Text 26937, 87 rader
Skriven 2012-07-06 00:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: public health 917
=========================
 JW> There are usually 2 or 3 (botulism) incidents a year in Nunavut
 JW> I am out of date. There hasn't been a case since 2002.

Good. The picture you originally painted was of a stupidly
stubborn people.

 JW> the outbreaks were due to contaminated mammal meat (seal, whale,
 JW> walrus) and 23% were due to fermented salmon eggs or fish. Only
 JW> three outbreaks were due to home-canned foods and one was
 JW> due to a commercial product."

Odd that one case, as that would imply a higher incidence than
in the US, where in the last 35 years there have been 8 cases,
all in 2007 and from one manufacturer (Castleberry).

 JW> Curing is both tastier and safer than fermentation (it's really
 JW> putrefaction)...

What's the difference? I always thought the one was a
superset of the other.

-
 ML> I have begun to like the sweetness. Maybe I'm
 ML> just more self-destructive than Roslind.
 JW> She hates finding sugar in dishes she doesn't expect them in,
 JW> such as prepared pasta sauces. And she now loathes ketchup rather
 JW> than merely detesting it.

The obvious solution is not to use prepared pasta sauces.
It is not, after all, difficult to make a decent pasta
sauce, of which you can control the sugar content pretty
well, especially by limiting the number of onions you use
(I of course tend to use at least 25% onion by weight).


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Fried Mozzarella Italiano
 Categories: Cyberealm, Italian
      Yield: 4 servings

      1 lb Mozzarella cheese, cut into
           1 inch cubes
      3    Eggs, well beaten
    1/2 c  Flour
    3/4 c  Italian season bread crumbs
           Vegetable oil
           Italian tomato sauce

MMMMM--------------------ITALIAN TOMATO SAUCE-------------------------
      2 cl Garlic, minced
      1 tb Olive oil
      1 cn 28 oz italian plum tomatoes,
           -chopped and undrained
      1 lg Pinch of sugar
      1 pn Salt
  1 1/2 ts Italian seasoning
      1 ds Pepper

  For the mozarella:

  1. Dip the cheese cubes in egg, roll in flour, and dip in egg again.
  Then dip into bread crumbs. Place on waxed paper and chill 1 hour.

  2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry
  chilled cubes in hot oil; drain on paper towels.

  3. Serve immediately with Italian Tomato sauce.

  For the Sauce:

  1. Saute garlic in oil in a heavy skillet; stir in remaining
  ingredients. Bring to boil.

  2. Reduce heat, simmer uncovered for 45 minutes or until mixture is
  thickened, stirring occasionally.

  Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92
  Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM


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