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Post by jklinders on Jan 29, 2014 11:03:08 GMT 1
Another problem is that over here we sanitize our food so much that we have paradoxically compromised our immunity. Asia and the Middle East have open air stands where people buy essentially dead animals hanging out in the open with no refrigeration. Conventional wisdom over here suggests that that is a one way ticket to a series over ever lasting nasty bathroom trips. I'm not saying food poisoning isn't a thing there but I think we have "wimped out" our immune systems a lot by sanitizing the crap out of things.
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Post by Clint Johnston on Jan 29, 2014 17:01:29 GMT 1
Linders, I agree and disagree. When you look at history and the plagues people living here endured (Cholera, Typhoid, etc.) on a regular basis, due to the closeness of the populace and speed of travel, it's easy to understand being willing to risk weakened immune systems in future to cut down on the death happening now.
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Post by jklinders on Jan 29, 2014 20:07:39 GMT 1
I think somewhere we crossed a line between enough and too much. One only needs to look at teh fear fest that is the Lysol commercials to see that.
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Post by Clint Johnston on Jan 29, 2014 21:47:34 GMT 1
Totally with you there. But not too close. You have germs.
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Post by CAPT Issac R. Madden on Jan 30, 2014 0:17:02 GMT 1
I think somewhere we crossed a line between enough and too much. One only needs to look at teh fear fest that is the Lysol commercials to see that. Agreed. At the rate we're going, we'll be like the Quarians in a few generations. People need to understand why we have an immune system and how it works.
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Post by salty on Jan 30, 2014 0:32:07 GMT 1
Don't take cold or flu meds helps, Never once had a flu jab or taken any cold remedies, let my body work it's magic
I've never had the flu and only a cold for a few days, I've a strong immune system according to my doc
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Post by CAPT Issac R. Madden on Feb 8, 2014 23:20:08 GMT 1
Back to the topic of food, the following is a staple of my hometown. Coney dogs with Vernors. For reference, my hometown's version is the "Jackson-style" coney dog. They look like this...
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Post by Tillian Panthesis on Feb 9, 2014 16:14:04 GMT 1
Wow, those looked tasty.
As for me, when it comes to eating a packet of instant noodles, eating by itself can be a bit... artificial sometimes. So I've usually added some vegetables sharlots/spring onions, 7 spices pepper and meat to liven up the noodles a bit.
Yesterday, I've turned a simple instant noodle into a creamy mushroom broth noodle soup, with spring onions, mushroom, splash of milk and 7 spices. Your mirage may vary, but I enjoyed it.
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Post by CAPT Issac R. Madden on Feb 9, 2014 23:35:29 GMT 1
So I'm going to show you all how I go about making my marinated steaks. The ingredients I'm using this time around: From left to right: Captain Morgan Tattoo Spiced Rum, A1 Steak Sauce, Sriracha hot chili sauce, ground mustard, tarragon leaves, lemon pepper, Cajun seasoning blend, ground cloves, ground ginger, and rosemary. Here are the proportions. 1/2 cup A1 sauce 1 shot Captain Morgan Tattoo 6 dashes Sriracha 3/4 tsp ground mustard 1/2 tsp tarragon leaves 1/2 tsp lemon pepper 1/4 tsp cloves 1/4 tsp ginger 4 pinches Rosemary Combine in small bowl and stir. It should look like this: This is the steak I will be cooking: El Cheapo special patio steak that was on sale for about $2.89/lb. Looks to be about 10-12 oz to me. Apply Cajun seasoning mix as a rub like so (both sides): Place in a 1 gallon storage back (I prefer Ziploc sliders): Cover with the marinade (you might have to close and shake the bag a couple times to get all the meat): And place in refrigerator for 60-90 minutes. Part two (ie the cooking) to come when the steak's done marinading.
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Post by jklinders on Feb 9, 2014 23:47:48 GMT 1
I'll have to do this sometime with my homemade pizza recipe.
Maybe when we move and I have a kitchen I won't mind being photographed.
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Post by Lily Ariel Linders on Feb 10, 2014 0:06:25 GMT 1
Good lord that looks tasty... and it hasn't even been cooked yet! Damn, Iron, you're making me hungry!
Linders... I'm craving steak now...
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Post by CAPT Issac R. Madden on Feb 10, 2014 0:31:32 GMT 1
Thanks Lily. Truth be told, I don't think of myself as a particularly good cook, but I can take cheap food (ramen and SPAM anyone?) and make it palatable, even tasty if I have the right ingredients.
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Post by jklinders on Feb 10, 2014 0:35:26 GMT 1
With enough sirracha and a strong stomach anything can be made tasty.
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Post by CAPT Issac R. Madden on Feb 10, 2014 0:39:09 GMT 1
Oh, and as an aside, this marinade is versatile enough to work well with pork steaks/pork chops.
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Post by CAPT Issac R. Madden on Feb 10, 2014 0:41:47 GMT 1
With enough sirracha and a strong stomach anything can be made tasty. Which is why they give us tobasco in our field rations. Seriously, though, I think my niche right now is taking less than ideal cuts and ingredients and finding a way to make them work. Barring that, I'll just overload on sriracha and burn out my tastebuds so I can finish the meal. XD
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