My Recipe

Thai Chicken Wings

Ingredients:

8 whole chicken wing
Thai sweet chili sauce for dipping
Fresh cilantro leaves for garnish

Marinade:

2 tsp Golden Mountain seasoning sauce or Maggi seasoning
1½ Tbsp oyster sauce
1 tsp sugar
1 tsp ground black pepper
1 tsp ginger (minced)
1 Tbsp garlic (minced)
1 Tbsp lime juice
2 Tbsp chili garlic sauce
2 Tbsp oil

Method:

  1. Remove tip from each whole chicken wing. Separate each wing into 2 pieces by cutting at the joint, ending up with 8 winglets and 8 drummettes.
  2. Mix marinade ingredients except oil in a bowl. Place wings in a heavy-duty Ziploc bag. Add marinade and mix well. Refrigerate for at least 12 hours, up to 24. Turn wings once during marinating time. Bring wings to room temperature and mix in 2 Tbsp oil before baking.
  3. Preheat oven to 400°F when ready to bake wings. Remove wings from marinade and line them on a greased roasting rack placed over a jellyroll baking pan lined with foil. Bake for 15 minutes. Turn wings over and bake for another 10 to 15 minutes until golden brown and slightly crisp.
  4. Remove onto serving platter. Garnish with cilantro leaves if desired. Serve with Thai sweet chili sauce.

Nutrition value for 1 wing:

Calorie 82, Fat 6.3 g, Carbohydrate 1 g, Fibre 0 g, Sugar 0 g, Cholesterol 22 mg, Sodium 112 mg, Protein 5 g.


K-Cup Creator John Sylvan Regrets Inventing Keurig Coffee Pod System

The man who invented the K-Cup coffee pod almost 20 years ago says he regrets doing so, and he can’t understand the popularity of the products that critics decry as an environmental catastrophe.

John Sylvan worked at Keurig in the 1990s when he devised a simple product that could create a small mug of coffee out of a plastic pod. Originally aiming it at office workers, Sylvan said he thought the product might have some limited appeal to people who would normally go Starbucks, Dunkin Donuts or other coffee chains in the morning, because now they could get a cup of coffee at work that was cheaper, faster, and no fuss.

“That would make it environmentally neutral, because you wouldn’t have those Starbucks cups [everywhere],” Sylvan told the CBC’s As It Happens in an interview. “The first market was the office coffee service market,” he said, adding he is “absolutely mystified” by his product’s popularity in homes.

Popularity doesn’t begin to describe it, as the K-Cup’s status is closer to ubiquity. Keurig Green Mountain’s annual revenues have climbed to almost $5 billion, up more than five-fold in five years, largely on the back of selling billions of K-Cups every year.

Keurig dominates what’s come to be a large and growing market. Research firm NPD Group recently estimated that about 40 per cent of Canadian homes have a single-serving coffee machine, and Canadians spent $95 million on them last year.

According to a wildly popular ad campaign against the product earlier this year, there are so many discarded K-Cups that if you lined them up it would be enough to circle the earth more than 10 times — and that’s just from one year’s worth of coffee pods.

As the man who invented them, Sylvan might have been pleased with their popularity. But he left the company in 1997, selling his ownership of the product for $50,000.

To this day, he still doesn’t understand why people like them. “I find them rather expensive,” he said.

Source: CBC News

More Evidence of Genetic Link Between Breast Cancer and Prostate Cancer

Women with close male relatives with prostate cancer are more likely to be diagnosed with breast cancer, a new study confirms.

These findings, from the large Women’s Health Initiative, reinforce the results of a 1994 study in the Journal of the National Cancer Institute, the authors write.

“This is not the first study to examine this relationship, but it is one of the larger to date, if not the largest study,” said lead author Jennifer L. Beebe-Dimmer of Karmanos Cancer Institute in Detroit.

Cancer is a disease of the DNA, she said, and family clustering indicates that breast and prostate cancers may have genes in common.

Beebe-Dimmer and her colleagues used data for more than 78,000 women in the Women’s Health Initiative who were over age 50 and cancer-free when the study began in 1993. At the start they had comprehensive physical exams and gave detailed personal and family medical histories.

Most women remained in the study for more than 10 years.

By 2009 there had been 3,506 new breast cancers in the original group.

Overall, more than 11,000 women had a first-degree relative – mother, sister or daughter – with breast cancer, and this was more common for those who were eventually diagnosed themselves. Twenty percent of women with breast cancer had first-degree relatives with the disease, compared to nearly 15 percent of those who did not develop breast cancer.

There was a similar, but very slight, association with prostate cancer, the researchers reported in Cancer.

More than 11 percent of women who developed breast cancer reported a first-degree relative with prostate cancer, compared to about 10 percent of women without the disease. Having a father, brother or son with prostate cancer increased the risk of breast cancer by about 14 percent.

Compared to women with no family history of breast or prostate cancer, those with a family history of both were 80 percent more likely to develop breast cancer, the authors found.

“We know that the major breast cancer susceptibility genes BRCA1 and BRCA2 are also linked to prostate cancer,” Beebe-Dimmer told Reuters Health by email. That may explain some of the clustering, she said.

Researchers have been reporting on familial links between breast and prostate cancer for 40 years, said Mary-Claire King of the University of Washington School of Medicine in Seattle, in email to Reuters Health.

“It is good to see the link confirmed” in the Women’s Health Initiative, said King, who was not involved in the new research.

“Both of these cancers are relatively common, so that it is possible when cancers are diagnosed in multiple family members it may be due to chance,” Beebe-Dimmer said. “It may also be an exposure to something in the environment.”

The decision to increase breast cancer screening will depend on how many male relatives have been diagnosed with prostate cancer and at what age, she said, with more diagnoses at young ages being particularly telling.

“Knowledge of breast cancer family history is still extremely important,” Beebe-Dimmer said. She would not recommend BRCA1 or 2 genetic testing for women with a family history of prostate cancer but no history of breast or ovarian cancer.

Source: Reuters

Pork Ribs in Paprika Sauce

Ingredients

2 lb 12 oz pork spareribs
generous 1/3 cup dry Spanish sherry
5 tsp hot or sweet smoked Spanish paprika
2 garlic cloves, crushed
1 tbsp dried oregano
2/3 cup water
salt
olive oil, for oiling

Method

  1. Preheat the oven to 425°F. Oil a large roasting pan. If the butcher has not already done so, cut the sheets of spareribs into individual ribs. If possible, cut each sparerib in half widthwise. Put the spareribs in the prepared pan, in a single layer, and roast in the preheated oven for 20 minutes.
  2. Meanwhile, make the sauce. Put the sherry, paprika, garlic, oregano, water, and salt to taste in a pitcher and mix together well.
  3. Reduce the oven temperature to 350°F. Pour off the fat from the pan, then pour the sauce over the spareribs and turn the spareribs to coat with the sauce on both sides. Roast for an additional 45 minutes, basting the spareribs with the sauce once halfway through the cooking time, until tender.
  4. Pile the spareribs into a warmed serving dish.
  5. Bring the sauce in the roasting pan to a boil on the stove, then reduce the heat and simmer until reduced by half. Pour the sauce over the spareribs and serve hot.

Makes 6 servings.

Source: Tapas


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