Dr. Besser's advice really only works for surface arsenic. If the arsenic is the inorganic type drawn up from soil or groundwater contamination, rinsing will NOT work very well. In fact, Consumer Reports recommends cooking 1 cup of rice in 6 cups of water, and pouring off the excess! Rinsing very well, and cooking the rice in extra water and dumping the excess (which unfortunately puts it right back into the environment one way or another), removes at most, about 30% of the arsenic. Things that can help: Sulfur helps eliminate arsenic from the body, so eat foods high in sulfur, such as eggs, beans, legumes and garlic. Eat plenty of fiber every day. Garlic, pectin, selenium, L-Cysteine and L-Methionine, Vitamin C, and Superoxide dismutase (SOD) are all good detoxifiers. Be sure to read up on recommended allowances; some of these are mildly toxic in very large quantities. Have a hair analysis done if you suspect arsenic toxicity. Here is a link that might be useful: Boston NPR: 5 Things You Need To Know About Arsenic In Rice

Mushrooms are another good substitution for meat, especially portobellos. I made this lasagna a few years ago and I thought it was the bomb. Its great for mushroom and 'smokey flavor' lovers. Only complaint I have it is doesn't keep - turns to rubber the next day. Kids won't touch it :-(. I googled 'smoked mushroom lasagna' and snagged it off Dean and Deluca's site - but I'm sure it's elsewhere too - one of those recipes all over the net. Wild Mushroom Lasagna with Smoked Mozzarella and Fresh Sage Austere, unsaucy, devoted singularly to the flavors of one ingredient- mushrooms Ingredients: 1 1/2 firmly packed cups dried porcini 4 tablespoons unsalted butter 6 cups very thinly sliced cultivated mushrooms (about 1 pound) 6 cups very thinly sliced wild mushrooms (about 1 1/4 pounds) 6 shallots, peeled and very thinly sliced 6 cloves garlic, peeled and finely minced 2 tablespoons fresh sage, finely minced (plus extra leaves for garnish) 1/2 cup heavy cream salt and freshly ground pepper to taste freshly grated nutmeg 9 sheets lasagna, each one about 10 inches by 2 inches, parboiled (see pages 160 and 161) 1 pound smoked mozzarella, shredded 3/4 cup shaved Parmigiano-Reggiano plus extra for serving Directions: 1. Place the dried porcini in a bowl, and cover with about 2 cups of hot water. Soak for 30 minutes. 2. Place 2 tablespoons of the butter in a very large sautpan over moderately high heat. When the butter has melted and is just starting to brown slightly, add the sliced cultivated mushrooms. Make sure the pan is not crowded (if it is, do this in two batches). Sauté the mushrooms over high heat for 2 minutes, or until they begin to brown slightly. Remove and reserve. 3. Add the remaining 2 tablespoons of butter to the pan over moderately high heat. When the butter has melted and is just starting to brown slightly, add the sliced wild mushrooms. Make sure the pan is not crowded (if it is, do this in two batches). Also add the shallots, the garlic, and the minced sage. Sauté the mushrooms over high heat for 2 minutes, or until they begin to brown slightly. Return the sautéed cultivated mushrooms to the pan, and mix together well. Drain the porcini, and add to the pan, mixing well. Add the cream, and cook over high heat until the cream thickens slightly (about 30 seconds). Remove mixture from heat. Season with salt, pepper, and freshly grated nutmeg. 4. Butter a lasagna pan that is roughly 9 inches by 11 inches by 1 1/2 inches. Place 3 parboiled lasagna strips on the bottom of the pan (they may overlap slightly). Cover with half of the mushroom mixture, half of the Parmigiano-Reggiano, and a quarter of the smoked mozzarella. Make sure everything is spread out evenly. Top with 3 more lasagna strips. Cover with the remaining half of the mushroom mixture, the remaining half of the Parmigiano-Reggiano, and the second quarter of the smoked mozzarella (reserving half of the original amount). Make sure everything is spread out evenly. Top with the last 3 lasagna strips. Place whole leaves of sage over the lasagna in a decorative pattern. Top with the remaining smoked mozzarella, spreading it out evenly. 5. Cover the lasagna pan well with aluminum foil, and bake in a preheated 325 degrees oven for 30 minutes. Remove from oven, remove foil, and place under the broiler until brown and bubbly on top, about 1 minute. Let rest 10 minutes, then cut into sections and place on plates. There will probably be a little creamy liquid at the bottom of the lasagna pan. Reduce briefly, if desired, and spoon a little over the lasagna portions. Sprinkle each portion with salt and freshly grated Parmigiano-Reggiano, and serve. Note: This recipe, especially, is good with fresh lasagna noodles. It doesn't have as much goo in the middle as other lasagnas, and the fresh noodles help pull it together. You've probably never had a lasagna like this one: austere, unsaucy, devoted singularly to the flavors of one ingredient -- mushrooms. And do those flavors ever come through! The smoky mozzarella only serves to underline the earthy, woodsy autumnness of it all. Use the deepest-tasting wild mushrooms you can find (we've done this dish with everything from French chanterelles to Japanese mitsutake mushrooms). The key to success is slicing all of the mushrooms very thinly; the thinness of the cut is what gives the dish its delicacy. We like to use a mandoline or one of those less expensive plastic versions. Serves 6

