"Europeans being urged to eat more steak and..."

[leno...@yahoo.com]

"Britons and Europeans are being urged to eat more steak, chips and cheese because of a food surplus caused by the closure of restaurants and bars."

https://mobile.twitter.com/SkyNews/status/1256607252875788288



Lenona.

[Bruce]

On Mon, 4 May 2020 15:39:08 -0700 (PDT), leno...@yahoo.com wrote:

>
>"Britons and Europeans are being urged to eat more steak, chips and cheese because of a food surplus caused by the closure of restaurants and bars."

>https://mobile.twitter.com/SkyNews/status/1256607252875788288

That's strange because it's not as if people are eating less. They
just do it more often at home.

[Julie Bove]

"Bruce" <br...@null.null> wrote in message
news:5r61bfhlbgfjptt4v...@4ax.com...

My friend in England said there has been a shortage of good meat at the
store.

[Ophelia]

"Julie Bove" wrote in message news:r8rchg$7u6$1...@dont-email.me...

==

There was initially when people were running around and emptying
shelves, but it seems almost normal here atm!



--
This email has been checked for viruses by AVG.
https://www.avg.com

[Cindy Hamilton]

Perhaps they typically eat steak and chips in restaurants rather than
at home.

Cindy Hamilton

[Taxed and Spent]

Odd that you would have to point that out, but I guess it was necessary
for some folks.

I wonder if "steaks" here include burgers. Sounds like the dine out
cheeseburger and fries has taken a dive.

[jmcquown]

The thing I took away from the article was people should buy what the
closed restaurants can't use. Because they're CLOSED. Gonna let
perfectly good food rot?

"Known as the real birthplace of finger food, Belgium's 5,000 frites
stands are all closed.

"Traditionally, Belgians eat fries once a week, and it's always a
festive moment," said Romain Cools, the secretary general of industry
group Belgapom.

"Now, we are asking them to eat frozen fries twice a week at home."

The demand for frozen potatoes has taken a nosedive in the recent weeks,
with the Belgian industry facing a possible loss of €125m (£111m), if
thousands of tonnes of surplus spuds go unsold this year, according to
Mr Cools."

and

"The British public are being encouraged to have more steak nights, with
the Agriculture and Horticulture Development Board launching a £1.2m
campaign to promote the idea.

In partnership with Quality Meat Scotland (QMS) and Wales' Hybu Cig
Cymru (HCC), the 12-week campaign aims to inspire consumers to "Make It"
with beef. It will be supported with "how to videos", cooking tips and
influencer-driven content."

For people who don't know how to cook and whoa! Suddenly the
restaurants are closed! Here's your chance to not let perfectly good
food go to waste. My 2 cents.

Jill

[Dave Smith]

On 2020-05-05 6:39 p.m., jmcquown wrote:

> "Traditionally, Belgians eat fries once a week, and it's always a
> festive moment," said Romain Cools, the secretary general of industry
> group Belgapom.
>
> "Now, we are asking them to eat frozen fries twice a week at home."
> > The demand for frozen potatoes has taken a nosedive in the recent weeks,
> with the Belgian industry facing a possible loss of €125m (£111m), if
> thousands of tonnes of surplus spuds go unsold this year, according to
> Mr Cools."

I would not doubt that froze potatoes would nose dive. There are a lot
more restaurants selling frozen fries than fresh cut fries, and fries
are a huge seller in restaurants. Just about everything comes with a
side of fries. Fries don't do well in the take out scene. They need to
be eaten hot out of the fryer, and then tend to get limp and soggy in a
take out container.

[jmcquown]

I didn't think they were talking about take-out. Those restaurants
haven't been making them from scratch, anyway. Now they have a surplus
of frozen fries. Urging people to take the frozen fries surplus off
their hands. Take them home and cook them.

I haven't deep fried anything in years. I buy frozen fries and bake
them in the oven. Or people could use those air-fryer things. AT HOME.
They're just trying to not let food usually served in restaurants go
to waste simply because the restaurants aren't open to use up all this
frozen food. That's my take on it.

Jill

[dsi1]

The Brits should eat even more steak? Whoo boy, I'd like to see that!

