KFC’s ‘DOUBLE DOWN’
This undated product image provided by KFC shows their new Double Down sandwich. The Double Down is essentially a sandwich with two chicken filets taking the place of bread slices. In between are two pieces of bacon, melted slices of Monterey Jack and Pepper Jack cheese and a zesty sauce.
In the midst of a staggering obesity epidemic in the US, KFC has doubled down on a high-calorie menu choice. KFC is now offering a “sandwich” which consists of bacon, two kinds of cheeses and sauce between two pieces of fried chicken. That’s right, fried chicken as a bun instead of bread.
According to Fox News, the “sandwich” is being test-marketed in only two areas so far, Rhode Island and Nebraska. Read more
Inositol (vitamin Bh)
Inositol is the common name of myoinositol, the only form of inositol utilized by the body as a nutrient. Inositol is a type of sugar related to glucose. It occurs naturally in the body and is present in many foods. Chemical formula of inositol is C6O6H12. Originally identified in association with the B vitamins, inositol is an essential eukaryotic metabolite that is a component of a major class of membrane phospholipids, and also functions in signal transduction and in a variety of other capacities. One form of inositol, inositol hexaniacinate, has been used to support circulatory health because it functions like niacin in the body. Inositol hexaphosphate, also known as phytate, is a component of most cereal grains and seeds, occurring in conjunction with plant fiber, and is a source of myo-inositol in the diet. Inositol hexaphosphate is responsible for storing more than 80 percent of the total phosphate in cereals and legumes. Myo-inositol is one of nine distinct isomers of inositol. Humans can make myo-inositol endogenously, which they do from glucose. The major dietary forms of myo-inositol are inositol hexaphosphate or phytic acid, which is widely found in cereals and legumes and associated with dietary fiber, and myo-inositol-containing phospholipids from animal and plant sources. Read more
Limoncello
How to Make Limoncello
This is basically a long-form of the Limoncello recipe that omits no details or explanations. If you plan to make Limoncello at home and have never tried it before, you should read this very closely.
Step One: Cut a hole in the box. (Just kidding.) The first step is actually to select your lemons. Whenever possible, select organic lemons because it’s actually the skin you use in making Limoncello and that’s also where all the pesticide is. Organic lemons also aren’t waxed, which is more crap that ends up in your liquor. Try to choose thick-skinned lemons with smooth skin. The reason for this is that it’s a heck of a lot easier to zest a lemon with smooth skin. And it kind of goes without saying that you should pick ones that don’t have stickers on them if possible.
Step Two: Wash the lemons. You’ll need to do this whether or not they are organic but if they aren’t organic it’s more of an ordeal. You need to scrub them under very warm water with a vegetable brush or some other plastic scrubber. Remove all stickers or stamps and as much of the wax as possible. Then dry them with a paper towel. Read more
