Text 18861, 90 rader
Skriven 2009-01-01 05:47:16 av Michael Loo (1:18/200.0)
  Kommentar till text 18732 av Hap Newsom (1:124/311)
Ärende: Seasonal Cheer 009
==========================
 HN> Not sure what "Kevin Test" is...not sure I would
 HN> want to know!

I am quite sure you can guess, should you choose to.

 However if it's accurate, you do
 HN> need to address the issue! One or two days
 HN> is not bad, but continued glycosuria is certainly
 HN> nothing to Piffle about.

It usually lasts a few hours. If the protein:carb calorie
ratio is at least 1:4 or so, it doesn't happen. The problem
originally arose because I got a substantial proportion of
my sustenance from alcohol and salty crunchy airplane snacks
over the space of a couple years after United and US Air
quit serving real food on most flights (the barstids). Also,
I'm genetically predisposed.

 -> It is and it ain't. With the yeast-driven stuff, it can
 -> serve as a real starter.
 HN> But if you've already got the alcohol from
 HN> the brandy what's keeping it from knocking
 HN> off the yeasties?

The yeasties were in the recipe that has less brandy in it.
I'm guessing that there's a balance to be achieved, where
there's enough fruit to sop up enough ethanol to keep the
beasties alive and producing.

 ->   -> El Charro Salsa Para Tacos (Taco Sauce)
 ->  HN> Hmmm, JAPANESE CHILES??
 -> Yeah, chiles japones.
 HN> Hmmm, I prefer either the jalapeno or if a hotter
 HN> salsa is desired chipotle's or fresh serranos.

I have grown fond of dried-chile salsas. But then I tend
to prefer their brown taste to the green taste of jalapenos
or serranos.

 HN> Where ya gonna be on New Years
 HN> Eve?

Turns out I spent it in my hovel in Salem, shivering
under a comforter, plans a, b, c, d, and e having
fallen through, and it's a good thing, as it was 6F
with winds gusting to 35 mph by 10 pm when I retired.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spaghetti Aglio, Olio E Peperoncino
 Categories: Chileheads, Pasta, Sauces
      Yield: 4 servings

      1 lb Spaghetti
      6 tb (or so) olive oil
      5    Cloves garlic
           Several small chile peppers
           (I used cayennes and
           serranos) cut into 2 or 3
           pieces
           Parsley & basil
           Chile powder of choice
           Salt and fresh ground black
           Pepper to taste

  Adapted from "The Top One Hundred Pasta Sauces"

  Heat olive oil and add the garlic - leave it whole and remove it
  before serving or finely chop it and leave it in.

  Add the chile peppers and salt and pepper to taste and cook until
  garlic is golden brown.

  As soon as the pasta is ready, remove the garlic (if whole) and the
  chiles from the oil and pour the sizzling oil over the pasta,
  stirring well.

  Add fresh chopped parsley, basil and chile powder to taste.

  From: A. B. Garbot (Angie)

  Format by Dave Drum - 04 December 98
  FROM: Chileheads Mailing List

MMMMM

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