So you won't see this for a while, but of course you
know that we're rooting for you during your surgery.

I wonder if gluten intolerance has a discernible
geographical distribution, as lactose tolerance
does. Seems glutinous regions are pretty
widespread, and whether someone is intolerant
should be predictable based on his/her origins.

Interesting, never heard much about gluten intolerance except the
occaisional mention of celiac disease, usually acquired in some remote
place until the 90s or so. The disease, as I recall, was usually
acquired in some sort of tropical area. It's just been in the last
couple of decades or so that gluten intolerance has become as wide
spread known as it has.

There are a bunch of possibilities, one of which
is that modern environmental factors - toxins or other
stressors - are triggering an actual increase in the
condition. It's also possible that as the issue comes
to prominence, many people either have their existing
condition brought to light (aha, this is what I had all
along) or imagine that they have it (the med student
phenomenon, where ailments learned about become fodder
for neurotic speculation). Or as I noted in a post I lost
while working on it, less well-studied populations are
coming into the system, with a spike in reporting of
conditions that are endemic to those patients.

By the way, in one of those seeming paradoxes,
glutinous rice doesn't have gluten.

So how did it get that name?

Gluten is just the Latin word for sticky stuff such as
glue. The term was borrowed by chemists as a technical
term for the protein complex that causes wheat dough to
behave the way it does. Glutinous rice is glutinous in
the sense that it is sticky, not in the sense that it
has gluten, which it doesn't. A less ambiguous and less
pretentious term is "sticky rice," which is the dominant
usage except in American books on Asian cookery.

Not exactly what I'd want for breakfast most mornings. Sounds too

much > like the Maltex my parents tried foisting on us from time to time.
Likely. Could have been worse, as in Wheatena.

Mom and Dad tried that on us too, with the same reaction.

That brown sludge is worse, as it comes pre-rancidized.

Police in Colorado are on the hunt for four teenagers
who smashed a stolen van into a pot shop and stole
what they thought was marijuana, authorities said.
- WHDH Boston, 9/27/18 tinyurl.com/whoopsdude

So what was oregano doing in a pot shop in the first place?

It was in the display case - serving the purpose that
plastic models of food do in cheaper Japanese and Korean
restaurants. No sense using saleable goods for show.

Fast thinking there, good thing they got the point. For all we know,

the > word could be the same in both languages--it wasn't a term
covered in > the Spanish classes I had in school tho. (G)
The part that got me was after it was figured out
nobody wanted to investigate any further at all.

Thought you might have been radioactive? (G)

If my friend had been really under my thumb,
though, who knows what I could have smuggled
through using that technique.

As in when I was traveling with my friend Ella Lou
and carrying her viola. I got pulled over for the
secondary (they used to be and maybe still are
amazing racists in Boston), and I handed her the
case, and they said, whoa, you can't do that, and
I said, why not, it's hers, and they said, oh, ok.

Crazy world. I'm going to have more fun going thru metal detectors in
the future, just have to remember not to wear anything with metallic
thread in addition to the implants.

Titanium doesn't set off most detectors. Whether
the metallic thread would or not depends on the
metal, as only highly magnetic (in the common
usage) materials set off the machines.

But if it's too strongly scented with it, the tomato and cheese

would be > a turn off. A little bit of basil can go a long way, flavor wise.
Might as well not be doing caprese, then.
Or Margherita.

Like cilantro, I'll take some, but not go overboard on it.

For me, the type of basil is important to how
much of it I can take comfortably. Usually I'm
better with the Asian basils versus the western
(Italian, lemon, and so on) varieties.

We started with the Spectrum when Steve was on his "no pig!"

crusade. He > used some of the lard the other day so now that I know
he has no

objections, I'll use it.

I don't go out of my way for Hain products, figuring
they're just as agribusiness as anyone else.

This isn't Hain, it's Spectrum.

Sorry to bust that bubble, but Spectrum is Hain.

Yes, you don't want not quite ripe cherries of either the sweet or

sour > variety.
Well, you want the euphemistic "firm ripe"
fruit, which aren't really ripe.
For example, figs aren't anywhere near ripe until
they're squishy.

And get them before the birds so as well. We've got a small fig tree in
our yeard, needs to grow a lot more before it puts out much fruit. Steve bought it last year--it had one small fig on it but the fig never
developed. In time, we might have enough to make preserves or fig cake
(an Okracoke Island specialty).

It might be worthwhile to get birdproof netting.

Title: Sweet Fig Pickles

That's another possiblility.

Given what year it is, sweet pig pickle might
be more appropriate.

Seven Day Pickled Pork
categories: New Orleans, Louisiana, preserve, meat
yield: 1 bucketful

6 1/2 lb pork shoulder roast
1/2 c brown sugar
1/2 c kosher salt
1 ts cayenne pepper
3 c apple cider vinegar
5 c water
2 lg onions, sliced
1 hd garlic, separated, peeled, crushed
4 Tb mustard seed
4 bay leaves

Trim pork roast of excess skin and fat. Cut in half
along the bone; remove bone and reserve it for other
uses. Cut pork into 2-in pieces; score 1/4-in deep
into the surface of each piece.

In a large bowl, whisk together brown sugar, salt and
red pepper. Dip each piece into the brown sugar mixture;
rub seasoning well into meat and shake off any excess.

