Text 23895, 125 rader
Skriven 2012-04-20 10:53:00 av MIKE ROBERTS (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: narsty situations 523
=============================
-=> In a Subspace Msg From Jim Weller to Mike Roberts <=-

 -=> Quoting Mike Roberts to Michael Loo <=-
 
 MR> raw hamburg..


 JW> Still OK, IF you know where your meat came from and how it was
 JW> handled.

Hi Jim,
     You are probably right, but I would not be comfortable today with
     the raw meat thing. Just me, I guess. Food handling is so iffy.
     Even the E. coli they had killing quite a few people a few years
     back, that did not actually come from the meat I guess, but was
     actually from the ice they used in processing (grinding, filling)
     the meat. But I would still be leary.

     I also worked at Birds Eye as a teen. Working in vegetable area was
     quite a lesson. After I left there, it took me years to even be
     able to eat frozen veggies as I saw just how it was processed and
     it was pretty disgusting.
 
 MR> could not longer get fresh apple Cider due to the E. Coli. (seems the
 MR> scare comes from the fact that some apples that have fallen to the
 MR> ground get deer dung on it and are then used to press for cider.)

 JW> Rare, but it happens. Windfalls should not be used for cider.
 
     Anything to save a buck I guess. If they don't get caught, the
     attitude may be what they don't know won't bother them.

 MR> this pink slime thing is a joke.

 JW> I don't have a problem with mechanically separated meats, just false
 JW> or incomplete labelling.

     My take on this is, it has been going on for years. Much stuff is
     labled, "beef" etc. Like other things, it is beef or chicken etc,
     but maybe not the parts of the cow or chicken or pig we think it
     is. However especially in this case, it had been going on for
     years. I understand what You say about labeling. I am just not too
     sure how much it matters to those of us who have been eating it for
     years. My problem is more with media overreacting to it and causing
     a seemingly mini catastrophy out of it. Again though as You say, it
     would be nice to know what You are eating. But it is by no means (
     to me ) as horrible as some reports make it out to be.

Have a good One!
Mike



Overnight French Toast



Sweet and fruity, Overnight French Toast makes a delicious addition to
your brunch or breakfast table.





Makes 8 servings.

Prep Time: 15 minutes

Refrigerate Time: 4 hours

Cook Time: 25 minutes

5 eggs, beaten
3/4 cup milk
1 tablespoon McCormickr Pure Vanilla Extract Advertisement
1/4 teaspoon baking powder
1 loaf Italian bread, cut into 8 (1-inch thick) slices
1 package (16 ounces) frozen whole strawberries, thawed
4 ripe bananas, sliced
1 cup granulated sugar
1 teaspoon McCormickr Cinnamon Sugar Advertisement

1. Mix eggs, milk, vanilla and baking powder. Pour over bread to soak;
turn to coat well. Cover. Refrigerate 4 hours or overnight.

2. Preheat oven to 450øF. Mix strawberries, bananas and granulated sugar
in 13x9-inch baking dish. Top with soaked bread slices. Sprinkle with
cinnamon sugar.

3. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes
before serving.



Overnight Apple French Toast: Prepare and refrigerate bread slices as
directed. Substitute 4 medium apples, peeled, cored and thinly sliced
(about 4 cups) for the strawberries and bananas. Toss apples with 1 cup
sugar and 1 teaspoon McCormickr Ground Cinnamon in baking dish. Top with
soaked bread slices. Sprinkle with cinnamon sugar. Cover with foil. Bake
in preheated 375øF oven 30 minutes. Remove foil and bake 10 to 15
minutes longer or until apples are tender.



per serving

Calories: 333

Fat: 5 g

Carbohydrates: 63 g

Cholesterol: 134 mg

Sodium: 279 mg

Fiber: 4 g

Protein: 9 g



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