I was in a googling mood and I found two. Rattlesnake Pasta This is similar to the dish served at J. AlexanderÂs. This is not a low-calorie dish! 1 lb. linguine 8 TBSP butter 2 TBSP flour ½ cup parmesean cheese (freshly grated) 2 cups heavy cream 2 TBSP lime juice 1 red pepper, julienned 1 yellow pepper, julienned 2 TBSP red onion, diced 2 TBSP green onions, cliced 2 tsp. minced garlic 12 oz. grilled chicken (Tyson or Louis Rich brand southwest grilled chicken is fine to use for this) 2 TBSP cilantro ¼ cup smoked mozzarella, shredded Seasoning: 1 TBSP cumin 1 tsp red pepper (cayenne) ½ tsp white pepper 1 tsp onion powder ½ tsp chili powder 1 tsp salt Melt 2 TBSP butter in sauce pan over low to medium heat. Add 2 heaping TBSP of flour and work in with a wire whisk. Do NOT let brown. Work in remaining butter and slowly add the cream working with the whisk. Add parmesean chees and continue to whisk until melted. Add seasoning mixture (double the ingredients if you like it hot) Combine chicken, lime juice, peppers, onions, garlic and continue to saute over medium heat until all ingredients are hot and sauce is creamy (add a little more cream if necessary). Cook linguini "al dente." Place pasta in sauce and toss. Garnish top with smoked mozzarella. Enjoy! J. Alexanders Rattlesnake Pasta Recipe Submitted by: rec.food.recipes Linda Roberts lindatn37932 Ready in: Difficulty: 3 (1=easiest :: hardest=5) Serves/Makes: 4 Ingredients: 8 tablespoons butter 1 cup heavy cream 12 tablespoons parmesan cheese 2 tablespoons flour Salt and pepper to taste 1 cup finely diced canned jalapenos peppers 3 tablespoons minced garlic in olive oil 10 ounces roastedchicken chunks Directions: Combine butter, cream, parmesan cheese, flour and salt and pepper and heat very slowly till thickened. Add the jalapenos, garlic and roasted ch icken and heat through. Serve over penne pasta. This recipe from CDKitchen for J. Alexanders Rattlesnake Pasta serves/makes 4

Use ice. Frozen water bottles, bag of ice in a foil pan, etc. Keeps the temp down. I use the ring mold and now place a metal rack right on top...I just found it at a yard sale and It works great being a solid block and smoke rises right up through the open center. We have been smoking and cold smoking for 25 years. Experimented at first but now just cold smoke salmon and cheese. And occasionally halved plums. Can definitely fall into the over-smoked rut. We've toned it down the past few years but we do love smoked tomatillo salsa, frozen in packets for all winter treats. I sous vide first, in portions, then freeze. I have brisket and pork chops all ready to go for weekend grilling/light smoking. Already cooked perfectly rare, then thaw overnight, ready for finishing on the grill. The mountain farm does not have a formal kitchen so I prep at home.... Our hee-haw rig using an old wood fired side box. (old pic). I can hot and cold smoke at the same time. Using ice your cheese will hold its shape and not spread out.