[Sca-cooks] (rice with currants) now with redaction!

[Randy Goldberg MD]

<<<...until the borage jello incident. They did it anyway. You know how
herbs and greens can sometimes go all kinda olive pukey green when cooked?
Did you know that adding too much pineapple juice can
inhibit the setting of gelatin?
Waiting for the visual to hit....>>>>>>>>>

GREAT!  I have a friend who would love a reasonably historical means of
cooking up some snot.  He has a collection of celebrity boogies that he
trots out every now and again as an A&S entry for an alternative personna of
his.  This would be great to bring up the scholarly value . . . . but he'd
need to use a different acid than pineapples as they are rather New World.

***************

Kiwis, pineapples and papayas. And it isn't the acid. These three fruits all
contain papain, an enzyme that chews up the collagen proteins in the gelatin
before they can set. You also find papain in most "meat tenderizer" products
(Accent, for instance), along with a good dose of MSG.

Avraham