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Do you like to eat and cook?
Posted: 22 September 2012 12:43 AM   [ Ignore ]   [ # 271 ]
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I eat a variety of different rices. Black rice (forbidden rice), brown rices, red rices and various white rices. Is the arsenic in all types of rice, or just the white rices. We do eat a lot of rice :(

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Posted: 22 September 2012 12:37 PM   [ Ignore ]   [ # 272 ]
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asanta - 22 September 2012 12:43 AM

I eat a variety of different rices. Black rice (forbidden rice), brown rices, red rices and various white rices. Is the arsenic in all types of rice, or just the white rices. We do eat a lot of rice :(


The article says: “... Surprisingly, when it comes to arsenic the less nutritional white rice is better than brown. The carcinogen is most prevalent in the outer layers of the grain and white rice is polished removing some of those layers.

Consumer Reports suggests rice eaters limit themselves to one serving a day, especially for babies. Rinsing and then boiling rice in a 6 to 1 water ratio removes about 30 percent of its arsenic…”


I am leery of such reports. If I ate rice every day I would probably cut back.  But next week or next year, we could hear a report telling of the dangers of whatever food we used to replace the rice.  Food.  You can’t live without it, and now, perhaps, you can’t live with it.

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Posted: 22 September 2012 02:35 PM   [ Ignore ]   [ # 273 ]
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Asanta, since you’ve been eating quite a bit of rice for a while, and since you have better access to medical labs, you may want to have your blood tested for arsenic level.  That should show whether or not you have anything to worry about.

Occam

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Posted: 23 September 2012 12:38 AM   [ Ignore ]   [ # 274 ]
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Thanks Occam, good advice. I think I’ll do that.

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Posted: 23 September 2012 08:24 AM   [ Ignore ]   [ # 275 ]
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This has become a cooking forum..

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Posted: 23 September 2012 05:40 PM   [ Ignore ]   [ # 276 ]
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Jennifer Stallone - 23 September 2012 08:24 AM

This has become a cooking forum..

What? Skeptics/freethinkers, etc. can’t cook? wink

Take care,

Derek

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Posted: 24 September 2012 09:56 AM   [ Ignore ]   [ # 277 ]
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Thats not what i mean.. I even like it..

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Posted: 24 September 2012 04:10 PM   [ Ignore ]   [ # 278 ]
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So now we need a remake of “Arsenic and Old Lace” with the old women serving rice instead of coffee laced arsenic!  tongue laugh

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Posted: 24 September 2012 05:05 PM   [ Ignore ]   [ # 279 ]
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What if they tell us that “Fried Green Tomatoes” are a source of mercury poisoning ... oh well, I’ll stick to the barbecue anyway.

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Posted: 24 September 2012 07:43 PM   [ Ignore ]   [ # 280 ]
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I’m ready to run up the stairs waving my sword, yelling “CHARGE”, and later dig canal locks in the basement, that is, if you’re willing to serve elderberry wine, Asanta. LOL

Occam

[ Edited: 24 September 2012 07:46 PM by Occam. ]
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Posted: 24 September 2012 08:08 PM   [ Ignore ]   [ # 281 ]
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Occam. - 24 September 2012 07:43 PM

I’m ready to run up the stairs waving my sword, yelling “CHARGE”, and later dig canal locks in the basement, that is, if you’re willing to serve elderberry wine, Asanta. LOL

Occam

Lol! I’d forgotten about the elderberry wine! It’s a deal!! LOL

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Posted: 25 September 2012 10:13 AM   [ Ignore ]   [ # 282 ]
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Jennifer Stallone - 24 September 2012 09:56 AM

Thats not what i mean.. I even like it..

I was teasing. smile

Okay back on topic.

Last weekend we tried a recipe for Bahamian grilled chicken. Marinate the chicken for 15 minutes in lime juice then drain. Pour in the marinade (IIRC, thinly sliced onions, garlic, paprika, sliced jalapeños*, canola oil, paprika, salt and white pepper). Marinate for at least 15 minutes (we ended up with about three hours). Grill and eat. smile

It was interesting, but not a taste that worked for us. Oh well. Time to try another recipe.

* Recipe calls for habaneros, but I didn’t want to be the only one eating. LOL

Take care,

Derek

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Posted: 25 September 2012 02:21 PM   [ Ignore ]   [ # 283 ]
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You might substitute poblanos for the habaneros or even jalapeños.  They still have a bit of heat, but also have a good, strong pepper flavor.

Occam

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Posted: 25 September 2012 02:22 PM   [ Ignore ]   [ # 284 ]
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Occam. - 25 September 2012 02:21 PM

You might substitute poblanos for the habaneros or even jalapeños.  They still have a bit of heat, but also have a good, strong pepper flavor.

Occam

Umm… I did use jalapeños. smile Probably could have used more though.

Take care,

Derek

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Posted: 24 August 2013 10:34 AM   [ Ignore ]   [ # 285 ]
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There is a new book about cooking.  It seem like Nathan Myhrvold did a good job working on it.  It seems like the authors did a scientific and comprehensive job about studying cooking.  There are some links to interviews and goodies about the book (5 volumes, and there is a condensed version too).  What do you think?

Modernist Cuisine: The art and science of cooking

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