Text 365, 79 rader
Skriven 2006-04-14 21:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: country 527
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 DS> An example of how crazy.  This week Gail and I were at the BJs
 DS> store. In their cryovac meat section, they had boneless pork loin at
 DS> $1.99 per pound.

That is a pretty good price, and I'd be tempted to rearrange
my menus to accommodate something like that.

   Very nice looking and at a good price -- but we
 DS> already have enough in the freezer so did not get any.   Right next
 DS> to them, they had packages of ribs.  I'd say that they looked like
 DS> the ribs you might get when you cut the boneless loin out of a full
 DS> pork loin. Size of baby back ribs

They were so-called "baby back ribs," which don't come
from baby pigs at all. The fact that they cost 150% of
the boneless meat price says something about the lack
of shopping savvy of the public.

=

 DS> I've seen cheese brats in the store, and been totaly disinterested
 DS> in them.

On our field trip to Big Lots we saw Hickory Farms salami
sticks with Cheddar - I was all set to pick one up for the
obvious reasons, but Carol indicated that it was too disgusting
even for her, the cheese-freak.

 DS> I take it that tummy rumble is too late for a pill?  I did not
 DS> realize it would hit you that fast.  When I eat something that causes
 DS> me gastric distress, it is usually hours before the effects are
 DS> recognized.

It takes moments. It's a simple chemical event - lactose gets
into the upper intestine (my tum is one of the most efficient
things known to science), sets the osmotic thing going, goes
down a bit farther, and starts to feed the hydrogen-producing
bacteria, and in about the time it takes to read an echo message,
bloating and diarrhea. Taking a pill at this point won't undo
what's already done but may lessen the trouble by neutralizing
lactose that hasn't made it down the chute yet.

The gastric distress you describe sounds as if it is caused by
bacteria in your food, which must reproduce a number of generations
before there are enough to be troublesome.

Parmesan bucatini with sweet pepper cream sauce
cat: pasta
servings: 4

14 oz bucatini rigati
3 Tb EVOO
2 c chopped red pepper
- or mixture of red and yellow pepper
1 c chopped onion
1/4 c half-and-half
1/2 ts fresh chopped marjoram
- or 1/4 ts dried
1/4 ts salt
1/8 ts fresh ground pepper
1/2 c fresh grated Parmesan
2 Tb minced parsley

Cook pasta according to package directions. Drain and
return to pot.

Meanwhile, wilt peppers and onions in oil. Remove 1 c
of vegetables and puree with cream in food processor
or blender. Return to skillet and add herb, salt, and
pepper. Mix.

Add sauce mixture to pasta. Toss. Remove to a serving
dish. Sprinkle with cheese and parsley.

Source: Barilla

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