Anyone ever cut their fruits or vegetables underwater? Scientists are
finding that it helps to keep it fresh longer by tricking the fruit
into not recognizing the cut.

http://www.sciencenews.org/articles/20050820/food.asp

or

http://tinyurl.com/7m2ml

maxine in ri

On Sat, 20 Aug 2005 20:41:30 -0400, maxine in ri wrote:

> Anyone ever cut their fruits or vegetables underwater? Scientists are
> finding that it helps to keep it fresh longer by tricking the fruit
> into not recognizing the cut.
>
> http://www.sciencenews.org/articles/20050820/food.asp
>
> or
>
> http://tinyurl.com/7m2ml
>
Florists have cut stems under water for years. The practice
originated in Japan.

maxine in ri wrote:
> Anyone ever cut their fruits or vegetables underwater? Scientists are
> finding that it helps to keep it fresh longer by tricking the fruit
> into not recognizing the cut.
>
> http://www.sciencenews.org/articles/20050820/food.asp
>
> or
>
> http://tinyurl.com/7m2ml
>
> maxine in ri

What a coincidence! I actually saw a young man today in the produce section
of my grocery store cutting carrots into smaller sticks in a bin of cold
water! I wondered why he was doing that but just figured his boss told him
to

Jill

maxine in ri wrote on 20 Aug 2005 in rec.food.cooking

> Anyone ever cut their fruits or vegetables underwater? Scientists are
> finding that it helps to keep it fresh longer by tricking the fruit
> into not recognizing the cut.
>
> http://www.sciencenews.org/articles/20050820/food.asp
>
> or
>
> http://tinyurl.com/7m2ml
>
> maxine in ri
>

the kindest cut is a 9 or 11 bone rack of pork.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

In article >,
Mr Libido Incognito > wrote:

> maxine in ri wrote on 20 Aug 2005 in rec.food.cooking
>
> > Anyone ever cut their fruits or vegetables underwater? Scientists are
> > finding that it helps to keep it fresh longer by tricking the fruit
> > into not recognizing the cut.
> >
> > http://www.sciencenews.org/articles/20050820/food.asp
> >
> > or
> >
> > http://tinyurl.com/7m2ml
> >
> > maxine in ri
> >
>
> the kindest cut is a 9 or 11 bone rack of pork.

Lamb.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun, 21 Aug 2005 09:59:52 -0500, OmManiPadmeOmelet wrote:

> In article >,
> Mr Libido Incognito > wrote:
>
> > the kindest cut is a 9 or 11 bone rack of pork.
>
> Lamb.

You should have joined us in the chat room last night! I finally
found out that's really what they call a bone-in pork loin roast up
there where he lives in the northern states.... er provinces.

In article >,
sf > wrote:

> On Sun, 21 Aug 2005 09:59:52 -0500, OmManiPadmeOmelet wrote:
>
> > In article >,
> > Mr Libido Incognito > wrote:
> >
> > > the kindest cut is a 9 or 11 bone rack of pork.
> >
> > Lamb.
>
> You should have joined us in the chat room last night! I finally
> found out that's really what they call a bone-in pork loin roast up
> there where he lives in the northern states.... er provinces.

I was asleep. :-)
Now that I'm working night shifts, I'm either at work that time of night
or sleep late on my days off. I'm still not used to working nights, so
tend to stay up WAY too late during the day and have been getting only
about 4 to 5 hours of sleep per day during the week.

I make up for it on weekends. Slept 12 hours last night!

Sounds like I missed an excellent chat.
Where is that channel again?????
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Mr Libido Incognito wrote:
> maxine in ri wrote on 20 Aug 2005 in rec.food.cooking
>
> > Anyone ever cut their fruits or vegetables underwater? Scientists are
> > finding that it helps to keep it fresh longer by tricking the fruit
> > into not recognizing the cut.
> >
> > http://www.sciencenews.org/articles/20050820/food.asp
> >
> > or
> >
> > http://tinyurl.com/7m2ml
> >
> > maxine in ri
> >
>
> the kindest cut is a 9 or 11 bone rack of pork.

You too... I love boning a big rack.

Sheldon

On Sun, 21 Aug 2005 14:10:16 -0500, OmManiPadmeOmelet wrote:

> Where is that channel again?????
The web interface is
http://www.penguinpowered.ca/~vexorg...d.cooking.html

You use IRC if I remember correctly, so someone else will have to tell
you which channel.

In article >,
sf > wrote:

> On Sun, 21 Aug 2005 14:10:16 -0500, OmManiPadmeOmelet wrote:
>
> > Where is that channel again?????
> The web interface is
> http://www.penguinpowered.ca/~vexorg...d.cooking.html
>
> You use IRC if I remember correctly, so someone else will have to tell
> you which channel.

No, no IRC but I do have ICQ. That won't work for this. ;-)

I just went there and it's working. Crash and 3 other people are there
right now.

Thank you! I've bookmarked it and will organize the bookmark into the
"food" folder.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun, 21 Aug 2005 02:34:43 GMT, Mr Libido Incognito >
connected the dots and wrote:

~maxine in ri wrote on 20 Aug 2005 in rec.food.cooking
~
~> Anyone ever cut their fruits or vegetables underwater? Scientists
are
~> finding that it helps to keep it fresh longer by tricking the fruit
~> into not recognizing the cut.
~>
~> http://www.sciencenews.org/articles/20050820/food.asp
~>
~> or
~>
~> http://tinyurl.com/7m2ml
~>
~> maxine in ri
~>
~
~the kindest cut is a 9 or 11 bone rack of pork.

Do you boil them in the cutting water? Is that the Moosemeat Method?

GD&R
maxine in ri

On Sat, 20 Aug 2005 18:02:28 -0700, sf > connected the
dots and wrote:

~On Sat, 20 Aug 2005 20:41:30 -0400, maxine in ri wrote:
~
~> Anyone ever cut their fruits or vegetables underwater? Scientists
are
~> finding that it helps to keep it fresh longer by tricking the
fruit
~> into not recognizing the cut.
~>
~> http://www.sciencenews.org/articles/20050820/food.asp
~>
~> or
~>
~> http://tinyurl.com/7m2ml
~>
~Florists have cut stems under water for years. The practice
~originated in Japan.

That really does help make the flowers last longer. I've been doing
that for years.
maxine in ri