RECIPE, BADASS.
Equal parts Zubrowka & apple juice.
Zubrowka is Polish vodka infused with bison-grass, and has a flavor that is difficult to explain. Add in some apple juice for a kraazy subtle herbal flavor that will knock you on your ass like a ninja. I could pound these all night if they didn't pound me twice as hard.
RECIPE, PRETTY GOOD.
White Russian. Egg nog, not milk. Drinking one now.
RECIPE, BLAH.
I tried making Tom & Jerrys at Craft Nite this weekend, having never had one before, from a recipe book three times older than I am. They were kind of mleh and knowing they were full of raw eggs didn't make them any better.
A RESTAURANT THAT IS SO MUCH BETTER THAN I THOUGHT IT WAS GOING TO BE THAT I MIGHT EVEN GO BACK.
When somebody tells me to meet them at an Irish pub in a strip mall in Clarence I tend to grimace and brace myself, especially when it's named for a street 400 miles from Transit & Main. But Brennan's Bowery Bar is actually pretty good, and we might go there again maybe on an off-night since
(e:dragonlady7) works out there.
CHILDREN.
Still not my scene. Nothing to do with anything, just putting that out there.
- Z
Hold on - you have a tendency to get nose-bleeds in sulphurous iron-rich showers? Why?!
Do they live in the love canal or what?!
Lame.
(e:dragonlady7)'s parents have well water and you can smell the iron and sulfur in it. When I take a shower it freaks my shit right out because of my strange tendency towards bloody noses.
- Z
There are a couple more reasons. Unbleached, un-threshed cereal grains usually have a good amount of B-complex vitamins and some level of iron. However, all this is lost during processing. So they put similar supplements in cereals (e.g. fortified rice and wheat) and cereal products (flour) to help these foods reach the level (or beyond) what they would naturally have.
In a way, it makes sense because traditionally people eat a variety of foods at any meal. The logic behind variety is that different portions of the meal gives you different nutrients and in the end you will have met all your needs. However, by over-processing our foods, this is no longer true. Supplementation strives to make this right and correct losses during processing.
Some people are lactose intolerant which eliminates milk and many milk products from their diet. Since the major source of bioavailable calcium is milk, this is a major public health problem. The alternative for these folks is another common beverage dressed up to give similar benefits as milk does - orange juice.
Could be because A, D, E and K are fat-soluble, and the rest are water-soluble. So any vehicle with enough fat content will hold A, D, E and K more efficiently. The same goes for the water-soluble lot.
You could potentially dissolve ionic salts in polar fluids e.g. water but it would be hard to mask the taste of iron salts if they are dissolved in the water component of milk. If you have ever tasted raw blood, you will know what it tastes/smells like. No one wants THAT in their milk.
The problem with iodine and fluoride is slightly different. Both are needed in trace quantities in the body and excess will cause detrimental effects - fluoride more so than iodine. Water is ideal to achieve the parts-per-million dilution that fluoride supplementation requires. Salt is ideal for iodine because its consumed by everyone. Additionally, both are polar salts that are compatible with each other. Plus you don't need such massive dilutions for iodine as fluorine does.
So in the end, it comes down to chemistry, physics and research into consumer behaviour.
Are you bored enough that you want to drown in eggnog now?! Admit it.