Comments by "Stephen Villano" (@spvillano) on "Adam Ragusea"
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End up with lamb more than mutton, as was mentioned in the video, it's harder to find. If the mutton flavor is way too strong, which is rare for my preferences, an acid marinade that marinades mostly while cooking does the job. Lemon, even injected tomato sauce will do the job. I always cook it to medium-rare, to keep it reasonably tender and I've also minced it down for a stew, with one favorite thickened with barley and filling popover pastries and baked in large bowl quantities and left on the counter for coworkers and day workers to grab and enjoy. Garlic and onion being obligatory, but then, my standing joke is, "Just be happy I don't garlic and onion the damned cookies" (which would basically make them dog treats).
I'm fortunate currently in that the neighborhood I'm living in is largely Caribbean and hence, fish and goat meat are commonly available. Made four gallons of pasta sauce a few days back, with goat meat as a marinara, then pressure canned it up in quart jars. Last batch lasted me a year, as I prefer to constantly rotate my diet. Can't for the life of me figure out how anyone can eat the same thing day in and day out! So, I rotate around my greens, roots, fruits, etc and with that, meats and fowl. Even squab, aka pigeon, although US prices are obscene... Makes me half tempted to poach the birds...
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Well, panem is Latin for bread.Romance languages then shared the word.
https://en.wikipedia.org/wiki/Fictional_world_of_The_Hunger_Games#Panem
The Hunger Games based the national name of Panem on the Latin phrase "Panem et circenses", bread and circuses.
There's a load of chemistry in breadmaking, including the Malliard reaction turning starches into sugars.
https://en.wikipedia.org/wiki/Maillard_reaction
Which people tend to notice is associated with browning foods by heat with oxygen present.
So, I'll give the crumbs a try, if they, ahem, pan out, I'll upscale things and make my own. I do make my own bread by hand or mixer, depending upon batch size, electrocuting it for a certified electronics technician at the appropriate temperature known to a breadmaker is trivial.
Then, determine if it's cost effective to do so or simply buy the damned crumbs. ;)
Now, proper brown bread, that's an art and science, requiring lower temperatures and extra long cooking times to properly make that bread, which is in part, steamed by itself. The Malliard reaction is critical on that bread!
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@AlanKelly-nm9lx so, all organophosphates are bad?
Think on that very, very carefully.
Because cell membranes are organophosphates, specifically phospholipid membranes. DNA is also an organophosphate.
So, in that simple statement, you're saying that every cell in the world is poisonous. Guess we're safer then eating rocks?
Now, a couple of things to remember. First, from Paracelsus, "The dose makes the poison". Oxygen is poisonous in high concentrations and indeed, increase the pressure and concentration and you'll swiftly do that dead thing. It's one of the biggies in limitations on how deep divers can go.
Too much water is lethal as well, upsetting the electrolyte balance that's necessary or cellular respiration.
Some spices are literal nerve agents, similar in action to nerve gas. Tasty though in their diluted form we enjoy as a spice!
And some things, such as well, insecticides that are commonly utilized are very literally derived from nerve agents, they're acetylcholinesterase inhibitors, which leave acetylcholine bound to the receptor in nerve cells, leaving the cell turned on. Humans would suffocate with a lethal dosage, insects tend to starve to death, paralyzed.
Yet, the Orkin guy came in, sprayed my apartment and somehow, I didn't end up on the floor doing the Funky Chicken. Oh yeah, the dose makes the poison. Big assed me can dilute any traces that I'm exposed to of that far less than 1% solution, bugs can't manage that dilution factor and they do that dead thing.
And Mom taught me, wash your produce to get the insecticide off of the produce, even though it's usually washed coming in from the fields.
Now, for glyphosate, another phosphorus containing herbicide, it blocks the shikimate pathway in plants, bacteria, archaea, fungi, algae and some protozoans, but not mammals or well, vertebrates or even insects. So, are you a microorganism or a plant?
No? Then it's not toxic to you unless you get a dose high enough to drown in the shit.
I've used it for weed control on concrete, in my garden, I use barrier crops that are toxic to pest insects and some that actually tend to repel pest insects, but that's a home garden plot, not a big assed farm that feeds tens of thousands of people.
Heard the same bullshit arguments about fertilizers years ago, they old water as well as a colander.
Now, want to argue about Monsanto's saving seeds for planting next year prohibition for farmers, yeah, that's just beyond wrong.
But, spreading fear and misinformation, that's just as wrong.
It's as bad as the bullshit that soybeans turn men into women, which ignores the fact that humans have been eating soybeans for quite a few thousands of years and obviously everyone didn't turn into a woman. That took an Executive Order's tortured illogic and poor language to accomplish, the ink on that drivel might just be dry by now... ;)
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