pdp1@EARTHLINK.NET on thu 18 dec 03
a consideration of their differences...and a passing nvCJD mention...
Hi Janet...!
I will keep those recipes you mention below, in my recipe
box...how nice! Useful...!
Thank you!
But...as for 'Bovril'...
It may be prudent to bear in mind, that as a reduced essence
of Bovine, maybe particularly in the U.K., but regardless,
it would be highly suspect, or, highly recommended, if one
wants a good source of B.S.E for one's self ( or, for those
unacquainted with the meaning of
merely the initials, Bovine Spongeform
Encephelopathy...)
Or, once succoured in one's own system, injested 'prions' of
the notorious, almost certain to be misdiagnosed for
political and other reason once onset of symptoms occur
( and once they occur one tends to have time-left measurable
in a few miserable, teetering, weeks or very few months,)
insideous,
and, certainly highly inconvenient to one's other interests,
nvCJD...(or, new varient Cretzfeld-Jacob Disease, the human
version of BSE, more or less, or, the name given to it in
people anyway...maybe they could say that BSE is a Bovine
version of nvCJD, just to be fair...but 'fair' has not
tended to characterize this matter...)
As an aid to Dieting, it may work only too well...and settle
the matter once and for all.
None of which shadows the provenance, reputation,
wholesomeness and cullinary lustre
of Vegemite or Marmite...
Careful with any Bovine derived 'Gelatins', 'Bullion' or the
like as well...
It is a matter long from being cleared up...or from being
made 'clear' as far as what as gone on so far...
Cooking does not reduce the potentials of the 'prion'...
So...Watch out!
"Prions never sleep"
Love,
Phil
Las Vegas
----- Original Message -----
From: "Janet Kaiser"
> Bovril, as the name implies, is a beef extract. At least
that is
> what it is supposed to be. Extremely salty, just like such
yeast
> extracts as Marmite and the supposedly vegetable based
Vegemite.
> I know I have told before, how murder most foul was done
in
> Earl's Court, London when an ex-pat Aussie stole a jar off
a
> fellow countryman...
>
> Bovril is seen as a useful aid to dieting in the UK.
Dissolve a
> teaspoonful in a mug of near boiling water. Cool and sip
slowly
> when suffering pangs of hunger. Same goes for OXO cubes,
which
> come as beef, chicken or vegetable stock cubes. I prefer a
> vegetable-based Swiss product, a powder which can also be
used in
> soups and stews, but even that contains an awful lot of
salt, the
> preservative for all these "instant" modern equivalents to
> Grandma's stock pot, roasting tin and her dripping bowl.
Oh...
> the memories!
>
> I thought there would be a suitable Bovril, Marmite, OXO
or even
> Bisto gravy advert to quote in Mrs. Beeton's Book of
Household
> Management, 1861, but there sadly is not... For shame!
>
> However, this caught my eye (and bring this back on
topic):
>
> CEMENT FOR CHINA:
> Powdered quicklime mixed with white of egg and a whey of
milk and
> vinegar in equal parts; the whole beaten well and slightly
> warmed, makes an excellent cement for mending broken
china. Ware
> of all kinds, from the coarsest kitchen utensils to fine
> porcelain, can also be repaired by the same means.
>
> and off topic again, but one to interest Phil in LV:
>
> CEMENT FOR LINOLEUM
> A strong cement suitable for fastening linoleum to wood or
stone
> floors is made by dissolving half a pound of garnet
shellac with
> one pound of methylated spirit. It this is too stiff, thin
with a
> little more spirit. The mixture should be thick as
treacle.
>
> Sincerely
>
> Janet Kaiser - now I know what we have been trying to
remove from
> our floorboards and stairs for the past 10 years! Lino
cement
> indeed!
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