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Sweaty cooks

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Bill Spohn

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Re: Sweaty cooks

by Bill Spohn » Mon Mar 16, 2009 7:18 pm

This thread seems to have switched from sweating to smoking.

I will just add my opinion to the people that say that detecting a smoker by smell is no problem, no matter how well dressed, coifed or washed. My office is on Indian reserve land and many native offices are located here. I assure you that riding up in the elevator leaves one in no uncertainty about whether you are among smokers, and you also can tell which one is the smoker.

Sadly, "rates of cigarette smoking among natives are much higher than in non-aboriginal populations. The Canadian Medical Association estimates that fully one half of natives overall smoke, and a shocking four out of five adolescents aged 15-19. The CMA notes that, even as associated rates of cardiovascular disease are declining in North America, among aboriginal populations they’re sharply increasing." (from an aboriginal people's source).

Similarly, I keep a sweatshirt just for blowing the driveway and mowing the lawn. The smell of exhaust (2 stroke seems worst) permeates the fabric just the way that cigarette smoke does.

Interestingly, when I used to live in a house with all wood rough finish (cedar) walls, when someone had been smoking (even me, for the odd cigar) the smell disappeared by the next day. In a conventional painted interior, it will last for days. Hmm.
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Jenise

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Re: Sweaty cooks

by Jenise » Tue Mar 17, 2009 12:36 pm

Bill, you have lawn? :shock:
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Frank Deis

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Re: Sweaty cooks

by Frank Deis » Tue Mar 17, 2009 12:53 pm

I think a few drops of sweat adds some nice umami flavoring to the food.

Bourdain and others have said that the fancier the restaurant you go to, the more likely it is that the chef has had his fingers all over what you are eating. Best way to tell how done a steak or a fish is, is to give it a poke with your finger.

I don't like to think about sweat and fingerprints in my food but it probably doesn't detract too much if you don't know about it.

I've heard about waiters doing much worse.

F
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Bill Spohn

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Re: Sweaty cooks

by Bill Spohn » Tue Mar 17, 2009 12:55 pm

Jenise wrote:Bill, you have lawn? :shock:


Well, maybe not strictly speaking, but that green stuff that springs up between plants whenever I look the other way probably constitutes lawn once I mow it.

I've actually had other gardeners telling me that I can use moss killer on large patches of moss, to which I respond - "It's green, and it covers the ground so weeds don't get started - why on Earth would I want to get rid of it?"
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Re: Sweaty cooks

by Jenise » Tue Mar 17, 2009 1:28 pm

Bill Spohn wrote: I've actually had other gardeners telling me that I can use moss killer on large patches of moss, to which I respond - "It's green, and it covers the ground so weeds don't get started - why on Earth would I want to get rid of it?"


I actually think moss is cool stuff. And anyway, that's how they feel about dandelions in New Mexico. They're grateful when something grows! I thought it was a cool attitude.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Sweaty cooks

by Dave R » Tue Mar 17, 2009 1:42 pm

Gosh, and here I spend a good portion of the season doing everything I possibly can to kill the dandelions.
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Bob Henrick

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Re: Sweaty cooks

by Bob Henrick » Tue Mar 17, 2009 4:22 pm

Dave R wrote:Gosh, and here I spend a good portion of the season doing everything I possibly can to kill the dandelions.


David, kill the flowers and eat the leaves! Yum! Thinking out loud though, how do I know that dandelion flowers are not eatable. Too bad that Ewell Gibbons is not among us, we could just google his web page. :P
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Robert Reynolds

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Re: Sweaty cooks

by Robert Reynolds » Tue Mar 17, 2009 7:50 pm

Bob Henrick wrote:
Dave R wrote:Gosh, and here I spend a good portion of the season doing everything I possibly can to kill the dandelions.


David, kill the flowers and eat the leaves! Yum! Thinking out loud though, how do I know that dandelion flowers are not eatable. Too bad that Ewell Gibbons is not among us, we could just google his web page. :P

Dandelions have pretty blossoms, thus I refuse to let Gail pull one. :wink: :mrgreen:
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Larry Greenly

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Re: Sweaty cooks

by Larry Greenly » Wed Mar 18, 2009 9:53 am

Bob Henrick wrote:
Dave R wrote:Gosh, and here I spend a good portion of the season doing everything I possibly can to kill the dandelions.


David, kill the flowers and eat the leaves! Yum! Thinking out loud though, how do I know that dandelion flowers are not eatable. Too bad that Ewell Gibbons is not among us, we could just google his web page. :P


The petals are edible; in fact, they're used to make dandelion wine. I made some many years ago, but it's incredibly labor-intensive.
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Bob Henrick

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Re: Sweaty cooks

by Bob Henrick » Wed Mar 18, 2009 3:12 pm

Larry Greenly wrote:
Bob Henrick wrote:
Dave R wrote:Gosh, and here I spend a good portion of the season doing everything I possibly can to kill the dandelions.


David, kill the flowers and eat the leaves! Yum! Thinking out loud though, how do I know that dandelion flowers are not eatable. Too bad that Ewell Gibbons is not among us, we could just google his web page. :P


The petals are edible; in fact, they're used to make dandelion wine. I made some many years ago, but it's incredibly labor-intensive.


So, I would be better-off to just cut them off and eat the leaves? My neighbor had about 100,000,000,000 of them! :-)
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Larry Greenly

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Re: Sweaty cooks

by Larry Greenly » Thu Mar 19, 2009 10:09 am

The stem has a bitter latex. For wine, you have to pluck the petals--there's the labor part.
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