and other
nutrients. Vitamins A, D, E, and K have been added.[1]


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Drunken Chicken (Cajun Style)
 Categories: Cajun, Chicken, Grill
      Yield: 3 Servings
 
      1    Whole chicken
      2    To 3 ounces beer
      1 ts Liquid crab boil
      1 ts Liquid smoke
 
  This dish is so named by its author because it "gives the cook a
  chance to drink a beer.  You don't have to watch it."  Besides that,
  as the article says, the chicken soaks up the moisture as it steams
  over seasoned beer.
  
  Clean chicken and pat dry.  Mix remaining ingredients and pour
  into an empty aluminum drink can such as a beer or soft drink can.
  Place bottom cavity of chicken over the can so that the chicken is
  sitting up with legs (drumsticks!) just touching the grill (hysterical
  picture included in article; it looks like a chicken sitting on a can
  on the grill, to be honest, with about half of the can still visible).
  Place can with chicken directly over a hot charcoal fire.  Cover
  grill and cook for one hour and 20 minutes.  Do not open the grill
  during the cooking.  The result should be a very moist chicken.
  Several chickens can be cooked like this at one time.
  
  Option:  A handful of wt hickory chips can be placed over the coals
  after they are hot.
  
  Serves 3 to 4.
  
  Recipe by Royt H. Vortisch, Jr.,
  printed on 5/23/96 in the New Orleans
  Source: Times Picayune
  
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:
  
  From: Michelle Bass                   Date: 05-29-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:52:34, 24 Nov 2006
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