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Date:2012-08-23 15:53
Subject:Знакомства для интима.сыктывкар
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Date:2012-07-27 21:50
Subject:Скачать jimm для sony ericsson k310i
Security:Public


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Date:2012-07-27 21:15
Subject:Знакомства для бесплатного секса с женщинами 35-50 лет г. ростов-на-дону
Security:Public


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Poster:sywaecyor
Date:2012-06-27 21:36
Subject:195
Security:Public

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Poster:storymel
Date:2005-02-24 16:07
Subject:Food for Thought...
Security:Public

I can't eat aspartame. I'm allergic. Whenever I consume aspartame, by body becomes paraylized - sometimes up to a week at a time.

Everything has aspartame. Diet soda, chewing gum, breath mints and cough drops, anything sugar free and sometimes anything at all even if it doesn't say sugar free - even some flavored bottled water.

So what do I do besides not drink diet soda? I read labels. All labels. Everything that most people take for granted that they purchase off the impulse isle in line at the grocery store, or stop in their local convienence store for - I can't eat. It pyschically hurts me. So I read labels. All labels. Everytime. Just to be safe. It sucks.

It sucks being out to dinner and have someone offer you a mint, or a peice of gum, or whatever - and you having to ask whether or not it has aspartame in it. They look at you like you're nuts, because they don't know what aspartame is (but they should, for their own health) and you have to then tell them what it does to you. One things for certain - it always makes them think about whether or not they should be eating it themselves.

That's why, when Splenda came out - I was a tad intrigued.

"Make from real sugar, so it tastes like sugar." Huh? They are trying to sell me on the fact that it's made from real sugar, so it tastes like sugar, but in the end product you are not ingesting any real sugar at all?

I have a degree from culinary school, and even that makes no sense to me.

Try telling someone with a peanut allergy to try a new peanut butter that was made from real peanuts so it tastes like real peanuts but there are not any peanuts in the end product.

They'd tell you to go f' yourself.

So, that's why I've stayed away from Splenda - at least to my best knowledge - because I don't really believe that it's possible to make such a product, and the fact of the matter is - I don't want to risk paraylsis and find out.

Then there's this web site - http://www.truthaboutsplenda.com/index_flash.html - which I read almost all the way through and has confirmed that I will never eat this stuff.

Splenda's main ingriedent is not sugar - it's chloreine. You know, the stuff they chemically treat pools with. Yeh, it's in there. They don't mention that in their commercials, do they?

Also, when they decieded to attempt and reinvent the wheel - they patented this new fake sugar as "sucralose" - which is chemically and technically suppossed to mean that there is real sugar somewhere in the product. THERE'S NOT. They added the 'ose' part (like frutose & sucrose) on false pretense.

As a chef, and pastry chef at that - I can almost be considered a chemist, or scientist when it comes to food. I've studied it, I work with it, I know it's makeup and how it should and should not be used. The truth is, white refined sugar is not that bad for you. As long as you are not eating it in the quanitity of pounds and pounds a day. So I tell you what - take a second thought the next time you are out to dinner and are readying to tear open a little yellow packet of Splenda to add to your coffee...

I don't know about you - but I'd choose the real sugar anyday.


(x-posted)

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Poster:butterfly21436
Date:2003-11-12 00:55
Subject:
Security:Public

http://www.picturetrail.com/gallery/view?p=999&gid=2855046&uid=1495936&members=1

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Poster:daggerquill
Date:2003-03-28 00:28
Subject:Project
Security:Public
Mood: lethargic

OK, so who's gone to pastry shops? Any updates for the list here? If you've been somewhere, what did you think? I have to admit I've slacked off on this one so far myself.

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Poster:daggerquill
Date:2003-03-28 00:21
Subject:Books
Security:Public
Mood: curious

I thought I would bring out this comment from Marisa. Ii got kind of lost as a reply to a completely unrelated post earlier:

2003-03-08 08:08

I just wanted to let everyone know that I purchased "The Professional Pastry Chef" by Bo Friberg that Chef Geri recommended. It is an excellent resource for recipes,explanations and conversions. It also has an extensive appendix with definitions of important terms and techniques. I would highly recommend to everyone. I'll bring in Monday if anyone wants to take a look. Have a great weekend.
Any other thoughts on indispensable books? Or just plain fun books?

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Poster:daggerquill
Date:2003-03-28 00:17
Subject:Finally!
Security:Public
Mood:accomplished

I finally got around to posting some pictures. If anyone has others you would like to see up here, just e-mail them to me.

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Poster:daggerquill
Date:2003-03-28 00:08
Subject:"Now if I wanted to really picky..."
Security:Public
Mood: drained

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Poster:daggerquill
Date:2003-03-28 00:06
Subject:1 down, five to go
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Mood: drained

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Poster:daggerquill
Date:2003-03-28 00:04
Subject:Round and round she goes...
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Mood: drained

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Poster:daggerquill
Date:2003-03-28 00:03
Subject:Yeah, i think it's ready
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Mood: drained

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Poster:daggerquill
Date:2003-03-28 00:01
Subject:Somebody should have warned them...
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Mood: drained

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Poster:daggerquill
Date:2003-03-28 00:00
Subject:Just right
Security:Public
Mood: drained

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Poster:daggerquill
Date:2003-03-27 23:42
Subject:Don't make me use this
Security:Public
Mood: drained

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Poster:daggerquill
Date:2003-03-27 23:35
Subject:The eye of the storm
Security:Public
Mood: drained

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Poster:daggerquill
Date:2003-03-07 00:01
Subject:And so to bed...
Security:Public
Mood:forgetful

But one more quick thing that I forgot to mention in the opening post, first. I anyone wants to send me pictures, I can post them here, too.

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Poster:daggerquill
Date:2003-03-06 23:55
Subject:Pastry Shops
Security:Public
Mood: tired

While I'm making lists: the list of pastry shops and bakeries Chef Gerri gave us the other day. Again, feel free to add, give subway stops and/or editorialize. Or correct my notoriously horrendous spelling, especially of names. Actually, I hope this list continues to grow.

  • Sarabeth's -- Chelsea Market, 15th & 9th
    • As we know, Chef Gerri's pick for high quality American style baked goods. Also has the entire kitchen in full view.
  • Payard -- 24th & Lexington
  • City Bakery -- 18th & B'way
  • Pain Quotidien -- 19th b/t Park & B'way
  • Balthazar -- Spring & Crosby
  • Ceci Cela -- Spring b/t Mulberry & Lafayette
  • Fauchon -- ???
  • Mondrian -- 63rd & 3rd
    • New
  • Bruno's -- Laguardia Pl. near Washington Sq.

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