[Bruce]

On Wed, 6 May 2020 19:29:24 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

Do they eat that much steak? I thought the Americans were much bigger
beef eaters. 110 oz quarter pounders with a bucket of extra sweet ice
tea kinda thing.

[dsi1]

I can't say who eats more meat. My guess is it's Americans by a slim margin. The tables may turn if beef prices go down. I've got more meat in the fridge than I know what to do. Of course, it's nothing like what some posters here claim to eat.

In the future, my guess is that meat consumption will go down to zero and we'll be eating plant based protein. Real meat will be eaten by rich dudes who keep cows and chickens on their property. Their kids will think their parents are horrible for eating animal flesh.

[Bruce]

On Wed, 6 May 2020 20:11:36 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

I like that future.

[Ophelia]

"dsi1" wrote in message
news:62394e9d-6b0d-4e5e...@googlegroups.com...

===

Not all of us eat much or any steak yannow:))

[Janet]

In article <9220b634-96d1-4ba6...@googlegroups.com>,
dsi...@hawaiiantel.net says...

Uruguay consumed the most beef per capita in the world in 2016
followed by Argentina and Hong Kong. All three countries consumed more
than 100 pounds of beef per capita.

The United States consumed the 4th most beef per capita in the world in
2016. (79.3 kg)

Ten (10) countries consumded more than 50 pounds of beef per capita:
Uruguay, Argentina, Hong Kong, United States, Brazil, Paraguay,
Australia, Canada, Kazakhstan & Chile.

https://beef2live.com/story-world-beef-consumption-per-capita-ranking-
countries-0-111634

UK doesn't feature on that chart, but according to this one the UK
annual percapita consumption of beef and veal in 2017 was 18.2 kg, less
than a quarter of the beef eaten by USAians.

http://beefandlamb.ahdb.org.uk/wp-content/uploads/2018/10/UK-Cattle-
Yearbook-2018.pdf


Janet UK

[dsi1]

The future doesn't care if people like it or not. Mostly, it's going to happen because meat production is simply not sustainable.

https://www.cnbc.com/video/2020/05/07/jim-cramer-going-against-beyond-meat-is-going-against-history.html

[dsi1]

Me too. Mostly I kind of like ground pork. 🐷

[Bruce]

On Thu, 7 May 2020 16:04:25 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

wrote:

>On Wednesday, May 6, 2020 at 6:59:02 PM UTC-10, Bruce wrote:
>> On Wed, 6 May 2020 20:11:36 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
>> wrote:
>>
>> >On Wednesday, May 6, 2020 at 4:35:03 PM UTC-10, Bruce wrote:
>> >> On Wed, 6 May 2020 19:29:24 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
>> >> wrote:
>> >>
>> >> >On Monday, May 4, 2020 at 12:39:12 PM UTC-10, leno...@yahoo.com wrote:
>> >> >> "Britons and Europeans are being urged to eat more steak, chips and cheese because of a food surplus caused by the closure of restaurants and bars."
>> >> >>
>> >> >> https://mobile.twitter.com/SkyNews/status/1256607252875788288
>> >> >>
>> >> >>
>> >> >>
>> >> >> Lenona.
>> >> >
>> >> >The Brits should eat even more steak? Whoo boy, I'd like to see that!
>> >>
>> >> Do they eat that much steak? I thought the Americans were much bigger
>> >> beef eaters. 110 oz quarter pounders with a bucket of extra sweet ice
>> >> tea kinda thing.
>> >
>> >I can't say who eats more meat. My guess is it's Americans by a slim margin. The tables may turn if beef prices go down. I've got more meat in the fridge than I know what to do. Of course, it's nothing like what some posters here claim to eat.
>> >
>> >In the future, my guess is that meat consumption will go down to zero and we'll be eating plant based protein. Real meat will be eaten by rich dudes who keep cows and chickens on their property. Their kids will think their parents are horrible for eating animal flesh.
>>
>> I like that future.
>
>The future doesn't care if people like it or not. Mostly, it's going to happen because meat production is simply not sustainable.

I don't think we'll live long enough to see that happen. Although it
is encouraging that the number of non meat eaters is steadily growing.
The barbarians will lose, whether the future likes it or not.

[Ophelia]

"dsi1" wrote in message
news:e32b5fac-80c3-4b8c...@googlegroups.com...

