Text 20424, 85 rader
Skriven 2012-01-25 23:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Parts is Parts 129
==========================
 ML> I was unaware of this, but it's comforting, in a remote
 ML> way (except in snowstorms, I suppose).
 DD> Being as you don't drive I can well imagine that any comfort in parts
 DD> for cars being available would be "remote".

Once removed, at least, except when I'm in a vehicle.

 ML> I still am dubious about that stuff. It was so recent that
 ML> fructose was considered good for you.
 DD> I think fructose in and of itself is beneficial - like in your orange

I am still dubious. What's beneficial about fructose that
isn't beneficial about glucose, sucrose, etc.?

 DD> juice or in tomatoes - since fructose is the sweetest of the three
 DD> naturally occurring sugars (glucose, sucrose (table sugar), and
 DD> fructose). 

You imply there are just three naturally occurring sugars. There
are others; one in particular gives me trouble.

 DD> "The public, the press and even scientists have confused crystalline
 DD> fructose with high fructose syrups (HFS) [also known as high fructose
 DD> corn syrup (HFCS), and isoglucose]. They are not the same product.
 DD> While most would correctly expect that pure crystalline fructose
 DD> contains fructose alone, many are surprised to learn that HFS contains
 DD> nearly equal amounts of glucose and fructose (similar to sucrose). This
 DD> difference in composition is chemically significant, and leads to
 DD> differences in certain food applications and specific physiological
 DD> responses."  http://www.fructose.org/facts.html 

You do know what happens to sucrose (table sugar) when it
hits your tummy, don't you? It turns into half glucose and
half fructose, which is what HFCS is to begin with (well,
the ratio can be manipulated in the manufacturing process).

If HFCS is all that terrible (I admit there indications that
it is), and sucrose is not all that terrible, where is the
terribleness added?

---------- Recipe via Meal-Master (tm) v8.01

      Title: Flesh of the Pig Ala Bob Greenberg (And Secret Sauce)
 Categories: Meats, Sauces
      Yield: 4 servings

---------------------------------BASIC RIBS---------------------------------
      3 lb Country Ribs or other               1 c  Cider Vinegar
      2 tb Black Pepper fine ground            2 tb Garlic Salt

----------------------------SAUCE FOR RE-HEATING----------------------------
      1 ea Open Pit small bottle               1 ea Small Bottle A-1 Sauce
    1/4 c  Molasses                            1 ea Supply of Hickory Chips

  Regular old supermarket pork. Spare ribs, country ribs, or any other pork
  Not too much fat. Cut off any gross excess, and cut them to EVEN thickness.
  You'll ruin everything if you cook the meat unevenly. You may compensate by
  scoring the meat. In a large baking pan, soak the ribs with cider vinegar,
  after which sprinkle them with garlic salt and finely ground black pepper.
  (Don't use pepper mills, or other peppers.) It doesn't seem to matter how
  long the ribs soak, or how much vinegar is on them. Just make sure it hits
  all sides, you don't have to puncture them. This sweetens the meat. The key
  to the fire is the hickory chips. Keep feeding these amazing little fellows
  to the charcoal. The flavor comes out of these chips and you cannot do
  without them. Make sure the fat and chips don't light up your whole dinner
  and ruin it. Cooking: A moderate hot fire a couple of inches or more from
  the meat, and a grill of reasonable cleanness. As the meat cooks turn it
  often, do not let it burn, do not baste it with anything. Don't cover the
  grill and don't stray too far -- fire is always hiding in the wings. Here
  is the catch -- the trick -- the hard part, is the timing. You may ruin
  some meals before you hit it, but the time to take them off the grill is
  one minute after trichina danger is past. As soon as the meat turns brown
  it's time to eat. You can use the small strips you cut off to judge just
  when things are perfect. Special Purpose Sauce: (don't eat it cold, it's
  awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
  re-heating the sauce until slow boil, dump in the cold pork from the
  fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for
  15-20 minutes. Sauce can be stored and re-used, but remember it will have
  pork fat in it now.

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