Thread Killer Mk VIII

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Mephisto_Helix said:
Chopped onion, sweat it off .... add mince until browned .... add chopped potatos and carrots .... some water and pop the lid on the pressure cooker. When it's done, add a stock and assorted others condiments (I add a bit of worcester and chutney and pepper). Let it reduce a bit and booya
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Aaaaaaaaah! Never thought of it as a stew, but yeah, I've had that. A lot, actually.
 
So I'm stuck in the middle of two rack units. We're busy building an OB van and I'm the lucky one who gets to patch all the cables in.
 

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Mattt said:
So I'm stuck in the middle of two rack units. We're busy building an OB van and I'm the lucky one who gets to patch all the cables in.
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I would end up doing that myself but I really can't see myself doing that. :p

I did my 5km run in 30 minutes need to get it down to 20 minutes. Did my pull ups ten of them the way the military will want me to do them which is hang for 10 seconds then pull up then hang for ten seconds then pull up increadibly difficult one guy on the rmc forums who can only do 12 and he is a strong fellow so I am pretty proud I can do 10 so far,30 push ups getting better at that.

SO I am proud of myself.
 
How is Margarine Made?

Margarine is manufactured through a multi-step process.
Vegetable oils are extracted from corn, cottonseed, soybeans or safflower seeds. Hexane, an organic compound commonly used as a solvent, is used in the extraction process.
The oil is steam cleaned to remove most impurities. Steaming also destroys vitamins and antioxidants.
Hydrogen gas is bubbled through liquid oil in the presence of a catalyst (usually nickel). This forces unsaturated fatty acids to become saturated and solid. The more complete the hydrogenation process, the firmer the finished product. Margarine undergoes partial hydrogenation, to make it semi-solid.. Partial hydrogenation produces a lumpy grey grease and results in the formation of trans-fats.
Emulsifiers are added to remove lumps; bleach to remove the grey color.
A second steam cleaning removes chemical odors.
Synthetic vitamins, artificial colors and a natural yellow color are added. The final product is packaged as a healthy alternative to butter.
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Health effects caused by trans fatty acids are
Increased risk of coronary heart disease;
Increased levels of LDL (bad cholesterol) and lowered levels of HDL (good cholesterol);
Decreased fertility;
Decreased immune response; and,
Increased blood insulin levels and greater risk for diabetes.


Gross shit
 
Mephisto_Helix said:
Health effects caused by trans fatty acids are
Increased risk of coronary heart disease;
Increased levels of LDL (bad cholesterol) and lowered levels of HDL (good cholesterol);
Decreased fertility;
Decreased immune response; and,
Increased blood insulin levels and greater risk for diabetes.


Gross shit
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Yip wasn't it made to fatten chickens or something like that or was that butter.

But if you aren't growing it yourself who the hell knows whats in the food we eat. I refuse to eat macd's and take aways in general.
 
Tsar said:
Yip wasn't it made to fatten chickens or something like that or was that butter.

But if you aren't growing it yourself who the hell knows whats in the food we eat. I refuse to eat macd's and take aways in general.
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I don't touch margarine and only use butter to cook with. Never as a spread.
 
Mephisto_Helix said:
Health effects caused by trans fatty acids are
Increased risk of coronary heart disease;
Increased levels of LDL (bad cholesterol) and lowered levels of HDL (good cholesterol);
Decreased fertility;
Decreased immune response; and,
Increased blood insulin levels and greater risk for diabetes.


Gross shit
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Well thanks guys. What am I gonna do with this huge tub of margarine now :P
 
I think we spend way too much time cutting out way too many things from out diets: our ancestors ran around all day, only ate meat, but only lived to about 30.
 
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