On Wednesday, May 6, 2020 at 9:57:32 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> news:62394e9d-6b0d-4e5e...@googlegroups.com...
>
> On Monday, May 4, 2020 at 12:39:12 PM UTC-10, leno...@yahoo.com wrote:
> > "Britons and Europeans are being urged to eat more steak, chips and
> > cheese
> > because of a food surplus caused by the closure of restaurants and
> > bars."
> >
> > https://mobile.twitter.com/SkyNews/status/1256607252875788288
> >
> >
> >
> > Lenona.
>
> The Brits should eat even more steak? Whoo boy, I'd like to see that!
>
> ===
>
> Not all of us eat much or any steak yannow:))
>

Me too. Mostly I kind of like ground pork. 🐷

===

Yes pork and chicken, but mostly chicken. We like fish too:)

[Gary]

Bruce wrote:
>
> Although it
> is encouraging that the number of non meat eaters is steadily growing.
> The barbarians will lose, whether the future likes it or not.

True. Eventually meat eaters will die off and future generations
will be eating meat substitutes....science projects that you
love.

[dsi1]

On Thursday, May 7, 2020 at 11:28:08 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> news:e32b5fac-80c3-4b8c...@googlegroups.com...
>
> On Wednesday, May 6, 2020 at 9:57:32 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > news:62394e9d-6b0d-4e5e...@googlegroups.com...
> >
> > On Monday, May 4, 2020 at 12:39:12 PM UTC-10, leno...@yahoo.com wrote:
> > > "Britons and Europeans are being urged to eat more steak, chips and
> > > cheese
> > > because of a food surplus caused by the closure of restaurants and
> > > bars."
> > >
> > > https://mobile.twitter.com/SkyNews/status/1256607252875788288
> > >
> > >
> > >
> > > Lenona.
> >
> > The Brits should eat even more steak? Whoo boy, I'd like to see that!
> >
> > ===
> >
> > Not all of us eat much or any steak yannow:))
> >
> Me too. Mostly I kind of like ground pork. 🐷
>
> ===
>
> Yes pork and chicken, but mostly chicken. We like fish too:)
>
>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com

My daughter made some paella last night. The night before, she made chicken stew with dumplings. She's in the kitchen now making bath bombs. She said you drop one in your shower or bath and the dissolve while you're bathing and release a pleasant scent. That's the younger generation for you.

[Ophelia]

"dsi1" wrote in message
news:dbe134f6-67a0-4788...@googlegroups.com...

====

You are very lucky to have her:)))) Count your blessings:))))

[Bruce]

That will depend on the ingredients, of course.

[dsi1]

It doesn't matter what you or I love, or desire, or wish with all our hearts. Meat is a dead end simply because of economics and sustainability issues.

[GM]

dsi1 wrote:


> My daughter made some paella last night. The night before, she made chicken stew with dumplings after I raped her. She's in the kitchen now making bath bombs. She said you drop one in your shower or bath and the dissolve while you're bathing and release a pleasant scent. That's the younger generation for you.


Are you sure that she was not "dissolving" the foetus that resulted from when you enjoyed coital incestuous "relations" with her...???

IMWTK...!!!

--
Best
Greg

[Bruce]

On Fri, 8 May 2020 12:56:30 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

Don't wait for it though. Gonna be a long time.

[dsi1]

She likes to mix up all-natural potions, lotions, and masks. The stuff she's making now has baking soda and citric acid in it. I don't know what she's using as a binding agent. I suppose I should be using this time to step up my game.

[Ophelia]

"dsi1" wrote in message
news:e03c2ca8-2a85-42ba...@googlegroups.com...

===

So what will you do?? :))

[Hank Rogers]

When it happens, you'll be in hog heaven!

Just think of all the dead, smelly butts of meat-eaters ... You'll
be sniffing for years!

[Hank Rogers]

Oh no! I hadn't thought about that angle.

On one hand, you'd have all them dead people's decaying asses to sniff.

But on the other hand, you'd have such a frenetic job of posting
zillions of ingredient lists.

Either way, you'd be as Phucked as kuth at a nursing job orientation!

Woe is poor Fruce.

[dsi1]

You sound like a real perv Mr Greg. My guess is that you fucked your daughter whenever the mrs. was out of town. IKWYD...!!!

