Text 12700, 118 rader
Skriven 2011-06-26 07:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: healthy lifestyle 516
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 GJ> I do like to have some control over my environment, and be able to
 GJ> quantify and direct my air supply.
 ML> But you don't have that options in most places in real life.
 GJ> Any place where I am likely to spend significant time, like home,
 GJ> hotel room, travel compartment, I adjust anything I can to try get my
 GJ> optimum temperature, air flow, sound level and lighting.

Don't spend much time outdoors or in public places, do we?

 GJ> As an alternative to my smoke suggestion, you could dangle a silk
 GJ> handkerchief in front of the vent to determine direction of the air.
 GJ> (If flying economy you could use a tissue.)

I've done this, and the airflow is pretty minute, too
small to be accurately measured. P.S. With a piece of string.

 GJ> There is a natural tendency for farts to rise, mainly because of the
 GJ> methane content, which is why air conditioning attempts to overcome
 GJ> that tendency by moving air downwards.  That enables your neighbour to
 GJ> enjoy his steak with mushroom sauce more.

Read hydrogen for methane. There's actually little methane in
farts, even herbivore farts. Turns out the much-discussed
global warming from bovine methane comes from burps instead.

But I'm thinking that skatoles and mercaptans, the farty bits
of farts, are heavier than air. Thus after the ordinary patterns
of dispersal and the temperature effects are accounted for, the
general tendency of the odoriferous compounds should be downward.
 
 ML> Only 1000 aircraft are supposed to be affected by these.
 ML> Unfortunately, some are the 737-800 and A380. 
 GJ> I won't worry unless the plane I am on crashes. In any case, I will be
 GJ> travelling on a Jet-Star A310.

There's never been an accident involving a JetStar A310,
not that that fact affects probabilities.

==
 GJ> Follow my example and lead a healthy life, with a bottle of red a day,
 GJ> and you won't need any other drugs, with their associated undesirable
 GJ> side effects.  Having parents who lived to 90 helps.

A bottle a day at $10 vs. medical plan at $31 (and rising)
plus drugs. Got to consider that,

Sweet-Sour Balsamic-Glazed Ribs
categories: new york, pork, main
Yield: 4 servings

For the ribs
2 spare-rib racks, the smallest you can find (5 to 6 lb total)
2 Tb grapeseed or canola oil
Kosher salt
4 lg flat-leaf parsley sprigs
4 garlic cloves, peeled and gently crushed
4 thyme sprigs
For the barbecue sauce
1 c balsamic vinegar or to taste
1 c ketchup
6 oz your favorite beer
1/4 c honey
3 Tb grainy mustard
1 Tb molasses
1 1/2 ts Worcestershire sauce
1 ts Tabasco sauce or to taste
1/4 c dark brown sugar or to taste
1/2 red onion, diced
1 lg clove garlic, minced
Salt

1. To prepare the ribs, heat the oven to 350F. If the
butcher has not removed the membrane on the back of
each rack, gently pry it up by sliding a sharp implement
(like the tip of an instant-read thermometer) under it,
then lifting gently. Grab the membrane with a paper
towel and peel it off.

2. Spread a 24" sheet of heavy-duty aluminum foil, shiny
side up, on a work surface. Place one rack on top, rub
it all over with oil, and generously season both sides
with salt. Place 2 parsley sprigs and 2 garlic cloves
under the concave side of the rack and 2 thyme sprigs
on top. Wrap the ribs in the foil, pleating the edges
to seal well. Repeat with the second rack. Place the
rib packets in a large roasting pan.

3. Roast the ribs 30 min, then reduce the temperature
to 250F. Cook 1 1/2 to 2 hr more, until the meat has
shrunk back from the ends of the bones by 1/4-1/2" and
the ribs are tender enough to pull apart with your fingers.

4. Meanwhile, prepare the barbecue sauce. Place the
balsamic vinegar in a nonreactive saucepan. Bring to a
boil over medium heat and cook until reduced by a third.
Add the remaining barbecue sauce ingredients with 1/4 c
water, bring back to a boil, then reduce the heat to
low and simmer until thick, 30 to 40 min. If the sauce
starts to thicken too much, add a little water. The
sauce should be highly seasoned; adjust to taste by
adding vinegar, brown sugar or salt.

5. Remove the ribs from the oven and let cool briefly,
then open the foil, being careful of the escaping steam.
Transfer the ribs to a baking sheet. Turn on the broiler
or raise the oven to 450F.

6. Slather the ribs on both sides with the sauce. Broil
the ribs until the sauce sizzles and browns, 2 to 4 min
on each side. Alternatively, bake in the oven 8 to 12 min.
Baste with the barbecue sauce and serve at once with any
remaining sauce on the side.

New York Times, April 6, 2011

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