Text 15735, 143 rader
Skriven 2014-08-12 07:34:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Sugars
==============
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 DD> Do they let on how much of that 100 grams of weight is water and how
 DD> much is sugar/pulp/etc.? Statistics such as that can be misleading
 DD> while telling the literal truth. As Bennie Disraeli said ....

 RH> No, but do you squeeze the water out of strawberries before eating
 RH> them?

 RH> Didn't think so. Just indicates that strawberries aren't as much sugar
 RH> as you thought--they just taste like they're full of it.

 DD> Someone/thing is full of it.

 DD> The "statistic" *IS* misleading. What is the ratio of sugar to other
 DD> solids. Water, in this instance, is irrelevant as it has no food
 DD> value.

 RH> Categories given are food energy, protein, carbohydrate by differrence,
 RH> total lipid, sodium, total dietary fiber, vitamins, minerals and more
 RH> data. The latter includes water, ash, total sugars, saturated fatty
 RH> acid, monosaturated fatty acid, polysaturated acids and cholesterol.

IOW the bureaucrap who wrote the list had 'is own axe to grind. Or didn't think
that what I wanted to know was going to be important. And, TBH, it may not be
important to anyone but me and a few other nutters.  Bv)=
 
 DD>  --->8 SNIP 8<---

 DD> Sauerkraut, sauerbraten, etc. are different categories of grub from
 DD> what we have been nattering on about. I fail to see how they relate
 DD> to cranberries, coffee, or tea.   Bv)=

 RH> Likes, dislikes, and foods that pucker. Actually, there is one form of
 RH> cranberry that I do like--craisins.

I likes craisins, too. They go great in date-nut oatmeal and such.
 
 DD> Wouldn't it be a boring old world if we all liked the same things and
 DD> had the same enthusiasms? BTW - much of my lemon consumption is as
 DD> lemon juice squoze into a glass of iced tap water to cut the
 DD> chlorine/chemical taste. No sugar at all.

 RH> I'm glad we all havedifferent tastes. That way somebody we know that
 RH> likes peanut butter can have my share and I'll eat his share of
 RH> brussels sprouts.

 DD>       Title: Rheinischer Sauerbraten
 DD>  Categories: Exotics, Wine, Fruits, Marinades
 DD>       Yield: 6 Servings

 DD>    1000 g  Horse rump roast

 RH> Beef is better. My mom tried using venison once and it was rather
 RH> strong; I imagine horse would be on the same sort.

 DD> I made a venison sauerbraten for the Y2K picnic here in Spring-A-Leak.
 DD> I was either moose or elk rump provided by Georgia from a friend who
 DD> harvested it in Canuckistan. Horse-meat (from what I remember) is
 DD> different from beef but not strongly flavoured nor "gamy". Of course
 DD> not all venison is "gamy" either.

 RH> Part of it could have been my mother's method of preparation.

 DD>       Title: Loin of Venison with Cranberry-Chipotle Sauce
 DD>  Categories: Venison, Chilies, Fruit, Sauces, Wine
 DD>       Yield: 8 Servings

 RH> Looks like you've done this before. (G)

The sweet-tart-zippy sauce is really nice.  Bv)= It works with goat and mutton,
too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: BBQ Goat w/Lemon Salad & Almond Pesto
 Categories: Lamb/mutton, Nuts, Citrus, Chilies, Greens
      Yield: 4 Servings
 
      2    Fresh hind legs of goat
      4 cl Garlic
      1 c  Fresh mint leaves
      2 tb Fresh ground black pepper
    1/2 c  Virgin olive oil
           Sea salt

MMMMM------------------------LEMON SALAD-----------------------------
      4    Lemons; peeled, sliced very
           - thin
      6 tb Extra virgin olive oil
      1 tb Sea salt
      1 tb Fresh ground black pepper
      2 bn Arugula; washed, spun dry

MMMMM------------------------ALMOND PESTO-----------------------------
      1 c  Blanched almonds
    1/2 c  Green olive pesto (see basic
           - recipe)
      1 tb Hot red pepper flakes
    1/4 c  Orange juice
    1/4 c  Extra virgin olive oil
 
  Light barbecue or grill.
  
  Rinse and pat dry goat legs.
  
  In a blender, mix garlic, mint leaves, pepper and
  olive oil until smooth paste is formed. Rub paste all
  over both legs and season with salt. Place on barbecue
  and cook, turning frequently, until pink at bone,
  about 45 minutes
  
  Meanwhile, prepare lemon salad by mixing lemons, extra
  virgin olive oil, salt and freshly ground pepper in a
  large mixing bowl. Allow to stand at room temperature
  until ready to serve with meat. In a blender, mix
  almonds, green olive pesto, hot pepper flakes, orange
  juice and olive oil until smooth and thick. Remove and
  set aside.
  
  When goat is cooked, remove from grill to allow to
  rest for 10 minutes. Toss arugula with lemon salad and
  arrange on platter. Carve goat into 1/4-inch thick
  slices and arrange on platter. Drizzle with almond
  pesto and serve.
  
  Yield: 4 servings
  
  Recipe By: Molto Mario Show #MB5692
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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