[dsi1]

I'm gonna make budae jjigae. That's just for starters.

https://www.youtube.com/watch?v=xjFTQSfkXpY

[John Kuthe]

Unless we start growing meat from meat stem cells! We HAVE the technology:

https://www.youtube.com/watch?v=Mi5EfhPGHg4

John Kuthe...

[dsi1]

That does sound like a sustainable xpossibility. My guess is that rich people would be able to eat meat that was cultured from their own cells. They will be eating themselves. Celebrity branding could get popular. How about a Newman's own pizza made with sausage made from Paul Newman's own flesh? Mamma mia, that'sa real Italian!

[John Kuthe]

Or better, Culture Grown Meat which IS MEAT!

https://www.youtube.com/watch?v=Mi5EfhPGHg4

John Kuthe...

[Leo]

On 2020 May 8, , Bruce wrote
(in article<1jdbbf98352ltn95r...@4ax.com>):

> That will depend on the ingredients, of course.

And now’s the time for you to lay the “beyond meat” ingredient list
on us, don’t you think?

leo

[Bruce]

On Sat, 09 May 2020 01:32:08 -0700, Leo <leobla...@sbcglobal.net>
wrote:

"water, pea protein isolate*, expeller-pressed canola oil, refined
coconut oil, contains 2% or less of the following: cellulose from
bamboo, methylcellulose, potato starch, natural flavor, maltodextrin,
yeast extract, salt, sunflower oil, vegetable glycerin, dried yeast,
gum arabic, citrus extract (to protect quality), ascorbic acid (to
maintain color), beet juice extract (for color), acetic acid, succinic
acid, modified food starch, annatto (for color)"

A science project, but also notice the missing ingredient: animal
cruelty.

[Ophelia]

"dsi1" wrote in message
news:cd573ba0-313e-49d3...@googlegroups.com...

===

You sound like D.! If he had to cook he would head for the spam too:))

Is it a military thing?

[dsi1]

It is probably a military thing although I was never in the military. On this rock, canned meat was also the meat that people had back in the plantation days - that and fresh fish, poi, and rice.

It's a good thing we live on this rock because we can get Spam in most places. Also things like Portuguese sausage and kim chee fried rice. Stuff like that is not commonly served on the mainland - except, maybe in Las Vegas. Weird, eh?

https://i.pinimg.com/originals/f9/12/7e/f9127eeffade4ebdff6d17ae566b3124.jpg

[Cindy Hamilton]

On Saturday, May 9, 2020 at 12:03:07 PM UTC-4, dsi1 wrote:

> It is probably a military thing although I was never in the military. On this rock, canned meat was also the meat that people had back in the plantation days - that and fresh fish, poi, and rice.
>
> It's a good thing we live on this rock because we can get Spam in most places.

We can get Spam at the grocery store and then do whatever we like with it.
It's in the class of things (like steak) that I don't order at restaurants
because it can be cooked at home just fine.

> Also things like Portuguese sausage and kim chee fried rice. Stuff like that is not commonly served on the mainland - except, maybe in Las Vegas. Weird, eh?
>
> https://i.pinimg.com/originals/f9/12/7e/f9127eeffade4ebdff6d17ae566b3124.jpg

I could probably find linguica around here someplace, but it would likely
be the Portuguese original and not the Hawaii-modified stuff. I'll stick
with smoked kielbasa or mettwurst. I've eaten all kinds of sausage but
I come back to those two again and again like old friends.

Still working up my courage to try kimchee fried rice. I'm not a huge
fried rice fan to begin with. Last time we got Korean carryout, I bummed
some kimchee from my husband, since my lunch inexplicably didn't come with
kimchee.

Cindy Hamilton

[dsi1]

The linguica served here is pretty much the same as on the mainland i.e., a smoked, fully cooked, non-dried, pork sausage flavored with garlic, vinegar, chilies, and black pepper. One can get a mild, non-spicy, sweet, Portuguese sausage but they don't serve that at McDonald's.

[Ophelia]

"dsi1" wrote in message
news:a6c43841-a4b3-4970...@googlegroups.com...

===

I never liked Spam until I learned to fry it ... probably from you lol.
He loves it fried now too:))

[Ophelia]

"Cindy Hamilton" wrote in message
news:69ce6a34-d215-4dd5...@googlegroups.com...

