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An animal many of you will never have cooked. It's game so must be left rare or be well marinated. After is top, before is bottom.
A nice cold frothy glass of Bolthouse Farms Perfectly Protein Mocha Cappuccion with Whey Protein Drink...tasty!
My sketchnote of a very nice talk by U. Lund's Adrian Sanchez-Fernandez about how they used SANS and NMR to probe the structure of protein-surfactant complexes as a function of changing surfactant concentration.
Structural prototypes as defined by de Brevern, Etchebest and Hazout in "Bayesian probabilistic approach for predicting backbone structures in terms of protein blocks". Proteins 41: 271-287 (2000).
Ah, my sweet. I never could reproduce this crystal form. Fortunately I was able to collect data from this single crystal!
Here's a way to learn how DNA encodes for proteins --- make a "Dance Dance Revolution" game out of it!
Pintxos are a wonderful food in the Basque Country in Spain. This is from a pintxos bar in old town San Sebastian, Spain.
www.wearandcheer.com/a-protein-packed-pumpkin-spice-smoot...
People who love pumpkin should try this tasty smoothie; this is fantastic as a breakfast in the morning to make your day very healthy and energetic. There’s no conclusion that where this delicious smoothie can be used. This tasty recipe of protein-packed pumpkin spice smoothie is fantastic and he...
by Farida Sarwar on Wear and Cheer - Fashion, Lifestyle, Cooking and Celebrities - Visit Now www.wearandcheer.com/a-protein-packed-pumpkin-spice-smoot...
You must like it and share it with your friends.
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I started P90X a couple of weeks ago. This is one of the variations of the protein shake that is from the diet guide. It's not bad but I'll never get used to the taste of whey.
Cheerios Protein Cereal Display, General Mills, 9/2014 by Mike Mozart of TheToyChannel and JeepersMedia on YouTube
My personal favorite whey protein... it's cheap and I don't have to go online to buy it! It actually tastes pretty decent too!
Jell-O is a brand name belonging to U.S.-based Kraft Foods for a number of gelatin desserts, including fruit gels, puddings and no-bake cream pies. The brand's popularity has led to it being used as a generic term for gelatin dessert across the U.S. and Canada.
Early history
Gelatin, a protein produced from collagen extracted from the boiled bones, connective tissues, and intestines of animals, has been well-known and used for many years.
It was popularized in the Victorian era with spectacular and complex "jelly moulds". Gelatin was sold in sheets and had to be purified, which was very time-consuming. It also made gelatin desserts the province of the relatively well-to-do. In 1845, industrialist Peter Cooper (who built the first American steam-powered locomotive, the Tom Thumb), obtained a patent (US Patent 4084) for powdered gelatin.
Forty years later the formula was sold to a LeRoy, New York-based carpenter and cough syrup manufacturer, Pearle B. Wait. He and his wife May added strawberry, raspberry, orange and lemon flavoring to the powder and gave the product its present name in 1897.[3] Unable to successfully market their concoction, in 1899 the Waits sold the business to a neighbor, Orator Francis Woodward, for $450.
Going mainstream
Various elements were key to Jell-O becoming a mainstream product: new technologies, such as refrigeration, powdered gelatin and machine packaging, home economics classes, and the company's marketing.
Initially Woodward struggled to sell the powdered product. Beginning in 1902, to raise awareness, Woodward's Genesee Pure Food Company placed advertisements in the Ladies' Home Journal proclaiming Jell-O to be "America's Most Famous Dessert." Jell-O remained a minor success until 1904, when Genesee Pure Food Company sent enormous numbers of salesmen out into the field to distribute free Jell-O cookbooks, a pioneering marketing tactic at the time. Within a decade, three new flavors, chocolate (discontinued in 1927), cherry and peach, were added, and the brand was launched in Canada. Celebrity testimonials and recipes appeared in advertisements featuring actress Ethel Barrymore and opera singer Ernestine Schumann-Heink. Some Jell-O advertisements were painted by Maxfield Parrish.
