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[#] Tue Mar 13 2012 20:19:54 EDT from Ladyhawke @ Uncensored

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Interestingly, it seems that grapefruit juice also interacts with various medications.  It's a pesky little thing...



[#] Wed Mar 14 2012 05:58:30 EDT from triLcat @ Uncensored

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specifically statins are a serious issue



[#] Wed Mar 14 2012 10:19:15 EDT from IGnatius T Foobar @ Uncensored

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Some statins, yes. Grapefruit juice can interact with them in a manner that causes the drug to be absorbed quickly without being metabolized first. The effect is essentially an overdose even though the normal amount was consumed.

[#] Wed Apr 25 2012 15:20:09 EDT from the_mgt @ Uncensored

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Ever poured freshly squeezed lemon juice into milk? The proteins will begin to coaguate pretty soon. It still makes for an interesting drink. I guess the acid in the grapefruit juice will do the same.

Still, I think that your taste is relative. Some philosopher once said "If you want to know what Qualia is, drink your favourite wine after you have chewed some bubblegum." And he is quite right, a wine needs to match the food you are consuming with it.

Cooking tip:  Everything from trish deseine's book about french country kitchen! But beware, it is not exactly diet food.



[#] Thu Apr 26 2012 17:09:41 EDT from IGnatius T Foobar @ Uncensored

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Acid+milk is a good short cut for cheese making. You can put together a pretty good cottage cheese by heating skim milk to about 120F/49C and then dumping in some vinegar. The curds will form almost immediately. Then you just gather up the curds and rinse out the vinegar, add some salt, and you're good to go.

[#] Thu Apr 26 2012 21:50:12 EDT from zooer @ Uncensored

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What kind of vinager?  White vinager, rice vinager, apple cider vinager?



[#] Thu Apr 26 2012 21:51:12 EDT from zooer @ Uncensored

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and I spelled it wrong each time.  Vinegar   Damn you web-based interface!



[#] Thu Apr 26 2012 21:56:48 EDT from wizard of aahz @ Uncensored

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Why are you using a web based interface?

[#] Fri Apr 27 2012 11:53:56 EDT from zooer @ Uncensored

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Every once in a while I log in from the web so I don't forget about it.

[#] Sun Apr 29 2012 22:11:06 EDT from IGnatius T Foobar @ Uncensored

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Plain old white vinegar. Nothing fancy here; it's being used as a catalyst rather than an ingredient. You're going to wash it out anyway so the flavor doesn't matter.

[#] Wed Jun 06 2012 19:13:14 EDT from Ladyhawke @ Uncensored

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IG, that sounds really tasty



[#] Fri Oct 12 2012 17:28:03 EDT from IGnatius T Foobar @ Uncensored

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I'm *really* hungry right now. Someone please give me some FOOD.

[#] Tue Oct 16 2012 11:36:49 EDT from the_mgt @ Uncensored

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A bit late, but: A hand full of warm Tagliatelle, mix with a spoon of Mascapone, a spoon of grind lemon skin, a spoon of Pecorino cheese, add a bit Fleur du Sel and a bit pepper. Enjoy. (Best to be served on hot summer days)

Fri Oct 12 2012 23:28:03 CEST from IGnatius T Foobar @ Uncensored
I'm *really* hungry right now. Someone please give me some FOOD.

 



[#] Tue Oct 16 2012 20:20:33 EDT from zooer @ Uncensored

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If anybody has the "Gourmet Recipe Manager" (Linux) and this was a directory room we could each upload our recipe files and make
one large uncensored food list.
http://grecipe-manager.sourceforge.net/


This is always a winner. Black Bean Soup

10 slices bacon, finely chopped (hell put a cup-a-la pounds of bacon in.)
2-4 medium onions, chopped
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 teaspoons Worcestershire sauce (optional)
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
4 limes (juice)
Thinly sliced scallions, for garnish (optional)
Sour cream, for garnish (optional)
Grated cheddar, for garnish (optional)

Put the chopped bacon into a large cold heavy pot and place it over medium heat. Cook until it starts
to give up its fat, about
five to seven minutes. While waiting for the bacon to cook, chop your onions. Stir in the onions into the bacon and cook, until
they start to turn translucent, about five-seven minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add
the broth, tomatoes, ketchup, Worcestershire, and chili powder. Optional: Remove about a cup of the broth mixture and puree. Return
puree to pot.

Stir in the beans. Optional: Remove about a cup of mixture and puree. Return puree to pot. Turn the heat to high and bring to a
boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, cut off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the
soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in
the lime juice. Serve with
the garnishes.

I have made this with black and red beans and it is still awesome. Add as much bacon, onions and garlic as you want. The lime
juice and cilantro is what makes the soup, so don't forget it.

[#] Mon Nov 12 2012 12:11:23 EST from IGnatius T Foobar @ Uncensored

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Gee, it's too bad Spell wasn't in town this weekend.

We made ... empanadas!

(can't see the photo? http://pbs.twimg.com/media/A7hCJEBCIAAIJsZ.jpg is the place.)

Classic south american seasoned beef empanadas.  Greek style empanadas with spinach, garlic, and feta cheese.  Dessert empanadas with cherry pie filling, served a la mode.



[#] Mon Nov 12 2012 15:17:03 EST from zooer @ Uncensored

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I just finished making the soup from two posts ago. mmmmmmmm soup from two posts ago.

[#] Mon Nov 12 2012 17:17:29 EST from wizard of aahz @ Uncensored

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mmMMmmm empanadas!!!!

[#] Tue Nov 13 2012 21:43:52 EST from IGnatius T Foobar @ Uncensored

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Where was teh Spell? We were expecting him to spontaneously appear when we made empanadas.

[#] Wed Nov 14 2012 12:42:56 EST from Spell Binder @ Uncensored

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I was devising devious diabolical plans to visit the local empanada shop for lunch sometime soon. :P

[#] Sat Nov 17 2012 21:14:41 EST from IGnatius T Foobar @ Uncensored

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Ok, you keep planning, we'll keep eating :)

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