====

We have always been able to buy Spam in the shops here too. I just
know that when D. was in the military, they had it a LOT!!

[Sheldon Martin]

On Sat, 9 May 2020 18:59:26 +0100, "Ophelia" <oph...@elsinore.me.uk>

>> > > > Me too. Mostly I kind of like ground pork. ?

The US Navy never served SPAM, not that I ever saw, but we had canned
prefried (petrified) bacon... the crew loved it but the cooks hated
it, had to be unrolled and separated to heat, a major PIA. But rather
than SPAM we had top drawer canned hams... sliced into 1/2" steaks and
fried, served with over easys and grits/homefries. I ate grits but I
prefered homefries. Our regular bacon came aboard frozen, full slabs,
had to be sliced, was excellent bacon... I sometimes paid my toll on
the CT Turnpike with a slab of frozen bacon, sometimes with a 20 lb
can of coffee, sometimes with a sack of sticky buns. Back then in
uniform our money was no good, not in a gin mill, restaurant, a movie,
nowhere. Often a good looking woman would offer me a ride, and then
ask if I wanted to come home with her, but unfortunately I usually had
to pass as I had to make morning muster. However I got a lot of
names, phone numbers, and addresses, sailors typically did. Yoose be
shocked at how many chicks stopped and said "hop in, Popeye". Sailors
often were propositioned on the midnight Greyhound.
There's something about a sailor suit that turns women on, especially
summer whites.

[songbird]

Bruce wrote:
...

> "water, pea protein isolate*, expeller-pressed canola oil, refined
> coconut oil, contains 2% or less of the following: cellulose from
> bamboo, methylcellulose, potato starch, natural flavor, maltodextrin,
> yeast extract, salt, sunflower oil, vegetable glycerin, dried yeast,
> gum arabic, citrus extract (to protect quality), ascorbic acid (to
> maintain color), beet juice extract (for color), acetic acid, succinic
> acid, modified food starch, annatto (for color)"
>
> A science project, but also notice the missing ingredient: animal
> cruelty.

sounds cruel to the human animal:

"Succinate is one of three oncometabolites, metabolic intermediates whose accumulation causes metabolic and non-metabolic dysregulation implicated in tumorigenesis.[37][41] Loss-of-function mutations in the genes encoding succinate dehydrogenase, frequently found in hereditary paraganglioma and pheochromocytoma, cause pathological increase in succinate.[31] SDH mutations have also been identified in gastrointestinal stromal tumors, renal tumors, thyroid tumors, testicular seminomas and neuroblastomas.[37] The oncogenic mechanism caused by mutated SHD is thought to relate to succinate's ability to inhibit 2-oxogluterate-dependent dioxygenases. Inhibition of KDMs and TET hydroxylases results in epigenetic dysregulation and hypermethylation affecting genes involved in cell differentiation.[36] Additionally, succinate-promoted activation of HIF-1α generates a pseudo-hypoxic state that can promote tumorneogensis by transcriptional activation of genes involved in proliferation, metabolism and angiogenesis.[42] The other two oncometabolites, fumarate and 2-hydroxyglutarate have similar structures to succinate and function through parallel HIF-inducing oncogenic mechanisms.[41]"

not sure if this actually applies or not, but in reading about the
chemical i'm not sure i'd want to be adding it to my diet.


songbird

[Hank Rogers]

How many dicks did yoose eat today Popeye?

[Bruce]

On Sat, 9 May 2020 16:57:52 -0400, songbird <song...@anthive.com>
wrote:

>Bruce wrote:
>...
>> "water, pea protein isolate*, expeller-pressed canola oil, refined
>> coconut oil, contains 2% or less of the following: cellulose from
>> bamboo, methylcellulose, potato starch, natural flavor, maltodextrin,
>> yeast extract, salt, sunflower oil, vegetable glycerin, dried yeast,
>> gum arabic, citrus extract (to protect quality), ascorbic acid (to
>> maintain color), beet juice extract (for color), acetic acid, succinic
>> acid, modified food starch, annatto (for color)"
>>
>> A science project, but also notice the missing ingredient: animal
>> cruelty.
>
> sounds cruel to the human animal:
>
>"Succinate is one of three oncometabolites, metabolic intermediates whose accumulation causes metabolic and non-metabolic dysregulation implicated in tumorigenesis.[37][41] Loss-of-function mutations in the genes encoding succinate dehydrogenase, frequently found in hereditary paraganglioma and pheochromocytoma, cause pathological
increase in succinate.[31] SDH mutations have also been identified in gastrointestinal stromal tumors, renal tumors, thyroid tumors, testicular seminomas and neuroblastomas.[37] The oncogenic mechanism caused by mutated SHD is thought to relate to succinate's ability to inhibit 2-oxogluterate-dependent dioxygenases. Inhibition of

