Text 3505, 76 rader
Skriven 2013-08-15 09:06:00 av Dave Drum (69358.cooking)
   Kommentar till text 3493 av Ruth Haffly (1:396/45.28)
Ärende: HFCS
============
-=> Ruth Haffly wrote to Dave Drum <=-

 JK> Yes, it's good that the industry has made that option available.. who
 JK> needs hfcs.. (g).

 RH> I don't, it's not good for me or anybody but the corn growers.

 DD> It's not going to make one jot or tittle of difference to the farmers
 DD> who grow the corn. The good from the high usage of HFCS is all down to
 DD> the processors like ADM, Cargill, and Tate & Lyle, etc.

 RH> But the growers grow the corn that gets processed into hfcs. Bottom
 RH> line, no corn grown, nothing to be made into hfcs. (G)

That's true only as far as the blindingly obvious part of it goes goes. The
truth is that the HFCS market makes less than 1 mill difference in the bottom
line of the farmer. His corn will be used for something if not diverted to the
production of poison. It might be animal feed (including humern beans)
directly, it might be plastics, or it might be as an ingredient in animal feed
(including humern beans). But, it will get used on lots of things if not HFCS.

So, I stand by my statement that those who derive the benefit from HFCS are the
processors and those who inflict it on us as an ingredient in their product.

The losers are the sugar growers and the population of any country which
permits HFCS as an ingredient.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Serrano Pork
 Categories: Chilies, Pork, Herbs
      Yield: 4 servings
 
      4 lb Pork roast

MMMMM--------------------------MARINADE-------------------------------
      3 tb Soy sauce
      1 tb Roasted sesame oil; Kadoya
           - preferred
    1/3 c  Clover honey
      1    Serrano; seeded, chopped
      1    (1") piece fresh ginger
           - root; minced
 
  With a serrated knife, make slits in the pork. In a large
  zip-type plastic bag, place meat. In a bowl, mix together
  the marinade ingredients. Pour marinade into bag with
  pork. Rub the marinade into the meat and let sit,
  refrigerated, for 6 hours (or overnight).
  
  To cook: Preheat oven to 350øF/175øC. When hot, place pork
  in a 13" x 9" baking dish (leave marinade in bag) that has
  been sprayed with olive oil-cooking spray. Put in oven and
  bake for 45 minutes to 1 hour, depending on the weight of
  the pork.
  
  Remove from oven and let sit for 15 minutes so meat can
  rest.
  
  Place leftover marinade in a small saucepan and heat to a
  simmer. Let simmer for 1 minute.
  
  To serve: Slice meat thinly. Place 3 slices on a plate,
  fanning it out. Drizzle some of the heated marinade over
  it. Place side dishes around the fanned meat.
  
  FROM: Risa Golding; Chile-heads List - 15 Feb 2002
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Only an auctioneer can equally and impartially admire all schools of art.
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