yea. you just described the leading trait of Gout. the higher normal Uric level in blood (8 mg/dL?). will give a Gout Sufferer a flare up. the target level of Uric level for a Gout person is to keep it below 5.9 mg/Dl. I met Dr. Jameson, and he was a cool doctor. a Rheum..I aint gonna try to spell it. he presribed Allopurinol to get my uric levels to 5.5. we had to play with the dosage. Dr. J said, that even though you don't have a flare up, I still had Gout. the damage to my joints are happening even when I was painfree. a flare up was just an added symptom to the auto immune gig. hence the drug. he also said it is damn near impossible to diet your way out of it. getting under 5.9 isn't easy, maybe if we go straight green juice for life. and he said, plant purines don't affect us as bad as animal purines.

dunno..I believe him. lots of my friends and co workers just take the napraxon and colchicine when they get an attack. limp around for a few weeks, and then go on normal. not for me. I don't want joint damage. I ache enough.

Here’s today’s breakfast.

Egg whites, with my fresh pick de gallo.http://forums.pelicanparts.com/uploa...1730821970.jpg

Bún Bò Huế made by a little old Vietnamese lady who makes better pho than in any restaurant here in Dorcester, home to the largest Vietnamese community in MA. The Bánh Mì you can get at a few places are phenomenal.

This spicy noodle soup has beef, pork and tendon, we ate all the blood the other night, is something everyone should try. So tasty.


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[hijack]

Since gout was mentioned..

I saw my brothers last Saturday and one of my bros could barely move because of an episode of gout.. I've suffered a few episode of gout myself... anyway later on that night, this article popped up on my phone... Google was listening

Huge study shows where gout comes from

Red Baron singles Supreme Deep Dish....yum!

Comfort food, one pan Dixie Skillet.

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I’m working on a recipe for these mini boneless stuffed turkeys. But doing the development with chicken until the fresh turkeys arrives in shops.

Slice breast to 1/4” or as close as possible. Brine slices. Make stuffing. Wrap stuffing in meat slices to make a bun. Glaze. Sous vide 135F for 3 hours at 100% steam - I bought a countertop steam oven from Anova. Glaze again and roast at 350F for 10 min.

The stuffing needs work - shown is homemade garlic croutons, browned mushrooms, toasted pine nuts, minced garlic and shallot, parsley, salt, pepper, butter. Good but need to keep the bread firmer, next will try subbing roast chestnut for the pine nuts.

The glaze also needs work - shown is cranberry honey, soy sauce, butter, and I forget what else. I want to replace the soy sauce with maltose, and try to get it a little darker. Also more sugar to carmelize.

Egg rolls!

Campbell's Beef with Vegetables and Barley soup.....yum!!!

Baked beans with added pulled pork, brown sugar, BBQ sauce, and seasonings......then cook on low heat for 1 hour......yum!

You guys know what beans and rice look like, so no photo

She cooked a ham instead of a turkey, because I had one I got super cheap about 6 months ago sitting in the freezer at the office. I do not know exactly what she did, but suspect it involved beer or bourbon. I have been gorging on hamtacular leftovers for a minute. I made a big pan of cornbread on Tuesday, she does her thing and two days later there are two big pans of dressing that my sister's husband is very partial to, because it is like his mother made

Wife is craving black beans yesterday, today there is a giant pot full of black beans with big chunks of that ham. I bet that pot is less than $10 worth of food, including the beer she almost certainly poured in it. Little rice amd you have all your essential amino acids. I lived on beans and rice going to school. I think these might be the best beans the wife ever made, a high bar

I’m eating this for dinner tonight….
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Because I ate this for brunch….
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Left over duck. We cooked this duck on the 27th, after buying it and intending to cook it for the holiday dinner. Ended up going to my wife's relatives instead, so this got roasted yesterday afternoon. It tasted great!
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Marv, that looks good.
We cooked a 20 pound bird on the 26th. For only 4 people :eek:. Lots of turkey sandwiches in my future.

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I was given a Meater smart thermometer for my 65th birthday. I tried it out New Years Eve. I cooked a prime rib using a rotisserie on my bbq. It was pretty tasty. Roast beef sandwiches are on my horizon

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Yes indeed.

I've been doing the rice and beans thing myself lately, Tob. Will be doing a more Cajun version with sausage and red beans.

IMHO, one of the more perfect dishes for winter! :cool:

Old El Paso Chicken Tortilla Soup & cornbread.......yum!

Grandpa Clarence's Hawaiian Beef Stew. This will be served over rice.

We have some major winds here right now, this will go down good.

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Will be chicken and dumplings tomorrow...

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