Text 8474, 88 rader
Skriven 2006-12-06 02:36:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Barbara Mcnay
Ärende: Re: TRANS-FATS
======================
 -=> On 12-04-06  19:59,  Barbara Mcnay <=-
 -=> spoke to Dale Shipp about TRANS-FATS <=-

 BM> But the people you ask don't necessarily use your definitions,

   That is true -- and hence it is prudent for people to verify for
   themselves.   At least that is one reason why the labeling laws are
   useful.

 BM> especially if  they don't have any dietary restrictions, or take care
 BM> of  someone who does.  And sometimes foods contain surprises.  
 BM> Many years ago, when I was reading tuna labels, I 
 BM> discovered one brand that contained casein.  Not what I'd 
 BM> expect to find in tuna.

  Ouch -- not good news to those who are lactose intolerant nor to those
  who don't mix dairy and meat (although I am not sure if tuna is either
  kosher or meat according to Jewish law).
 
 >   Is it something in the processing of canned meat
 > that bothers you?
 >   I'm curious.

 BM> Canned meat is Very Well Done, and as such has the characteristic dry
 BM> texture  of overdone meat.  Years of taking aspirin got to my 
 BM> stomach, to the point that eating a large chunk of overdone 
 BM> meat would cause a scrubbing sensation in my stomach, and 

  Beginning to make some sense -- not a condition I had heard about
  previously though.

 BM> them.  It's much better, now, as I take a different 
 BM> medication, but it, too, has the potential to irritate my 
 BM> stomach.  I favor thighs and drumsticks, and rare meats, 
 BM> all of which I have never had a problem with.

  Good to hear.   Rare meat is much better anyhow:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Awesome New Orleans Style Pasta - Carless Gay
 Categories: Tnt, Cajun, Pasta, Chicken, Shrimp
      Yield: 4 servings
 
    3/4 lb Penne pasta
      3    Boneless, skinless chicken
           Breast halves
      1 lb Peeled and deveined shrimp
      1    Peck fresh mushrooms, sliced
           Thick or quartered
      3 tb Butter for chicken cooking
      3 tb Butter for alfredo sauce
  1 1/4 c  Whipping cream
    1/2 c  Fresh grated parmesan
           Cheese
           Blackening seasoning
           Salt to taste
    1/4 ts Cayenne pepper (I use 1/2
        ts , but start here)
 
  Developed this while trying to duplicate something we had in a
  restaurant, but this is better and has become one of our family's
  favorite meals.
  
  Saute chicken that has been seasoned with blackening seasoning while
  water heats up for pasta. Remove from pan and cut into bite sized
  pieces. Toss shrimp in more blackened seasoning. Saute mushrooms,
  covered, and add shrimp when mushrooms are done. Cook, uncovered 'til
  shrimp turns pink. Add chicken back in, toss and set aside. While
  pasta is cooking (al dente), heat butter in saucepan over medium
  heat. Add cream and cook for two minutes. Add Parmesan cheese, salt
  to taste and cayenne pepper. cook for another two minutes, stirring
  constantly. Toss with drained pasta and meat. Serve immediately.
  
  Carless Gay
  
  From: Jim Weller                      Date: 04-18-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:09:05, 06 Dec 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)