THOSE food experts with nothing better to do than looking out the window for half the day are now trying to upset our traditional Christmas dinner.
They’ve worked out what they say are the exact portion sizes you should eat to leave you perfectly satisfied rather than feeling full.
They say no matter how much we like what we’re eating, it stops tasting good if we eat too much of the same thing so a range of different ingredients limit what these experts call sensory specific satiety, or SSS.
For the perfect Christmas plate they recommend you should serve up 150g of white roast turkey meat, 110g of chestnut stuffing, 100g of gravy, 15g of cranberry sauce, one chipolata, 80g of roast potatoes, 155g of steamed sprouts, 160g of steamed carrots and 250g of red cabbage.
After the main course they suggest a 28g slice of Christmas pudding, a mince pie and a fresh mandarin.
They say that should leave you purring with satisfaction rather than groaning from excess.
Well, each to their own…
MERRY TIME OF YEAR
WHILE Christmas is going to church, singing carols and family reunions, to many it’s the time of the year when those who normally don’t drink usually get merry, bombed or just plain drunk.
The usual setting for this piece of annual frivolity is the dreaded institution called the office party, and there’s dozens being held now in Orange.
You know, the gathering where ambitious young employees wonder whether they dare call the boss by his first name as he dispenses lots of cheer.
It all goes on until everyone is three sheets to the wind and next morning what you had to drink comes home, not just to roost but to crow.
Besides the headache, there’s always that nagging little worry in the back of your mind: Just what did I say to the boss?
There’s only two remedies. Time and rest, promising yourself you won’t ever touch another drop as long as you live.
At least not until next Christmas.
CHEESY NEW CRAZE
AS a kid we all knew the nursery rhyme Little Miss Muffet but didn’t have a clue what the curds and whey were that she was eating when the spider sat down beside her.
But there’s lots of people in Orange now who are renewing their kitchen skills using curds and whey to make popular cheeses like cottage, haloumi, feta, ricotta and mozzarella in a new culinary craze.
Serving up a few slices of your own cheese is a great way to impress your guests over Christmas and apparently it’s not that hard to make.
And it saves you money.
You can buy cheese-making kits in Orange at places like the Essential Ingredient and House and join the growing trend.
FEEDER ROAD A SOLUTION
THE city council has done a quiet back-pedal on the southern distributor road that’s now apparently bitten the dust and set to be replaced by a ‘feeder’ road.
The distributor was originally planned to run from Forbes Rd about 500m west of Ploughman’s Lane, parallel to Wentworth Golf Club, across the railway line, west of Towac Park racecourse and then east to Windsock Corner on Forest Rd.
However, housing development has now blocked that route, which left Ploughman’s Lane as seemingly the only option and no doubt councillors were never game enough to approve that for fear of starting a riot with residents.
But it’s been pretty obvious since 1985 when the then council first rezoned land to the west and more recently the new Wentworth estate that there was no way through there for a distributor road.
We’re now getting a ‘feeder’ somewhere in the south where more housing development approved in Sharpe’s Rd on land originally set aside for agricultural use by Canobolas High School and TAFE could further complicate things.
So it’s just as confusing as it was 25 years ago when it seems councillors did everything they could to block the distributor, even re-selling land in the south a previous council had already acquired.
No doubt it’s been a problem the present council has had to solve and it seems the feeder road is the solution, although where it will go in the west is anyone’s guess.
A NEW Zealand visitor arrives at Sydney Airport and Customs asks him whether he has a criminal record.
‘I didn’t know you needed thet qualification,’ he says.
WITH the hippies on the Byron Bay council blocking fluoride in the water supply and Cabonne and Oberon shires still holding out despite the State Government offering councils $7.5 million to install fluoridation equipment, the father of fluoride and still a campaigner is a bloke named Dr Syd Dobbin.
A Yass dentist, he was one of the oral health experts who led the fluoride movement in the 1950s when the rate of dental decay in children was alarmingly bad.
So it’s interesting to note Dr Dobbin, 89, is the brother of former Orange mayor Fred, and was a member and mayor of Yass council at the same time Fred was mayor here, a unique feat for two brothers.
Dr Dobbin won the support to make Yass the first town in Australia to have a fluoridated water supply and is still actively campaigning to get places like Byron Bay to sign up.
Some opponents of fluoridation believe putting it in water supplies is part of a communist plot while others say it’s against nature and mass medication.
Orange water supply has had fluoride since February, 1962.
CONFUSING: There’s no way through Wentworth estate for a distributor road.
This story Administrator ready to work first appeared on 苏州美甲美睫培训学校.