Divide pork chunks into 2 large zip-top freezer bags;
let stand at room temperature 2 hr.

Combine remaining brown sugar mixture, apple cider
vinegar, water, onion, garlic, mustard seed, bay leaves
and peppercorns in a large saucepot (not aluminum) over
medium-high heat; bring to a boil. Simmer 5 min. Remove
from heat and let cool to the touch.

Divide cooled brine evenly into each zip-top bag,
squeeze to remove air and seal. Refrigerate at least
1 week, turning each bag once daily.

Remove pork from brine; freeze or use within two weeks.

camelliafoods.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

So you won't see this for a while, but of course you
know that we're rooting for you during your surgery.

Surgery was 13 days ago and went well. I finally felt up to sitting down
with the computer yesterday and have begun to catch up.

remote > place until the 90s or so. The disease, as I recall, was
usually

acquired in some sort of tropical area. It's just been in the last couple of decades or so that gluten intolerance has become as wide spread known as it has.

There are a bunch of possibilities, one of which
is that modern environmental factors - toxins or other
stressors - are triggering an actual increase in the
condition. It's also possible that as the issue comes

Interesting thought, and not altogether unlikely as the world today is
so different from even Industrial Revolution times.

to prominence, many people either have their existing
condition brought to light (aha, this is what I had all

I've had those from time to time.

along) or imagine that they have it (the med student
phenomenon, where ailments learned about become fodder
for neurotic speculation). Or as I noted in a post I lost

I've read about that.

while working on it, less well-studied populations are
coming into the system, with a spike in reporting of
conditions that are endemic to those patients.

And the spread of various things to cultures that had here-to-fore had
not experienced them, like white sugar, flour, etc or chicken pox,
measles, etc to Native Americans or other societies.

By the way, in one of those seeming paradoxes,
glutinous rice doesn't have gluten.

So how did it get that name?

Gluten is just the Latin word for sticky stuff such as
glue. The term was borrowed by chemists as a technical
term for the protein complex that causes wheat dough to
behave the way it does. Glutinous rice is glutinous in
the sense that it is sticky, not in the sense that it
has gluten, which it doesn't. A less ambiguous and less
pretentious term is "sticky rice," which is the dominant
usage except in American books on Asian cookery.

I have seen the term "stickey rice" in a number of books.

too > ML> much > like the Maltex my parents tried foisting on us from time to > ML> time.

Likely. Could have been worse, as in Wheatena.

Mom and Dad tried that on us too, with the same reaction.

That brown sludge is worse, as it comes pre-rancidized.

Never one of my favorite cereals; I never ate it once I left home. (G)

who smashed a stolen van into a pot shop and stole
what they thought was marijuana, authorities said.
- WHDH Boston, 9/27/18 tinyurl.com/whoopsdude

So what was oregano doing in a pot shop in the first place?

It was in the display case - serving the purpose that
plastic models of food do in cheaper Japanese and Korean
restaurants. No sense using saleable goods for show.

Might have been a "smoke this, not that" example.

Fast thinking there, good thing they got the point. For all

we know, > ML> the > word could be the same in both languages--it
wasn't a term > ML> covered in > the Spanish classes I had in school
tho. (G)

The part that got me was after it was figured out
nobody wanted to investigate any further at all.

Thought you might have been radioactive? (G)

If my friend had been really under my thumb,
though, who knows what I could have smuggled
through using that technique.

Not worth trying but fun to speculate about.

amazing racists in Boston), and I handed her the
case, and they said, whoa, you can't do that, and
I said, why not, it's hers, and they said, oh, ok.

Crazy world. I'm going to have more fun going thru metal detectors

in > the future, just have to remember not to wear anything with
metallic

thread in addition to the implants.

Titanium doesn't set off most detectors. Whether
the metallic thread would or not depends on the
metal, as only highly magnetic (in the common
usage) materials set off the machines.

The thread did, a gold colored one. Had to get the secondary inspection
and made sure that shirt was packed in checked luggage for the return
flight.

Might as well not be doing caprese, then.
Or Margherita.

Like cilantro, I'll take some, but not go overboard on it.

For me, the type of basil is important to how
much of it I can take comfortably. Usually I'm
better with the Asian basils versus the western
(Italian, lemon, and so on) varieties.

Sounds like they may be worth looking at.

I don't go out of my way for Hain products, figuring
they're just as agribusiness as anyone else.

This isn't Hain, it's Spectrum.

Sorry to bust that bubble, but Spectrum is Hain.

I took another look, saw it in small print, on the back of the
container.

For example, figs aren't anywhere near ripe until
they're squishy.

And get them before the birds so as well. We've got a small fig tree

in > our yeard, needs to grow a lot more before it puts out much
fruit. Steve > bought it last year--it had one small fig on it but the
fig never

developed. In time, we might have enough to make preserves or fig

cake > (an Okracoke Island specialty).

It might be worthwhile to get birdproof netting.

That's a thought but right now the tree isn't big enough for it to be a concern.

Title: Sweet Fig Pickles

That's another possiblility.

Given what year it is, sweet pig pickle might
be more appropriate.

Seven Day Pickled Pork
categories: New Orleans, Louisiana, preserve, meat

Something different, had never heard of it before.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)