In 1923, the newly rechristened Jell-O Company launched D-Zerta, an artificially sweetened version of Jell-O. Two years later, Postum and Genesee merged, and in 1927 Postum acquired Clarence Birdseye's frozen foods company to form the General Foods Corporation. By 1930, there appeared a vogue in American cuisine for congealed salads, and the company introduced lime-flavored Jell-O to complement the various add-ins that cooks across the U.S. were combining in these aspics and salads. By the 1950s, these salads would become so popular that Jell-O responded with savory and vegetable flavors such as celery, Italian, mixed vegetable and seasoned tomato. These savory flavors have since been discontinued.
In 1934, sponsorship from Jell-O made comedian Jack Benny the dessert's spokesperson. At this time also was introduced a jingle (created by the agency Young & Rubicam) that would be familiar over the next several decades, in which the spelling "J-E-L-L-O" was (or could be) sung over a rising five-note musical theme.
In 1936, chocolate returned to the Jell-O lineup, this time as an instant pudding made with milk. It proved enormously popular and over time other pudding flavors were added such as vanilla, tapioca, coconut, pistachio, butterscotch, egg custard, flan and rice pudding.
New flavors continued to be added and unsuccessful ones were removed: in the 1950s and 1960s, apple, black cherry, black raspberry, grape, lemon-lime, mixed fruit, orange-banana, pineapple-grapefruit, blackberry, strawberry-banana, tropical fruit and more intense "wild" versions of the venerable strawberry, raspberry and cherry. In 1966, the Jell-O "No-Bake" dessert line was launched, which allowed a cheesecake to be made in 15 minutes. In 1971 packaged prepared pudding called Jell-O Pudding Treats were introduced. During this same period, 1-2-3 Jell-O, a gelatin dessert that separated into three layers as it cooled, was unveiled. Until 1987, 1-2-3 Jell-O could readily be found in grocery stores throughout most of the United States, but the dessert is now extremely rare. Jell-O Whip 'n Chill, a mousse-style dessert, was also introduced and widely promoted; it also remains available only in limited areas today.
Wikipedia Quote
The range of Whey Protein powder offered by us has modified amino acid scores (pdccas- a measure of protein bio availability) that is essential for fast protein digestibility. The supplement is a combination of whey, carbohydrates, vitamins and minerals, which is chiefly formulated for increasing muscle mass.
Benefits:
Has maximum proteins and essential amino acid for muscle growth
Offers protein digestibility
Increases muscle mass
For More Information Visit Our Website: www.proteinpowderindia.com/whey-protein-powder.php
Rieske [2Fe-2S] protein (green) docked at the Qo site of cytochrome b (white). Partial structure from 3CX5.pdb.
I love kale shakes. Just combine a handful of kale, a scoop of protein powder, a piece of fruit (peeled, seeded, pitted, and/or chopped if necessary), some ice cubes, and a little bit of water.
Faster digesting protein is desirable immediately before and after exercise to help refuel recovering muscles, but slow digestion and absorption may be more beneficial at other times – including bedtime when your body typically goes for hours without food. See More At - bit.ly/1Wib0TA
"Stanley Green, 'Protein Man', walked up and down Oxford Street for many years, parading the same dietary message. He was commonly ignored by the great tide of people who washed around him, and thus became a poignant symbol of the city's incuriosity and forgetfulness." Peter Ackroyd, London: The Biography
Cover of Stanley Green's booklet, circa 1991. For all his mild-mannered eccentricity, Green has been an influence on Boy George, who named his More Protein record label in tribute to him, and Red or Dead founder Wayne Hemmingway.
If you want to know a bit more, visit my pretty much disused website where scans of the full leaflet can be found.
(Edit - that link is now dead, not because I closed the site, but because Easynet are shitehouses and decided their users didn't need websites any more.)
O-Toro, hamachi and wild BC salmon sashimi ordered for one. Me. To fuel my body as I fill my brain with new release choreo.
The one thing that Kokyo's sashimi cuts isn't is refined. What it is, if you know how to order, is pretty great quality/value for an incredible price.
Disclosure: they have the same seafood supplier as JaBistro - a notably more pricey establishment in the city - for their premium fish selection. Those in the know, know. I mean, we *know.* For what is essentially 1/4 the price of a meal at a more pricy Japanese establishment, for this batch (about 1/10 the cost of what it would be to order the same at those restaurants, you get this.
There is about 1lb of premium sashimi here.
What? I'm not a snob with what I eat, although if given the opportunity, I will eat smart. ;)
Image taken with my iPhone
