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BULGUR MEATLOAF
Servings: 10 servings

3/4 cup bulgur, soaked in
1 cup water, boiling
, --------
1 cup bread crumbs, see note
8 oz mushrooms, sliced
2 tsp thyme, dried
, --------
1 tsp olive oil
1 large onion, chopped
1 large celery stalk, chopped
2 clove garlic, minced
1 tbl worcestershire sauce
14 1/2 oz canned tomatoes, chopped and drained
1/2 cup thick salsa, or catsup
2 eggs, or substitute
1 lb ground turkey breast, ground

Directions: bring one cup of water to a boil and pour in the bulgur. stir. turn off heat. cover and let "cook" for 30 minutes. in a food processor fitted with metal blade, tear 2 to 3 slices of stale cracked wheat into pieces; add the mushroom slices and the measure of thyme. process, pulsing, until coarsely chopped. set aside. heat olive oil in a skillet over medium heat. add onion, celery and garlic and cook, slowly, until vegetables are softened, about 5 minutes. turn off heat. add worcestershire, drained tomatoes, and thick salsa (such as picante). let stand until "cool" to the touch. in a large bowl, beat egg and egg whites together to combine. add turkey, the mushroom-crumb mixture, the soaked bulgur and fold in the onion-tomato mixture. mix well. spray a 9x13-inch cake pan. shape the meatloaf mixture into a mound about 3 inches high and oblong. (it will slump; if the loaf sinks, reduce the baking time). bake at 350f for 75 mins or less. use a meat thermometer. remove from oven and let stand 5 to 15 minutes before cutting. serve 10 at about 172 cals (3.6 g fat / 18.3% cff) /mc3 est. changes: the original recipe called for 1/2 cup of evaporated skim milk cooked with the tomatoes and catsup until thickened. it also used 1/2 pound lean ground beef and 1 cup shiitake mushrooms soaked in 1 cup water then chopped. finally, it used salt. leftovers: cube and add to soups, like minestrone. serve with salad in pita. etc inland empire magazine 1997 april: "comfort foods... slimmed down" by linda keagle. (linda cites a survey on this topic by food and wine magazine but does not credit the source of this and three other recipes.) >from: path
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The French philosopher and mathematician Ren Descartes and his school made cause the same with substance. The physical scientists quite frequently had a mechanical view of causality, bringing cause to a motion or change followed by other motion. The British philosopher David Hume carried to a logical conclusion the contention of Sextus Empiricus that causality is not a real relation, but a fiction of the mind. To take in account for the origin of this fiction Hume used the doctrine of association. Hume's explanation of cause led the German philosopher Immanuel Kant to hypothesize cause as a fundamental category of understanding. Kant stated that the only predictable objective world is the product of a synthetic activity of the mind. In addition, Kant decided that causality is one of the principles of coherence obtaining in the world of phenomena, and that it is universally present there because thought, as part of its contribution to the nature of that world, always puts it there.
Although many philosophers have their own contentions, a good explanation of causation is hard to derive specifically. There is ultimately always another reason for each event that occurs rather than the one given. To come to one event or a few events to determine the actual root of the action is a different task for everybody. If one event has a direct association and is correlated quite distinctly with the incident, then one can say it caused the other to happen. Not only can one say anything caused the other to happen and could quite possibly be correct with that claim, there must be a strong correlation between the two events. Without the evidence to relate the two, one can not conclude anything beyond, what is stated with the facts; no inferences can be taken as a standard.






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