What would you bring to eat?
7 years ago
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- 7 years ago
- 7 years ago
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If you had a choice to eat GMO foods, would you? Yes/No
Comments (76)The following was stated: "Glyphosate breakdown via heat produces mostly aminomethylphosphonic acid, carbon monoxide/dioxide, amino acids, and water/vapor...similar to microbe breakdown, but a lot faster. ." H.Kuska comment. I am aware of the microbe breakdown products, but I am not aware of any references that state that the thermal breakdown is similar. The melting point of glyphosate is nearly 230 degrees C. That would be nearly 446 degrees F. This is the main thermal paper that I have been able to find so far. Unfortunately it does not identify the glyphosate decomposition products. Howver, it appears to me that very little glyphosate would actually decompose in normal hosehold use. The first observed decomposition product is: "By analyzing the infrared spectrum of the sample which is processed by rising temperature to 260 C at the heating rate of 6 C min-1, the most possible group loss in this stage may be methylene. Moreover, the mass loss in the first stage by TGA is in accordance with the mass loss of a group of methylene in the molecular of glyphosate." Then. "With the temperature increased, the second stage appeared the exothermic peak after a smaller main endothermic peak, and the lost mass had continued, which indicated that this stage might occur burning phase, thus exothermic phenomenon occurred. By analyzing the infrared spectrum of the sample which is processed by rising temperature to 360 C at the heating rate of 6 Cmin-1, the most possible group loss in this stage may be the group of carbonyl. Moreover, the mass loss in the second stage by TGA is in accordance with the mass loss of a carbonyl in the molecular of glyphosate." Now Canola Oil has a smoke point of around 238 degrees C, so I doubt that the glyphosate is breaking down very much in normal Canola Oil use. http://www.culinary-yours.com/frying_oil.html Of course, if you can document your answer, I am willing to look at the reference. Here is a link that might be useful: link to thermal study...See MoreOMG! I'm going to Italy! Help! What would you bring back!?!
Comments (35)I brought back truffle oil, garden seeds, olive oil and wine. Italian seed packets are huge. Also, they add nothing to the weight and bulk of your luggage. The olive oil and wine were from a vineyard/olive grove tour. Four bottles were packaged for travel. Bologna is the main objective for my next trip to Italy. From what I've learned, it has the food I would most enjoy in all of Italy. That should be quite wonderful, since all the food I ate on my trip to the region around Florence was wonderful. For a month after that trip, I tried to duplicate those dishes on a daily basis. I did quite well for a while but now the memory needs refreshing. I need another trip. Mementos to bring home would be a low priority for me. The live experience is what's important -- the meals, the wine, the sights, the creature comforts which are abundant and essential to Italian life. They can't be packaged. The glass and pottery are beautiful though. I would probably shop for one of those serving bowls. Also, Italian shoes are the finest. Have a great trip. Jim...See MoreWhat food would you never eat...
Comments (51)For those that "THINK" they would be willing to try chitterlings, once you smelled them you would gag..They smell like sh_t....There is this restaurant in the town over from us that started serving them. It is a little mom and pop place that serves really good food. We use to go in there all the time and we did not know that they had started serving chitterlings on Wednesday nites starting at 4:30p.m. We walked in there and OMG is smelled like the sewer! We asked the hostess what the heck was wrong with their bathrooms...and she told us what they were serving. We walked OUT, NEVER to go back again. What was so bad, the parking lot was full....See MoreWhat side dish would you bring ...
Comments (41)I made this for my nieces baby shower in Sept. It made a ton! Ina Garten's Panzenella Ingredients 3 tablespoons good olive oil 1 small French bread or boule,(I used a large loaf of French Bread) cut into 1-inch cubes (6 cups)and doubled the vinaigrette. 1 teaspoon kosher salt 2 large, ripe tomatoes, cut into 1-inch cubes 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick 1 red bell pepper, seeded and cut into 1-inch cubes 1 yellow bell pepper, seeded and cut into 1-inch cubes 1/2 red onion, cut in 1/2 and thinly sliced 20 large basil leaves, coarsely chopped 3 tablespoons capers, drained For the vinaigrette: 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons Champagne vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend....See More- 7 years agolast modified: 7 years ago
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