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Re: Food Topics

on Thu Feb 22, 2018 7:34 pm
Babi Panggang. ( Stewed, fried bacon patties ) 

  * 500 gr. bacon, * 3 tbsp. sweet soy sauce,
  * 1 onion, * 2 tbsp. lemon juice,
  * 2 cloves of garlic, * 1 tbsp. oil.
  * 2 tea.gember, 

For the sauce:

  * 1 tbsp. oil, * 1 tbsp. sherry,
  * 1 onion, * 1 tbsp. vinegar,
  * 2 cloves of garlic, * 6 tbsp. tomato paste,
  * 1dl. broth, * 1 tbsp. sugar.

   Cut the meat into strips, and mix with the chopped onion and garlic, ginger, lemon juice, the oil and some salt and pepper in a bowl and mix well. Let this marinate for about 2 hours. Bring the meat with the marinade to a boil in a pan, reduce the heat and let it simmer for about 45 minutes. If necessary, add some water if too much moisture has evaporated. Spoon the meat in an oven dish and bake it for 15 minutes in the oven (200 C) until it is brown and crunchy. Make the sauce in the meantime. Heat the oil in a

Babi Panggang. ( Stewed, fried bacon patties ) 

   * 500 gr. bacon,* 3 tbsp. sweet soy sauce,
   * 1 onion,* 2 tbsp. lemon juice,
   * 2 cloves of garlic,* 1 tbsp. oil.
   * 2 tea.gember,

For the sauce:


   * 1 tbsp. oil,* 1 tbsp. sherry,
   * 1 onion,* 1 tbsp. vinegar,
   * 2 cloves of garlic,* 6 tbsp. tomato paste,
   * 1dl. broth,* 1 tbsp. sugar.

   Cut the meat into strips, and mix with the chopped onion and garlic, ginger, lemon juice, the oil and some salt and pepper in a bowl and mix well. Let this marinate for about 2 hours. Bring the meat with the marinade to a boil in a pan, reduce the heat and let it simmer for about 45 minutes. If necessary, add some water if too much moisture has evaporated. Spoon the meat in an oven dish and bake it for 15 minutes in the oven (200 C) until it is brown and crunchy. Make the sauce in the meantime. Heat the oil in a pan and fry the chopped onion and garlic. Add the stock, sherry, vinegar, tomato paste and the sugar. Bring it to the boil while stirring. Then scoop over the meat mixture


you can skip the sherry
technically this is babi ( chicken ) ketjap
for a real babi pangang
you need to add tomatoes and vinegar, palm sugar and sour cabbage

Chinese babi panggang[edit]

A Dutch 'babi panggang speciaal met nasi', a popular takeaway combination in the Netherlands of fried pork with sauce and cooked rice

In other parts of Indonesia and also Malaysia, where the Chinese are the main pork-eating population, babi panggang may simply be a local term for standard Chinese pork dishes - babi panggang putih is siu yook (燒肉)), and babi panggang merah is Chinese char siu (叉燒)).
In the West, chiefly in The Netherlands, babi panggang is a pork dish served with a tomato-based sauce. This Dutch/Indonesian/Chinese fusion dish is also known as babi panggang speciaalin the Netherlands and its neighbour Flanders, and the sauce as speciaal saus (lit.: "special sauce").
This fusion version of babi panggang became popular in the Netherlands and Flanders through so-called "Chinese-Indonesian restaurants", common in the Netherlands since the late 1960s and early 1970s. These restaurants are mainly owned and run by immigrants from Hong Kong. The dish consists of slices of crispy deep fried pork served on a bed of acar campur (a pickle-like salad made with thinly sliced white cabbage and carrots of Indonesian origin; it is written atjar tjampoer in Dutch) over which a generous amount of the sauce is poured. It is highly probable that the dish was developed by Cantonese cooks, either in the former Dutch East Indies (present day Indonesia) or in the Netherlands itself after the large influx of Asians and Eurasians following the loss of its Indonesian colony and the advent of large scale international migration world-wide.
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Re: Food Topics

on Thu Feb 22, 2018 7:55 pm

will make Greek stew today
more in a classic sense not too much hoopla involved this time
...for a change...

