Yeah. We need to find more creative ways of
saying yeah and nah on the echo.
Indeed. How right you are... ;)
Yeah.
Life being what it is... :)
Yeah. Or: "it is what it is," a phrase that I detest.
Sometimes, though, perfectly appropriate... not my favorite either...
Granted, truthful, but I figure it never or
hardly ever adds anything to a conversation.
First, it's tautological; further, it
expresses a fatalism that I find odious.
Yeah. Try tinyurl.com/peachy000
OK, wrote it down....
The beauty of TinyURL is that it makes unwieldy
things, well, tiny. The cutting of the length
of the original by a factor of 5 decreases the
likelihood of typo by a similar figure.
Part of the compromise was staying on the
low-dose aspirin for an indefinite period.
Interestingly, I seem to be habituating to
the stuff; the problem (which the medical
community doesn't seem to see) is that that
kind of adaptation could also mean a decline
in effectiveness of the therapy.
As long as they don't decide to up the dose accordingly, especially for you.... I'd guess that even if you are habituating somewhat, it will
As I've pointed out to Ruth, the decision is not
theirs to make. Of course, "they" have sweetened the
deal by giving me free samples of an anticoagulant
that is reputed not to have the potential catastrophic
side effects of the previous supposed state of the art.
remain still quite sufficiently therapeutic, perhaps with a little less
risk to you... and I'd also guess that I'd not habituate, so am still
much better not taking it, ever... :)
I hope you don't ever find yourself in a position
to have to make the decision.
Michael can educate them that their recipes aren't NDN enough! [g]
If the modern day NA's are coming up with recipes, wouldn't they be considered properly Native...? ;)
No more than the recipes Ian and I have come up
with or perfected would be English or Chinese.
I suppose. :)
Marcus Samuelsson doesn't characterize his
recipes as Ethiopian (I do, though, just for fun).
Coming back to what constitutes a protein food or a protein
at all. What if something is plenty of most of the amino
acids but is totally deficient in one or a few? It is my
impression that the protein assay is limited by the limiting
protein, in the current way of thinking.
Again, probably depends on who one asks.... and what their view on proteins is... And how up on and willing to add complementary foods to the deficient food in question....
My line of inquiry leads me to the notion that
the whole concept is dubious.
There's probably some validity in there somewhere... We do know that
protein is a necessary part of nutrition, it's the details that argued about....
It is the concept of the limiting nutrient
that is in some question, as well as the
issue of how close in time the ingestions of
the essential amino acids must be - they used
to say in the same meal, then within the same
day, now some say within a few days. And then
there's the question of how much protein,
complete or otherwise, you need at all.
What is its amino acid profile...?
See my post that you quoted. Those are the five that
presumably disqualify it as a protein food.
Oh, I guess I thought you were referring to potatoes in that listing for some reason... :) As I usually am serving eggplant with at least some
Nah, I don't tend to talk much about potatoes.
OK.
Though I made a decent potato dish yesterday -
leftover sprouted potatoes, beef fat, a half
cup of expired half-and-half whose cap had been
lost last month, a half cup of elderly but not
expired milk, a years-old bouillion cube, and
a bit of lemon juice. Tasted like twice-baked,
not altogether a bad thing, but survival food.
meat and/or dairy, apparently its protein is useful.. ;)
Of course, if one gets meat or dairy in one's diet,
there's no point worrying about complete proteins.
And my guess is that if one is already getting the complete proteins,
the incomplete ones supplement and add their goodness to the mix...
Possibly, but the more I think about it, the less the
concept of complete protein makes any sense at all.
Left over chicken soup
categories: celebrity, New Yorker, Ethiopian, Swedish, Asian fusion,
main, profligate
servings: 2
4 oz rice stick, softened
3 oz pulled chicken
16 oz broth (recipe below)
2 oz shiitake mushrooms, julienne
1 oz scallion greens, sliced
2 oz hapa cabbage
2 oz egg "ribbon" (recipe below)
1 oz bean sprouts
1 baby bok choy
2 pc crispy chicken skin
h - Broth recipe
2 whole chicken carcasses (chopped)
4 white onions (charred)
8 oz ginger (peeled and charred)
3 oz fish sauce
2 star anise
1 stalk lemongrass
96 oz water
h - Egg ribbon recipe
3 eggs
1 Tb soy
1 ts mirin
2 ts chopped chives
In a large bowl pour the broth and then place then
add the chicken and noodles and garnish with the egg,
scallion, sprouts, and cabbage. Finish with cracklings
on top.
Broth - In a large stockpot place the bones in with
enough water to cover and bring to a boil to remove
any impurities. Once the bones have been washed,
remove from boiling water. In a separate stockpot
add the chicken bones, ginger, star anise and water.
Meanwhile, on a grill or in a cast iron pan, char
the white onions and ginger then add them to the
stockpot. Allow the broth to simmer for 2 hr. Once
the broth is fortified, strain and reserve.
Egg ribbons - In nonstick pan with oil, make an open
face omelet. roll and slice thinly.
Marcus Samuelsson
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