Text 4518, 76 rader
Skriven 2010-12-04 07:34:36 av Sean Dennis (1:18/200.0)
   Kommentar till text 4507 av Nancy Backus (1:261/1381.0)
Ärende: Re: Categories
======================
Hi, Nancy-

 SD> Tylenol is called APAP because its chemical name is
 SD> N-acetyl-para-aminophenol or APAP. 

 NB> I figured as much.  :)

If you look carefully, you'll see where the name "Tylenol" came from too. :)

 NB> multiplying the risks of the nasty side effects.  For me, I try to avoid
 NB> it wherever possible, it doesn't help much, and does cause some less
 NB> than desirable results (along with ASA and the rest of the NSAIDS)...
 NB> but I'm also responsible for a few other people's meds, and one of them
 NB> is on a regular regimen of it. 

Trying to avoid medication as much as possible is a good thing.

On a completely unrelated side note, I hit ALT-Q from the BBS mail reading
prompt and I was dropped immediately into the FSE to reply to your message.  I
think I need to look more at what some of the additional commands on that menu
do. <G>

But for now, it's time to get ready for a busy day.  I work tonight, but first
I'm taking Maura out for breakfast at a local buffet.  Cheap and filling.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aggie's Irish Soda Bread
 Categories: Breads
      Yield: 1 servings
 
      3 c  Unbleached white flour
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
     12 tb (1 1/2 sticks) cold, sweet
           -butter
      2 c  Raisins
      1    Egg
    1/2 c  Honey
      1 c  Buttermilk
 
  Makes 1 large loaf.
  
  Preheat oven to 350F.
  
  Sift the flour, baking powder, soda and salt into a large mixing
  bowl. Cut the butter into small pieces and add.  Cut it into the
  flour with a pastry blender until the mixture is the size of peas.
  Add the raisins and toss to distribute evenly, using two forks.
  
  Beat the egg in another bowl until very frothy.  Beat in the honey.
  When it is well blended, beat in the buttermilk.
  
  Gradually pour the liquids into the flour, tossing all the while with
  a fork so the mixture gets evenly moistened.  Continue tossing
  lightly with two forks until the batter comes together; it doesn't
  have to be completely mixed and should be very rough and lumpy.
  
  Butter a heavy skillet or casserole, 10 to 11 inches in diameter and
  2 to 3 inches deep.  Round is the traditional shape.  Spoon batter
  out into the pan and push it gently to fill the pan.  It can mound up
  somewhat in the middle.  Bake at 350 F about an hour or until the
  middle is set. Cut out a piece to test if necessary.
  
  Cut into wedges and serve warm from the pan.
  
  The Garden Way Bread Book From the collection of Jim Vorheis
 
MMMMM

Later,
Sean 

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)