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Believe me, these small changes will quickly add up to big results You're going to see your waistline shrink, your cholesterol fall, and your blood pressure plummet, while your energy level and your pride in your appearance start to soar And what about the other 20 percent of the time Hey, that's your business If you want to enjoy a little splurge, no problem You won't be breaking any "rules" because, on The Fast Food Diet, there aren't any This easy-does-it strategy sure beats "eat less and exercise more" plus a lot of other impossible-to-follow weight-loss schemes that have failed us over the years, such as low-fat diets, low-carb diets, high-protein diets, and many others Unlike most other nutritionists, I realize that condemning fast food in a culture like ours is a waste of time it just doesn't work.

Personally, I believe a real diet is far better than an ideal one For one thing, not all fast food is bad There are quite a few menu items that are highly nutritious and modest in calories..

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These are all breakthrough products or companies that, when launched, represented a major shift from the norm. Not coincidentally, they also all have respectable growth stories. If you don t recognize some of them, do a Web search and see what they re about. Each of them went from an idea to millions of dollars in what seems in hindsight to be the blink of an eye. There are hundreds of others like them, most working under the radar, doing business-to-business or infrastructure work that is out of the public eye. Do some reading (more on that later), and you ll find some inspiring stories about the power of an idea. Innovations such as Velcro, Post-It Notes, Nylon, and Netflix are the stuff of business school case studies. They also illustrate that a lot of great products and services were either the result of failures in their intended use or were the byproduct of aha moments that now seem obvious.

produces amide _19. . S e l e c t i v e isopropyl of l o r c a i n i d e confining, of (2(3). 5

There are numerous accounts of intelligence inefficiency and infighting by well-placed insiders, such as Jones [425] It is in this context of bureaucratic turf wars that we should approach the whole question of key escrow..

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Leg or round Beef The cuts of the round are less tender and are used mostly for braising Top grades, such as US Prime, US Choice, Canada Prime, and Canada AAA, can also be roastedThe roasts are so large that, roasted at low temperatures for a long time, the beef s own moisture helps dissolve collagen Inside round (top round) is favored for roasts because of its size and relative tenderness Beef round is very lean It is best roasted rare Lack of fat makes well-done round taste dry Veal, lamb, and pork These meats are from young animals and therefore are tender enough to roast Legs make excellent roasts because large muscles with few seams and uniform grain allow easy slicing and attractive portions Figure 109 shows the muscle structure of the round in cross section.

A center-cut steak from a whole round of beef, lamb, veal, or pork has this same basic structure Chuck or shoulder Beef Beef chuck is a tougher cut that is usually braised Although chuck is not the ideal choice for braising if uniform slices are desired,it makes braised dishes of excellent eating quality Its connective tissue is easily broken down by moist cooking, yielding moist, tender meat with abundant gelatin content Veal, lamb, and pork These are most often braised but are young enough to be roasted or cut into chops for broiling Shoulder roasts are not the most desirable because they consist of many small muscles running in several directionsTherefore, they do not produce attractive, solid slices Shanks, breast, brisket, and ank These are the least tender cuts, even on young animals, and are almost always cooked by moist heat.

Shanks are desirable for braising and simmering because their high collagen content is converted into gelatin that gives body to braising liquids and good eating quality to the meat Beef ank steaks can be broiled (as London broil) if they are cooked rare and cut across the grain into thin slicesThis cuts the connective tissue into chewable pieces (see mechanical tenderization, p 260) Ground meat, cubed steaks, and stew meat These can come from any primal cut They are usually made from trimmings, although whole chucks are sometimes ground into chopped meat Ground meat and cubed steaks can be cooked by dry or moist heat because they have been mechanically tenderized Stew meat is, of course, cooked by moist heat..

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