Text 27032, 70 rader
Skriven 2012-07-08 12:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: public health 935
=========================
 JW> (botulism) incidents/ the outbreaks... one was due to a
 JW> commercial product.
 ML> Odd that one case, as that would imply a higher incidence than
 ML> in the US
 JW> It's hard to extrapolate from one incident in a small population to
 JW> a meaningful percentage in a large one. For example in 1967, 25% of
 JW> the females in my engineering class dropped out due to pregnancy.
 JW> (There were just 4 girls in total.)

Small samples can give jarringly accurate predictions, though,
and I wonder what the percentage of women who dropped out of
engineering classes nationwide by reason of pregnancy was:
I wouldn't be surprised if it exceeded 20%.

 ML> The obvious solution is not to use prepared pasta sauces.
 JW> We don't any more.

I had to the other day, most humiliating; Annie said she had
canned tomatoes, but as it turns out, what she meant is that
she had packaged basil-and-garlic sauce. She asked what the
difference was. One costs $4 and tastes okay right out of the
jar; the other costs 99c and tastes better with 5 minutes'
fixing up and a bit of a simmer, unattended. H'm.

 ML> It is not, after all, difficult to make a decent pasta
 ML> sauce
 JW> Not difficult, just time consuming. I used to doctor up prepared
 JW> sauces on busy weekdays and make it from scratch on weekends. Now I
 JW> make big batches on weekends and freeze them in pint portions.

If you use the halfway measure of using tomato sauce or
tomato puree, the time consumption is not that huge.
I figure 15 minutes' vegetable prep, 5 if you use the
Cuisinart, same for meat if making a meat sauce; then
20 min sauteing, with a stir every 5, but the rest of
the time you can watch baseball or the WWF as you prefer;
then 2 hr simmering, with a stir every 15, or maybe just
one stir in the middle if you pop it into the oven at
200-225F.

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

      Title: Shrimp and Feta Greek Style Pizza
 Categories: Italian, Fish/sea, Greek, Pizza
      Yield: 8 servings

      1 lb Uncooked med. Shrimp                1 tb Cornmeal
      1    Can PB Pizza dough (or hmade        4 oz Shredded Mozzeralla cheese
      1 tb Olive oil                           2    Minced Garlic cloves
  2 1/2 oz Crumbled Feta Cheese              1/4 c  Slice green onions
      2 ts Rosemary crushed                2 1/4 oz Can sliced ripe olives

  Shell and devein shrimp and set aside. Heat oven to 425 F. Grease 12" pizza
  pan or 13x9" pan; sprinkle with cornmeal. Place dough in greased pan;
  starting at center press out with hands. Sprinkle with mozzeralla cheese.
  Heat olive oil in large skillet over med-high heat.  Add shrimp and garlic.
  Cook until shrimp are light pink, about 1 min., stirring frequently. Spoon
  over mozzarella cheese. Sprinkle feta cheese, green onions, rosemary and
  olives over shrimp. Bake at 425 F for 18-22 min., or until crust is golden
  brown. I have no idea where these recipes came from. This one
  looks only slightly bad. Can be fixed by getting rid of the feta,
  rosemary, and scallions. Maybe the olives, too. Don't bother to
  cook the shrimp.

-----


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)