jclaggett: Gonna have to try this out. Have you tried any other leafy greens for it?
Hollie Maea: As occassional bout of the shiats probably is less likely to kill you than coronary disease.Or you could, you know, wash your veggies.
Happy Hours: born_yesterday: On a diet. My favorite new snack food is roasted kale chips. One pound of kale, 2 tbsp olive oil, 2 tbsp fish sauce, garlic powder to taste. Roast at 250 for 45 minutes; flip and roast 45 more minutes (your oven may vary; my chips burn at 275, even at shorter times). Takes care of the salty, crunchy cravings.You mean I gotta wait 90 minutes (excluding any prep time) just to satisfy the munchies when I can rip open a bag of Dorito's in about a second?I'll starve by then!
Kale ChipsTiming is crucial for these chips: too long and they taste burned, two short and they are chewy rather than crispy.IngredientsInstructionsPreheat the oven to 350F. Wash kale and cut into two-inch pieces. (Try to make the pieces all the same size or they will not cook at the same rate.) Spray a baking sheet with oil and place the pieces of kale on it in a single layer. Spray lightly with oil, if desired, and sprinkle with salt.Bake for 7 minutes. Turn the chips over and bake for 3-7 more minutes, until crispy and edges just beginning to brown. Cool and eat.Preparation time: 10 minute(s)| Cooking time: 10 minute(s)Number of servings (yield):2Makes 2 servings. Per serving: 25 Calories (kcal); trace Total Fat; (10% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 22mg Sodium; 1g Fiber. Weight Watchers Core / 0 Points.
jclaggett: born_yesterday: On a diet. My favorite new snack food is roasted kale chips. One pound of kale, 2 tbsp olive oil, 2 tbsp fish sauce, garlic powder to taste. Roast at 250 for 45 minutes; flip and roast 45 more minutes (your oven may vary; my chips burn at 275, even at shorter times). Takes care of the salty, crunchy cravings.Might also kill the bacteria. I don't know; it's an oven, not an autoclave.Gonna have to try this out. Have you tried any other leafy greens for it?
Horsebolt McStabledoor: contaminants lurking on leafy greens are noroviruses--the bugs that cause what most of us call the "stomach flu"--deposited by food handlersNoroviruses are a genetically diverse group of single-stranded RNA, non-enveloped viruses in the Caliciviridae family. The viruses are transmitted by fecally-contaminated food or water;so, we can blame migrant workers for not washing their hands after making poo-poo ?[texasgopvote.com image 468x236]
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