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]
Links are submitted by members of the Fark community.
When community members submit a link, they also write a custom headline for the story.
Other Farkers comment on the links. This is the number of comments. Click here to read them.
You need to create an account to submit links or post comments.
Click here to submit a link.
Also on Fark
Submit a Link »
Copyright © 1999 - 2017 Fark, Inc | Last updated: Mar 25 2017 21:31:24
Runtime: 0.295 sec (294 ms)