KDMs and TET hydroxylases results in epigenetic dysregulation and hypermethylation affecting genes involved in cell differentiation.[36] Additionally, succinate-promoted activation of HIF-1α generates a pseudo-hypoxic state that can promote tumorneogensis by transcriptional activation of genes involved in proliferation, metabolism

>and angiogenesis.[42] The other two oncometabolites, fumarate and 2-hydroxyglutarate have similar structures to succinate and function through parallel HIF-inducing oncogenic mechanisms.[41]"
>
>not sure if this actually applies or not, but in reading about the
>chemical i'm not sure i'd want to be adding it to my diet.

"As a food additive and dietary supplement, succinic acid is generally
recognized as safe by the U.S. Food and Drug Administration."
<https://en.wikipedia.org/wiki/Succinic_acid>

But it IS a science project. I wouldn't eat it often, although it's
nice to eat something resembling meat when you rarely do.

[dsi1]

On Friday, May 8, 2020 at 7:42:44 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> news:dbe134f6-67a0-4788...@googlegroups.com...
>
> On Thursday, May 7, 2020 at 11:28:08 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > news:e32b5fac-80c3-4b8c...@googlegroups.com...
> >
> > On Wednesday, May 6, 2020 at 9:57:32 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > news:62394e9d-6b0d-4e5e...@googlegroups.com...
> > >
> > > On Monday, May 4, 2020 at 12:39:12 PM UTC-10, leno...@yahoo.com wrote:
> > > > "Britons and Europeans are being urged to eat more steak, chips and
> > > > cheese
> > > > because of a food surplus caused by the closure of restaurants and
> > > > bars."
> > > >
> > > > https://mobile.twitter.com/SkyNews/status/1256607252875788288
> > > >
> > > >
> > > >
> > > > Lenona.
> > >
> > > The Brits should eat even more steak? Whoo boy, I'd like to see that!
> > >
> > > ===
> > >
> > > Not all of us eat much or any steak yannow:))
> > >

> > Me too. Mostly I kind of like ground pork. 🐷

> >
> > ===
> >
> > Yes pork and chicken, but mostly chicken. We like fish too:)
> >
> >
> > --
> > This email has been checked for viruses by AVG.
> > https://www.avg.com
>
> My daughter made some paella last night. The night before, she made chicken
> stew with dumplings. She's in the kitchen now making bath bombs. She said
> you drop one in your shower or bath and the dissolve while you're bathing
> and release a pleasant scent. That's the younger generation for you.
>
> ====
>
> You are very lucky to have her:)))) Count your blessings:))))

Today she made some blueberry jam and vegan lemon curd. The lemon curd has coconut milk in it. It's some pretty smooth stuff.

[Ophelia]

"dsi1" wrote in message
news:77cd9c9a-cbe2-45fd...@googlegroups.com...

====

She is one busy daughter!!! You had better watch your weight:)))

[Gary]

songbird wrote:
>
> not sure if this actually applies or not, but in reading about the
> chemical i'm not sure i'd want to be adding it to my diet.

And that applies to all chemicals added to commercial food.
There all all kinds of reasons that chemicals are added
by the chemists that food companies pay well to figure out.

So many good documentaries on TV today. I would love to see
a good detailed 2-hour one on the science of commercial
food.

One that would explain in detail just how and why all
these chemical compounds are added to food. They are
all in there for some reason or other.

Not necessarily all good but not necessarily all bad either.

[Cindy Hamilton]

If you google the chemical name (or search it on Wikipedia), you can
find out why they're there.

Cindy Hamilton

[dsi1]

I think that I should get a grip and get moving - starting tomorrow.

