Doc

As a Chef and an Interventional Cardiologist I have been silently following along this very interesting thread. I thought I might share a few thoughts with all of you. *Cholesterol is produced naturally in everyone's body as well as being consumed from the diet *Genetics do play a strong role determining your total cholesterol level, LDL (or "bad") cholesterol level and HDL (or "good") cholesterol level. *Everyone is quite correct in commenting that the pathology is actually quite complex. In fact, it does not even directly involve cholesterol. The culprits are what are known as lipoproteins; these are molecules that our bodies manufacture (again with genetic predispositions) that consist of different pieces of proteins and fats. Cholesterol is a component of these molecules. These molecules, as a result of both size and number, can get into the walls of the arteries. Here they can become "oxidized"; a process by which they undergo a chemical transformation. These oxidized particles cause inflammatory changes, which over time can lead to plaque being built up and the arteries both narrowing due to plaque encroachment or the plaque can rupture and cause a clot to form in the artery obstructing blood flow. *Cholesterol is used because it can be measured easily and cheaply, lipoprotein measurements are much more expensive *LDL cholesterol levels, in general and for populations, do seem to predict adverse events Cholesterol can be reduced with diet. In many studies the amount achievable by diet was 10-15%, which often does not reach the targeted levels. We have seen many patients who can get their levels to guideline recommendations through diet alone, but they often had a very poor diet to start. Likewise, many people who do not have a terrible diet to start can not reach target levels without medication due to genetic predisposition. As a chef, I abhor a lot of those diets because it's like eating cardboard (I tried one and it was gastronomic water boarding) *The high cholesterol no heart disease Italian reference refers to what is known as the Milano gene. It is a naturally occurring variant which was used in some clinical trials (genetic engineering of cells). Unfortunately for most of us, the rules for that family do not apply. *Exercise, as mentioned, is an excellent way to increase HDL. Niacin is used to help with low HDL and heart disease, and is of course a naturally occurring vitamin. *I agree with everyone on the more natural dietary choices. As I mentioned, the equation is complex but I suspect that consuming a lot of processed foods invokes the Law of Unintended Consequences, which may result in producing these oxidized compounds; hence many of the reductions seen in heart disease, stroke, etc. by consuming foods rich in anti-oxidants. Having also studied martial arts for many years, I have been exposed to both Eastern Medicine and cuisine. Western medicine has its strengths, when your artery is blocked you want it open fast. Eastern medicine tends to look at why your artery got blocked in the first place. It they are complentary processes, you need not choose between them. I think a generally wise health choice with respect to diet means cutting out as much processed stuff as you can. Eat fresh but eat well. Your diet should not be a source of pain, but pleasure. As a chef I just can't abide eating or serving things that don't taste good-and in the end over the long haul people won't eat them either. A little "dietary indiscretion" every now and then will not kill you-just don't go Tiger Woods over the top doing it 6 out of 7 days and nights. As I tell my patients, you can have your cake and eat it too-you just can't eat the whole damn cake at once. *Hope this was informative-great thread!

Thanksgiving Menu: Potato Feta Leek Soup Pickled Vegetable Intermezzo Smoked Turkey with: roasted butternut squash with pomegranate spinach with country ham and juoiper vinegar giblet gravy pumpkin cornbread dressing fresh popover loaf Fried Sweet Potato Pie with homemade vanilla ice cream and caramel drizzle The meal was served with champagne and/or beaujolais nouveau It was fantastic!

Helenjp, Are you anywhere near Noda-shi in Chiba-ken?

DO you think it may be the spelt flour? The gluten produced using spelt can be "fragile". If your in the experimenting mood, maybe try the recipe with wheat flour, if it works you know it's a spelt flour issue that just needs to be refined. Let me know how it turns out, love to try some "ancient recipes"

Hey Tim, Like Florida and Hest88 I brine my birds (I have done with Wild Turkeys I've gotten) for years and they come out delicious and extremely flavorful. Doc

Thanks Henry, Appreciate the info and really looking forward to the visit!

Thanks so much! That's exactly the info we were looking for. We will also be visiting Franschhoek, Johannesburg and Sabi Sands reserve. Any info appreciated!

These are excellent. I will compile these and post. I am going to include just the ones that are a portmanteau, which most of these are-a portmanteau for those not in the know is "word blending the sound of two different words," [from] 1882, coined by Lewis Carroll for the sort of words he invented for "Jabberwocky," on [the] notion of "two meanings packed up into one word."

Abgout 50% for about 100 cookbooks. That's mostly because before I vary a recipe (recipe used for inspiration), if I have the time, I like to cook the original. Then if it's less than promised I don't use it (and don't take the blame for screwing it up). If it delivers, I'll vary it and accept responsibility.

We will be traveling this December/January for 2 weeks in South Africa. Our journey starts in Cape Town. I have never been to South Africa, and wondered if anyone had some recommendations as to restaurants and regional cuisines to try. Thanks!

Thank you, LMAO, I needed that this evening!

In that case I found that the method above is fastest, 4-5 inch length, slice lebgthwise to get thin sticks and chop across. I just got a new global chef's knife so I've been having a blast chopping-sorry we're not neighbors or I'd do the celery for ya! My husband and I took a knife skills class recently. It was pretty elementary and I didn't leard as much as I was hoping to but I did have the opportunity to try the instructor's Global chef;s knife. I LOVED it. Loved the weight of it, the way it felt in my hand and how it worked. My standard knife is a MAC chef's knife (don't know which off the top of my head) and I love it. I had never held or used another knife that I like nearly as much as my MAC until I used that global. I have wanted another good knife for a while and it's going to be that Global, for Christmas I hope. I got a new global 10in Chef's knife and absolutely love it. If you get this one I do not think you'll be disappointed.

In that case I found that the method above is fastest, 4-5 inch length, slice lebgthwise to get thin sticks and chop across. I just got a new global chef's knife so I've been having a blast chopping-sorry we're not neighbors or I'd do the celery for ya!

I do it the same way as previously mentioned; cut the stalks into smaller length segments, split those in half lengthwise, repeat (depending on stalk width)and then chop. Part of the issue is in what you are trying to achieve; whether you want a small dice (1/4x1/4/1/4) or brunoise (1/8x1/8x1/8)or whether you are using just finely chopped or minced in which case the uniformity is not that important.

Actually, the default is the other way around in the US. Unless you sign a specific work-for-hire contract, any copyrighted works are owned by you by default. cite "Works Made for Hire. -- (1) a work prepared by an employee within the scope of his or her employment" No, if you're an employee of a business, it's assumed work-for-hire. Where it gets tricky is with freelance and contract workers. In which case it is best for all concerned to have agreements explicit on paper. Moopheus and NancyH are spot on. I believe the creation and execution of recipes by an employed full time chef definitely falls under the works for hire category. As such, if the owner has them he can use them. As previously mentioned, even if this were not the case the legal hassle and expense to prevent your recipes from being produced would likely be prohibitive. If these items are popular, and you go somewhere else, you should advetise the fact that you created the "original" items popular at so and so and turn his popular, customer getting dishes into an advert for you and your new locale.