The girl next door to me is about to piss me off!

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The girl next door to me is about to piss me off!
The girl next door to me is about to piss me off! (*Chef Tawanda*)
Mon, 19 Nov 2012 01:56:07 +0000
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Using the noodle to gain insight into Japanese culinary culture
SLURP! A Social and Culinary History of Ramen — Japan’s Favorite Noodle Soup, by Barak Kushner. Global Oriental, 2012, 289 pp., $90 …
Sat, 20 Oct 2012 18:11:00 GMT
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Relationship Between Total Phenolic Content, Antioxidant Potential, and Antiglycation Abilities of Common Culinary Herbs and Spices.

J Med Food. 2012 Nov 7;
Ramkissoon JS, Mahomoodally MF, Ahmed N, Subratty AH

Abstract Advanced glycation endproducts and oxidative stress contribute to the pathogenesis of diabetic complications. The total phenolic content (TPC), antioxidant, and antiglycation properties of crude ethanolic extracts of 10 common culinary herbs and spices from Mauritius were investigated in vitro. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. Allium sativum had the highest TPC (3.1 mg GAE/mL), whereas Allium cepa L. showed the highest radical scavenging capacity (72%) and Zingiber officinale had the most potent ferric-reducing antioxidant power (FRAP) (2.99 mg AAE/mL). In contrast, Thymus vulgaris and Petroselinum crispum had the most potent antiglycation activity with IC(50) values of 21.8 and 200 mg/mL, respectively. There was no significant correlation between TPC (r=0.001), FRAP (r=0.161), and the antiglycation activity (r=0.034) for the extracts studied. Therefore, the results showed that antiglycation properties of plant-derived extracts cannot always be attributed to their phenolic content or antioxidant potential.

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Santa Cruz Whole Foods Market Thanksgiving: Deadline to order is Monday
A traditional turkey dinner costs $99.99 and includes an oven-roasted whole 10-12lb. turkey from Sonora-based famiy-owned Diestel, herb stuffing, cranberry relish, turkey gravy, mashed potatoes, dinner rolls, and pumpkin pie.
Mon, 19 Nov 2012 00:48:35 GMT
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Voting Question: A good essay on professionalism in culinary arts?

That covers: the development of the modern food service industry, key historical figures responsible for developing food service, professionalism, the kitchen brigade system, the professional chef, and attributes a student chef needs to become a professional chef

Thu, 15 Nov 2012 00:36:23 GMT
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