Dembellyfull_DOT_com's Profile

Hmmm, how about this:

Frito Pie Sammich - Bagel, layered with cheddar cheese (above and below), some good chili, raw onions, and fritos.

It's a frito pie on a bagel, how great is that?

We love Rex Goliath (which we call something different, due to the picture of a giant, er, rooster on the bottle). It's less than $6 and one of the better "cheap" wines you'll ever find.

I like to spread pimento cheese on the bottom of the roll and place the hot dog on top of it. I then top the dog with spicy (deli) mustard, pickled red onions, and Pik-Nik potato sticks for crunch.

If I'm at a restaurant and, thus, only have an option to get large, commercial hot sauces, I'll usually ask for Texas Pete or Cholula.

However, in my house, where I can control what I eat, I prefer the Trader Joe's brand hot sauce.

I have often thought of trying this out too see if it would work. I figured the microwaves themselves would partially cook the egg before it heated up the water enough to set the whites, but I guess that is why you experiment instead of hypothesize all day long, LOL.

I wonder if it would work better if you start with hot (but not boiling) water, say in the 170-175 degree range?

To be fair, scientists cannot point the finger at any one particular reason why girls are entering puberty faster. However, I suspect that hormones in food have little to do with it. My reason for thinking this is that girls in European countries where hormones are banned from farm animals are experiencing the same symptoms (i.e. early puberty). The one commonality between those girls and the ones in the US: higher percentages of body fat.

It turns out that puberty is highly dependent on body composition and won't set in until the girl has enough stored body fat to be able to support a pregnancy. This is the main reason why gymnasts usually don't have their first period until much later in their lives (sometimes into their 20's). Since they have a very low body fat percentage, their bodies can't support a pregnancy.

Here is a good reference from the National Institutes of Health (though they only speak of the US): http://www.ncbi.nlm.nih.gov/pubmed/18245513

Add a few ingredients and you have a winner.

Here is one of my favorite recipes:

1 slice toast
1/4 avocado
1 pinch of salt
1 strip of bacon, fried and cut in half
1 poached egg

Place the bacon on the toast. Cut the avocado into small cubes and spread it over the bacon and toast. Sprinkle with salt. Place a poached egg on top.

For more recipes, check out my website.

Enjoy.

There is nothing I like more on a hot, summer day than a lobster roll (and a beer, of course). It's funny to read about your interactions with the live lobsters, tho. I grew up in Puerto Rico so I had plenty of experience with the Caribbean lobsters (no claws) and kind of know what to expect. When we did cook Maine (i.e. cold water) lobsters, tho, we always left the claw bands on until they were cooked. You don't want to get pinched, trust me.

The best way to cook a lobster, IMHO, is to steam it. I find that the lobster meat tastes "watered down" when it's boiled (water is a solvent, after all, and does dilute the taste). Try tossing them in a steamer basket next time for better results.