just baselines, instead of white sugar I will use honey
the secret is the vinegar mixed with wine
gives it that twist
you dont need all those herb bags ,  just keep it simple, oregano, coriander, chili peppers, things like that
will work very well

I use regular onions, but those mentioned are better
you can use shallot onions

Submitted by Kathy from Glenview, IL
This is a Greek beef stew made with small onions. This is my mom's recipe, and every Fall--without fail--you could smell it simmering in the kitchen. Serve it with a large bowl of mashed potatoes.
Of course a Greek salad, some feta & olives, and crusty bread give this meal the final touches.
The onions can be time consuming to clean, but well worth it when your family sits down to eat. The leftovers are great too!
Yield: 10 - 12 servings


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Dorothy's Stefado (Greek Beef Stew) Recipe


6 pounds chuck roast, cut into large chunks

1/2 cup olive oil

1 teaspoon white sugar

6 pounds small white onions, cleaned and scored

1 (6 ounce) can tomato paste

1/2 cup red wine

1/2 cup red wine vinegar

6 cloves garlic

 1 teaspoon whole pickling spices

 1 bay leaf

1 cinnamon stick

 1/2 teaspoon dried rosemary

to taste, salt and pepper

 1/2 teaspoon Greektown Seasoning


In a large soup pot, cook beef in oil until browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.

Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.


The onions let out liquid as they cook, so be careful not to add too much water at the beginning. When stew is done, remember to remove the spice bag.

If you prefer, you can cook this in a roaster, in your oven, at 275 degrees F(135 degrees C). Watch the time though; it may take longer.


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Re: Food Topics

on Thu Feb 22, 2018 7:56 pm

lemon grass

dog is probably Irish bit too fond of the drink

sort of mix of all stews
garam masala
red belly peppers
olive oil
white wine
some carribean spices
ras al hanout arabian spices

dried lemons
instead of rice you can use baked potatoes
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Re: Food Topics

on Sat Mar 03, 2018 10:54 pm

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Subject: Re: The Irish Topic   Today at 15:33     

Think I just made it, the orgasmatron, it is amazing, a total winner, perfect, at least comes as close as the best restaurants, no kidding, no kidding at all
Only took me twenty minutes, max
Start making rice, just toss it in, dont wash it, add lemon grass, add dried lemons, this is called Syrian Rice
Ask me how I know, well some Syrians taught me, duh...
you can add curcumin if you like

prepare chicken, add ketchap, lemon, tamarind, add kefir leaves, add lemon leaves
I used red thai spices, plus arab spices , ras al hanout, and some carribean spices too for the kardamon
I did not even use red chili peppers in this one, all forgot
so it is a mild dish
wont burn on your tongue
once chicken is done, add some mix of veggies, whatever
broccoli, red bell peppers, carrots, tomatoes , onions of course, whatever
I did use some palm sugar
to balance the ketchap
salt sweet
so you willl end up with a special sweet sour taste
even though you do not use vinegar
the lemon juice acts as vinegar you see
in this one
of course you add ginger and garlic that is a must be

had to taste it so immediately filled up a plate
a small one
was gone in ten seconds
no shit
make sure you use the right cooking time for the chicken
don t burn it up in the beginning
dont make it all dark
should be light and white
lean and mean

Syrian rice

make a hole in the dried lemons

off course you will use coconut oil, the best oil on the globe
thou shalt not divert from that or else....

the thai spices have a very anise taste to it
very nice

a must be

you can also add special leaves
djeroek purut for example
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Re: Food Topics

on Sat Mar 17, 2018 9:37 pm


Written by: Erika Yigzaw /
Dec 2, 2016 11:00:00 AM

  • inShare


[url= Dangerous Ingredients in Your Vitamins and Dietary Supplements]414Save[/url]

Have you ever seen research questioning the value of vitamin and mineral supplements and wondered what the whole story was? Yes, ideally, we’d get all our holistic nutrition from food. But since most soils are deficient in nutrients, (especially minerals) due to industrial food production practices, getting all our nutrition from food is not realistic. So most of us pop vitamins and other dietary supplements to ensure we’re getting optimal levels of necessary micronutrients. Some of us pop more than others. And we’re getting handed them, just like this packet of samples my doctor recently gave me. [See photos below.] 