Last night I made spicy eggplant with pork. The dish is flavored with black bean sauce, chili sauce, garlic, ginger, light and dark soy sauce, ketchup, chili oil. The addition of dark soy sauce changes the appearance dramatically.

https://www.amazon.com/photos/shared/4gQ8BxFVQYSJ9FTFITNBDQ.niIs6WIipT3DR22Xkejskj

[Ophelia]

"dsi1" wrote in message
news:ca2f322c-b52d-45db...@googlegroups.com...

====

That looks delicious .. but ... spices:( You know us:)

So, how do you intend to 'get a grip and get moving'?

What will you do?:)))

[Bruce]

On Sun, 10 May 2020 08:43:07 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>Last night I made spicy eggplant with pork. The dish is flavored with black bean sauce, chili sauce, garlic, ginger, light and dark soy sauce, ketchup, chili oil. The addition of dark soy sauce changes the appearance dramatically.
>
>https://www.amazon.com/photos/shared/4gQ8BxFVQYSJ9FTFITNBDQ.niIs6WIipT3DR22Xkejskj

Leave out the pork and it sounds very good to me.

[dsi1]

https://www.amazon.com/photos/shared/OU-k4e0zQme-NlUU76OB-w.6qLMzXek0Lptb32OQr2i7D

[dsi1]

I don't know. She made some vegan lemon bars i.e., no eggs or butter. Why vegan? Beats me.

I plan to make some Thai cashew chicken tonight. Well, that's for starters, anyway. Perhaps I'll stick it on some crispy Chinese noodles. Oh yeah.

https://www.amazon.com/photos/shared/qT1hO8l7SyCN6_1l67-wJA.qShcVnTEIv0XB8aCk6YJZQ

[Bruce]

On Sun, 10 May 2020 12:07:22 -0700 (PDT), dsi1

<dsi...@hawaiiantel.net> wrote:

>On Sunday, May 10, 2020 at 8:45:53 AM UTC-10, Bruce wrote:
>> On Sun, 10 May 2020 08:43:07 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >Last night I made spicy eggplant with pork. The dish is flavored with black bean sauce, chili sauce, garlic, ginger, light and dark soy sauce, ketchup, chili oil. The addition of dark soy sauce changes the appearance dramatically.
>> >
>> >https://www.amazon.com/photos/shared/4gQ8BxFVQYSJ9FTFITNBDQ.niIs6WIipT3DR22Xkejskj
>>
>> Leave out the pork and it sounds very good to me.
>
>https://www.amazon.com/photos/shared/OU-k4e0zQme-NlUU76OB-w.6qLMzXek0Lptb32OQr2i7D

Great.

[Ophelia]

"dsi1" wrote in message
news:2f66c564-de61-44cd...@googlegroups.com...

===

LOL Enjoy:)))

[cshenk]

Sheldon Martin wrote:

> The US Navy never served SPAM, not that I ever saw,

Omiting your delusional dreams that never happened: No, I can't say as
spam was common any time in my Navy life on any of the ships I was on.

I recall it mostly on the Fort McHenry. An LSD, she wasn't very fast
so when we went to Darwin with a stop in Timor, there were few restock
options. Spam was used to vary the diet. It also always was an option
for addition to the omlettes when they did those on Sunday brunches
underway or any underway holiday morning.

Used sparingly, everyone liked it.

I recall it only one other time. USS Essex. We went on deployment and
got diverted to the Tsunami relief which had us skip a restock.
Creative cook made us spam musabi (keep in mind the ship was home
ported in Japan so this wasn't wierd to us).

I gather it is not a major stock item, but gets used in small amounts
on Navy ships today for various things, and only notable when running
low on everything else. It's there, just not commonly notable.

[Bruce]

On Sun, 10 May 2020 20:31:49 -0500, "cshenk" <csh...@cox.net> wrote:

>Sheldon Martin wrote:
>
>> The US Navy never served SPAM, not that I ever saw,
>
>Omiting your delusional dreams that never happened: No, I can't say as
>spam was common any time in my Navy life on any of the ships I was on.
>
>I recall it mostly on the Fort McHenry. An LSD, she wasn't very fast
>so when we went to Darwin with a stop in Timor, there were few restock
>options.

Was LSD common in the navy?