The following is from an email exchange between Dave Lozo and Sean McIndoe (Down Goes Brown).
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Myoglobin from cows, the obvious candidate, oxidized too quickly (which is why ground beef goes brown in your fridge).
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"He has every right to do whatever he wants because we were just, you know, hanging out, seeing where it goes," Brown said.
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Listen as hosts Sean McIndoe (of Down Goes Brown fame) and Dave Lozo react to the week's biggest stories and most absurd news.
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They all have dark eyes, dark hair, neither curly nor straight, and skin that is light in winter and goes brown quickly in the sun.
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The meat goes brown and releases dozens of volatile molecules that give it its flavour and odour in a process known as the Maillard reaction.
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Listen as hosts Sean McIndoe (of Down Goes Brown fame) and Dave Lozo (of Dave Lozo fame) react to the week's biggest stories and most absurd news.
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Opposed: Let me guess… In favor: The Down Goes Brown History of the NHL was announced this week, and is available now for pre-order in both Canada and the USA.
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From The Rocket to Mr. Rogers, The Down Goes Brown History of the NHL tells the full story of the world's most beautiful sport, as presented by the world's most ridiculous league.
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While the column doesn't have a name yet (I was considering "Down Goes Brown" but that appears to be taken), if all goes well I will preview what is to come, while reviewing and "spinning forward" what already has happened in Major League Baseball.
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The classic cheese slice is flawless: crust of optimal thickness (just floppy enough to fold easily); scant dollops of fruity but not too sweet sauce, made with Bianco's line of organic Rustic Crush canned tomatoes, grown in California; extra stretchy, non-artisanal shredded mozzarella that goes brown and crackly at the edges; fresh basil.
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Pyrolysis has many applications in food preparation. Caramelization is the pyrolysis of sugars in food (often after the sugars have been produced by the breakdown of polysaccharides). The food goes brown and changes flavour. The distinctive flavours are used in many dishes; for instance, caramelized onion is used in French onion soup.
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It has toothed lobes (at the tips), that are irregular. After the iris has flowered, between June and August, it produces an ellipsoid or obovoid (oblong-ovoid), light green, seed capsule. It is long and 2–2.5 cm wide, and has 6 ribs. When it ripens, (and goes brown,) it splits in three, along 2 or more seams, starting from the top.
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The meat is cut on the bone into chunks about the size of a medium onion (optional). The meat must be put on a charcoal brazier, called "foukou" in Cypriot Greek (), then its weight is evenly distributed on the rotisserie, so it cooks evenly on the foukou. The meat is put as far as possible from the charcoal at first. After it is sizzling, it is lowered down to the charcoal so that the skin on the meat goes brown.
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