Author Topic: primitives discuss sugar  (Read 5587 times)

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Offline GOBUCKS

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Re: primitives discuss sugar
« Reply #25 on: November 19, 2009, 05:24:32 PM »
It was a male deer--a buck--and its' two antlers had a total of six pointy ends.

I just found out that, while up at the deer camp I belong to (and wasn't able to attend last week), that the cousin of the guy who owns the base 375 acres, shot a buck last weekend.  Two shots--the first one knocked off an antler.  The second one took care of the buck.  (For the gun people, the cousin used an old Remington 760 in .300 Savage with a Leupold scope.)
I use a .300 Savage for deer hunting exclusively, unless it's archery or black powder. Believe it or not, I have a Model 760ADL (the fancier model with checkering). They are quite rare, as the 760 was chambered in .300 Savage for only a very brief time in the early '60s - '61-'62, I think. I also have a .300 Savage in a Remington Modeld 700 Classic, which was manufactured only in 2003. It's mild, pleasant to shoot, and drop-in-their-tracks deadly on whitetails.

Offline LC EFA

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Re: primitives discuss sugar
« Reply #26 on: November 19, 2009, 05:31:49 PM »
Just to add to the confusion - What is sugar ?

Glucose , Maltose , Fructose , Sucrose , Dextrose ....


Each are derived from different sources so each should really be considered differently to the others. Some the source is Animal , some Vegetable (including fruits), some "Other".


Offline GOBUCKS

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Re: primitives discuss sugar
« Reply #27 on: November 19, 2009, 05:43:36 PM »
Have you considered that sugar is neither vegetable nor fruit, but more properly considered a spice, in the same class with pepper? Vegetables and fruits are normally eaten for themselves. Spices, like sugar, are used to add flavor to fruits or vegetables.

Offline BlueStateSaint

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Re: primitives discuss sugar
« Reply #28 on: November 19, 2009, 06:35:01 PM »
Have you considered that sugar is neither vegetable nor fruit, but more properly considered a spice, in the same class with pepper? Vegetables and fruits are normally eaten for themselves. Spices, like sugar, are used to add flavor to fruits or vegetables.

A couple of things that I remember from my bio courses waaaay back when . . .

1)  If it has the suffix "ose," it's a sugar.

2)  Sugars have carbon, hydrogen, and oxygen in them.

3)  Glucose tastes good.

GOBUCKS, I would love to find a 700 in .300 Savage.  I've already got a .30-06, a .308, and a .30-30.  Taken deer with all of them.  (Or, a Savage 99 in .300 Savage.)
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Offline franksolich

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Re: primitives discuss sugar
« Reply #29 on: November 19, 2009, 06:49:53 PM »
Have you considered that sugar is neither vegetable nor fruit, but more properly considered a spice, in the same class with pepper? Vegetables and fruits are normally eaten for themselves. Spices, like sugar, are used to add flavor to fruits or vegetables.

No, I never considered sugar as a spice, but you have kindly illuminated me.

But alas because a spice is something that grows out of the ground, it must be either a fruit or a vegetable.

I'm still sticking with the definition the rancher with the deer-killing truck told me.

As an aside, it's a very peculiar sort of life, being deaf; one knows what a thing is for, or how it works, long before one is told the name of the thing.

As the local mechanic will verify in real life, I tend to understand what a part in an engine does, and how it works, but always mess up when giving it a name.

It's embarrassing, always asking people for the name of something that one sees, as it gives the impression one is stupid.

When I get around to winning the Powerball lottery, one person I'm putting on the payroll is someone whose sole job is to tell me the names of phenomenons that one encounters in everyday life, so as to save me embarrassment and humiliation.
apres moi, le deluge

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Offline GOBUCKS

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Re: primitives discuss sugar
« Reply #30 on: November 19, 2009, 06:58:24 PM »
GOBUCKS, I would love to find a 700 in .300 Savage.  I've already got a .30-06, a .308, and a .30-30.  Taken deer with all of them.  (Or, a Savage 99 in .300 Savage.)
If you have the .308, you don't need the Savage - they're nearly the same, and if you reload, as I do, you can make them perform identically. I bought the 700 because I wanted a bolt gun, and I already have a lot of Savage brass. It is an excellent weapon, after you add on the cost of a trigger job, which should be done before you fire it the first time. The factory trigger pull is in the range of 10 lbs. - required I'm sure, by Remington lawyers, but nearly unusable.

Offline docstew

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Re: primitives discuss sugar
« Reply #31 on: November 20, 2009, 09:12:26 AM »
Just to add to the confusion - What is sugar ?

Glucose , Maltose , Fructose , Sucrose , Dextrose ....


Each are derived from different sources so each should really be considered differently to the others. Some the source is Animal , some Vegetable (including fruits), some "Other".



Table sugar, whether it be from beet or cane, is sucrose (C11H22O11), which is a disaccharide composed of one glucose (C6H12O6) and one fructose (C5H12O6).

Offline Karin

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Re: primitives discuss sugar
« Reply #32 on: November 20, 2009, 11:05:16 AM »
Just for the record, I have many years of experience in the kitchen, and I too never heard of a nesco roaster.  Turkeys are roasted in the oven in a roasting pan. 

I do have a Nesco dehydrator, with which I make the best beef jerky in the entire world. 

Offline kenth

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Re: primitives discuss sugar
« Reply #33 on: November 20, 2009, 11:22:10 AM »
I had never heard of Nesco either. At first, I thought they were somehow referring to those chalk slivers the old folks would eat when they were kids before sugar was discovered.

Offline debk

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Re: primitives discuss sugar
« Reply #34 on: November 20, 2009, 11:25:46 AM »
Just for the record, I have many years of experience in the kitchen, and I too never heard of a nesco roaster.  Turkeys are roasted in the oven in a roasting pan. 

I do have a Nesco dehydrator, with which I make the best beef jerky in the entire world. 

I have a Rival roaster, Karin....they are WONDERFUL!!!

I have only used it for turkey or ham.....but it cooks faster and the meat is very moist.

I bought one because at the my old house I only had a single wall oven that was a pain to use at the holidays, because I couldn't put anything else in the oven until the turkey or ham was done. I could put the roaster in the laundry room on top of the dryer and it was out of the way and it cooked the turkey faster. I always stuff the turkey and it takes about an hour less time in the roaster. There's an inner liner pan that comes out making it easy to clean, though I usually use a roasting bag or one of the throw away aluminum pans too.

Walmart and Target have them for $49. Worth every penny.
Just hand over the chocolate...back away slowly...far away....and you won't get hurt....

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