Re: PLEASE...Can anyone trim their posts??!

October 8, 2003

In , " Merrill " <merrill724@E...> wrote:

[...]

The BAD news is that we download our emails by expensive and SLOW sat

phone connection. The daily ER4YT weighs in at about 60KB (8 minutes

to load)because nobody has been trimming the old message/ads from

post answers. If a few of you could take a moment to trim, I will be

able to continue receiving daily bulletins. If not, I will sadly say

adios until June 2004...[...]

Yes, as you can see, I've used my mouse to highlight text and used

keyboard shortcuts for my operating system (Win98) to cut and paste

the appropriate text that I am replying to.

My question is: are you getting individual e-mails or are you

receiving the daily digest mode? I find the digest mode to be much

more convenient, as I often neglect to read through this group's

posts for weeks at a time. I'm also finding this group to be

exacerbating my sexual frustrations. Merrill the Florida potter, can

you say: exacerbate? If only I were on that cruise *with* you, to

attend to your every need or desire...

Yes, we need people to learn how to properly edit their posts. We

don't have to repost the entire post we are replying to, it is simple

and easy to do a little cut & paste editing of our own to clarify the

response and save everyone the time, reading eyeball-drying time or

downloading time.

What can you expect, though? We get all kinds of newbies and

numbskulls in this group. My favorite question is: " How do I food-

combine? How do I re-arrange my meal plans? Boohoo hoo oh this is so

difficult... " Like food-combining were such a freakin' chore. You

take a look at the digestive times for eliminating digestive

conflicts, ask yourself how many calories you need to get by the

incredibly lengthy waiting time of 3-4 hours of the longest digesting

RED MEAT, add as many fat calories as you need to keep your energy

levels up in the " happy " range. It's like, WTF is so difficult? Food-

combining is *simplifying* the individual meals.

For instance: two days ago I made a meat & fat dish of grass-fed

free-range better-than-common-organic ground RED MEAT with collard

greens. That's red meat (my favorite) and collards for roughage,

vitamin K, calcium, magnesium (and others)... seasoned with sea salt,

some fish sauce, coriander powder, cumin powder, oregano pounded into

a fine powder, garlic powder, paprika powder, my homemade chipotle &

new mexico chili paste, purple basil, coriander herb, mint, and last

but not least: freshly processed red jalapeno peppers.

I cut off the tops of the red jalapeno peppers and cut along the side

where one of the ribs (usually the spongy core is connect by 3 ribs)

connected to the flesh of this hot fruit. Then I open up the fruit

and pull out the core and remove as much of the extremly hot ribs as

I wish. I don't mix in much of the seeds or cores as that is where a

great deal of the heat is in these fruits. After seperating the fruit

flesh and cutting into processable size I put them into the mini-prep

food processor and give it a whirl. I made the mistake of removing

the red pepper mash with my bare hand. Mixed it from right into the

meat & fat dish. Let that cook through and mingle with the other good

stuff.

You know in those cartoons when a character gets hurt and the injured

limb swells to an impossible size and turns red and pulses visibly?

That happened to my right hand for just over two days from briefly

handling these red jalapenos. I felt the stingly tingly capsaicin

heat in my hand. It didn't turn red, though. The funny thing is I

actually managed to put my disposable (two week) contacts into my

eyes AFTER making that meal. It was mostly the left eye that freaked

out, but I kept the contacts in. Not much bother, putting them in and

taking them out is what hurt the most. The volatile oils hurt more

taking out the left eye, for some reason. I must have left more of

the oil on the exterior of the lenses, wiping them off introduced me

to another level of pain. The joys of cooking!

I mixed in a whole bunch of buffalo lard at the end of cooking and

put the finished low-carb paleoithic dish into a non-reactive glass

container with tight-fitting plastic lid. Yummy, stimulating, good

feelings, good endurance, no cravings, excellent mood-booster.

P.S. contacts are nice when you've got them in *before* cooking.

Cutting onions doesn't make me cry, the contacts protect my corneas.

Axel O+ secretor

October 8, 2003

> a fine powder, garlic powder, paprika powder, my homemade

chipotle &

> new mexico chili paste, purple basil, coriander herb, mint, and

last

Are you willing to share that recipe for the chipotle and new

mexico chili paste?

October 8, 2003

> > a fine powder, garlic powder, paprika powder, my homemade

chipotle & new mexico chili paste, purple basil, coriander herb,

mint, and last

>

> Are you willing to share that recipe for the chipotle and new

> mexico chili paste?

Uhhhh. [looks side to side] Well... I kind of do it... like

Oliver. I think that's his name, you know, the " Naked Chef " of

FoodTV? I throw some dried chiles together in a 1.5 quart pot, put

some water in, boil/steam the chiles for 10-30 minutes. Let them

cool. Pull out the stems & cores, some seeds if I can. Chop 'em up &

throw 'em into the ole mini food processor. Pour in the cooled

cooking water, give it a whirl and maybe cook it in the pot a while

more... I eventually strain it through a wire mesh strainer, pushing

it through with a spoon, that takes out all the large bits left over

and extracts the seeds. That's my chile paste. I should write a mini-

article on what I learned from my local newspaper about chiles and

chilis.

Today I am making a chili paste with what I think are mulato, new

mexico and of course some more chipotle chiles.

I remember I used, like, four teaspoons of coriander powder and maybe

2 teaspoons of cumin powder, I like to use more coriander powder than

the cumin, about a 2:1 ratio. Oh yeah, I used some cardamom & clove

powder, too. Not much, enough to give it a sweet flavor to complement

the jalapeno and herbaliciousness.

P.S. does anyone want to suck my fresh new jalapeno?

Axel O+secretor

October 8, 2003

> P.S. does anyone want to suck my fresh new jalapeno?

>

> Axel O+secretor

Only if you try one of my habeneros!

October 8, 2003

> > P.S. does anyone want to suck my fresh new jalapeno?

> >

> > Axel O+secretor

>

> Only if you try one of my habeneros!

This discussion is getting me hot!

October 10, 2003

Dear Axel,

Not all of us following the ER4YT area as smart as you are. I, thankfully, was

computer literate before I became very sick. Now, I can't even read a book and

remember what the last paragraph said. I am following this to help regain my

health. I have no idea what food-combining is and do not consider it priority

at the moment. So WTF is so difficult? I am sure many of us would have

different answers to that, so I won't expand on my personal medical problems

causing me so much difficulty.

Love, Michele

----- Original Message -----

From: axelh333 Sent: Wednesday, October 08, 2003 4:11 PM