But what if dangerous ingredients are lurking in your vitamin and mineral supplement? “No”, you exclaim. “Surely not! Those knights in shining armor at the FDA would spring into action to protect us…”

Sigh. Yet again, the political powers that should be protecting us are letting us down. And the industrial powers that be are tossing lots of lovely toxic fillers into your vitamin pills.

Here are the 5 worst (or most dangerous) things to look for in your dietary supplements. If you find them, don’t buy those supplements. Seriously. It's best to avoid a side of carcinogen with your micronutrients. Maybe it’s all the junk in vitamins and minerals that leads to the studies questioning whether they actually help us. B vitamins with a side of Red #40 probably aren’t going to lead to an optimal health outcome.

[size=30]Dangerous Ingredient #1: Artificial Colors [/size]

Take a look at ingredient lists for any of the following synthetic (artificial) food colorings, all approved by the FDA:[1]

-       FD&C Blue No. 1

-       FD&C Blue No. 2

-       FD&C Green No. 3

-       FD&C Red No. 3

-       FD&C Red No. 40

-       FD&C Yellow No. 5

-       FD&C Yellow No. 6

Why, oh why are there artificial colors in your vitamins?

The FDA states that these artificial colors in your vitamins are added to: “Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and ‘fun’ foods.” 

Do we really care if our vitamin pill has a lovely shade of red? Especially considering the FDA itself has “probed” into the connection between artificial food dyes and children’s behavior![2]  Red #40 has been linked to hyperactivity and the Center for Science in the Public Interest, among others, wants the FDA to ban artificial food colors. After all, artificial colors in your vitamins serve no function other than making food look more “fun”, or even worse, cover up the fact that the active ingredients in the vitamin has been degraded by exposure to light, air, moisture, heat, or poor storage conditions.

Additionally, European lawmakers now require a warning label on foods that contain artificial dyes.[3] The label must state: “May have an adverse effect on activity and attention in children.”

[size=30]Dangerous Ingredient #2: Hydrogenated Oils [/size]

Here you thought you were avoiding hydrogenated fats by passing on the margarine. Did you know that your dietary supplement may also have these little toxic nasties? And, to make matters worse, its often partially hydrogenated soybean oil—one of the major fillers in the majority of vitamins today. Unless soy is organic, you can pretty much guarantee it’s genetically modified. So you’re getting a dose of franken-soy with your vitamins.

The FDA knows that hydrogenated fats are bad for us. The 2010 Dietary Guidelines for Americans[4] specifically states: “Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats.” 

The CDC chimed in, posting in January 2014 that:

Consuming trans fat increases low-density lipoprotein (LDL, or ‘bad’) cholesterol. This risk factor contributes to the leading cause of death in the U.S. – coronary heart disease (CHD). Trans fat may also have other adverse health effects like decreasing high-density lipoprotein (HDL, or ‘good’) cholesterol. Further reducing trans fat consumption by avoiding artificial trans fat could prevent 10,000-20,000 heart attacks and 3,000-7,000 coronary heart disease deaths each year in the U.S.[5]

So why does the FDA allow these dangerous ingredients in your supplements? They’re cheap fillers. People still have this idea that bigger is better. Until we realize that smaller can be just as good, manufacturers will use cheap nasty fillers to give us bigger horse sized pills.

It’s up to you to avoid them, folks. 

