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Strategies & Market Trends : 2026 TeoTwawKi ... 2032 Darkest Interregnum -- Ignore unavailable to you. Want to Upgrade?

To: TobagoJack who wrote (33429)	4/20/2008 4:18:09 AM
From: Maurice Winn	Read Replies (1) \| Respond to of 217740

Oatmeal = excellent. I just love it that the cheapest foods taste the best and are also the most nutritious; minor exceptions such as lobster and schnapper, aside. Cherries are always on the luxury list too. I have been eating corn for a month or two, in bulk, every day. I have hit the jackpot of good quality corn, which is often maltreated by growers and retailers as it is picked too late [being over ripe] and stored too long in poor conditions. Having grown up with fresh food out of my surroundings and neighbours, harbours and naturally grown, I have very solid memories of what real food should taste like. Corn is one of those things which must be right. I found a retailer who has had a steadily excellent supply of very good quality. They deserve a "Mqurice's Corn Award" to hang in their store. Winter is coming and I have oatmeal lined up ready to go as soon as I run out of corn supplies. I do find that one meal a day of oatmeal is enough though. I need "rice muck" for the other meals - rice [whole grain or white calrose] with onion, grated carrot, broccoli, garlic, long green beans cut up fine, peas, cumin, hint of chile, iodized salt, turmeric, all cooked together then add fresh from our garden basil, chives, parsley, oregano, coriander cut up really fine. Add very lightly cooked egg [in grapeseed oil in frying pan]. Then add grapeseed oil, olive oil, rice bran oil, a bit of butter, soya sauce. Then raw salmon cubes [10mm or 20mm max] which slightly cook from the residual heat of the mixture. Maybe add bits of gently cooked steak cubes. Or maybe, usually, just have in vegetarian mode. It used to get flaked yeast added, but that's been out of stock for a while. Variation of any sort permitted depending on what's found in the fridge or cupboards. But what prompted this post before I got side tracked, was you eating bacon, which I did a LOT of during my childhood and early adulthood. But I joined the oil industry and during my lubrication time, we banned the use of nitrites in cutting fluids because the oil mist is inhaled and therefore swallowed and the nitrites react with amines to form carcinogenic nitrosamines in stomachs. I decided I didn't want to buy nitrites in my food either!! There are bound to be some stray amines around the place. So now, bacon is a very infequent treat when high quality eggs are available and perhaps not even then. Once a year is about my quota. But ham is a more frequent visitor. Preserved meats in general contain nitrites of the kind I ingest little. Burned foods are also on my "ingest exiguously" list. Also in the oil industry I learned that high temperatures crack, polymerize, oxidize and generally destroy organic molecules such as fuel, lubricants and of course food, and turn them to toxins of a carcinogenic nature. Mqurice