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Assam tea industry worker abuse endemic

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Rare hamburgers a hazard

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Your food and fracking wastewater irrigation

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Avoiding Food Waste

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A fried alga that tastes like bacon

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Beware of Brassicas

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Comment by Daniel W on September 22, 2014 at 10:13pm

If I tried that, the result would be very pretty and colorful, with lots of bright red tinting to the cucumber.

Comment by The Flying Atheist on September 22, 2014 at 9:53pm

Yes, Pat, I also have a set of good quality knives (Chicago Cutlery) that I keep in good condition.  If only I had the skill to use them so artfully.  You're right, they need to be absolutely razor sharp to perform the type of maneuvers shown in the video.  I don't think mine are up to the task. 

Comment by Pat on September 22, 2014 at 7:51pm

Carl, I always, ALWAYS, keep my knives razor sharp. Now, if I only could figure out how to use them!

Comment by The Flying Atheist on September 22, 2014 at 9:11am

Amazing knife technique.

Comment by Randall Smith on September 22, 2014 at 7:38am

Sugar cream is the state pie of Indiana. Any pie is good. I may bake one today!

Comment by Pat on September 22, 2014 at 7:21am

Pumpkin is among my top 3 favorite pies. And, like Felaine, pumpkin pie, pumpkin bread, pumpkin ice cream, pumpkin anything is great. 

Tazewell may be the biggest pumpkin producing county here in the Land of Lincoln, but right now, I'm driving be field after field loaded with them.

Comment by sk8eycat on September 21, 2014 at 5:36pm

OMN!  I love pumpkin anything!  Especially cheesecake with loads of cinnamon and ginger....and pecan halves on top.

Now, if only someone would make a cranberry sorbet, or ice, or something.  I have a recipe in one of my "Frugal Gourmet" cookbooks, but it requires a Donvier, or some brand of ice cream maker, and I don't have one.  I have written letters and e-mails to Ben & Jerry and to the local ice cream company (Baskin Robbins) BEGGING them to make a cranberry something for the holidays, and never heard Jack Schidt from any of them.  Maybe I'll try Coldstone....


Comment by The Flying Atheist on September 21, 2014 at 5:10pm

My favorite pie, pumpkin, to be considered our "state pie" here in Illinois. 

Lawmaker: Make pumpkin pie Illinois’ state pie

Pumpkins are a $33 million industry in Illinois, which is the nation’s top pumpkin producer.

About 90 percent of the country’s canned pumpkin comes from surrounding Tazewell County and nine other Illinois counties.

Comment by The Flying Atheist on September 21, 2014 at 2:59pm

lol    That's funny, Patricia. 

When I was a kid, occasionally my parents would make a meal using raw ground beef, spreading a thin layer on white or rye bread and then cooking it under the broiler flame.  Very quick and easy to make.  We would eat these open-face with onions and mustard/ketchup. 

Comment by Joan Denoo on September 21, 2014 at 2:24pm

Cary makes the best Reuben sandwiches with marbled light and dark rye, corned beef from the deli, sauerkraut out of a barrel, swiss cheese. He makes his own sauce with mayonnaise and other secret ingredients, and a touch of freshly grated horseradish. He toasts it to perfection in a cast iron skillet. 

He makes an outstanding BLT as well, and hamburgers. 

Now, what do I have to complain about? He is a marvelous cook and likes to do it, I can stay in the garden until dark and still have a lovely dinner of these sandwiches, and my blood sugar stays at the desired level. 

Oh! I remember my grandmother's left over meat loaf sandwiches! I don't make meat loaf like she did. I don't know her secret, but it is lost to us. She also made a left over beef roast that she ground up, including with some potatoes, carrots, onions, and whatever was left over and mixed it with her homemade mayonnaise, and some ketchup. I can't get the tastes right on that either. I wonder if her wood burning stove had anything to do with the flavor? OH! Well! so much for memories.  


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