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[Akka Homestead <akkabhomestead AT yahoo.com>]

Yes, I know we have been down this trail previously, so I will say this..

I don't know that I would say "most geneticists", but you have a point.

There was a time when I placed more 'faith' in those genetics than I do 
presently.  In no way am I making any statement about genetic 
predispositions or using genetic heritage as some kind of excuse for not 
eating and living a healthy lifestyle.  I am not blaming my afflictions 
on genetics.
Things change, genes change, and people change. :)
At 47, I am finally starting to see the light, i.e. I am making more of 
an effort to do those things that I knew all along were right, but just 
never did.  For example, I quit smoking; I drink on the order of a 
gallon of water a day, usually more; I eat a lot more fruit and veggies 
than I used to eat; I'm riding a bike for cardio; for all practical purposes, 
I have given up soda.  Doing that is simply 
being more responsible and taking more control of how I live.





Clansgian AT wmconnect.com wrote:



This has come up before, Akka, and I don't bring it up to dispute your view, 
only to say that"there are more things, in heaven and earth, Horatio, than 
are 
dreamt of in your philosophy."  That is, you have a considerable credence in 
genetics.  However most geneticists are the epitome of the person whose only 
tool is a hammer and so everything looks like a nail to them.



I am fascinated, although not surprised, by the recent research that shows 
that our genes are not fixed.  Although identical twins have identical (or 
nearly identical) genes at birth, by the time they are adults their genetic 
makeup 
has diversified from each other.  The current thinking is that our genes 
change and adapt to our environment, diet, what we do, and even what we 
think.  
There are more things at play than genes.




>From paxamicus AT earthlink.net  Thu Sep 25 23:06:19 2008
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Subject: [Homestead] More Fried Apple Pies
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Hey, Akka, I get e-mailed recipes from gourmet.com and this just came 
through...

http://www.gourmet.com/recipes/2000s/2008/01/fried_apple_pies

I'll paste it so you don't have to wait for their graphics heavy page to 
load. I have had loads of success with their stuff, although sometimes they 
are a bit fidgity. I haven't made this one.


Fried Apple Pies
Makes12 individual pies

    * Active Time:1 1/4 hr
    * Start to Finish:3 hr (includes making pastry)

These handheld, crescent-shaped, fruit-filled pastries, long popular in the 
mountain South, are found at church picnics, crossroads country stores, and, 
if you are incredibly blessed, in your favorite aunt's hot cast-iron skillet. 
The fat half-moons of crisp, chewy dough ooze with spiced stewed dried 
apples. The other traditional filling is dried peaches.
January 2008
For Pastry

    * 2 1/2 cups all-purpose flour
    * 3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
    * 3 tablespoons cold vegetable shortening (preferably trans-fat-free), 
cut into 1/2-inch pieces
    * 1 teaspoon baking powder
    * 1 teaspoon baking powder
    * 3/4 teaspoon salt
    * 1 large egg, lightly beaten
    * 4 to 5 tablespoons ice water

For Filling

    * 4 1/2 oz unsulfured dried apples (2 cups)
    * 2 cups unfiltered apple cider
    * 1 1/2 cups water
    * 2 1/2 tablespoons packed light brown sugar
    * 1 teaspoon grated lemon zest
    * 1/4 teaspoon cinnamon

For Frying and Serving

    * About 2 quarts vegetable oil
    * Confectioners sugar for dusting

    *
      Equipment:
      a deep-fat thermometer

Make pastry:

    *
      Blend together flour, butter, shortening, baking powder, and salt in a 
bowl with your fingertips or a pastry blender (or pulse in a food processor) 
until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, 
then drizzle evenly over flour mixture and gently stir with a fork until 
incorporated.
    *
      Squeeze a small handful: If it doesn't hold together, add more ice 
water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
    *
      Gather dough and knead just until smooth, 3 or 4 times, on a lightly 
floured surface (do not overwork, or pastry will be tough). Form dough into 2 
(5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 
hour.

Make filling:

    *
      Briskly simmer all filling ingredients and a pinch of salt in a heavy 
medium saucepan, uncovered, stirring occasionally and mashing apples with a 
potato masher as they soften, until a thick purée forms, about 20 minutes. 
Cool completely.

Make pies:

    *
      Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a 
lightly floured surface with a lightly floured rolling pin into a 6-inch 
round, then put 2 heaping tablespoons of filling in center. Lightly moisten 
edge with water and fold dough over to form a half-circle, pressing out air 
around filling, then pressing edge to seal. Transfer to a large sheet of 
parchment paper and press floured tines of a fork around edge. Make more pies 
with remaining dough and filling (you may have some filling left over).

Fry pies:

    *
      Set a cooling rack on a large baking sheet or tray. Heat 2 inches of 
oil in a 4- to 5-quart heavy pot (preferably cast-iron) over medium heat 
until it registers 360 to 370°F on thermometer. Fry pies, 3 or 4 at a time, 
turning occasionally, until deep golden-brown, 7 to 8 minutes per batch. 
Transfer to rack to drain. Return oil to 360 to 370°F between batches.
    *
      Dust warm pies with confectioners sugar before serving.

Cooks' notes: Filling can be made 1 week ahead and chilled, covered. Bring to 
room temperature before using.
Pastry dough can be chilled up to 2 days.
Pies are best the day they're fried but keep, wrapped in foil once completely 
cooled, at room temperature 1 day.