Text 5721, 109 rader
Skriven 2008-04-20 15:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: irraiated Foods 1
=============================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> Actually, I could hear Fred snickering as he posted
 JM> that, knowing he would be stirring things up and
 JM> starting some interesting arguments!

The same article showed up on a mail list I like, posted by a good
friend of mine. She was quite relieved to hear it was bunk, as it
scared her. It was also surprising how many chemists and high school
science teachers there were lurking on the list who posted something
for the first time.

 FAB> the American Chemical Society

 JM> I'm not sure they still offer board examinations.
 JM> But they did have a set of required chemistry
 JM> courses at the bachelors level to get an "ACS-
 JM> approved" degree in chemistry.

That could well be. My info is dated. In the 1950s people like my
Dad could send in a resume and write the board exams. Sometime in
the 1960s you had to have a degree just to apply to write as so many
non-degree holders didn't have enough knowledge to pass. But setting
up a list of approved schools and courses is much more efficient
than offering individuals tests.

In other fields I do remember that 1967 was the last year one could
article with a Chartered Accountant for 5 years right out of high
school. My high school guidance teacher stressed that to the
graduating class. Today you need a commerce degree and a shorter
articling period.

1968 was also the last year a high school graduate could article
under a Surveyor with out taking civil engineering first. I
remember that year distinctly too as I was a seasonal rod and chain
man for the county dept of roads and my boss was pushing me to go
career if I liked it enough. He offered me a full time job IF I
enrolled before the deadline.

 JW> And vegetables, fruits and their juices are in fact no longer "living"
 JW> things the minute they're harvested or processed into juice

 JM> But you can harvest beans,
 JM> dry them out, wait till next year, plant them, and
 JM> they will grow into bean plants. They were still
 JM> alive, just dormant. You can grow a sweet potato
 JM> vine from an end of a sweet potato from the produce
 JM> section of the grocery store. Harvested potatoes
 JM> are way too alive and trying hard to grow sprouts
 JM> out of the eyes! And almost all fruits have seeds
 JM> that are alive, though the fruit's flesh might not
 JM> be technically alive.

You're right. I should have said "slowly dieing". The vitamin C
content decreases and there are other metabolic changes after
picking fruit or harvesting vegetables... some beneficial to
nutrition, some not. It's a hell of a complex subject I know little
about but I do know more than the author of that piece of trash!


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

     Title: Peri Peri Nutty Chicken
Categories: African, Chicken, Chilies
  Servings: 4

      8    chicken portions, drumsticks
           or thighs 
      3 TB Nando's Peri Peri Sauce or
           more
    1/4 c  vegetable oil (pref peanut)
           to oil the baking dish
      2 TB soy sauce
      2 TB creamy peanut butter
      1    clove garlic, crushed
    1/3 c  finely chopped peanuts or
           cashews
      2 TB finely chopped cilantro
           Salt and freshly ground
           black pepper

Preheat the oven to 400 degrees F.

Season the chicken pieces with salt and pepper and place in a single
layer in a well greased baking dish. Bake in the oven for 30 minutes
or until they become brown and crisp.

Place the Nando's Peri Peri Sauce, soy sauce, peanut butter, and
garlic in a saucepan and stir to combine. Heat the sauce over a low
heat, stirring frequently until smooth. Stir in the nuts.

Brush the chicken generously with the sauce and continue to bake for
an additional 15 to 20 minutes.

Heat Scale: Medium


  From: Www.Fiery-Foods.Com South Africa 
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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