A list of the ingredients in margarine:
Edible oils, 
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| Books: |
edible fats,
salt or potassium chloride,
ascorbyl palmitate,
butylated hydroxyanisole,
phospholipids,
tert-butylhydroquinone,
mono- and di-glycerides of fat-forming fatty acids,
disodium guanylate,
diacetyltartaric and fatty acid esters of glycerol,
Propyl, octyl or dodecyl gallate (or mixtures thereof),
tocopherols,
propylene glycol mono- and di-esters,
sucrose esters of fatty acids,
curcumin,
annatto extracts,
tartaric acid,
3,5,trimethylhexanal,
ß-apo-carotenoic acid methyl or ethyl ester,
skim milk powder,
xanthophylls,
canthaxanthin
Did you realise how many chemicals you are injesting
when eating margarine?More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Scallops and Bacon
Ingredients:
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| Food Mall: Fresh Sea Scallops |
■1 oz. uncured, nitrate-free bacon
■5 fresh sea scallops
■1-2 tbsp extra virgin olive oil■Salt (to taste)
■Pepper (to taste)
■2 tablespoons lime juice
■1 tablespoon chopped fresh tarragon
Instructions:
Slice bacon crosswise into thin pieces, cooking on a medium-high skillet until crisp but not dry. Transfer the bacon to a paper towel or dish.
In a small bowl, add 1 tbsp olive oil and a few squeezes of fresh lime juice. Coat scallops in the oil, adding salt and pepper to taste. Sear scallops on skillet over medium-high heat for about 3 minutes until opaque and glossy. Transfer to a separate plate.
Over medium heat (in the same skillet), add a few squeezes of fresh lime juice and begin to scrape the brown bits from the bottom of the pan. Add 2 tablespoons of water and tarragon to the skillet, then bacon, followed by the scallops. Give the skillet a nice little swirl to blend juices. Cook 30 seconds to 1 minute to allow flavors to combine.
Serve the scallops on plates with bacon and a sprig of leftover fresh tarragon.
