Text 33704, 165 rader
Skriven 2015-11-27 09:04:03 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: scan
================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB> I don't drink as much milk as I used to, either...  And I also do eat
 NB> plenty of calcium-rich foods... similar list...  :)

 NB>> shouldn't be worried... I pushed for the scan as soon as I hit
 NB>> menopause (which is when it starts being paid in full for for women as

 DD> i don't have to worry about that one   Bv)=

 NB> Nope, you don't...  but men's hormones do start slipping as they get
 NB> older, too... which tends to be another factor in developing problems
 NB> with bone density... :)

I know, the doc keeps offering me those little blue pills to help with that.  
Bv)=

 NB>> a screening) just to be on the safe side... especially since my mom's
 NB>> first scan showed the full-blown osteoporosis... so I worried about the
 NB>> genetic component... ;)  I'm glad I did... as it turned out that
 NB>> dietary calcium really wasn't quite enough for me... It probably was
 NB>> the combo of the three together that I needed...  :)

 DD> Like some diabetics I think diet and exercise is going to do it for
 DD> me. But you've talked me into getting the test.

 NB> It's one of the easier ones to deal with... :)  No prep, either, except
 NB> not taking any calcium supplements the morning of... which you wouldn't
 NB> have to worry about anyway... :)

I'm more worried about the upcoming colonoscopy. Have to review the 
destructions for getting ready for that. Real soon now. Fortunately the sheaf 
of paper they gave me is fairly detailed.

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

      Title: Dinosaur Bones w/Chipotle-Cherry Barbecue Sauce
 Categories: Beef, Bbq, Sauce
      Yield: 5 servings

      3 tb Paprika
      3 tb Golden brown sugar
      3 tb Coarse kosher salt
  1 1/2 tb Onion powder
  1 1/2 tb Ground black pepper
  1 1/2 ts Ground cinnamon
    3/4 ts Ground cardamom
      2    Beef rib racks; 6-8 lb
           - total; 8"-10" long rib
           - bones
  1 1/2 c  Cherry juice or apple cider
      2 c  Hardwood chips, soaked in
           - water 1 hour
           Chipotle-Cherry Barbecue
           - Sauce (separate recipe)
 
  SPECIAL EQUIPMENT: Spray bottle

  Mix paprika, brown sugar, coarse salt, onion powder, black
  pepper, cinnamon, and cardamom in small bowl for spice
  rub. Arrange ribs on baking sheet. Sprinkle 3 tablespoons
  spice rub over each side of each rib rack. Let ribs
  marinate at room temperature while preparing grill. Fill
  spray bottle with cherry juice. 

  FOR CHARCOAL GRILL: Remove top rack from barbecue. Place 1
  aluminum pan in center of lower grill rack for drip pan.
  Light briquettes in chimney; pour onto lower grill rack,
  arranging around drip pan. Drain wood chips; scatter over
  coals. Return grill rack to barbecue. (You may need to
  light additional charcoal in chimney to replenish coals in
  barbecue.) 

  FOR GAS GRILL: Remove top rack from barbecue. Prepare
  barbecue (medium heat). If using 2-burner grill, light 1
  burner. If using 3-burner grill, do not light center
  burner. Drain wood chips. Stack 2 mini loaf pans (one
  inside the other); fill with 1 cup wood chips. Stack
  remaining loaf pans; fill with 1 cup wood chips. Place
  pans directly on flame (if using 3-burner grill, place
  both pans on 1 lit side). Place aluminum baking pan over
  unlit portion of grill. Return top rack to barbecue.

  Place ribs on grill rack over drip pan (ribs may extend
  beyond pan). Cover grill and cook ribs 30 minutes. Uncover
  grill; rotate ribs for even cooking (do not turn over).
  Spray ribs with cherry juice. Cover and continue to grill
  ribs until browned, very tender, and meat begins to shrink
  away from ends of bones, spraying with cherry juice every
  15 minutes, about 1 hour 30 minutes to 1 hour 45 minutes
  longer.

  Brush ribs with Chipotle-Cherry Barbecue Sauce .

  Turn over; grill over direct heat until slightly charred,
  about 2 minutes. Transfer to work surface. Cut between
  bones. Serve with remaining sauce. 

  by Steven Raichlen, Francine Maroukian, and the Bon
  Appétit Test Kitchen 

  Bon Appétit | July 2010

  Yield: Makes 4 to 6 servings

  MM Format by Dave Drum - 16 July 2010

  Uncle Dirty Dave's Archives

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

      Title: Chipotle-Cherry Barbecue Sauce
 Categories: Fruits, Chilies, Vegetables, Citrus
      Yield: 2 cups

      1 c  Ketchup
    1/2 c  Cherry preserves
      2 tb Fresh lemon juice
      2 tb Mild-flavored (light)
           - molasses
      2 tb Golden brown sugar
      1 tb Worcestershire sauce
      1 tb Soy sauce
      1 ts Fine grated lemon peel
      2    Chipotle chilies in adobo;
           - minced
           +=PLUS=+
      1 tb Adobo sauce from can
      1 ts Liquid smoke
      1 ts Onion powder
      1 ts Unsweetened cocoa powder
     
  INGREDIENT INFO: Chipotle chilies in adobo (a spicy tomato
  sauce) are available at some supermarkets and at specialty
  foods stores and Latin markets. Liquid smoke is a smoke
  flavoured liquid seasoning. Look for it at supermarkets
  and specialty foods stores.

  Bring ketchup, cherry preserves, lemon juice, molasses,
  brown sugar, Worcestershire sauce, soy sauce, lemon peel,
  chiles, adobo sauce, liquid smoke, onion powder, and cocoa
  powder to simmer in medium saucepan, stirring often.
  Reduce heat to medium-low and simmer 10 minutes, stirring
  often. Season sauce to taste with salt and pepper. 

  DO AHEAD: Sauce can be made up to 1 week ahead. Cover
  tightly and refrigerate. 

  by Steven Raichlen, Francine Maroukian, and the Bon
  Appétit Test Kitchen 

  Bon Appétit | July 2010

  Yield: Makes about 2 cups

  MM Format by Dave Drum - 16 July 2010

  Uncle Dirty Dave's Archives

MMMMM

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