[size=30]Dangerous Ingredients #3: Lead, Mercury, & PCBs[/size]

Essential fatty acids (EFAs) are on everyone’s mind lately. They’ve been shown to be particularly important for pregnancy women, babies, and toddlers,[6] as well as for brain and heart health.[7] But not all brands are created equal. Since fish high on the food chain can accumulate mercury, lead, and other contaminants, those metals can make their way into your fish oil supplements. Yuck! Maybe these contaminants are the reason some research showed that fish oil supplements increased prostate cancer risk?[8]

The high levels of PCBs in fish oils led to a lawsuit in California in 2010 claiming that supplement manufacturers should have placed warning labels stating the cancer risk on their fish oil supplements.[9] Testing by Consumer Reports in 2011 showed 1/3 of the fish oils tested had high PCB levels.[10] 

What? You don’t want a toxic heavy metal or some PCBs with your EFAs today? Then you’d better be careful of what brand of Omega-3 or EFAs you buy. This is not the time to choose the cheap option—make sure that you choose a variety that has been meticulously tested for lead or mercury contaminants. Your best choices should state that they are “Molecularly distilled and 3rd party tested to ensure PCBs, dioxins, mercury, lead and other contaminants are below acceptable limits set by the Council for Responsible Nutrition and other advisory agencies,” or something similar.

Here’s an even better option: choose wild fish, pasture raised eggs, or greens for a good dose of Omega-3s!

[size=30][url= Ingredients in Your Vitamins and Dietary Supplements]414Save[/url][/size]

[size=30]Dangerous Ingredient #4: Talc or Magnesium Silicate[/size]

Yes, it’s true. The same powder your grandmother used as deodorant can be found in many supplements as a cheap filler and anti-caking agent. Nasty! 

Magnesium silicate is similar in composition to asbestos and can cause lung problems when inhaled (bad news for the workers who have to mine it). It is also often contaminated with asbestos in the mining process and is suspected to cause problems when ingested. For example, the Japanese prefer rice that has been treated with talc (it’s whiter) and this has been linked to the high rate of stomach cancer in Japan.[11] 

Talc is not currently considered food grade by the FDA. Although they were considering setting upper limits for asbestos fibers and adding it to the GRAS list way back in 1979,[12] I couldn’t find whether any upper limits have yet been set. (Mind you, the FDA website is pretty impossible to navigate!) But talc is still found in supplements. Yuck!

[size=30]Dangerous Ingredient #5: Titanium Dioxide[/size]

Titanium dioxide is yet another one of the nasty and dangerous ingredients in your vitamins or supplements; it is used as a colorant (it’s also used in many cosmetics). Titanium dioxide has a raft of health implications.

Titanium dioxide has been shown to cause lung inflammation[13] and damage,[14] so it’s yet another substance that has impact on workers at the production level. It has also been implicated in immune system function, with some studies showing DNA damage by Titanium dioxide nanoparticles, albeit marginal damage.[15] Just a wee bit of DNA damage with your vitamins.

Taken internally, it has been shown to cause kidney damage in mice[16] and to induce small intestine inflammation.[17] This is scary considering how many people suffering from Chrohn’s and gluten sensitivity are probably taking supplements containing Titanium dioxide. 

Yet again, our health is risked so our vitamins can be a pretty color. Very disturbing. Avoid it.

[size=30]The Solution [/size]

The big picture solution is to have an FDA that actually prevents toxic materials getting into our food supply (and dietary supplements are a part of that food supply). But since that seems unlikely any time soon, we have to take matters into our own hands:

[/size][list="word-wrap: break-word; box-sizing: border-box; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-left: 1.5em;"]
[*]The best solution: Eat certified organic whole foods and take food-based supplements that are tested for heavy metal contamination.
[*]Read labels. If you spot any of these nasties in vitamins, take a photo of the label and Tweet it. Tag the manufacturer and store where you found it.
[*]Go post your photo on the manufacturer’s Facebook page asking why those toxic ingredients are there.
[*]Start a petition to get these ingredients out of our food supply.
[*]Write to the FDA asking that they follow the same cautions as Europe, such as their warning labels on foods containing artificial coloring.
[*]Research these ingredients at (the National Institute of Health) so you can answer anyone who comments (ignorantly) that these things must be safe if they’re in our food and not banned.
[*]Buy M&Ms in Europe Wink
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