Text 6749, 86 rader
Skriven 2008-05-08 20:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BULK 280
================
 ML> Rice has doubled here, too.
 GJ> So far, shop price here hasn't changed much, and the grower price for
 GJ> rice has only risen by 5% or so, but wheat has dropped.

Wait until the effects of the destruction of the southeast
Asian rice fields is felt - I understand the Irrawaddy is
totally ruined for the year.

 GJ>   If they were sweet potatoes she could let the
 GJ> sprouts grow, then eat them as a green vegetable, but I'm not sure
 GJ> about the edibility of ordinary potato shoots.
 ML> Pointing out that green parts of potatoes have substantial
 ML> amounts of poisonous alkaloids including solanine. Sprouts,
 ML> eyes, discolored skin, and greens should not be eaten.
 GJ> I suspected something like that.  Fortunately sweet potatoes are a
 GJ> different breed, and are completely edible.

In fact, other than their tuberousness, there is no relation
at all between them.

 -=> Glen Jamieson said to Jim Weller re: IRRADIATED FOODS   80506 <=-

 GJ> I have just checked the packed minced beef in the local Coles
 GJ> s/market, and the label states that no preservatives are added.  But it
 GJ> also says that as it is freshly minced, and should be cooked or frozen
 GJ> within 24 hours, which indicates that the mincing (grinding) process
 GJ> makes the meat susceptible to contamination.  Any packages intended to
 GJ> have a longer shelf life would obviously have to have either
 GJ> preservative added or be irradiated.

The meat being ground is not totally sterile, as no surface
bit is free of germs or spores. And all there has to be is
one organism, as the more primitive creatures reproduce by
the admirable but less fun asexual method.

 JW> Processors in the US may use carbon monoxide to make meat rosy red
 JW> on the surface but I couldn't determine if that practise is legal in
 JW> Canada or not. I suspect not or the Canadian Food Inspection Agency
 JW> would have easily findable guidelines on it.
 GJ> That sounds rather revolting!  I have heard of nitrates being used to
 GJ> redden meat, but not CO.  CO is readily absorbed by red blood
 GJ> corpuscles; the word, "carboxyhaemoglobin" springs to mind.

It's a simple and effective cheat.

 GJ> Re fat content of sausages, I bought some Coles Greek style lamb
 GJ> sausages, and for comparison, some of their "Kanga banga" kangaroo
 GJ> sausages.   The former contained 223 preservative, and 15.4% total
 GJ> fat, while the "bangas" only had 1% total fats.  Although a little dry,
 GJ> the 'roo ones are still reasonably juicy.  They also contain 223

I'd say that the ideal sausage is something like 30-40% fat.
One percent would be rather sawdustlike unless some secret
method was used of trapping moisture (starch comes to mind).

 GJ> preservative, and also something I have not heard of, "Oleoresin".
 GJ> Does anyone know what that is, or what it does?  Possibly something to
 GJ> give an oily effect without the fat?

Probably oleoresin paprika. Oleoresin is a term that encompasses
numerous similar flavoring compounds.

Fried Onion Rings
cat: raw, weird, snack
yield: 1 lb

2 c onions, chopped into rings 
1 c golden flax seeds, soaked
1 c raw olive oil 
sea salt 

These are really fried, they would fool any cook-foodist!

First, blend the flax seeds, oil, and salt in vita-mix until a 
dough forms. In a large bowl, mix the onions in the dough. 
Without doing anything else, in one big blob, dump all the dough 
and onions on a teflex sheet and dehydrate for a few days until 
crisp. Then, break apart the big blob, which should be totally 
crisp now, into little, edible pieces. Sprinkle with more salt 
if you like it really salty. Trust me, it’s well worth the wait!

rawclaire at http://goneraw.com/recipes/3022-Fried-Onion-Rings

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