Cooking

[JBroll]

One-by-one...

The original source you posted was, as far as any sane person can tell, ramblings of a quack.

The first new source, Joseph Mercola, is noted for being another snake-oil salesman with a strong 'alternative medicine' bias and clashes with established science based on entirely nonscientific ideas.

The second source... seriously, just look at the root domain and anything you can find on the author. (What could possibly be more plausible than aspartame being the sole cause for someone's prostate cancer?)

The bias of sources three and six is evident from the domain name. This is no way to inspire confidence, especially when a nonscientific argument on a scientific matter is at hand.

The fourth source is yet another 'alternative medicine' nuthouse - ordinary ignorance of the scientific method is one thing, but that movement's adherence to the cause of *completely contradicting everything that makes science work, from methodology to accurate reporting* is beyond stupid and straight into disgusting.

This leaves the fifth link, whose problems seem to revolve around the growth hormones that can already be avoided by careful shopping in many areas and are cause for concern regardless of one's stance on milk.

Come back with 'scientific info' or not at all - you're falling into an even worse trap than JayB, since instead of just being poorly-cited these sources are linked to movements that are actively dishonest and disgusting.

Jeff

 

[drew_drummer]

Milk is yummy. And good for your bones. End.

 

[P-E]

Something I don't quite understand though, African people have little osteoporosis problems, while Swedes, who are amongst the top milk drinkers, have a lot of 'em.

 

[guitarguru777]

Ok back on track ------

This is a dish I have been making for the past 10 years or so and it is requested by friends and family on a weekly basis. It is moderately easy to make and the taste is out of this world.

On the healthy scale is about a 5 of 10 but its soooooo worth it.

Garlic Parmesan Crusted Chicken with Artichoke Bacon Alfredo Aspargus

What you need:
4 Boneless Chicken Breasts (full breasts not 2 cut in half)
5 cups Quality Parmesan Cheese (Kraft will do in a pinch but get the good stuff!)
Panko Breadcrums - unseasoned
Bacon
3 Artichoke
Butter
2 Eggs
3 1/4 cup milk
Time
Basil
Parsley
Oregano
Rosemary
Olive Oil
Fresh Asparagus

Prep:
Fill a pot with water about 2 inches on the bottom of put will do. Put in Artichokes put on lid and steam them for 15 minutes. Set to side artichokes to side, refill with water and steam Aspargus

While Artichokes are cooking, clean and half your chicken breasts. Make some nice 1 inch thick filets from them. It should give you about 8

Put bacon in a pan and cook till nice and brown. Crumble in bowl or pan and set to side.

Scramble Eggs and Milk in bowl and set to side.

In baking dish put in 3 cups panko bread crumbs, 2 cups grated Paramount, 1Tbsp Basil, Oregano, Thyme, Rosemary, Parsley.

In medium pan but 1/2 cup butter and 4Tbsp Olive oil. Bring to a nice golden brown.

Dip chicken breasts in Egg / Milk mixture and dredge through the Breadcrumb / Parmesan mixture. Place in pan with oil / butter mix and cook till golden brown. Repeat for all pieces of chicken.

After putting the first batch of chicken on get your bacon and artichoke. Pry artichoke apart and get to the heart. Remove as much hair as possible and put the mean from your artichokes in a bowl with bacon, olive oil, 1 tsp parmesan and mix. If you have a food processor turn it into a paste and spread on asparagus. If you don't you can use it as a dipping sauce for your chicken / asparagus.

Once chicken is finished lightly salt your asparagus and spread on the artichoke bacon mixture. (or dip if you dont have a food processor)

Grab a pot, another 3 cups of milk 1/2 cup butter and 3 cups of parmasan cheese, put in pot cook till cheese begins to melt. Pour over chicken & asparagus.

Serve, should feed 4 (2 pieces of chicken each)

 

[JMarz]

Ok back on track ------

This is a dish I have been making for the past 10 years or so and it is requested by friends and family on a weekly basis. It is moderately easy to make and the taste is out of this world.

On the healthy scale is about a 5 of 10 but its soooooo worth it.

Garlic Parmesan Crusted Chicken with Artichoke Bacon Alfredo Aspargus

What you need:
4 Boneless Chicken Breasts (full breasts not 2 cut in half)
5 cups Quality Parmesan Cheese (Kraft will do in a pinch but get the good stuff!)
Panko Breadcrums - unseasoned
Bacon
3 Artichoke
Butter
2 Eggs
3 1/4 cup milk
Time
Basil
Parsley
Oregano
Rosemary
Olive Oil
Fresh Asparagus

Prep:
Fill a pot with water about 2 inches on the bottom of put will do. Put in Artichokes put on lid and steam them for 15 minutes. Set to side artichokes to side, refill with water and steam Aspargus

While Artichokes are cooking, clean and half your chicken breasts. Make some nice 1 inch thick filets from them. It should give you about 8

Put bacon in a pan and cook till nice and brown. Crumble in bowl or pan and set to side.

Scramble Eggs and Milk in bowl and set to side.

In baking dish put in 3 cups panko bread crumbs, 2 cups grated Paramount, 1Tbsp Basil, Oregano, Thyme, Rosemary, Parsley.

In medium pan but 1/2 cup butter and 4Tbsp Olive oil. Bring to a nice golden brown.

Dip chicken breasts in Egg / Milk mixture and dredge through the Breadcrumb / Parmesan mixture. Place in pan with oil / butter mix and cook till golden brown. Repeat for all pieces of chicken.

After putting the first batch of chicken on get your bacon and artichoke. Pry artichoke apart and get to the heart. Remove as much hair as possible and put the mean from your artichokes in a bowl with bacon, olive oil, 1 tsp parmesan and mix. If you have a food processor turn it into a paste and spread on asparagus. If you don't you can use it as a dipping sauce for your chicken / asparagus.

Once chicken is finished lightly salt your asparagus and spread on the artichoke bacon mixture. (or dip if you dont have a food processor)

Grab a pot, another 3 cups of milk 1/2 cup butter and 3 cups of parmasan cheese, put in pot cook till cheese begins to melt. Pour over chicken & asparagus.

Serve, should feed 4 (2 pieces of chicken each)

Will be trying this tonight.. Fapfapfapfap

 

[kaomao]

2: Bolognese ála Yours Truly

Bolognese what? it's great that "pasta alla bolognese" has been raped like that

 

[guitarguru777]

Will be trying this tonight.. Fapfapfapfap

Oh shit I forgot the Garlic ....lol The garlic goes in with the butter and oil for the sauce, and the crushed garlic goes in the pan when you cook the chicken!